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Leaving Certificate Home Economics Scientific and SocialSample Exam Papers Guideline Answers and Marking Scheme

For the 2004 Paper see the Department of Education and Science official marking scheme.

The following answers are a guideline only and in most cases students would be expected to develop points giving examples and reasons for the answer. The page numbers refer to the Folens’

Live & Learn

by Siobhan McSweeney.

Click on one of the links below to jump directly to the relevant paper.

State Examinations Commission Sample Paper

Sample Paper 1

Sample Paper 2

Sample Paper 3

Sample Paper 4

Sample Paper 5

Sample Paper 6

Sample Paper 7

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State Examinations Commission

Leaving Certificate Examination

Home Economics – Scientific and Social

Sample Examination Paper

Higher level

Section B

Candidates are required to answer

Question 1

and

any two other questions

from this section. Question 1 is worth 80 marks. Questions 2, 3, 4 and 5 areworth 50 marks each.

Question 1

(a) Using the information provided in the table and having regard to the recommended guidelines for healthy eating, recommend one vegetable fat source and one animal fat source for inclusion in the diet.Give reasons for your

choice in each case.

2 x 6 marks = 12 marks

(b) Differentiate between (I) a saturated (ii) a monounsaturated and (iii) a polyunsaturated fatty acid.

3 points @ 6 marks = 18

Animal Fat Vegetable Fat

Tuna Fish or Chicken Meat

(2 Marks)

Sunflower Oil or Olive Oil

(2 marks)

Reason

4 marks2 points @ 2 marks

Tuna contains omega 3 & 6 PUFAs (37%)– beneficial for heart diseaseChicken, while an animal fat, is rel-atively low in sats fatty acids

Reason

4 marks2 points @ 2 marks

Olive oil is low in saturatesSunflower oil is v. high in PUFAs

Saturated Monounsaturated Polyunsaturated

Any 3 points @ 2 marks each•

Structure

– all carbons on hydrocarbon chain have their full quota of hydrogen atoms

• Solid @ room temp•

Sources;

Mainly animal• Higher melting points• Raises LDL levels•

Examples;

Stearic & Butyric Acid


Structure

– one double bond is located along hydrocarbon chain

• Solid/liquid @ room temp

•

Sources;

Plant sources• Lower melting point• Lowers LDL levels•

Examples

; Oleic acid


Structure

– two or more double bonds are located along hydrocarbon chain

• Soft/liquid @ room temp

•

Sources

; Mainly plant• Lower melting point• Lowers LDL levels• Examples linoleic,

linolenic & arachidonic

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(c) Give an account of two properties of lipids that are important in food production.

2 properties at 5 marks (detailed description of each property)

(i) Hydrogenation – importance in production of margarine, converting unsaturated FAs to saturated, ie liquid to solid.

(ii) Emulsification – importance in production of wide range of commercial sauces and convenience foods, allowing two immiscible liquids to mix, e.g. oil & vinegar in mayonnaise.

(d) List 5 dietary guidelines that should be considered when planning meals for a person with coronary heart disease.

5 guidelines @ 3 marks = 15 marks1 mark for brief statement, 2 marks for development of point. = 3 marks e.g.

• Reduce sodium intake. This is important as high sodium is linked with hypertension, which will further increase risk of thrombosis. Use low sodium salt, do not add to food, avoid convenience foods, snack foods, bacon etc

• Reduce satutuated fatty acid intake. ………..• Increase omega 3 & PUFA’s …………..• Reduce overall kilocalorie intake ………obesity linked to heart disease.• Increase high-fibre foods………..• One glass of red wine/day………………

(e) Outline the importance of any one functional/processed food available that would be of benefit to a person with CHD.

Name food @ 2 marksOutline of importance of food – 3 marks – detailed pointFlora Proactiv

.

Benecol

products, Omega Milk

(f) Explain how a person’s food choices may be affected by (i) personal, (ii) educational and (iii) economic considerations.

2 points @ 3 marks = 6 marks for each heading x 3 = 18 marks+ 2 marks for overall clarity

Question 2

(a) Apart from prepared consumer foods list five other major Irish food exports.

5 point @ 1 mark

Fresh meats, Dairy products, Edible horticulture, Fish & fish products, Beverages, Food ingredients.

(b) Explain what is meant by a

Value-Added food

.

Detailed definition @ 7 marks

Any food to which ‘value’ from a consumer point of view has been added, e.g. a head of lettuce is not a value-added food, however, prepared and washed salad leaves are a VAF. All processed and convenience foods also fall into this category.

Personal Considerations Educational Considerations Economic Considerations

2 points @ 3 marks each = 6

• Personal likes/dislikes• Lifestyle, less time means

more convenience foods.• Culture• Personal health

considerations, e.g. ceoliac.


• Nutritional/health education.

• Socially aware, e.g. fair-trade products.

• Culinary education – more likely to seek out fresh, good quality products from farmers’ markets, specialty delis etc.


• Available income. Lower income will choose more own brand/budget products. Higher income more likely to shop in speciality stores.

• Less money may mean less income for transport & therefore less access to wider choice of foods.

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(c) Profile a

Value-Added Food

of your choice, explaining the stages of its production, packaging and labelling.

Choose any value added product you have studied, e.g. Ballymaloe Country Relish page 165

Live & Learn

.

(d) Outline why small businesses and home enterprises play a key role in the Irish food industry.

3 points @ 4 marks = 12

• Economically: turnover _126 billion, exports _25.3 million.• Enhance image of food industry abroad – high-quality hand-crafted produce.• Employment in regional areas.

(e) Name two small Irish food businesses and give examples of the range of foods produced by each.

Name of businesses @ 1 mark X 2 = 24 Examples of products @ 1 mark = 4 x 2 = 8

Question 3

(a) List the routine expenses that Alan & Rachel should allow for when planning their budget. Include reference to essential and discretionary expenditure.

8 points @ 1 mark each

(b) Give details of one type of savings scheme that you would recommend for this couple, giving reasons for your choice

Name of scheme 2 marks2 detailed reasons for choice @ 4 marks

E.g. Fixed-term account with bank, high interest rate will provide a good return for their short/medium-term goal of getting deposit for house. Deposits could be arranged by direct debit.

Name of Product

2 marks

Ballymaloe Relish

Stages of Production

6 marks

Packaging

4 marks

Labelling

4 marks

Business 1 :

Gubeen Cheese, Schull, West Cork 1 mark

Business 2:

Clonakilty Yoghurts,Clonakilty, Co. Cork. 1 mark

Products :

Regular cheese, Smoked cheese, Garlic & herb cheese, Variety of different flavoured sausages

4 x 1 mark

Products:

Custard-style yoghurts,Probiotic yoghurts, Low-fat yoghurts, Greek-style yoghurts

4 x 1 mark

Essential Discretionary

HousingFoodTransportClothesSavingsHealth

Entertainment: cinema etcHoliday savingsGiftsNon-essential clothes

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(c) Give an account of the factors that should be considered by the couple before choosing a mortgage.

4 point @ 3 marks each

• Type of mortgage• Rate of interest/ APR• Actual monthly repayments• Amount of deposit required• Length of loan

(d) Identify four key conditions that have to be satisfied by the couple for mortgage purposes.

4 points at 3 marks each

• Proof of income• Amount borrowed – two-and-a-half to three times the salary• 10% deposit required• Life assurance• Good credit record• Property must be good investment

(e) Name and evaluate one method of credit payment that may be chosen by the couple for the purchase of household furniture.

