GROSVENOR GIRLS HIGH

MARCH CONTROL TEST -2024

GRADE 10
Examiner: Mrs Martin Moderator: External

Marks: 65 Time: 1 hour

QUESTION CONTENT MARKS TIME

SECTION A
QUESTION 1 Short Questions (All topics) 10 10 minutes
SECTION B
QUESTION 2 The Consumer – 15 15 minutes
Sustainable Consumption
QUESTION 3 The Consumer- Consumer 25 25 minutes
needs, wants, rights &
responsibilities
SECTION C
QUESTION 4 Food and Nutrition 8 8 minutes
QUESTION 5 Food Spoilage 7 7 minutes
TOTAL 65

Instructions and Information

Read the following carefully before answering the questions.

1. Answer all questions in Section A, B and C.

2. Read the instructions carefully.
3. Number the answers exactly as the questions are numbered.
4. Write neatly and legibly.

This question paper consists of 7 pages.

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SECTION A – SHORT QUESTIONS
QUESTION 1 – MULTIPLE CHOICE QUESTIONS

1.1. Various options are provided as possible answers to the following

questions. Choose the answer and write only the letter (A-D) next to
the question numbers (1.1.1 to 1.1.20) in the answer book e.g. 1.1.21
D.

1.1.1. The type of decision made after having considered all possible
alternatives is:
a) rational
b) impulsive
c) intuitive
d) habit.
1.1.2. To protect the environment and the disposal of unwanted packaging,
you can do your part through…..
a) exhibition
b) advertising
c) recycling
d) labelling.
1.1.3. The primary purpose of an advertisement is to….
a) sell a product
b) provide valuable information
c) provide a solution to a problem
d) lower the price of a product.
1.1.4. The purpose of a store layout and display are to:
a) name andinform address the manufacturer
b) attract consumers with colour, music or even fragrances.
c) inform consumers about brand specifications.
d) inform consumers about the nutritional information of your product.
1.1.5. By studying labels carefully you are exercising your right to:
a) prompt payment
b) reasonable prices
c) protection through legislation
d) correct information (5)

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1.3. Match the term in column A with the correct explanation in
Column B. Write only the letter (A-E) next to the question
number (1.3.1. – 1.3.5.) in your
answer book e.g. 1.3.7.A (5)

COLUMN A – TERM COLUMN B – EXPLANATION

1.3.1. A portion a) Substances in food that perform certain
functions in the body.
1.3.2. Metabolism b) Speed at which the body processes the
food we consume into energy.
1.3.3. Food source c) A type of fat that is found in animal
tissues and causes heart disease.
1.3.4. Vegetarian d) Prescribed quantity of food.
1.3.5. Cholesterol e) Meat, grains and vegetables
f) Inadequate nutrient intake – eating too
much or too little.
g) A person who does not eat meat
h) Contains all the food groups in the
correct proportions in meals.
i) Ingestion of food

TOTAL SECTION A: 10

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SECTION B
QUESTION 2
THE CONSUMER – SUSTAINABLE CONSUMPTION

PICTURE A PICTURE B

2.1. Identify the meaning and give a brief explanation of the logo’s shown above. (4)
2.2. In your own words, explain what is meant by the expression “sustainable
consumption”. (3)
2.3. Name three principles of sustainability. (3)
2.4. Define the term “good buying habits” and give 4 examples of
“good buying habits. (5)

QUESTION 3
CONSUMER NEEDS, WANTS, RIGHTS AND RESPONSIBILITIES

3.1. Define the term “consumer”. (2)

3.2. Consumers buy and use different products and services to satisfy their
needs. There are 3 main psychological factors that influence consumer
behaviour. List 3 needs and provide a description for each one. (6)

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3.3. Study the scenarios below and indicate which “consumer rights” would
apply to these scenarios.
3.3.1. Johan received a voucher from a shopping centre for his birthday.
He decided to use the money to buy himself a new pair of jeans. When he
wanted to wear them the next day, he noticed that the seams of the jeans
started to come undone. (1)
3.3.2. Your neighbour constantly dumps his garbage on the roadside outside your
house, instead of the dumping site allocated for garbage, attracting rats and
other pests which are causing disease to spread. (1)

