SIR MICHELANGELO REFALO
SIXTH FORM
Half-Yearly Exam 2016
Subject: Home Economics and Human Ecology
Int 1st
Time: 2 Hours
SECTION A.
Answer ALL questions (Total: 60 marks)
1 a) Define micro and macro nutrients.
(2 marks)
b) Give the energy value of each macronutrient.
(3 marks)
c) State one unit of measurement for micronutrients
(1 mark)
2 a) Outline three main functions of water in the human body.
b) Explain the impact of an excess and a deficiency of water in the human body.
(3 marks)
(2 marks)
3. Some fad diets are characterized by highly restrictive or unusual food choices.
Outline three repercussions of such diets.
(3 marks)
4. Regular exercise and physical activity is essential for a healthy body.
Outline two benefits of exercise for teenagers.
5 a) List three benefits of consuming functional foods.
b) Give three examples of functional foods available in local retail outlets.
(2 marks)
(3 marks)
(3 marks)
6 a) Explain two negative impacts of a high salt diet on human health.
(2 marks)
b) List four ways how individuals can reduce their salt consumption.
(4 marks)
7 a) List two possible symptoms of atherosclerosis.
(2 marks)
b) Describe one change which takes place in the body of a person suffering from this health
condition.
(2 marks)
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c) Outline one dietary and one non-dietary preventive measure that should be taken by a person
suffering from atherosclerosis.
(2 marks)
8. A number of imported products have a Fair Trade label.
Describe fair trading and explain who will benefit from this labelling scheme.
(1, 1 marks)
9. Individuals should check their BMI in order to know whether they are in the recommended
weight range.
a) What does BMI stand for?
(1 mark)
b) What is considered to be the normal weight range?
(1 mark)
10. Mention two possible consequences of a diet deficient in NSP.
(1, 2 marks)
11. Timpana is a popular Traditional Maltese dish. The following are some of the ingredients
used in making this dish; macaroni, puff pastry, tomato puree’, pork mince, beef mince, finely
diced bacon, eggs, parmesan cheese, onions, garlic, butter, salt and pepper.
Outline four modifications, giving a reason for each, to create a healthier recipe.
(4, 2 marks)
12. Dashboard dining and desk breakfast have become increasingly popular amongst young
people. Discuss two different reasons for each of these trends.
(2, 2 marks)
13. Outline four steps to healthy eating.
(4 marks)
14. An individual’s energy requirement depends on a range of factors. Mention three factors.
(3 marks)
15. Breakfast may be skipped by school children for various reasons.
a) Describe one implication of skipping breakfast.
(1 mark)
b) Suggest a nutritious breakfast which can be prepared during a breakfast club at a primary
school.
(1 mark)
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SECTION B.
Answer any TWO questions. (20 marks each)
Question 1
It is important to include some fat in our diet.
a) Give three reasons for including fat in our diet and outline the best possible types of fat to
consume.
(3, 2 marks)
b) Explain the chemical structure of a saturated and unsaturated fatty acid.
(2, 2 marks)
c) Define trans fats.
(2 marks)
d) Why should consumers avoid buying products containing trans fats?
(2 marks)
e) List four food products that contain trans fatty acids.
f) List two ways how trans fats can be eliminated from the Maltese diet.
(4marks)
(2 marks)
g) Give the total recommended percentage energy value to be obtained from total fats. (1 mark)
Question 2
Maria is three years old and is about to attend her first day at primary school. Maria’s mother has
prepared the following items to include in her lunchbox:
• a tortilla wrap filled with shredded, cooked chicken breast, lettuce and mayonnaise
• carrot and cheese sticks
• a mini blueberry muffin
• a handful of grapes and a small banana
• a bottle of water.
Maria’s mother is concerned about food safety and the potential for food poisoning.
a) Describe three personal hygiene rules and two food safety practices that she should follow to
reduce the risk of food poisoning.
(3, 2 marks)
b) Identify three foods in Maria’s lunch which are more prone to cause food poisoning than
others.
(3 marks)
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c) Some of the food items in Maria’s lunchbox can also be affected by food spoilage. Explain the
difference between food poisoning and food spoilage.
(2 marks)
d) List four conditions required for bacterial growth.
(4 marks)
e) Name two groups of people who are particularly at risk of food poisoning.
(2 marks)
f) Food manufacturing companies must implement a HACCP system to ensure that its products
are produced safely.
i.
What does HACCP stand for?
ii.
Explain two steps involved in a HACCP system.
(2, 2 marks)
_____________________________________________________________________________
Question 3
a) State the chemical elements found in proteins and name two foods which lacto-vegetarians
could consume to ensure an adequate intake of high quality protein.
(2, 2 marks)
b) Explain the terms complete protein foods and incomplete protein foods and give two examples
of each.
(2, 2 marks)
c) In recent years, manufacturers have produced a number of meat analogues.
i.
Define the italicised term.
(1 mark)
ii.
Give two examples of such products.
iii.
Describe two benefits and two shortcomings of consuming one of these products.
(2 marks)
(4 marks)
d) Discuss the implications of excess protein and a deficiency of protein in the diet.
Page 4 of 4
(5 marks)