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CAPS

Focus_Exam Practice Book_COVER_Consumer Studies_Gr10.indd 2 2011/09/02 3:18 PM

Grade 10 CONSUMER STUDIES

PRACTICE TEST ONE Marks: 60

QUESTION 1 Various possible answers are provided for each question. Indicate the correct answer by writing only the letter next to the question number. 1.1 One responsibility of consumers is to …

A use easily available credit facilities.

B buy products and services offered to them.

C be honest in dealings and pay promptly.

D evaluate products in terms of their social status. (1)

1.2 Wise consumers use this decision-making strategy to improve their living circumstances

and benefit the most from the money they spend.

A Spur-of-the-moment decisions

B Rational decisions

C Irrational decisions

D Habitual decisions (1)

1.3 An Arabic term that refers to food that is permissible according to Islamic law, is:

A Haraam

B Helaal

C Harlaam

D Halaal (1)

1.4 People who do not eat meat or dairy products are called …

A vegetarians.

B herbivores.

C degans.

D vegans. (1)

Consumer Studies Tests.pdf 1 7/2/2011 4:09:17 PM

2

1.5 Organic food is produced …

A with added organisms.

B with chemicals and hormones.

C without artificial fertilisers, chemicals and pesticides.

D without fertilisers and water. (1)

1.6 People who eat to make themselves feel better, but then feel worse afterwards are

known as _______ eaters.

A comfort

B binge

C irregular

D habitual (1)

1.7 These two vitamins are good antioxidants.

A Vitamin A and Vitamin K

B Vitamin B and Vitamin C

C Vitamin E and Vitamin C

D Vitamin D and Vitamin E (1)

[7]


3

QUESTION 2 Match a consumer right in Column B with an example of this particular right in Column A. Write only the letter of your choice next to the relevant question number.

COLUMN A Examples

COLUMN B Consumer right

2.1

With the first bite you realised that the meat pie that you had just bought had a funny taste. You took it back to the shop and the manager refunded your money.

A The right to be informed

2.2 You are allergic to peanuts and always check labels on food products to ensure that there are no traces of nuts present.

B The right to safety

2.3

While shopping around for bananas, you discovered that the local supermarket charges about twice as much per kilogram as the greengrocer does.

C The right to redress

2.4 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 consumer education

2.5 You find the information published in the Consumer Weekly magazine very helpful when you go shopping.

E The right to respectful treatment

F The right to be charged fair prices

G The right to a healthy environment

[5] QUESTION 3 Your best friend has decided to become a vegetarian and you are worried that he may become malnourished. You suggested that he eats a fair portion of legumes each day, but he has no idea what legumes are and how his health can benefit from them. 3.1 Make a list of foods that are classified as legumes. (2) 3.2 Name ONE tasty dish with legumes as the main ingredient. (1) 3.3 Explain to your friend why these foods are highly recommended for good health. (5) [8]


4

QUESTION 4 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

4.1 Tabulate your answers to the questions listed below as follows.

Type of food Food group Recommended daily allowance Main nutrients

Identify and classify the different food items that Bongiwe ate according to the food groups in the food pyramid. (8 ½) (4)

What is the recommended daily intake of each food group that was included in Bongiwe’s diet? (4 ½) (2)

List the main nutrients in each food or drink that she consumed. (20 ½) (10)

4.2 Critically evaluate Bongiwe’s diet with regard to the recommended daily allowance of

the different food groups and the food-based dietary guidelines. (8 ½) (4) [20] QUESTION 5 Why should we include sufficient vitamins and minerals in our diets? [4] QUESTION 6 Explain how peer-group pressure can influence the eating habits of teenagers. [8] QUESTION 7 Outline how socio-economic status impacts on food choices in South Africa. [8]

[TOTAL: 60 marks]


5


PRACTICE TEST TWO Marks: 60

QUESTION 1 Various possible answers are provided for each question. Indicate the correct answer by writing only the letter next to the question number. 1.1 The main purpose of packaging is to …

A protect the product.

B make the product appear attractive.

C attract attention.

D create brand awareness. (1)

1.2 Market segmentation is done on the basis of …

A similar products.

B similar consumer groups.

C the quality of products.

