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


Section A:   Answer all questions in this section

  1. A kitchen sink that is blocked by grease should be cleaned with _____  (a) sulphuric acid  (b) soapy water  (c) boiling water  (d) sink plunger
  2. During cooking, heat is transferred to a saucepan by _____  (a) conduction  (b) convection and radiation  (c) radiation and conduction  (d) radiation
  3. A child with poor teeth formation and knocked knees is deficient in _____  (a) calcium and vitamin K  (b) iodine and vitamin D  (c) calcium and vitamin D  (d) iodine and vitamin K
  4. First class proteins are of high biological importance because they _____  (a) contain essential amino acids  (b) repair worn out tissues  (c) are of high nutritive value  (d) contain essential nutrients
  5. An example of table linen is _____  (a) food cover  (b) tray cloth  (c) tea towel  (d)  dish cloth
  6. When consumed, which of the following dishes takes longer to digest?  (a) rice pudding  (b) groundnut soup and boiled rice  (c) vegetable soup and fufu  (d) moimoi/ oleleh
  7. The nutrient that spares protein from being used for energy generation in the body is _____  (a) vitamins  (b) mineral salts  (c) carbohydrates  (d) water  
  8. Prevention of dry skin is a function of _____  (a) vitamin D  (b) vitamin C  (c) vitamin B  (d) vitamin A
  9. Ascorbic acid refers to _____  (a) vitamin D  (b) vitamin E  (c) vitamin B  (d) vitamin C
  10. Before the nutrients can perform their various functions in the body, they must be _____  (a) balanced  (b) taken with other chemicals  (c) consumed, digested and absorbed  (d) maintained
  11. Which of the following stimulates digestive tracts and helps the bowel movement? (a) carbohydrate (b) roughage/ cellulose (c) starch/ sugar (d) fats and oils.
  12. Which of the following vitamins work with calcium and phosphorus in the formation of healthy bones and teeth? (a) A (b) B (c) C (d) D
  13. Excess carbohydrate is converted into fat and stored in the body as (a) water (b) fat and fatty acid (c) fat adipose (d) tissue.
  14. Two diseases commonly resulting from protein energy malnutrition are (a) marasmus and kwashiorkor (b) diarrhea and marasmus (c) fever and kwashiorkor (d) measles and tuberculosis.
  15. Deficiency of iron in the body results in tiredness, loss of appetite and (a) scurvy (b) anemia (c) beriberi (d) peuagra.
  16. Which of the following are the last products of fats and oil in the body? (a) Fatty acids and amino acids (b) acids and fats bases (c) fatty acids and glycerol (d) fats oil and glucose.
  17. The nutritional needs of each family depends on all of the following factors except (a) age (b) health (c) height (d) occupation.
  18. Which of the following temperatures is the boiling point of water? (a)1000C(b) 2000C (c) 2120C (d) 3000C.
  19. Shrinkage of meat during cooking is mainly due to (a) cooking at a high temperature and less of water (b) loss of water at low temperature (c) over pounding and overcooking (d) cooking at a low temperature for a short time.
  20. which of the following are concentrated forms of energy? (a) fats and oil (b) carbohydrate (c) proteins and amino acids (d) protein and carbohydrates.
  21. Which of the following methods is suitable for cooking beans pudding/ moimoi (a) boiling (b) grilling (c) steaming (d) frying.
  22. Which of the following foods is suitable for an invalid? (a) moimoi with tea (b) akara with ogi (c) bread and butter (d) fried plantain with tea.
  23. Which of the following are simple sugars or monosaccharaides? (a) starch and cellulose(b) glucose and fructose (c) sucrose  and lactose (d) maltose and starch.
  24. A meal that contains more than one or two nutrients can be called a (a) mix diet (b) balanced diet (c) incomplete diet (d) double diet.
  25. Which of the following will coagulate, harden and shrink when cooking? (a) proteins (b) carbohydrates (c) fats (d) roughages.
  26. The method of cooking food slowly or at low heat in a small amount of water for a long time is called ? (a) boiling (b) stewing (c) steaming (d) braising.
  27. Which of the following is not a good source of vitamin C? (a) orange (b) black currant (c) green leafy vegetables (d) carrot.
  28. Which of the following methods are suitable for preparing meals for children, invalid, convalescents and pregnant women? (a) braising and boiling (b) frying and roasting (c) boiling and steaming (d) shallow and deep fat frying.
  29. Which of the following foods require deep fat frying? (a) akara balls, chinchin, yam slices (b) meat, fish, egg (c) pancakes, omelet (d) chicken, pancake.
  30. Foods can be cooked in dry heat by (a) roasting, grilling and steaming (b) grilling, frying and steaming (c) roasting, baking and grilling (d) baking, boiling and broiling.
  31. Frying food in plenty of oil is known as (a) maximum frying (b) shallow frying (c) deep frying (d) depth frying.
  32. Salt and pepper containers for a dining table are called (a) cruet set (b) seasonings (c) servers (d) side containers.
  33. A meal that is made up of an appetizer, a main dish and a dessert is called a (a) third course meal (b) three course meal (c) three meals in one (d) first course meal.
  34. Which of the following is a polysaccharide? (a) starch (b) sugar (c) grape (d) fruit.
  35. Second class proteins are obtained from (a) egg and vegetables (b) legumes (c) milk and cheese (d) animal source.
  36. Which of the following are the last products of digestion of protein foods (a) amino acids (b) glucose (c) glycogen (d) fatty acids.
  37. Hydrochloric acid is found in the (a) stomach (b) mouth (c) small intestine (d) large intestine.
  38. A deficiency of iodine in the body will cause (a) goiter (b) rickets (c) anemia (d) kwashiorkor.
  39. The size of the kitchen will depend on (i) finances (ii) activities to be carried out inside it (iii) size of the family (iv) layout.    (a) I and iv only (b) iii and iv only (c) ii, iii and iv only (d) I, ii and iii only.
  40. Liver contains protein as well as a substance needed to build (a) antibodies (b) hemoglobin (c) hormones (d) toxins.
  41. A dietary source of carbohydrate is _____  (a) oil seeds  (b) starchy roots  (c) soya beans  (d) legumes
  42. Which of the following is used to test for the presence of starch in foods?  (a) benedicts solution  (b) fellings solution  (c) million’s reagents  (d) iodine solution




