FOOD & NUTRITION
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*QUESTION 1*
(i) The reaction that occurred on the beef left on the counter over the weekend is likely to be bacterial spoilage. Bacteria present in the environment would have started to multiply on the beef, leading to the foul smell.
(ii)
1. Temperature: Leaving the beef at room temperature for an extended period allowed bacteria to multiply rapidly.
2. Moisture: Moisture present on the surface of the beef provided an ideal environment for bacterial growth.
3. Air exposure: Exposure to air allowed bacteria from the environment to come into contact with the beef and initiate spoilage.
(iii)
- Refrigerating the beef immediately after receiving it.
- Ensuring proper packaging to prevent air exposure.
- Implementing a food safety protocol for storing perishable items.
(iv)
1. Refrigerator: Keeping the beef stored in a refrigerator at the appropriate temperature would have slowed down bacterial growth.
2. Vacuum sealer: Using a vacuum sealer to package the beef would have reduced air exposure and prolonged its shelf life.
*2024 WAEC FOOD AND NUTRITION ANSWERS*
*NUMBER FOUR*
(4a)
(PICK THREE)
(i) Nutrient-rich: Fruits are packed with essential vitamins, minerals, and antioxidants crucial for growth and development during adolescence.
(ii) Fiber content: Fruits are a great source of dietary fiber, which aids in digestion, maintains bowel health, and helps prevent constipation.
(iii) Hydration: Many fruits have high water content, contributing to overall hydration, especially important for active adolescents.
(iv) Energy boost: The natural sugars in fruits provide a quick energy boost, making them ideal snacks for busy adolescents.
(v) Weight management: Incorporating fruits into the diet can help maintain a healthy weight by providing satiety with fewer calories and promoting better food choices.
(vi) Disease prevention: Regular consumption of fruits has been linked to a reduced risk of chronic diseases like heart disease, certain cancers, and obesity, promoting long-term health and well-being.
(4b)
(PICK THREE)
(i) Fresh fruits (such as berries, mangoes, or peaches)
(ii) Sugar or sweetener (to taste)
(iii) Heavy cream
(iv) Yogurt or custard
(v) Lemon juice
(4c)
(i) Wash and prepare the fruits by cutting them into bite-sized pieces.
(ii) In a bowl, mash some of the fruits to release their juices while leaving some chunks for texture.
(iii) Sweeten the mashed fruits with sugar or sweetener according to taste.
(iv) In a separate bowl, whip the heavy cream until it forms stiff peaks.
(v) Gently fold the whipped cream into the mashed fruits until well combined.
(vi) Optionally, you can add a layer of yogurt or custard at the bottom of serving glasses for extra flavor and texture.
(vii) Spoon the fruit fool mixture into serving glasses or bowls.
(viii) Chill the fruit fool in the refrigerator for at least an hour before serving.
(ix) Garnish with additional fruit slices or mint leaves if desired before serving. Enjoy your delicious and refreshing fruit fool!
*2024 WAEC FOOD AND NUTRITION ANSWERS*
*NUMBER FIVE*
(5a)
(PICK SIX)
(i) Meat (such as beef, pork, and poultry)
(ii) Fish (such as salmon, tuna, and trout)
(iii) Dairy products (such as milk, cheese, and yogurt)
(iv) Eggs
(v) Nuts (such as almonds, peanuts, and walnuts)
(vi) Legumes (such as lentils, chickpeas, and beans)
(vii) Whole grains (such as oats, wheat, and rice)
(viii) Seeds (such as pumpkin seeds, sunflower seeds, and flaxseeds)
(5b)
(PICK FOUR)
(i) Weakness or fatigue
(ii) Loss of appetite
(iii) Bone pain or weakness
(iv) Irregular breathing
(v) Numbness or tingling in the extremities
(vi) Difficulty concentrating or memory problems
(vii) Weakened immune function
(6a)
(i)Budget: The budget is perhaps the most crucial factor as it dictates nearly every decision in the wedding planning process. From the venue to the catering, decorations.
(ii)Venue and Date: Selecting the right venue is key to setting the tone for the wedding. The venue needs to accommodate the number of guests, fit within the budget, and be available on the desired date.
(iii)Guest List: The size of the guest list influences the scale of the wedding and impacts the budget and choice of venue.
(iv)Vendors and Services: This includes choosing reliable suppliers for catering, photography, music, and flowers.
(6b)
(i)Buffet Style
(ii)Food Stations
(iii)Family Style
(iv)Cocktail Style
(6c)
(i)Mason Jars
(ii)Stemless Wine Glasses
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