SECTION B

Section B, Question 1(a)

This is the question that students tend to find the most difficult as it will contain information and data you will not have seen before. It allows you to apply all your knowledge of Home Economics. It is a compulsory question and you should allow 35 mins for the entire question and watch the time on part (a).

Hints and tips for Question B 1 (a)

➤ For the graph or table, you should quote or use data/figures/ percentages in your answer.

➤ Work out the marking scheme to establish the number of points you need, 20 marks could be 4x5 or 5x4. Look at the chart, if there are five parts/sections, then write about all five.

➤ In a large table with several pieces of data use a highlighter to pick the data you are going to use in your answer.

➤ If the question asks about ‘trends’ look carefully at the chart and comment on how things have changed. ➤ ‘Nutritional significance’ means the nutritive value of all the foods.

➤ The answer may seem long for 20 or 24 marks; it may take over a page.

➤ Don’t leave this question until last; you will run out of time.

SAMPLE QUESTION AND ANSWER

The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifestyles. The chart below provides information on the retail dairy market in Ireland in 2009 (excluding independent/ doorstep sales).

Using the information provided in the chart, comment and elaborate on consumer consumption of milk and dairy products in Ireland. (20)

SAMPLE ANSWER:

Consumer consumption of dairy products

Milk

39% of the retail dairy market in Ireland consists of milk, this is the biggest sector.

Milk is widely available in local shops, garage shops and supermarkets. Most milk sold in Ireland is fresh pasteurised milk but UHT, condensed, evaporated and powdered milks are also available. Fortified milks are increasingly popular and low fat and skimmed milks are good for adult diets.

Yogurt

Yogurt is the second highest consumption, at 26% of the retail market. Yogurt is often used as a snack food, for lunches etc but it can be used for drinks, soups, sauces, dressings, savoury dishes, and with breakfast cereals. There are many flavours available and also low fat or reduced fat varieties for those on special diets. Bio yogurts have live bacteria and are increasingly popular.

Cheese

Cheese accounts for 18% of the market, the second lowest on the table. Cheese is a very nutritious food, high in protein food and rich in calcium. Most cheese in Ireland is cheddar but farmhouse and artisan cheeses are increasingly popular. Processed cheese such as ‘Calvita’ or ‘Easi singles’ are popular with children.

Cream and fats

This is the smallest consumption group at 17% of the market. It includes butter, ice cream, and cream. All these foods are high in saturated fat.

Section B: Food questions

Questions 1, 2 and 3 are usually from the food and nutrition section of the course. Question B1 will often contain topics such as nutrition, diets and food. Question 2 is usually a food and diet question. Question 3 may contain topics from microbiology, food processing, HACCP or sensory analysis. The following are examples of the types of questions asked with suggested solutions.

Meat plays a central role in the Irish diet.

(a) Discuss the nutritive value and the contribution of meat and meat products to the diet.

(b) Processed meats are popular consumer products. Outline two methods of meat processing and discuss the use of these methods in relation to different types of meat.

(c) Using meat as the main ingredient design three twocourse menu options for families on a low income. Give reasons for your choice.

(a) Nutritive value of meat and meat products.

Protein: Meat contains high biological protein, which means that it has a high percentage of the essential amino acids that the body needs. Protein is needed to make body cells, for the manufacture of hormones and for growth in children. Myosin, actin and globulin are proteins that are found in meat. The connective tissue contains collagen and elastin. Fresh carcass meat will have more protein than meat products such as sausages or luncheon meats, corned beef etc.

Fat: The fat in meat is saturated and the amount of fat depends of the type of meat and the cut. Pork has more fat that chicken. The belly of the pig has more fat than the leaner cuts along the back. Processed meats such as sausages and burgers are higher in fat as they are made from the cheaper fatty cuts.

