Specimen Papers and Mark Schemes for Home Economics · 2019. 9. 25. · Mark Schemes. 18. 19 ADVANCED SUBSIDIARY (AS) General Certificate of Education 2009 Home Economics Assessment

Specimen Papers and Mark Schemes forHome Economics

For fi rst AS Examination in 2009For fi rst A2 Examination in 2010

Subject Code: 3310

Contents Specimen Papers 1 Assessment Unit AS 1 3 Assessment Unit AS 2 9 Assessment Unit A2 1 13 Mark Schemes 17 Assessment Unit AS 1 19 Assessment Unit AS 2 31 Assessment Unit A2 1 43

Further copies of this publication may be downloaded from www.ccea.org.uk

Subject Code 3310 QAN 500/2276/3 QAN 500/2272/6

A CCEA Publication © 2007

1

Specimen Papers

3

ADVANCED SUBSIDIARY (AS) General Certificate of Education

2009

Home Economics

Assessment Unit AS 1

assessing

Nutrition for Optimal Health

SPECIMEN PAPER

TIME 1 hour 30 minutes INSTRUCTIONS TO CANDIDATES Answer all questions in Section A and one question from Section B. INFORMATION FOR CANDIDATES The total mark for this paper is 70. Quality of written communication will be assessed in questions 6-10. Figures in brackets printed down the right hand side of pages indicate the marks awarded to each question or part question.

4

Section A

Answer all questions in this section in the spaces provided. 1 Outline three functions of ascorbic acid.

[3]

2 Identify the major functions of water in the body.

[4]

3 Explain the effects of excess retinol in the body.

[4]

4 Why are some amino acids considered indispensable?

[5]

5

5 Differentiate between soluble and insoluble non-starch polysaccharide.

[5]

6 Explain the main functions of fat in the body.

[8]

6

7 Discuss a range of factors that affect the absorption rate of calcium in the body.

[8]

8 Justify the current recommendation for increasing starchy foods in the diet.

7

[8]

8

Section B

Answer one question from this section.

9 In a survey on eating habits, the following data was recorded for girls aged 7 – 11 years using a seven-day dietary diary.

Average Daily

Intake EAR/RNI

Energy 1598 kcal 1740 Kcal

Iron 8.4 mg 8.7 mg

Calcium 656mg 550mg

Actual Desirable

Fat (Percentage food energy intake from saturated fatty acids)

14.3% 10%

Source: National Diet and Nutrition Survey: Young People aged 4 – 18 Vol 1 © Crown Copyright 2000

(a) Use the data in the table to analyse the diets of these children. (b) Analyse the advice you would give to parents who want to reduce their

children’s risk of obesity in later life. Or

[10]

[15]

10 (a) Explain the specific nutritional requirements in pregnancy. (b) Consider the arguments for and against the use of vitamin supplements in

pregnancy and infancy.

[10]

[15]

9


2009

Home Economics


assessing

Priority Health Issues

SPECIMEN PAPER

TIME 1 hour 30 minutes INSTRUCTIONS TO CANDIDATES Answer three questions. Answer one question from Section A and two questions from Section B. INFORMATION FOR CANDIDATES The total mark for this paper is 60. Quality of written communication will be assessed in all questions. Figures in brackets printed down the right hand side of pages indicate the marks awarded to each question or part question.

10

Section A

Answer one question from this section. 1 (a) Coronary heart disease continues to be one of the biggest single causes of

mortality.

Consider the reasons for the incidence of coronary heart disease in Northern Ireland.

(b) Many of the risk factors associated with coronary heart disease are nutritional.

Explain two nutritional targets for Northern Ireland, which relate specifically to reducing coronary heart disease.

[10]

[10]

2

or

(a) Trends in Reported Cases of sexually transmitted infections 1995-2003 (UK).

Year Syphilis Gonorrhoea Chlamydia Herpes Warts 1995 136 10186 30794 15645 55608 2003 1575 24039 89818 17990 70883

% change 1058% 139% 192% 15% 27% © “All new episodes seen at GUM clinics: 1997-2006. United Kingdom and country specific tables”, Health Protection Agency, July 2007 The above figures indicate an upward trend in the reported incidence of all

sexually transmitted infections. Analyse possible reasons for this trend.

(b) Analyse the public information campaigns currently used to raise awareness on sexual health issues.

[10]

[10]

11

Section B

Answer any two questions from this section.

3 Most cases of Type II diabetes can be controlled by diet.

Explain the dietary recommendations you would suggest for a person with this condition.

[20]

4 Discuss a range of strategies and treatments available for individuals who are encountering mental and emotional health problems.

[20]

5 Justify the following advice by the World Cancer Research Fund to help prevent cancer: (a) Eat five or more portions a day of vegetables and fruit. (b) Choose wholemeal varieties of bread, rice and pasta.

[20]

13

ADVANCED General Certificate of Education

2010

Home Economics

Assessment Unit A2 1

assessing

Consumer Issues

SPECIMEN PAPER

TIME 2 hours INSTRUCTIONS TO CANDIDATES Answer one question in Section A and one question in Section B and the one question in Section C. INFORMATION FOR CANDIDATES The total mark for this paper is 70. Quality of written communication will be assessed in all questions. Figures in brackets printed down the right hand side of pages indicate. the marks awarded to each question or part question.

14

Section A

Answer one question in this section. Either 1 (a) Explain how the health of the consumer is protected by food additive

legislation.

[10]

(b) Evaluate the decision by food manufacturers to use colours and flavourings in children’s food.

[15]

or

2 (a) What are the environmental implications of buying local food produce? (b) Recent research on genetic engineering in foods has found that the benefits

outweigh the risks, but consumers have yet to be convinced. Present and justify an argument for the use of genetic modification in food.

[10]

[15]

15

Section B

Answer one question in this section.

Either

3 Despite the Food Standards Agency’s recommendation for a consistent approach to front of pack labelling that will provide ‘at a glance’ nutritional information, consumers remain confused about the nutritional content of their food. Analyse the current issues concerning the nutritional labelling of food.

