2024 WAEC Food and Nutrition (FOOD & NUT) Answer. Get Free 2024 WAEC May/June Food and Nutrition (FOOD & NUT) OBJ/Essay Questions and Answers for School Candidates Free of Charge | WAEC May/June Food and Nutrition Objectives (Obj) Essay (Theory) Questions and Answers EXPO Room (22nd May, 2024).
FREE WAEC FOOD AND NUT Essay OBJ QUESTION AND ANSWER ROOM [School Candidates] for WAEC May/June 2024
COMPLETE 2024 WAEC FOOD AND NUTRITION (OBJ/ESSAY) QUESTIONS AND ANSWERS
Monday, 06 May, 2024
Foods and Nutrition 2 (Essay) –
1hr 40 minutes: 2:00pm – 3:15pm
Foods and Nutrition 1 (Objective) –
1hr: 3:15pm – 4:15pm
2024 WAEC Food and Nutrition (OBJ & Essay) Questions and Answers
2024 WAEC Food and Nutrition (FOOD & NUT) Questions and Answers for School Candidates Free of Charge | WAEC May/June Free Food and Nutrition Questions and Answers EXPO Room (6th May, 2024).
2024 WAEC FOOD AND NUTRITION ESSAY (THEORY) ANSWERS:
(3a)
(i) Table Appointments: Table appointments refer to the items or accessories placed on the dining table to enhance the dining experience and presentation. These can include items such as tablecloths, napkins, placemats, flatware (cutlery), glassware, and dishes.
(ii) Table Setting: Table setting is the arrangement of tableware, utensils, and other elements on a dining table for each individual diner. It includes the placement of items such as plates, forks, knives, spoons, glasses, and napkins in a specific order and manner according to formal or informal dining etiquette.
(iii) Centerpiece: A centerpiece is a decorative item or arrangement placed in the center of the dining table, typically intended to serve as a focal point and enhance the overall ambiance of the dining setting. Centerpieces can vary widely in style and composition, ranging from floral arrangements to candles, fruit bowls, decorative sculptures, or themed ornaments.
(3b)
(PICK ANY TWO)
(i) Plates
(ii) Bowls
(iii) Cutlery
(iv) Glassware
(3c)
(PICK ANY TWO)
(i) Napkins are used to wipe hands and mouths during and after meals, maintaining cleanliness.
(ii) Placing a napkin on the lap is a sign of good manners, signaling the start of the meal.
(iii) It is used to dab or blot food stains from clothing or the face.
(iv) It is placed over the lap to protect clothing from spills and stains.
(v) Napkins can be used to signal the end of a meal by placing them neatly beside the plate.
(4a)
(PICK ANY THREE)
(i) Fruits provide essential vitamins and minerals crucial for adolescent growth.
(ii) Due to its richness in fiber, fruits aid digestion and prevent constipation.
(iii) Antioxidants in fruits strengthen the immune system to fight off infections.
(iv) Fruits' antioxidants promote healthy skin and protect against damage.
(v) Natural sugars in fruits offer quick energy for active adolescents.
(vi) Low-calorie and hydrating, fruits aid in weight management and prevent obesity.
(4b)
(PICK ANY THREE)
(i) Fresh fruits
(ii) Sugar or sweetener
(iii) Whipped cream or Greek yogurt
(iv) Lemon juice
(v) Vanilla extract
(4c)
To prepare fruit fool, chop fresh fruits and mix with sugar. Gently fold in whipped cream or Greek yogurt. Add lemon juice and vanilla extract for flavor. Layer the mixture into serving glasses and chill. Garnish with mint leaves or grated chocolate before serving.
(5a)
(i)Meat (beef, pork, and poultry)
(ii)Fish (salmon, trout, and tuna)
(iii)Dairy products (milk, yogurt, and cheese)
(iv)Nuts and seeds(almonds, sunflower seeds)
(v)Whole grains(oats, quinoa)
(vi)Legumes(lentils, chickpeas)
(5b)
(PICK ANY FOUR)
(i) deficiency of Phosphorus can leads to feelings of weakness and fatigue.
(ii)deficiency of Phosphorus can lead to decreased appetite or loss of interest in eating.
(iii)deficiency of Phosphorus can lead to bone and joint pain
(iv)deficiency of Phosphorus can leads to Irritability and mood changes
(v)Difficulty concentrating and cognitive impairment .
(6a)
(PICK ANY FOUR)
(i) Determine how much you're willing to spend on the venue, food, decorations, etc
(ii) Choose a location that can accommodate your guest list comfortably and fits your theme.
(iii) Choose a theme that reflects the couple's style and personality
(iv) Select a menu that caters to the preferences of the guests
(v) Plan activities or entertainment to keep guests engaged
(vi) Decide who you want to invite and how many people you can comfortably host.
