Foods and Nutrition Exam Questions for SS1 Third 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 Third 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 Facebook. (Like and Follow Page)

Introduction to Foods and Nutrition as a School Subject

Foods and Nutrition is a school subject that teaches students about the types of food we eat, their nutrients, and how they affect our health. It also covers proper methods of cooking, food preservation, meal planning, and personal hygiene. The subject helps students develop good eating habits, understand the importance of balanced diets, and learn how to prepare meals safely and economically. Foods and Nutrition prepares learners for healthy living and careers in food-related fields such as catering, dietetics, and food technology.

The subject is offered by students in Senior Secondary School as Foods and Nutrition.

Foods and Nutrition Exam Questions for SS1 Third Term

Foods and Nutrition Exam Questions for SS1 Third 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 Third Term Exam Past Questions made available to assist students in their revision for 3rd 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. A restaurant is expecting 50 guests for dinner at the total cost of N110,000. The cost per guest will be
A. N5,500         B. N110,050
C. N2,200         D. N109,950

2. The appropriate type of milk for weight loss is ________
A. Condensed milk
B. Powdered milk
C. Skimmed milk
D. Fresh whole milk

3. An appropriate kitchen wear for a food handler includes______
A. High heeled shoes
B. flat shoes
C. tight fitted garment
D. flowing garment

4. Kitchen accidents can be prevented by ______
A. adequate lighting
B. good colour scheme
C. wearing a flowing gown
D. poor kitchen arrangement

5. The part of the blender that should be wiped with a wet cloth and not washed is the ______
A. jar        B. base
C. lid        D. blade

6. The major reason for coating most fish before frying is to prevent ______
A. Spoilage         B. Shrinkage
C. breakage        D. Hardness

7. A diet high in saturated fat increases the risk of ______
A. Dermatitis     B. heart attack
C. dysentery      D. brain damage

8. The kitchen equipment with open walls of water used for keeping food hot is a ________
A. bain-marie
B. hot cupboard
C. pressure pot
D. food warmer

9. A food safe processing, preservation and packaging of food product is ________
A. food analyst
B. dietician
C. nutritionist
D. food technologist

10. Rubber cork sheet and wood are suitable materials for making the handles of cooking pots because they are________
A. very durable
B. good conductors of heat
C. poor conductors of heat
D. light weight

11. The primary needs that a family should save for are________
A. food, healthcare and shelter
B. food, clothing and shelter
C. entertainment, education and clothing
D. education, entertainment and food

12. Fried plantain will take longer time to digest than boiled plantain because________
A. of its fat content
B. of its golden brown colour
C. it has sugary esters
D. it has sweet and savory taste

13. After removing a cast iron cookware from fire, the temperature of its content will________
A. fluctuate for a while
B. increase
C. Decrease
D. remain constant for a while

14. When cooking jollof rice, heat is circulated within the pot through________
A. radiation          B. conduction
C. irradiation        D. convection

15. The protein in cow milk that gives it white colour is________
A. albumin        B. myosin
C. gluten           D. casein

16. One of the symptoms of riboflavin deficiency is________
A. paleness
B. diarrhea
C. swollen tongue
D. bleeding gum

17. During deep frying, the basket has to be heated with the fat in order to________
A. prevent the food from being overcooked
B. make it fit in the pan correctly
C. make the food items look appetizing
D. prevent the food from sticking to the basket

18. Cyano-cobalamin is the chemical name for vitamin________
A. B₁          B. B₂
C. B₃          D. B₁₂

19. A factor to consider in the choice of kitchen equipment for a low income family is the________
A. ease of cleaning
B. availability
C. durability
D. available space

20. Your uncle has constipation, the best fruit to recommend as part of his meal is ______
A. watermelon      B. banana
C. pawpaw            D. orange

21. A parallel kitchen design is recommended for a room________
A. with narrow windows
B. that has fixed equipment
C. with scanty equipment
D. that is small and narrow

