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Extended response Practice Questions
GCSE Food Preparation and Nutrition
State
ReasonsEvaluate
Discuss/analyse
GiveExplain
FunctionDescribeExamples
Remember the quality of your written communication is assessed in these questions.
THINK … spelling, structure, grammar, technical vocabulary.
READ and LEARNthe different terms that will be used in the examination – pages 288- 292 in the
text book.
Things NOT to say in Food and Nutrition
Makes you ill
Causes food poisoning
It contains germs
It contains bacteria
Contains meat / fish etc
Contains chicken breast, / salmon etc
It’s cheap
It’s lower in cost/ inexpensive
Warm it up
Reheat thoroughly until piping hot/ reheat until 72°C is reached at core
Cook it
Bake, fry, steam, grill, roast, boil, stew etc....
Adds texture
Gives a crispy, chewy, sticky, smooth... texture
On a diet
On a slimming diet, gluten-free diet, reduced- fat diet, vegetarian diet
Wear an apron
Wear a clean apron
It’s healthy
It is low in fat, low in salt, low in sugar, high in fibre
Made from pastry
Made using shortcrust, choux, rough puff pastry
For bones and teeth
For strong bones and teeth
StateGive
Reasons
ExamplesExplain Function
DescribeAdvantages and disadvantages, benefits and limitations
Evaluate
Discuss/analyse
Wash hands
Clean hands
1. Describe what advice you could give someone trying to reduce their sugar intake. (6 marks)
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2 . Explain how a low income family could make sensible choices when shopping and preparing food. (8 marks)
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3. Everyone requires different amounts of energy. Describe the factors that influence an individual’s energy requirements.
Discuss the effects of an energy imbalance. (12 marks)
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4. Explain the qualities of a successfully cooked sponge cake. (6 marks)
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5. Explain good hygiene practices in the kitchen (6 marks)
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6. Describe the major dietary health issues facing people today. Explain the current dietary guidelines. (12 marks)
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7. Describe four ways of reducing the risk of food poisoning when storing and reheating leftover foods. (8 marks)
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8. Yeast is a raising agent.Explain how yeast causes bread to rise....................................................................................................................................................
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9. Describe how starch thickens a sauce.
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10. Many toddlers are fussy eaters.(a) Explain four points which need to be considered when feeding a toddler.1 ................................................................................................................................................
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11. Read the following case study:Case studyJasmine, age 15, is overweight. She lives at home with parents who work long hours.Occupation: StudentGets the bus to school (from outside house)Hobbies: Watching TV and internet browsingTypical daily food intakeBreakfast: NoneMid-morning: Toast with butter.Lunch: Often misses lunch or goes to the local fish and chip shop.After school: Fizzy drink and chocolate bar.Dinner: Pre-bought ready meal, pizza or burger with chips followed by ice cream.Evening snack: Hot chocolate drink and sugar coated cereal with whole milk.Jasmine has been advised to change her diet and lifestyle in accordance with governmentrecommendations.
Using the above case study:• Describe the possible problems of Jasmine’s current diet and lifestyle.• Explain the changes that could be made to help Jasmine achieve a better balance of diet and
lifestyle.
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12. Discuss the value of making soup by hand compared with using a food processor.
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13. School meals are an important source of nutrients for teenagers.• Describe the nutritional requirements of teenagers.• Explain how a school could help teenagers meet these requirements...........................................................................................................................................................
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14. People with diabetes are given specific dietary advice.(a) Explain four pieces of dietary advice that should be given to people with diabetes.1 ................................................................................................................................................
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(b) State three risk factors for developing diabetes.
