Foods and Nutrition Exam Questions for SS1 First Term

You’re welcome to our school exams series where we provide you with termly examination questions in different subjects. In today’s post, we will focus on Foods and Nutrition exam questions. We will cover Foods and Nutrition exam questions for SS1 First term with answers. This means that we’ll be providing you with answers to the questions at the end. Also, you will get a few success tips on how to pass Foods and Nutrition examinations with flying colors. Remember to use the comments sections if you have questions, and don’t forget to join our Free Online Tutorial Classes on YouTube. (Subscribe to the Channel)

Introduction to Foods and Nutrition as a School Subject

Before we venture into Past Foods and Nutrition Exam Questions for SS1 First term, here’s a brief introduction to the subject:

Foods and Nutrition is an important subject that equips students with knowledge and practical skills related to food, health, and general well-being. It helps learners understand the composition of food, its functions in the body, and the principles of good nutrition. The subject also teaches proper methods of food selection, preparation, preservation, and service.

Through Foods and Nutrition, students learn how to make wise food choices, maintain good health, and prevent diet-related diseases. It also exposes them to the science behind food processing and the art of meal planning for individuals, families, and special groups.

In addition to promoting healthy living, the subject prepares students for future careers in fields such as dietetics, catering, hospitality management, food technology, and home economics education. Overall, Foods and Nutrition builds both theoretical understanding and practical life skills essential for personal and national development.

Foods and Nutrition Exam Questions for SS1 First Term

Foods and Nutrition Exam Questions for SS1 First Term are divided into two sections:

• Section A
• Section B

The first section, namely, Section A is the objective test, and students are expected to attempt all questions in the section. Section B is the theory part, and students are expected to follow specific instruction and answer the required number of questions.

Note that what you have below are SS1 Foods and Nutrition First Term Exam Past Questions made available to assist students in their revision for 1st term examinations and also teachers in structuring standard examinations.

SECTION A: Objectives

Instruction: Answer all questions in this section by choosing from the options lettered A—D. Each question carries equal marks.

1. Which of the following elements is unique to protein?
A. Carbon           B. Hydrogen
C. Nitrogen        D. Oxygen

2. The major cause of obesity is _____.
A. Eating more food than the body requires
B. Eating more carbohydrate than protein
C. Taking in excess water
D. Lack of body exercise

3. A diet rich in seafood helps to prevent _____.
A. Goitre          B. Anaemia
C. Rickets         D. Pellagra

4. High intake of iron-rich foods during pregnancy helps to prevent _____.
A. Beri-beri           B. Anaemia
C. Marasmus         D. Rickets

5. Hydrochloric acid essential for digestion is secreted in the _____.
A. Mouth
B. Stomach
C. Pancreas
D. Small intestine

6. The process of building up body tissues is known as _____.
A. Metabolism
B. Catabolism
C. Homeostasis
D. Anabolism

7. The nutrient that is particularly important for adolescent girls and pregnant women is _____.
A. Protein
B. Iron
C. Calcium
D. Carbohydrate

8. Animal products contain almost the same nutrients as _____.
A. Pulses and legumes
B. Fruits and vegetables
C. Roots and tubers
D. Cereals and grains

9. The vitamin responsible for proper absorption of calcium is _____.
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin D

10. Fresh fruit juices are better than carbonated drinks for children because they _____.
A. Contain vitamin C
B. Are easier to prepare
C. Contain vitamin E
D. Are more colourful

11. A shopping list is usually prepared by the _____.
A. Housewife
B. Salesman
C. Middleman
D. Food contractor

12. Which of the following is not a factor that affects food and nutrition?
A. Availability of food
B. Food in season
C. Level of income
D. Hospitality

13. Which of these is not a career opportunity in Foods and Nutrition?
A. Clinical nutrition
B. Dietetics
C. Pharmacology
D. Teaching

14. Which of the following carbohydrates cannot be digested by humans?
A. Fructose        B. Cellulose
C. Starch            D. Maltose

15. Galactose is a simple sugar commonly found in _____.
A. Milk              B. Fruits
C. Cassava        D. Meat

16. The breaking down of food into simpler substances is known as _____.
A. Absorption
B. Metabolism
C. Digestion
D. Assimilation

17. The most important information on a packet of food is its _____.
A. Expiry date
B. List of ingredients
C. Brand name
D. Manufacturer’s address

