2022 NECO Food & Nutrition (Essay & OBJ) Answers [15th July]
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NECO JUNE/JULY 2022 FREE FOOD AND NUTRITION QUESTION AND ANSWER ROOM

Friday 15th July 2022
Foods & Nutrition (Objective & Essay) 10:00am – 12:30pm

2022 NECO FOOD & NUTRITION (ESSAY) ANSWERS:

(2ai)
Reproductive health is a state of complete physical, mental and social well- being. and not merely the absence of disease or infirmity, in all matters relating to the reproductive system and to its functions and processes.

(2aii)
Consumer education can be defined as the process of enlightening the public about their rights as far as food purchases are concerned. It aimed at educating the public about various laws that govern the manufacture and sales of food.

(2bi)
(i)Manufacturer
(ii) Wholesaler
(iii) Retailer
(iv) Consumer

(2bii)
(i) Manufacturer: Produces the food products from raw materials and processes the product into finished goods.
(ii) Wholesaler: Buys finished food products in large quantity from the manufacturers and sells to the retailers.
(iii) Retailer: Purchases in bulk from the wholesalers and sells the products to the consumers in small quantities.
(iv) Consumer: Buys from the retailers to consume.

(3ai)
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes.

(3aii)
(PICK ANY TWO)
(i) Oxygen
(ii) Heat
(vi) Bacteria

(3b)
(i) Ginger: It serves as spices in cooking which has a strong health benefit in managing blood pressure and supporting heart health.
(ii) Turmeric: It adds flavor to food, as well as very important in food digestion.
(iii) Garlic: It is used to flavor many foods, such as salad dressings, vinaigrettes, marinades, sauces, vegetables, meats, soups, and stews.

(3c)
(PICK ANY THREE)
(i) It brings about additional costs
(ii) Purchases may be more likely to be returned.
(iii) Purchasers may not know what they are buying
(iv) It can lead to many buying mistakes.

(4a)
(i) Sifting or Sieving
(ii) Mixing
(iii) Kneading
(iv) Rolling or Wrapping

(4b)
(i) Smooth and pliable texture
(ii) It should be moist but not too wet
(iii) It should have a good taste
(iv) It should be fluffy

(4c)
PERISHABLE FOODS:
(i) Perishable food will spoil without being refrigerated,frozen, fermented,smoked or dried.
(ii) Requires a completely sealed container while transporting 

NON PERISHABLE FOODS:
(i) Non-perishable foods are shelf-stable.
(ii) It doesn't necessarily require a sealed container while transporting.

(5ai)
(i) Drying
(ii) Refrigeration
(iv) Fermentation
(v) Smoking

(5aii)
(i) Fresh cheese
(ii) Cheddar
(iii) Blue cheese
(iv) Soft-ripened cheese

(5b)
[PICK ANY TWO]
(i) It reduces the amount of time spent on a given task.
(ii) Energy management helps to increase the homemaker interest in a given task.
(iii) Energy management eliminates unnecessary movement so that tasks can be carried out in the best possible way.
(iv) Proper energy management eliminates fatigue.

(5c)
(i) Availabilty of substitutes to the various food stuffs and ingredients: Avoid recipes that require fruits and vegetables that are out of season. Also avoid recipes that require gourmet ingredients or any other hard-to-find items.

(ii) Price of commodity: The relative price of commondities in different markets is to be known so as to know where they are cheapest. By sticking to your shopping list and creating planned meals around sales, you can save even more money.

(iii) The amount allocated for the budget: Decide which meals you want to make for the upcoming week and make a detailed grocery list of needed ingredients. A shopping list is required so that you’ll only pick up the items that you need.

(iv) The nutritive requirement as dictated by the composition of the family and their health: People with heart disease, high cholesterol levels and high blood pressure need to avoid certain foods to maintain good health. Some of the major foods they should avoid are processed meats, highly refined and processed carbohydrates, and sodas and other types of sugary drinks.


2022 NECO FOOD & NUTRITION (OBJECTIVE) ANSWERS:

1-10: BEACDEAEDA
11-20: DADDCDDAAC
21-30: AEDBCBDADA
31-40: ECEAABCBAB
41-50: DCDADBCADC
51-60: EEBCDBCCAC

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