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Cameroon GCE O-Level Food and Nutrition study materials
Cameroon GCE O-Level Food and Nutrition study resources

Cameroon GCE O-Level Food and Nutrition practice questions

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Question 1Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which nutrient is the body's most concentrated source of energy, supplying about 9 kilocalories per gram?

  1. Fat Correct answer.
  2. Vitamin C
  3. Dietary fibre
  4. Protein

Explanation

Fat yields roughly 9 kcal per gram, compared with about 4 kcal per gram for protein and carbohydrate. This high energy density is why fats are described as the body's most concentrated fuel reserve.

Question 2Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A student eats a meal containing rice. Which enzyme begins the digestion of the rice starch in the mouth?

  1. Salivary amylase Correct answer.
  2. Lipase
  3. Pepsin
  4. Trypsin

Explanation

Salivary amylase (ptyalin) starts breaking starch down into maltose while food is chewed in the mouth. This is the first chemical step in carbohydrate digestion.

Question 3Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which mineral is essential for the formation of haemoglobin and is best obtained from liver and dark green leafy vegetables?

  1. Sodium
  2. Iron Correct answer.
  3. Calcium
  4. Iodine

Explanation

Iron is a component of haemoglobin, the pigment that carries oxygen in red blood cells. Liver and dark green leafy vegetables are well-known rich sources of dietary iron.

Question 4Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which vitamin is produced in the skin when it is exposed to sunlight?

  1. Vitamin B1
  2. Vitamin D Correct answer.
  3. Vitamin A
  4. Vitamin K

Explanation

Ultraviolet light from the sun converts a cholesterol derivative in the skin into vitamin D. This is why moderate sun exposure is an important source of the vitamin.

Question 5Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which food group is the richest source of the protein needed for growth and repair of body tissues?

  1. Palm oil and groundnut oil
  2. Sugar and honey
  3. Cassava, yams and plantains
  4. Legumes, fish and eggs Correct answer.

Explanation

Legumes, fish and eggs supply substantial amounts of protein, which is required for growth and the repair of worn-out tissues. The other listed foods are mainly energy sources.

Question 6Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Water is described as an essential nutrient because it performs which function in the body?

  1. It is stored in the liver as a reserve of energy
  2. It supplies the nitrogen needed to build muscle
  3. It provides 9 kilocalories per gram when oxidised
  4. It acts as a solvent and transports nutrients in the blood Correct answer.

Explanation

Water is the solvent in which nutrients and waste products are dissolved and transported around the body in blood and other fluids. It also regulates temperature, but it supplies no energy.

Question 7Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which deficiency disease is caused by a lack of vitamin C in the diet?

  1. Pellagra
  2. Rickets
  3. Scurvy Correct answer.
  4. Beriberi

Explanation

Vitamin C is needed for the formation of collagen, so a deficiency causes scurvy, with bleeding gums and poor wound healing. Fresh fruits and vegetables prevent it.

Question 8Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which statement correctly describes an incomplete protein?

  1. It is a protein that cannot be digested by humans
  2. It contains all the essential amino acids in adequate amounts
  3. It lacks one or more of the essential amino acids Correct answer.
  4. It is a protein found only in animal foods

Explanation

An incomplete protein is missing one or more essential amino acids, so it cannot support growth on its own. Most plant proteins are incomplete, but combining them can supply all essential amino acids.

Question 9Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A person's diet is very low in calcium over many years. Which condition is most likely to develop?

  1. Bleeding gums and loose teeth
  2. Night blindness and dry eyes
  3. Goitre and swelling of the neck
  4. Weak, brittle bones that fracture easily Correct answer.

Explanation

Calcium is a major structural mineral in bone, so a long-term deficiency weakens bone tissue and increases fracture risk. Vitamin D deficiency can worsen the problem because it reduces calcium absorption.

Question 10Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Why is protein described as having a sparing action on energy foods?

  1. It increases the kilocalories obtained from fat
  2. It blocks the absorption of vitamins from the gut
  3. It prevents carbohydrate from being digested in the small intestine
  4. It can be used for energy only when carbohydrate and fat supplies are inadequate Correct answer.

Explanation

Protein is primarily used for growth and repair, but when carbohydrate and fat intake is too low the body breaks down protein for energy. Adequate energy foods therefore spare protein for its building role.

