UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS

GCE Ordinary Level

MARK SCHEME for the May/June 2009 question paper

for the guidance of teachers



6065 FOOD AND NUTRITION
6065/01 Paper 1 (Written), maximum raw mark 100


This mark scheme is published as an aid to teachers and candidates, to indicate the requirements of
the examination. It shows the basis on which Examiners were instructed to award marks. It does not
indicate the details of the discussions that took place at an Examiners meeting before marking began,
which would have considered the acceptability of alternative answers.

Mark schemes must be read in conjunction with the question papers and the report on the
examination.



CIE will not enter into discussions or correspondence in connection with these mark schemes.



CIE is publishing the mark schemes for the May/June 2009 question papers for most IGCSE, GCE
Advanced Level and Advanced Subsidiary Level syllabuses and some Ordinary Level syllabuses.

Page 2 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
1 (a) (i) Elements in fat
carbon hydrogen oxygen
(3 1 mark) [3]

(ii) Other sources of energy
Carbohydrate/starch/sugar protein
(2 1 mark) [2]

(iii) Uses of energy
Mechanical energy/movement/work etc.
Chemical energy/for metabolic reactions/digestion etc.
Heat/maintain body temperature/to keep warm etc.
Electrical energy/transmission of nervous impulses etc.
Basal metabolism/heartbeat/blood circulation/breathing etc.
Growth
(4 1 mark) [4]


(b) (i) Functions of vitamin A
production of visual purple
helps vision in dim light
healthy skin
formation of mucous membranes
helps to resist infection
antioxidant
(3 1 mark) [3]

(ii) Sources of vitamin A
milk cheese butter liver eggs fish liver oil (or named e.g.)
oily fish (or named e.g.) green leafy vegetables (or named e.g.)
papaya carrot red meat margarine etc.
(4 1 point) (2 points = 1 mark) [2]

(iii) Deficiency of vitamin A
night-blindness (1 mark) [1]

(iv) Functions of vitamin D
promotes absorption of calcium/phosphorus
formation of bones/teeth
maintenance of bones/teeth
(2 1 mark) [2]

(v) Sources of vitamin D
oily fish (or named e.g.) fish liver oil (or named e.g.) milk
cheese margarine eggs sunshine butter red meat
(4 1 point) (2 points = 1 mark) [2]

(vi) Deficiency of vitamin D
rickets/osteoporosis/osteomalacia
(1 mark) [1]
Page 3 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
(c) (i) Digestion of fat in the duodenum
bile from liver stored in gall bladder emulsifies fat
increases surface area breaks into small droplets
lipase from pancreatic juice converts fat to fatty acid and glycerol
(6 1 point) (2 points = 1 mark) [3]

(ii) Absorption of fat in the ileum
lacteal in villi connected to lymphatic system
absorbs glycerol and fatty acid recombine to form fats
mix with lymphatic fluid join blood circulation as insoluble fat
(4 1 point) (2 points = 1 mark) [2]


(d) (i) Importance of Non-Starch Polysaccharide/NSP (dietary fibre)
absorbs water in colon making faeces soft and bulky
and easy to expel regularly helps to clear waste
binds food residues stimulates peristalsis
gives muscles something to grip
prevents constipation hernias haemorrhoids cancer of colon diverticular disease
varicose veins etc.
helps to remove toxins reduces cholesterol
gives feeling of fullness limits intake of other nutrients etc.
(8 points) (2 points = 1 mark) [4]

(ii) Sources of NSP
green, leafy vegetables fruit skins whole grain cereals bran
wholemeal bread brown rice pulses nuts potato skins
celery tomato seeds dried fruit fruit and vegetables etc.
(4 points) (2 points = 1 mark) [2]


Page 4 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
(e) (i) Uses of Water
forms part of protoplasm in cells 70% of body is water
constituent of body fluids saliva/blood/digestive juices/lymph etc.
required in metabolic reactions all processes take place in solution
aids absorption nutrients dissolve in water for easy absorption
keeps mucous membranes moist protect body from infection
lubricates joints prevents ends of bones damaging each other
maintain body temperature/cools body lost in perspiration
needed during lactation for milk production
maintain water balance continually being lost needs replacing
helps to eliminate waste from kidneys as urine
helps to keep faeces soft prevents constipation etc.
(4 uses 1 point each + 4 pieces of additional information)
(8 points) (2 points = 1 mark) [4]

(ii) Water deficiency
Dehydration (1 mark) [1]

(iii) Symptoms of dehydration
headache lethargy thirst constipation dry mouth dizziness faint dry skin etc.
(2 points) (2 points = 1 mark) [1]

