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Foods and Nutrition JAMB Questions and Answers 2027

Henry Divine WAEC, NECO, JAMB Questions and Answers Leave a comment

2027 Foods and Nutrition Examination

Time Allowed: 35 Minutes | 40 Questions

1. Which of the following nutrients is primarily responsible for tissue repair and growth in the human body?




Correct Answer: B. Proteins

Explanation/Tip: Proteins are complex organic compounds made of amino acids, essential for building new body tissues, repair, and producing enzymes and hormones.

2. The deficiency disease caused by a severe lack of protein in the diet of young children, characterized by pot-belly and edema, is:




Correct Answer: B. Kwashiorkor

Explanation/Tip: Kwashiorkor occurs when a child is weaned onto a diet heavily dependent on starchy foods with inadequate protein intake, leading to stunted growth and fluid retention.

3. Fat-soluble vitamins include:




Correct Answer: B. Vitamins A, D, E, and K

Explanation/Tip: Vitamins A, D, E, and K dissolve in fats and can be stored in the liver and fatty tissues, whereas water-soluble vitamins (B and C) must be replenished daily.

4. A deficiency of Vitamin C in the human diet results in a condition known as:




Correct Answer: B. Scurvy

Explanation/Tip: Scurvy is characterized by bleeding gums, poor wound healing, and joint pain, prevented by consuming citrus fruits and fresh vegetables.

5. The process by which milk is heated to a specific temperature for a set time to destroy pathogenic bacteria without altering its flavor is:




Correct Answer: B. Pasteurization

Explanation/Tip: Named after Louis Pasteur, pasteurization makes milk safe for human consumption by killing harmful microorganisms.

6. Which of the following minerals works together with calcium to build strong bones and teeth?




Correct Answer: C. Phosphorus

Explanation/Tip: Phosphorus and calcium are closely interrelated minerals required for mineralization of bones and teeth.

7. The method of cooking food by submerging it in boiling fat or oil is known as:




Correct Answer: B. Deep-fat frying

Explanation/Tip: Deep-fat frying cooks food rapidly by total immersion in hot oil, resulting in a crisp outer crust and tender interior.

8. Iron deficiency in the human body leads to a nutritional disorder called:




Correct Answer: B. Anemia

Explanation/Tip: Iron is a vital component of hemoglobin in red blood cells; its deficiency reduces oxygen-carrying capacity, causing fatigue and anemia.

9. The raising agent produced during the baking of cakes when baking powder reacts with moisture and heat is:




Correct Answer: B. Carbon dioxide gas

Explanation/Tip: Chemical raising agents like baking powder release carbon dioxide gas bubbles when activated by liquid and heat, making baked goods light and spongy.

10. Which of the following food items is classified as a complete protein source containing all essential amino acids?




Correct Answer: C. Eggs

Explanation/Tip: Animal sources like eggs, meat, fish, and milk provide high biological value (complete) proteins containing all essential amino acids.

11. The conversion of sugar into alcohol and carbon dioxide by yeast during bread making is known as:




Correct Answer: B. Fermentation

Explanation/Tip: Yeast feeds on sugars during dough proofing, producing carbon dioxide that leavens bread.

12. A balanced diet is defined as one that:




Correct Answer: B. Contains all necessary nutrients in correct proportions and adequate quantities for body needs

Explanation/Tip: A balanced diet includes carbohydrates, proteins, fats, vitamins, minerals, water, and roughage tailored to age, sex, and activity level.

13. The process of removing moisture from food to inhibit the growth of microorganisms and extend shelf life is:




Correct Answer: B. Dehydration (Drying)

Explanation/Tip: Drying removes water activity necessary for bacterial, yeast, and mold proliferation.

14. Which vitamin is synthesized in the human skin upon exposure to ultraviolet sunlight?




Correct Answer: C. Vitamin D

Explanation/Tip: Sunlight triggers vitamin D synthesis in the skin, aiding calcium absorption for healthy bones.

15. The main function of roughage (dietary fiber) in human nutrition is to:




Correct Answer: B. Prevent constipation and aid smooth bowel movement

Explanation/Tip: Although indigestible, roughage adds bulk to food residues, stimulating peristalsis and preventing digestive disorders.

16. The culinary term “julienne” refers to food that is cut into:




Correct Answer: A. Fine, thin matchstick strips

Explanation/Tip: Julienne is a knife skill where vegetables (like carrots or peppers) are cut into long, thin strips.

17. A kitchen layout designed along two opposite walls is known as a:




Correct Answer: C. Corridor (or Galley) kitchen

Explanation/Tip: A galley kitchen features parallel workspaces on opposite walls, highly efficient for compact spaces.

18. Which agency in Nigeria is primarily responsible for regulating food safety, drugs, and packaged consumables?




Correct Answer: B. NAFDAC

Explanation/Tip: NAFDAC (National Agency for Food and Drug Administration and Control) safeguards public health by regulating manufactured foods and drugs.

19. The binding agent used in sauce and soup making formed by cooking equal parts of fat and flour is called a:




Correct Answer: B. Roux

Explanation/Tip: A roux (cooked butter and flour mixture) is the foundational thickening agent for white sauces (bechamel), veloute, and brown sauces.

20. Which of the following is an example of a tuber crop rich in starch?




Correct Answer: B. Cassava

Explanation/Tip: Root and tuber crops like cassava, yam, and sweet potatoes are major sources of dietary carbohydrates in West Africa.

