Western Cape Education Department

Directorate: Curriculum FET

CONSUMER STUDIES
- GRADE 11 -

Revision package - (Term 2 – 2023)

TOPICS
Food and Nutrition
Housing and Interior

This revision package includes:

• An overview of the work of Term 2

• Revision exercises or activities of the work of Term 2
• Revision exercises or activities of important terminology
• Layout of the final theory examination for the subject
• Activities and examination questions for revision

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Introduction:

Dear Grade 11-learner

Welcome to Consumer Studies! This subject will teach you how to be a responsible
consumer. This revision package will focus on the work planned for Term 2 as per
the 2023 -2024 ATP. It will assist you to revise the content completed and should
help you to perform better in tests and examinations.

Work through this package thoroughly and enjoy it! Good luck with the term.

Wishing you success in all your endeavours.

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PURPOSE

The purpose of this section is for you to revise the work done in the second term to
help you understand the key concepts and to provide you with an opportunity to
establish the required standard and how to apply the fundamental knowledge to
answer the questions well.

Approved Textbooks:
OXFORD-textbook: (Successful)
FOCUS- textbook:

Layout of the final theory examination paper for grade 11:

Fibres & Fabrics as well as Food & Nutrition will form part of the theory examination.

The table below gives an indication of the layout of the final theory question paper:
CONTENT MARK
ALLOCATION
SECTION A – Short Questions
Question 1 Short Questions (all topics) 40
SECTION B - Longer Questions
Question 2 The Consumer 40
Question 3 Food and nutrition 40
Question 4 Clothing -
Fibres and Fabrics 20
Design elements and principles
Question 5 Housing 20
Question 6 Entrepreneurship 40
Total 200

To help you study the work and revise, you can turn to the last section of this revision
package to work through previous examination questions that will test your
knowledge on the work of term 2.

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Overview of Term 2 work

The work in term 2 include Food and Nutrition and Housing and Interior.
The table below will give you an indication of the core content that must be
covered:

Food and Nutrition

Content:
Nutrition functions and sources of:
• Protein, carbohydrates, lipids and water
• Macro-minerals: calcium, phosphorus, magnesium, sodium, potassium
Content:
• Micro-minerals: iodine, iron, fluoride, zinc and manganese
• Water-soluble vitamins: Vitamin C and Vitamin B-complex
• Fat-soluble vitamins: Vitamins A, D, E, K
Nutritional needs of different consumer groups:
• Young adults.
Food fortification:
• Adding micro-nutrients to foodstuffs to ensure that minimum dietary
requirements of consumers are met.
Food Contamination:
• Causes, prevention and control measures.
• Microbiological contamination/cross contamination.
• Physical contamination/chemical contamination
• General symptoms and how to treat.

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Housing and Interior

Content
Space planning
• Interpretation of house plans: different symbols.
• Types of floor plans: open and closed.
• Factors to consider when evaluating existing house plans
• Needs, zoning, traffic patterns, economy, storage, orientation, flexibility.
Space planning
• in work, rest, and social areas in the home to ensure functionality,
• safety, and accessibility.
• Furniture arrangement plans, storage plans, lighting plans, considering
functionality and aesthetics
Evaluation criteria when purchasing furniture
• Economy
• Strength and durability
• Aesthetics
• Environmental responsibility
• Consumer responsibilities before and after making a purchase

It is especially important that you work through all this work and that you know the
important terminology of each chapter.

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NOTE the following: Each main topic has sub-topics and
relevant concepts.
• Study the topics as a UNIT and do not leave out any sub-topics and
relevant, related concepts.
• Obtain copies of past exam papers and practise regularly as how to
answer the different types of questions in a question paper.
• Make use of information in the approved textbooks when answering
the question paper.

Useful tips for writing the Consumer Studies question paper

• READ through the question paper before to write/answer the
question.
• Read the INSTRUCTIONS of EVERY question or sub-question.
• In the case of longer questions, read the information in a case
study, scenario, information text box etc. WITH UNDERSTANDING.
• Know and understand how to interpret ACTION/INSTRUCTIONAL
verbs.
• Take the MARK ALLOCATION of each question/sub-question into
consideration.
• Pay attention to language usage and avoid using ‘SLANG’ or
‘SMS-Language’.
• Write neatly and legibly.
• After completion of the question paper, read through your
answers/responses again and make sure that you have
attempted ALL the questions.
• As topics could be integrated, especially in the longer questions
that could be higher order questions, make use of the TRIM and
PEEL technique when answering the question.