[20] or

4 15% of people over 16 years of age who have experienced gastrointestinal illness believe that this was caused by food prepared in the home. If this is a true reflection of the source of food poisoning then it equates to a substantial number of cases of gastrointestinal illness with significant social and economic costs. © Food Standards Agency 2002 Explain how food borne disease arises in the domestic setting and identify effective strategies to reduce the incidence of such illness.

[20]

16

Section C

Answer the one question in this section.

5 Nowadays consumers frequently use comparative websites to inform their financial decision-making. The table below is typical of the information available to consumers on savings accounts.

BEST SELLING SAVINGS ACCOUNTS Easy Access

Provider Account AER* Notice Period Minimum investment

ICICI BANK HiSAVE Savings Account

6.05% instant £1

CITIBANK Flexible Saver

5.83% Instant £1

SAINSBURY BANK

Internet Saver 5.75% Instant £1

CAPITAL ONE SAVINGS

Bonus Saver Account

5.75% Instant £500

BRADFORD & BINGLEY

eSavings 3 5.60% Instant £1000

BIRMINGHAM MIDSHIRES

Direct Internet Savings Account

5.50% Instant £1

ISA Accounts

Provider Account AER Notice Term

Level of Investment

Interest paid

ING DIRECT

Cash ISA 6.00% Instant £1 Monthly

Notice Accounts

Provider Account AER Notice Period

Minimum investment

WHITEAWAY LAIDLAW

BANK

60 day Notice 6.06% 60 day £1000

Ref: www.moneysupermarket.com, accessed 21 May 2007

Evaluate the features of different savings accounts and explain how this information can assist consumers select a savings account appropriate to their needs. [25]

17

Mark Schemes

19


2009

Home Economics


Nutrition for Optimal Health

SPECIMEN PAPER

MARK SCHEME

20

Section A

1 Three functions of ascorbic acid: (AO1, AO2)

• Formation of collagen. • Aids the absorption of iron. • Has antioxidant properties. • Aids the healing of wounds. All other valid points will be given credit.

[3]

2 Functions of water: (AO1, AO2)

• Transport e.g. nutrients and oxygen around the body. • Regulate body temperature. • Act as a lubricant in joints and membranes. • Important vehicle for ridding the body of waste. • Useful structural agent. • All reactions occur in an aqueous medium. All other valid points will be given credit.

[4]

3 Excessive intake of retinol: (AO1, AO2)

• Birth defects of the baby due to high intakes during pregnancy. • Hypervitaminosis A causes drowsiness, irritability, skin and bone

disorders and an enlarged liver. • Excessive intakes are toxic but unlikely to occur in normal diet. All other valid points will be given credit.

[4]

4 Indispensable amino acids: (AO1, AO2, AO3)

• The body can synthesise the dispensable amino acids by converting one type of amino acid into another within the body cells.

• Some amino acids must be supplied in the diet and these are called essential or indispensable amino acids.

All other valid points will be given credit.

[5]

5 Soluble and insoluble NSP: (AO1, AO2, AO3) Soluble NSP

• Slows down the release of glucose to the blood stream and can minimise the symptoms of diabetes.

• May help to lower blood cholesterol levels. • Sources include oats, rye and barley. Insoluble NSP

• Can reduce risk of constipation and bowel disorders. • Sources include wheat, maize and rice.


[5]

21

6 Explain the functions of fats in the diet: (AO1, AO2) Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of fats; • inadequate attempt to explain their function in the diet; • quality of written communication is basic. Mark Band ([4]-[6]) Overall impression: competent • displays some knowledge and understanding of fats; • a reasonable attempt to explain their function in the diet; • quality of written communication is appropriate. Mark Band ([7]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of fats; • clearly explains their function in the diet; • quality of written communication is very effective. Answers may address some of the following points: • Fat is broken down in the body by oxidation and energy is released, 1 g of

fat provides 37 kj (9 cal). • Excess fat is stored in the adipose tissue where it has three functions:

- provides an energy reserve; - forms an insulating layer for the body; - protects delicate organs from physical damage.

• Some fatty acids are essential, they must be supplied through fats and oils in the diet since they cannot be synthesised in the body.

• EFA are needed for the maintenance of cell membranes, they also make

eicosanoids involved in a number of functions such as the clotting of blood.

• Certain fats in the diet help to ensure an adequate intake of the fat soluble

vitamins, A, D, E and K. • Lubricates food and makes it more palatable. All other valid points will be given credit.

[8]

22

7 Discuss a range of factors that affect the absorption rate of calcium in the body: (AO1, AO2) Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of calcium; • inadequate discussion of a range of factors that affect the absorption rate

of calcium in the body; • quality of written communication is basic. Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of calcium; • a reasonable discussion of a range of factors that affect the absorption rate

of calcium in the body; • quality of written communication is appropriate. Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of calcium; • clearly discusses a range of factors that affect the absorption rate of

calcium in the body; • quality of written communication is very effective. Answers may address some of the following points: Enhancing factors: • Vitamin D which is required for the absorption of calcium from the

intestine. • Lactose present in milk keeps calcium in a soluble form, other sugars and

protein also enhance calcium absorption. • Generally as the need for calcium increases, for example during growth

and in pregnancy and lactation, the efficiency of absorption improves. Inhibiting factors: • Phytic acid present in whole cereals forms insoluble calcium phytate. • Oxalates may also inhibit calcium absorption due to the insoluble nature of

the calcium oxalate salt. • If phosphorus intakes are very high calcium metabolism may be altered. • Unabsorbed fats will combine with calcium to form soaps, removing the

calcium from the body.


[8]

23

8 Justify the current recommendation for increasing starchy foods in the diet: (AO1, AO2, AO3) Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of current

recommendations for starch in the diet; • makes no attempt to justify these recommendations; • quality of written communication is basic. Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of current recommendations

for starch in the diet; • recommendations for starch in the diet; • makes a reasonable attempt to justify these recommendations; • quality of written communication is appropriate. Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of current

recommendations for starch in the diet; • clearly justifies these recommendations; • quality of written communication is very effective. Answers may address some of the following points: Increasing starchy foods in the diet can have beneficial health effects, for example: • Energy balance – foods rich in complex carbohydrates have been

advocated for use in weight-reducing diets because of their relatively low energy density and high satiety value. Could help to reduce the likelihood of obesity.

