FOOD AND NUTRITION

OBJECTIVES

1. Constipation is caused by too

A) much starchy food
B) little roughage in diet
C) much exercise
D) much protein in the diet

2. which of the following is not a form of carbohydrate?

A) sugar
B) starch
C) cellulose
D) Gelatine

3. Garnishing of food adds to the

A) presentation
B) palatability
C) digestibility
D) consumption

4. Which of the following procedures will retain vitamin C when making fruit
drink?
A) boil peels and add to juice when cold
B) wash fruit and boil
C) squeeze juice and cool
D) boil peels and juice of fruit

5. Food prepared for preservation should be stored immediately in

A) white jars or bottles
B) cold, clean jars or bottles
C) jam jars or bottles
D) warm, clean jars or bottles

6. Portion control
I. eliminate waste of food
II. creates shortage of cooked food
III. is not in conformity with our culture
IV. helps control the food budget positively

A) I and IV only
B) II and III only
C) I, II and III only
D) I, III and IV only

7. Cooking in a little amount of liquid in a well-covered pan over gentle heat is

known as
A) stewing
B) grilling
C) roasting
 D) boiling

8. The place of the storage, preparation, cooking and serving of foods is the
A) cold room
B) pantry
C) kitchen
D) farm

9. Which of the following is best for storage foods?

A) a covered basket
B) an open basket
C) an airtight container
D) a wooden box

10. Which of the following may be regarded as convenience food where there is
no refrigerator?
A) evaporated milk
B) milk powder
C) fresh milk
D) fresh yoghurt

11. Food additives may

I. retard the growth of micro organisms
II. enhance the taste of food
III. improve the nutritive value of food
IV. make foods look attractive

A) I and II only
B) I, III and IV only
C) II, III and IV only
D) I, II, III and IV

12. Reheating food is recommended because it

A) helps to economize on food
B) gives a variety of flavours
C) reduces the work load of the home maker
D) provides a variety of nutrients

13. When more eggs are used in cake mixture, use less
A) fruit
B) flour
C) fat
D) baking powder

14. Which of the following foods should be eaten by an anaemic person?

A) jollof rice and carrots
B) liver and green beans
C) fish and tomatoes
D) cassava and plantain
15. What do little children need most in their diet?
A) mineral salt
B) energy giving fooods
C) protective foods
D) body building foods

16. Which of the following methods is used in cake making?

A) sautėing
B) folding
C) whisking
D) beating

17. Food needed by an individual depends upon his

I. recreational activity
II. muscular activity
III. body size
IV. age and sex

A) I and II only
B) I, II and III only
C) I, II and IV only
D) I, II, III and IV

18. The mineral element that gives blood its red colour and also carries oxygen
round the tissues of the body is
A) phosphorus
B) sodium
C) iodine
D) iron

19. Which of the following is part of good table manners?

A) chewing with mouth closed
B) hurry over meals
C) talking often while eating
D) munching food on fork

20. Creaming, beating and whisking are

A) physical means of raising flour mixture
B) chemical means of raising flour mixture
C) biological means of raising flour mixture
D) mechanical means of raising flour mixture

21. saucepan is different from a frying pan because it

A) does not have any handle
B) has a deeper base
C) has two handles
D) has one handle

22. Flavourings that supply little or no nutrients are

A) ginger, sugar, common salt and vanilla essence
 B) meat extracts, butter, olive oil and salad oil
C) spices, herbs, vinegar and essences
D) garnishes, yeast extract, salt and cooking oil

23. Which of the following is the reason for which baking tins are lined?
A) easy cleaning
B) avoid burning
C) easy removal
D) fast baking

24. Liquefied gas can be used in food preparation in all communities because it is
A) not dangerous
B) cheap
C) portable
D) easy to use

25. The principal gas that aerates mixture is

A) carbon dioxide
B) oxygen
C) nitrogen
D) hydrogen

26. Which of the following set of cooking methods is best for preparing a slimming
diet?
A) boiling, frying with pure animal fat
B) steaming, boiling and grilling
C) frying and roasting
D) braising casseroles using the conservative method

