| Date | November 2016 | Marks available | 1 | Reference code | 16N.3.SL.TZ0.17 |
| Level | Standard level | Paper | Paper 3 | Time zone | TZ0 / no time zone |
| Command term | Identify | Question number | 17 | Adapted from | N/A |
Question
The table shows the nutritional information for two different types of milk as it is displayed on the carton. The information in both tables is based on a 250 g serving and shows the recommended daily allowance (RDA) for each nutrient.
Calculate how many grams of protein should be consumed each day. Working is not required.
State one function of sodium in the diet.
Identify, with a reason, which milk provides more energy in a 250 g serving.
Suggest, with reasons, which milk would be recommended for someone with osteomalacia.
Markscheme
50 «g»
water balance/osmoregulation/transmit impulses along nerves/muscle contraction/blood pressure/ sodium potassium pump/sodium-glucose cotransporter / sodium-amino acid cotransporter
whole milk because it contains more fat/energy
Reason is required.
a. skimmed milk has more calcium so better
b. both milks have the same amount of vitamin D so no difference between the two.
Skimmed milk alone is worth no marks. Two reasons are required for both marks.
Examiners report
Syllabus sections
- 22M.1.HL.TZ1.40: What is the role of HCG in early pregnancy? A. It prevents the degeneration of the corpus...
- 18M.3.HL.TZ1.19a.ii: Suggest one limitation of the information about vitamins shown on this label.
- 18M.3.SL.TZ2.15d: The recommended daily intake of vitamin D is 15 μg. This student consumed just 4 μg. State...
- 18M.3.HL.TZ2.19b: State one factor, other than BMI, that increases the risk of CHD.
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18M.3.HL.TZ2.19a:
Using the graph, discuss the hypothesis that a high BMI in adolescence is more dangerous than a high BMI in adulthood.
- 17M.3.HL.TZ2.18: Describe a method that could be used to measure the energy content of a sample of food.
- 18M.3.HL.TZ1.19a.i: State the importance of including vitamins in our diet.
- 16N.3.SL.TZ0.17d: Suggest, with reasons, which milk would be recommended for someone with osteomalacia.
- 19M.3.SL.TZ1.15b.i: Outline the relationship shown in the graph.
- 18M.3.SL.TZ1.19: Discuss the causes and consequences of malnutrition in humans.
- 17M.1.SL.TZ1.10: The graph shows the effect of increasing the substrate concentration on the rate of an...
- 16N.3.SL.TZ0.17b: State one function of sodium in the diet.
- 16N.3.HL.TZ0.19b: List features that would increase a person’s risk of developing diabetes.
- 19N.3.HL.TZ0.19a: Distinguish between essential and non-essential amino acids.
- 19M.3.SL.TZ1.15b.ii: Suggest reasons for this relationship.
- 20N.3.SL.TZ0.16b: Outline the reason for ascorbic acid being described as an essential nutrient in the diet of...
- 19N.3.HL.TZ0.19b: Using the data from the tables, suggest a reason for the differences in lysine concentration...
- 19M.3.HL.TZ1.22b: The energy value calculated for avocado was 750 kJ 100 g–1. The actual energy value of...
-
16N.3.SL.TZ0.16b:
Explain how the administration of a drug that stimulates the leptin receptors in the hypothalamus could help treat obesity.
- 19M.3.HL.TZ1.22c.i: Avocados are known to be a good source of dietary fibre and contain all the essential amino...
- 19M.3.SL.TZ1.15a: Osteomalacia is a condition that can be caused by Vitamin D deficiency. Outline one effect of...
- 19M.3.HL.TZ2.21a.i: Identify which state had the smallest seasonal change in vitamin D levels.
- 19M.3.SL.TZ2.16a: State the relationship between BMI and age in men.
- 17M.3.SL.TZ1.17a.ii: Deduce the reason for rickets in these infants.
- 17M.3.SL.TZ1.17a.i: Describe the relationship between the maternal blood vitamin D levels and the incidence of...
