Cameroon GCE advanced level June 2025 food science 2
Cameroon GCE advanced level June 2025 food science 2
Here are the extracted questions from the provided images:
SECTION A
- (a) Elaborate the role of Recommended Dietary Allowance (RDA).
(b) Describe three (3) factors that affect RDA.
(c) Give the importance of the following nutrients to the body:
(i) Carbohydrates
(ii) Proteins
(iii) Fats
- (a) Classify carbohydrates indicating their, examples, sources and functions.
(b) Differentiate between poaching and simmering.
(c) In a tabular form, enumerate the different types of fat-soluble vitamins indicating their sources and functions.
(d) Outline the effects of wet heat on starch.
SECTION B
- (a) Using your knowledge on food related diseases, explain the causes, signs and symptoms, preventive measure on the following:
(i) Gout
(ii) Goitre
(iii) Peptic ulcer
(b) State and explain the possible ways by which household food security can be improved.
- (a) (i) Define the term “Food Quality Control”.
(ii) Explain how a food manufacturing company carries out an effective food quality control in Cameroon.
(iii) Explain the problems faced by consumers in Cameroon in relation to food.
(b) Bring out the differences between Food laws and Food standards in relation to food quality.
(c) State four (4) importance of Consumer Education.
SECTION C
- (a) Explain the following basic terms used in food science.
(i) Antioxidant
(ii) Flavouring agent
(iii) Antimicrobial growth
(iv) Sweeteners
(b) Write short notes on the following methods of preservation with examples.
(i) Pasteurization
(ii) Freezing
(iii) Chemical
(c) Give five (5) reasons why we should preserve food.
- (a) (i) Differentiate between cereals and legumes.
(ii) Give the role of cereals in the diet.
(b) (i) Define kilning and give its advantages in beer fermentation.
(ii) With the aid of an equation briefly explain what happens during fermentation of corn beer.
(c) Explain the difference between oil-in-water emulsion and water-in-oil emulsion.
SECTION D
- (a) Briefly explain the following terms with examples;
(i) Food fads
(ii) Food fallacies
(iii) Food Taboos
(iv) Outline three (3) factors affecting food habits.
(b) Advance five factors that affect food production in your community.
- (a) Identify five (5) causes of Protein Energy Malnutrition (PEM).
(b) Differentiate between Organic and Inorganic foods.
(c) Suggest ways by which water can be treated to make it potable on a large scale in Cameroon.
(d) Plan a lunch for a strict vegetarian.
