With you for life
The study of Home Economics offers students a wide range of learning experiences that will enable them to manage many aspects of their lives, writes Yeats College teacher Mary O’Dowd
The Home Economics exam paper has three sections, A, B and C. Section A consists of short questions from the core of the course. There are 12 questions and 10 must be answered, however, if you answer all 12 your highest scoring 10 answers are counted for marks. All the questions are of equal marks.
Section B contains five questions. The first question in this section is the longest and is compulsory. Most students find that the first part of this section is the hardest, so it is worth practising these questions. The first question in this section is worth 80 marks. There are four other questions, two of which must be answered. All of these questions are worth 50 marks.
Section C is the elective. Candidates must know which elective they have studied; most schools either do the Social Studies elective or the Home Design and Management elective. Only candidates who have submitted Textile and Design coursework can attempt elective 2. In the elective section the question has three parts, part (a) is compulsory and there is a choice between part (b) or (c).
It is important to know the layout of the paper so that time is used wisely in the exam. Students can answer the questions in any order, but it is important to watch the clock so as not to rush the last question.
General guidance on marking schemes
In many cases key phrases which contain vital information will be required in the answer. The amount of detail required in the answer is determined by the way the question is asked and the marks allocated to the question. When reviewing past marking schemes note that they vary from year to year. Students must also check that they haven’t contradicted themselves as marks will be disallowed if that’s the case. Section A: the short questions The short questions are from the core of the course (questions from the electives are not on this section of the paper). Just because they are called ‘short questions’ doesn’t mean that they require a short answer! Examiners will be looking for detailed, precise answers at higher level. Keep your writing small and don’t be afraid make full use of the space.
Generally, in the past the majority of these questions have been from the Food Studies section of the course, with the last few questions from Home Management. The questions try to cover as wide a range of topics from the course as possible. Even if 25 minutes are allowed for this section students will find they need to work quickly. If at first a question seems too difficult, leave it and move onto the next one. At the end then review it and make an attempt.
All of the short questions carry 6 marks. Sometimes it’s easy to follow the marking scheme: if there is a table to fill in and there are six parts then there is one mark for each part, in other cases it may be two parts and 3 marks, or a 2-mark followed by a 4-mark section. The following are examples from the 2016 paper. State one function of omega 3 fatty acids in the diet
Name two different food sources of Omega 3 fatty acids.
(6 marks, 4 + 2) Omega 3 fatty acids reduce the risk of heart attacks and strokes as they help to prevent the formation of blood clots.
(i) Oily fish, e.g. mackerel (ii) seeds and nuts
This is a very straightforward question as it tells you how many points you need for each section, so the answer is short.
Explain food fortification.
Name one fortified food and explain how it benefits the consumer. (6)
Food fortification is when a food has vitamins or minerals added to it during manufacture to enhance nutritive value. Name: Breakfast cereal, e.g. cornflakes
Benefit: vitamins are lost during the processing of the cereal and are then replaced, which increases the nutritive value of the cereal.
The first section of this question requires an explanation so a full sentence with detail is required. Only one food needs to be named.
State 3 functions of folic acid (6, 3@2 marks)
1. Needed in pregnancy to prevent neural tube defects, e.g.
spina bifida
2. Needed to make red blood cells
3. Essential for the synthesis of DNA and RNA
This question requires three key points. Full sentences are not required provided the essential points are present.
State the purpose of consumer research.
Name and describe one method of consumer research.
(6 marks) Consumer research aims to identify what the consumer wants and expects in order to increase sales. It may also be used
Section B: Food Studies
Question B1 is the question that most students find difficult. It is a compulsory question and carries 80 marks, 25% of the total exam paper for students who are not doing the Textile and Design elective.
The first part of the question is usually a table, graph or statement. This will be an unseen piece, so think of it like a comprehension passage in English. Take your time and read all the information on the top of the page, not just the graph or table. Read the question and highlight what you are being asked. What do you have to compare? What do you need to contrast?
Now look at the marks, if it is 24 marks then you may need six points at 4 marks each. Use a highlighter to choose the six points that you want to make. If you are given a table you can highlight the sections in the grid. Make sure you have variety in your points - you will need to talk about all or most of the items.
The first part of question B1 needs planning so don’t rush into your answer. Take some notes and draft a plan for your answer. The following question is from the 2016 Higher Level paper.
