WAEC Food and Nutrition Answers 2023 for Monday 22nd May 2023 (Obj & Essay)

WAEC Food and Nutrition Answers 2023 for Monday 22nd May 2023 (Obj & Essay)

WAEC Food and Nutrition Answers 2023: Are you a 2023 Waec candidate searching for 100% verified questions and answers for both objective and essay that will guarantee you A or B in the WAEC Food and Nutrition 2023 examination? look no further, we have all it takes to make you score A in this Waec examination.

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2023 WAEC FOOD AND NUTRITION ANSWERS

(1a)
(i) Grain legumes: These are legumes that produce edible seeds or grains, such as lentils, chickpeas, peas, and beans.
(ii) Forage legumes: These are legumes that are grown as feed for livestock, such as clover, alfalfa, and vetch.

(bi) Grain legume: Lentils (Lens culinaris) and chickpeas (Cicer arietinum)
(ii) Forage legume: Clover (Trifolium) and alfalfa (Medicago sativa)

(ci) Dal or lentil soup
(ii) Hummus (made from chickpeas)
(iii) Chana masala (spicy chickpea dish)
(iv) Vegetarian chili (made from beans)

(di) High in protein: Legumes are an excellent source of plant-based protein, which is important for muscle growth and repair, as well as overall health.

(ii) Rich in fiber: Legumes are high in fiber, which can help regulate digestion, reduce cholesterol levels, and promote feelings of fullness, aiding in weight management.

(2a)
(i) Aesthetic Appeal: Table appointments, such as elegant dinnerware, stylish flatware, and beautiful glassware, contribute to the visual appeal of the table. They create an inviting atmosphere and set the tone for the meal, making it more enjoyable and memorable.

(ii) Functionality: Table appointments are designed to serve practical purposes during a meal. Plates and bowls provide a designated space for each dish, ensuring efficient and organized dining. Cutlery allows for easy handling and consumption of food, while glasses are specifically designed to enhance the flavors and aromas of various beverages.

(iii) Comfort and Convenience: Well-chosen table appointments enhance the comfort and convenience of diners. Quality dinnerware with appropriate weight and size makes it easier to eat and prevents accidental spills. Ergonomically designed utensils and well-balanced glassware provide a comfortable grip and enhance the overall dining experience.

(iv) Table Etiquette: Proper table appointments help establish and maintain table etiquette. The arrangement of tableware provides guidance to diners on the order in which utensils should be used, such as the placement of forks, knives, and spoons. This ensures a seamless dining experience and promotes good manners and etiquette.

(v) Presentation and Plating: Table appointments contribute to the presentation and plating of the food. Well-chosen plates, bowls, and serving dishes provide a canvas for chefs to display their culinary creations attractively. The use of appropriate tableware and garnishes can elevate the visual appeal of the dish, making it more appetizing.

(vi) Cultural Significance: Table appointments often reflect cultural traditions and customs. Different cultures have their unique styles of table settings, including specific types of dinnerware, cutlery, and glassware. Incorporating these cultural elements into the table appointments can add depth and authenticity to the dining experience, celebrating diversity and heritage.

(2b)
(i) Dinnerware
(ii) Flatware
(iii) Glassware
(iv) Napkins
(v) Tablecloth/Table Runner

(vi) Centerpieces

(3a)
Recipe is a set of instructions or guidelines that outline the steps and ingredients needed to prepare a specific dish or beverage.

OR

Recipe is a set of instructions detailing how to prepare a specific dish or beverage. Recipes are used in cooking and baking to ensure consistent and successful results.

(3b)
(Pick Any Two)
(i)Ingredients
(ii)Preparation Instructions
(iii)Cooking Methods
(iv)Serving Suggestions

(3c)
(Pick Any Two)

(i)Skill level: Assess your cooking skills and choose a recipe that matches your proficiency level. Beginners may want to start with simpler recipes, while experienced cooks can explore more complex ones.

(ii)Dietary restrictions or preferences: Take into account any dietary restrictions or preferences, such as vegetarian, vegan, gluten-free, or allergies. Ensure the recipe aligns with your specific needs.

(iii)Available ingredients: Check the recipe’s ingredient list and ensure you have access to all the required ingredients. Consider the availability, freshness, and cost of the ingredients in your area.

(iv)Time and effort: Evaluate the amount of time and effort required to prepare the recipe. Some recipes may be quick and easy, while others might involve longer preparation or cooking times.

(v)Equipment needed: Determine if you have the necessary kitchen tools and equipment for the recipe. Consider whether you need special appliances, such as a blender, food processor, or baking pans.

(3d)
(PICK ANY TWO)
(i)Black-eyed peas
(ii)Onion
(iii)Scotch bonnet pepper
(iv)Salt

(v)oil

(4a)
(CHOOSE ONLY TWO)
(i) steaming
(ii) Blanching
(iii) Boiling

(4b)
(i) Water is lost or absorb
(ii) changes in texture
(iii) Losses nutrients

(4c)
(i) To develop color
(ii) To develop texture and flavor

(4d)
(i) Lower blood pressure
(ii) Reduced the risk of the heart disease and stroke
(iii) Prevent some type of cancer
(iv) Lower risk of eye and digestive problems

(v) positive effect upon blood sugar

(5a)
(i) Temperature control: One of the primary principles of food preservation is controlling the temperature to prevent the growth of microorganisms.