(6b)
(PICK ANY FOUR)
(i) Buffet style
(ii) Family style
(iii) Food stations
(iv) Cocktail style
(v) BBQ/grill style
(6c)
(PICK ANY TWO)
(i) Wine glasses
(ii) Champagne flutes
(iii) Highball glasses
(iv) Lowball glasses
(v) Mason jars or tumblers
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Note the answers below 👇 👇 👇 is last year exam
2023 WAEC FOOD AND NUTRITION OBJ (OBJECTIVES) ANSWERS
FOOD & NUTRITION
01-10: CBACBDCAAA
11-20: BBDDBCCCCB
21-30: BAABACAADB
31-40: CDCADDDADC
41-50: DCBCCCDBDD
51-60: DACBACBDAA
COMPLETED
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2023 WAEC FOOD AND NUTRITION ESSAY (THEORY) ANSWERS:
Number 1
(a)
1. Grain legumes: These are legumes that produce edible seeds or grains, such as lentils, chickpeas, peas, and beans.
2. Forage legumes: These are legumes that are grown as feed for livestock, such as clover, alfalfa, and vetch.
(b)
1. Grain legume: Lentils (Lens culinaris) and chickpeas (Cicer arietinum)
2. Forage legume: Clover (Trifolium) and alfalfa (Medicago sativa)
(c):
1. Dal or lentil soup
2. Hummus (made from chickpeas)
3. Chana masala (spicy chickpea dish)
4. Vegetarian chili (made from beans)
(d)
1. High in protein: Legumes are an excellent source of plant-based protein, which is important for muscle growth and repair, as well as overall health.
2. Rich in fiber: Legumes are high in fiber, which can help regulate digestion, reduce cholesterol levels, and promote feelings of fullness, aiding in weight management.
2023 WAEC FOOD AND NUTRITION ESSAY (THEORY) ANSWERS.
1.
(i) Grain legumes
(ii) Forage legumes
(1b)
Grain legume:
(PICK ANY ONE)
-Soybeans
-Peanut
-Lentils
Forage legume:
-Alfalfa
-Ball clover
-Red clover
-White clover
(1c)
(PICK ANY FOUR)
(i) Lentil soup
(ii) Chickenpie curry
(iii) Bean salad
(iv) Falafel
(v) Black bean burritos
(vi) Soybean stir-fry
(1d)
(PICK ANY TWO)
(i) They are excellent plant-based protein Source
(ii) They have high nutritional value
(iii) Legumes can be beneficial for weight management due to their high protein and fiber content, which promote satiety.
(iv) They are considered a sustainable food source due to their nitrogen-fixing properties
(v) They are heart-healthy due to their high fiber content, low saturated fat content, and presence of phytochemicals and antioxidants.
(vi) They help in blood sugar regulation .
(2a)
(PICK ANY FOUR)
(i) The use of table appointments adds a sense of formality to the meal.
(ii) Table appointments contribute to the visual appeal of a meal.
(iii) Table appointments provide the necessary tools and utensils for enjoying a meal with ease.
(iv) Properly maintained table appointments contribute to maintaining hygiene during a meal.
(v) Table appointments allow for a more organized and enjoyable dining experience.
(vi) Table appointments can reflect cultural traditions and customs
(2b)
(PICK ANY SIX)
(i) Tablecloths
(ii) Plates
(iii) Bowls
(iv) Cutlery
(v) Napkins
(vi) Salt and Pepper Shakers
(vii) Bread Basket
(viii) Centerpiece
(ix) Glasses
(PICK ANY ONE)
A recipe is a set of instructions or guidelines that outline the ingredients, measurements, and step-by-step procedures required to prepare a specific dish or beverage.
OR
Recipe is a set of information that provides detailed information on cooking techniques, timing, and any additional notes or tips to ensure the successful creation of a desired food or drink item.
OR
Recipe is a set of instructions or guidelines that outline the steps and ingredients needed to prepare a specific dish or beverage.
OR
Recipe is a set of instructions detailing how to prepare a specific dish or beverage. Recipes are used in cooking and baking to ensure consistent and successful results.
(3b)
(PICK ANY TWO)
(i) Ingredients
(ii) Preparation Instructions
(iii) Cooking Methods
(iv) Serving Suggestions
(3c)
(PICK ANY TWO)
(i) Skill level: Assess your cooking skills and choose a recipe that matches your proficiency level. Beginners may want to start with simpler recipes, while experienced cooks can explore more complex ones.
(ii) Dietary restrictions or preferences: Take into account any dietary restrictions or preferences, such as vegetarian, vegan, gluten-free, or allergies. Ensure the recipe aligns with your specific needs.
(iii) Available ingredients: Check the recipe's ingredient list and ensure you have access to all the required ingredients. Consider the availability, freshness, and cost of the ingredients in your area.
(iv) Time and effort: Evaluate the amount of time and effort required to prepare the recipe. Some recipes may be quick and easy, while others might involve longer preparation or cooking times.
(v) Equipment needed: Determine if you have the necessary kitchen tools and equipment for the recipe. Consider whether you need special appliances, such as a blender, food processor, or baking pans.
