SELF

STU

DY

GU

IDE

2014

CO

NSU

MER

STU

DIE

S

2

ACKNOWLEDGEMENTS

The Department of Basic Education wishes to thank and acknowledge the following Provincial Education Department’s, Districts and Schools for permission and use of their examinations and tests to compile this self study guide:

Gauteng

Mpumalanga

Free State

Gauteng West District

Johannesburg North District

Johannesburg East District

Bohlabela District

Gert Sibande District

Hope School

Collegiate Girls’ High School

Whilst every effort has been made to acknowledge the sources of the information contained herein, we would like to apologise for any such exclusions or omissions.

3

Table of Contents

1. SHORT QUESTIONS (ALL TOPICS) ....................................................................................... 4

THE CONSUMER ............................................................................................................................ 4

FOOD AND NUTRITION ................................................................................................................. 7

CLOTHING, FIBRE AND FABRICS ............................................................................................ 11

HOUSING ........................................................................................................................................ 13

ENTREPRENEURSHIP ................................................................................................................ 14

SECTION B ......................................................................................................................................... 22

QUESTION 2 .................................................................................................................................. 22

QUESTION 3 .................................................................................................................................. 24

QUESTION 4 .................................................................................................................................. 26

FOOD AND NURTITION ............................................................................................................... 28

QUESTION 5 .................................................................................................................................. 28

QUESTION 6 .................................................................................................................................. 29

QUESTION 7 .................................................................................................................................. 30

QUESTION 8 .................................................................................................................................. 31

QUESTION 9 .................................................................................................................................. 33

CLOTHING, FIBRE AND FABRICS ............................................................................................ 36

QUESTION 11 ................................................................................................................................ 36

QUESTION 12 ................................................................................................................................ 37

QUESTION 13 ................................................................................................................................ 38

HOUSING AND INTERIOR .......................................................................................................... 39

QUESTION 14 ................................................................................................................................ 39

QUESTION 15 ................................................................................................................................ 40

QUESTION 16 ................................................................................................................................ 41

ENTREPRENEURSHIP ................................................................................................................ 42

QUESTION 17 ................................................................................................................................ 42

CONSUMER STUDIES GRADE 10 QUESTIONS

QUESTION 1

1. SHORT QUESTIONS (ALL TOPICS)

THE CONSUMER 1.1. Multiple Choice

Various possible answers are provided in each question below. Indicate the correct answer by writing only the letter next to the question number, e.g. 1.1.1. D 1.1.1 A consumer is a…

A. Person who buys a product or service. B. Person who owns a super market. C. Person who consumes. D. Person who manages a shop

(1) 1.1.2 A consumer has needs and wants. Identify a want from the following

examples: A. Clean water B. Steak C. Air D. Food

(1) 1.1.3 The proudly South African logo guarantees that the product you buy is…

A. Truly South African and of good quality B. For a specific South African market C. Important but standardised in South African D. Assembled in South Africa from imported parts (1)

1.1.4 Your decision to lose weight by starting an exercise programme and

reducing your food intake is a________decision A. Rational B. Social C. Economic D. Intuitive

(1) 1.1.5 A responsibility of a consumer is to …

A. Use easily available credit facilities B. Buy products and service offered to them. C. Evaluate products in terms of the social status. D. Be honest in dealings and pay promptly.

(1) 1.1.6 To be able to evaluate quality, a consumer should know:

5

A. What the expected price of a product is. B. What the expected standards for a product are. C. Where and by whom the product was made. D. What grading marks are used on garments (1)

1.1.7 Identify which combination of characteristics will influence you to buy food

items at a supermarket 1. Good quality products, high standards of hygiene maintained. 2. Quality of products not guaranteed, not free of flies. 3. Offer lower prices as they combine buying power. 4. Do not pay rent, water, etc; sell products cheaply 5. Wide selection of products, any form of payment accepted. 6. You buy what is available; goods are bought and sold on a cash basis only

A. 1, 3 and 6 B. 2, 4 and 5 C. 2, 4 and 6 D. 1,3 and 5 (2)

1.1.8 The main objective of advertising is to:

A. Increase profit B. Educate consumer C. Compete with similar business D. Persuades the consumer (1)

1.1.9 Marketers use the AIDA principle when designing an advertisement. The D refers to … A. Demonstrate. B. Define. C. Decide. D. Desire. (1)

1.1.10. This family eats bananas throughout the year A. Religious factor B. Culture factor C. Environmental concern D. Legislation (1)

1.1.11 The advertisement on TV that encouraged the viewers to phone

immediately to buy the mixer, because then they will get 50% discount, is an example of ...

A. Soft sell sale technique B. Appealing to emotions C. Offers or promotional gifts D. Limited special offers (1)

1.1.12 A consumer decision made on the spur of the moment is called a/an

6

A. Habitual decision B. rational decision C. Impulsive decision D. Ideal decision (1)

1.1.13 Your decision to lose weight by starting an exercise programme and reducing your food intake is a ___________decision

A. Rational B. Economic C. Social D. Intuitive (1)

1.1.14 This term refers to our ability to use a resource to meet our needs without

depleting or permanently damaging the resource

A. Accountable B. Consumable C. Sustainable D. Perishable (1)

1.1.15 The proudly South African logo guarantees that the product you buy is:

A. Imported but standardised in South African market B. For a specific South African market C. Fully South African and good quality D. Assemble in South African from imported parts (1)

1.1.16. Consumers can ensure that goods being produced will fulfil their needs if they:

A. Insist on quality in design and workmanship B. Know where to find the best bargains C. Insists on products manufactured from scarce natural resources D. Only buy products that comply with the latest fashion trends (1)

1.1.17 An advantage that brand names have for consumers is that they:

A. Offer free specialised service to consumers when needed B. Help to distinguish a product from other similar products C. Give an indication of the ingredients used during production D. Protect the consumer from exposure to misleading information on labels(1)

1.1.18. To be able to evaluate quality, a consumer should know:

A. What the expected price of product is B. Where and by when the product was made C. What the expected standards for product are D. What grading marks are used on garments (1)