18. The basic function of a kitchen is _____.
A. Food preparation
B. Entertainment
C. Food service
D. Food storage

19. The main reason for preserving food is to _____.
A. Prevent spoilage
B. Save time
C. Take care of emergencies
D. Save money

20. A serviette is also known as a _____.
A. Dish cloth
B. Table napkin
C. Table mat
D. Tea towel

21. Fish is a good source of complete protein because it _____.
A. Contains all essential amino acids
B. Has short muscle fibres
C. Converts collagen to gelatin easily
D. Is tender when cooked

22. Water performs all the following functions except _____.
A. Regulation of body temperature
B. Digestion and absorption
C. Blood clotting
D. Perspiration and excretion

23. A drink such as tea is classified as a _____.
A. Juice           B. Spirit
C. Squash       D. Beverage

24. The duty of a dietician in a hospital is to _____.
A. Plan and supervise patients’ meals
B. Serve food to patients
C. Cook for doctors and nurses
D. Purchase food items

25. Moist heat applied to starch causes _____.
A. Dextrinization
B. Gelatinization
C. Coagulation
D. Caramelization

26. The most common methods of cooking traditional dishes are _____.
A. Boiling and stewing
B. Boiling and baking
C. Grilling and roasting
D. Roasting and frying

27. Malnutrition occurs when _____.
A. Nutrient intake is inadequate or excessive
B. One eats every day
C. There is total absence of food
D. One lacks appetite

28. Deficiency of iodine in the body causes _____.
A. Anaemia       B. Goitre
C. Rickets          D. Kwashiorkor

29. The essential substances in food are called _____.
A. Nutrients         B. Elements
C. Compounds     D. Atoms

30. If a diet contains no carbohydrate or fat, protein eaten will mainly be used for _____.
A. Heat production
B. Energy
C. Building and repair
D. Body protection

31. Some amino acids are called essential because _____.
A. They cannot be produced by the body
B. They are cheap to obtain
C. They are not needed by the body
D. They are formed from fat

32. Which mineral is important for muscle contraction?
A. Sodium        B. Copper
C. Iodine           D. Magnesium

33. Which of the following sugars is the sweetest?
A. Lactose         B. Maltose
C. Sucrose         D. Fructose

34. Electric cookers, refrigerators, and sinks are examples of _____.
A. Large fixed equipment
B. Small kitchen tools
C. Movable appliances
D. Labour-saving devices

35. Good table manners involve _____.
A. Eating slowly and quietly
B. Talking with food in the mouth
C. Eating hurriedly
D. Chewing noisily

36. Which cooking method is not suitable for eggs?
A. Boiling        B. Frying
C. Grilling        D. Poaching

37. To avoid food poisoning, kitchen equipment should be _____.
A. Washed and rinsed with clean water
B. Soaked in hot detergent only
C. Dried with a dirty towel
D. Washed sparingly

38. The best material for kitchen sinks is _____.
A. Stainless steel
B. Plastic
C. Porcelain
D. Galvanized iron

39. Orange juice is a good source of _____.
A. Vitamin C     B. Vitamin D
C. Iron              D. Calcium

40. A child fed mainly on pap and sugar may suffer from _____.
A. Beri-beri      B. Kwashiorkor
C. Anaemia      D. Scurvy

41. Steaming is suitable for invalids because _____.
A. The food is gently cooked and easily digested
B. It adds colour to food
C. It uses a lot of oil
D. It requires special utensils

42. Food items eaten regularly and in large quantities are called _____.
A. Staple foods
B. Processed foods
C. Convenience foods
D. Fast foods

43. The major reason for cooking food is to _____.
A. Increase digestibility
B. Save time
C. Maintain nutritive value
D. Make it colourful

44. Essential amino acids are obtained from _____.
A. Plants and animals
B. Fats and minerals
C. Fruits only
D. Plants only

45. The carbohydrate found in milk is _____.
A. Maltose        B. Glucose
C. Fructose       D. Lactose

46. Food in season is preferred because it _____.
A. Is cheaper and fresher
B. Has more calories
C. Saves cooking time
D. Adds colour to dishes

47. Poor vision may result from deficiency of _____.
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin K

48. The general formula for carbohydrate is _____.
A. CH₂O         B. C₂HO
C. CO₂H         D. C₂H₂O

49. Good health is best described as _____.
A. Complete physical, mental, and social well-being
B. Freedom from hunger
C. Absence of tiredness
D. Ability to eat good food

50. A weight watcher should eat more of _____.
A. Fruits and vegetables
B. Butter and oil
C. Cassava and yam
D. Bread and butter