27. To make the kitchen a pleasant working place, it should have enough of good
I. ventilation
II. lighting
III. labour saving equipment
IV. surface finishes

A) I and II only
B) I and III only
C) I, II and IV only
D) I, II and IV only

28. Drying in food preservation is synonymous with

A) desiccation
B) pickling
C) bottling
D) sterilization

29. Meal pattern are dictated by all the following except

A) traditional norms and beliefs
B) nutritional needs of family members
 C) the food budget
D) what the neighbours advise to be good

30. The main dish of a meal usually contains

A) animal products
B) vegetable food
C) starchy vegetables
D) cereal foods

31. A plan for spending money intelligently is known as food

A) budgeting
B) marketing
C) business
D) finance

32. It is essential to blend a starch powder before cooking to

A) develop the gluten in starch granules
B) disperse the starch granules
C) dissolve the starch granules
D) gelatinize the starch granules

33. Which of the following sets of equipment is most suitable for packing picnic
meals?
A) food flask, china plates and ceramic cups
B) vacuum flask, china plates and ceramic cups
C) paper plates, carrier bag and enamel cups
D) busket, food flask and paper plates

34. A good cup of coffee depends on

A) the quality and age of the coffee and the method of preparation
B) the quality and freshness of coffee and the method of preparation
C) the quality and freshness of the coffee and the method of preparation
D) the quality and age of the coffee and the method of preparation.

35. The components of food which helps the body to perform its functions are
called
A) nutrition
B) nutrients
C) nourishment
D) nitrates

36. The vegetable protein with a lot of essential amino acids is

A) groundnut
B) cowpea
C) soyabean
D) agushie

37. Which of the following is the most important point to consider when choosing
a pace for eating?
 A) name of the place
B) cost of dishes served
C) facilities available to customers
D) hygienic conditions of the place

38. Which of the following institutions can help the general public benefit from
research findings on food?
A) Ghana Education Service and Fire service
B) Woman Farmers Extension Service and Ghana Water Company Limited
C) Food Research Institute and Women Farmers Extension Service
D) Ghana Water Company Limited and Ghana Education Service

39. Pressure cooking is economical because

A) a pressure cooker is expensive
B) it is the only way of cooking dry legumes
C) cooking time is reduced by a third
D) inexperienced cooks can use them well

40. A combination of high quality cereal products and legumes in meal planning
helps
A) digestion food
B) proper use of food money
C) preparation of meals
D) improve protein content of meals

41. The government enacts bye-laws on the sale of food to

I. protect the consumers
II. protect the entrepreneurs
III. promote revenue collection
IV. check the use of unwholesome ingredients

42. The two main parts of an account book are

A) debit and withdrawal
B) income and expenditure
C) needs and wants
D) payments and debits

43. The most efficient equipment for large scale cake making us/are
A) a large mixing bowl and wooden spoon
B) an electric mixer
C) a blender
D) a large bowl and whisk

44. Trips is the same as the

A) heart
B) sweet-bread
C) stomach and intestines
D) kidney and wings

45. The most appropriate research methods into drinks and dish preparation are
 A) interviews and observation
B) questionnaire and observation
C) observation and participation
D) observation and adaptability

46. Why is it not advisable to use aluminium or tin equipment in making coffee?
A) they react with water to make the coffee black
B) they destroy the nutrient in the coffee
C) they destroy the colour and flavour of the coffee
D) they thicken the coffee

47. The body organ that is responsible for the control of our salt intake is the
A) liver
B) kidney
C) heart
D) pancreas

48. Cake mixture are labelled rich depending upon the proportion of
A) flavouring and fruits
B) eggs and sugar
C) fats and eggs
D) sugar and flour

49. In cold weather, a worker will prefer to eat…………………… as part of his

breakfast
A) fish
B) meat
C) egg
D) cheese

50. Causes of rubbed-in-mixtures with uneven textures are

I. too vigorous mixing after adding liquid
II. too cool an oven
III. too much raising agent used

A) I and II only
B) I and III only
C) II and III only
D) I, II and III
 MANAGEMENT IN LIVING

