Note the new content on Nutritional Needs During Different ...

Grade 11 Consumer Studies

Note the new content on “Nutritional Needs During Different Life Stages”. Complete the June examination question paper. The memo will be shared during next week.

1

Nutritional needs during different life stages

Nutritional needs depend on:

- Age

- Sex

- Body shape and size

- Activities

- Health

NUTRITIONAL NEEDS OF PREGNANT WOMEN AND LACTATING MOTHERS

A woman’s nutritional needs increase during pregnancy as a baby draws all that is

required to grow from the mother’s blood

Healthy mother = healthy baby

Undernourished mothers give birth to babies with low birth weight, who are more

likely to have medical complications.

Weight gain

Women of a normal weight should gain between 11 and 16 kg during pregnancy.

Overweight women should not gain more than 11 kg

Nutritional guidelines

Protein is needed to support synthesis of maternal and fetal tissues (maternal

tissue = placenta)

Carbohydrates is needed to provide energy and to maintain blood glucose levels

Fibre will help to prevent constipation and piles during pregnancy.

Lipids should be used sparingly

Vitamins:

Folic acid – needed for normal development of

placenta( supplements are needed)

B6 - needed for growth

2

Lactating mothers should:

▪ Eat enough nourishing food in order to produce enough milk

▪ Eat food rich in calcium

▪ Eat plenty fresh fruit and vegetables

▪ Eat wholegrain food to provide enough fibre

▪ Drink enough clean water

NUTRITIONAL NEEDS OF BABIES AND TODDLERS

• Babies grow rapidly during the first two years As they grow, their needs

change

• By the end of the first year a baby would have doubled it’s birth weight

Babies only need milk during the first four to six months

Advantages of breast milk:

• Breast milk provides the necessary energy and nutrients

• Breast milk is free of harmful bacteria and is always fresh

• It contains antibodies that support and strengthen the immune system

• It requires no preparation, is always ready

• It is cheaper to breastfeed than to buy commercial formulas

• It causes least allergies of any food fed to babies

Milk formulas:

• Good formula milk provides all the protein, vitamins and minerals that breast

milk does, but not the antibodies found in breast milk

• Formula milk should be prepared in a very clean environment

Cow’s milk and goat’s milk:

• Goat’s milk is closer to human milk and can be used

• Cow’s milk should be avoided: it is too high in protein and too low in sugar

3

The baby’s nutritional needs

Energy: from six months baby needs solid food to supplement milk to provide

kilojoules

Protein: needed for growth. Provided by milk or formula and solids from age six

months

Carbohydrates: Introduced in the form of baby cereals, followed by starchy food

such as potato and rice

Vitamins: Vitamin K is injected into babies at birth to prevent bleeding

Sunshine is a cheap source of vitamin D

Minerals: Rapid brain growth at six months increase infant’s need for iron

Chicken, fish and green leafy vegetables are good sources of iron

NUTRITIONAL NEEDS OF TODDLERS

Energy: is needed for growth and active play

Minerals: Calcium and phosphorus is needed for bones to develop and harden

Iron is needed for bigger volume of blood

Carbohydrates: Cereal end cereal products: Toddlers need 6- 11 servings a

day.

Whole wheat bread or biscuits, pasta, breakfast cereals or hot cooked porridge

will provide energy

Protein: Needed for growth. 2-3 servings a day

Calcium needed for strong bones and teeth. 4 servings per day is needed

Fats: must be used sparingly as too much fat can cause overweight

Too much sweet foods and sugar can cause tooth decay, so use it also sparingly

4

NUTRITIONAL NEEDS OF YOUNG CHILDREN (3-12 YEARS)

Young children grow more slowly and more steadily than babies, toddlers and

adolescents

The pre-school and primary school years are the best times for encouraging healthy

eating patterns

Nutritional needs of young children:

Energy intake must be sufficient to ensure growth, but not so excessively that

obesity results. Avoid too many fatty takeaways or snacks

Protein: 0.8 gram per kg of body weight is needed to prevent stunted growth

Calcium: is needed for the mineralisation of growing bones

Fibre: Include fibre rich foods

Fruit and vegetables: provide vitamins and minerals to help with normal growth

and to prevent deficiency diseases

NUTRITIONAL NEEDS OF YOUNG ADULTS (TEENAGERS) 13-18 YEARS

Teenagers go through periods of rapid growth

Teenagers often have poor eating habits such as:

• skipping meals

• eating fast foods with high fat and salt content

• snacking between meals and

• an obsession with their weights

Teenage boys and girls are prone to eating disorders such as anorexia nervosa,

bulimia and compulsive overeating.

