Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2022 Questions

1. Where will you look for the nutrient content of
muchrooms in the food composition table
A. Condiments and spices
B. Fungi and spices
C. Fungi and yeasts
D. Meat and meat products

2. In a diet plan 13g of protein is necessary for an
indivivual, which is equivalent to 100g edible protein
of eggs; his protein requirement are stepped up to
20g per day. How much more egg does he need?
A. 154g edible portion
B. 120g edible portion
C. 130g edible portion

D. 164g edible portion

3. Addition of sugar, jam or jelly coating brushed onto
baked dishes to give a sticky or sweet surface is
known as .?
A. Decorating
B. Glazing
C. Coating
D. Dripping

4. The nutrients that help in bowel movement are:
A. Minerals and proteins
B. Vitamins and carbohydrate
C. Vitamins and protein
D. Carbohydrates and protein

5. The amount of heat required to raise the
temperature of 1g of water by 1oc is called
A. Energy
B. Joule
C. Calorie
D. Kilo Calorie

6. The process of producing ATP from ADP is
A. Reduction and transformation
B. Oxidation
C. Transformation
D. Hydrogenation and reduction and assimilation
and oxidation

7. Linoneic acid is a fatty acid that is
A. Unsaturated
B. Polyunsaturated
C. Saturated
D. Monounsaturated

8. When small amounts of the benedicts solution is
added to banana pulp in a tube, the colour changes
from clear blue to opaque green , then yellow. This
indicates the presence of
A. Sucrose
B. Maltose
C. Glucose
D. Galactose

9. The classification of foods into groups is guided by
A. The type of food available in the glossary
B. Nutrient concentration in a particular food
C. The chemical structure of the food
D. The type of produced by a community

10. Select the group of enzymes that will participate in
the digestion of cheese when bread and cheese
sandwich is consumed
A. Bile salt and maltase
B. Pepsin and lactase
C. trypsinogen and sucrose
D. Trypsin and pancreatic lipase

11. Identify one important benefit of food security in a
family
A. Family income increases
B. Family health is maintained
C. Family nutrition is assured
D. Family living standards are improved

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

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

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

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

16. The conversion of starch to maltose and dextrin is
catalyzed by the enzyme
A. Amylase
B. Diastase
C. Maltase
D. Dextrinase

17. For most enzymes, the optimum ph is
A. PH5
B. PH6
C. PH7
D. PH8

18. Wine processing involves
A. 5 stages
B. 3 stages
C. 6 stages
D. 4 stages

19. When coffee is roasted, the following changes occur
A. Sugars are converted to CO2 and H2O
B. Humidity reduces without the production of
aroma
C. Sugar is converted to caramel and flavor and
aroma is developed*
D. Sugars are made from simple substances

20. Table wines are made from
A. Oranges
B. Grapes
C. Limes
D. Lemons

21. Emulsifiers are used to make stable emulsions while
stablilizers are used to
A. Improve the stability of emulsions
B. Improve the stability of emulsions and prevent
the separation of the components
C. Improve the stability of emulsions and prevent
the destabilize the separation of their
components
D. Increase the separation of the emulsion

22. An example of food which is an emulsion is
A. Salad cream
B. Ice cream
C. Milk
D. Egg yolk

23. A typical ice cream contains
A. 15 percent nonfat milk solids
B. 1” percent non milk fat solids
C. 11 percent non milk fat solids
D. 10 percent non milk fat solids

24. Most artificial fruit flavors are esters produced by
the reaction between
A. Carboxylic acid alcohol
B. Carboxylic acid aldehyde
C. Aldehydes and ketones
D. Carboxylic acid and ketones

25. Margarine can be described as
A. Oil in water emulsion
B. Water in oil emulsion
C. Oil in water suspension
D. Water in oil suspension

26. The water content of margarine is
A. 10 percent
B. 16 percent
C. 25 percent
D. 30 percent

27. The conversion of wheat grain to flour begins with
the operation known as
A. Separating
B. Selecting
C. Straight run
D. Breaking