D the symbolic value of products. (1)

1.3 The easiest way to compare the price of two similar products is to …

A calculate the unit price.

B compare the weight or volume.

C compare the number of servings.

D calculate the price per serving. (1)

1.4 A consumer decision made on the spur of the moment is a/an …

A habitual decision.

B rational decision.

C impulsive decision.

D ideal decision. (1)


6

1.5 The five “Ps” of marketing are …

A People, Place, Product, Price, Preference.

B Product, Price, Preference, People, Promotion.

C Product, People, Promotion, Place, Planning.

D Product, Price, Promotion, Place, People. (1)

1.6 The four principles of successful marketing are …

A Attraction, Interest, Drive, Action.

B Attention, Initiative, Drive, Acquisition.

C Attention, Interest, Desire, Action.

D Attraction, Initiative, Desire, Acquisition. (1)

1.7 The main objective of advertising is to …

A compete with similar businesses.

B persuade the consumer to buy.

C educate the consumer.

D increase profit. (1)

1.8 A group of people of more or less the same age and with similar interests is known as

a …

A reference group.

B status group.

C peer group.

D work group. (1)

1.9 Which micro-organisms are dangerous because they can withstand high temperatures?

A Moulds

B Yeast

C Bacteria

D Toxins (1)


7

1.10 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 insist on products manufactured from scarce natural resources.

D only buy products that comply with the latest fashion trends. (1)

1.11 An advantage that brand names have for consumers is that they …

A offer free specialised services to consumers when needed.

B help to distinguish a product from other similar products.

C give an indication of the ingredients that have been used.

D protect the consumer from misleading information on labels. (1)

1.12 To evaluate quality, a consumer should know …

A what the expected price of a product is.

B where and by whom the product was made.

C what the expected standards for a product are.

D what grading marks are used on garments. (1)

1.13 To get the greatest possible exposure for their merchandise, retailers place basic

foodstuffs such as bread and milk …

A near the entrance of the shop.

B in spots where the traffic is heavy.

C near the cash registers.

D at the back of the shop. (1)

1.14 A group that shares the same customs, norms, language, religion and beliefs is a …

A peer group.

B cultural group.

C social status reference group.

D socio-economic group. (1)


8

1.15 The four ‘Ps’ of marketing have been replaced by the more customer-friendly SIVA model of marketing. The four elements of SIVA are …

A Selling, Intelligence, Value, Access.

B Solution, Intelligence, Variety, Attention.

C Solution, Information, Value, Access.

D Selling, Information, Variety, Attention. (1)

1.16 The following rights are spelled out in Chapter 2 of the Constitution of South Africa:

A Consumer rights

B Economic rights

C Constitutional rights

D Human rights (1)

1.17 A milkshake will spoil if left for more than two hours in a hot stuffy room, because

bacteria …

A are sensitive to alkali mediums and prefer acid mediums.

B flourish on carbohydrate foods at a temperature of 20 C to 35 C.

C grow on moist food in high concentrations of sugar.

D flourish on foods rich in protein at a temperature of 20 C to 35 C. (1)

[17]


9

QUESTION 2 Match a merchandising technique in Column B with an example of this particular technique in Column A. Write only the letter of your choice next to the relevant question number.

COLUMN A Examples of merchandising techniques

COLUMN B Merchandising techniques

2.1 Convenience items in a supermarket, such as bread and milk, are placed at the rear of the shop. A Height of products

displayed

2.2 Women’s shoes and handbags are displayed together. B The greatest possible

exposure created

2.3 An Easter-egg display is found at the end of a row of shelves. C High mark-up and impulse

items

2.4 Biscuits, gifts, cosmetics and jewellery are placed in the spots where the customer traffic is heavy. D Special offers

2.5 Beautiful ceramic ornaments are displayed on the middle shelf of a supermarket. E Location of related items

F Changing layout and location of merchandise

G Layout of the floor plan

[5] QUESTION 3 Food can very easily become contaminated by the cook’s unhygienic practices during preparation. Discuss this statement. [4] QUESTION 4 How can you prevent food from being contaminated by micro-organisms in the home? [8]


10

QUESTION 5 5.1 Explain what the difference is between perishable, semi-perishable and non-perishable

foods. (3) 5.2 Classify the following food items as perishable, semi-perishable or non-perishable with

regard to the rate at which they spoil. Also indicate how you would store these food items. Use the table below for your answer.

