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NECO FOOD &NUTRITION ANSWERS
F/N OBJECTIVE LOADING....
FOOD AND NUT
1-10: AABBDBECCA
11-20: DDCACEDEDB
21-30: CEAEEEAEEB
31-40: BEBEAEACAE
41-50: BACECDBCEC
51-60: BBEDBBECBE
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Compled
F/N THEORY ANSWERS LOADING..
(1a)
Steaming works by boiling water continuously,causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. .
(1b)
-Advantages-
(i)Does not require oil
(ii) It preserves the main nutrients
-Disadvantages-
(i) The food takes longer to cook.
(ii) There will be no gravy from meat or fish cooked this way.
(1bi)
(i)The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.
(ii)The thick egg white becomes thin and runny.
(1bii)
(i)Binding and Coating. Eggs help bind mixtures together – they are used as the "glue" in recipes.
(ii)Thickening. Eggs are used to thicken a variety of foods such as custards, sauces and soups.
(iii)Trapping air. Eggs are able to trap air when they are whisked, lightening mixtures and helping them to rise.
(2ai)
Reproductive health is defined as a state of physical, mental, and social well-being in all matters relating to the reproductive system, at all stages of life.
(2aii)
(i) It helps to move food particles round the body
(ii) It helps excrete waste through perspiration, urination, and defecation
(2b) (Pick any 3)
(i) Cracked middle
(ii) Sunken cake
(iii) Side of the cake crunchy or burnt
(iv) Cake can't get out of pan
(v) Cake too dark
(vi) Crust too think 7
(2c)
(i) The ICPC Enlightens, rallies and enlists citizens of Nigeria in the anti-corruption process;
(ii)The ICPC Educates and alerts citizens about the consequences of corruption. Therefore, support the preventative measures in the corruption cases.
(iiii) The ICPC advises the leaders of the government bodies about corruption measures in the country. Moreover, the commission should also help these leaders to assure the effectivity of anticorruption and anti-bribery procedures.
3a)
(i)Food Habits:
The term eating habits (or food habits ) refers to why and how people eat, which foods they eat, and with whom they eat, as well as the ways people obtain, store, use, and discard food. Individual, social, cultural, religious, economic, environmental, and political factors all influence people's eating habits.
(ii) Herbs :- any plant with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume.
(iii) Species :-a group of living organisms consisting of similar individuals capable of exchanging genes or interbreeding. The species is the principal natural taxonomic unit, ranking below a genus and denoted by a Latin binomial, e.g. Homo sapiens
(3b)
(i) The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.
(ii) The thick egg white becomes thin and runny. By this time the egg might also have developed a stale odour and flavour.
(3c)
(choose Any two)
(i) Binding and Coating: Eggs help bind mixtures together – they are used as the "glue" in recipes.
(ii) Thickening: Eggs are used to thicken a variety of foods such as custards, sauces and soups.
(iii) Trapping air: Eggs are able to trap air when they are whisked, lightening mixtures and helping them to rise.
4a)
(i)Basic standards for pasteurization
(ii)ESL – extended shelf-life treatment with heat
(iii)UHT – Ultra high temperature treatment
Explanation:
(i) Milk is commonly pasteurized in plate heat exchangers at 72-75°C for 15 seconds. This temperature is sufficient to destroy all pathogenic bacteria, while significantly reducing the number of organisms that can cause spoilage. Performing an alkaline phosphatase test with a negative result will confirm that the milk has been adequately pasteurized so that it is safe for human consumption. The shelf life of pasteurized milk differs depending on the quality of the raw milk and distribution temperature, with an average of 7-10 days in Europe.
4aii)
(a)Roasting
(B) Pot roasting
(C)Baking
(d) Shallow frying
4aiii)
(a)Vitamin A
(b)Calcium
(C)Vitamin D
(d)Cobalamin
4b)
[Pick any two]
(i) High in Sodium. Many canned foods are high in sodium. Image Credit: Fuse/Fuse/Getty Images.
(ii)High in Sugar. Canned fruits are coated in heavy syrup. .
(iii)Fewer Nutrients. Some fruits and vegetables are less nutritious when they're canned.
(iv)Lack of Variety. Many fruits and vegetables simply don't take well to being canned.
(5a)
(i) Quality control
(ii) Size of kitchen
(iii) Traditional or modern kitchen
(iv) Energy efficiency
(5bi)
(i) Food preservation is important in increasing/ enhancing the shelf life of food and ensuring food safety.
(ii) Food preservation prevents Fruits and vegetables from getting spoilt retaining the colour, tests and nutritive values
(5bii)
High temperature food preservation involves using of high temperatures to preserve food such as pasteurization and sterilization.
_While_
Low temperature food preservation involves using of extremely low temperature to preserve food. Chilling temperature is usually between5 - 7°C, refrigeration 0 - 7°C and freezing below -18°C.
(5a)/DIAGRAM
6a)
Raising-agent:
Any substance added to a food product (such as dough or batter) that makes them rise when cooked; a leavening.
6ai)
(a)Biscuits
(b) Bread
(c) Cakes
6bi)
6bii)
Nourishing Drinks:
(a)Tea
(b)Brovril
(c)fruit juice
Refreshing Drinks:
(a)Organic whole milk in a glass bottle
(b)Coconut Water.
(c)Banana Mango Juice
(d)Lemon-Orange water
(e)Cucumber water.
Solvin
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