Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2021 Questions

1. The sum total of all biochemical reactions in a living
organism is
A. Nutrition
B. Catalysis
C. Metabolism
D. Basal metabolism

2. The chemical reaction that leads to the formation of a
glycosidic bond is:
A. Dehydrogenation
B. Condensation
C. Hydrolysis
D. Oxidation

3. Advance one reason why good science is considered
as a social science:
A. It is a combined subject
B. It’s knowledge deals with human beings
C. it is the foundation of several fields of study
D. It’s knowledge is applied in nearly all science
subjects

4. Identify a non lipid below
A. steroid
B. wax
C. fat
D. Glycogen

5. Which of the following is a simple lipid?
A. Fats and oil
B. Lipoproteins
C. Phospholipids
D. Glycolipids

6. Which mineral aids as a component in the formation
of thyroxine?
A. Iron
B. Sodium
C. Iodine
D. Magnesium

7. Calculate the kilocalorie value of John’s meal that
supplies 120g of carbohydrates, 50g of proteins and
30g of fats
A. 200kcal
B. 800kcal
C. 950kcal
D. 1800kcal

8. A test that detects peptide bonds in foods is
A. iodine test

B. Benedicts test
C. Burettes test
D. Foam Test

9. The positive result in the ethanol Test for lipids is
indicated by:
A. Translucent mark
B. Cloudy white precipitate
C. Red colour
D. Purple precipitate

10. During digestion, the enzyme invertase breaks down
sugar to:
A. fructose and galactose
B. glucose and galactose
C. glucose and fructose
D. glucose and glucose

11. Chemical digestion of fats occurs in the:
A. Large intestine
B. ileum
C. Stomach
D. Duodenum

12. Which enzyme in protein digestion activates the
inactive form of another protein?
A. Pepsin
B. Casein
C. Trypsin
D. Chymotrypsin

13. Identify the main function of hydrochloric acid in
protein digestion
A. Kills microorganisms
B. Activated inactive forms of enzymes
C. Neutralizes salivary amylase
D. Increase solubility of ingested food

14. Indicate the role of sodium hydroxide in buiret test
A. Reacts with peptide bonds to form a complex
B. creates an alkaline medium for copper(ii) ions to
copper (I) ions
C. Reduces copper (ii) ions to coper (i) ions
D. Produces the purple colour for the positive test

15. The effects of dry heat on starch is as follows
A. Starch dries up, the finally burns
B. Starch burns leaving a black residue
C. Starch changes to brown and burns
D. Starch changes to dextrin

16. An effect of food security to the nation is:
A. Decrease in food orpduction
B. increase in high rate
C. decrease in foreign exchange
D. Decrease in number of deaths.

17. Which of the following factors will lead to an increase
in food security?
A. Birth of more children
B. Exporting more crops
C. Farm subsidies to farmers
D. Increase in migrant workers

18. Manufactured products get to the consumer through:
A. Manangement plan
B. Marketing plan
C. Operating plan
D. Organisational plan

19. Indicate an aspect that generally drives consumers
“buying habits”
A. Value
B. Price
C. Needs
D. promotion

20. The most severe impact of food security is:
A. Death
B. Poverty
C. Unemployment
D. Diseases.

21. The government agency responsible for food quality
control in Cameroon is known as
A. A Agency for quality and standard (ANOR)
B. National Association for food drug Administration
commission (NAFDAG)
C. International Standard Organisation (ISO)
D. Codex Alimentarius

22. In evaluating the organoleptic properties of a food
item, the which sensory attribute is under
examination?
A. Appearance
B. Flavour
C. Texture
D. Taste

23. Sensory Test that depicts “ranking test” is:
A. preference
B. Difference
C. Discrimination

D. Descriptive

24. In starting up a business, the main point to consider is
to :
A. Prepare the initials
B. Outline a checklist
C. Outline the capital
D. Draw a business plan.

25. Shock and heart failure are symptoms of:
A. Obesity
B. Anaemia
C. Hypertention
D. Peptic Ulcer.

26. The type of anaemia associated with excessive
destruction of red blood cells is
A. Haemolytic
B. Hemorrhagic
C. Pernicious
D. Hypoplasia

27. Obesity resulting from an increase in the number of
fat cells is termed:
A. Hypertrophic Obesity
B. Idiolectic Leptinemia
C. Hyperplastic Obesity
D. Anaplastic Hypometabolism

28. Anorexia Nervosa is also known as:
A. Slimming disease
B. Adolescents girls disease
C. loss of appetite
D. Starvation disease

29. The lack of Cholecalciferol will lead to
A. Rickets
B. Anaemia
C. Pellagra
D. Scurvy

30. Metabolism that occurs in living cells was controlled
by:
A. Enzymes
B. Hydrolysis
C. Anabolism
D. Catabolism

31. Maltase is an enzyme that acts on starch, thus starch
is known as:
A. Complex
B. Product
C. Substrate
D. Reactant

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. Growth failure, muscle wasting, oedema, poor
appetite and fatty infiltration of the liver are signs of
A. Marasmus
B. Anaemia
C. PEM
D. Kwashiokor.

42. Select the best protective food group below:
A. Beans, yams and tomatoes
B. Cocoyams, potatoes and vegetables
C. sweet potatoes and huckleberry
D. Tomatoes and fruited pumpkin leaves

43. Purification of water through a grid chamber to
isolate floating objects and debris is called
A. Filtration
B. Screening
C. Sedimentation
D. Flocculation

44. Soft water supplies are not suitable for persons with
Coronary Heart Disease because it consists of
significant levels of:
A. Sodium
B. Magnesium
C. Calcium
D. Potassium

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