FNREVI

SIONQUESTI
ONS

2002.
1)(
a)(
i)Whati
smeantbyt
het
erm essent
ial
ami
noaci
ds?
(
ii
)Whatar
ecompl
ement
arypr
otei
ns?Gi
vet
woexampl
est
osuppor
tyouranswer
(
b)Gi
vetwof unct
ions,
twogoodsour
cesandonedef
ici
encydi
seaseassoci
atedwi
th
i
ronandcal
cium.
(c)Expl
ainhowt
hef
oll
owi
ngmenucanbemodi
fi
edt
osui
taper
sononal
owener
gy
di
et.
Fr
iedchi
cken
Fr
iedpot
atoes
Col
esl
awsal
ad+may
onnai
se
Chocol
ategat
eau
(
d)(
i)St
atef
ourf
unct
ionsofnon-
star
chpol
ysacchar
ides
(i
i)Const
ipat
ioni
soneoft
hepr
obl
emsassoci
atedwi
thal
ackof(
NSP)i
nthedi
et.
St
ate
f
ourot
herpr
obl
ems.
(
ii
i)Namef
ourgoodsour
cesofNSP.
(
e)Adv
ert
isi
ngi
sonef
orm ofcommuni
cat
ionai
medatconsumer
sbymanuf
act
ures
r
etai
l
ersandpr
ovi
der
sofser
vices.
(
i) Gi
vef
ourr
easonsf
oradv
ert
isi
ng.
(
ii
) St
atefourpoi
ntswhi
chwoul
dmakeanadv
ert
isementf
orapr
oduct
/ser
vice
ef
fi
cient
(
ii
i) Anunbal
anceddi
etcanr
esul
tinav
ari
etyofnut
ri
ti
onal
disor
der
swhi
ch
i
ncl
ude.

 Cor
onar
yhear
tdi
sease(
CHD)

 Obesi
ty

 Di
abet
es

 Toot
hdecay

Page1of1
  Anor
exi
aner
vosa
Chooset
wonut
ri
ti
onal
disor
der
sfr
om t
hel
i
stabov
e.Di
scussonecause
andt
wo
r
emedi
esoreachi
nrel
ati
ont
odi
et.
(
f)Al
ter
nat
ivepr
otei
nspr
oduct
sar
eof
tenusedi
nst
ri
ctv
eget
ari
andi
ets.
(
i)Namet
hreeexampl
esoft
hesepr
otei
npr
oduct
s.
(
ii
)Gi
vet
wor
easonswhyt
hesepr
otei
npr
oduct
sar
eused.
(
g)Dr
awt
hef
oodpl
ateusi
ngt
hef
oodpy
rami
d.
(
h)(
i)St
atef
ourcondi
ti
onsnecessar
yfort
hegr
owt
hofmi
croor
gani
sms
(i
i
)Givet
wor
easons,wi
thex
planat
ions,whypoul
tr
y,shel
lfi
shandpor
kmustbe
compl
etel
y
bet
hawedbef
orecooki
ng.
(
ii
i)Li
stf
ourpoi
ntst
oconsi
derwhenst
ori
ngf
oodi
nar
efr
iger
ator
.
2.(
a)Expl
ainhow t
heuseofl
i
ght
ingandv
ent
il
ati
onmaket
heki
tchenapl
easantand
saf
epl
ace
whi
cht
owor
k.
(
b)Expl
ainhowacci
dent
scanbepr
event
edwhenusi
ngt
hef
oll
owi
ngi
tems.
(
i)Akni
fe
(
ii
)Apr
essur
ecooker
.
3.(a)Compar
econv
eni
encef
oodswi
tht
hei
rfr
eshequi
val
ent
sundert
hef
oll
owi
ng
headi
ng:
easest
orage,
cost
,pal
atabi
l
ity
/fl
avor
,nut
ri
ti
vev
alue,
keepi
ngqual
i
ty
(
b)Di
scusst
hei
mpor
tanceoff
oodl
abel
s.
(
c)St
atet
hreeadv
ant
agesandt
hreedi
sadv
ant
agesofconv
eni
encef
oods.
4.(
a)(
i)Descr
ibet
hreemet
hodsbywhi
chmar
ketr
esear
chdat
acanbecol
l
ect
ed.
(
ii
)Expl
aint
hreef
act
orswhi
chi
nfl
uencet
hecust
omer
’schoi
ceofgoods.
(
b)(
i)Whyar
eadv
ert
isement
simpor
tant
?
(
ii
)St
atef
ourf
act
orst
oconsi
derwhenbudget
ing.
5.(
a)Gi
ver
easonswhy
:

Page2of2
 (
i)Fr
uit
sandv
eget
abl
esar
ebl
anched.
(
ii
)Foodshoul
dbecov
eredbef
orebei
ngst
oredi
nthef
reezer
.
(
ii
i)Foodaddi
ti
vesar
eaddedt
osomepr
ocessedf
oods.
(
b)St
atewhati
smeantbyDRVandexpl
ainhowi
tisusednmeal
planni
ng.
(
c)Pl
anaonecoar
semeal
usi
ngi
ndi
genousf
oods.
6.Descri
bei
ndet
ail
showonemet
hodofhomepr
eser
vat
ioncanbecar
ri
edout
.Ateach
stage,
gi
vet
hesci
ent
if
icexpl
anat
ionoft
hepr
ocess[
20mar
ks]
2003
1.(
a)(
i)Li
stt
hreef
unct
ionsoff
atsandoi
l
s.
(
ii
)Suggestf
ourway
sinwhi
chf
atsandoi
l
scanber
educedi
nfami
l
ymeal
s.
(
b)(
i)Li
stf
ourf
unct
ionsofwat
eri
nthebody
.
(
ii
)St
atet
woheal
thpr
obl
emsassoci
atedwi
thi
nsuf
fi
cienti
ntakeofwat
er.
(
c)St
atet
wof
unct
ionsandt
wogoodf
oodsour
cesofeachoft
hef
oll
owi
ng.
(
i)Vi
tami
nB1
(
ii
)Vi
tami
nA
(
d)Expl
aint
heef
fectofdr
yheatoneachoft
hef
oll
owi
ngnut
ri
ent
s.
(
i)Pr
otei
ns
(
ii
)Sugar
(
ii
i)Fat
(
e)St
atetwocommonacci
dent
swhi
choccuri
ntheki
tchenandexpl
ainhoweachcan
bepr
event
ed.
(
f)St
ateonef
actabouteachoft
hef
oll
owi
ngsugar
s.
(
i)Fr
uct
ose
(
ii
)Sucr
ose
(
ii
i)Lact
ose
(
g)St
ateandexpl
aint
he4P’
soft
hemar
ketmi
x.
(
h)Li
stf
ourpi
ecesofi
nfor
mat
iont
hatcoul
dbeshownonf
oodl
abel
s.
(
i)St
ateandexpl
aint
woway
sofbuy
ingandsel
l
inggoodsandser
vices.

Page3of3
(
j)I
dent
if
yfourenv
ironment
alpol
l
uti
onpr
obl
emsr
elat
edt
othef
oodbusi
ness.
2.(
a)St
atet
hreef
act
orst
oconsi
derwhenpl
anni
ngmeal
s.
(
b)Pl
anatwocoar
semeal
foraf
ri
endr
ecov
eri
ngf
rom anoper
ati
on.Gi
vey
our
r
easonfor
y
ourchoi
ceoff
ood.
(
c)Whatar
ethepossi
bleef
fect
sont
hei
ndi
vi
dual
ofeat
ingt
oomanyconv
eni
ence
f
oods?
3.(
a)Gi
vet
wor
easonsf
orcooki
ngf
ood.
(
b)St
ateoner
easonf
oreachoft
hef
oll
owi
ng:
(
i)Useofeggsi
nthepr
epar
ati
onofmay
onnai
se.
(
ii
)Spr
inkl
i
ngofl
emononcutorpeel
edappl
es.
(
ii
i)Coat
ingofsomef
oodsbef
oref
ryi
ng.
(
iv)Pr
e-heat
ingov
enbef
orebaki
ng.
(c)St
atewi
thr
easonst
headv
icey
ouwoul
dgi
veonpr
epar
ati
on,
cooki
ngandser
vingof
a
namedgr
eenl
eaf
yveget
abl
es.
4.(
a)Expl
aint
hei
mpor
tanceoft
hef
oll
owi
ngi
naki
tchen.
(
i)shape
(
ii
)si
ze
(b)Expl
ainwi
thr
easonsanyt
hreeway
sofi
mpr
ovi
ngat
radi
ti
onal
out
doorcooki
ng
ar
eas.
5.(a)Di
scusst
hreeway
sinwhi
chacust
omercanbegi
vengoodper
sonal
ser
viceby
the
shopkeeper
.
(
b)Stateandexpl
aint
hedi
ff
erencebet
weenanyt
wonamedf
ormsofbusi
ness
owner
ship.
(
c)Expl
aint
hei
mpor
tanceofr
ecor
dkeepi
ngi
naf
oodbusi
ness.
6.“
Eattheri
ghtamountoff
oodt
omai
ntai
naheal
thywei
ght
”isoneoft
hedi
etar
y
gui
del
ines.

Page4of4
 (
a)St
atet
hreeot
herdi
etar
ygui
del
i
nes.
(
b)Gi
ver
easonsf
ort
headv
ice.
(c)Suggesti
neachcasehowt
headv
icecanbef
oll
owedwhenpl
anni
ng,
prepar
ing,
cooking
andser
vingf
ami
l
ymeal
s.

2004
1. (
a)Def
inet
hef
oll
owi
ngt
erms:

(
i) Diet
(
ii
) Undernut
ri
ti
on
(
ii
i) FoodPlat
e/Pyr
ami
d

(
b)(i
)Namet wooft hegroupswhi
chmakeaf oodpl
ate/
pyrami
d.
(i
i)Giv
et woexampl esofindi
genousf oodsundereachoft hegr oups
menti
onedin
(
b)(i
)
(
c)Statetworeasonswhyanexcessiveint
akeoffastfoodsi
sundesir
abl
e.
(
d)Completethetabl
ebelow
Nut
ri
ents Funct
ion Defi
ciency
(i) Calci
um …………………………. .
..
..
..
..
..
.. …………………………….
……………………………………… …………………………….
………………………………………

(
ii
) …………………….
. Formati
on of v i
sual ……………………………
…………………….
. purpl
eto enabl
eoneto …………………………..
seeindi
ml i
ght

(
ii
i) …………………….
. Spi
nabifi
da
…………………….
. …………………………………………. Neural t
ube
…………………………………………. def
ects
………………………………………….

