NECO 2024 FOOD AND NUTRITION ANSWER


FOOD & NUTRITION
1-10: DBCDABBDEC
11-20: BACDEDCDAC
21-30: CBDDBCEDAB
31-40: EBCCCCCDDB
41-50: DDCCCBBBEB
51-60: ADBCDCCBDB


(1a)
Roughages, also known as dietary fiber, are indigestible plant materials that add bulk to the diet and promote regular bowel movements. They are an important part of a healthy, balanced diet.

(1b)
-Advantages-
(PICK ANY TWO)
(i) Steaming helps retain more vitamins, minerals, and other nutrients in the food compared to other cooking methods like boiling.
(ii) Steaming cooks the food gently, preserving the natural texture, color, and flavor of the ingredients.
(iii) Steaming is a relatively quick cooking method, which helps save time and energy.
(iv) Steaming is a low-fat cooking method, as it doesn't require the addition of oils or butter.
(v) Steaming can be used to cook a variety of foods, including vegetables, fish, poultry, and even some types of desserts.
(vi) Steaming usually doesn't produce a lot of mess, making it a relatively easy cleanup process.

-Disadvantages-
(PICK ANY TWO)
(i) Steaming may not produce the same level of flavor development as other cooking methods, such as roasting or sautéing.
(ii) Compared to boiling or microwaving, steaming can take a longer time to cook certain foods, especially tougher or thicker items.
(iii) Steaming does not produce the same level of browning or caramelization that can be achieved with other cooking methods, which can affect the appearance and texture of the food.
(iv) If the food is steamed for too long, it can become overcooked and lose its texture and flavor.
(v) Steaming often requires a dedicated steamer device or setup, which can make it less portable or convenient for some cooking situations.
(vi) Depending on the size and shape of the food, steaming can sometimes result in uneven cooking, with some parts of the food being more cooked than others.

(1c)
(PICK ANY FOUR)
(i) Vitamins play a crucial role in the growth and development of the body, particularly during childhood and adolescence.
(ii) Vitamins help maintain the health of various body systems, including the skin, eyes, and immune system.
(iii) Certain vitamins, such as B vitamins, are involved in the conversion of food into energy.
(iv) Some vitamins, like vitamins C and E, act as antioxidants, protecting the body's cells from damage caused by free radicals.
(vi) Vitamins like vitamin D and calcium work together to support the development and maintenance of strong bones and teeth.

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

(2)
(i) Nutrition: Nutrition refers to the process of providing or obtaining the food necessary for health and growth. It involves the intake of essential nutrients, such as carbohydrates, proteins, fats, vitamins, minerals, and water, which are necessary for the proper functioning of the body. Proper nutrition is crucial for maintaining good health, preventing diseases, and promoting overall well-being.

(ii) Balanced diet: A balanced diet is a diet that contains a variety of different types of food in appropriate amounts to provide all the nutrients necessary for optimal health. It typically includes a combination of carbohydrates, proteins, fats, vitamins, and minerals, all of which are essential for the body's growth, development, and maintenance. A balanced diet helps to ensure that the body receives all the necessary nutrients in the right proportions, promoting overall health and well-being.

(iii) Nutrient: A nutrient is a substance that provides the body with the necessary components for growth, development, and maintenance. Nutrients can be classified into six main categories: carbohydrates, proteins, fats, vitamins, minerals, and water. These nutrients play crucial roles in various bodily functions, such as energy production, tissue repair, immune function, and the regulation of physiological processes.

(iv) Personal hygiene: Personal hygiene refers to the practices and habits that individuals adopt to maintain their cleanliness and well-being. This includes regular bathing, teeth brushing, hand washing, and proper grooming. Maintaining good personal hygiene is essential for preventing the spread of germs and infections, as well as promoting overall health and self-confidence.

(v) Recommended Dietary Allowance (RDA): The Recommended Dietary Allowance (RDA) is the average daily intake level of a nutrient that is sufficient to meet the needs of nearly all (97-98%) healthy individuals in a particular life stage and gender group. It is a set of guidelines established by authoritative organizations, such as the World Health Organization (WHO) and the Institute of Medicine (IOM), to ensure that individuals are consuming the appropriate amounts of essential nutrients for optimal health. The RDA serves as a reference for determining the appropriate intake of various nutrients, and it is often used in the development of dietary guidelines and the evaluation of individual and population-level nutrient intakes.

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

(3a)
Batter is a mixture of flour, liquid, and other ingredients that is used for cooking or baking. It is typically pourable and is used to make various food items such as pancakes, waffles, muffins, and cakes.

(3b)
(PICK ANY FOUR)
(i) Appearance
(ii) Texture
(iii) Flavor
(iv) Temperature
(v) Portion Size
(vi) Hygiene

(3c)
(PICK ANY FOUR)
(i) Nutritional Requirements: Ensure the meals provide the necessary nutrients and energy to support the convalescent's healing process.
(ii) Digestibility: Choose foods that are easy to digest and tolerate, such as soft, bland, and low-fiber options.
(iii) Presentation: Make the meals visually appealing and appetizing to encourage the convalescent to eat.
(iv) Portion Sizes: Offer smaller, more frequent meals to accommodate the convalescent's reduced appetite and stamina.
(v) Hydration: Incorporate fluids and hydrating foods to prevent dehydration.
(vi) Customization: Tailor the meals to the convalescent's individual preferences, dietary restrictions, and any specific medical requirements.

