Addmathematicssyllabusnew1. Which of the following nutrients does an expectant woman need most
A. Carbohydrates vitamins calcium carbonate and proteins
B. Minerals fats and oils vitamins and iodine
C. Carbohydrates proteins phosphorus and vitamin c
D. Proteins iron calcium and vitamins
2. Which of the following nutrients protect the body against diseases
A. Fats and proteins
B. Minerals and carbohydrates
C. Vitamins and minerals
D. Carbohydrates and vitamins
3. The yolk of an egg contains
A. Carbohydrates riboflavin and calcium
B. Proteins water iron and sulphur
C. Carbohydrates and ascorbic acid
D. Proteins fats minerals and vitamins
4. The dietary reference values refers to healthy people and describes
A. The desirable consumption level of a particular nutrient
B. The amount of food intake by a particular individual
C. The amount or quantity of food needed for satisfaction
D. The amount of protein needed for a healthy growth
5. When testing for the presence of protein with millons reagent, the colour of the end product is:
A. Violet
B. Brick red
C. Yellowish brown
D. Blue
6. A sweet brown substance obtained when carbohydrate like compounds are strongly heated is called
A. Crystal
B. Malt
C. Caramel dextrin
D. Caramel
7. The only common fruit which contains starch is
A. Ripe banana
B. Ripe pawpaw
C. Pineapple
D. Watermelon
8. In which class of food is nitrogen found
A. Carbohydrates
B. Lipid
C. Protein
D. Mineral
9. The best way to prepare young tender bird is
A. Roasting
B. Grilling
C. Steaming
D. Simmering
10. An organoleptic property used to qualify food
A. Thermometer
B. Ph meter
C. Consistency
D. Simmering
11. Adulteration of food is
A. Producing tasteless food
B. Cheating the consumer
C. Using food additives
D. Contaminated food
12. When processed food is an imitation of another, it is said to be
A. Misbranded
B. Adulterated
C. Illegal
D. Inferior
13. An enzyme that breaks a disaccharide into glucose and galactose is called
A. Sucrose
B. Maltase
C. Lactase amylase
14. Food allergy always
A. Create an aversion to the offending food
B. Involves symptoms of vomiting
C. Causes an immediate reaction
D. Bring about an immune response
15. Eating contaminated pork which is undercooked leads to
A. Food intoxication
B. Botulinum poisoning
C. Food infection
D. Food allergy
16. What is food insecurity
A. Importation of food
B. Unavailability of food
C. Inability to purchase food
D. Reliability of food production
17. Food insecurity may be reduced by
A. Importation of food
B. Reduction of subsidies for agricultural inputs
C. Construction of farms
D. Improvement in storage facilities
18. Iron deficiency anaemia mostly affects
A. Pregnant women and children
B. Pregnant women and old people
C. Pregnant women and girls
D. Pregnant women and aged women
19. A vitamin that fortifies the absorption of iron is
A. Vitamin C
B. Vitamin E
C. Vitamin D
D. Vitamin A
20. When weight is lost fat cells
A. Decrease in size
B. Decrease in number
C. Decrease in size but increase in number
D. Decrease in both size and number
21. Obesity is caused by
A. Inactivity
B. Faulty or defective genes
C. Many or multiple factors
D. Over eating
22. The following may be effective in weight loss
A. Reduce carbohydrates and increase proteins
B. Reduced energy intake and increase physical activity
C. Increase water intake and take weight loss supplements
D. Avoid fat and take less water
23. the act of managing a business is known as
A. Marketing
B. Retailing
C. Stocktaking
D. Entrepreneurship
24. A business plan is discussing or writing
A. How to operate a business
B. How to run a business
C. Description on how to operate and how to run a business
D. Description for any business to follow
25. Lipids are mixtures of
A. Triglycerides
B. Monoglycerides
C. Diglycerides
D. Glycerides
26. Precoding treatments used in the processing of fats and oils is
A. Temparing
B. Rendering
C. Winterizing
D. plasticizing
27. Bacteria that survive in freezing temperatures
A. Thermophilics
B. Mesophilics
C. Psychrophilics
D. Thermodynamic
28. Oleic acid is an example of
A. Unsaturated
B. Monounsaturated
