Foods and Nutrition Exam Questions for SS2 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 SS2 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 subject that teaches students about the types of food we eat, their nutrients, and how they help the body grow and stay healthy. It also covers the proper ways to cook, preserve, and serve food to maintain its value and prevent diseases.

The subject helps students to develop good eating habits and understand the importance of balanced diet, hygiene, and food safety. It is very useful for personal health and also prepares students for careers in health, food, and hospitality industries.

Foods and Nutrition Exam Questions for SS2 Third Term

Foods and Nutrition Exam Questions for SS2 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 SS2 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. During cake preparation, the tool used for scraping the edge of the bowl when creaming is a _________
A. spatula
B. fork
C. butter knife
D. table spoon

2. The law that would protect a consumer injured by a faulty food processor is the _________
A. food safety act
B. consumer right act
C. environmental health act
D. consumer protective act

3. Encouraging teenagers to develop recipes from leftover help to improve culinary skills and _________
A. time management
B. food habits
C. energy management
D. creative ability

4. Skewers are used to; i. test doneness of cake ii. string kebabs iii. truss poultry
A. I only
B. I, II and III
C. II and III only
D. I and II only

5. Planning the purchases of food items with a portion of family income is termed _________
A. shopping      B. budgeting
C. Spending      D. Budgeting

6. The main reason for pudding is to
A. cut cost
B. change the texture
C. improve appearance
D. improve flavour

7. If a consumer bought a refrigerator and on getting home he/she discovered it was not cooling well in order to claim warranty on the refrigerator, the consumer should _________
A. return the refrigerator
B. present the receipt
C. complain to the media
D. present the invoice

8. If a homemaker always feed her children canned fish and cornflakes, the disadvantage of the foods is that they
A. reduces cooking time
B. are not readily available
C. require more cooking time
D. lack some nutrients

9. An example of leavener is _________
A. egg           B. steam
C. water        D. wine

10. During freezing, bacteria action in food is _________
A. destroyed         B. inhibited
C. activated          D. maintained

11. It is advisable for consumer to read food labels in order to
A. get manufacturer’s information
B. know the name of the food
C. make informed decision
D. know the weight of the food

12. It is best to buy food items in bulk when they are _________
A. fresh             B. plentiful
C. expensive     D. expensive

13. Which of the following statements is true about rechauffe dishes?
A. Foods are re-heated
B. Dried ingredients must be chilled
C. fresh ingredients are not required
D. Additional oil is needed

14. A suitable meat substitute in diets is _________
A. groundnut
B. Locust bean
C. bean ball
D. tofu

15. An example of a natural chemical used in food preservation is _________
A. salt
B. carbonate of soda
C. yeast
D. baking powder

16. A raising agent commonly used for cakes is _________
A. yeast
B. baking powder
C. egg
D. palm wine

17. When goods are purchased and paid on installment basis, it is known as _________
A. hire purchase
B. credit buying
C. impulse buying
D. cost analysis

18. Non-perishable foods are otherwise called _________
A. preserved food
B. dry stores
C. convenience food
D. fresh stores

19. Legumes used as food are
A. Pulses and oil seed
B. cereals and pulses
C. Oil seed
D. vegetables and fruits

20. Raising agents are substances that produce _________ in flour mixture
A. flavor      B. moisture
C. oil           D. gas

21. Which of the following is a habit a consumer must avoid?
A. buying food in season
B. bulk buying
C. budgeting before buying
D. impulsive buying

22. Which of the following is NOT an advantage of bulk purchasing
A. it is cheaper than buying in small pieces
B. it helps to take care of emergency situation in the house
C. it allows for good menu
D. it does not make ingredients readily available in the house

23. To mould a yeast dough means _________
A. letting to rest
B. cutting it back
C. kneading it till it is soft
D. allowing it to double in size

24. A means of extinguishing fire in a catering establishment is to _________
A. fight the fire
B. leave the fire area
C. call for help
D. remove the source

25. Production of goods and services are not yet complete until they get to the _________
A. distributors
B. NAFDAC approved number
C. market
D. final consumer

26. _________ is one of the primary needs of the family
A. education
B. family cars
C. Insurance
D. none of the above

27. Egg nog can be prepared from left over _________
A. fruit        B. food
C. nog        D. milk

28. ____________ is example of indirect service
A. Chef          B. presenter
C. pilot          D. civil defence

29. ____________ is one of the recipes used for making fondant icing
A. glucose gum
B. glycerine
C. egg
D. gelatin

