New Curriculum Second Term Food and Nutrition examination for SS 1

Class: SS 1
Term: Second 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. The main reason local meals deserve nutritional study; identify the underlying reason: (a) food value can be inferred from price alone    (b) imported foods are always nutritionally superior    (c) traditional meals contain no useful nutrients    (d) familiar foods can be combined for adequate diets using available resources
2. ________ is a Nigerian staple rich chiefly in carbohydrate when served without protein-rich additions. (a) Soybean    (b) Egg    (c) Yam    (d) Fish
3. A family serves garri, egusi soup and vegetables. Compared with garri alone, the meal has ________. (a) no carbohydrate contribution    (b) water as its only useful nutrient    (c) protein exclusively with no energy    (d) a wider contribution of nutrients from different ingredients
4. Which substitution broadens the nutrient range of plain boiled rice most effectively? (a) Add more plain rice only    (b) Add sugar alone    (c) Replace all vegetables with salt    (d) Add beans and vegetables
5. A meal plan pairs pounded yam with fish and vegetable soup. Match their principal contributions respectively. (a) Energy, body building and protective nutrients    (b) Protective nutrients, energy and body building    (c) Body building, energy and protective nutrients    (d) Energy, protective nutrients and no protein
6. All of these are typical energy-giving staples except ________. (a) rice    (b) egg    (c) maize    (d) cassava
7. The ________ grouping contains beans, eggs, fish and soybeans because of their protein contribution. (a) plain drinking water    (b) body-building foods    (c) flavouring materials    (d) exclusively protective fruits
8. A student claims pawpaw and fish are in the same functional group because both are eaten at lunch. Which correction is best? (a) Classify by nutrient role: pawpaw supplies protective nutrients, fish is protein-rich.    (b) Place both only in the staple starch group.    (c) Treat function as identical whenever foods are cooked.    (d) Classify solely by meal time.
9. An adequate diet is one that ________. (a) contains equal masses of every ingredient    (b) necessarily costs more than all other diets    (c) contains large portions of a small number of foods    (d) provides sufficient nutrients and energy in suitable proportions for the person
10. The main reason an adequate diet supports learning; identify the underlying reason: (a) every food prevents exhaustion regardless of quantity    (b) sufficient nutrients and energy aid normal physical and mental function    (c) dietary variety is unrelated to health    (d) excess sugar always improves concentration
11. Which evidence best supports a claim that a meal plan is adequate? (a) Its portions are larger than all others.    (b) The plan includes only imported foods.    (c) Its nutrient composition is matched to age, health and activity needs.    (d) Every meal contains the same portions of each food.
12. A pupil eats only bread during sports training. The main dietary concern; identify the likely consequence: (a) all athletes need identical meals    (b) dietary quality depends only on package size    (c) bread cannot supply any energy    (d) insufficient variety and possibly inadequate nutrients for activity
13. Which statement is NOT a characteristic of an adequate diet? (a) Portion sizes should match needs.    (b) All foods must be eaten in identical quantities.    (c) Meals should be balanced.    (d) Diet should provide variety and wholesome food.
14. ________ means taking enough of a nutrient without routinely exceeding suitable needs. (a) Unrestricted intake    (b) Food wastage    (c) Brand loyalty    (d) Moderation
15. A student consumes a balanced lunch but in portions far below energy needs. Which characteristic is lacking? (a) Clean serving    (b) Adequacy    (c) Variety in ingredient packaging    (d) Attractiveness
16. A menu repeats one vegetable and one staple every day. Which characteristic should improve first? (a) A higher meal price    (b) Variety within a balanced diet    (c) Larger sugary drinks    (d) More decorative plates
17. The ________ nutrients are associated particularly with growth and tissue repair. (a) proteins    (b) carbohydrates    (c) mineral water alone    (d) water alone
18. A meal contains carbohydrates, fat, protein and vitamin-rich vegetables but very little drinking water. The missing essential component is ________. (a) adequate water    (b) additional seasonings without extra nutrient sources    (c) another starch-only portion    (d) more flavouring alone
19. A food plan that includes all essential nutrient classes still requires: (a) maximal amounts of each food class    (b) elimination of all local foods    (c) suitable proportions and quantities based on needs    (d) the same portion for every individual
20. To improve a meal of boiled yam and palm oil, what addition is most useful? (a) More yam and oil only    (b) Extra salt without other foods    (c) Beans or fish together with vegetables    (d) Sweetened drink in place of protein