Vitamins: Meat is an excellent source of B vitamins such as niacin, thiamine, B1, riboflavin B2, pyridoxine B6. These are needed for the release of energy. Vitamins A and D are in liver. Some of the vitamins are lost in cooked processed meats due to the heat in processing.

Contribution to the diet (dietetic value)

1. Because of the iron content meat is excellent in the diets of pregnant women and adolescent girls who may be deficient in iron. Red meat is very high in iron. Processed meats such as burgers still contain a good supply of iron.

2. Meat provides protein so is excellent in the diets of children; the protein is needed for growth. Children like products such as chicken nuggets and burgers. These are easy for them to eat. However these processed meats are not as suitable as carcass meat as they have less protein and more fat and are not as nutritious. 3. Meat has saturated fat so it is not recommended in large amounts for those who are on low cholesterol or low fat diets. The fat should be trimmed off or lean cuts only should be used. Processed meats tend to be very high in fat, e.g. salami, and these should not be eaten by people on low fat diets or people who have heart disease.

(b) Processed meats Methods : Curing and freezing

Curing

The meat is cooled to 4°C and then injected with brine (salt and water). It can also be soaked in brine for four days. The meat is then hung in a cold room for four or five days. There is little loss of nutritive value but there is an increase in sodium (salt content).

Types

• Pork is traditionally cured as bacon or ham in Ireland. Ham is generally the leg while bacon is the cheaper cuts. Rashers can be back rasher, from along the back of the animal, or streaky rasher, along the belly. In Italy pork is cured and sold as parma ham or prosciutto.

• Beef is cured and sold as air-dried beef, but it is not very common.

• Processed meats such as salami, pepperoni and jerky.

Freezing

Freezing is a common method of preserving meat. It can be frozen as a cut of meat, e.g. chops, leg of lamb or as a processed food such as burgers. In freezing the meat it is preserved as the temperature is too low for microorganisms to grow and multiply. Enzymes, which would make the meat go off, are deactivated at low temperatures.

Types

• Whole chicken or turkey

• Cuts of meat, e.g. chops, chicken drumsticks

• Processed meats such as burgers, chicken nuggets, ready-made meals, e.g. lasagne.

Reasons:

Menu 1: Vegetable soup has fresh seasonal vegetables which are cheap and they will provide fibre and vitamins.

Shepherd’s pie contains mince, which is cheap. Boiled carrots and frozen peas are inexpensive and will add colour to the dish as well as vital vitamins A and C. This meal is suitable for both adults and small children.

Menu 2: Chilli con carne contains mince and beans so it is an excellent source of protein. Minced beef is inexpensive. Boiled brown rice is cheap and it is better than white as it has more Vitamin B and fibre. As this dish has not got a lot of veg it would be a good idea to have fresh fruit for dessert for the Vitamin C and the yogurt can supply calcium. This is a balanced meal for children and teenagers.

Menu 3: Chicken and broccoli bake can be made from leftover chicken after the Sunday roast or from cheaper cuts of meat like chicken thighs. It has protein in the cheese and the meat and calcium in the milk and the cheese so it is an excellent dish for children. Adding boiled carrots and sweetcorn adds colour and Vitamins A, B and C. The apple crumble can be made from homegrown apples or cooking apples in season. Custard is cheap to make for a family and adds calcium to a child’s diet.

2011 Question on protein

(d) Give a detailed account of protein and refer to:

• Classification (simple and conjugated)

• Supplementary value/complementary role

• Structure (primary, secondary and tertiary).

(24 marks)

Supplementary value / complementary role

2 points @ 4 marks each (8)

This is the ability of protein foods to make good the deficiency of another. Not all foods have all the essential amino acids we need. If we combine a food that is low in one or more of the essential amino acids with another food that is high in that amino acid, we get all we require. If we eat beans on toast for example, the bread is high in methionine and low in lysine and the beans are high in lysine and low in methionine. By combining them together we get a complete protein meal. Structure (primary, secondary and tertiary) 3 points @ 5 marks each (15) Primary structure: proteins are made of chains of amino acids. The amino acids are linked together in a chain by a peptide link.