30. Comparison of prices and value of items before shopping enables consumer to _________
A. spend wisely
B. buy in bulk
C. buy cheaper items
D. buy on impulse

31. Any food which has been cooked then cooled and turned into another dish is referred to as _________
A. recooked        B. reheated
C. rechauffe        D. reboiled

32. A shopping list is a/the _________
A. list of items and their prices
B. list of ingredients and their quantities
C. total number of items to buy
D. guide when purchasing items

33. A suitable method of preparing sponge cake is _________
A. rubbing-in-method
B. creaming method
C. whisky method
D. melting method

34. The most important information on a packet of food is _________
A. expiry date
B. name of food
C. manufacturing date
D. list of ingredients

35. Food is said to be misbranded when it is _________
A. wrongly produced
B. inferior
C. wrongly labeled
D. adulterated

36. Portion control is very important in meal planning because it
A. avoids food wastage
B. helps to save time and energy
C. makes meals more palatable
D. decreases prices of food items

37. Gluten is the protein in _________
A. egg
B. milk
C. wheat flour
D. vegetable

38. Which of the following is an advantage of bulk purchasing
A. it protects the home maker from price fluctuation
B. it is more expensive
C. it is too monotonous
D. perishable foods still retain their freshness

39. The success of cake making depends on the _________
A. quantity of fat
B. accurate number of eggs and method used
C. accurate measurement of the ingredients
D. quantity of the raising agent

40. A diabetic patient requires a supplement of _________
A. vitamin          B. iron
C. adrenalin       D. insulin

41. Most a times expired adulterated and banned products are advertised and sold to consumers by _________
A. wholesalers          B. retailers
C. super market       D. Hawkers

42. ____________ is an example of network market
A. main market
B. online marketing
C. Najia bet
D. Jumia

43. Condex Alimentarius simply means _________
A. batters
B. consumer education
C. banned product
D. food code

44. Using ice to keep food cool is known as _________
A. canning        B. defrosting
C. freezing        D. chilling

45. ____________ are empowered to check the hoarding of goods and minimizing black marketing
A. FDA          B. NAFDAC
C. SON         D. PCB

46. __________ are some of the advantages of co-operative
A. profit sharing
B. elimination of middle men
C. encouraging saving habit
D. all of the above

47. Money kept in the office or at home to meet minor requirement is known as _________
A. prize money
B. reserved money
C. payment money
D. petty cash

48. The part of a grain that contains starch is _________
A. testa          B. scutellum
C. germ         D. endosperm

49. Which of the following is a preservative food additive?
A. turmeric        B. salt
C. spirulina        D. carotenoid

50. A good storage facility for fresh vegetables is _________
A. pot           B. shelf
C. fridge       D. can

51. Why are food seasoning used during meal preparation? To
A. reduce contamination
B. enhance taste
C. fortify the body against food poisoning
D. decrease palatability

52. The medium which food is stewed in is _________
A. smoke         B. sand
C. liquid          D. fire

53. Which of the following is NOT a flavor enhancer?
A. Vanilla         B. Carotene
C. ginger         D. Nutmeg

54. Which of the following spices is obtained from a tree bark?
A. Tumeric          B. Nutmeg
C. Cinnamon      D. ginger

55. Alcohol serves as a/an ____________ in cake making.
A. purifier
B. preservative
C. leavening agent
D. browning agent

56. The act of mixing two or more food ingredients in a circular motion is called
A. straining        B. slicing
C. stirring           D. shifting

57. Whole wheat flour is described as that which _________
A. is refined into white flour
B. contains all natural constituent of the grain
C. is made from soft wheat
D. is a mixture of two different grain flours in specific ratio

58. Which of the following attributes describe berries?
A. smooth yellow skins with pink seeds
B. Hard outer surface with green stripped skin
C. pulp and succulent with tiny seeds imbedded in the flesh
D. contain single seeds surrounded by fleshy and juicy edible portions

59. Which of the following is a product of wheat?
A. tapioca           B. Garri
C. Semolina        D. Custard

60. Gram is for weight in liter is for
A. voltage        B. temperature
C. volume        D. length

Read Also: CRS Exam Quéstions for SS2 Third Term

SECTION B: Essay

INSTRUCTION – Answer all four (4) questions in this section.