28. Cereal drinks are examples of
A. Nourishing beverages
B. Refreshing beverages
C. Stimulating beverages
D. Alcoholic beverages

29. Identify a food colour in babies food that may be of
adverse effects to their health
A. Riboflavin
B. Beta carotene
C. Lactoflavin
D. Anthocyanins

30. Food contamination can be defined as
A. Agents present in food but add no other
nutritive value to the food quality
B. Agents present in food which affects the
appearance
C. Agents present in food but act as antioxidants
against food spoilage
D. Agents present in food which affects the food
taste

31. A non synthethic flavoring agent is
A. Acids
B. Essential oils
C. Esters
D. Ethers

32. What changes occur in food as an effect of the
addition of antioxidants
A. Promote the development of brown colours in
food

B. Prevent the deterioration of food through
atmospheric oxidation
C. Promotes the hydrolysis of unsaturated in food
acids radical in food
D. Increase ascorbic acid content in food through
oxidative changes

33. How do preservatives work in the preservation of
food
A. Restore nutrients that were lost during food
preparation
B. Enrich nutrients in food
C. Inhibit retard arrest the growth of micro
organisms
D. Interact with food molecules and new product is
developed

34. The concept of community in the context of food
science and nutrition practical can be defined as
A. A population group living in a geographical
setting practicing common productive farming
systems and consumption patterns
B. A population group living in a geographical
setting with identical nutritional practices
C. A population group living in a geographical
setting With identical cultural values
D. A population group living in a geographical
setting with identical norms

35. Which of the following nutritional disorders can be
most common in the community
A. Anaemia
B. Rickets
C. Osteomalacia
D. Goiter

36. What is the nutritional effect on blood on eating
calcium carbonate caco3(calabar chalk)
A. Increases the absorption of iron
B. Causes anaemia during pregnancy
C. Prevents nausea
D. Increases calcium absorption

37. Which teaching item below is suitable to prevent
protein energy malnutrition in the population
A. Teach people the importance of rearing and
growing enough protein foods
B. Teach people about the importance of a
balanced diet
C. Teach people on how to prevent protein energy
malnutrition
D. Teach people the appropriate method of food
preparation

38. A diet pattern that can bring about kwashiorkor in a
child is
A. A diet high in carbohydrates
B. A diet deficient in proteins
C. A diet low in protein and energy
D. A diet low in carbohydrates

39. Water intoxication may result due to
A. Increase in the volume of water in the stomach
B. Increase in the volume of water in the blood
C. Increase in the volume of intracellular
D. Increase in the volume of water in the urinary
tract

40. The normal sequence of treating urban water supply
is
A. Sedimentation filtration sterilization
B. Filtration sterilization sedimentation
C. Filtration sedimentation sterilization
D. Sterilization sedimentation filtration

41. Select a Cameroonian traditional snack
A. Groundnut paste and garden eggs dakwa and
pop corn
B. Groundnut paste and garden eggs corn and
groundnut and dakwa
C. Groundnut paste and garden eggs
kwacocobible corn and groundnuts
D. Groundnut paste and garden eggs dakwa fish
pie

42. Which of the following group of food items
represents baked pudding
A. Banana pudding chocolate coconut pudding and
apple pudding
B. Castle pudding chocolate pudding and French
pancakes
C. Orange crumb pudding fruit upside down
pudding and rice pudding
D. Chocolate bread pudding pineapple pudding and
Christmas pudding

43. A test that detects peptide bonds in foods is
A. iodine test
B. Benedicts test

C. Buirets test
D. Foam Test

44. 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

45. 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

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

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

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

49. Which ingredient contributes in shortening a dough
by weakening the gluten network?
A. Butter
B. Sugar
C. Baking powder
D. Baking soda

50. Semolina obtained from durum wheat is used in
making;
A. Pies
B. Pasta
C. Cakes
D. Pastries