Cameroon GCE ordinary level June 2025 food and nutrition 1
Cameroon GCE ordinary level June 2025 food and nutrition 1
The chemical elements that make up food
are arranged in the form of:
Molecules
| B | Cells |
| C | Elements |
| D Amino acids Bad breath is also described as: |
|
| A | Periodontal disease |
| Halitosis | B |
| C | Gingivitis |
| D Dental caries An inadequate supply of protein and energy food is: |
|
| A | Kwashiorkor |
| B | Marasmus |
| C | Protein energy malnutrition |
Peas, beans and lentils belong to a family
known as:
| A | Nuts |
| B | Vegetables |
| C | Legume |
| D | Proteins |
10.
A
11. Calcium and phosphorous are highly needed for
the proper functioning of:
| A | Vitamin C |
| B | Vitamin D |
| C | Iron |
| D | Vitamin A |
12. A document that give ingredients and instruction
for preparing a specific food is called:
A Food composition table
B Dietary guideline
| C | Recipe |
| D | Food label |
2.
D Energy deficiency
j.
4. Which of the following groups of food is rich
in first class protein?
A Meat, groundnuts and cheese
B Cheese, eggs and nuts
C Fish, cheese and milk
D Soya beans, fish and mushroom
13. Fats will emulsify during digestion in the:
| A | Mouth |
| B | Stomach |
| C | Ileum |
| D | Duodenum |
| 14. Bacteria may be destroyed during digestion by: | |
| A | Saliva |
| B | Intestinal juice |
| C | Bile |
| D | Hydrochloric acid |
Sucrose is found mostly in:
A Cereals
B Fruits
C Pulses
D Nuts
5.
The vitamin required for proper formation of
bones and teeth is;
A Tocopherol
B Cholecalciferol
C Retinol
D Riboflavin
15.
Saturated fatty acids are greatly link to one of
the following:
| A | Kwashiorkor |
| B | Odema |
| C | Obesity |
| D | Rickets |
6.
16. Another name given to loss of memory is:
| A | Dermatitis |
| B | Dementia |
| C | Periodontal |
| D | Plaque |
7. More calcium intake is needed by:
| A | Old men |
| B | Old women |
| C | Young people |
| D | Overweight people |
17. Select the chemical name for
vitamin B12.
A Cobalamin
B Thiamin
C Riboflavin
D Niacin
will assist in blood clotting.
| A | Iron |
| B | Calcium |
| C | Iodine |
| D | Potassium |
8.
| A substance that prevents food from separation during processing is: A Food additive |
9. | 18. | Which ot the following lubricates joints and membranes? A Vitamin |
| B An emulsifier | B Mineral | ||
| C An antioxidant | C Protein | ||
| D Preservative | D Water |