1. a. Using a beautiful diagram; advertise your product.
b. State 3 advantages of Advertising through radio and 2 disadvantages of advertising through newspaper

2. List and explain any 5 types of market

3. Differentiate between:
a. FDA and NAFDAC
b. PCB and CPC
c. SON and MAN

4. a. The ability of goods or services to satisfy human want is known as what?
b. Give four examples of indirect service
c. What is cole slaw?

Answers to Foods and Nutrition Exam Questions for SS2 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 SS2 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 SS2 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)

1.

a. Using a beautiful diagram; advertise your product.

Below is a simple sample advertisement for a food product:

FRESH & PURE ORANGE JUICE
– 100% Natural
– No preservatives
– Rich in Vitamin C
Refresh your day with every sip!

b. State 3 advantages of advertising through radio:

1. It reaches a wide audience including rural areas.
2. Īt is cheaper than television advertising.
3. It can be used to target specific times when listeners are most active.

2 disadvantages of advertising through newspaper:

1. It may not reach illiterate people who cannot read.
2. It has a short life span as newspapers are often discarded quickly.

2.

List and explain any 5 types of market:

1. Local Market: A market found within a community or town where goods are sold locally.
2. National Market: A market that covers the entire country, allowing goods and services to be sold nationwide.
3. Wholesale Market: A market where goods are sold in large quantities at cheaper rates, usually to retailers.
4. Retail Market: A market where goods are sold directly to consumers in small quantities.
5. Online Market: A digital platform where buying and selling of goods and services take place via the internet.

3.

Differentiate between:

a. FDA and NAFDAC
FDA (Food and Drug Administration) is a United States agency responsible for regulating food and drugs, while NAFDAC (National Agency for Food and Drug Administration and Control) is Nigeria’s agency responsible for regulating and controlling the manufacture, importation, exportation, distribution, and advertisement of food, drugs, and related products.

b. PCB and CPC
PCB (Public Complaints Bureau) handles general complaints about public services, while CPC (Consumer Protection Council) is focused specifically on protecting the rights and interests of consumers against unfair practices.

c. SON and MAN
SON (Standards Organisation of Nigeria) is responsible for setting and enforcing standards for products and services in Nigeria. MAN (Manufacturers Association of Nigeria) is a private organization that promotes the interest of manufacturers in the country.

4.

a. The ability of goods or services to satisfy human want is known as what?
It is known as Utility.

b. Give four examples of indirect service:

1. Teaching
2. Banking
3. Medical services
4. Transportation

c. What is cole slaw?
Cole slaw is a type of salad made from finely shredded raw cabbage, usually mixed with carrots and dressed with mayonnaise or a vinegar-based dressing.

How to Pass Foods and Nutrition Exam Questions for SS2 Third Term

Passing your Foods and Nutrition exam questions for SS2 Third term requires a combination of preparation, understanding, and strategy. Here are actionable tips to help you excel:

1. Study the Syllabus:
Start by understanding the SS2 Third Term syllabus. Take note of the key topics such as food safety, nutrition, food marketing, food processing, and consumer protection agencies.

2. Master Definitions and Differences:
Learn and understand definitions of common terms like balanced diet, utility, food spoilage, etc. Also, be able to differentiate between related terms like FDA and NAFDAC, SON and MAN.

3. Practice Essay Questions:
Go through past essay questions and practice writing structured answers. Focus on how to explain, list, and compare ideas clearly and concisely.

4. Use Diagrams and Charts:
When required, practice drawing simple but clear diagrams for advertisements or to illustrate food processing stages. A well-labeled diagram can boost your score.

5. Learn the Benefits and Disadvantages:
Questions often ask for pros and cons, especially in areas like advertising and consumer services. Know at least 3–5 points for each.

6. Read Widely:
Read your textbook, class notes, and recommended nutrition magazines or websites. This will broaden your understanding and help you give real-life examples.

7. Pay Attention to Current Trends:
Be informed about current food safety laws, foodborne illnesses, and food labeling standards. They may come up in objective or theory questions.

8. Revise Regularly:
Don’t wait till exam week. Break your study into weekly topics and revise them consistently.

9. Ask Questions in Class:
Don’t hesitate to ask your teacher to clarify any confusing topic. Understanding is better than cramming.

10. Pray and Be Confident:
Stay calm, trust your preparation, and ask God for wisdom and excellent memory during the exam.

It’s a wrap!

If you need more clarification on SS2 Third Term Questions on Foods and Nutrition, you can use the comments box below. We’ll be there to answer you asap.

Best wishes.