2026 WAEC GCE FOODS AND NUTRITION

Questions and Answers | Objective and Essay Exam Guide

Set by the Examiner — Original Model Practice Paper

Prepare confidently for the 2026 WAEC GCE Foods and Nutrition examination with this original practice guide. This exam guide contains 60 carefully written objective questions covering food nutrients and their functions, balanced diet and meal planning, food commodities, food preservation, food spoilage and hygiene, cooking methods and kitchen equipment, basic food science, and nutrition for special groups such as infants, pregnant women and the elderly, alongside 5 detailed essay questions with fully worked model answers and a complete marking guide. Designed strictly to reflect the current WAEC GCE Foods and Nutrition syllabus format and standard, this is an original practice resource for self-study and revision and is not an actual past or leaked WAEC question paper.

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Instructions to Candidates

1. This paper consists of two sections: Section A (Objective) and Section B (Essay).

2. Section A contains 60 objective questions. Answer ALL questions in this section.

3. Section B contains 5 essay questions. Answer as instructed by your teacher or invigilator (typically 4 out of 5).

4. Time allowed: 2 hours 30 minutes (practice paper — adjust to your own revision schedule).

5. This is an original practice examination created strictly for revision purposes based on the general structure of the WAEC GCE Foods and Nutrition syllabus. It does not reproduce, predict, or represent any actual WAEC question paper.

SECTION A: OBJECTIVE TEST (60 Questions)

1. Foods and Nutrition is best described as the study of

(A) food, its nutrients, and their relationship to the health of the body

(B) the manufacturing of clothing materials

(D) the management of family finances only

2. Which of the following is a major function of carbohydrates in the body?

(A) Providing energy for body activities

(B) Building and repairing body tissues

(D) Fighting infection directly

3. Which of the following food substances is mainly required by the body for growth and repair of tissues?

(A) Carbohydrate

(B) Protein

(D) Water

4. Which of the following is a good source of protein?

(A) Rice

(B) Fish

(D) Palm oil

5. Fats and oils in the diet are mainly needed by the body for

(A) providing a concentrated source of energy and insulating the body

(B) fighting disease directly

(D) regulating water balance only

6. Vitamins and mineral salts are mainly classified as

(A) energy-giving foods

(B) body-building foods

(D) roughage only

7. Which of the following is a good source of vitamin C?

(A) Orange

(B) Rice

(D) Palm oil

8. Vitamin D is particularly important for the body mainly because it helps in the

(A) absorption of calcium and the formation of strong bones and teeth

(B) clotting of blood

(D) production of red blood cells alone

9. A deficiency of vitamin A in the diet is commonly associated with

(A) night blindness

(B) scurvy

(D) goitre

10. A deficiency of vitamin C in the diet is commonly associated with

(A) rickets

(B) scurvy

(D) anaemia

11. Calcium and phosphorus are mineral salts particularly important for the formation of

(A) bones and teeth

(B) red blood cells alone

(D) stomach acid

12. Iron is a mineral salt of particular importance in the body mainly because it is needed for the formation of

(A) haemoglobin in red blood cells

(B) tooth enamel

(D) skin pigment alone

13. A balanced diet is best described as a meal that

(A) contains only one type of nutrient in large quantity

(B) contains all the nutrients needed by the body in the right proportion

(D) has no nutritional value at all

14. When planning meals for a family, an important factor to consider is

(A) the age, sex, and activity level of family members

(B) the colour of the family car

(D) the distance of the market from home

15. A nursing mother generally requires a diet that is

(A) higher in energy and nutrients to support milk production

(B) completely free of all nutrients

(D) lower in nutrients than a non-pregnant woman’s diet

16. The diet of a growing child should place particular emphasis on foods rich in

(A) protein and calcium for growth and bone development

(B) alcohol

(D) artificial preservatives only

17. An invalid (a sick person) recovering from illness generally requires a diet that is

(A) easily digestible and nutritious to aid recovery

(B) extremely spicy and hard to digest

(D) identical to that of a heavy manual labourer

18. Malnutrition refers to a condition resulting from

(A) a properly balanced diet

(B) an improper or unbalanced diet, either too much or too little of certain nutrients

