Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2024 Questions

1. A method of cooking food which involves the use of
direct heat is?
A. Boiling
B. Steaming
C. Grilling
D. Poaching

2. Deficiency of vitamin A is;
A. Ricket
B. Anaemia
C. Scurvy
D. Night blindness

3. A protein that has a structural function in the body is
called;
A. Albumin
B. Casein
C. Collagen
D. Gluten

4. A man ate puff balls and beans containing 10g
carbohydrates 5g of protein and 2g of fats. Calculate
the energy he obtained from the meal;
A. 78 kcal
B. 60 kcal
C. 58 kcal
D. 68 kcal

5. When testing for the presence of a non-reducing
sugar, the first reagent put into the test tube is:
A. Dilute hydrochloric acid (HCL)
B. Benedict
C. Sodium hydroxide
D. Ethanol

6. The burette test is based on detecting the presence of
A. Peptide bond
B. Amino acids
C. Amino group
D. Disulphide bridges

7. Identify the area in the food composition table were
coconuts are placed
A. Nuts and wheat
B. Seeds and vegetables
C. Seeds and nuts
D. Fruits and seeds

8. Which enzyme in protein digestion activates the
inactive form of another protein enzyme
A. Pepsin
B. Erepsin
C. Trypsin
D. Chymotrypsin

9. The valve that prevents regurgitation of food from
the intestine back into the stomach is known as:
A. Pyloric regions
B. Cardiac sphincter
C. Fundic region
D. Pyloric sphincter

10. The correct order of the movement of food in the
digestive track is;
A. Duodenum, Ileum, stomach, oesophagus
B. O esophagus, stomach, ileum, Duodenum
C. Stomach, oesophagus, ileum, duodenum
D. Oesophagus, stomach, duodenum, ileum

11. Enzymes that changes the shape of a compound is;
A. Transferase
B. Reductase
C. Isomerase
D. Lipase

12. A protein that stimulates the liver to convert
glycogen into glucose is called:
A. Insulin
B. Somatostatin
C. Glucagon
D. Pepsin

13. Food security may be influenced positively by stock
holding and:
A. Increase in consumption
B. Increase in importation
C. Decrease in importation
D. Price control

14. Food security could be defined as:
A. Food must be available and cheap to all people
B. Food must be available and healthy to all people
C. Food must be available all the time for all people
D. Food must be available, accessible at all time to
everyone

15. Cramps that begins at the neck and moves down the
left arm is called;
A. Thrombosis
B. Angina
C. Atherosclerosis
D. Stroke

16. The act of gathering food and other valuables often
secretly especially for use in the future is called;
A. Artificial sacristy
B. Hoarding

C. Black marketing
D. Non availability

17. Which quality is described when potato chips is said
to be crispy?
A. Texture
B. Flavour
C. Taste
D. Appearance

18. A quality of an entrepreneur is:
A. Provides free services
B. Provides balance between rich and poor
C. Creates a way forward
D. Takes risks

19. The act of making the surface of foods to glitter is:
A. Grazing
B. Greasing
C. Glazing
D. Glaze

20. Hyperglycemia is referred to as;
A. Increased thirst
B. Sugar in urine
C. Eleyated blood sugar level
D. Increased urination

21. The enzyme involved in the aging and ripening of
cheese is called;
A. Rennin
B. Lipase
C. Lactase
D. Amylase

22. Identify an enzyme inhibitor from below;
A. Sulphuramides
B. Flavine Adenine Dinucleotide
C. Haem
D. Chloride ions

23. A beverage with an alcoholic content of 4%-6% is;
A. Beer
B. Spirit
C. Wine
D. Cider

24. An example of an unstable emulsion is;
A. Vinaigrette
B. Homogenized milk
C. Mayonnaise
D. Ice cream

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

26. Esters are artificial food flavours made from;
A. Carboxylic Acid and Fatty Acid
B. Glycerol and Alcohol
C. Carboxylic Acid and Alcohol
D. Steric Acid and Alcohol

