Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2017 Questions

1. Faggot of herbs tied in pieces of celery and leeks is
called
A. Mixed spices
B. Bouquet garni

C. Hors d’oeuvre
D. Casserole

2. What is fat obtained from around vital organs from
an ox called?
A. Suet
B. Lard
C. Ham
D. Bacon

3. Food is classified into dash groups
A. 3
B. 4
C. 5
D. 6

4. Why carbohydrates are called quick energy foods?
A. Because the human body can rapidly break down
sugars and starches
B. Because they provide our major source of energy
C. Because they are widely available and cheap
D. Because they are easily grown in plants and
grains

5. The sweetest sugar is known as
A. Glucose
B. Fructose
C. Sucrose
D. Lactose

6. Why are some amino acids designed as essential
amino acids
A. Because the body can synthesize them in
sufficient quantity
B. Because the body cannot synthesize them in
sufficient quantities
C. Because the body synthesize them at all
D. Because the body has enough of them

7. Dash Is the protein that forms dry scale living tissues
such as nails and hair
A. Histidine
B. Keratin
C. Valin
D. Lysine

8. Xerophthalmia is
A. Dryness of the eye
B. Bone loss disease
C. Hardening of the eye
D. Infection of the eye

9. Osteodystrophy is also known as
A. Defective bone formation
B. Bone loss disease
C. Abnormal thinning of bone
D. Porousness of bone

10. Which of these groups of vitamins have antioxidant
capacity?
A. Vitamin A ,C and D
B. Vitamin A, E and C
C. Vitamin A, E and D
D. Vitamin C, D and E

11. What is the semi fluid mass in the gastrointestinal
tract following gastric digestion called?
A. Chime
B. Chyle
C. Colloidal foods
D. Churned food

12. Muscles in the stomach wall provide three basic
motor functions;
A. Strorage, mixing and enzyme action
B. Storage, mixing and emptying
C. Storage, mixing and controlled emptying
D. Storage, secretion and controlled emptying

13. The main underlying determinant of household food
is
A. Food storages
B. Wages
C. Consumer behavior
D. Illiteracy

14. A situation where in the object sold is owned by the
debtor and cannot be repossessed is? Which is
another name for type 1 diabetes?
A. Stable diabetes
B. Ketosis prone
C. Maturity diabetes
D. Ketosis resistant

15. An allergic reaction to a food often involve ;
A. Anaphylactic shock
B. Dislike of food
C. Antibodies
D. Allergen

16. Which nutritional problem continues to rank first
among the world’s deficiency diseases?
A. Hypertention

B. Strokes
C. Protein energy malnutrition
D. Cardio vascular diseases

17. Nutritional labeling is essential to people because
A. It helps to identify the products
B. It guides consumers on trade marks
C. It is a guide to dietary goals
D. It identifies the shelf life

18. The pharynx is a cavity shared by the digestive tract
and the
A. Urinary tract
B. Respiratory tract
C. Pancreatic duct
D. Common bile duct

19. A flap of skin found around the pharynx prevents
A. Entrance of food into the stomach
B. Entrance of air into the stomach
C. Entrance of air into the lungs
D. Entrance of food into the lungs

20. The stomach wall is protected from the acidity of the
gastric juice by
A. The bacteria helicobacter pylori
B. A viscous mucus membrane
C. The hormone gastrin
D. The enzyme pepsin

21. The capacity of a region to produce enough food to
feed its population is termed
A. Food self sufficiency
B. Food sovereignty
C. Sustainable agriculture
D. Economic viability

22. Which of the following is an example of an anti-
nutrient?
A. Aspartame
B. Oxalate
C. Dioscoreadumentorum
D. Glutathione

23. Protein helps maintain the acid base balance of the
body fluids by acting as
A. Buffers
B. Enzymes
C. Antigens
D. Antibodies

24. Decaffeinated coffee is made by removing caffeine
with
A. Butylated anisole
B. Alkaloid theobromine
C. Thearubigins
D. Dichloromethane

