New Curriculum Second Term Physical and Health Education examination for JSS 1

Class: JSS 1
Term: Second Term
Subject: Physical and Health Education
Time: 2 hours
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all 40 questions. Each question carries 1 mark.

1. Which explanation most accurately describes Body conditioning? (a) Nutrition is the process by which the body obtains and uses nutrients from food    (b) Food nutrients include carbohydrates, proteins, fats, vitamins and minerals    (c) Food preservation reduces spoilage and helps food remain safe for longer    (d) Body conditioning uses suitable exercise to prepare and improve physical performance
2. In the context of Food and nutrition, which statement is correct? (a) Food nutrients include carbohydrates, proteins, fats, vitamins and minerals    (b) Body conditioning uses suitable exercise to prepare and improve physical performance    (c) Nutrition is the process by which the body obtains and uses nutrients from food    (d) Food preservation reduces spoilage and helps food remain safe for longer
3. The concept of Classes of food is best explained as ________. (a) Nutrition is the process by which the body obtains and uses nutrients from food    (b) Food nutrients include carbohydrates, proteins, fats, vitamins and minerals    (c) Food preservation reduces spoilage and helps food remain safe for longer    (d) Body conditioning uses suitable exercise to prepare and improve physical performance
4. An accurate description of Food preservation is ________. (a) Food preservation reduces spoilage and helps food remain safe for longer    (b) Food nutrients include carbohydrates, proteins, fats, vitamins and minerals    (c) Contact sports allow significant physical contact between opposing players    (d) Nutrition is the process by which the body obtains and uses nutrients from food
5. Which explanation most accurately describes Contact sports? (a) Contact sports allow significant physical contact between opposing players    (b) Safe contact sport requires controlled movements and respect for rules    (c) Food preservation reduces spoilage and helps food remain safe for longer    (d) Non-contact sports generally avoid direct physical contact between competitors
6. In the context of Contact-sport safety and skills, which statement is correct? (a) Contact sports allow significant physical contact between opposing players    (b) Non-contact sports generally avoid direct physical contact between competitors    (c) Non-contact sports depend on skills such as coordination, movement and accurate striking    (d) Safe contact sport requires controlled movements and respect for rules
7. The concept of Non-contact sports is best explained as ________. (a) Non-contact sports depend on skills such as coordination, movement and accurate striking    (b) Safe contact sport requires controlled movements and respect for rules    (c) Non-contact sports generally avoid direct physical contact between competitors    (d) Contact sports allow significant physical contact between opposing players
8. An accurate description of Non-contact-sport skills is ________. (a) Non-contact sports generally avoid direct physical contact between competitors    (b) Non-contact sports depend on skills such as coordination, movement and accurate striking    (c) The long jump includes approach, take-off, flight and landing phases    (d) Safe contact sport requires controlled movements and respect for rules
9. Which explanation most accurately describes Long jump technique? (a) Long-jump officials check fouls and measure valid distances    (b) The long jump includes approach, take-off, flight and landing phases    (c) Non-contact sports depend on skills such as coordination, movement and accurate striking    (d) Non-contact sports generally avoid direct physical contact between competitors
10. In the context of Long-jump officiating, which statement is correct? (a) Long-jump officials check fouls and measure valid distances    (b) The long jump includes approach, take-off, flight and landing phases    (c) Non-contact sports depend on skills such as coordination, movement and accurate striking    (d) Non-contact sports generally avoid direct physical contact between competitors
11. A practical example relating to Body conditioning is ________. (a) Eating a balanced meal with different nutrient sources    (b) Identifying beans as a source of body-building protein    (c) Drying suitable produce to remove moisture    (d) Warming up before a supervised exercise session