Secondary structure: The protein chain now forms a spiral shape. In order to maintain this shape more bonds are needed. These are disulfide bonds, where two sulphurs link together. Sometimes hydrogen bonds occur, when hydrogen bonds with oxygen.

Tertiary structure: This refers to the three-dimensional organisation of the polypeptide chain into another shape – straight would be fibrous (collagen in meat), globular would be like a sphere (albumin in egg white for example).

Other protein terms to learn: Conjugated proteins

– protein chains that have non-protein parts in the chain, e.g. lipo-proteins

Derived proteins – proteins that form as a result of a reaction (chemical or due to an enzyme)

Biological value –the amount or percentage of essential amino acids in the protein/food.

Supplementary value – when protein foods are served together so that we get all the amino acids we need, a food low in certain amino acids is served with a food that is high in those amino acids.

Deamination – the breakdown of the amino acid in the body during digestion, the NH2 is changed to NH3 and then into urea. The COOH is converted into energy and may be stored as fat.

Deficiency of protein

If a person does not have enough protein it will result in:

• Retarded growth in children

• Lack of energy

• Poor functioning of the body systems as enzymes,

hormones etc are not replaced

• Illness and infection

• Marasmus – this is a severe deficiency; the person has thin legs and arms, a sunken face and a distended abdomen

• Kwashiorkor – this is a less severe deficiency presenting as retarded growth in children, dermatitis, distended abdomen and thin hair.

Energy value

1g of protein gives 4kcal or 17 Kj of energy.

Properties of proteins

1. Most proteins are insoluble in water.

2. Proteins are denatured by heat; denaturation is the changing of the shape of the protein. The proteins stick together or coagulate, e.g. fried egg. 3. Proteins are denatured by acid; acid breaks down the bonds in the protein chains, e.g. add lemon juice to milk and the milk curdles. 4. Proteins are denatured by enzymes; enzymes break down the protein chains. This can occur in food processing, e.g. rennet is used in cheese making to change from the curds and whey. Adding enzymes is a common way to tenderise meat before cooking. 5. Proteins are denatured by mechanical means; physically breaking the bonds can occur in food processing or cooking, e.g. beaten egg white. 6. Maillard reaction – amino acids react with carbohydrate (sugar) in dry heat to make the protein go brown, e.g. roast meat. 7. Some proteins have special elastic properties , e.g. gluten in wheat. This makes dough stretchy and it rises easily during baking.

2017 Question on cheese

Ireland produces more farmhouse cheese varieties per capita than any other country in the world. Our reputation for quality extends overseas, with Ireland exporting 90% of the cheese it produces. (The National Dairy Council) (a) Evaluate the nutritional value and the dietetic contribution of cheese to the diet. (20) 5 points @ 4 marks each (2 references to nutritional value; 2 references to dietetic contribution + 1 other)

Nutritional value:

Cheese has 10–30% protein depending on the type. The protein is high biological value, which means that it has a lot of the essential amino acids that the body needs. Soft cheese contains less protein than hard cheese such as cheddar.

Fat: 4 -35%: Hard cheese is high in fat. The fat is saturated, which means it is not good for people with heart disease. Cottage cheese is low in fat.

Vitamins: Cheese is a good source of Vitamin A, which is good for eyes, skin, membranes and growth. It also contains Vitamin B2 (riboflavin) for energy release and contains some Vitamin D for the absorption of calcium. It has no Vitamin C.

Dietetic contribution:

Cheese can be hard to digest because of the high fat content. Some cheeses have a strong flavour and small

children for example might not like them. Mild cheese is excellent for children as it has protein, calcium and Vitamin D for bones and teeth.

Soft cheeses, especially those made from unpasteurised milk, should be avoided by pregnant women due to the risk of listeria. Listeria can cause still births.

