Food and Nutrition Exam Questions For SS3 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 cover Food and Nutrition exam questions for SS3 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 the Food and Nutrition examinations with flying colors. Remember to use the comments sections if you have questions.

Introduction to Food and Nutrition

Food and Nutrition is an important school subject in Nigeria that focuses on the study of food, its nutritional value, and how it affects human health. It covers topics like food preparation, balanced diets, food safety, and the role of nutrients in maintaining good health. Students learn how to make healthy food choices, understand the impact of food on the body, and develop practical skills in cooking and meal planning. This subject is designed to equip students with the knowledge to make informed decisions about their diet and well-being, which is crucial for their overall growth and development.

Food and Nutrition Exam Questions for SS1 First Term

Food 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; students are expected to answer only five (5) questions out of seven (7).

SECTION A: OBJECTIVE TEST

1. Fruits and vegetables are rich sources of …….
(a) saturated fat    (b) dietary fiber
(c) protein             (d) sugar

2. A major advantage of using stainless steel knives in the kitchen is that it …………….
(a) is beautiful
(b) does not rust
(c) is hard
(d) is easy to sharpen

3. Kitchen equipment are classified as large when they are…………
(a) permanently fixed
(b) used to store food items
(c) used to store utensils
(d) difficult to move about

4. The third agent in the consumer network chain is the…………
(a) seller                   (b) wholesaler
(c) manufacturer      (d) retailer

5. To prevent contamination of food by flies an important immediate action is to……
(a) sweep the surroundings
(b) empty waste bins
(c) eliminate breeding places
(d) cover the food

6. Dysentery is easily spread by………..
(a) cockroaches     (b) mosquitoes
(c) ants                  (d) flies

7. An example of a method of cooking with radiant heat is……….
(a) roasting    (b) boiling
(c) grilling      (d) baking

8. A suitable meal for a jaundiced person is
(a) chicken and potato chips
(b) poached egg and oat porridge
(c) beans stew with boiled rice
(d) groundnut soup with garri

9. Food items suitable for a lacto-ovo-vegetarian include
(a) cream, cheese, egg, and meat
(b) rice, beans, cream, and egg
(c) meat, fish, egg, and milk
(d) paw-paw, fish, beans, and cheese

10. On a laid table, the fancifully folded napkin should be placed…..
(a) under the cruet set
(b) inside the tumbler
(c) under the cutlery
(d) inside the pyrex dish

11. When a homemaker compares prices and quality of food items before purchase, he/she is a/an…………
(a) stingy consumer
(b) wise consumer
(c) spendthrift
(d) impulsive buyer

12. A food item is adulterated when…………
(a) it is intentionally debased
(b) quantity is reduced
(c) it is unhygienic
(d) it is wrongly labeled

13. Encouraging adolescents to develop recipes in a practical class improves…………
(a) creative skills
(b) calculative skills
(c) organization skill
(d) management skill

14. An example of a dish prepared from leftover seafood is…………
(a) kedgeree
(b) rissoles
(c) toad-in-the-hole
(d) shepherd’s pie

15. Convenience foods are suitable as…………
(a) food supplements
(b) documents
(c) preservatives
(d) main dishes

16. An important principle in reshuffle cookery is to…………
(a) reheat and not recook
(b) heat food as quickly as possible
(c) prevent wastage of food
(d) add flavor to food

17. The most suitable icing for a child’s birthday cake is…………
(a) butter        (b) glace
(c) royal          (d) fondant

18. During baking, frequent opening of the oven…………
(a) lowers oven temperature
(b) regulates oven temperature
(c) increases oven temperature
(d) stabilizes oven temperature

19. An appropriate method of cooking meat to make it tender and tasty is
(a) roasting       (b) frying
(c) boiling         (d) stewing

20. Leftover bread kept in a polythene bag and stored in a warm place for a week will
(a) change color        (b) become softer
(c) become harder     (d) turn mouldy

21. Steaming is a suitable cooking method for the aged because it…………
(a) reduces the fiber content of food
(b) enhances the flavor of food
(c) improves the quality of food
(d) retains nutrients

22. The cloths used in table setting are referred to as…………
(a) tableware
(b) table runner
(c) table appointment
(d) table linen

23. A mixture of bread crumbs, fats, and herbs used as stuffing in roasted chicken is termed
(a) sauce       (b) garnish
(c) gravy        (d) forcemeat

24. An organism responsible for infecting canned foods is…………
(a) Staphylococcus aureus
(b) Salmonella species
(c) Escherichia coli
(d) Clostridium botulinum

25. The content of a cruet set includes…………
(a) marmalade and buffer
(b) sugar and salt
(c) sugar and pepper
(d) pepper and salt