• CHD – increasing intakes of complex carbohydrates will reduce the

proportion of total food energy from fat, high intakes of saturated fatty acids are associated with increasing CHD.

• Increased consumption of starchy foods such as wholegrain cereals will

increase consumption of NSP.


[8]

24

Section B

9 (a) Use the data in the table to analyse the diets of these children: (AO1, AO2)

Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of dietary

requirements for a 7-11 year old girl; • makes little attempt to use the DRVs to analyse the children’s diet; • quality of written communication is basic.

Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of dietary requirements

for a 7-11 year old girl; • makes a reasonable attempt to use the DRVs to analyse the children’s

diet; • quality of written communication is appropriate.

Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of dietary

requirements for a 7-11 year old girl; • clearly analyses the DRVs to analyse the children’s diet; • quality of written communication is very effective.

Answers may address some of the following points:

• Energy levels are within acceptable limits of the EAR, although more

energy may be required by active girls of this age. • Energy for this age group is required for growth as well as physical

activity. • Average daily intake of iron is only slightly below RNI which is

encouraging as iron is often quoted as being deficient in this age group.

• Iron is required by girls of this age because blood volume increases

during periods of growth and for possible menstrual loss at the upper age range.

• Only 5-20% of dietary iron is absorbed although this can be improved

with vitamin C intake.

• Intake of calcium is adequate, however only one third of dietary calcium is absorbed – improved with vitamin D intake.

25

• Calcium is important at this age to protect against osteoporosis in later life.

• Percentage of food intake from saturated fatty acids is almost 50%

greater than desirable, this has long term consequences for health, e.g. coronary heart disease and obesity.


[10]

(b) Analyse the advice you would give to parents who want to reduce their children’s risk of obesity in later life: (AO1, AO2, AO3)

Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of relevant advice to

reduce the risk of obesity in children; • limited attempt to discuss this advice; • quality of written communication is basic.

Mark Band ([6]-[10]) Overall impression: competent • displays some knowledge and understanding of relevant advice to

reduce the risk of obesity in children; • some attempt to discuss this advice; • quality of written communication is appropriate. Mark Band ([11]-[15]) Overall impression: highly competent • displays a very good knowledge and understanding of relevant advice

to reduce the risk of obesity in children; • clearly discusses this advice; • quality of written communication is very effective. Answers may address some of the following points: • Restrict proportion of dietary energy that is derived from fat to reduce

the energy density of the diet:

- reduce consumption of highly processed meats such as burgers and sausages;

- provide alternatives to popular fried foods such as chips.

• Restrict proportion of dietary energy that is derived from sugar:

- encourage the consumption of high fibre low sugar breakfast cereals;

- provide alternative snacks to sweets and biscuits; - restrict consumption of fizzy drinks.

26

• Increase the amount of fruit and vegetables consumed as these are less energy dense:

- use as snacks; - include vegetables or salad with each main meal; - use of fruit juice and fresh soups.

• Increase the consumption of whole grain starchy foods as these are also low in energy density, e.g. pasta, bread, rice and potatoes.

• Ensure that energy intake does not exceed energy output by encouraging daily physical activity.


[15]

10 (a) Explain the following dietary recommendations for pregnant women: (AO1, AO2)

Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of the listed dietary

recommendations for pregnant women; • limited attempt to explain the recommendations using specific

nutritional facts; • quality of written communication is basic.

Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of the listed dietary

recommendations for pregnant women; • some attempt to explain the recommendations using specific

nutritional facts; • quality of written communication is adequate.

Mark Band ([8]-[10]) Overall impression: highly competent; • displays a very good knowledge and understanding of the listed

dietary recommendations for pregnant women; • clearly explains the recommendations using specific nutritional facts; • quality of written communication is very effective.

27

Answers may address some of the following points: Increase in folate • An increase of 0.4 mg per day is advised to reduce the incidence of

neural tube defects and it should be taken until the 12th week of pregnancy;

• Extra folate is also needed throughout pregnancy.

No increase in iron

• Extra iron needs are met through cessation of menstruation and

increased absorption during pregnancy.

Increase in vitamin A • Extra required during pregnancy for growth and maintenance of the

foetus, for foetal stores of vitamin A and for material tissue growth.

• Requirements are highest during the 3rd trimester when foetal growth is most rapid.

• A relationship has been suggested between high intakes of vitamin A

during pregnancy and defects of the baby, pregnant women are advised not to take vitamin A supplements or eat liver products.

Increase energy in 3rd trimester

• Additional energy required for the development of the foetus at this

stage.

• High weight gain as a result of a high energy diet is associated with more complications of pregnancy, prolonged labour and increased risk of obesity for the mother.


[10]

28

(b) Use of vitamin supplements in pregnancy and infancy: (AO1, AO2, AO3)

Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of vitamin

supplements; • inadequate consideration of the arguments for and against the use of

vitamin supplements in pregnancy and infancy; • quality of written communication is basic.

Mark Band ([6]-[10]) Overall impression: competent • displays some knowledge and understanding of vitamin supplements; • some attempt to consider the arguments for and against the use of

vitamin supplements in pregnancy and infancy; • quality of written communication is appropriate. Mark Band ([11]-[15]) Overall impression: highly competent • displays a very good knowledge and understanding of vitamin

supplements; • clearly considers the arguments for and against the use of vitamin

supplements in pregnancy and infancy; • quality of written communication is very effective.

Answers may address some of the following points: For

• May be helpful in times of increased need, for example:

- vitamins A, C and E recommended for infants; - breastfeeding mothers should take vitamin D as human milk is low

in vitamin D; - pregnant women have a need for supplementary folic acid

preconceptionally or in the early weeks of pregnancy; - supplementation with fish oils in late pregnancy increases

concentration in breast milk;

• Useful for those with poor appetites and those who are ill whose

intake of vitamins may be inadequate, e.g. teenage girls, overweight females.