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15. Explain three factors that influence where people choose to buy their fruit and vegetables.(6 marks)
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16. Explain four reasons for the changes in shopping trends over the last 25 years (8 marks)
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17. Diet during pregnancy is important for the mother and the development of the babyDescribe why certain foods should be avoided during pregnancy.Explain the nutritional needs during pregnancy. (12 marks)
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.................................................................................................................................. (12 marks)
1. Mark scheme:-
Avoid adding sugar to drinks such as tea or coffee Choose no added sugar drinks Use sweetener instead Include more naturally sweet foods in meals (ie) fruit without adding sugar Use reduced sugar products such as baked beans Buy tinned fruit or products in natural juices rather than sugar or syrup Restrict intake of sweets/candy and confectionary or have them less regularly/eat fruit or vegetables to
prevent snacking on sugary foods Read labels and be aware of all the names/types of sugar Consume less processed products Reduce (by up to half) the sugar used in recipes (ie) cakes Choose wholegrain cereals rather than sugar coated ones Do not accept eat less sugar or reduce sugar
2. Mark scheme:- Planning spending/creating a budget-Know there are enough foods for the week. Maximise nutrient
intake for minimum cost Taking a shopping list- Only get what is planned, saves money. Allows people to plan to get a variety of
nutrients Plan meals -No wasted money Buy in bulk (go shopping with friends) -Cheaper in the long run. Can spread the cost. Make the most of
special offers/money saving Store products correctly-Products keep longer so less waste Make use of the home freezer-Can take advantage of offers. Cooking in bulk to save time &
money/freezing leftovers One pot meals/slow cookers/one heat source- Limited skill & time but nutritious. Saves money on
utilities Buy tinned/frozen/local/pick your own foods-Cheaper but can be as nutritious Buy store own brands/compare prices-Cheaper but can be as nutritious/value for money Shop at stores which offer products at a cheaper price/ research prices-Get the best deals, value for
money Buy in season fruits and vegetables-Often cheaper and more nutritious
3. Mark scheme:- Must discuss both sections equally.
Factors:
• Age – Different needs at different stages of life. Can also link to BMR• Gender – Males have a higher energy need than females• Occupation – Manual labour or physical activity at work increases needs• Exercise – More exercise generally requires more energy intake• Illness – Energy is needed for growth, repair, fighting infections• Pregnancy – Increased need as providing for a growing foetus• Lactation – Providing milk for the baby and may be more active• Greater weight or muscle mass – a heavier person requires more energy for maintaining their mass. Muscle uses more energy per kilogram than fat tissue.• BMR – This is the resting rate of energy usage before activity levels are applied. Higher BMR has a higher need for energy• Reference to where we get our energy from – better to have more from carbohydrates & protein than fat. This mix can change for certain sports/exercise
Energy imbalance:Consuming too much energy can lead to:• Increased risk of overweight/obesity• Increased risk of coronary heart disease/heart problems• Increased risk of diabetes• Increased risk of some cancers• Possibility of financial problems (due to eating a larger amount or the high cost of foods)• Reduced/low self-esteem• Lack of energy to do things/sluggish/poor concentration/motivation• Lack of specific nutrients may lead to the onset of deficiencies such as rickets• Hard(er) to lose weight after pregnancy• Shorter life span if overweight or obese.Consuming too little energy can lead to:• Risk of losing weight• Risk of becoming anorexic• Reduction in energy levels/increased tiredness/reduced productivity/do not enough energy to do the things they need to do• Risk of stopping or reducing milk production (harm to baby-reduction of nutrients/anti-bodies) if lactating• Risk of low weight baby if pregnant• Increased risk of infection• Not receiving the correct nutrients – risk of deficiencies such as anaemia• Periods stops• Reduction in fertility• Low self-esteem (if very thin).• Growth implications for children/do not grow or develop properly
4.
5. Mark scheme:- Be sure to include a range of points, not just personal hygiene
Stack fridge correctly, such as, raw meat on bottom shelf Store foods according to their correct storage instructions Correct temperature for storage Only re-heat foods once Use different cooking utensils for different food groups/ Use correct coloured boards Clean equipment and surfaces (with an anti-bacteria spray) Use within the best before and use by dates Clear up spilt goods Wash fresh produce
Cook foods according to cooking instructions Wash hands Tie hair back Take off jewellery Remove nail varnish Cook in clean clothes/wear an apron Pets/pests out of kitchen/off surfaces Rubbish bins away from preparation and storage areas/kept clean and tidy Clean and clear floors Take extra care with food preparation when ill Cover food Stock rotation to ensure freshness Avoid coughing/sneezing over food Handle food as little as possible Cover cuts with waterproof dressing Avoid cross-contamination
6. Mark scheme:- Must discuss both sections of the question.
Major health issues Overweight/obesity Diabetes Coronary heart disease Cancer High blood pressure Osteoporosis Cardiovascular disease
Guidelines:-
Balanced diet/ incorporation of Eatwell Guide -The food plate is designed to maximise nutritional intake and reduce the risk of developing health problems.