12. During a practical lesson on Food and nutrition, which observation is most relevant? (a) Identifying beans as a source of body-building protein    (b) Warming up before a supervised exercise session    (c) Eating a balanced meal with different nutrient sources    (d) Drying suitable produce to remove moisture
13. Which of the following demonstrates Classes of food correctly? (a) Eating a balanced meal with different nutrient sources    (b) Drying suitable produce to remove moisture    (c) Identifying beans as a source of body-building protein    (d) Warming up before a supervised exercise session
14. Which situation best illustrates Food preservation? (a) Identifying beans as a source of body-building protein    (b) Drying suitable produce to remove moisture    (c) Recognising wrestling as a contact sport    (d) Eating a balanced meal with different nutrient sources
15. A practical example relating to Contact sports is ________. (a) Recognising wrestling as a contact sport    (b) Practising legal tackling under supervision where permitted    (c) Drying suitable produce to remove moisture    (d) Recognising badminton as a non-contact sport
16. During a practical lesson on Contact-sport safety and skills, which observation is most relevant? (a) Recognising wrestling as a contact sport    (b) Recognising badminton as a non-contact sport    (c) Serving a shuttlecock correctly in badminton    (d) Practising legal tackling under supervision where permitted
17. Which of the following demonstrates Non-contact sports correctly? (a) Serving a shuttlecock correctly in badminton    (b) Practising legal tackling under supervision where permitted    (c) Recognising wrestling as a contact sport    (d) Recognising badminton as a non-contact sport
18. Which situation best illustrates Non-contact-sport skills? (a) Recognising badminton as a non-contact sport    (b) Landing in sand after take-off from the board    (c) Serving a shuttlecock correctly in badminton    (d) Practising legal tackling under supervision where permitted
19. A practical example relating to Long jump technique is ________. (a) Measuring from the take-off line to the nearest mark in the sand    (b) Landing in sand after take-off from the board    (c) Serving a shuttlecock correctly in badminton    (d) Recognising badminton as a non-contact sport
20. During a practical lesson on Long-jump officiating, which observation is most relevant? (a) Measuring from the take-off line to the nearest mark in the sand    (b) Landing in sand after take-off from the board    (c) Serving a shuttlecock correctly in badminton    (d) Recognising badminton as a non-contact sport
21. A pupil working on Body conditioning should first consider ________. (a) Progress gradually and use appropriate safety measures    (b) Follow rules and use appropriate protective techniques    (c) Use hygienic preservation and storage methods    (d) Warm up and follow the referee’s safety instructions
22. The recommended procedure relating to Food and nutrition is ________. (a) Warm up and follow the referee’s safety instructions    (b) Follow rules and use appropriate protective techniques    (c) Maintain playing space and respect opponents’ boundaries    (d) Choose a varied diet appropriate to health needs
23. Which action is most appropriate when applying Classes of food? (a) Maintain playing space and respect opponents’ boundaries    (b) Warm up and follow the referee’s safety instructions    (c) Combine nutrient classes to support growth and energy    (d) Practise equipment handling and court-position awareness
24. When carrying out Food preservation, the correct approach is to ________. (a) Practise equipment handling and court-position awareness    (b) Use hygienic preservation and storage methods    (c) Progress gradually and use appropriate safety measures    (d) Maintain playing space and respect opponents’ boundaries
25. A pupil working on Contact sports should first consider ________. (a) Progress gradually and use appropriate safety measures    (b) Follow rules and use appropriate protective techniques    (c) Coordinate run-up speed with a controlled take-off    (d) Practise equipment handling and court-position awareness
26. The recommended procedure relating to Contact-sport safety and skills is ________. (a) Warm up and follow the referee’s safety instructions    (b) Choose a varied diet appropriate to health needs    (c) Check take-off validity and measure the landing correctly    (d) Progress gradually and use appropriate safety measures