51. Which of these food items should not be refrigerated?
A. Flour
B. Eggs
C. Margarine
D. Left-over soup

52. A perforated spoon is used for _____.
A. Frying
B. Steaming
C. Mixing dough
D. Baking

53. Strong teeth and bones are formed mainly from _____.
A. Calcium and phosphorus
B. Calcium and vitamin C
C. Vitamin A and D
D. Protein and vitamin B

54. The two main groups of sugar are _____.
A. Monosaccharides and disaccharides
B. Glucose and starch
C. Sugarcane and sugar beet
D. Starch and cellulose

55. Which of the following is not a nutrient?
A. Carbohydrate
B. Fat
C. Water
D. Hydrogen

56. Proteins are made up of _____.
A. Amino acids
B. Nitrogen
C. Enzymes
D. Hormones

57. The dietary source of carbohydrate includes _____.
A. Roots and tubers
B. Legumes
C. Oil seeds
D. Meat and fish

58. Swelling of the neck due to enlargement of the thyroid gland is known as _____.
A. Goitre          B. Rickets
C. Anaemia      D. Beri-beri

59. The mineral element that aids in blood clotting is _____.
A. Calcium      B. Iodine
C. Iron            D. Potassium

60. The first step in meal planning is to _____.
A. Consider the family income and food needs
B. Go to the market
C. Cook available food
D. Buy luxury items

SECTION B: Essay

INSTRUCTION – Answer only five (5) questions in this section.

1. (a) In a tabular form, identify one deficiency disease of each of the following nutrients:
(i) Iodine (ii) Calcium (iii) Fluorine (iv) Protein (v) Fats and oils
(b) State five functions of protein in the human body.

2. (a) Define vitamins.
(b) List and classify vitamins, giving one food source and one deficiency disease of each class.

3. (a) Define mineral elements.
(b) List and classify mineral elements, stating one source and one function of each.

4. (a) State five functions of water in the body.
(b) Mention five functions of fats and oils.

5. (a) List four functions of vitamin C.
(b) State three food sources of vitamin C.
(c) Mention the deficiency disease associated with vitamin C.

6. (a) Define balanced diet.
(b) State six characteristics of a balanced diet.
(c) Explain three effects of unbalanced diet on human health.

7. (a) Define food preservation.
(b) List and explain five modern methods of food preservation.
(c) State three advantages of preserving food.

Remember to use the comments sections if you have questions, and don’t forget to join our Free Online Tutorial Classes on YouTube. (Subscribe to the Channel)

Answers to Foods and Nutrition Exam Questions for SS1 First Term

Answers to Section A (Objective Test)

The following table gives the correct answers to the objective section of Foods and Nutrition exam questions for SS1 First term. If you are using a mobile device, hold the table and scroll to the right or left for a complete view.

So here you have the answers to the objective section of Foods and Nutrition Exam Questions for SS1 First term. Use the comments section to let me know if you have any questions you would want me to clarify or discuss further.

Answers to Section B (Theory)

Answers to Question 1.

(a) Deficiency Diseases of Some Nutrients

(b) Functions of Protein in the Human Body

• Helps in the growth and repair of body tissues.
• Forms enzymes and hormones that control body functions.
• Provides energy when carbohydrate and fat are insufficient.
• Helps in the formation of antibodies to fight infections.
• Maintains fluid and acid-base balance in the body.

Answers to Question 2.

(a) Definition of Vitamins:
Vitamins are organic compounds required by the body in small quantities for normal growth, metabolism, and good health.

(b) Classification, Sources, and Deficiency Diseases of Vitamins

Answers to Question 3.

(a) Definition of Mineral Elements:
Mineral elements are inorganic substances required by the body in small amounts for building tissues and regulating body processes.

(b) Classification, Sources, and Functions

Answers to Question 4.

(a) Functions of Water in the Body

• Regulates body temperature.
• Helps in digestion and absorption of food.
• Transports nutrients and waste products.
• Lubricates joints and tissues.
• Maintains blood volume and fluid balance.

(b) Functions of Fats and Oils

• Provide a concentrated source of energy.
• Help in the absorption of fat-soluble vitamins (A, D, E, K).
• Protect vital organs and insulate the body.
• Make food palatable and add flavour.
• Serve as a reserve source of energy.

Answers to Question 5.

(a) Functions of Vitamin C

• Promotes quick healing of wounds.
• Helps in the maintenance of healthy gums and teeth.
• Improves the absorption of iron.
• Prevents infections and common cold.