(
e)( i
)Explai
nt hemeani ngofRNI s
(
ii
) Statet wo r easons when it would be necessar
yto use f
ood
suppl
ements
(
f)Statethreef orcookingf ood.
(g)Somemoul dsar ebenef i
cialt
ohumanbeings.Gi
vetwoexampl
es
(h)Defi
net hefollowingterms:
(
i)Budget
(
ii
)Entrepreneur

Page5of5
 (
ii
i)
Income
(
i)St
atetwomet hodsofpay inggoodsandser vi
ces.
(j
)Listanytwor esourcesnecessar ytostartaf
oodbusi ness.
(k)Givefourpiecesofi nf
ormationfoundi nabusinessplan.
(l
)Statethreereasonsf orpackagingfood.
(m)St at
ethreepoi nttobeconsi deredwhendesi gningaf oodpackage.
(
n)Stateanyt hreecur rentdi
etaryguidel
ines.

2.(a)Writ
ean inf
or mati
veparagraph on t
wo oft hefact
orwhich i
nfl
uence
peopl
e’schoi
ce offf
ood
(b)Out
li
netwoguideli
nestobeari
nmi ndwhenplanningmeal
sforHI
V/AIDS
i
ndivi
duals
(
c)St
atet
wof
act
orst
oconsi
derwhencost
ingmeal
sofi
ndi
vi
dual
s.
3.(
a)Descr
ibei
ndet
ail
stheef
fect
sof
:
(
i)Moi
stheatonmeat
(
ii
)Moi
stheatonsugar
(
ii
i)Dr
yheatonasl
i
ceofbr
ead.
(
b)Expl
ainf
ourway
sofusi
ngf
uel
economi
cal
l
y.
4.(
a)(
i)Whatar
efoodaddi
ti
ves?
(
ii
)Gi
vet
hreeusesoff
oodaddi
ti
ves.
(b)Explaintwodi ffer
encesbet weenstrawberryyoghurtandstrawber
ryfl
av our
ed
yoghurt
(c)Atomat owasl eftforaweeki nthekit
chen.Itdev el
opssoftmassofcot t
onlike
substancesont hesurf
ace.
i
nashor tparagraphexplaintheprocesswhi chtookplace.
(
d)Nameoneoft heprinci
plesusedinf oodpreservati
onandstatetwoexampl es
offood
preservedthrought hi
sprinci
ple.
5.(
a)Nameanddi scussonet y
peofbusi nessor gani
zat
ionorowner shipinrel
ati
on
tofood
busi
nessinBotswana.
(
b)Nameandexpl ai
nanyt woP’ softhemar keti
ngmix.
(
c)Stat
eandexplaintwot echniquesusedi nsupermarketstoencour age
customerstobuy.
6.Consi
deranytwooft hefol
lowi nggroupsofpeopl eanddiscusstheirnutri
ti
onal
Requi
rements(t
heel der
ly,
v egetari
ans,expectantmothersanddoodl ers)
.

2005

Page6of6
1.(
I)
Namet
wooft
heel
ement
sthatmakeupcar
bohy
drat
es.
(
ii
)St
ateonesi
mpl
esugarf
rom whi
chcar
bohy
drat
esar
emade.
(
ii
i)
Namet
wocar
bohy
drat
escanbeobt
ainedf
rom ani
mal
sour
ces.
B)
(i
)Gi
vet
wof
unct
ions,t
wosour
cesandonedef
ici
encydi
seasesassoci
ated
wi
th
v
itami
nc.
(ii
)Suggestt
wo way
sincanbewhi
cht
hel
ossofv
itami
ncr
educedwhen
cooking.
C)
(i
)Suggestt
hreef
unct
ionsoff
ati
nthebody
.
(
ii
)Expl
aint
hef
oll
owi
ngt
erms:
Essent
ial
fat
tyaci
ds.
Chol
est
erol
.
I
nvi
sibl
efat
s.
D)
Def
inet
hef
oll
owi
ngt
ermsandgi
vet
woexampl
esoff
oodsour
cesf
oreach.
(
i)
Indi
spensabl
eami
noaci
ds(
IAA)
(
ii
)Text
uredv
eget
abl
epr
otei
n(TVP)
E)
(i
)St
atet
hedef
ici
encydi
seaseassoci
atedwi
thpr
otei
n.
(
ii
)Howcanl
owbi
ologi
cal
val
uepr
otei
nbemademor
eval
uet
othebody
.
F)
(i
)whati
sdi
etar
yfi
ber
.
(
ii
)St
atet
hreer
easonswhyt
hebodyneedsdi
etar
yfi
bre.
G)I
dent
if
ytwo economi
c and t
wo soci
alf
act
ors af
fectf
ood av
ail
abi
l
ityi
n
Bot
swana
H)Expl
aint
heef
fect
soff
oodpr
epar
ati
onpr
ocessont
henut
ri
ti
vev
alueoft
he
f
ollowi
ng:
1.Cer
eal
2.Fr
uit
s/v
eget
abl
es
3.Fi
sh
I
)Pl
anat
wo-
coar
semealusi
ngi
ndi
genousf
oods.
J)
(i
)Li
stf
ourt
ypesofaddi
ti
ves.
(
ii
)St
atet
hreepr
obl
emswhi
char
eassoci
atedwi
thf
oodaddi
ti
ves.

Page7of7
2.
(a)
Expl
aineachoft
hef
oll
owi
ngst
atement
s.
(
i)
Vit
ami
nscanbeunst
abl
enut
ri
ent
s.
(
ii
)I
tisnecessar
yext
rasal
tinv
eryhotcl
i
mat
es.
(
ii
i)
Teenagegi
rl
sandexpect
antmot
her
srequi
reext
rai
ron.
(
iv)
Soy
abeansar
econsi
der
edt
hemostnut
ri
ti
ouspul
ses.
B)Nameonei
ndi
genousf
oodandst
atei
tsnut
ri
ti
vev
alue.
C)
Suggestt
hreeway
sofr
educi
ngf
ati
nfami
l
ymeal
s.
3.
(a)
Suggestf
ourway
sofi
mpr
ovi
ngt
het
radi
ti
onal
/out
doorcooki
ngar
ea.
(b)
Clot
hingcanber
esponsi
blef
oracci
dent
sdur
ingf
oodpr
epar
ati
on.St
atet
wo
ways
t
oav
oidacci
dent
swi
thcl
othi
ng.
(
c)Whyi
siti
mpor
tantt
ohav
eawel
l
-pl
annedki
tchenl
ayout
.
(
d)St
ateoneadv
ant
ageandonedi
sadv
ant
ageofusi
ngnon-
sti
ckcookwar
e.
4.
(a)
Nameanddi
scusst
hecausesofanyt
wodi
et-
rel
ateddi
sor
der
s.
(
b)Li
standexpl
ainf
ourcost
stobeconsi
der
edwhencal
cul
ati
ngt
hepr
iceof
meal
s.
5(
a)Whati
smeantbymar
ketmi
x?
(
b)St
atet
wof
act
orswhi
chdet
ermi
nedemand.
(
c)WhatI
smeantbyVal
ueAddedTax(
V.A.
T)?
(
d)Whydoconsumer
sneedpr
otect
ion?
(
e)Di
scusst
womeasur
eswhi
char
einpl
acet
opr
otectconsumer
s.
6.Discussfi
vefact
orst
hatneedt
obeconsi
der
edwhenpl
anni
ngaki
tchen.(
Giv
e
threereasonsf
oreachfact
or.
)

2006
1.
(a)St
atet
heener
gyv
alueof
(
i)1g0fpr
otei
n
(
ii
)1goff
at
(
ii
i)1gofcar
bohy
drat
es
Page8of8
 (b)Li
stf
ivef
oodgr
oupswhi
chmakeupt
hef
oodpy
rami
d/pl
ateandgi
vet
wo
exampl
es
Ofi
ndi
genousf
oodsi
neachgr
oup.
(c) Name and expl
aint
wo condi
ti
ons t
hat ar
e caused by excessi
ve
di
eti
ng/sl
i
mming.
(d)Stat
ethr
eepr
inci
plest
obeari
nmi
ndwhenpl
anni
ngmeal
sforHI
V/AI
DS
pati
ent
s.
(
e)(
i)St
atet
wor
easonsf
ormodi
fyi
ngar
eci
pe.
(
ii
)St
atet
wogui
del
inesont
abl
eet
iquet
te.
(
f)Def
inet
hef
oll
owi
ngt
erms:
(
i)ConsumerEducat
ion.
(
ii
)Consumer
.
(
ii
i)Pr
oducer
.
(
g)St
atet
hreegui
del
inesonsaf
etypr
ecaut
ionsf
oreachoft
hef
oll
owi
ng:
(
i)St
eami
ng
(
ii
)Deepf
atf
ryi
ng.
(
h)Li
stf
iveper
sonalhy
giener
ulet
obef
oll
owedwhenhandl
i
ngf
ood.
2.
(a)Nameonedi
etar
ygui
del
ineandpl
anat
wo-
coar
semealt
odemonst
rat
e
howto
achi
evet
hegui
del
i
ne.
(
b)Di
scusst
wosi
tuat
ionsi
nwhi
chf
oodsuppl
ement
scoul
dbeused.
(
c)Expl
aint
woef
fect
soff
astf
oodsonani
ndi
vi
dual
.
3.
(a)Def
inet
hef
oll
owi
ngt
ermsandgi
vet
woexampl
esofeach.
(
i)Monosacchar
aides
(
ii
)Di
sacchar
ides
(
ii
i)Pol
ysacchar
ides
(
b)Expl
ainwhyeachoft
hef
oll
owi
nggr
oupofpeopl
ehav
edi
ff
erentpr
otei
n
r
equi
rement
s.
(
i)Chi
l
dren
(
ii
)Pr
egnantwomen

Page9of9
 (
ii
i)El
der
lypeopl
e
(
iv)Chi
l
drenr
ecov
eri
ngf
rom Pr
otei
nEner
gyMal
nut
ri
ti
on(
PEM)
.
4.
(a)St
atet
wousesofbl
ender
sorl
i
qui
diz
ers.
(
b)Di
scusst
hepoi
ntst
oconsi
derwhenchoosi
ngeachoft
hef
oll
owi
ng.
(
i)Ref
ri
ger
ator
s
(
ii
)Ki
tchenscal
es.
5.
(a)Di
scusst
heski
l
lsandr
esour
cesnecessar
ytost
artaf
oodbusi
ness.
(
b)Di
scusst
hreepoi
ntst
oconsi
dert
oensur
ecust
omersat
isf
act
ion.
(
c)Nameanddescr
ibet
hreedi
ff
erentt
ypesofbusi
nesses.
6.Discuss f
ouroft
he f
act
orst
hataf
fectf
ood av
ail
abi
l
ity and access i
n
Bot
swana.