Eating disorders:

Anorexia

- Eat little to nothing

- Has an obsession with weight

- Exercise obsessively

5

Bulimia

- Binge eating & Eat secretly

- Feel guilty & use laxative and vomit to get rid of food

Nutritional needs of teenagers:

Protein intake should support growth

Limit fat intake by eating lean meat and using low-fat milk products

Energy: girls need approximately 9 000 kJ per day and boys 12 000 kJ per day

Guidelines for teenagers:

• Keep active

• Limit caffeine intake

• Avoid alcohol

• Reduce the amount of fat in your diet

• Limit your salt intake

• Eat foods rich in iron and calcium

• Avoid smoking

6

NUTRITIONAL NEEDS OF ELDERLY PEOPLE

Physiological changes influencing their dietary needs:

• A decrease in muscle strength and a increased risk in developing chronic

diseases

• Many elderly people lose their sense of taste and smell which reduce their

appetite and increase their risk of contracting food-borne diseases

• Dental problems can cause difficulty to chew and swallow – as result they

avoid certain foods

• They have a higher risk of hypertension

• Many changes that can affect their nutrient intake, digestion, absorption and

metabolism occur in the gastrointestinal system during the aging process.

• Some may experience a decrease in kidney function

• Depression often develop and this can influence their appetite

• The immune function decrease

NUTRITIONAL NEEDS OF ILL AND CONVALESCING INDIVIDUALS

People who are ill have very specific nutritional needs depending on the type of

illness.

• Protein, vitamin C, vitamin A, Vitamin B6, selenium and zinc support the

immune system

• In the case of a diminishing appetite drink nourishing drinks to help meet

nutritional needs

June examination

G11 ~ Consumer Studies P1/1

Page 1 of 10

CONSUMER STUDIES

PAPER 1/1

GRADE 11

NOVEMBER EXAMINATION

EXAMINER: H Schmid TIME: 2 hours

MODERATOR: M. Smit TOTAL: 150

INSTRUCTIONS: (Consumer studies)

1. This paper consists of TWO sections and THREE questions:

1.1 Section A: Contextual questions

1.2 Section B: Longer questions

2. Answer all the questions.

3. Read through the paper before you start.

4. Number your answers as indicated.

5. Write neatly and legibly.

6. Rule off after each question.

7. Start each question on a new page.

8. Only use a blue ballpoint pen.

June examination


Page 2 of 10 © Impaq

SECTION A

QUESTION 1

1.1 Multiple-choice questions. Four options are provided as possible answers to

each of the questions below. Choose the correct answer and only write the

letter (A – D) next to the question number (1.1.1 – 1.1.15), e.g. 1.1.16 A.

1.1.1 The typical ways in which consumers spend money on goods and services are

called:

A Expenditure

B Expenditure patterns

C Basic necessities

D Budget

1.1.2 An example of variable expenses.

A Medical aid

B Rent

C Transport

D Car insurance

1.1.3 The most important aim of a budget is to…

A Meet financial goals and plan ahead.

B Prepare for the unexpected.

C Meet your wants.

D Record your spending.

1.1.4 The basic building blocks of protein are called amino acids. The body need….

amino acids to build body cells.

A 21

B 9

C 22

D 10

1.1.5 A lack of protein in developing countries can lead to … older children and adults.

A Kwashiorkor

B Osteomalacia

C Tooth decay

D Kidney failure

June examination



1.1.6 Which food source contains proteins of low biological value. (1)

A Milk

B Legumes

C Soya

D Fish

1.1.7 The following foods contain fat, but no trans fats and is thus a better choice for a

healthy lifestyle. (1)

A Canola oil and cashew nuts

B Fat Cake and mince

C Sausage roll and meat sauce

D Hard margarine and toast

1.1.8 A Deficiency in Vitamin B9 also known as Folic Acid can cause…. in pregnant

woman.

