How was your Food/Nutrition exams?😊
FOOD AND NUTRITION ESSAY SOLUTION
NUMBER 1
(1ai)
Food additives are substances that are added to food during processing or preparation to enhance its taste appearance texture or preservation.
(1aii)
(PICK TWO ONLY)
(i) Preservatives
(ii) Sweeteners
(iii) Flavor enhancers
(iv) Colorings
(v) Emulsifiers
(vi) Antioxidants
(1b)
(PICK TWO ONLY)
(i) Beef comes from cattle or cows while poultry are meats from domesticated birds.
(ii) Beef has a rich savory flavor whereas poultry has a lighter and milder taste.
(iii) Beef is generally more firm and chewy while poultry is more tender and can easily be shredded or broken apart.
(iv) Beef is higher in fat content while poultry is generally leaner and lower in fat.
(v) Beef is commonly grilled roasted or braised to enhance its flavor and tenderness while poultry is frequently baked roasted sautéed or fried.
(1c)
(PICK TWO ONLY)
(i) Wash your hands thoroughly before handling food or any kitchen utensils.
(ii) Clean and sanitize all kitchen surfaces including countertops cutting boards and utensils after each use.
(iii) Ensure that raw meats and other perishable food items are stored properly in the refrigerator or freezer.
(iv) Always cook food thoroughly to kill any harmful bacteria.
(v) Avoid touching your face hair or any other part of your body while preparing food.
(vi) Use separate cutting boards knives and other utensils for raw meats and other types of food to prevent cross-contamination.
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NECO FOOD & NUTRITION
NUMBER TWO
(2ai)
-BILE-
(PICK ANY ONE)
(i) Bile plays a crucial role in the digestion and absorption of fats. It helps in breaking down large fat molecules into smaller ones which are easier for enzymes to digest.
(ii) Bile also aids in the absorption of fat-soluble vitamins such as vitamins A D E and K.
(iii) It helps in the emulsification of fats which means it allows fat molecules to mix with water-based digestive enzymes increasing their efficiency.
(iv) Bile is also responsible for the elimination of waste products such as bilirubin from the body.
(2aii)
-INSULIN-
(PICK ANY ONE)
(i) Insulin is a hormone produced by the pancreas and is essential for regulating blood glucose levels.
(ii) Its primary role is to facilitate the uptake of glucose from the bloodstream into cells where it can be used for energy production.
(iii) Insulin helps in the storage of excess glucose in the form of glycogen in the liver and muscles to be used later when blood glucose levels decrease.
(iv) It also promotes the conversion of glucose into lipid molecules for long-term storage in adipose tissue.
(2b)
(PICK ANY TWO)
(i) Cooking Process: Both steaming and boiling involve the use of moisture to cook food.
(ii) Retention of Nutrients: Both methods help to retain the natural flavors colors and nutrients of the food being cooked.
(iii) Versatility: Both steaming and boiling can be used to cook a wide variety of foods including vegetables grains seafood and meats.
(iv) Simplicity: Both methods are relatively simple and require minimal equipment.
(v) Health Benefits: Both steaming and boiling are considered healthier cooking methods compared to frying or grilling because they do not require additional fats or oils.
(vi) Moisture Preservation: Both methods help to maintain the moisture content of the food preventing it from drying out during the cooking process.
(2c)
A hostess refers to a woman who is responsible for receiving and entertaining guests at social gatherings events or parties. The role of a hostess involves ensuring the comfort and enjoyment of guests managing the logistics of the event and creating a pleasant atmosphere for everyone in attendance.
FOOD AND NUTRITION
NUMBER 5
(5ai)
Consumer education refers to the process of equipping individuals with the knowledge, skills, and information necessary to make informed decisions as consumers. It aims to empower consumers and enable them to understand their rights and responsibilities, as well as make wise choices in the marketplace.
(5aii)
(i) Empowers consumers: Consumer education empowers individuals by providing them with the necessary knowledge and skills to navigate the marketplace confidently.
(ii) Protects consumer rights: It helps consumers understand their legal rights, such as the right to safety, right to information, right to choose, and right to redress
(iii) Promotes financial literacy: It helps consumers understand their legal rights, such as the right to safety, right to information, right to choose, and right to redress.
(iv) Fosters a fair marketplace: By promoting consumer awareness and knowledge, consumer education contributes to the development of a fair and competitive marketplace.
(5bi)
(i) All-purpose flour
(ii) Sugar
(iii) Yeast
(iv) Milk or water
(v) Eggs
(vi) Butter or vegetable oil
(vii) Salt
(viii) Vanilla extract
(ix) Nutmeg or cinnamon
(5bii)
(i) Sprinkles
(ii) Shredded coconut
FOOD AND NUTRITION
NUMBER 6
(6ai)
M – Pericarp
N – Episperm
O – Granule
P – Aleurone layer
Q – Seedling
(6aii)
The major nutrient stored in the part labelled Q is starch
(6bi)
(i) Palm oil – Saturated fatty acids
(ii) Soybean oil – Unsaturated fatty acids
(iii) Coconut oil – Saturated fatty acids
(iv) Olive oil – Unsaturated fatty acids
(6bii)
(PICK THREE ONLY)
(i) Proteins act as biological catalysts accelerating chemical reactions in the body.
(ii) Proteins provide structural support to cells and tissues.
(iii) Proteins act as carriers helping to transport various molecules and ions across cell membranes.
(iv) Proteins function as hormones which are chemical messengers that regulate various physiological processes.
(v) Proteins help to identify and neutralize harmful invaders protecting the body from infections.
(vi) Proteins such as actin and myosin interact with each other to generate the force required for muscle movement.
2023 NECO FOOD & NUTRITION OBJECTIVE SOLUTION
01-10: BCBDEDBAAA
11-20: CBDABDBAAE
21-30: AAECDBCDAC
31-40: ADDCBDCEDB
41-50: CEAACAEBEB
51-60: EDABCADEEE
Done checking, hope you did well?