2026 NECO Foods & Nutrition Objective and Essay Questions and Answers

2026 NECO Foods & Nutrition Objective and Essay Questions and Answers

PAPER I – OBJECTIVE TEST

Time Allowed: 1 Hour 15 Minutes

INSTRUCTIONS TO CANDIDATES

1. Answer all sixty (60) questions in this section.
2. Each question is followed by four options labeled A–D.
3. Choose the most appropriate answer.
4. Each question carries one mark.
5. Read each question carefully before answering.

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1. Nutrition is the study of
A. Food preservation only
B. The relationship between food and health
C. Crop production
D. Food marketing

Answer: B

2. The major function of carbohydrates is to
A. Build body tissues
B. Provide energy
C. Protect against diseases
D. Form enzymes

Answer: B

3. Which of the following is a body-building nutrient?
A. Vitamins
B. Carbohydrates
C. Proteins
D. Water

Answer: C

4. A rich source of protein is
A. Rice
B. Cassava
C. Beans
D. Yam

Answer: C

5. Vitamin C helps in
A. Blood clotting
B. Healing of wounds
C. Bone formation only
D. Energy production

Answer: B

6. Which mineral is essential for strong bones and teeth?
A. Sodium
B. Calcium
C. Iron
D. Potassium

Answer: B

7. Deficiency of iron causes
A. Goitre
B. Anaemia
C. Rickets
D. Night blindness

Answer: B

8. Night blindness results from deficiency of
A. Vitamin A
B. Vitamin B₁
C. Vitamin C
D. Vitamin D

Answer: A

9. The nutrient that regulates body processes is
A. Protein
B. Vitamins
C. Carbohydrates
D. Fats

Answer: B

10. Which of the following is a source of fat?
A. Palm oil
B. Orange
C. Rice
D. Garden egg

Answer: A

11. Water is important because it
A. Builds muscles only
B. Aids digestion and regulates body temperature
C. Produces vitamins
D. Prevents ageing

Answer: B

2026 NECO Foods & Nutrition Objective and Essay Questions and Answers

12. The balanced diet contains
A. Carbohydrates only
B. Proteins only
C. All nutrients in the right proportions
D. Vitamins only

Answer: C

13. Kwashiorkor is caused mainly by lack of
A. Carbohydrate
B. Fat
C. Protein
D. Water

Answer: C

14. Which food is richest in Vitamin A?
A. Carrot
B. Rice
C. Yam
D. Cassava

Answer: A

15. A deficiency disease associated with Vitamin D is
A. Beriberi
B. Scurvy
C. Rickets
D. Pellagra

Answer: C

16. Moist heat cooking includes
A. Frying
B. Roasting
C. Boiling
D. Grilling

Answer: C

17. Deep frying requires
A. Little oil
B. Plenty of oil
C. No oil
D. Water

Answer: B

18. Which cooking method best preserves nutrients?
A. Overcooking
B. Steaming
C. Deep frying
D. Burning

Answer: B

19. Flour mixture made by rubbing fat into flour is called
A. Creaming method
B. Rubbing-in method
C. Whisking method
D. Folding method

Answer: B

20. Baking powder is an example of
A. Seasoning
B. Raising agent
C. Preservative
D. Flavouring

Answer: B

21. The primary function of yeast in bread making is to
A. Improve colour
B. Make the dough rise
C. Add sweetness
D. Preserve the bread

Answer: B

22. Which utensil is used for measuring liquids accurately?
A. Wooden spoon
B. Measuring jug
C. Frying pan
D. Rolling pin

Answer: B

23. The best method of preventing food contamination is by
A. Leaving food uncovered
B. Maintaining good personal hygiene
C. Reheating food repeatedly
D. Storing cooked and raw foods together

Answer: B

24. Food poisoning is commonly caused by
A. Fresh vegetables
B. Harmful microorganisms
C. Drinking water
D. Vitamins

Answer: B

25. Refrigeration helps to preserve food by
A. Increasing bacterial growth
B. Slowing the growth of microorganisms
C. Drying food completely
D. Destroying nutrients