27. Which action is most appropriate when applying Non-contact sports? (a) Combine nutrient classes to support growth and energy    (b) Choose a varied diet appropriate to health needs    (c) Use hygienic preservation and storage methods    (d) Maintain playing space and respect opponents’ boundaries
28. When carrying out Non-contact-sport skills, the correct approach is to ________. (a) Use hygienic preservation and storage methods    (b) Follow rules and use appropriate protective techniques    (c) Practise equipment handling and court-position awareness    (d) Combine nutrient classes to support growth and energy
29. A pupil working on Long jump technique should first consider ________. (a) Follow rules and use appropriate protective techniques    (b) Use hygienic preservation and storage methods    (c) Coordinate run-up speed with a controlled take-off    (d) Warm up and follow the referee’s safety instructions
30. The recommended procedure relating to Long-jump officiating is ________. (a) Warm up and follow the referee’s safety instructions    (b) Check take-off validity and measure the landing correctly    (c) Follow rules and use appropriate protective techniques    (d) Maintain playing space and respect opponents’ boundaries
31. With respect to Body conditioning, which practice is inappropriate? (a) Beginning vigorous exercise without proper warm-up    (b) Using dangerous force beyond permitted sporting contact    (c) Storing damp perishable food uncovered in a warm room    (d) Ignoring injury signals during a contact-sport practice
32. Which practice is a likely mistake in Food and nutrition? (a) Ignoring injury signals during a contact-sport practice    (b) Using dangerous force beyond permitted sporting contact    (c) Deliberately pushing an opponent during a non-contact event    (d) Relying on only one food type for all nutritional needs
33. A difficulty that should be avoided in Classes of food is ________. (a) Deliberately pushing an opponent during a non-contact event    (b) Ignoring injury signals during a contact-sport practice    (c) Swinging equipment recklessly near other participants    (d) Assuming carbohydrates alone supply every required nutrient
34. Which action may lead to an unsatisfactory result in Food preservation? (a) Swinging equipment recklessly near other participants    (b) Beginning vigorous exercise without proper warm-up    (c) Storing damp perishable food uncovered in a warm room    (d) Deliberately pushing an opponent during a non-contact event
35. With respect to Contact sports, which practice is inappropriate? (a) Beginning vigorous exercise without proper warm-up    (b) Using dangerous force beyond permitted sporting contact    (c) Slowing completely before the take-off board without reason    (d) Swinging equipment recklessly near other participants
36. Which practice is a likely mistake in Contact-sport safety and skills? (a) Ignoring injury signals during a contact-sport practice    (b) Relying on only one food type for all nutritional needs    (c) Counting a jump as valid after the athlete crosses the foul line    (d) Beginning vigorous exercise without proper warm-up
37. A difficulty that should be avoided in Non-contact sports is ________. (a) Deliberately pushing an opponent during a non-contact event    (b) Assuming carbohydrates alone supply every required nutrient    (c) Relying on only one food type for all nutritional needs    (d) Storing damp perishable food uncovered in a warm room
38. Which action may lead to an unsatisfactory result in Non-contact-sport skills? (a) Storing damp perishable food uncovered in a warm room    (b) Using dangerous force beyond permitted sporting contact    (c) Assuming carbohydrates alone supply every required nutrient    (d) Swinging equipment recklessly near other participants
39. With respect to Long jump technique, which practice is inappropriate? (a) Using dangerous force beyond permitted sporting contact    (b) Storing damp perishable food uncovered in a warm room    (c) Slowing completely before the take-off board without reason    (d) Ignoring injury signals during a contact-sport practice
40. Which practice is a likely mistake in Long-jump officiating? (a) Ignoring injury signals during a contact-sport practice    (b) Counting a jump as valid after the athlete crosses the foul line    (c) Using dangerous force beyond permitted sporting contact    (d) Deliberately pushing an opponent during a non-contact event