2007
1.
(a)(
i)Whatar
emonosacchar
ides?
(
ii
)Namet
woot
hercl
assesofcar
bohy
drat
esot
hert
hanmonosacchar
aides.
(
ii
i)St
atet
hreeusesofener
gyi
nthebody
.
(
iv)Def
inei
ntr
insi
candext
ri
nsi
csugar
sandgi
vet
woexampl
esofeach.
(
b)(
i)Whatar
eami
noaci
ds?
(i
i)Nameonepl
antf
oodt
hatpr
ovi
deshi
ghbi
ologi
calv
aluepr
otei
n(HBV)
andone
t
hatani
mal
foodt
hatpr
ovi
desl
owbi
ologi
cal
val
ue(
LBV)pr
otei
n.
(
ii
i)Def
inet
het
erms.
Non-
essent
ial
ami
noaci
ds
Denat
urat
ion
(
c)Nameoneex
ampl
eoft
hef
oll
owi
ng
Sat
urat
edf
atsandoi
l
s
Unsat
urat
edf
atsandoi
l
s
(
d)Non-
star
chpol
ysacchar
ides(
NSP)i
simpor
tanti
nthedi
et.Expl
ainhow i
t
ai
ds
Per
ist
alsi
s.
Page10of10
 (
e)Li
stt
hreewayi
nwhi
chwat
ermaybel
ostf
rom t
hebody
.
(f
)Ident
if
ythef
ivegr
oupsont
hef
oodpy
rami
dbel
owandgi
veonei
ndi
genous
f
ood
Sour
ceundereachgr
oup.
(
g)Gi
vef
ourr
easonsf
ormodi
fyi
ngr
eci
pes.
(
h)Descr
ibeeachoft
hef
oll
owi
ngshoppi
ngf
aci
l
iti
es.
Whol
esai
l
ing
Smal
lgener
aldeal
er
Depar
tment
alst
ore
(
ii
)Expl
ainf
ourdi
ff
erentway
sinwhi
chpr
oduct
sinaf
oodbusi
nesscanbe
pr
omoted.
2.Theki
tchenshoul
dbeasaf
eandpl
easantpl
acei
nwhi
cht
owor
k.
(a)Foreachoft
hef
oll
owi
ngsi
tuat
ionst
atef
ourway
sinwhi
chacci
dent
scanbe
prev
ent
ed

(
i) Deepf
ryi
ng.
(
ii
) Usi
ngel
ect
ri
cal
equi
pment
(
b)Di
scusst
wof
act
orst
oconsi
der
,foreachoft
hef
oll
owi
ng,
whenpl
anni
ngaki
tchen.
(i
) Fl ooring
(i
i) Li ghti
ng
(
ii
i) safety
3.(
a)Def
inethef oll
owingt erms:
(i
)Consumer
(
ii
)Producer
(
iv) Goods
(
v) Services
(b)Nameanddi scussf ourmeasur
esi
npl acestoprot
ectconsumer
sin
Bot
swana
4.(a)Calculatethecostofsconesgi vent
hef
oll
owingreci
pe
-
200gcakef lour@p4. 00/kg
-50gmar gari
ne@p3. 50/250g
-10gbaki ngpowder @p2, 00/
50g
-100ml mi l
k@p3. 50/ 500ml
-2eggs@ p7. 20/dozen
-10mi nfuel@p2. 50/ hr
-15minlabour @p2. 00/hr
Page11of11
 [
8mar
ks]

(b)Statethei mportanceofr ecor dkeepi ngi nafoodbusi ness.

5.(a)Explai
nt heef f
ectsofheatoneachoft hef ol
lowing.
(
i)Meat
(i
i)Bread
(b)Suggestt wo poi ntst o consi derwhen sel ect
ing each ofthe f
oll
owing
i
ndigenous
foods:
(
i) Ler otse
(
ii
) Gr eenLeaf yVeget ables
(c)Planaone- coarsel unch,ri
chi nf i
ber ,f
oranadul t
.
6.Bot swana,l ikemanycount ri
esi nt hewor l
d,i sexperienci
ng ahi ghri
seint he
avai
labil
it
y
anduseoff astfood.
Discusst heabov est atement ;
thef ollowinggui del
inesmay beuseful
:
(i
) Def init
ion
(i
i) Ty pesoff astf oods
(i
ii
) Adv antagesandDi sadvantages
(i
v) Recommendat ions/ (waysofmodi fyi
ng)ont heuseoffast
foods.[20mar ks]

2008

1. (
a)(i)Namet hreechemical elementswhichmakeupf
at.
(
ii
)Whati st hedifferencebet weenvi
siblef atandinvi
sibl
efat
.
(ii
i)Whati smeantbyessent i
alaminoacids?
(i
v)Li stf ourf atsolublev it
ami ns
(b)(
i)St
atetheproper tiesoft hefol l
owi ng.
Fruct ose
Star ch
Dext rin
(i
i)Def inet hef oll
owingt er
ms:
EmptyCalor
ies.
Unav ailableCar bohy drates
(ii
i)Stat et heener gyv alueofpur ecar
bohy drates.
(iv)Whydot hef oll
owi nggr oupsneedext rapr otei
ns.
-Babi es
-Pr egnantwomen.

(
c)St
atet
hreesignsandsymptomsofanemi
a.
(
d)St
atet
wor easonswhyanindi
vi
dualmayneedf
oodsuppl
ement
s.

Page12of12
 (
e)Namet wodr ymet hodsofcooki ngandst atet woadv antagesofeach.
(
f)St atet hreer easonsf orpopul arityofconv eniencef oods.
(
g)Whyshoul dpot atoesbei mmer sedi nwat eraf terpeeli
ng?
(
h)Gi vet hr eer easonsf orpr eservi
ngf oods.
(i)Expl aint hef ollowi ngt erms:
Neti ncome
Guar ant ee
Expendi ture
2. (
a)Di scusst wopoi ntsont hechoi ceandcar eofel ect r
icmixers
(
b)St atet wopoi ntsont hecar eoftea/ dishtowel s.
3. (
a)Namet hr eeenv i
ronment alpoll
utionpr oblemsr elatedtothefoodi ndustr
y
and
suggestonewayofpr ev ent i
ngit.
(
b)St ateoner easonf oreachoft hef oll
owi ng:
(i
)Cookedf oodsshoul dbekeptawayf rom r awf oodsi ntherefri
gerator.
(ii
)I ronr ichf oodsar ebestser vedwi thv it
ami nCr ichfoods.
(
ii
i)Opencut sshoul dbecov eredwi thwaterpr oofdr essingwhenhandl i
ngf oods.
(iv)Av oidusi ngf or kst ot estcakesf orreadiness.
4.(a)Di scusspr i
nci plest obeari nmi ndwhenpl anningandpr epari
ngmeal sfor
HIV/ AI DS
pat ient .Di scussf ourpoi nt s.
(b)Expl aint hef ollowi ngt ermsandgi v eexampl esofeachi nfoodpr eparati
on
Gar nishi ng
Baki ngbl ind
Gl azi ng
5.(a)(i)Whyi si ti mpor tantt oheat -t
reatmi lk?
(
ii)Namef ourmet hodsofheatt r
eat mentofmi lk.Chooseanddescr i
beone
method.
(
b)Gi vet wopoi ntsont headv i
ceofst orageofeggs.
6.Discussanyf iv er i
ght sandr esponsi bili
ti
esofaconsumer .
[20mar ks]

2009

1)Def
inethef oll
owingter
ms: (
3marks)
a)Visi
blef ats
b)Macr o-nutr
ients
c)Metabol ism
2)Di
ff
erentiatebetweenfatsandoi
l
s.(2mar
ks)

3)St
udyt
het
abl
e1.
1bel
owandanswert
hequest
ionst
hatf
oll
ow.

Tabl
e1.
1

Page13of13
 Ref
erenceNutr
ientI
ntake(perday
)forvi
tami
nsandmineral
s
Vitamin Fol at
e Vi t
amin Calci
um I
ron
D( µg) (µg) C(mg) ( mg) (
mg)
Age Age
Month Year s
0-
3 8.
5 50 25 525 1.
7

4.
6 8.
5 50 25 525 4.
3
1-
3
7 100 30 350 6.
9
3-
4
0* 100 30 450 6.
1
Mal
es

15-
18
0* 200 35 1000 11.
3
19-
50
0* 200 40 700 11.
3
Femal
es

15-
18
0* 200 40 800 14.
8
19-
50
0* 200 40 700 14.
8

10 +100 +10

10 +60 +30

a)Statet
heunitofmeasurementf orVit
aminC.(1mar k)
b)Statet
heamountoffolaterequiredbya15-18yearoldpregnantwoman.(
1mar k)
c)Giveonereasonwhyfemalesneedmor ei
ronthanmal esofthesameagegroups.
(1mark)
d)Statet
heamountofcalcium requir
edbymal esaged15-18years.(
1mark)

4)St
atet
wof
unct
ionsandonedef
ici
encydi
seaseofpr
otei
nsandi
odi
ne.

Nut
ri
ent Funct
ion Def
ici
ency
Pr
otei
ns
i
)………………………………………… …………………………………………….

Page14of14
 ………………………………………….
.
i
i
)…………………………………………
………………………………………….
I
odi
ne
i
)………………………………………… …………………………………………….
.
………………………………………….
.
i
i
)……………………………………….
.
………………………………………….
.

1)Namet
woexampl
esofant
ioxi
dant
s.(
2mar
ks)

2)Statetwoef
fectsont
heenv
ironmentofpr
oduct
ionandconsumpt
ionoff
ast
foods.(2marks)

3)Whenbaki
ngorr
oast
ing:

Whi
chpar
toft
heov
encor
respondst
othet
her
most
atset
ti
ng?(
1mar
k)
Whi
chpar
toft
heov
eni
sthehot
test
?(1mar
k)
Namet
womet
hodsofheatt
ransf
er.(
2mar
ks)
4)Nametwocondi
ti
onsr
equi
redf
ort
hegr
owt
handsur
viv
alofmi
cro-
organi
sms.(
2
marks)

5)Li
stf
ourr
easonswhypeopl
ebecomev
eget
ari
ans.(
4mar
ks)

6)St
udyt
hef
oodl
abel
bel
owandnamet
hel
abel
edpar
ts.

Page15of15
 A)……………………………………………………………………………….

B)……………………………………………………………………………….

C)……………………………………………………………………………….

D)……………………………………………………………………………….

E)……………………………………………………………………………….
.(5mar
ks)

5)St
atef
ourr
easonsf
orr
ecor
dkeepi
ngi
naf
oodser
vicebusi
ness.(
4mar
ks)

6)SomeCor onar
yHear tDi
seaseriskfact
orscanbepr event
edorr educedby
changinghabitsorli
fest
yle,
butsomecannot .Stat
eoner i
skfactorthatcanbe
preventedorreducedandonet hatcannotbeprevented.(
2mar ks)

a)St
ateoner
iskf
act
ort
hatcanbepr
event
ed.

b)St
ateoner
iskf
act
ort
hatcannotbepr
event
ed.