(ii) Moisture control: Moisture content plays a crucial role in food preservation. Reducing the moisture level in food inhibits microbial growth, as microorganisms require water to survive and multiply.

(iii) pH control: The acidity or alkalinity of food, as measured on the pH scale, can significantly impact the growth of microorganisms. Most bacteria thrive in a neutral or slightly acidic environment (pH 4.6-7.5), while yeasts and molds can tolerate a broader pH range.

(5b) Extended Shelf Life: Preserving food helps to extend its shelf life, allowing it to be stored and consumed over a more extended period.

(ii) Food Safety: Proper food preservation techniques play a crucial role in ensuring food safety. By controlling factors such as temperature, moisture, and pH, food preservation methods inhibit the growth of harmful bacteria, viruses, and molds that can cause foodborne illnesses. Properly preserved food reduces the risk of contamination and helps to maintain its quality and integrity.

(iii) Seasonal Availability: Food preservation allows us to enjoy the flavors and nutritional benefits of certain foods throughout the year, even when they are not in season.

(iv) Convenience and Accessibility: Preserving food makes it more convenient and accessible. By preserving food in a ready-to-eat or easy-to-prepare form, such as canned soups, frozen meals, or dried fruits, it becomes more convenient for individuals with busy lifestyles or limited cooking facilities.

(v) Cultural and Culinary Preservation: Food preservation is closely tied to cultural traditions, allowing communities to preserve their culinary heritage.

(5c)
(CHOOSE ONLY THREE)
(i) Canning: This involves preserving food in airtight containers and then heating them to destroy microorganisms that may cause spoilage. This method is commonly used for preserving fruits and vegetables, seafood, and meats.

(ii) Freezing: This method involves cooling food to below the freezing point to prevent the growth of microorganisms that can cause spoilage. Many types of food can be preserved through freezing, including fruits, vegetables, meats, and baked goods.

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Waec Food and Nutrition Answers 2023 for 22nd May 2023 (Objective and Essay): Access free live 2023 WAEC May/June Food and Nutrition Essay (Theory) and Objectives (OBJ) Questions and Answers for school candidates, without any charges! Join the WAEC May/June Free Food and Nutrition Questions and Answers EXPO on the 22nd of May, 2023. Join the WAEC May/June 2023 FREE Food and Nutrition ANSWER ROOM for school candidates now!

Waec Food and Nutrition Answers 2023

Monday, 22nd May, 2023

• Food and Nutrition 2 (Essay) – 2:00pm – 3:15pm
• Food and Nutrition 1 (Objective) – 3:15pm – 4:15pm

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Past Food and Nutrition Answers

OBJ:
Coming soon! Like Presidential Election

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THEORY ANSWERS

INSTRUCTIONS: Answer Five (5) Questions In All.

(1a)
Nutrients are chemical compounds in food that are used by the body to function properly and maintain health. Examples include proteins, fats, carbohydrates, vitamins, and minerals.

(1b)
-TABULATE-
(i) Monosaccharides : The simple carbohydrates that cannot be broken further into smaller units in hydrolysis.

Examples are: glucose and fructose , ribose , etc

(ii) Oligosaccharides : These are the carbohydrates which on hydrolysis give two to ten units of monosaccharides

Examples are: sucrose, maltose, raffinose, stachyose etc.

(iii) Polysaccharides : These are the carbohydrates which produce a large number of monosaccharide units on hydrolysis.

Examples are: starch , cellulose etc.

(1c)
{PICK ANY THREE}
(i) Providing energy and regulation of blood glucose.
(ii) Sparing the use of proteins for energy.
(iii) Breakdown of fatty acids and preventing ketosis.
(iv) Biological recognition processes.
(v) Flavor and Sweeteners.
(vi) Dietary fiber.

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(2a)
Amino acids are molecules that combine to form proteins. Amino acids and proteins are the building blocks of life.

(2b)
(i) cleaning your body every day.
(ii) washing your hands with soap after going to the toilet.
(iii) brushing your teeth twice a day.
(iv) covering your mouth and nose with a tissue (or your sleeve) when sneezing or coughing.
(v) washing your hands after handling pets and other animals.

(2c)
{PICK ANY FIVE}
(i) Hard and soft-boiled eggs. (ii) Hard-boiled eggs are fully-cooked eggs.
(iii) Scrambled eggs.
(iv) Sunny-side ups.
(v) Sunny-side ups are fried eggs that are partially cooked.
(vi) Omelette.
(vii) Poached eggs.

