WAEC GCE 2025 Alert
Is WAEC Foods and Nutrition (Food & Nut) Practical Answers out? Yes, get free live 2025 WAEC Foods and Nutrition 3 (Practical) Planning Session Questions and Answers (EXPO Room) for both School Candidates and Private Candidates. Find the complete 2025 WAEC Foods and Nutrition Practical Questions and Answers, including the WAEC Free Questions and Answers for Foods and Nutrition Practical, as well as the updated 2025 WAEC syllabus for Foods and Nutrition Practical Questions and Answers in free PDF download.
The West African Examinations Council (WAEC) has released important materials on Foods and Nutrition Practical Questions and Answers to help candidates prepare for the final examination. The exam is scheduled to start on Tuesday, 29th April 2025, with the Foods & Nutrition 3 (Practical) Planning Session. These resources are provided to guide candidates on what to expect and how to excel in the Senior School Certificate Examination (SSCE).
WAEC 2025 Foods and Nutrition Practical Question And Answer – Time/Date:
| Subject | Exam Type | Time | Durat |
|---|---|---|---|
| Foods and Nutrition 3 (Practical) Planning Session | (Practical) Planning Session | 9:30 am. – 10:30 am | 1hr |
| Foods and Nutrition 3 | Practical | 11:00 am. – 12:00 pm | 1hr |
2025 WAEC Foods and Nutrition 3 (Practical) Planning Session Answers:
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WAEC Foods and Nutrition Practical Questions and Answers 2025:
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WAEC Food & Nut 3 (Practical) Syllabus:
The 2025 WAEC Syllabus for Food and Nutrition Practical Planning Session is available below. Please note that this syllabus applies to both internal and external candidates.
Scheme of Examination and Detailed Syllabus
| Paper | Duration | Marks | Description |
|---|---|---|---|
| Paper 1 | 1 hour | 60 | Multiple choice questions |
| Paper 2 | 1 hour 15 minutes | 40 | Essay questions |
| Paper 3 | 3 hours | 100 | Practical test |
Detailed Syllabus for Food & Nutrition
| Topic | Subtopic | Notes |
|---|---|---|
| Introduction to Foods and Nutrition | (1) Meaning, careers associated | |
| Basic Food Nutrients | (a) Meaning | (2) Basic knowledge, importance |
| (b) Basic knowledge of Nutrition | ||
| (c) Importance of Human Nutrition | ||
| (d) Factors affecting Foods and Nutrition | ||
| (e) Food Habits | ||
| Careers associated with Foods and Nutrition | (a) Careers, factors influencing career choices | (3) Characteristics required |
| (b) Factors influencing career choices | ||
| (c) Characteristics required | ||
| The Nutrients and their Nutritive Values | (a) Nutrients, functions, sources | (4) Dietary deficiencies, metabolism |
| (b) Functions of different nutrients | ||
| (c) Sources of different nutrients | ||
| (d) Dietary deficiencies | ||
| (e) Metabolism (digestion, absorption) | ||
| (f) Food composition table | ||
| (g) Food tests (physical, chemical) | ||
| Meal Management | (a) Meal Planning | (5) Special nutritional needs |
| (b) Special Nutritional Needs | ||
| (i) Meal planning terms | ||
| (ii) Reasons for planning meals | ||
| (iii) Factors in planning meals | ||
| (iv) General principles of meal planning | ||
| (v) Meal patterns | ||
| (i) Nutritional needs for different groups | ||
| (ii) Planning meals for people in health conditions |
| Topic | Subtopic | Notes |
|---|---|---|
| The Kitchen | (a) Types of kitchen | (1) Planning different types of kitchen |
| (b) Planning different types of kitchen | ||
| (c) Factors to consider when planning | ||
| (d) Cleaning agents and abrasives | ||
| Kitchen Equipment and Tools | (a) Classes and types of equipment | (2) Selection, use, care, and storage |
| (b) Selection, use, care, and storage | ||
| Safety in the Kitchen | (a) Types of kitchen accidents | (3) Causes and prevention of accidents |
| (b) Causes and prevention of accidents | ||
| (c) Content and use of first aid box | ||
| (d) Simple first aid treatment | ||
| Sanitation in the Kitchen | (a) Personal Hygiene | (4) Kitchen Hygiene, food hygiene |
| (b) Kitchen Hygiene | ||
| (c) Food hygiene |
| Topic | Subtopic | Notes |
|---|---|---|
| Animal and Animal Products | (a) Milk and milk products | (1) Importance, selection, storage |
| (b) Eggs, meat, poultry, fish | ||
| Cereals/Grains | (a) Kinds and forms | (2) Importance, versatility, thickening |
| (b) Importance of cereals and grains | ||
| Fruits and Vegetables | (a) Classification of fruits | (3) Structure, nutritive value, storage |
| (b) Classification of vegetables | ||
| Legumes and Oily Seeds | (a) Classification of legumes | (4) Importance in the diet |
| (b) Classification of oily seeds | ||
| Fats and Oils | (a) Kinds and classification | (5) Uses in diet, uses in the body |
| (b) Uses in diet, uses in the body | ||
| Starchy Roots and Plantain | (a) Types of starchy roots | (6) Types of dishes |
| Topic | Subtopic | Notes |
|---|---|---|
| Food Spoilage | (a) Meaning of food spoilage | (1) Causes and agents of food spoilage |
| Food Preservation | (a) Meaning and importance | (2) General principles underlying food preservation |
| (b) Methods of food preservation | ||
| Food Storage | (a) Meaning and importance | (3) Storage of perishable and non-perishable foods |
| Topic | Subtopic | Notes |
|---|---|---|
| Principles Underlying Cooking | (a) Explanation of the concept of cooking | (1) Reasons for cooking food |
| Methods of Cooking | (a) Moist heat methods | (2) Dry heat methods, effects of heat on food commodities |
| Transfer of Heat | (a) Methods of heat transfer | (3) Convection, radiation, conduction |