Further more specific explanations of the food plate. Reduce salt -Reduce the risk of high blood pressure and coronary heart problems, Strain on kidneys Increase starchy foods - Regulate blood sugar, Most of your energy, Vitamins and minerals, Increasing fibre
intake Reduce fat (saturated) - Reduced incidence of health problems such as obesity, lower energy intake,
Reference to types of fats, Eat less processed foods, 35% total energy intake only. 70g women, 95g men Healthy weight - Only consume the amount you require, cess is stored as fat and causes obesity. Strain of
body, excess energy, Confidence, Energy balance. Boost immune system. Reduced risk of some diseases. Increase fibre - Better bowel health. Reduced risk of digestive tract cancers such as bowel cancer. Increase fluid/water intake -Good for skin condition. Don’t become dehydrated. Dehydration leads to a
decrease in concentration, kidney problems. Increase fruit and vegetable intake/eat at least 5 portions of fruit & vegetables per day - Guard against
cancer risk, antioxidants and phytochemicals. Good variety of vitamins, minerals, trace elements and fibre. Be active - Cardiovascular health. Decreased risk of being overweight/ obese. Decreased risk of other health
problems. More self esteem Recommended to do physical activity for at least 30mins several times a week Eat breakfast/eat regularly - Satiety, less likely to high fat and sugar snacks, concentration. Foods to prepare
for the days activities Variety of nutrients. Increase fish intake- Omega 3 fatty acids – health of the heart, 2 portions a week, 1 portion of oily fish a
week A good range of minerals and vitamins Protein Decrease sugar intake - 11% of energy intake Energy dense food/empty calories Regulates blood sugar Tooth
decay Reduce alcohol intake - Moderate alcohol intake Empty calories Increase weight/obesity
7. Point Description/Reasoning
Ensure the food cooled before refrigerating or freezing If the food is not cooled, the micro-organism will continue to multiple. If the food is hot then it heats the fridge or freezer and therefore puts all the food within the danger zone.
Ensure the food is kept in the refrigerator (between 0 and 5oC) This is out of the ‘danger zone’ where micro-organisms are most active.
Cool food quickly Limits micro-organism growth time. Less time in the ‘danger zone’.
Do not leave food on the side for long periods This would encourage micro-organism growth.
Keep food out of the ‘danger zone’ 5-63oC This is where the organisms and most active. This range the micro- organisms.are inactivated
Use the food within a few days of cooking/opening Exposure to air and temperatures once open encourages food to deteriorate and micro-organisms to multiple.
Transfer food to containers from tins and cans Open cans encourage micro-organism activity and can lead to poisoning from the can oxidising.
Only re-heat the food once Continued cooling and heating encourages micro-organism activity.
Ensure heated food is cooked throughout Inactivates the majority of micro-organisms, as out of the danger zone.
Ensure food is cooked thoroughly above 63C If heating in a microwave – leave to stand before eating.
Microwaves can encourage the development of cold spots Leaving to stand evens out the where the food isn’t thoroughly cooked/heated. temperature/cooked thoroughly.
Do not store cooked and raw foods together Store correctly to avoid cross contamination
Use within the use by date Minimise micro-organism growth. Cover in the fridge/freezer/ when left out Keeps cross contamination minimal Defrost food in the refrigerator/ cool area Defrost thoroughly Minimise micro-
organism growth.Limits time in the danger zone/Stops food becoming too hot. Limits exposure to micro-organisms/bacteria.
8. Mark scheme:-One mark – yeast causes the bread to (stretch/rise) due to the carbon dioxide
Other marks = more detailed explanation taking into account one of the following: Yeast, given the correct conditions - (food, warmth, time and moisture) converts food into carbon
dioxide. The carbon dioxide is a gas - therefore expands and pushes the dough mixture upwards. This process is known as fermentation or proving
9 Starch gelatinises When starch is heated When the starch is heated in a liquid the liquid passes through the walls of the starch
granules
The granules become swollen/softened The starch granules bursts- this is gelatinisation When starch is heated it absorbs the liquid and thus thickens the sauce.
