Consumer studies 1 HHS 2014

Hillcrest High School

GRADE 12 CONSUMER STUDIES EXAM

JUNE 2014

Marks: 200

Time: 3 hours

Examiner: Mrs. D. Kroone Moderator: Mrs. S. Minietti

INSTRUCTIONS AND INFORMATION

• All sections are compulsory.

• Number the answers correctly according to the numbering system used in this
question paper.
• Write all your answers on the answer book provided.
• Leave a margin for marking.
• Pay attention to spelling and sentence construction.
• Write neatly in blue or black pen.
• A calculator may be used.

Section Marks Time

A. Short questions 40 20 minutes
B. Food and Nutrition 60 60 minutes
C. Fashion and Clothing 40 40 minutes
D. Consumer and Household issues 20 20 minutes
E. Entrepreneurship 40 40 minutes

Copyright reserved
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SECTION A : SHORT QUESTIONS

QUESTION ONE: Multiple Choice

Various possible options are provided as answers to the following questions. Choose the
correct answer and write the letter next to the question number in your answer book,
e.g. 1.1. A

1.1 The mineral that in small amounts can strengthen bone is…..

A fluoride
B copper
C iodine
D zinc (1)

1.2 A young adult with a gluten intolerance will be allergic to …

A a peanut butter snack bar

B curried bean salad
C bread-and-butter pudding
D a vanilla milkshake (1)

1.3 James has decided to diet and to cut carbohydrates from his slimming diet!
Decide which choice is correct when he says he will cut out all …

A grain and grain products

B fruit and vegetables
C bread and pasta
D grains, grain products and whole fruits and vegetables (1)

1.4 Which nutrient is known to promote the absorption of dietary iron ?

A Vitamin A
B Vitamin B1
C Vitamin C
D Vitamin D (1)

1.5 ……….is the condition where the arteries narrow and clog due to cholesterol.

A Atherosclerosis
B Osteomalacia
C Anaemia
D Arthritis
(1)
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1.6 It is very important that young adults consume enough …… to ensure prevention of
osteoporosis later in life.

A dried fruits and nuts

B low fat milk and low fat yoghurt
C sugar-coated cereals and toasted bread
D fruit salads and raw vegetables (1)

1.7 A clip-on tie is a clothing accessory suitable for a …..

A personal fitness trainer

B game ranger
C medical assistant
D physically disabled person (1)

1.8 The changing direction of fashion, e.g. skirt lengths getting shorter each season, is
known as a……………

A silhouette
B trend
C cycle
D style (1)

1.9 The style below illustrates a…..

A classic design
B casual design
C fashion fad
D high fashion (1)

1.10 …..will strengthen the immune system of an HIV/Aids patient:

A Apples, white bread and fried chicken

B Fish pie, vegetable salad and yoghurt
C Spinach, pumpkin and tomatoes
D Refined maize, peanuts and milk (1)

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QUESTION TWO: Matching columns

In each of the following questions, match an item from Column A with an item from Column B.
Write the correct letter next to the question number in your answer booklet, e.g. 2.1.1. A

2.1 Match the food in Column A with the nutritional description in Column B.

Column A: Food Column B: Nutritional description

2.1.1 Cream crackers and cheese A High in polyunsaturated fatty
spread acids (Omega 3 and Omega 6)

2.1.2 Bacon on white toast with butter B A processed food, containing

and jam preservatives and saturated fats

2.1.3 Baked beans on whole-wheat C Highly processed and includes

toast refined carbohydrates, saturated fat and
trans fats
2.1.4 Baked potato with sour cream
and chives D Low in fibre, good source of vitamin C

2.1.5 Salmon fishcakes

E A small quantity of fibre, but a
high level of fat

F Low in fat, rich in fibre, the

most ideal choice
(5)

2.2 Match the disease in Column A with the description of some of the main symptoms of the
disease in Column B.

Column A: Disease Column B: Symptoms of the disease

2.2.1 Celiac disease A Bones become brittle, legs may bend

2.2.2 Beriberi B Disturbed metabolism, enlarged

thyroid gland
2.2.3 Rickets
C Diarrhoea, bloating, weight loss
2.2.4 Goitre
D Mental confusion, oedema, depression

E Itchy rash, eczema, runny nose

(4)
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2.3 Match the term in Column A with the description in Column B.

