SEDIBENG EAST DITRICT
CONSUMER STUDIES
GRADE 11
JUNE 2023
EXAMINER: MBATHA L, NKOSI L & PHONGOMILE N
SCHOOL MODERATOR: ……………………..
DISRTICT MODERATOR: SAPHEZA B.
TIME: 2 HOURS MARKS: 150
Instructions
1. This question paper consists of FOUR questions.
Question 1 Short questions (All topics) 40
Question 2 Food and nutrition 40
Question 3 Design elements and principles 40
Fibres and fabrics
Question 4 Housing and Interior 30
150
2. All the questions are compulsory.
3. Write neatly and clearly.
4. Number your answers according to the numbering system used in this question paper.
5. Write neatly and legibly and with blue ink only.
6. Start each of the 4 questions on a new page.
7. Pay attention to spelling and sentence construction.
This question paper consists of 4 Questions and 14 Pages
QUESTION 1 SHORT QUESTIONS
1
1.1 Various options are provided as answers to the following questions. Choose the correct answer
and write only the correct letter (A-D) next to the question number on your answer paper. E.g., 1.1.
E
1.1.1 Cool colours are…
A Orange, green and purple (violet)
B Blue, green and violet (purple)
C Yellow, blue and red
D White, black and brown (1)
1.1.2 The nutrient that contains more kilojoules per gram:
A Fats
B Protein
C Carbohydrates
D Vitamins (1)
1.1.3 Eating enough green leafy vegetables and wholegrain cereals will prevent …
A Anaemia.
B Pellagra.
C Scurvy.
D Rickets. (1)
1.1.4 Identify the micro - organism that can withstand high temperatures:
A Yeast
B Mould
C Bacteria
D Enzymes (1)
1.1.5 When contaminated food drips or splashes on other food, it is called …
A Chemical contamination.
B Cross contamination.
C Natural contamination.
A Physical contamination. (1)
1.1.6 The number of secondary colours on the colour wheel:
2
A Five
B Six
C Three
D Four (1)
1.1.7 Different objects that make up the design are arranged in a circle around a central
point.
A Symmetrical balance
B Asymmetrical balance
C Radiation
D Radial balance (1)
1.1.8 There is a gradual change in size from larger to smaller.
A Progression
B Alternation
C Repetition
D Continuation (1)
1.1.9 Another word for brightness of a colour is
A Value
B Intensity
C Hue
D Complementary (1)
1.1.10 sanforising is a process that …
A Reduces pilling.
B Conducts electricity.
C Makes fabrics crease resistant.
D Prevents garments shrinking in the wash. (1)
1.1.11 Wool is often used for upholstery because it is …
3
A Dirt resistant and lightweight.
B Weakening in sunlight.
C Colourfast, and easy to wash.
D Fairly strong, very resilient and flame resistant. (1)
1.1.12 When a fabric has been finished with a shrink resistant finish it would imply that it will …
A Prevent shrinkage of more than 1% when care instructions are followed.
B Not shrink at all.
C Prevent the fabric from stretching.
D Prevent shrinkage of more than 5% when care instructions are followed. (1)
1.1.13 The light source that spreads light over a large area without causing a glare is called ...
lighting.
A Functional
B Decorative
C Fluorescent
D General (1)
1.1.14 The type of lighting that illuminates a specific work area.
A Task lighting
B General lighting
C Accent lighting
D Decorative lighting (1)
1.1.15 Proteins that speed up chemical reaction in the body.
A Hormones
B Enzymes
C Antibodies
D Macronutrients (1)
1.1.16 he amount of energy you need to stay alive is called …
A Glycaemic index
B Basal metabolic rate
C KiloJoules
D Carbohydrates (1)
4
1.1.17 … refers to the ability of a fabric to take up moisture from the body or the environment.
A Elasticity
B Absorbency
C Durability
D Stability (1)
1.1.18 To make a room appear wider, match the … with a similar colour, then paint the walls in a
lighter shade.
A Floor and door
B Door and ceiling
C Floor and ceiling
D Floor and window frames (1)
1.1.19 lines will create the impression of length and slimness.
A Horizontal
B Curved
C Diagonal
D Vertical (1)
1.1.20 When three colours that are placed at an equal distance from each other on the colour
wheel are used, a … colour scheme is formed.