Name method @ 2 marksEvaluate method 2 points @ 3 marks

Hire Purchase

Question 4

(a) Identify and describe the three basic components of management.

3 points @ 5 marks 2 marks for definition, 3 marks for description

• Inputs• Throughputs• Outputs

(b) List the factors that affect management and explain any two in detail.

List 6 factors @ 1 mark each2 explanations @ 3 marks

• Size & composition of family• Employment patterns• Socio-economic status• Stages in family lifecycle• Values• Culture

(c) What resources will Mark, John and Paul require in managing their new living situation?

4 resources @ 2 marks

Advantages Disadvantages

• Allows one to have use of furniture long before it is fully paid for.

• Many furniture stores offer HP agreements so it is convenient.

• 10-day cooling off period.

• Expensive compared to paying cash up front, as interest rates are high.

• Goods are only owned by you when final instalment is made.

• Goods can be repossessed if payments are not met.

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(d) Identify how the students’ choice of accommodation may be influenced by personal, social and economic considerations.

3 @ 5 marks = 15Each heading 2 points:1 point @ 2 marks and1 point @ 3 marks

Question 5

(a) Describe some of the cultural variations that exist in relation to marital arrangements in society.

3 variations @ 5 marks = 15

See page 419 e.g.• Monogamy• Arranged marriages• Polygamy

(b) Outline four conditions that are necessary to make a marriage legally valid in Ireland.

Four conditions @ 3 marks = 12

See page 419 e.g. must be voluntary etc.

(c)

Summarise the legal rights and responsibilities of marriage partners.

6 rights & responsibilities @ 2 marks = 12

(d) Outline:

(i) why it is important to make a will and

3 points @ 2 + 2 + 1= 5

See page 445

(ii) the procedure for making a will

6 points @ 1 mark = 6

See page 445

SECTION C

Candidates are required to answer

one question from this section. Candidates are required to answer Part A and either Part B or Part C of the selected question.

ELECTIVE 1 – HOME DESIGN AND MANAGEMENT

Question 1

(a) ELECTRICITY

(i) Description of ring circuit 3 points @ 4 marks = 12See page 514

PersonalConsiderations

Social Considerations EconomicConsiderations

• Is it close to college for classes & sports in evenings.

• Are there three separate rooms so sharing isn’t an issue?

• Personal preferences can be influenced by their social background, e.g. where is a socially acceptable place to live.

• Level of education/appreciation of housing styles and architecture (although as students aesthetic considerations may be down the list).

• Can they afford rent, deposit & bills with their maintenance grant?

• Will transport be an added cost?

• Are there additional costs, e.g. refuse, water rates etc.

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(ii) Ampere: this is the rate at which an electric current flows through an appliance, and is determined by the amount of electricity used by a particular appliance – def. @ 3 marks Explanation 4 marks. (cooker vs lights)See page 514

(iii) Function of MCB 2 points @ 3 marks = 6See page 516

(iv) Electrical Safety 3 points @ 4 marks = 12(a) Conductors – any materials which allow electricity/heat to pass through(a) them, e.g. metal (b) Earthing – page 517(c) Double Insulated – page 517

(v) (a) 2 examples of renewable energy @ 3 marks = 6(b) 2 reasons why it is preferred option @ 3 + 4 = 7See page 504

(b) HOUSING

Evaluation of social housing provision3 points @ 6 marksSee page 459

Housing requirements for elderly6 @ 2 marksOne level or stair lift/ non-slip floors/ hand rails in corridors & bathrooms/ security/ access to shops & transport/ preferably in their own community around people they know.

(c) LIGHTING

Maximising natural lighting4 points @ 3 marks• Aspect – main living areas south facing• Larger glazed areas in south-facing part of house• Sky lights can bring light into landing/hallway• Use glass-panelled doors or glass block wall to bring light into dark rooms in the

centre of the house

Properties of Light 3 properties @ 6 marks

See page 546

ELECTIVE 2 – TEXTILES FASHION AND DESIGN

Question 2

(a) (i) Sketch @ 6 marksExplanation of 3 elements @ 2 marks = 6 E.g. colour, shape, pattern, texture

(ii) Natural fibres Complete table with Cotton/ Wool/ Silk/ Linen 13 marks

Property Description Application in Home

Reflection 3 marks 3 marks

Diffused 3 marks 3 marks

Absorbed 3 marks 3 marks

8

(b) Irish Clothing IndustryOverview @ 6 marksState any 6 sections @ 1 mark each3 points @ 3 marks = 9• Employment in areas of limited opportunity• Supply a niche market – quality textile bases crafts for tourist industry• Create a positive image abroad of exciting Irish design due to success of Louise

Kennedy, Lainey Keogh etc.

(c) 2 points @ 3 marks = 6• Balance marks indicate where pattern pieces are to be joined together to ensure

correct fitting & finish.• Straight grain line is placed parallel to selvedge and ensures straight grain lines

run lengthwise through finished garment ensuring it drapes well.

Pattern ModificationDiagram 3 marksDescription 2 points@ 3 marksE.g. Adding length or width.

ELECTIVE 3 – SOCIAL STUDUES

Question 3

(a) (i) Analysis of material, cultural and social resources and poverty. 3 point @ 8 marks

1. There is a very strong relationship between income and the resources listed above and poverty, so much so that collectively they combine to what is commonly known as the poverty trap.

2. Inadequate income/material resources. Not enough money will mean not being able to purchase a newspaper every day, not being able to take music lessons or grinds after school. This then has a knock-on effect on an individual’s cultural participation in society.

3. Inadequate cultural resources. Lack of financial resources will mean that individuals may be culturally deprived and may not be as successful at school as other groups. Lack of educational achievement is going to effect type of job and future prospects.

4. Inadequate social resources. Low income, unskilled job etc will give an individual certain status in society, i.e. lower socio-economic grouping. Within this grouping is a particular culture of poverty with its own set of values and behaviours which tend to perpetuate the poverty cycle.

(ii) 6 difficulties @ 2 marks = 12 See page 69 Live & Learn Social Studies Elective Booklet

(iii) Any 2 measure @ 7 marks = 14 2 points @ 3 + 4 + 7See page 69 Live & Learn Social Studies Elective Booklet*N.B refer to measure which COULD be implemented not measures already in place.

Natural Fabric youhave studied

Fibre Composition ConstructionTechnique

Properties Fibre IdentificationTest

Cotton/wool/silk/linen 4 marks 2 marks 3 @ 1 mark 4 marks

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(b) (i) 3 point @ 4 marks = 12 marks (a) ‘Primary industries’ refers to industry which deals with raw materials from

the earth’s rocks, soil and waters, e.g agriculture, mining, forestry & fishing.(b) ‘Secondary industry’ involves processing commodities from the primary

sources e.g. manufacturing – engineering & textiles.(c) ‘Tertiary industry’ does not produce a physical commodity, it provides a

service, e.g. catering, banking, tourism.