26. Cream is a product of…………
(a) egg      (b) cheese
(c) oil        (d) lemonade

27. An example of a non-alcoholic beverage is…………
(a) wine        (b) gin
(b) beer        (d) milk

28. Which of the following fuels is the cleanest?
(a) charcoal         (b) kerosene
(c) gas                 (d) electricity

29. Ground eggshell is most suitable as a/an…………
(a) alkaline      (b) soap
(c) abrasive     (d) detergent

30. Charcoal and cocoa drinks are often recommended for children because they…………
(a) make children active
(b) taste sweet
(c) contain stimulants that supply essential nutrients needed by children
(d) supply water

31. Which of the following utensils can best be improvised for direct steaming?
(a) sieve        (b) plate
(c) colander   (d) casserole

32. An important factor to consider when planning a buffet party is the
(a) type of crockery to use
(b) proper utilization of space
(c) number of guests
(d) compartment of guests

33. A utensil that would keep drinks hot or cold for a period of time is
(a) ice chest           (b) food warmer
(c) vacuum flask    (d) lunch box

34. Protein deficiency in children results in
(a) jaundice        (b) rickets
(c) marasmus     (d) scurvy

35. A diabetic patient should avoid…………
(a) protein
(b) sodium or too much salt
(c) protective foods
(d) refined carbohydrates

36. …… is used during a visit to the beach or picnic.
(a) Tracy service
(b) Convenience food
(c) Packed meal
(d) Continental food

37. Finger foods are served in……
(a) cocktail parties
(b) buffet parties
(c) naming ceremonies
(d) dinner parties

38. The basic factor to consider when planning meals both for the family and ceremonies is ……
(a) money available
(b) food in season
(c) the age
(d) number of people

39. Red sorrel is another name for…………
(a) soya milk drink
(b) Eva wine
(c) zobo drink
(d) alcoholic drink

40. The normal body temperature is
(a) 50°C         (b) 109°F
(c) 37°C         (d) 212°C

41. In setting a cover, allow the space of ….. to the next person.
(a) 30-40cm     (b) 60-70cm
(c) 40-50cm     (d) 50-60cm

42. A person is said to be underweight when the body mass index is……..
(a) more than 25
(b) less than 37
(c) more than 19
(d) less than 19

43. ……… is the best type of service for funerals, naming ceremonies, and housewarmings.
(a) English service
(b) buffet service
(c) family style service
(d) plate service

44. Special parties like the visit of the head of state, end of the year party etc is called…….
(a) conference     (b) dinner
(c) buffet             (d) cocktail

45. A child with diarrhea is usually……..
(a) skinny
(b) short and stunted in growth
(c) bleeding
(d) dehydrated

46. One similarity between a wedding and a birthday is ………..
(a) dressing of the celebrants
(b) type of food
(c) serving of cake
(d) it is a lifetime occasion

47. The use of diet to build health during and after illness is called………
(a) balanced diet
(b) diet therapy
(c) dietician
(d) diarrhea

48. “Kima Zaki” is a traditional dish from………part of Nigeria.
(a) western         (b) eastern
(c) southern        (d) northern

49. ……..is an Indian and Pakistan dish
(a) almond chicken
(b) fillet
(c) sole with mushroom
(d) beef-do-pizza

50. The normal body mass index is ………
(a) 19-25       (b) 15-25
(c) 25-30       (d) more than 50

52. “Awuje” is a traditional dish from ……… part of Nigeria.
(a) northern     (b) southern
(c) eastern       (d) western

51. Fried noodles, spaghetti, and chop suey are…… dish.
(a) European        (b) American
(c) Japanese         (d) Chinese

53. The typical Igbo foodstuffs are dominating in……..
(a) fruits
(b) proteinous food
(c) fats and oil
(d) starchy food

54. When refilling glasses……..
(a) shift the table
(b) do not touch the table
(c) lift from the table
(d) do not lift from the table

55. The first step in organizing a celebration where guests will be invited is……..
(a) planning
(b) issuing of invitation cards
(c) entertainment
(d) venue of the celebration

56. HIV/AIDS was first reported in Nigeria in the year……..
(a) 1986           (b) 1919
(c) 1988           (d) 2000

57. Oral rehydration therapy is a preparation of………, ……… and ………
(a) water, juice, and food
(b) appetizer, main dish, and dessert
(c) water, salt, and sugar
(d) water, drug, and food

58. The immune system is also called…….
(a) body fighter
(b) body’s defense system
(c) biological system
(d) circulatory system

59. Russiala or continental style is the only type of…….
(a) informal service
(b) table service
(c) table setting
(d) formal service

60. Palm wine and breadfruit porridge are suitable for parties……
(a) picnic lunches
(b) cocktail
(c) naming ceremonies
(d) buffet parties

SECTION B: (Theory)

Instruction: Answer all the questions in this section.

