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2020 NECO FOOD & NUTRITION OBJ AND THEORY ANSWER

2020 NECO FOOD & NUTRITION OBJ AND THEORY ANSWER

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FOOD & NUT OBJ

01-10: AABBDBECCA

11-20: DDCACEDEDB

21-30: DBAEEEAEEC

31-40: BEBEEEAEEE

41-50: BACECDBCEC

51-60: BBEDBBECBE

Completed.

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Theory:

 

(1a)

Steaming works by boiling water continuously,causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. .

 

(1b)

-Advantages-

(i)Does not require oil

(ii) It preserves the main nutrients

 

-Disadvantages-

(i) The food takes longer to cook.

(ii) There will be no gravy from meat or fish cooked this way.

 

(1bi)

(i)The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.

 

(ii)The thick egg white becomes thin and runny.

 

(1bii)

(i)Binding and Coating. Eggs help bind mixtures together – they are used as the “glue” in recipes.

 

(ii)Thickening. Eggs are used to thicken a variety of foods such as custards, sauces and soups.

 

(iii)Trapping air. Eggs are able to trap air when they are whisked, lightening mixtures and helping them to rise.

 

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(2ai)

Reproductive health is defined as a state of physical, mental, and social well-being in all matters relating to the reproductive system, at all stages of life.

 

(2aii)

(i) It helps to move food particles round the body

(ii) It helps excrete waste through perspiration, urination, and defecation

 

(2b)

(Pick any 3)

(i) Cracked middle

(ii) Sunken cake

(iii) Side of the cake crunchy or burnt

(iv) Cake can’t get out of pan

(v) Cake too dark

(vi) Crust too think

 

(2c)

(i) The ICPC Enlightens, rallies and enlists citizens of Nigeria in the anti-corruption process;

 

(ii)The ICPC Educates and alerts citizens about the consequences of corruption. Therefore, support the preventative measures in the corruption cases.

 

(iiii) The ICPC advises the leaders of the government bodies about corruption measures in the country. Moreover, the commission should also help these leaders to assure the effectivity of anticorruption and anti-bribery procedures.

 

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(3a)

(i)Food Habits:- The term eating habits (or food habits ) refers to why and how people eat, which foods they eat, and with whom they eat, as well as the ways people obtain, store, use, and discard food. Individual, social, cultural, religious, economic, environmental, and political factors all influence people’s eating habits.

 

(ii) Herbs:- any plant with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume.

 

(iii) Species:- a group of living organisms consisting of similar individuals capable of exchanging genes or interbreeding. The species is the principal natural taxonomic unit, ranking below a genus and denoted by a Latin binomial, e.g. Homo sapiens

 

(3b)

(a)The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.

 

(b)The thick egg white becomes thin and runny.

 

(3bii)

(a)Binding and Coating:- Eggs help bind mixtures together – they are used as the “glue” in recipes.

 

(b)Thickening:- Eggs are used to thicken a variety of foods such as custards, sauces and soups.

 

(c)Trapping air:- Eggs are able to trap air when they are whisked, lightening mixtures and helping them to rise.

 

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(4a)

(i)Basic standards for pasteurization

(ii)ESL – extended shelf-life treatment with heat

(iii)UHT – Ultra high temperature treatment

 

Explanation:

(i) Milk is commonly pasteurized in plate heat exchangers at 72-75°C for 15 seconds. This temperature is sufficient to destroy all pathogenic bacteria, while significantly reducing the number of organisms that can cause spoilage. Performing an alkaline phosphatase test with a negative result will confirm that the milk has been adequately pasteurized so that it is safe for human consumption. The shelf life of pasteurized milk differs depending on the quality of the raw milk and distribution temperature, with an average of 7-10 days in Europe.

 

(4aii)

(a)Roasting

(B) Pot roasting

(C)Baking

(d) Shallow frying

 

(4aiii)

(a)Vitamin A

(b)Calcium

(C)Vitamin D

(d)Cobalamin

 

(4b)

(Pick any 2)

(i) High in Sodium. Many canned foods are high in sodium. Image Credit: Fuse/Fuse/Getty Images.

 

(ii)High in Sugar. Canned fruits are coated in heavy syrup. .

 

(iii)Fewer Nutrients. Some fruits and vegetables are less nutritious when they’re canned.

 

(iv)Lack of Variety. Many fruits and vegetables simply don’t take well to being canned.

 

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(5a)

(i) safety

(ii) Guarantee

(iii) Performance

(iv) specification

 

(5bi)

(i) Food preservation is important in increasing/ enhancing the shelf life of food and ensuring food safety.

(ii) Food preservation prevents Fruits and vegetables from getting spoilt retaining the colour, tests and nutritive values

 

(5bii)

High temperature food preservation involves using of high temperatures to preserve food such as pasteurization and sterilization.

 

While :

Low temperature food preservation involves using of extremely low temperature to preserve food. Chilling temperature is usually between5 – 7°C, refrigeration 0 – 7°C and freezing below -18°C.

 

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6a)

Raising-agent:

Any substance added to a food product (such as dough or batter) that makes them rise when cooked; a leavening.

 

6ai)

(a)Biscuits

(b) Bread

(c) Cakes

 

6bi)

[Tabulate]

 

NOURISHING DRINKS

(a) High in protein

(b) High in minerals

 

REFRESHING DRINK

(a) High in protein

(b) High in minerals

 

6bii)

Nourishing Drinks:

(a)Tea

(b)Brovril

(c)fruit juice

 

Refreshing Drinks:

(a)Organic whole milk in a glass bottle

(b)Coconut Water.

(c)Banana Mango Juice

(d)Lemon-Orange water

(e)Cucumber water.

 

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Posted by on October 16, 2020.

Categories: NECO

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