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*_FOOD & NUTRITION OBJECTIVE_*
01-10: BEACDEAEDA
11-20: CADDCDDAAC
21-30: AEDBCBDADA
31-40: ECEAABCBAB
41-50: CABDADBAAB
51-60: EEBCDBCCAC
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*NECO FOOD & NUTRITION THEORY ANSWERS*
(2ai)
Reproductive health is a state of complete physical, mental and social well- being. and not merely the absence of disease or infirmity, in all matters relating to the reproductive system and to its functions and processes.
(2aii)
Consumer education can be defined as the process of enlightening the public about their rights as far as food purchases are concerned. It aimed at educating the public about various laws that govern the manufacture and sales of food.
(2bi)
(i)Manufacturer
(ii) Wholesaler
(iii) Retailer
(iv) Consumer
(2bii)
(i) Manufacturer: Produces the food products from raw materials and processes the product into finished goods.
(ii) Wholesaler: Buys finished food products in large quantity from the manufacturers and sells to the retailers.
(iii) Retailer: Purchases in bulk from the wholesalers and sells the products to the consumers in small quantities.
(iv) Consumer: Buys from the retailers to consume.
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(3a)
(i)Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes.
(ii)
- Light
- Oxygen
- Heat
- Humidity
- Temperature
- Spoilage bacteria
(Choose any 2)
(3b)
(i) Ginger: It helps to manage blood pressure and support heart health.
(ii) Turmeric: It is used for disorders of the skin, upper respiratory tract, joints, and digestive system.
(iii) It is used to flavor many foods, such as salad dressings, vinaigrettes, marinades, sauces, vegetables, meats, soups, and stews.
(3c)
- Purchases may be more likely to be returned.
- Purchasers may not know what they are buying - potentially increasing support requests.
- Impulse purchases may not be as rated as highly
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(4a)
- Sieve the flour and salt together into the bowl with all the other ingredients. Add the fat, cut into small pieces. Mix on slow until the mixture resembles crumbs.
- Add water and mix to a stiff dough when it forms a ball in the bowl.
- Turn on to a lightly floured board. Kneed lightly with the fingertips until free from cracks.
- Roll out and use for sweet or savoury pastry dishes.
(4b)
- Flavors
- Baking
- Texture
- Shelf life
(4c)
- Perishable foods can be stored using cold storage process like putting fresh food in the freezer, refrigerator or in an open environment. Non perishable foods are foods that can not spoil easily eg maize, beans, rice, dried fish & meat.
- A perishable food is the productor goods in which qualitydeteriorates faster than non-perishable foods. A non-perishable food is theproduct or goods that last itsquality quite more thanperishable food.
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(5ai)
{PICK ANY 4}
(i) Cold storage.
(ii) Freezing.
(iii) Canning.
(iv) Drying.
(v) Fermentation.
(vi) Irradiation.
(5aii)
(i) a softer.
(ii) Cheddar.
(iii) creamy Lancashire.
(iv) Gruyère-style.
(5b)
{PICK ANY 2}
(i) It minimizes the amount of time spent in food preparation
(ii) It eliminate Fatigue
(iii) It Aids in the elimination of unnecessary movements
(5c)
{PICK ANY 4}
(i) Size of the family: The larger the size of the family, the larger the budget and planning
(ii) Nutritious/ individual awareness: The food we eat must contain all the six classes of food.
(iii) Seasonal variations of food items: It affects the planning and budgeting of food because some food items are only available at a particular season and may not be available in another season.
(iv) Choice of food: People’s choice of food varies due to food allergies. Some people that have serious allergies to a particular food will find it difficult to eat that food when it is being prepared.
(v) Age: As people get older, their body changes as some food items would be omitted or reduced especially those rich in carbohydrates.
(vi) Choice of food: People’s choice of food varies due to food allergies. Some people that have serious allergies to a particular food will find it difficult to eat that food when it is being prepared.
(vii) Price of food items: The prices of food items are not stable at all. This poses a serious issue to food planning and budgeting. Some food items are cheap than others while others are not even though they belong to the same class.
(viii) Financial factor: The financial status of a person will determine his or her budget.
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(6ai)
Food sanitation law is defined as the rules & regulations made by the appropriate government authority with respect to hygienic handling of food to prevent the consumers from purchasing contaminated food.
(6aii)
(i) No person should sell any article of food which has in it or upon it any poisonous or harmful substance.
(ii) No person should sell any article or food which was manufactured, prepared, preserved, packaged or stored under unsanitary condition.
(6b)
[PICK ANY FOUR]
(i) Mop any split liquid immediately.
(ii) Peeling of banana or yam should not be allowed to litter the kitchen.
(iii) Always wear glove when removing cooking pots from top ranges.
(iv) Open all windows to prevent suffocation.
(v) All glass ware should be handled carefully.
(vi) Read and understand instruction manuals before using any equipment.
(6c)
[PICK ANY FOUR]
(i) Oil
(ii) Milk
(iii) Chilly powder
(iv) Turmeric powder
(v) Ghee
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