29

Against • Many groups of vitamins work as a team, balance within these groups

is essential as supplementing with large amounts of individual vitamins can carry particular risks.

• In some cases, excessive amounts of a vitamin are harmful, for

example vitamin A, vitamin D, thiamine, niacin. • Expensive. • Use of supplement does not encourage good eating habits. All other valid points will be given credit.

[15]

31


2009

Home Economics


Priority Health Issues

SPECIMEN PAPER

MARK SCHEME

32

Section A 1 (a) Consider the reasons for the incidence of coronary heart disease in

Northern Ireland: (AO1, AO2, AO3)

Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of coronary heart

disease in relation to the question; • inadequate consideration of a range of reasons for the incidence in

coronary heart disease; • quality of written communication is basic. Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of coronary heart

disease in relation to the question; • a reasonable consideration of a range of reasons for the incidence in

coronary heart disease; • quality of written communication is appropriate.

Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of coronary heart

disease in relation to the question; • clearly considers a range of reasons for the incidence in coronary

heart disease; • quality of written communication is very effective.

Answers may address some of the following points: • Hereditary/genetic factors. • Excessive intake of saturated fats contributing to build up of

cholesterol and increase in LDL cholesterol. • Low intake of fruit and vegetables – diet lacking in NSP and

antioxidants such as beta carotene, vitamins C and E, lycopene. • Low intake of oily fish – diet lacking in Omega-3 fatty acids, which

reduces LDL and increases HDL cholesterol. • High intake of processed foods – often low in NSP, high in fat and

high in salt-contributes to raised blood pressure. • Excessive alcohol consumption. • Obesity. • Smoking. • Lack of physical activity.


[10]

33

(b) Explain two nutritional targets for Northern Ireland which relate specifically to reducing coronary heart disease: (AO1, AO2, AO3)

Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of the nutritional

targets for Northern Ireland; • inadequate explanation of the nutritional targets for Northern Ireland; • quality of written communication is basic.

Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of the nutritional targets

for Northern Ireland; • a reasonable explanation of the nutritional targets for Northern

Ireland; • quality of written communication is appropriate.

Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of the nutritional

targets for Northern Ireland; • clearly explains the nutritional targets for Northern Ireland; • quality of written communication is very effective.

Explanation of two of the following nutritional targets: • reduce the average contribution of total fat to dietary energy to 35%; • reduce the average contribution of saturated fatty acids to dietary

energy to 10% or less; • the contribution of n-6 polyunsaturated fatty acids to dietary energy

should not increase from its current level; • increase the average contribution of n-3 polyunsaturated fatty acids to

0.2 g/day or 1.5 g/week; • the contribution of trans fatty acids to dietary energy should not be

increased; • increase NSP to 18 g/day; • reduce intake of sodium to 100 mmol per day, ie 6 g salt/day.


[10]

34

2 (a) Analyse possible reasons for the upward trend in reported cases of sexually transmitted infections: (AO1, AO2, AO3)

Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of trends for STIs; • limited attempt to analyse the possible reasons for this trend; • quality of written communication is basic.

Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of trends for STIs; • makes a reasonable attempt to analyse the possible reasons for this

trend; • appropriate quality of written communication.

Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of trends for

STIs; • clearly analyses the possible reasons for this trend; • very effective written communication. Answers may include some of the following points: • New improved screening programmes implemented in the UK, e.g.

Chlamydia, which means more diagnoses made. • Pregnant women now tested at a clinic. • Increase in homosexual relationships. • Increase in sexual partners from a younger age. • Increase in number of people attending GUM clinics. • Long waiting times for appointments therefore continued spread of

infection. • Increases in sexual behaviour, e.g. social acceptance. • New campaigns to encourage testing. • General deterioration in sexual health amongst young people as a

result of complacency. • Restrictions by government on funding necessary clinics.

35

• Unprotected sexual intercourse. • High risk social behaviour, e.g. drugs and/or alcohol. • Increased promiscuity and multiple sexual partners. • Some symptoms go unnoticed, e.g. Chlamydia continue to infect

others.


[10]

(b) Outline the information campaigns used to raise public awareness on sexual health issues: (AO1, AO2, AO3)

Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of campaign on sexual

health issues; • little attempt made to outline how campaigns raise public awareness; • quality of written communication is basic.

Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of campaign on sexual

health issues; • reasonably outlines how campaigns raise public awareness; • quality of written communication is appropriate.

Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of campaign on

sexual health issues; • clearly outlines how campaigns raise public awareness; • quality of written communication is very effective.


• Range of campaigns identified. • Aims and objectives of identified campaigns. • Target group. • Strategies used.

36

For example: Sexual Health • Never Underestimate Peace of Mind campaign December 2000/June

2002. • Campaign aimed to raise awareness about the risks of specific STIs,

encourage those who are sexually active to practise safer sex and provide information about available services.

• Campaign used to provide young people (18-30 years) in Northern

Ireland with reliable, relevant and unbiased information regarding sexual health.

Strategies included publication of leaflet and set of seven posters

highlighting range of sexual issues displayed in washroom areas of pubs and clubs, published fact sheets on internet and produced an HIV poster to support World Aids Day.


[10]

3 Explain the dietary recommendations you would suggest for a person with Type II diabetes. Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of Type II diabetes; • limited attempt to explain the dietary recommendations you would suggest

for this condition; • quality of written communication is basic. Mark Band ([6]-[10]) Overall impression: minimally competent • displays some knowledge and understanding of the Type II diabetes; • some attempt to explain the dietary recommendations you would suggest

for this condition; • quality of written communication is adequate. Mark Band ([11]-[15]) Overall impression: competent • displays a good knowledge and understanding of Type II diabetes; • makes a reasonable attempt to explain the dietary recommendations you

would suggest for this condition; • quality of written communication is appropriate.