(ii) 3 points @ 2 marks = 6. 1 point referring to each sector See page 28 Live & Learn Social Studies Elective Booklet

(iii) (a) 3 changes in work opportunities @ 2 marks = 6 Refer to page 26 Live & Learn Social Studies Elective Booklet

(b) 3 changes in work conditions @ 2 marks = 6Refer to page 30 Live & Learn Social Studies Elective Booklet

(ii) Any Government run scheme – page 77 Live & Learn Social Studies Elective Booklet 3 points @ 4 marks e.g. programmes run by FÁS

(c) (i)

Long-term unemployed

Young people People receivingdisability allowance

Reason for difficulty in securing employment

2 points @ 3 marksPage 62 Live &Learn Social StudiesElective Booklet

2 points @ 3 marksLacking in qualificationsLack of experience

2 points @ 3 markspage 63 Live & Learn Social StudiesElective Booklet

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Folens Publishers

Home Economics – Scientific and SocialSample Paper 1

Higher level

Section B

Candidates are required to answer Question 1 and any two other questions from this section. Question 1 is worth 80 marks. Questions 2, 3, 4 and 5 are worth 50 marks each.

Question 1

(a) Misprint in papers: Kcal content of frozen peas should read 44.21kcals not 404kcalsCanned peas – higher kcal value due to sugar content of canning liquid.Vitamin C content much higher in frozen peas as freezing does not destroy vitamins.2 reasons at 3 marks

(b) Underlying principle – 2 points @ 5 marksRefer to page 214Advantage of quick freezing over slow freezingDiagram 4 marks, explanation 2 points @ 4 marks

(c) HACCP 4 points @ 6 marksChoose any 3 stages in canning process – refer to pages 225 & 238

(d) Food-poisoning bacteria Clostridium botulinum – refer to page 233

(e) Dietetic value of vegetables – see page 1384 points @ 3 marks

Question 2

(a) Structure of egg Diagram – any 4 labels @ 1 markDescription – any 3 points @ 2 marksRefer to page 104

Stage in canning process Hazard Control measure Check

Sourcing food 2 marks 2 marks 2 marks

Heat treatment 2 marks 2 marks 2 marks

Sealing 2 marks 2 marks 2 marks

Packaging 2 marks 2 marks 2 marks

Description Illness Sources Prevention

2 points @ 2 marks 2 points @ 2 marks 2 points @ 2 marks 2 points @ 2 marks

11

(b) Nutritive value of eggs5 points @ 2 marks = 10 Refer to pages 102/32 marks for bacteria assoc with eggs – Salmonella

(c) Properties of eggsRefer to page 1073 properties @ 2 marks3 applications @ 4 marks

(d) (i) Over-consumption of Vitamin A – 5 marks(ii) Under consumption of iron – 5 marks

Refer to pages 29 & 40

Question 3

(a) Budgetary expenses 5 essential expenses @ 1 mark5 discretionary expenses @ 1 markSee page 336

(b) Fixed rate – rate of interest will not fluctuate @ 4 marks

(c) Name 2 types of mortgage @ 2 marksDescribe 2 types of mortgage @ 4 marksAnnuity & Endowment – page 352

(d) Savings schemeName scheme – suitable for short-term saving (12 months), e.g. Credit Union4 marksDescribe scheme – 2 points @ 4 marksPage 345

(e) Efficient resource management3 points @ 4 marks• Human resources• Economic resources• Needs/wants/goalsSee pages 316/7

Question 4

(a) Purchase of household items6 points @ 2 marksSee page 360

(b) Food processor/Food mixer/FridgeWorking principle – 5 points @ 2 marksGuidelines 4 points @ 2 marksSee page 365

(c) 4 points @ 2 marksSee page 361

(d) Guarantee – 2 points @ 4 marksSale of Goods & Supply of Services Act 1980 – 4 marksSee page 400

Question 5

(a) 5 points @ 4 marks2 marks for brief statement, full 4 marks for fully-developed pointSee page 423

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(b) 6 points @ 2 marks Refer to page 419

(c) Name suitable savings scheme 2 marksDescribe scheme – 2 points @ 4 marksE.g. Bank – regular savings account.Refer to page 346

(d) 4 topics @ 2 marks See page 422

SECTION C

Candidates are required to answer one question from this section. Candidates are required to answer Part A and either Part B or Part C of the selected question.


Question 1

(a) Housing styles

(i) 6 points @ 3 marks See pages 448–451

(ii) 6 housing styles @ 2 marks • Apartments/flats• Terraced townhouses• Semi-detatched houses• Detatched houses• Dormer bungalows• Bedsits

(iii) Deciding on a housing style5 points @ 2 marks = 10See page 452Deciding on a location for a house5 points @ 2 marks = 10See page 460

(b) Building a house

(i) 9 costs @ 2 marks = 18 Include at least 4 points under each heading & 1 otherSee page 459

(ii) 3 explanations @ 4 marks = 12 See pages 351, 463, 467

(c) Interior Design

(i) 6 points @ 2 marks = 12 See page 473

(ii) Definition of ergonomics @ 6 marks2 examples @ 6 marks = 12• E.g. Work triangle kitchen• E.g. Easy-to-clean floor, waterproof floor in bathroomSee page 473

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Question 2

(a) (i) Economic Climate3 points @ 3 marks = 9• Before and during the First World War, poor economic climate reflected in

utilitarian type clothes, no details, very narrow fit, no wastage of fabric.• During the Great Depression of the 1930s clothes became significantly less

decorative and ornate in strong contrast to the glamour and excesses of 1920s fashion.

• The good economic climate of the time is reflected in the infamous Christian Dior New Look, voluminous skirts in 1947.

(ii) Natural & Synthetic Fabrics

(b) Diagram 3 marks Description of any 3 elements @ 4 marksE.g. Colour, pattern, texture, line, shape.

(c) 5 names @ 3 marks• Zip• Notches• Dart• Button• Buttonhole

ELECTIVE 3 – SOCIAL STUDIES

Question 3

(a) (i) Purpose of Education4 points @ 6 marks = 24• Physical – children continuing to develop physically throughout childhood and

teenage years. Knowledge of healthy diet & lifestyle will encourage better physical development as will sport & exercise. Sports will also encourage those with a particular physical ability to develop that.

• Emotional – the development of an individual’s personality and sense of identity is central to the formation of well-adjusted adults. Praise from teachers and socialising with peers is an informal way of encouraging emotional development. Subjects such as SPHE, RSE and Religion all contribute to the emotional development of an individual.

• Moral education is incredibly important in producing young adults who will be responsible citizens. The school rules & code of discipline will help to mould the moral character of individuals as will CSPE, Religion etc

• Intellectual education is often seen as the most narrow form of education in that it refers to the imparting of knowledge and facts and is measured ultimately by success in the Leaving Certificate. It is important in this country as a stepping stone to third level.

Fabric Fibre composition

Fabric construction techniques

Fabric properties

Identificationtest

Natural 2 marks 2 marks 2 marks 2 marks

Synthetic 2 marks 2 marks 2 marks 2 marks

14

(ii) Benefits of preschool6 benefits @ 2 marks• Essential for working parents• Enable fulltime parents to get a break from child minding• Trained personnel can help bring out the best in child• Children learn independence & discipline• Children learn to mix with others – socialisation• Particularly important in areas where there are not a lot of facilities for play,

i.e. poor housing conditions

(iii) 4 factors @ 3 marks, 1 factor @ 2 marks See page 3 & 4 of Live & Learn Social Studies Elective Booklet

(b) (i) Any 6 factors @ 2 marks = 12 Refer to diagram page 24 Live & Learn Social Studies Elective Booklet

(ii) 6 points @ 3 marks Page 29 Live & Learn Social Studies Elective Booklet

(c) (i) 6 groups @ 3 marks = 18 1 mark naming group. 2 marks explanationRefer to page 61– 65 Live & Learn Social Studies Elective Booklet

(ii) Name of strategy 2 marks Description – 2 points @ 5 marksPages 71–75

15

Folens Publishers


Higher level

Section B

Candidates are required to answer Question 1 and any two other questions from this sec-tion. Question 1 is worth 80 marks. Questions 2, 3, 4 and 5 are worth 50 marks each.