7)Discussfourpoi
ntst
oconsi
derwhenadv
isi
ngi
ndi
vi
dual
saf
fect
edbydi
arr
hoea.
(4mar ks)

8)St
atet
wocondi
ti
onswhi
chmayaf
fectcal
cium absor
pti
on.(
2mar
ks)

9)Statethereasons,
thr
eepoi
ntst
oconsi
derwhenpr
epar
ingandcooki
nganamed
pulse.(4marks)

10)
Suggestwi
thr
easons,
thr
eeway
sofmodi
fyi
ngt
her
eci
pebel
owt
osui
taper
son

Page16of16
 onal
owener
gydi
et.

Vi
ctor
iasandwi
chcake
150grai
singflour
100gmargarine
100gcastorsugar
50mlwholemi lk
3eggs

Fi
l
li
ng:
100ml
ful
lcr
eam
50ml
yoghur
t
(
3mar
ks)

Modi
fi
edReci
pe Reasonsf
ormodi
fi
cat
ion
……………………………………………………………
……………………………………………………………… ………………………………………………………….
.
……………………………………………………………
……………………………………………………………… ………………………………………………………….
.
………………………………………………………….
.
……………………………………………………………… ……………………………………………………………

11)
Def
inet
hewor
dcour
sei
nmeal
planni
ng.(
1mar
k)

12)
Stat
eandgi
veexampl
esoft
hecomponent
sofat
wocour
semeal
.(4mar
ks)

13)
Ident
if
ytwomateri
alst
hatar
enotsuit
ableforusei
namicr
owaveov
enandgi
ve
onereasonwhyeachofthemat
eri
alsisnotsuit
abl
e.(
2marks)

a)Mat
eri
al1:

Reason:
b)Mat
eri
al2:

Page17of17
 Reason:
14)
Expl
aintwopoint
sont
hei
mpor
tanceoft
hef
oll
owi
ngi
nensur
ingasaf
eand
hygi
enicki
tchen.

a)Li
ght
ing(
2mar
ks)

b)Vent
il
ati
on(
2mar
ks)

15)
Foodismostappreci
atedwhenattr
act
ivelypr
esentedandser
ved.Suggest
,wi
th
examples,
fourwaystoil
lust
rat
ethi
sstatement.(
4mar ks)

16)
Stat
etwof
act
orst
oconsi
derwhensel
ect
ingaki
tchenbi
n.(
2mar
ks)

17)
Discusst
wopoi
ntst
oconsi
derwhenl
odgi
ngaconsumercompl
aint
.(4mar
ks)

18)
Discusst
wof
act
orst
hatmayi
nfl
uenceconsumerdeci
sionmaki
ng.(
4mar
ks)

19)
Whenadv ert
isi
ngf
oodproduct
s,speci
fi
crul
esshoul
dbef
oll
owed.Expl
aint
woof
theser
ules.(2marks)

20)
Discusspr
inci
plesoff
oodpr
eser
vat
ioni
nrel
ati
ont
o(20mar
ks)

a)Moi
stur
e

b)Excl
usi
onofai
r

c)Temper
atur
e(ei
therheat
ingorr
educi
ng)

d)Useofchemi
cal
sandi
rr
adi
ati
on

2010

1. ( a)(i
)Statethreef unctionsofwat erint hebody .[3]
(i
i
)Expl ai
nt wor easonswhysomei ndi
vidual mayrequireextr
awat er
.[2]
(
b)( i
)st at
ethreenut ri
entst hatsupplyener gy[3]
(
ii
)Nameonenut ri
entsnecessar yforreleaseofener gyfrom food.[1]
(
c)“ Eatmor efibreandst archyf ood”isoneoft hedietaryguidel
ines.
Suggestt hreeway sofi ncreasingf i
br einthedi et.[
3]
(
d)( i
)st at
etwogoodconduct orsofheatandt wopoorconduct orsofheat.[4]
( i
i)Stat
ethreer easonsf orcooki ngfood.[ 3]
(
e)Somepeopl ecannott oleratecer t
ainf oodsandr eactbadlyiftheyeatthem.
( i
)Nameonecondi t
ioncausedbyf oodi ntoler
anceandst atethefoodornutri
ent
whichcannotbet olerated.[2]
( i
i)Explai
ncausest heint ol
erance.[2]
(
f)St atetheterm whichi sdescr ibedbyeachoft hef oll
owingphrases:[3]

Page18of18
  Dev el
opmentof‘ Off
’fl
avors:
 Lossofbonedensi tyamongseni orciti
zens:
 Soy abeancur d:
(g)Statetwomeasur esinplacetopr ot
ectconsumer si nBotswana[2]
(h)Barcodesar eblackl i
nesofv aryi
ngongoodsl abelswhichprovi
decertai
n
i
nformat i
on.
Statetwopi ecesofi nformati
ont hatabar codecanpr ovi
de.[2]
(i
)Explaintheter m“ Ergonomics”[2]
(j
)Statethreefactor stoconsiderwhenpl anningakitchen[3]
(k)Stat
ewi threasonst woway sofpr eventi
ngf oodcontaminatedwhenst or
ingfoodat
home. [
2]
(l
)Planat wocour semeal f
orat eenagerwhi chcontainsagoodsour ceofcalci
um.[3]

2( a)FoodPackagi ngi sv eryimpor tantinf oodpr oduct ion.

Discusst hr eepoi ntst obeconsi deredwhendesi gni ngandmaki ngfoodpackages.
[6]
(b)Expl ainhoweachoft hef ollowi ngi susef ulinfoodpr eser v
ati
on:
(i)Acids[ 2]
(ii
)Sugar[ 2]
3( a)expl aint woway sofsav i
ngeachft hef oll
owingr esour cesinf oodpreparati
ons
(i)Time[ 4]
(ii
)Fuel [
4]
(b)Expl ainhowmi crowav eov enswor kincooki ngfood[ 2]
4( a)St atet hreeway sinwhi chmi cro-organi smsar ei mpor tantinfoodpr oducti
on[3]
(b)Expl ainwhyv egansmanysuf f
erf r
om v it
ami nB12def iciency[2]
(c)(i)Namet hr eepr eparationf oodpr ocessesandgi veandexampl eofeach. [
2]
(i
i)Expl aint heef fectofeachnamedpr ocessi n( c)(i)ont henut ri
ti
vevalueoffood.
5( a)Expl aint hef oll
owi ng:
( i
)Bot swanaBur eauofSt andar ds( BOBS)[ 3]
( i
i)Hirepur chase[ 3]
(b)Al adyboughtsomemi lkfrom asuper mar ket.Onar ri
v al shediscoveredthatthemil
k
wasspoi led.Di scussonewayi nwhi chshemayl odgeacompl ai
nt.[4]
6.Discussei t
herpr otei
nsorcar bohy dratesundert hef ollowi ngheadi ng;
elements,
classification, goodsour ces, f
unct ions, requi r
ement s,def iciency/excess, effect
sof
heat.

2011
SECTIONA
1.
(a)(i
)li
st4nutri
entsfoundincereals[
2]
(
ii
)name3di shesthatcanbepr eparedfrom cer
ealsorcer
ealpr
oduct
s[3]
(
ii
i)name1nut r
ientresponsi
bleforeachoft he fol
lowi
ngfunct
ions:
#product
ionofvi
sualpur pl
eandpigment ati
onintheeye[
1]

Page19of19
#product ionofenzy mes[1]
(b)stat e3pr opertiesofv it
ami nA[3]
(c)stat e2subst ancesi nf oodwhi chmaynegat i
vel
yaffecttheabsor pti
onofcalci
um[2]
(d)compl et ethet ablebel owbygi v i
ngthemostsui t
ableingredienttogarni
shor
decor ateeachoft hedi shesgi ven
Dish Wayofi mpr ov i
ng
Trif
le
Macar oni cheese
Brownst ew
(e)Stat e2sensor yanal ysistermsusedi nevaluat
ionofdishes[ 2]
(f)Statet hesci ent i
ficnamef orall f
atsandoils[1]
(g)Stat e3f uncti
onsoff atsinthebody [3]
(h)Different iatebet ween:
 goodsandser v
ices[ 2]
 consumerandpr oducer [
2]
 sol epr opri
et orandcompany [2]
(i
) St at eoner easonf oreachoft hefoll
owingact i
onin
f oodpr epar ati
on:
 coat i
ngchi ckenbef orefry
ing[1]
 bl anchi ng[1]
 bast ing[1]
(j
)Compl etet hetabl ebel owbyi ndicati
ngthenameoft hepr oteinfoundineachofthe
foll
owi ngf oods.

Food Nameofpr ot
ein
Meat,
fi
sh -
--
--
--
--
--
--
--
--
--
--
--
--
-
Wheat --
--
--
--
--
--
--
--
--
--
--
--
--
--
Mil
k,
cheese -
--
--
--
--
--
--
--
--
--
--
--
--
--
--

(
k)St at
eoner easonforprot ei
nincr
easei
neachofthefol
l
owi
nggr
oupsofpeopl
e:
 babiesandchi l
dren
 nursingmot hers[
2]
(
l)State3way sinwhichpr oteinsmaybecoagul
ated[
3]
(
m)Def inethefoll
owingterms:
 referencenutri
entintake(RNI
)[
1]
 mal nutr
it
on[1]

SECTIONB
2(a)Explai
n2reasonswhydryi
ngisasuccessf
ulmethodoffoodpreser
vat
ion[
2]
(b)Expl
ainhowthepri
nci
pleofreduct
ionoft
emperat
urehel
pstopreservef
ood.
[4]

Page20of20
*
stat
eot
herpr
inci
plesoff
oodpr
eser
vat
ion[
2]

(c)Statet
hest orageoft emper atureforeachoft hefoll
owi
ng:
 domest icfreezer[
1]
 refr
igerator
[1]
3(a)Explain3f actorstoconsi derwhenchoosi ngki t
chenequi
pment[3]
(b)Suggest4gener alguidel
inesf orkit
chensaf ety[4]
(c)Completethet ablebyf il
l
ingi nasuitablecleaningagentforeachpieceofki
tchen
equipmentgiven.
Equipment Suitablecleaningagent
Stainl
esssteel cut
lery - --
--
---
--
---
--
--
---
--
---
--
--
--
--
---
Aluminium saucepan -
---
--
---
--
--
--
---
--
--
--
--
----
---
---
Drinki
ngglass ---
--
---
--
--
--
---
--
--
--
--
----
---
--
--

4(a)Wri
teaninformati
vepar
agr
aphoneachofthefoll
owi
ng
 Dextr
ini
sati
on[
4]
 Gelat
ini
sati
on[
3]
(
b)Whathappensi ft
oomuchcarbohy
drat
eiseaten?
[3]

5(a)Di
scusstheeffect
soffoodpreparat
ionandcooki
ngonvit
ami nC[
4]
(
b)Stat
e3r easonsforbecomingavegetari
an[3]
(
c)Expl
ain3situat
ionswherether
emi ghtbeaneedforext
rawaterint
hebody
[3]

SECTIONC
6,
Cookingdi
scussthefact
orstoconsi
derwhenprepar
ingandser
vingmeal
sfor
chi
ldr
enbetweentheagesoftwoandfiveyear
s.

