Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2023 Questions

1. Select the phrase that best describes Amylose
A. Branched molecule
B. Forms brittle Films
C. Retrogrades slowly
D. Linear molecule

2. A balanced diet is referred to as food which;
A. Has proteins and give fullness
B. Is tasteful and attractive
C. Gives much energy
D. Contains all nutrients

3. The table that presents a guide to daily food choices is
called;
A. Food group guides
B. Food composition table
C. Food guide pyramid
D. Food exchange lists

4. Select two types of polysaccharides below;
A. Wax and steroids
B. Galactose and complex sugars
C. Disaccharides and single sugars
D. Starches and double sugars

5. The main importance of vitamins in the body;
A. Regulates body temperature and aids blood
circulation,
B. Functions in boosting the immune system and gives
energy
C. Clears the digestive system and aids in ingestion
D. Mainly for energy production and body regulation

6. They are covalent complexes of fat with protein;
A. Lipoprotein
B. Apoprotein
C. Cholecystokinin
D. Chylomicrons

7. The correct colour change when testing for protein using
millon’s reagent is
A. Purple

B. Violet
C. Red
D. Blue

8. Identify the compound responsible for the blue-complex
when Iodine is added to starch solution;
A. Pectin
B. mylose
C. Amylopectin
D. Dextrin

9. A fruit contains 25g of protein, how much energy can be
obtained from proteins if the fruit is eaten?
A. 30kcal
B. 25kcal
C. 10kcal
D. 12kcal

10. Calculate the percentage of protein in a food item
containing carbohydrates, fats and proteins in the ratio
of 3:2:5 respectively.
A. 10%
B. 70%
C. 50%
D. 80%

11. Chemical digestion of fats occur in ;
A. Large intestine
B. Ileum
C. Stomach
D. Duodenum

12. A straight collapsible tube that provides a passage way
for substances from the pharynx to the stomach is;
A. Esophageal hialus
B. Alimentary canal
C. Mucous glands
D. Esophagus

13. A group of poorly absorbed sugars when ingested are;
A. Starchyose and fructose
B. Starchyose and sucrose
C. Raffinose and starchyose
D. Raffinose and sucrose

14. The Alimentarius commission (CODEX) functions in;
A. Providing relief supplies during disasters
B. Subsidizing agricultural inputs
C. Protecting health via fair trade practices
D. Providing vaccination programmes during outbreaks

15. Food security is for;
A. Healthy people
B. Poor people
C. Sick people
D. All people

16. The act of writing wrong information on food labels is
termed;
A. Misbranding black
B. Adulteration
C. Labelling
D. Fraud

17. A food law is divided into the following parts;
A. A basic law and amendments
B. Standard quantities and penalties
C. A basic food act and regulations
D. Basic terminologies and act

18. The overall objective of quality control is to;
A. Present wholesome and healthy food to the
consumer
B. Maintain all quality control records
C. Solve various problems caused by poor quality
D. Develop and perform tests for raw material

19. This is a risk taking activity and a challenging task;
A. Entrepreneur
B. Entrepreneurship
C. Entrepreneurial skills
D. Entrepreneurial career

20. Chronic liver diseases, characterized by loss of functional
cells, with fibrous and nodular regeneration is called;
A. Cirrhosis
B. Fetor hepaticas
C. Hepatitis
D. Viral hepatitis

21. Phenylketonuria is caused by;
A. Absence of phenylalanine in the diet
B. Consuming too little phenylalanine
C. The ability to dispose excess phenylalanine
D. Lack of phenylalanine hydroxylase

22. Ripening and browning of fruits and vegetables leading
to spoilage could be as a result of;
A. Moisture loss
B. Enzyme action
C. Microbial growth
D. Bacteria action

23. The removal of polyphenolic compounds in beer is
brought about by the enzyme;
A. Pectinase
B. Amylase
C. Maltase
D. Tannas