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TRIM and PEEL Technique:

TRIM the question when you attempt to answer it:

T = Determine the topic applicable in the question
R = Determine the restrictions/limitations of the instruction
I = Determine the instruction of the question/sub-question
M = Determine the mark allocation of the question/sub-question

PEEL is the technique used to formulate tour answer/response:

P = make a point
E = look for evidence to determine the limitations of the question
E = explain your point based on the evidence
L = link to the point in conclusion of your answer/response

NOTE: your teacher will deal with this technique in more detail as well
as the instructional verbs and the meaning of those instructional verbs.

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 REVISION: Housing and Interior
PURPOSE: The purpose of this section is for you to revise the work done in the first
term so that you can work through the important concepts.

Follow these steps:

1- Study the following pages from the textbook for this chapter:
▪ Oxford-textbook:
▪ FOCUS- textbook:
2- Study the important terminology and do the short activity about the terminology.

BASELINE ASSESSMENT:

1. Define the terms 1.1 - 1.3 on the bottom of the floor plan.
2. Give examples from the floor plan below to explain your answer to each
term given in 1.1 – 1.3.

1.1 Room layout

1.2 Storage
1.3 Traffic patterns

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NEW DEFINITIONS / CONCEPTS IN THIS CONTENT - TERMINOLOGY
SPACE PLANNING:

1. Zoning: organizing spaces in a home into different areas according to

function
2. Traffic patterns: how people move around inside and between rooms
3. Orientation: how a house is situated on a plot
4. Glare: the blinding effect caused by light scattering in the eye because of
excessive brightness or reflection of light from areas in the field of vision
5. Floor plan: a drawing of the rooms in a particular building in relation to one
another.
6. Dimension: the dimension of the rooms is the size between the walls and
the wall length.
7. Finish: the final visible material / treatment used for flooring, work surfaces
and walls.
8. Zone: a space in the home that is designated according to its function and
the activities taking place in it.
9. Renovations: work done rebuilding or restoring a space to its original stage
or conditions.
10. Physical special needs: human factors such as size and age hat has an
influence on the amount of physical space a person needs to complete a
task.
11. Psychological special needs: the personal space and privacy required by
a person to feel at ease.
12. Aesthetics: the study of beauty.
13. Occupants: the people who occupy or stay in a specific space.
14. Furniture templates: scale drawings of different items of furniture on paper
or cardboard.
15. Illuminates: lights up the whole room.
16. Bachelor flat: a one – room flat.
17. Rattan: a material from the trunk of climbing tropical trees that is used to
make cane and wicker furniture.
18. Durable: when something lasts a long time.
19. Biodegradable: material that breaks down naturally with the assistance of
microorganisms without harming the environment.

Evaluation criteria for purchasing furniture:

20. Economy: the use of resources to get the best value for money
21. Durability: strength and ability to stay in good condition for a long time
after being used a lot

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22. Aesthetics: the way something looks, especially how beautiful it is
23. Warranty: a guarantee given to the purchaser that a product is reliable
and free from known defects and that the seller will, without charge,
repair or replace defective parts within a given time limit and under
certain conditions
24. Green furniture: is furniture that helps to lessen environmental impact by
replenishing or saving resources
25. Green manufacturers: use materials from sustainable forests
26. Subjective: influenced by personal feelings
27. Craftsmanship: the skills and techniques used to manufacture an article.

Short summary with explanation

• Annual Teaching Plan: Housing and Interior: Term 2 Week 6 - 8
• Theory: Oxford: Page 142 – 150; 151-158
Focus: Page 158 -169; 170 – 177
Activities to cover the curriculum and as revision activities
Activity 1: Space Planning

1. Study the house plan above.

1.1 Identify the three basic zones in the home. (3)
1.2 Indicate the rooms in each zone. (3x2) = 6
1.3 The family of 4 decide to expand the space in some areas in their home.
Suggest what the family can do to increase space in the following areas:
1.3.1 work area (2)
1.3.2 social area (2)

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Activity 2: Space Planning

2. Study the floor plan above and identify the type of storage space needed.
2.1.1 Kitchen (2)
2.1.2 Living room (2)
2.1.3 Laundry (2)
2.1.4 Bedrooms (2)
2.1.5 Bathrooms (2)
2.2 Identify the items you can store in the above rooms: 1.1.1-1.1.5? (5x2) 10

Activity 3: Furniture evaluation – Durability

3.1 Different materials are used to make furniture because of their different
qualities. Complete the following table to show the general information
and durability of the materials mentioned below.

Qualities Wood Metal Glass Plastic

1. General information (5) (5) 3 3
2. Durability (1) (1) 1 1

3.2 Bamboo and cane are becoming more and more popular in the making of
furniture.

3.2.1 Explain why you think this is happening. Make sure you give your
reasons in full sentences. (10)

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Activity 4
Evaluation Criteria
Read the case study below and answer the questions that follow.