21. A family must plan meals with a tight budget. Choose the correct step: (a) choose affordable local foods while maintaining dietary diversity    (b) serve one refined starch as every meal    (c) abandon vegetables whenever prices rise    (d) buy the most expensive product irrespective of content
22. Which is NOT a relevant dietary planning factor? (a) Activity level    (b) Food availability    (c) Health status    (d) The decorative logo on the food carrier
23. A highly active teenager and an elderly person may require different portions chiefly because of ________. (a) the brand of dining table    (b) differences in energy needs and physiological circumstances    (c) the timing of the last meal alone    (d) the shape of the food containers
24. A person with a dietary restriction attends a family celebration. What should the cook do? (a) Hide ingredients so the person cannot refuse.    (b) Ignore the restriction if other guests can eat the dish.    (c) Consider the restriction and prepare an appropriate safe alternative.    (d) Choose every ingredient without checking suitability.
25. Which equipment is most suitable for holding perishable foods at controlled low temperatures? (a) Charcoal stove    (b) Chopping board    (c) Refrigerator    (d) Manual whisk
26. A knife's most important safety characteristic in use; select the relevant benefit or purpose: (a) an appropriate sharp blade with a secure grip and controlled handling    (b) a decorative grip without adequate control    (c) storage beneath a wet dishcloth    (d) an excessively loose handle
27. A trainee uses a blender to mix ingredients but a knife to cut them. This distinction concerns ________. (a) event advertising    (b) the classification of guests    (c) tools' functions in food preparation    (d) nutritional deficiency disorders
28. Choose the correct step before using a powered kitchen tool: (a) check its condition and follow operating instructions    (b) test exposed wires with wet fingers    (c) use a damaged cord if the tool still runs    (d) leave the appliance unattended as it starts
29. The ________ is designed chiefly to preserve food at suitable low temperatures. (a) vegetable peeler    (b) refrigerator    (c) ladle    (d) rolling pin
30. All these can be used as food-storage equipment except: (a) a covered food bin    (b) a clean dry storage container    (c) a pastry brush    (d) a refrigerator
31. Which pair belongs primarily to serving rather than cooking equipment? (a) Oven and frying pan    (b) Stove and boiling pot    (c) Serving spoon and serving tray    (d) Rice cooker and grill
32. A school canteen purchases a large cooking pot to prepare meals for 150 pupils. It belongs to ________. (a) cooking equipment    (b) beverage cups    (c) personal cutlery only    (d) plate garnish
33. A worker washes an electric mixer and stores it while wet. Which maintenance step has been omitted? (a) Drying and safe storage after cleaning    (b) Recipe costing    (c) Menu printing    (d) Menu presentation
34. The main reason to inspect tools for damage during cleaning is ________. (a) to make damaged handles less visible    (b) to remove unsafe or defective utensils before the next use    (c) to avoid recording repairs    (d) to increase the weight of each utensil
35. A kitchen stores sharp knives loosely at the bottom of a crowded sink. Which risk is increased? (a) Faster cleaning of blades    (b) Improved drying of utensils    (c) Better equipment inventory    (d) Accidental cuts during washing or retrieval
36. An electric kettle has a cracked handle and a frayed cable. The appropriate decision: (a) stop use and arrange safe repair or replacement    (b) wrap a wet cloth around the damaged cable    (c) continue until it fails completely    (d) hide it among working equipment
37. A catering household faces irregular electricity. A sensible equipment strategy; select the appropriate action: (a) discard all clean manual utensils    (b) buy powered equipment without any usable supply    (c) choose suitable manual and powered tools for available resources    (d) refuse to inspect operating costs
38. A family compares a local charcoal stove with an electric cooker. The best criteria should include which measure? (a) the height of a nearby fence    (b) fuel availability, ventilation, cost and safety    (c) whether the cook owns a mobile phone    (d) the maker’s advertising claims alone
39. Which of these is not justified when considering modern kitchen equipment? (a) It often requires maintenance and power.    (b) It should be selected for the task and budget.    (c) It may save time for large quantities.    (d) It makes hygiene and safe operating practice unnecessary.
40. A local grinding stone and an electric blender can perform related preparation tasks, but their chief difference may be ________. (a) whether meals may be served hot    (b) whether food contains any nutrients    (c) whether sanitation is necessary    (d) power source, speed and maintenance requirements

