CARIBBEAN E XAM I NAT I O N S COUNCIL

CARIBBEAN SECONDARY EDUCATION CERTIFICATE®

EXAMINATION
‘‘*’’Barcode Area”*”
Front Page Bar Code
15 MAY 2018 (a.m.)

FILL IN ALL THE INFORMATION REQUESTED CLEARLY IN CAPITAL LETTERS.

TEST CODE 0 1 3 2 1 0 2 0

SUBJECT FOOD, NUTRITION AND HEALTH – Paper 02

PROFICIENCY TECHNICAL

REGISTRATION NUMBER

SCHOOL/CENTRE NUMBER

NAME OF SCHOOL/CENTRE

CANDIDATE’S FULL NAME (FIRST, MIDDLE, LAST)

‘‘*’’Barcode Area”*”
Current Bar Code

DATE OF BIRTH D D M M Y Y Y Y

SIGNATURE __________________________________________________

‘‘*’’Barcode Area”*”
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 TEST CODE 01321020
FORM TP 2018068 MAY/JUNE 2018

CARIBBEAN E XAM I NAT I O N S COUNCIL

CARIBBEAN SECONDARY EDUCATION CERTIFICATE®

EXAMINATION

FOOD, NUTRITION AND HEALTH

Paper 02 – Technical Proficiency

2 hours 30 minutes

READ THE FOLLOWING INSTRUCTIONS CAREFULLY.

1. This paper consists of SIX questions. Answer ALL questions.

2. Write your answers in the spaces provided in this answer booklet.

3. Do NOT write in the margins.

4. You are advised to take some time to read through the paper and plan your answers.

5. If you need to rewrite any answer and there is not enough space to do so on the
original page, you must use the extra lined page(s) provided at the back of this booklet.
Remember to draw a line through your original answer.

6. If you use the extra page(s) you MUST write the question number clearly in the
box provided at the top of the extra page(s) and, where relevant, include the
question part beside the answer.

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO.

Copyright © 2016 Caribbean Examinations Council

All rights reserved.

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Answer ALL questions.

1. (a) List THREE organizations involved in community nutrition in the Caribbean.

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(3 marks)

(b) Explain TWO roles of community nutrition in the Caribbean.

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(4 marks)

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(c) Discuss TWO factors that contribute to changes in the dietary requirements of individuals.
Your discussion must include TWO examples for EACH factor.

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(6 marks)

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(d) (i) Identify TWO types of high intensity activities suitable for adolescents, which may
assist them in maintaining optimum health.

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(2 marks)

(ii) State the minimum length of time the activities identified in d (i) should be carried out
in order to be effective.

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(1 mark)

Total 16 marks

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2. (a) (i) Define the term ‘deficiency disease’.

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(2 marks)

(ii) Name the deficiency disease that occurs as a result of insufficient vitamin C in the
diet.

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(1 mark)

(iii) List THREE signs or symptoms of the deficiency disease named in (a) (ii).

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(3 marks)

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(b) Your class has been asked to conduct a water awareness campaign. As part of this campaign,
explain THREE reasons why water is important in the diet.

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(6 marks)

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(c) Describe the digestive process of a piece of meat from the time it enters the mouth until it
reaches the stomach.

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(4 marks)

Total 16 marks

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3. (a) (i) Define the term ‘breakfast’.

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(2 marks)

(ii) Name TWO indigenous Caribbean foods that may be used when planning a breakfast
menu.

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(2 marks)

(b) State the difference between a vegan and a lacto-vegetarian.

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(c) Using indigenous foods, plan a ONE–course menu for a manual worker.

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(d) Your aunt has both hypertension and diabetes. Her caregiver is about to serve her the following:

(i) Corned beef pie (made of pastry)

(ii) Whole–wheat bread

For EACH of the items to be served, suggest TWO reasons why the item may be considered
suitable or unsuitable for your aunt.

Corned beef pie: ........................................................................................................................

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Whole-wheat bread: ..................................................................................................................

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(4 marks)

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(e) Cheryl is planning to take fried chicken and cupcakes on her school tour. Suggest ONE
suitable packaging material for EACH item. Each material must be different.

Fried chicken: ...........................................................................................................................

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Cupcakes: ..................................................................................................................................

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(2 marks)

Total 16 marks

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4. (a) (i) Name TWO food additives.

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(2 marks)

(ii) State TWO functions of food additives.

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(2 marks)

(b) State ONE difference between perishable and non-perishable foods.

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(2 marks)

(c) (i) Charles is cooking a meal consisting of boiled rice, steamed fish and grilled chicken.
Explain how TWO methods of heat transfer, other than conduction, are used to cook
this meal.

Method: .......................................................................................................................

Explanation: .................................................................................................................

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Method: .......................................................................................................................

Explanation : ................................................................................................................

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(4 marks)

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(ii) Suggest TWO changes that may occur in the rice and TWO changes that may occur
in the fish as they are being cooked.

Rice: .............................................................................................................................

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Fish: .............................................................................................................................

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(4 marks)

(iii) The next day Charles decides to fry some of the raw fish that was left. Suggest TWO
effects that prolonged heating will have on the oil.

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(2 marks)

Total 16 marks

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5. (a) List FOUR procedures that may be used to remove a blockage from a kitchen sink.

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(4 marks)

(b) (i) Define the term ‘first aid’.

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(ii) Explain THREE first–aid procedures that should be carried out on a person who has
been electrocuted, while awaiting the arrival of medical assistance.

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(6 marks)

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(c) You are required to prepare brunch for 20 family members. Explain TWO factors that should
be considered for the MOST efficient use of the kitchen.

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(4 marks)

Total 16 marks

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6. (a) State the difference between a need and a want.

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(2 marks)

(b) State TWO reasons for cooking food.

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(2 marks)

(c) Name a cut of beef that is

(i) tough

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(1 mark)

(ii) tender.

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(1 mark)

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(d) (i) Design a label for a food product. The label must include TWO nutritional facts and
TWO pieces of general information.

(4 marks)

(ii) Suggest TWO ways in which the customer benefits from the use of the barcode/
Universal Product Code (UPC) at the check–out counter?

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(2 marks)

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(e) Discuss TWO personal hygiene practices used during the preparation of food that could affect
the quality of the food.

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(4 marks)

Total 16 marks

END OF TEST

IF YOU FINISH BEFORE TIME IS CALLED, CHECK YOUR WORK ON THIS TEST.

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EXTRA SPACE

If you use this extra page, you MUST write the question number clearly in the box provided.

Question No.

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 CANDIDATE’S RECEIPT

INSTRUCTIONS TO CANDIDATE:

1. Fill in all the information requested clearly in capital letters.

TEST CODE: 0 1 3 2 1 0 2 0

SUBJECT: FOOD, NUTRITION AND HEALTH – Paper 02

PROFICIENCY: TECHNICAL

REGISTRATION NUMBER:

FULL NAME: _______________________________________________________________

(BLOCK LETTERS)

Signature: ____________________________________________________________________

Date: ________________________________________________________________________

2. Ensure that this slip is detached by the Supervisor or Invigilator and given to you when you
hand in this booklet.

3. Keep it in a safe place until you have received your results.

INSTRUCTION TO SUPERVISOR/INVIGILATOR:

Sign the declaration below, detach this slip and hand it to the candidate as his/her receipt for this booklet
collected by you.

I hereby acknowledge receipt of the candidate’s booklet for the examination stated above.

Signature: _____________________________
Supervisor/Invigilator

Date: _________________________________