Raw fish

Bread

Uncooked lentils

Cooked bobotie

Custard

Raw potatoes

Uncooked broccoli

Tinned pilchards.

Perishable Semi-perishable Non-perishable

Food items

Storage

(15) 5.3 Explain why it could be dangerous to eat potatoes that have turned green and are

sprouting. (2) [20] QUESTION 6 List and describe six guidelines on how to select and use food to ensure that you get good value for your money. [6]

[TOTAL: 60 marks]


11


PRACTICE TEST THREE Marks: 60

QUESTION 1 Various possible answers are provided for each question. Indicate the correct answer by writing only the letter next to the question number. 1.1 The cotton-blend mark may be used on a clothing label if the fabric contains at least

____________ cotton.

A 40%

B 50%

C 60%

D 70% (1)

1.2 When the label indicates the fibre content as 100% lamb’s wool, the fabric is made of …

A pure new wool that is being used for the first time.

B a mixture of new wool and wool that has been used before.

C scraps of new or used wool that are shredded back into fibres.

D fine, soft wool from the first shearing of young animals. (1)

1.3 This fibre is the first truly synthetic fibre made purely from chemical substances.

A Rayon

B Nylon

C Acetate

D Acrylic (1)

1.4 A characteristic of a weft-knitted fabric is that …

A it stretches in two directions.

B the yarns run vertically.

C it can only be produced in strips.

D it does not run or fray. (1)


12

1.5 Wool fabric has the following property:

A It is very strong when wet.

B It is damaged by alkalis.

C It will not be attacked by moths.

D It is not very absorbent. (1)

1.6 Rayon fabric has the following property:

A It has no resilience and wrinkles badly.

B The fibres are strong, especially when wet.

C It has good abrasion resistance and does not show signs of wear easily.

D It is flame-resistant. (1)

1.7 This is NOT a property of polyester fabric.

A It is very strong.

B It is very elastic and garments keep their shape well

C It is damaged by mildew and insects.

D It will not shrink when washed. (1)

1.8 Which fibre is most suitable for children’s clothing owing to its high absorbency and

comfort properties?

A Nylon

B Cotton

C Polyester

D Micro-fibre (1)

[8] QUESTION 2 Discuss the influence of sport on clothing fashions and styles. [6] QUESTION 3 Describe SIX characteristics of winter wear that help to keep you warm. [6]


13

QUESTION 4 Explain how clothing communicates information about the wearer to others. Use the headings indicated below. 4.1 Socio-economic status (3) 4.2 Self-concept (3) 4.3 Personality (2) 4.4 Values and attitudes (2) [10] QUESTION 5 Briefly describe the impact of the following factors on the suitability of the clothing that people wear: 5.1 Climate (3) 5.2 Culture (3) 5.3 Socio-economic status (3) 5.4 Peer pressure. (3) [12] QUESTION 6 Which properties are essential for fabrics to be used for underwear and school shirts? State the reasons why you have selected these particular properties. [8] QUESTION 7 Identify a fibre that exhibits one of the properties listed below and indicate the implications of this property when caring for a fabric made of that particular fibre. Tabulate your answer as below.

Property Fibre Implications for caring for the fabric

Strong when wet

Weak when wet

Elastic when wet

Resistant to alkalis

Resistant to sunlight

[10]

[TOTAL: 60 marks]


14


PRACTICE TEST FOUR Marks: 60

QUESTION 1 Various possible answers are provided for each question. Indicate the correct answer by writing only the letter next to the question number. 1.1 The Jones’s are very proud of their home. Mrs Jones keeps it immaculate and they

often entertain friends to show off the house. The children love their beautiful bedrooms, but prefer to play at their friends’ homes. Which of the following describe the Jones’s housing values best?

A Comfort and convenience

B Privacy and beauty

C Solidarity and beauty

D Status and prestige (1)

1.2 The most important housing need of elderly people is …

A security.

B privacy.

C status.