Question 1

(a) 2 reasons @ 4 marks = 8 • Source of energy & fat sol vitamins A & D• Source of Omega 3 & 6 PUFAs preventing heart disease

(b) Chemical Structure of proteinDiagram of peptide link 10 marksDescription 7 points @ 2 marks = 14Key words: amino acid, protein chain, peptide link, hydrolysis, condensation, amino group, carboxyl group etc.Refer to pages 6 & 7

(c) 2 points @ 4 marks = 8• High-fibre carbohydrate food, e.g. baked potato• Salad with a mix of vitamins & minerals

(d)

(e) 3 points @ 3 marksFish Spoilage see page 100

(f) Reason 1 point @ 4 marksEasy to digest (collagen converts readily to gelatine), low fat, HBV source of protein producing essential amino acids for repair of body cells4 dietary guidelines @ 3 marks See page 60

Question 2

(a) Cheese production6 points @ 2 marks = 12Refer to page 119

(b) Nutritive value of cheese6 points @ 2 marks = 12Refer to page 120

(c) Effects of cooking on cheese6 points @ 1 markSee page 121

White2 marks

Oily2 marks

Shell2 marks

3 examples @ 1 mark 3 examples @ 1 mark 3 examples @ 1 mark

16

(d) Classification of cheese

(e) Definition of functional food = 6 marksExample = 5 marksRefer to page 173

Question 3

(a) First 2 labels @ 2 marks, next 3 labels @ 1 mark = 7Page 197

(b) Raising agents

(c) Any 4 conditions @ 3 marks = 12See page 197

(d) 2 commercial uses of yeast @ 4 marks = 8Refer to page 198

(e) Making bread 2 physical changes @ 2 marks = 42 chemical changes @ 2 marks = 4Baking bread 2 physical changes @ 2 marks = 42 chemical changes @ 2 marks = 4Refer to page 274

Question 4

(a) 6 considerations/factors @ 2 marks = 12See page 378

(b) Working principle of detergent2 points at 5 marks = 10See page 380

(c) Main provisions of fire safety order2 points @ 5 marks = 10Sketch of label = 4 marksSee page 385

(d) Statutory & voluntary body concerned with consumer protectionName body = 2 marks, Description = 5 marks X 2 = 14See page 401–403

Question 5

(a) Functions of family6 functions @ 3 marks, 1 mark for brief statement, 3 marks for fully-developed point.See page 415

(b) Main characteristics of modern family structures

Refer to page 410

Hard – 1 mark Semi Hard – 1 mark Soft – 1 mark

2 examples @ 1 mark = 2 2 examples @ 1 mark = 2 2 examples @ 1 mark = 2

Chemical – 1 mark Mechanical – 1 mark

Description of how it works – 3 marks Description of how it works – 3 marks

Nuclear I mark Extended I mark Single parent I mark Blended I mark

3 characteristics @ 1 mark


3 characteristics @1 mark


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(c) Family Mediation Service4 points @ 2 marks = 8Page 425Judicial separation4 points @ 2 marks = 8Page 427

SECTION C



Question 1

(a) (i) Clean water supply5 points @ 2 marks = 10See page 528/9

(ii) Domestic water supplyDiagram 6 marks. Description 6 marksSee page 529

(iii) Causes & effects of water pollution3 causes @ 2 marks = 6Industrial wasteAgricultural wasteUntreated sewage3 corresponding effects @ 2 marks = 6

(iv) Building Regs Act 1991Any 4 points @ 4 marks = 16Refer to page 467

(b) (i) Underlying principle of insulation @ 6 marksSee page 5313 examples @ 4 marks See pages 532–535

(ii) Efficiency & control of heating systems4 points @ 3 marks = 12• Initial choice – choose efficient/sustainable fuel• Regular servicing of boiler• Thermostats• Timers zoned areasSee page 521/2

(c) 6 definitions @ 5 marks = 30Refer to the following pages: 466, 504, 516, 537, 543, 516

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Question 2

(a) (i) 4 points on colour, shape, influences, accessories @ 3 marksE.g. Romantic/vintage trend Colours – pastel pinks, blues, gold & silverShape – soft floaty shapesInfluences – Patricia Field, Stylist Sex & the City, 2nd hand shops,Accessories – anything lace, vintage crystal jewellery.

(ii) Methods of Applying colour to fabric2 methods @ 4 marksE.g. Dyeing, Screen printing, give brief description

(iii) Method of introducing texture into fabric1 method @ 5 marksAn example of introducing texture, e.g. embroidering

(b) Design process – winter coatSketch 5 marksDesign Process – any 5 points @ 2 marks = 10• Design Brief• Analysis• Specification• Investigation• Design solution• Realisation• Evaluation

(c) Pattern markings5 explanations @ 3 marks• Alteration line• Cutting line• Stitching line• Cutting line on multi-size pattern• Grain line


Question 3

(a) (i) 14 weeks before child is 5 @ 4 marks

(ii) Childcare optionsAny two @ 4 marks = 8See pages 36–39 Live & Learn Social Studies Elective Booklet

(iii) Any 4 factors @ 4 marks = 16Page 40 Live & Learn Social Studies Elective Booklet

(iv) 2 childcare options, e.g. Crèche vs Childminder in home 22 marksCrèche – 2 advantages @ 2 marks & 1 advantage @ 1 mark, 2 disadvantages @ 2 marks & 1 disadvantages @ 1 markChildminder – 2 advantages @ 2 marks & 1 advan @ 1 mark, 2 disadvantages @ 2 marks & 1 disadvantages @ 1 markSee page 41 Live & Learn Social Studies Elective Booklet

(b) (i) Definition of unemployment @ 4 marksPage 48

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(ii) 4 effect on individual @ 2 marksPage 504 effects on society @ 2 marksPage 51

(iii) Name government strategy @ 2 marksDescription 2 points @ 4 marks Page 77 Live & Learn Social Studies Elective Booklet

(c) (i) 3 points @ 4 marks, 1 point @ 2 marksRefer to page 26 Live & Learn Social Studies Elective Booklet

(ii) 6 factors @ 1 markLive & Learn Social Studies Elective Booklet page 24

(iii) 2 points @ 3 marks & 1 point @ 4 marks = 10See page 31 Live & Learn Social Studies Elective Booklet

20

Folens Publishers


Higher level

Section B

Candidates are required to answer Question 1 and any two other questions from this sec-tion. Question 1 is worth 80 marks. Questions 2, 3, 4 and 5 are worth 50 marks each.