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

(4ai)
(PICK ANY TWO)
(i) Eggs help bind ingredients together in dishes like meatballs, croquettes, and baked goods.
(ii) Eggs can emulsify and stabilize mixtures, like in mayonnaise, hollandaise sauce, and custards.
(iii) Whipped egg whites can act as a leavening agent in soufflés, meringues, and some cakes.
(iv) Coating and Breading: Eggs are used to coat and help bread adhere to foods like fried chicken or fish.
(v) Eggs can thicken and enrich sauces, custards, and puddings.
(vi) Eggs add richness, flavor, and moisture to baked goods, such as cakes, cookies, and pastries.

(4aii)
(PICK ANY TWO)
(i) Yogurt
(ii) Cheese
(iii) Custard
(iv) Ice cream
(v) Milkshakes
(vi) Pudding

(4aiii)
Lactose intolerance is a condition where the body is unable to digest lactose, the natural sugar found in milk and dairy products. Individuals with lactose intolerance experience symptoms like bloating, gas, diarrhea, and abdominal discomfort after consuming dairy products. This is due to the lack of or insufficient production of the enzyme lactase, which is responsible for breaking down lactose. Lactose intolerance can be managed by avoiding or limiting the consumption of dairy products, or by taking lactase enzyme supplements.

(4b)
(PIVK ANY ONE)
(i) Herbs are typically the leaves or flowers of plants, While spices are usually the seeds, roots, bark, or other parts of plants.
(ii) Herbs generally have a more subtle, delicate flavor, While spices tend to have a stronger, more pronounced flavor.
(iii) Herbs are often used fresh or dried in cooking, While spices are typically used in dried, ground, or whole form.
(iv) Herbs are generally used whole or chopped, While spices are often ground, crushed, or used whole.
(v) Herbs are commonly found in temperate regions, While spices are more prevalent in tropical and subtropical regions.
(vi) Herbs are commonly used to enhance the flavor of dishes, While spices are used to add aroma, heat, and complexity to food.

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

(5ai)
-Protein-
(PICK ANY TWO)
(i) Kwashiorkor
(ii) Marasmus
(iii) Protein-Energy Malnutrition
(iv) Edema
(v) Growth retardation
(vi) Muscle wasting

(5aii)
-Vitamin D-
(PICK ANY TWO)
(i) Rickets
(ii) Osteomalacia
(iii) Osteoporosis
(iv) Muscle weakness
(vi) Increased risk of falls and fractures
(vii) Increased risk of certain cancers

(5b)
-Protein-
(PICK ANY TWO)
(i) Edema (swelling in the abdomen, feet, or face)
(ii) Stunted growth and development in children
(iii) Weakened immune system and increased susceptibility to infections
(iv) Muscle wasting and loss of muscle mass
(v) Thin, dry, and flaky skin
(vi) Fatigue, lethargy, and apathy

-Vitamin D-
(PICK ANY TWO)
(i) Bone pain and muscle weakness
(ii) Increased risk of fractures and falls
(iii) Delayed growth and development in children
(iv) Impaired immune function
(v) Depression and mood changes
(vi) Increased risk of certain chronic diseases, such as heart disease and cancer

(5ci)
(PICK ANY ONE)
(i) Develop and promote standards for products, services, and processes in Nigeria.
(ii) Ensure the quality and safety of goods and services in the Nigerian market.
(iii) Conduct product testing and certification to ensure compliance with established standards.
(iv) Provide training and capacity-building programs for industries and businesses.
(v) Collaborate with relevant regulatory agencies to enforce compliance with standards.
(vi) Represent Nigeria's interests in international standardization bodies and organizations.

(5cii)
(PICK ANY ONE)
(i) Regulate and control the importation, exportation, manufacture, advertisement, distribution, and sale of food, drugs, cosmetics, medical devices, chemicals, and packaged water.
(ii) Conduct quality control tests and analyses on regulated products to ensure safety and efficacy.
(iii) Investigate and prosecute individuals or companies involved in the production, importation, or distribution of counterfeit or substandard regulated products.
(iv) Establish guidelines and regulations for the manufacture, distribution, and sale of regulated products.
(v) Collaborate with other agencies and stakeholders to ensure the safety and quality of regulated products in the Nigerian market.
(vi) Educate the public on the safe and appropriate use of regulated products.

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

(6a)



(6b)
-Soup Ladle-
(PICK ANY ONE)
(i) Serving soup, stew, or other liquid-based dishes from a pot or bowl.
(ii) Portioning and transferring food items, such as meatballs or dumplings, from a cooking vessel to a serving dish.
(iii) Skimming and removing foam or impurities from the surface of simmering liquids.
(iv) Basting or spooning sauce or liquid over food items during cooking.
(v) Transferring hot or delicate food items, such as poached eggs or sautéed vegetables, from one vessel to another.
(vi) Mixing and stirring ingredients in a pot or bowl.

-Tongs-
(PICK ANY ONE)
(i) Grasping and turning food items, such as meat, fish, or vegetables, during cooking or grilling.
(ii) Handling and transferring hot or delicate food items, such as baked goods or fried foods, from cooking surfaces to serving plates.
(iii) Serving and arranging food on a plate or platter, such as placing sliced bread or bread rolls.
(iv) Handling and arranging salad greens or other delicate ingredients in a salad bowl.
(v) Removing food items from boiling water or hot oil, such as blanched vegetables or fried foods.
(vi) Handling and repositioning food items in a pan or on a grill during cooking.

(6c)
Labour-saving devices are tools, appliances, or machines that are designed to reduce the amount of manual effort or time required to perform certain tasks or chores. These devices can save time, energy, and physical effort, making everyday tasks more efficient and convenient.

-Examples-
(PICK ANY FOUR)
(i) Washing machine
(ii) Dishwasher
(iii) Vacuum cleaner
(iv) Food processor
(v) Electric mixer
(vi) Microwave oven