(b) Describe the production of cheese

Students should refer to stages of production, packaging and labelling. (18) 9 points @ 2 marks each production: 7 stages @ 2 marks each: packaging: 2 marks; labelling: 2 marks

Stages of production:

1. A culture of lactic acid bacteria is added to pasteurised milk.

2. The lactose (sugar in milk) changes to lactic acid which adds flavor and acts as a preservative. 3. The milk is heated to 30°C and the rennet is added – this contains the enzyme rennin which coagulates protein (caseinogen to casein).

4. The mixture separates into curds (solids) and whey

(liquid).

5. The curds are chopped to release more whey, the whey is drained off.

6. The curds are heated to 35 - 40°C to squeeze out more whey and achieve correct consistency (scalding).

7. The curds are cut into blocks and piled on top of each other to complete drainage of whey (cheddaring). 8. The blocks are cut and salt is added for flavour and preservation.

9. Salted curds are placed in moulds and pressed; moulds may be sprayed with hot water to form a protective rind.

10. The cheese is removed from the mould, date stamped

and stored for 3 - 12 months to ripen (mature).

11. ➤Packaging: some cheese is vacuum-packed in polythene zip-lock plastic bags. In cheese mongers it may be wrapped in waxed paper.

➤Labelling: a label is placed on the package giving the type, brand, quantity, nutritional information, datestamp etc.

(c) Discuss the role of artisan producers/small businesses in the Irish food industry. (12) 4 points @ 3 marks each 1. Specialty foods are produced in limited quantities by small businesses or home enterprises using nonindustrial traditional skills, e.g. cheeses, chutneys, jams, breads, smoked fish, chocolates etc. It is important to hold onto our traditional Irish foods and showcase Ireland as a producer of fine food.

2. Many are family-run businesses based in rural areas and therefore provide employment for local people. This helps the economy in the community.

3. The standard of food produced is high, e.g. additives are not used. The consumer gets a high quality product.

4. These producers implement very high standards of hygiene in the production of their foods and therefore the consumer gets a safe product to eat. HACCP is always implemented.

Sample question on sodium

“Over half of all adults in Ireland over 45 years of age have high blood pressure. About four in every five men and two in every three women with high blood pressure

are not being treated.” Irish Heart Foundation. Eating too much sodium in the diet can contribute to high blood pressure.

In relation to sodium, outline:

(a) The functions of sodium in the diet

(b) Dietary guidelines for the reduction of sodium in the diet.

(c) Plan a menu for one day for an adult who is on a low sodium diet.

(a) The functions of sodium in the diet • Helps maintain the right balance of fluids in your

body

• Helps transmit nerve impulses • Influences the contraction and relaxation of muscles (b) Dietary guidelines for the reduction of sodium in the diet. • Do not add salt to foods during cooking, for flavour use pepper or herbs and spices. Do not add salt to foods at the table.

• Avoid processed and cured meats, use fresh cuts of meat instead. Cured meats and fish have been soaked in brine, which is salt and water.

• Avoid hard cheeses as they have added salt, e.g. ched

dar. Use soft cheese instead such as mozzarella. • Reduce processed foods and snack foods such as crisps and salted nuts. Read all processed food packets and look for the salt content of the food before purchase. • Do not use stock cubes or soy sauce in dishes. Make

homemade stock and use herbs or chillies for flavour. • Do not use salted butter; change to margarine and dairy spreads or unsalted butter in cooking and for using at the table.

FOOD STUDIES REVISION

When revising the food section of the course it can seem very daunting to tackle the chapter in the book on the nutrients, so why not try and divide the content over a few weeks? The table below is a sample of how topics might be divided up.

Section B, Question 4

Question 4 has traditionally come from the Resource Management section of the course, and may include topics such as electrical appliances or textiles.