Answer: B

26. Which of the following is a dry-heat method of cooking?
A. Stewing
B. Boiling
C. Roasting
D. Poaching

Answer: C

27. Cross-contamination occurs when
A. Different recipes are prepared
B. Harmful microorganisms are transferred from one food or surface to another
C. Food is cooked at high temperature
D. Ingredients are mixed together

Answer: B

28. Which kitchen equipment is mainly used for baking cakes?
A. Saucepan
B. Baking tin
C. Colander
D. Kettle

Answer: B

29. A standard kitchen first-aid box should contain
A. Only soap
B. Bandages, antiseptic, and sterile dressings
C. Cooking oil
D. Flour and sugar

Answer: B

30. Proper storage of perishable foods helps to
A. Increase spoilage
B. Maintain freshness and reduce waste
C. Reduce nutritional value
D. Change the flavour of food

Answer: B

31. Meal planning is the process of
A. Buying expensive foods only
B. Planning balanced meals to meet nutritional needs
C. Cooking food without considering nutrients
D. Preserving food for future use

Answer: B

32. The nutritional needs of a pregnant woman increase mainly because of
A. Physical exercise
B. Growth and development of the foetus
C. Reduced appetite
D. Lower body temperature

Answer: B

33. Which nutrient is especially important during pregnancy for the formation of red blood cells?
A. Iron
B. Sodium
C. Fat
D. Starch

Answer: A

34. Exclusive breastfeeding is recommended for the first
A. Two months
B. Four months
C. Six months
D. Twelve months

Answer: C

35. One advantage of breastfeeding is that it
A. Is always expensive
B. Contains antibodies that protect the baby
C. Requires preservatives
D. Needs refrigeration before use

Answer: B

36. A balanced meal for a school-aged child should contain
A. Only carbohydrates
B. Protein, energy foods, vitamins, minerals, and water
C. Fat only
D. Fruits only

Answer: B

37. The elderly require diets that are
A. High in sugar
B. Rich in fibre and easy to digest
C. High in alcohol
D. Rich only in fats

Answer: B

38. Which of the following is a method of preserving fish?
A. Smoking
B. Frying only
C. Peeling
D. Mixing

Answer: A

2026 NECO Foods & Nutrition Objective and Essay Questions and Answers

39. Pasteurization is mainly used for preserving
A. Yam
B. Milk
C. Rice
D. Beans

Answer: B

40. Food preservation mainly helps to
A. Increase food spoilage
B. Extend shelf life
C. Reduce food quality completely
D. Destroy nutrients

Answer: B

41. Freezing preserves food by
A. Increasing bacterial growth
B. Slowing microbial activity
C. Making food poisonous
D. Removing all nutrients

Answer: B

42. One advantage of canning is that it
A. Shortens shelf life
B. Protects food from contamination
C. Makes food unsafe
D. Causes spoilage

Answer: B

43. Consumer education teaches people how to
A. Waste food
B. Spend money wisely and make informed choices
C. Cook without planning
D. Buy only imported foods

Answer: B

44. A shopping list helps to
A. Increase unnecessary spending
B. Reduce impulse buying
C. Waste money
D. Delay shopping

Answer: B

45. The best time to compare prices is
A. After buying
B. Before making purchases
C. During cooking
D. After eating

Answer: B

46. A food budget helps families to
A. Spend without planning
B. Control food expenses
C. Avoid nutritious foods
D. Buy only luxury foods

Answer: B

47. Which agency protects consumers in Nigeria?
A. Federal Road Safety Corps (FRSC)
B. National Agency for Food and Drug Administration and Control (NAFDAC)
C. Nigerian Immigration Service
D. Nigerian Security and Civil Defence Corps

Answer: B

48. Food labels provide information on
A. The manufacturer’s personal life
B. Ingredients, expiry date, and nutritional value
C. Political issues
D. Weather conditions

Answer: B

49. The “Best Before” date indicates
A. When food must always be discarded immediately
B. The period during which the food is expected to retain its best quality
C. The production date only
D. The transport date