37

Mark Band ([16]-[20]) Overall impression: highly competent • displays a very good knowledge and understanding of Type II diabetes; • clearly explains the dietary recommendations you would suggest for this

condition; • quality of written communication is very effective.

Answers may address some of the following points: • Dietary guidelines for those suffering from diabetes are similar to those

provided for normal, healthy people. • Eat regular meals based on starchy foods e.g. bread, pasta, rice and

cereals, these are low glycemic index foods – glycogen is released into the bloodstream in a steady prolonged manner preventing fluctuations in blood glucose levels.

• Eat more fruit and vegetables while cutting down on fats and sugary foods

to control body weight therefore providing fewer cells for the limited insulin to cope with and maintain good blood glucose levels.

• Choose high fibre, whole grain starchy foods – fibre helps control how fast

sugar enters the bloodstream. • Soluble fibre improves blood glucose and cholesterol levels. • Fat intake should be reduced to not more than 35% of total calories,

saturated fats should be restricted because people with diabetes are at higher risk of heart disease.

• Diets rich in monounsaturated fats appear to have beneficial effects for

those with diabetes, they help lower blood glucose levels and may reduce insulin resistance.

• Reducing sugar intake, reduces strain on metabolism. • Moderate protein intake reduces the chances of weight gain. • Drink alcohol in moderation only, and never on an empty stomach, as

alcohol can make hypoglycaemia (low blood glucose levels) more likely to occur.

• Avoid the use of diabetic foods – often high in fat and calories and often

contain a nutritive sweetener, some of which have a laxative effect. • Increased implications of hypertension in diabetics means careful

management of salt intake is important.


[20]

38

4 Discuss a range of strategies and treatments available for individuals who are encountering mental and emotional health problems. Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of strategies and treatments

available for mental and emotional health problems; • limited attempt to discuss these strategies and treatments; • quality of written communication is basic. Mark Band ([6]-[10]) Overall impression: minimally competent • displays some knowledge and understanding of strategies and treatments

available for mental and emotional health problems; • some attempt to discuss these strategies and treatments; • quality of written communication is adequate. Mark Band ([11]-[15]) Overall impression: competent • displays good knowledge and understanding of strategies and treatments

available for mental and emotional health problems; • makes a reasonable attempt to discuss these strategies and treatments; • quality of written communication is appropriate. Mark Band ([16]-[20]) Overall impression: highly competent • displays a very good knowledge and understanding of strategies and

treatments available for mental and emotional health problems; • clearly discusses these strategies and treatments; • quality of written communication is very effective.

Answers may address some of the following points: • GP

- Carry out investigations and assess physical problems. - Advise about treatments or self help groups at local level. - Refer to specialist or appropriate agencies. - Start appropriate treatments, e.g. medication.

• Mental Health Team

- Holistic approach by range of qualified personnel, e.g. consultants, social workers, psychologists.

- Support provided – risk assessment, workshops, reflexology, relaxation techniques.

- Liaise with GP. - Counselling, educate.

39

• Private, statutory and voluntary support groups such as Mind, Aware Defeat Depression, Beacon Centre.

• Family and Friends

- Encouragement to seek help. - Detect signs/symptoms.

• Self-help strategies

- Managing time by prioritising tasks. - Healthy diet and regular exercise. - Working towards a positive attitude. - Relaxation techniques e.g. yoga. - Seek help from outside agencies. - Talking problems through with GP, family and friend. - Be more assertive – say no. - Review lifestyle – take up a hobby. - Enjoy yourself.


[20]

5 Justify the advice given by the World Cancer Research Fund in relation to vegetables and fruit and wholemeal varieties of bread, rice and pasta. Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of the role of diet in the

prevention of cancer; • limited attempt to justify the advice given in relation to vegetables, fruit,

wholemeal varieties of bread, rice and pasta; • quality of written communication is basic. Mark Band ([6]-[10]) Overall impression: minimally competent • displays some knowledge and understanding of the role of the diet in the

prevention of cancer; • some attempt to justify the advice given in relation to vegetables, fruit,

wholemeal varieties of bread, rice and pasta; • quality of written communication is adequate. Mark Band ([11]-[15]) Overall impression: competent • displays a good knowledge and understanding of the role of diet in the

prevention of cancer; • makes a reasonable attempt to justify the advice given in relation to

vegetables, fruit, wholemeal varieties of bread, rice and pasta; • quality of written communication is appropriate.

40

Mark Band ([16]-[20]) Overall impression: highly competent • displays a very good knowledge and understanding of the role of diet in

the prevention of cancer; • clearly justifies the advice given in relation to vegetables, fruit, wholemeal

varieties of bread, rice and pasta; • quality of written communication is very effective.

Answers may include some of the following points: (a) Eat five or more portions a day of vegetables and fruit.

• Fruit and vegetables provide antioxidant nutrients.

• Antioxidants provide protection from free radicals which can be formed from damage to body cells from the sun, tobacco smoke, pesticides as well as the body’s normal metabolic processes.

• Vitamin C, E and carotenoids from fruit and vegetables are thought to

offer protection against digestive and respiratory cancer, acting as antioxidants to prevent oxidative damage to DNA from free radicals.

• Vitamin C, indoles and lycopene in fruit and vegetables may also be a

protective factor against cancers of the mouth, oesophagus and throat (antioxidant properties).

• Fruit and vegetables also provide NSP in the diet. • Lycopene reduces risk of prostate cancer as well as breast, colon,

stomach and lung cancer. • Flavanols may also protect against cancers of the digestive tract and

the respiratory tract and also cancers of the breast, pancreas and cervix.

(b) Choose wholemeal varieties of bread, rice and pasta.

• These foods provide NSP in the diet and may protect against colon and rectum cancer.

• NSP provides bulk in the diet mainly due to an increase in colonic

bacteria and therefore faster transit time through the colon.

41

• Potentially harmful carcinogenic substances are present in a more dilute form and are in contact with the colonic mucosa for a shorter time.

• NSP reduces the pH of the bowel, this allows bile acids to bind to

calcium preventing them being converted to mutagenic secondary bile acids.