2012
SECTI ONA
1(a)def i
nethef ol lowingnut ri
tionalterms:
 micronut rient s[ 1]
 *under-nutr i
tion[ 1]
(b)State2funct ionsofnon- star chpolysacchari
de(
NSP)inthebody [
2]
(I)giv
e3way sofi ncreasingNSPi nt hediet
[3]
(c)name2i ndi spensabl eami noaci ds[
2]
(d)lackofniacin( nicotinicacid)result
sinpellagr
a.
State3sy mptomsofpel l
agra[3]
(e)womenar eadv icedt oeatf oodswi thagoodf ol
atecont
entandt akesuppl
ement
s
beforebecomi ngpr egnantandi nt hefir
sttwelveweeksofpregnancy.

Page21of21
Withr
egardtothestatementabove,
stat
e3pointsontheimport
anceoff ol
i
caci
d.[
3]
(f
)completethetabl
ebelowonv i
tamins,
sour
ces,f
unct
ionsanddefi
ciency
di
seases\symptoms.

v
itami
n sources f
unct
ions def
ici
ency
A Spinach,mi
l
k,eggs
sunlight

cal
cium properf
ormat
ion
ofbonesandteet
h

wheatger
m oi
l

2 1

g( i
)stateonenutri
entthatmaybel ackingi
nav egansdiet.[
1]
(i
i)stateonenutr
iti
onaldisor
derrelatedtof
oodshor t
ages.[1]
(i
ii
)St ate2healt
hdisordersrelat
edtounwisechoicesoff ood.
[2]
(h)Laboursav i
ngdev i
cessav eenergywhenprepari
ngdi shes.
Suggestal aboursavi
ngdev i
cewhi chcouldbeusedt ocar r
youteachoft
hef
oll
owi
ng
tasks.

-
Mixingaspongemi xtur
e
-
Shreddingcabbageforsal
ad
-
Maki ngmayonnaise

(i
)List3pointsonthei
mpor t
anceofabusinessplan.[3]
(j
)Foodaddi ti
vesmustconf orm cer
tai
nrul
esbefor etheycanbeused.St at
e2oft
hose
rul
es. [
2]
(k)Suggest4way sinwhi chaconsumercanpr otecttheenvir
onment .
[4]
(l
)Bankcar dsareusuallyref
err
edt oasATM cards.foranindi
vidual
touseanATM
card,theyneedaPIN.
i)Stat
ewhatATM st andsfor.
[1]
ii)
StatewhatPI
Nst andsf or
.[
1]
(m)Expl ai
ntheter
m guar ant
ee[1]

SECTI
ONB
2Anexper
imentwascar
ri
edtoshowt
heef
fectofheatonsol
i
dfat
.

Page22of22
(
a) Out l
inetheexpect edresul
tsoftheexper i
mentt oshowt heeff
ectofheatonsol
i
d
f
at.[
4]
(
b) St atet hedif
ferencebetweent hephysicalappearanceoffat
sandoi l
satroom
t
emper ature.
[2]
(
c) Di fferenti
atebetweent hefol
lowing
(
i)osteoporosisandost eomalaci
a[2]
(
i)I
nsulindependentdi abetesandnon-insul
independentdi abet
es.
[2]

3(a)st
ate4safet
yprecautionswhenusingelect
ricalequipment
.[
4]
(
b)explai
nthecar
eandcl eaningandstor
ageof :
(
i)
analumini
um saucepan[2]
(
i)
awoodenchoppingboar d[2]
(
c)Suggest2waysofsav i
ngl abour
\ef
forti
nthepr eparat
ionoff
oodint
hehome.
[2]

4(a)expl ai
nthef oll
owingway sofpay i
ngf orgoodsandser vicesinafoodserv
ice
business:
(i
)creditcard[
2]
(i
)cash[2]
(b)Ther eisaconcer ninBotswanaaboutt heheal thandf oodi nt
akeofpeopleonlow
i
ncome.
Av ari
et yofpr
ojectscanbest artedt oencour ageandhel ppeopl etoeatmorehealthyor
havemor eaccesst ofood.
Suggestandexpl ain2suchpr ojects.
[4]
(c) state2possibleway sinwhi chaf amilymaygener at
ei ncome.[2]
5(a)di scussreasonsf ort
hepopul arityofconv eniencefoods. [
3]
(b)explain3point storememberwhenpr epar i
ngpackedl unches.[3]
(c)plana2cour semeal usingindigenousf oods.[4]

SECTIONC
6Discussthenut r
it
ional
needsof2ofthef
oll
owi
nggr
oupsofpeopl
e:
 vegan(str
ictveget
ari
ans)
 toddler
s
 convalescents
 seniorcit
izens [
20marks]
2013
1(
a).
i)
Namet
hreeel
ement
sthatmakeupcar
bohy
drat
es[
1]
i
i
)St
atet
wocar
bohy
drat
eswhi
chcanbeobt
ainedf
rom ani
mal
s[2]
(
b).
i)
Giv
etwoani
mal
foodsour
cesandt
wopl
antf
oodsour
cesoff
atsandoi
l
s[4]

Page23of23
 i
i
)St
atet
heener
gyv
alueof1gr
am off
at[
1]
(
c)St
ateonef
unct
ion,
twogoodsour
cesandonedef
ici
encyoft
hef
oll
owi
ngnut
ri
ent
s;
Thi
ami
ne(
vit
ami
nb1)
,vi
tami
nc[
6]
(
d)i
)Whati
saf
oodpy
rami
d?[
1]
i
i
)Namet
wogr
oupst
hatmakeupaf
oodpy
rami
d[2]
(
e)Li
stt
hreechar
act
eri
sti
csoff
oodpackages[
3]
(
f)Reci
pesar
emodifi
edforavar
iet
yofreasonsi
nfoodpr
epar
ati
on,
stat
ethr
eeoft
hese
r
easonsandgi
veoneexampleofeach[
6]
(
g)Expai
nfourf
act
orst
obeconsi
der
edwhenbuy
inghousehol
dappl
i
ances[
4]
(
h)i
)Namet
womi
cro-
organi
smsr
esponsi
blef
ort
hecont
ami
nat
ionoff
ood[
2]
i
i
)Howshoul
deggsbest
oredi
nthehome?St
atet
wopoi
nts[
2]
(
i)Nameanddescr
ibeonemet
hodoff
oodpr
oduct
ioni
naf
oodser
vicebusi
ness[
2]
(
j)Gi
vet
wor
easonswhyi
tisnecessar
ytopr
ovi
decust
omercar
einaf
oodout
let[
2]
SECTI
ONB
2(
a)Wr
it
eani
nfor
mat
ivepar
agr
aphoneachoft
hef
oll
owi
ng
i
)Saf
etypr
ecaut
ionst
opr
eventbur
nst
heki
tchen[
3]
i
i
)Per
sonal
hygi
enewhenhandl
i
ngandpr
epar
ingf
ood[
3]
(
b)Expl
ainf
ourr
ulest
oobser
vewhenst
ori
ngf
oodi
nther
efr
iger
ator[
4]
3(
a)“
Eatl
essf
at”i
sadi
etar
ygui
del
i
net
obef
oll
owedbyaper
sonwhoi
sobese.
Suggestthr
eeot
hergui
del
i
nest
hatcoul
dbeusedwhenpl
anni
ngmeal
sforanobese
per
son[3]
b)
”Eatl
essf
at”i
soneoft
hedi
etar
ygui
del
i
nes
Suggesthow t
hisgui
del
i
necanbeachi
evedoneachoft
hef
oll
owi
ngdi
shes
Sav
our
yfr
iedr
ice
Beefst
ew
Col
esl
awsal
ad
Bananami
l
kshake[
4]

Page24of24
4(
a)Expl
aint
hef
oll
owi
ngt
ermsandgi
vet
woexampl
esofeachi
nfoodpr
epar
ati
on
Coagul
ati
on[
3],Fer
ment
ati
on[
3]
(
b)St
atet
wor
easonsf
oreachoft
hef
oll
owi
ng
i
)Heatt
reat
ingmi
l
kbef
orest
orage[
2]
i
i
)Immer
singpot
atoescol
dwat
eraf
terpeel
i
ng[
2]
5(
a)Nameandexpl
ainanyt
woP’
soft
hemar
ketmi
x[4]
(b)Stat
et woadv
ant
agesandt
wodi
sadv
ant
agesofapar
tner
shi
pfor
m ofbusi
ness
or
ganizat
ion[4]
(
c)Stat
eanddescr
ibeoneot
herf
orm ofbusi
nessor
gani
zat
ionorowner
shi
pot
her
t
hantheonei
n(b)above[2]
SECTI
ONC
6Di
scusst
hef
oll
owi
ngf
act
orswhi
chi
nfl
uencepeopl
e’
schoi
ceoff
ood
- Per
sonal
li
kesanddi
sli
kes
- Rel
i
gionandmor
albel
i
efs/
tradi
ti
ons/
cust
oms
- Foodt
echnol
ogy
- Av
ail
abi
l
ityoff
ood,
geogr
aphi
cal
/seasonal
/economi
c
- Costoff
ood/
moneyav
ail
abl
e [
20mar
ks]

2014

1.(
a)(
I)St
atet
hechemi
cal
namef
oreachoft
hef
oll
owi
ngv
itami
ns.
Vi
tami
nB1
Vi
tami
nC
(
ii
)Namet
wonut
ri
ent
sthatcansuppl
ythebodywi
thener
gy.
(
ii
i)Namet
wopol
ysacchar
ide.
(
b)Compl
etet
het
abl
ebel
owbygi
vi
ngt
wospeci
fi
cnut
ri
ent
sfoundi
neachgr
oup.