Answer: B

50. The main purpose of menu planning is to
A. Prepare attractive, nutritious, and balanced meals
B. Reduce cooking time only
C. Buy expensive foods
D. Serve the same meal every day

Answer: A

51. Food hygiene is the practice of
A. Decorating food only
B. Keeping food safe from contamination
C. Cooking with spices only
D. Buying imported foods

Answer: B

52. Which of the following should always be washed before preparing food?
A. Hands
B. Shoes
C. Television
D. Furniture

Answer: A

53. Hair should be covered during food preparation to
A. Improve cooking speed
B. Prevent contamination
C. Increase food flavour
D. Reduce cooking time

Answer: B

54. The correct refrigerator temperature for storing perishable foods is approximately
A. 20°C
B. 15°C
C. 4°C
D. 40°C

Answer: C

55. The first step in washing utensils is to
A. Store them immediately
B. Remove leftover food particles
C. Polish them
D. Dry them first

Answer: B

56. A hostess should demonstrate
A. Rudeness
B. Courtesy and good communication
C. Carelessness
D. Partiality

Answer: B

57. Table setting should begin with placing the
A. Dessert spoon
B. Dinner plate
C. Water jug
D. Flower vase

Answer: B

58. Which of the following is an example of a convenience food?
A. Fresh yam
B. Fresh fish
C. Instant noodles
D. Fresh tomatoes

Answer: C

59. Proper waste disposal in the kitchen helps to
A. Attract rodents
B. Prevent disease and maintain cleanliness
C. Increase food spoilage
D. Reduce ventilation

Answer: B

60. One quality of a good food service attendant is
A. Untidiness
B. Punctuality and cleanliness
C. Impatience
D. Carelessness

Answer: B

2026 NECO Foods & Nutrition Objective and Essay Questions and Answers

PAPER II – ESSAY

Time Allowed: 2 Hours 30 Minutes
Maximum Marks: 100

INSTRUCTIONS TO CANDIDATES

1. Answer Five (5) questions only.
2. Question 1 is compulsory.
3. All questions carry equal marks (20 marks each).
4. Illustrate your answers with well-labeled diagrams where necessary.
5. Credit will be given for correct terminology, logical presentation, and practical knowledge.

QUESTION 1 (COMPULSORY)

(a) Define nutrition.

(b) Explain the six classes of nutrients and state one major function of each.

(c) State four characteristics of a balanced diet.

MODEL ANSWER

(a) Definition

Nutrition is the science that deals with food, nutrients, and how the body utilizes them for growth, energy, repair, and maintenance of good health.

(b) Six Classes of Nutrients

1. Carbohydrates

• Function: Provide energy for daily activities.
• Sources: Rice, yam, cassava, maize, bread.

2. Proteins

• Function: Growth and repair of body tissues.
• Sources: Fish, meat, eggs, beans, milk.

3. Fats and Oils

• Function: Supply concentrated energy and insulate the body.
• Sources: Palm oil, butter, groundnut oil.

4. Vitamins

• Function: Regulate body processes and protect against diseases.
• Sources: Fruits and vegetables.

5. Minerals

• Function: Build bones and teeth and regulate body functions.
• Sources: Milk, vegetables, seafood.

6. Water

• Function: Aids digestion, transportation of nutrients, and temperature regulation.

(c) Characteristics of a Balanced Diet

1. Contains all essential nutrients.
2. Nutrients are present in the correct proportions.
3. Provides adequate energy.
4. Meets the nutritional needs of the individual according to age, health status, and activity level.

2026 NECO Foods & Nutrition Objective and Essay Questions and Answers

QUESTION 2

(a) Explain five methods of cooking food.

(b) State two advantages and one disadvantage of each method.

MODEL ANSWER

Methods of Cooking

1. Boiling

• Advantages:
  • Simple and economical.
  • Suitable for many foods.
• Disadvantage:
  • Water-soluble nutrients may be lost.

2. Steaming

• Advantages:
  • Preserves nutrients.
  • Retains natural flavour and colour.
• Disadvantage:
  • Takes longer than boiling.

