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Coimisiún na Scrudúithe Stáit

State Examinations Commission

Leaving Certificate Examination

HOME ECONOMICS – SCIENTIFIC AND SOCIAL

ORDINARY LEVEL

SAMPLE EXAMINATION PAPER

With Exemplar Answers

TIME – 2 HOURS 30 MINUTES

280/320- MARKS

Instruction to Candidates

Section AThere are twelve questions in this section.

Candidates are required to answer any ten questions.

Each question carries 6 marks.

Write your answers in the spaces provided on the examination paper.

Section BThere are five questions in this section.

Candidates are required to answer Question 1 and any other two questions.

Question 1 is worth 80 marks.

Questions 2, 3, 4 and 5 are worth 50 marks each.

Write your answers in the separate answer book provided.

Section CThere are three questions in this section.

Candidates are required to answer one question from this section to include

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

Question 1 and Question 3 are worth 80 marks each

Question 2 is worth 40 marks.

Write your answers in the separate answer book provided.

You must return your examination paper with your answer book at the end of the examination.

Section A

Answer any ten questions from this section

Write your answers in the spaces provided.

(a) List the elements found in protein.(4)

Carbon, Hydrogen, Oxygen, Nitrogen.

(b)Explain what is meant by protein denaturation.(2)

Breakdown / change in the structure of protein / protein molecules

unravel so lose structure and elasticity - by heating a food or

adding chemicals, or through agitation e.g. whisking.

Process is irreversible.

(a) Name the enzyme that converts lipids to fatty acids and glycerol.(3)

Lipase.

(b)State the function of bile.(3)

Emulsifies fats to aid lipase to break down lipids.

3. (a)State two functions of Vitamin C.(4)

(i)Important in the absorption of iron.

(ii)Helps form connective tissue.

(b)List two good sources of Vitamin C.(2)

(i)Blackcurrants.

(ii)Citrus fruits.

4.(a)Name the unit of measurement used to measure the energy value of food.(2)

kilocalories or kilojoules.

(b)State the amount of energy provided by each of the following(2)

1 gram of protein 4 kcal/17 kjoules.

1 gram of fat 9 kcal/37kjoules.

(c)State the effect of frying on the energy value of food.(2)

Increases the number of kcals of the food as the food absorbs the fat.

5.(a) Why is it important to include fibre rich foods when planning the daily diet?(2)

To prevent constipation, to aid digestion.

(b)List two dietary practices that would help ensure a good daily intake of fibre.(4)

Choose whole wheat or brown bread instead of white bread.
Leave skins on fruit and vegetables where possible.

6.(a)Name two major Irish food exports and two major Irish food imports. (4)

Irish food exports / Irish food imports
Dairy Products / Fruits - Melons, Oranges, Pineapples
Beef / Vegetables - Peppers, Green Beans, Fennel

(b)List two career opportunities in the Irish Food Industry.(2)

(i)Catering

(ii)Quality control

7.(a)Suggest a different use in food preparation / cooking for each of the following

fats /oils.(4)

soft margarine Cake making

butter Making shortbread

olive oil Stir-frying

low-fat spread Sandwich making

(b) Name one vitamin added to margarine during manufacture.(2)

Vitamin E.

8.The foods listed below are unsuitable for freezing. Give the reason.(6)

Food / Reason unsuitable for freezing
1. Bananas / They go black as a result of enzymatic action
2. Lettuce / Lettuce leaves wilt
3.Whole eggs / Crack and develop a gluey consistency
4. Mayonnaise / It separates
5. Whole tomatoes / Loss of texture on thawing
6. Cream / Separate on thawing

9.(a)Explain the term PAYE.(2)

Pay as you earn.

(b)State why PAYE is necessary.(4)

Used by the Government to run the country e.g. provide schools and hospitals.

(a) Explain and give an example of each of the following consumer terms:(6) (Explanation = 2 marks; Example = 1 mark) x 2

essential expenditure

Money that is spent on the needs of individual or family.

example Food.

discretionary expenditure

Items purchased with money left over after all essential spending and savings have been covered.

example Holidays.

