The NECO Food and Nutrition questions serve as a crucial assessment tool for students aspiring to specialize in nutrition and food sciences. Covering topics such as food additives, cooking methods, and consumer education, these questions evaluate understanding and application of key concepts.
NECO Food and Nutrition Questions
(1a) (i) Define food additives
(ii) Mention two food additives
(b) (i) Differentiate between beef and poultry.
(c) Discuss two effective measures for maintaining food safety in the kitchen.
(2a) (i) Explain the functions of bile in the digestive system.
(ii) Describe the role of insulin in glucose metabolism.
(b) Compare and contrast steaming and boiling as cooking methods
(c) Define hostess
3a. (i) Define entertainment.
(ii) Explain the concept of food budgeting.
(iii) Describe the process of pasteurization and its significance.
(b) (i) Highlight the health consequences of undernutrition.
(ii) Discuss the factors commonly associated with undernutrition and overnutrition.
(4a) (i) Define consumer education
4aii. (i) Explain how consumer education empowers individuals in the marketplace.
(ii) Discuss the role of consumer education in promoting a fair and transparent marketplace.
(4b) (i) Provide the ingredients for making a cake.
Answers for NECO Food and Nutrition Questions
Answer One
(1a) (i) Food additives are substances added to food products, serving to enhance their flavor, appearance, and texture, or prolong shelf life.
(1aii) (Preservatives and Flavor enhancers are categories of food additives.
(b) (i) Beef originates from adult cattle, while poultry refers to meat from domesticated birds like chickens, turkeys, ducks, and geese.
(ii) Beef generally contains higher fat content, while poultry tends to be leaner and lower in fat.
(c) (i) Consistent handwashing and
(ii) Thorough cleaning and sanitization of kitchen surfaces are essential practices.
Question Two
(2ai) (i) Bile facilitates fat digestion by breaking down large fat globules into smaller droplets.
(ii) Aids in the absorption of fat-soluble vitamins (A, D, E, and K) and dietary fats.
(2aii) Insulin:
(i) Regulates glucose metabolism.
(ii) Promotes the storage of excess glucose in the liver and muscle cells as glycogen.
(2b) (i) Both steaming and boiling rely on heat transfer for cooking.
(ii) Both methods are categorized as moist cooking techniques.
(iii) Steaming and boiling preserve the nutritional value of food.
(2c) A hostess is a term commonly used to describe a woman responsible for welcoming and assisting guests or customers in various settings, including restaurants, hotels, events, or establishments.
Answer Three
(3a) (i) Entertainment refers to activities designed for enjoyment, such as watching movies, attending concerts, playing games, or engaging in recreational hobbies.
(ii) Food budgeting involves planning and allocating financial resources specifically for food-related expenses, ensuring the effective use of funds to meet nutritional needs within the allocated budget.
(iii) Pasteurization is a process involving heating liquids like milk or juice to eliminate harmful microorganisms, enhancing safety and shelf life while retaining nutritional quality.
Answer Four
(4b) (i) Health Consequences of Undernutrition:
(a) Stunted Growth
(b) Weakened Immune System
(c) Nutrient Deficiencies
(d) Muscle Wasting
(ii) Undernutrition is often associated with poverty, limited access to nutritious food, inadequate healthcare, and poor sanitation.
Overnutrition is linked to the availability of highly processed, energy-dense foods, sedentary lifestyles, and cultural factors promoting overeating.
(4a) (i) Consumer education involves providing individuals with knowledge and skills to make informed decisions as consumers.
(5aii) (i) Consumer education equips individuals to make informed choices, understand their rights, and protect themselves from fraud.
(ii) Enables consumers to compare prices, quality, and features for well-informed decisions aligned with their needs.
(iii) Facilitates the development of financial resilience and sound financial decision-making.
(iv) Promotes a fair and transparent marketplace by educating consumers about their rights and responsibilities.
(b) Flour, Sugar, Yeast, Milk, Butter, Eggs, Salt, (viii) Vanilla extract, Vegetable oil.
NECO Food & Nutrition (Objective) Answers
1-10: BCBDEDBAAA
11-20: CBDABDBAAE
21-30: AAECDBCDAC
31-40: DBCBDBCADB
41-50: CEAACAEBEB
51-60: EDABCADEEE
Through detailed answers, students grasp the significance of maintaining food safety, understanding digestion processes, and managing food budgets effectively.
By exploring the health implications of undernutrition and overnutrition, students gain insight into addressing societal challenges. Additionally, consumer education empowers individuals to make informed choices in the marketplace, promoting fairness and transparency.
With NECO exams, students not only excel academically but also lay the foundation for future expertise in the dynamic field of nutrition and food sciences.
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