2026 NECO Foods & Nutrition Objective and Essay Questions and Answers
Preparing for the 2026/2027 NECO Foods & Nutrition examination requires a good understanding of the principles of nutrition, food preparation, meal planning, food preservation, kitchen management, and the nutritional value of different foods. As you study, pay close attention to important topics in the NECO syllabus and ensure you understand both the theoretical concepts and practical applications. Building a strong foundation in these areas will help you answer both objective and essay questions with confidence.
To excel in the 2026/2027 NECO Foods & Nutrition Objective and Essay examination, make consistent revision a priority and practice with past questions to familiarize yourself with the exam format. Focus on understanding key concepts instead of memorizing answers, and learn how to explain your responses clearly in the essay section. With proper preparation, effective study habits, and regular practice, you can improve your performance and increase your chances of achieving an excellent grade in the NECO Foods & Nutrition exam.
PAPER I – OBJECTIVE TEST
Time Allowed: 1 Hour 15 Minutes
INSTRUCTIONS TO CANDIDATES
- Answer all sixty (60) questions in this section.
- Each question is followed by four options labeled A–D.
- Choose the most appropriate answer.
- Each question carries one mark.
- Read each question carefully before answering.
NECO Questions and Answers
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 older people 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
- Answer Five (5) questions only.
- Question 1 is compulsory.
- All questions carry equal marks (20 marks each).
- Illustrate your answers with well-labeled diagrams where necessary.
- 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
- Contains all essential nutrients.
- Nutrients are present in the correct proportions.
- Provides adequate energy.
- 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
- 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
- Bacteria.
- Fungi (moulds and yeasts).
- Enzyme activity.
- Insects and rodents.
- Moisture.
- Poor storage conditions.
Methods of Preservation
- Refrigeration.
- Freezing.
- Drying.
- Smoking.
- Canning.
- 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
- Family income.
- Age of family members.
- Occupation.
- Health status.
- Religious and cultural beliefs.
- Availability of food.
- 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
- Wash hands before handling food.
- Wear clean protective clothing or an apron.
- Cover hair with a hairnet or scarf.
- Keep work surfaces clean.
- Store raw and cooked foods separately.
- Cook foods thoroughly.
- Refrigerate perishable foods promptly.
- Use clean utensils.
- Dispose of waste properly.
- 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
- Read product labels carefully.
- Compare prices before buying.
- Keep purchase receipts.
- Report defective products.
- Follow usage instructions.
- Buy quality products from reputable sellers.
- Check expiry dates.
- Avoid wasteful spending.
- Product name.
- List of ingredients.
- Net weight.
- Manufacturing date.
- Expiry or best-before date.
- Nutritional information.
Success in the 2026/2027 NECO Foods & Nutrition examination comes from consistent preparation, regular practice, and a clear understanding of the topics covered in the syllabus. Make time to revise important concepts, practice objective and essay questions, and strengthen your knowledge of food, nutrition, and meal planning. With dedication, confidence, and the right study approach, you can perform excellently in the examination and achieve the results you desire. Keep studying, stay focused, and give your best on exam day.
Follow the Edujects | WAEC & JAMB Updates + Past Questions channel on WhatsApp: https://whatsapp.com/channel/0029Vb7MCtdFXUuhbjMCNe0w
