Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2026 Questions

1. The most abundant food source of fructose is;
A Honey
B Paw-paw
C Milk
D Sugar

2. A typical example of a monosaccharide is;
A Fructose
B Maltose
C Lactose
D Sucrose

3. A good source of the protein myosin is;
A Meat and fish
B Cheese and yoghurt
C Muscles and egg
D Fish and egg white

4. Which of the food below gives the greatest amount
of energy after consumption?
A Cocoyam
B Meat
C Beans
D Pork

5. The act of eating food in small quantities
throughout the day is;
A Selection
B Glazing
C Grazing
D Rationing

6. The act of making the surfaces of food to glitter is
referred to as
A Grazing
B Frosting
C Glazing
D Decoration

7. For an experiment to give correct results, it is
advisable to use;
A Precise measurement
B Boiling water always
C The equipments in the laboratory
D A Bunsen burner

8. In food test, copper(II) ions will work in conditions
of excess;
A Alkali
B Light
C Acid
D Water

9. If a red litmus indicator paper turns blue in a food
sample solution, it indicates
A Neutrality
B Acidity
C Error in test
D Alkalinity

10. Given that a meal provides 2200 kcal of energy.
The energy contributed by carbohydrates if the meal
contains 100 g of proteins and 90 g of fats is?
A 1210 kcal
B 1260 kcal
C 990 kcal
D 940 kcal

11. One economic limitation of the food composition
table is that it;
A Is scarce and inaccessible
B Requires constant updating
C Has many nutrients
D Need doctors to develop
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12. The hydrolysis of cooked starchy food in the
mouth is catalyzed by;
A Chymotrypsin
B Maltase
C Ptyalin
D Lysozyme

13. Which one of the following is chemically digested
in the mouth?
A Protein
B Lipids
C Starch
D Glycogen

14. Which of these stimulates the secretion of
pancreatic enzymes and the release of bile?
A Cholecystokinin
B Enterogastrone
C Secretin
D Gastrin

15. Salivary amylase is also known as;
A Mucin
B Ptyalin
C Lysozyme
D Secretin

16. Food security in a community can be improved by;
A Food quality control through assessors
B Application of techniques to prolong shelf-life
C Food quality control and importation
D Food insecurity due to man-made problems

17. Which measure is most important in ensuring
National Food Security?
A Promoting income in agricultural output
B Controlling prices of food stuffs
C Creating employment opportunities
D Infrastructural development

18. Identify the major problem faced by consumers in
Cameroon.
A Misbranding
B Adulteration
C Price fluctuation
D Hoarding

19. Someone who buys goods for the sole purpose of
making use of them can be termed;
A Impulse buyer
B Consumer
C Purchaser
D Retailer

20. A food prepared from inferior ingredients with the
objective of maximizing profit is said to be;
A Adulterated
B Misbranded
C Damaged
D Fortified

21. The tongue is an organ lined with several taste
detectors. Which taste buds line the back of the
tongue?
A Bitter
B Sour
C Sweet
D Salty

22. Which best describes the three most important
characteristics of an entrepreneur?
A Risk-bearer, educated and God-fearing
B Risk bearer, confident and wealthy
C Risk-bearer, persistent and patient
D Risk-bearer, communication skills and high
profile connections

23. Investors are most interested in which part of the
business plan?
A Executive summary
B Production plan
C Income plan
D Market analysis

24. A diabetic patient usually requires a supplement
of;
A Vitamin A
B Vitamin C
C Iron
D Insulin

25. The three essential mineral elements required for
good bone development are;
A Sodium, calcium and Magnesium
B Calcium, Magnesium and Potassium
C Phosphorous, calcium and Magnesium
D Magnesium, iron and Sodium

26. High intake of Iron-rich food during pregnancy
prevents;
A Scurvy
B Anaemia
C Goitre
D Pellagra

27. The Vitamin involved in blood clotting is;
A Vitamin A
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B Vitamin K
C Vitamin B12
D Vitamin D

28. An allergic reaction can best be defined as;
A A reaction where heat is released
B A reaction which involves heat
C An enzymatic reaction
D An immune response to a foreign substance

29. Identify the enzyme that breaks down
triglycerides to fatty acids and glycerol;
A Invertase
B Lipase
C Lactase
D Sucrase

30. Enzymes are substrate specific because they;
A Work at precise location in the gut
B Are denatured by high temperature
C Have an active site
D Are protein in nature

31. Which bacteria is used to ferment yoghurt?
A Clostridium botulinum
B Bacillus bulgaricus
C Lactobacillus thermophilus
D Streptococcus thermophilus

32. Non protein substances that assist enzymes in
their catalytic activities are called;
A Inhibitors
B Promoters
C Coenzymes
D Prosthetic groups

33. Which of the following beverages has no fat,
extrinsic sugar or oils?
A Milk
B Beer
C Sprite
D Fruit juice

34. A condition in which a child’s muscles are wasted
due to food shortage is;
A Marasmus
B Kwashiorkor
C Pellagra
D Beri-Beri

35. Identify a common factor in all beverages;
A Liquid
B Refreshing
C Nutritive
D Stimulating

36. Select a food that has water as the dispersed
phase and oil as the stationary phase.
A Mayonnaise
B Butter
C Ice cream
D Milk

37. The development of unpleasant flavours in fats
and oils due to oxidation is;
A Retrogradation
B Staleness
C Dehydrogenation
D Rancidity

38. Unpleasant odours and flavours in fats and oils
can be caused by the enzyme;
A Sucrase
B Lipase
C Lactase
D Maltase

39. The following are examples of essential fatty
acids;
A Linoleic acids and linolenic acid
B Linoleic acid and butyric acid
C Linoleic acid and lauric acid
D Lauric acid and linolenic acid

40. Vegetable oils are extracted from seed, kernels
and nuts through;
A Mechanical pressure
B Electrochemical pressure
C Electrical pressure
D Electromagnetic pressure

41. Part of the wheat grain responsible for the
rancidity of wheat flour is;
A Scutellum
B Germ
C Aleurone
D Endosperm

42. Identify a raising agent in bread making that
proofs the dough when the right conditions are met.
A Baking powder
B Bicarbonate of soda
C Yeast
D Baking soda

43. Farm inputs that are common with organic
farming are;
A Fertilisers
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B Fungicides
C Compost manure
D Pesticides

44. Identify a similarity between insecticides and
fungicides as agricultural contaminants;
A Used on insects
B Prevent infestations
C Used on weeds
D Kill weeds selectively

45. Additive extracts from plants further produced
industrially are called;
A Natural additives
B Synthetic additives
C Local additives
D Intentional additives

46. Identify a method that can be used to kill insects
and their eggs on leafy vegetables;
A Solar drying
B Spray drying
C Bleaching
D Blanching

47. In most rural communities, foods rich in all
nutrients are cultivated, however the prevalence of
malnutrition can be attributed to lack of;
A Income and farm roads
B Lack of storage facilities and income
C Education and taboos
D Fertilizers and pesticides

48. Indicate a cultural food habit that deprives
individuals from having a balanced diet.
A Food fads
B Food fallacies
C Food taboos
D Food facts

49. Protein energy malnutrition refers to;
A Oedema and kwashiorkor
B Kwashiorkor and moonface
C Marasmus and kwashiorkor
D Leanness and marasmus

50. Chlorine is added to stream water to;
A Protect against dental caries
B Destroy harmful minerals such as lead
C Kill pathogenic microorganisms
D Remove the sulfur that produces a “rotten egg”
odour