Sample question 2015 Money management skills are vital to running the house as a financial unit. (a) Analyse three social factors that affect household income. (b) Design a family budget (two adults and two young children) where the net weekly income is €650. Give a reason for the proposed allocation of income for each area of expenditure.

SAMPLE ANSWER:

Social factors that affect income

Age: Income tends to increase as people get older; they are more experienced and move up the pay scale. Young people starting work have lower wages. Retired people get a pension which could be half of the money they got when they were working.

Gender: Despite equality laws, women on average earn less than men. The number of women in the workforce has increased. Managerial positions in Ireland are still male dominated. Women may not seek promotion as they want to care for children or want a better worklife balance etc. Women may take on part-time work to spend more time at home. Socio-economic class group: People from lower socioeconomic class groups and poorer backgrounds tend to leave school early without qualifications. This can lead to unemployment or low paid jobs with few opportunities for career advancement or for improving income levels. People from middle socio-economic class groups generally have better educational opportunities and are more likely to get a third-level qualification enabling them to find well paid work. Design a family budget (two adults and two young children) where the net weekly income is €650. Give a reason for the proposed allocation of income for each area of expenditure.

(b) Family budget

What is MABS?

MABS is the Money Advice and Budgeting Service. It is a free, confidential service funded by the Citizens Information Bureau, run by trained money advisors. As part of this service it offers a phone helpline and a drop-in service. The website www.mabs.ie has more information and a budget tool. Budgeting tips for families • Keep records of all expenditure and write them down,

keep receipts

• Change providers, shop around for insurance, phone

plan etc.

• Shop in budget supermarket, make a meal or menu

plan for a week, then make a list and stick to it • Make sure you’re getting all the tax credits and benefits you’re entitled to, ask Citizens Advice or MABS • Clear all expensive loans first, use a Credit Union loan • Shop with cash, you see what you spend, avoid credit

cards in case you can’t meet repayments

• Wait for sales or shop online for offers • Buy second-hand if you can, e.g. school books, college

books

• Don’t impulse buy, ask yourself if you NEED the item.

Section B, Question 5

This is a favorite question with many students. It is usually from the Sociology section of the course and it is a great question for students who are taking the Social elective. Timing can be an issue on this question as some students are tempted to write long, essay-style answers. Allow no more than 25 minutes and try to answer the question you are asked. There is no need to write long paragraphs. Look at the following sample answer, bullet points and a chart help to lay out the information quickly and concisely. As the world’s oldest form of human relationship, the family has survived thousands of years, adapting itself constantly to changing socioeconomic conditions and the progress of humanity. (a) Analyse the social and economic changes that affect contemporary families. (20) 5 points @ 4 marks each 2 references to social, 2 references to economic plus 1 other

SAMPLE ANSWER:

Social

Increase in divorce: In modern times there has been an increase in the numbers of couples seeking a separation or divorce. Divorce is now legal in Ireland so if the marriage is in difficulty the couple can separate and even remarry. Separation has led to an increase in the number of single-parent families.

Smaller family size: The legal introduction of contraception and family planning resulted in a decrease in the number of births. The lifting of the bar of married women working in the 1970s coupled with the higher education of women, found more Irish mothers staying in employment and wanting a career and fewer children.

Economic

Increase in the cost of living: As the cost of living increased, coupled with the increase in the cost of housing up to 2007, more couples found that they both had to have full-time jobs. Farming is no longer the primary source of income in rural areas and often there is a second income. Families living on welfare: During the recession some people lost their jobs. This resulted in many families having to live off welfare payments. Many single parents cannot afford expensive crèche fees and find that they need to remain at home and live on welfare payments.

