FOOD AND NUTRITION FIRST TERM EXAMINATION SS 1

FIRST TERM

Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved.

SUBJECT: FOOD AND NUTRITION                            TIME: 2hrs            CLASS: SS  1

1. Which of the following elements is unique to protein? (a) carbon  (b) hydrogen  (c) nitrogen  (d) oxygen
2. What is the major cause of obesity? (a) consumption of more foods than the body needs  (b) eating more carbohydrates than protein foods  (c) consumption of more protein foods than carbohydrates foods  (d) eating more fats and oils than the body needs
3. A diet especially rich in sea food is highly recommended to cure the nutritional disease known as _____ (a) fluorosis (b) goiter  (c) marasmus (d) osteomalacia
4. High intake of iron rich foods during pregnancy prevents _____ (a) kwashiorkor (b) anemia   (c) beri- beri  (d) pellagra.
5. Hydrochloric acid which is essential for digestion is found in the _____ (a) stomach (b) mouth  (c)pancreas  (d) large intestine
6. The term used to describe the building of tissues is _____ (a) metabolism  (b) catabolism  (c) homeostasis  (d) anabolism
7. A nutrient that is particularly important for the adolescent girl and pregnant woman is _____ (a)  carbohydrate  (b) calcium  (c) protein  (d) iron
8. Animal products contains almost the same nutrients as _____ (a) pulse and legumes (b) starch roots and plants c. fruits and vegetables d. cereals and grains.
9. The vitamin responsible for proper absorption of calcium is _____ (a) vitamin D  (b) vitamin C  (c) vitamin B  (d) vitamin A
10. What makes fresh fruit drinks better than carbonated drinks for children? (a)  all parents can prepare them  (b) they contain vitamin E  (c) they contain vitamin C  (d) children are excited by fizzy drinks
11. A shopping list is usually made by _____ (a) house wife  (b) salesman  (c) middleman  (d) food contractor
12. Which of the following is not a factor affecting foods and nutrition? (a) availability of food  (b) availability of income  (c) food in season  (d) hospitality
13. Which of the following job options is not available in foods and nutrition (a) clinical nutrition  (b) dietetic  (c) pharmacology  (d) teaching
14. Which of the following carbohydrates is indigestible in man? (a) cellulose  (b) fructose  (c) protein  (d) starch
15. Galactose is a simple sugar found in _____ (a) cassava  (b) fruit  (c) meat  (d) milk
16. The breaking down of food in the body is _____ (a) absorption  (b) digestion  (c) metabolism  (d) anabolism
17. The most important information on a packet of food is _____ (a) name of food  (b) expiry date  (c) list of ingredients  (d) manufacturing date
18. The basic function of a kitchen is _____ (a) entertainment  (b)meal preparation  (c) serving food  (d) food storage
19. The most important reason for preserving food is to (a) take care of emergency  (b) save time  (c) prevent spoilage  (d) save money
20. Which of the following best describes a serviette? (a) dish cloth  (b) table napkin  (c) table mat  (d) tea towel
21. Fish is a very important source of complete protein because _____  (a) its flash is tender  (b) it contains all the essential amino acids  (c) the collagen easily converts into gelatin  (d) its muscle’s fibres are short
22. Functions of water in the body include _____ (i) perspiration and excretion (ii) digestion and absorption (iii) regulation of flow of liquids  (iv) regulation of temperature

• ii, iii and iv only (b) i and ii only  (c) iii and iv only  (d) i, ii and iii only