D comfort. (1)

1.3 People who place a special emphasis on cost have a personal priority of …

A esteem.

B self-expression.

C prestige.

D economy. (1)

1.4 Ergonomics is the study of …

A economic principles.

B the relationship between people and their physical work environment.

C the average size and shape of human beings.

D the relationship between energy use and physical activity. (1)


15

1.5 The seat of a standard chair is approximately _______ high.

A 400 mm

B 500 mm

C 600 mm

D 650 mm (1)

[5] QUESTION 2 Discuss how the orientation of a house with regard to the sun can be planned and managed in order to provide a pleasant internal temperature throughout the year. [5] QUESTION 3 Explain why the traffic patterns in a home should be well planned. [8] QUESTION 4 Everyone has the right to health, safety and security, yet each year many people are injured or die as a result of poor living conditions. Draw up a list of TEN criteria aimed at making the home a safer place for the inhabitants to live. [10] QUESTION 5 Explain the concept ‘functional design’. [2] QUESTION 6 Universal design aims to make housing and furnishings more usable for everyone. Give FOUR examples of how this concept is applied to cupboards. [4] QUESTION 7 Explain how the type of housing suitable for newly-weds will differ from that of an expanding family. [5]


16

QUESTION 8 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.

Tabulate your answer as follows:

Human need Explanation of the need One example of a housing feature or product to satisfy the need

List the FIVE levels of human needs. (5)

Give a short explanation of each level of need. (5)

Give ONE example of how housing can satisfy these needs on the different levels. (5) [15] QUESTION 9 Buying furniture and equipment is expensive, therefore it is very important to make sure that you make wise decisions in this regard. Give an account of the aspects you should consider when buying furniture and equipment. [6]

[TOTAL: 60 marks]


17

Grade 10 CONSUMER STUDIES PRACTICE TEST ONE MEMORANDUM

QUESTION 1 1.1 C (1)

1.2 B (1)

1.3 D (1)

1.4 D (1)

1.5 C (1)

1.6 A (1)

1.7 C (1)

[7] QUESTION 2 2.1 C (1)

2.2 A (1)

2.3 F (1)

2.4 B (1)

2.5 D (1)

[5]

QUESTION 3 3.1 Any two of the following legumes:

Dry beans ( ), dry peas ( ), lentils ( ), nuts ( ) and soya ( ). (2)

3.2 Any one correct example:

Bean, pea or lentil soup, soy-bean casserole, butter-bean or soy-bean patties, and so on. (1)

3.3 These foods are:

Good sources of protein.

Rich in soluble and insoluble fibre.

Low in fat and can therefore complement any weight-reducing diet.

Rich in vitamins and minerals.

Low in GI (glycaemic index) and can contribute to an improved blood-glucose control. (5)


18

[8] QUESTION 4 4.1

Type of food Food group Recommended daily allowance Main nutrients

250 ml sugar pops Bread, cereal, rice, pasta 6 – 11 servings Carbohydrates

125 ml milk Milk, yoghurt, cheese 2 – 3 servings Calcium, protein, phosphorus, water

2 slices white bread Bread, cereal, rice, pasta Carbohydrates

Jam Fats, oils, sugar Use sparingly Vitamins A and D

250 ml milkshake Milk, yoghurt, cheese Calcium, protein, phosphorus, water

250 ml maize-meal porridge Bread, cereal, rice, pasta Carbohydrates

250 ml cooked spinach Fruit and vegetables 2 – 4 servings Vitamins C and A, fibre

Coffee with 125 ml milk Milk, yoghurt, cheese Calcium, protein, phosphorus, water

8 ½ = (4) 4 ½ = (2) 20 ½ = (10)

(16) 4.2 Any eight of the following:

The bread, cereal, rice and pasta food group is totally inadequate (only 3 full portions). ( )

The milk, yoghurt and cheese group is adequate (2 full portions). ( )

The fruit and vegetable group is totally inadequate (only 1 portion). ( )

Fat, oil, sweets group is adequate (only 1 portion). ( )

The meat and meat alternatives (legumes, nuts) are totally lacking. ( )

She should include dried beans, peas, lentils and soya in her diet. ( )

Chicken, fish or red meat should be eaten daily. ( )

Eggs as a meat alternative may be eaten three times a week. ( )

Her breakfast is inadequate as it does not provide enough energy for the day. ( )

The white bread for the sandwiches should be replaced with brown or whole-wheat bread, as it would provide more nutrients. ( )

She should eat nutritious snacks such as fruit between breakfast and lunch, and between lunch and supper to sustain her energy levels. ( ) (8 ½) (4)

[20]


19

QUESTION 5 5 Vitamins and minerals:

Act as antioxidants.

