LESOTH

O HIGH Candidate name:

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SCHOOL Teacher’s
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name:

FOOD AND NUTRITION THEORY TAKE HOME TEST GRADE 10: ….

2 HOURS Marks:100

INSTRUCTIONS

▪ Answer on the Question Paper.

▪ No Additional Materials are required.

▪ No marks allocated for spelling mistakes

Section A

✔ Answer all questions

Section B

✔ Answer all questions

Section C
✔ Answer either question 8(a) or 8(b)

The number of marks is given in brackets [] at the end of each question or part question.

For examiners use

Section A

Section B

Section C

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This document consists of 9 printed pages

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Section A
Answer all questions

1. a) State three elements which combine to form fats.

1. ………………………………………………………………………………………
2. ………………………………………………………………………………………
3. …………………………………………………………………………………...
[3]

ii. Name four examples of fats and four examples of oils used in meals
Fats
1.…………………………………… 2.……………………………………
3.……………………………………. 4.………………………………… [2]

Oils
1.…………………………………… 2.……………………………………
3.……………………………………. 4.………………………………… [2]

b) State one difference between fats and oils

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[1]

c) State four functions of fats and oils in the body

1.……………………………………………………………………………………….
2.……………………………………………………………………………………….
3.……………………………………………………………………………………….
4.……………………………………………………………………………………. [4]
d) Define the following terms
i) Saturated fats;
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[2]
ii) Polyunsaturated fats;

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[2]

e) i) In which part of the alimentary tract are fats digested?

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[1]
ii) Name the substance that emulsify fats
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[1]
iii) Explain why emulsification is necessary.
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[1]
iii) Which enzyme brings about the breakdown of fats?
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[1]
iv) What are the end products of fat digestion?
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[1]
f) Absorption of the end products of fat digestion takes place in the finger-like
projections in the ileum wall,
i) Give the name of the finger-like projections in the ileum wall.
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[1]
ii) The finger-like projections have many blood capillaries and lacteal for transport. A
lacteal is part of a system. Give the name of this system.
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[1]
g) Discuss the problems that may be associated with a diet high in fats.
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[3]
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2. a) i) Write four sources of water in the diet.
1. …………………………………………. 2. ……………………………………….
3. …………………………………………. 4. …………………………………….
[2]
ii) Give four conditions that require extra water intake
1.……………………………………………………………………………………….
2.……………………………………………………………………………………….
3.……………………………………………………………………………………….
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[4]

iii) Mention four points why the body needs a daily supply of water
1. ………………………………………………………………………………………
2.……………………………………………………………………………………….
3.……………………………………………………………………………………….
4……………………………………………………………………………………...
[4]

iv) State two results of inadequate intake of water

1.……………………………………………………………………………………….
2.……………………………………………………………………………………. [2]

3. Name any other two fat soluble vitamins and explain their importance in a healthy diet.
Name four sources of each vitamin.

i) Vitamin 1

Name ………………………………………………………………………………. [1]

Importance ……………………………………………………………………………

…………………………………………………………………………………….... [1]

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 Sources

1. …………………………………………. 2. ……………………………………….
3. …………………………………………. 4. …………………………………….
[2]

ii) Vitamin 2

Name ………………………………………………………………………………. [1]

Importance ……………………………………………………………………………

…………………………………………………………………………………….... [1]

Sources

1. …………………………………………. 2. ……………………………………….
3. …………………………………………. 4. …………………………………….
[2]

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4. Zinc is an important mineral in a balanced diet.

i) State two functions of zinc in the body.

1. ……………………………………………………………………………………….

………………………………………………………………………………………….

2. ……………………………………………………………………………………….

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ii) Name four different sources of zinc

1. …………………………………………. 2. ……………………………………….
3. …………………………………………. 4. …………………………………….
[2]
iii) Mention two functions of iron in the body.
1. ………………………………………………………………………………………
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2. ……………………………………………………………………………………….

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[26]

Section B

Answer all questions

5. a) Explain, with reasons, five different factors that affect the energy requirements
for an individual.

1. ………………………………………………………………………………………
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2. ………………………………………………………………………………………
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3.……………………………………………………………………………………....
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4. ………………………………………………………………………………………

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 ….………………………………………………………………………………………
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b) Explain the importance of coating fish before deep-frying.
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[8]
6. a) State, with reasons, four rules to observe when storing food in the refrigerator.
1. ………………………………………………………………………………………
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2. ………………………………………………………………………………………
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3.……………………………………………………………………………………....
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4. ……………………………………………………………………………………....
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b) Discuss how you would choose:

i) Kitchen worktops
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 ii) Saucepans
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iii) Kitchen knives

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[19]

Section C
7.a) Write an informative paragraph on the following

i) Purchasing a cooker,

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ii) Advantages and disadvantages of frying.

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Section C
Answer either question 8 (a) or question 8 (b)

8. a) Most accident in the home occur in the kitchen. Discuss reasons for this and ways of
prevention. [15]
Or
b) Discuss
 Different ways of planning a kitchen for efficiency
 Choice and care of different kitchen surfaces. [15]
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