Current intakes of dietary fibre are generally inadequate in adults, with over 80% not meeting the European Food Safety Authority (EFSA) recommendation of 25-30 grams per day. (National Adult Nutrition Survey, 2011)
The chart below provides information on the contribution of different foods to dietary fibre intake in Ireland for adults aged 18-64 years and those over 65 years. to test a market prior to launching a new product to gauge consumer demand or to find a price point.
Name: field research
Description: This is a primary source of research involving questionnaires, surveys or observing consumer behavior. This question requires a description of the research not just a name.
Explain each of the following: Life assurance and mortgage protection insurance (6 marks)
Life assurance is insurance on a person’s life, so a sum of money is paid to the next of kin on the death of the insured person. The insured person pays a premium each year while they are alive.
Mortgage protection insurance is insurance on a mortgage. If a person, or either member of a couple, who have a mortgage dies during the term of the mortgage then the mortgage is paid Using the information in the chart, comment and elaborate on the contribution of four foods to the intake of dietary fibre with reference to the two categories of people identified above. In this table there is more information than you require for your answer, so you need to first choose the foods that you will refer to, in this case four foods are required. You must refer to the data for both age groups. You also need to offer an explanation for the figures based on your knowledge of food science and food eating habits in Ireland today.
SAMPLE ANSWER
(a) Contribution of four foods to the intake of dietary fibre
Bread and rolls
Bread and rolls account for the highest amount of dietary fibre in the diet for both groups – 26% for the 18-64 year olds and 29 % for the over 65 year olds, with the over 65s getting more of their fibre from bread and rolls. Older people may be used to eating brown soda bread, which is a traditional food. Many people in this age group continue to make their own bread. Younger people need to increase their intake of wholemeal bread as it contains more fibre and prevents bowel diseases.
Vegetables and vegetable dishes
≥
The second highest contributor to dietary fibre for the 65 group was vegetable and vegetable dishes, at 18%, while it was the third highest for the 18-64 group at 17%. Fresh raw vegetables are an excellent source of fibre and everyone is being encouraged to try and have seven portions of fruit and veg a day. Cooked vegetables can have less fibre as they may have been peeled. Vegetables and salads often come ready to eat and are available in all supermarkets.
Potatoes and potato products
Potatoes provide 13% of the fibre for the 18-64 year olds and 12% of the fibre for the 64 year old plus group. This shows that potatoes are still popular in the Irish diet. However, if potatoes are chipped or roasted they contain fat; plain boiled potatoes are a healthier option. If the skins are eaten the fibre content is higher (e.g. wedges). Potato products include items such as waffles, wedges and crisps. These maybe more popular with younger people but are higher in salt and fat. off in full by the insurance company.
In this case there were 3 marks for each of the explanations. To ensure the 3 marks explain in as much detail as possible. Fruit and fruit juices People aged 18 – 64 years get only 10% of their fibre from fruit and fruit juice, whereas the over 65s seem to eat more fruit, with 15% of their fibre coming from this source. Fresh fruit is high in fibre if the skin is eaten (e.g. apples, plums). Dried fruit such as prunes and raisins are excellent sources of fibre. Fruit juice has become popular, especially with younger people, but it can only be counted once a day. Fruit juices can be high in sugar and contain less fibre. Fruit can be expensive but locally produced seasonal fruit is good value. Fruit is also an excellent source of vitamins C and A.
Section B also contains 50-mark questions from the Food Studies section of the course. These questions cover a wide range of topics from the foods themselves to special diets and the Irish food industry. The following sample questions are not from past papers. Many factors have contributed to the change in Irish eating habits since World War I. (a) Discuss the changes in eating patterns in the Irish diet
in the past 100 years.
(b) Explain how the sensory aspects of food are important
in our food choices.
(c) Name three categories of sensory analysis testing and
name and describe a test in each category.
SAMPLE ANSWER
(a) Discuss the changes in eating patterns in the Irish diet in the past 100 years.
More convenience foods: In our supermarkets we have a great variety of ready-prepared meals and frozen meals. 100 years ago people prepared all their food at home. Many new convenience foods are high in fat, sugar and salt and are low in fibre so not good for our diet.
Imported foods: We have a greater variety in our diet due to imports from other countries, e.g. pasta, rice, fruit and veg, spices. 100 years ago people had a few imports such as tea, coffee and bananas. Most of the food eaten was local produce; now we consume a lot of imported food.