1. (a) List and explain any 5 (five) factors affecting food habit
(b) Differentiate with examples the difference between (i) food fads and food fallacies (ii) food habits and food taboo

2. Write short notes on the following illnesses (i) Fever (iii) Diarrhoea (iii) Shock (iv) Hemorrhage (v) Measles

3. As a dietician, advise an overweight patient pointing out at least (4) four factors that have contributed to
his/her obesity and also suggest (4) four guidelines to lose weight.

4. (a) Explain the following types of parties:
(i) Cocktail party (ii) buffet party (iii) diner party (iv) housewarming

(b) Give at least five dishes served at such parties.

Answers to Food and Nutrition Exam Questions for SS3 First Term

Answers to Section A (Objective Test)

The following table gives the correct answers to the objective section of the Food and Nutrition exam questions for SS3 first term. If you are using a mobile device, hold the table and scroll to the right or left for a complete view.

There you have the answers to the objective section of Food and Nutrition Exam Questions for SS3 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)

Question 1

(a) Factors Affecting Food Habits

1. Culture: Traditional practices and beliefs about food influence eating patterns.
2. Religion: Some religions prohibit certain foods (e.g., pork for Muslims).
3. Economic Status: Income level determines food affordability and choice.
4. Health Conditions: Dietary restrictions for medical reasons (e.g., diabetes).
5. Environment: Availability of certain foods in a region shapes preferences.

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(b) Differences

1. Difference between Food Fads vs Food Fallacies:

Food Fads are temporary trends in food (e.g., keto diet) while Food Fallacies are false beliefs about food (e.g., eating eggs causes high blood pressure).

1. Difference between Food Habits vs Food Taboos:

Food Habits are regular eating behaviors (e.g., rice as a staple in Nigeria) while Food Taboos are prohibited foods due to cultural or religious reasons (e.g., eating dog meat in some cultures).

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Question 2: Short Notes on Illnesses

1. Fever: An elevated body temperature caused by infections or illnesses. Treated with fluids and antipyretics.
2. Diarrhoea: Frequent loose stools, often caused by infection or poor hygiene. Treated with rehydration and medication.
3. Shock: A life-threatening condition where blood flow to organs is inadequate. Managed with medical attention and fluid replacement.
4. Hemorrhage: Excessive bleeding due to injury or conditions like ulcers. Requires immediate first aid and medical care.
5. Measles: A viral infection causing rash, fever, and respiratory symptoms. Preventable through vaccination.

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Question 3: Advice for an Overweight Patient

Factors Contributing to Obesity

1. Overeating or consuming high-calorie foods.
2. Sedentary lifestyle with little exercise.
3. Genetic predisposition to weight gain.
4. Stress or emotional eating.

Guidelines to Lose Weight

1. Eat a balanced diet with reduced calories.
2. Exercise regularly (e.g., walking, jogging).
3. Avoid sugary drinks and processed foods.
4. Practice portion control and mindful eating.

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Question: Types of Parties

1. Cocktail Party: A casual gathering with drinks and light snacks like canapés.
2. Buffet Party: Guests serve themselves from a variety of dishes.
3. Dinner Party: A formal meal served to seated guests in courses.
4. Housewarming: A celebration to mark moving into a new home, often with light meals.

(b) Dishes Served

1. Mini sandwiches.
2. Finger foods (e.g., spring rolls, samosas).
3. Grilled chicken or barbecue.
4. Fried rice or jollof rice.
5. Desserts (e.g., cakes, fruit salad).

How to Pass Food and Nutrition Exam Questions for SS3 First Term

Passing your Food and Nutrition Exam Questions for SS3 First Term requires preparation, focus, and the right strategies. Here are tips to help you excel:

1. Understand the Syllabus

• Review the SS3 First Term Food and Nutrition syllabus to know the topics to focus on.
• Pay attention to practical topics like meal planning, cooking methods, food preservation, and nutrition for different groups.

2. Study Regularly

• Create a study timetable and allocate time to each topic.
• Use your class notes, recommended textbooks, and past questions to guide your study.

3. Practice Practical Skills

• Spend time practicing how to prepare and present meals.
• Focus on techniques like steaming, frying, and baking, as they are often part of practical exams.

4. Revise Key Topics

• Nutritional needs for various age groups.
• Food safety and hygiene practices.
• Meal planning and balanced diets.
• Types and classification of food.

5. Solve Past Questions

• Practice with past Food and Nutrition exam questions.
• Familiarize yourself with the structure of questions and timing.

6. Participate in Class Discussions

• Engage in group studies to learn from others.
• Ask your teacher for clarification on topics you don’t understand.

7. Master Exam Techniques

• Read all questions carefully before answering.
• Start with the questions you are most confident about.
• Manage your time well during the exam.

8. Stay Healthy

• Eat well and stay hydrated.
• Get enough rest the night before the exam.

Best wishes from yours sincerely, HD.