The West African Examinations Council food and nut expo answers has been released. SSCE students looking for WAEC Foods and Nutrition Questions 2025 May/June are advised to use this solution to get excellent result. The West African Examinations Council (WAEC) is a prominent regional examination body overseeing standardized tests in English-speaking West African countries. Renowned for its rigorous assessments, WAEC plays a pivotal role in evaluating the academic performance of secondary school students across the region.
If you are preparing for the May/June WAEC Foods and Nutrition exam, you may be looking for free verified answers to help you in your preparation.
While it is important to study and understand the subject matter thoroughly, having access to WAEC May/June year] FREE Foods and Nutrition can be beneficial in familiarizing yourself with the exam format and improving your performance.
On Monday, May 6th, 2024, the Foods and Nutrition examinations are scheduled as follows: Foods and Nutrition 2 (Essay) from 2:00 pm to 3:15 pm, followed by Foods and Nutrition 1 (Objective) from 3:15 pm to 4:15 pm.
In this post, we are not only going to show you the questions to ]2025 WAEC Foods and Nutrition, but will provide you verified and free answers to the exam.
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WAEC WAEC Foods and Nutrition Questions And Answers
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WAEC Foods and Nutrition Theory (Essay) Answers
(1b)
(i) Nutritional Value
(ii) Occasion and Purpose
(iii) Personal Preference and Dietary Needs
(3a)
A waiter as he is holding a tray
(3b).
(PICK ANY FIVE)
(i) Taking customers’ orders accurately.
(ii) Setting and clearing tables.
(iii) Serving drinks and meals.
(iv) Providing menu information and making recommendations.
(v) Handling customer complaints politely.
(vi) Delivering the bill and processing payments.
(vii) Ensuring cleanliness and readiness of the dining area.
(3c)
(PICK ANY FOUR)
(i) Type of event
(ii) Number of guests expected.
(iii) Budget available for catering.
(iv) Venue size and layout.
(v) Time of the event
(vi) Type of menu or food being served.
(4a)
(i) Base: Usually leafy greens like lettuce or spinach.
(ii) Body: The main ingredients such as vegetables, fruits, meats, pasta, or cheese.
(iii) Dressing: The sauce added for flavor, such as vinaigrette or mayonnaise.
(4b)
(i) Egg yolk
(ii) Oil
(iii) Vinegar or lemon juice
(4c)
(i)Rich in vitamins and minerals
(ii)High in antioxidants:
(iii)Supports healthy digestion
(iv)Low in calories
(6a)
Obesity
(6b)
(i) High blood pressure (hypertension)
(ii) Type 2 diabetes
(iii) Heart disease
(iv) Joint problems or osteoarthriti
(6c)
(i) Poor dietary habits (e.g., high intake of fatty and sugary foods).
(ii) Lack of physical activity or sedentary lifestyle
(iii) Genetic or hereditary factors
(6d)
(i) Engaging in regular physical exercise
(ii) Adopting a balanced, low-calorie diet
(5a)
(i)Burns
-Cause: Contact with hot surfaces, such as stovetops or ovens, or exposure to open flames.
(ii)Scalds
– Cause:Spillage of hot liquids like boiling water or oil.
(iii)Cuts
-Cause:Improper handling or use of sharp tools, such as knives or broken glass.
(iv)Falls
-Cause:Slippery or cluttered floors, often due to spills or dropped objects.
(v)Electrocution
-Cause; Faulty electrical equipment or contact with water while handling electrical appliances.
(5b)
(i)Clean the Wound- Rinse the cut under clean, running water to remove any debris or dirt. Use mild soap if necessary.
(ii)Stop the Bleeding- Apply gentle pressure with a clean cloth or bandage until the bleeding stops. Elevate the wound if possible.
(iii)Apply an Antiseptic- Use an antiseptic wipe or cream to reduce the risk of infection.
(iv)Cover the Wound- Use a sterile bandage or adhesive strip to protect the cut from dirt and bacteria.
(v)Monitor for Infection- Keep an eye on the wound for signs of infection, such as redness, swelling, or pus, and seek medical attention if these occur.
(2a)
(PICK ANY TWO)
(i)Yeast thrives in temperatures between 25°C to 37°C (77°F to 98.6°F).
(ii)Adequate water content helps yeast fermentation.
(iii)Yeast feeds on sugars, producing carbon dioxide and causing dough to rise.
(2b)
(i) Measuring and gathering ingredients.
(ii) Combining ingredients to form dough.
(iii) Working dough to develop gluten.
(iv) Allowing dough to rest and rise.
(v) Forming dough into desired shape.
(vi) Allowing shaped dough to rise again.
(vi) Cooking bread in an oven.
(vii) Allowing bread to cool before serving.
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WAEC Foods and Nutrition OBJ Answers
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Foods and Nutrition Examination Tactics
Preparing for the Foods and Nutrition examination requires a comprehensive understanding of nutritional concepts and food science principles. Test-takers should focus on practicing essay writing skills to effectively communicate their knowledge, while also mastering objective question-solving techniques. Additionally, time management is crucial during the examination to ensure all sections are completed within the allotted time frames.
How To get WAEC Foods and Nutrition Questions And Answers 2025
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Past year WAEC Foods and Nutrition Answers
Note: The answers below are for 2024
(1a)
(i) Grain legumes
(ii) Forage legumes
(1b)
Grain legume:
(PICK ANY ONE)
-Soybeans
-Peanut
-Lentils
Forage legume:
-Alfalfa
-Ball clover
-Red clover
-White clover
(1c)
(PICK ANY FOUR)
(i) Lentil soup
(ii) Chickenpie curry
(iii) Bean salad
(iv) Falafel
(v) Black bean burritos
(vi) Soybean stir-fry
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