Column A: Term Column B: Description

2.3.1 Production schedules A description of the standards that must
be maintained when making a product
2.3.2 Quality control
B inspections to ensure that a product is
2.3.3 Raw materials of a particular level of excellence

2.3.4 Specifications C plan indicating the order and time

needed to prepare products
2.3.5 Standardisation
D process to ensure that all materials are
available

E resources used to produce products

F testing new materials /uniform

procedures for the production
of products
(5)

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QUESTION THREE: Correct combinations

In each of the following questions, choose the correct combination of answers. Write the correct
letters next to the question number on your answer booklet, e.g. 3.1 A,B,C

3.1 A person suffering from high blood pressure should avoid the following
combination of foods:

A Sweet potatoes
B Potato chips
C Sweet biscuits
D Biltong
E Pickled onions
F Bananas
(3)

3.2 Choose the correct combination of statements that would prevent tooth decay:

A Drinking acid containing foods like fruit juice

B Choosing snacks judiciously; for instance popcorn
C Eating sticky sweets
D Brushing teeth regularly, especially after meals
E Eating biscuits between meals
F Supplementing the diet with fluoride
(3)

[6]

TOTAL SECTION A : [40 Marks]

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SECTION B: FOOD AND NUTRITION

QUESTION FOUR

Read the passage below and then answer the questions that follow:

Sally’s father is 54 years old and 20kg overweight. Recently he has complained of
fatigue and constantly being thirsty. He went to the doctor and was diagnosed with
Type 2 diabetes mellitus. The doctor assumed he knew what diabetes was and said
that he did not need any medication at this stage but that he will have to change his
lifestyle. He has no idea what this means. Sally knows that you are a Consumer
Studies learner, and so she has asked for your advice.

4.1 Explain to Sally’s father what Type 2 diabetes is. (4)

4.2 Point out to Sally and her father what medical problems are associated with Type 2
diabetes if not treated. (4)

4.3 What specific guidelines would you give Sally’s father in order to change his
lifestyle? (5)

4.4 What is the Glycaemic Index? (3)

4.5 Explain how Sally’s father can use the Glycaemic index to control his blood sugar (4)
levels.
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QUESTION FIVE

5.1 Copy and complete the table below with regard to osteoporosis.

ONE symptom (1)

TWO causes (2)
TWO preventative measures (2)

5.2 Explain the difference between the following food related health conditions:

5.2.1 Lactose intolerance (4)

5.2.2 Milk allergy (4)

5.3 What is meant by the term ‘eating disorder’? (3)

5.4 How are the following eating disorders characterised?

5.4.1 Anorexia (2)

5.4.2 Bulimia (2)

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QUESTION SIX

Read the passage below and then answer the questions that follow:

Your friend went to the doctor for a general check-up and routine tests. The doctor warned
him that his blood cholesterol is very high and that he is a good candidate for a heart attack.
He felt a bit discouraged so he invited you to dinner at his mother’s house. She served the
following menu:

MENU

Dinner

Egg Mayonnaise
Buttered Roll

*****
Braised Oxtail
Mashed Potatoes Glazed Carrots

*****
Apple Pie
Cream

*****
Cheese and biscuits

*****
Coffee
06/06/2014

6.1 Analyse the menu in terms of its nutrient content. (6)

6.2 Is this menu suitable for your friend? Give reasons for your answer. (3)

6.3 Identify the foods in the menu that are high risk, and recommend healthier substitutes
for these foods. (8)

6.4 Name THREE criteria that food products must meet to qualify for displaying the (3)
heart mark.
[20]

TOTAL SECTION B : [60 Marks]

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SECTION C: FASHION AND CLOTHING

QUESTION SEVEN

Oleg Cassini (a fashion designer) says, 'Fashion anticipates, and

elegance is a state of mind … a mirror of the time in which we live,
a translation of the future, and should never be static.'
[Courtesy of Edgars' special collector's edition]

7.1 Explain how the following have influenced contemporary fashion:

7.1.1 Technological factors (3)

7.1.2 Economic factors (3)

7.2 “Fashion is a mirror of the time in which we live”

Explain this statement with reference to ONE decade in the 20th century. (4)

7.3 Study the graph below and answer the question that follows:

7.3.1 Explain, with reference to the graph, the lifespan of a fashion trend. 5x2 (10)

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QUESTION EIGHT

Study the outfit below that Kwanda wears to work. He works for a lawyer.