24. During wine making, the ‘must’ is cold-soak with the
grape skin to enhance;
A. Flavour and sweetness
B. Red colour and flavour
C. Alcoholic content and flavour
D. Sweetness and alcoholic content

25. A drink containing 14% alcohol by volume will most
certainly be classified as;
A. Lager
B. Stout
C. Wine
D. Spirits

26. Which of the following food constitutes water-in-oil
(w/o) emulsion?
A. Butter
B. Milk
C. Ice cream
D. French dressing

27. The production of margarine from liquid oil to solid fat is
achieved by;
A. Churning
B. Neutralizing
C. Deodorization
D. Hydrogenation

28. In the production of margarine, which process come
first?
A. The aqueous blend
B. The oil blend
C. Homogenization
D. Emulsification

29. Select a fatty acid that is gotten from dairy products;
A. Butyric acid
B. Oleic acid
C. Steric acid
D. Laurie acid

30. Fatty acid derivatives responsible for the synthesis of
vitamin D in the body;
A. Triglyceride
B. Cholesterol
C. Lecithin
D. Glycerol

31. A cereal with the largest grain is;
A. Maize
B. Wheat
C. Sorghum
D. Barley

32. Identify the correct sequence of milling wheat grains
into flour;
A. Conditioning-grinding-separating
B. Separating-breaking-grinding
C. Grinding-conditioning-separating operation
D. Breaking-grinding-separating operation

33. The most common symptom of food poisoning is;
A. Body weakness
B. Constipation
C. Stomach disorder
D. Body rashes

34. Bacteria that produce toxins or poisons outside their
cells are called;
A. Exotoxins
B. Microbial food poisoning
C. Food intoxication
D. Endotoxin

35. Plants used as food additives and have medicinal
properties are term;
A. Spices
B. Condiments
C. Seeds
D. Herbs

36. A condition in which an additive is said to be justified is
when;
A. Trade mark is not disclosed
B. Legalized by government or accepted as safe for use
C. Faulty processing and handling techniques are
disguised
D. Additives used are not very pure

37. One advantage of using vinegar in salad preparation is
that, it;
A. Reduces loss of vitamin C
B. Promote the milliard reaction
C. Is a nutritional supplement
D. Retains the colour of vegetables

38. In a community, pregnant women are called;
A. Gravida
B. Primigravida
C. Nulligravida
D. Post gravida

39. Foods with a shelf-life duration of less than sixty days
are classified as;
A. Semi perishable foods
B. Perishable foods
C. Shelf stable foods
D. Low water activity foods

40. The manner in which food is obtained, eaten and
discarded refers to as food;
A. Presentation
B. Production
C. Cultivation
D. Habits

41. Which population in a community serves as custodians
of culture and traditions?
A. Men
B. Youths
C. Elderly
D. Women

42. Prohibition placed on the consumption of certain foods
due to beliefs could cause;
A. Depletion in energy levels
B. Immigration
C. Malnutrition
D. Food tads

43. Which population group is most vulnerable to the
development of Kwashiorkor?
A. Children
B. Infants
C. Recently weaned children
D. Recently weaned toddlers

44. Persons who consume a lot of salt are predisposed to;
A. Obesity
B. Hypertension
C. Gout
D. Anaemia

45. A suitable source of protein to someone suffering from
lactose intolerance is;
A. Soya bean milk
B. Gelatin
C. Milk drink
D. Yoghurt

46. One way to improve the quality of pipe born water to a
community is;
A. Harnessing water from a lake
B. Running water through copper coated pipes
C. Increasing pumping pressure of water through pipes
D. Regular cleaning and chlorination of water
catchments

47. Water required for industrial purposes is often treated
by removing;
A. Calcium ions
B. Sodium ions
C. Calcium and magnesium ions
D. Sodium and magnesium ions

48. Protein-Energy-malnutrition (PEM) could be by;
A. Insufficient proteins
B. Lack of balance diet
C. Insufficient carbohydrates
D. Insufficient vitamins

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