New Curriculum First Term Food and Nutrition examination for SS 1

Class: SS 1
Term: First Term
Subject: Foods and Nutrition
Time: 2 hours
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all 40 questions. Each question carries 1 mark. Choose the best option (a), (b), (c) or (d).

1. Food helps the body function, but the best statement is that ________. (a) cooking alone determines nutritional adequacy    (b) meal frequency removes the need for nutrient balance    (c) different foods supply nutrients with complementary roles    (d) one food always supplies all nutrients in correct amounts
2. The main reason for studying nutrition in school; identify the underlying reason: (a) to discourage the use of familiar Nigerian foods    (b) to judge meals solely by price    (c) to make informed food choices suited to health and development    (d) to remove the need for safe food handling
3. ________ studies how food choices and nutrients contribute to health and normal body function. (a) Kitchen equipment inventory    (b) Event reservation management    (c) Commercial food branding    (d) Foods and nutrition
4. A learner eats enough to feel full but consumes little variety for months. Which concern does nutrition study raise? (a) The number of people who prepared the food    (b) Whether the meal was eaten at home or school only    (c) Adequacy of essential nutrients, not just quantity of food    (d) Only the quantity of food served without considering its content
5. All these are valid food-classification criteria except: (a) origin from plants or animals    (b) nutrient composition    (c) principal function in the body    (d) selling price in a particular market
6. A pupil classifies fish as animal-origin food and beans as plant-origin food. This classification is based on ________. (a) type of serving dish    (b) source of food    (c) whether the food has been processed or not    (d) temperature at which a meal is eaten
7. A student's plate includes yam, beans and vegetables. The combination contributes mainly: (a) water alone without food nutrients    (b) protein alone without protective nutrients    (c) energy alone without other functions    (d) energy, growth/repair and protective nutrients
8. Which pair best illustrates food groups by function rather than origin? (a) Local and foreign brands    (b) Body-building and energy-giving foods    (c) Farmed and imported foods    (d) Raw and cooked food only
9. Which statement is NOT a recognised role of food in the body? (a) Supporting body repair    (b) Removing every possibility of infectious disease    (c) Helping regulate body processes    (d) Providing energy
10. A child recovering from illness needs tissues to repair. Which nutritional function is directly involved? (a) Growth and repair supported by protein-containing foods    (b) Replacing hygiene with extra seasoning    (c) Making all meals taste sweeter    (d) Eliminating the need for energy
11. A pupil regularly skips meals and becomes unable to concentrate during lessons. Which nutritional issue is most relevant to investigate? (a) Whether the pupil uses a metal spoon    (b) The style of the lunchbox alone    (c) Whether the same meal is served to every pupil    (d) Whether adequate energy and nutrients are being consumed
12. The ________ function supplies fuel for daily movement and other body activities. (a) energy provision    (b) table laying    (c) kitchen furnishing    (d) household marketing
13. A diet lacking sufficient variety may produce problems even if portions are large because ________. (a) all foods contain identical amounts of each nutrient    (b) extra starch supplies every vitamin    (c) some essential nutrients can still be inadequate    (d) stomach fullness proves nutritional balance
14. A household wants to reduce the consequences of poor nutrition on a limited budget. The soundest first step; select the appropriate action: (a) replace every meal with a sweet drink    (b) plan a varied, affordable diet using suitable local foods    (c) purchase only foods with expensive packaging    (d) eliminate all protein-rich foods
15. Which is the strongest evidence of a nutrition problem requiring attention? (a) Eating a traditional meal prepared hygienically    (b) Preference for a particular clean plate    (c) Persistent weight or growth concerns together with an unbalanced diet    (d) Drinking safe water with meals
16. An overdependence on highly sweetened drinks and snacks can contribute; select the appropriate action: (a) excess energy intake with poor nutrient balance    (b) elimination of tooth problems    (c) guaranteed healthy growth at every age    (d) automatic replacement of vegetables
17. The ________ is particularly concerned with the scientific development and characteristics of food products. (a) restaurant stock controller    (b) food scientist    (c) catering booking coordinator    (d) front-desk receptionist
18. A student wants to plan dietary advice for people with health needs. A suitable specialist career is ________. (a) food-shop cashier    (b) dietitian    (c) furniture upholsterer    (d) kitchen electrical installer
19. Which task is LEAST connected to a career in foods and nutrition? (a) Surveying road bridges for construction    (b) Nutrition education    (c) Planning nutritionally balanced meals    (d) Food product quality control