A Scurvy

B Diarrhoea

C Cracked lips

D Anaemia

1.1.9 The following food is all good sources of Calcium.

A Chicken, Egg, Milk and Cheese

B Legumes, Broccoli, Milk en Salmon

C Red meat, Milk, Cheese and Oranges

D Bananas, Yoghurt, Pumpkin and Wheat

1.1.10 The addition of specific micronutrients to food is called:

A Dietary requirements

B Nitrification

C Recommended Dietary Intake

D Fortification

1.1.11 Which colour harmony is used in the following garment?

A Monochromatic

B Analog

C Complimentary

D Neutral

(www.ascubashirt.com/?www.ambon.go.id)

http://(www.ascubashirt.com/?www.ambon.go.id

June examination



1.1.12 When a hue is made lighter by adding white, the result is called a …

A Shade

B Tint

C Tone

D Spectrum

1.1.13 Identify the lines create the impression of length and slimness.

A

B C D

1.1.14 Look at the following picture and determine the type of balance that was achieved.

(www.matsuvp.com/navy-couch-living-room) A Symmetrical B Radial C Informal D Asymmetrical

1.1.15 Identify the twill weaving method below:

A

B

C

D

(15 x 1) = (15)

http://(www.matsuvp.com/navy-couch-living-room

June examination



1.2 Match the description in column B to the source of financial income in

column A. Only write down the correct letter (A – F) next to the question

number (1.2.1 – 1.2.5), e.g. 1.2.5 F.

COLUMN A COLUMN B

1.2.1 Income from labour A Grants

1.2.2 Income from product sales B Endowment policies

1.2.3 Income from investments C Rentals

1.2.4 Retirement income D Profit

1.2.5 Casual income E Inheritance

F Salaries and wages

(5 x 1) = (5)

1.3 Give one word for the following descriptions. Write only the correct word next to the

question number in your answer book.

1.3.1 The body’s chemical messengers and metabolic regulators. (1)

1.3.2 Nutrients that the body needs in large quantities. (1)

1.3.3 The sugar found in fruit. (1)

1.3.4 Contamination of food by physical objects such as plastic. (1)

1.3.5 Proteins that speed up chemical reactions in the body.

(5 x 1) = (5)

1.4 Match the food sources in column B to the micro-nutrients in column A. Only

write down the correct letter (A – F) next to the question number (1.4.1 –

1.4.5), e.g. 1.4.5 F.

COLUMN A COLUMN B

1.4.1 Vitamin A A Liver and spinach

1.4.2 Vitamin E B Apricots and carrots

1.4.3 Folic acid C Tomatoes and guavas

1.4.4 Calcium D Asparagus and yoghurt

1.4.5 Vitamin C E Margarine and eggs

F Tinned fish and cheese

(5 x 1) = (5)

1.5 Give the correct colour terminology for the following definitions/descriptions

used in colour theory.

1.5.1 A band of colour arranged in order of the wavelength of the different colours.

1.5.2 The name of a colour by which it is recognised and described e.g. blue.

1.5.3 Colours lacking hue e.g. black and white.

1.5.4 When black is added to a colour.

1.5.5 The lightness or darkness of a colour.

(5 x 1) = (5)

June examination



1.6 Match each description of the desirable properties of household textiles in

Column B with the correct term in Column A. Only write down the correct

letter (A – F) next to the question number (1.6.1 – 1.6.5), e.g. 1.6.5 F.

COLUMN A COLUMN B

1.6.1 Elasticity A Fabrics take up moisture from the body and the

environment, this makes them comfortable to wear.

1.6.2 Crease resistance B

The way the fabric flows into folds or falls over a

three-dimensional form and is related to the weight

and stiffness of the fabric.

1.6.3 Abrasion resistance C The fabrics ability to stretch, without this the fabric

will lose its shape and appearance quickly.

1.6.4 Absorbency D

Fabrics that shows resilience and go back to their

original shape after they have been folded or

crushed.

1.6.5 Drapability E The fabrics ability to show resistance to rubbing and

friction.

F The fabrics ability to retain its shape and size during

use and care.