OBJECTION

1. In the family life the contracting family stage is when

A) the couple is staying alone
B) the children start to arrive
C) children start growing into adolescents
D) children start leaving home

2. Customary marriage is contracted according to the

A) custom of the marriage
B) status of the woman
C) custom of the ethnic group
D) status of the man

3. The adolescent girl of today menstruates at a younger age than in the past
because she is
A) better educated and better fed
B) taller and more attractive
C) better educated and lives mostly in the city
D) better fed and exposed to better health facilities

4. Ethnic groups which predominantly inherit patrilineally are the

A) Ga, Frafra and Ewe
B) Asante, Krobo and Ewe
C) Ewe, Ga and Brong
D) Asante, Frafra and krobo

5. When mothers work outside the home, housework suffers because of

I. insufficient house help
II. lack of time
III. use of appliances
IV. fatigue

A) I and II only
B) II and III only
C) II and IV only
D) I and IV only

6. The important of evaluation in management is to..

A) control activities being carried out
B) assess the achievement of goals
C) ensure success in the use of resources
D) improve the implementation process
7. Controlling is one of the activities that is carried on during the implementation
process. This is done to
A) ensure plans and moving towards goals
B) checks and adjust the process
C) make new plans to achieve better goals
D) improve the implementation process

8. When an individual uses electricity and pays for it later, the one is using
A) consumer credit
B) instalment credit
C) sales credit
D) service credit

9. When one buys a refrigerator on hire purchase, the down payment is usually
A) one quarter of the price
B) one third of the price
C) three quarter of the price
D) one sixth of the price

10. When a customer is allowed to buy more goods so longs as he makes regular
payment he is using
A) revolving credit
B) hire purchase
C) sales credit
D) instalment

11. All the following describe a person who uses credit wisely except one who
A) calculates the cost of credit
B) uses credit only when necessary
C) recognizes that credit costs money
D) uses it to buy only large equipment

12. Which of the following considerations will guide your choice of an institution to
save with?
I. ease of getting money back
II. rate of return given by the bank
III. amount of saving to be made
IV. other services provided by the bank

A) I and II only
B) II and IV only
C) I and II only
D) II and IV only

13. Good money management depends on

A) a work plan
B) basic needs of the family
C) amount of money earned
D) tastes and preferences
14. Fixed expenses are items that are paid for
A) when the need arises
B) at irregular time
C) when occasion demand it
D) on a regular basis

15. Salaries of employees are usually paid into their

A) fixed account
B) revolving account
C) current account
D) savings accounts

16. For official transactions, cheque should be

A) opened
B) crossed
C) blank
D) cashed

17. A cheque bounces when there is…

A) insufficient money in he person’s account
B) no money at the bank
C) adequate money in the person’s account
D) enough money at the bank

18. Which of the following is a standing order?

A) interest on a fixed deposit
B) bills paid regularly on behalf of a customer
C) endorsing a cheque to be cashed
D) deduction for service rendered to customers

19. What one wants to achieve in life is termed…

A) need
B) standards
C) goal
D) value

20 things to consider very important and desirable are

A) desires
B) standards
C) goal
D) wants

21. A standpipe at a street corner is classified as

A) human resource
B) community resource
C) economic resource
D) natural resource

22. Electric power is measured in

A) amperes
 B) volts
C) watts
D) units

23. Generation gap is general mistrust between

A) husband and wives
B) grandparent and grandchildren
C) brothers and sisters
D) young adults and adults

24. Testate succession means sharing a deceased person’s property according to

A) his will
B) custom
C) civil law
D) the family head’s wishes

25. When a piece of land is fully paid for so that the purchaser does not pay rent
the property is
A) leased property
B) leasehold
C) freehold
D) owner occupied

26. A house designed for a specific family takes into consideration the family’s
A) taste, size and social position
B) need for privacy, income and femishing
C) income, social position and security
D) taste, life-style and need

27. Special cleaning of the house should be done

A) occasionally
B) weekly
C) daily
D) fortnightly

28. A family which consists of one adult who assumes the roles of both parent
A) a contracting family
B) a single-parent family
C) an extended family
D) a nuclear family

