2025 NECO FOODS & NUTRITION: NECO Foods & Nutrition (food) 2026 Legit Ans. (3803)

(1a)

(PICK ANY TWO)

(i) Kwashiorkor

(ii) Marasmus

(iii) Rickets

(iv) Scurvy

(v) Pellagra

(vi) Night blindness

(1b)

=symptoms of Kwashiorkor=

(PICK ANY ONE)

(i) Kwashiorkor

(i) Swollen belly (edema)

(ii) Thin muscles

(iii) Skin peeling or lesions

(iv) Fatigue

(v) Hair discoloration

(vi) Irritability

=dietary deficiency diseases of Rickets=

(PICK ANY TWO)

(i) Bowed legs

(ii) Delayed growth

(iii) Bone pain or tenderness

(iv) Weak muscles

(v) Dental problems

(vi) Soft skull or rib bones

(1c)

Moist cooking methods involve the use of water, steam, or other liquids to cook food while applying heat. The food is usually soft and tender after cooking. Examples are Boiling and Steaming

WHILE

Dry cooking methods involve cooking food with heat without the use of water or steam. These methods often give the food a crispy or browned texture. Examples are Baking and Grilling

(2a)

Reproductive health refers to the physical, emotional, and social well-being of individuals in relation to their reproductive systems and processes.

(2bi)

(PICK ANY FOUR)

(i) Right to safety

(ii) Right to be informed

(iii) Right to choose

(iv) Right to be heard

(v) Right to consumer education

(vi) Right to redress

(2bii)

(PICK ANY FOUR)

(i) Product labels

(ii) Advertisements

(iii) Consumer protection agencies

(iv) Magazines and newspapers

(v) Internet and websites

(vi) Word of mouth from other consumers

(3a)

(i) Length - Metre

(ii) Capacity - Litre

(iii) Temperature - Degree Celsius

(iv) Weight - Kilogram

(3bi) 

(PICK ANY ONE)

(i) Kitchen equipment are large, while kitchen utensils are small.

(ii) Kitchen equipment are usually fixed or heavy, while utensils are portable and light.

(iii) Equipment often require electricity or gas, while utensils are usually manual.

(iv) Equipment are more expensive, while utensils are less costly.

(v) Equipment are used for major kitchen operations, while utensils are used for minor tasks.

(vi) Equipment occupy more space, while utensils require little storage space.

(3bii)

=In the food laboratory=

(PICK ANY TWO)

(i) Measuring cylinder

(ii) Weighing scale

(iii) Measuring spoons

(iv) Measuring cups

(v) Digital scale

(vi) Beaker

=In a very busy kitchen=

(PICK ANY TWO)

(i) Kitchen scale

(ii) Measuring spoons

(iii) Measuring cups

(iv) Scoops

(v) Ladles

(vi) Jugs

(4a) 

A food budget is a plan that outlines the amount of money allocated or set aside for buying food over a specific period of time. It helps individuals or families control spending, avoid waste, and ensure that nutritional needs are met within available financial resources.

(4b)

(PICK ANY FOUR)

(i) Wash hands thoroughly before and after handling food

(ii) Cook food to the appropriate temperature

(iii) Store perishable food in the refrigerator or freezer

(iv) Avoid cross-contamination by using separate cutting boards for raw and cooked foods

(v) Wash fruits and vegetables properly before consumption

(vi) Check expiry dates before buying or using food items

(4c)

(i) Tray service: This is a type of food service where food is arranged on a tray and served to individuals, usually in places like hospitals, hotels, or homes. It allows for personal and convenient service, especially for people who are bedridden or unable to move.

(ii) Self-service: This involves customers serving themselves from a set of displayed food items, such as in cafeterias or buffets. It is quick, convenient, and reduces the need for many serving staff.

(5a)

Entertainment is any activity or event that provides amusement, enjoyment, or relaxation to people. It includes things like music, dance, drama, games, and parties that help people unwind or socialize.

(5b) 

(i) Conduction: Conduction is the transfer of heat through direct contact between objects. In cooking, this occurs when heat passes from a hot pan to the food placed on it.

(ii) Convection: Convection is the transfer of heat through a liquid or gas. It happens when hot air or liquid rises and cooler parts sink, creating a circular motion that evenly cooks food, like in boiling or baking.

(5ci) 

=Root vegetables=

(PICK ANY ONE)

(i) Carrot

(ii) Beetroot

(iii) Radish

(iv) Yam

(v) Cassava

(vi) Turnip

(5cii) 

=Bulb vegetables=

(PICK ANY ONE) 

(i) Onion

(ii) Garlic

(iii) Shallot

(iv) Leek

(v) Spring onion

(vi) Chive

(5ciii) 

=Fruit vegetables=

(PICK ANY ONE)

(i) Tomato

(ii) Cucumber

(iii) Eggplant (garden egg)

(iv) Pepper

(v) Pumpkin

(vi) Okra

(5civ) 

=Leafy vegetables=

(PICK ANY ONE)

(i) Spinach

(ii) Lettuce

(iii) Fluted pumpkin (ugu)

(iv) Waterleaf

(v) Kale

(vi) Bitter leaf

(6a)

Recommended Dietary Allowances (RDA) are the average daily levels of essential nutrients that are considered sufficient to meet the nutritional needs of nearly all (97–98%) healthy individuals in a specific age and gender group.

(6b) 

(PICK ANY THREE)

(i) Helps in planning balanced diets

(ii) Guides nutritional policies and food programs

(iii) Aids in assessing nutrient intake of individuals or groups

(iv) Assists in preventing nutritional deficiencies

(v) Provides standards for food labeling and fortification

(vi) Serves as a guide for health professionals and dietitians

(6ci)

(PICK ANY FOUR)

(i) Aluminum foil

(ii) Plastic containers

(iii) Paper wraps

(iv) Glass jars

(v) Nylon bags

(vi) Cardboard boxes

(6cii)

(PICK ANY THREE)

(i) Use clean and dry containers

(ii) Ensure food is properly cooked and cooled before packing

(iii) Pack food in leak-proof containers

(iv) Separate wet and dry food items

(v) Label food containers with contents and date

(vi) Store packed meals at the appropriate temperature