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 Second 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)
Table of Contents
Introduction to Foods and Nutrition as a School Subject
Before we venture into Past Foods and Nutrition Exam Questions for SS1 Second 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 Second Term
Foods and Nutrition Exam Questions for SS1 Second 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 Second Term Exam Past Questions made available to assist students in their revision for 2nd 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 group of adult requires regular exercise?
a. Aged
b. Manual worker
c. Pregnant woman
d. Sedentary
2. A type of burn in which the skin, hair follicles and sweat glands are destroyed is known as ______
a. Second degree burns
b. second degree burns
c. third degree burns
d. forth degree burn
3. A small bubble on the skin filled with watery fluid which is caused by heat or friction is called
a. scald b. blister
c. punctures d. Abrasion
4. Always open windows in the kitchen when cooking to prevent ______
a. Suffocation
b. Ventilation
c. Accident
d. Food borne diseases
5. The most important food nutrient required by the lactating women is ______
a. Protective food
b. Body building food
c. Energy-giving food
D. All of the above
6. In the refrigerator ______ is the suitable place for storing cooked food like soup.
a. Vegetable Crips
b. Middle shelf
c. Freezer Compartment
d. Top most shelf
7. ______ type of knife is not used for cutting. It is used for leveling off loosening cookies and bread from baking pans
a. Saw
b. Fillet knife
c. Carving knife
d. Palette knife
8. A smooth bottle filled with cold water and tightly corked can also be used as ______
a. Chopping board
b. skewer
c. Egg whisk
d. rolling pin
9. Sink, tap, draining board, Cabinets etc. are all examples of ______
a. Fixtures in the kitchen
b. Large equipment
c. mechanical equipment
d. Kitchen utensils
10. The food of the ______ should be palatable, attractive and in a small portion
a. Toddlers
b. pregnant woman
c. invalid
d. aged
11. A child with diarrhea needs a lot of ______
a. Portentous food
b. fluid
c. vitamin
d. calcium
12. An average lactating woman secretes about ______ milk per day
a. 600ml b. 600kg
c. 500ml d. 400kg
13. It is proper to have a heavy meal in the ______
a. Morning b. dinner
c. afternoon d. always
14. A plan showing the courses that make up a meal and the other in which they are to be served is called
a. Nutritive value
b. meal planning
c. menu
d. suggested meal
15. The ______ a pregnant woman consume would be used for her own tissue repair as well as growth of the foetus.
a. carbohydrate
b. protein
c. vitamin
d. mineral elements
16. The energy value of water is ______
a. 8 Kcal b. 2 Kcal
c. 100 Kcal d. 0 Kcal
17. ______ Is NOT one of the factors affecting the nutritional requirement of human being
a. Complexion b. Occupation
c. Money available d. Size of family
18. A meal that contains two or more food nutrient is called ______
a. Balance diet b. Complete diet
c. Mixed diet d. Menu diet
19. For the safety of the kitchen, Kitchen should have ______
a. tiled floor
b. fire extinguisher
c. food always
d. good drainage
20. Lumbering black smiths, coal mining etc. are all examples of ______
a. Banking & financial
b. sedentary works
c. manual works
d. continental menu
21. The gradual replacement of breast milk or infant formula by a good mixed diet is simply known as
a. weaning
b. exclusive
c. food augment
d. supplementation
22. Breast milk and infant formula lacks ______ and ______
a. carbohydrates & protein
b. vitamin & minerals
c. iron & vitamins
d. vitamin a, d, e & k
23. The health of the family members largely depends on ______
a. the food they eat
b. money at hand
c. occupation they engage in
d. size of the family
24. Diseases that occur due to consumption of contaminated food are called
a. Food borne diseases
b. Misbranded food
c. Whole some food
d. Contagious diseases
25. The spoilage of food can be caused by one of the following agents
a. Disease
b. NOT per-boiling the food
c. Exposing the food
d. Micro-organisms
26. Scaled is caused by ______
a. dry heat on the skin
b. moist heat on the skin
c. both dry and moist heat
d. none of the above
27. The first treatment for any cut is to ______
a. Prevent it from spreading to other parts of the body
b. place ice-block over the skin
c. prevent loss of blood through bleeding
d. make the person to regain consciousness
28. Wounds commonly caused by nails, needles, dagger etc. are called ______
a. Scalds b. Laryngitis
c. Punctures d. Burns
29. The best type of sink for kitchen is
a. Porcelain sink
b. Glass fibre sink
c. Stainless steel sink
d. Concrete sink
30. ______ Is one the importance of labour saving devices
a. Stress reduction
b. Storage space
c. Versatility
d. Ease of cleaning
31. ______ Is important for sexual maturation
a. Fluorine b. Zinc
c. Iodine d. Iron
32. The type of kitchen layout which has corridor or free space provided at the centre is called
a. L-shaped kitchen
b. U-shaped kitchen
c. Parallel or two-wall kitchen
d. One-wall kitchen
33. ______ removes smokes, steam, fumes and odours from the kitchen thereby making it cool and convenience for the home-maker.
