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2025 Waec Foods and Nutrition Objectives Questions below
- Objectives Qustion paper
- Objectives Qustion paper
- Objectives Question paper
- Objectives Question paper
- Objectives Question paper
- Objectives Question paper
FOOD & NUTRITION OBJECTIVES ANSWERS
01-10: BCCCBADCDD
11-20: ACCDADAACA
21-30: CCBAACAACB
31-40: BDBADDBAAB
41-50: BCBCCBCBAC
51-60: CDCABACBDA
2025 Waec Foods and Nutrition Theory Questions below
- Theory Qustion paper
- Theory Qustion paper
- Theory Question paper
- Theory Question paper
- Theory Question paper
- Theory Question paper
FOOD & NUTRITION THEORY’S ANSWERS
(1a)
(1b)
i) Nutritional Value
ii) Occasion and Purpose
iii) Personal Preference and Dietary Needs
(2a)
(PICK TWO ONLY)
(i) Warmth: Yeast grows best in a warm environment, typically around body temperature, which helps it to multiply and produce carbon dioxide for leavening.
(ii) Moisture: A moist environment activates the yeast and allows it to feed on sugars and starches in the dough.
(iii) Sugar: Yeast feeds on sugar, and the presence of sugar provides energy for yeast to grow and produce carbon dioxide.
(iv) Time: Yeast requires time to ferment and work effectively, which helps in the rising and development of flavour in the dough.
(v) Oxygen: Yeast needs oxygen during the initial stages of fermentation for rapid multiplication before it switches to anaerobic respiration.
(2b)
(i) Measuring ingredients
(ii) Mixing the ingredients
(iii) Kneading the dough
(iv) First rising or fermentation
(v) Punching down the dough
(vi) Shaping the dough
(vii) Second rising or proofing
(viii) Baking the bread
(3a)
A waiter.
(3b).
(PICK ANY FIVE)
(i) Taking customers’ orders accurately.
(ii) Setting and clearing tables.
(iii) Serving drinks and meals.
(iv) Providing menu information and making recommendations.
(v) Handling customer complaints politely.
(vi) Delivering the bill and processing payments.
(vii) Ensuring cleanliness and readiness of the dining area.
(3c)
(PICK ANY FOUR)
(i) Type of event
(ii) Number of guests expected.
(iii) Budget available for catering.
(iv) Venue size and layout.
(v) Time of the event
(vi) Type of menu or food being served.
(4a)
(PICK ANY THREE)
(i)Base(Leafy greens)
(ii)Protein component
(iii)Vegetable component
(iv)Fruit component
(4b)
(PICK ANY THREE)
(i)Egg yolks
(ii)Oil
(iii)Vinegar
(iv)Salt
(v)Mustard
(4c)
(PICK ANY FOUR)
(i) Provides essential nutrients like vitamins A, C, and K.
(ii) Supports digestive health and satiety.
(iii) Helps protect against cell damage and chronic diseases.
(iv)Low in calories, high in nutrients.
(v)Certain leafy greens have anti-inflammatory properties.
(vi) Leafy greens like spinach and kale are rich in lutein and zeaxanthin.
(5a)
=TABULATE=
Burns: Touching hot surfaces like ovens, stoves, or open flames
Scalds: Spilling hot liquids like boiling water or hot oil
Cuts: Using sharp knives or broken glass carelessly
Falls : Slipping on wet or greasy floors or tripping over objects
Electrocution: Using faulty electrical appliances or handling with wet hands
(5b)
(i) Wash your hands thoroughly before touching the wound.
(ii) Stop the bleeding by applying gentle pressure with a clean cloth or bandage.
(iii) Clean the wound with clean water to remove any dirt or particles.
(iv) Apply antiseptic to disinfect the cut and prevent infection.
(v) Cover the cut with a sterile bandage or plaster to protect it.
(6a) Obesity
(6b)
(i) High blood pressure (hypertension)
(ii) Type 2 diabetes
(iii) Heart disease
(iv) Joint problems or osteoarthriti
(6c)
(i) Poor dietary habits (e.g., high intake of fatty and sugary foods).
(ii) Lack of physical activity or sedentary lifestyle
(iii) Genetic or hereditary factors
(6d)
(i) Engaging in regular physical exercise
(ii) Adopting a balanced, low-calorie diet
Completed
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