WAEC 2025 Food Nutrition Obj & Essays Answers

WAEC 2025 Food Nutrition Obj & Essays Answers

FOOD & NUTRITION
01-10: BCCCBADCDD
11-20: ACCDADAACA
21-30: CCBAACAACB
31-40: BDBADDBAAB
41-50: BCBCCBCBAC
51-60: CDCABACBDA

COMPLETED

*WAEC FOODS AND NUTRITION*

(1ai)

(1b)
i) Nutritional Value
ii) Occasion and Purpose
iii) Personal Preference and Dietary Needs

(2a)
(PICK TWO ONLY)
(i) Warmth: Yeast grows best in a warm environment, typically around body temperature, which helps it to multiply and produce carbon dioxide for leavening.
(ii) Moisture: A moist environment activates the yeast and allows it to feed on sugars and starches in the dough.
(iii) Sugar: Yeast feeds on sugar, and the presence of sugar provides energy for yeast to grow and produce carbon dioxide.
(iv) Time: Yeast requires time to ferment and work effectively, which helps in the rising and development of flavour in the dough.
(v) Oxygen: Yeast needs oxygen during the initial stages of fermentation for rapid multiplication before it switches to anaerobic respiration.

(2b)
(i) Measuring ingredients
(ii) Mixing the ingredients
(iii) Kneading the dough
(iv) First rising or fermentation
(v) Punching down the dough
(vi) Shaping the dough
(vii) Second rising or proofing
(viii) Baking the bread

(3a)
A waiter.

(3b).
(PICK ANY FIVE)
(i) Taking customers’ orders accurately.
(ii) Setting and clearing tables.
(iii) Serving drinks and meals.
(iv) Providing menu information and making recommendations.
(v) Handling customer complaints politely.
(vi) Delivering the bill and processing payments.
(vii) Ensuring cleanliness and readiness of the dining area.

(3c)
(PICK ANY FOUR)
(i) Type of event
(ii) Number of guests expected.
(iii) Budget available for catering.
(iv) Venue size and layout.
(v) Time of the event
(vi) Type of menu or food being served.

(4a)
(PICK ANY THREE)

(i)Base(Leafy greens)
(ii)Protein component
(iii)Vegetable component
(iv)Fruit component

(4b)
(PICK ANY THREE)

(i)Egg yolks
(ii)Oil
(iii)Vinegar
(iv)Salt
(v)Mustard

(4c)
(PICK ANY FOUR)

(i) Provides essential nutrients like vitamins A, C, and K.
(ii) Supports digestive health and satiety.
(iii) Helps protect against cell damage and chronic diseases.
(iv)Low in calories, high in nutrients.
(v)Certain leafy greens have anti-inflammatory properties.
(vi) Leafy greens like spinach and kale are rich in lutein and zeaxanthin.

(5a)
(i) Burns: Touching hot surfaces, flames, or boiling equipment without protection
(ii) Scalds: Spilling hot liquids such as boiling water or oil
(iii) Cuts: Using sharp tools like knives or graters improperly
(iv) Falls: Slipping on wet floors or tripping over obstacles
(v) Electrocution: Using damaged electrical appliances or wet hands while handling appliances

(5b)

(i) Wash your hands thoroughly to prevent infection.
(ii) Gently clean the cut under running water to remove dirt.
(iii) Use mild soap if needed and rinse well.
(iv) Apply pressure with a clean cloth or bandage to stop bleeding.
(v) Apply an antiseptic to disinfect the area.
(vi) Cover the cut with a sterile adhesive bandage.
(vii) Change the bandage daily or whenever it becomes wet or dirty.
(viii) Seek medical attention if the cut is deep or doesn’t stop bleeding.

Or

(i) Wash your hands to prevent infection.
(ii) Clean the cut gently under running water.
(iii) Apply pressure with a clean cloth to stop the bleeding.
(iv) Apply an antiseptic to disinfect the wound.
(v) Cover the cut with a sterile bandage.

*WAEC FOOD AND NUTRITION ANSWERS*

*NUMBER SIX*

(6a) Obesity

(6b)
(i) High blood pressure (hypertension)
(ii) Type 2 diabetes
(iii) Heart disease
(iv) Joint problems or osteoarthriti

(6c)
(i) Poor dietary habits (e.g., high intake of fatty and sugary foods).
(ii) Lack of physical activity or sedentary lifestyle
(iii) Genetic or hereditary factors

(6d)
(i) Engaging in regular physical exercise
(ii) Adopting a balanced, low-calorie diet