Neco food and Nutrition answers 2022

Here is the Neco food and Nutrition answers 2022

*FOOD & NUTRITION*

01-10: BEACDEAEDA
11-20: CADDCDDAAC
21-30: AEDBCBDADA
31-40: ECEAABCBAB
41-50:CABDADBAAB
51-60: EEBCDBCCAC

*_INSTRUCTION: ANSWER FOUR (4) QUESTIONS ONLY_*

(2a)
(i) Reproductive health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity, in all matters relating to the reproductive system and its functions and processes.

(ii) Consumer education is the preparation of an individual to be capable of making informed decisions when it comes to purchasing products in a consumer culture.

(2bi)
(i) Producers
(ii) Manufacturers
(iii) Wholesalers
(iv) Retailers

(2bii)
(i) Producers: They serve as large food distributors or packaged-foods manufacturers.

(ii) Manufacturers: They combine produce from farmers with a range of chemical and nutritional additives to create packaged food products.

(iii) Wholesalers: They buy products in bulk from producers and manufacturers, and then sell the products to retailers or service providers, leveraging economies of scale to generate profit along the way.

(iv) Retailers: They sell both agricultural produce and processed food products directly to consumers in local stores.

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(3ai)
Fermentation refers to the metabolic process by which organic molecules ( mainly carbohydrates, such as starch or a sugar) are converted into acids, gases, or alcohol in the absence of oxygen or any electron transport chain.

(3aii)
– Protozoa;
They are single-celled microorganisms that cause disease like food poisoning etc.
– Fungi:
They are found in damp and warm places and grow on the dead and rotting matter.

(3b)
(i) Ginger : It is used as an essential ingredient for Pumpkin Spice blends
(ii) Tumeric: It is used as the coloring agent in yellow mustard
(iii) Garlic: It is used to flavor many foods, such as vegetables

(3c)
(i) Impulse purchases may not be as rated as highly;
A final limitation of impulse buys is that they may not be rated as highly by customers that did not really realize what they were buying.

(ii) Purchasers may not know what they are buying;
Another limitation of impulse buys is that the customer purchasing the item may not know as much about how to use and service the product as customers who have more carefully considered their purchases.

(iii) Purchases may be more likely to be returned;
The first disadvantage of impulse buys is that, given they are made in the moment without much thought, they be m ore likely to be returned once the purchaser has thought more about it.

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(4a)
Step 1: Collect all the ingredients.

Step 2: Combine the flour and salt in a bowl. Add the butter.

Step 3: Using a pastry blender or your fingertips, rub the butter into the flour.

Step 4: Do this until the mixture resembles breadcrumbs.

(4b)
(i) The cake should rise completely and should not look like a batter.
(ii) It should be fluffy, spongy, and moist.
(iii) Texture should be smooth and pliable as felt by the sense of touch.
(iv) It should be light weight

(4c)
TABULATE

=PERISHABLE FOOD=
(i) Perishable food are those foods that spoil easily
(ii) Perishable food are those foods that spoil easily

=NON-PERISHABLE FOOD=
(i) They are those foods that can not spoil easily
(ii) They can be kept for a long time if stored properly

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(5a)
(i) By drying
(ii) By chilling
(iii) By curing
(iv) By fermentation

(5aii)
(i) Fresh cheese
(ii) Pasta filata
(iii) Blue cheese
(iv) Soft-ripened cheese

(5b)
(i) It eliminates prolong cooking
(ii) It makes meal preparation faster

(5c)
(i) The amount allocated for the budget: Decide which meals you want to make for the upcoming week and make a detailed grocery list of needed ingredients. A shopping list is required so that you’ll only pick up the items that you need.

(ii) The nutritive requirement as dictated by the composition of the family and their health: People with heart disease, high cholesterol levels and high blood pressure need to avoid certain foods to maintain good health. Some of the major foods they should avoid are processed meats, highly refined and processed carbohydrates, and sodas and other types of sugary drinks.

(iii) Availabilty of substitutes to the various food stuffs and ingredients: Avoid recipes that require fruits and vegetables that are out of season. Also avoid recipes that require gourmet ingredients or any other hard-to-find items.

(iv) Price of commodity: The relative price of commondities in different markets is to be known so as to know where they are cheapest. By sticking to your shopping list and creating planned meals around sales, you can save even more money.

(6ai)

Food sanitation law:- are the rules regulations made by the appropriate government authority with respect to hygienic handling of food to prevent the consumers from purchasing contaminated food.

(6aii)

(6b)

(i) Keep your kitchen clean.

(ii) Keep counters clear of clutter.

(iii)Store dangerous objects in a safe location.

(iv) Keep a first aid kit handy.

(6c)

(i) Milk

(ii) Black pepper

(iii) Oil

(iv) Chilly powder

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