Fewer family meals: People work longer hours with many commuting to work so the family may not all eat at the same
time. Parents might eat later than children. The invention of the microwave meant that it is now easy to reheat dinners to serve to family members later.
Less potatoes: People now eat more rice and pasta instead of potatoes. These foods are easy to prepare, cook and serve. 100 years ago people would have eaten potatoes every day, now people only eat them a few times a week.
Bread: 100 years ago people would have made their own brown soda bread. After World War I white sliced pans became popular and today we eat a wide range of breads, such as baps, paninis and wraps.
Less fruit and veg: It was common in the past for people to grow their own vegetables, have their own apple trees and pick berries, e.g. blackberries. The fruit or vegetables would have been fresh and used in season. Nowadays people are more likely to eat frozen or tinned fruit and veg as well as imported fruit and veg out of season.
Eating out: A higher standard of living and better incomes mean people can now afford to eat out. Fast food became popular in the 1980s with the growth of chains such as McDonalds and Chinese takeaways.
(b) Explain how the sensory aspects of food are important in our food choices.
Appearance. The visual look of food includes colour, size, shape, transparency, dullness and gloss. The size, shape and surface of food will influence whether a person will choose the food or not. Mould is acceptable in a blue veined cheese and unacceptable on bread. The colour of food is also very important, e.g. strawberries are expected to be red. Steamed cod, mashed potatoes and boiled cauliflower is a good meal but is all white so would not be appealing to eat.
Flavour has three components – odour, mouth feel and taste. The smell or odour of the food can make it appealing to eat, e.g. fresh coffee and freshly baked bread. The mouth feel is how the food feels in the mouth, ie is it soft or crunchy for example. Whipped ice cream in a cone has a lovely smooth texture. If there were ice crystals in the ice cream they would give it a gritty feel and it wouldn’t be as nice. Taste is sensed by the taste buds and can be sweet, salt, sour and bitter.
Texture is determined by touch, mouth feel, sight and hearing. It refers to the tenderness of meat, the softness of bread, the grittiness of a pear and so on. If we cut into a soft soggy pastry case we will not want to eat it and we expect it not to taste as good as a crisp pastry case. If the bread is stale it will feel hard and we might not want to have it in our sandwich.
Sound: Hearing can also influence the consumer, e.g. the sizzle of fried food, the fizz of drinks, the crunch of raw vegetables, the cracking of hard biscuits or the crunch of crisps. If crisps or biscuits are soft they will not make the sound we expect.
(c) Name three categories of sensory analysis testing and name and describe a test in each category.
Vegan or not, a diet high in fruit and veg and plant-based food is a good starting point for a healthy lifestyle.
There has been a growth in the numbers of people choosing to change to a vegan diet in recent years.
(a) Comment on the above statement and give reasons why people might wish to have a vegetarian diet.
(b) Having regard to current healthy eating guidelines outline the points that should be considered when planning meals for vegans.
(c) Vitamin B12 is often deficient in vegan diets. Give an account for Vitamin B12 under the following headings: • Biological functions
• Properties
• Effects of deficiency
SAMPLE ANSWER
(a) Reasons why people might wish to have a vegetarian diet.
• Religion – Buddhists are vegetarian. Some Muslim and Jewish people will not eat pork.
• Health – vegetarian diets are lower in cholesterol and fat and high in fibre so many people chose the diet for health reasons.
• Ethical reasons – some people believe that killing animals for food is wrong. Vegans will not eat any food that comes from an animal source, e.g. they will not eat honey or milk.
• Financial reasons – meat and meat products are expensive and it is often cheaper to eat pulses and vegetables.
• Family influence – children brought up in a vegetarian household may want to continue with this type of diet as an adult.
• Personal reasons – some people dislike the taste or texture of meat, some will eat fish or white meat like chicken.
(b) Points that should be considered when planning meals for vegans.
• Vegans will not eat any food that is of animal origin, so it is important to check all ingredients before cooking a meal.
• Replace all animal cooking fats with vegetable oils such as olive oil etc.
• Check all ingredients on food packets, e.g. biscuits and sweets may contain animal products.
• Use beans, pulses and soya for protein. Some foods such as Quorn are fortified to ensure a better supply of nutrients.
• B12 supplements are needed by vegans as B12 is only found in animal foods. Synthetic vitamin supplements are now available.
• Use a large variety of foods with herbs and spices for flavour.
• Use only vegetable stock for making sauces and soups.
