Table of Specifications (ToS)
Level
Item Type & Value
Remembering
No.
Items
4
Understanding
4
3 x multiple choice
questions
1 x short answer (all
1 mark each)
Applying
4
2 x multiple choice
2 x short answer (all
1 mark each)
Analysing
3
2 x multiple choice
1 x short answer (all
1 mark each)
Evaluating
3
2 x multiple choice
1 x short answer (all
1 mark each)
Creating
2
2 x short answer (1
mark each)
20 marks
4 x multiple choice
questions (1 mark
each)
Topic &
Benchmark
Topic: Nature
and properties
of food
Benchmark:
9.2.1.1
Topic: Nature
and properties
of food
Benchmark:
9.2.1.1
Topic: Safety
and hygiene
practices
Benchmark:
9.2.1.2
Topic: Food and
nutrients
Benchmark:
9.2.1.3
Topic: Food and
nutrients
Benchmark:
9.2.1.3
Topic: Digestion
and metabolism
Benchmark:
9.2.1.4
Objectives Tested
Identify different
types of food and
their properties.
Explain the
functions of
different food
groups and their
dietary importance.
Apply hygiene and
safety rules in food
preparation
scenarios.
Analyze the role of
different nutrients
and their effects on
health.
Evaluate the
nutritional content
of different meal
plans.
Construct short
guidelines for
making healthy
food choices based
on digestion and
metabolism
knowledge.
IALIBU SECONDARY SCHOOL
DEPARTMENT OF HOME ECONOMIC
GRADE NINE (9) HOME ECONOMIC
TEST #1 Term Two (2)
NAME
S/NAME
TOTAL
MARKS
DATE
20mrks
/
/2025
INSTRUCTION
This test is made up of:
1.
2.
3.
4.
5.
6.
Part A multiple choices 13 marks
Part B Short answer questions 7 marks
Answer all questions even if you are not sure of some of the answers
Write your answers neatly and clearly
Do not use correctional fluid
Check your work before summiting it.
CHEATING IS AN ACADEMIC CRIME!
PART A: MULTIPLE CHOICE QUESTIONS (13mrks)
1. Food that provides the main source of energy is:
A. Proteins
B. Vitamins
C. Carbohydrates
D. Minerals
2. Identify the nutrient that helps in the repair of body tissues.
A. Fats
B. Water
C. Carbohydrates
D. Proteins
3. Starch, sugar, and fiber are types of:
A. Proteins
B. Fats
C. Carbohydrates
D. Vitamins
4. Which of the following is a function of fats in the body?
A. Build muscles
B. Provide insulation
C. Form red blood cells
D. Improve eyesight
5. How do dietary guidelines benefit individuals?
A. Increase sugar intake
B. Prevent food spoilage
C. Promote healthy eating habits
D. Limit vitamin absorption
6. A balanced diet refers to:
A. Eating more fruits than vegetables
B. Consuming the same food daily
C. Including all food groups in appropriate amounts
D. Avoiding all forms of fat
7. Understanding the properties of food helps in:
A. Making food more expensive
B. Determining food spoilage only
C. Improving taste only
D. Selecting and preparing food correctly
8. A student is preparing a meal and cuts vegetables on the same board used for raw
meat. This is an example of
A. Safe handling
B. Cross-contamination
C. Proper hygiene
D. Effective sanitation
9. Which action demonstrates correct personal hygiene during food preparation?
A. Sneezing near food
B. Wearing jewelry in the kitchen
C. Washing hands before cooking
D. Tasting food with unwashed spoon
10. Evaluate the following meal plans. Which is best for someone trying to lower
cholesterol?
A. Fried chicken and chips
B. White rice with sausage
C. Grilled fish with vegetables
D. Bacon and eggs
11. Consider a diet rich in processed foods and sugar. What is the likely outcome?
A. Improved digestion
B. Balanced metabolism
C. Increased risk of obesity
D. Stronger bones
For questions 12 and 13 refer to the table below showing the daily nutrient intake (in
grams) for three students.
Nutrient
Student A
Student B
Student C
Protein
Carbohydrates
Fats
Vitamins
Fiber
45
310
100
18
10
55
270
90
22
12
60
290
80
20
15
Recommended
Intake
50
300
70
25
30
12. Which student exceeded the recommended intake of fats?
A. Student A
B. Student B
C. Student C
D. All of the above
Unit
g
g
g
mg
g
13. Based on the table, which student met or came closest to meeting the
recommended intake for all nutrients?
A. Student A
B. Student B
C. Student C
D. None of the above
PART B SHORT ANSWER QUESTIONS (7marks )
Answer all questions in the spaces provided. Be clear and concise.
1. Explain why it is important to include a variety of food groups in a daily meal.
……………………………………………………………………………………………………………………..
……………………………………………………………………………………………………………………..
……………………………………………………………………………………………………………………..
……………………………………………………………………………………………………………………..
2. Use the graph below showing the number of meals eaten by students during the
school week to answer the questions.
2a. on which day did students eat the most meals overall?
……………………………………………………………………………………..
……………………………………………………………………………………...
2b. Based on the graph, which student had the least consistent meal pattern
throughout the week?
………………………………………………………………………………………………..
………………………………………………………………………………………………..
3. Analyze the impact of consistently skipping breakfast on a student's academic
performance and overall health.
……………………………………………………………………………………………………………………………..
……………………………………………………………………………………………………………………………..
……………………………………………………………………………………………………………………………..
……………………………………………………………………………………………………………………………..
…………………………………………………………………………………………………………………………….
4. Evaluate the meal plan of a teenager who eats fast food for lunch every school day.
Discuss both short-term and long-term effects.
……………………………………………………………………………………………………………………………………….
……………………………………………………………………………………………………………………………………….
……………………………………………………………………………………………………………………………………….
……………………………………………………………………………………………………………………………………….
……………………………………………………………………………………………………………………………………….
5. Refer to the table below showing available food items in the school cafeteria.
Food Item
Food Group
Grilled Chicken
Brown Rice
Steamed Vegetables
Protein
Carbohydrates
Vegetables
Calories per
serving
150
200
50
Available Serving
Size
1 piece
1 cup
1/2 cup
5a. Using the items from the table, create a simple balanced lunch menu. Justify your
choices.
……………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………...
…………………………………………………………………………………………………………………………………….
5b. Suggest an additional item to include in the cafeteria menu that would improve
nutritional value and explain why.
…………………………………………………………………………………………………………………………………..
…………………………………………………………………………………………………………………………………...
……………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………
/////////////////////END OF TEST /////////////////////////
Prepared by Ms. L. Napa
School of Education
Division of Learning & Teaching
EDY 424– School-Based Assessment
Semester 1 2025 Assessment Task 2 – Bloom’s Taxonomy-Guided Test Blue
Print Constructions .30% Due Date: Week 10
Name: Lennitha Napa
ID #: 2022316028
Lecture: Mr. Boku
0