1.1.19 Direct distribution of goods and services to the consumer is done through

7

A. Stall at flea markets B. Supermarkets C. Retail stores D. Department store (1)

1.1.20 Consumers will pay more for a particular item in a:

A. Supermarkets B Convenience store C. Hypermarket D. Department store (1)

1.1.21 The five elements, also called the 5P’s, that make up the marketing mix are…

A. Public, production, place, procedure, price. B. Place, promotion, personality, price, production. C. Products, promotion, price, place, people. D. Personality, project, place, price, product. (1)

1.1.22 Always buying your toiletries from the same store, is called a/an … decision. A. Economic B. Intuitive C. Spur-of-the-moment D. Habitual (1)

1.1.23 According to Maslow’s hierarchy of needs, our need to spend time with other

people is a..: A. Safety need. B. Self-esteem need. C. Social need. D. Self-actualization need. (1) 1.1.24 Food practices are influenced by various factors, example the money we have

available as well as the price of food. Identify the factor that can be linked to the example A Social factor B Environmental concern C Economic status D Personal preference (1)

FOOD AND NUTRITION

8

1.1.25. State which nutrients are involved in building and maintaining the bones.

A. Calcium, phosphorus and vitamin D. B. Vitamin B, potassium and protein. C. Calcium, phosphorus and protein. D. Vitamin B, phosphorus and protein: (1)

1.1. 26. The carbohydrate in breakfast cereals is …

A. Lactose. B. Starch C. Fructose D. Galactose (1) 1.1.27 Mention which one of these breakfast provides the best balanced meal?

A. Breakfast cereal with milk and tea. B. Yoghurt, white bread rolls with cheese, bunch of grapes C. Apple juice, buttered toast with honey, coffee D. Orange juice, scrambled egg on whole- wheat bread, coffee (1)

1.1.28. People who do not eat or use animal products are called

A. Vegetarians B. Herbivores C. Vegans

D. Dagan’s (1) 1.1 .29 A very important function of soluble fibre is that it can …

A. Reduce blood cholesterol. B. Regulate body functions. C. Repair damaged cells. D. Support enzyme functions. (1)

1.1.30 Which one of these breakfasts provides a balanced meal?

A. Orange juice, scrambled egg on whole-wheat bread, coffee B. Breakfast cereal with milk, tea C. Apple juice, buttered toast with honey, coffee D. Yoghurt, white bread roll with cheese and tomato (1)

1.1.31. Which meal will best meet the nutritional needs of an active young adult?

9

A. Fresh fruit salad and ice cream B. Ham, cheese and tomato sandwich C. Greek salad with feta and olives D. Hot dog with sweet chilli sauce (1)

1.1.32 These nutrients act as antioxidants and provide support for the

enzymes in the body.

A. Proteins B. Vitamins C. Lipids D. Carbohydrates (1)

1.1.33 The following foods contain omega-3 fatty acids and should be included

in the diet at least two to three times a week.

A. Broccoli and cauliflower B. Oranges and lemons C. Pilchards and sardines D. Rice and potatoes (1)

1.1.34 The fat-soluble vitamins are …

A. Vitamins A, D, E, K B. Vitamins A, B, E, K C. Vitamins B, C, E, K D. Vitamins B, A, D, E (1)

1.1.35 Which food has the highest protein content per 100 g?

A. Eggs B. Lentils C. Butter beans D. Gelatine (1)

1.1.36 The most important function of salt in the body is to …

A. Promote the digestion of food. B. Improve the flavour of food. C. Regulate the activity of the thyroid gland. D. Maintain normal cell functioning and fluid balance. (1)

1.1.37 Which of the following contributes to a decreased cancer risk?

A. High fibre intake

10

B. High fat intake C. Low fibre intake D. Low intake of Vitamin C-rich food (1)

1.1.38. Potatoes and pasta dishes are rich in ...

A. Fat. B. Cholesterol. C. Carbohydrate. D. Gelatine. (1)

1.1.39 The main function of the meat and meat alternative group is: A. Build and repair body tissues B. To provide the body with heat and energy C. To protect the body against diseases D. To regulate the body processes (1)

1.1.40 The following food type is part of the meat and meat alternative food group

A. Condensed milk B. Macaroni C. Butter D. Soya beans (1)

1.1.41. A good source of fibre is

A. Canned peaches B. Boiled eggs C. White bread sandwich D. Apple (1)

1.1.42. According to the food pyramid you must take the least of …

A. Whole wheat cheese sandwich B. Fudge C. Steamed fish D. Oranges (1)

1.1.43. A list of specific food or dishes, eaten in a specific order during a meal: A. Diet B. Meal pattern C. Meal plan D. Menu (1)

1.1.44. A food example with a low nutrient density is: A. Milk. B. Low GI bread. C. Fizzy drinks. D. Yoghurt. (1)

1.1.45. Food spoilage through oxidation is especially evident in:

11

A. Oranges. B. Samp. C. Apples. D. White bread. (1)

1.1.46. The micro-organism that can withstand high temperatures and

therefore is very dangerous is: A. Bacteria B. Yeast C. Mould D. Toxin (1)

1.1.47. Rickets is caused by the lack of the following nutrients…

A. Vitamin A and vitamin D B. Vitamin D and vitamin E C. Zinc and vitamin D D. Calcium and vitamin D (1)

CLOTHING, FIBRE AND FABRICS 1.1.48. A textile that retains its original shape after being stretched is ...