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43

ADVANCED General Certificate of Education

2010

Home Economics

Assessment Unit A2 1

Consumer Issues

SPECIMEN PAPER

MARK SCHEME

44

Section A 1 (a) Explain how the health of the consumer is protected by food additive

legislation. (AO1, AO2)

Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of relevant food

additive legislation; • inadequate explanation of how the health of the consumer is protected

by this legislation; • quality of written communication is basic. Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of relevant food additive

legislation; • a reasonable explanation of how the health of the consumer is

protected by this legislation; • quality of written communication is appropriate.

Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of relevant food

additive legislation; • clearly explains how the health of the consumer is protected by this

legislation; • quality of communication is very effective.

Answers may address some of the following points: • There are three Statutory Instruments for food additives in England,

Wales, Scotland and Northern Ireland:

i The Sweeteners in Food Regulations 1995; ii The Colours in Food Regulations 1995; iii The Miscellaneous Food Additives Regulations 1995.

• For sweeteners, colours and miscellaneous additives to be included

in this regulation they first had to comply with the general criteria that food additives may only be approved if it has been demonstrated that they: – perform a useful purpose; – are safe; – do not mislead the consumer.

45

• These regulations:

– list the permitted additives; – list the purity criteria with which they must comply; – set down conditions of use for additives in food; – control the sale of additives direct to the public; – prohibit the sale and use of additives and the sale of food

containing these additives which do not comply with these provisions.

• The directive on sweeteners for use in foodstuffs further explains

that the use of sweeteners to replace sugar is justified for the production of energy-reduced foods, non-cariogenic foods and foods without added sugars for the extension of shelf life through the replacement of sugar and for the production of diabetic products.

• The colours directive states that colour may be used to reinforce

colours already present in food, restore the original appearance of food whose colour has been affected by processing, storage, etc and make food more visually appealing and give colour to otherwise colourless food.


(b) Evaluate the decision by food manufacturers to use colours and flavourings in children’s food. (AO1, AO2, AO3)

Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of the use of colours

and flavourings in food; • little attempt made to evaluate the decision by food manufacturers to

use colours and flavourings in children’s food; • quality of written communication is basic.

Mark Band ([6]-[10]) Overall impression: competent • displays some knowledge and understanding of the use of colours and

flavourings in food; • makes a reasonable attempt to evaluate the decision by food

manufacturers to use colours and flavourings in children’s food; • quality of written communication is appropriate.

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46

Mark Band ([11]-[15]) Overall impression: highly competent • displays a very good knowledge and understanding of the use of

colours and flavourings in food; • clearly evaluates the decision by food manufacturers to use colours

and flavourings in children’s food; • quality of communication is very effective.


• Colour is important in consumer perception of food, children’s food is

often highly coloured and this is what they have come to expect. • The Colours in Food Regulations 1995 control the use of colours in

food to prevent abuses and consequent dangers to health. • Synthetic colouring materials may be suspect as so many of them are

toxic and demonstrate carcinogenic characteristics, although they are used in low concentrations and many of the reactions to colours are estimated to be evident in 1-2 persons per 10,000.

• Many thousands of synthetic dyes are known and it is not possible to be sure that a compound which is apparently harmless remains so when mixed with others – the so called ‘cocktail effect’ is often most apparent in brightly coloured highly processed food aimed at children.

• Tartrazine and sunshine yellow have acquired a reputation for provoking intolerance and causing hyperactivity in children.

• The FAC does not consider that tartrazine poses more problems than any other colour or food ingredient.

• Flavourings do not cause the same health concerns as colours – there are no restrictions on their use in food.

• Flavourings are used to increase the attractiveness of food. • Concerns that artificial flavours are used in some products aimed at

children as a cheap alternative to the fresh ingredient, thus lowering the nutritive value of the food which could have long term implications if these foods made up the bulk of the child’s diet.


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2 (a) What are the environmental implications of buying local food produce? (AO1, AO2)

Mark Band ([0]-[3]) Overall impression: basic understanding • displays limited knowledge and understanding of the environmental

implications of buying local food produce; • inadequate explanation of the environmental implications of buying

local food produce; • quality of written communication is basic.

47

Mark Band ([4]-[7]) Overall impression: competent • displays some knowledge and understanding of the environmental

implications of buying local food produce; • a reasonable explanation of the environmental implications of

buying local food produce; • quality of written communication is appropriate.

Mark Band ([8]-[10]) Overall impression: highly competent • displays a very good knowledge and understanding of the

environmental implications of buying local food produce; • clearly explains the environmental implications of buying local food

produce; • quality of communication is very effective.


• Agriculture and food now account for nearly 30 per cent of goods

transported on our roads; this travel adds substantially to the carbon dioxide emissions that are contributing to climate change.

• Food travels further today partly because the centralised systems of supermarkets have taken over from local and regional markets.

• Also, because of the way the food processing industry works, ingredients travel around the country from factory to factory, before they make their way to the shops.

• Ninety-five per cent of the fruit and half of the vegetables in the UK are imported often to satisfy the consumer’s desire to have seasonal fruit and vegetables all the year round, air freight has the biggest impact on the environment.

• It is generally impossible to tell how far food has travelled and by what means; a long journey by boat, for example, has less environmental impact than a shorter one by road.

• Good farmers’ markets have a policy of selling food from within a defined local area.

• Consumers can also help the environment by making fewer trips to the supermarkets and walking to buy local produce.

• Buying local produce seasonally helps negate the need for artificial heating in glasshouses.

• The concept of food miles also includes waste, which must be transported from the consumer’s home to a landfill site; buying local produce with as little packaging as possible can also make a difference.


[10]

48

2 (b) Recent research on genetic engineering in foods has found that the benefits outweigh the risks, but consumers have yet to be convinced. Present and justify an argument for the use of genetic modification in food. (AO1, AO2, AO3)

Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of genetic

modification of food; • little attempt made to present and justify an argument for the use of

genetic modification in food; • quality of written communication is basic.

