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NECO 2023 FOOD AND NUTRITION ESSAY AND OBJ ANSWERS – EXAMKING.NET
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FOOD/NUT-Obj
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FOOD/NUT-Answers
((1ai)
Food additives are substances added to food to enhance its flavor, texture, appearance or shelf life. They can be synthetic or derived from natural sources and include preservatives, colorants, flavor enhancers, stabilizers, thickeners, and emulsifiers. Food additives are used in processed, packaged foods, and restaurant foods to maintain their quality and appeal to consumers. Some food additives have been linked to health issues, which is why regulatory agencies such as the FDA require safety testing and labeling of additives.
(1aii)
(i)Monosodium glutamate (MSG)
(ii)Sodium nitrite
(1b)
(i)Source: Beef comes from cattle whereas poultry comes from birds such as chicken, turkey, and duck.
(ii)Nutritional content: Beef is generally higher in calories and fat content compared to poultry. Poultry is leaner and contains less fat and more protein, making it a good choice for those looking for a low-calorie, high-protein diet. Additionally, beef is a rich source of iron and zinc while poultry is rich in vitamin B12.
(1c)
(i)Wash your hands
(ii)Cleaning and Sanitizing
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(2ai)
Bile – Bile plays a crucial role in digestion by emulsifying fats and breaking them down into smaller particles that can be easily absorbed by the body. It is produced in the liver and stored in the gallbladder before being released into the small intestine.
(2aii)
Insulin – Insulin is a hormone secreted by the pancreas that regulates glucose metabolism in the body by helping cells absorb sugar from the blood. It plays an important role in digestion by controlling the uptake and utilization of glucose by the body’s cells, which is essential for providing energy to the body.
(2b)
(i)Both steaming and boiling use water as a cooking medium. In steaming, food is cooked by the hot steam generated from boiling water, while in boiling, food is cooked in hot water.
(ii)Both cooking methods are relatively quick and simple, and they are ideal for cooking vegetables, grains, and seafood. They are also healthy cooking methods that help preserve the nutritional value of the food being prepared.
(2c)
A hostess is a woman who is responsible for receiving and entertaining guests in her home or at a social event. She is responsible for ensuring that her guests are comfortable, have access to refreshments, and are enjoying themselves. A hostess may plan and organize parties or events, manage the guest list, and take care of the decor and other details.
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(4a)
(i) Entertainment: It refers to any activity or performance that is intended to amuse, entertain, or engage an. It can include a wide range of activities such as music, dance, theater, movies, sports, games, and social events.
(ii) Food Budgeting: It is the process of planning and managing the amount of money spent on food. It involves creating a budget that outlines how much money is available for food and how it will be allocated to various food categories such as groceries, dining out, and snacks.
(iii)Pasteurization: It is a process of heating food or liquid to a specific temperature for a specific duration to kill all harmful microorganisms that may be present.
(4b)
(i)Undernutrition is a condition of inadequate intake of nutrients, which can lead to malnutrition, stunting, and wasting. It usually caused by poverty, food insecurity, and lack of access to nutritious food.
Overnutrition, on the other hand, is a condition of excessive intake of nutrients, which can lead to obesity, type 2 diabetes, cardiovascular disease, and other health problems. It is usually caused by the consumption of energy-dense, nutrient-poor foods and a sedentary lifestyle.
(ii)Undernutrition can lead to a range of health problems such as weak immune systems, impaired physical and mental development, and increased vulnerability to infectious diseases.
Overnutrition, on the other hand, can lead to a range of health problems such as cardiovascular disease, type 2 diabetes, hypertension, and certain types of cancer. Both undernutrition and overnutrition can compromise a person’s health and well-being, but they affect the body in different ways.
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(5ai)
Consumer education is the process of teaching people how to buy goods and services wisely and safely. It is the process by which consumers become better informed and knowledgeable about the products and services they purchase.
(5aii)
(i)Empowerment of consumers: Consumer education empowers consumers by providing them with the knowledge and skills to make informed purchase decisions. Through consumer education, consumers learn about their rights and responsibilities as buyers and sellers, ensuring they are confident when making purchases.
(ii)Protection of consumers: Education on consumer safety and governance is very important, it helps to protect consumers from fraud, scams, and unfair business practices. Consumer education helps consumers identify scams and frauds, prevents them from being victims of unfair business practices, and alerting them to the need to take action when necessary.
(iii)Development of a fair marketplace: Consumer education also helps to promote competition among businesses, encouraging them to improve the quality of their products and services and to be more responsive and communicative with their consumers. It creates a level playing field for businesses and consumers, reducing the cases of market abuse and unfair business practices.
(iv)Promotion of consumer responsibility: Consumer education does not only protect consumer rights, but also promotes consumer responsibility. It encourages consumers to take responsibility for their actions and to make responsible purchasing decisions. It educates consumers on the importance of using products and services in a responsible way, promoting a sustainable and environmentally friendly lifestyle.
(5bi)
(i)Flour
(ii)Sugar
(iii)Baking powder
(iv)Salt
(v)Milk (or water)
(vi)Eggs
(vii)Butter (or oil)
(Viii)Vanilla extract (for flavoring)
(5bii)
(i)Sprinkles
(ii)Nuts
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(6ai)
M – Pericarp
N – Episperm
O – Granule
P – Aleurone layer
Q – Seedling
(6aii)
The major nutrient stored in the part labelled Q is starch
(6bi)
(i) Palm oil – Saturated fatty acids
(ii) Soybean oil – Unsaturated fatty acids
(iii) Coconut oil – Saturated fatty acids
(iv) Olive oil – Unsaturated fatty acids
(6bii)
(PICK THREE ONLY)
(i) Proteins act as biological catalysts accelerating chemical reactions in the body.
(ii) Proteins provide structural support to cells and tissues.
(iii) Proteins act as carriers helping to transport various molecules and ions across cell membranes.
(iv) Proteins function as hormones which are chemical messengers that regulate various physiological processes.
(v) Proteins help to identify and neutralize harmful invaders protecting the body from infections.
(vi) Proteins such as actin and myosin interact with each other to generate the force required for muscle movement.
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