22. A reason for choosing kitchen knife with a rigid blade is that it ________
A. will not bend easily
B. is easy to store
C. can be sharpened regularly
D. is easy to maintain

23. The form of milk made from sweetened whole milk with 60% water content removed is________
A. evaporated       B. condensed
C. skimmed           D. flavoured

24. The meat derived from wild animals is________
A. venison         B. mutton
C. game            D. veal

25. 2eggs, 1 dessert spoon cooking oil, 2 teaspoon water and seasoning is the basic recipe for making________
A. plain omelet
B. poached egg
C. scramble egg
D. scotch egg

26. When a dish of fish in butter is eaten, digestion starts from the________
A. stomach      B. esophagus
C. mouth         D. small intestines

27. Which of the following kitchen appliances is usually placed near the window________
A. Cooker      B. Cupboard
C. Sink           D. Refrigerator

28. The gradual transition from liquid to solid food for infants is called ________
A. warning       B. winning
C. weaning      D. warping

29. A good way of enriching infant’s food is by adding________
A. vanilla essence
B. salt
C. powdered fish
D. sugar

30. The primary goal of healthy eating is to________
A. improve intelligence
B. prevent diseases
C. maintain life
D. display wealth

31. Radiation as a method of heat transfer is applicable when cooking________
A. roasted chicken
B. braised rice
C. beef kebab
D. banana pudding

32. Kitchen walls must be smooth and cleanable up to a height where________
A. food is likely to splash
B. the sink is fixed
C. the racks are fixed
D. utensils are stored

33. Which of the following dishes can be served as an appetizer?
A. Beef sandwich
B. Tomato soup
C. Akara balls
D. Egg custard

34. A liquid in which bones or vegetables are cooked to extract their nutrient is known as________
A. stew          B. soup
C. stock         D. sauce

35. Soaking vegetables in water leads to loss of vitamin________
A. K         B. C
C. D        D. A

36. Rickets and osteomalacia are deficiency disease of vitamin
A. C.            B. A
C. B              D. A

37. Which of the following is not an example of red meat
A. beef             B. chevon
C. chicken        D. mutton

38. The type of milk that has the highest concentration of water is
A. pasteurized milk
B. sterilized milk
C. condensed milk
D. fresh milk

39. Which of the following statement is true about food hygiene.
A. empty and wash waste bin regularly
B. keep all utensils and serves dish clean
C. wash hands after visiting the toilet
D. keep leftover food covered and serve

40. Special diet for invalids and convalescent should be easy to
A. cook         B. preserve
C. serve        D. digest

41. When fat and oil develop odour, it is said to be
A. oxidated
B. saturated
C. contaminated
D. rancid

42. When sugar is subject to prolonged heat, it
A. coagulates
B. melts
C. develops flavour
D. forms caramel

43. Meat cooked with dry heat tastes better than those cooked with moist heat because
A. the connective fibers are tender
B. the extractives are concentrated within
C. the cooking time is shorter
D. it takes longer time to cook

44. A burn is an accident that could be caused by a hot________
A. oil            B. iron
C. food        D. water

45. Another name for hot cupboard is hot_______
A. pan           B. plate
C. cubicle      D. basin

46. Venison refers to
A. a type of meat
B. meat of a deer
C. a type of fish
D. a meat of a rabbit

47. The meat obtained from old hens is usually ________
A. soft           B. tough
C. juicy          D. tender

48. When planning menu for pregnant women, it is important to avoid the use of________
A. honey         B. alcohol
C. flour            D. meat

49. Which of these offals is a soft delicate organ?
A. liver           B. tongue
C. heart          D. brain

50. One of these offals is washed by pouring boiling water over it and washing it with lime and salt?
A. kidney       B. Sweetbread
C. Brain          D. Tongue