Mark Band ([6]-[10]) Overall impression: competent • displays some knowledge and understanding of genetic modification

of food; • makes a reasonable attempt to present and justify an argument for the

use of genetic modification in food; • quality of written communication is appropriate.

Mark Band ([11]-[15]) Overall impression: highly competent • displays a very good knowledge and understanding of genetic

modification of food; • clearly presents and justifies an argument for the use of genetic

modification in food; • quality of communication is very effective. Answers may address some of the following points:

• Possible improved nutritional value of foods.

– biotechnology could be used to produce palatable high protein crops, for example by transferring genetic traits from pea plants to rice to produce a higher protein rice;

– corn, soyabeans, rape and other oil crops could be modified to alter their saturated fat content;

– some fruit and vegetables could be adapted to contain higher levels of anti oxidant nutrients such as vitamin C and E to help in the reduction of CHD or certain cancers.

• Genetic modification to slow down softening will provide fruits that

last longer, this should provide greater flexibility during transport and give more choice to the consumer as well as reducing waste.

• Fewer crops lost; current projects involving genetic modification, at

different stages of development aim to produce potatoes able to resist the Colorado beetle.

49

• Plants that are able to resist the ‘feathery mottle virus’ which often ruins two thirds of the African sweet potato harvest, plants able to resist fungal attack and bacterial disease.

• Plants have now been developed which will tolerate certain

herbicides which means the weeds die but not the crops. This should result in a reduction in the use of environmentally unfriendly herbicides.

• Biotechnology could be used to reduce the allergens in peanuts and

so reduce the risk of allergic reaction and anaphylactic shock. Could also reduce phyto-oestrogens in soya to reduce allergic reactions to infant formula.

• Many micro-organisms, particularly those used to produce enzymes,

have been genetically modified so that they can be used in the processing of a wide range of foods and drinks.

• Genetically modified vaccines are being developed to protect cattle,

pigs and poultry against a variety of serious diseases. In the future, it could be possible to improve the quality of meat and milk and enhance resistance to disease.


[15]

50

Section B 3 Despite the Food Standards Agency’s recommendation for a consistent

approach to front of pack labelling that will provide ‘at a glance’ nutritional information, consumers remain confused about the nutritional content of their food. Analyse the current issues concerning the nutritional labelling of food. (AO1, AO2, AO3) Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of current issues

concerning the nutritional labelling of food; • a limited attempt to analyse a range of current issues concerning the

nutritional labelling of food; • may include irrelevant, inaccurate or confused points; • quality of written communication is basic. Mark Band ([6]-[10]) Overall impression: adequate • displays some knowledge and understanding of current issues concerning

the nutritional labelling of food; • some attempt to analyse a range of current issues concerning the

nutritional labelling of food; • includes some relevant and accurate points but these may not be

adequately analysed; • quality of written communication is adequate with some use of subject

specific terminology. Mark Band ([11]-[15]) Overall impression: competent • displays a good knowledge and understanding of current issues concerning

the nutritional labelling of food; • a reasonable attempt to analyse current issues concerning the nutritional

labelling of food; • a range of relevant and accurate points are analysed; • quality of communication is effective with some use of subject specific

terminology. Mark Band ([16]-[20]) Overall impression: highly competent • displays a very good knowledge and understanding of current issues

concerning the nutritional labelling of food; • clearly analyses current issues concerning the nutritional labelling of food; • a good range of relevant and accurate points are thoroughly analysed; • quality of communication is very effective with good use of subject

specific terminology.

51


• Nutritional labelling causes the most confusion for consumers, with a lot of it difficult to understand and slow to use.

• It should be in a form that is more user friendly for the majority of consumers and allows them to, at a glance, make an accurate judgement on the nutritional value of the food.

• Lack of consistency across products adds to the confusion; at the moment a manufacturer is obliged to include group 1 information only if a health claim is made.

• Compulsory nutritional labelling using group 2 information would enable consumers to become familiar with the layout and content.

• Research has found that consumers find KJ and kcal energy values difficult to understand; the use of the term ‘Calories’ only is considered easier to use.

• Inclusion of ‘high’, ‘medium’ and ‘low’ indicators enable consumers to make a rapid judgement about the ‘healthiness’ of a product without having to do calculations.

• The use of ‘per serving’ and ‘per 100g’ for nutritional values is also problematic, ‘per 100g’ requires calculations by the consumer and ‘per serving’ could be misleading with the manufacturers serving size usually smaller than that of the consumer.

• Another area for concern is the presentation of the nutritional label – there are no regulations regarding type size or use of colour on labels.

• A standard approach would improve clarity for consumers – font size 8, black print on white background is easiest to read.

• Highlighting some of the values e.g. fat and calories does add visual focus and reduces the need for the consumer to browse further although it will reduce the perceived importance of other nutrients such as salt.


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4 15% of people over 16 years of age who have experienced gastrointestinal illness believe that this was caused by food prepared in the home. If this is a true reflection of the source of food poisoning then it equates to a substantial number of cases of gastrointestinal illness with significant social and economic costs. Source: Food Standards Agency 2002. Explain how food borne disease arises in the domestic setting and identify effective strategies to reduce the incidence of such illness. (AO1, AO2, AO3) Mark Band ([0]-[5]) Overall impression: basic understanding • displays limited knowledge and understanding of how food borne disease

arises and how to reduce the incidence of such illness; • a limited attempt to explain how food borne disease arises in the domestic

setting and identify effective strategies to reduce the incidence of such illness;

• may include irrelevant, inaccurate or confused points; • quality of written communication is basic.

52

Mark Band ([6]-[10]) Overall impression: adequate • displays some knowledge and understanding of how food borne disease

arises and how to reduce the incidence of such illness; • some attempt to explain how food borne disease arises in the domestic

setting and identify effective strategies to reduce the incidence of such illness;

• includes some relevant and accurate points but these may not be adequately analysed;

• quality of written communication is adequate with some use of subject specific terminology.