A Elastic. B Stable. C Pliable. D Static (1)

1.1.49. Which ONE of the following is a cellulose fibre? A Wool B Silk C Acrylic D Cotton (1)

1.1.50. Glazing a fabric improves the ... A Colour B Texture. C Grain. D Yarn. (1)

1.1.51. A jacket that has a ... textile composition will NOT crease when worn in areas with very high temperatures.

A Polyester B Linen C Linen-polyester blend D Cotton (1)

1.1.52. These fabrics are porous and permit the free circulation of air:

A Woven

12

B Blended C Knitted D Braided (1)

1.1.53. A knitted fabric has ... yarns. A Staple and continuous B Warp and weft C Warp and staple D Warp and continuous (1)

1.1.54. Absorbency is the ability of fibres to ...

A return to its original shape and size. B last a reasonable time under normal conditions C retain its shape and bulk D absorb and retain moisture before it feels damp (1)

1.1.55. Polyester fibres are immediately accepted by consumers because of the following properties:

A Ease of maintenance and crease resistance B Crease resistance and high moisture absorbency C Elasticity and high moisture absorbency D Ease of maintenance and sweetish smell (2)

1.1.56. A polyester fabric is popular for garments because A. absorb very little water B. it is wrinkle resistant C. pick up dye and oily stains D. builds up static electricity (1)

1.1.57. Nomvula is wearing a mohair jersey and a nylon skirt that are made from A. synthetic and regenerated fibres B. blended and regenerated fibres C. natural and synthetic fibres D. regenerated and natural fibres (2)

1.1.58 Care symbols on labels are always arranged in the same order. The correct order is …

A. washing, dry-cleaning, bleaching, drying and ironing B. washing, bleaching, drying, ironing and dry-cleaning C. washing, bleaching, drying, dry-cleaning and ironing D. washing, bleaching, ironing, dry-cleaning and drying (2)

1.1.59. Mercerising finish is applied to_______ fabrics A. cotton B. silk C. acrylic D. polyester (1) 1.1.60. An example of a regenerated fibre is A. linen (flax)

13

B. lyocell C. acrylic D. polyester (1)

HOUSING 1.1.62. These chairs must be comfortable and offer back-support to people with

special needs: A. Deck-chairs B. Wheelchairs C. Armchairs D. Picnic chairs (1)

1.1.63. A two-storey house is called a ... A. simplex. B. duplex. C. cottage. D. lodge. (1)

1.1.64. The light that enters the house through the window is ... lighting. A. natural B. fluorescent C. artificial D. direct (1)

1.1.65. A single-family dwelling is a type of ...

A. high-density housing B. medium-density housing C. low-density housing D. mobile homes. (1)

1.1.66. If the body is correctly aligned … will help to maintain the body posture

A. leverage B. momentum C. rhythm D. gravity (1)

1.1.67. When a workplace is designed to meet both the requirements of the worker and the task, it is A. decorative B. structural C. applied D. functional (1)

1.1.68.The type of lighting that enters the house through the window is

A. fluorescent light

14

B. incandescent light C. artificial light D. natural light

(1)

1.1.69. The lighting that will be suitable for reading and writing is A. soft and low level B. a high level C. adequate level D. insufficient level (1)

1.1.70. Homes in South Africa are usually built with the main living rooms on

the side of the home_____ A. south B. east C. west

D. north (1) 1.1.71 The term that refers to the size of measurement of a wide range of populations A. Ergonomics B. Posture C. Natural range of movement

D. Anthropometrics (1)

ENTREPRENEURSHIP 1.1.72. The price of goods per kilogram, metre, litre or hour is the ... price.

A. purchase B. unit C. selling D. sale (1)

1.1.73.The cost of basic unit of an item used for comparison of prices among similar products is called …

A. selling price B. unit price C. coupons D. purchase price (1)

1.1.74 Production schedules, work flow and flow diagrams refer to a logical plan for: A. the production of a product, from beginning to end. B. packaging of a product C. preparation of a product D. delivery of the completed product (1)

15

QUESTION 2

MATCHING ITEMS

2.1 Match the consumer right in column B with an example of the specific right in column A. Write only the letter of your choice next to the relevant question number e. g 2.1.1 D

COLUMN A : EXAMPLE COLUMN B : CONSUMER RIGHTS

2.1.1.You find the information published in the consumer weekly magazine very helpful when you go shopping

A. The right to be informed.

2.1.2.When you tried to switch on the hairdryer you just bought, it failed to work. You took it back to the shop and the manager refunded your money.

B. The right to be charged fair prices.

2.1.3. You are allergic to peanuts and always check labels on food products to ensure that there are no traces of nuts in the foods you buy.

C. The right to safety.

2.1.4. You slipped and injured your ankle because there was no sign in the supermarket warning customers that the floor was wet.

D. The right to a healthy

environment.

2.1.5. While shopping around for bananas, you determine that the local supermarket charge about twice as much per kilogram than the greengrocer does.

E. The right to respectful

treatment.

F. The right to redress

G. The right to consumer education. (5)

16

2.2 Match a description in Column B with the Restaurant type in Column A.

Write only the letter of your choice next to the relevant question number

on the answer sheet e.g. 1.2.6 G

COLUMN A Types

COLUMN B Description

2.2.1 Cafeterias A Full-service restaurant with specific meal courses. Highly trained waitrons, well- planned décor featuring high-quality materials.

2.2.2 Coffee shops B These restaurants specialise in a particular type of cuisine.

2.2.3 Fast food outlets C Food is served from one main serving area and customers place it themselves.

2.2.4

Fine dining restaurants D

Ready-cooked food is arranged behind a serving counter. A patron takes a tray and pushes it along a track in front of the counter.

2.2.5 Buffet E Speedy service is emphasised.

F Informal restaurants offering a limited range of light meals, ready-to-order sandwiches, cakes and pastries.

G These restaurants serve moderately priced food in a casual atmosphere. They provide table service and have a full bar.