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(3a)
{PICK ANY FIVE}
(i) Always operate plugs or switches with dry hands
(ii) Don’t wrap flexes around kettles, irons or toasters while they are still hot as the flexes may get damaged
(iii) Unplug an appliance before you clean it
(iv) If bread gets stuck in a toaster, always unplug it before trying to release it
(v) Don’t line the grill pan with cooking foil as the foil could make contact with live terminals
(vi) Unplug an electric kettle before filling it and make sure that the element is covered by the water
(vii) Unplug a steam iron before filling it
(viii) Make sure flexes aren’t trailing across the cooker hob or sink

(3b)
{PICK ANY FIVE}
(i) Binding
(ii) Thickening
(iii) Coating
(iv) Serve as a leavening agent
(v) Emulsify.
(vi) Nutrition
(vii) Flavor
(viii) Color

(3c)
{PICK ANY FIVE}
(i) Cutting your hand when slicing a bagel.
(ii) Slipping in spilled liquids.
(iii) Skin contact when cooking with chilli peppers.
(iv) Getting a nick when washing up.
(v) Burning yourself.
(vi) Blender Injury
(vii) Appliance Tipovers
(viii) Sprains

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(4a)
First aid is first treatment given to a sick or injured person until full medical treatment is available

(4b)
(i) Plasters in different sizes and shapes
(ii) Small, medium and large sterile gauze dressings
(iii) Sterile eye dressings
(iv) Crêpe rolled bandages
(v) Safety pins
(v) Disposable sterile
(vi) gloves
(vii) Tweezers.
(viii) Scissors
(ix) Adhesive bandage
(x) Cotton wool

(4c)
(i) Loss of Functionality
(ii) Browning of Proteins
(iii) No Nutritional Changes
(iv) Increased Water-Holding Capacity
(v) Protein Denaturation

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(5a)
(i) Fillet.
(ii) Loin.
(iii) Steaks.
(iv) Tail.
(v) Whole Fish.

(5b)
{PICK ANY FIVE}
(i) glass
(ii) metals
(iii) Clamshell Packaging
(iv) Metal Cans
(v) Shrink Film
(vi) Paperboard Boxes
(vii) Skin Packaging
(viii) Plastic Bottles

(5c)
{PICK ANY FIVE}
(i) Clear, bright eyes, not sunken.
(ii) Bright red gills.
(iii) Scales should not be missing and they should be firmly attached to the skin.
(iv) Moist skin.
(v) Really fresh fish feels slightly slippery.
(vi) Shiny skin with bright natural colouring.
(vii) Tail should be stiff and the flesh feel firm.
(viii) It should have a sea-fresh smell.

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(6a)
{PICK ANY FIVE}
(i) Whole milk :Commonly known as “regular” milk, is thick and creamy. While it’s typically pasteurized and homogenized, it’s basically in the same format as it is when it comes out of the cow.
(ii) 2% Milk: Also known as reduced-fat milk, 2% milk has a fat content that’s just two percent of the total weight of the milk. It’s thinner than whole milk and has a milder flavor.
(iii) Low-fat milk: this is similar to 2% milk, but it has only one percent fat content. This milk is thin and has a white, opaque shade.
(iv) Organic milk: Cows that aren’t given any antibiotics or supplemental hormones and are raised on farms that only use organic fertilizers and pesticides produce organic milk. To qualify as organic, the cows must also get 30% of their diet from the pasture.
(v) Skimmed milk: Also known as “fat-free milk,” skimmed milk has zero fat. This makes it significantly thinner than all other types of cow’s milk. It often has a watery consistency and may have added milk powder or other additions to enhance its taste.
(vi) Raw milk: Is unpasteurized and/or has not been homogenized. This means it hasn’t been heated up for decontamination to ensure it’s safe for drinking.
(vii) Lactose-free milk: Since many people are lactose-intolerant, it’s also possible to get milk products that have had the lactose removed. It’s made by adding lactase, an enzyme that breaks down lactose, to regular milk. This has no impact on the milk’s flavor or texture.
(viii) Flavored milk: Kids (and kids at heart) often love flavored milk. This sweetened drink contains milk, sugar, and natural or artificial flavorings, and food colorings. Some of the most popular flavors are chocolate and strawberry.
(ix) Full cream milk: It has the highest fat content of regular cow’s milk. It has a very creamy taste and texture and is often added to coffee.

(6b)
{PICK ANY THREE}
(i) butter.
(ii) cheese.
(iii) ice cream.
(iv) yogurt.
(v)ncondensed and dried milk.

(6c)
{PICK ANY TWO}
(i) Cooking changes a vegetable’s texture, flavor, color, and nutrient content. (ii) High temperatures make vegetables tender and enhance flavor.
(iii) It Makes nutrient content to deteriorate.

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(7a)
{PICK ANY FIVE}
(i) All Purpose Flour.
(ii) Bread Flour.
(iii) Self Rising Flour.
(iv) Cake Flour.
(v) Pastry Flour.
(vi) Semolina.
(vii) Durum Flour.
(viii) Couscous.

(7b)
(i) (Yeast).
(ii) Chemical (Baking powder, baking soda, baking ammonia).
(iii) Mechanical (Beating, whisking, creaming, sieving).
(iv) Lamination.
(v) Natural Leavening Agents.

(7c)
(i) Available Time to Cook.
(ii) Seasonal Food Availability.
(iii) Variety of Food.
(iv) Special Occasions.
(v) Financial Resources.

Conclusion

Waec Food and Nutrition Answers 2023 for 22nd May 2023 (Objective and Essay)

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