C. Monounsaturated
D. Polyunsaturated
29. Incidental additives that may enter food during processing include
A. Folate and dioxins
B. Vitamin E and sugar
C. Agar and nitrites
D. Dioxins and carbonates
30. Enzyme activity depends on
A. PH of the medium
B. Moisture content of the medium
C. Efficacy of the substrate
D. Potency of the substrate
31. All enzyme activity are destroyed on boiling because
A. They are volatile when exposed to heat
B. They are denatured by high temperatures
C. They are insoluble in hot water
D. They promote coagulation of fats
32. Most artificial fruit flavors are esters produced by the reaction between
A. Carboxylic acid and alcohol
B. Carboxylic acid and aldehyde
C. Aldehyde and ketones
D. Carboxylic acid and ketones
33. When coffee is roasted the following occurs
A. Sugars are converted to carbondioxide and water
B. Humidity reduces without the sugar caramelized and aroma is produced
C. Sugar is converted to caramel and flavor and aroma are developed
D. Sugars are converted to acids
34. During the fermentation of wine
A. Glucose and fructose are converted to lactic acid
B. Glucose and fructose are converted into carbondioxide and water
C. Glucose and fructose are converted into alcohol
D. Glucose and sucrose are converted into alcohol
35. An excessive intake of alcohol can cause
A. Drunkenness
B. Brain disorder
C. Cirrhosis of the liver
D. Nervous problems
36. The endosperm cell of wheat grain consists mainly of starch and proteins
A. Proteins and vitamins
B. Proteins and nutrients
C. Carbohydrates and vitamins
D. Starch and proteins
37. One example of fatty acid is
A. Carboxylic acid
B. Triglycerides
C. Lecithin
D. Glycerol
38. The process of homogenized milk and inoculating with culture will result to
A. Ice cream
B. Yogurt
C. Cream
D. Milk nog
39. Plain water and carbonated drinks are examples of
A. Stimulating beverage
B. Soothing beverages
C. Nourishing beverages
D. Refreshing beverages
40. The main reason why water is known as the universal solvent is because it is
A. Found everywhere in the world
B. A component of blood
C. Polar in nature
D. A transport medium
41. Water supply directly relates to health because it
A. Carries disease
B. Digests food
C. Cools the body temperature
D. Transports food
42. One environmental factor that affects food contamination is
A. Availability of water
B. The area where it is found
C. The type of water contaminant
D. Availability of oxygen
43. Select a limitation of the food composition table
A. Calorific values of food substances are not given
B. Edible portions of food have values for nutrient content
C. It gives one value for foods that have different varieties
D. Nutrient values for water and vitamins that are not important are given
44. Which part of the wheat grain contains fat, iron and vitamin e
A. Pericarp
B. Germ
C. Scutellum
D. Endocarp
45. Lead contamination of leafy vegetables and fruits cultivated near busy roads can be removed by
A. Washing them before consumption
B. Prolong cooking
C. Preserving them in the freezer for at least 24 hours
D. Adding vinegar
46. Kwashiorkor is similar to marasmus in that
A. Both result from protein intake
B. Both cause fatty diarrhea
C. Both result from inadequate protein and energy intake
D. Both are malnutrition diseases common in children with swollen belly
47. The conversion of starch to maltose by dextrin is catalyzed by the enzyme
A. Amylase
B. Diastase
C. Maltase
D. Dextrinase
48. A child suffering from marasmus has the following signs and symptoms
A. Fever, difficult breathing and prolong vomiting
B. Vomiting, high fever and body fungi
C. Legs swell, diarrhea and vomiting
D. Skinny, weak and depletion of fat stores
49. Whole meal flour is advantageous over white flour in that
A. It is good for baking cakes and bread
B. The nutrient content of the grain is retained
C. It can be kept for long
D. It has phytic acid that impair iron and calcium
50. Appetizing beverages include
A. Soups, fruit juices and carbohydrate drinks
B. Soups, chocolate drinks and milkshakes
C. Fruit juice, warm milk and hot tea
D. Fruit juice, egg nog and lemonade