29. For children to grow and develop normally it is their right to expect their parent
to
A) love, provide security and entertainment for them
B) feed, educate and provide a car for them
C) feed, cloth and buy them a house
D) fee, clothe educate and love them

30. Children helped to become responsible by making them

A) do certain tasks as they grow
 B) supervise younger siblings to work
C) clean their surroundings
D) sweep, cook and fetch water

31. A working mother plays a dual role because she owes responsibility to her
A) children and husband
B) family and employer
C) family and community
D) community and spouse

32. Infertility, cultural differences, mistrust, alcoholism and interference from in

laws are examples of factors contributing to
A) financial constraints
B) irresponsible parenthood
C) marital problem
D) sexual abuse

33. Skills, time, energy and help available in the home are all examples of
A) material resource
B) community resource
C) family resource
D) human resource

34. The two examples of psychotically need of the family are

A) food and shelter
B) security and feeling and belonging
C) security and clothing
D) feeling of belonging and food

35. Provision of fresh air indoors is termed

A) lighting
B) decoration
C) ventilation
D) furnishing

36. Windows should be built on opposite sides of a room so as to allow for

A) cross-ventilation
B) free flow of breeze
C) window ventilation
D) artificial ventilation

37. Interior decoration of a house include

A) removing some furniture, sweeping and dusting
B) painting, furnishing and arrange flowers
C) sweeping, furnishing and’ carpeting
D) covering floors and arranging flowers and equipment

38. Ground egg shells, wood ash, charcoal and find sand are all examples of
A) local detergents
 B) commercial abrasives
C) synthetic detergents
D) local abrasives

39. Obstinate dirt on metal is

A) tarnish
B) rust
C) verdigris
D) a stain

40. Agents that clean by rubbing off dirt from surfaces by friction are called
A) detergents
B) solvents
C) abrasives
D) waxes

41. Household budgeting refers to

A) list of family assets and liabilities
B) receipts for all salaries and wages earned
C) marketing list for each month
D) list showing how to spend total money earned

42. A fuse is
A) a circuit
B) an electric meter
C) safety valve
D) broken circuit

43. Placing items so they are easily seen and reached is one of the points to bear
in min when
A) cleaning items in the home
B) storing items in the home
C) purchasing item for the home
D) planning for items to purchase

44. A strategy intended to introduce products to consumers to coax them to buy

the product is
A) selling
B) bargaining
C) advertising
D) saving

45. A blown fuse signals

A) a dangerous fault in the circuit
B) a low electric current
C) fluctuating current
D) an uncontrollable fire outbreak
46. Ants, mosquitoes, woodworm, houseflies and cockroaches are examples of
A) rodents
B) household pests
C) insects
D) household insects

47. A way of protecting individuals or families against financial loss of

emergencies caused by a catastrophe is known as
A) loan
B) hire purchase
C) credit
D) insurance

48. Which of the following natural disasters does not affect buildings?
A) drought
B) erosion
C) landslide
D) earthquake

49. A very common method of savings used by most traders is

A) operating savings account at the bank
B) operating susu
C)buying government stock
D) opening a fixed deposit account

50. Conflict between the youth and adults is referred to as

A) differences in education
B) generation conflict
C) tribal conflict
D) generation gap
 FOOD AND NUTRITION

1a. Explain two (2) ways by which food can be contaminated in the kitchen.
b. State four (4) hygiene practices in the kitchen.
c. Mention four (4) sources of information for local dishes.

2a. Explain the term table wares and gives four (4) examples.
b. State three (3) examples of table linners
c. state four (4) points to consider when selecting cookery tools.

3a. Define the term Entertainment.

b. List four (4) types of entertainment.
c. Explain four (4) factors that contribute to the success of parties.

4a. What are the two (2) parts of a recipe?

b. State five (5) points should be followed for perfect result in the use of a
chosen recipe?
c. List three (3) standard measuring equipment and three (3) improvised one for
each in a table form.