3.4. Study the scenarios below and indicate which “consumer responsibility”
would apply to these scenarios.
3.4.1. Suzette spilled ink on her new school shirt. She treated the spot with bleach.
When she looked again, the bleach had burned a hole right through her new
shirt. (1)
3.4.2. You are in the “Cotton On” store change room, trying on a range of outfits
for your birthday. You mistakenly damage the zip in the jean you are
trying on. (1)

3.5. Define the following terms

3.5.1. Perception (1)
3.5.2. Culture (1)
3.5.3. Social status (1)
3.5.4. Socialisation (1)

TOTAL SECTION B: 31

SECTION C
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FOOD AND NUTRITION

QUESTION 4
NUTRIENTS AND THEIR FUNCTIONS

4.1. Give a brief explanation of the concepts, related to nutrition, listed below.
4.1.1. Nutrition (1)
4.1.2. Malnutrition (1)
4.1.3. Meal pattern (1)
4.1.4. Meal plan (1)
4.1.5. Balanced diet (1)

4.2. Identify and explain why the following signs appear on food packaging and
some restaurants and take aways. (4)

4.3. Teenagers have the tendency to skip breakfast.

State 3 reasons why “Breakfast is the most important meal of the day”. (3)

4.4. List the characteristics of each of the following types of eaters.

4.4.1. Habitual eater (2)
4.4.2. Irregular eater (2)
4.4.3. Over eater (1)
4.4.4. PMS – eater (1)
[8]

QUESTION 5
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FOOD SPOILAGE

Read the scenario below and answer the questions that follow.

CHILDREN DIE AFTER MEAL

Two toddlers died at the Red Cross Hospital in Rondebosch after contracting food
poisoning.
The children’s uncle arrived in Cape Town on Friday from the Transkei to visit his
brother. He brought with him a cooked chicken, which he prepared the night
before. He did not store it in the refrigerator as it was still quite hot. In the morning
when he left his home, he did not transport the chicken in a cooler bag but in a
plastic container.
The brother, his wife and the children, aged 2 and 4, ate some of the chicken. The
children and their parents become violently ill later that Friday night. The children
were rushed to Red Cross Children’s Hospital, where the 2 year old died. The 4year
old died the following day.
The parents were rushed to the Groote Schuur Hospital: their condition is
satisfactory.

5.1. Name 2 conditions that caused the chicken to spoil. (2)

5.2. State 5 precautions that could have been taken to prevent the food from
becoming contaminated with micro-organisms. (5)
[7]

TOTAL SECTION C: 15

GROSVENOR GIRLS HIGH

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MARCH CONTROL TEST 2024
GRADE 10
MEMO
SECTION A – SHORT QUESTIONS
QUESTION 1 – MULTIPLE CHOICE QUESTIONS

1.1.1. The type of decision made after having considered all possible
alternatives is:
a) rational
b) impulsive
c) intuitive
d) habit.
1.1.2. To protect the environment and the disposal of unwanted packaging,
you can do your part through…..
a) exhibition
b) advertising
c) recycling
d) labelling.
1.1.3. The primary purpose of an advertisement is to….
a) sell a product
b) provide valuable information
c) provide a solution to a problem
d) lower the price of a product.
1.1.4. The purpose of a store layout and display are to:
a) name and inform address the manufacturer
b) attract consumers with colour, music or even fragrances.
c) inform consumers about brand specifications.
d) inform consumers about the nutritional information of your product.

1.1.5. By studying labels carefully you are exercising your right to:
a) prompt payment
b) reasonable prices

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c) protection through legislation
d) correct information (5)

1.3. Match a Consumer Right in column A with an example of the

specific right in Column B. Write only the letter (A-E) next to the
question number (1.3.1. – 1.3.5.) in your
answer book e.g. 1.3.7.A (5)

1.3.1. D
1.3.2. B
1.3.3. E
1.3.4. G
1.3.5. C

TOTAL SECTION A: 10

SECTION B
QUESTION 2
THE CONSUMER – SUSTAINABLE CONSUMPTION

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PICTURE A PICTURE B

2.1. Picture A - Proudly South African Logo – Ensures customers that all raw materials
were grown and produced in South Africa. (4)
Picture B – Recycling.

