cameroon gce advanced level 2025 food nutrition and health 2
cameroon gce advanced level 2025 food nutrition and health 2
SECTION A: ANSWER ANY THREE QUESTIONS
Question 1:
(a) Write short notes on the following terms as used in FOOD NUTRITION AND HEALTH.
I. Supplement diet
II. Catering services
III. Food contamination
(b) Explain three (03) areas where genetic engineering is applicable with an example in each case. (6 marks)
(c) Describe the three (03) categories of food packaging and indicate two (02) examples in each case. (9 marks)
(d) Deduce four (04) repercussions of a diet low in antioxidants. (4 marks)
Question 2:
(a) Distinguish between spices and condiments and state two (02) examples in each case. (6 marks)
(b) Highlight four (04) major aspects to show how foods build and protects against diseases and cite two (02) examples in each case. (8 marks)
(c) With the sketch of the tongue, indicates the five (05) types of taste on the buds. (7 marks)
(d) The base of the food guide pyramid is constituted of grains. Write down three (03) benefits of whole grains in the diet and two (02) repercussions of frequent polished grains consumption. (4 marks)
Question 3:
(a) Identify the author of the above statement and establish two (02) points to show the relationship between Nutrition and Health. (6 marks)
(b) Outline three (03) forms in which spices exist and state an example of each form. (6 marks)
(c) Using the table, recall and explain the uses of five (05) types of food additives, then state two (02) effects of consuming them. (10 marks)
(d) Enumerate three benefits of food equivalence. (3 marks)
Question 4:
(a) Briefly explain the following as used in FOOD NUTRITION AND HEALTH.
I. Adulteration
II. Sensory evaluation
III. Consumer education
IV. Therapeutic meals
(b) Describe obesity; discuss four (04) of its causes and four (04) health related problems. (10 marks)
(c) Enumerate two (02) advantages and two disadvantages of genetically modified organisms on a table. (4 marks)
(d) Explain with an example the preservation of foods by irradiation. (3 marks)