5a What are food additives?

b. List five (5) uses of food additives and give example each.
c. State three (3) changes which occurs when vegetables are cooked

5a. Who is a guest?

b. i. Explain the term food service.
ii.Give two (2) examples of a food service
c. State four (4) duties of a host.
 MANAGEMENT IN LIVING

1a .i.Explain the term soft furnishings and give four (4) examples.
ii.Explain four (4) points to consider when buying a carpet.
b. Give three (3) differences between daily cleaning and weekly cleaning.
c. State four (4) ways by which a carpet can be cleaned.

2a. State four (4) advantages of owing bank account,

b. Explain the following:
i. Deposit account
ii. Current account
c.

3.a. Explain the terms

i. Credit
ii. mortgage
b. State four (4) places from which one can obtain loan.
c. Discuss three (3) importance of credit in management.

4.a. What is marriage?

b. What are the importance of marriage in the society? (Give two points)
c. Differentiate between the following;
i. Islamic marriage and Ordinance marriage
ii. Polygamous marriage and monogamous marriage

5.a. Describe five (5) ways of saving money.

b. i. Define Savings.
 ii. State three (3) services that provide for their customers
c. Explain five (5) reasons why people should save money

6.a. Define the term Housing.

b. Give two (2) advantages and two (2) disadvantages of a new house.
c. State and explain four (4) factors to consider when choosing a house.
d. State four (5) ways of acquiring a house.
FOOD AND NUTRITION
FORM 1

Answer three questions

1. Define the following terms:

a) under nutrition
b) malnutrition
c) over nutrition
d) metabolism

2.a) What is food?

b) State two (2) functions of food.
c) Mention three(3) biological and three (3) social importance of food

3. a) Food habit?
b) Mention two (2) factors that influence the formation of food habits.
c) List four (4) types of food habit

4 .a) What is sanitation?

b) State three (3) importance of ensuring sanitation
c) Give three (3) ways of ensuring good sanitation in the kitchen
MANAGEMENT IN LIVING
FORM 1
Answer three questions

1. a) Explain the term adolescent

b) State three (3) problems of adolescent
c) State three characteristics of adolescent.

2.a) Define resources.

b) Explain the following terms and give two (2) examples each.
i. community resource
ii. human resource
iii. non-human resource

3. a) Define substance abuse?

b) List six (6) examples of substance that are abused.
c) Explain four (4) reasons why people abuse substances.

4 .a) What is healthy life style?

b) State two (2) principles that government healthy lifestyle
c) Explain how the following influence a person’s physical health.
i. right eating
ii. exercise
iii. rest and sleep
MANAGEMENT IN LIVING
FORM 2
Answer four questions
1. a) Define value.
b) List the four (4) type of value
c) State three (3) ways to develop value
d) Mention three (3) importance of value

2.a) What are goals

b) Explain the following types of goals and give example for each
i. long term goal
ii. short term goal
c) State two (2) reasons for setting goals

3. a) What is Home Management?

b) State four (4) conditions under which management is needed.
c) List four (4) features of home management

4 .a) Explain the following terms:

i. physiological needs
ii. safety needs
iii. social needs
iv. self-actualization needs
v. esteem needs

5. a) What are event?

b) Differentiate between the following terms:
i. needs and wants
ii. human resource and non-human resource
iii. biological time and psychological time
FOOD AND NUTRITION
FORM 2
Answer four questions
1. a) Give five (5) reasons for cooking
b) Mention five (5) points that should be considered when selecting a method of
cooking food.
c) Explain briefly the term kitchen.
d) List the three (3) different types of kitchen layout

2.a) State four (4) advantages of boiling and three (3) disadvantages of frying food
b) What is food?
c) List and explain three points that will help in avoiding food poisoning
d) List three (3) kinds of foods that can be cooked using frying

3. a) Briefly explain the term grilling

b) What is the main aim in grilling?
c) State four (4) advantages of grilling and three disadvantages of grilling.
d) List three (3) different methods that can be used to cook food to maintain
nutrient

4 .a) Give three (3) reasons why the body needs calcium
b) Name the deficiency disease of the following
i. Iodine
ii. protein
iii. Iron
iv. Vitamin A
c) Differentiate between kitchen hygiene and food hygiene

5. a) Explain the following terms:

i. malnutrition
ii. nutrition
iii. under nutrition
iv. metabolism