11.Name two in-built safety features used in electrical appliances and give an example of the use of each. (6)

(Name = 2 marks; Example of use = 1 mark) x 2

Safety feature / Example of use
Thermostat / To control temperature in an iron
Double insulation / Outer casing of plastic on hairdryer which never becomes “live”

12.Shopper-loyalty schemes are a popular technique used by retail outlets to encourage consumers to purchase goods.

(a)Name one shopper-loyalty scheme used by a major supermarket group.(2)

Store club cards with points.

(b)State one advantage and one disadvantage of such a scheme.(4)

Advantage

Customer accumulates points that are converted into money vouchers to spend in store.

Disadvantage

Customer may not shop around for lower prices in other stores.

Section B

Answer Question 1 and any other two questions from this section.

Question 1 is worth 80 marks, questions 2,3,4 and 5 are worth 50 marks each.

The table shows the amount and the biological value of the protein present in a range of foods.

Food / Protein
g per 100 g / Biological Value
Milk / 3 / 95%
Meat / 18 / 80-90%
Fish / 17 / 80-90%
Eggs / 12 / 100%
Beans canned in Tomato Sauce / 5 / 35-50%
Oatmeal / 12 / 60%
Rice / 6 / 65%
Tinned peas / 6 / 35-50%
Wholemeal bread / 10 / 50%

(a)State why it is important to include protein in a person’s daily diet.(8)

(2 functions @ 4 marks)

For growth of body cells.
To manufacture hormones / antibodies / enzymes.

(b)State the difference between high biological value protein and low biological value

protein.(8)

(2 points @ 4 marks)

High – all the essential amino acids in the correct proportion.

Low – deficient in one or more of the essential amino acids.

(c)The recommended daily allowance (RDA) of protein for a teenager is 60-80 grams.

Using the information from the above table draw up a set of menus for one day for a teenager which will provide the necessary RDA of protein. (Other foods can be added). (16)

(3 meals x 4 marks each = 12) Correct menu layout for full marks);

(Correct RDA protein = 4 marks)

Page 1 of 19

Glass Orange Juice

---

Porridge

---

Scrambled egg on wholemeal toast

Beef curry with wholegrain rice

---

Fresh fruit salad / crème fraîche

Glass milk

Quiche Lorraine

and side salad

Tea

Page 1 of 19

(d)Discuss three major factors that influenced your food choices when drawing up the

menus.(12)

(Expect 3 developed factors @ 4 marks each)

Energy…….
Vitamin C and iron (girls)………
Appeal to teenagers / likes whole family……..

(e)State how the menus you have designed take account of :

meal planning guidelines
healthy eating guidelines.(16)

(Expect 2 meal planning guidelines @ 4 marks = 8)

(Expect 2 healthy eating guidelines @ 4 marks = 8)

Meal Planning Guidelines

Nutritional value……
Variety in the diet………

Healthy Eating Guidelines

Low in fat……
Low in sugar……

(f)State why the percentage of income spent on food is greatest among low income

earners?(5)

(1 reason @ 5 marks)

Less money coming in than other income groups so food will be a greater % of this lower figure.

(g)Suggest three ways to reduce the weekly food bill for a low income family without

affecting the nutritional value.(15)

(3 ways @ 5 marks each)

Buy fresh rather than convenience foods/ready meals……..
Bigger supermarkets better value than corner shop………
Compare different brands of the same product for cost……….

2.On a visit to the local supermarket Lucy purchased a number of items at the delicatessen / meat counter. There was only one staff member on duty at the counter. Lucy left the shop having made the following observations:

Sausage rolls and cream slices were sitting uncovered on top of the counter

A variety of salads with mayonnaise dressings were in open serving bowls, some of the

bowls were chipped

Scraps of meat and vegetable peelings were lying on the floor behind the counter

There was only one chopping board visible at the counter

There was no evidence of plastic gloves being used when making up the salad rolls

Raw chicken fillets were displayed beside coleslaw

A wet dishcloth was used to wipe hands after handling raw meat.