Question 11Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A teenage girl eats beans and maize at the same meal. Which nutritional principle does this illustrate?

  1. Hydrogenation of unsaturated fatty acids
  2. Detoxification of anti-nutritional factors
  3. Protein complementation to supply all essential amino acids Correct answer.
  4. Fortification of a food with vitamins

Explanation

Beans are rich in lysine but low in methionine, while maize supplies methionine but is low in lysine. Eaten together they complement each other to provide a better balance of essential amino acids.

Question 12Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

In which part of the alimentary canal is most water absorbed from undigested food residues?

  1. Mouth
  2. Stomach
  3. Oesophagus
  4. Large intestine Correct answer.

Explanation

The large intestine absorbs most of the remaining water and some mineral salts from the residue, forming semi-solid faeces. This conservation of water is essential for body fluid balance.

Question 13Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Bile is important in fat digestion because it performs which action?

  1. It emulsifies fat into small droplets, increasing the surface area for lipase Correct answer.
  2. It converts fat into protein for storage
  3. It neutralises fat so that it cannot be absorbed
  4. It hydrolyses fat molecules into glycerol and fatty acids

Explanation

Bile salts break large fat globules into smaller droplets, a process called emulsification that greatly increases the surface area available to lipase. Bile itself contains no fat-digesting enzyme.

Question 14Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which statement best explains why a diet high in refined sugar may cause dental caries?

  1. Oral bacteria ferment sugar to acid that dissolves tooth enamel Correct answer.
  2. Sugar raises blood calcium, which is deposited on the teeth
  3. Sugar is converted directly into plaque that replaces enamel
  4. Sugar causes the gums to swell and push out the teeth

Explanation

Bacteria in plaque ferment sugars to acids, and these acids demineralise tooth enamel over time. Frequent sugary snacks keep the acid attack going, so caries develop more readily.

Question 15Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which combination of foods would supply complete protein for a vegetarian in Cameroon?

  1. Rice served with beans Correct answer.
  2. Cabbage served with tomatoes
  3. Cassava served with plantain
  4. Palm oil served with sugar

Explanation

Cereals such as rice are low in lysine, while legumes such as beans are rich in lysine, so together they supply all essential amino acids. This is a classic example of protein complementation.

Question 16Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which vitamin is necessary for the absorption of calcium and phosphorus from the small intestine?

  1. Vitamin B12
  2. Vitamin E
  3. Vitamin C
  4. Vitamin D Correct answer.

Explanation

Vitamin D promotes the absorption of calcium and phosphorus from the small intestine and their deposition in bone. Deficiency therefore leads to soft, poorly mineralised bones.

Question 17Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A child suffering from kwashiorkor is most likely to show which set of signs?

  1. Extreme wasting with no swelling
  2. Oedema, a swollen belly and poor growth Correct answer.
  3. Night blindness and dry skin
  4. Bleeding gums and joint pain

Explanation

Kwashiorkor results from a protein deficiency in which the diet is often adequate in energy, so oedema and a swollen abdomen are typical. Growth is poor and the child may be listless.

Question 18Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which statement explains why a diet very rich in dietary fibre is recommended for a person suffering from constipation?

  1. Fibre is digested completely to fatty acids that soften faeces
  2. Fibre provides 9 kilocalories per gram, which lubricates the gut
  3. Fibre holds water and adds bulk, which stimulates peristalsis Correct answer.
  4. Fibre is absorbed in the stomach and draws water into the blood

Explanation

Dietary fibre is largely indigestible, but it absorbs water and increases the bulk of the intestinal contents. This bulk stimulates peristalsis and helps move faeces along the colon.

Question 19Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A meal of fufu and eru is eaten. Which organ first receives the nutrients after absorption across the intestine?

  1. Lungs, through the pulmonary artery
  2. Liver, through the hepatic portal vein Correct answer.
  3. Brain, through the carotid artery
  4. Kidney, through the renal artery

Explanation

Most absorbed nutrients, especially glucose and amino acids, travel in the hepatic portal vein directly to the liver. The liver then regulates and distributes them to the rest of the body.

Question 20Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which mineral is necessary for the proper functioning of the thyroid gland?