A Triad
B Complementary
C Split complementary
D Analogous (1)
20x1= (20)
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1.2 MATCH the nutrient in COLUMN A with its function in COLUMN B and the symptom
of deficiency in COLUMN C. Write the letter (A-F) and the Roman number ((i) – (vi))
next to the question number (1.2.1-1.2.5) on the answer sheet e.g., 1.2.6 A (i)
COLUMN A COLUMN B COLUMN C
NUTRIENTS FUNCTIONS SYMPTOMS OF DEFICIENCY
1.2.1 Iron A. Plays a role in the metabolism (i) Stunted growth in children,
of calcium oedema
1.2.2 Fluoride B. Main source of energy (ii) Rickets in children,
osteomalacia in adults.
1.2.3 Protein C. They carry fat-soluble vitamin (iii) Anaemia which leads to
A, D,E,K tiredness, reduced ability to work.
1.2.4 Starch D. Strengthens teeth and reduces (iv) Lack of energy.
tooth decay.
1.2.5 Vitamin D E. Needed to make hemoglobin in (v) Leads to constipation and
red blood cells may even lead to colon cancer.
Needed for the growth, repair and (vi) Tooth decay.
maintenance of body tissues.
10x1=(10)
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1.3 Match the explanation of Design principles in Column with the term in Column B.
Write only the letter (A- G) next to the question number (1.3.1 – 1.3.5)
Column A Column B
1.3.1 The pleasing relationship between one area and A. Symmetrical balance
another
1.3.2 It is made up of lines that join each other. B. Shape
1.3.3 Shapes are repeated over and over again in a C. Radial balance
design
1.3.4 The central point of a design D. Rhythm through alternation
1.3.5 Gives an impression of unity E. Rhythm through repetition
F. Harmony
G. Emphasis
H. Proportion (5)
1.4 Give one word/term for each of the descriptions below. Write only the word/term
next to the question number (1.4.1 t0 1.4.5).
1.4.1 Swelling under the skin
1.4.2 Nutrients the body needs in larger quantities
1.4.3 Substances in food that provides energy, allows growth and normal function of the
body and maintain life.
1.4.4 The protein that the body uses to fight the disases
1.4.5 Transfer of bacteria from contaminated foods to other foods.
(5)
TOTAL QUESTION 1: 40
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QUESTION 2 FOOD AND NUTRITION
2.1 Explain the difference between essential and non-essential amino acids. (4)
2.2 Compare the following classifications of protein by giving TWO food /sources of each.
Tabulate your answer as follow in your answer script.
Complete Protein Incomplete protein
(2) (2)
(4)
2.3 Read the article below and answer the questions that follow.
LOAD SHEDDING SPARKS FOOD POISONING FEARS
A lack of electricity, especially in the hot summer months, can result in food
going off and if you eat the food, you may run the risk of contracting food
poisoning. In the freezer, food can still spoil when the produce thaws slightly
due to a power outage. Load shedding can subject fresh produce in your fridge
for to up to 5 hours of room temperature at a time.
Avoid consuming food, if you suspect that it has remained too warm for too
long. Anyone who thinks they may have eaten food that has gone off is to
watch out for the warning symptoms of food poisoning. These include fever,
headache, stomach pain and a risk of dehydration. If you or your children show
any of these signs, go to the nearest doctor, hospital or clinic for treatment.
[Adapted from health24]
2.3.1 Identify main causes of food poisoning highlighted in the article? (2)
2.3.2 Give other THREE symptoms of food poisoning not mentioned in the article. (3)
2.3.3 Dehydration can cause serious health complications. Justify the statement (2)
2.3.4 Discuss FOUR ways of treating food poisoning. (2)
2.4 Study the label below and answer the questions that follow
2.4.1. Describe Food fortification (2)
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2.4.2. List THREE micro nutrients that are added to fortified foods and their functions (6)
2.5. Suggest Three reasons why teenagers lack some of the nutrients in their diet?
(3)
2.6 Motivate why fortified food will the best choice in their diet (2)
2.8 State THREE guidelines to ensure that elderly people receive a nutritious food. (3)
2.9 Study the following case study and answer the questions that follow:
My name is Lungi and I am sixteen years old.
