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2018 Waec/Wassce Foods and Nutrition 3 (Practical) Planning Session Answer Questions

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2018 Waec/Wassce Foods and Nutrition 3 (Practical) Planning Session Answer Questions Posted

2018 Waec/Wassce Foods and Nutrition 3 (Practical) Planning Session Answer Questions

Foods and Nutrition 3 (Practical) Planning Session WAEC ANSWERS | EXPO | RUNS (Questions and Answers)

Monday, 7th May, 2018

Foods and Nutrition 3 (Practical) Planning Session 13:00 hrs. – 14:00 hrs.

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Monday, 7th May 2018
Foods and Nutrition 3 (Practical) Planning
Session – 09.30am – 1.00pm

Checkout Thursday, 9th March 2017

Foods and Nutrition 3 (Practical) Planning
Session – 09.30am – 1.00pm





CONFIRM FOOD & NUTRITION OBJ

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11-20 ADCACBABAA
21-30 CCAABACBBD
31-40 DBCDCBDCDC
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51-60 CBAADABDAB

1a- a legume is a plant of its fruit or seed in the family fabaceae. They fruit containing a shed or a pod
==========================
1b) bean: kidney beans
Lenstil
==========================
1c)
•legumes are rich in protein
•Legume provide fiber for heart and digestive health
•Legumes help you manage your weight
•Legumes is easy to add to your diet
==========================
1d)
•baked beans
•Balila
•Soya milk
•Pea butter

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2a)
1. Long term storage of fresh produce (12
months+) without needing a refrigerator or
freezer.
2. Environmentally friendly – using seasonally
grown and locally sourced fresh produce, re-
use preserving jars, reducing food packaging
and reducing food miles.
3. Save money by buying in bulk and
seasonally.
4. Flavour! Home canned food won’t contain
artificial preservatives, BPA or other artificial
ingredients.
5. Convenience – ready to serve in minutes.
6. Community involvement – both the canning
process and sharing with family, friends and
neighbours. Teach skills to the next
generation.
7. Gifts – nothing beats a homemade jam for a
present 🙂
8. Prepare for emergencies and/or illness.
9. Personal satisfaction. We love creating new
flavour combinations that you cannot buy in
your local store – and showing how to use
canned food in cooking dishes

======================
2(b)
i- SMOKING
example Fish
ii- CANNING
example tomatoes
======================

2C)
•Prevention or delay of microbial
decomposition.

• By keeping out microorganisms (asepsis)
• By removal of microorganisms
• By hindering the growth and activity of
microorganisms (e.g. by low temperatures,
drying, anaerobic conditions, or chemicals).

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• By killing the microorganisms (e.g. by heat or
radiation).

2) Prevention or delay of self decomposition of
the food
• By destruction or inactivation of food
enzymes (by blanching)
• By prevention or delay of chemical reactions
(By using antioxidant

4bi) protein are essential for the nutrient of the body because they are building blocks of the body tissue and can also server as a fuel, it is mostly needed for human growth

4bii) protein is a nutrient found in food (meat, beans, milk) that is made up of many amino acids. it ts necessary part of diet for human growth
==================

5ai)Recipe is a set of instructions for preparing a particular dish, including a list of the ingredients required.

5aii)
i) List of Ingredients
ii) Amount of the Ingredients

5b)
I) Include a variety of foods from the major food groups:A balanced diet requires eating a variety of fruits, vegetables, whole grains, low-fat dairy products, and lean protein (this includes beans and other legumes, nuts and seeds).

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ii) Use a variety of ingredients, flavors and textures:Since calories, nutrients and fiber content of foods in the same food group can differ dramatically, good nutrition depends on getting a variety of different foods from within the food groups.

iii)Take proper portion sizes into account:When people are faced with overly large portions, they tend to overeat. Check the packages of foods you’re preparing to about serving sizes and follow the guidelines. Unless you intend to make a lot of food so that there will be leftovers, try to follow basic serving size guidelines.



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