# Consumer Studies Grade 11 Eastern Cape November 2018 Memo > Grade 11 Consumer Studies memorandum from the Eastern Cape November 2018 (English), 13 pages. Read online or download the free PDF. - Page: https://www.hlayiso.com/library/consumer-studies-gr11-memo-nov2018-english-2/bd85e5e6-e1e1-4002-af9a-a22992d22683 - Updated: 2026-09-27 - Subject: Consumer Studies - Grade: Grade 11 - Language: English - Document type: Memorandum - Year: 2018 - Exam period: Eastern Cape November - Curriculum: CAPS - Pages: 13 Breadcrumbs: [Home](https://www.hlayiso.com/) › [Library](https://www.hlayiso.com/library) › [Grade 11](https://www.hlayiso.com/library/grade-11) › [Consumer Studies](https://www.hlayiso.com/library/grade-11/consumer-studies) › [Consumer Studies Grade 11 Eastern Cape November 2018 Memo](https://www.hlayiso.com/library/consumer-studies-gr11-memo-nov2018-english-2/bd85e5e6-e1e1-4002-af9a-a22992d22683) ## About this document Consumer Studies · Grade 11 · Eastern Cape November · 2018 · English. Memorandum, 13 pages. Read online or download the PDF. 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Layout, diagrams and tables may not survive extraction. ### Page 1 Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE GRADE 11 NOVEMBER 2018 CONSUMER STUDIES MARKING GUIDELINE MARKS: 200 This marking guideline consists of 13 pages. ### Page 2 Downloaded from hlayiso.com 2 CONSUMER STUDIES (EC/NOVEMBER 2018) QUESTION 1 (SHORT QUESTIONS) 1.1 1.1.1 C (1) 1.1.2 D (1) 1.1.3 C (1) 1.1.4 C (1) 1.1.5 C (1) 1.1.6 C (1) 1.1.7 B (1) 1.1.8 A (1) 1.1.9 B (1) 1.1.10 D (1) 1.1.11 D (1) 1.1.12 B (1) 1.1.13 A (1) 1.1.14 B (1) 1.1.15 A (1) 1.1.16 D (1) 1.1.17 D (1) 1.1.18 B (1) 1.1.19 A (1) 1.1.20 A (1) (20 x 1) (20) 1.2 1.2.1 B (i)  (1) 1.2.2 A (ii) (1) 1.2.3 D (v) (1) 1.2.4 E (iv) (1) 1.2.5 C (iii) (1) (5 x 2) (10) 1.3 1.3.1 A E 1.3.2 B F 1.3.3 D G (3 x 2) (6) 1.4 1.4.1 A 1.4.2 D 1.4.3 E 1.4.4 H (Any order) (4) [40] Copyright reserved Please turn over ### Page 3 Downloaded from hlayiso.com (EC/NOVEMBER 2018) CONSUMER STUDIES 3 QUESTION 2: THE CONSUMER 2.1 List FOUR advantages of internet banking.  It is quick and convenient as the transfer is automatic.   The bank does not have to employ a person to do the transfer.   Cheapest way to bank.   You can keep track of your account balances.   You do not have to leave the privacy and comfort of your own home to make a purchase.  Provided you keep to the rules it is a safe way to transfer funds.  You can make payments at any time of the day or night and any day of the year, including public holidays. (Any 4 x 1) (4) 2.2 Discuss FIVE ways to reduce bank charges  Use a cheque card, credit card or debit card instead of cash to pay for purchases as it is safer, cheaper and more convenient.   Use ATM, telephone or cell phone banking or online (Internet) banking rather than going into the bank branch.   Use the ATM of your bank as additional fees apply when using other banks’ ATMs.   Do fewer withdrawals or larger amounts rather than withdrawing small amounts often.   Make sure there is enough money in your account to cover all your transactions to avoid penalty fees.   Use electronic funds transfer at the point of sale and where possible draw cash while you are making a purchase (the cheapest way of drawing cash). (Any 5 x 1) (5) 2.3 Scenario 2.3.1 Justine was sold an unsuitable product. Motivate this statement.  Product was unsuitable because it did not do what the manufacturer claimed it would/did not suck up dirt.  (2) 2.3.2 Discuss the TWO consumer rights that are applicable to Justine as outlined by the Consumer Protection Act.  Right to fair value  good quality. Justine should receive goods that are of good quality and in good working order   Right to choose return goods and seek redress for unsatisfactory services  (4) Copryright reserved Please turn over ### Page 4 Downloaded from hlayiso.com 4 CONSUMER STUDIES (EC/NOVEMBER 2018) 2.3.3 Suggest the procedure that Justine should have to follow to lodge her complaint.  