cameroon gce advanced level 2025 food nutrition and health 1

Based on the image provided, here is the extracted data, which includes a set of multiple-choice questions from a nutrition or biology exam.

Question 1

Cite the substances that facilitate the Absorption of fat soluble vitamins.

A. Fats and oils

B. Carbohydrates

C. Water

D. minerals

Question 2

The vitamin needed for blood coagulation is called

A. Vitamin B

B. Vitamin C

C. Vitamin K

D. Vitamin E

Question 3

pH measurement on a pH scale ranges from

A. 0-7

B. 0-14

C. 7-14

D. 1-7

Question 4

Select the acid present in sour milk.

A. Ascorbic acid

B. Ethanoic acid

C. Tartaric acid

D. Lactic acid

Question 5

Food security can explained as

A. The availability of food at all times

B. The availability and accessibility at all times

C. The availability, accessibility and affordability of foods at all times

D. The availability and affordability to people

Question 6

Any mark, tack or picture on food is called

A. Food poison

B. Food label

C. Food mark

D. Food indicator

Question 7

Fruits and vegetables are important sources of

A. Energy and proteins

B. Vitamins, minerals and cellulose

C. Energy, minerals and fats

D. Cellulose and proteins

Question 8

Identify a household food preservation method.

A. Lyophilisation

B. Acidification

C. Dehydration

D. Dehydration

Question 9

Describe the movement of food along the alimentary canal.

A. Secretion

B. Absorption

C. Peristalsis

D. Hydrolysis

Question 10

Point out a symptom of scurvy.

A. Night blindness

B. Bleeding gums

C. Anaemia

D. Rickets

Question 11

Select a physiological function of foods from the options below.

A. Regulate body processes

B. Relieve stress

C. Make one happy

D. Keep the family together

Question 12

Name the starch-splitting enzyme in saliva.

A. Hydrolase

B. Maltase

C. Ptyalin

D. Zymase

Question 13

Choose the main preserving agent in jams and jellies

A. Salt

B. Sugar

C. Sweet

D. Benzoic acid

Question 14

Cite the most common acid used in carbonated and home-made drinks.

A. Acetic acid

B. Tartaric acid

C. Citric acid

D. Phosphoric acid

Question 15

Describe the instrument used to indicate, neutrality and acidity of a food substance.

A. Temperature scale

B. HDMC scale

C. Aerostatic scale

D. pH scale

Question 16

Identify the tiny gustatory cells for taste.

A. Nasal cells

B. Taste buds

C. Mucosal layer

D. Tongue layer

Question 17

Classify beverages

A. Carbonated and non-carbonated beverage

B. Fermented and distilled beverage

C. Alcoholic and non-alcoholic beverage

D. Aerated and non-aerated beverage

Question 18

The most widely used dates on food labels are

A. Best before dates

B. Sell by dates

C. Buy before

D. Used by dates

Question 19

Processed organic foods can be unhealthy if they contain lots of

A. Antioxidants

B. Nutrients

C. Additives

D. Moisture