(D) adequate consumption of clean water only

19. Kwashiorkor is a nutritional deficiency disease mainly caused by a lack of adequate

(A) protein in the diet, especially in young children

(B) vitamin C only

(D) carbohydrates alone

20. Cereals such as rice, maize and wheat are mainly valued in the diet as a source of

(A) carbohydrate (starch)

(B) vitamin C

(D) mineral salts exclusively

21. Legumes such as beans, groundnuts and soybeans are valued in the diet mainly as a good plant source of

(A) protein

(B) vitamin C only

(D) water

22. Root and tuber crops such as yam, cassava and potato are mainly valued in the diet as a source of

(A) carbohydrate

(B) protein

(D) vitamin C in large amounts

23. Milk and dairy products are particularly valued in the diet as a good source of

(A) calcium and protein

(B) vitamin C only

(D) starch alone

24. Green leafy vegetables are particularly valued in the diet mainly for their content of

(A) vitamins and mineral salts

(B) fat

(D) starch in large amounts

25. Fruits are generally valued in the diet mainly as a good source of

(A) vitamins, particularly vitamin C, and natural sugars

(B) protein exclusively

(D) iron alone

26. Fish is a valuable food commodity mainly because it is a good source of

(A) protein and, in oily fish, beneficial fats

(B) starch

(D) roughage exclusively

27. Eggs are considered a nutritionally valuable food mainly because they provide

(A) high-quality protein and several vitamins and minerals

(B) large amounts of vitamin C only

(D) roughage alone

28. Groundnut oil and palm oil are examples of

(A) plant (vegetable) fats and oils

(B) animal fats exclusively

(D) carbohydrates

29. Food preservation refers to methods used to

(A) prevent spoilage and extend the shelf life of food

(B) increase the growth of harmful micro-organisms in food

(D) make food more expensive without any benefit

30. Refrigeration as a method of food preservation works mainly by

(A) using low temperature to slow down the growth of micro-organisms

(B) increasing the moisture content of food

(D) exposing food to direct sunlight only

31. Drying (dehydration) as a method of food preservation works mainly by

(A) removing moisture that micro-organisms need to grow

(B) adding more water to the food

(D) reducing the salt content of food

32. Smoking as a method of preserving fish and meat works partly by

(A) removing moisture and depositing preservative substances from the smoke onto the food

(B) increasing the moisture content of the food

(D) freezing the food solid

33. Canning is a method of food preservation that involves

(A) sealing food in airtight containers after heat treatment to destroy micro-organisms

(B) leaving food exposed to open air indefinitely

(D) adding no processing at all

34. Salting as a method of food preservation works mainly by

(A) creating an environment unsuitable for the growth of micro-organisms

(B) increasing the moisture available to bacteria

(D) removing all nutrients from the food

35. The use of sugar as a preservative, as in jam-making, works mainly by

(A) creating a high-sugar concentration that inhibits microbial growth

(B) increasing the moisture content available to bacteria

(D) having no effect on shelf life at all

36. Food spoilage is mainly caused by

(A) the growth of micro-organisms such as bacteria, yeasts and moulds

(B) proper storage in a clean, dry place

(D) correct food preservation techniques

37. Which of the following conditions generally favours rapid food spoilage?

(A) Warmth, moisture and the presence of nutrients

(B) Very low, freezing temperatures

(D) Airtight, sterile packaging

38. Food poisoning is best described as

(A) an illness caused by consuming food contaminated with harmful micro-organisms or their toxins

(B) a condition caused by eating a well-balanced diet

(D) a result of adequate cooking temperatures

39. Personal hygiene practices important in food handling include

(A) regular hand washing, especially before handling food

(B) handling food with unwashed hands

(D) wearing dirty clothing while cooking

40. Cross-contamination in food preparation refers to

(A) the transfer of harmful micro-organisms from one food or surface to another

(B) the process of properly cooking food to a safe temperature

(D) the addition of approved preservatives to food

41. Using separate chopping boards for raw meat and for vegetables is a practice mainly intended to

(A) prevent cross-contamination between different types of food

(B) save water during food preparation

(D) increase the cooking time of meat

42. Boiling as a method of cooking involves

(A) cooking food in water or stock at its boiling point

(B) cooking food using dry heat with no liquid at all

(D) cooking food using extreme cold

43. Steaming as a method of cooking involves

(A) cooking food using the vapour produced by boiling water, without direct contact with the water