Identify the specific problem that she wanted to complain about   Make sure she had evidence such as damaged items and receipts to support the complaint   Decide whether she wants to be refunded or have items replaced   Resolve the problem with the salesperson first   Be polite, fair and sensible  (5) 2.4 Scenario 2.4.1 Identify Mr Ringani’s source of income. Salary  (1) 2.4.2 Discuss the disadvantages Mr Ringani will encounter as he bought his car on hire purchase  Even though he has the car he does not own it until the final payment has been made   The car can be repossessed if the payment is not made   High interest is paid   All instalments have to be paid, even if the car has broken down  It is easy to buy on instalment plans, so Ringani bought a car he could not afford (Any 3 x 1) (3) 2.4.3 Explain the process credit providers must follow before offering credit to consumers like Mr Ringani  The credit provider must do a full analysis of the income  and debt responsibilities of the consumer   The credit provider must give the consumer a quotation  and pre- agreement that is valid for five working days  The document must include the amount of credit/the costs/any terms and conditions and any other charges (Any 3 x 1) (3) 2.4.4 Determine how a debt counsellor will help Ringani  As Ringani was no longer able to pay his debt, he had the right to go to a debt counsellor.   The counsellor would assess and evaluate/re-evaluate his debt situation and then arrange with the credit provider on the new terms for repaying his debt   During the time that Ringani is in debt counselling, he may not sign any credit agreements   When his debt has been paid in full the debt counsellor will issue a clearance certificate (Any 3 x 1) (3) [30] Copyright reserved Please turn over ### Page 5 Downloaded from hlayiso.com (EC/NOVEMBER 2018) CONSUMER STUDIES 5 QUESTION 3: FOOD AND NUTRITION 3.1 List THREE functions of water  It is part of the body fluids that transport nutrients   The blood transports oxygen and carbon dioxide   Enzymes in the digestive system are carried in the saliva (mouth), gastric juices (stomach), bile and intestinal juices   It removes waste products from the body tissue and organs  It protects the central nervous system  It lubricates the joints  It regulates body temperature by preventing a quick rise in temperature when heat is absorbed and by cooling the body when perspiration evaporates from the surface of the skin (Any 3 x 1) (3) 3.2 Name TWO reasons why a pregnant woman should include folic acid in her diet during pregnancy  It is needed for the development of cells for the development of the brain  and nervous system  (to prevent spina bifida)  (2) 3.3 Food poisoning 3.3.1 Identify TWO symptoms of food poisoning from the case study  Stomach cramps   Nausea   Vomiting  Severe diarrhoea (Any 2 x 1) (2) 3.3.2 Differentiate between physical and chemical food contamination PHYSICAL CONTAMINATION CHEMICAL CONTAMINATION  Happens when items/objects Is contamination of food by chemical such as bones, plastic, metal substances  fall into food  NOTE: If not written in a tabular form minus (-1) mark. (2) Copryright reserved Please turn over ### Page 6 Downloaded from hlayiso.com 6 CONSUMER STUDIES (EC/NOVEMBER 2018) 3.3.3 Discuss FIVE guidelines to follow when treating a person with food poisoning  Stay hydrated/drink clear liquids to replace lost fluids through diarrhoea and vomiting   Drink water/soup/fruit juice especially apple juice/pear juice/peach grape/apricot juice as they supply energy and vitamins   Avoid alcohol/caffeine since they have a dehydrating effect   Eat food rich in soluble fibre such as fruits, oats, beans, peas and lentils as they reduce diarrhoea/bind stools   Eat food rich in potassium such as bananas and potatoes  Take probiotic supplements  Take oral rehydration salts  Consult the doctor and take the medication as prescribed  Rest (Any 5 x 1) (5) 3.3.4 The chicken was a cause of food poisoning. Explain why chicken is attacked by pathogenic bacteria. Pathogenic bacteria in chicken has a high protein /liquid/moisture and has a neutral pH.  (3) 3.4 Discuss the role of the following nutrients on the growth and development of young adults. 3.4.1 Iron  Necessary for the formation of haemoglobin in the red blood cells   Transport oxygen from the tissues to the lungs   An important part of the enzymes needed in the release of energy in the cells (Any 2 x 1) (2) 3.4.2 Vitamin B1  Essential for the release of energy from carbohydrates   Needed for growth and normal functioning of the nervous system   Maintains muscle tone (Any 2 x 1) (2) 3.4.3 Vitamin B2  Involves metabolism of proteins, fatty acids and carbohydrates, so it has an effect on the growth rate   Maintains skin around nose and mouth   Maintains nervous system (Any 2 x 1) (2) 3.4.4 Vitamin C  Synthesis of connective tissue that binds body cells together   Essential in manufacture of blood and cells of blood vessels   Possible resistance to infection  Promotes absorption of iron from diet  Important for normal functioning of nervous system (Any 2 x 1) (2) Copyright reserved Please turn over ### Page 7 Downloaded from hlayiso.com (EC/NOVEMBER 2018) CONSUMER STUDIES 7 3.4.5 Calcium  Formation of strong bones and teeth   Normal clotting of the blood   Maintaining a normal rhythmic heartbeat  Normal functioning of nerves and muscles  Activates certain enzymes (Any 2 x 1) (2) 3.5 Scenario 3.5.1 Mention the mineral that is lacking in the diet of Thando’s grandmother that causes osteoporosis  Calcium  (1) 3.5.2 Identify TWO foods from the scenario that can contribute to the grandmother’s high blood pressure. Russians  and salted potato chips (2) 3.5.3 Explain how Thando and his grandmother will benefit from eating whole-wheat bread  Absorbs water and makes stools soft and bulky  and prevents constipation  increases the feeling of fullness,  thus helping with weight control for Thando   Helps to control the levels of glucose in diabetics  as it slows down the entry of glucose into the blood stream   Plays a role in lowering blood cholesterol levels and this reduces the risk of coronary heart disease/high blood pressure (Any 5 x 1) (5) 3.5.4 Other than fried eggs, select TWO food items and predict the negative impact they can have on Thando and his grandmother  Butter/pork grillers (‘Russians’)  contains saturated fats from animals  Can increase blood cholesterol levels  which could increase the risks of coronary heart disease   Fats easily lead to weight gain  and obesity  (5) [40] Copryright reserved Please turn over ### Page 8 Downloaded from hlayiso.com 8 CONSUMER STUDIES (EC/NOVEMBER 2018) QUESTION 4: CLOTHING 4.1 Explain the following: 4.1.1 Colourfastness Is a fabric’s ability to maintain its original colour  and not fade or change colour during use and care  (2) 4.1.2 Heat conductivity Is the ability to conduct heat  away from the body  (2) 4.2 Name FOUR finishes that will alter a fabric’s appearance  Calendaring   Embossing   Sanforising   Mercerising  (4) 4.3 Why are socks often treated with an anti-bacterial finish  Control the spread of diseases   Reduce the danger of infection after injury   Inhibit the development of unpleasant odours from perspiration   Reduce damage to fabrics through mildew, fungi and rot  (4) 4.4 Compare waterproof and water-repellent finishes as used in fabrics. Tabulate your answer as follows: Waterproof finish Water-repellent finish  Does not allow any water or air  It resists wetting, but water and air to pass through the fabric can pass through   Garments are uncomfortable to  Comfortable to wear, fabric can still wear  breathe  NOTE: If not in a tabular form minus (-1) mark (4) Copyright reserved Please turn over ### Page 9 Downloaded from hlayiso.com (EC/NOVEMBER 2018) CONSUMER STUDIES 9 4.5 Pictures 4.5.1 Identify the type of line used in picture A Horizontal lines  (1) 4.5.2 Explain the illusion created by the type of line used in this outfit  Adds width and breadth   Makes the body looks broader and shorter   Emphasises the width of the body (Any 2 x 1) (2) 4.5.3 The picture B will give shape to a lady with a rectangular body shape. Give FOUR guidelines for people with this type of figure to help their bodies to resemble ideal proportions more closely  Stay away from horizontal lines vertical lines are more flattering  Avoid tops that cut the figure at the midpoint as this reinforces the square silhouette  Draw the attention upwards by using interesting detail near the face,  or draw attention downwards with detail on the hem of the dress or shoes.  Avoid large prints and broad stripes that will increase the size of the figure   The white belt balances the top part of the body with the bottom part of the body.  (Any 4 x 1) (4) 4.6 Scenario 4.6.1 Describe the colour combination used in this outfit Split complementary colour scheme.  One colour with two that lie on either side of its complement.  (2) 4.6.2 Evaluate the suitability of this outfit for a person with an inverted triangular body shape.  It is suitable   The blue and purple colours of the jacket and T-shirt are cool colours that are also receding colours  that will make the figure appear smaller.   The yellow-orange pants have a warm colour / advancing colours  that will make the figure appear bigger.  (5) [30] Copryright reserved Please turn over ### Page 10 Downloaded from hlayiso.com 10 CONSUMER STUDIES (EC/NOVEMBER 2018) QUESTION 5: HOUSING AND INTERIOR 5.1 Define the following: 5.1.1 Engraving – to carve  or cut  designs on wood surfaces (2) 5.1.2 Aesthetics – the way something looks,  especially how beautiful it is/ the study of beauty  (2) 5.2 Give THREE guidelines to consider when drawing up a lighting plan  Good lighting is essential in work areas   Increase the wattage of light bulbs   Avoid glare, which causes eye strain and discomfort   Keep light bulbs and fixtures free of dust  Light switches should be placed on the inside of door openings  Entrances, stairs and outside areas should be well lit for safety purposes (Any 3 x 1) (3) 5.3 Scenario 5.3.1 The chairs are made from environmentally friendly bamboo. Explain environmental responsibility when purchasing furniture.  