NECO FOOD AND NUTRITION ANSWERS
OBJECTIVES
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51-60: CCCEECECEE
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FOOD AND NUT ESSAY
(1a)
Amino acids are organic compounds that combine to form proteins
(1b)
-[Pick any two]-
(i) Whisking
(ii) Sieving
(iii) Creaming
(iv) Beating
(v) Rubbing in,
(vi) Rolling and folding.
(1c)
(i) Lower prices: Prepared meals can be competitively priced because menu options are limited and products are prepared in-store.
(ii) Convenience: Ready-to-eat meals reduce the time and energy needed to prepare a meal at home, while offering the variety consumers are craving.
(1d)
-[Pick any four]-
(i) Wheat
(ii) Oats
(iii) Rice
(iv) Corn (maize)
(v) Barley
(vi) Sorghum
(vii) millet.
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(4i)
Fermentation: Fermentation is the breakdown of carbs like starch and sugar by bacteria and yeast and an ancient technique of preserving food. Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt.
(4ii)
Vegetarianism:Vegetarianism is the theory or practice of living solely upon vegetables, fruits, grains, legumes, and nuts with or without the addition of milk products and eggs generally for ethical, ascetic, environmental, or nutritional reasons
(4iii)
Convalescent:Convalescence is the gradual recovery of health and strength after illness or injury. It refers to the later stage of an infectious disease or illness when the patient recovers and returns to previous health, but may continue to be a source of infection to others even if feeling better
(4iv)
Food storage: Food storage is the process in which both cooked and raw materials are stored in appropriate conditions for future use without any entry or multiplication of microorganisms.
(4v)
Reproductive health:Reproductive health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity, in all matters relating to the reproductive system and to its functions and processes.
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(5ai)
(i)Food preservation adds variety to the food.
(ii)Food preservation increases the shelf life of food.
(iii)Food preservation increases the food supply
(iv)Food preservation decreases dietary inadequacies.
(5aii)
(i)Nitrites such as sodium nitrite
(ii)Sulphites such as sulphur dioxide.
(5b)
(i)Wash your hands before handling food and after handling meat or poultry products.
(ii)Store knives in a wooden block or in a drawer.
(iii)Separate raw meat and poultry from other items whenever you use or store them.
(iv)Get a fire extinguisher for your kitchen.
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(6ai)
Pressure cooking is a method of cooking in which the boiling temperature of water is increased using a special vessel, causing the food to cook faster.
(6aii)
(i)Foods retain most of their nutrients and are tastier.
(ii)It Saves time and energy in preparing meals.
(6b)
(i)Vitamin C can be lost by boiling foods in water
(ii)Exposure to heat destroys the nutrient content of food, and especially lowers the concentration of vitamin C.
(iii)Vitamin C can also be lost if food products are exposed to air for too long.
(6c)
(i)Bathe regularly with clean water 2 to 3 times a day.
(ii)Fingernails should be trimmed and kept in good shape.
(iii)Wear clean, suitable and protective clothings.
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Completed
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