- 17M.3.SL.TZ2.22: Explain a method to quantify the energy content in food.
- 17M.3.SL.TZ1.17c: Outline the reason for some amino acids being classified as essential amino acids.
- 18M.3.SL.TZ2.15a: Using the bar chart, determine the percentage of the recommended daily target of protein...
- 18M.3.SL.TZ2.15b: Suggest which essential dietary requirement might be missing if insufficient protein is...
- 19N.3.SL.TZ0.16b: Describe how the energy content of food may be measured by combustion.
- 19N.3.HL.TZ0.19c: Explain the consequences of protein deficiency malnutrition.
- 19N.3.HL.TZ0.19e: State one possible cause and one symptom of type II diabetes. Cause: Symptom:
- 17M.3.SL.TZ1.17b: Identify the reason for vitamin D not being considered to be a typical vitamin.
- 18N.3.SL.TZ0.16a: Outline how the data indicate that protein was being used as an energy source.
- 18N.3.SL.TZ0.16c: Discuss whether the mass losses shown in the bar chart could be due to anorexia nervosa.
- 19M.3.HL.TZ2.21a.ii: Suggest one reason why people in Victoria show such a large seasonal change in vitamin D levels.
- 19M.3.SL.TZ1.16a: Outline one consequence for the heart of the eating disorder anorexia nervosa.
- 19M.3.SL.TZ2.16b: Evaluate the data to assess whether a high BMI is a risk factor for the development of diabetes.
- 18N.3.SL.TZ0.16b: Outline the reason for such a high percentage reduction in mass of adipose tissue.
- 17M.3.SL.TZ1.21: Discuss the causes and treatments of phenylketonuria.
- 19M.3.HL.TZ1.22c.ii: Avocados are known to be a good source of dietary fibre and contain all the essential amino...
- 19M.3.HL.TZ1.22a: Apart from the water temperature, state two other values to be measured at the start of the...
- 19M.3.HL.TZ2.21c: Vitamins and minerals are both essential nutrients. Compare and contrast vitamins and dietary...
- 19M.3.HL.TZ2.21b: Outline one effect of lack of vitamin D.
- 20N.3.SL.TZ0.16a: On the cladogram, label with an M, the point at which a mutation occurred, preventing the...
- 20N.3.SL.TZ0.16d: The apparatus used to measure energy content of food contains some water. Explain how this...
- 16N.3.SL.TZ0.17a: Calculate how many grams of protein should be consumed each day. Working is not required.
-
17N.3.SL.TZ0.19:
Explain the possible health risks of being overweight.
- 19N.3.SL.TZ0.16a: Using the data, discuss the implications for the advice given by dieticians to patients.
- 17M.3.HL.TZ1.21b.ii: Explain how the increase in CO2 concentration affects the release of oxygen to respiring cells.
- 19N.2.HL.TZ0.1h: Using all the data, discuss whether inoculating mice with the antigen to B. burgdorferi could...
- 19N.3.HL.TZ0.19d: List two dietary sources of vitamin D.
-
16N.3.HL.TZ0.19a:
A study was undertaken to determine the most effective method to delay the onset of type II diabetes in high-risk patients. Three groups were given either a placebo (control), a medicine that suppresses glucose production by the liver (anti-diabetic drug) or a lifestyle-modification program (lifestyle). The results for four years are shown in the graph.
Analyse the use of the anti-diabetic drug in delaying the onset of type II diabetes.
-
18M.3.HL.TZ1.19d:
Many animals, including humans, maintain strongly acidic conditions in part of their digestive systems. Explain two benefits of this to the animal.
- 16N.3.SL.TZ0.16a: Identify the increased probability of an obese person having hypertension relative to someone...
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20N.3.SL.TZ0.16c:
A small box of orange juice contains these details on the side of the package:
[Source: © International Baccalaureate Organization 2020.]
Calculate the volume of juice needed to obtain the recommended daily requirement of vitamin C.
. . . . . . . . . . . . . . . . . . .mL
