STUDENT’S NAME:

SCHOOL NAME:
CLASS: S.S.S 1 (ONE)
SUBJECT: FOOD – NUTRITION
19. The most important reason for preserving food is to (a)
take care of emergency (b) save time (c) prevent
1ST TERM EXAMINATION 2023 spoilage (d) save money
ANSWER ALL QUESTIONS TIME: 1 HR 45 MIN 20. Which of the following best describes a serviette? (a)
1. Which of the following elements is unique to protein? dish cloth (b) table napkin (c) table mat (d) tea towel
(a) carbon (b) hydrogen (c) nitrogen (d) oxygen 21. Fish is a very important source of complete protein
2. What is the major cause of obesity? (a) consumption of because _____ (a) its flash is tender (b) it contains all
more foods than the body needs (b) eating more the essential amino acids (c) the collagen easily
carbohydrates than protein foods (c) consumption of converts into gelatin (d) its muscle’s fibres are short
more protein foods than carbohydrates foods (d) eating 22. Functions of water in the body include _____ (i)
more fats and oils than the body needs perspiration and excretion (ii) digestion and absorption
3. A diet especially rich in sea food is highly (iii) regulation of flow of liquids (iv) regulation of
recommended to cure the nutritional disease known as temperature
_____ (a) fluorosis (b) goiter (c) marasmus (d) ii, iii and iv only (b) i and ii only (c) iii and iv only (d) i,
osteomalacia ii and iii only
4. High intake of iron rich foods during pregnancy 23. A drink such as tea is known as _____ (a) squash (b)
prevents _____ (a) kwashiorkor (b) anemia (c) beri- beverage (c) juice (d) spirit
beri (d) pellagra. 24. A dietician in a hospital has the duty of _____ (a)
5. Hydrochloric acid which is essential for digestion is taking charge of the staff during meal service (b)
found in the _____ (a) stomach (b) mouth exercising control over the chief cook and servers (c)
(c)pancreas (d) large intestine collaborating with the catering manager to plan meals
6. The term used to describe the building of tissues is (d) obtaining supplies and supervising food preparation
_____ (a) metabolism (b) catabolism (c) homeostasis 25. Moist heat on starch causes _____ (a) dextrinization
(d) anabolism (b) coagulation (c) gelatinization (d) caramelization
7. A nutrient that is particularly important for the 26. The most common methods of cooking traditional
adolescent girl and pregnant woman is _____ (a) dishes are _____ (a) boiling and baking (b) roasting
carbohydrate (b) calcium (c) protein (d) iron and grilling (c) boiling and stewing (d) grilling and
8. Animal products contains almost the same nutrients as baking
_____ (a) pulse and legumes (b) starch roots and 27. Malnutrition is a condition resulting from (a) an
plants c. fruits and vegetables d. cereals and grains. insufficient total intake of nutrients (b) an incorrect
9. The vitamin responsible for proper absorption of intake of nutrients (c) a diet that provides excess
calcium is _____ (a) vitamin D (b) vitamin C (c) amount of nutrients (d) a diet that an individual eats
vitamin B (d) vitamin A everyday
10. What makes fresh fruit drinks better than carbonated 28. A deficiency of iodine in the body will cause _____ (a)
drinks for children? (a) all parents can prepare them goiter (b) rickets (c) anemia (d) kwashiorkor
(b) they contain vitamin E (c) they contain vitamin C 29. The essential substances present in foods are called
(d) children are excited by fizzy drinks _____ (a) atoms (b) nutrients (c) compounds (d)
11. A shopping list is usually made by _____ (a) house elements
wife (b) salesman (c) Shopper (d) food contractor 30. In a diet with no carbohydrate and fat, the protein eaten
12. Which of the following is not a factor affecting foods would be used mainly for _____ (a) protection against
and nutrition? (a) availability of food (b) availability of disease (b) production of heat and energy (c) building
income (c) food in season (d) hospitality and repair (d) maintaining body fluids
13. Which of the following job options is not available in 31. Some amino acids are termed essential because
foods and nutrition (a) clinical nutrition (b) dietetic (c) _____ (a) they cannot be made by the body (b) the
pharmacology (d) teaching body can make them (c) they are not expensive (d)
14. Which of the following carbohydrates is indigestible in they are expensive
man? (a) cellulose (b) fructose (c) protein (d) starch 32. A mineral element that is important for muscle
15. Galactose is a simple sugar found in _____ (a) contraction is _____ (a) copper (b) sodium (c)
cassava (b) fruit (c) meat (d) milk magnesium (d) iodine
16. The breaking down of food in the body is _____ (a) 33. Which of the following sugars is the sweetest? (a)
absorption (b) digestion (c) metabolism (d) anabolism maltose (b) sucrose (c) lactose (d) glucose
17. The most important information on a packet of food is 34. Sinks, electric cookers, refrigerators and cabinets are
_____ (a) name of food (b) expiry date (c) list of _____ (a) large fixed equipment (b) large movable
ingredients (d) manufacturing date equipment (c) small equipment (d) labour- saving
18. The basic function of a kitchen is _____ (a) equipment
entertainment (b)meal preparation (c) serving food (d) 35. Good table manners involves _____ (a) eating slowly
