Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2018 Questions

1. Food prepared under the grill is cooked by
A. Indirect heat
B. Radiation
C. Conduction
D. Convection

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

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

4. Stearic acid is found in
A. Kernels
B. Coconut oil
C. Beef fat
D. Butter

5. People that are unable to absorb cobalamin from
diet suffer from
A. Megaloblastic anaemia
B. Pernicious anaemia
C. Nutritional anaemia
D. Sickle cell anaemia

6. Which part of the egg contains cholesterol?
A. Cuticle
B. Vitelline membrane
C. Egg white
D. Egg yolk

7. A food that contains variety of nutrients more than
others is
A. Meat
B. Egusi
C. Egg
D. Milk

8. A major class of lipids is
A. Triglyceride
B. Steroid
C. Phospholipids
D. Cholesterol

9. Which of the following is used to test for the
presence of fats in food?
A. Biuret test
B. Coagulation test
C. Ethanol test
D. Benedict test

10. Identify a limitation of the food composition table
A. Nutrient content of foods of a population
B. Dietary allowance of foods in a population
C. Energy values of foods in a population
D. It is applicable everywhere

11. The absorption of iron in the body is enhanced by
A. Vitamin C and E
B. Vitamin C and K
C. Vitamin C and Ca
D. Vitamin C and Na

12. Calculate the energy content of 8g of protein
A. 8Kcal
B. 72kcal
C. 32Kcal
D. 58Kcal

13. Glycerol and fatty acids are transported through
A. Lymphatic systems
B. Capollaries
C. Lymphatic fluid
D. Intestinal villi

14. Chylomicrons are a class of lipoproteins produced in
the
A. Gall bladder
B. Liver
C. Small intestine
D. Stomach

15. The chemical substance released by the liver to
neutralize acid chyme during digestion is
A. Bile
B. Mucus
C. Biliverdin
D. Bilirubin

16. Food availabile to the household must be shared
according to
A. Food security principle
B. Food safety principle
C. Food availability pattern
D. Individual needs

17. The food composition table is used to
A. Compare the nutritive value of food commodities
across the food groups
B. Determine the reference nutrient intake of an
individual
C. Estimate the amount of nutrients required to
meet the daily needs of each group in a
population
D. Determine the dietary allowance of group of
persons

18. Select one important point when buying goods on
hire purchase
A. The sellers volume of sales
B. The relationship between customer and seller
C. The nature of the good
D. The duration of payment

19. Food security may be influenced positively by
A. Stockholding and increase in consumption
B. Stockholding and decrease importation
C. Stockholding and price control

20. Which of the following can help a consumer save
money when buying foods?
A. The nutrients that are maintained
B. Free from bruises
C. When freshly harvested
D. When in season

21. Foods that contain high proportion of water are
useful in
A. Weight reducing diets
B. Weight gaining diets
C. Prevent metabolism
D. Enhance peristalsis

22. Which statement is true about type 2 diabetes
A. The lack of insulin
B. Common before 40 years of age
C. Juvenile onset diabetes
D. Insulin dependent diabetes

23. The degeneration of the bones with advancing age
due to lose of bone mineral and protein is
A. Osteoporosis
B. Diabetes
C. Atherosclerosis
D. Rheumatism

24. Addition of sodium iodide to water helps water
prevent
A. Goiter
B. Hypertension
C. Gout
D. Anaemia

25. 25. Restriction of salt and maggi intake will be
beneficial to a person suffering f
A. Congestive heart failure
B. Arthritis
C. Rheumatism
D. Beriberi

26. One of the following conditions may occur in strict
vegetarians
A. Pernicious anaemia
B. Diverticulitis
C. Beriberi
D. Low blood pressure

27. Gout is a disorder of
A. Carbohydrate metabolism
B. Fat metabolism

C. Uric acid metabolism
D. purine metabolism

28. which of the following dietary factors cause heart
disease
A. saturated fat
B. polyunsaturated fatty acids
C. chloride
D. high density lipoproteins

29. the disease prevalent in people whole staple food is
maize is known as
A. beriberi
B. dermatitis
C. pellagra
D. osteoma0lacia

30. the symptom most commonly associated with food
allergy is
A. urticarial
B. stomach pain
C. chest pain
D. headache

31. food allergy is caused mainly by
A. gastroenteritis
B. enzyme deficiency
C. psychological reaction
D. reaction to foreign protein

32. which statement is true of enzymes
A. have the ability to change their shape
B. have the ability to stabilize the colour of a
substrate
C. are named after the substrate upon which they
act
D. have the ability to control temperatures

33. the mild stimulation action of caffeine may help to
prevent
A. polydipsia
B. polyuria
C. nausea
D. fatigue

34. in the manufacture of most wines the common raw
material is
A. malt
B. grape fruit
C. barley
D. hops

35. which substance improves emulsions by increasing
their viscousity
A. emulsifiers
B. stabilisers
C. colouring matter
D. humectants

36. the finest oil for making salad cream is
A. groundnut oil
B. soyabeans oil
C. olive oil
D. coconut oil

37. rancidity may be prevented by addition of
A. antioxidants
B. stabilisers
C. preservatives
D. emulsifiers

38. the process of making butter is known as
A. sterilization
B. churning
C. ripening
D. homogenization

39. during the ripening of butter the following takes
place
A. maltose is converted to glucose
B. sucrose is converted to lactic acid
C. lactose is converted to lactic acid
D. lactose is converted to galactose

40. milk is a good example of colloidal system select the
appropriate one below
A. water in oil emulsion
B. gel in water
C. oil in water emulsion
D. foam in oil

41. Which of the following vitamin helps in blood
clotting?
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin K

42. Which is the leading cause of blindness in children
worldwide?
A. Glaucoma
B. Cataracts
C. Colour blindness

D. Vitamin A deficiency

43. Which of the following vitamin deficiency causes
Beriberi?
A. Vitamin B1
B. Vitamin B2
C. Vitamin B6
D. Vitamin B12

44. Which of the following nutrient deficiency causes
megaloblastic anaemia?
A. Folic acid
B. Niacin
C. Pyridoxine
D. Cobalamin

45. Which of the following is a fat-soluble vitamin?
A. Vitamin B
B. Vitamin C
C. Vitamin B12
D. Vitamin K

46. Which of the following diseases is caused by the
deficiency of Niacin?
A. Scurvy
B. Rickets
C. Pellagra
D. Pernicious anaemia

47. Which of the following is a component of the
coenzyme A?
A. Retinol
B. Pyridoxine
C. Retinoic acid
D. Pantothenic acid

48. Which of the following statements is false about
Ascorbic acid?
A. It shows antioxidant activity
B. It is a strong reducing agent
C. It can be synthesized in the body
D. Involved in the hydroxylation of collagen

49. Folate deficiency causes:
A. Microcytic anemia
B. Hemolytic anemia
C. Iron deficiency anemia
D. Megaloblastic anemia

50. Which of the following symptoms does not occur in
scurvy?
A. night blindness
B. bleeding in the skin
C. inability to recover quickly from illness
D. anaemia.