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NECO 2024 FOOD AND NUTRITION ANSWERS.
NUMBER ONE.
1a.
PICK ANY ONE
Roughages are plant materials that are difficult to break down, making them important for maintaining digestive health and providing bulk to stools.
OR
Roughages are also known as fiber, and are essential for maintaining regular bowel movements and preventing constipation.
1b.
ADVANTAGES
(PICK ANY TWO )
i. Retains more nutrients compared to boiling or frying.
ii. Helps to preserve the natural flavors of the food.
iii. It is a healthier cooking method as it requires little to no oil.
_SOLVED BY EXAM SOLUTION_
DISADVANTAGES
(PICK ANY TWO)
i. Some foods may take longer to cook compared to other methods.
ii. It may not be suitable for certain types of food that require high heat for cooking.
iii. It may not give the same level of browning or caramelization as other cooking methods.
1c.
(PICK ANY FOUR)
i. Vitamins act as antioxidants, helping to protect cells and tissues from damage caused by free radicals.
ii. They play a crucial role in supporting the immune system and helping the body fight off infections.
iii. Vitamins are essential for energy metabolism.
iv. They are important for maintaining healthy skin, hair, and nails.
v. Vitamins are necessary for proper growth and development, especially in children.
vi. They play a role in maintaining vision, bone health, and overall well-being.
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NUMBER ONE.
1a.
PICK ANY ONE
Roughages are plant materials that are difficult to break down, making them important for maintaining digestive health and providing bulk to stools.
OR
Roughages are also known as fiber, and are essential for maintaining regular bowel movements and preventing constipation.
1b.
ADVANTAGES
(PICK ANY TWO )
i. Retains more nutrients compared to boiling or frying.
ii. Helps to preserve the natural flavors of the food.
iii. It is a healthier cooking method as it requires little to no oil.
_SOLVED BY EXAM SOLUTION_
DISADVANTAGES
(PICK ANY TWO)
i. Some foods may take longer to cook compared to other methods.
ii. It may not be suitable for certain types of food that require high heat for cooking.
iii. It may not give the same level of browning or caramelization as other cooking methods.
1c.
(PICK ANY FOUR)
i. Vitamins act as antioxidants, helping to protect cells and tissues from damage caused by free radicals.
ii. They play a crucial role in supporting the immune system and helping the body fight off infections.
iii. Vitamins are essential for energy metabolism.
iv. They are important for maintaining healthy skin, hair, and nails.
v. Vitamins are necessary for proper growth and development, especially in children.
vi. They play a role in maintaining vision, bone health, and overall well-being.
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NECO 2024 FOOD AND NUTRITION ANSWERS.
NUMBER TWO
2i.
*Nutrition:*
Nutrition is the process of obtaining food necessary for health and growth, which involves the intake of essential nutrients, such as proteins, carbohydrates, fats, vitamins, and minerals, which are required for various bodily functions.
ii. *Balanced Diet:*
A balanced diet is one that contains all the essential nutrients in the right proportions to promote good health.
iii. *Nutrient:*
A nutrient is a substance that provides nourishment essential for the maintenance of life and growth. Nutrients can be classified into macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). They play various roles in the body, such as providing energy, regulating metabolism, supporting immune function, and promoting growth and repair.
iv. *Personal Hygiene:*
Personal hygiene refers to the practices that promote cleanliness and overall health. It includes habits such as regular bathing, handwashing, oral hygiene, and grooming.
v. Recommended Dietary Allowance (RDA):
The Recommended Dietary Allowance (RDA) is the average daily intake level of a nutrient that meets the requirements of almost all healthy individuals in a particular age and gender group. RDAs are established by health authorities to guide individuals in consuming adequate amounts of essential nutrients to maintain good health and prevent nutritional deficiencies.
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NUMBER TWO
2i.