(5 x 1) = (5)

[40]

TOTAL SECTION A: 40

June examination



SECTION B

QUESTION 2

2.1 Read the following extract and answer the questions that follow.

The three expenses eating over 60% of South Africans’ income

Cappuccinos, manicures or the occasional movie night aside, the first step in

shaping your financial future lies in addressing the three expenses that could be

absorbing over 60% of your disposable income(net income), says Yanga Nozibele,

Investment Associate at Cannon Asset Managers.

According to the most recent Statistics South Africa Living Conditions Survey,

three major costs weighing on South Africans’ budgets are housing and utilities

(32.6%), transport (16.3%), and food and non-alcoholic beverages (12.9%).

Together, these three costs account for some 61.8% of all household expenditure.

For many, this amount is likely to be even greater when considering additional

spending on furnishings and household maintenance, and miscellaneous services

such as home and vehicle insurance.

By contrast, South Africa’s household savings rate, or the percentage of

disposable income that is put towards savings, reached -0.1% in January this

year. In other words, for every R100 earned, the average person is spending

R100.10, meaning that most consumers are not only failing to save any money at

all, but in fact are continuing to live beyond their means and falling into debt, adds

Nozibele. (10 July 2019. Yanga Nozibele, Investment Associate at Cannon Asset Managers, www.FANews.co.za)

2.1.1 Define the term Budget. (3)

2.1.2 According to the article, what do South African households spend most of

their money on? (3)

2.1.3 From the article, give one example of a fixed expense and two variable

expense. (3)

2.1.4 Explain what the term net income (paragraph 1) mean. (2)

2.1.5 Name and explain the FOUR steps in budgeting process. (8)

2.1.6 What is the result of consumers living beyond their means? (1)

2.1.7 Write a paragraph discussing how the socio-economic position of an

individual or household will influence their expenditure pattern (5)

2.1.8 Why should South African households budget? (5)

[30]

June examination



QUESTION 3

3.1 Are carbohydrates good or bad? The short answer is that they are both.

Fortunately, it's easy separate the good carbs from the bad carbs. https://www.webmd.com

3.1.1 Evaluate this statement. (5)

3.1.2 Dietary fibre plays an important role in our diet. Name 5 benefits of fibre. (5)

3.2 Study the following label and answer the questions that follow.

3.2.1 Classify the lipids/fats used in these rusks by redrawing the following table in

your answer script.

Saturated fats Unsaturated fats

(1) (1)

3.2.2 Evaluate the suitability of these rusks for someone taking care of their

weight. (6)

3.3 Explain why water can be classified as a nutrient. (5)

3.4 Define the following terminology:

3.4.1 Recommended dietary allowance (RDA) (2)

3.4.2 Dietary reference intake (RDI) (2)

https://www.webmd.com/

https://www.webmd.com/

June examination



3.5.1 Give 3 signs to look out for that food can be contaminated. (3)

3.5.2 Explain how to prevent cross contamination. (5)

3.5.3 Wat is the symptoms of food poisoning and how can it be treated. (5)

[40]

QUESTION 4

4.1 Study the following three outfits and answer the questions that follow.

Outfit A Outfit B Outfit C

(www.pintrest.com/pinmystyle)

4.1.1 Identify the colour harmony in Outfit A. Motivate your answer. (2)

4.1.2 Which lines are predominantly used in outfit B and C respectively?

What is the effect they have on the body? (6)

4.1.3 Define the term Emphasis. How was it obtained in Outfit A. (3)

4.1.4 Explain the design principle rhythm. How was it obtained in outfit B. (3)

4.1.5 Name three other ways in which rhythm can be obtained in a design. (3)

4.1.6 Explain the difference between formal/symmetrical balance and

informal/asymmetric balance. Give an example of each from the above

outfits. (4)

June examination



4.1.7 Stephan has a rectangular figure and would like to make his shoulder look

wider. Give him advice on how he can create the illusion through the way he

dress. (4)

(

4.2 Study the below bedroom and answer the questions that follow.

4.2.1 Discuss texture as design element by referring to the different textures in this

room. (6)

4.2.2 How is harmony obtained in this room? (4)

4.3 Due to the high building costs in South Africa, living areas in new homes are

becoming smaller. How can an illusion of space be created in these living areas?

(5)

[40]

TOTAL SECTION B: 110

GRAND TOTAL: 150

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