SAJC 2026 Prelim P2

INSERT ST ANDREW’S JUNIOR COLLEGE JC2 Preliminary Examination 2026 Name: ____________________________ ( ) Civics Group: ______________________ GENERAL PAPER 8881/02 Paper 2 1 September 2026 INSERT 1 hour 30 minutes READ THESE INSTRUCTIONS FIRST This Insert contains the passages for Paper 2. This document consists of 4 printed pages.

2 Passage 1. An author examines the disadvantages of modern attitudes towards food, diet, and health. 1 Food has become one of the most discussed aspects of contemporary life. Supermarkets, online retailers, and meal delivery apps overflow with products promising immunity, longevity or enhanced mental clarity, while social media amplifies advice from nutriti onists, influencers, celebrity chefs, and self-proclaimed experts. In theory, people today have more knowledge about what they eat than ever before. In practice, this abundance of information has complicated rather than simplified our relationship with foo d, making it difficult to eat without anxiety, self -reproach, or constant second -guessing. The rise of global food trends — from veganism to intermittent fasting — means that even people in remote or traditional communities are now exposed to pressures that were previously limited to urban centres. 5 2 Eating is no longer a simple act governed by habit or tradition. It is now a sequence of conscious decisions requiring constant vigilance. Consumers are expected to recognise ingredient lists, calculate nutritional values, and assess the long-term consequences of their dietary choices. Even a routine meal can feel like a test of discipline and knowledge. The pressure to “eat correctly” transforms food from a source of pleasure into a potential source of stress, guilt and moral judgement. Conflicting advice online forces people to second-guess choices that might once have been routine, amplifying anxiety and self-doubt. For example, a simple breakfast of eggs and toast may be scrutinised differently by advocates of high-protein diets, low-carb trends, or heart-healthy recommendations, leaving the eater uncertain of which guideline to follow. 10 15 3 This pressure is intensified by the way health is framed as a personal responsibility. Public discourse increasingly suggests that illness is the result of individual failure rather than structural conditions. Poor diet is presented as a moral flaw, while good health is portrayed as a reward for making the right choices. Consequently, when individuals fall ill, the implicit question is not “What circumstances contributed to this condition?” but “What did you do wrong?” This framing imposes psychological strain, generating unnecessary feelings of inadequacy and amplifying stress related to everyday eating decisions. Individuals may feel they have failed even when consuming organic, locally sourced, and nutritionally balanced meals, because global media often highlights ‘perfect’ diets that are unrealistic for most households. 20 25 4 Modern life adds further complications. Economic pressures play a significant role in shaping dietary habits, as they influence access to healthy food across different social groups. People in large cities may have access to boutique supermarkets, meal kit subscriptions, or artisanal health foods, whereas those in rural or economically disadvantaged regions face limited options and higher prices for fresh produce. Nevertheless, individuals are repeatedly en couraged to believe that, with sufficient willpower and information, perfect health is attainable. The gap between expectation and reality leaves many feeling overwhelmed, anxious, and prone to abandoning their dietary goals altogether. Even those motivated to make healthier choic es can feel discouraged when outcomes fail to match effort, creating frustration that can undermine mental wellbeing. 30 35 5 By contrast, earlier generations faced far fewer choices. Diets were largely shaped by routine, season, and culture, which limited variety but also removed the burden of constant decision - making. Meals were predictable, often communal, and framed within so cial norms, creating stability and reducing stress. Today, freed from such constraints, people are expected to curate their diets continually, adjusting them in response to trends, social media advice and new research findings. This freedom, rather than being liberating, can create confusion, decision fatigue, and a chronic sense of inadequacy, suggesting that unlimited choice may not always equate to better health outcomes. 40 6 The result is often extreme behaviour. Some adopt rigid dietary rules, eliminating entire food groups in pursuit of control, while others abandon careful decision -making altogether when the effort becomes overwhelming. In both cases, eating becomes emotionally charged, associated with guilt, fear or self-reproach rather than nourishment. There may, therefore, be an unrecognised benefit in having certain decisions made for us, through clear guidelines, cultural norms, or institutional frameworks. Let’s be real. If we have to decide everything for ourselves, whom shall we blame if things go wrong? 45 50

3 Passage 2. Another author argues that increased dietary choice has improved people’s lives. 1 Food choices have liberated people from the narrow, uniform diets of their ancestors. No longer confined to what could be grown locally or preserved seasonally, individuals today can access a vast array of foods from around the world, from quinoa in South America to exotic fruits from Southeast Asia. This diversity has transformed eating into an expression of personal identity and creativity rather than mere necessity. It has also allowed people to explore and celebrate cultural cuisines previously unavailable to them, such as Mediterranean, Japanese , or Middle Eastern diets, enriching social and family life through shared culinary experiences. 5 2 Choice has enabled individuals to take control of their health. Those with allergies, intolerances, or medical conditions can now tailor diets precisely to their needs, something that was rarely possible in the past. Advances in nutritional science provide consumers with tools to question inherited habits and replace them with more informed practices. Athletes, for instance, can structure meals for performance, while people with diabetes or heart conditions can follow personalised diets supported by apps an d monitoring devices. The availability of research empowers people to make informed decisions, fostering autonomy and self-care. 10 3 Moreover, dietary choice supports ethical and environmental awareness. Consumers can select foods aligned with their values regarding animal welfare, sustainability, and climate impact. For example, choosing plant-based substitutes, fair-trade products, or sustainably farmed fish allows people to align personal health with social responsibility. Eating becomes not just a personal act but a meaningful contribution to broader societal goals. While navigating these options requires effort, it also reflects tru st in people’s capacity to manage their lives responsibly, reinforcing the sense of agency that many contemporary health narratives celebrate. 15 20 4 Finally, the expansion of dietary options encourages innovation. Food technology has produced alternatives that reduce sugar, salt, and fat without sacrificing convenience, while plant -based, fortified, or lab -grown products offer viable substitutes for tr aditional diets. This has benefits for public health campaigns, addressing urban populations that have limited access to fresh produce, and global efforts to reduce the environmental footprint of meat consumption. These developments suggest that choice, when combined