1 mark = simple statement such as “Starch breaks down/absorbs the liquid”4 marks = clearly described all of the stages or “gelatinisation” but not clearly described
10. Feed small amounts - Children have small appetites. Over facing them may put them off. Never leave toddler alone to eat - They learn from others and enjoy interaction, especially at
meal times. They may choke. Mashed food, not lumpy - Children may be put off by too much chewing and this also poses a
choking hazard. Makes the food easier to eat and digest. Variety - Maximise nutrition. The toddler gets used to a variety of tastes. This may reduce the
chances of them becoming fussy eaters now and when they are older. To stop boredom. Finger food - Children like to pick at food, it also looks more attractive and manageable so
greater chance of them eating it. Children like to be interactive with food. Make meal times fun - Positive experiences at mealtimes will encourage children to eat healthily
long and short term. Help with preparation. Take time to enjoy the food/praise the child - Children can take a long time at meal times as
well as getting used to new/particular foods. If mealtimes are stressful or rushed the child learns bad behaviour or negative associations which could discourage trying new things or eating in general. Encourage them/ encouraged try new things.
Make it a family event/ family eats the same food - Children learn by interaction and through watching others. Learnt behaviour. Meal times are more fun – positive associations.
Feed whole milk - Children need the nutrition associated with whole milk (fat/nutrients).
Supplement feeding with whole milk - When weaning children still require milk to supplement feeding for associated nutrition.
Drink nutritious drinks - Good habits, reduced chance of tooth decay, basic nutrition. Drinks such as water, non-added sugar squash, diluted juice & smoothies.
Become independent at feeding themselves/own cutlery and crockery - Positive associations and good for the child. Confidence building.
Do not feed nuts - Children can be allergic to nuts so advised not to feed until they are 3 years old.
Do not feed high risk foods (nuts, blue cheese) - Children cannot digest these foods and could as a result become ill quickly.
Colourful foods/patterns - Encourages children to eat the food. Enjoyment, fun, attractive. Food must not be too hot – If it is too hot the child may burn their mouth.
Nutrients and Nutritional information Calcium/vitamin D – strong bones and teeth Protein – for growth Iron/vitamin C – For energy production Fat – To provide with energy and fat soluble vitamins ADEK Carbohydrate – To provide energy, preferably complex carbohydrates Balanced nutrition - Foods containing adequate amounts of protein, calcium, fluoride, iron . Get
them eating healthily as soon as possible. Make sure they are getting all the necessary nutrients in the correct quantities. Helps growth and development.
Do not give too many snacks - Children have smaller appetites and might fill up on snacks rather than main meals. Snacks are normally have a poor nutritional content.
Limit the amount of sugary and high fat food - Good habits and then children do not crave sugary products. Sugary products
Expected Answer also tend to provides poor nutrition. Not too much fibre - Very filling so they will not be able to eat enough food to gain the energy
and nutrition they need. Limit foods high in colours/additives – Linked to hyperactivity/intolerances/allergies/cancers.
11. Problems: Not enough exercise Not enough fibre
Not enough fruit and vegetables Not enough calcium Too much fat – especially saturated fat Too much energy/calories/Kcal/kJ Too much salt/sodium Lack of variety in foods Too much sugar High red meat consumption No fish, lacks omega-3 Lack of water intake – could be tired and poor skin Overweight Increased risk of diabetes, heart conditions, other health problems Not eating breakfast – snacking Often not eating lunch Eating a lot of pre-prepared foods – costly and not nutritious Not enough vitamins and minerals – (it is likely that all would be lacking in sufficient
quantities) Parents work long hours and as such Jasmine is left to sort her own food out Jasmine will not be able to control what is bought for her by her parents as she is still living
with themChanges that could be made
Lose weight – reduce the health risks Decrease intake of fat, energy, sugar and salt – health benefits, weight loss, help satiety Increase fibre intake – help satiety, bowel movements Replace high sugar/fizzy drinks with water and or squash/smoothies/fruit juice – hydration, increase
vitamins & mineral intake (including calcium). Helps satiety (feeling of fullness). Less snacking or change the snacks consumed to healthy alternatives – less energy, fat, sugar, salt
intake, feeling of fullness, vitamins & minerals as well as added health benefits (including diabetes) Balanced meals (take into account the balance of good health/healthy eating plate) – added health
benefits, weight loss Consume breakfast – energy for the day, reduces snacking/craving later in the day, it is considered
the most important meal of the day Could go to a breakfast club at school – would save her getting herself breakfast Make own food from fresh, try and get help to plan meals Talk to parents and see if they can spend some time cooking meals – maybe they can cook at the
weekend in bulk and freeze some Loose weight – reduce the health risks Decrease intake of fat, energy, sugar and salt – health benefits, weight loss, help satiety Increase fibre intake – help satiety, bowel movements Replace high sugar/fizzy drinks with water and or squash/smoothies/fruit juice – hydration, increase vitamins & mineral intake (including calcium). Helps satiety (feeling of fullness). Less snacking or change the snacks consumed to healthy alternatives – less energy, fat, sugar, salt intake, feeling of fullness, vitamins & minerals as well as added health benefits (including diabetes) Balanced meals (take into account the balance of good health/healthy eating plate) – added health benefits, weight loss Consume breakfast – energy for the day, reduces snacking/craving later in the day, it is considered the most important meal of the day Could go to a breakfast club at school – would save her getting herself breakfast Make own food from fresh, try and get help to plan meals Talk to parents and see if they can spend some time cooking meals – maybe they can cook at the weekend in bulk and freeze some 12. Food processor: Statement - Justification Advantages
Quicker to chop vegetables - Saves time when cooking in bulk. Can chop vegetables thinner - Cooks quicker, therefore saves time. The soup will be thinner if
made with a food processor versus lumpy made by hand.