25. The limiting amino acid in wheat is
A. Lysine
B. Tryptophan
C. Methionine
D. Histidine

26. Gelatines and alginates are used in the food
industries as
A. Stabilizing agents for emulsions
B. Anticaking agents for flour mixtures
C. Flavouring agents for fruit juice
D. Colouring agents for wine

27. Most artificial fruit flavours are esters
A. Carboxylic acid and alcohol
B. Carboxylic acid and aldehyde
C. Aldehyde and ketones
D. Carboxylic acid and ketones

28. An example of food which is an emulsion is
A. Suet
B. Cheese
C. Milk
D. Egg yolk

29. Table wines are made from
A. Orange
B. Grapes
C. Lemon
D. Grape fruits

30. Wine processing involve
A. 2 stages
B. 5 stages
C. 3 stages
D. 4 stages

31. The bacteria that causes gastritis is
A. Escherichia coli
B. Helicobacter pylori
C. Staphylococcus auren
D. Clostridium botulinum

32. A child who consumes adequate calories be sufficient
amounts of protein is most risk for developing

A. Beri Beri
B. Anaemia
C. Kwashiorkor
D. Marasmus

33. The process of breaking down complex matter into
simpler one with the aid of enzymes and bacteria is
called
A. Fermentation
B. Sprouting
C. Germination
D. Kilning

34. The selective power of enzymes is sometimes
compared with the action of
A. A fit side by side
B. A catalyst
C. A lock in a key
D. A key in a lock

35. Which enzyme requires a slightly alkaline medium
before it can catalyse protein?
A. Pepsin
B. Rennin
C. Trypsin
D. Chymotrypsin

36. Which enzyme catalyse the reaction ABH arrow AB
plus 2H
A. Hydrolases
B. Oxidases
C. Isomerases
D. Transferases

37. An entrepreneur must be discouraged from
A. making a false claim about a product
B. bring in a lot of family members to the business
C. bulk buying
D. importing 90 percent of his raw materials

38. product success may be due to
A. misbranding
B. hire purchase
C. adulteration
D. durable packaging

39. food habits can be affected by
A. family upbringing
B. emotions
C. community
D. cultural factors$

40. crops that are grown and consumed locally are
A. sustainable crops
B. cash crops
C. subsistence crops
D. support crops

41. gluten and zein are present in
A. barley and rice
B. maiwe and wheat
C. maiwe and barley
D. Barley and oats

42. emulsifying agents owe their function to the fact that
A. they have hydrophobic ends
B. structure consists of both hydrophobic and
hydrophilic ends
C. they have hydrophilic ends
D. they are soluble in oils

43. food labels list ingredients in
A. manufacturers order of preference
B. descending order of predominance by weight
C. ascending order of predominance by weigh
D. ascending order of nutrients

44. a diet pattern that can bring about kwashiorkor in a
child is
A. a diet high in carbohydrates
B. a diet deficient in protein
C. a diet low in protein and energy
D. a diet rich in minerals and vitamins

45. the process whereby milk is heated and then cooled
rapidly in order to destroy harmful microorganisms is
known as
A. sterilization
B. pasteurization
C. evaporation
D. condensation

46. the notion of that people with high energy needs
benefit from a high protein diet is
A. food taboos
B. food fads
C. food fallacies
D. food facts

47. high protein intake is undesirable because it leads to
deterioration of the function of an adult kidney is a
A. fact
B. fallacy

C. fad
D. exaggeration

48. Which strategy may be used by a community to
prevent weight gain?
A. Eat fresh foods
B. Drink plenty of water
C. Adequate diet
D. Eat savoury foods

49. Retinol and beta carotene are both;
A. Insoluble in water
B. Soluble in water
C. Soluble in alkaline
D. Insoluble in alkaline

50. Elastin is found in
A. Fish miuscle fiber
B. Meat muscle fiber
C. Wheat
D. Cheese