(b) Food Sources of Vitamin C

• Oranges
• Lemons
• Tomatoes

(c) Deficiency Disease: Scurvy

Answers to Question 6.

(a) Definition of Balanced Diet:
A balanced diet is a diet that contains all the classes of food in the right proportion to meet the body’s nutritional needs.

(b) Characteristics of a Balanced Diet

• Contains all six classes of food nutrients.
• Provides adequate energy and nourishment.
• Contains sufficient water and fibre.
• Is fresh and hygienically prepared.
• Suitable for the individual’s age, health, and activity level.
• Contains foods from different sources.

(c) Effects of Unbalanced Diet

• May cause malnutrition such as kwashiorkor or marasmus.
• Leads to stunted growth and poor development.
• Weakens the immune system, making the body prone to diseases.

Answers to Question 7.

(a) Definition of Food Preservation:
Food preservation is the process of treating food to prevent spoilage and extend its shelf life.

(b) Modern Methods of Food Preservation

• Refrigeration: Storing food at low temperatures to slow down bacterial growth.
• Freezing: Keeping food at below-zero temperatures to stop microbial activity.
• Canning: Sealing food in airtight containers after heating to destroy microorganisms.
• Dehydration: Removing moisture from food to prevent the growth of bacteria and moulds.
• Pasteurization: Heating liquids like milk to a specific temperature to kill harmful bacteria.

(c) Advantages of Preserving Food

• Reduces food wastage.
• Makes food available out of season.
• Helps to store food for emergencies and saves money.

Read Also: Foods and Nutrition Exam Questions for SS1 Third Term

How to Pass Foods and Nutrition Exam Questions for SS1 First Term

Passing your Foods and Nutrition exam questions for SS1 First term requires a combination of preparation, understanding, and strategy. Here are actionable tips to help you excel:

1. Know the syllabus

Find the list of topics set for SS1 first term. Focus on them first.

• Basic nutrients: carbohydrates, proteins, fats, vitamins, minerals and water.
• Sources and functions of common foods.
• Deficiency diseases and their signs.
• Food hygiene and safety at home.
• Simple meal planning and balanced diet.
• Practical skills asked in class (if any).

2. Make a clear study plan

Divide your study time by topics. Study a topic, then practise questions on it.

• Spend 25–40 minutes on one topic, then take a short break.
• Do 3–5 short sessions each school day.
• Use weekends for past questions and revision.

3. Learn facts, not only memorise

Memorise key facts. Then practise explaining them in one or two sentences.

• Example: “Protein builds and repairs body cells.” Say it out loud.
• Learn common food sources. E.g., eggs, milk, beans for protein.
• Know one or two symptoms for each deficiency disease.

4. Practice past questions and short answers

Past questions show how examiners ask. Practice with time limits.

• Start with objective questions (MCQs). Check answers and learn why they are right.
• Do short-answer questions next. Keep answers direct and clear.
• Time yourself. Get used to the exam pace.

5. Master practical and hygiene points

Many teachers ask about kitchen safety and simple food tests.

• Know basic food tests: starch, sugar, protein, fat (simple descriptions).
• List common hygiene rules: wash hands, clean surfaces, store food properly.

6. Answering technique for written exams

Follow these steps when you see a question:

• Read the question twice. Understand what it asks.
• Underline key words (e.g., “state”, “explain”, “give two”).
• Keep answers short and to the point. Don’t add extra unrelated points.
• If the question asks for two points, give two clear points. Do not write five.

7. Time management in the exam

• Answer easy questions first. This builds confidence and secures marks fast.
• Leave long questions for later, but mark them so you can return quickly.
• When time is almost up, write short clear answers to remaining questions.

8. Revision one week before exam

Use this checklist during final week.

• Review key facts and deficiency diseases.
• Do 2 full practice papers under timed conditions.
• Go over mistakes and learn the correct answers.

9. Health and exam day

• Sleep well the night before. A rested brain works better.
• Eat a healthy breakfast. Include protein and some carbs.
• Arrive early with your writing tools.

10. Final tips and short reminders

Work steadily. Pray or take a quiet moment if that helps you calm your mind. You can pass if you plan, practise and stay calm.

It’s a wrap!

If you need more clarification on SS1 First Term Questions on Foods and Nutrition, you can use the comments box below. We’ll be there to answer you asap. Don’t forget to join our Free Online Tutorial Classes on YouTube. (Subscribe to the Channel)

Best wishes…