Question 1

(a) 4 definitions @ 5 marks = 20See pages 9, 11, 12 &12

(b) Definition biological value @ 4 marksPage 94 sources HBV @ 3 marks4 sources LBV @ 3 marksPage 10

(c) Explanation @ 4 marks, example 4 marksPage 10

(d) 4 biological functions @ 4 marks = 16Page 10

(e) Digestion of proteinsStomach @ 5 marksDuodenum @ 5 marksPage 13

(f) Definition of TVP @ 6 marks6 production stages @ 2 marks = 12Page 109

Question 2

(a) 6 dietary requirements @ 3 marks = 18 (fully-developed point necessary)Page 57

(b) Child should be weaned at 4–6 months @ 4 marks2 reasons @ 4 marks• Lack of iron & vitamin C• Increase in appetite, require more nutrients, starchy foods for energy

(c) Any 4 reasons @ 2 marks = 8Page 56

(d) 3 reasons for growth @ 4 marks• Baby food traditionally contains soya which is one of the foods most associated

with GM.• Health food scares in recent years have shaken consumer confidence in all foods,

consumers feel organic & GM free are safer and more traceable.• Babies are more vulnerable than older children & adults so parents will be extra

vigilant about their diet.

21

Question 3

(a) 6 conditions @ 3 marks• Regular income• 10% deposit• Amount borrowed 2 1/2 times salary approx.• Good credit rating• Property must be good investment• Life assurance approval for MPP

(b) 6 factors @ 2 marks = 12Page 460

(c) Any 3 schemes @ 4 marks = 122 marks naming scheme, 2 marks outline of schemePage 460 & 354

(d) 4 points @ 2 marks = 8Page 343

Question 4

(a) 4 varieties @ 4 marks = 16

Or any other examples page 267

(b) 6 guidelines @ 2 marks = 12Page 267

(c) 5 points @ 2 marks = 10Page 130

(d) 3 explanations @ 4 marksBaking blind page 269Glaze – a mixture that is brushed or sprinkled on the surface of food for colour and gloss. Many glazes are used for bread, pastry and cakes, e.g. egg or milk brushed onto scones. Vegetables may be cooked with butter or sugar to glaze them.Gluten – a structural protein present in wheat, rye oats & barley, to which coeliacs are allergic. Plays a major role in baking. Gluten becomes elastic when moist & coagu-lates when heated.

Question 5

(a) Procedure for making a will7 points @ 3 marks = 21Page 445

(b) 2 point @ 3 + 4 = 7Page 446

(c) 3 types of life assurance @ 4 marks1 mark naming & 3 marks descriptionTerm, Whole of life & EndowmentPage 348

(d) 2 organisations @ 5 marks2 marks naming organisation, 3 marks description.Page 443

Shortcrust2 marks

Rough puff2 marks

Filo2 marks

Choux2 marks

2 examples@ 1 mark

2 examples@ 1 mark

2 examples@ 1 mark

2 examples@ 1 mark

22

SECTION C



Question 1

(a) (i) 6 factors @ 3 marks = 18Refer to page 473

(ii)

Refer to pages 476–494

(b) (i) 3 properties @ 3 marks = 93 examples @ 2 marks = 6See page 546

(ii) 5 point @ 3 marks = 15See page 544/5

(c) (i) Principle of ventilation2 point @ 4 marks = 8Page 536

(ii) 4 effects @ 3 marks = 12Page 537

(iii) Working principle of cooker hoods Page 5412 points @ 5 marks = 10


Question 1

(a) (i) 4 factors @ 2 marks = 8Cost/Occupation/Fashion/Availability/Climate/Personal taste

(ii) 2 social influences @ 3 marks = 62 industrial influences @ 3 marks = 12

Room Wall finish Floor finish Soft furnishing

Colour scheme

Child’s room 1 mark naming2 marks reason

1 mark naming2 marks reason

1 mark naming1 mark reason


Bathroom 1 mark naming2 marks reason




Kitchen 1 mark naming2 marks reason




23

Social• During the early 1900s and before, the hobble skirt reflected the repressed

nature of women in society.• During the First World War, women began to dress like men, wearing trousers

etc, reflecting the fact that they were now taking on the role of men in certain areas.

Industrial• During the 1920s rayon, a fibre used to make stockings, was invented, so

hemlines rose to show off this new trend.• In the 1980s and 1990s lycra was introduced to the market resulting in huge

improvements to the comfort of sportswear. It also resulted in the mainstreaming of sportswear into ‘high fashion’. Fleeces, tracksuits etc were no longer just for the gym.

(iii) Definition @ 5 marksProduct cycle refers to the cycle of popularity a commodity may go through, par-ticularly in the world of fashion. For example, an idea or style that was popular in the fifties, e.g. lady-like suits/dresses disappeared for a while and just this year have reappeared on fashion pages as the look to go for. Fashion is often described as cyclical, as almost all trends will appear and disappear over the years.

(b) 5 careers @ 3 marks = 15Design/Modelling/Machine operators/ Fashion buyer/ Retailer/ Fashion journalist – include description of each.

(c) Production of woven fabricDiagram 5 marksDescription of stages, 5 points @ 2 marksKey words; warp, weft, bias, shuttle, batten, selvedge.


Question 3

(a) (i) Impact of social change3 points @ 3 marks + 1 point @ 2 marksImpact of economic change3 points @ 3 marks + 1 point @ 2 marksPage 414 main book

(ii) 8 impacts @ 2 marks = 16 (4 positive & 4 negative)Page 34 Live & Learn Social Studies Elective Booklet

(iii) 6 factors @ 2 marks = 12Page 40

(b) (i) 6 points @ 2 marks = 12Page 54

(ii) Gender 5 marksAge 5 marksOccupation 4 marksCultural influences 4 marksPages 53–54

(c) (i) 5 groups @ 3 marks = 15Page 61 Live & Learn Social Studies Elective Booklet

(ii) Name strategy 3 marksOutline – 3 points @ 4 marksPage 71 Live & Learn Social Studies Elective Booklet.

24

Folens Publishers


Higher level

Section BCandidates are required to answer Question 1 and any two other questions from this section. Question 1 is worth 80 marks. Questions 2, 3, 4 and 5 are worth 50 marks each.

Question 1

(a) Photosynthesis 2 points @ 3 marks, def + formulaPage 14

(b) 3 points @ 8 marks = 24 Page 15

(c) 3 points @ 6 marks = 18

(d) 4 biological functions @ 3 marks = 12Page 17

(e) Outline of short term effects @ 5 marks – constipationOutline of long term effects @ 5 marks – colon cancer/diverticulitisPage 70

(f) 2 properties @ 5 marksPectin – jam makingStarch grains – gelatinisationPage 16

Question 2

(a) 4 requirements @ 3 marks = 12Page 60

Diagram Description

Monosaccharides 4 points 4 points

Disaccharides 4 points 4 points

Polysaccharides 4 points 4 points

Formula Examples

Monosaccharides 3 marks 3 x 1mark

Disaccharides 3 marks 3 x 1mark

Polysaccharides 3 marks 3 x 1mark

25

(b) 5 main courses @ 1 mark5 reasons @ 1 markPage 60

(c) 2 nutrients @ 3 marks = 6 marksE.g. Vitamin C & Vitamin A2 functions relating to skin @ 3 marks = 6 marksPages 33 & 28

(d) Name statutory org. @ 2 marksAnalysis – 2 points @ 3 marksName voluntary org. @ 2 marksAnalysis – 2 points @ 3 marksPages 438/39

Question 3

(a) 6 points @ 2 marks = 12Page 111

(b)

See pages 114–116

(c) 6 points @ 1 mark = 6Page 123

(d) Name 6 sectors @ 1 mark = 6Pages 158/9Government Agency2 marks naming agency2 points @ 3 marks explaining supporting rolePage 162

Question 4

(a) Pre-packaged – any 6 points @ 2 marks = 12Non-packaged – any 2 points @ 2 marks = 4Pages 180/1

(b)

Page 176


(d) 3 examples @ 2 marks = 6Page 184

Process Effects

Homogenisation 3 marks 3 marks

Pasteurisation 3 marks 3 marks

Spray drying 3 marks 3 marks

Suitability for purpose Environmental Impact

Glass – 1 mark 2 points @ 2 marks 2 points @ 2 marks

Plastic – 1 mark 2 points @ 2 marks 2 points @ 2 marks

26

Question 5

(a) 4 points @ 3 marks = 12• Sedentary lifestyle – for everyone, transport provided – walking/cycling to school

is not safe in many areas.• Nature of play has become more sedentary – TV & computers.• Increase in parental obesity will have an immediate knock-on effect on childhood

due to similar food choices and the genetic factor.• Diet high in convenience and junk food with a high energy level.• Greater availability of fast food – deli counters, home delivery pizza/ Chinese etc.

