WAEC Food and Nutrition Syllabus 2026/2027 : Complete Guide, Exam Structure & Topics
This article is for students searching for WAEC Food and Nutrition Syllabus 2026/2027, the blog is an academic and practical guide designed to equip students with essential knowledge and hands-on skills in nutrition, food preparation, kitchen management, consumer education, and food entrepreneurship. As food, health, and nutrition continue to play a vital role in personal wellbeing and national development, this subject prepares candidates for both academic advancement and self-employment opportunities.
WAEC Food and Nutrition Syllabus 2026/2027 | Complete Guide
OVERVIEW
In this comprehensive guide, you will find the aims and objectives, marking guide, and a well-explained breakdown of the WAEC Food and Nutrition syllabus 2026/2027, helping students, teachers, and parents understand what is required for success in the examination.
Aims and Objectives of WAEC Food and Nutrition
The WAEC Food and Nutrition syllabus 2026/2027 is structured to develop students intellectually, practically, and entrepreneurially.
Candidates are expected to:
Acquire basic and applied knowledge of foods and nutrition
Understand the relationship between nutrition and human health
Identify career opportunities in food and nutrition-related fields
Apply principles of meal planning, food selection, preparation, and service
Understand how to plan an efficient and safe kitchen
Select, use, care for, and store kitchen equipment correctly
Appreciate the importance of sanitation and hygiene in food preparation
Apply principles of food processing, preservation, and storage
Conduct basic research to develop and improve local dishes
Use acquired skills to set up and manage a food-related business
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WAEC Food and Nutrition 2026/2027 Examination Structure
The WAEC Food and Nutrition examination consists of three compulsory papers.
PAPER 1: Objective Test
60 multiple-choice questions
Duration: 1 hour
Total Marks: 60
PAPER 2: Essay Test
Six essay questions
Candidates answer any four
Duration: 1 hour 15 minutes
Total Marks: 40
PAPER 3: Practical Test
Duration: 3 hours
Total Marks: 100
Conducted by a visiting examiner
Tests cooking skills, hygiene, organization, and presentation
WAEC Food and Nutrition Syllabus 2026/2027 Explained
If you are Student that is going to be writing Food and Nutrition 2026/2027 Examination, Below is a simplified and friendly explanation of each section of the syllabus so that you can read them and it will help you understand the subject very well.
1. Nutrition and Health
This section introduces students to the foundations of food and nutrition.
Introduction to Foods and Nutrition
Meaning of food and nutrition
Importance of nutrition to human health
Factors affecting food choices and nutrition
Food habits and cultural influences
Careers in Foods and Nutrition
Catering
Dietetics
Nutrition education
Food processing
Hospitality management
Factors influencing career choice
Personal qualities required for food-related careers
2. Basic Food Nutrients
Students learn about essential nutrients and their roles in the body.
Covered Topics:
Types of nutrients and their nutritive values
Functions of carbohydrates, proteins, fats, vitamins, minerals, and water
Sources of nutrients
Dietary deficiencies and related diseases
Digestion, absorption, and metabolism of food
Food composition tables
Simple food tests for proteins, fats, and carbohydrates
3. Meal Management and Special Nutritional Needs
Meal Planning
Meal planning terms
Importance of meal planning
Factors affecting meal planning
Meal patterns and balance
Special Nutritional Needs
Pregnant and lactating mothers
Infants and children
Adolescents and adults
Elderly persons
Vegetarians
People with health conditions such as diabetes, hypertension, HIV/AIDS, underweight and overweight conditions
4. Food Laboratory and Kitchen Equipment
The Kitchen
Types of kitchens (traditional, modern, institutional)
Kitchen planning principles
Cleaning agents and abrasives
Kitchen Equipment and Tools
Classification of kitchen equipment
Selection, use, care, and storage of equipment
Kitchen Safety and Sanitation
Types and causes of kitchen accidents
Accident prevention
First aid treatment
Personal hygiene
Kitchen and food hygiene
Foodborne diseases and food sanitation laws
5. Food Commodities
This section focuses on food groups and their uses.
Topics Include:
Animal products: meat, fish, poultry, milk, eggs
Cereals and grains
Fruits and vegetables
Legumes and oily seeds
Fats and oils
Starchy roots and plantain
Selection, storage, and nutritive values
6. Food Storage and Preservation
Meaning and causes of food spoilage
Agents of spoilage
Principles and methods of food preservation
Importance of food storage
Storage of perishable and non-perishable foods
Storage facilities like refrigerators, freezers, cupboards, and barns
7. Food Preparation and Cookery
Principles of Cooking
Meaning and reasons for cooking food
Cooking Methods
Moist heat methods
Dry heat methods
Effects of heat on food
Heat Transfer
Conduction
Convection
Radiation
Flour Cookery and Confectionery
Types of flour
Raising agents
Batters and doughs
Cakes and pastries
Yeast mixtures
Cake decoration and icing
8. Beverages and Convenience Foods
Beverages
Non-alcoholic beverages
Alcoholic beverages
Nutritive value and preparation principles
Convenience Foods
Types
Advantages and disadvantages
Selection and preparation
9. Rechauffé (Leftover Foods) and Festive Dishes
Meaning and importance of leftover foods
Guidelines for safe reuse
Festive and special occasion dishes
Preparation methods
10. Art of Entertaining and Experimental Cookery
Types of parties and occasions
Table setting and etiquette
Meal service styles
Research into local dishes
Recipe development and improvement
11. Consumer Education and Self-Employment
Consumer Education
Principles of consumer education
Food budgeting and purchasing
Self-Employment
Catering entrepreneurship
Characteristics of entrepreneurs
Packaging of food products
Factors influencing business success
Final Preparation Tips for WAEC Food and Nutrition Syllabus 2026/2027
Practice cooking regularly
Master food safety and hygiene rules
Understand nutrient functions
Study food preservation techniques
Revise past WAEC questions by visiting http://www.Myshool.ng or by visiting official E-Learning site https://www.waecnigeria.org/
Improve presentation and time management skills