Page25of25
 Foodgroups Mai
nspeci
fi
cnut
ri
ent
s
Frui
tsandvegetabl
es
Milkanddai
ryfoods

(c)Abbr
evi
ati
onar
eof
tenusedi
nfoodandnut
ri
ti
on.Wr
it
ethef
oll
owi
ngabbr
evi
ati
ons
i
nf ul
l
.
(
i)NSP (
ii
)TVP (
ii
i)Kcal
(
d)St
atet
hreepr
oper
ti
esofsugar
s.
(
e)Whati
sthei
mpor
tanceofaci
dinj
am maki
ng?
(
f)Howdot
hef
oll
owi
ngmi
cro-
organi
smsr
epr
oduce.
(
i)Moul
ds (
ii
)Yeast
(
g)Di
ff
erent
iat
ebet
weenenzy
mat
icbr
owni
ngandnon-
enzy
mat
icbr
owni
ngi
nfood.
(
h)St
atear
easonf
oreachoft
hef
oll
owi
ngf
oodi
ntol
erance.
(
i)Coel
i
acdi
sease (
ii
)Lact
osei
ntol
erance
(
i)St
atet
womeasur
esi
npl
acet
hatadv
ocat
eforpr
otect
ioni
nBot
swana.
(
j)Expl
aint
heneedf
ori
ncr
easedener
gyi
nthef
oll
owi
nggr
oupsofpeopl
e:
(
i)Youngchi
l
dren (
ii
)Men
(
k)St
atet
wopoi
ntst
obeconsi
der
edi
ntheuseandcar
eofki
tchenscal
e.
(
l)Whyi
sadv
isabl
etowr
apf
oodbef
orepl
aci
ngi
nther
efr
iger
ator
?
(
m)St at
eonereasonwhymet
alcont
ainer
sar
enotr
ecommendedf
ort
heusei
na
micr
owav eov
en.
(n)Writ
eani
nfor
mat
ivepar
agr
aphaboutl
i
ght
ingasaf
act
ort
oconsi
derwhenpl
anni
ng
akit
chen.
(
o)St
atet
hreeway
sofadv
ert
isi
nggoodsandser
vices.
2.(a)Carbohy
drat
esinthef
orm ofsugar
sandst
archhav
eapr
otei
n-spar
ingf
unct
ion.
Explai
nthisst
atement
.
(
b)Wri
teani
nformativ
eparagraphont hecompl
ement
arynat
ureofpr
otei
nsi
nor
der
t
oprov
ideasuf
fi
cientsuppl
yofindispensabl
eAminoAci
ds(I
AAs).
(
c)Expl
aint
wosui
tabl
econdi
ti
onsaf
fect
ingt
hegr
owt
hofmi
cro-
organi
sms.

Page26of26
3.St
udyt
hebasi
creci
pesf
orsconesbel
owandanswert
hequest
ionst
hatf
oll
ow.
Basi
cr ecipe-Pl
ainscones.
250gplai nfl
our
4leveltsp.baki
ngpowder
25gmar gar
ine
150ml mi l
k
SRflourmaybeused.Add5ml baki
ngpowdert
o250gf
lour
Method
1.Si
evef
lourandr
aisi
ngagentt
oget
her
2.Rubi
nfatt
ofl
our
3.Addt
her
estoft
hedr
yingr
edi
ent
s
4.Addl
i
qui
dandmi
xwi
thkni
fet
oasof
tnotst
ickydough
5.Kneadv
eryl
i
ght
lyonf
lourbr
ead
6.Patoutt
oat
hicknessof20mm wi
thpal
m ofhand
7.Cutout
,useapl
aincut
terf
orpl
ainorsav
our
yscones,
flut
edf
orsweetscones
8.Pl
aceongr
easedbaki
ngsheetandgl
azet
opswi
thmi
l
k
9.Bakei
nav
eryhotov
en(
200C)t
il
lgol
denbr
own.
Var
iat
iont
obasi
creci
pe

Sweet Frui
t Appl
e Cheese Mosukujane
Add25gsugar Add25gsugar, Add50gsugar , Add50-100g Add25gsugar ,
25gfrui
t 1medium gr
atedcheese, ½c
fi
nel
ychopped api nch mosukujane
appl
e mustard fi
nelychopped
(a)(
i)Nameonesconedisht
hatcanbemadeusingthisbasi
creci
pemixture.
(
ii
)St
ateonewayofi
ncor
por
ati
ngai
rint
ofl
ourmi
xtur
e.
(
ii
i)St
atet
hepr
opor
ti
onoff
att
ofl
ouri
nthebasi
creci
pemi
xtur
eabov
e.
(
b)(
i)Out
li
netwospeci
alpoi
ntst
hatcanbecar
ri
edoutbef
oremi
xi
ngt
hei
ngr
edi
ent
s
f
orthesconemi
xtur
eabove.
(
ii
)Mi
l
kcanbeusedt
ogl
azescones.St
atet
woot
herway
sofgl
azi
ngf
lourmi
xtur
es.
(
ii
i)Suggestar
easonf
ort
heuseoft
hef
ingert
ipst
orubf
ati
ntof
lour
.

Page27of27
(
c)(
i)Whati
stheconsi
stencyoft
hesconemi
xtur
e?
(
ii
)Whyshoul
dthesconemi
xtur
ebekneadedv
eryl
i
ght
ly?
4.(
a)Wr
it
eani
nfor
mat
ivepar
agr
aphont
heef
fectofcooki
ngonmeat
.
(b)Redki
dneybeansar
eoneofthepulses.Ex
plai
npr
ocessesunder
takenwhen
pr
epari
ngandcooki
ngredki
dneybeans.
(
c)Gi
vet
woot
herexampl
esofpul
ses.
5.(a)YourHomeEconomicsdepar
tmenthasbeenal
locat
edP2000topurchaseel
ect
ri
c
mixtur
esandblender
s.Expl
aint
wofact
orstoconsi
derwhenchoosi
ngtheelect
ri
cmixer
andblender
s.
(
b)Expl
aint
wonamedf
act
orst
hati
nfl
uenceconsumer
’sdeci
sionmaki
ng.
(c)St
atet
wof
act
orswhi
chwoul
dmakeanadv
ertf
orapr
oduct
/ser
vicemor
e
ef
fi
cient
.
6.Di
scussf
oodsuppl
ement
sundert
hef
oll
owi
ngheadi
ngs:

 Def
ini
ti
on

 Exampl
es/
For
m

 Reasonsf
orusi
ngf
oodsuppl
ement
s

 Si
tuat
ionswher
eitmaybenecessar
ytousef
oodsuppl
ement
s

 Negat
iveef
fect
soff
oodsuppl
ement
s

 Posi
ti
veef
fect
s(benef
it
s)off
oodsuppl
ement
s.[
20mar
ks]
2015
1.(
a)(
i)St
atef
ourmaj
orchemi
cal
element
swhi
chmakeuppr
otei
ns.
(
ii
)Nameapr
otei
nfoundi
neachoft
hef
oll
owi
ngf
oods:
Mai
ze Beans
(
ii
i)Expl
aint
het
erm Hi
ghBi
ologi
cal
Val
ue(
HBV)pr
otei
ns.
(b)Therearesever
alr
iskfact
orswhi
chmayleadtocor
onar
yheartdi
sease( CHD)
.
Somer iskfact
orscanbeprevent
edorr
educedbychangi
nghabi
tsorli
fest
yle,
butsome
cannot.
(
i)St
atet
wor
iskf
act
orst
hatcanbepr
event
ed.
(
ii
)St
atet
wor
iskf
act
orst
hatcannotbepr
event
ed.

Page28of28
 (
c)(
i)St
atet
hreef
unct
ionsofcar
bohy
drat
esi
nthebody
.
(
ii
)Gi
vet
wosour
cesofsucr
ose.
(
d)Kesegowasmakingsomebr
eadbunsf
rom wheatf
lour
.Shekneadedt
hedough
unti
li
twasel
ast
ic.
(
i) Nameasubst
ancei
nwheatf
lourt
hatmakesi
tfor
m anel
ast
icdough.
(
ii
) Whatar
etheef
fect
soft
hesubst
ancenamedi
n(d)
(i
)onbr
eadmaki
ng?
(
e)Vi
tami
nAisfoundasr
eti
noli
nanimalfoodsandasbet
acaroteneinpl
antf
oods.
Gi
vetwosour
cesofVi
tami
nAf orbot
hanimalandpl
antsources.
(
f)Compl
etet
het
abl
ebel
owbygi
vi
ngt
woexampl
esofi
ndi
genousf
oodsi
neachf
ood
gr
oup.

Foodgr oups Exampl

esoff
oods
Meat ,f
ishandalter
nati
ves
Frui
tsandv egetabl
es
Bread,cerealandpotat
oes
Milkanddai r
yproducts
(
g)Outl
inethreeadvant
agesofbudget
ing.
(
h)Li
stt
hreeway
sofadv
ert
isi
nggoodsandser
vices.
(
i)Therear
emeasuresi
npl
acewhi
chpr
otectconsumer
sinBot
swana.Expl
aint
wo
suchmeasur
es.
(
j)Expl
aineachoft
hef
oll
owi
ngsmal
lret
ail
ersandgi
veoneofeach.
(
i) Mobi
l
eshop
(
ii
) Roadsi
det
rader
2.(a)Yourf
ri
endistroubl
edbyexcessi
vewei
ghtgai
n.Advi
seheronhowshecanpl
an
hermealstomaintai
nahealt
hyweight.Gi
vef
ourpoi
nts.
(
b)(
i)Nameacondi
ti
oni
nwhi
chbl
oodsugarl
evel
becomeshi
gh.
(
ii
)Whati
sthenameoft
hehor
monet
hatcont
rol
sbl
oodsugarl
evel
?
(
c)Whati
sthedi
ff
erencebet
weensat
urat
edf
att
yaci
dandunsat
urat
edf
att
yaci
d.
(
d)St
atet
wocondi
ti
onst
hatmayoccurduet
oexcessi
vedi
eti
ng/
sli
mmi
ng.
3.(
a)Expl
aineachoft
hef
oll
owi
ngf
act
orsi
simpor
tantwhenpl
anni
ngaki
tchen.Gi
ve

Page29of29
t
hreepoi
ntsi
neachcase.
(
i)Fl
oor
ing
(
ii
)Wor
ksur
faces
(
b)Howcanat
radi
ti
onal
kit
chenbei
mpr
oved?Gi
vef
ourpoi
nts.
4.(
a)St
atef
ourr
easonsf
orcooki
ngf
ood.
(
b)Descr
ibehowheati
str
ansf
err
eddur
ingcooki
ngbyt
hef
oll
owi
ngmet
hod.
(
i)Radi
ati
on
(
ii
)Conduct
ion
(
c)Anexperi
mentwascarri
edouttoshowtheef
fect
sofmoi
stheatonst
arch.
Outl
inet
heexpect
edresul
tsofthi
sexper
iment.
5.(
a)Expl
aint
wopr
inci
plest
obeari
nmi
ndwhenpl
anni
ngmeal
sforHI
V/AI
DSpat
ient
s.
(b)Suggestwhaty
ouwoul
dser
vet
opr
ovi
deanut
ri
ti
ousi
ron-
ri
chone-
coar
semeal
for
at
eenagegirl
.
(c)NameoneplantsourceofHighBi
ologi
calVal
ue(
HBV)pr
otei
nsandoneani
mal
sourceofLowBi
ologi
calValue(
LBV)protei
ns.
6.Conv
eniencefoodshavegai
nedpopular
it
yinr
ecenty
ear
s.Di
scusst
heabov
e
stat
ementusingthefol
l
owinggui
del
ines:

 Whatar
econv
eni
encef
oods?

