WAEC 2025/2026 Food and Nutrition Obj & Theory Answers

Food and Nutrition Objectives

01-10: BCCCBADCDD

11-20: ACCDADAACA

21-30: BDBBABCADA

31-40: CDCDDBABCB

41-50: CCACCBCBAC

51-60: CDCABACBDA

COMPLETED

(1b)

i) Nutritional Value

ii) Occasion and Purpose

iii) Personal Preference and Dietary Needs

(2a)

(PICK TWO ONLY)

(i) Warmth: Yeast grows best in a warm environment, typically around body temperature, which helps it to multiply and produce carbon dioxide for leavening.

(ii) Moisture: A moist environment activates the yeast and allows it to feed on sugars and starches in the dough.

(iii) Sugar: Yeast feeds on sugar, and the presence of sugar provides energy for yeast to grow and produce carbon dioxide.

(iv) Time: Yeast requires time to ferment and work effectively, which helps in the rising and development of flavour in the dough.

(v) Oxygen: Yeast needs oxygen during the initial stages of fermentation for rapid multiplication before it switches to anaerobic respiration.

(2b)

(i) Measuring ingredients

(ii) Mixing the ingredients

(iii) Kneading the dough

(iv) First rising or fermentation

(v) Punching down the dough

(vi) Shaping the dough

(vii) Second rising or proofing

(viii) Baking the bread

(3a)

A waiter.

(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

(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.

6(a) Obesity

6(b)

1. *Heart disease* – Obesity increases the risk of heart-related illnesses such as hypertension and stroke.

2. *Type 2 diabetes* – Excess body fat can cause insulin resistance leading to diabetes.

3. *Joint pain and osteoarthritis* – Extra weight puts stress on joints, especially the knees and hips.

4. *Breathing problems* – Obesity can lead to conditions such as sleep apnea and shortness of breath.

(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

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