• Ensure the diet is well balanced with all the nutrients.
• Iron is found in green veg and cocoa powder. These can be used in the diet to supply iron.
• Coconut milk or soya milk can be used in recipes instead of cow’s milk.
(c) Vitamin B12 is often deficient in vegan diets. Give an account for Vitamin B12 under the following headings:
Biological functions
• Aids the metabolism of fatty acids
• Maintains the myelin sheath, which protects the nerves, to aid nerve impulses
• Helps the manufacture of red blood cells
Properties
• Water soluble
• Insoluble in fat
• Destroyed by strong acid
• Destroyed by light
Effects of deficiency
• Tiredness, lack of energy
• Anaemia
• Delayed nerve impulses
÷ VITAMIN C – THE UNSTABLE VITAMIN
Vitamin C, also known as ascorbic acid is a very unstable vitamin that we must have in food every day. Adults need 60mg a day with children needing 45-50mg a day and pregnant women needing 80mg a day. Vitamin C is a watersoluble vitamin that is naturally present in some foods and added to others. As our bodies do not store Vitamin C we need to ensure a good daily supply.
When learning about vitamins and minerals remember that the function means what it does in the body and the deficiency means what happens to the body if you do not have the nutrient, which means these points are related.
The properties of ascorbic acid or Vitamin C
The properties of a vitamin or mineral are what characteristics it has, for example, colour, texture, whether it soluble or affected by heat. Vitamin C is:
• A white crystalline solid
• Has sweet/sour taste
• Affected by heat
• Affected by light
• Soluble in water
• Destroyed by alkali
Sources
If you are asked for sources try to give foods that are high in the nutrient. If you are not asked for a specific number of sources try and give five or six.
Vitamin C is found in fruits, especially those that have a red/ dark colour such as blackberries, strawberries or plums. Citrus fruits are good sources of vitamin C, such as lemons, oranges, grapefruits and limes. Green vegetables such as cabbage, peppers and broccoli are excellent sources if eaten raw.
÷ FAMILY RESOURCE MANAGEMENT Family resource management improves the quality of family life as it reduces stress by ensuring goals are met.
It is important that families know how to make full use of available resources and to minimise waste. Resources can be material resources such as money, but families also use human resources such as skills and time to meet goals. The way families decide how to use their resources depends on:
1. Stage in the life cycle – older people with grown-up children have more time and disposable income. Young families may be stretched financially with a new baby and a mortgage but will also have less time for household tasks.
2. Employment pattern – people who work long hours and have to travel a great distance to get to work have less time for housework and meal planning. When there is a dual-income family they may have extra money to run a household but less time to spend with children or on household tasks. 3. Values and standards – this is very personal and varies from family to family. A couple’s values may change if they become parents. A family might value animal welfare and have cats and dogs living indoors and they may not be overly concerned about having dog hairs on floors and furniture.
4. Socioeconomic status – expectations differ within socioeconomic class groups. Families in higher socioeconomic groups have more money to spend and may engage help to manage the home such as a cleaner or gardener. People from lower socioeconomic class groups may prioritise basic needs over wants.
5. Size of family – families with no children have more time and money to spend and have less housework to do. In larger families the work may be shared and the management system would be very different.
6. Composition of the family – one-parent families may have less money and be under stress because they are in sole charge of the household. If there is a family member with special needs, e.g. a sick child who attends a lot of hospital appointments, then the management style of the family may change.
The following question is from the 2006 HL paper.
Colm and Jane Brown live with their two teenagers – David, aged 15 and Yvonne aged 17. Monday is a hectic day in the household. Colm leaves for work at 7.30am and returns at 5.30pm. Jane works from 9.00am to 4.00pm. David and Yvonne have training for the local swimming team from 4.30pm to 5.30pm. Yvonne also goes to guitar lessons at 6.30pm. As they live in a rural area, transport is necessary for all activities. The family tries to apply a management system to ensure that everything runs smoothly. (a) Explain why a good management system can contribute to a well run home and the well-being of all family members. 4 points needed @ 4 marks each
SAMPLE ANSWER
No waste
A good management system means that the family will not waste resources such as food, time or money. If the family makes out a weekly meal plan then they will only buy the food they require and there will be less waste, this in turn saves money.
Less stress
When the family has a plan all the jobs and household chores get done. It will also mean they are more organised and things are done in time, e.g. bills paid on time.
