1 CONSUMER STUDIES . SELF STUDY GUIDE. 2014. 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. 2. Table of Contents 1. SHORT QUESTIONS (ALL TOPICS) .. 4. THE CONSUMER .. 4. FOOD AND 7. CLOTHING, FIBRE AND FABRICS .. 11. HOUSING .. 13. ENTREPRENEURSHIP .. 14. SECTION B .. 22. QUESTION 2 .. 22. QUESTION 3 .. 24. QUESTION 4 .. 26. FOOD AND 28. QUESTION 5 .. 28. QUESTION 6 .. 29. QUESTION 7.
2 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. 3. CONSUMER STUDIES GRADE 10 QUESTIONS. QUESTION 1. 1. SHORT QUESTIONS (ALL TOPICS). THE CONSUMER . 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, D. 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). A CONSUMER has needs and wants. Identify a want from the following examples: A. Clean water B. Steak C. Air D. Food (1). 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.
3 Important but standardised in South African D. Assembled in South Africa from imported parts (1). 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). 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). To be able to evaluate quality, a CONSUMER should know: 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). 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.
4 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). The main objective of advertising is to: A. Increase profit B. Educate CONSUMER C. Compete with similar business D. Persuades the CONSUMER (1). Marketers use the AIDA principle when designing an advertisement. The D. refers to . A. Demonstrate. B. Define. C. Decide. D. Desire. (1). This family eats bananas throughout the year A. Religious factor B. Culture factor C. Environmental concern D. Legislation (1). 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.
5 Limited special offers (1). A CONSUMER decision made on the spur of the moment is called a/an 5. A. Habitual decision B. rational decision C. Impulsive decision D. Ideal decision (1). 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). 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). 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). 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.
6 Insists on products manufactured from scarce natural resources D. Only buy products that comply with the latest fashion trends (1). 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). 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). Direct distribution of goods and services to the CONSUMER is done through 6. A. Stall at flea markets B. Supermarkets C. Retail stores D. Department store (1). Consumers will pay more for a particular item in a: A. Supermarkets B Convenience store C.
7 Hypermarket D. Department store (1). 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). 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). According to Maslow's hierarchy of needs, our need to spend time with other people is : A. Safety need. B. Self-esteem need. C. Social need. D. Self-actualization need. (1). 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. 7. State which nutrients are involved in building and maintaining the bones.
8 A. Calcium, phosphorus and vitamin D. B. Vitamin B, potassium and protein. C. Calcium, phosphorus and protein. D. Vitamin B, phosphorus and protein: (1). 26. The carbohydrate in breakfast cereals is . A. Lactose. B. Starch C. Fructose D. Galactose (1). 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). People who do not eat or use animal products are called A. Vegetarians B. Herbivores C. Vegans D. Dagan's (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). Which one of these breakfasts provides a balanced meal? A. Orange juice, scrambled egg on whole-wheat bread, coffee B.
9 Breakfast cereal with milk, tea C. Apple juice, buttered toast with honey, coffee D. Yoghurt, white bread roll with cheese and tomato (1). Which meal will best meet the nutritional needs of an active young adult? 8. 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). These nutrients act as antioxidants and provide support for the enzymes in the body. A. Proteins B. Vitamins C. Lipids D. Carbohydrates (1). 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). 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). Which food has the highest protein content per 100 g? A. Eggs B. Lentils C. Butter beans D.
10 Gelatine (1). 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). Which of the following contributes to a decreased cancer risk? A. High fibre intake 9. B. High fat intake C. Low fibre intake D. Low intake of Vitamin C-rich food (1). Potatoes and pasta dishes are rich in .. A. Fat. B. Cholesterol. C. Carbohydrate. D. Gelatine. (1). 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). 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). A good source of fibre is A. Canned peaches B. Boiled eggs C. White bread sandwich D.