These questions were written using the study design and available VCAA exams as basis. Questions from both 2017 VCAA exams have not been included.
Tips when answering questions: Spell out your thinking; don't assume that your marker knows anything. Unsure if you haven't written enough? Overwrite; treat the marking scheme for every question as 1 mark per overall point. Also, answer the question - the Chief Examiner has pin-pointed this as a weaknesses for every year's exam under the old Food Tech study design.
UNIT 3: AREA OF STUDY 1
- Explain how proteins are absorbed and then utilised by the body. 4 marks
- Explain how fats are absorbed and then utilised by the body. 4 marks
- Explain why the dietary requirements of males differ from those of females. 2 marks
- Explain why dietary requirements differ for pregnant women. 2 marks
- Explain why dietary requirements differ for lactating women. 2 marks
- Explain why the dietary requirements of those who are physically active differ from those who live sedentary lifestyles. 2 marks
- Describe the result of using 1 tablespoon of flour in bechamel (white) sauce compared to using 2 tablespoons of flour. 2 marks
- Describe the result of using 1 tablespoon of sugar in pancakes compared to 1/2 cup of sugar to the final product's colour. 2 marks
- Describe the role of the pancreas in the chemical digestion of fat. 2 marks
- Describe the role of the pancreas in the chemical digestion of fat. 2 marks
- Describe the role of the pancreas in the chemical digestion of protein. 2 marks
- Describe the chemical digestion fo carbohydrates in the mouth. 2 marks
- Explain why microwaved foods do not brown. 2 marks
- Explain why eggs firm up when cooked. 2 marks
UNIT 3: AREA OF STUDY 2
- Explain how the behavioural principle of modelling could contribute to the establishment of nutritious meal patterns in families. 2 marks
- Explain how the behavioural principle of modelling could contribute to the establishment of healthy diets in children. 2 marks
- Explain how the behavioural principle of exposure could contribute to the establishment of healthy diets in children. 2 marks
- Explain how the behavioural principle of repetition could contribute to the establishment of healthy diets in children. 2 marks
UNIT 4: AREA OF STUDY 1
- Outline one impact of climate change on the choice of crops and animals used for food production. 2 marks
- Outline one impact of climate change on the use of fertilisers and pesticides in food production. 2 marks
- Outline one impact of climate change on the use of water in food production. 2 marks
- Describe the effect of risks associated with biosecurity could have on two activities of the food system in Australia. 4 marks
- Explain why risks associated with biosecurity would be an environmental concern for primary food production in Australia. 4 marks
- Explain why climate change could be an environmental concern for primary food production in Australia. 4 marks
- Explain why risks associated with biosecurity could be an environmental concern for primary food production in Australia. 4 marks
- Explain why the use of fertilisers and pesticides could be an environmental concern for primary food production in Australia. 4 marks
- Explain why the use of water could be an environmental concern for primary food production in Australia. 4 marks
- Explain why the choice of crops and animals for farming could be an environmental concern for primary food production in Australia. 4 marks
- As a consumer, would you purchase and consumer organic eggs? Explain your point of view by drawing on issues affecting food production activities from the farm to consumer. Your response should include a discussion of activities within the food system, such as: farming practices, processing and manufacturing, labelling, marketing and retailing, transport, and consumption. 10 marks
- Describe the environmental effects of food packaging. 2 marks
- Describe the environmental effects of food transportation. 2 marks
UNIT 4: AREA OF STUDY 2
- Outline how 'recognition of credible sources' could be used as a criteria to determine the validity of information presented about food fads, trends, and diets. 2 marks
- Outline how 'use of evidence-based information' could be used as a criteria to determine the validity of information presented about food fads, trends, and diets. 2 marks
- Outline how 'accurate analysis of data' could be used as a criteria to determine the validity of information presented about food fads, trends and diets. 2 marks
- Outline how 'commercial gain' could be used as a criteria to determine the validity of claims made by weight-loss and nutrient supplement companies. 2 marks
More to come ...
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