rc rsrconr 01321020 mee ae 2021073 > MAY/JUNE 2021 CARIBBEAN EXAMINATIONS COUNCIL CARIBBEAN JON CERTIFICATE* (CONDARY EDUCA’ EXAMINATION FOOD, NUTRITION AND HEALTH Paper 02 ~ Technical Proficiency 2 hours 30 minutes READ THE FOLLOWING INSTRUCTIONS CAREFULLY. 1. This paper consists of SIX questions. Answer ALL questions. 2. Write your answers in the spaces provided in this answer booklet, 3. Do NOT write in the margins. You are advised to take some time to read through the paper and plan your answers. 5. If you need to rewrite any answer and there is not enough space to do so on the original page, you must use the extra lined page(s) provided atthe back of this booklet. Remember to draw a line through your original answer. 6. Ifyou use the extra page(s) you MUST write the question number clearly in the box provided at the top of the extra page(s) and, where relevant, include the question part beside the answer, DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO. Copyright © 2020 Caribbean Examinations Council All rights reserved, nna t [zens 2021 Mm Scanned with CamScannerAnswer ALL questions. 1. (@)__ Define EACH of the following terms: i (Balanced diet I I I | (@ marks) : (i) Dietary guidelines E (@marks) ii) Nutritional status | WRITE IN THIS AREA GO ON TO THE NEXT PAGE. | Scanned with CamScanner 01321020/MJ/CSEC 2021 Liz - | (by Explain TWO ways in which community nutition ean be used to adress the is ialotiton, : § § g : 5 § DO NOT WRITE IN THIS / (4:marks) THIS AREA DONOT WRITE IN GO ON TO THE NEXT PAGE eee | 01321020/MJ/CSEC 2021 Ie - Scanned with CamScanner<6: 7 (©) Usingta specific example for EACH, explain TWO dietary guidelines that Caribbean persons ‘eam tse fo enstite a healthy lifestyle, (6 marks) Total 16 marks | GO ON TO THE NEXT PAGE (01321020/MJ/CSEC 2021 L a] Scanned with CamScanner"DO NOT WRITE IN THIS AREA DO NOT WRITE IN THIS AREA DONOT. WRITE IN THIS AREA 5 L ™ “(a marks) @ marks) @ (List TWO soutees of proteins, Gi) State TWO fimetions of proteins Gi) Name TWO elements found in proteins. 01321020/MJ/CSEC 2021 “(@ marks) GO ON TO THE NEXT PAGE | Scanned with CamScanner5 (8) Susanis preparing a meuley of steamed vegetables ta be served! for lunch. conserve vitamin C during the pre-preparation Explain TWO ways in whieh Susan ea Mage and preparation stage of the meal GO ON TO THE NEXT PAGE Seanned with CamScanner 01321020/MJ/CSEC 2021DO NOT WRITE IN THIS AREA _DONOT WRITE IN THIS AREA DO NOT WRITE IN THIS AREA 5 “9k 71 (©) Peter. an elderly man, was advised by his doctor to it crease hiis intake of water and minerals. (9 Suggest THEE signs or symptoms that Peter may have shown that caused the doctor to recommend an inereased intake of water G marks) Gi) Peter’s doctor recommended that he use a supplement to increase his mineral intake. li 's in which Peter can increase his mineral intake other than by the Use of supplements, G marks) Total 16 marks GO ON TO THE NEXT PAGE 01321020/MJ/CSEC 2021 L IPRAAN BARR Scanned with CamScanner- 0: “] 3 (@)___ Define EACH of the following terms: (i) Tabled’hote ii) (2 marks) Gil) High tea (2 marks) GO ON TO THE NEXT PAGE 01321020/MJ/CSEC 2021 Scanned with CamScanner Lim " 7 (0) Explain ONE benefit oF EACH oF the following mutticnts inthe diet af an athlete: (Proce (2 marks) Gi Cabohyeats (iii) Minerals GO ON TO THE NEXT PAGE 01321020/MJ/CSEC 2021 [Es ‘gaa | Scanned with CamScannerr on 7 (©) Discuss the importance of vitamin B-12 in the diet of a vegan. (4 marks) ‘Total 16 marks | i GO ON TO THE NEXT PAGE | 01321020/MJ/CSEC 2021 L eee a Scanned with CamScannerr : 4. (2) LISLPOUR thetors that contribute 1 fio spoilage (b) Define the term food bore illness", (4 marks) (©) Explain how mould contaminates food, (marks) 01321020/MNCSEC 2021 L “@marks) GO ON TO THE NEXT PAGE am Scanned with CamScannerr i” 7 green beans for (1 Lyplain the importance oFany THREE: steps to be followed when preparing teen Pear freezing, (6 marks) ‘Total 16 marks GO ON TO THE NEXT PAGE 01321020/MJ/CSEC 2021 L A _| Scanned with CamScanner(a) Define the tern *titst aid’, @ marks) (b) Outline the method of first-aid treatment for EACH of the following injuries: (Bums @ marks) (ii) Heavy bleeding (2 marks) GO ON TO THE NEXT PAGE 01321020/MJ/CSEC 2021 L Scanned with CamScanner“16. “T erator. © \ways in which energy can be conserved when using the reftigs (6 marks) 01321020/MJ/CSEC 2021 L Scanned with CamScannerr o 7 4a) The following ns show wo types of hitehen layouts, A and fh ‘The Brown family is large, Mrs Brown bakes on weekends and holidays to earn extra income and, thom time fo time, several members of the family assist her in the kitehen, Which of the two Kitchen layouts, A or Bis MOST suitable for the Brown family? Explain your answer. (4 marks) Total 16 marks GO ON TO THE NEXT PAGE | 01321020/MJ/CSEC 2021 L Scanned with CamScannerNOTHING HAS BEEN OMITTED. GO ON TO THE NEXT PAGE 01321020/MJ/CSEC 2021 L mH I Scanned with CamScanneri al (0) Define NACH of the fatlowing terms 1) Botichod (1 mark) (i) Fortification (b) State ONE example of an enriched food and O1 (2 marks) (©) State TWO advantages of using the Universal Product Code (UPC) in supermarkets, (2 marks) GO ON TO THE NEXT PAGE | 01321020/MJ/CSEC 2021 E Scanned with CamScanner(The fitlowi 20+ mis shaw two labels, ane for Product A and one for Product B Nutrition Facts 8 servings por container Nutrition Facts servings por container | cup (2559) Serving size 2/3 cup (559) Sorving size —_—EEE Por serving Calories 230 Calories 220 —~_— Total Fat ag 10% Total Fat ‘Saturated Fat 1 5% Saturated Fat lh Tre Fa Cholesterol om; 0% Cholesterol Sodium og 7%. Sodium Total Carbohydrate srg 13% Total Carb. Dietary Fibro $9 14% “Dietary Fre Taal Sugars 139 Seen Includes 10.9 Added Sugars 20% Incl, Added Sugars. Protein 39 Protein od MitaminO 2meg 10% Mitarin D acum 207mg 20% acum hese ga ion Potassium 240 mg 6% Potassium 70 mg Tie ees ona ae ; Seong aaciaren os A 4 (i Which of the two products, A or B, would be MOST suitable for use by a diabetic? (01321020/MI/CSEC 2021 L GO ON TO THE NEXT PAGE iepuean Scanned with CamScanner |©) ” “| vos Ho support your anawer in CC) (Outline TWO (4 marks) iti) Mentity a group of persons for which Product A would be suitable, (1 mark) Complete the table below by naming ONE food in which the spices/herbs listed are likely to be used. (A different food must be named for each herb/spice.) ‘Name of Herb/S| Food Ginger Cloves Cinnamon Thyme (4 marks) Total 16 marks END OF TEST IF YOU FINISH BEFORE TIME IS CALLED, CHECK YOUR WORK ON THIS TEST. 01321020/MJ/CSEC 2021 i za Scanned with CamScanner