27. The poor aroma and flavour during the rancidity
of fats is due to
A. Decomposition of fats to glycerol
B. Formation of peroxides
C. Peroxides decomposed to aldehydes
D. Micro-organisms producing enzymes

28. The advantage of white flour over whole meal
flour is that;
A. The nutrient component is complete
B. It contains much bran
C. It contains cellulose
D. It has reduced fats

29. Semolina is produced from particles of;
A. Embryo of the maize
B. Embryo of the wheat grains
C. Endosperm of the wheat grain
D. Endosperm of the maize grains

30. Food contamination primarily results from a
combination of the following factors;
A. Organic farming practices, poverty and
micro organisms
B. Natural disaster, chemical and poverty
C. Poor handling of food, heavy metals and
bacteria
D. Storage facilities, hygiene and cleanliness

31. Food additives that prevent foods from going rancid
are;
A. Emulsifiers
B. Foaming agents
C. Preservatives
D. Antioxidants

32. The production of esters in wine formation is to
improve its;
A. Colour
B. Taste
C. Flavour
D. Nutrient content

33. Substances that make food to be bright in colour are
called;
A. Humectants
B. Propellants
C. Glazing agents
D. Stabilizers

34. Oral rehydration solution is mostly recommended to
prevent and treat the following;
A. Cholera
B. Typhoid fever
C. Dehydration
D. Amoebic dysentery

35. Food that is cultivated without the use of chemical is
said to be:
A. High in water
B. Low in water
C. Easily digestible
D. Rich in fibre

36. An advantage of backyard garden in communities is
to;
A. Reduce laziness
B. Reduce taxes of unnecessary foods
C. Supplement shortages
D. Reduce occurrences of cardiovascular disease

37. A mistaken idea or opinion about food is called food
A. Fallacy
B. Fads
C. Taboos
D. Habits

38. Weight loss foods in fashion can be classified as
food;
A. Fallacies
B. Menus
C. Fads
D. Habits

39. The primary cause of Protein-Energy Malnutrition
(PEM) in Africa is;
A. War
B. Soil infertility
C. Poor family planning
D. Poverty

40. The face of a child suffering from Kwashiorkor looks
like;
A. Miserable moon face
B. Wizened face
C. Old face
D. Depressed face

41. A condition in which shortage in food intake led to
lack of calories to support a child’s metabolic
activities is;
A. Kwashiorkor
B. Pellagra
C. Anemia
D. Marasmus

42. A lack of folate and vitamin B12 is associated with
the deficiency known as;
A. Megaloblastic anaemia
B. Aplastic anaemia
C. Haemotytic anaemia
D. Pernicious anaemia

43. Which one of the following aids in the prevention of
haemorrhoids?
A. Vitamins
B. Dietary fibres
C. Disaccharides
D. Triglycerides

44. A diet with much dietary fibre;
A. Promote constipation
B. Facilitate bowel movement
C. Enhance haemorrhage
D. Encourage weight gain

45. The organism most commonly used as an indicator
of water pollution is;
A. Salmonella typhi
B. Streptococcus lactis
C. Genera bacillus
D. Clostridium Butilinium

46. Sequence of treating urban water supply is;
A. Filtration-Sterilization-Sedimentation
B. Filtration-Sedimentation -Sterilization
C. Sterilization-Filtration-Sedimentation
D. Sedimentation-Filtration-Sterilization

47. A food having zero grams of carbohydrates and
protein but 2 grams of lipids, supplies the body with
…energy (kcal);
A. 18
B. 17
C. 16
D. 15

48. In preparing slices of fish, the cooking temperature
was maintained at slightly, below the boiling point of
water. This cooking method is called;
A. Grilling
B. Simmering
C. Poaching

D. Braising

49. A specie of yeast that is used to ferment grape juice
into wine is;
A. Saccharomyces ceravisae
B. Azoto yeast
C. Zymase group
D. Saccharomyces ellisoidens

50. An uncooked dough made from a mixture of flour,
fat and some water is;
A. Pastry
B. Batter
C. Paste
D. Pastis