All ingredients will be chopped to the same thickness - Everything will be cooked in the same time frame. Reduces the risk of food poisoning.
Can blend the soup once it has been cooked - Thicken the soup, makes it go further. More filling. Some people prefer it.
Less chance of cross contamination - Less surfaces and utensils being used
Disadvantages Costly - Have to buy it in the first place/not available to all (i.e.) low cost families. Have more to wash up - More time consuming Uses electricity - Costs more/greater cost Could break - Hassel and leaves you stuck – maybe for time and costs Dangerous – blades Storage – need somewhere to store
Hand preparation: Statement - Justification Advantages
Cheaper - Not so costly both in the outset and the long term Less washing up - Saves time in the long run Disadvantages
Slower - A lot of food preparation, food not chopped as thinly therefore increases cooking time. Possibility on increased risk of cross contamination - More handling of the food and greater
contact with surfaces and utensils.
13. Nutrient requirements of teenagers: For bones Calcium Phosporus Magnesium Vitamin D.
For muscles Protein Iron Zinc.
Synthesis of extra blood cells to supple oxygen Iron Folate Vitamin B12 Copper.
General nutrition Well balanced and filling meals Provision of energy Provision of protein for growth Vitamin C Vitamin A B Vitamins Balanced diet.
Regular meals/always eat breakfast Girls – Iron and Vitamin C Well balanced diet/limiting fatty, sugary and salty foods Lots of fruit and vegetables Avoid drinking too many carbonated (fizzy) drinks Drink up to 2 litres of water a day Unprocessed foods Wholegrain/slow energy releasing foods
Total fat – 35% of food energy Saturated fats – 11% Polyunsaturated fats – 6.5% Total carbohydrate – 50% Fibre – 18g per day How the school could meet these requirements in the provision of food and drink:
Provision of snacks - At break times provide snacks that are unprocessed/contain complex carbohydrates such as fruit, vegetables, nuts – sustainable energy for school/concentration
Vending machines - Take out unhealthy/energy dense/high fat, energy, sugar, salt snacks in
vending machines/have no or limited access to these foods Education programme – so that students can make informed judgements and choices/teach food & nutrition/ PHSE/PE/science Cheap or subsidised prices - encouraging students to eat the healthy(ier) food(s). No boundaries for students coming from poorer backgrounds Posters to encourage students to have schools meals Monitor packed lunches – Blanket approach so everyone is encouraged to eat healthily Get parents involved – Schemes are often more successful with backing from parents Employ a nutritionist to design the school meals – ensures that nutritional needs are met Provide milk/water/juice instead of fizzy drinks – better choice of drinks for the students – less empty calories/more filling Limit choices of unhealthy foods (ie) you can have chips with your meal or a pudding rather than both o monitors students intake but allows them to have something ‘unhealthy’ too. Examples such as chips once a week Special offers on healthy foods – could be cheaper prices or other offers Breakfast Clubs – Getting children to start the day eating a nutritious breakfast, helps concentration and energy levels Links with national/regional/international campaigns – Such as Jamie Oliver/ Local Health Authorities or Healthy schools– greater enthusiasm and encouragement Follow set nutritional guidelines – set by national/international agencies/Eatwell guide balanced meals
14 a) Eat a diet low in sugar. Diabetes in made worse with constant increases in sugar intake. Sugar causes fluctuations in blood sugar – linked to hyper- or hypoglycaemia. When baking use less sugar in recipes (ie) cakes and biscuits. Replace sugar with naturally sweet foods (ie) fruit. Less sugar means the products are healthier and reduces their intake of sugar – less sugar