23. A drink such as tea is known as _____ (a) squash  (b) beverage  (c) juice  (d) spirit
24. A dietician in a hospital has the duty of _____ (a) taking charge of the staff during meal service  (b) exercising control over the chief cook and servers  (c) collaborating with the catering manager to plan meals  (d) obtaining supplies and supervising food preparation
25. Moist heat on starch causes _____ (a) dextrinization  (b) coagulation  (c) gelatinization  (d) caramelization
26. The most common methods of cooking traditional dishes are _____ (a) boiling and baking  (b) roasting and grilling  (c) boiling and stewing  (d) grilling and baking
27. Malnutrition is a condition resulting from (a) an insufficient total intake of nutrients  (b) an incorrect intake of nutrients  (c) a diet that provides excess amount of nutrients  (d) a diet that an individual eats everyday
28. A deficiency of iodine in the body will cause _____ (a) goiter  (b) rickets  (c) anemia  (d) kwashiorkor
29. The essential substances present in foods are called _____ (a) atoms  (b) nutrients  (c) compounds  (d) elements
30. In a diet with no carbohydrate and fat, the protein eaten would be used mainly for _____ (a) protection against disease  (b) production of heat and energy  (c) building and repair  (d) maintaining body fluids
31. Some amino acids are termed essential because _____ (a) they are not needed by the body  (b) the body can make them  (c) they are not expensive  (d) they are expensive
32. A mineral element that is important for muscle contraction is _____ (a) copper  (b) sodium  (c) magnesium  (d) iodine
33. Which of the following sugars is the sweetest? (a) maltose  (b) sucrose  (c) lactose  (d) glucose
34. Sinks, electric cookers, refrigerators and cabinets are _____ (a) large fixed equipment  (b) large movable equipment  (c) small equipment  (d) labour- saving equipment
35. Good table manners involves _____ (a) eating slowly and quietly  (b) lifting food to mouth  (c) eating all food taken on food  (d) talking with food in the mouth
36. Which method of cooking is not applicable to eggs? (a) boiling  (b) frying  (c) grilling  (d) poaching
37. Which of these is not a B complex vitamin? (a) ascorbic acid  (b) folic acid  (c0 thiamine  (d) pyridoxine
38. To avoid food poisoning, all equipment after use should be _____ (a) soaked in hot detergent (b) boiled with heated Water  (c) washed and rinsed with clean water  (d) washed sparingly
39. Which of the following materials is most suitable for kitchen sink? (a) stainless steel  (b) plastic  (c) porcelain  (d) galvanized iron
40. Orange juice is a good source of _____ (a) vitamin B  (b) vitamin C  (c) calcium  (d) iron
41. A child whose diet consists mainly of hot pap and sugar will suffer from (a) anemia  (b) kwashiorkor  (c) beriberi  (d) scurvy
42. Steaming is most suitable in cooking for invalids because (a) it can be used for most foods  (b) the food is gently cooked  (c) it makes the food attractive  (d) the food is easily digested
43. Food items which appear regularly in diet and in large quantity are _____ (a) carbohydrates  (b) farm grown  (c) staple food  (d) convenience foods
44. Which of the following is the major reason why we cook food? To _____  (a) combine two or more substances  (b) change form, colour and size  (c) maintain nutritive value  (d) increase digestibility
45. Essential amino acids are obtainable from _____ (a) plant sources only  (b) animal sources only  (c) fats and minerals  (d) plants and animal sources
46. The carbohydrate in milk is called _____ (a) fructose  (b) maltose  (c) lactose  (d) glucose
47. Food in season can be used in order to _____ (a) save money  (b) supply nutrients to the clients  (c) allow for more bulk in the family meal  (d) save time in preparation
48. Poor vision van be caused by inadequacy of _____ (a) vitamin C  (b) iron and calcium  (c) vitamin D and K  (d) vitamin A
49. The correct formula for carbohydrate is _____ (a) CO₂H  (b) CH₂O  (c) C₂H₂O  (d) C₂HO
50. Good health means _____ (a) eating good food and being well  (b) state of being physically fit in health  (c) a state of complete physical, mental and social well- being and not just the absence of disease  (d) eating good food and wearing clean clothes in a clean environment
51. A weight watcher should eat more of _____  (a) fruits and vegetables  (b) fats and butter  (c) cassava and cocoa yam  (d) bread and butter
52. Which of the following food items should not be refrigerated? (a) eggs  (b) left- over foods  (c) margarine  (d) flour
53. A perforated spoon is used for _____ (a) steaming (b) boiling  (c) plastering  (d) frying
54. Strong teeth and bones formation requires _____ (a) protein and vitamin C  (b) calcium and phosphorus  (c) calcium and vitamin C  (d) vitamin F and calcium
55. The first two groups of sugar are _____ (a) monosaccharide and polysaccharides  (b) sugar cane and sugar beets  (c) monosaccharide and disaccharides  (d) glucose and starch
56. Which of the following is not a nutrient? (a) carbohydrates  (b) fats  (c) water  (d) hydrogen
57. Proteins are made up of _____ (a) enzymes  (b) amino acids  (c) nitrogen  (d) phosphorus
58. A dietary source of carbohydrate is _____ (a) oil seeds  (b) tubers & roots  (c) soya beans  (d) legumes
59. Swelling of the neck is due to an over- secretion of a gland called _____ (a) adrenal  (b) endocrine (c) pituitary  (d) thyroid
60. The mineral element involved in blood clotting is _____ (a) retinol  (b) phylloquinone   (c) cyanocobalamin  (d) cholecarciferol

Theory:Answer three questions from this section

1. Identify in a tabular form one deficiency disease of each of the following food nutrients  (i) Iodine  (ii) Calcium  (iii) Fluorine  (iv) Proteins  (v) Fats & Oils

(b) State 5 functions of proteins

2. Define, list and classify vitamins

(b) Define, list and classify the mineral elements

3. State 5 functions of water

(b) State 5 functions of fats and oils

4. List 4 functions of vitamin C

(b) List 3 food sources of vitamin C

(c) State the deficiency disease associated with vitamin C