Section B

Fill in the gap with the appropriate answers

  1. The edible internal organ of an animal is called _____
  2. Excessive consumption of nutrients to the detriment of the proper functioning of the body is termed _____
  3. Riboflavin is the chemical name for vitamin _____
  4. Orange juice is a good source of _____
  5. _____ is responsible for the formation of strong bones and teeth in the body
  6. Swelling of the neck is due to deficiency of _____ in the diet
  7. The chemical formula for carbohydrate  is _____
  8. A deficiency symptom of _____ in the body is poor vision
  9. The action of dry heat on starch is known as _____
  10. Protein is classified into _____ and _____
  11. The structural unit of fats and oils is _____ and _____
  12. An example of a carbohydrate that is indigestible by man is _____
  13. _____ is used for measuring food items
  14. _____ is used to test for the presence of starch in a given food sample
  15. The chemical element unique to protein is _____
  16. Moist heat on starch causes _____
  17. The chemical name for vitamin A is _____
  18. _____ is the unit used in the measurement of food items

SS 2 Food and Nutrition Third Term Examination

Section C

Answer 3 questions only from this section

  1. Differentiate between the 2  types of malnutrition

(b) State 4 qualities a good kitchen floor must possess

(c) State 4 importance of good ventilation in the kitchen


  1. State 4 functions of vitamin C

(b) State 3 functions of Recommended Dietary Allowance(RDA)

(c) State 4 factors affecting Recommended Dietary Allowance(RDA)

(d) Mention 6 materials that are used in the manufacture of kitchen equipment


  1. In a tabular form, state 4 features each of traditional and modern kitchen

(b) List 4 local abrasives used in the kitchen and state the use of one

(c) Mention 6 causes of accidents in the kitchen


  1. With the aid of a diagram, indicate any type of kitchen layout showing the sequential arrangement of kitchen equipments in it

(b) State 4 functions of carbohydrates