2.2. Learners own words but should be similar to…Sustainable consumption is the way in
which people use resourcesto satisfy their basic needs and thus conserve the
environment. (3)
2.3. REDUCE, RE-USE, RECYCLE (3)
2.4. Good bying habits will…………..
Examples are: Choose products that carry rhe SABS approved symbol
Compare prices of the product in different stores
Compare the same product from different brands
Make sure of the guarantee of product
Make sure the shop has a good reputation
Avoid packaged and process foods (5)

QUESTION 3
CONSUMER NEEDS, WANTS, RIGHTS AND RESPONSIBILITIES

3.1. A consumer is a person who buys goods and services. (2)

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3.2. Psychological needs – Motivation and needs/ Personality/ Perception/ Knowledge/
Values/ Attitude/ Lifestyle.
Socio cultural factors – Personal/ Reference groups/ Family/ Social status/ Culture
Economic Factors – Income/ Credit facilities/ Price (6)

3.3. Study the scenarios below and indicate which “consumer rights” would
apply to these scenarios.
3.3.1. The right to have a product repaired or reimbursed (1)
3.3.2. The right to live in a healthy clean environment (1)

3.4. Study the scenarios below and indicate which “consumer responsibility”
would apply to these scenarios.
3.4.1. The right to be informed. She should have checked the label on the sirt before using
bleach. (1)
3.4.2. The right to be honest. (1)
3.5. Define the following terms
3.5.1. Perception – Perception is the waysomething is seen, understood or
interpreted. It is a mental impression. (1)
3.5.2. Culture – South Africa is known as the Rainbow nation because of our variety of
Cultures. Within each culture is a subculture. Each subculture has its own
values, ideas and attitudes when it comes to buying. (1)
3.5.3. Social status – Social position of people depend on their financial status,
occupation and material possessions. (1)
3.5.4. Socialisation - (1)

TOTAL SECTION B: 25

SECTION C
FOOD AND NUTRITION

QUESTION 4
NUTRIENTS AND THEIR FUNCTIONS

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4.1. Give a brief explanation of the concepts, related to nutrition, listed below.
4.1.1. Nutrition – This is the way food and nutrients are ingested by the body, absorbed and
used for energy, growth and a healthy body. (1)
4.1.2. Malnutrition – Occurs when to many or to few nutrients are ingested as a result of a
poor diet. (1)
4.1.3. Meal pattern – The number of times that a person eats in a day. Eg breakfast, lunch,
supper and snacks. (1)
4.1.4. Meal plan – This indicates the food that is eaten during the course of one da (1)
4.1.5. Balanced diet – A meal that includes portions of normal sizes from all six
food groups so that enough nutrients are ingested per meal for general
good health (1)

4.2. Kosher – Jewish religion. It means the food has been blessed and prepared under
specific circumstances
Halaal – Islamic religion. It means that the animals used in the food have been
slaughtered according to a prescribed method. (4)

4.3. To little time to eat in the morning.

Too lazy to get up
Financial difficulties.
Scared to put on weight (3)

4.4. List the characteristics of each of the following types of eaters.

4.4.1. Habitual eater – Eats when they are bored. Eat out of habit and don’t plan meals.
(2)
4.4.2. Irregular eater – Skips breakfast /meals. Eats a lot of junk food (2)
4.4.3. Over eater – Over eats in times of lonliness and stress (1)
4.4.4. PMS – eater – A woman that eats impulsively a week before her
Menstruation (1)

QUESTION 5
FOOD SPOILAGE

Read the scenario below and answer the questions that follow.

CHILDREN DIE AFTER MEAL

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Two toddlers died at the Red Cross Hospital in Rondebosch after contracting food
poisoning.
The children’s uncle arrived in Cape Town on Friday from the Transkei to visit his
5.1. Temperatures in the car were to high. Food was in the danger zone (Above 65°c. Food
was stores in temperatures of between 5°c and 65°c for more than 2 hrs.
(2)

5.2. Don’t keep food in the danger zone for more than 2 hrs
Keep refrigerated eg a cooler bag with ice
Cook food thoroughly
Use clean surfaces
Use clean surfaces (5)

TOTAL SECTION C: 15

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