(5) 2.3. Choose the need according to Maslow’s Hierarchy in COLUMN B that best matches

the example in COLUMN A. Write only the correct letter next to the question number E.g.2.3.6 D

Column A Example

Column B Need According To Maslow

2.3.1 Nosipho follows a healthy diet A Self-actualisation 2.3.2 Megan wants to become a lawyer B Safety and security

2.3.3 Peter is a popular golf player C Esteem/ego

2.3.4 Susan visits her friends regularly over weekends

D Physical

2.3.5 Anathi walks her little brother to school every day

E Social

(5)

17

2.4 Choose the type of emotional eater in COLUMN B that best match the explanation in COLUMN A. Write only the correct letter next to the question number e.g.2.4.4 E

Column A Explanation

Column B Type Of Emotional Eater

2.4.1You eat when you are stressed or when you feel sad

A Binge eater

2.4.2 You eat without planning while you do things such as watching TV or reading a book

B Habit eater

2.4.3.You often skip meals (e.g. breakfast) but often snack

C Comfort eater

D Irregular eater E PMS eater

(3)

2.5 Match the nutrients in COLUMN B with the functions of the nutrient in the body in COLUMN A. Write only the correct letter next to the question number 1.5.6 A

Column A

Function In The Body

Column B

Nutrient

2.5.1 Stimulates peristaltic movement in the intestines

A Calcium

2.5.2 Primary source of energy in the body B Carbohydrates

2.5.3 Keeps eyes, skin and mucous membrane healthy

C Iron

2.5.4 Builds strong bones and teeth D Vitamin A

2.5.5 Regulates body temperature E Water

F Iodine

G Fibre

H. Protein

(5)

18

2.6 Select TWO food items from COLUMN B to match the description in COLUMN A. Write only the correct letters next to the question number (6)

Column A

Description

Column B

Food items

2.6.1 Perishable foods A Fresh fish

2.6.2. Semi-perishable foods B Chutney

2.6.3. Non-perishable foods C Condensed milk

D Full cream milk

E Bread

F Potatoes

2.7 Match a reason for wearing clothes in Column B with an example of this

particular reason in Column A. Write only the letter of your choice next to the relevant question number on your answer sheet e.g. 2.7.4 G

COLUMN A Examples

COLUMN B Reason for wearing clothes

2.7.1 Yesterday it was so cold you had to wear your leather jacket.

A Status

2.7.2 On returning home from the beach, you wrapped a sarong around you to cover your bathing costume.

B Individuality

2.7.3 You always choose styles that emphasize your best features.

C. Protection

2.7.4 When you became a prefect, you were expected to wear a special blazer and badge

D. Comfort

2.7.5 Cyclists wear tight-fitting, stretchable pants to avoid discomfort while racing.

E. Modesty

F. Conformity

G. Decoration

(5)

19

2.8. Match the good fibre property in Column B with an example of a fibre in Column A. Write only the letter of your choice next to the relevant question number on your answer sheet. e.g. 2.8.3 D

COLUMN A FIBRE

COLUMN B GOOD FIBRE PROPERTY

2.8.1 Wool A. Strong, becomes stronger when wet 2.8.2 Linen B. It is naturally anti-bacterial and anti-

fungal 2.8.3 Bamboo C. Will build up static electricity 2.8.4 Nylon D. Has tiny pores, allowing it to breathe 2.8.5 Leather E. Very absorbent and never feels

clammy on the skin. F. Will shrink and matt when washed G. Very strong and elastic

3.1. Choose the correct word Choose the correct word from the box below and write only the correct word next to each number e.g. 3.1.1 Altitude Global warming, sustainable consumption, symbolism, perception, attitude, ergonomics, economy, ecosystem, accountable production 3.1.1 Deals mainly with business, industry, trade and money. 3.1.2 The use of consumer goods to display wealth or social status. 3.1.3 The damage of environment by the emission of carbon dioxide (Co2)

into the atmosphere. 3.1.4 The responsible production, distribution, use and disposal of products

and services. 3.1.5 The process by which the brain selects organises and interprets

information inputs to produce meaning. (5)

3.2. From the list below, select FIVE good properties of polyester. Write only the 5 letters of your choice.

GOOD PROPERTIES OF POLYESTER A B C D E F G H I

Very strong fibre Will be damaged by sunlight Absorbs very little water Very elastic and garments keep their shape well. Fibres are thermoplastic and can be heat set Will pick up dye and oily stains easily Will not be damaged by mildew and insects Builds up static electricity Does not shrink when washed

(5)

20

3.3. Select from the list below select FIVE characteristics of knitted fabrics that make them different from woven fabrics. Write only the correct letters of your choice.

CHARACTERISTICS OF KNITTED FABRICS A B C D E F G H

Knitted fabrics have two sets of yarns that cross at angles Knitted fabrics have one yarn that forms loops that interlock Knitted fabrics will form a ladder if a stich is broken The vertical threads on a knitted fabric are called the warp threads Knitted fabric can stretch, which makes them comfortable Knitted fabrics do not wrinkle easily The vertical columns of stitches on a knitted fabric are called wales Loosely knitted garments will not lose their shape when washed

(5) 3.4 Fill the blank spaces in the sentences below by using words from the box. (10)

• The person who serves your food is called a ___3.4.1 ___

• If the food and service is good, people usually leave a ___ 3.4.2 ___

• Most people eat ___3.4.3 ___ after they wake up.

• Nowadays, instead of having breakfast, many people eat a meal

between breakfast and lunch called ___3.4.4 ___

• It’s nice to eat at a ___3.4.5 ___ restaurant, but it can be expensive.

• If you are short in time and money, you might go to a ___3.4.6 ___ because the food is cheaper and served quickly.

• Some restaurants have a ___3.4.7 ___ which means you take a plate

up to a table loaded with food and put as much food as you want on your plate.

• Other restaurants have a ___3.4.8 ___ where you can get an alcoholic

drink while you are waiting for your table. Most restaurants these days have a ___3.4.9___ and a ___3.4.10___ section. (10)

bar breakfast brunch buffet present

casual restaurant dinner fine dining smoking supper

non-smoking lunch tip waiter wine-steward

21

3.5. Give one word to describe the following terms:

3.5.1. People who eat to make feel better, but then feel worse afterwards are known as ________eaters. (2)

3.5.2. People who do not eat meat. (2) 3.5.3 An Arabic term that refers to food that is permissible according to Islamic law

(2) 3.5.4 The term that refers to foods that conform to Jewish dietary laws. (2) 3.5.5 A group that shares the same customs ,norms language ,religion and beliefs

(2) 3.5.6 A self –service store that offers consumers a wide variety of food and

household merchandise. (2) 3.5.7 The variety of food eaten during a meal and the order in which they are

served. (2)

3.6 Identify each of the following symbols: 3.6.1.

3.6.2

3.6.3

3.6.4

22

SECTION B

QUESTION 2 2.1.1 List four responsibilities of a consumer (4)

2.1.2 Define spur-of-the-moment decision making (2)

2.1.3 Discuss the five steps involved in rational decision making (5)

2.2 Read the following case study and answer the questions that follow

Lindelwa is a 15 year old grade 10 learner, a popular girl and a well-loved netball player. She would like to become a professional netball player, so she needs to look after her physical health and practise every day. Her parents have taken out an insurance policy in case she gets injured and cannot pursue her dream. Because she is so active, she has a big appetite, but is always willing to help her mother in the kitchen. The family usually sits down to the evening meals and share their experiences of the day. She discusses her personal relationships willingly with her parents. She is saving money to buy a trendy cell phone so that she can make a good impression on boys.