51. Meat from bush animals is called
A. confit
B. beef
C. bush meat
D. game

52. Female calf is called
A. mare         B. ewe
C. nanny       D. queen

53. Kwashiorkor is a deficiency disease due to lack of
A. vitamin
B. protein
C. carbohydrate
D. fat

54. Kid is the young one of _______
A. Dog            B. Buffalo
C. Sheep         D. Goat

55. Sterility is a deficiency disease due to lack of vitamin_______
A. D           B. C
C. K           D. E

56. The process of heating milk to kill harmful microorganisms is called
A. Evaporation
B. Pasteurization
C. Fermentation
D. Condensation

57. The most hygienic way to dry kitchen napkins is by
A. Hanging them in the toilet
B. Leaving them on the kitchen table
C. Drying them under the sun
D. Hanging them near the stove

58. A vegetarian diet must be planned carefully to prevent deficiency in
A. Vitamin C
B. Fibre
C. Iron
D. Carbohydrates

59. Which of the following helps in the absorption of iron in the body?
A. Protein       B. Vitamin C
C. Fibre           D. Fat

60. Which of these practices helps reduce food spoilage?
A. Using wet containers
B. Storing food in dark places
C. Observing “first-in, first-out” method
D. Keeping food on the floor

SECTION B: Essay

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

1.
a. Define a balanced diet.
b. List and explain the six classes of food, giving one example of each.
c. Explain three factors that influence food choice in a family.

2.
a. State five personal hygiene practices every food handler must observe.
b. Discuss four ways of preventing food contamination during preparation and service.
c. Mention three common foodborne diseases and how they can be prevented.

3.
a. Define the term “meal planning.”
b. List four factors to consider when planning meals for:
(i) a pregnant woman
(ii) a school-aged child
c. State three advantages of proper meal planning in the home.

4.
a. Explain the term “food preservation.”
b. Describe four traditional methods of food preservation practiced in Nigeria.
c. State three advantages of preserving food.

5.
a. Describe the correct procedure for washing and storing kitchen utensils after use.
b. List and explain three factors that contribute to accidents in the kitchen.
c. Suggest four safety rules every food handler should follow while working in the kitchen.

6.
a. What is protein-energy malnutrition (PEM)?
b. Mention and explain the two common types of PEM in children.
c. State four ways of preventing PEM in children under five years.

7.
a. Define cooking and list four methods of cooking food.
b. Explain the advantages and disadvantages of two moist-heat methods of cooking.
c. State three reasons why food is cooked.

Answers to Foods and Nutrition Exam Questions for SS1 Third 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 Third 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 Third 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. A balanced diet is a meal that contains all the six classes of food in the right proportions to meet the body’s nutritional needs.

b. Six classes of food and examples:

• Carbohydrates: Provide energy. Example: rice
• Proteins: Help in growth and repair. Example: eggs
• Fats and oils: Provide energy and help in absorption of vitamins. Example: palm oil
• Vitamins: Help regulate body processes. Example: orange (vitamin C)
• Minerals: Build strong bones and teeth. Example: milk (calcium)
• Water: Helps in digestion and regulates body temperature. Example: drinking water

c. Three factors that influence food choice in a family:

• Income level: Families with low income may not afford expensive foods.
• Cultural beliefs: Some cultures avoid certain foods.
• Health condition: Some family members may have food allergies or medical restrictions.

Answers to Question 2.

a. Five personal hygiene practices for food handlers:

• Wash hands before and after handling food
• Keep nails short and clean
• Wear clean kitchen clothes and aprons
• Cover hair properly while cooking
• Avoid sneezing or coughing near food

b. Four ways to prevent food contamination:

• Wash fruits and vegetables before use
• Use clean utensils and equipment
• Store raw and cooked foods separately
• Cook food to the appropriate temperature

c. Three common foodborne diseases and their prevention:

• Typhoid fever: Boil drinking water and wash hands regularly
• Cholera: Practice good sanitation and avoid open defecation
• Food poisoning: Avoid eating stale or improperly cooked food

Answers to Question 3.

a. Meal planning is the act of arranging meals in advance to meet the nutritional needs of individuals or families using available resources.

b.

