tailieunhanh - 2005 Health and Food Technology Intermediate 2 Finalised Marking Instructions

It is acknowledged that good pasture growth can be attributed to good management, but there are also are number of factors to be taken into consideration that are beyond the control of the farmer. These main factors include rainfall and temperature. Ensuring that the entire dietary requirements of the cow are met is paramount to optimising milk production and hence, profitability. Therefore, it is vital that dairy farmers become increasingly proactive in minimising the uncertainties in pasture growth and availability and become more focused on producing forages that can be preserved and utilised when pasture is. | SCOTTISH QUALIFICATIONS Authority 2005 Health and Food Technology Intermediate 2 Finalised Marking Instructions These Marking Instructions have been prepared by Examination Teams for use by SQA Appointed Markers when marking External Course Assessments. 2005 Health and Food Technology Intermediate 2 Marking Scheme Question 1 a Explain two functions of carbohydrates in the diet. Course skills Recall use of Knowledge Mark allocation 2 marks 2 x 1 mark for each correct explanation Supply energy for all activities. Maintains body temperature provides warmth. Makes certain body functions such as breathing pumping blood producing blood cells easier. Can act as a protein sparer. b Explain three practical ways to reduce sugar evels in the diet. Course skills Recall and use of knowledge Mark allocation 3 marks 3 x 1 mark for each correct explanation Replace sugar in baking with artificial sweeteners. Replace sugar in tea coffee with artificial sweeteners. Buy lower sugar produce by reading the labels . Replace fizzy drinks with low sugar varieties water fresh fruit juice milk. Cut down on the amount of processed food eaten. Cut down on high sugar snacks confectionery biscuits replace with fresh fruit. Choose canned foods marked no added sugar. Choose a sugar free breakfast cereal. Use fruit dried fruit to sweeten products. Before adding sugar to food taste to see if required. c State two diet-related health problems linked to a high intake of non-milk extrinsic NME sugar. Course skills Recall and use of Knowledge Mark allocation 1 mark 2 x mark for each correct explanation Dental caries tooth decay. Overweight obesity. Coronary heart disease. Diabetes. Page 2 Question 1 Cont d d Identify two other diet-related health problems and explain the cause of one of them. Course skills Recall and use of knowledge Mark allocation 2 marks 2 x V mark for identification of health problems 1 mark for correct explanation Anaemia Lack of iron in the diet. Constipation Lack of NSP in the .