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 boarding-school menu alternates eba and yam with minimal vegetables or protein-rich side dishes.
(a) Identify the principal nutrient contribution of the two staples. (2 marks)
(b) Analyse two nutritional limitations of relying on the staples alone. (4 marks)
(c) Propose two improvements using locally available foods. (4 marks)

Question 2. Two pupils have different activity levels, and one requires a diet restricted for health reasons.
(a) Define an adequate diet. (2 marks)
(b) Explain two factors influencing the pupils' dietary needs. (4 marks)
(c) Describe two principles for planning appropriate menus for them. (4 marks)

Question 3. A kitchen manager inventories refrigerators, knives, serving trays and storage containers.
(a) Classify two items as equipment or utensils by use. (2 marks)
(b) Explain two safety or hygiene considerations for the selected items. (4 marks)
(c) Describe two maintenance actions that extend safe working life. (4 marks)

Question 4. A household with unreliable power compares a local manual grinding method with an electric blender.
(a) State one advantage and one limitation of an electric blender. (2 marks)
(b) Discuss two factors determining whether it is a sensible purchase. (4 marks)
(c) Recommend two safe food-preparation measures whichever tool is used. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (d) familiar foods can be combined for adequate diets using available resources
Question 2 – ✅ (c) Yam
Question 3 – ✅ (d) a wider contribution of nutrients from different ingredients
Question 4 – ✅ (d) Add beans and vegetables
Question 5 – ✅ (a) Energy, body building and protective nutrients
Question 6 – ✅ (b) egg
Question 7 – ✅ (b) body-building foods
Question 8 – ✅ (a) Classify by nutrient role: pawpaw supplies protective nutrients, fish is protein-rich.
Question 9 – ✅ (d) provides sufficient nutrients and energy in suitable proportions for the person
Question 10 – ✅ (b) sufficient nutrients and energy aid normal physical and mental function
Question 11 – ✅ (c) Its nutrient composition is matched to age, health and activity needs.
Question 12 – ✅ (d) insufficient variety and possibly inadequate nutrients for activity
Question 13 – ✅ (b) All foods must be eaten in identical quantities.
Question 14 – ✅ (d) Moderation
Question 15 – ✅ (b) Adequacy
Question 16 – ✅ (b) Variety within a balanced diet
Question 17 – ✅ (a) proteins
Question 18 – ✅ (a) adequate water
Question 19 – ✅ (c) suitable proportions and quantities based on needs
Question 20 – ✅ (c) Beans or fish together with vegetables
Question 21 – ✅ (a) choose affordable local foods while maintaining dietary diversity
Question 22 – ✅ (d) The decorative logo on the food carrier
Question 23 – ✅ (b) differences in energy needs and physiological circumstances
Question 24 – ✅ (c) Consider the restriction and prepare an appropriate safe alternative.
Question 25 – ✅ (c) Refrigerator
Question 26 – ✅ (a) an appropriate sharp blade with a secure grip and controlled handling
Question 27 – ✅ (c) tools' functions in food preparation
Question 28 – ✅ (a) check its condition and follow operating instructions
Question 29 – ✅ (b) refrigerator
Question 30 – ✅ (c) a pastry brush
Question 31 – ✅ (c) Serving spoon and serving tray
Question 32 – ✅ (a) cooking equipment
Question 33 – ✅ (a) Drying and safe storage after cleaning
Question 34 – ✅ (b) to remove unsafe or defective utensils before the next use
Question 35 – ✅ (d) Accidental cuts during washing or retrieval
Question 36 – ✅ (a) stop use and arrange safe repair or replacement
Question 37 – ✅ (c) choose suitable manual and powered tools for available resources
Question 38 – ✅ (b) fuel availability, ventilation, cost and safety
Question 39 – ✅ (d) It makes hygiene and safe operating practice unnecessary.
Question 40 – ✅ (d) power source, speed and maintenance requirements

Theory Marking Scheme

Question 1
(a) Carbohydrate/energy (2).
(b) Inadequate protein and protective micronutrient variety; two explained (2+2).
(c) Add beans, eggs or fish and seasonal vegetables/fruits; two justified proposals (2+2).

Question 2
(a) Sufficient appropriate energy/nutrients in correct proportions (2).
(b) Activity, age, health status, food availability; two explained (2+2).
(c) Balance/variety and matching portions to needs; health-safe substitutions; two explained (2+2).

Question 3
(a) Suitable classification: fridge storage equipment; knife prep tool; tray serving utensil; storage container storage (2).
(b) Use and safe handling and appropriate sanitation/temperature control; two explained (2+2).
(c) Routine cleaning/drying and fault inspection/repair or replacement; two explained (2+2).

Question 4
(a) Speed/convenience and reliance on power/maintenance (1+1).
(b) Availability of electricity, cost, capacity, reliability; two explained (2+2).
(c) Clean equipment and food-contact surfaces; safe handling and appropriate storage; two explained (2+2).