SENIOR TWO

FOODS AND NUTRITION EXAMINATION

NOVEMBER 2008
TIME: 1HOUR 45 MINUTES

Attempt all questions

1 Select the most accurate answer from the alternatives given. Do not write on the
question paper.

a) Which one of the following substances is indigestible?

(i) Glycogen
(ii) Cellulose
(iii) Starch
(iv) Dextrin

b) A metal spoon is used to fold flour into a creamed cake mixture in order to

(i) prevent the mixture from curdling.

(ii) blend the mixture to a smooth consistency.
(iii) prevent breaking the air bubbles.
(iv) Mix the flour evenly into the fat and sugar.

c) More Vitamin C is lost during the cooking of vegetables when they are added to:-
(i) boiling water in a covered pan.
(ii) salted water and cooked without covering the pan.
(iii) boiling water containing bicarbonate of soda.
(iv) Boiling water and simmered for 20 minutes.

d) The carbohydrate found in germinating millet grains is:-

(i) Fructose
(ii) Lactose
(iii) Maltose
(iv) Sucrose

e) The nutrient responsible for absorption of iron from food is vitamin:-

(i) B1
(ii) C
(iii) K
(iv) D

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 f) Which of these is not true about a sponge cake? It should:-

(i) have a flat or slightly rounded top.

(ii) be even with a delicate brown crust.
(iii) be tender, light, moist and neither sticky nor dry.
(iv) be heavy with a dry open texture.

g) Select the foodstuffs which would make up a balanced meal.

(i) Meat, chicken, matooke, orange drink.

(ii) Chips, rice, vegetable salad, fish.
(iii) Beans, posho, passion fruit drink, potatoes.
(iv) Green peas, Irish potatoes, cabbage, lemon drink.

h) 1 gram of fat gives ………………. kilocalories to the body.

(i) 4.2
(ii) 8.2
(iii) 9.2
(iv) 7.2

i) ……………………. is the mineral responsible for clotting of blood.

(i) Phosphorus
(ii) Calcium
(iii) Iodine
(iv) Iron

j) The raising agent used in ginger bread is:-

(i) air
(ii) baking powder
(iii) yeast
(iv) bi-carbonate of soda

k) While shopping, there is need to look at the budget in order to avoid buying …......

(i) at low cost

(ii) on impulse
(iii) in bulk
(iv) at high cost

l) Which of the following shopping outlets often gives a wide range of good quality
food to choose from?

(i) Specialized shops

(ii) Open markets
(iii) Super markets
(iv) Butcheries

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m) One of the following practices will increase the loss of nutrients during food
preparation.

(i) Putting vegetables in boiling water.

(ii) Washing vegetables after cutting.
(iii) Adding salt to water used to wash vegetables.
(iv) Cooking vegetables close to the serving time.

n) Select a deficiency disease caused by lack of both vitamins and mineral salts

(i) Goitre
(ii) Rickets
(iii) Marasmus
(iv) Night blindness

o) Before proteins are absorbed in the body, they are broken down into……………….

(i) glucose
(ii) amino acids
(iii) fatty acids
(iv) glycerol

p) ……………….. is the protein substance which carries oxygen to all body tissues.

(i) haemoglobin
(ii) fibrinogen
(iii) anti bodies
(iv) peptides

q) Which of the following is a complex carbohydrate?

(i) Sucrose
(ii) Maltose
(iii) Galactose
(iv) Pectin

r) One of the following enzymes is found in the small intestines.

(i) Lipase
(ii) Amylase
(iii) Trypsin
(iv) ptylin

s) Select a set of ingredients which contribute to the browning of the cakes after
baking
(i) Sugar, fat
(ii) Flour, fat
(iii) Eggs, flavouring
(iv) Sugar, flour
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 s) Which of the following foods will dextrinse during cooking?

(i) Baked potatoes

(ii) Roasted meat
(iii) Boiled cassava
(iv) Fried rice.

2 Fill in the gaps appropriately:-

a) The study of the processes of growth, maintenance and repair are known as
…………………………………………
b) The two types of malnutrition are ………………………….and………………….
c) …………………………….. is due to the lack of vitamin A while lack of vitamin
B1 leads to ………………………
d) ………………………………. is the element which is only found in proteins.
e) ……………………………………. are the amino acids made by the body.
f) ……………………………..is formed from one molecule of glucose and one of
fructose.
g) Dextrin is ……………………………………………………………………….
……………………………………………………………………………………

h) Fats are made up of …………………………. and ……………………………..

i) Fats and oil are generally referred to as ………………………………………….
j) …………………. and ……………………… are food digesting enzymes found
in the pancreatic juice.
k) Mention four ways in which you would ensure that fruits and vegetables bought
contain maximum vitamin B or C

(I) …………………………………………………………………………..
(II) ………………………………………………………………………….
(III) ………………………………………………………………………….
(IV) …………………………………………………………………………..
.
l) Outline three advantages of shopping from open air markets.
(i) ………………………………………………………………..
(ii) ………………………………………………………………..
(iii) ………………………………………………………………..

3. (a) What advice would you give your young sister about general points to follow in
Cake making?

(b) Clearly explain the use of the following ingredients in cake making.
(i) Sugar
(ii) Flour
(iii) Eggs

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 (c) Outline five causes of a cake sinking in the middle in creamed cake mixtures.

4. (a) Why do people eat food?

(b) What points should you bear in mind when preparing meals?

(c) Give six ways of avoiding loss of nutrients during food preparation.

(d) What advice would you give a young home maker on choice and preparation of
family meals?

5. (a) Describe the breakdown of maize meal porridge in the alimentary canal .

(b) What are the economic values of carbohydrates?

(c) Explain what happens when starch is heated using moist heat.

HAPPY HOLIDAY AND MERRY CHRISTMAS