(iv) Groups requiring additional water
lactating mothers water required for production of milk for baby
manual workers water lost in perspiration/to keep cool
athletes/active people to keep cool/replace water lost in perspiration
those who live in hot climates water evaporated to keep cool
those who have lost blood in accidents/surgery fluid volume replaced
sufferers from diarrhoea/vomiting water loss must be replaced etc.
(3 groups 1 point + 3 reasons 1 point)
(6 points) (2 points =1 mark) [3]

[Section A Total: 40]


Page 5 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
2 (a) (i) Conduction
through solids or liquids by contact molecules vibrate rapidly
neighbouring molecules vibrate generate heat
pass heat to adjoining molecules rate varies according to medium
e.g. metal spoon in hot liquid frying bacon in pan cake in cake tin etc.
(6 points (including 1 example)) (2 points = 1 mark) [3]

Convection
through liquids and gases molecules become less dense rise
colder molecules fall they are heated convection currents
until a constant temperature is reached
heat energy is transferred by the movement of the gas or liquid molecules
e.g. boiling potatoes/steaming fish/baking a cake etc.
(6 points (including 1 example)) (2 points = 1 mark) [3]

Radiation
no medium i.e. no heated molecules through space or vacuum
rays from source of heat travel in straight lines
fall onto food in their path
because of electro-magnetic waves e.g. heat rays are infra-red rays
absorbed by food space between heat source and food is not heated
food needs to be turned etc.
e.g. grilled steak/spit-roasted chicken barbecued sausages etc.
(6 points (including 1 example)) (2 points = 1 mark) [3]


(b) Advantages and disadvantages of cooking in a microwave oven
Advantages
quick fuel saved no pre-heating necessary no mess in oven
sides stay cool so spills do not burn on saves cleaning time
same dish can be used for cooking and serving less washing up
micro-organisms destroyed by heating of water molecules
minimum loss of water-soluble vitamins little or no cooking liquid
maintains colour of vegetables quick cooking heat produced immediately
can be used for defrosting safer than leaving food in a warm kitchen
re-heats food very quickly less destruction of nutrients etc.

Disadvantages
no browning no crispness of outside no dry heat no cooking smells
food enclosed by hermetically sealed door
not suitable for large pieces of food/joints of meat/chicken etc.
depends on an appropriate electricity supply rays only penetrate 4 cm
no metal dishes or metal decorations on china causes arcing
can damage magnetron easy to overcook because of speed of cooking
cannot easily judge when cooked not brown/crisp to guide
standing time allows cooking to continue therefore may overcook
bones may conduct heat different thickness of food cook unevenly
may get dry areas food needs to be turned/moved round frequently
may need more attention than other methods of cooking
liquids need to be stirred for even cooking otherwise hot spots occur
only small amounts of food can be cooked at once usually only 1 shelf
when cooking for a group other methods may be required in addition etc.
(12 points (at least 2 points from each area))
(2 points = 1 mark) [6]

Page 6 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
3 (a) Points to consider when meal planning
(N.B. Do NOT credit well balanced or points on nutrition.)

climate/time of year hot meals in cold weather
e.g. soup in Winter/salads in Summer
equipment available may need freezer for dessert/baking tins etc.
vary colour e.g. not mince and potatoes followed by chocolate dessert/tomato soup then
tomatoes in main course
vary flavour do not repeat flavours in courses
e.g. fish with lemon sauce followed by lemon meringue pie
vary texture avoid pastry in two courses etc.
meals should be attractive use garnishes/decorations
consider cost use LBV protein/eggs/cheap cuts of meat
season use fruit and vegetables in season cheaper
availability of food use left-overs/garden produce/local produce
shopping facilities may need to buy fresh produce daily
skill of cook may not know how to make choux pastry etc.
time available may need to use quick methods e.g. frying/grilling
likes and dislikes avoid food not enjoyed waste
special requirements consider vegetarians/diets etc.
ages of people taking meal e.g. old may need easily digested food
manual workers may need greater quantity of food
occasion birthday party/packed meal/Christmas lunch
consider whole meal not an elaborate first course then simple dessert
number to serve quantity required to have enough food/to avoid waste
religion Hindus do not eat beef/Jews do not eat pork etc.
(5 points + 5 examples = 10 points)
(2 points = 1 mark) [5]


(b) Dietary needs of pregnant women
sufficient HBV protein growth of foetus
calcium and/or phosphorus building bones/teeth
vitamin D to absorb calcium
iron for babys first six months
prevent anaemia in mother
vitamin C to absorb iron
vitamin A for babys eyesight
NSP prevent constipation
reduced fat difficult to digest
reduced sugar less active so less energy used
folate/folic acid prevent neural tube defects/spina bifida
(5 nutrients + 5 reasons 1 point each)
(10 points) (2 points = 1 mark) [5]