means more controlled blood sugar levels. Large proportion of carbohydrate/starchy foods. Consume/choose wholemeal products. Slow break down of glucose, meaning that the body has time to deal with the increase
blood sugar/glucose, helping to manage the condition. Regular small meals. Avoids peaks and troughs in blood sugar – more stable blood sugar, better control of the
condition Avoid missing meals. Avoid going long periods without food. Avoids dips in blood sugar which could cause the person to become hypoglycaemic. Long
term this causes damage (ie) diminishing eyesight or damage to internal organs. Decrease fat intake. Lean meat/poultry/beans/pulses/ alternatives. Low fat diary products. Limit the amount of oil and fat when cooking/preparing and eating foods. Diabetics are at greater risk from developing heart disease so they need to control their
intake of fat. Diabetics are also more likely to put on weight due to fluctuations in blood sugar (peaks and troughs in hunger too) and inappropriate eating, therefore, decreasing fat intake will also help with weight control. A reduced fat intake/weight/less likelihood of heart disease also contributes to a lower blood pressure.
Decrease/avoid sugary drinks/limit alcohol These foods add energy and little other nutrients. Reductions in consumption of these allow for control over blood sugar levels and over all
better control of the condition. Avoid being overweight/obese.
Try and lose weight if you are overweight/obese. Exercise Being overweight/obese carries higher risks of other complications such as heart disease,
cancers and blood pressure, adding to an already increased risk. Overweight and obese people have a lower insulin level/tolerance and therefore, control glucose/insulin secretion differently.
Reduce salt intake. Choose low salt options. Limit salt added to foods. Limit naturally salty foods such as bacon/ham/yeast extract/salted fish. Salt intake can lead to an increased risk of hypertension and increased blood pressure.
Diabetics already have an increased risk of this and do not want any extra complications. Consume everything in moderation. Consume a balanced diet. Consuming a balanced diet will help to control and manage their diabetes. As there is
currently no cure for diabetes, prevention and consuming a balanced diet is thought to be the best way forward.
Special diets are not needed- follow the healthy eating guidelines. Special products are not needed. Should consume a balanced diet. These can be expensive and can contain a lot of fat instead of the sugar. A balanced diet
will be better in the long term for controlling the diabetes/blood sugar. Make sure they get regular check ups at the doctors. Keep an eye on their blood sugar levels and other problems such as eye sight
problems/feet conditions associated with diabetes Increase fruit and vegetable intake/have a high fibre diet Fruit and vegetables provide antioxidants to help prevent heart disease. Part of a balanced
diet. Satiety/less energy dense. Ensure that they consume at least 1.2ltrs/6-8 glasses of water. Part of a balanced diet. Helps with satiety. Take care when choosing fruits (ie) dried fruits and from concentrate. They contain a lot of natural sugar so have to been consumed in moderation. Limited use of honey. Honey contains a lot of sugars so should be consumed in moderation only. Buy fruit in fruit juice rather than syrup. Syrup contains predominately sugar, therefore, will enter the blood stream quickly. Read food labels to make sure they know what the food contains Be aware of other names for sugar (ie) glucose, fructose. Be aware of hidden sugars. Sugar can be hidden in foods and labelled as other things (not clearly sugar/sucrose) and
they should limit their intake of sugar. Consume a low glyceamic diet/food. Minimises fluctuations in blood sugar levels.
b) Being overweight/obese Genetics/family history/certain ethnicities/hereditary Lack of exercise/sedentary lifestyle Aging/age High blood pressure High cholesterol Pregnancy (during which gestational diabetes can occur) Eating too much fat/simple carbohydrates.
