Second Term Examination Questions Food and Nutrition SS 1 Second Term

FOOD & NUTRITION EXAMINATION QUESTIONS

CLASS: SSS 1
DURATION: 2 HOURS
INSTRUCTIONS:

• Answer all questions in Section A (Objective).
• Answer all questions in Section B (Theory).

SECTION A: OBJECTIVE QUESTIONS (40 Questions)

(Choose the correct option: a, b, c, or d)

1. Which of these should be used to clear a greasy kitchen sink?
   a) Sulphuric acid
   b) Soapy water
   c) Boiling water
   d) Sink plunger

2. Heat is transferred to a cooking pot by ___.
   a) Conduction
   b) Convection and radiation
   c) Radiation and conduction
   d) Radiation

3. Poor teeth and weak bones are caused by a lack of ___.
   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 important because they ___.
   a) Contain essential amino acids
   b) Help digestion
   c) Give more energy
   d) Contain essential nutrients

5. An example of table linen is ___.
   a) Food cover
   b) Tray cloth
   c) Tea towel
   d) Dish cloth

6. Which of these foods is hardest to digest?
   a) Rice pudding
   b) Groundnut soup and boiled rice
   c) Vegetable soup and fufu
   d) Moi-moi

7. Which nutrient prevents protein from being used for energy?
   a) Vitamins
   b) Mineral salts
   c) Carbohydrates
   d) Water

8. A vitamin that prevents dry skin is ___.
   a) Vitamin D
   b) Vitamin C
   c) Vitamin B
   d) Vitamin A

9. The other name for vitamin C is ___.
   a) Vitamin D
   b) Vitamin E
   c) Vitamin B
   d) Ascorbic acid

10. Before nutrients work in the body, they must be ___.
    a) Balanced
    b) Taken with other chemicals
    c) Consumed, digested, and absorbed
    d) Maintained

11. Which of these helps bowel movement?
    a) Carbohydrate
    b) Roughage
    c) Starch
    d) Fats and oils

12. Which vitamin helps calcium build strong bones?
    a) Vitamin A
    b) Vitamin B
    c) Vitamin C
    d) Vitamin D

13. Excess carbohydrates are stored in the body as ___.
    a) Water
    b) Fat
    c) Protein
    d) Starch

14. Which two diseases are caused by lack of protein?
    a) Marasmus and kwashiorkor
    b) Diarrhea and marasmus
    c) Fever and kwashiorkor
    d) Measles and tuberculosis

15. Iron deficiency causes ___.
    a) Scurvy
    b) Anemia
    c) Beriberi
    d) Pelegra

16. The final products of fats and oils in the body are ___.
    a) Fatty acids and amino acids
    b) Acids and fat bases
    c) Fatty acids and glycerol
    d) Fats and glucose

17. Which of these does not affect family nutrition needs?
    a) Age
    b) Health
    c) Height
    d) Occupation

18. The boiling point of water is ___.
    a) 100°C
    b) 200°C
    c) 212°C
    d) 300°C

19. Meat shrinks during cooking because of ___.
    a) High temperature and little water
    b) Loss of water at low temperature
    c) Over pounding and overcooking
    d) Cooking at low temperature for a short time

20. The most concentrated source of energy is ___.
    a) Fats and oil
    b) Carbohydrates
    c) Proteins
    d) Vitamins

21. Which cooking method is best for moi-moi?
    a) Boiling
    b) Grilling
    c) Steaming
    d) Frying

22. Which of these foods is high in protein?
    a) Yam
    b) Beans
    c) Sugar
    d) Rice

23. A lack of vitamin C can cause ___.
    a) Beriberi
    b) Scurvy
    c) Rickets
    d) Anemia

24. Which nutrient helps in healing wounds?
    a) Vitamin D
    b) Vitamin A
    c) Vitamin C
    d) Vitamin B

25. The main function of protein in the body is ___.
    a) Energy production
    b) Growth and repair
    c) Vitamin storage
    d) Fat formation

26. Which food group helps build body tissues?
    a) Carbohydrates
    b) Fats and oils
    c) Proteins
    d) Vitamins

27. The best way to prevent food poisoning is ___.
    a) Washing food with water
    b) Keeping food covered
    c) Cooking food well
    d) Using fridge

28. Anemia is caused by a lack of ___.
    a) Vitamin A
    b) Iron
    c) Calcium
    d) Iodine

29. Which cooking method retains the most nutrients?
    a) Frying
    b) Boiling
    c) Steaming
    d) Grilling

30. Vitamins that dissolve in water are ___.
    a) Fat-soluble
    b) Water-soluble
    c) Protein-based
    d) Oil-based

31. Which food helps prevent constipation?
    a) Sugar
    b) Roughage
    c) Milk
    d) Salt

32. Which nutrient provides the most energy?
    a) Carbohydrates
    b) Proteins
    c) Vitamins
    d) Water

33. Which is not a method of food preservation?
    a) Drying
    b) Smoking
    c) Cooking
    d) Freezing

34. The best source of vitamin D is ___.
    a) Fruits
    b) Sunlight
    c) Meat
    d) Water

35. Which food is rich in calcium?
    a) Meat
    b) Fish
    c) Bread
    d) Oil

36. An example of a carbohydrate food is ___.
    a) Butter
    b) Fish
    c) Rice
    d) Milk

37. The best way to store perishable food is ___.
    a) In a warm place
    b) In a fridge
    c) In a bag
    d) In an open basket

38. Vitamin A helps to improve ___.
    a) Skin health
    b) Digestion
    c) Night vision
    d) Blood flow

39. An example of animal protein is ___.
    a) Rice
    b) Fish
    c) Beans
    d) Maize

40. Good kitchen hygiene prevents ___.
    a) Spoilage
    b) Overeating
    c) Cooking
    d) Shopping

SECTION B: THEORY QUESTIONS (10 Questions)

1. Define food nutrition.
2. List four functions of food in the body.
3. Explain the difference between carbohydrates and proteins.
4. Mention three sources of protein.
5. Explain why balanced diet is important.
6. What are the effects of vitamin C deficiency?
7. Explain two cooking methods and give examples.
8. How can food contamination be prevented?
9. List three good eating habits.
10. Name two food preservation methods and explain them.