3PM EXAM TODAY

HEALTH EDUCATION PRACTICAL

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*WAEC HEALTH EDUCATION*

*NUMBER THREE*

(3a)
(PICK TWO ONLY)
(i) Eating too quickly without properly chewing food.
(ii) Talking or laughing while eating.
(iii) Eating while lying down.
(iv) Drinking alcohol excessively before or during meals.
(v) Putting non-food objects into the mouth.

(3b)
(i) Encourage the person to cough forcefully to try to dislodge the object.
(ii) Perform the Heimlich maneuver if the person cannot cough or speak.
(iii) Call emergency medical services immediately if the object is not expelled.
(iv) If the person becomes unconscious, begin CPR and continue until professional help arrives.

(3c)
(PICK FOUR ONLY)
(i) Chew food thoroughly before swallowing.
(ii) Avoid talking or laughing while eating.
(iii) Do not eat while lying down.
(iv) Supervise young children during meals.
(v) Avoid giving small, hard foods to infants and toddlers.
(vi) Keep small objects like coins and toy parts away from children's reach.
(vii) Educate children not to put non-food items in their mouths.
(viii) Avoid alcohol consumption during meals, especially in excess, as it may dull the swallowing reflex.

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*WAEC HEALTH EDUCATION*

*NUMBER TWO*

(2a)
X: Refrigeration
Y: Smoking

(2bi)
X - REFRIGERATION:
(PICK TWO ONLY)
(i) Slows down the growth of bacteria and molds
(ii) Preserves the freshness, taste, and texture of food
(iii) Reduces food spoilage and waste
(iv) Allows storage of perishable foods like milk, meat, and vegetables
(v) Convenient and easy to use for daily food storage

(2bii)
Y - SMOKING:
(PICK TWO ONLY)
(i) Preserves food by reducing moisture content
(ii) Imparts a unique smoky flavor to food
(iii) Deters insects and microorganisms from contaminating food
(iv) Extends the shelf life of fish, meat, and some vegetables
(v) Requires no refrigeration, making it suitable for rural and remote areas

(2c)
(PICK FOUR ONLY)
(i) Drying
(ii) Salting
(iii) Canning
(iv) Freezing
(v) Pickling
(vi) Pasteurization
(vii) Fermentation
(viii) Vacuum sealing

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*WAEC HEALTH SCIENCE*

*NUMBER FOUR*

(4a)
(i) Tibia
(ii) Fibula
(iii) Talus
(iv) Calcaneus

(4b)
(i) Hinge joint
(ii) Gliding joint

(4c)
(PICK ANY THREE)
(i) Sprain
(ii) Fracture
(iii) Dislocation
(iv) Contusion (bruise)
(v) Tendon rupture

(4d)
(PICK ANY ONE)
(i) Athlete’s foot
(ii) Ringworm
(iii) Toenail fungus
(iv) Candidiasis

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*WAEC HEALTH EDUCATION*

*NUMBER ONE*

(1a)
Rat

(1b)
(PICK THREE ONLY)
(i) Plague
(ii) Leptospirosis
(iii) Rat-bite fever
(iv) Hantavirus infection
(v) Salmonellosis
(vi) Lassa fever
(vii) Tularemia

(1c)
(PICK THREE ONLY)
(i) Transmission of life-threatening diseases
(ii) Contamination of food and water supplies
(iii) Damage to crops and stored food
(iv) Structural damage to buildings and wiring
(v) Psychological stress and fear
(vi) Financial loss due to property damage and disease treatment
(vii) Increased risk of zoonotic outbreaks in communities

(1d)
(PICK THREE ONLY)
(i) Proper disposal of garbage and waste
(ii) Sealing cracks and holes in buildings
(iii) Storing food in sealed containers
(iv) Using traps to capture rats
(v) Applying rodenticides responsibly
(vi) Maintaining clean and clutter-free environments
(vii) Eliminating sources of standing water and food scraps

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