 Fourr
easonsf
orusi
ngconv
eni
encef
oods

 Fourt
ypeofconv
eni
encef
oodswi
thexampl
es.

 Fi
veadv
ant
ages

 Fi
vedi
sadv
ant
ages.[
20mar
ks]

Page30of30
2016
SECTI
ONA
1 (
a)Namet
wowat
er-
sol
ubl
evi
tami
ns. (
2)
(
b)Def
inet
hef
oll
owi
ngnut
ri
ti
onal
ter
ms:
(
i)Nut
ri
ti
on (
1)
(
ii
)Di
et
(
1)
(
ii
i)Def
ici
encydi
seases (
1)
(
c)St
atet
hreecur
rentdi
etar
ygui
del
i
nes
(
3)
(
d)St
atef
ourr
easonsf
ormodi
fyi
ngar
eci
pe. (
4)
(e)At
tract
ivef
oodpresent
ati
onisveryi
mport
anti
nmeal pr
eparat
ionandserv
ing.
Descr
ibethedif
fer
encebetweengarni
shi
nganddecor
ati
ng.Giv
eanexampl ei
n
eachcase.
(2)
(
f)Descr
ibet
hreepossi
bleef
fect
soff
astf
oodonani
ndi
vi
dual
’
sheal
th.
(
3)

Page31of31
 (
g)I
tisessent
ial
touseki
tchenequi
pmentsaf
elyt
opr
eventacci
dent
s.
Stat
ethr
eepoi
ntsf
ort
hesaf
euseofeachoft
hef
oll
owi
ngpi
ecesofki
tchen
equi
pment:
(
i) Kit
chenkni
ves
(3)
(
ii
) Pr
essur
ecooker (
3)

(
h)Li
stt
hreer
esour
cesnecessar
ytost
artaf
oodbusi
ness.
(
3)
(
i)i
dent
if
ytwof
act
orst
oconsi
derwhenpr
ici
nggoodsandser
vicesf
orsal
e.
(
2)
(
j)I
dent
if
ytwoFoodandNut
ri
ti
onr
elat
edcar
eer
s.
(
2)
(
k)Ani
mal
product
sar
eagoodsour
ceofv
itami
nB12(
cobal
ami
n).
St
atet
wof
unct
ionsoft
hisv
itami
n. (
2)
(
l)St
atet
wosubst
ancesi
nfoodwhi
chmayhi
ndert
heabsor
pti
onofi
ron.
(
2)
(
m)NameaVit
ami
nwhi
chhel
psi
ntheabsor
pti
onofeachoft
hef
oll
owi
ng
miner
als:
(
i)Cal
cium; (
1)
(
ii
)Ir
on ;
(
1)
(
n)Descr
ibeeachoft
hef
oll
owi
ngf
oodpr
epat
ionpr
ocesses,
giv
inganexampl
e
i
neachcase:
(
i)saut
éing: (
2)
(
ii
)gl
azi
ng: (
2)
[
40mar
ks]
SECTI
ONB

2 (
a)Descr
ibehoweachoft
hef
oll
owi
ngr
etai
l
ersoper
ate:

Page32of32
 (
i) Whol
esal
er; (
3)
(
ii
) Small
gener
aldeal
er;
(3)
(
b)Expl
aint
hedi
ff
erencebet
weengr
ossandneti
ncome.
(
2)
(
c)Gi
vet
wor
easonswhyr
ecor
d-keepi
ngi
simpor
tanti
naf
oodbusi
ness.
(
2)
[
10
mar
ks]

3 (
a)Expl
aint
wor
easonsf
oreachoft
hef
oll
owi
ngpr
ocesses;
(
i) Blanchi
ngf
rui
tsandv
eget
abl
esbef
oref
reezi
ng;
(2)
(
ii
) Cov
eri
ngf
oodbef
oref
reezi
ng; (
2)
(
ii
i) Addingf
oodaddi
ti
vest
osomepr
ocessedf
oods.
(2)
(b)St
ateandexpl
aint
wor
easonsf
orpr
eser
vingf
ood.
(
2)
(
c)Apot
atowaspeel
edandl
eftonachoppi
ngboar
dfort
wohour
s.
Descr
ibeandexpl
aint
hepr
ocessl
i
kel
ytooccur
.
(
2)
[
10mar
ks]

4 Thetabl
ebelowshowsthenutr
it
ionalcont
ent
sper100gofv ar
ioust
ypesof
breadfl
our
.Usethei
nfor
mationinthetabl
etoanswerpar
t(a)

Typeofbr
ead Pr
otei
n(g) Cal
cium (
mg) I
ron(
mg) Diet
aryfi
bre
fl
our (NSP)(G)

Whi
te 12.
6 110 1.
6 3.
8

Br
own 13.
8 100 2.
2 5.
9

Whol
emeal 14.
0 54 2.
7 7.
4

Page33of33
 (
a)(
i)Cal
cul
atehowmuchmor
efi
brei
spr
esentper100gi
nwhol
emeal
breadf
lour
t
hanwhit
ebreadf
lour
.
(
1)
(
ii
)Explai
nthereasonf
ort
hedi
ff
erencei
nthef
ibr
econt
entofwhol
emeal
and
whi
tbreadflour
s.
(
2)

(
b)(
i)Namet
hepr
otei
nfoundi
nwheatf
lour
.
(
1)
(
ii
)St
atet
wonut
ri
ent
saddedt
ofl
ourdur
ingt
hemi
l
li
ngpr
ocess.
(
2)
(
c)Descri
be,wit
hreasons,howtocarr
youtther
ubbi
ng-
inmet
hod.Nameat
ypeof
dishwhichcoul
dbepr epar
edbytherubbi
ng-
inmet
hod.
(4)
[
10mar
ks]

5 (a)Out
li
nef
ourpoi
ntst
oconsi
derwhenshoppi
ngf
orf
rui
tsandv
eget
abl
es.
(
4)
(
b)Descr
ibet
hegeographi
cal
andeconomi
cfact
orswhi
chaf
fectf
oodav
ail
abi
l
ity
andaccessi
nBotswana:
(
i)Geogr
aphi
cal
fact
ors; (
3)
(
ii
)Economi
cfact
ors; (
3)
[
10mar
ks]

SECTI
ONC
6 Di
scussf
atsandoi
l
sundert
hef
oll
owi
ngheadi
ngs:

Page34of34
 St
ruct
ure (
5)
Pr
oper
ti
es (
5)
Funct
ions (
5)
Usesi
nthepr
epar
ati
onandcooki
ngoff
ami
l
ymeal
s. (
5)
[
20mar
ks]

YEAR2017
SECTI
ONA
1.a)stat
ethreefuncti
onsofvit
aminC.(
3)
b)Namet woexampl esofeachoft
hefol
l
owingclassesofcar
bohy
drat
esi
nthe
tabl
ebelow.(4)
Monosaccharides Di
sacchari
des

c)(
i)vi
taminsandminer
alsareessenti
alforgoodhealth.
Compl et
ethetabl
ebelowonnut r
ient
s,goodf oodsourcesanddef i
ciency
di
seases.(4)
NUTIENTS GOODFOODSOURCES DEFICIENCYDI SEASES
Calci
um Milk …………………………………………. .
I
odine ………………………………………. . Goitr
e
Vi
taminA ………………………………………. . Nightbli
ndness
Vi
taminb1 Wholegrainscereals …………………………………………. .

(
ii
)Stat
et woreasonswhyapr egnantwomanneedsani ncreasedintakeoffoli
c
aci
d.(
2)
(
d)Otherthannutri
ti
on,explai
nt wopointstoconsi
derwhenpl anni
ngmeal sfora
t
oddl
er.(2)
(
e)(i
)Defi
neconsumereducat ion(2)
(i
i)St
atetwor ecor
dst hatarenecessaryinafoodser
vicebusiness.(2)

(
f)St
atethreechar
act
eri
sti
cst
olookf
orwhensel
ect
ingf
reshf
rui
tsand
v
egetabl
es.(3)

(
g)(
i)
Namet
woani
mal
sour
cesofi
ron.(
2)

Page35of35
 (ii
)Namet hepi gmentwhi chgi vesbl oodi t
scol our.( 1)
(h)St at ethepr inci plei nv ol v edi ndr yingasamet hodofpr eser vingfood.(1)
(i
)St atet wousesofaddi ctiv esi nfoodpr eparati
on( 2)
(j
)Suggestt wopoi nt st of ol l
owwhenpr epar ati
on, cooki ngandser vi
nggr een
veget abl est oconser v eVi tami nC.
- whenpr epar ing( 2)
- whencooki ng ( 2)
- whenser v i
ng ( 2)
(
k)Statet woadv antagesandt wodi sadv ant agesoff ryi
ng.( 4)
(
l)Givet wor easonswhypeopl ear eadv isedt or educef ati ntake.( 2)
[
40mar ks]
Sect ionB
2 (a)St atet heuni tt omeasur eener gy .(1)
(b)Gi vet heener gyv alueofeachoft hef oll
owi ng:
- 1gr am ofcar bohy dr ate
- 1gr am ofpr ot eins
- 1gr am off at (3)
(c)Di fferent i
atebet weenmet alli
crat eandbasal met alli
cr at e.(2)
(d)St at etheneedf orext raener gyforeachoft hef oll
owi nggr oupsofpeopl e:
- Pr egnantMot her s (1)
- Lact ati
ngMot her s (1)
- YoungChi l
dr en (1)
(e)Sugari sanexampl eofanempt ycal oriefood.Expl aint hisst at
ement .(1)
[Total10]
3 (a)St ateandexpl ai nt wof eat urest olookf orwhenchoosi ngpot sandpans
sui
tabl
ef or cooki ng.( 4)
(b)Thef oll
owi ngi ngr edi ent scanbeusedt omakeaVi ctor iasandwi chcake.
100gSel frai si ngf l
our
100gCast orsugar
100gSof tmar gar i
ne
2Eggs
50gJam t osandwi cht hecake
Compl et ethepr oduct i
onf lowchar tt oshowt hetraditional met hodofmaki nga
Victor i
asandwi chcake.
Lightt heov en

Pl
aceshel
fint
hecent
reoft
heov
en

Page36of36
 Sandwi
chwi
thj
am andser
ve
(
6)

[Tot
al10]
4 (
a)Explaint
hef oll
owi
ngt ermsandgiv
eoneexampleofeach:
(
i) Coagul ation
Examples (3)
(
ii
) Dext ri
nisati
on
Example (3)
(
b)Anexper i
mentwascar r
iedoutt
oshowtheef
fectofheatonsol
idfat.
Out
li
net heexpectedresult
s. (
4)

[
Tot
al10]

5 (a)Stat
et wopointsontheimportanceoff
oodlabeli
ng. (2)
(b)Suggesttwoway sofpay i
ngforgoodsandservi
ces. (2)
(c)Thecustomerisusuallyprov
idedwithi
nfor
mationaboutt
hequali
tyor
fr
eshnessoftheproduct.Thepiecesofinfor
mati
onprovi
dedincl
ude:sel
lbydat
e,use
byorbestbeforedateandtheexpirydate.

