Revision Support 202021 Command Words StateGiveWhatNameIdentify Candidates are expected to give a short answer write about a point in a brief sentence Describe Write in detail about a point ID: 916675
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Slide1
Higher health and food technology
Revision Support 2020/21
Slide2Command Words
State/Give/What/Name/Identify:
Candidates are expected to give a short answer /write about a point in a brief sentence.
Describe:
Write in detail about a point.
Explain:
Identify a point and then follow through with extra detail
Evaluate:
Give a fact, an opinion (good or bad) and a consequence linked to the scenario FACT/ OPINION/ CONSEQUENCE (café, elderly man
etc
)
Some examples
on the following slide
Slide3Command Words
-
Evaluate Questions
Answering an
EVALUATE
exam question
When answering an evaluate question you must write your response in THREE parts
FACT
OPINION
CONSEQUENCE
To gain further marks in some questions you need to further
DEVELOP
your answer.
Slide4Command Words
-
Evaluate
Questions
FACT OPINION CONSEQUENCE
Question: Evaluate the impact of using organic ingredients in a cafe. 4 marks
POINT - these must be separate and not a repeat of another
FACT - a clear understanding of using organic ingredients
OPINION - a judgement of suitabilityCONSEQUENCE - the impact of the needs of the cafeDEVELOP1 ExampleOrganic produce may have a shorter shelf lifeThis may be less beneficial to the cafeAs this could lead to more waste for the cafeIf this happened regularly, this could contribute to a loss of profits for the cafe
Question: Evaluate the impact of using organic ingredients in a cafe.
4 marks
Note: As there are 4 marks available, you would be expected to write about 4 SEPARATE points
Slide5Command Words
-
Explain
Questions
Answering an EXPLAIN exam question
When answering an explain question you must make a number of points that make the issue plain or clear and shows
CONNECTIONS
.To gain further marks in some questions you need to further DEVELOP your answer.Question: Explain how cross-contamination could be prevented when producing salads in the cafe. 3 marksNote: As there are 3 marks available, you would be expected to write about 3 SEPARATE points
POINT - these must be separate and not a repeat of anotherCONNECTIONS - you must show the connections between the stages of preparation/cooking of food therefore preventing cross-contaminationDEVELOP - a further mark can be awarded for any explanation that is developedWash hands in hot soapy water after preparing raw meat and before handling vegetables/saladThis prevents the spread of bacteria from the hands to other foods via blood from raw meatTherefore helping to reduce the risk of cross-contamination
Slide6What are DRV questions?
DRV = Dietary Reference Values
These are questions which compare what the nutrients a person in the case study is eating and to what they should be according to the DRV for that person.
Information needing to be used:
A comment on the impact of
the
diet in relation to the Dietary Reference
Values and the specific need of the person in the case study.
Potential consequences for the health of the person in the case study.A conclusion about the contribution made by his lunch choice to the chosen nutrient intake. (FOOD)9 mark questionANALYSE3 nutrient choices LINKED to3 potential consequences to health LINKED to3 conclusions about the contribution made by the food to the nutrients chosen
Slide7Example Question
Dietary Reference Values for men aged 19-50 years
Estimated Average
Requirements
Reference Nutrient Intakes
Guideline Daily Amount
Energy
(MJ)Protein(g)Sodium(mg)Vitamin A(Ug)Iron(mg)Fibre(g)11.5MJ55.5g1600mg
700Ug
8.7mg
18
Dietary Analysis of his typical day’s meals
Energy
(MJ)
Protein
(g)
Sodium
(mg)Vitamin A(Ug)Iron(mg)Fibre(g)9.5MJ59.9g1641 mg539 Ug5.43mg15g
What he should be having
What he is having
Case study: Max is a 34-year-old long-distance lorry driver, is slightly overweight and has a history of high blood pressure in his family. He eats most of his meals at a roadside café and spends his leisure time playing pool.
Cheese & bacon, omelette with tomato
White toast
Orange juice
Slide8Information to think about…
The individual needs – activity levels, job etc.
What may happen there is too much/too little of the nutrients intake.
The source, function & deficiency cause of each nutrient.
Which food choice contributes to the nutrient chosen.