(b) 3 short-term effects @ 2 marks = 6Breathing difficulties/High blood pressure/Low self esteem3 long-term effects @ 2 marks = 6Heart disease/ Diabetes/ Varicose veins

(c) 4 requirements @ 2 marks = 8 Page 57Menu 6 marksReasons for choice 2 @ 2 marks = 4

(d) 2 points @ 4 marks• Lack of nutritional education• Lack of finances – achieving a balanced diet may be difficult.• Lack of resources such as time & skills – may rely on convenience foods & takeaways.

SECTION C



Question 1

(a) (i) any 3 energy supplies @ 1 mark = 3 marksPage 500

Page 500

(iii) 9 inefficiencies @ 1 mark = 9Page 510

(iv) 7 strategies @ 2 marks = 14Page 510/11

(b) (i) 6 factors @ 2 marks = 12Page 522

(ii) 6 heating options @ 1 mark = 6Central heating radiators, under-floor heating, electric storage heating, hot air system, solid fuel fire, individual electric heaters.3 scientific principles @ 4 marks Page 524

(ii) Source Sustainability

Fuel 1 4 marks 4 marks



27

(c) (i) Naming 3 elements @ 1 mark = 3Colour, pattern, textureDescription of elements 2 points @ 3 + 2 = 5Pages 468 + 471

(ii) Floor coveringName Hard floor coverings @ 2 marks = 22 advantages @ 1 mark = 22 disadvantages @ 1 mark = 2Name soft floor covering @ 2 marks = 22 advantages @ 1 mark = 22 disadvantages @ 1 mark = 2


Question 2

(a)

(b) 5 career opportunities @ 3 marks = 15 marksSee answer to sample paper 3 Q2 b

(c) 3 methods @ 5 marks = 15Nylon/woolPoly/cottonCotton/lycra

ELECTIVE 3 – SOCIAL STUDIESQuestion 3

(a) (i) 4 causes @ 4 marks = 16Increase in marital breakdownIncrease in unplanned pregnanciesDeath/imprisonmentIncrease in individuals choosing not to marry

(ii) 4 difficulties @ 3 marks = 12Page 442 main book

(iii) 5 difficulties @ 2 marks = 10• Poverty• Loss of male/female role model• Sense of insecurity – if divorce was traumatic• Experience major trauma if parent dies or goes to prison• May also be a positive experience if child has extended family for support

rather than having a negative experience in a nuclear family.

Paul Costello Louise Kennedy

Products 5 marks 5 marks

Price range of products 3 marks 3 marks

Largest markets 2 marks 2 marks

Number of employees 3 marks 2 marks

28

(iv) Statutory ServiceName service @ 2 marksDescription 4 marksVoluntary ServiceName service @ 2 marksDescription 4 marksPage 442 & 443

(b) Any 3 initiatives @ 10 marks = 30Name programme @ 2 marks2 points @ 4 marksPages 16–21

(c) (i) 5 impacts @ 3 marks = 15Pages 34 & 35 Live & Learn Social Studies Elective Booklet

(ii) 5 factors @ 3 marks = 15Page 40

29

Folens Publishers


Higher level

Section B


Question 1

(a)

See page 20/21

(b) 4 marks diagram4 marks descriptionPage 21

(c) 5 properties @ 4 marks = 201 mark naming property, 3 marks applicationPlasticityHydrogenationEmulsionsAbsorb flavoursRancidity – addition of antioxidants

(d) 3 points @ 4 marks = 12 Liver/pancreas/Ileum

(e) 6 points @ 2 marks = 12Page 1502 examples @ 2 marks = 4Page 150

Question 2

(a) Diagram, 6 labels @ 1 mark2 marks overall diagramPage 128Nutritive value – 6 points @ 2 marks = 12Page 128

(b) Any 4 effects of heat @ 2 marks = 8Page 133

(c) 5 rices @ 1 mark = 55 uses @ 1 mark = 5Page 135

Structure Sources Effects on coronaryarteries

Saturated Fatty Acids 4 marks 4 marks 4 marks

Unsaturated Fatty Acids 4 marks 4 marks 4 marks

30

(d) 4 dietary modifications @ 3 marks = 12Page 73

Question 3

(a)

Page 338

(b) 4 sources @ 2 marks = 8• Word of mouth from family & friends• Consumer Magazines• Consumer TV Programmes• Consumer Associations

(c) Diagram @ 6 marksDescription @ 6 marksPage 385

(d) Fabric suggestion 4 marks2 reasons @ 3 marks Wool & polyester blend with an inherent flame-retardant finishPage 384

Question 4

(a) 3 points @ 7 marks = 21Enzymic browning – 2 points @ 4 + 3 = 7Page 209Non-enzymic browning – 2 points @ 4 + 3 = 7Page 12Loss of nutrients – oxidation – 2 points @ 4 + 3 = 7 Page 209

(b) Choose any method from page 2187 marks for each heading x 3 = 21

(c) Definition HACCP, 2 points @ 4 marks = 8Page 238

Question 5

(a) 2 points @ 4 marks• Under consumer laws, consumers have statutory rights, i.e. rights which are

clearly stated in laws such as Sale of Goods and Supply of Services Act 1980.• However on occasions, retailers will post statements as above, in order to protect

their interests, e.g. usually if customers change their mind many stores will refund the price of goods as a gesture of goodwill even though legally they are not obliged to do so. During sales retailers may make statements to the effect that there is no return on sale goods and that this does not affect your statutory rights. This is true unless the item was faulty and this was not pointed out at the time of purchase.

(b) 5 responsibilities @ 2 marks = 10Page 395

Advantages Disadvantages

1. Cash @ 3 marks 2 @ 1 mark = 2 2 @ 1 mark = 2

2. Hire purchase @ 3 marks 2 @ 1 mark = 2 2 @ 1 mark = 2

3. Credit card @ 2 marks 2 @ 1 mark = 2 2 @ 1 mark = 2

31

(c)

Page 402


SECTION CCandidates are required to answer one question from this section. Candidates are required to answer Part A and either Part B or Part C of the selected question.


Question 1

(a) (i) Principle of insulation3 points @ 4 marksPage 531

(ii) 4 points @ 3 marks & 1 point @ 2 marks = 14See diagram page 531

(iii) 5 points @ 3 marks = 15Page 532 etc.