2.2.1 From the case study above, identify an example of how Lindelwa’s needs were met according to Marslow’s hierarchy of needs.

Tabulate your answer as follows:

Examples of Lindelwa’s needs Maslow’s hierarchy of needs 1. 1. 2. 2. 3. 3. 4. 4. 5. 5.

(10)

2.3. Read the following case study and answer the questions that follow:

Nothando has outgrown all her clothes from last year. She does not have much sewing experience and she does not like to sew. Unfortunately she spent all her money on booking a holiday that is 2 months away. No employer wants to hire her for the next 2months because she is going away for 3 weeks on her holiday.

2.3.1 Identify Nothando’s problem (1)

2. 3.2 State possible solution from the case study. (2)

2.3.3. Mention the type of decision she has to make. (2)

2.4.1 Explain sustainable consumption (2)

23

2.4.2 Briefly discus the following principles of sustainability

(a) Zero carbon. (2)

(b) Culture and heritage (2)

2.5

2.5.1 Classify the factors which influence consumer behaviour into 3 classes/groups. (3)

2.6. Maslow’s theory identifies five levels of human needs that can be related to different products and services that we buy or use. Indicate how these levels of needs relate to housing by answering the questions below.

2.6.1. List the five levels of human needs. (5) 2.6.2. Give a short explanation of each level of need. (5) 2.6.3. Give one example of how housing can satisfy these needs on the different levels. (5) Tabulate your answer as follows: HUMAN NEED EXPLANATION OF THE

NEED ONE EXAMPLE OF A HOUSING FEATURE OR PRODUCT TO SATISFY THE NEED

2.6.1 2.6.2 2.6.3

2.7. List the five key decisions that you must make when shopping. (5) 2.8. Identify which principle of sustainability applies on the following situation? (2) “Jeanne and her friends only wear clothes made from synthetic fibres”.

Consumers from different income categories, age group and social backgrounds behave differently when they make purchases. To be an informed and responsible consumer, you need to be aware of the factors that influence your decisions and motivate you to make choice.

24

Maria learnt that sustainable consumption means that making purchasing choices that have the least possible impact on the environment, however she is struggling to understand what is meant by this statement

2.9. Read the following statement and answer the questions:

2.9.1. Write down four practical tips that will make it clear to Maria how making good purchasing choices or decisions will be less harmful to the environment. (4) 2.9.2. Make Maria aware of a least three psychological factors that can influence purchasing choices. (3) 2.9.3. Name 2 factors that may influence a consumer’s choice of shopping outlet. (2) 2.9.4 Discuss 2 factors that can influence the price of goods. (4)

QUESTION 3 3.1 Study the information in the window below: 3.1.1 Explain in your own words the meaning of “Sustainable consumption.” (3)

Planet (Environment), + People (Society/ Social) + Profit (Economy) = Sustainability

Responsibility towards the environment

Global warming

Consumption (the use of something)

Trends influence consumer behaviour

CLIMATE CHANGE + COP

25

3.2

3.2.1. Explain how you would ensure sustainability when considering the

packaging of products you buy. 3 x 2 = (6) 3.3 Advertisements such as the one below, always try to encourage you to buy a

product.

3.3.1. Write a paragraph to explain how this advertisement could influence your

decision to buy the product. In your answer refer to the following aspects: • AIDA Principle/Model: Name and describe the different elements of the AIDA

principle /model

This product has been voted

Product of the Year according to the Consumer Survey of Product Innovation 2012. It was for the category “Female Deodorant”. On the label reference is made to Long lasting protection, Fresh, Shower fresh, Active and I t w on’t let you dow n.

Packaging is often used to promote products and can influence your buying decision. It also contributes to “more waste”.

26

• Explain which possible strategies the advertisements use at each stage and what your reaction to each of these strategies would be.

(8) 3.4

Megan wants to buy a new cell phone. She did a lot of research before she made a decision.

3.4.1 Classify the type of decision she made. (1) 3.4.2 The new cell phone did not work when Megan tried to switch it on. She took it

back to the shop and the manager refunded her money.

Identify TWO consumer rights in the above example. (2)

QUESTION 4 4.1 Outline the aim of marketing. (3) 4.2 The cartoon below gives us a general idea of messages that can be linked to

the terms “target market and market segmentation”.

4.2.1 Explain the terms: (a) Target market (2) (b) Market segmentation (3)

27

4.3 Product labels are very important to the consumer because they give valuable information about a product.

4.3.1. Name SIX basic information that should be provided on the label. (6) 4.4 State what should a consumer look for when determining the quality of a food

product? (4) 4.5 Name the characteristics of the following types of restaurants: 4.5.1 Family type restaurants. (5) 4.5.2 Fast-food restaurants (5)

************************************************************************************************

28

FOOD AND NURTITION

QUESTION 5 5.1. Bongiwe had the following to eat last Monday:

Breakfast

250 ml sugar pops

125 ml milk

Lunch

2 slices white bread sandwich with jam

250 ml milkshake

Supper

250 ml maize-meal porridge

250 ml cooked spinach

1 cup of coffee with 125 ml milk

5.1.1. Identify and classify the different food items that Bongiwe ate according to

the food groups in the food pyramid. (4)

5.1.2. What is the recommended daily intake of each food group that was included in

Bongiwe’s diet? (2)

5.1.3. List the main nutrients in each food or drink that she consumed. (10)

Tabulate your answers to the questions above as follows. (5.1.1-5

Type of food

Food group Recommended daily allowance

Main nutrients

5.1.4. Critically evaluate Bongiwe’s diet with regards to the recommended

daily allowance of the different food groups and the food-based dietary

guidelines. (6)

29

Peter and Suzy Mahamba and their twin sons, William and Rob, lead very

busy lives. The parents are both teachers who work long hours, and the

twins are very involved in sport and other extramural school activities.