Cheese & bacon omelette with tomato
White toast
Fresh Orange Smoothie
ProteinSodium (salt)
Protein
Iron
Vitamin A
Fibre
Vitamin C (iron absorption)
Carbohydrate
Iron
Sodium (salt)
Fibre
Vitamin C(iron absorption)ProteinSodium (salt)
Slide9The
Case
S
tudy
Max is a 34-year-old long-distance lorry driver, is slightly overweight and has a history of high blood pressure in his family. He eats most of his meals at a roadside café and spends his leisure time playing pool.
The person in the case study is:
34
MaleLong-distance lorry driver = sedentary job (not very active) but needs to be fit enough to drive and be able to have good eyesightSlightly overweight = needs to watch the quantity of food he eats/lose weight High blood pressure in the family = needs to take care regarding sodium intake, calories, potential heart disease…Eats mostly in roadside café = could be food high in salt, sugar, fat and
calories and low in fruit and vegetables and fibrePlays pool = has a sedentary down job and plays pool, so is not physically very active and does not burn off calories easily
Slide10PICK A NUTRIENT TO COMPARE
ENERGY
Dietary Reference Values for men aged 19-50 years
Estimated Average
Requirements
Reference Nutrient Intakes
Guideline Daily Amount
Energy(MJ)Protein(g)Sodium(mg)Vitamin A(Ug)Iron(mg)Fibre(g)11.5MJ55.5g1600mg
700Ug
8.7mg
18
Dietary Analysis of his typical day’s meals
Energy
(MJ)
Protein
(g)
Sodium
(mg)Vitamin A(Ug)Iron(mg)Fibre(g)9.5MJ59.9g1641 mg539 Ug5.43mg15g
What he
should be having
What he is having
Fact
–
compare & contrast the figures taken
from tables
for each chosen nutrient.
Opinion/ consequence
– how it could affect the person in the case study and the possible dietary diseases/conditions that there could be an increased risk of developing.
Food
Choice
–
link the item/s from the given menu which contains each chosen nutrient.
Slide11Example answers
EXAMPLE ANSWER 1:
Max
is having
a lower energy intake than he should be. This
could cause him to become tired and lose concentration when driving long
distances in his lorry. This could affect him being able to do his job safely.The white toast is a source of carbohydrate and contributes to Max’s energy intake. The cheese, bacon & egg could act as a source of energy if Max’s carbohydrate intake is restricted.EXAMPLE ANSWER 2:
Max is having a lower energy intake than he should be. This could help him lose the excess weight he is carrying and help prevent him developing obesity, high blood pressure, coronary heart disease and strokes.The white toast is a source of carbohydrate and contributes to Max’s energy intake.
Slide12Example answers continued
EXAMPLE ANSWER 3:
Max
is consuming less energy than he should
be.
This could be beneficial as he has a family history of high blood pressure and by having less energy he will be able to lose excess weight and help maintain healthy blood pressure. It will also help prevent him becoming more overweight and developing coronary heart disease. Max’s choice of white toast contributes to his energy intake.
Slide13PICK A NUTRIENT TO COMPARE
P
rotein
Dietary Reference Values for men aged 19-50 years
Estimated Average
Requirements
Reference Nutrient Intakes
Guideline Daily AmountEnergy(MJ)Protein(g)Sodium(mg)Vitamin A(Ug)Iron(mg)Fibre(g)11.5MJ55.5g
1600mg
700Ug
8.7mg
18
Dietary Analysis of his typical day’s meals
Energy
(MJ)
Protein
(g)
Sodium(mg)Vitamin A(Ug)Iron(mg)Fibre(g)9.5MJ59.9g1641 mg539 Ug5.43mg15g
What he
should be having
What he is having
Case study:
Max is a 34-year-old long-distance lorry driver, is
slightly overweight
and has a history of high blood pressure in his family. He eats most of his meals at a
roadside café
and spends his leisure time playing pool.