  1. Iodine Correct answer.
  2. Iron
  3. Potassium
  4. Zinc

Explanation

Iodine is incorporated into the thyroid hormones thyroxine and triiodothyronine, which regulate metabolism. A deficiency causes goitre and can impair mental development in children.

Question 21Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Why is brown rice nutritionally superior to highly polished white rice?

  1. Polished rice contains more dietary fibre than brown rice
  2. Brown rice contains no starch at all
  3. The bran layer retains more B-vitamins, minerals and fibre Correct answer.
  4. Polished rice contains more protein than brown rice

Explanation

Milling removes the bran and germ, which carry most of the thiamin, niacin, minerals and fibre. Brown rice retains these layers, so it supplies more of these nutrients than polished white rice.

Question 22Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A person consumes more carbohydrate than the body needs for immediate energy. Which process best explains what happens to the excess?

  1. It is excreted unchanged in urine within a few hours
  2. It is stored in the bones as calcium carbohydrate
  3. It is converted to glycogen and stored in the liver and muscles, with the remainder stored as fat Correct answer.
  4. It is converted directly into protein without using nitrogen

Explanation

Excess glucose is first stored as glycogen in the liver and muscles, but storage capacity is limited. Any surplus beyond that is converted to fat and stored in adipose tissue.

Question 23Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A patient with a damaged pancreas secretes very little lipase. Which effect on digestion is most likely?

  1. Water absorption in the colon will increase
  2. Proteins will be completely digested in the stomach
  3. Starch digestion in the mouth will stop
  4. Fats will be poorly digested and appear in the faeces Correct answer.

Explanation

Pancreatic lipase is the main enzyme that digests fat in the small intestine, so reduced secretion leads to poor fat digestion. Undigested fat is then passed out in bulky, fatty faeces.

Question 24Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which statement correctly explains the role of vitamin B12 in the body?

  1. It acts as the primary antioxidant protecting cell membranes
  2. It is required for the absorption of iron from plant foods
  3. It is the main structural mineral of bones and teeth
  4. It is needed for red blood cell formation and normal nerve function Correct answer.

Explanation

Vitamin B12 is essential for the maturation of red blood cells and for maintaining healthy nerves. Deficiency causes pernicious anaemia and neurological symptoms.

Question 25Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A diet supplies all essential amino acids but in small total amount, while energy intake is adequate. Which outcome is most likely?

  1. Energy foods will be converted to protein to make up the deficit
  2. The person will develop oedema from excess protein
  3. Body protein synthesis will be limited because total protein is insufficient Correct answer.
  4. Essential amino acids will be stored intact for future use

Explanation

Growth and repair require both a complete set of essential amino acids and an adequate total amount of protein. If the total is too low, protein synthesis is limited even though the amino acid pattern is complete.

Question 26Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which nutrient group is the body's most concentrated source of energy, supplying about 9 kilocalories per gram?

  1. Carbohydrates
  2. Dietary fibre
  3. Fats and oils Correct answer.
  4. Proteins

Explanation

Fats and oils yield roughly 9 kcal per gram, compared with about 4 kcal per gram for carbohydrate and protein. Because they pack more than twice the energy of the other energy-yielding nutrients, they are described as the most concentrated source of dietary energy.

Question 27Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which mineral is needed for the formation of haemoglobin, and whose lack leads to anaemia?

  1. Iodine
  2. Sodium
  3. Fluorine
  4. Iron Correct answer.

Explanation

Haemoglobin contains iron at the centre of its structure, and this iron binds oxygen for transport in the blood. When dietary iron is insufficient, haemoglobin formation falls and iron-deficiency anaemia develops.

Question 28Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

During digestion, starch is broken down by amylase into which end product before absorption?

  1. Amino acids
  2. Simple sugars such as maltose and glucose Correct answer.
  3. Peptides
  4. Fatty acids and glycerol

Explanation

Amylase hydrolyses the glycosidic bonds in starch, releasing maltose and eventually glucose. These simple sugars are then absorbed across the small intestine.

Question 29Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A student's diet contains plenty of energy foods but very little protein. Which function of protein is most directly affected first?