(B) cooking food by direct exposure to an open flame

(D) frying food in a large quantity of oil

44. Frying as a method of cooking involves

(A) cooking food in hot fat or oil

(B) cooking food using only steam

(D) cooking food without applying any heat

45. Grilling as a method of cooking generally involves

(A) cooking food by direct exposure to radiant heat, such as under or over a flame

(B) boiling food slowly in a large pot of water

(D) soaking food in vinegar without heat

46. One advantage of steaming as a cooking method is that it

(A) helps to retain more nutrients compared to boiling in a large quantity of water

(B) destroys all nutrients in the food

(D) is only suitable for raw fruits

47. A double boiler (or water bath) in cooking is mainly used to

(A) cook delicate foods gently using indirect heat from surrounding boiling water

(B) fry food at very high, direct heat

(D) grill food directly over an open flame

48. Kitchen equipment such as a sieve is mainly used to

(A) separate solid particles from liquids or to sift dry ingredients

(B) measure the temperature of food

(D) cut food into large chunks

49. Gluten is a substance formed in wheat flour dough mainly when

(A) flour is mixed with water and kneaded, developing elastic protein strands

(B) flour is left completely dry with no liquid added

(D) flour is exposed to freezing temperatures only

50. A raising agent used in baking, such as baking powder, mainly works by

(A) producing gas that causes the dough or batter to rise

(B) removing moisture from the dough

(D) preventing any fermentation from occurring

51. Yeast, used as a raising agent in bread-making, works mainly through the process of

(A) fermentation, producing carbon dioxide gas

(B) freezing the dough

(D) increasing the fat content of the dough

52. An enzyme important in the ripening of fruit is one that helps to

(A) convert starches into sugars, softening the fruit

(B) harden the fruit further

(D) prevent the fruit from ripening at all

53. Emulsification in cooking, such as in mayonnaise, refers to the process of

(A) combining two normally unmixable liquids, such as oil and water, into a stable mixture

(B) completely separating oil from water

(D) removing all fat from a recipe

54. An infant’s diet in the early months of life is generally based mainly on

(A) breast milk or an appropriate infant formula

(B) solid, spicy adult meals

(D) large quantities of tea and coffee

55. Weaning refers to the process of

(A) gradually introducing solid foods to an infant’s diet alongside milk

(B) completely denying a baby any food

(D) stopping all forms of feeding abruptly with no plan

56. An elderly person’s diet often needs to be adjusted mainly because of

(A) reduced energy needs and possible difficulty chewing certain foods

(B) a sudden need for much larger meals than a young adult

(D) a complete absence of any nutritional requirement

57. Reading food labels before purchase is an important consumer practice mainly because it helps to

(A) check ingredients, nutritional content, and expiry dates

(B) increase the price of the product

(D) guarantee that the food will never spoil

58. Food additives such as preservatives and colourings are used in food processing mainly to

(A) extend shelf life, improve appearance, or enhance flavour

(B) reduce the safety of food deliberately

(D) make food spoil more quickly

59. A wise consumer of food products should generally

(A) check the expiry date and condition of packaging before purchase

(B) ignore the expiry date completely

(D) avoid reading any information on the label

60. One major aim of studying Foods and Nutrition as a subject is to

(A) equip individuals with knowledge for healthy food choices and meal planning

(B) train students exclusively for careers in banking

(D) prepare students only for international trade in electronics

SECTION A: ANSWER KEY

Q	Ans	Q	Ans	Q	Ans	Q	Ans	Q	Ans	Q	Ans
1	A	11	A	21	A	31	A	41	A	51	A
2	A	12	A	22	A	32	A	42	A	52	A
3	B	13	B	23	A	33	A	43	A	53	A
4	B	14	A	24	A	34	A	44	A	54	A
5	A	15	A	25	A	35	A	45	A	55	A
6	C	16	A	26	A	36	A	46	A	56	A
7	A	17	A	27	A	37	A	47	A	57	A
8	A	18	B	28	A	38	A	48	A	58	A
9	A	19	A	29	A	39	A	49	A	59	A
10	B	20	A	30	A	40	A	50	A	60	A

