2024 WAEC Food and Nutrition Exam OBJ (Objectives) and ESSAY (Theory) Questions and Answers EXPO Room for School Candidates and Private Candidates. WAEC Food and Nutrition OBJ and ESSAY Questions and Answers, 2024 WAEC Free Question and Answer Room for Food and Nutrition OBJ and Theory
Foods and Nutrition Syllabus
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Good food promotes health and energy
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Students need to learn how to select, prepare, and cook healthy food
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Foods and Nutrition as a subject prepares students for careers in the food industry and encourages creativity in using local ingredients
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WAEC food and Nutrition questions paper
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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Aims and Objectives
| Objectives | Description |
|---|---|
| a | Acquire basic knowledge about foods and nutrition |
| b | Understand the relationship between nutrition and health |
| c | Identify career opportunities and acquire skills for further studies |
| d | Plan, select, prepare, and serve food for different occasions |
| e | Understand the importance of a safe and efficient kitchen |
| f | Choose, use, and care for kitchen equipment and tools effectively |
| g | Appreciate the importance of sanitation in food preparation and service |
| h | Apply principles of food processing, storage, and preservation |
| i | Acquire basic knowledge of consumer education |
| j | Develop research skills and experiment with local dishes |
| k | Set up a business in the food industry using acquired skills |
Scheme Of Examination
| Paper | Format | Time | Marks | Additional Information |
|---|---|---|---|---|
| Paper 1 | Multiple Choice Questions (60) | 1 hour | 60 | – |
| Paper 2 | Essay Questions (6, answer 4) | 1 hour 15 minutes | 40 | – |
| Paper 3 | Practical Test | 3 hours | 100 | Conducted by a visiting examiner |
Detailed Syllabus: Nutrition and Health
| S/NO | Topic | Sub-Topics |
|---|---|---|
| 1 | Introduction to Foods and Nutrition | – |
| 2 | Careers associated with Foods and Nutrition | a) Careers b) Factors influencing career choices c) Required characteristics |
| 3 | Basic Food Nutrients | a) Meaning b) Basic knowledge of Nutrition c) Importance of Human Nutrition d) Factors affecting Foods and Nutrition e) Food Habits |
| 3 (contd.) | Nutrients and their nutritive values | a) Nutrients and their functions b) Sources of different nutrients c) Dietary deficiencies d) Metabolism (digestion and absorption of foods) e) Food composition table f) Food tests (simple physical and chemical tests) |
| 4 | Meal Management | a) Meal Planning b) Special Nutritional Needs |
| 4 (contd.) | Meal Planning | a) Meal planning terms b) Reasons for planning meals c) Factors in planning meals d) General principles of meal planning e) Meal patterns |
| 4 (contd.) | Special Nutritional Needs | a) Nutritional needs for different groups (e.g. pregnant, lactating mothers, infants, children, adolescents, adults, and the aged, vegetarians) b) Planning meals for people in health conditions (e.g. HIV & AIDS, invalids, convalescents, overweight, underweight, hypertension, diabetes, etc.) |
Detailed Syllabus
| S/NO | Topic | Sub-Topics |
|---|---|---|
| II | Food Laboratory and Equipment | 1. The kitchen 2. Kitchen equipment and tools 3. Safety in the kitchen 4. Sanitation in the kitchen |
| II (contd.) | 1. Types of kitchen 2. Planning different types of kitchen 3. Factors to consider when planning 4. Cleaning agents and abrasives |
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| II (contd.) | 1. Classes and types of equipment 2. Selection, use, care, and storage of equipment 3. Types of kitchen accidents 4. Simple first aid treatment |
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| III | Food Commodities | 1. Animal and animal products 2. Cereals/grains 3. Fruits and vegetables 4. Legumes and oily seeds |
| III (contd.) | 1. Fats and oils 2. Starchy roots and plantain |
|
| IV | Food Storage and Preservation | 1. Food spoilage 2. Food preservation 3. Food storage |
| IV (contd.) | 1. Meaning and importance of preservation 2. General principles underlying food preservation 3. Methods of food preservation |
|
| V | Food Preparation | 1. Principles underlying cooking 2. Methods of cooking 3. Transfer of heat |
Sub-Topics
| Topic | Sub-Topics |
|---|---|
| Food Commodities | Kinds/types and structure Selection Storage |
| Fats and oils | Kinds and classification Uses in diet Uses in the body Health implications |
| Starchy roots and plantain | Types of starchy roots Types of plantain Types of dishes |
| Food Storage | Meaning and importance of food storage Storage of perishable and non-perishable foods Storage space and equipment |
| Food Preparation | Explanation of the concept of cooking Reasons for cooking food Moist heat methods Dry heat methods |
| Transfer of heat | Convection (liquid, gases) Radiation (space) Conduction (solid metal) |