Page 7 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
(c) Problems associated with a diet high in fat
Heart Disease
causes coronary heart disease (CHD) hypertension strokes
poor blood circulation linked to high levels of cholesterol
cholesterol deposited on artery walls narrows arteries blocks
flow of oxygen in blood stopped angina occurs if arteries are narrow
reduced oxygen supply chest pain during exercise/exertion
heart attack if coronary arteries blocked
stroke if blocked blood vessels in brain
Obesity
may be caused by over-eating eating more than body needs
excess stored as fat under skin adipose tissue around internal organs
known as obesity if more than 1/3 of body weight is fat usually less active
less likely to burn off excess by exercise
inactivity may lead to more weight gain puts a strain on the heart hypertension CHD
diabetes arthritis
problems during surgery lack of self-esteem breathless etc.
(10 points) (2 points = 1 mark) [5]


4 (a) Different uses of sugar in the preparation of family meals
sweetening tea/coffee etc.
aerating creaming with margarine for rich cakes
feeding yeast bread-making
preserving jam has high sugar concentration
flavour demerara sugar for coffee etc.
decorating cakes royal icing/butter icing etc.
confectionery sugar heated to form caramel etc.
glazing sugar and water boiled/glaze for sweet breads
brown baked goods sprinkled on biscuits before baking etc.
prevents gluten formation rich cakes gives a softer result
retards enzyme action frozen fruit etc.
syrup (liquid) in cakes melted method e.g. gingerbread/already liquid
(5 uses of sugar points + 5 examples of use)
(10 points) (2 point = 1 mark) [5]


Page 8 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
(b) Rules, with reasons, for successful shortcrust pastry
sieve dry ingredients to aerate to remove lumps
lift hands out of bowl aerates keeps fat cool
use fingertips coolest part of hand avoid melting fat
use hard fat can rub into small pieces without melting
no more than fat to flour otherwise difficult to rub in
measure/weigh accurately to ensure correct proportions
weak/soft flour low gluten
plain flour air is raising agent
not too much water soft dough would need more flour
alters proportion of fat to flour
keep everything cool cold air expands more than warm air
prevents melting of fat
use cold equipment/cold fat/cold water for mixing
to keep everything cool
not too much flour for rolling out alters proportions makes pastry dry
avoid re-rolling additional handling develops gluten toughens
handle lightly to avoid pressing out air
do not turn pastry over more flour would be needed toughens pastry
do not stretch pastry when rolling shrinks during baking
roll with short, sharp strokes in a forward direction avoid stretching pastry
use light, even pressure to avoid stretching pastry and pressing out air
allow pastry to relax in a cool place before baking
gluten relaxes, cools trapped air, prevents shrinkage
bake in a hot oven/gas mark 7/210C/425F
cooks starch so that fat can be absorbed
if oven too cool fat melts and runs out before starch is ready to absorb it
if oven too hot overcooked on outside before inside is cooked
(10 points (including at least 2 reasons))
(2 points = 1 mark) [5]


(c) HBV protein for vegans
soya beans only plant product with HBV protein
soya products flour tofu milk tempeh (not soya oil) (max. 2 e.g.)
TVP spun to make fibres resembles texture of meat
e.g. sausages mince chunks burgers (max. 2 e.g.)
mixture of LBV protein foods cereals/nuts/pulses in same meal
e.g. beans on toast lentil soup and bread etc. (max. 2 e.g.)
complementary proteins improves overall quality of protein
essential amino acids lacking in one are compensated by the other
HBV + LBV protein foods eaten together e.g. soya and cereals etc.
(10 points) (2 points = 1 mark) [5]


Page 9 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
5 (a) Nutrients in fish
protein fat vitamin A vitamin D iodine vitamin B
calcium fluorine sodium/salt
(6 points) (2 points = 1 mark) [3]


(b) Methods of preserving fish
Freezing bacteria cannot multiply at low temperatures
water frozen/unavailable
salting water removed by osmosis unavailable to bacteria
drying water evaporated bacteria need water to multiply
pickling pH unsuitable for bacterial growth
smoking chemicals from wood smoke destroy micro-organisms
canning bacteria destroyed by heat
air-tight seal prevents entry of more bacteria
vacuum packing air removed from packaging bacteria cannot thrive etc.
(3 methods 3 1 point)
(3 explanations 3 1 point)
(6 points) (2 points = 1 mark) [3]


(c) (i) Reasons for coating
to protect food from intense heat of fat/to prevent over-cooking
to prevent loss of moisture/juices from food
to prevent food breaking up
to avoid absorption of fat
(3 1 mark) [3]

(ii) Coatings
batter
egg and seasoned flour
egg and breadcrumbs
beaten egg and oatmeal
(2 1 mark) [2]

