Cambridge A Level Food Studies 9336 — 2017 Oct/Nov Paper 2 · Variant 1

1 Carbohydrates are needed for energy. (a) Prepare four dishes which show the use of four different carbohydrate foods. (b) Make a cake by the creaming method and decorate it skilfully. (c) (i) Describe how carbohydrate is digested and absorbed. (ii) Discuss three health problems associated with an excess of sugar in the diet and suggest three ways to reduce sugar consumption. (iii) Give practical reasons for your choice of dishes. (iv) State the nutritional value of the cake prepared in (b). 2 Eggs are very versatile and can be used in many ways in cooking. (a) Prepare four dishes which show four different uses of eggs. (b) Make a cake by the creaming method and decorate it skilfully. (c) (i) Eggs provide the body with protein. Describe how protein is digested and absorbed. (ii) Explain six ways in which eggs can be used in cooking and give an example of each use. (iii) Give practical reasons for your choice of dishes. (iv) State the nutritional value of the cake prepared in (b). 3 Micronutrients (vitamins and minerals) are very important and have many different functions in the body. (a) Prepare four dishes to show how each of the following micronutrients can be incorporated into the diet: calcium, iron, vitamin A and vitamin C. (b) Make a cake by the creaming method and decorate it skilfully. (c) (i) Explain why calcium, iron, vitamin A and vitamin C are needed by the body and give a good food source of each. (ii) Discuss the needs of a pregnant woman for micronutrients and state which foods should be avoided during pregnancy. (iii) Give practical reasons for your choice of dishes. (iv) State the nutritional value of the cake prepared in (b).

Mark scheme: 1(a) dishes chosen – four dishes – suitability 4 variety of skills chosen without repetition 4 1(b) suitable choice of decorated cake 1 degree of skill in decoration 1 1(c)(i) in the mouth salivary amylase / ptyalin acts on cooked starch converting it to maltose; in the duodenum pancreatic amylase from the pancreatic juice breaks down undigested starch to maltose; in the ileum – maltase converts maltose to glucose – sucrose / invertase converts sucrose to glucose and fructose – lactase converts lactose to glucose and galactose; absorbed by active transport into the blood capillaries of the villi – and then via the hepatic portal vein to the liver where all monosaccharides are changed to glucose – then passed to the cells by active transport; 4 1(c)(ii) health problems associated with a lack of sugar diabetes – body does not produce enough insulin – leads to a high level of glucose in the blood – excreted in urine – can damage kidneys / eyes / feet; obesity – excess sugar is converted to fat – stored under the skin – adipose tissue and around internal organs – extra weight puts a strain on the heart – may cause hypertension / CHD / arthritis / breathing difficulties; CHD – hypertension – can lead to strokes – poor blood circulation – fatty deposits block / narrow artery walls – restrict supply of oxygen to the heart muscle of oxygen – can lead to heart attack; tooth decay – acids produced by bacteria in the mouth and break down sugars on teeth – cause plaque – a sweet sticky residue which coats the teeth – can dissolve tooth enamel / form holes; 3 ways to reduce sugar consumption avoid adding to beverages – use artificial sweeteners; choose diet / low calorie carbonated drinks; reduce the amount of sugar in recipes; avoid canned fruit in syrup – choose fresh fruit or fruit in its own juice; reduce the consumption of cakes / biscuits / sweets / chocolate; avoid sugar-coated cereals; read nutritional labels on packaged foods; fresh fruit instead of cordials / soda; 3 Question Answer Marks 1(c)(iii) skills used – use of seasonal foods – ease of obtaining foods, e.g. grow in garden at home – oven management – cost / in season – serving 4 1(c)(iv) at least four nutrients and appropriate functions given 4