Cameroon GCE A Level Food Science and Nutrition Paper 2 June 2021 Questions
Download the official June 2021 Cameroon GCE Advanced Level Food Science and Nutrition Paper 2 questions in PDF or read them online here. This past paper is essential for students preparing for their upcoming GCE examinations.
1. (a) Briefly explain the effect of heat on the following food components
(i) Starch (ii) Sugar (iii) Proteins
(b) State the end product of digestion of the following nutrients
(i) Proteins (ii) Fats (iii) Carbohydrates
(c) Briefly explain two (2) factors that can affect metabolic rate associated with fats
(d) Enumerate six (6) Importance of dietary fiber in the food
2. (a) Comment on the reason why Vitamin C can be easily destroyed during cooking
(b) Explain the term “Essential nutrients” giving examples to support your answer
(c) (i) Describe the term Body Mass Index (BMI)
(ii) Calculate the Body Mass Index of a 25 year old girl whose height is 1.68m and weights 75kg. Comment on the result according to the classification table, whether she is normal or overweight.
iii. Within the following figures in the table below, calculate the energy values of these foods: Barley, Maize, Millet.
Section B
3. (a) (i) Explain the term Quality control
(ii) Identify three (3) International organizations that are solely invited in food quality control.
(b) Identify four (4) major causes of gastric ulcer
(c) Outline two (2) nutritional needs for a gastric patient
(d) Enumerate the main causes of food intolerance
(e) Explain the term food security and advance six (6) Advantages of food security
4. (a) Bring out the difference between food allergy and food intolerance
(b) (i) Explain the term nutritional disease
(ii) Outline two (2) Ways by which overweight and Obesity can be measured
(iii) Identify four (4) symptoms of type 2 diabetes
(c) (i) identify the following deficiency diseases caused by lack of calcium, iodine and iron
(ii) In a tabular manner, outline the sources of the above nutrients, and their functions
(d) Advance reasons why the consumption of oily fish reduces the risk for cardiovascular diseases
