WAEC Food and Nutrition Questions 2021 Objective and Theory Update : Current School News

WAEC Food and Nutrition Questions 2021 Objective and Theory Update

Filed in Exam, WAEC News by on February 10, 2021

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WAEC Food and Nutrition Questions 2021 Objective and Theory Update.

WAEC Food and Nutrition Questions 2021: Food and Nutrition WAEC Expo Questions for 2021 are out now on our website. In this article, I will be showing you past WAEC Food and Nutrition random repeated questions for free.

You will also understand how WAEC Food and Nutrition questions are set and many more examination details. Continue reading to see more details below.

WAEC Food and Nutrition Questions 2021

The West African Examinations Council (WAEC) is an examination board that conducts the West African Senior School Certificate Examination, for University and Jamb entry examination in West Africa countries. In a year, over three million candidates registered for the exams coordinated by WAEC.

The 2020 WAEC Food and Nutrition Questions exam will comprise of Papers 2 & 1 Essay and Objective which will commence from 13.00am and end by 15.15 pm. That means the examination will last for three hours (3hrs) only.

In this post, we will be posting out samples of the WAEC food and nutrition questions questions for candidates that will participate in the examination for practice purposes.

WAEC Food and Nutrition Questions 2021

OBJECTIVE (OBJ) ANSWER:

1. ADADADBCBB
11. ADCACBABAA
21. CCAABACBBD
31. DBCDCBDCDC
41. DCDDDDBBBD
51. CBAADABDAB

Theory Answers:

1a- a legume is a plant of its fruit or seed in the family fabaceae. They fruit containing a shed or a pod

1b) bean: kidney beans Lenstil

1c)
•legumes are rich in protein
•Legume provide fiber for heart and digestive health
•Legumes help you manage your weight
•Legumes is easy to add to your diet

1d)
•baked beans
•Balila
•Soya milk
•Pea butter
===========================

2a)
1. Long term storage of fresh produce (12months+) without needing a refrigerator or freezer.
2. Environmentally friendly – using seasonally grown and locally sourced fresh produce, re-use preserving jars, reducing food packaging and reducing food miles.
3. Save money by buying in bulk and seasonally.
4. Flavour! Home-canned food won’t contain artificial preservatives, BPA or other artificial ingredients.
5. Convenience – ready to serve in minutes.
6. Community involvement – both the canning process and sharing with family, friends and neighbours. Teach skills to the next generation.
7. Gifts – nothing beats a homemade jam for a present?
8. Prepare for emergencies and/or illness.
9. Personal satisfaction. We love creating new flavour combinations that you cannot buy in your local store – and showing how to use canned food in cooking dishes.

2(b)

i- SMOKING
example Fish
ii- CANNING
example tomatoes

2C)
•Prevention or delay of microbial
decomposition.
• By keeping out microorganisms (asepsis)
• By removal of microorganisms
• By hindering the growth and activity of
microorganisms (e.g. by low temperatures,
drying, anaerobic conditions, or chemicals).
• By killing the microorganisms (e.g. by heat or
radiation).

3) Prevention or delay of self decomposition of
the food
• By destruction or inactivation of food
enzymes (by blanching)
• By prevention or delay of chemical reactions
(By using antioxidant)

3bi) protein are essential for the nutrient of the body because they are building blocks of the body tissue and can also server as a fuel, it is mostly needed for human growth

3bii) protein is a nutrient found in food (meat, beans, milk) that is made up of many amino acids. it ts necessary part of diet for human growth
=========================

4ai)Recipe is a set of instructions for preparing a particular dish, including a list of the ingredients required.

4aii)
i) List of Ingredients
ii) Amount of the Ingredients

4b)
I) Include a variety of foods from the major food groups:A balanced diet requires eating a variety of fruits, vegetables, whole grains, low-fat dairy products, and lean protein (this includes beans and other legumes, nuts and seeds).
ii) Use a variety of ingredients, flavors and textures:Since calories, nutrients and fiber content of foods in the same food group can differ dramatically, good nutrition depends on getting a variety of different foods from within the food groups.
iii)Take proper portion sizes into account:When people are faced with overly large portions, they tend to overeat. Check the packages of foods you’re preparing to about serving sizes and follow the guidelines. Unless you intend to make a lot of food so that there will be leftovers, try to follow basic serving size guidelines.
==========================
5i)A recipe is a set of instructions that describes how to prepare or makeY something, especially a culinary dish. It is also used in medicine or in information technology (user acceptance).

If you need us to help you with updated questions and answers at the right time about WAEC Food and Nutrition Practical, kindly provide us your phone number and email address in the comment box below. Also, feel free to ask any questions pertaining to this guide. 

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CSN Team

 

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    1. Favour jima obasi says:

      I’ll really appreciate your assistance

    2. Ojo wale says:

      Please I will be very grateful for your assistance