Provide support for the enzymes in the body.

Play an important role in reducing the risk of cancer.

Reduce the risk of chronic diseases such as high blood pressure. [4]

QUESTION 6 6 Teenagers eat a lot of their meals away from home and may choose the same type

of food as their friends.

A teenager who has difficulty making friends, or who underachieves academically or in sport may compensate by developing poor eating habits.

Teenagers often choose food because of the perception attached to the food, for example, lots of peanut butter will help to build strong muscles.

Teenagers sometimes use food habits as a form of protest, for example, they might stop eating for fear of becoming fat, become vegetarians to protest against the slaughtering of animals, and so on. [8]

QUESTION 7 7 Any eight of the following:

The amount of money available for buying food has an influence on what is bought and how much is bought. ( )

Many South Africans do not have a choice regarding food. They live under the poverty line and therefore eat to survive – basic cheap staple foods are all they can afford. ( )

High socio-economic groups have much more choice regarding food – the range of food that they can choose from is vast. ( )

High-income groups eat more convenience foods. ( )

High-income groups also eat out more in restaurants. ( )

High-income groups are not restricted in where they shop for food, because they can drive there. ( )

Low-income groups are confined to local shops and markets because of limited transport, and the cost of transport. ( )

Local shops are often more expensive than big supermarkets – the poor therefore often pay more for basic foodstuffs. ( )

Certain basic foodstuffs are excluded from VAT in SA in an attempt to help the poor. ( ) [8]

[TOTAL: 60 marks]


20

Grade 10 CONSUMER STUDIES PRACTICE TEST TWO MEMORANDUM

QUESTION 1 1.1 A (1)

1.2 B (1)

1.3 A (1)

1.4 C (1)

1.5 D (1)

1.6 C (1)

1.7 B (1)

1.8 C (1)

1.9 C (1)

1.10 A (1)

1.11 B (1)

1.12 C (1)

1.13 D (1)

1.14 B (1)

1.15 C (1)

1.16 D (1)

1.17 D (1)

[17] QUESTION 2 2.1 B (1)

2.2 E (1)

2.3 D (1)

2.4 C (1)

2.5 A (1)

[5]


21

QUESTION 3 3 Any four of the following:

The cook should not:

Return a spoon that has been used for tasting to the saucepan ( )

Lick his or her fingers while working with food ( )

Use a spoon that has already been used to taste food without washing it first ( )

Smoke while handling food ( )

Handle food without washing hands after using the bathroom, handling money, and so on ( )

Wear stained clothes or aprons ( )

Sneeze or cough over food. ( ) [4]

QUESTION 4 4 Any eight of the following:

Wipe surfaces before you prepare food on them. ( )

Use clean equipment and utensils. ( )

Always wash equipment in clean, soapy water. ( )

Wash and bleach dishcloths and tea towels regularly. ( )

Keep all pets out of the kitchen. ( )

Keep dirty dishes and utensils away from the area where you prepare food. ( )

Sweep and wash the kitchen floor regularly. ( )

Disinfect floors, work surfaces, garbage bins and drains regularly. ( )

Empty kitchen garbage bins into the outside dustbin regularly. If refuse and leftovers (especially meat and fish) are left for too long, maggots will hatch and create hygiene problems. ( )

Outside dustbins should be stored away from the kitchen and should have tight-fitting lids. ( )

Seal refuse bags properly and make sure that they are out of reach of animals. ( ) [8]

QUESTION 5 5.1 Perishable foods: Foods that go bad in one to three days at room temperature.

Semi-perishable foods: Foods that go bad in four to ten days at room temperature.