(iii) Safety points when frying
pan for deep frying not more than half full of oil
so fat does not overflow when food added
lower food gently into fat to avoid splashing fat
do not overfill pan with food danger of overflowing
do not overheat fat may ignite
make sure food is dry water turns to steam and splutters
make sure equipment is dry danger from splashing
pan handle turned in in case it is knocked over
back burner if possible less chance of being knocked over
flat base on frying pan so it sits securely on hotplate
do not leave unattended may ignite/overflow
turn heat off if fat begins to smoke fat is near flash point
(4 safety points + 4 reasons)
(8 points) (2 points = 1 mark) [4]



Page 10 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
6 (a) Fatless sponge cake
(3 eggs given in question)

75 g plain flour (allow SR)
75 g (caster) sugar
(4 points) (2 points = 1 mark) [2]


(b) whisk eggs and sugar over hot water with electric hand mixer
until thick and creamy/leaves a trail to introduce air
sieve flour to aerate to remove lumps
fold in flour with a metal spoon/palette knife to prevent air loss
add flour in thirds weight of flour would press out air cutting action
figure of eight to avoid loss of air continue until no dry flour seen
to give an even consistency
pour into greased and floured/greased and lined tin do not spread
air bubbles will break tilt to give even thickness bake in preheated oven
so rising can begin immediately
Swiss roll 225C/425F/gas mark 7 for 710 minutes
Sponge cake 200C/400F/gas mark 6 for 1520 minutes
until golden brown firm to the touch shrinks from sides of tin (max. 2)
cool on a wire rack to allow steam to escape

DO NOT credit rolling Swiss roll or any cake decoration.
(12 points) (2 points = 1 mark) [6]


(c) Changes during baking
air expands gas rises pushes up cake mixture
protein coagulates at 60C around air bubbles
sets risen shape open texture
sugar caramelises Maillard browning reaction of protein and sugar
starch grains absorb water from egg swell gelatinise
flour on outside dextrinises effect of dry heat browns
dries on outside forms a crust
steam from egg evaporates helps to raise cake
(8 points) (2 points = 1 mark) [4]

(d) Reasons for a close texture
insufficient whisking
air knocked out during folding in of flour
did not use a cutting action to add flour whisked/beat in flour
used wooden spoon or electric mixer for adding flour/did not use metal spoon to incorporate
flour
continued folding after all of flour was incorporated
not baked immediately
oven temperature too low
insufficient baking etc.
(4 points) (2 points = 1 mark) [2]

(e) Uses
Swiss roll sponge flan chocolate sponge cake sponge fingers etc.
(2 points) (2 points = 1 mark) [1]


Page 11 Mark Scheme: Teachers version Syllabus Paper
GCE O LEVEL May/June 2009 6065 01

UCLES 2009
7 (a) Causes of food spoilage
yeast moulds enzymes moisture loss
(4 points) (2 points = 1 mark) [2]


(b) (i) bacteria dormant/unable to reproduce (1 mark)

(ii) bacteria reproduce slowly (1 mark)

(iii) bacteria reproduce rapidly (1 mark)

(iv) bacteria killed/destroyed (1 mark) [4]


(c) Use of refrigerator
cover food to prevent drying cross-contamination
absorption of smells
do not over-pack must allow cold air to circulate
clean containers reduce risk of cross-contamination
raw meat at bottom so juices cannot drip onto other foods
raw and cooked foods separate prevent cross-contamination
keep temperature 1C 7C slow down bacterial growth
temperature must not be below 1C water freezes spoils texture of food
do not freeze food in ice-box temp. not low enough large ice crystals
fruit and vegetables in crisper not too cold retain moisture/crispness
use in rotation food should be used when in best condition
check expiry dates food unsafe if beyond use by date
do not mix old and new foods bacteria from old pass to new
reduces shelf-life of newer food etc.
(10 points) (2 points = 1 mark) [5]

(d) Ways to avoid transfer of bacteria during food preparation
clean surfaces free from bacteria wash with hot soapy water
clean equipment dry in open air or with clean tea towel
wash food/clean thoroughly before cooking
different equipment for raw and cooked food
to prevent cross-contamination different coloured chopping boards etc.
high standard of personal hygiene
wash hands after visiting toilet/handling raw meat/rubbish etc.
clean apron hair tied back/covered short/clean fingernails
no nail polish cut covered with waterproof plaster
do not cook if suffering from infectious illness no smoking
no coughing/spitting over food do not lick fingers
wash tasting spoon before using again no flies in kitchen
do not allow animals in kitchen dogs to have own bowls, not familys
no cracked or chipped equipment no left-over food lying around
wrap food waste dispose of regularly cover bin disinfect
boil/sterilise dish cloths and tea towels
make sure frozen food is thoroughly thawed
so bacteria are destroyed by heat during cooking
do not defrost then re-freeze food cover food etc.
(8 points) (2 points = 1 mark) [4]

[Section B Total: 60]