3. Frying

• Advantages:
  • Produces attractive flavour.
  • Quick method.
• Disadvantage:
  • Increases fat content.

4. Roasting

• Advantages:
  • Enhances flavour.
  • Produces attractive appearance.
• Disadvantage:
  • Food may become dry if overcooked.

5. Baking

• Advantages:
  • Suitable for pastries and cakes.
  • Requires little added fat.
• Disadvantage:
  • Requires an oven and careful temperature control.

QUESTION 3

(a) Discuss the nutritional needs of:

i. Pregnant women

ii. Lactating mothers

iii. School-aged children

(b) Suggest suitable meals for each group.

MODEL ANSWER

Pregnant Women

• Increased protein for foetal growth.
• Iron to prevent anaemia.
• Calcium for bone development.
• Folic acid for healthy nervous system development.
• Adequate fluids.

Suggested Meal

• Brown rice, grilled fish, steamed vegetables, orange, and milk.

Lactating Mothers

• High-energy foods.
• Protein for milk production.
• Plenty of fluids.
• Calcium-rich foods.

Suggested Meal

• Yam porridge with fish, leafy vegetables, fruit, and milk.

School-aged Children

• Balanced diet.
• Protein for growth.
• Fruits and vegetables.
• Adequate carbohydrates for energy.

Suggested Meal

• Rice and beans with boiled egg, vegetables, banana, and clean drinking water.

QUESTION 4

(a) Explain food spoilage.

(b) State six causes of food spoilage.

(c) Explain six methods of food preservation.

MODEL ANSWER

Food Spoilage
Food spoilage is the deterioration of food, making it unsafe or unsuitable for consumption.

Causes

1. Bacteria.
2. Fungi (moulds and yeasts).
3. Enzyme activity.
4. Insects and rodents.
5. Moisture.
6. Poor storage conditions.

Methods of Preservation

1. Refrigeration.
2. Freezing.
3. Drying.
4. Smoking.
5. Canning.
6. Salting.

2026 NECO Foods & Nutrition Objective and Essay Questions and Answers

QUESTION 5

(a) Describe the principles of meal planning.

(b) Explain factors to consider when planning family meals.

MODEL ANSWER

Principles of Meal Planning

• Provide balanced nutrition.
• Include variety in food choices.
• Ensure meals are attractive in colour and texture.
• Use seasonal and locally available foods.
• Maintain food safety and hygiene.

Factors

1. Family income.
2. Age of family members.
3. Occupation.
4. Health status.
5. Religious and cultural beliefs.
6. Availability of food.
7. Personal preferences.

QUESTION 6

(a) Discuss food hygiene.

(b) State ten safety precautions to observe in the kitchen.

MODEL ANSWER

Food Hygiene
Food hygiene refers to all practices that ensure food remains safe, wholesome, and free from contamination throughout preparation, storage, and service.

Kitchen Safety Precautions

1. Wash hands before handling food.
2. Wear clean protective clothing or an apron.
3. Cover hair with a hairnet or scarf.
4. Keep work surfaces clean.
5. Store raw and cooked foods separately.
6. Cook foods thoroughly.
7. Refrigerate perishable foods promptly.
8. Use clean utensils.
9. Dispose of waste properly.
10. Keep electrical appliances dry and switch them off after use.

QUESTION 7

(a) Explain consumer education.

(b) State eight responsibilities of consumers.

(c) Mention six pieces of information commonly found on food labels.

MODEL ANSWER

Consumer Education
Consumer education is the process of equipping individuals with the knowledge and skills needed to make informed purchasing decisions and use goods and services wisely.

Responsibilities of Consumers

1. Read product labels carefully.
2. Compare prices before buying.
3. Keep purchase receipts.
4. Report defective products.
5. Follow usage instructions.
6. Buy quality products from reputable sellers.
7. Check expiry dates.
8. Avoid wasteful spending.

Information on Food Labels

1. Product name.
2. List of ingredients.
3. Net weight.
4. Manufacturing date.
5. Expiry or best-before date.
6. Nutritional information.