Non-perishable foods: Foods that last for longer than two weeks at room temperature. (3)


22

5.2 Classification of food items:

Perishable Semi-perishable Non-perishable

Food items Raw fish

Cooked bobotie

Custard

Bread

Uncooked broccoli

Raw potatoes

Uncooked lentils

Tinned pilchards

Storage

Covered in the refrigerator, most items will last four to six days.

If covered well, vacuum packed and then frozen, food will last up to twelve months.

Bread can be stored covered in a cool place for a few days;; it can also be frozen for a few months.

Fruit and vegetables should be stored in a cool, dark place or in a refrigerator.

If blanched, vegetables can be frozen for a couple of months.

Lentils must be stored in a sealed container in a cool, dark place where they can last for a few months.

Tinned pilchards must be stored in the same way and will last a few months – check the expiry date.

(15)

5.3 Solanine, a water-soluble toxin, may be present in the skin and the green-coloured portion underneath the skin of potatoes. This toxin increases during sprouting or exposure to light. (2)

[20] QUESTION 6 6 Any six of the following:

Draw up a shopping list to save time and money. It prevents impulsive buying and unnecessary trips to the shops. ( )

Buy only the quantities that you need. Large quantities may go to waste if not used in time. Compare prices at different stores. ( )

Prepare food from scratch rather than buying ready-made foods. ( )

Compare the unit price of products and make sure that you get the most value for your money. ( )

Don’t buy any food that you will not use before or on the “use by” date, or foods in poor condition. ( )

Make sure that refrigerated food in the shop is cold to touch and properly frozen. ( )

Make sure that canned foods are sound, in other words, check for dents, cracks or bulging lids that may indicate spoilage. ( ) [6]

[TOTAL: 60 marks]


23


PRACTI CE TEST THREE MEMORANDUM

QUESTION 1 1.1 C (1)

1.2 D (1)

1.3 B (1)

1.4 A (1)

1.5 B (1)

1.6 A (1)

1.7 C (1)

1.8 B (1)

[8] QUESTION 2 2 Any six of the following:

Awareness of the value of a healthy lifestyle and exercise has created a huge market for sportswear. ( )

Most sports require comfortable, easy-to-move-in garments ( ) that can absorb moisture from the body and are breathable. ( )

These requirements created the need for fibres and fabrics that are strong, stretchable, highly absorbent, air-permeable, and so on. ( )

The need for road runners and cyclits to be visible gave rise to bright neon colours and reflective fabrics becoming popular. ( )

All the properties needed for active sportswear are seen in spectators’ sportswear, as well as casual wear. ( )

Examples such as stretch pants, cyclist pants or aerobics gear are popular with young girls. ( )

Most young adults own a pair of running shoes or trainers and a tracksuit that they wear as casual clothes. ( )

Golf shirts are standard casual shirts for everyone. ( ) [6]


24

QUESTION 3 3 Layers of clothes are suitable in winter, for example, vest, shirt, jersey and jacket or

coat.

The air trapped between the layers keeps the heat in and helps to keep the body warm.

Most winter clothing is made from mediumweight to thick fabrics, such as fleece and melton.

Winter styles usually have long sleeves, high necklines, full-length trousers, skirts and dresses to protect the body from the cold.

Black and dark colours absorb heat and make you feel warmer.

Warm colours such as yellow, red and orange are also suitable for winter. [6]

QUESTION 4 4.1 Socio-economic status:

The quality and quantity of clothing can reflect a person’s economic and social status.

People with more money can afford to buy better quality as well as a wider selection of garments.

A person’s position or role in the social set-up also determines his or her clothing. (3)

4.2 Self-concept:

Self-concept is the image that a person has of him- or herself. This includes physical attributes and characteristics such as being well groomed.

Dress indicates what you think of yourself or what you want people to think of you.

If you have a positive self-concept, your clothes also convey this message. (3)

4.3 Personality (any two of the following):

Clothes can reveal aspects of your personality. ( )

A person with a dramatic personality often wears extremes in fashion. ( )

The athletic type of person prefers sportswear and casual wear. ( )

A person with a romantic personality wears soft colours and curvy lines. ( )

People with a classic personality type avoid extremes in fashion and choose clothes that are fairly conservative without being out of fashion. ( ) (2)

4.4 Values and attitudes:

Values and attitudes affect personality and will determine the style, quantity and quality of the garment that a person chooses.