a. Chimney
b. Fixture
c. Shelves
d. Perforated ceiling
34. ______ type of bulb is more suitable for the kitchen because it does not form shadow
a. Fluorescent b. Filament
c. Coloured d. Blinker
35. The following are the advantage of modern kitchen EXCEPT ______
a. it has labour saving devices
b. it is durable and hygienic too
c. it is very convenient
d. it’s location easily be changed
36. The type of kitchen found in the hotels, restaurants institutions, etc. is known as
a. Modern kitchen
b. Family kitchen
c. General kitchen
d. Industrial kitchen
37. Hot-cupboard is also known as ______
a. Hot pot b. Hot drawer
c. Hot cooker d. Hot plates
38. The sole aim of meal planning is to get
a. well-nourished food
b. Balanced diet
d. delicious meal
d. an appetizing dish
39. Which of the listed food is tuber?
a. Beans b. Potatoes
c. Pineapple d. Tomatoes
40. Which mineral regulates the thyroid hormone
a. Copper b. Iodine
C. Zinc d. Flourine
41. Food usually served in-between main meals is called ______
a. Main dishes
b. Snack dishes
c. Sweet dishes
d. Appetizer dishes
42. A home maker has decided to serve the following menu to her visitors; meat vegetable soup, Pounded yam and Banana fingret. What meal of the day is this menu most suitable for?
a. Breakfast b. Lunch
c. Dinner d. In-between meal
43. Which of the following helps digestion and bowl movement?
a. Protein b. roughages
c. Vitamin d. Carbohydrates
44. The Sink should be protected from blockage by the use of sink ______
a. Plate b. Sieve
c. Ring d. Pot
45. Spoons, forks and knives in a table setting are collectively called ______
a. Table set
b. Cutlery
c. China wares
d. Table accompaniment
46. Pick out the odd one among the list
a. Refrigerator
b. Deep freezer
c. Kitchen table
d. Kitchen trolley
47. ______ is also called “Sweet”
a. Fruit b. Balanced diet
c. Sugar d. Dessert
48. A toddler is between ______
a. 0 and below b. 0 – 6months
c. 0 – 1year d. 1 – 2years
49. Dock work involves working in the
a. poultry
b. food factory
c. aircraft
d. ship
50. The golden-brown substance obtained from heating sugar is called ______
a. glaze b. dextrin
c. syrup d. caramel
51. The end product of carbohydrates digestion is ______
a. galactose b. fatty acid
c. amino acid d. glucose
52. Goitre is a deficiency of ______
a. Vitamin C b. Vitamin D
c. Iron d. Iodine
53. One of the function of fruits in the body is to ______
a. stimulates muscle contraction
b. give energy
c. maintain body tissues
d. aid digestion
54. When a consumer checks the expiry dates on the food package, it is an aspect of ______
a. kitchen hygiene
b. personal hygiene
c. environmental safety
d. food safety
55. Which of the following best describes a kitchen? A workshop where ______
a. Food preparation and cooking is done
b. Crockery and cutlery are washed
c. Friends and relatives gather to eat
56. The translucency test is for testing the presence of ______
a. fat b. sugar
c. protein d. carbohydrate
57. A sugar-free diet is recommended for an individual suffering from ______
a. diabetes b. hypertension
c. ulcer d. malaria
58. A colander is used for ______
a. draining b. washing
c. dredging d. sifting
59. A diet low in cholesterol is usually recommended for a/an ______ patient
a. hypertensive b. epileptic
c. diabetic d. anemic
60. If 1 gram of protein gives 4 kilocalories of energy, how many grams would yield 12 kilocalories?
a. 3 b. 4
c. 6 d. 8
SECTION B: Essay / Theory
INSTRUCTION – Answer all questions in this section.
