SECTION B
QUESTION 3
(10 MARKS)
3.1 Name the factors to be taken into consideration when selecting a computerized
dietary analysis programme.
(3)
3.2 Discussthe requirements for telemedicine consultations by health professionals.
(4)
3.3 List the information that is typically inserted into a recipe file in the menu
management system.
(3)
QUESTION 4
(20 MARKS)
4.1 Name and explain how information communication technology (ICT) can assist
in improving food security globally.
(12)
4.2 Name and discuss four (4) advantages of using a point of sale (POS)system.
(8)
SECTION C
QUESTION 5
(13 MARKS)
5.1. Describe the uses of the following commands in SPSS:
5.1.1. The compute command and the advantages of IF statement within this command. (3)
5.1.2. The aggregate files procedure.
(3)
5.2. Define the following terms:
5.2.1. Descriptive statistics
(1)
5.2.2. Inferential statistics
(1)
5.2.3. Variable
(1)
5.3. Classify each of the following first as qualitative or quantitative and second
as nominal, ordinal, interval or ratio scale measurements. One mark
for each correct classification.
(4)
5.3.1. Socioeconomic status of a family when classified as low, middle and upper classes.
5.3.2. Blood type of patients: A, B, AB and 0.
5.3.3. The number of malnourished infants in Kavango region.
5.3.4. The body lengths (in inches) of 10 full-term infants at birth.
Page 4 of9