This is for UTME Candidates looking for JAMB Foods and Nutrition Questions and Answers 2026. Especially for those aspiring for Medicine, Pharmacy, Nursing and other Health Science courses requiring Foods and Nutrition. Here you will get genuine Foods and Nutrition JAMB questions and answers for 2026. Your duty now is to read through them as many times as possible and get ready to smash your Foods and Nutrition paper. 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)
Table of Contents
JAMB Foods and Nutrition Questions and Answers 2026
The following JAMB Foods and Nutrition Questions and Answers 2026 are the questions you should expect in your Foods and Nutrition paper in 2026 UTME, together with their answers. You can click on the answer keys to get explanations.
UTME Examination – Foods and Nutrition
1. The primary function of proteins in the diet is to:
Tip: Proteins are essential for growth, repair, and maintenance of body structures.
2. Which vitamin is synthesized in the skin upon exposure to sunlight?
Tip: Vitamin D deficiency leads to rickets in children and osteomalacia in adults.
3. A balanced diet is one that contains all the essential nutrients in the right proportions to meet the body’s needs.
Tip: It should include carbohydrates, proteins, fats, vitamins, minerals, and water.
4. The process of canning food involves:
Tip: This method destroys microorganisms and enzymes, extending shelf life.
5. Kwashiorkor is a deficiency disease caused by lack of:
Tip: It is common in children with diets high in carbohydrates but low in protein.
6. The recommended daily intake of water for an adult is approximately:
Tip: Water is crucial for digestion, absorption, and temperature regulation.
7. Pasteurization is a method used to:
Tip: It involves heating to 72°C for 15 seconds, commonly used for milk.
8. Which mineral is essential for the formation of hemoglobin in red blood cells?
Tip: Iron deficiency causes anemia, characterized by fatigue and pallor.
9. In meal planning, the factor that considers cultural preferences is:
Tip: Meals should align with family traditions and religious beliefs.
10. Scurvy is caused by deficiency of:
Tip: Symptoms include bleeding gums and poor wound healing; treated with citrus fruits.
11. The drying method of food preservation works by:
Tip: Examples include sun-drying fruits and vegetables.
12. Fats and oils are important in the diet because they provide:
Tip: They are a concentrated source of energy (9 kcal/g).
13. The recommended cooking method to retain maximum nutrients in vegetables is:
Tip: Steaming minimizes leaching of water-soluble vitamins.
14. Beriberi is associated with deficiency of:
Tip: It affects the nervous system and heart; common in polished rice diets.
15. In food hygiene, cross-contamination can be prevented by:
Tip: Proper sanitation reduces risk of foodborne illnesses like salmonellosis.
16. The energy value of 1 gram of carbohydrate is:
Tip: Proteins also provide 4 kcal/g, while fats provide 9 kcal/g.
17. Fermentation as a preservation method is used in producing:
Tip: It involves beneficial bacteria producing lactic acid to inhibit spoilage.
18. Osteoporosis is linked to low intake of:
Tip: It weakens bones, more common in postmenopausal women.
19. The food group that provides the most fiber is:
Tip: Fiber aids digestion and prevents constipation.
20. Night blindness is a symptom of deficiency in:
Tip: Sources include liver, carrots, and green leafy vegetables.
21. The principle of blanching vegetables before freezing is to:
Tip: It prevents loss of texture and nutrients during storage.
22. Iodine deficiency leads to:
Tip: It affects thyroid function; iodized salt is a preventive measure.
23. In nutrition labeling, the daily value (DV) is based on a diet of:
Tip: It helps consumers compare nutrient content across products.
24. Pellagra results from deficiency of:
Tip: Symptoms are dermatitis, diarrhea, and dementia (3 Ds).
25. The use of irradiation in food preservation:
Tip: It is used for spices and fruits to extend shelf life safely.
26. Dietary fiber is important for:
Tip: Soluble fiber lowers blood sugar; insoluble adds bulk to stool.
27. The best source of complete proteins is:
Tip: Plant proteins can be complemented, e.g., rice and beans.
28. Rickets is caused by deficiency of:
Tip: It affects bone development in children.
29. In food preparation, marinating meat helps to:
Tip: Acids in marinades break down proteins.
30. The function of vitamin K is primarily:
Tip: Produced by gut bacteria; deficiency rare but causes bleeding.
31. Smoking as a preservation method is effective because it:
Tip: Used for fish and meats; imparts flavor.
32. The basal metabolic rate (BMR) is influenced by:
Tip: It represents energy needed at rest for vital functions.
33. Folate deficiency during pregnancy can lead to:
Tip: Folic acid supplementation is recommended preconception and early pregnancy.
34. The glycemic index measures how quickly a food:
Tip: Low GI foods are better for diabetes management.
35. Sodium is mainly obtained from:
Tip: Excess sodium contributes to hypertension.
36. The advantage of using a microwave for cooking is:
Tip: It heats water molecules, preserving heat-sensitive vitamins.
37. Marasmus is a condition resulting from:
Tip: It causes extreme weight loss and muscle wasting in children.
38. Antioxidants in foods like vitamin E help to:
Tip: Found in nuts and oils; linked to reduced risk of chronic diseases.
39. The pH of most foods that support bacterial growth is:
Tip: Acidification (pickling) preserves by lowering pH.
40. For lactating mothers, increased intake of which nutrient is crucial?
Tip: Breast milk production requires about 500 extra calories and 2-3 liters of water daily.
Read Also: 20 Most Repeated Topics in JAMB Foods and Nutrition Exams 2026
Conclusion
So here you have the 40 Foods and Nutrition Questions you can expect to see in your 2026 JAMB examination. Read them again and again. Ensure that you get very familiar with each of them to the extent that you can readily recognize them any time. JAMB is a very serious examination and a lot depend on it. You will answer 40 questions in JAMB Foods and Nutrition 2026 within 26 minutes. So it’s important that you pay attention to the information revealed on this page.
Remember that you can ask for more detailed explanation to any of the above questions in case you don’t fully understand it. Don’t be shy, just scroll down and use the comments section. Drop your questions and expect comprehensive answers as soon as possible.
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