Get free WAEC 2025 GCE Food and Nutrition Theory/Obj Questions & Answers Likely free WAEC GCE Food and Nutrition 2025/2026 Questions and Answers– Complete Solution
WAEC 2025 GCE Food and Nutrition Theory/Obj Answers & Questions
Complete guide to likely WAEC GCE Food and Nutrition 2025/2026 questions and answers. Covers theory, practicals, meal planning, nutrient..
SECTION A: THEORY QUESTIONS
1. Define food and nutrients
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Food: Any substance consumed to provide nutrients and energy for the body.
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Nutrients: Components in food required for energy, growth, repair, and body regulation.
Example: Rice provides carbohydrate for energy; fish provides protein for tissue repair.
2. Classification of nutrients and functions
| Nutrient | Function | Food Source |
|---|---|---|
| Carbohydrate | Provides energy | Yam, rice, maize |
| Protein | Builds and repairs body tissues | Eggs, meat, beans |
| Fat | Energy, insulation, vitamin absorption | Oil, butter, nuts |
| Vitamins | Regulate body functions | Fruits, vegetables |
| Minerals | Bone formation, oxygen transport | Milk, spinach, meat |
| Water | Hydration, temperature regulation | Water, soups, fruit juice |
3. Balanced Diet
Definition: A diet containing all nutrients in the right proportions to maintain health.
Components:
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Carbohydrates: 50–60% of total energy
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Proteins: 10–15%
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Fats: 10–30%
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Vitamins and minerals: Adequate amounts
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Water: 1.5–2 liters daily
Importance: Growth, energy supply, immunity, prevention of deficiency diseases.
4. Food preservation methods
| Method | Purpose | Advantage | Disadvantage |
|---|---|---|---|
| Refrigeration | Slow microbial growth | Keeps food fresh | Requires electricity |
| Freezing | Long-term storage | Preserves vitamins | May change texture |
| Drying | Remove moisture | Easy storage | Loss of some vitamins |
| Canning | Prevent spoilage | Long shelf life | Requires equipment |
| Smoking | Meat preservation | Flavor and shelf life | Can be smoky |
5. Cooking methods and nutrient effect
| Method | Effect on Nutrients |
|---|---|
| Boiling | May reduce water-soluble vitamins |
| Steaming | Retains most vitamins |
| Frying | Adds fat, may reduce heat-sensitive vitamins |
| Roasting | Good flavor, some nutrient loss |
6. Nutrient deficiency diseases
| Disease | Deficient Nutrient | Symptoms | Food Source |
|---|---|---|---|
| Scurvy | Vitamin C | Bleeding gums | Citrus fruits, tomatoes |
| Rickets | Vitamin D | Weak bones | Fish, egg yolk, fortified milk |
| Kwashiorkor | Protein | Edema, stunted growth | Meat, fish, beans |
| Anaemia | Iron | Fatigue, pale skin | Red meat, spinach, beans |
SECTION B: PRACTICAL QUESTIONS
7. Nutrient Tests
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Starch: Add iodine → blue-black colour indicates starch.
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Protein: Biuret test → purple colour indicates protein.
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Fat: Sudan III → red layer indicates fat.
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Vitamin C: DCPIP solution → decolourization indicates vitamin C.
Exam Tip: Always record observation and inference clearly.
8. Meal Planning / Daily Menu
Example – Adult balanced meal:
| Food | Nutrient | Function | Portion |
|---|---|---|---|
| Rice | Carbohydrate | Energy | 1 cup |
| Fish | Protein | Tissue repair | 1 fillet |
| Spinach | Vitamins & minerals | Immunity & bones | 1/2 cup |
| Palm oil | Fat | Energy & vitamin absorption | 1 tbsp |
| Water | Hydration | Temperature regulation | 1 glass |
Tip: Plan meals with variety, color, and proper portion sizes.
9. Food hygiene and safety
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Wash hands before food preparation
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Store perishable foods in the fridge
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Cover cooked food to avoid contamination
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Separate raw and cooked foods
10. Food storage
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Dry foods: airtight containers
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Refrigerated foods: keep at low temperature
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Frozen foods: proper labeling and wrapping
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Canned foods: check expiry dated
SECTION C: EXAM STRATEGY
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Link theory with practicals (e.g., “Steaming preserves vitamin C in vegetables”).
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Use tables and charts for clarity in meal planning, nutrient tests, and deficiencies.
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Memorize functions and sources of nutrients – they appear in almost every question.
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Record observations accurately during practicals.
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Answer in structured paragraphs: Intro → Body → Conclusion.
This guide provides a complete solution framework for WAEC GCE Food and Nutrition 2025/2026. It covers theory, practical, meal planning, nutrient tests, hygiene, and deficiency diseases with clear step-by-step guidance.