  1. Growth and repair of body tissues Correct answer.
  2. Provision of energy for muscular work
  3. Insulation of the body against cold
  4. Absorption of water in the colon

Explanation

Protein is chiefly required for building new cells and repairing worn-out tissues, so a shortage shows first in poor growth and slow healing. Energy supply and insulation are roles of carbohydrate, fat and adipose tissue rather than the primary role of protein.

Question 30Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A pregnant woman is advised to increase her intake of dark green leafy vegetables and legumes. Which nutrient combination do these foods chiefly add to her diet?

  1. Vitamin C and iron
  2. Vitamin A and iodine
  3. Folate and iron Correct answer.
  4. Vitamin D and calcium

Explanation

Dark green leafy vegetables and legumes are good sources of folate and non-haem iron, both of which are needed in greater amounts during pregnancy. Folate supports normal development of the baby's nervous system and iron supports the increased blood volume.

Question 31Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Why does the body need a continuous supply of water-soluble vitamins such as vitamin C?

  1. They are stored in the liver for long periods
  2. They are not stored in the body and excess is excreted in urine Correct answer.
  3. They are needed only during illness
  4. They are destroyed only when food is boiled

Explanation

Water-soluble vitamins dissolve in body fluids, and any amount not used is quickly lost through the urine. Because body stores are small, regular daily intake from fruits and vegetables is needed to prevent deficiency.

Question 32Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A person eats a meal containing fat. Which sequence correctly describes the path of the fat through digestion?

  1. Mouth, stomach, small intestine, absorbed into lymph vessels Correct answer.
  2. Small intestine, stomach, colon, absorbed into lymph
  3. Mouth, stomach, small intestine, absorbed into blood capillaries
  4. Stomach, large intestine, absorbed into blood capillaries

Explanation

Fat is softened and partly emulsified in the mouth, churned in the stomach, then emulsified by bile and digested by lipase in the small intestine. The products are absorbed into the lymph vessels of the villi rather than directly into blood capillaries.

Question 33Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Cassava is a staple in many Cameroonian homes. Which statement best explains its main nutritional weakness as a sole food?

  1. It is very rich in protein but poor in starch
  2. It contains no energy value at all
  3. It is rich in iron and calcium but poor in carbohydrate
  4. It is mainly starch with little protein, so it must be supplemented Correct answer.

Explanation

Cassava supplies energy chiefly as starch but contains very little protein and few minerals. Relying on it alone therefore risks protein-energy malnutrition, so it should be eaten with protein-rich foods such as beans, fish or groundnut.

Question 34Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

Which statement best explains why fat-soluble vitamins are more likely to reach toxic levels than water-soluble vitamins?

  1. They are absorbed only in the stomach
  2. They are stored in the liver and fatty tissues Correct answer.
  3. They are destroyed by cooking
  4. They are excreted rapidly in urine

Explanation

Fat-soluble vitamins such as A and D are retained in the liver and fatty tissues, so excessive intake can accumulate to harmful levels. Water-soluble vitamins are largely excreted in urine, which limits accumulation.

Question 35Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A nursing mother in Bamenda is advised to include milk, small fish eaten with bones and dark green leafy vegetables in her daily meals. Which mineral is she mainly increasing, and what is its chief function in her body?

  1. Iodine, used for making the hormone of the thyroid gland
  2. Sodium, used for maintaining the water balance of body fluids
  3. Calcium, used for the hardening of bones and teeth and for blood clotting Correct answer.
  4. Iron, used for carrying oxygen in the red blood cells

Explanation

Milk, small fish eaten with bones and dark green leafy vegetables are the classic sources of calcium. Calcium is deposited in bone and tooth tissue as hard mineral salts and is also needed for blood clotting and muscle activity. The other minerals listed have different sources and different roles, so the combination of sources and function points to calcium only.

Question 36Food and Nutrition Science: nutrients, functions, sources, digestion and metabolism

A student eats a large plate of rice at midday. Some of the digested glucose is used at once for energy, and the surplus is handled by the body. Which statement best describes what happens to the surplus glucose?

  1. It is broken down into amino acids and used to build new body proteins
  2. It is converted to glycogen in the liver and muscles and to fat when the stores are full Correct answer.
  3. It is converted to urea in the liver and excreted by the kidneys
  4. It is passed unchanged into the urine because the body cannot store glucose

Explanation

Glucose absorbed in excess of immediate energy needs is first stored as glycogen in the liver and muscles, which have a limited capacity. Once these stores are saturated, the remaining glucose is converted to fat and stored in adipose tissue, which explains weight gain from excess starchy and sugary foods. The other options describe processes involving protein or waste products, not glucose storage.