Mark Band ([11]-[15]) Overall impression: competent • displays a good knowledge and understanding of how food borne disease

arises and how to reduce the incidence of such illness; • a reasonable attempt to explain how food borne disease arises in the

domestic setting and identify effective strategies to reduce the incidence of such illness;

• a range of relevant and accurate points are analysed; • quality of communication is effective with some use of subject specific

terminology. Mark Band ([16]-[20]) Overall impression: highly competent • displays a very good knowledge and understanding of how food borne

disease arises and how to reduce the incidence of such illness; • clearly explains how food borne disease arises in the domestic setting and

identifies effective strategies to reduce the incidence of such illness; • a good range of relevant and accurate points are thoroughly explained; • quality of communication is very effective with good use of subject

specific terminology. Answers may address some of the following points: • Food borne disease arises in the domestic setting through unhygienic

practices relating to the storage, preparation and consumption of food. • Consumers underestimate the risks associated with common kitchen

practices such as hand washing and cleaning. • Staphylococcus aureus and Escherichia coli bacteria are both transferred

to food if a food handler has inadequate standards of personal hygiene. • Staphylococcus aureus will multiply rapidly if transferred to food and the

bacteria produce a toxin that is difficult to destroy with heat, variants of E.coli can also produce dangerous toxins.

53

• The risk of cross-contamination is also greatly increased if the food handler has poor standards of personal hygiene ie not washing hands after handling raw meat/poultry/shellfish/eggs and high risk foods.

• Use of one chopping board for all food preparation will also encourage cross-contamination, this is more likely in the domestic setting.

• Bacteria will grow rapidly in foods, particularly in high risk foods that are left within the temperature danger zone, there is potential for this in the home if foods are left to cool in a warm environment, foods are not refrigerated for long periods of time or refrigerator temperature is not checked regularly.

• Bacteria is killed by heat which is why food must be cooked thoroughly to at least 70°c throughout the food. The desire for food, fast, in the home means that short cuts may be taken with regard to recommended cooking times and standing times recommended for microwave heating.

• Re-heated cooked foods are implicated in many cases of food poisoning. Food handlers in the home often make the mistake of thinking that because the food has already been cooked it is free from bacteria and that a warming up will be sufficient.

• If contaminated food is only lightly warmed bacteria will have ideal conditions for growth.

• Inadequate storage of foods in the refrigerator can encourage food borne illness. If foods are stored uncovered cross contamination can occur.

• Consumers can become complacent in their own home and carry out practices that they would not accept from a catering establishment such as disregarding ‘use-by’ dates on cook-chill products, cooking foods without adequate thawing.

• Strategies to reduce the incidence of food borne disease involves promoting food safety management and kitchen hygiene in the domestic sector.

• Strategies should focus on increasing consumer understanding of food safety issues to effect a change in people’s behaviour and challenge myths about food hygiene.


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Section C 5 Evaluate the features of different savings accounts and explain how this

information can assist consumers select a savings account appropriate to their needs. (AO1, AO2, AO3) Mark Band ([0]-[7]) Overall impression: basic understanding • displays limited knowledge and understanding of savings options; • a limited attempt to evaluate savings options in relation to individual need; • quality of written communication is basic.

Mark Band ([8]-[14]) Overall impression: adequate • displays some knowledge and understanding of savings options; • some attempt to evaluate savings options in relation to individual need; • quality of written communication is appropriate with limited use of subject


Mark Band ([15]-[20]) Overall impression: competent • displays a good knowledge and understanding of savings options; • a reasonable attempt to evaluate the features of savings options in relation

to individual need; • quality of written communication is effective with some use of subject


Mark Band ([21]-[25]) Overall impression: highly competent • displays a very good knowledge and understanding of savings options; • clearly evaluates the features of savings options in relation to individual

need; • quality of written communication is very effective with good use of

subject specific terminology. Answers may address some of the following points:

Easy Access These types of accounts offer instant access to money without having to give any notice or pay any penalty. Due to the flexibility of these accounts the interest rates offered are slightly lower than other types of accounts. Most easy access accounts can be opened with as little as a £1, which make them a good investment for people who are starting to save but may need money at short notice. Interest rates are variable and may change regularly to reflect the Bank of England base rate.

55

Pros of easy access accounts: • Immediate access to money whenever it is needed. • No notice or penalties on the account. • Can often open the account with as little as £1. • If Bank of England base rate increases rates are normally changed to

reflect this within one month. Cons of easy access accounts: • Interest rates not as high as other types of accounts. • Rates are usually variable, which if the Bank of England base rate falls,

the rates would change to reflect this.

ISA Accounts These accounts are tax-free and a good way to invest money. However limits are laid down by the government as to how much can be invested each year. Pros of ISA accounts: • The obvious benefit is that the interest which accrues is tax free therefore

an important advantage for all tax payers. • Interest rates are as good and better than most normal savings accounts. • Some accounts are variable and follow the Bank of England base rate,

therefore if this rate increases so does the rate paid on the ISA. Cons of ISA accounts • A maximum of £3000 can only be invested into a savings ISA in any

financial year. • If you have more to invest you either have to wait until the next financial

year or invest the money in an ordinary savings account. • The government only permits one ISA to be opened each financial year. Notice Accounts These accounts offer a good rate of interest in return for notice being given when a withdrawal is required. Providers can require notice from 7 days up to and including 120 days. Instant access can sometimes be given subject to an interest penalty on the account. This is normally the loss of interest for the period of notice which was required to make a penalty free withdrawal. Pros of notice accounts: • Rates are normally higher than easy access accounts. • Rates are variable and will change to reflect the Bank of England base

rate. • Notice has to be given for withdrawals, which for people trying to save

stops them from dipping into the account.

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Cons of notice accounts: • Penalties have to be paid if immediate access to the money is needed. • The usual penalty is the loss of interest on the amount withdrawn for the

length of notice required on the individual account. • Not a suitable savings option for someone who is saving short term. All other valid points will be given credit.

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Specimen Papers and Mark Schemes for Home Economics · 2019. 9. 25. · Mark Schemes. 18. 19 ADVANCED SUBSIDIARY (AS) General Certificate of Education 2009 Home Economics Assessment