SECTION B: ESSAY QUESTIONS AND MODEL ANSWERS

Question 1: Food Nutrients and Balanced Diet

(a) What is a balanced diet? (4 marks)

(b) Name the three main classes of food nutrients and state one function of each in the body. (9 marks)

Model Answer / Marking Guide:

(a) A balanced diet is a meal that contains all the nutrients needed by the body, namely carbohydrates, proteins, fats, vitamins, minerals, and water, in the correct proportions required for good health, growth, and energy.

(b) Three main classes of food nutrients and their functions:

Carbohydrates: Provide the body with energy for daily activities.
Proteins: Build and repair body tissues and cells, supporting growth.
Vitamins and minerals (protective foods): Protect the body from disease and help regulate various body processes.

(c) Three factors to consider when planning a balanced family meal: the age, sex, and activity level of each family member, since needs vary (for example, a growing child or a pregnant woman may need more of certain nutrients); the family’s budget, ensuring meals are both nutritious and affordable; and the availability and seasonality of local foods, to make good use of what can easily be obtained.

Allocation: Correct definition of balanced diet (4 marks); each nutrient class with a correct function (3 marks each = 9 marks); each valid planning factor correctly explained (2 to 3 marks each, up to 7 marks).

Question 2: Food Preservation

(a) Define food preservation and state its main purpose. (5 marks)

(b) Describe four methods of food preservation, explaining briefly how each method helps to prevent spoilage. (15 marks)

Model Answer / Marking Guide:

(a) Food preservation refers to the various methods and techniques used to treat and handle food in order to prevent or slow down spoilage, extend its shelf life, and keep it safe for consumption over a longer period. Its main purpose is to reduce food wastage and ensure a stable food supply beyond the immediate period of harvest or production.

(b) Four methods of food preservation:

Refrigeration/Freezing: Storing food at low temperatures slows down the activity of micro-organisms and enzymes responsible for spoilage, keeping food fresh for longer.
Drying (Dehydration): Removing moisture from food deprives micro-organisms of the water they need to grow and multiply, thereby preventing spoilage.
Salting: Adding salt draws water out of food and out of any micro-organisms present, creating an environment that is unfavourable for microbial growth.
Canning: Sealing food in airtight containers after subjecting it to high heat destroys existing micro-organisms and prevents new ones from entering, allowing the food to be stored safely for a long period.

Allocation: Correct definition and purpose (5 marks); each method correctly described with a valid explanation of how it prevents spoilage (3.75 marks each, up to 15 marks for four methods).

Question 3: Food Hygiene and Safety

(a) Explain the term food poisoning. (4 marks)

(b) State four causes of food poisoning. (8 marks)

Model Answer / Marking Guide:

(a) Food poisoning is an illness that results from consuming food or water contaminated with harmful micro-organisms, such as certain bacteria, or with their toxins, typically causing symptoms such as vomiting, diarrhoea, and stomach pain.

(b) Four causes of food poisoning: eating food that has been improperly stored at unsafe temperatures, allowing bacteria to multiply; eating food that has not been cooked thoroughly, especially meat, poultry, or eggs; cross-contamination, where harmful bacteria are transferred from raw food or dirty surfaces to ready-to-eat food; and poor personal hygiene of food handlers, such as failing to wash hands before preparing food.

(c) Four hygienic practices in food preparation: washing hands thoroughly with soap and water before handling food; using separate chopping boards and utensils for raw meat and for foods eaten raw, such as vegetables; ensuring food is cooked to a safe temperature, especially meat and poultry; and storing perishable food promptly in a refrigerator rather than leaving it at room temperature for long periods.