Children living at home for longer: With the increased levels of education required for employment, and the increasing cost of both rented and purchased accommodation, parents find that their children can be financially dependent on them for much longer, even into the child’s mid to late 20s. Parents and grandparents often help older children financially with college fees and housing. (b) Explain how the family can meet the physical and psychological needs of children so that they can contribute to and succeed in a rapidly changing society. (18) 6 points @ 3 marks each (2 references to physical, 2 references to psychological plus 2 others)

Physical

Food: Parents need to provide children with a healthy balanced diet, paying particular attention to the

nutritional requirements of the growing child. Parents encourage healthy eating and limit unhealthy snack foods in order to prevent obesity, diabetes etc.

Clothing: Parents provide sufficient clothing for modesty and protection of the child, making sure that they have winter coats, well-fitting shoes, school uniforms etc.

Psychological

Love and affection: Parents provide an environment where the child experiences love and affection and they feel safe. This means the child grows up confident and will have lasting, solid relationships.

Praise and encouragement: If the child is given praise and encouragement the child will learn, become confident and happy and will have high self esteem.

Protection: The family protects its children and members with disabilities or illnesses. The family needs to protect children against cruelty and abuse.

(c) Discuss the challenges that may be experienced by the parents of a child with special needs. (12) 3 points @ 4 marks each

Housing: The family may have to modify their home for a wheelchair user. While grants are available there will still be an extra cost.

Loss of income: One member of the family may need to give up work to stay at home as a carer of the child with special needs; this reduces the family income.

Stress and worry: Having a child with special needs places worry and strain on parents. They worry that if something should happen to them who would take care of their child. They may have to get up at night to look after a child. Lack of sleep and extra work can put a physical strain on parents, especially older parents. Parents might have to rely on voluntary organisations for respite care.

Financial issues: There are often extra costs involved in caring for children with special needs. While some children get a medical card there may be extra therapies that need to be paid for privately such as occupational therapy or speech and language therapy.

2015 Higher Level Question B5

Each year thousands of couples get married in Ireland. The majority of these marriages begin with some form of official ceremony with Church ceremonies being the most popular. (Accord)

(a)

(i) Define marriage as it exists in Irish law.

(ii) Set out the legal requirements for marriage in Ireland. (21)

(b)Discuss the rights and responsibilities of partners within a marriage relationship. (20)

(c) Outline the conditions required for granting a divorce under the Family Law (Divorce) Act, 1996.

(i) Marriage is a socially and legally acceptable union between two people with the exclusion of all others. (5)

(ii) Set out the legal requirements for marriage in Ireland. (16) 4 requirements @4 marks each

1. A wedding must take place in a registered building, e.g. in a registry office, church or mosque or in a venue which has been inspected and approved in advance by a registrar. Licences can now be obtained to allow people to temporarily register a location such as a hotel, beach or a garden for the purpose of marriage.

2. Three months’ written notice must be given to the

registrar.

3. Marriages must be registered after the ceremony; two witnesses must sign the register. 4. Marriage must be entered into voluntarily by both

partners.

5. Partners must be over 18 years of age.

6. Neither spouse may be in an existing marriage (if married before they must get divorced first). 7. Couples are restricted by blood relationships, ie they cannot marry a close relative.

(b) Discuss the rights and responsibilities of partners within a marriage relationship (20) 5 points @ 4 marks each

Rights

• Each spouse is entitled to live together.

• Couples are entitled to have sexual relations with each other to consummate the marriage; non-consummated marriages can be annulled.

• Spouse and Children’s Act 1976: Legally, any child born must be looked after physically, morally and socially. Married couples have joint custody and responsibilities for the care and upbringing of children.

• The inheritance of a spouse is provided for in the Succession Act 1965.

Responsibility

• Each spouse is expected to remain faithful and loyal to

the other in a monogamous relationship.

• Each spouse has the responsibility to financially sup

port one another and their children.

(c) Outline the conditions required for granting a divorce under the Family Law (Divorce) Act 1996. (9) 3 conditions @ 3 marks each 1. Spouses must have lived apart for at least four of the previous five years.

2. There is no prospect of reconciliation. 3. Adequate provision has been made for spouse, children and any other dependent relative.