Aesthetic values, for example, are shown by attractive clothing with good design and quality fabrics, while economic values are shown by functional, durable garments. (2)

[10]


25

QUESTION 5 5.1 Climate (any three of the following):

In summer, lightweight fabrics such as cotton are cool and suitable for hot weather. ( )

In summer, the style should be loose and flowing to allow air to circulate around the body. ( )

In summer, pale colours and white reflect light and keep the body cool. ( )

In winter, layers of clothing are suitable as air is trapped between the layers and this keeps the body warm. ( )

Wool and mediumweight fabrics are ideal for winter. ( )

Long sleeves, high necklines, long trousers and skirts are suitable for winter. ( )

Black and dark colours absorb light and keep the body warm in winter. ( ) (3)

5.2 Culture (any three of the following):

Many cultures (countries) have traditional dress worn on special occasions. ( )

Ceremonies related to the life cycle and where ceremonial dress is worn are upheld by many cultural groups (baptism, confirmation, twenty-first birthdays, weddings and funerals). ( )

Certain religious groups have traditional dress associated with their religion, for example, the Muslims and the Jews. ( )

Certain cultural dress styles have become fashionable around the world, for example, the Chinese collar, the Malay sarong and African beadwork. ( ) (3)

5.3 Socio-economic status (any three of the following):

Family background, level of education, occupation and income determine socio-economic status and may have an influence on what people wear. ( )

Socio-economic status often determines what clothes and accessories a person wears, for example, wealthy people often buy more exensive clothes, while poor people buy cheaper brands. ( )

Individuals from higher-income groups often wear better-quality clothing from boutiques and gold jewellery, while individuals with less income may wear similar-looking items made from cheaper fabric, and costume jewellery. ( )

Designer labels are a status symbol. Teenagers in particular like wearing clothing with these labels. ( ) (3)


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5.4 Peer pressure (any three of the following):

Teenagers have a feeling of belonging when they conform to the clothing style and standards of the group. ( )

People may express their individuality and independence from group approval by wearing unique clothing and accessories, and by not wearing brand names. ( )

Reference groups such as celebrities influence the clothing that many people wear and their clothing becomes fashionable especially for young people. ( )

The media plays a major part in influencing consumers to buy certain brand names to make them feel part of the ‘in’ group. ( ) (3)

[12]

QUESTION 6 6 Underwear and school shirts should be:

soft and smooth so that they feel comfortable against the skin.

absorbent so that they do not feel clammy.

easy to care for because they need to be laundered regularly.

strong and abrasion-resistant during wash and wear so that they keep their good appearance for as long as possible. [8]

QUESTION 7 7

Property Fibre Implications for caring for the fabric

Strong when wet Cotton Can be washed frequently

Weak when wet Viscose rayon Loses 50% of strength when wet;; handle with care

Elastic when wet Wool Stretches when wet, so dry flat

Resistant to alkalis Wool Sensitive to alkalis, so use mild detergents

Resistant to sunlight Acrylic or polyester Resists sunlight well, so can dry in the sun

[10]

[TOTAL: 60 marks]


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Grade 10 CONSUMER STUDIES PRACTICE TEST FOUR MEMORANDUM

QUESTION 1 1.1 D (1)

1.2 A (1)

1.3 D (1)

1.4 B (1)

1.5 B (1) [5] QUESTION 2 2 In South Africa, northern and western exposure means a lot of sunlight.

Windows placed on the north and west sides of a house will bring a lot of sunlight and heat into the house, and save energy. This is ideal for cold winter climates.

Trees and roof overhangs affect the amount of sunlight and heat that enter a building – this is important in warm climates and summer months.

The time of year affects the amount of sunlight entering a home – a home must be planned taking this into account.

During the summer months, the sun is high and less sunlight enters a home, while during the winter months, the sun is low and more sun enters a home. [5]

QUESTION 3 3 Traffic patterns:

Traffic patterns are the paths people follow when they move through a home.

Good planning will prevent ‘traffic jams’ in a home.

When space is well planned, people can move easily within a room, from room to room, or from inside to outside.

