*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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*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.
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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.

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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
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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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