20. A chef and a nutritionist examine the same school lunch. The chef's priority is safe, palatable production while the nutritionist focuses on: (a) food-serving speed alone    (b) restaurant inventory turnover    (c) printing the school's timetable    (d) dietary adequacy and health effects of the menu
21. A meal contains carbohydrate, protein and water. The individual substances contributing specific body functions; calculate or identify the required result: (a) dining covers    (b) menu headings    (c) cooking tools    (d) nutrients
22. Food is not identical to a nutrient because ________. (a) every food consists of one pure nutrient    (b) the term nutrient refers only to a food shop    (c) foods contain varying mixtures of nutrients and other components    (d) nutrients are always served separately as meals
23. Choose the correct step in analysing the nutritional value of a familiar meal: (a) Record only the appearance of the prepared meal    (b) Record only the name of the supermarket    (c) Identify the constituent foods and their major nutrients    (d) Count the number of decorative plates only
24. The main purpose of distinguishing food from nutrients : (a) understand why diverse foods perform different body functions    (b) avoid analysing dietary balance    (c) discourage the use of ordinary meals    (d) make nutrient content depend solely on packaging claims
25. All these are recognised nutrient classes except ________. (a) flavour enhancer brands    (b) minerals    (c) vitamins    (d) carbohydrates
26. Which class primarily supplies concentrated dietary energy and supports absorption of some vitamins? (a) Fibre alone    (b) Water alone    (c) Mineral salts alone    (d) Fats and oils
27. A pupil relies almost entirely on energy-dense foods. What is the most reasonable addition? (a) Adding food flavouring without improving nutrient adequacy    (b) More refined sugar without other nutrients    (c) Only extra cooking oil    (d) Protein-rich and protective foods to improve dietary balance
28. Beans and fish help supply ________ needed for growth and tissue repair. (a) protein    (b) cooking water    (c) dietary fibre without other nutrients    (d) only carbohydrate
29. A meal contains beans but very little fresh produce. Which addition increases the range of protective nutrients? (a) Additional plain starch alone    (b) Vegetables and fruit    (c) More cooking oil alone    (d) Extra refined sugar
30. A pupil classifies oranges as a source of vitamins and groundnuts as supplying protein and fat. What does this illustrate? (a) Each food has exactly one nutrient.    (b) Foods may supply several nutrients in different proportions.    (c) Fruits are nutritionally identical to oils.    (d) Groundnuts contain no energy.
31. Which pairing is NOT nutritionally sound? (a) Cassava as the principal source of dietary protein    (b) Vegetables as sources of some vitamins and minerals    (c) Cereals as substantial carbohydrate sources    (d) Beans as a useful protein source
32. The ________ in maize and rice contributes substantially to energy supply. (a) calcium salts only    (b) body water    (c) carbohydrates    (d) vitamin D alone
33. In a balanced meal, minerals and vitamins are important because they: (a) are always required in unlimited amounts    (b) help regulate normal body functions and maintain health    (c) replace energy-yielding nutrients entirely    (d) make excess sugar harmless
34. An athlete and a recovering patient may need different meals because ________. (a) illness removes the need for nutrients    (b) everyone always needs identical amounts of every nutrient    (c) energy needs and tissue-repair requirements differ by circumstance    (d) food choices depend only on plate size
35. The main role of adequate dietary water; select the most accurate answer: (a) supporting transport, temperature control and other body processes    (b) manufacturing body proteins without food    (c) serving as the sole source of all energy    (d) replacing every mineral in the diet
36. A household repeatedly reheats vegetables until very soft. Which nutritional concern is reasonable? (a) All nutrients increase with cooking duration.    (b) Cooking methods never influence food value.    (c) Some nutrients may be lost through prolonged or unsuitable cooking.    (d) Heat creates every vitamin from starch.
37. A pupil develops signs that may reflect poor nutrient intake. Which response is appropriate? (a) Eliminate all food groups immediately.    (b) Review diet and seek qualified assessment rather than guessing a cure.    (c) Ignore symptoms because fullness guarantees health.    (d) Use an unlabelled supplement in unlimited amounts.
38. The ________ response helps prevent deficiency disorders at household level. (a) relying only on advertising rather than nutritional variety    (b) avoiding all legumes and vegetables    (c) replacing meals with flavoured drinks    (d) planning affordable dietary variety
39. Which of these is not correct about nutrient deficiency and excess disorders? (a) Both insufficient and excessive nutrient intake can harm health.    (b) A diet can contain both excesses and shortages.    (c) Some excess intakes can be harmful.    (d) Eating more of any nutrient is always safe.
40. Excess intake of some energy-rich foods over time may contribute to ________. (a) unhealthy weight gain    (b) guaranteed stronger immunity    (c) elimination of all deficiencies    (d) reduced need for exercise