Slide14Sodium
Dietary Reference Values for men aged 19-50 years
Estimated Average
Requirements
Reference Nutrient Intakes
Guideline Daily Amount
Energy
(MJ)Protein(g)Sodium(mg)Vitamin A(Ug)Iron(mg)Fibre(g)11.5MJ55.5g1600mg
700Ug
8.7mg
18
Dietary Analysis of his typical day’s meals
Energy
(MJ)
Protein
(g)
Sodium
(mg)Vitamin A(Ug)Iron(mg)Fibre(g)9.5MJ59.9g1641 mg539 Ug5.43mg15g
What he
should be having
What he is having
Case study:
Max is a 34-year-old long-distance lorry driver, is slightly overweight and has a
history of high blood pressure in his family.
He eats most of his meals at a
roadside café
and spends his leisure time playing pool.
Slide15Vitamin
A
Dietary Reference Values for men aged 19-50 years
Estimated Average
Requirements
Reference Nutrient Intakes
Guideline Daily Amount
Energy(MJ)Protein(g)Sodium(mg)Vitamin A(Ug)Iron(mg)Fibre(g)11.5MJ55.5g1600mg
700Ug
8.7mg
18
Dietary Analysis of his typical day’s meals
Energy
(MJ)
Protein
(g)
Sodium
(mg)Vitamin A(Ug)Iron(mg)Fibre(g)9.5MJ59.9g1641 mg539 Ug5.43mg15g
What he
should be having
What he is having
Case study:
Max is a 34-year-old
long-distance lorry driver
,
is slightly overweight and has a history of high blood pressure in his family. He eats most of his meals at a roadside café and spends his leisure time playing pool.
Slide16Iron
Dietary Reference Values for men aged 19-50 years
Estimated Average
Requirements
Reference Nutrient Intakes
Guideline Daily Amount
Energy
(MJ)Protein(g)Sodium(mg)Vitamin A(Ug)Iron(mg)Fibre(g)11.5MJ55.5g1600mg
700Ug
8.7mg
18
Dietary Analysis of his typical day’s meals
Energy
(MJ)
Protein
(g)
Sodium
(mg)Vitamin A(Ug)Iron(mg)Fibre(g)9.5MJ59.9g1641 mg539 Ug5.43mg15g
What he
should be having
What he is having
Case study:
Max is a 34-year-old
long-distance lorry driver
, is slightly overweight and has a history of high blood pressure in his family. He eats most of his meals at a roadside café and spends his leisure time playing pool.
The iron and energy could be linked = greater tiredness…..
Would the Vitamin C help?
Slide17F
ibre
Dietary Reference Values for men aged 19-50 years
Estimated Average
Requirements
Reference Nutrient Intakes
Guideline Daily Amount
Energy(MJ)Protein(g)Sodium(mg)Vitamin A(Ug)Iron(mg)Fibre(g)11.5MJ55.5g1600mg
700Ug
8.7mg
18
Dietary Analysis of his typical day’s meals
Energy
(MJ)
Protein
(g)
Sodium
(mg)Vitamin A(Ug)Iron(mg)Fibre(g)9.5MJ59.9g1641 mg539 Ug5.43mg15g
What he
should be having
What he is having
Case study:
Max is a 34-year-old
long-distance lorry driver
, is slightly overweight and has a history of high blood pressure in his family. He eats most of his meals at a roadside café and spends his leisure time playing pool.
Slide18Links to Revision Materials
On your Higher HFT Microsoft Teams Channel under files you will find a folder of revision materials
Please use the Revision support pack to test your knowledge
Slide19SQA Past Papers
A great way to be prepared for exam style questions is to check out past papers on SQA website.
You can even download the marking schemes to check your answers and identify areas of strength or topics which may require further revision
Reading marking schemes is a good indicator of how you must implement the command words- without this marks will not be awarded!
https://
www.sqa.org.uk/sqa/47899.html
<<<< Link to past papers & marking schemes
Slide20Revision Tips (
BBC
Bitesize
)
Make sure you know which topics you need to revise for each subject. Use your exam board specifications as a revision list
Make your revision active. Don’t just read notes. You could make flash cards, mind maps or use post it notes
Watching videos online can really help to bring your notes alive!
Test yourself by completing past papers or asking a friend to test you! This will identify areas of strength and weaknessBuild in rewards for your revision e.g: your favourite snack or using social media
Slide21