Less family conflict
If the jobs are divided up and every family member contributes there will be less conflict. Small children can help tidy toys; older children can help with meals and be responsible for tidying their own rooms. In a dual-income family, the household management needs to be shared to avoid conflict. Good communication in the family is important to avoid conflict.
Allows for the unexpected
If a family has a good budget, then they will have savings for unexpected events. A management system must be flexible enough to allow for unexpected events such as sick child in hospital.
(b) Using the components of management (inputs, throughputs and outputs) explain how the Brown family could apply a management system to ensure that Mondays run smoothly in the household.
6 points @ 3 marks each, at least one point under each heading. The answer must relate to the case study.
Management systems are made up of inputs, throughputs and outputs.
Inputs are brought into the management system, e.g. resources and goals.
Resources: Colm and Jane must manage the time in the afternoon to ensure that the children get to their activities, e.g. swimming at 4:30pm, do homework and prepare a meal. They have a car, which can help them arrive on time. Because they both work they have money to pay for the extracurricular activities for the children.
Goals: Colm and Jane want their children to avail of extra activities after school and therefore are willing to pay for the activities and drive them to the venues. They see the value of these activities for their children.
Throughputs: This is the process of planning, organising and implementing.
Planning: Colm and Jane must plan who is going to drive the children to the activities and who is going to make dinner and complete other household chores. They may discuss all the options they have before deciding. They need to know the times of the classes and factor in their journey time as they live in a rural area.
Organising: The adult that is driving to activities needs to make sure that there is fuel in the car and that they have the money to pay for the lessons. David and Yvonne need to organise their bags for swimming and Yvonne needs to organise what she needs for guitar lessons. Output is the end result and the evaluation of the plan.
Were all the goals met? Did the family achieve all their goals, get all the chores done and get to activities on time? Were any resources wasted, e.g. time? Perhaps the adult who is waiting at the swimming pool could spend the time wisely by doing the grocery shop for the week?
Feedback/modifications: The most important part of the evaluation of the process is to recognise what changes can be made to the management system to improve the quality of family life. This family is very busy; they may consider changes such as Yvonne changing her lesson to a different day.
(c) Give details of four consumer responsibilities.
Four points @ 4 marks each
1. The consumer should be well informed. They should make sure the goods meet their requirements, e.g. check shoes are the correct size. They should ask questions about the product before purchase. Consumers should read all food packets before purchase, checking vital information such as allergens and use-by dates.
2. Consumers should understand consumer law. If a consumer purchases a good or a service and they change their mind, they are not entitled to a refund of their money back. A consumer choosing a hotel should check what is included in the room price before booking, e.g. breakfast, free parking. 3. Consumers should complain. If a consumer gets bad service or a poor product they should talk to the service provider or the manager of the store. This brings the matter to the attention of the store owner and allows them an opportunity to fix the problem. They may not have been aware of the issue and this helps them improve their service for all customers.
2. Protect the environment. The consumer should dispose of any packaging in a safe manner. Used electrical goods and batteries can be returned to the store for recycling free of charge under the WEEE directive. Paper and plastic can be recycled. Consumers may also consider the energy rating of an appliance or the materials used in the manufacture of the product.
÷ MANAGING THE ENVIRONMENT
The environment needs to be carefully managed because generations in the future will not have the same resources and the increase in pollution will harm the earth. We need to be concerned about the depletion of the ozone layer, the destruction of rain forests and global warming.
This year Irish consumers must pay by weight for waste. Consumers need to separate their waste and know what is allowed in recycling bins. Recycling waste cannot be contaminated as the householder can be charged.
Top tips for managing waste ➤ Flatten your cardboard boxes, tins, cans or plastics and fold any paper – it will take up less space in your bin.
➤ Think outside the kitchen – shampoo bottles, bubble bath, lotions and potions all come in containers that can be recycled. Pop a small bin in your bathroom to remind you to collect all of them.
➤ It really helps if you thoroughly rinse all items before placing them in your bin, as dirty or unsuitable items could contaminate the entire contents.
➤ Buy loose items, e.g. fruit and veg that are not in packaging. ➤ When buying shoes don’t take the box home unless you need it.
➤ Stop junk mail.
➤ Rent or borrow items you use occasionally rather than buying them, e.g. DIY electrical items.
➤ Buy less clothes, go for quality items that last, buy onceloved, used clothing.