They often do not have time to cook or buy the necessary ingredients to

prepare wholesome meals. They eat breakfast on the run, snacks at

lunchtime and fast foods more often than not for supper. However, this

meal pattern is starting to take its toll.

The recommended daily allowance (RDA)

of protein for a teenager is 60 g – 80 g.

QUESTION 6 6.1 Outline how socio-economic status impacts on food choices in South

Africa. (6) 6.2

6.2.1 Describe the possible effects of the poor diet on the family’s health. (4)

6.2.2 Compile guidelines to help them to adopt a healthier meal pattern. (8)

6.3

6.3.1. State why it is important to include protein in a person’s diet. (2)

6.4 Select FIVE food items from the list below that provide the necessary

RDA of protein for a teenager for one full day. (5)

2 slices white bread toast

250 ml porridge

250 ml orange juice

125 ml mashed potatoes

1 scrambled egg

250 ml mixed vegetables

250 ml milk

100 g chicken curry

250 ml French fries

100 g quiche Lorraine

125 ml ice cream

tea with milk

125 ml yoghurt

1 hamburger

250 ml mixed salad

12 ml cooked lentils

250 ml fruit salad

30 ml peanuts

100 g beef steak

125 ml butternut

250 ml rice

125 ml wholegrain rice

30 g cheese

125 ml potato salad

6.5 Identify FOUR factors that influence the food choices that individuals

make when drawing up a menu. (4)

30

Anna eats the following food for breakfast:

Fresh fruit cocktail Scrambled egg Fresh Tomato

1 Slice of whole wheat bread with margarine and cheese

Ben eats the following food for his main meal:

Fried Chicken and Fried Chips Pumpkin fritters with a caramel sauce

Three-bean-and-lentil salad Ice cream with Chocolate sauce

Fizzy drink

QUESTION 7 7.1 7.1.1. This is a balanced breakfast for an active, growing teenage girl.

Support this statement by completing the table below:

Function Nutrient Example of food 1 Provide energy (1) (1) 2 Build tissues and promote

growth (1) (1)

3 Build strong bone structure (1) (1) (6)

7.2.2 In many households there is a tendency to skip breakfast. Suggest THREE reasons for this trend among teenagers. (3)

7.2.3 Give FOUR reasons why eating breakfast should be an important part of

every teenager’s meal pattern. (4)

7.3 7.3.1 Name TWO dietary guidelines that Ben followed and THREE dietary

guidelines he did not follow. In each case state the food involved in each guideline. Tabulate your answer as follows:

TWO Dietary Guidelines he followed Food involved 1. 2.

THREE Dietary guidelines he did not follow

Food involved

1. 2. 3.

31

(10) 7.3.2 Recommend a healthy substitute for TWO of the dishes or accompaniments where the dietary guidelines (as in 3.3.1) were ignored. (4) 7.3.3 Evaluate Ben’s meal in terms of the following principles of menu planning: a) Colour b) Cooking methods c) Texture d) Variety of foods 4 x 2= (8)

QUESTION 8 Read the following scenario and answer the questions that follow: Peter bought the following food products at the supermarket: Bread, tomato, lettuce, cooked chicken and orange juice. He puts it in his car’s boot and then visited his friend. They decided to go to the gymnasium and after they have showered, they went to watch a movie. When he got home, he prepared a sandwich with chicken, tomato and lettuce filling. During the night he became ill. He vomited and had stomach cramps and diarrhoea. 8.1 Identify: 8.1.1 The food product that was responsible for Peter’s illness. (2) 8.1.2 The micro-organism that was responsible for the decay of the food product as in question 3.1.1. (1) 8.1.3 THREE favourable conditions that contributed to the growth of the micro-organism in question 3.1.2. (3) 8.1.4. (a) Mention the mistake Peter made which has contributed to the growth of

the micro-organism. (2) (b) Suggest ONE way in which he can prevent this from happening again in

the future. (2) 8.2

Peter wanted to drink some of the orange juice, but the bottle was bulging, the juice was full of gas bubbles and smelled sour. He decided to discard it The plastic bottle of the orange juice display the symbol below.

8.2.1. Explain the meaning of this symbol. (2) 8.2.2 Mention the micro-organism responsible for the decay of the orange juice (1)

32

8.2.3 Identify the: (a) type of food that the micro-organism identified in question 8.2.3, prefer.

(1) (b) process that took place in the juice. (1) (c) gas that was formed during the process as in (b). (1) 8.3 Mention FIVE rules in connection to personal hygiene that Peter must apply while preparing his sandwich. (5) 8.4 Study the following information and answer the questions below:

1g of protein provides 17kJ 1g of carbohydrate provide 17kJ and 1g of fat provides 38kJ

Calculate the total kilojoule content of a hotdog using the following information: (Show all the calculations) Proteins: 22 g Carbohydrates: 35 g Fats: 15 g (4)

33

QUESTION 9 9.1. Read the following menu and answer the questions.