*Nutrition:*
Nutrition is the process of obtaining food necessary for health and growth, which involves the intake of essential nutrients, such as proteins, carbohydrates, fats, vitamins, and minerals, which are required for various bodily functions.
ii. *Balanced Diet:*
A balanced diet is one that contains all the essential nutrients in the right proportions to promote good health.
iii. *Nutrient:*
A nutrient is a substance that provides nourishment essential for the maintenance of life and growth. Nutrients can be classified into macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). They play various roles in the body, such as providing energy, regulating metabolism, supporting immune function, and promoting growth and repair.
iv. *Personal Hygiene:*
Personal hygiene refers to the practices that promote cleanliness and overall health. It includes habits such as regular bathing, handwashing, oral hygiene, and grooming.
v. Recommended Dietary Allowance (RDA):
The Recommended Dietary Allowance (RDA) is the average daily intake level of a nutrient that meets the requirements of almost all healthy individuals in a particular age and gender group. RDAs are established by health authorities to guide individuals in consuming adequate amounts of essential nutrients to maintain good health and prevent nutritional deficiencies.
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*NECO 2024 FOOD AND NUTRITION ANSWERS* .
NUMBER THREE
3a.
Batter is a mixture of flour (or other starches) and liquid, often combined with other ingredients such as eggs, milk, or oil, to create a semi-liquid consistency.
3b.
(PICK ANY FOUR)
i. Taste and flavor
ii. Texture and consistency
iii. Presentation and appearance
iv. Nutritional value
v. Adherence to recipe instructions and techniques
3c.
PICK ANY FOUR
i. Nutritional balance
ii. Digestibility
iii. Portion size
iv. Hydration
v. Personal preferences.
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NUMBER THREE
3a.
Batter is a mixture of flour (or other starches) and liquid, often combined with other ingredients such as eggs, milk, or oil, to create a semi-liquid consistency.
3b.
(PICK ANY FOUR)
i. Taste and flavor
ii. Texture and consistency
iii. Presentation and appearance
iv. Nutritional value
v. Adherence to recipe instructions and techniques
3c.
PICK ANY FOUR
i. Nutritional balance
ii. Digestibility
iii. Portion size
iv. Hydration
v. Personal preferences.
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*2024 NECO FOOD AND NUTRITION ANSWERS*
NUMBER FOUR
4ai.
(PICK ANY TWO)
i. Binding agent: Eggs help to hold ingredients together in dishes.
ii. Leavening agent: The air trapped in beaten eggs can help baked goods rise, creating a light and airy texture in cakes and soufflés.
iii. Emulsification: Eggs act as emulsifiers in recipes like mayonnaise and dressings, helping to blend oil and water-based ingredients.
_Solved by Exam Solution_
iv. Thickening agent: Eggs can thicken sauces and custards through coagulation when heated, providing a rich texture.
4aii.
PICK ANY TWO
i. Custard: A creamy dessert made with milk, eggs, and sugar, often thickened by heat.
ii. Pudding.
iii. Cheese: A dairy product made by curdling milk through the addition of rennet or an acid.
iv. Yogurt: Fermented milk that is thick and creamy, produced by bacterial cultures.
4aiii.
*Lactose intolerance:* Lactose intolerance is a digestive condition in which the body is unable to effectively digest lactose, a sugar found in milk and dairy products, which occurs due to a deficiency of lactase, the enzyme responsible for breaking down lactose into simpler sugars.
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NUMBER FOUR
4ai.
(PICK ANY TWO)
i. Binding agent: Eggs help to hold ingredients together in dishes.
ii. Leavening agent: The air trapped in beaten eggs can help baked goods rise, creating a light and airy texture in cakes and soufflés.
iii. Emulsification: Eggs act as emulsifiers in recipes like mayonnaise and dressings, helping to blend oil and water-based ingredients.
_Solved by Exam Solution_
iv. Thickening agent: Eggs can thicken sauces and custards through coagulation when heated, providing a rich texture.
4aii.