1. Plan a (3) three day meal for your church pastor.
2. Define and tag their age bracket:
a. Infants
b. Toddler
c. Children
d. Adolescent
e. Adult
| Food Nutrient | Botanical/other name | Function | Food source | Deficiency | Effect of Dry heat | Effect of Moist heat |
| Protein | Milk, egg, fish, meat etc | |||||
| Carbohydrates | Provides energy | On sugar _____________ | On sugar ____________ | |||
| Lack of energy/dry skin | Fat ______________ | Oil Expands |
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 Second 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 Second term. If you are using a mobile device, hold the table and scroll to the right or left for a complete view.
| Q.No | Ans | Q.No | Ans | Q.No | Ans |
|---|---|---|---|---|---|
| 1 | D | 2 | C | 3 | B |
| 4 | A | 5 | D | 6 | B |
| 7 | D | 8 | D | 9 | A |
| 10 | C | 11 | B | 12 | A |
| 13 | A | 14 | C | 15 | B |
| 16 | D | 17 | A | 18 | C |
| 19 | B | 20 | C | 21 | A |
| 22 | C | 23 | A | 24 | A |
| 25 | D | 26 | B | 27 | C |
| 28 | C | 29 | C | 30 | A |
| 31 | B | 32 | B | 33 | A |
| 34 | A | 35 | D | 36 | D |
| 37 | B | 38 | B | 39 | B |
| 40 | B | 41 | B | 42 | B |
| 43 | B | 44 | B | 45 | B |
| 46 | C | 47 | D | 48 | D |
| 49 | D | 50 | D | 51 | D |
| 52 | D | 53 | D | 54 | D |
| 55 | A | 56 | A | 57 | A |
| 58 | A | 59 | A | 60 | A |
So here you have the answers to the objective section of Foods and Nutrition Exam Questions for SS1 Second 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)
1. Three-Day Meal Plan for a Church Pastor
Day 1
Breakfast: Tea, boiled eggs, bread with butter, pawpaw
Lunch: Jollof rice, grilled chicken, coleslaw, orange juice
Dinner: Pounded yam, egusi soup, fish, vegetables
Day 2
Breakfast: Oats with milk, banana, tea
Lunch: Boiled rice, beans stew, fried plantain, watermelon
Dinner: Amala, ewedu and gbegiri soup, beef
Day 3
Breakfast: Custard, akara, bread, milk
Lunch: Yam porridge with fish, vegetables, fruit juice
Dinner: Semovita, vegetable soup, chicken
2. Definition and Age Bracket
a. Infants: Babies from 0 – 12 months.
b. Toddler: Children from 1 – 3 years.
c. Children: Young ones from 4 – 12 years.
d. Adolescent: Teenagers from 13 – 19 years.
e. Adult: Individuals from 20 years and above.
3. Food Nutrients Table
| Food Nutrient | Botanical/other name | Function | Food source | Deficiency | Effect of Dry heat | Effect of Moist heat |
| Protein | Body-building food | Growth and repair of body tissues | Milk, egg, fish, meat, beans | Kwashiorkor | Coagulates (hardens) | Denatures and becomes tender |
| Carbohydrates | Energy-giving food | Provides energy | Rice, yam, bread, cassava | Weakness, weight loss | On sugar: Caramelization | On sugar: Dissolves in water |
| Fat and Oil | Lipids | Provides energy, insulation | Butter, oil, nuts | Lack of energy, dry skin | Fat melts | Oil expands |
How to Pass Foods and Nutrition Exam Questions for SS1 Second Term
Success in Foods and Nutrition is not about cramming alone. It is about understanding, practice, and smart preparation. If you follow the right steps, you will not only pass—you will stand out.
1. Understand the Key Topics
Focus on important areas such as nutrients, meal planning, kitchen safety, food preparation, and digestion. Read your class notes and textbooks carefully. Make sure you understand the meaning of each topic, not just the definitions.
2. Know Your Food Nutrients Well
You must be very familiar with carbohydrates, proteins, fats, vitamins, minerals, and water. Study their functions, sources, and deficiency diseases. Many exam questions come from this area.
3. Practice Past Questions
This is one of the smartest ways to prepare. Past questions show you how examiners set questions. As you practice, you will begin to notice repeated patterns.
4. Master Meal Planning
Learn how to plan balanced meals for different people such as children, adults, pregnant women, and the sick. Understand the importance of variety, balance, and nutrients in meals.
5. Pay Attention to Kitchen Equipment and Safety
Know the uses of common kitchen tools and equipment. Also, understand safety rules in the kitchen and how to prevent accidents like burns, cuts, and food contamination.
6. Read and Revise Regularly
Do not wait until exam time before you start reading. Study a little every day. Short and consistent reading is more effective than last-minute cramming.
7. Answer Questions Carefully
During the exam, read each question well before answering. For objective questions, avoid rushing. For theory, write clear and simple answers.
8. Use Simple and Clear Language
Do not try to impress with big grammar. Write straight to the point. Examiners reward correct and clear answers.
9. Stay Healthy and Confident
Eat well, rest properly, and believe in yourself. A calm mind helps you remember what you have studied.
Final Advice
Preparation is the key. When you study with understanding and practice regularly, success becomes easy. Start now, stay focused, and give your best. You will surely pass your Foods and Nutrition exam.
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