(3d)
(PICK ANY TWO)
(i) Beans
(ii) Onion
(iii) Pepper
(iv) Salt
(v) Vegetable Oil
(4a)
(PICK ANY TWO)
(i) Steaming
(ii) Boiling
(iii) Blanching
(iv) Roasting
(v) Grilling
(vi) Stir-frying
(4b)
(PICK ANY THREE)
(i) Cooking vegetables can kill harmful bacteria and parasites that may be present in them.
(ii) It can lead to loss of water-soluble nutrients.
(iii) Cooking can improve the digestibility of vegetables by breaking down complex carbohydrates and proteins
(iii) Cooking can cause changes in the color of vegetables.
(iv) Cooking can enhance the flavors of vegetables.
(v) Cooking can soften the texture of vegetables, making them more tender and easier to chew and digest.
(4c)
(PICK ANY TWO)
(i) vegetables are cooked to bring out their natural flavors.
(ii) To Increasing digestibility.
(iii) To extend the shelf life of vegetables and prevent spoilage.
(iv) To Break down anti-nutrients found in some vegetables.
(v) To Kill bacteria and pathogens present in the vegetables.
(4d)
(PICK ANY THREE)
(i) Vegetables are a great source of dietary fiber, which plays a crucial role in digestive health.
(ii) Fiber content in vegetables promotes a healthy digestive system
(iii) Diets rich in vegetables have been associated with a lower risk of chronic diseases, including heart disease, certain cancers, and obesity
(iv) Vegetables contain essential nutrients and minerals that are vital for maintaining overall health
(v) Certain vegetables, such as cucumbers and lettuce, have high water content, contributing to overall hydration.
No 6a
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2023 FOOD AND NUTRITION ESSAY QUESTIONS
Do not write the answers below 👇
2023 WAEC FOOD AND NUTRITION ESSAY (THEORY) ANSWERS:
(1)
Tabulate.
Under Deficiency disease
(a)Rickets
(b)Scurvey
(c)pellagra
(d)Anaemia
(e)goitre
Under Nutrients
(a)Vitamin D
(b)vitamin C
(c)vitamin B – 3
(d)iron
(e)iodine
Under Food Source
(a)fish oil, egg yolk
(b)fruits
(c)peanut, animal protein
(d)egg yolks, red meat
(e)bread,milk
====================================
(2a)
(i) It gives the dough it’s strength and structure
(ii) It helps in eradicating most harmful microorganisms
(iii) This method is easier and enhances the food to be thoroughly cooked
(iv) This aids in removal of any dirt
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(2bi)
(i)It causes cancer
(ii)It causes Arsenic exposure
(iii)It causes food poisoning and diarrhoea
(2bii)
(i)it causes cyanide
(ii)It causes arsenic and cadmium
(iii)It causes impair thyroid and nerve function.
(3a)
(i)Nutritive value of Beverage
(ii)Alcoholic and non- Alcoholic beverage
(3b)
(i)Their nutritive values are high in vitamins,protein and fat
(ii)They supply energy to the body
(iii)They act as stimulants(Tea and coffee and contain fermented sugar
(iv)They have strong flavour and act as a sedative when consumed excessively.
(4a)
(i) Chill food straight away (but let it cool first) The main reason to refrigerate or chill food is to prevent the growth of bacteria, which can cause illness.
(ii) Eat most leftovers within two days.
(iii) Freeze leftovers before use-by date.
(iv) Respect use by dates.
(v) Be smart about your fridge layout.
(4b)
(i) It is economical because food will not go to waste.
(ii) Less preparation is required and this serves on time and energy.
(iii) It saves on labour because less. preparation is required.
(4c)
(i) Food preservation prevents the food from being spoiled by the action of enzymes and microorganisms.
(ii) Food preservation increases the safe storage period of foodstuffs.
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2023 WAEC FOOD AND NUTRITION (OBJ & ESSAY) QUESTIONS AND ANSWERS
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2023 WAEC Food & NUT (Essay & OBJ)
2023 WAEC Food & NUT (Essay & OBJ) is an examination set to assess the knowledge and understanding of students in regards to the food and nutrition topic.
The Exam will have both essay and objective questions. The essay questions will require the students to demonstrate their understanding of the topic by discussing it in detail. The objective questions will require the students to select the correct answer from multiple choices.
2023 WAEC Food & NUT (Essay & OBJ) Answers
The topics that will be covered in the examination include food preparation, food safety, nutrition, food selection, and food service. The students will need to understand the principles of food safety, nutrition, and food selection in order to answer the questions correctly. Additionally, they will need to be aware of the different methods of food preparation and food service techniques.
It is important for the students to be well-prepared for the examination. They should be aware of the topics that will be covered and should have a good understanding of the principles and techniques involved. Additionally, they should practice answering essay and objective questions to become comfortable with the format of the examination.
By taking the 2023 WAEC Food & NUT (Essay & OBJ) examination, students will be able to demonstrate their knowledge of food and nutrition. This valuable assessment will enable them to further their understanding of the topic and will help them to become more proficient in the subject.