Welcome to “Naijaclass Academy” For Neco 2024 Foods & Nutrition Answers June/July Exam

 

Date: Monday, 22nd July 2024
Foods & Nutrition (Objective & Essay) 2:00pm – 4:30pm

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FOOD & NUTRITION
01-10: DBCDABBDEC
11-20: BACDEDCDAC
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51-60: ADBCDCCBDB

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1a. PICK ANY ONE
Roughages are plant materials that are difficult to break down, making them important for maintaining digestive health and providing bulk to stools.

OR
Roughages are also known as fiber, and are essential for maintaining regular bowel movements and preventing constipation.

1b.
ADVANTAGES
(PICK ANY TWO )

i. Retains more nutrients compared to boiling or frying.
ii. Helps to preserve the natural flavors of the food.
iii. It is a healthier cooking method as it requires little to no oil.

DISADVANTAGES
(PICK ANY TWO)
i. Some foods may take longer to cook compared to other methods.
ii. It may not be suitable for certain types of food that require high heat for cooking.
iii. It may not give the same level of browning or caramelization as other cooking methods.
1c.
(PICK ANY FOUR)
i. Vitamins act as antioxidants, helping to protect cells and tissues from damage caused by free radicals.
ii. They play a crucial role in supporting the immune system and helping the body fight off infections.
iii. Vitamins are essential for energy metabolism.
iv. They are important for maintaining healthy skin, hair, and nails.
v. Vitamins are necessary for proper growth and development, especially in children.
vi. They play a role in maintaining vision, bone health, and overall well-being.

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NUMBER THREE

3a.
Batter is a mixture of flour (or other starches) and liquid, often combined with other ingredients such as eggs, milk, or oil, to create a semi-liquid consistency.

3b.
(PICK ANY FOUR)
i. Taste and flavor
ii. Texture and consistency
iii. Presentation and appearance
iv. Nutritional value
v. Adherence to recipe instructions and techniques

3c.
PICK ANY FOUR

i. Nutritional balance
ii. Digestibility
iii. Portion size
iv. Hydration
v. Personal preferences.

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4ai.

(PICK ANY TWO)

i. **Binding agent:** Eggs help to hold ingredients together in dishes.

ii. **Leavening agent:** The air trapped in beaten eggs can help baked goods rise, creating a light and airy texture in cakes and soufflés.

iii. **Emulsification:** Eggs act as emulsifiers in recipes like mayonnaise and dressings, helping to blend oil and water-based ingredients.

iv. **Thickening agent:** Eggs can thicken sauces and custards through coagulation when heated, providing a rich texture.

4aii.

PICK ANY TWO

i. **Custard:** A creamy dessert made with milk, eggs, and sugar, often thickened by heat.

ii. Pudding.

iii. **Cheese:** A dairy product made by curdling milk through the addition of rennet or an acid.

iv. **Yogurt:** Fermented milk that is thick and creamy, produced by bacterial cultures.

4aiii.

*Lactose intolerance:* Lactose intolerance is a digestive condition in which the body is unable to effectively digest lactose, a sugar found in milk and dairy products, which occurs due to a deficiency of lactase, the enzyme responsible for breaking down lactose into simpler sugars.

4b)

• Herbs are the leaves, stems, or flowers of plants used for flavoring, medicine, or perfume, while

• Spices are the bark, roots, seeds, or fruits of plants used for flavoring, coloring, or preserving food.

 

 

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