People should be able to move throughout a home without disturbing other activities.

Special attention should be given to ensure easy access into the home at all the entrance areas.

The quiet areas of a home should not be in the major traffic patterns of a home so that they can remain quiet.

Work areas should not be where people frequently walk through, because this becomes unsafe.

Conversation, study and television viewing should not be interrupted by traffic patterns in the social areas of the house. [8]


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QUESTION 4 4 Any ten of the following:

Homes should be well-ventilated to provide enough fresh air for healthy living, as bad ventilation may cause respiratory diseases. ( )

In homes where gas appliances are used, inhabitants should be alert to escaping gas and ensure that there is sufficient ventilation to remove gas fumes. ( )

Clean water and adequate sanitation are needed for good health. Diseases such as cholera and diarrhoea are associated with bad sanitation standards. ( )

All electrical installations should be done by a qualified electrician. ( )

Wiring should be checked regularly. ( )

Outlets should not be overloaded by plugging too many appliances into one outlet. ( )

Avoid overcrowding, as too many people occupying the same space is strongly associated with infectious diseases (for example, tuberculosis, rheumatic fever and respiratory infections), stress, emotional problems, and so on. ( )

Avoid cold, damp and mouldy conditions, as these lead to a wide range of medical symptoms. ( )

Avoid design and building features that can increase the risk of injury, such as exposed heating sources, unprotected high windows, balconies and stairs, poor storage, breakable window glass and flammable materials. ( )

Make sure that a fire extinguisher is placed in an easily reachable location and check the expiry date. ( )

Keep the neighbourhood clean as waste dumps, pollution by factories and the general condition of the neighbourhood all have an effect on health. ( ) [10]

QUESTION 5 5 Functional design is the way in which parts of the design are arranged to meet the

requirements of a specific purpose. [2] QUESTION 6 6 Universal design:

Lever handles for opening doors rather than twisting knobs.

Storage space within reach of both tall and short people.

Notched mounting blocks on both walls to allow clothing rods to be lowered and raised.

Smooth operating slides on drawers and shelves. [4]


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QUESTION 7 7 Any five of the following:

Newly wed couples often prefer to rent a housing unit to avoid the expenses of owning a home. ( )

An apartment or flat in a high-rise building, a duplex or small house may meet their needs. ( )

They do not require much space, and a one- or two-bedroom housing unit with space for food preparation and entertaining may be sufficient. ( )

During the expanding stage, housing must cater for the needs of different age groups. ( )

Most families in this stage choose to own a single dwelling. ( )

More bedrooms with space for storage are needed. ( )

The housing should offer sufficient space for food preparation, and for social interaction with family and friends. ( ) [5]

QUESTION 8 8

Human need Explanation of need One example of a housing feature or product to satisfy need

Physiological All the needs that the body requires to survive: air, water, sunlight, shelter, sleep and food.

Housing provides protection and shelter from the weather and provides us with a place to eat, sleep and store our possessions.

Safety and security

The need for protection from physical danger and a need to feel secure in a place where you know you belong or that you can call your own.

Gates, fences, walls, security systems, locks and burglar bars provide safety – ownership provides security.

Social needs

The need for love, belonging, sharing, playing, acceptance and affection. Also the need for privacy.

Space within the home provides space for social interaction – between family members, and between the family and friends. Privacy is provided by individual rooms, screens, room dividers, and so on.

Ego or esteem needs

The need for self-esteem (awareness and appreciation of your own worth). Also the need for respect from others – status recognition.

Housing can express our personal identity – the image of ourselves. It can also be a symbol of achievement. Different housing styles, colours, designs, gardens ad other features, etc. reflect the image of who we are and what we want to be.

Self-actualisation needs The need to become everything that you are capable of becoming.

Housing provides an opportunity for creativity – space for hobbies and creative activities such as pottery, music, woodwork, painting and studying.

[15]


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QUESTION 9 9 What size do I need?

Will it save me time and energy?

What space do I have available for it?

What is the price? Does it fit into my budget?

Is it from a reliable manufacturer? Does it have the SABS mark?

Does it come with a warranty? [6]

[TOTAL: 60 marks]


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