3.1 State the purpose of food irradiation - NSC Consumer Studies - Question 3 - 2019 - Paper 1
Question 3
3.1 State the purpose of food irradiation.
3.2 Explain how a person suffering from hypoglycaemia can be treated.
3.3 Discuss why people suffering from gluten intol... show full transcript
Worked Solution & Example Answer:3.1 State the purpose of food irradiation - NSC Consumer Studies - Question 3 - 2019 - Paper 1
Step 1
State the purpose of food irradiation.
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Answer
Food irradiation reduces or eliminates harmful microorganisms and bacteria. It also extends the shelf life of food and helps control the sprouting of certain foods like potatoes and onions.
Step 2
Explain how a person suffering from hypoglycaemia can be treated.
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Answer
To treat hypoglycaemia, a person should increase their blood sugar levels by consuming glucose tablets, sugary foods, or drinks. Additionally, they can eat carbohydrate-rich foods like biscuits or chocolate. It is crucial that they monitor their glucose levels regularly to prevent severe drops.
Step 3
Discuss why people suffering from gluten intolerance often suffer from malnutrition.
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Individuals with gluten intolerance have difficulty absorbing essential nutrients due to the effect of gluten on the intestines. This can lead to nutrient deficiencies, causing malnutrition and affecting overall health. As a result, they may also avoid many foods that are rich in gluten-containing grains, further limiting their nutrient intake.
Step 4
Discuss the ways in which the transmission of most food-borne diseases can be prevented, with specific reference to: Personal hygiene
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To prevent food-borne diseases, food handlers must wash their hands with clean water and soap before and during food preparation, as well as after using the restroom.
Step 5
Discuss the ways in which the transmission of most food-borne diseases can be prevented, with specific reference to: Water
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Individuals should only consume clean, uncontaminated water. Food should be rinsed and boiled in safe water. Additionally, swimming in unpolluted water can help minimize the risk of food-borne diseases.
Step 6
Discuss the ways in which the transmission of most food-borne diseases can be prevented, with specific reference to: Kitchen hygiene
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Using clean utensils and surfaces, and regularly washing them with soap, are crucial in preventing food contamination. Cleaning and disinfecting surfaces before and after meal preparation further reduce the presence of harmful bacteria.
Step 7
Give the term for the substances mentioned on the label.
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Answer
Additives.
Step 8
State the function of MSG.
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MSG enhances the flavor of food.
Step 9
Explain why this sauce label states 'No added MSG'.
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This statement is important for informing consumers about the ingredients. Some consumers prefer products without MSG due to allergies or health concerns, and the label’s information promotes transparency.
Step 10
The following question must be completed in the table below: Name THREE vitamins that play a role in strengthening the immune system of a person with HIV/Aids.
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Vitamin A
Vitamin B6
Vitamin C
Step 11
The following question must be completed in the table below: Identify an ingredient in the recipe that is a good source of each of the vitamins listed in QUESTION 3.6.1(a).
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Broccoli for Vitamin A
Eggs for Vitamin B6
Peas for Vitamin C
Step 12
Identify TWO ingredients that must be avoided by a person with a dairy allergy.
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Evaporated milk
Feta cheese
Step 13
Analyse this recipe and explain why it is diabetes-friendly.
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This recipe is low in fat, which helps reduce the risk of heart disease in diabetics. The canola oil used contains unsaturated fats that promote better heart health. The overall composition is low in sugar and high in fiber, which aids in blood sugar management and can help improve glucose levels.
