CASTLE BRUCE SECONDARY

END OF TERM EXAM

FOOD NUTRITION AND HEALTH

DECEMBER 2023

PAPER 1: MULTIPLE CHOICE

FORM: 4

DURATION: 1 HR 10 MINS
SCORE: ___________

NAME: ___________________________ DATE: __________________

READ THE FOLLOWING INSTRUCTIONS CAREFULLY.

1. This paper contains fifty (50) multiple choice questions.

2. Read each question carefully before attempting to answer the question.
3. Circle the letter that corresponds to the correct answer for each question.
4. Sample demonstrated below:

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO

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Instructions: This paper consists of fifty (50) multiple-choice questions.

Answer all questions by circling the best possible answer.

1. Which of the following foods supply the MOST Carbohydrates?

A. Curry chicken
B. Beef Burger
C. Yam pie
D. Lobster roast

2. Which of the following groups need extra iron in their diet?

A. Women, adolescents and athletes
B. Adolescents, senior citizens and sedentary workers
C. Growing children, convalescents and manual workers
D. Vegetarians, invalids and athletes

3. Thirst, frequent urination, hunger and tiredness are symptoms of

A. Diabetes
B. Anaemia
C. High blood pressure
D. Anorexia

4. Which of the following conditions may be improved by increasing the amount of milk in the
meals of the elderly?
A. Poor eyesight
B. Decalcifying ( weak) bones
C. Wrinkling of skin
D. Loss of hair
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5. Which of the following groups of foods is MOST suitable for an obese person?
A. Fried fish, boiled rice, peanut punch
B. Grilled fish, steamed vegetables, fruit salad
C. Lamb stew, breadfruit cou cou, chocolate milk
D. Steamed fish, fried potato chips, ice cream

6. Which of the following breakfast menus is written in the correct order?

A. Hot chocolate , buttered bread, orange juice, fried egg
B. Orange juice, buttered bread, fried egg, hot chocolate
C. Buttered bread, orange juice, hot chocolate, fried egg
D. Orange juice, fried egg, buttered bread, hot chocolate

7. Magan used macaroni, cheese, milk, seasonings to make a macaroni pie. When cooked this
dish would be lacking in
A. Iron
B. Carbohydrates
C. Calcium
D. Fat

8. Which of the following foods is the BEST source of iron?

A. Green Banana
B. Fried liver and onions
C. Oatmeal porridge
D. Nut loaf

9. Eggs, fish, spilt peas and cheese. All of these foods are excellent sources of
A. Protein
B. Iron
C. Carbohydrate
D. Fat
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10. Patients with high blood sugar are often advised to

A. Lower their salt intake
B. Reduce their sugar intake
C. Take insulin
D. Increase their calorie intake

11. Patients with high blood pressure are often advised to

A. Lower their salt intake
B. Reduce their sugar intake
C. Take insulin
D. Increase their calorie intake

12. Which of the following method is NOT a moist method of cooking?

A. Pressure cooking
B. Steaming
C. Boiling
D. Roasting

13. Which of the following foods is the RICHEST source of calcium?

A. Milk
B. Oranges
C. Beef Patties
D. Banana

14. Which of the following is concerned with the absorption of calcium?

A. Vitamin D
B. Vitamin C
C. Carotene
D. Carbohydrates
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15. All of the following are moist methods of cooking EXCEPT

A. Boiling
B. Stewing
C. Steaming
D. Frying

16. When trying to lose weight you should avoid foods cooked by
A. Grilling
B. Stewing
C. Frying
D. Boiling

17. Which of the following is concerned with the absorption of iron?

A. Vitamin D
B. Vitamin E
C. Vitamin C
D. Vitamin B

18. All of the following are HBV protein EXCEPT

A. Chicken
B. Soya Bean Chunks
C. Beef
D. Mutton

19. Which of the following will provide the most Ascorbic acid?
A. Limes
B. Beef
C. Green Vegetables
D. Legumes
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20. Which of the following conditions may be caused by Obesity?