(a)Comment on the operation of this delicatessen as observed by Lucy and identify

the potential food safety hazards involved.(14)

(Comment = 2 marks; Identify 6 hazards @ 2 marks each =12)

Comment

This delicatessen is not operating very well and it is breaking a lot of the food hygiene regulations.

Food Safety Hazards

Uncovered sausage rolls and cream slices would attract flies, could lead to food poisoning.
The cream slices should be in a cooler place like the fridge, the cream could go sour and lead to bacterial growth.
Chipped bowls would allow germs to multiply.
Salads with mayonnaise dressings are being stored at the wrong temperature, this could lead to bacterial growth.
Cross contamination could occur between foods as a result of only one chopping board being available.
Spread of germs because plastic gloves are not being used.
Cross contamination could also occur between the raw chicken fillets and the coleslaw being displayed side by side.
A wet dishcloth will contain germs and therefore should not be used to wipe hands. Also fresh germs from the hands after handling meat will be transferred to the wet cloth.

(b)Compile a set of procedures that the delicatessen manager should put in place in

order to ensure a high standard of food safety and hygiene.(12)

(4 points @ 3 marks)

Do not store raw foods beside cooked foods.
Store all foods at the correct temperature.
Have different chopping boards for raw, cooked, vegetables, breads, etc.
Use clean plastic gloves when handling each different raw/cooked food.
Clean up any spills immediately.
Train staff in food hygiene.
Do not use chipped crockery.
Check temperature of fridges/food cabinets.

(c)Evaluate the range of foods being offered for sale at the delicatessen /meat counter

in the context of healthy eating guidelines.(12)

(4 points @ 3 marks each)

Identify the foods, comment on the nutritional content of each and explain how they fit in with the healthy eating guidelines.

The sausage rolls, mayonnaise and cream slices are high in fat.
The delicatessen offers a lot of salads, which are rich in minerals and vitamins. They are accompanied by mayonnaise dressing which could be high in fat.
Chicken is a good protein food and is low in fat.
The deli offers a range of food from most sections of the food pyramid although it appears to have more foods from the top shelf or high-energy foods.
There is little evidence of foods from the cereal, bread and potato section.
Cream slices may be high in sugar and we are told in the healthy eating guidelines to reduce our sugar intake.

(d)(i) Name two packaging materials commonly used for take-away prepared foods.

(ii) State one advantage and one disadvantage of each of the packaging materials

you have named.(12)

(Name = 2 marks, Advantage = 2 marks, Disadvantage = 2 marks) x 2

Greaseproof paper

Advantage

Resistant to grease and moisture…..
Biodegradable…….

Disadvantage

Grease resistant property is lost when paper is wet……
Not very strong……
Creates litter…….

Foil containers

Advantage

Can be reused………
Prevents evaporation………

Disadvantage

Containers can be damaged easily………
Danger of spillage due to insecure lid……..
Expensive……
Creates litter………

3.Household management has been made more hygienic, efficient and safer by technological developments in household appliances and materials.

(a)State how improvements in the development of household appliances have made

food preparation and cooking more efficient and safer for the consumer.(12)

(Expect 4 points @ 3 marks each).

Name feature = 1 mark; explanation = 2 marks

Expect 1 reference to efficiency, 1 to safety and any 2 others

Efficiency

Appliances e.g. food processors contain a range of attachments - cake making, blending, making crumbs easier than doing it manually ………
Cookers-dual circuit rings………

Safety:

Feeder tubes on a food processor……….
Thermostats prevent ovens overheating…….

(b)Set out the results of a study you have undertaken on a large household appliance. Refer to:

(i)the general criteria to be considered when selecting the appliance;

(ii)guidelines for use;

(iii)the method of payment you would recommend and the reason for

recommending this payment method.(26)

(Name of appliance = 2 marks)

Can be any large appliance fridge, freezer, cooker etc

Fridge

Criteria to consider when selecting a fridge (4 criteria @ 3 marks = 12)

1. Size of family – capacity of appliance………

2. Energy efficient rating of fridge……….

3. Reliable brand with good guarantee and after sales service…………

4. Space available………..

Guidelines for using a fridge (3 guidelines @ 2 marks = 6)

1. Never put warm food in a fridge……..

2. Cover food to prevent drying out……

3. Position of various foods…………

Method of payment: (Name = 3 marks; Reason = 3 marks)

Cash,

There are no extra costs incurred and you are less likely to overspend.