food storage and quietly (b) lifting food to mouth (c) eating all food
taken on food (d) talking with food in the mouth
36. Which method of cooking is NOT applicable to eggs?
(a) boiling (b) frying (c) grilling (d) poaching
37. Which of these is not a B complex vitamin? (a) 58. A dietary source of carbohydrate is _____ (a) oil
ascorbic acid (b) folic acid (c) thiamine (d) pyridoxine seeds (b) tubers & roots (c) soya beans (d) legumes
38. To avoid food poisoning, all equipment after use should 59. Swelling of the neck is due to an over- secretion of a
be _____ (a) soaked in hot detergent (b) boiled with gland called _____ (a) adrenal (b) endocrine (c)
heated Water (c) washed and rinsed with clean water pituitary (d) thyroid
(d) washed sparingly 60. The mineral element which is important in blood clotting
39. Which of the following materials is most suitable for is _____ (a) calcium (b) magnesium (c) chloride (d)
kitchen sink? (a) stainless steel (b) plastic (c) chemical
porcelain (d) galvanized iron
40. Orange juice is a good source of _____ (a) vitamin B MARKING GUIDE (ANSWERS)
(b) vitamin C (c) calcium (d) iron 1.C 2.B 3.D 4.B 5.A 6.B 7.C 8.D 9.A
41. A child whose diet consists mainly of hot pap and sugar 10.B 11.C 12.D 13.D 14.A 15.D 16.B 17.B
will suffer from (a) anemia (b) kwashiorkor (c) 18.B 19.C 20.B 21.B 22.D 23.B 24.C 25.C
beriberi (d) scurvy 26.C 27.A 28.A 29.B 30.A 31.A 32.C 33.D
42. Steaming is most suitable in cooking for invalids 34.B 35.A 36.C 37.A 38.C 39.D 40.B 41.B
because (a) it can be used for most foods (b) the food 42.D 43.A 44.C 45.B 46.C 47.A 48.D 49.B
is gently cooked (c) it makes the food attractive (d) the 50.C 51.A 52.D 53.D 54.C 55.C 56.C 57.B
food is easily digested 58.D 59.D 60.A
43. Food items which appear regularly in diet and in large
quantity are _____ (a) carbohydrates (b) farm grown Theory:
(c) staple food (d) convenience foods Answer three questions from this section
44. Which of the following is the major reason why we cook Identify in a tabular form one deficiency disease of
food? To _____ (a) combine two or more substances each of the following food nutrients (i) Iodine (ii)
(b) change form, colour and size (c) maintain nutritive
Calcium (iii) Fluorine (iv) Proteins (v) Fats & Oils
value (d) increase digestibility
45. Essential amino acids are obtainable from _____ (a) (b) State 5 functions of proteins
plant sources only (b) animal sources only (c) fats and Define, list and classify vitamins
minerals (d) plants and animal sources (b) Define, list and classify the mineral elements
46. The carbohydrate in milk is called _____ (a) fructose State 5 functions of water
(b) maltose (c) lactose (d) glucose (b) State 5 functions of fats and oils
47. Food in season can be used in order to _____ (a) save List 4 functions of vitamin C
money (b) supply nutrients to the clients (c) allow for (b) List 3 food sources of vitamin C
more bulk in the family meal (d) save time in (c) State the deficiency disease associated with vitamin
preparation C
48. Poor vision van be caused by inadequacy of _____ (a)
vitamin C (b) iron and calcium (c) vitamin D and K (d)
vitamin A
49. The correct formula for carbohydrate is _____ (a)
CO2H (b) CH2O (c) C2H2O (d) C2HO
50. Good health means _____ (a) eating good food and
being well (b) state of being physically fit in health (c)
a state of complete physical, mental and social well-
being and not just the absence of disease (d) eating
good food and wearing clean clothes in a clean
environment
51. A weight watcher should eat more of _____ (a) fruits
and vegetables (b) fats and butter (c) cassava and
cocoa yam (d) bread and butter
52. Which of the following food items should not be
refrigerated? (a) eggs (b) left- over foods (c)
margarine (d) flour
53. A perforated spoon is used for _____ (a) steaming (b)
boiling (c) plastering (d) frying
54. Strong teeth and bones formation requires _____ (a)
protein and vitamin C (b) calcium and phosphorus (c)
calcium and vitamin C (d) vitamin F and calcium
55. The first two groups of sugar are _____ (a)
monosaccharide and polysaccharides (b) sugar cane
and sugar beets (c) monosaccharide and
disaccharides (d) glucose and starch
56. Which of the following is not a nutrient? (a)
carbohydrates (b) fats (c) water (d) hydrogen
57. Proteins are made up of _____ (a) enzymes (b)
amino acids (c) nitrogen (d) phosphorus