➤ Bring your container/cup when buying coffee. ➤ Compost as much waste as you can, tea bags, food scraps, etc.
➤ Take a packed lunch to work in a reusable lunch box.
➤ Use washable nappies instead of disposable.
➤ Buy products made from recycled materials.
The average Irish home could save money and help the environment each year by managing food waste. In France the law states that large retailers must by law donate food that is left over. Crosscare and the St Vincent de Paul run food banks throughout Ireland. Major retailers such as Tesco donate food that they can’t sell rather than sending it to landfill.
Food Cloud is a charity set up to redistribute food from individuals and companies to those in need. Retailers can donate food that has been unsold. Charities then register and the volunteers from Food Cloud deliver the food.
Top tips to prevent food waste
➤ Never shop without a list. Look in the fridge and the press to see what you have, avoid doubling up ( e.g. curry paste, tinned tomatoes, pasta).
➤ Plan meals for a week and then write out a shopping list of the ingredients needed to prepare those meals.
➤ Buy in quantities that you can use, for example buy four chicken fillets for a family of four; buy a small bag of potatoes for a household of two people.
➤ Use leftovers. For example, mashed potato can be used for topping for shepherd’s pie, potato salad, potato cakes, topping for fish pie, etc.
➤ Freeze leftover food to use again, even single portions of leftover dinner could be used as a lunch.
➤ Cutting down on our portion sizes is recommended by the new food pyramid. Cooking smaller amounts of food also saves money.
➤ Check the dates of the food. Look for items with a longer shelf life.
➤ Rotate foods in the fridge, use items with a short shelf life first. If you cannot use something and it is due to expire check if you could freeze it instead.
➤ Unwanted food can be donated to food banks, especially tinned and dried products.
➤ When dining out follow the American custom of asking for a container to take leftovers home. Restaurants must pay for the disposal of food waste and they will be delighted for you to take it home.
➤ Feed the dog and cat! This saves on buying expensive pet food.
Note: the above points can also be used to cut down the weekly shopping bill.
CONSUMER AGENCIES Competition and Consumer Protection Commission (CCPC)
The CCPC is responsible for enforcing Irish and European consumer law in Ireland. It investigates breaches of legislation and takes appropriate action. It also informs consumers on their rights by means of a website and a telephone helpline. The CCPC advises the Government on legislative matters.
Ombudsman
The Ombudsman investigates complaints against government bodies and departments made by members of the public. If the Ombudsman investigates a complaint it will then inform the member of the public of its decision. The decision however is not legally binding. There are separate ombudsmen for banking, insurance and children.
National Standards Authority of Ireland (NSAI)
The NSAI is the State body that monitors the safety of products and issues ISO standards for safety.
Citizen’s Information Board
This is a government-funded organisation that offers help to consumers through a website, phone services and drop-in centers countrywide. It also runs MABS, the Money Advice and Budgeting Service. All services are free.
Consumer Association of Ireland (CAI)
This is a voluntary organisation and is not government funded. The CAI lobbies the Government and publishes a monthly magazine called Consumer Choice. They carry out surveys and research and advise consumers.
The Small Claims Court
This is part of the District Court. There is no need for a solicitor. This brings down the cost for the consumer as the fee is only €25. Claims up to the value of €2,000 can be dealt with. They are usually settled within 28 days as the respondent has only 15 days to reply.
Words used in Home Economics questions
To enable you answer the question carefully and accurately you will need to understand the vocabulary used in the questions. The following table contains a list of the instruction words commonly seen in past home economics papers.
A message for parents
The Home Economics exam is in the afternoon of the first day of the Leaving Cert, Wednesday, 6 June. The students will be tired as English paper 1 is in the morning. Both of these papers are long, requiring long, detailed written answers. It is important to check in with your son or daughter after the English paper, perhaps take them to lunch and help them focus for the afternoon exam. It is important to help them stay positive and avoid interrogating them on the English paper.
It is likely that they will be nervous on the first day. Some students get so nervous that they forget material they have learned off. Encourage them to stay in the exam hall for the duration of the exam as they may remember the material. Reassure them that lots of students are anxious and discuss with them what they might do in the exam hall to try and keep calm and focus, e.g. take their time reading the question, highlight the main points they need to include in their answers, leave space after each answer is case they remember something else they wish to include.
The Leaving Cert is a difficult time for parents as well as students. Be positive and praise them often and be proud of the young adult you have raised.