Best to buy furniture from manufacturers that are environmentally responsible  They use eco-friendly material   Biodegradable   Recyclable raw materials   Recyclable packaging material   Be aware that certain plastics used in the manufacturing of furniture release toxic fumes that pollute the air, water and soil  Bamboo grows quickly; that makes it sustainable   Does not deplete the wood and other non-renewable resources (Any 5 x 1) (5) 5.3.2 State how Ms Madigo should care for the cane chairs.  Dust regularly with a brush or vacuum clean   Keep the furniture away from rain, direct sunlight or dew   A layer of varnish could be put on the cane   The shiny appearance can be kept – apply a wax layer (Any 3 x 1) (3) Copyright reserved Please turn over ### Page 11 Downloaded from hlayiso.com (EC/NOVEMBER 2018) CONSUMER STUDIES 11 5.3.3 Describe what Ms Madigo’s responsibilities as an informed consumer were when the chairs were delivered.  Inspect the product carefully on delivery to make sure that you are happy   Make sure that all the parts work correctly   Read instruction booklet carefully   Use and care for the product as recommended by the store   Keep proof of purchase and guarantee safe  (5) 5.3.4 Explain why it was fair for the sales manager to refuse to take the chairs back.  Ms Madigo should not have fixed the chairs herself,  she should have reported the problem immediately,  as trying to fix the problem herself cancels the guarantee or warranty  (3) 5.4 Floorplan 5.4.1 Name THREE basic zones on the above floor plan  Work – Kitchen /  Rest – Bedroom   Private – Bathroom   Social/public – Living room (Any 3 x 1) (3) 5.4.2 Identify the type of floor plan in the picture Open floor plan  (1) 5.4.3 Give THREE advantages of the floor plan in QUESTION 5.4.2.  Allows maximum interactions between people   Allows a variety of activities to take place in the same room   Creates a sense of spaciousness   More convenient and functional for people with disabilities (Any 3 x 1) (3) [30] Copryright reserved Please turn over ### Page 12 Downloaded from hlayiso.com 12 CONSUMER STUDIES (EC/NOVEMBER 2018) QUESTION 6: ENTREPRENEURSHIP 6.1 Define the following terms: 6.1.1 Market segmentation Is a group of clients with common needs and interests  that differs from another group, but acts the same on marketing section.  (2) 6.1.2 Product specifications Written description of an item  including details such as the size of an article and its appearance  (2) 6.2 Name TWO factors that have an effect on production costs.  Labour cost per hour   Cost of material or ingredients  differs from time to time  Transport and delivery cost  Electricity  Losses during production (Any 2 x 1) (2) 6.3 Graph  A – Introduction  – the product is new and the customers do not know it exists/at this stage sales are low, until customers become aware of it   B – Growth  – customers are starting to accept the product and tell each other about it   C – Maturity  – the demand for the product continues to grow, but at a slower rate and eventually remains the same/most profitable stage   D – Decline  – sales begin to decline as the market becomes saturated  (8) 6.4 Case study 6.4.1 Identify with examples from the case study, TWO requirements of a potential profitable business opportunity  Passion  for food   Product  pies   Target market  – staff of local school   Capacity  – 800 pies   Location  – make products at home  (Any 4 x 1) (4) 6.4.2 Discuss how aunt Yvette applies THREE of the 5P’s of the businesses marketing mix  Product  – pies  Place  – Aunt Yvette’s home  local school   Promotion  – brochures/word of mouth   People  – staff of local school   Price – reasonable (Any 3 x 2) (6) Copyright reserved Please turn over ### Page 13 Downloaded from hlayiso.com (EC/NOVEMBER 2018) CONSUMER STUDIES 13 6.5 Calculation 6.5.1 Selling price R220,00 + R120,00 = R340,00  R340,00 x 75% R255.00 + R340,00  R595,00  One pie: R595,00 ÷ 800 = R0,74 or 74c  (4) 6.4.2 Profit Selling price – production cost R595,00 – R340,00  = R255,00  (2) [30] TOTAL: 200 Copryright reserved Please turn over ## Related documents - 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