WAEC GCE 2024 FOOD AND NUTRITION ANSWER


FOOD & NUTRITION
1-10: DACCCCCCDB
11-20: ABBCBADBCC
21-30: CDCCAAACDA
31-40: BBCCDDBBCD
41-50: ADBAACAAAD
51-60: BDDAACBACB



(1a)
I - Firewood
II - Charcoal
III - Electric stove
IV - Gas (LPG)

(1b)
(PICK ANY TWO)
(i) Gathering and preparing firewood takes significant time and effort.
(ii) Firewood burns inefficiently, leading to energy wastage.
(iii) Open flames from firewood increase the risk of accidental fires.
(iv) Availability depends on local forests, which may be depleted.

(1c)
(PICK ANY FOUR)
(i) Availability of the cooking fuel.
(ii) Efficiency of the fuel in heat generation.
(iii) Storage requirements for the fuel.
(iv) Ease of transportation.
Cultural preferences and traditional practices.
(vi) Government regulations and subsidies.

=============================

(2a)
High extraction rate flour contains most parts of the wheat grain, including the bran, germ, and endosperm. It is less refined and retains more fiber and nutrients.
Low extraction rate flour is more refined and mostly contains the endosperm of the wheat grain, with the bran and germ removed. It is finer and lower in fiber but has a smoother texture.

(2b)
(i) Finer texture, which is suitable for making delicate pastries and cakes.
(ii) Longer shelf life due to the removal of bran and germ that can go rancid.
(iii) Easier to digest compared to high extraction rate flour.
(iv) Produces lighter and fluffier baked goods.
(v) More visually appealing, with a whiter color that is preferred for certain products.

(2c)
(i) Higher nutritional value due to the presence of bran and germ, which are rich in fiber, vitamins, and minerals.
(ii) Promotes better digestion and overall health due to its high fiber content.

============================

(3a)
Digestion is the process by which food and drink are broken down into smaller components that can be more easily absorbed and used by the body for energy, growth, and cell repair.

(3b)
(PICK ANY THREE)
(i) Moisturizing and softening food to aid in swallowing.
(ii) Initiating the breakdown of carbohydrates through the enzyme amylase.
(iii) Lubricating the food bolus to facilitate its passage through the esophagus.
(iv) Containing antibodies and enzymes that help kill bacteria and other microorganisms.
(v) Providing minerals and buffers to help maintain a healthy oral pH.
(vi) Containing proteins that help protect the teeth and gums.

(3c)
(i) Pepsin
(ii) Renin

(3d)
(PICK ANY THREE)
(i) Glucose
(ii) Fructose
(iii) Galactose
(iv) Sucrose
(v) Lactose
(vi) Maltose

=============================

(4a)
(i) Space availability
(ii) Workflow efficiency
(iii) Ventilation and lighting
(iv) Adequate storage system
(v) Safety and accessibility

(4b)
(i) Cabinets
(ii) Refrigerators
(iii) Shelves
(iv) Pantries
(v) Freezers

============================

(5a)
(i) Perishable Foods
(ii) Semi-Perishable Foods
(iii) Non-Perishable Foods

(5b)
(PICK ANY FOUR)
(i) Removal of Moisture
(ii) Temperature Control
(iii) Exclusion of Air/Oxygen
(iv) Addition of Preservatives
(v) Irradiation
(vi) Fermentation

(5c)
(PICK ANY THREE)
(i) Sun Drying
(ii) Oven Drying
(iii) Dehydrator Drying
(iv) Air Drying
(v) Drying
(vi) Microwave Drying

============================

(6a)
(i) Evaluate whether the cake’s flavors are harmonious and appealing to the target audience.

(ii) Assess the cake’s texture and moisture content.

(iii) Consider the cake's visual appeal, including even baking, uniform crumb structure, and color.

(iv) Test the recipe for consistency across multiple batches to ensure reliable outcomes.

(v) Determine if the recipe can paired with different frostings, fillings, and decorations to suit various occasions.

(6b)
(i) Choose colors that suit the occasion or theme.
(ii) Use a color palette that complements each other.
(iii) Avoid overloading the design with too many colors.
(iv) Ensure edible and safe food coloring is used.
(v) Consider the preferences of the client or audience.