(
d)Expl
ainf
ourway
sthatsuper
mar
ket
suset
oencour
agecust
omer
stospend
more money. (
4)

[
Tot
al10]

SECTI
ONC

6 microorganismsr esponsibleforfoodspoil
ageandcont aminati
onarebacteria,
mouldsandy east.
Di
scussway sofpr eventingf oodspoi l
agebybacteriawhenpr epar
ing,andstor
ingfood.
Usethefol
lowi ngsubheadi ngst oguidey ourdi
scussion:
(a)Definit
ionoff oodspoi lage. (2)
(b)Condi t
ionsforgr owthofbact eria. (3)
(c)Way sofpr event i
ngf oodspoilagewhenpr epari
ngfood. (5)
(d)Way sofpr event i
ngf oodspoilagewhencooki ngfood. (
5)
(e)Way sofpr event i
ngf oodspoilagewhenst ori
ngfood. (
5)
[
Total

Page37of37
 2018
1.a) Star ch, sugar,
fatandpr ot
einpr
ovi
det hebodywithenergy.
I)st atet hreeusesofener gyi
nthebody.[
3]
i
i)gi vet woot herfunctionsofeachofthefoll
owing:
-fat
-pr otein[2]
b) Def i
net hef oll
owingt er
msandgiveoneexampl eofeach:
Monosacchar ide
Di sacchar ide
Pol ysacchar i
de[6]
c)Theki tchenshoul dbeasaf eandpleasantplacetoworkin.
St atet woway saccidentscanbepreventedforeachofthefol
lowi
ng:
i
) Deepf ry i
ng
i
i)Usi ngel ect ri
calequipment[4]

d)Raisi
ngagent
smakefl
ourmixt
uresri
seandhaveali
ght
,pleasantt
ext
ure.Compl
ete
thetablet
ocompar
etheacti
onofyeastandbaki
ngpowder
.
ACTION YEAST BAKINGPOWDER

Ef
fectofkneadi
ng I
tdev
elopsgl
uten Dr
ivesoutCO2

Speedofr
eact
ion

Eff
ectofver
yhi
gh
temper
ature

Nameofthepr
ocesswhi
ch
pr
oducesCO2

[
6]
e)
Milkcontai
nscalci
um.
i
)Namet hevi
taminwhichhelpsthebodytoabsor
bcal
cium.
[1]
i
i)
Givetwosourcesofthi
sv i
tamin.
[2]
i
ii
)St
ateonenon-foodsourceofthi
sv i
tami
n.[
1]
i
v)St
atetwofuncti
onsofcalcium i
nthebody[
2]

Page38of38
v)Nameonedef iciencydi seasewhi choccur siftoolittl
ecal cium i
sabsor bedinthe
body [
1]
f)i)
Def i
net het erm consumer .
[1]
i
i)Givetwor easonswhyconsumer smi ghtneedpr otect i
on. [
2]
i
ii)Statethr eer easonswhyr ecordkeepi ngisi
mpor tantint hefoodbusi ness.[
3]
i
v )Outli
nef ourdi sadv antagesofhi repur chase.[4]
2.a)Stateandexpl ai ntwor esponsi bi
li
tiesofaconsumer .[4]
b)Namet hreeaganci esav ai l
ablet oredressconsumerr elatedproblems. [
3]
c)Outli
net hr eeadv antagesofpur chasi ngbycash. [3]
3.a)Compl et et hel istofi ngredient sandquant iti
esr equiredt omakeabat chofplai
n
scones..
Recipe:
200gpl ainf lour [
3]
b)Describet hr eechangeswhi cht akepl acedur i
ngbaki ngoft hescones.[3]
c)Suggestt woi ngr edientswhi chcoul dbeaddedt ot hemi xtur
etov arythef l
avoroft
he
scones.[3]
d)Givear easonf oreachoft hefollowing:
i
)Sconeswi thay ellowcol ourandbi tt
erf lav
or[
1]
i
i)heavy,poor l
yr isenscones[ 1]
4.a)Statef ourf act orst oconsi derwhenchoosi ngadomest i
crefr
igerat
or .[
4]
b)Out l
inef ouradv ant agesofowni ngadomest i
cfreezer .
[4]
c)Givether ecommendedt emper aturef orstor
ingin:
i
)ar efri
ger ator
i
i)Af r
eezer[2]

5.a)st
ate,wit
hareason,
oneadv ant
ageofsteamingasamet
hodofcooki
ng.
[2]
b)Completethet
ablebel
owshowi ngcoat
ingagentsf
orf
ri
edf
oodsandanexampleofa
foodthatuseseachcoat
ingagent.
COATI NGAGENT FOODEXAMPLE

Beat
enegg+seasonedf
lour Fr
it
ter
s

[
4]
c).St
ate,
wit
hr easons,tworul
est
ofol
lowtoensuresuccesswhenbaki
ng.
[4]
6.Curr
entdi
etaryadviceist
oeatl
esssugarandfat
.

Di
scussr
easonsf
ort
hisadv
iceandsuggestway
sofr
educi
ngsugarandf
ati
nthedi
et.

Page39of39
i
)ReducingSugar
i
i)Reducingf at[
10]
7.Di
scusspr inci
plesoffoodpreser
vat
ionanr
elat
iont
omoi
stur
eandt
heuseofhi
gh
temperatures.
 Moi sture
 Hi ghTemepr atur
e[10]

2019
1.a)i0Gi v
et hreeusesofwat eri nt hebody .[
3]
i
i)whi chcondi tionmaybecausedbyani nsuf fici
entintakeofwat erint hebody [
1]
b)Whatar et hecompl ementarypr ot eins?Gi vet woexampl esofdi shesofdi shest hat
containcompl ement arypr
oteins.[3]
c.Explaint hediffer encebetweeneachoft hef ol l
owingt erms;
i
)Mal nutri
tionandundernut rit
ion[2]
i
i)nutrientandDi et.[2]
d)Stateanyt hreef act orswhichi nfluenceani ndividual’
sdi et
aryrequir ements.[
3]
e)i)
Suggestt wor easonswhybr eakf astissaidt obet hemosti mpor t
antmeal ofthe
day.[2]
i
i)Givet hreediffer entmai ncour sedi shessui tableforbr eakfast
.[
3]
f)Compl etet hetabl ebelowbygi vi
ngonef unctionandonegoodsour ceofeachoft he
foll
owi ngnut ri
ent s:
Nutrient Funct ion Goodsour ce

Vi
tami
nB12
(
cobal
ami
n)

Sodi
um phosphor
us

[
6]
g)i)Stat ethreer easonsf orcookingfood. [
3]
i
i)St at
et woadv ant agesofst i
rfryi
ngasamet hodofcooki ng
h)expl aint hefollowi ngt erms:
i
)Expendi ture
i
i)Guar antee,[
4]
i
) Stat
et hr eer easonswhyadv ert
isement sareimportanttoconsumers.
[3]
j
)St atet hreedif ferentway sofgeneratingincome.[3]
2.a)St atet wof act orstoconsi derwhenchoosi ngmeat .
[2]
b)Suggestt womet hodsoft enderizi
ngmeatbef orecooking.[2]
c)Cur rentnut ri
tional adv icei
st oreducethei ntakeofredmeat .
Givet wor easonsf orthisadv i
ce[2]
d)Statef ourdi f
fer entpoi ntsonhowt i
mecanbesav edwhenpr epar
ingandcooki
ng

Page40of40
food.[4]
3.a)St atet wor easonsf ordev elopinganewf oodproduct.
b)Identifytwof actorst oconsiderwhendeci di ngthecostofaf oodproduct.[
2]
c)expl aintwor easonswhyf oodpr oductsar epackaged. [
4]
d)Namet woresour cesnecessar ytostartaf oodbusi ness.
[2]
4.a)Expl aitwoadv antagesofusi ngami crowav eovenwhencooki ngfood.[
4]
b)Giver easonswhyusi ngaf oodpr ocessori sbenefit
ial
.[
2]
c)Satetadv antagesandt wodi sadv antagesofusi ngnon-st
ickcookwar e.
i
)Adv ant ages[2]
i
i)Disadv antages[ 2]
5.a)Wr i
teaninf ormativeparagr aphont wof eaturesofawel lplannedkitchen[4]
b)Whati stheimpor t
anceofeachoft hef ol
lowi ngpartsofast ove?
i
)Ther most at
i
i)Thegl asspatoft heov endoor [2]
c)Stateandexpl aintwosaf etypr ecautionsthatshoul dbef ol
l
owedi nthekitchen.
[4]

6.
Thenutri
ti
onaldisorder“Obesi
ty”isamajorhealt
hconcer
ninsocietyt
oday.
Di
scussthi
snut r
it
ionaldisor
der.Usethefol
lowingheadi
ngstogui
dey ourdi
scussi
on:
i
)Def
ini
ti
onofobesi t
y [
1]
i
i)
CausesofObesi t
y[2]
i
ii
)Heal
thproblems/ ri
sksassociatedwit
hobesity[
3]
i
v)Advi
ceonest abli
shinghealt
hyeat i
ngpat
ternstoprev
entobesi
ty.
[4]

7.Therewasanout breakoff oodpoisoningaft

eraweddi ng
Discussf oodpoisoning.Uset hefol
lowingheadingst oguideyourdecision
i
)Definit
ionoff oodpoi soning[1]
i
i)Whatcoul dhavecausedf oodpoisoning?[2]
i
ii
)Whatsy mpt omsar el i
kelytobedispl
ay edbythosewhoat tendedthewedding?[
3]
i
v)Rol eoft heEnvir
onment alHeal
thDepar tmentinthemonitori
ngoff oodhygi
ene
standards[4]

Page41of41