PICK ANY TWO
i. Custard: A creamy dessert made with milk, eggs, and sugar, often thickened by heat.
ii. Pudding.
iii. Cheese: A dairy product made by curdling milk through the addition of rennet or an acid.
iv. Yogurt: Fermented milk that is thick and creamy, produced by bacterial cultures.
4aiii.
*Lactose intolerance:* Lactose intolerance is a digestive condition in which the body is unable to effectively digest lactose, a sugar found in milk and dairy products, which occurs due to a deficiency of lactase, the enzyme responsible for breaking down lactose into simpler sugars.
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NECO 2024 FOOD AND NUTRITION ANSWERS.
4b.
(PICK ANY ONE)
i. *Source Part:*
- Herbs are typically derived from the leafy green parts of plants. While
*Spices* are usually made from other parts of the plant, such as seeds, roots, bark, or fruits.
ii.
- Herbs generally have a fresher, milder flavor and are often used in their fresh form. While
- **Spices* often have a stronger, more concentrated flavor and are usually used in dried form.
---
NUMBER FIVE
5a.
(PICK ANY TWO)
*Protein:*
i. Kwashiorkor
ii. Marasmus
iii. Stunting in growth
*Vitamin D*
i. Rickets (in children)
ii. Osteomalacia (in adults)
iii. Osteoporosis
5b.
PICK ANY TWO
* Protein
i. kwashiorkor
ii. Marasmus
iii. Stunting in growth
* *Vitamin D*
PICK ANY TWO
i. Rickets
ii.Osteomalacia:
iii. Osteoporosis
Exam Solution || Es Teams
5c.
*i. Standards Organization of Nigeria (SON)*
(PICK ANY ONE)
i. Develops and promotes standards for products and services to ensure quality and safety.
ii. Certifies products and services to confirm compliance with national and international standards.
ii. National Agency for Drugs Administration and Control (NAFDAC):
(PICK ANY ONE)
i. Regulates and controls the quality, safety, and efficacy of food, drugs, cosmetics, and chemicals.
ii. Conducts monitoring and surveillance to prevent the sale and distribution of counterfeit and substandard products.
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4b.
(PICK ANY ONE)
i. *Source Part:*
- Herbs are typically derived from the leafy green parts of plants. While
*Spices* are usually made from other parts of the plant, such as seeds, roots, bark, or fruits.
ii.
- Herbs generally have a fresher, milder flavor and are often used in their fresh form. While
- **Spices* often have a stronger, more concentrated flavor and are usually used in dried form.
---
NUMBER FIVE
5a.
(PICK ANY TWO)
*Protein:*
i. Kwashiorkor
ii. Marasmus
iii. Stunting in growth
*Vitamin D*
i. Rickets (in children)
ii. Osteomalacia (in adults)
iii. Osteoporosis
5b.
PICK ANY TWO
* Protein
i. kwashiorkor
ii. Marasmus
iii. Stunting in growth
* *Vitamin D*
PICK ANY TWO
i. Rickets
ii.Osteomalacia:
iii. Osteoporosis
Exam Solution || Es Teams
5c.
*i. Standards Organization of Nigeria (SON)*
(PICK ANY ONE)
i. Develops and promotes standards for products and services to ensure quality and safety.
ii. Certifies products and services to confirm compliance with national and international standards.
ii. National Agency for Drugs Administration and Control (NAFDAC):
(PICK ANY ONE)
i. Regulates and controls the quality, safety, and efficacy of food, drugs, cosmetics, and chemicals.
ii. Conducts monitoring and surveillance to prevent the sale and distribution of counterfeit and substandard products.
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FOOD & NUTRITION
01-10: DBCDABBDEC
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31-40: EBCCCCCDDB
41-50: DDCCCBBBEB
51-60: ADBCDCCBDB
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01-10: DBCDABBDEC
11-20: BACDEDCDAC
21-30: CBDDBCEDAB
31-40: EBCCCCCDDB
41-50: DDCCCBBBEB
51-60: ADBCDCCBDB
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