NECO Food and Nutrition Past Questions and Answers PDF Free Download

Are you writing the National Examination Council in June/July also know as NECO, if yes, you need the NECO Food and Nutrition Past Question and Answer, Theory as well as Objective to enhance your preparatory skill in readiness to the exam.

we at has compiled all the Food and Nutrition objective and essay past question & answer from 2014 – till date.

This past questions will give you an over-view and nature of the exams.

Past questions will not only help you know the likely questions but you will understand the nature of the examination.

Our research has confirm that candidate that who uses NECO Food and Nutrition Past Questions to prepare for National Examination Council is ten times better than those who do not.National Examination Council NECO Food and Nutrition Past Questions

Food and Nutrition Objective and Essay Questions for NECO

NECO Food and Nutrition Objective Questions Sample June/July 2020

1. Carbohydrate substance that form the structure of plants which cannot be digested by the body but serve as a natural laxative is called
A. pectin.
B. lycopene.
C. chlorophyll.
D. cellulose.
E. carotene.

2. The building blocks of food that provide nourishment to the body is known as
A. nutrient.
B. molecule.
C. enzyme.
D. catalyst.
E. antioxidant

3. How many calories of energy is released from 1 gram of protein?
A. 2
B. 4
C. 7
D. 9
E. 10

4. Which of the following statements is true about nutrition?
A. Too much food is just as beneficial to health as too little
B. The science of the use of food by the body for growth, maintenance and repair
C. Some nutrients are needed by everybody throughout life in same amount
D. Most nutrients are best utilized alone
E. Food is made up of substances known as carbohydrates which are needed for the various body functions

5. The part of a grain that contains starch is
A. testa.
B. scutellum.
C. germ.
D. endosperm.
E. bran.

6. The enzyme that initiates the breakdown of carbohydrates in die mouth is
A. trypsin.
B. ptyalin.
C. pepsin.
D. maltase.
E. amylase.

7. Which of the following is a preservative food additive?
A. Tumeric
B. Spirulina
C. Salt
D. Chlorophyll
E. Carotenoid

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8. A good storage facility for fresh vegetables is
A. shelf.
B. pot
C. fridge.
D. can.
E. bottle.

9. Why are food seasoning used during meal preparation? To
A. reduce contamination.
B. mask flavour.
C. fortify the body against food poisoning.
D. enhance taste.
E. decrease palatability.

10. The following are factors that affect foetal health except maternal
A. nutrition.
B. medication.
C. height.
D. disease.
E. aee.

11. The following are responsibilities of a dietician except
A. teaching communication skills to members of the community.
B. providing nutritional counsel.
C. evaluating clients nutritional needs.
D. educating the public on nutrition issues.
E. conducting research on the effect of nutrition on health.

12. The medium in which food is stewed is
A. smoke.
B. sand.
C. liquid.
D. fire.
E. charcoal.

13. Watery stool is a symptom association with
A. oedema.
B. migraine.
C. insomaniaf
D. flu.
E. diarrhoea.

14. Veal is meat from young
A. sheep.
B. rabbit.
C. pig.
D. cattle.
E. bull.

15. A substance in yellow maize that is converted into retinol in the body is
A. pectin.
B. mucin.
C. mucilage.
D. chlorophyll.

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Get the Complete NECO Food and Nutrition Exam Questions Booklet (Paper II Objective & Paper III Theory) in PDF format from us.

NECO Food and Nutrition Theory Question Sample June/July 2020


Answer two questions from each section

1. (a) i. Define the term ‘steaming’ in food preparation. (2 marks)

ii. Write two advantages and two disadvantages of steaming food. (4 marks)

1. (b) i. Mention two common accidents in the kitchen. (2 marks)

ii. Highlight two importance of oven gloves. (2 marks)

2. (a) i. Briefly explain the terms ‘reproductive health. (2 marks)

ii. Mention two importance of water in food digestion. (2 marks)

(b) Identify three common faults in cake. (3 marks)

(c) Write three functions of the Independent Corrupt Practice and Other Related Offences Commission (ICPC). (3 marks)

3. (a) Define the following terms:
i. food habit (2 marks)
ii. herbs (2 marks)
iii. spices (2 marks)

3. (b) i. Mention two characteristics of fresh eggs. (2 marks)
ii. State two uses of eggs in food preparation. (2 marks)

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SSCE NECO Food/Nutrition Past Exam Booklet

SSCE NECO Food/Nutrition Past Exam Booklet

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