FSTM
2011-hsc-exam-food-technology.pdf

Centre number student number 2011 higher school

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Centre Number Student Number 2011 HIGHER SCHOOL CERTIFICATE EXAMINATION Food Technology Section II (continued) Question 27 (10 marks)± Name a specific group in Australia whose health you have investigated.± Group: ........................................................................................................................ ± (a) Identify a significant health concern for this group and explain why it is a 2 4 concern. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Explain the changes to dietary intake that would address the nutritional needs of this group. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 27 continues on page 18 – 17 –± 1145
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Question 27 (continued) (c) Propose and justify a strategy to promote optimum health through good nutrition± 4 for this group.± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± End of Question 27 – 18 –± © Board of Studies NSW 2011
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2011 HIGHER SCHOOL CERTIFICATE EXAMINATION Food Technology Section III 15 marks Attempt Question 28 Allow about 30 minutes for this section Answer the question in a writing booklet. Extra writing booklets are available. Question 28 (15 marks) A large fruit growing company wishes to preserve its oversupply of fruit for future use. (a) What are the possible causes of deterioration and spoilage in fruit? 3 4 8 (b) Describe the legislative requirements for the labelling of a preserved fruit product. (c) Explain TWO preservation processes that could be used to extend the shelf life of the fruit. Please turn over 1146 – 19 –±
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Section IV 15 marks Attempt Question 29 Allow about 30 minutes for this section Answer the question in a SEPARATE writing booklet. Extra writing booklets are available. In your answer you will be assessed on how well you: demonstrate knowledge and understanding relevant to the question apply course concepts to food technology issues communicate ideas and information using appropriate terminology and relevant examples present a logical and cohesive response Question 29 (15 marks) Australia’s population has changed over the last fifty years. It is now older, and has undergone shifts in lifestyle and household structures. Overall, people are more aware of health and diet-related issues. To what extent have food manufacturers and food product developers responded to these societal changes? End of paper – 20 – © Board of Studies NSW 2011
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  • Summer '17
  • Food processing, Board of Studies NSW

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