(iv) Draught-proofing3 points @ 3 marks = 9Page 532

(b) (i) Each style 2 points @ 3 marks = 6 x 3 = 18Well illustrated diagram will suffice as one point.Pages 448–454

(ii) 4 factors @ 3 marks Page 452

(c)

Page 526

Statutory Organisations Voluntary Organisations

Name @ 2 marksDescription @ 3 marks




Heater 1 Heater 2

Structure 5 marks 5 marks

Working principle 6 marks 6 marks

Advantages 2 @ 1 mark =2 2 @ 1 mark =2

Disadvantages 2 @ 1 mark =2 2 @ 1 mark =2

32


Question 2

(a) (i) Definition @ 5 marksSee answer to Sample Paper 3. Q2 (iii)

(ii) Diagram 6 marksDescription 2 points @ 3 marks = 6

(iii) 4 points @ 2 marks = 8See Sample Paper 2 Q2 (i)

(b) Diagram 5 marksDescription of design process – 5 points @ 2 marks = 10See Headings Sample paper 2 Q2. (b)

(c) 5 diagrams @ 3 marks = 15


Question 3

(a) (i) 4 points @ 3 marks, 1 point @ 4 marksPage 49

(ii) 3 points under each heading @ 3 + 2 + 2 = 7 x 3 = 21Refer to pages 50–51 Live & Learn Social Studies Elective Booklet

(iii) Name strategy @ 2 marksOutline – 2 points @ 2 marks Page 77 Live & Learn Social Studies Elective Booklet

(iv) Definition work ethic @ 5 marksPage 26 Live & Learn Social Studies Elective Booklet

(b) (i) 5 points @ 3 marks = 15Page 3 Live & Learn Social Studies Elective Booklet

(ii)

(c) Each heading, 2 points @ 5 marks = 10 x 3 = 30• Froebal Gifts – page 39• Relative Poverty – page 58• County Enterprise Boards – page 78• Alienation – page 24

Initiative 1 – Name @ 2 marks Initiative 2 – Name @ 2 marks

Description2 points @ 3 = 6

Description2 points @ 3 + 2 = 5

33

Folens Publishers


Higher level

Section BCandidates are required to answer Question 1 and any two other questions from this section. Question 1 is worth 80 marks. Questions 2, 3, 4 and 5 are worth 50 marks each.

Question 1

(a) 6 factors @ 2 marks = 12 Pages 2/3

(b) 6 factors @ 2 marks = 12Page 50

(c) 3 points @ 4 marks = 12• BMR – this is the least amount of energy required to keep the body alive/warm &

internal organs functioning, it accounts for two-thirds of our total energy requirements.

• Growth – during periods of extensive growth, e.g. children & teenagers, our energy requirements increase in order to provide kcals for anabolic reactions.

• Physical activity – this accounts for one-third of our total energy requirements. The more physical activity we do the more energy we need, and conversely a lack of physical exercise will result in energy being stored.

(d) Energy Balance @ 4 marksPage 52

(e) (i) 5 comments @ 3 marks = 15• Is not in line with food pyramid• No high-fibre foods• Lack of fresh fruit & veg• High in saturated fat• Unhealthy snack foods• No dairy products • Lack of liquids

(ii) 4 points @ 3 marks = 12• Heart disease• Obesity• Bowel disease• Gall stones

(iii) Breakfast – 3 marksLunch – 3 marksDinner – 4 marksSnacks – 3 marks

34

Question 2

(a) Definition 2 points @ 4 marks = 8Page 40 – iron deficiency

(b) 3 points @ 4 marks = 12 Page 39

(c) 10 sources @ 1 mark = 10, 4 haem & 4 non-heam any 2 othersPage 41

(d) 2 points @ 3 marks, 1 point @ 2 marks = 8Page 41

(e) 2 points @ 2 marks = 4Poisoning – usually as a result of overdosing on supplements in children – unusual.Genetic condition – haemochrromatosis.Ingesting too much iron in diet – haemosiderosis

Question 3

(a) Any 4 points @ 2 marks = 8Page 260

(b) Any 2 methods @ 4 marks + 8The use of any of the following liaisons: Flour/Cornflour/ Roux/Arrowroot/ Cereals/Potato

(c) 4 garnishes @ 2 marks = 8Page 262

(d) Any 7 points @ 2 marks = 14• Ensure freezer is switched to fast-freeze 2–3 hours prior to freezing.• Do not over-season soup and omit garlic. Seasoning may be adjusted on thawing.• Allow to cool fully.• Pour soup into Tupperware containers in useable quantities, i.e. individual portions.• Allow 10–20 mm headspace for expansion.• Place lid on container, ensure it is tightly sealed. Label container with name of

food, date & portion size.• Place in fast-freeze section.• Log in freezer notebook.• Turn off fast-freeze button after 24 hours.

(e) Any 3 additives @ 2 marks = 6 3 reasons for choice @ 2 marks = 6Page 184–186e.g. E140 chlorophyll – colouring used in canned soups

Question 4

(a) 6 considerations – 3 points @ 2 marks & 3 points @ 1 mark = 9Page 378

(b)

Page 382


(d) Choose any 5 symbols from Page 381/822 marks diagram + 2 marks description = 4 x 5 = 20

Fabric you have studied Properties Cost Aesthetic appeal

Name fabric @ 1 mark 3 properties @ 3 marks = 9

2 marks 3 marks

35

Question 5

(a) 5 factors @ 4 marks = 20Brief statement 1 mark + fully developed point 3 marks = 4 marks• Change in laws – easier to get divorced• Higher expectations – sometimes unrealistic• Religion less influential on society• Change in role of women – greater autonomy• Provision of state benefits for single-parent families – makes it financially feasible• Increase in other family problems – alcoholism, gambling, violence, early

pregnancy – puts strain on marital relationship

(b) 3 points @ 4 marks = 12 marksHome/school/pre-marriage coursesPage 422

(c) 4 points at 2 marks = 8Page 428


SECTION CCandidates are required to answer one question from this section. Candidates are required to

answer Part A and either Part B or Part C of the selected question.


Question 1

(a) (i) 3 points @ 7 marks = 21Families – 3 point @ 2 + 2 + 3 = 7More bedrooms, garden area, safety from child’s point of view, e.g. no balconySingle people – 3 point @ 2 + 2 + 3 = 7Smaller more compact space perhaps closer to city centre, greater emphasis on modern design, close to work & entertainment, separate bedrooms & more than bathroom if a group are sharing.Elderly – 3 point @ 2 + 2 + 3 = 7One level – no steps, downstairs bathroom with hand rails and non-slip surfaces, security – alarm system.

(ii) 2 schemes @ 8 marksHomebond – 2 points @ 4 marks = 8Building Regs Act 1991 – 2 points @ 4 marks 8Page 467

(iii) Buying a house – 3 points @ 2 marks = 2Renting a house – 3 points @ 2 marks = 21 mark for overall clarityPage 459

(b) (i) Planning Permission6 points @ 3 marks = 18Page 461/2

(ii) 4 definitions @ 3 marks = 12Page 514

(c) (i) 3 explanations @ 5 marks = 15Conduction/convection/radiationPage 520

36

(ii) Diagram 6 marksDescription 3 points @ 3 marks = 9Page 521


Question 2

(a) (i) 2 methods @ 4 + 5 = 9E.g. Dyeing & Printing

(ii) Choose one natural & one synthetic fabric from the group you have studied

(b) Sketch @ 6 marks3 elements @ 3 marks = 9E.g. Colour, pattern texture.