Mr. Coetzee bought a dining room suite at a newly opened furniture store because
it was on sale. The furniture was delivered to his house and it was received by his
wife, who was very surprised. When he got home, he told his wife that he had
bought it because she had said she wanted a new one. The old one had been
soiled. When they unwrapped the new dining room suite they discovered that it
did not fit into the dining room, it was too big, the chairs were soiled and were
made from very cheap wood. The chairs were too narrow to sit on. The table’s legs
were also wobbly. Mrs. Coetzee was not at all happy with her husband’s purchase,
she wanted him to return it immediately. At the end of the month Mr. Coetzee
received a statement that showed an amount three times the asking price, Mr.
Coetzee did not budget for that amount.
Questions
1. Identify the need that Mr. Coetzee fulfilled by buying the lounge suite. (1)

2. Evaluate the lounge suite bought, under the following criteria:

• Economy (3)
• Strength and durability (3)
• Aesthetics (3)

3. Suggest to the Coetzees the type of environmentally friendly furniture they

could have bought. (5)

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REVISION: Food and Nutrition
PURPOSE: The purpose of this section is to revise the work done in the first
term so that you can work through the important concepts.
Follow these steps:
1- Study the following pages in the textbook for this chapter.
▪ Oxford-textbook: Pages 102 to 124.
▪ FOCUS- textbook: Pages 101 to 133.
2- Study the important terminology and do the short activity about the terms.
3- Work through the practice and examination questions.

TERMINOLOGY (FOOD AND NUTRITION):

PURPOSE: This section is aimed to revise important definitions from Term 2. You
should know each definition by heart and understand it clearly.
COMPLETE THE DEFINITIONS FOR FOOD AND NUTRITION:
Terminology: Definition:

Nutrients

Metabolism

Malnutrition

Macro- nutrients

Kilojoule

Protein

Carbohydrates

Fats

Micro-minerals

Macro- minerals

Satiety value

Deficient

Pathogenic

Toxin

Cross-Contamination

Food Poisoning

Fortification

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 Time to practice! – Work through previous papers:

This part of the revision package includes various practice questions about the
chapter (Food and Nutrition) that you can work through previous question papers
that will test your knowledge. Do your best and the final exam will be easy!

QUESTIONS ON FOOD AND NUTRITION

QUESTION 1
Match the nutrient in Column A with the function in Column B.
1.
Column A Column B

1.1 Protein A Provides 38 kJ/g

1.2 Starch B Provides 17 kJ/g
1.3 Fibre C Provides 23kJ/g
1.4 Lipids D Forms part of hemoglobin in red blood cells
1.5 Calcium E Plays a role in wound healing
1.6 Iodine F Important for good vision
1.7 Potassium G Promotes peristalsis and prevents constipation
1.8 Vitamin A H Forms part of the hormone thyroxine, which
regulates growth
1.9 Vitamin C I Plays a role in the release of energy
1.10 Vitamin E J Builds strong bones and teeth
K Is important for growth as well as the
maintenance and repair of tissues
L Protects cell membranes from damage
M Plays a role in the control of blood pressure
[10]
QUESTION 2
Answer the questions on the Recommended Dietary Allowance for iron:
2.1 Why do males aged between fourteen and eighteen need 11 mg per day,
while females aged between fourteen and eighteen need 15 mg per day?
(2)
2.2 Why do females aged between nineteen and fifty need 18 mg per day, while
females older than 51 need only 8 mg per day? (3)

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QUESTION 3
The packaging of a loaf of brown bread bears a logo with the following words:
“Fortified for better health”.

3.1 Explain what the word fortified means. (4)

3.2 The logo says, “Fortified for better health”. List three benefits of fortification
for South Africans. (3)
3.3 The bread is fortified with five B vitamins. List a general function of most B
vitamins. (1)
3.4 The bread is also fortified with zinc. List three functions of zinc. (3)
3.5 List four other foods or food products that must be fortified by law. (4)

QUESTION 4
Read the news report below and answer the questions that follow.
Food poisoning hits spectators
Ninety spectators were treated for food poisoning after eating breakfast at the
Mbombela Stadium in Nelspruit yesterday. Some of them were vomiting while others
suffered from diarrhoea. An investigation has been launched to determine whether
the food that they ate was contaminated, and if so, how it became contaminated.
Source: www.iol.co.za, 19 June 2010

4.1 Explain what it means if the food was contaminated. (3)

4.2 Briefly explain four possible causes of food poisoning. (4)
4.3 Identify, from the news report, two symptoms of food poisoning. (2)
4.4 Suggest six ways of treating the symptoms of the food poisoning
mentioned in the news report. (6)

THE END

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