(c)Describe one flame-retardant finish used in the manufacture of household

furnishings. (6)

(Name = 2 marks; description = 4 marks)

Expect well developed point for full marks.

Pyrovatex (Ciba Geigy) durable finish that can withstand repeated laundering and cleaning. Pyrovatex is added into the fibre and becomes part of the fibre.

(d)How can the consumer satisfy him /herself that an upholstered chair is not a fire hazard? (6)

(1 point @ 6 marks)

Read the attached label to see if the fabric has been treated with a flame – retardant finish.

“100,000 Single Parent Households in Ireland”

(1996 Census of Population).

(a)Name and identify the characteristics of two types of family structures.(12)

(Name = 2 marks; 2 characteristics @ 2 marks each = 4 marks) x 2

Nuclear

Parents and children only……
Small in size, democracy rules……

Extended

Large number of kinsfolk live together or in close proximity……..
Older family members are highly regarded………

(b)Give an account of fourof the essential functions of the family.(16)

(4 functions @ 4 marks each)

Expect well developed points for full marks

Physical……
Economical…..
Emotional…..
Educational…..

(c)State the difficulties a single parent might encounter in carrying out the functions listed. (12)

(3 difficulties @ 4 marks each)

Physical: difficulty with providing the basic physical needs of food, warmth and shelter due to lack of finance……

Economic: difficulty providing all support for the family on one wage.……

Emotional: single parent must act as both mother and father also loneliness and social isolation are common problems……..

Educational: all responsibility of pre schooling and homework falls on one person

(d)In relation to any two functions state how the state assists the family in carrying

out its functions.(10)

(Name = 2 marks; explanation = 3 marks) x 2

Child benefit: monthly financial aid to help cover the cost of a family’s physical needs…….

Education provision………..

Among the characteristics researchers have identified with a successful marriage are

“ the couple’s parents’ marriages are intact,

the groom married at 25 plus,

the bride and groom’s educational achievement,

religious beliefs”.

(a) Select any three of the characteristics mentioned above and state why, in your

opinion, each might affect the stability of a relationship.(12)

(3 points @ 4 marks each)

The couple’s parents’ marriage is intact

Good example, positive perception of marriage, easier to form loving relationship………

The groom married at 25 plus

More mature, feelings may not change as quickly as if younger…………….

The bride and groom’s educational achievement

Equality.….similar outlook….may also affect type of job and income….no feelings of inferiority

(b)Outline the advantages of attending a pre-marriage course.(9)

(3 advantages @ 3 marks each)

Encourages communication between couples………
Makes them aware of practical problems………..
Helps them deal with positive and negative aspects of marriage…….

(c)Discuss four reasons why a marriage might break down.(20)

(Name reason = 2 marks; explanation = 3 marks) x 4

Infidelity…………
Married for wrong reasons….
Problems e.g. alcoholism, gambling, financial, abuse………
Different cultural or religious beliefs………..

(d)Outline the role of the Family Mediation Service during marriage separation.(9)

(3 points @ 3 marks each)

Helps couple sort out:

Parenting arrangements……..
Property issues………
Maintenance………

Alternative to court…encourages couples to co-operate and work out mutually acceptable agreement.

Section C

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

Elective 1 - Home Design and Management (80 marks)

1.(a)Many Irish homes, particularly those built prior to 1980, have poor energy efficiency levels.

The illustration shows a typical family home with poor levels of insulation.

(i)From the information provided above identify, giving possible reasons, the most

significant source of heat loss in the house.(8)

(Name = 2 marks; 2 reasons @ 3 marks each = 6 )

Walls………

Reasons

Walls make up a large proportion of the house – potential for heat loss is great.
No insulation in the walls.

(ii)Give a detailed description of the method of insulation you would recommend

for this area. Refer to: (a) name of material used; (b) method of installation;