• For a pregnant woman:
  • High protein intake
  • Iron-rich foods
  • Calcium sources
  • Regular small meals
• For a school-aged child:
  • Energy-giving foods
  • Body-building proteins
  • Fruits and vegetables
  • Snacks that are nutritious

c. Three advantages of proper meal planning:

• Prevents food waste
• Ensures balanced diet for the family
• Saves time and money

Answers to Question 4.

a. Food preservation is the process of treating food to stop or slow down spoilage, loss of quality, or nutritional value.

b. Four traditional methods of preservation:

• Drying: Removing moisture from food e.g., sun-drying fish
• Smoking: Exposing food to smoke to reduce moisture e.g., smoked meat
• Salting: Adding salt to food to draw out moisture e.g., salted fish
• Fermentation: Using microorganisms to preserve food e.g., fermented locust beans

c. Three advantages of food preservation:

• Reduces food waste
• Makes food available out of season
• Enhances food security

Answers to Question 5.

a. Procedure for washing and storing utensils:

• Scrape off leftover food
• Wash in warm soapy water
• Rinse in clean water
• Dry with clean towel or air-dry
• Store in clean, dry cupboards

b. Three factors that contribute to kitchen accidents:

• Slippery floors
• Poor lighting
• Improper handling of sharp tools

c. Four kitchen safety rules:

• Keep floors dry and clean
• Store sharp objects properly
• Turn pot handles inward
• Do not leave cooking unattended

Answers to Question 6.

a. Protein-energy malnutrition (PEM) is a condition caused by lack of protein and calories in the diet, especially in children.

b. Two common types of PEM:

• Kwashiorkor: Caused by protein deficiency, symptoms include swollen belly, thin limbs
• Marasmus: Caused by general lack of food, symptoms include extreme thinness and weakness

c. Four ways to prevent PEM:

• Promote breastfeeding
• Give protein-rich complementary foods
• Educate mothers on child nutrition
• Improve family income to afford quality food

Answers to Question 7.

a. Cooking is the application of heat to food to make it safe and pleasant to eat. Methods include:

• Boiling
• Steaming
• Frying
• Baking

b. Advantages and disadvantages of moist-heat methods:

• Boiling:
  • Advantage: Softens tough food items
  • Disadvantage: Loss of nutrients into the water
• Steaming:
  • Advantage: Preserves nutrients better
  • Disadvantage: Takes longer to cook food

c. Three reasons why food is cooked:

• To kill harmful microorganisms
• Tõ make food easier to digest
• To improve taste and appearance

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

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

1. Understand the Scheme of Work:
Go through all the topics taught during the term—such as food nutrients, kitchen hygiene, meal planning, food preservation, and cooking methods. Know what is expected in both objective and essay sections.

2. Study Your Notes Regularly:
Read your class notes, textbooks, and past questions daily. Focus on definitions, differences between terms, and examples (e.g., classes of food and examples).

3. Practice Objective Questions:
Practice multiple choice questions to test your speed and accuracy. Pay attention to units of measurement, food handling tools, and functions of nutrients.

4. Prepare for Essay Questions:
Essay questions usually require detailed explanations. Practice writing short essays on topics like foodborne diseases, types of cooking methods, and meal planning for different age groups.

5. Revise with Friends or Join a Study Group:
Discussing with others can help you understand topics better and identify areas you may have missed.

6. Ask Questions in Class:
Don’t keep quiet if you don’t understand something. Ask your teacher for clarification, especially on difficult or confusing topics.

7. Learn Basic Kitchen Skills and Safety Rules:
Be familiar with kitchen tools and safety practices. These are often tested in both theory and practical exams.

8. Manage Your Time During Exams:
Start with questions you know well. For essay questions, make a quick outline before writing. Always cross-check your answers if you have time.

It’s a wrap!

If you need more clarification on SS1 Third Term Questions on Foods and Nutrition, you can use the comments box below. We’ll be there to answer you asap.

Best wishes.