Question 37Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A 28-year-old pregnant woman in her second trimester asks how her daily energy needs compare with before pregnancy. What is the most appropriate advice for a normal-weight woman?

  1. Keep intake unchanged until the third trimester begins
  2. Add roughly 340 kcal per day above her pre-pregnancy intake Correct answer.
  3. Reduce intake by 200 kcal to prevent excessive weight gain
  4. Double her daily energy intake to support fetal growth

Explanation

In the second trimester, the extra energy cost of pregnancy is about 340 kcal per day for a woman with a normal pre-pregnancy body mass index. Needs rise further in the third trimester, to roughly 450 kcal per day. Doubling intake or restricting energy would both be unsafe.

Question 38Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

Which nutrient should a pregnant woman be advised to increase specifically to reduce the risk of neural tube defects in the developing fetus?

  1. Folic acid Correct answer.
  2. Vitamin D
  3. Vitamin C
  4. Iron

Explanation

Folic acid taken before conception and in early pregnancy reduces the risk of neural tube defects such as spina bifida. The critical period is the first weeks of pregnancy, often before pregnancy is confirmed. Other nutrients matter but do not have this specific protective role.

Question 39Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A mother in a rural area plans to introduce complementary foods to her 6-month-old baby who is still breastfeeding. Which plan best follows recommended infant feeding practice?

  1. Stop breastfeeding entirely and give only family meals
  2. Delay all solid foods until the child can chew properly
  3. Give only fruit juice and water until the first birthday
  4. Continue breastfeeding while adding soft, nutrient-dense foods Correct answer.

Explanation

Breast milk remains an important source of energy and nutrients up to two years, so complementary foods should be added while breastfeeding continues. Complementary foods should be soft, varied and nutrient-dense, starting around six months when milk alone no longer meets needs.

Question 40Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

Which food group should form the base of most meals in a balanced Cameroonian diet because it supplies the bulk of energy?

  1. Fatty and oily foods such as palm oil and groundnuts
  2. Starchy staples such as cassava, maize, plantain and rice Correct answer.
  3. Fruits and vegetables such as mangoes and leafy greens
  4. Legumes such as beans and groundnuts

Explanation

Starchy staples supply most of the energy in a typical meal and should provide the largest share of the plate. Fruits, vegetables, legumes and oils are needed in smaller, protective amounts. Oils are energy-dense but should be limited, not used as the base.

Question 41Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A school canteen manager wants a quick guide to building balanced school lunches. Which principle best describes the role of the three main food groups in meal planning?

  1. Only protein foods need to be planned carefully in a school meal
  2. Starchy foods should be avoided because they cause weight gain
  3. Fats should be excluded from every meal served to children
  4. Energy foods, body-building foods and protective foods each have a distinct role Correct answer.

Explanation

Meal planning groups foods by function: energy foods (staples and fats), body-building foods (protein-rich foods) and protective foods (fruits and vegetables). A balanced meal includes all three in suitable proportions. Excluding whole groups creates nutrient gaps.

Question 42Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A 70-year-old man living alone has lost weight and reports difficulty chewing. Which meal-planning adjustment best addresses his situation?

  1. Serve soft, moist, energy-dense meals in small frequent portions Correct answer.
  2. Give one large meal each evening to reduce cooking effort
  3. Switch to a diet of clear soups and tea to ease chewing
  4. Reduce protein foods because older adults need less protein

Explanation

Older adults often need smaller, more frequent meals with soft textures and good energy and protein density to counter poor appetite and chewing difficulty. Protein needs do not fall with age; they may even increase to preserve muscle mass.

Question 43Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

Which statement correctly describes the purpose of dietary guidelines for a population?

  1. They list only the foods that are prohibited in a country
  2. They replace the need for individual nutritional assessment
  3. They prescribe exact gram amounts of each nutrient for every individual
  4. They give advice on food choices and habits that promote health and prevent diet-related disease Correct answer.

Explanation

Dietary guidelines translate nutrient science into practical food-based advice for a population, covering food choices, variety and healthy habits. They are general guidance, not individual prescriptions, and they do not replace clinical assessment.