A. High blood pressure
B. Anemia
C. Scurvy
D. Dental carries

21. Which of the following snacks will be good for a person who is overweight?
A. A jam Dough nut
B. Potato chips
C. A citrus fruit
D. Homemade cookies

22. The BEST way to lose weight and remain in good health is
A. To cut out breakfast
B. To cut out one meal each day
C. To eat smaller meals
D. To drink less liquid

23. A diabetic person is unable to make use of one of these nutrients. Which one is it?
A. Carbohydrates
B. Iron
C. Protein
D. Fat

24. All of the following are suitable for deep frying EXCEPT
A. Eggs
B. Sausages
C. Bacon
D. Oily fish
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25. During digestion which of the following takes the longest to reach the intestines?
A. Foods rich in protein
B. Foods which in fat
C. Citrus fruits
D. Foods rich in Carbohydrates

26. A nutritious well balanced meal day’s meal includes foods from
A. All of the six foods groups
B. Five of the six food groups
C. Four of the six food groups
D. Three of the six food groups

27. All of the following are a form of sugar EXCEPT

A. Fructose
B. Saccharin
C. Glucose
D. Lactose

28. Which of the following instructions for storing dry, nonperishable food is INCORRECT?
A. Store in a cool well-ventilated place
B. Keep covered and protect from cockroaches, mice, rats, and files
C. Avoid damp areas
D. Never store for longer than one week

29. Which of the following can result in food poisoning?

A. All of the above
B. Moulds
C. Yeasts
D. Bacteria
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30. Which of these foods can easily become infected by bacteria?

i. Fruits
ii. Cooked meat
iii. Cooked fish
iv. Bread

A. i and ii
B. iii and iv

C i, ii and iii

D iii, ii and iv

31. Which of the following tools would you be least likely to use in preparing an Omelette.
A. Pastry Blender
B. Electric Blender
C. Fork
D. Pancake turner

32. Which of the following groups need extra iron in their diet?
A. Women, adolescents and athletes
B. Adolescents, senior citizens and sedentary workers
C. Growing children, convalescents and manual workers
D. Vegetarians, invalids and athletes

33. Which of the following is not a method of cooking?

A. Pressure cooking
B. Steaming
C. Poaching
D. Stewing
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34. Which of the following is concerned with the absorption of iron?

A. Vitamin D
B. Vitamin E
C. Vitamin C
D. Vitamin B

35. Which of the following dietary practices ill promote good nutritional status?

i. Reducing fatty foods

ii. Eating balanced meals

iii. Increasing the use of fruits and vegetables

A. i and ii only
B. i and iii only
C. ii and iii only
D. i, ii, and iii only

36. Which of the following will provide the most ascorbic acid?
A. 100 g paw paw
B. 100g pineapple
C. 100 g guava
D. 100 g mango

37. Bacteria transferred to food from other food, hands, surfaces or equipment is known as

A. Unsafe Food handling

B. Salmonella

C. E – Coli

D. Cross Contamination
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38. Which of the following can be the cause of a heavy cake?

A. Not enough raising agents
B. Too high in the oven
C. Oven too hot
D. Too much sugar

39. Rubbed in mixture should look like:

A. A batter

B. Breadcrumbs

C. A dough

D. A roux sauce

40. In which of the following ways may eggs be used in cookery

i. Garnish

ii.. Main Dish

iii.. Filling for Sandwiches

iv Binding foods

A. i only
B. i and ii only
C. iii and ii only
D. I, ii, ii, and iv
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41. Which of the following nutrients is not present in an egg

A. Protein
B. Carbohydrates
C. Vitamin A
D. Vitamin C

42. All of the following are advantages of frying except

A. It is a quick method of cooking

B. It gives food an attractive appearance

C. Frying enhances the flavour of foods

D. It requires constant attention while cooking

43. Which of the following bacteria can cause a rare but deadly form of food poisoning?
A. Salmonella
B. B. Listeria
C. E. coli
D. Clostridium botulinum

44. What are the most common symptoms of food poisoning?

A. Nausea and vomiting

B. Constipation

C. Join pain

D. Headache
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45. Horsd’oeuvres consists of a variety of colourful, ell seasoned foods served as

A. Appetizers
B. Desserts
C. Main dishes
D. Accompaniments

46. Which of the following is given the MOST consideration hen items are used in large
quantities

A. Buying in bulk

B. Comparative Shopping

C. Preparing a shopping List

D. Investigating new products

47. Which of the following groups of health disorders are classified as deficiency diseases?

A. Bulimia, Rickets, Sore eyes, Jaundice

B. Pellagra, Beri Beri, Eczema, Arthritis

C. Protein Energy Malnutrition, Night Blindness, Anaemia, Rickets

D. High Blood pressure, Scurvy, Scabies, Colour Blindness

48. Which of the following is NOT done using a blender?

A. Chopping nuts

B. Pureeing Foods

C. Beating Batters

D. Chopping Vegetables
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49. The heat from a grill reaches the food to be grilled by

A. Conduction

B. Radiation

C. Convection

D. Cooking

50. The process by which milk protein forms a skin on the top is called

A. Coagulation

B. Dextrinization

C. Caramelization

D. Denaturation