MENU LUNCH

FRIED CHICKEN BOILED RICE

STEWED CARROTS TOMATO SALAD

YOGHURT SALAD ICE CREAM

Classify the dishes from the menu next to the appropriate food group and indicate the recommended daily servings and nutrient functions for each food group:

Tabulate your answer as follows:

FOOD GROUPS CLASSIFICATION OF DISHES

RECOMMENDED DAILY SERVINGS

NUTRIENT FUNCTION

9.1.1 Cereal and cereal products

9.1.2 Milk and milk products

9.1.3 Meat and meat alternatives

9.1.4 Fruit and vegetables

9.1.5 Fats, oils and sweets

(15)

9.2 Study the following menus and then answer the questions:

MENU A MENU B

Samp Potato chips Roast chicken White bread Stewed green beans Fried sausages Boiled pumpkin 9.2.1. Identify two food sources of protein on menus A and B (2) 9.2.2 Evaluate menu A in terms of the following principles of menu planning

(a) Colour (1) (b) Cooking methods (1) (c) Texture (1)

34

QUESTION 10

10.1 Read the case study and answer the questions that follow:

Brenda is an active 16year old teenager. She plays netball and volleyball and also jogs to stay fit .She likes a lot of butter on her bread, loves fatty mutton chops and fried chips with salt and vinegar. She drinks water but believe that soda cold drinks replace the energy that was used during a sport session.

10.1.1 Identify three types of the South African Food Based Dietary Guidelines which were not complied with. (3)

10.1.2 Identify two South African guide lines which were complied with (2)

10.2. Below is the breakdown of food consumed by Brenda from the morning till late afternoon.

BREAKFAST:

250ml All bran breakfast cereal (1 portion)

200ml full cream milk (1 portion)

SCHOOL BREAK:

2 Slices whole wheat bread (2 portions)

30g tuna fish (1 portion)

5g Margarine (1portion)

LUNCH

90g fried fatty mutton chops (1 portion)

125ml rice (1 portion)

125ml pure orange juice (1 portion)

AFTERNOON SNACK

1 glass coca cooler (250ml)

1 chocolate (30g – 1 portion)

30g potato crisp chips (1portion)

10.2.1. Classify the above underlined food items in the appropriate food group and state the main nutrient of each food group

35

Tabulate your answer as follows

FOOD ITEM FOOD GROUP MAIN NIUTRIENT e.g. cooked rice Grain and grain

products/Cereal and cereal products

Starch/carbohydrates

1. 2. 3. 4. (8) 10.2.2 Identify two health risks that Brenda faces if she continues with her eating habits. (2) 10.3. One of the factors that influence our food habits and patterns is religion. Briefly discus each of the following 10.3.1 Muslim faith (3) 10.3.2 Jewish faith (3) 10.3.3 Hindu faith (3) 10.4 The recommended portions for an active teenage girl are as follows: BASIC FOOD GROUP RECOMMENDED PORTION Milk and milk products 3 Meat and meat alternatives 2 10.4.1 With the help of the above table, calculate the number of portions of the following food groups which Brenda consumed and how many are still available for late afternoon Tabulate your answer as follows FOOD GROUP NUMBER OF PORTIONS

(ALREADY USED) NUMBER OF PORTIONS (LEFT AFTER FOR LATE AFTERNOON)

Milk and Milk products Meat and Meat alternatives

(4)

10.5.Explain what you understand by the following terminology

10.5.1 Malnutrition (1)

10.5.2 Balanced diet (1)

10.5.3 Meal plain (1)

10.5.4 Nutrients (1)

10.6 Name two reasons why teenagers should eat breakfast (2)

36

CLOTHING, FIBRE AND FABRICS

QUESTION 11 11.1 Mary is a teenage girl. She only had R1 000 to spend on new clothes. Her

mother reminded her to also buy clothes for her cousin's wedding that was coming up and a tracksuit for cold days. Neither of them could sew and make any clothes. Mary wanted to buy clothes in the latest fashion styles. Mary's mother would spend some of her time looking at labels of clothes and feeling the texture when shopping. She decided to accompany Mary to the clothing outlets. After spending the whole afternoon, they came across a 30%-off sale on clothes.

11.1.1 Explain, with examples, how culture could have an influence on Mary's choice of clothes for her cousin's wedding. (6) 11.1.2 Will Mary's socio-economic status allow her to buy everything she wants in the latest fashion styles? Justify your answer. (5) 11.1.3 Mary decided to wear blue jeans she bought while travelling

300 km to the wedding instead of her new silk outfit. Justify why you think Mary made that choice. (5)

11.2

11.2.1 Explain, with reasons, why the jersey felt heavy and bigger in size. (6) 11.2.2 What could have happened to the wet jersey if it was in contact with a red shirt for a long time? (3) 11.3 Name and discuss FOUR reasons for wearing clothes. (8)

Nomsa was wearing a white 100% wool jersey over a red cotton shirt on a rainy day.

37

QUESTION 12 12.1 Read the case study below and answer the questions that follow:

Lauren, a teenager, has permission from her mother to buy herself four items of clothing as a birthday gift. She is not restricted on the amount of money she may spend. Lauren is very sporty. She does cross-country marathon and hockey. She is popular at school and is invited to many parties. She acquired a few ideas from magazines, television, etc to bring her up to date with the latest fashion trends and brand names. She also decides to compare the clothes of the different clothing outlets in her town.

12.1.1 Name any three factors which will influence her choice of clothes (3) 12.1.2 Suggest FOUR suitable items of clothing and include the type of occasion for which it will be suitable. Tabulate your answer as follows:

Items of clothing Type of occasion 1. 2. 3. 4.

(8) 12.2 Finishes are used in fabric construction to improve physical comfort in clothing.

Explain the function of the following fabric finishes: 12.2.1 mercerised (2) 12.2.2 flame resistance (2) 12.2.3 water proofing (2)

12.3 Care labels include very important information for maintaining the appearance and physical comfort of clothes. Name three items that appear on care labels. (3)

12.4 State the difference between a blended fabric and a mixed fabric (2) 12.5 Mention three advantages of blending fibres to manufacture fabric (3)

38

QUESTION 13 13.1 Read the following passage then answer the questions that follow

Angela got hold on a catalogue for a clothing outlet in Cape Town. She wants to buy an outfit to wear to her friends 18th Birthday party through the mail order system.