Allocation: Correct explanation of food poisoning (4 marks); each valid cause correctly stated (2 marks each = 8 marks); each valid hygienic practice correctly stated (2 marks each = 8 marks).

Question 4: Methods of Cooking

(a) Describe four methods of cooking food, giving one example of a dish suitable for each method. (16 marks)

(b) State one advantage of steaming over boiling as a method of cooking vegetables. (4 marks)

Model Answer / Marking Guide:

(a) Four methods of cooking:

Boiling: Cooking food by immersing it in water or stock heated to its boiling point. Example: boiling rice.
Steaming: Cooking food using the vapour produced by boiling water, without the food coming into direct contact with the water itself. Example: steaming moin-moin (bean pudding).
Frying: Cooking food in hot oil or fat, either shallow or deep. Example: frying plantain (dodo).
Grilling: Cooking food by exposing it to direct radiant heat, either above or below the food. Example: grilling suya (spiced grilled meat).

(b) Steaming generally helps to retain more of the water-soluble vitamins (such as vitamin C) and minerals in vegetables compared to boiling, since the vegetables do not sit directly in a large volume of water into which these nutrients can leach out and be discarded.

Allocation: Each method correctly described with a suitable example (4 marks each, up to 16 marks); valid and clearly explained advantage of steaming (4 marks).

Question 5: Nutrition for Special Groups

(a) State three special dietary needs of a pregnant woman, explaining briefly why each is important. (12 marks)

(b) Explain the term weaning and state one guideline to follow when weaning an infant. (8 marks)

Model Answer / Marking Guide:

(a) Three special dietary needs of a pregnant woman:

Increased protein intake, to support the growth and development of the foetus and the associated tissues, such as the placenta.
Increased iron intake, to support the increased volume of blood in the mother’s body and to help prevent anaemia during pregnancy.
Increased calcium intake, to support the proper formation of the baby’s bones and teeth, while also protecting the mother’s own bone health.

(b) Weaning refers to the gradual process of introducing solid or semi-solid foods into an infant’s diet, alongside continued breast milk or formula, as the sole reliance on milk becomes insufficient to meet the growing baby’s nutritional needs. One guideline to follow when weaning: new foods should be introduced gradually, one at a time, and in small, smooth, easily digestible quantities, so that the baby can adjust and any adverse food reaction can be easily identified.

Allocation: Each valid dietary need correctly stated with a clear explanation of its importance (4 marks each, up to 12 marks); correct explanation of weaning (4 marks) and one valid, clearly stated guideline (4 marks).

OVERALL MARKING GUIDE SUMMARY

Section	Content	Marks
Section A	60 Objective (Multiple Choice) Questions at 1 mark each	60
Section B	5 Essay Questions at 20 marks each (answer any 4, or as specified by the examiner)	80 (max obtainable if all attempted, subject to instructions)
Total	Combined Theory and Objective Paper	100 (typical scaled total)

Disclaimer: This is a 100% original practice examination prepared strictly in line with the general structure and scope of the current WAEC GCE Foods and Nutrition syllabus. It is intended solely for revision and self-assessment purposes. It does not reproduce, predict, or claim to represent any actual past or upcoming WAEC GCE examination paper.

Continue visiting EDUJECTS.com for verified examination updates, revision guides, past question analysis, and study materials throughout the 2026 examination season.

JOIN OUR WHATSAPP GROUP https://whatsapp.com/channel/0029Vb7MCtdFXUuhbjMCNe0w

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2026 WAEC GCE Foods and Nutrition Questions and Answers | Objective & Essay Exam Guide

Instructions to Candidates

SECTION A: OBJECTIVE TEST (60 Questions)

SECTION A: ANSWER KEY

SECTION B: ESSAY QUESTIONS AND MODEL ANSWERS

Question 1: Food Nutrients and Balanced Diet

Question 2: Food Preservation

Question 3: Food Hygiene and Safety

Question 4: Methods of Cooking

Question 5: Nutrition for Special Groups

OVERALL MARKING GUIDE SUMMARY

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