2026 NECO FOOD AND NUTRITION ANSWER

FOOD & NUT
1-10: CBCADEDCDD
11-20: EDCABDDCBC
21-30: EBCEEECBAB
31-40: CAEDCDEBBD
41-50: BBECEBCECC
51-60: BDCDDBCCDA


(1ai)
A market survey is the process of gathering information about the prices, quality, and availability of goods in different markets before making a purchase.

(1aii)
A shopping list is a written record of the items a person intends to buy to avoid forgetting needed items and unnecessary spending.

(1aiii)
Impulsive buying is the act of purchasing goods without prior planning or careful consideration, usually based on sudden desire.

(1b)
=Differences=
(PICK ANY ONE)
(i) Batter is thinner in consistency, while paste is thicker.
(ii) Batter flows easily, while paste does not.
(iii) Batter contains more liquid than paste.
(iv) Batter is poured into cooking utensils, while paste is spooned or molded.
(v) Batter is commonly used for cakes and pancakes, while paste is used for foods like moi-moi and fufu.
(vi) Batter is easier to mix than paste.
(vii) Batter spreads easily when poured, while paste retains its shape.
(viii) Batter is mainly used for baking or frying, while paste is commonly steamed or cooked.
(ix) Batter has a lighter texture, while paste is denser and heavier.
(x) Batter requires less effort to stir than paste.

=Similarities=
(PICK ANY TWO)
(i) Both are mixtures of food ingredients.
(ii) Both are prepared by mixing ingredients together.
(iii) Both may contain flour or ground cereals.
(iv) Both may contain water as an ingredient.
(v) Both are used in food preparation.
(vi) Both can be seasoned or flavored.
(vii) Both require proper measurement of ingredients.
(viii) Both are cooked before consumption.
(ix) Both can be made from grains or legumes.
(x) Both are perishable and should be stored properly if not used immediately.

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(2a)
(PICK ANY TWO)
(i) Proper planning of meals: Planning meals ahead helps to save time, reduce confusion, and prevent rushing while cooking.
(ii) Keeping the kitchen clean and organized: A tidy kitchen makes it easier to find ingredients and equipment, thereby reducing stress.
(iii) Preparing ingredients before cooking: Washing, measuring, and cutting ingredients beforehand makes cooking faster and more convenient.
(iv) Using the right tools and equipment: Appropriate kitchen tools make work easier, quicker, and less tiring.
(v) Sharing kitchen duties: Assigning tasks to others reduces workload and prevents fatigue.
(vi) Ensuring good ventilation and lighting: A well-ventilated and properly lit kitchen provides comfort and reduces heat, discomfort, and stress during cooking.

(2b)
=Traditional methods=
(PICK ANY ONE)
(i) Sun drying.
(ii) Smoking.
(iii) Salting.
(iv) Fermentation.
(v) Sugaring.
(vi) Spicing.

=Conventional methods=
(PICK ANY ONE)
(i) Refrigeration.
(ii) Freezing.
(iii) Canning.
(iv) Bottling.
(v) Pasteurization.
(vi) Irradiation.

(2c)
(PICK ANY TWO)
(i) Macronutrients are needed in large amounts, while micronutrients are needed in small amounts.
(ii) Macronutrients provide energy, while micronutrients do not provide energy.
(iii) Macronutrients include carbohydrates, proteins, and fats, while micronutrients include vitamins and minerals.
(iv) Macronutrients are measured in grams, while micronutrients are measured in milligrams or micrograms.
(v) Macronutrients are mainly used for growth and energy production, while micronutrients regulate body processes.
(vi) Deficiency of macronutrients causes protein-energy malnutrition, while deficiency of micronutrients causes vitamin or mineral deficiency diseases.

(2d)
(PICK ANY TWO)
(i) Peeling.
(ii) Cutting.
(iii) Chopping.
(iv) Slicing.
(v) Grating.
(vi) Mixing.

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(3a)
Food preservation is the process of treating and storing food properly to prevent spoilage and keep it safe, fresh, and fit for consumption for a longer period.

(3ai)
Energy from carbohydrate = 4 kcal per gram
= 8 × 4
= 32 kcal

(3aii)
Energy from fat = 9 kcal per gram
= 12 × 9
= 108 kcal

(3b)
(PICK ANY FOUR)
(i) It helps consumers make wise purchasing decisions.
(ii) It protects consumers from fraud and exploitation.
(iii) It creates awareness of consumers' rights and responsibilities.
(iv) It promotes wise budgeting and proper use of income.
(v) It encourages the purchase of quality and safe products.
(vi) It helps consumers identify fake and substandard goods.
(vii) It reduces waste through informed buying decisions.
(viii) It encourages healthy competition among producers.
(ix) It enables consumers to seek redress when their rights are violated.
(x) It improves the standard of living by encouraging better consumption habits.

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(4ai)
Basal Metabolic Rate (BMR) is the minimum amount of energy the body requires to carry out vital functions such as breathing, blood circulation, and maintaining body temperature while the body is at complete rest.

(4aii)
(i) Red offal
(ii) White offal

(4bi)
Moist heat causes the egg proteins to coagulate (solidify), changing the egg from a liquid to a firm state during boiling or poaching.

(4bii)
Dry heat causes sugar to melt and caramelize, changing its colour to golden brown and giving it a characteristic flavour and aroma.

(4c)
(PICK ANY TWO)
(i) Fish
(ii) Prawns
(iii) Shrimps
(iv) Crabs
(v) Lobsters
(vi) Oysters

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(5ai)
Protein complementation is the combination of two or more plant protein foods to provide all the essential amino acids needed by the body.

(5aii)
(PICK ANY TWO)
(i) Eggs
(ii) Fish
(iii) Meat
(iv) Milk
(v) Cheese
(vi) Chicken

(5b)
(i) Saliva
(ii) Gastric juice

(5ci)
Beverages are drinks or liquid refreshments consumed to quench thirst, nourish the body, or provide stimulation.

(5cii)
(PICK ANY TWO)
(i) Water
(ii) Tea
(iii) Coffee
(iv) Cocoa
(v) Fruit juice
(vi) Soft drinks

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(6a)
(PICK ANY TWO)
(i) Table d'hôte offers a fixed menu, while à la carte offers a menu with individual dishes.
(ii) Table d'hôte has a fixed price, while à la carte charges separately for each item.
(iii) Table d'hôte provides limited choices, while à la carte provides many choices.
(iv) Table d'hôte usually consists of several courses, while à la carte allows customers to choose any course.
(v) Table d'hôte is generally cheaper, while à la carte is usually more expensive.
(vi) Table d'hôte meals are prepared in advance, while à la carte meals are usually prepared after the order is placed.

(6b)
(PICK ANY TWO)
(i) Hospital nutritionist
(ii) Dietitian
(iii) Public health nutritionist
(iv) Food scientist
(v) Nutrition lecturer/researcher
(vi) Nutrition consultant

(6c)
(PICK ANY TWO)
(i) They provide carbohydrates for energy.
(ii) They contain protein for growth and repair.
(iii) They supply dietary fibre for healthy digestion.
(iv) They provide B-group vitamins.
(v) They contain minerals such as iron and phosphorus.
(vi) They contain a small amount of fat.

(6d)
(PICK ANY TWO)
(i) Crisp
(ii) Flaky
(iii) Light
(iv) Tender
(v) Golden brown
(vi) Well-risen