NSC Consumer Studies Food labelling as a source of information: 3.1 Explain the following terms:

Question

3.1 Explain the following terms:

3.1.1 Food additives:
Food additives are natural or chemical substances intentionally added to a food product during processing or production to perform a specific function. They are used to preserve or improve the flavour, texture, taste, or color of food.

3.1.2 Food allergy:
A food allergy occurs when the body’s immune system mistakenly thinks that a protein in the food is harmful and acts against it by building antibodies. This can cause reactions that can vary from mild to severe, depending on the individual.

3.2 Name the functions of the following food additives:

3.2.1 Stabilisers:
Stabilisers are used to improve the texture and consistency of food.

3.2.2 Anti-oxidants:
Anti-oxidants prevent the oxidation of food, which can lead to rancidity and discoloration, and they also help to extend the shelf life of food.

3.3 Explain the advantages of food irradiation.
Food irradiation can destroy microorganisms and pathogens, making food safer to eat. It extends the shelf life of perishable food by delaying ripening and preventing spoilage.

3.4 Explain the possible negative impact of organically grown foods on the natural environment.
Organically grown foods that require transport can contribute to pollution and global warming. Furthermore, the use of pesticides can affect the earth's ecosystems.

3.5 Describe the characteristics of bulimia nervosa.
Bulimia nervosa is characterized by episodes of binge eating followed by purging. People with this condition may use laxatives or engage in excessive exercise to prevent weight gain.

3.6 Write a paragraph to explain how food-borne diseases can be transmitted to freshly picked vegetables.
Food-borne diseases can be transmitted through soil contamination or improper washing of vegetables. If fresh vegetables are not washed thoroughly, they may carry pathogens that can lead to illness.

3.7 Describe the cause of lactose intolerance.
Lactose intolerance occurs when the body produces insufficient amounts of lactase, an enzyme that breaks down lactose, resulting in discomfort after consuming dairy products.

3.8 One of the advantages of genetically modified foods is that they are cheap. Explain how this fact may contribute to food security.
Cheap genetically modified foods can be more accessible to lower-income populations, ensuring that they can afford adequate nutrition.

3.9 Study the meal plan below and answer the questions that follow.

BREAKFAST
Oats and milk  
Fresh fruit  
Orange juice

LUNCH
Whole-wheat sandwich with chicken mayonnaise  
Fresh fruit

DINNER
Mixed salad lettuce, cucumber, tomatoes, carrots, avocados, feta cheese, boiled eggs/grilled fish/skinless chicken, croutons and salad dressing (olive oil and vinegar)

3.9.1 Identify TWO food items from the meal plan that are NOT suitable for people who are gluten intolerant.

3.9.2 Evaluate the suitability of the meal plan above for the management of obesity.

3.1 Explain the following terms: 3.1.1 Food additives: Food additives are natural or chemical substances intentionally added to a food product during processing or production to perform a specific function - NSC Consumer Studies - Question 3 - 2023 - Paper 1

Worked Solution & Example Answer:3.1 Explain the following terms: 3.1.1 Food additives: Food additives are natural or chemical substances intentionally added to a food product during processing or production to perform a specific function - NSC Consumer Studies - Question 3 - 2023 - Paper 1

3.9.1 Identify TWO food items from the meal plan that are NOT suitable for people who are gluten intolerant.

3.9.2 Evaluate the suitability of the meal plan above for the management of obesity.

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