13.1.1 Explain to Angela TWO disadvantages of buying clothes through the mail-

order system (2) 13.1.2 The following care symbols appear on one of the garments Angela bought

through mail order. Discuss how she should care for the garment. (Give instructions in the order they appear on this label) (5)

13.1.3 What other information would he find on the clothing label (3) 13.2 Study the labels below then answer the questions that follow Label 1 Label 2 Label 3 Label 4 Label 5 Label 6 Label 7 Label 8 100% Rayon

100% Acrylic

35% Polyester 65% Cotton

100% Silk

100% Wool

100% Nylon

40% Nylon 60% Cotton

100% Bamboo

13.2.1 Classify each of the labels indicated on the table above under the following headings

A) Natural fibres (2) B) Regenerated fibres (2) C) Synthetic fibres (2) D) Blends (2)

13.2.2 A) Choose the label that would be most suitable for a school shirt (1)

B) Explain the reasons for your choice (3) 13.3 Angela bought a pair of black shoes with high heels (stilettos) for the birthday

party. She broke her leg during a hockey game and will be on crutches for six weeks. Evaluate the black shoes for suitability while she is on crutches. (3)

13.4 Many blankets are made from acrylic fibres 13.4.1 Discuss THREE disadvantages of acrylic fibres (3) 13.4.2 How would you care for an acrylic blanket (2) ************************************************************************************************

39

HOUSING AND INTERIOR

QUESTION 14 14.1 Explain how the following factors influence the housing needs of a family: 14.1.1 Newlyweds without children (3) 14.1.2 Empty nest stage (3) 14.1.3 Cultures (3) 14.2 How can the following needs, according to Maslow's hierarchy, influence your choice of housing: 14.2.1 Physiological 14.2.2 Safety and security 14.2.3 Social 14.2.4 Ego 14.2.5 Self-actualisation (10) 14.3 Explain the term is ergonomic? (3) 14.4 Explain how the following ergonomic principles influence one's choice of a work table: 14.4.1 Quality (3) 14.4.2 Size and height (3) 14.4.3 Work surface (3)

14.5 Study the picture below and answer the following questions:

14.5.1 Name FOUR activities performed in this room. (4) 14.5.2 Suggest FOUR low-cost improvements that would make a teenager's room a more usable living space. (4) 14.6 Give ONE reason for having general room lighting as well as direct lighting provided by a study lamp. (1)

40

QUESTION 15 15.1 Read the case study below, then answer the questions that follow

Pieter and Linda Sithole have just got married. They are living in a rented, one bedroom flat. The Sitholes’ are wanting to buy a townhouse in a local suburb

15.1.1 In which stage of the family life cycle do they find themselves? (1) 15.1.2 Discuss THREE advantages of living in a flat (3) 15.1.3 Discuss FOUR advantages of owning a townhouse (4) 15.1.4 Discuss TWO disadvantages of owning a townhouse (2) 15.2 When selecting a flat in the Eastern Cape, the orientation of the flat will be

important. Explain the meaning of this statement. (3) 15.3 Read the following case study, then answer the questions that follow

Cathy lost the use of her legs in a car accident when she was eight. She is now confined to a wheelchair. She lives in a townhouse that has two steps leading up to the front door. Her driveway is unpaved with a narrow path between overgrown shrubs that leads up to the front door

15.3.1 Describe how access to the home can be improved to make it suitable for a person in a wheelchair. (4) 15.3.2 A) What is universal design? (2) B) List THREE principles of universal design (3)

41

Sive has been studying at her desk. After three hours of studying, she experienced the following symptoms: (i) Strained eyes (ii) backache (iii) swollen feet

A major housing decision is deciding where to live. Buying a house is one of the most important decisions one will ever make. The decision to buy a house involves a number of factors.

QUESTION 16 16.1 16.1.1 Name and explain with examples four aspects that one should consider in

the choice of housing. (8) 16.2 Read the case study below and answer the questions.

Landi and Thomas Selana had spoken about saving for a house, but to Thomas this was some far off ideal. Landi on the other hand, is tired of having to move from one flat to another and wants her own home. They have a three-year old toddler and Landi’s wheelchair-bound mother has recently come to live with them after Landi’s dad died. If Thomas spends money, she gets very upset because she wants to save every cent to buy her dream home.

16.2.1 Which value underlies Landi’s housing needs? (2) 16.2.2 Name the type of family that the Selana’s represent. (2) 16.2.3 Landi’s mother is wheelchair bound. This will have an influence on their choice of their home. Name and explain THREE considerations the Selana’s will have to make when choosing a home. (6) 16.3 List FIVE considerations one has to bear in mind regarding space needs when planning to buy furniture. (5) 16.4 Read the case study. Give TWO possible reasons for each of the symptoms Sive experienced after studying: (6)

Tabulate your answer as follows: Symptom Reasons 16.4.1 Strained eyes 16.4.2 Backache 16.4.3 Swollen feet

1. 2. 1. 2. 1. 2

16.4.4 Suggest four reasons for putting the mattress in Sive’s room the same height as a chair. (4)

16.5 Discuss FOUR ways in which the size of people influence the furnishing of a room. (4)

****************************************************************************************

42

ENTREPRENEURSHIP QUESTION 17

17.1 Read the following case study then answer the questions that follow

Samantha, a young adult who is passionate about easy-to-make, healthy meals dreamt about starting her own business. After she lost her job, she decided to start a small business selling take-away lunches from home. She used the little money she had saved to buy equipment and to advertise. She employs two full-time assistants. Her target market is mainly office workers from the office across the street were moved to a new location 5 kilometres away. The building was converted into storage space. The only people left working there are a few security guards.

17.1.1 What is an entrepreneur? (2) 17.1.2 Identify THREE reasons why Samantha decided to become an

entrepreneur (3) 17.1.3 Discuss FOUR reasons why Samantha’s business is likely to fail (4) 17.1.4 Identify FIVE resources available to Samantha (5)

17.1.5 As Samantha becomes self-employed and eventually employing others. The government will be able to spend less money on social grants and more on other needs such as housing and medical care Name THREE other benefits that entrepreneurship hold for our economy (3)

17.2 Correct storage important when planning production. Discuss 6 important

storage principles we need to remember when planning a work centre (12) ************************************************************************************************