21. The culinary method of cooking food gently in simmering liquid just below boiling point is:




Correct Answer: B. Poaching

Explanation/Tip: Poaching is a moist-heat method ideal for delicate foods like eggs and fish without breaking them apart.

22. Goiter is a nutritional disorder resulting from a deficiency of which mineral?




Correct Answer: B. Iodine

Explanation/Tip: Iodine deficiency causes enlargement of the thyroid gland (goiter), prevented by consuming iodized salt and seafood.

23. In meal planning for an expectant or lactating mother, extra amounts of which nutrient are critically required for fetal bone development?




Correct Answer: A. Calcium and iron

Explanation/Tip: Pregnant and nursing mothers need heightened calcium and iron intakes to support fetal skeletal formation and blood volume expansion.

24. Food hygiene practices in the kitchen primarily aim to:




Correct Answer: B. Prevent contamination and foodborne illnesses

Explanation/Tip: Cleanliness, proper temperature control, and separating raw and cooked foods prevent food poisoning.

25. The swelling and bursting of starch granules when heated in the presence of water is called:




Correct Answer: B. Gelatinization

Explanation/Tip: Gelatinization thickens liquids when starch absorbs water upon heating (e.g., cooking pap or custard).

26. A perishable food item is best described as food that:




Correct Answer: B. Spoils rapidly unless stored under refrigeration or freezing conditions

Explanation/Tip: Perishables like meat, fish, milk, and fresh vegetables have high moisture content and nutrient levels favorable to bacterial growth.

27. The energy value of food is commonly measured in units known as:




Correct Answer: B. Calories or Kilojoules

Explanation/Tip: Dietary energy provided by carbohydrates, fats, and proteins is expressed in kilocalories (kcal) or kilojoules (kJ).

28. Which of the following is an example of a water-soluble vitamin destroyed easily by prolonged boiling in water?




Correct Answer: C. Vitamin C

Explanation/Tip: Vitamin C is heat-sensitive and water-soluble, leaching into cooking water or degrading when vegetables are overcooked.

29. In flour cookery, gluten is defined as:




Correct Answer: B. The elastic protein complex formed when wheat flour is mixed with water

Explanation/Tip: Gluten gives dough its elasticity and traps gas bubbles during leavening, giving bread its structural rise.

30. The culinary term “blanching” refers to:




Correct Answer: B. Briefly plunging food into boiling water followed by rapid cooling in cold water

Explanation/Tip: Blanching deactivates enzymes that cause food spoilage, preserving color and texture prior to freezing.

31. A menu that offers individual dishes priced separately (a la carte) differs from a table d’hote menu because a table d’hote menu features:




Correct Answer: A. A complete multi-course meal offered at a fixed single price

Explanation/Tip: Table d’hote provides a fixed menu at a set total price, whereas a la carte charges per individual item selected.

32. Which of the following is a primary symptom of vitamin A deficiency in children?




Correct Answer: B. Night blindness and xerophthalmia

Explanation/Tip: Vitamin A is vital for good vision and eye health; deficiency leads to night blindness and eventual corneal damage.

33. The process of hydrogenation of vegetable oils results in the production of:




Correct Answer: A. Margarine (solid fat)

Explanation/Tip: Hydrogenation adds hydrogen to liquid unsaturated plant oils, converting them into semi-solid fats like margarine and shortening.

34. The most nutritious method of cooking green leafy vegetables to minimize loss of water-soluble vitamins is:




Correct Answer: B. Steaming or stir-frying with minimal water

Explanation/Tip: Steaming prevents vitamins from leaching out into large quantities of cooking water, retaining maximum nutritional value.

35. In consumer education, “caveat emptor” is a Latin maxim meaning:




Correct Answer: B. Let the buyer beware

Explanation/Tip: Caveat emptor places the burden on consumers to inspect goods for quality and suitability before purchasing.

36. Which of the following is a symptom of severe calcium deficiency in adults, leading to brittle, porous bones?




Correct Answer: A. Osteoporosis

Explanation/Tip: Osteoporosis results from lifelong inadequate calcium intake and vitamin D deficiency, making bones fragile and prone to fractures.

37. The standard food preservation method that uses high heat and airtight sealing to kill bacteria in cans is:




Correct Answer: B. Canning (Appertization)

Explanation/Tip: Canning destroys spoilage microorganisms through heat sterilization and seals containers to prevent recontamination.

38. Which nutrient acts as the primary thermal insulator and organ protector in the human body?




Correct Answer: B. Fats (Lipids)

Explanation/Tip: Subcutaneous adipose tissue (fat) cushions vital organs and insulates the body against cold temperatures while providing stored energy.

39. The golden rule of kitchen safety when handling hot pans or pots is to use:




Correct Answer: B. Dry oven gloves or thick dry pot holders

Explanation/Tip: Wet cloths conduct heat rapidly and cause steam burns, whereas dry pot holders provide proper insulation against burns.

40. A complete meal plan must take into account which of the following vital considerations?




Correct Answer: A. Nutritional adequacy, aesthetic appeal, economic cost, and individual dietary needs

Explanation/Tip: Successful meal planning balances health, budget, family preferences, and sensory variety (color, flavor, texture).



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About Henry Divine

Henry Divine is a passionate educator and seasoned blogger with a strong commitment to providing valuable insights and resources to the education community.With over 6 years of experience in the field, Henry's articles are well-researched, authoritative, and tailored to meet the needs of teachers, students, and parents alike.Through his blog, Henry aims to empower readers with practical tips, innovative strategies, and evidence-based practices to foster lifelong learning and academic success.Follow Henry for the latest updates and expert advice on all things education.

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