15 THREE factors and THREE explanations required Price (1) – Certain stores are considered cheaper than others. They may have
more loss leaders (1). Special offers (1) Range/variety/brand (1) – larger stores have a better range/more brands, theymay be the only place you can get an ingredient (1). Suitable pack sizes (1). Personal/family preference/habit (1) – you have always shopped there. Maybeit saves time as you know where everything is (1). Availability/convenience/time– if there isn’t a supermarket local to you thenyou would have to buy elsewhere (1). Do you have the time to grow your own. Travel/transport/parking (1) – can you travel somewhere that sells the fruit andvegetables you want (1) Knowledge (1) – do you have the knowledge to grow your own (1). Pesticidefree (1). Space (1) – do you have the room to grow your own (1) Reputation of a store/place (1) – people may shop somewhere as it has goodethics (ie) sells only locally grown foods (1), quality of products (1). Taste (1) – People think farms/home grow are better (no fertilisers/pesticides) (1) Lifestyle (1) – Some people can only shop when local stores/markets are closedso have to go to larger hypermarkets due to longer opening hours (1) Loyalty cards (1) – entice people to continue to shop at big chains (1) Packaging (1) – people prefer to go somewhere with little or no packaging onproducts (1) Buy locally (1) – Support local businesses/lower carbon footprint (1). Hygiene standards (1) – star ratings/clean (1)
16. Reason for changeMore large supermarkets have opened therefore driving out the smaller and specialistshops (ie) butchers, bakers/Less able to shop locally/competition betweensupermarkets.People shop in large/all-in-one shops rather than in smaller specialist shops.More people own cars/ so they can travel to out of town supermarkets.Larger stores can offer cheaper prices as they buy in bulk which is attractive for allconsumers/economic climatePeople have less time/ so demand increased for ‘all-under-one-roof shopping’/People tend to do a weekly shop rather than more frequent shopsPeople are working longer hours – women are working as well as men/agingpopulation. Shops are open later/longer hours. Therefore, there is less time to shop/On line shopping is very popular. Home delivery available.People lead busy lives therefore, there is an increasing need to have things instantlyand fast/ready made meals/use of microwaves.There are greater opportunities for travel and experiencing foods from other countriesand cultures which creates demand. Greater availability of foreign foods.We now live in a multi cultural society/ therefore, the supermarkets are providing foodsto suit the ethnic backgrounds of their local residence.Changing technology/transport - is also a reason why we are able to have strawberriesall year – packaging, air freight.There has been a gradual decline in the number of people feeling confident to cookfrom fresh ingredients/ More convenience products are available/ Lack of knowledge tocook of choice foods.There are more cookery programmes/books so they influence meaning more peoplewant to try new foods/recipes. Celebrity endorsement.More programmes about ethical and cultural issues also /More aware of animal welfareand the environment/organic.Greater awareness of government advice/nutrition (i.e.) choice of foods.
17. Things to avoid: Do not eat liver & liver products – this contains large amounts of vitamin A which will affect the baby’s development Avoid soft cheeses (including blue/pate/unpasteurised milk) – contain a bacteria called listeria which can cause illness in the mother and may harm the unborn baby Avoid raw and lightly cooked meats/cured meat/fish – make sure meat is cooked thoroughly to ensure that all microorganisms are killed and you reduce the risk of food poisoning. Mother and baby are vulnerable Avoid raw or partially cooked eggs or egg products – may contain salmonellawhich could cause illness in the mother and harm to the unborn baby Avoid certain types of fish including shark, swordfish, tuna and marlin – These may contain high levels of mercury which can affect the development of the unborn baby’s brain and nervous system Do not eat alcohol, caffeine, and nicotine – These foods may prevent calcium being absorbed Excessive alcohol and caffeine intake may cause the baby to be born underweight Carbonated (fizzy drinks) should be avoided – they may prevent proper bone mineralisation.Nutritional needs during pregnancy: Need to have a balanced diet - maintenance of the mothers body weight and the growing foetus Not too much fat/energy – don’t want to gain much weight Keep to the recommended salt intake levels – you do not want to increase the risk of developing high blood pressure, this would also increase the risk for the baby Calcium – the baby’s skeletal development occurs needing a supply of calcium. The baby gets their calcium supply from the mothers blood supply, meaning the mother has to have a good supply. Not enough means weakened bones (osteoporosis or osteomalacia). Ensure the mother is consuming 700mg Vitamin D – needed to help absorb the calcium. The mother needs to ensure a good supply of sunlight to enable the body to make vitamin D under the skin. Increase from 10ug to 20ug Some pregnant women may need to take calcium and or vitamin D supplements – if they do not consume enough or other medical conditions Consume enough iron – the mother’s blood volume increases by 50% to cope with the pregnancy. In the last 3 months the baby needs to build a store of iron to last a few months as milk only contains a little iron. 14.8mg