OXFORD CAMBRIDGE AND RSA EXAMINATIONS

General Certificate of Secondary Education

HOME ECONOMICS (FOOD AND NUTRITION) 1973/2

PAPER 2 (HIGHER TIER)
Thursday 22 JUNE 2006 Afternoon 2 hours

Candidates answer on the question paper.

Additional materials:
Additional answer paper may be required.

Candidate
Candidate Name Centre Number Number

TIME 2 hours

INSTRUCTIONS TO CANDIDATES
• Write your name in the space above.
• Write your Centre number and Candidate number in the boxes above.
• Answer all the questions.
• Write your answers, in blue or black ink, in the spaces provided on the question paper.
• Read each question carefully and make sure you know what you have to do before starting your
answer.

INFORMATION FOR CANDIDATES

• The number of marks is given in brackets [ ] at the end of each
question or part question.
• The total number of marks for this paper is 100. FOR EXAMINER’S USE

• You will be awarded marks for the quality of written communication 1

where an answer requires a piece of extended writing.
2

TOTAL

This question paper consists of 14 printed pages and 3 lined pages and 3 blank pages.
SP (SLM/CGW) S97145/6
© OCR 2006 [100/0956/5] Registered Charity Number: 1066969 [Turn over
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Section A

Answer all questions.

1 Fish is an important part of a healthy diet.

The different types of fish available can be divided into three groups.

(a) Complete the table by naming the three groups of fish.

Give one example of a fish for each group.

GROUP OF FISH EXAMPLE

1. 1.

2. 2.

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(b) Fish and chips is a popular meal.

Give three ways you could change this meal to make it healthier.

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(c) Fish is an example of HBV (High Biological Value) protein food.

(i) Give three examples of other HBV protein foods.

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(ii) Give three examples of LBV (Low Biological Value) protein foods.

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(iii) State the difference between HBV and LBV proteins.

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(d) (i) State what happens in the body if too much protein is eaten.

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(ii) Give two reasons why some age groups need different amounts of protein.

Reason 1 ____________________________________________________________

Reason 2 __________________________________________________________[2]

(iii) State why pregnant women need more protein.

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[Total: 20]

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2 (a) Look at the recipe below for making bread.

BREAD BASIC RECIPE

500g strong plain flour
10g salt
1 sachet easy dried yeast
250ml warm water (37 °c)

Oven Temperature
200 °c -220 °c / Gas Mark 6–8
(the temperature used will depend
on the size and shape of the bread)

(i) State how the basic recipe could be adapted to add more fibre/NSP.

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(ii) State why the temperature of the water is important.

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(iii) Give one reason why strong plain flour is used.

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(b) (i) Give one reason why a person with coeliac disease could not eat this bread.

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(ii) Suggest how this recipe could be adapted to make it suitable for coeliacs.

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(iii) Name two other foods that coeliacs should not eat.

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(c) Look at each of the pictures below.
For each picture:
• Name the process;
• State what is happening during the process.

Name of process
An image has been removed
due to third party copyright _________________________________________
restrictions
State what is happening during this process
Details:
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An image of a person kneading _________________________________________
dough
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An image has been removed
due to third party copyright
restrictions
Details:
An image of 2 loaves of bread,
one which has risen
Name of process
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State what is happening during this process
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[2]

Name of process
An image has been removed
due to third party copyright _________________________________________
restrictions
State what is happening during this process
Details:
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An image of a person tapping _________________________________________

the bottom of a loaf of bread
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(d) A cooked loaf has not risen.

Give two reasons for this fault.

Reason 1 ______________________________________________________________

Reason 2 ____________________________________________________________ [2]

[Total: 15]
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3 A healthy diet and lifestyle are important to everyone.

• Explain the nutritional guidelines that older people should follow.

• Describe the problems facing older people when planning meals.

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[Total: 15]
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Section B

Answer all questions.

4 A large selection of convenience foods is available to the consumer.

(a) Give four reasons why convenience foods are popular.

Reason 1 ______________________________________________________________

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Reason 2 ______________________________________________________________

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Reason 3 ______________________________________________________________

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Reason 4 ______________________________________________________________

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(b) Give five reasons why some people prefer not to use convenience foods.

Reason 1 ______________________________________________________________

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Reason 2 ______________________________________________________________

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Reason 3 ______________________________________________________________

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Reason 4 ______________________________________________________________

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Reason 5 ______________________________________________________________

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(c) Explain how additives are used in food products.

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[Total: 15]

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5 Look at the label below for Tingles cereal.

c ial real
if i
art fruit
no ouring
col r
o
u r ings
o
flav

SELECTED FOR OCR 300g e

V Suitable for vegetarians

Ingredients
Rice, Sugar, Dried Apple Pieces (6%) Salt, Malt Extract.

Nutrition
A 25 g (1oz)
serving with 125 ml
semi-skimmed 100 g(3
 oz)
milk provides provide
Energy 658 J 1630 kJ
156 kcal* 384 kcal
Protein 5.6 g 5.8 g
Carbohydrate 28.2 g 88.0 g
of which sugars 9.6 g 13.5 g
Fat 2.2 g* 1.0 g
of which saturates 1.5 g 0.4 g
Fibre** 0.4 g 1.4 g
Sodium 0.1 g 0.3 g
This pack contains 12 servings. A serving (25 g) contains the equivalent of
approx. 0.3 g of salt.
*Calories/Fat per serving with whole milk: 180 kcal/5.1 g
*Calories/Fat per serving with skimmed milk: 139 kcal/0.4 g
** Fibre has been determined by AOAC analysis.

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Look at the information on the cereal packet and label opposite.

(a) Give three reasons why this product is suitable for serving at breakfast.

Reason 1 ______________________________________________________________

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Reason 2 ______________________________________________________________

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Reason 3 ______________________________________________________________

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(b) Give two reasons why breakfast cereals have increased in popularity.

Reason 1 ______________________________________________________________

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Reason 2 ______________________________________________________________

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(c) ‘Tingles’ is one example of a product aimed at children.

Explain how this and other food products can appeal to children.

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[Total: 15]
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6 Many factors influence our food choices.

• Discuss the social and economic issues facing people on low incomes when making
food choices.

• Explain how religion and tradition can also influence our food choices.

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[Total: 20]
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You may use these 3 lined pages as additional answer paper.

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Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every reasonable
effort has been made by the publisher (OCR) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the publisher will be
pleased to make amends at the earliest possible opportunity.

OCR is part of the Cambridge Assessment Group. Cambridge Assessment is the brand name of University of Cambridge Local Examinations
Syndicate (UCLES), which is itself a department of the University of Cambridge.
1973/2 Jun06