Likely WAEC GCE Food and Nutrition 2025/2026 – Complete Solution
SECTION A: THEORY QUESTIONS
1. Define food and nutrients
Food: Any substance consumed to provide nutrients and energy for the body.
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:
Carbohydrates: 50–60% of total energy
Proteins: 10–15%
Fats: 10–30%
Vitamins and minerals: Adequate amounts
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
Starch: Add iodine → blue-black colour indicates starch.
Protein: Biuret test → purple colour indicates protein.
Fat: Sudan III → red layer indicates fat.
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
Wash hands before food preparation
Store perishable foods in the fridge
Cover cooked food to avoid contamination
Separate raw and cooked foods
10. Food storage
Dry foods: airtight containers
Refrigerated foods: keep at low temperature
Frozen foods: proper labeling and wrapping
Canned foods: check expiry dated
SECTION C: EXAM STRATEGY
Link theory with practicals (e.g., “Steaming preserves vitamin C in vegetables”).
Use tables and charts for clarity in meal planning, nutrient tests, and deficiencies.
Memorize functions and sources of nutrients – they appear in almost every question.
Record observations accurately during practicals.
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.
