Food and Nutrition obj & theory Questions and Answers

Welcome to Gisthall.com an education platform that keep students abreast with examination updates.

This article provides 2026 waec candidates with the Waec 2026 Food and Nutrition obj & theory Questions and Answers now available.

Kindly check the end of the article for WAEC 2026 FOOD AND NUTRITION QUESTIONS AND ANSWERS.

Waec 2026 Food and Nutrition obj & theory Questions and Answers now Available

Questions and Answers for the 2026 waec food and nutrition will be available soon.KEEP REFRESHING THIS PAGE.

For more information, call or message GISTHALL TEAM on whatsapp on 08024485178

 

2025 WAEC FOOD AND NUTRITION QUESTIONS AND ANSWERS

 

(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

WAEC FOOD & NUTRITION

NUMBER THREE

(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.

WAEC FOODS & NUTRITION

NUMBER FOUR

(4a)
(PICK ANY THREE)
(i)Base(Leafy greens)
(ii)Protein component
(iii)Vegetable component
(iv)Fruit component

(4b)
(PICK ANY THREE)
(i)Egg yolks
(ii)Oil
(iii)Vinegar
(iv)Salt
(v)Mustard

(4c)
(PICK ANY FOUR)
(i) Provides essential nutrients like vitamins A, C, and K.
(ii) Supports digestive health and satiety.
(iii) Helps protect against cell damage and chronic diseases.
(iv)Low in calories, high in nutrients.
(v)Certain leafy greens have anti-inflammatory properties.
(vi) Leafy greens like spinach and kale are rich in lutein and zeaxanthin.

(6a)
Obesity

(6b)
(PICK ANY FOUR)
(i) Type 2 diabetes
(ii) High blood pressure (hypertension)
(iii) Heart disease
(iv) Joint problems such as osteoarthritis
(v) Sleep apnea and other breathing problems
(vi) Fatty liver disease
(vii) Increased risk of certain cancers (e.g. breast, colon)

(6c)
(PICK ANY THREE)
(i) Poor dietary habits (e.g. high-calorie or fast food intake)
(ii) Sedentary lifestyle or lack of physical activity
(iii) Genetic or hereditary factors
(iv) Emotional eating due to stress or depression
(v) Lack of proper sleep
(vi) Use of certain medications (e.g. steroids, antidepressants)

(6d)
(PICK ANY TWO)
(i) Engaging in regular physical exercise
(ii) Adopting a healthy, balanced diet
(iii) Seeking guidance from a nutritionist or healthcare provider
(iv) Behavior therapy to address emotional eating
(v) Setting realistic weight-loss goals and tracking progress

 

(5b)
(PICK ANY FIVE)
(i) Wash your hands thoroughly with soap and water.
(ii) Rinse the cut under clean running water to remove debris.
(iii) Gently clean the area around the wound with mild soap.
(iv) Apply an antiseptic to prevent infection.
(v) Stop the bleeding by applying gentle pressure with a clean cloth or gauze.
(vi) Cover the cut with a sterile bandage or adhesive plaster.
(vii) Keep the wound clean and dry, changing the dressing daily.
(viii) Monitor for signs of infection such as redness, swelling, or pus.

FOOD & NUTRITION 2025 WAEC OBJ
01-10: BCCCBADCDD
11-20: ACCDADAACA
21-30: CCBAACAACB
31-40: BDBADDBAAB
41-50: BCBCCBCBAC
51-60: CDCABACBDA

 

(1b)
(PICK ANY THREE)
(i) Nutritional Content
(ii) Health Impact
(iii) Occasion and Purpose
(iv) Taste and Preference
(v) Cost and Availability

COMPLETED

IMPORTANT NOTICE:

KEEP REFRESHING THIS PAGE AND SHARE  THE LINK TO YOUR FRINDS

For more information, call or message GISTHALL TEAM on Whatsapp on 08024485178