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PAPER 1

(THEORY)

PART I (20 Marks)

Answer all questions.

Question 1

Answer briefly each of the following questions: [10 2]

(i) List two advantages of steaming.
(ii) State two ill effects of over cooking food.
(iii) How does prolonged cooking of protein food render it difficult to digest?
(iv) Name any two foods to be avoided during fever.
(v) Explain the term food fads.
(vi) What are the advantages of starching cotton clothes?
(vii) State any two common safety measures adopted in the home that help to minimise the risk of fire.
(viii) State any two toxic non-permitted food colours used in food items.
(ix) What is the kind of clothing suitable for an infant?
(x) List four areas of social interaction for adolescents.

PART II (50 Marks)

Answer any five questions.

Question 2

Meals planned at home should be nutritionally balanced and accepted by all family members. In this context explain:
(a) Adequacy of meals/ [5]
(b) Social cultural and religious factors affecting meal planning. [5]

Question 3

Preparation techniques are geared towards enhancing the servicing appeal of food.
In this context explain:
(a) The principles of cooking food. [5]
(b) Reasons for cooking food. [5]

Question 4

(a) Discuss any four factors causing food spoilage. [5]
(b) Discuss any two bacteriostatic methods to preserve food at home. [5]

Question 5

(a) Suggest five measures to prevent poisoning at home. [5]
(b) List any five ways to ensure safe usage of electrical appliances at home. [5]

Question 6

(a) List five factors affecting selection of clothing. [5]
(b) What are the steps to be considered in laundering a woollen garment? [5]

Question 7

(a) What are the prerequisites of an ideal label? [5]
(b) List any five problems faced by a consumer. [5]

Question 8

(a) Explain any five measures that can be taken to increase the life expectancy of the elderly. [5]
(b) Explain the role of the endocrine system during adolescence. [5]

Question 9

Write short notes on any two of the following:
(a) Ecomark [5]
(b) Anorexia Nervosa [5]
(c) Importance of food combination [5]

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