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AGA KHAN UNIVERSITY EXAMINATION BOARD


SECONDARY SCHOOL CERTIFICATE
CLASS X EXAMINATION
MAY 2015
Food and Nutrition Paper II
Time: 2 hours 25 minutes Marks: 40

INSTRUCTIONS
Please read the following instructions carefully.
1.

Check your name and school information. Sign if it is accurate.


I agree that this is my name and school.
Candidate's signature

2.

RUBRIC. There are NINE questions. Answer ALL questions. Questions 8 and 9 each offer
TWO choices. Attempt any ONE choice from each.

3.

When answering the questions:


Read each question carefully.
Use a black pencil for diagrams. DO NOT use coloured pencils.
DO NOT use staples, paper clips, glue, correcting fluid or ink erasers.
Complete your answer in the allocated space only. DO NOT write outside the answer box.

4.

The marks for the questions are shown in brackets ( ).

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Q.1.
a.

(Total 5 Marks)
From the given list, identify THREE points which are correct about breast milk.
i.
ii.
iii.
iv.
v.
vi
vii.

(3 Marks)

The exact composition and proportions of nutrients is adjustable.


Almost all the milk is digested by the baby.
Immunity from certain diseases is passed to the baby from the mother.
The temperature of milk fluctuates depending on the time of the day.
There are more chances of gastric infections occurring as the milk is not sterilized.
No preparation is needed.
It is common that babies develop allergic reactions due to undigested proteins.

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b.

State TWO guidelines that we should follow while planning our daily diet in order to avoid
malnutrition.
(2 Marks)

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Q.2.

(Total 5 Marks)

Plan a days menu for an infant (8 to 12 months old).


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PLEASE TURN OVER THE PAGE


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Q.3.

(Total 3 Marks)

Using numbers, match the place of serving in column I with its CORRECT type of food service in
column II.
S.
No.
1
Wedding

Column I
Place of Serving

Column II
Type of Food Service

_________
2

Daily family meals at home

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3

Aeroplane

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4

Cafeteria

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Q.4.

(Total 3 Marks)

Give a reason why each of the following table etiquettes is recommended.


i.

Washing hands before eating meals:

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ii.

Saying prayers before starting meals:

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iii.

Using napkins while eating meals:

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Q.5.
a.

(Total 4 Marks)
When buying bread, state any TWO qualities that one must look for in it.

(2 Marks)

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b.

Name FOUR food items that are NOT suitable for freezing.

(2 Marks)

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Q.6.

(Total 4 Marks)

Describe TWO primary principles of purchase that should be kept in view when purchasing food
items.
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Q.7.
a.

(Total 4 Marks)
Why is proper disposal of kitchen waste important?

(2 Marks)

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b.

Suggest TWO ways in which containers for waste disposal should be handled in order to ensure
better hygiene.
(2 Marks)

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Q.8.

(Total 6 Marks)
EITHER

a.

The mother of a six-month-old daughter plans to introduce semi- solid or solid food in her babys
diet. She has to choose between homemade and commercially prepared baby food. Suggest
which food choice she should opt for. Support your answer with any THREE reasons.
OR

b.

What is meant by 'meal planning'? Describe why it is important to plan meals before preparing
them. (Your answer should include FIVE supporting points.)

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Q.9.

(Total 6 Marks)
EITHER

a.

Pasteurization increases the shelf-life of milk. Describe the features of the most commonly used
process of pasteurization which makes the milk more long-lasting and safer for consumption than
boiling.
OR

b.

In what forms do additives enter our food? Discuss any TWO ways in which food additives are
harmful for our health.

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