SECTION B: THEORY (30 Marks)
Instruction: Answer Question 1 and any other TWO questions. Each question carries 10 marks. Answer THREE questions only.

Question 1. A student eats a large quantity of white rice daily but very little other food.
(a) Distinguish a food from a food nutrient. (2 marks)
(b) Explain two nutritional shortcomings of the diet. (4 marks)
(c) Propose two affordable improvements using Nigerian foods. (4 marks)

Question 2. A household plans meals for a growing teenager and a recovering patient.
(a) Name two principal functions of food. (2 marks)
(b) Explain the significance of protein and dietary water for the two people. (4 marks)
(c) Compare two considerations that should influence their meal portions. (4 marks)

Question 3. A school conducts a survey of how its pupils classify foods and food careers.
(a) Distinguish two ways of classifying food. (2 marks)
(b) Explain the work of a dietitian and a food technologist or scientist. (4 marks)
(c) Assess two dangers of teaching that all foods have one nutritional function. (4 marks)

Question 4. A pupil reports tiredness after frequently skipping balanced meals and consuming sugary snacks.
(a) Define nutrient deficiency in general terms. (2 marks)
(b) Explain two distinct effects of dietary inadequacy or excessive intake. (4 marks)
(c) Outline two sensible, non-prescriptive responses by the household. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (c) different foods supply nutrients with complementary roles
Question 2 – ✅ (c) to make informed food choices suited to health and development
Question 3 – ✅ (d) Foods and nutrition
Question 4 – ✅ (c) Adequacy of essential nutrients, not just quantity of food
Question 5 – ✅ (d) selling price in a particular market
Question 6 – ✅ (b) source of food
Question 7 – ✅ (d) energy, growth/repair and protective nutrients
Question 8 – ✅ (b) Body-building and energy-giving foods
Question 9 – ✅ (b) Removing every possibility of infectious disease
Question 10 – ✅ (a) Growth and repair supported by protein-containing foods
Question 11 – ✅ (d) Whether adequate energy and nutrients are being consumed
Question 12 – ✅ (a) energy provision
Question 13 – ✅ (c) some essential nutrients can still be inadequate
Question 14 – ✅ (b) plan a varied, affordable diet using suitable local foods
Question 15 – ✅ (c) Persistent weight or growth concerns together with an unbalanced diet
Question 16 – ✅ (a) excess energy intake with poor nutrient balance
Question 17 – ✅ (b) food scientist
Question 18 – ✅ (b) dietitian
Question 19 – ✅ (a) Surveying road bridges for construction
Question 20 – ✅ (d) dietary adequacy and health effects of the menu
Question 21 – ✅ (d) nutrients
Question 22 – ✅ (c) foods contain varying mixtures of nutrients and other components
Question 23 – ✅ (c) Identify the constituent foods and their major nutrients
Question 24 – ✅ (a) understand why diverse foods perform different body functions
Question 25 – ✅ (a) flavour enhancer brands
Question 26 – ✅ (d) Fats and oils
Question 27 – ✅ (d) Protein-rich and protective foods to improve dietary balance
Question 28 – ✅ (a) protein
Question 29 – ✅ (b) Vegetables and fruit
Question 30 – ✅ (b) Foods may supply several nutrients in different proportions.
Question 31 – ✅ (a) Cassava as the principal source of dietary protein
Question 32 – ✅ (c) carbohydrates
Question 33 – ✅ (b) help regulate normal body functions and maintain health
Question 34 – ✅ (c) energy needs and tissue-repair requirements differ by circumstance
Question 35 – ✅ (a) supporting transport, temperature control and other body processes
Question 36 – ✅ (c) Some nutrients may be lost through prolonged or unsuitable cooking.
Question 37 – ✅ (b) Review diet and seek qualified assessment rather than guessing a cure.
Question 38 – ✅ (d) planning affordable dietary variety
Question 39 – ✅ (d) Eating more of any nutrient is always safe.
Question 40 – ✅ (a) unhealthy weight gain

Theory Marking Scheme

Question 1
(a) Food is consumed item; nutrient is substance in food performing bodily function (1+1).
(b) Insufficient protein for repair, vitamins/minerals/protective foods, poor variety; two (2+2).
(c) Add beans/fish/eggs and vegetables/fruits or other appropriate local foods; two explained (2+2).

Question 2
(a) Energy and growth/repair/body regulation/protection; any two (1+1).
(b) Protein repair and growth; water transport and body processes; each (2+2).
(c) Age/activity, illness and recovery, appetite and adequate energy, dietary needs; two explained (2+2).

Question 3
(a) By origin and by nutrients/function (1+1).
(b) Dietitian supports dietary needs; food scientist/technologist studies food products and processing; each (2+2).
(c) Oversimplifies nutrient composition and encourages unbalanced meal planning; two explained (2+2).

Question 4
(a) Shortfall in essential nutrients compared with needs (2).
(b) Poor growth/repair and reduced energy; excess energy and potential unhealthy weight; two explained (2+2).
(c) Improve meal variety/regularity and seek professional assessment for persistent symptoms; two explained (2+2).