(c) Sketch @ 5 marksDesign process – 5 headings @ 2 marks


Question 3

(a) (i) Relative poverty – 2 points @ 3 marks = 6Page 58 Live & Learn Social Studies Elective Booklet

(ii) 6 groups @ 2 marks = 12Page 61 Live & Learn Social Studies Elective Booklet

(iii) Any 4 schemes @ 6 marks = 24Eligibility @ 3 marksAmount received @ 3 marksPage 71/72 Live & Learn Social Studies Elective Booklet

(iv) 4 points @ 2 marks = 8Page 75

(b) Any 3 laws @ 10 marks = 30Each law – 2 points @ 5 marks = 10Page 30–31 Live & Learn Social Studies Elective Booklet

(c) (i) 5 factors @ 3 marks = 15Page 3 Live & Learn Social Studies Elective Booklet

(ii) Disadvantaged Area Schools Scheme3 points @ 3 + 3 + 2 = 8Page 17Home School Community Liaison Scheme3 points @ 3 + 3 + 1 = 7

Natural Synthetic

Fibre composition 2 marks 2 marks

Fabric construction techniques 2 marks 2 marks

Fabric properties 2 marks 2 marks

Identification test 2 marks 2 marks

37

Folens Publishers


Higher level

Section B


Question 1

(a) 2 functions @ 2 marks = 4 x 3 = 123 sources @ 1 marks = 3 x 3 = 9See pages 45, 27, 39

(b) Pre-school children2 points @ 4 + 3 = 7Vitamin A – stunted growthIodine – cretinismPregnant women2 points @ 4 + 3 = 7Iron – anaemiaVitamin A – growth of foetus

(c) 3 points @ 5 marks = 15 Reduced income reduces choice, e.g.• Lack of physical access – no transport• Lack of financial access – cannot afford certain foods• Lack of informational access – lower income often means less awareness of certain

foods, lack of food prep. Skills, less food labelling knowledge etc.

(d) 6 functions @ 2 marks = 12 Page 47RDA @ 2 marks2–3 litres/day – 2 of which must come from beverages

(e) 8 points @ 2 marks = 16Page 140

Question 2

(a) 4 points @ 2 marks = 8• Lifestyle changes – less mandatory exercise• Lifestyle change – less food is being prepared in the home – more convenience &

takeout foods.• Irish diet has always traditionally been high in animal fat, eggs, meat, milk & dairy

products. Up until recently this was not a problem, however, our traditional diet combined with lifestyle changes mentioned above means individuals are consuming too many high-energy foods.

• Medical reasons – hormone imbalance or fluid retention in certain cases.

(b) 4 problems @ 3 marks = 12Page 64

38

(c) 6 guidelines @ 2 marks = 12Page 65 – omit point on exercise

(d) 3 points @ 6 marks

Question 3

(a) 4 points 3 marks = 12Page 42RDA children 800mg/day @ 4 marksRDA pregnant 1200mg/day @ 4 marks

(b) 4 factors that assist @ 2 marks = 84 factors that hinder @ 2 marks = 8Page 43

(c) 2 points @ 4 marks = 8 (1 point referring to children & 1 to adults)Page 42

(d) 2 points @ 3 marks = 6Fall in oestrogen levels – page 70

Question 4

(a) Any 6 labels @ 1 mark = 6 Page 199

(b) Choose any on bacterium from Page 233/34, e.g. salmonellaHabitat & sources – 2 points @ 3 + 2 = 5Environmental factors affecting growth – 5 @ 3 marks = 15High-risk foods – 2 @ 2 marks = 4

(c) 2 points @ 4 marks = 8 Page 232

(d) Any 2 examples @ 6 marks2 points @ 3 marks = 6Page 242

Question 5

(a) 4 points @ 3 marks = 12• Increased transport; cars, trucks, planes – increase burning of fuels• Major boom in building industry – creating building materials increases Co2

emissions. Also more houses means more electricity & heating fuel.• Increased production of waste by households & also hotels, restaurants etc. –

leading to a land fill crisis• Increased industrial & agricultural waste – pollution

Nutrient Effect of over consumption Page

Saturated fatty acids 2 point @ 3 marks Page 67

Sodium 2 point @ 3 marks Page 45

Vitamins A & D 2 point @ 3 marks Page 28 & 30

39

(b) 3 causes @ 2 marks3 effects @ 2 marks

(c) 4 initiatives @ 3 marks = 12• Provision of recycling centres• Building Regs – insulation• Fines against litter & illegal dumping• Plastic bag Levy

(d) 5 points @ 2 marks = 10• Responsible shopping – no wasteful packaging• Recycle & compost our waste• Use CFL light bulbs• Ensure our homes are well insulated• Consider switching to an alternative heating system, e.g. geothermal• Use public transport

(e) Diagram @ 4 marks7

SECTION C



Question 1

(a) (i) 5 points @ 2 marksCheap/easy to clean/strong/durable/waterproof

(ii) 2 points @ 4 marksPage 495

(iii) 2 definitions @ 4 marks = 8Page 495

(iv) 3 properties @ 2 marks = 6 x 4 = 24Page 496

(b) Floor plan 10 marks5 headings @ 4 marks – brief description = 20Refer to Chapter 22

Causes Effects

Fuel emissions – from industrial & domestic sources

Increased CO2 levels – acid rain, greenhouse effect, smog

Industrial, agricultural & domestic waste Fish kills, nitrification, destruction of beaches

Illegal dumping – litter Potential health hazard, nasty eye sore, loss of tourist revenue

40

(c) 5 explanations @ 6 marks = 30 Ergonomics – page 466R. Energy – 504RCD – 516Humidity – 537Conveyancing – 464Bye law approval – 463


Question 2

(a) (i) 4 points @ 2 marks = 8 • Better fit• Original design• Economical – especially for special occasion wear• Sense of satisfaction

(ii) Sketch @ 6 marks 3 elements @ 2 marks = 6E.g. colour, pattern, shape, line

(iii) 5 symbols @ 1 mark = 5

(b) 3 points @ 5 marks = 15See previous question State Examinations Commission Sample Paper Q2 (b)

(c)


Question 3

(a) (i) 5 points @ 3 marks = 15• Literacy education – allows people to participate fully in society• Complete Leaving Certificate – for those who did not get opportunity• Retraining – for those re-entering the workforce• Updating of skills – for those already in workforce• Personal fulfilment• Social Aspect

(ii) 5 factors @ 3 marks = 15Page 3 Live & Learn Social Studies Elective Booklet

(iii) 2 points @ 5 marks = 10Page 10 Live & Learn Social Studies Elective Booklet

(iv) 5 difficulties @ 2 marks = 10• Financial costs• Lack of confidence• Time – balancing other roles, e.g. full-time jobs & parenting• Rural areas – access & transport• Gaining Information about availability

Diagram 1 @ 3 marks Diagram 2 @ 3 marks

Description @ 5 marks Description @ 4 marks

41

(b) (i) 3 points @ 4 marks = 12Definition & 2 examples – special schools & mainstream schools

(ii) 6 points @ 3 marks = 183 positives & 3 negativesSee page 11 & 12 Live & Learn Social Studies Elective Booklet

(c) (i) 6 points @ 3 marks = 18• Continue working outside home after children & marriage• Postponing children & marriage in favour of career• Education is a priority rather than marriage as was the case before• Moving into male-dominated work areas, e.g. 2 female presidents• More likely to leave an unhappy marriage due to improvements in legislation &

government benefits• Choose to have less children due to availability of family planning

(ii) 2 points @ 6 marks = 12Page 80 Live & Learn Social Studies Elective Booklet

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