1. (a) The table opposite shows a day’s nutrient and NSP content of meals eaten by an active female teenager. Using your knowledge of nutrition, and the information provided, evaluate the suitability of this day’s nutritional intake. (b) Identify and explain three dietary factors which may contribute to obesity. (c) Evaluate the contribution of bread in the diet. (d) Explain the effects of heat on each of the following. (i) Fats (ii) Sugars
1. (a) (continued)
Nutrient and NSP (dietary fibre) content of a day’s meals eaten by an active female teenager Energy (MJ) 8·24 (kcal) 1970 Protein (g) Vitamin B2 (mg) Vitamin A (mg) 610 Iron (mg) Calcium (mg) NSP (g)
Reference Nutrient Intake for Selected Nutrients in the UK (per day) for females aged 15–18 years Protein (g) 45·4 Vitamin B2 (mg) 1·1 Vitamin A (mg) 600 Iron (mg) 14·8 Calcium (mg) 800
Estimated Average Requirement for Energy in the UK (per day) for females aged 15–18 years Energy MJ 8·83 kcal 2110 NSP (g) 18
2. (a) Identify and explain three stages in the development of a new soup. (b) The star profile shows the results of testing the soup. Evaluate the suitability of this soup for the elderly. Colour 5 4 3 2 1 0 5 EV 6 KU
Thickness (c) Explain the role of the Environmental Health Department (EHD) in ensuring food safety. (d) Evaluate each of the following technological developments for the consumer. (i) Cook-chill (ii) Ultra Heat Treated (UHT)
(e) Explain two ways the consumer benefits from European food labelling directives.
3. (a) Identify and explain three reasons for an increase in food poisoning. (b) Evaluate the nutritional suitability of the following meal for a vegetarian. • • • Broccoli soup Lentil curry Lemon cheesecake 4 EV 6 KU
(c) Explain how each of the following food additives benefits the consumer. (i) Colourings (ii) Preservatives 4 KU
(d) Evaluate how each of the following factors may influence a consumer’s choice of food. (i) Cooking skills (ii) Foreign travel (iii) Environmental issues (iv) Money off coupons 4 EV
(e) Explain how each of the following affects gelatinisation in food products. (i) Starch (ii) Acid
4. (a) Evaluate how school meals contribute to meeting five different dietary targets. (b) Explain the benefits to the consumer of each of the following. (i) Myco-proteins (ii) Modified atmosphere packaging (MAP) 4 KU 3 EV 4 KU 5 EV
(c) Evaluate the use of sugar substitutes in food products. (d) Identify and explain two dietary factors to be considered for someone recovering from an illness. (e) Explain the responsibilities of each of the following. (i) Department for Environment, Food and Rural Affairs (DEFRA) (ii) Food Standards Agency (FSA)
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