Question 44Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A lactating mother of a two-month-old baby is concerned about her milk supply. Which advice best supports successful lactation?

  1. Give formula at night to allow the breasts to rest
  2. Restrict fluids to reduce breast engorgement
  3. Drink plenty of fluids and eat a varied, adequate diet with frequent feeding Correct answer.
  4. Skip meals to lose pregnancy weight quickly

Explanation

Adequate fluids, a varied diet and frequent feeding on demand support milk production. Severe energy restriction and reduced feeding frequency can lower supply. Formula supplementation at night reduces the stimulation that maintains milk production.

Question 45Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A family wants to plan a week of meals on a limited budget. Which strategy best maintains nutritional quality while controlling cost?

  1. Buy large amounts of soft drinks to fill hungry children
  2. Buy seasonal local produce and use cheaper protein sources such as beans and small fish Correct answer.
  3. Buy only imported packaged foods because they are more nutritious
  4. Serve meat at every meal and reduce vegetables

Explanation

Seasonal local foods are cheaper and often more nutritious, and combining legumes with small fish or eggs provides good-quality protein at low cost. Imported packaged foods and soft drinks add cost without improving nutritional quality.

Question 46Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A 30-year-old woman is planning a pregnancy within the next three months. Which dietary action is most important at this stage?

  1. Start folic acid supplementation and eat iron-rich foods Correct answer.
  2. Increase salt intake to support blood volume
  3. Begin a very low-calorie diet to reach ideal weight
  4. Stop all dairy foods to avoid allergies

Explanation

Folic acid supplementation should begin before conception to protect the neural tube during early development, and iron stores should be built up before pregnancy. Crash dieting and removing whole food groups are not appropriate preparation.

Question 47Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A 15-year-old girl has a high intake of sugary drinks and snacks and a low intake of fruits and vegetables. Which meal-planning change best addresses her needs during adolescence?

  1. Give her adult vitamin supplements instead of changing her diet
  2. Remove all carbohydrate foods from her meals
  3. Replace sugary snacks with fruit and offer water or milk with meals Correct answer.
  4. Skip breakfast to balance the extra energy from snacks

Explanation

Adolescence has high energy and nutrient needs, especially for iron, calcium and protein, so the goal is to improve food quality rather than restrict food. Swapping sugary snacks for fruit and choosing water or milk reduces sugar while improving nutrient intake.

Question 48Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A family cook wants to reduce loss of water-soluble vitamins during vegetable preparation. Which practice is most effective?

  1. Peel and chop vegetables and leave them exposed to sunlight
  2. Soak chopped vegetables in water for several hours before cooking
  3. Boil vegetables for a long time and discard the cooking water
  4. Wash vegetables whole and cook them quickly in a small amount of water Correct answer.

Explanation

Water-soluble vitamins such as vitamin C and the B group leach into water and are destroyed by heat and light. Washing whole vegetables, cutting them just before cooking and using short cooking times with little water preserves more vitamins.

Question 49Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A clinic wants to screen children for protein-energy malnutrition. Which pair of measurements is most useful for this purpose?

  1. Appetite and number of meals eaten per day
  2. Hair colour and skin moisture alone
  3. Weight-for-age and height-for-age compared with reference standards Correct answer.
  4. Blood pressure and pulse rate

Explanation

Weight-for-age and height-for-age compared with reference growth standards are the standard tools for detecting underweight and stunting. They provide an objective measure of growth faltering over time. The other measures are not primary indicators of protein-energy status.

Question 50Meal Planning, Dietary Guidelines and Nutritional Needs Across the Life Cycle

A pregnant woman in a malaria-endemic area is found to be anaemic. Which dietary advice best complements her antenatal care?

  1. Eat iron-rich foods such as liver and dark green leaves with a source of vitamin C Correct answer.
  2. Increase only calcium-rich foods to build blood
  3. Drink tea with every meal to improve iron absorption
  4. Avoid all animal foods to reduce infection risk

Explanation

Iron from animal sources is well absorbed, and vitamin C improves absorption of non-haem iron from plant foods. Tea contains tannins that inhibit iron absorption, so it should not be taken with meals. Calcium does not correct anaemia.