WAEC 2024 Foods and Nutrition Expo Questions And Answers
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2024/2025 WAEC Foods And Nutrition Exam Guide
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WAEC Foods And Nutrition Past Questions And Answers
(1a).
(i) Grain legumes
(ii) Forage legumes
(1b)
Grain legume:
-Soybeans
-Peanut
-Lentils
Forage legume:
-Alfalfa
-Ball clover
-Red clover
-White clover.
(1c)
(i) Lentil soup
(ii) Chickenpie curry
(iii) Bean salad
(iv) Falafel
(v) Black bean burritos
(vi) Soybean stir-fry.
(1d)
(i) They are excellent plant-based protein Source
(ii) They have high nutritional value
(iii) Legumes can be beneficial for weight management due to their high protein and fiber content, which promote satiety.
(iv) They are considered a sustainable food source due to their nitrogen-fixing properties
(v) They are heart-healthy due to their high fiber content, low saturated fat content, and presence of phytochemicals and antioxidants.
(vi) They help in blood sugar regulation
(2a)
(i) The use of table appointments AEDs a sense of formality to the meal.
(ii) Table appointments contribute to the visual appeal of a meal.
(iii) Table appointments provide the necessary tools and utensils for enjoying a meal with ease.
(iv) Properly maintained table appointments contribute to maintaining hygiene during a meal.
(v) Table appointments allow for a more organized and enjoyable dining experience.
(vi) Table appointments can reflect cultural traditions and customs
(2b)
(i) Tablecloths
(ii) Plates
(iii) Bowls
(iv) Cutlery
(v) Napkins
(vi) Salt and Pepper Shakers
(vii) Bread Basket
(viii) Centerpiece
(ix) Glasses
(3a)
Recipe is a set of instructions or guidelines that outline the steps and ingredients needed to prepare a specific dish or beverage.
OR
Recipe is a set of instructions detailing how to prepare a specific dish or beverage. Recipes are used in cooking and baking to ensure consistent and successful results.
(3b)
(i)Ingredients
(ii)Preparation Instructions
(iii)Cooking Methods
(iv)Serving Suggestions
(3c)
(i)Skill level: Assess your cooking skills and choose a recipe that matches your proficiency level. Beginners may want to start with simpler recipes, while experienced cooks can explore more complex ones.
(ii)Dietary restrictions or preferences: Take into account any dietary restrictions or preferences, such as vegetarian, vegan, gluten-free, or allergies. Ensure the recipe aligns with your specific needs.
(iii)Available ingredients: Check the recipe's ingredient list and ensure you have access to all the required ingredients. Consider the availability, freshness, and cost of the ingredients in your area.
(iv)Time and effort: Evaluate the amount of time and effort required to prepare the recipe. Some recipes may be quick and easy, while others might involve longer preparation or cooking times.
(v)Equipment needed: Determine if you have the necessary kitchen tools and equipment for the recipe. Consider whether you need special appliances, such as a blender, food processor, or baking pans.
(3d)
(i)Black-eyed peas
(ii)Onion
(iii)Scotch bonnet pepper
(iv)Salt
(v)oil
(4a)
(i)Steaming
(ii)Stir-frying
(4b)
(i)Cooking process can cause some changes in the nutrient content of vegetables.
(ii)Cooking can improve the digestibility of vegetables by breaking down complex carbohydrates and proteins
(iii)Cooking can cause changes in the color of vegetables.
(iv)Cooking can enhance the flavors of vegetables.
(v)Cooking can soften the texture of vegetables, making them more tender and easier to chew and digest.
(4c)
(i)Enhancing flavor
(ii)Improving texture and tenderness
(iii)Increasing digestibility
(iv)Nutrient availability
(v)Culinary versatility and food safety.
(4d)
(i)Vegetables are a great source of dietary fiber, which plays a crucial role in digestive health.
(ii)Fiber content in vegetables promotes a healthy digestive system
(iii)Diets rich in vegetables have been associated with a lower risk of chronic diseases, including heart disease, certain cancers, and obesity.
(iv) vegetables contain essential nutrients and minerals that are vital for maintaining overall health
(v)Certain vegetables, such as cucumbers and lettuce, have high water content, contributing to overall hydal.
(5a)
(i)Proper temperature control
(ii)Adjusting the acidity or alkalinity of food
(iii)Proper packaging
(iv)Controlling moisture
(v)Good hygiene and sanitation practices
(5b)
(i)To allow food to be stored for longer periods without spoilage.
(ii)Preservation enables us to enjoy foods that are out of season
(iii)Preserved foods provide convenience and save time in meal preparation
(iv)It help to retain the nutritional value of food.
(v)Preserving foods can enhance flavors and tastes.
(vi)Preservation methods help inhibit the growth of harmful microorganisms
(5c)
(i)Canning.
(ii)Freezing
(iii)Drying or dehydration
(iv)Salting
(v)Smoking
(vi)Fermentation
FOOD AND NUTRITION OBJECTIVE ANSWER
01-10: CBACBDCAAA
11-20: BBDDBCCCCB
21-30: BAABACAADB
31-40: CDCADDDADC
41-50: DCBCCCDBDD
51-60: DACBACBDAA
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