My parents have full-time jobs and work long hours. This means I am alone most of
the time. I have extra-mural activities after school, playing volleyball and hockey and
I have no time to prepare meals. I never eat at the same time every day and
sometimes I don’t even find the time to eat.
Also study Lungi’s list of foods eaten over two days:
Breakfast Lunch Dinner Snacks
Day 1 Corn flakes Pasta with Large plate of 2 glasses of
with sugar tomato and french fries water
Low-fat milk cheese sauce 100g of
Tea with sugar Coffee with chocolate
and low-fat sugar and low-
milk fat milk
Day 2 2 Fried eggs Nothing 2 slices of 1 blueberry
2 rashers of pizza muffin
bacon 2 glasses of 1 glass of
2 slices of water water
white bread 50 g of
Butter and jam chocolate
2.9.1 Lungi needs to improve her diet so that he eats more nutrient-dense foods.
Complete the table below by stating the problems in her diet and suggesting as how to
improve it (3)
Lungi’s Food Choice (Challenges) Recommended Food Choice
3x2=(6)
2.10. Explain why teenage girls need more iron than boys (2)
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TOTAL QUESTION 2: 40
QUESTION 3 FIBRES AND FABRIC, DESIGN ELEMENTS AND PRINCIPLES
3.1 Explain the following terminology used in colour.
3.1.1 Primary colour scheme (2)
3.1.2 Hue of colour (1)
3.1.3 Value of colour (2)
3.2 Name THREE types of lines in A, B and C Pictures and Explain the effect each line will
have on each of the following figure shapes. Tabulate your answer.
Picture Type of line Effect/optical illusion
A (1) (1)
B (1) (1)
C (1) (1)
(6)
A B C
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3.3 Zandi saw these clothing items in a boutique. The following information was on the label.
Woollen Jersey A Cotton Dress B
3.3.1 Compare the Fabric properties of the fabrics used for the outfits above by completing
the table in your ANSWER BOOK.
JERSEY A COTTON DRESS B
Elasticity
Abrasion
resistance
Absorbency
(6)
3.3.2 Fabric finishes are done to alter and improve the appearance and
performance of fabrics. Explain how mercerising improves the performance of a fabric. (3)
3.4 Sindi needs your help. Her body is pear shape. She has narrow shoulders and a small
bust. Her waist and hips are not in proportion to her upper body. Give her four hints to follow
when choosing clothing to help her camouflage the irregularities in her figure. (4)
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3.5 Study the pictures A and B below and answer the questions that follow.
PICTURE A PICTURE B
3.5.1 Explain how rhythm has been achieved in picture A. (2)
3.5.2 Evaluate the suitability of the outfit in picture A for a tall and very slender man.
(4)
3.5.3 Analyse picture B and identify how emphasis was created or applied (2)
3.5.4 Identify the type of balance reflected in picture B (1
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3.6 Study the following picture, then redraw the table that follows on your answer sheet and
complete it.
DESIGN
a. Balan
B. Harm
C Prop
(6)
TOTAL QUESTION 3: 40
QUESTION 4: HOUSING
4.1 When you design a home, you will have to work with FOUR types of
a house plan. Name these four types of plans. (4)
4.2 Which type of floor plan will be suitable for someone using a
wheelchair? Give a reason for your choice. (2)
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4.3
Study the floor plan below and answer the questions that follow
4.3.1 Name THREE zones (3)
4.3.2 Identify the area for each activity (3)
4.3.3 Give THREE activities that can take place in this house. (3)
.
Tabulate your answer as follows. Copy the following table onto your answer sheet.
4.3.1 Zones 4.3.2 Area 4.3.3 Activity
1 1 1
2 2 2
3 3 3
(3X3)
(9)
4.4 Provide general guidelines for any family in terms of storage space for their home.
(4)
4.5 Explain the importance of functionality when planning the space in their work area.
(3)
4.6 Study the floor plan of a flat given below, and then answer the questions which follow:
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4.6.1 Identify the type of floor plan used in the living area. Give a reason for your
choice? (2)
4.6.2 Placement of furniture in a room is very important. Give THREE guidelines for
the correct placement/arrangement of furniture. (3)
4.7 Discuss THREE responsibilities that a consumer has before making a purchase.
(3)
TOTAL QUESTION 4: 30
GRAND TOTAL: 150
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