Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2020 Questions

1. Identify a severe nutrient deficiency that will lead to a
severe case of rickets in children and osteomalacia in
adults
A. Vitamin B12
B. Calcium
C. Thiamin
D. Vitamin D

2. Fruits and vegetables act as mild laxatives because
three are rich in
A. Mineral elements
B. Ascorbic acid
C. Dietary fiber
D. Thiamin

3. Pellagra can be prevented by co during foods rich in
A. Ascorbic acid
B. Nicotinic acid
C. Folic acid
D. Pantothenic acid

4. Which of the following food stuffs is a rich source of
vitamin D?
A. Dairy products
B. Cereal products
C. Meat
D. Fruits

5. A protein which carries out metabolic functions in the
body is
A. Actin
B. ptyalin
C. Myosin
D. Keratin

6. A nutrient that flanges the absorption of calcium and
phosphorus
A. Retinol
B. Ascorbic acid
C. Tocopherol
D. Cholecalciferol

7. Reducing sugars are simple sugars that include
A. All monosaccharide’s and most disaccharides
B. Some monosaccharide’s and some disaccharides
C. Most monosaccharide’s and some
Polysaccharides
D. All disaccharides and most monosaccharide’s

8. Where on the good composition table is cowpeas
placed?
A. Nuts
B. Legumes
C. Vegetables
D. meat products

9. Substances that prevent the effective utilisation of
nutrients in the body are called
A. Provitamins
B. percussors
C. Anti-nutrient
D. Antigens

10. The foundation of most sources prepared by cooking
equal amounts of fats and plain flour is known as
A. Roux
B. Sauté
C. Panada
D. Roulade

11. The group of enzymes involved in digestion are
A. Lipases
B. Synthetases
C. Hydrolases

D. Amylases

12. The test used to diagnose food allergy involving the
use of specific Antibodies is called
A. Sensory evaluation test
B. Elimination diet evaluation
C. Skin prick test
D. Physical examination

13. Increase in thirst is a sign of diabetes known as
A. Polyuria
B. Polyphagia
C. Glucosuria
D. Polydipsia

14. The intention substitution which adversely affects the
quality of food intended to increase the margin of
profit is
A. Contamination
B. Adulteration
C. Mislabeling
D. Misbranding

15. What is food insecurity
A. Importation of food
B. Unavailability of food
C. Inability to purchase food
D. Reliability of food production

16. 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

17. 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

18. A vitamin that fortifies the absorption of iron is
A. Vitamin C
B. Vitamin E
C. Vitamin D
D. Vitamin A

19. 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

20. Obesity is caused by
A. Inactivity
B. Faulty or defective genes
C. Many or multiple factors
D. Over eating

21. 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

22. the act of managing a business is known as
A. Marketing
B. Retailing
C. Stocktaking
D. Entrepreneurship

23. 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

24. Lipids are mixtures of
A. Triglycerides
B. Monoglycerides
C. Diglycerides
D. Glycerides

25. Precoding treatments used in the processing of fats
and oils is
A. Temparing
B. Rendering
C. Winterizing
D. plasticizing

26. Bacteria that survive in freezing temperatures
A. Thermophilics
B. Mesophilics
C. Psychrophilics
D. Thermodynamics

27. Oleic acid is an example of
A. Unsaturated
B. Monounsaturated
C. Monounsaturated
D. Polyunsaturated

28. 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

29. 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

30. Flour from root vegetables alone will not reduce good
quality of baked products because
A. its gluten content is low
B. It contains too much starch
C. It’s gluten content is high
D. It contains low starch

31. Type 1 diabetes can also be known as
A. Diabetes mellitus
B. Diabetes insipid
C. Insulin dependent diabetes
D. non insulin dependent diabetes

32. Good exams of nourishing beverages are:
A. Milk drink , cocoa and egg drink
B. Milk drink , coffee and orange milk shake
C. Egg nog, lemon grass tea and milkshakes
D. Cereal drink, cocoa drink and lemon grass

33. Identify a drink produced when egg and milk are
whisked together, adding whiskey , brandy and sugar
to taste
A. Milk shake
B. Egg nog
C. Milk drink
D. Egg flip

34. A suitable raw material for the production of pasta is
A. Bran
B. scutellum
C. Germ
D. Semolina

35. Enzymes can be denatured by extreme
A. temperature and substrate
B. substrate and pH
C. Temperature ad cofactor
D. Temperature and pH

36. Select a group of enzymes that show a remarkable
Selectivity
A. catalyze the hydrolysis of proteins
B. catalyze the hydrolysis of maltose
C. catalyze the hydrolysis of Sucrose
D. catalyze the hydrolysis of fats

37. Which of the following is an emulsifier from eggnog ?
A. Esther
B. Lecithin
C. Cholesterol
D. Triglyceride

38. Wine is made from
A. Apples
B. Berries
C. Grapes
D. Barley

39. Three main examples of Alcoholic Beverages are
A. A Beer, whiskey and Stout
B. Wine,beer and spirits
C. Whiskey, beer and spirits
D. Wine, stout and beer

40. Select a complete group of natural additives
A. Mint, ginger and nutmeg
B. Ginger, thyme and nutmeg
C. cinnamon, thyme and ginger
D. Onion, thyme and garlic

41. A disease which is caused by energy malnutrition is
called
A. Kwashiorkor
B. Marasmus
C. Anaemia
D. Gout

42. One of the following juices help in the setting of jam
A. Grape juice
B. Lemon juice
C. pineapple juice
D. Guava juice

43. How much energy (in calories) is derived from
Joseph’s meal consisting of 250g of carbohydrates,
70g of fats and 40g of proteins?
A. 6120kcal
B. 360kcal
C. 1790kcal
D. 3580kcal

44. The incidental contamination of food duet to toxins
and insecticides is
A. Pestidation
B. Adulteration
C. Fungicidation
D. Intoxication

45. Which of these ingredients serves as a dispersion
agent for yeast cells and also help in gluten formation
A. Milk
B. Ammonia phosphate
C. Water
D. Fats and oils

46. 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

47. An alkaloid substance responsible for the stimulating
property in some beverages is known as
A. Nicotine
B. Caffeine
C. Tannins
D. Malt

48. The role of the gall bladder in digestion is
A. To produce bile
B. To store bile
C. To emulsify fats
D. To transport bile

49. What is the function of vinegar in salad
A. Emulsifier
B. Flavouring
C. Preservative
D. Texturizer

50. The statement women should not eat gizzards is
actually a
A. Food fad
B. Food fact
C. Food fallacies
D. Food taboos