8.1 From the following list, select the THREE most suitable items of clothing to
complete Kwanda’s outfit. Give reasons why.

Blue denim jeans; beige chinos; charcoal classic pants; dark

red skinny pants; white trainers; brown laced shoes; slops; doc
martin boots; formal black slip-on shoes; white socks; red
socks; black socks; secret socks
(6)
8.2 Kwanda is attending a relaxed soccer party after work. Suggest TWO changes
that he can make to this outfit to suit this occasion.
(2)
8.3 How would brand labels influence Kwanda’s choice of clothing?
(4)

8.4 State the message (non-verbal communication) that is displayed in each of the
pictures below:

8.4.1 8.4.2 8.4.3 8.4.4

(4)

8.5 The Fairtrade certification is a way of allowing people to identify clothing

products that have been manufactured in compliance with an ethical, socially
responsible code of conduct.

List FOUR fair trade practices that companies carrying this logo should adhere to. (4)

[20]
TOTAL SECTION C : [40 Marks]
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SECTION D: CONSUMER AND HOUSEHOLD ISSUES

QUESTION NINE

Read the scenario below and answer the question that follows.

One's rubbish bin shows a lot about the values and attitudes of the family;
i.e. it could be full of take away food boxes/packaging, convenience food
packets, plastic, etc. or it could contain plenty of vegetable and fruit
peelings, a few meat and fish bones, paper wrappers and glass.

9.1 What consumer responsibility applies to the above scenario? (1)

9.2 Explain to the consumer the importance of making sensible choices with
regard to packaging in order to control household waste.
(5)

9.3 What are the three principles of sustainability? Discuss how these could be (6)
applied in the above scenario.

9.4 Discuss how you, as a member of your household, can use water and
electricity in a responsible way to help our dwindling natural resources.
Tabulate your answer as set out below.

Municipal Service Responsible use thereof

9.4.1 Water
9.4.2 Electricity

(8)

[20]

TOTAL SECTION D: [20 Marks]

SECTION E: ENTRPRENEURSHIP

QUESTION TEN

10.1 How can quality control be implemented during the following THREE
stages when producing good quality food products?

10.1.1 Input (3)

10.1.2 Process (3)

10.1.3 Output (3)

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10.2 Explain the 5 P marketing mix with regard to product marketing. (10)

10.3 Why is it important to keep good financial records in a business? (1)

[20]

QUESTION ELEVEN

Read the following case study and then answer the questions that follow:

Susie Bloch, 45, lives in Woodmead, Southgate with her husband Max and
their sons Daniel 17, and Gregory, 15. 'Food is my passion, and always has
been. I used to bake whenever I had the chance. When I had kids I started
giving cooking lessons, and eventually I went into catering for all sorts of
functions. All this was done from my kitchen at home. In the end the house
was total chaos and I realised I needed to find premises away from home.
Now I have employed staff and they are learning how to master my
recipes.'
Susie's best move – 'Moving into proper premises and not working from
home.'
Her worst mistake – 'Not knowing what I needed in terms of equipment.
It's an ongoing process to get everything right.

11.1 What do you think motivated Susie to start her business? (2)

11.2 Could Susie’s business be classified as a small scale production? Explain. (3)

11.3 Susie commented that 'her kitchen (work area) at home was becoming
total chaos'. How will an organised workplace affect one's productivity? (3)

11.4 What extra overheads will Susie encounter now that she is working away from
home? (4)

11.5 Name THREE types of workers, and identify which of these Susie has
employed on her staff. (4)

11.6 Susie mentioned her worst mistake was not knowing what she needed in
terms of equipment. Comment on the importance of selecting quality
equipment for small scale production. (4)

[20]

TOTAL SECTION E: [40 Marks]

GRAND TOTAL OF PAPER: 200 MARKS