SECTION B: THEORY (30 Marks)
Instruction: Answer any THREE questions. Each question carries 10 marks.

1. Answer the following questions.
(a) Explain Body conditioning. (2 marks)
(b) Describe an example or application of Food and nutrition and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Classes of food. Explain each. (4 marks)

2. Answer the following questions.
(a) Explain Food preservation. (2 marks)
(b) Describe an example or application of Contact sports and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Contact-sport safety and skills. Explain each. (4 marks)

3. Answer the following questions.
(a) Explain Non-contact sports. (2 marks)
(b) Describe an example or application of Non-contact-sport skills and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Long jump technique. Explain each. (4 marks)

4. Answer the following questions.
(a) Explain Food and nutrition. (2 marks)
(b) Describe an example or application of Long jump technique and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Long-jump officiating. Explain each. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (d) Body conditioning uses suitable exercise to prepare and improve physical performance
Question 2 – ✅ (c) Nutrition is the process by which the body obtains and uses nutrients from food
Question 3 – ✅ (b) Food nutrients include carbohydrates, proteins, fats, vitamins and minerals
Question 4 – ✅ (a) Food preservation reduces spoilage and helps food remain safe for longer
Question 5 – ✅ (a) Contact sports allow significant physical contact between opposing players
Question 6 – ✅ (d) Safe contact sport requires controlled movements and respect for rules
Question 7 – ✅ (c) Non-contact sports generally avoid direct physical contact between competitors
Question 8 – ✅ (b) Non-contact sports depend on skills such as coordination, movement and accurate striking
Question 9 – ✅ (b) The long jump includes approach, take-off, flight and landing phases
Question 10 – ✅ (a) Long-jump officials check fouls and measure valid distances
Question 11 – ✅ (d) Warming up before a supervised exercise session
Question 12 – ✅ (c) Eating a balanced meal with different nutrient sources
Question 13 – ✅ (c) Identifying beans as a source of body-building protein
Question 14 – ✅ (b) Drying suitable produce to remove moisture
Question 15 – ✅ (a) Recognising wrestling as a contact sport
Question 16 – ✅ (d) Practising legal tackling under supervision where permitted
Question 17 – ✅ (d) Recognising badminton as a non-contact sport
Question 18 – ✅ (c) Serving a shuttlecock correctly in badminton
Question 19 – ✅ (b) Landing in sand after take-off from the board
Question 20 – ✅ (a) Measuring from the take-off line to the nearest mark in the sand
Question 21 – ✅ (a) Progress gradually and use appropriate safety measures
Question 22 – ✅ (d) Choose a varied diet appropriate to health needs
Question 23 – ✅ (c) Combine nutrient classes to support growth and energy
Question 24 – ✅ (b) Use hygienic preservation and storage methods
Question 25 – ✅ (b) Follow rules and use appropriate protective techniques
Question 26 – ✅ (a) Warm up and follow the referee’s safety instructions
Question 27 – ✅ (d) Maintain playing space and respect opponents’ boundaries
Question 28 – ✅ (c) Practise equipment handling and court-position awareness
Question 29 – ✅ (c) Coordinate run-up speed with a controlled take-off
Question 30 – ✅ (b) Check take-off validity and measure the landing correctly
Question 31 – ✅ (a) Beginning vigorous exercise without proper warm-up
Question 32 – ✅ (d) Relying on only one food type for all nutritional needs
Question 33 – ✅ (d) Assuming carbohydrates alone supply every required nutrient
Question 34 – ✅ (c) Storing damp perishable food uncovered in a warm room
Question 35 – ✅ (b) Using dangerous force beyond permitted sporting contact
Question 36 – ✅ (a) Ignoring injury signals during a contact-sport practice
Question 37 – ✅ (a) Deliberately pushing an opponent during a non-contact event
Question 38 – ✅ (d) Swinging equipment recklessly near other participants
Question 39 – ✅ (c) Slowing completely before the take-off board without reason
Question 40 – ✅ (b) Counting a jump as valid after the athlete crosses the foul line

Theory Marking Scheme

Question 1:
(a) Body conditioning uses suitable exercise to prepare and improve physical performance (2 marks)
(b) Eating a balanced meal with different nutrient sources; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Combine nutrient classes to support growth and energy. Mistake to avoid: Assuming carbohydrates alone supply every required nutrient. Award 2 marks for each explained point. (4 marks)

Question 2:
(a) Food preservation reduces spoilage and helps food remain safe for longer (2 marks)
(b) Recognising wrestling as a contact sport; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Warm up and follow the referee’s safety instructions. Mistake to avoid: Ignoring injury signals during a contact-sport practice. Award 2 marks for each explained point. (4 marks)

Question 3:
(a) Non-contact sports generally avoid direct physical contact between competitors (2 marks)
(b) Serving a shuttlecock correctly in badminton; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Coordinate run-up speed with a controlled take-off. Mistake to avoid: Slowing completely before the take-off board without reason. Award 2 marks for each explained point. (4 marks)

Question 4:
(a) Nutrition is the process by which the body obtains and uses nutrients from food (2 marks)
(b) Landing in sand after take-off from the board; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Check take-off validity and measure the landing correctly. Mistake to avoid: Counting a jump as valid after the athlete crosses the foul line. Award 2 marks for each explained point. (4 marks)