CBT QUESTIONS FOR YEAR 10

INSTRUCTION: ANSWER ALL QUESTIONS

1. Which of these is the simplest form of carbohydrate?

A. Lactose
B. Maltose
C. Glucose
D. Galactose
E. Fructose
2. Before foods can be absorbed in the body, they must be………
A. Partially broken down
B. Broken down and insoluble
C. In their simplest soluble form
D. In a semi solid form
E. In complete state
3. Which of the following tools is most appropriate for lifting cooked foods
that are to be served?
A. Tongs
B. Spoons
C. Palette knife
D. Kitchen fork
E. Joint fork
4. One of these is a fat- free milk
A. Condensed milk
B. Evaporated milk
C. Fresh whole milk
D. Skimmed milk
E. Free milk
5. What fraction of the body is made up of water?
A. One third
B. Three quarter
C. One eight
D. One quarter
E. Half
6. Which of these is not a function of protein?
A. Build enzymes
 B. Form components of the hereditary principles
C. Promote growth
D. Serve as a source of energy
E. Builds the body
7. Why is fiber in the diet very important?
A. Slows down digestion
B. It provides bulk to diet
C. It helps to store fat
D. It is readily available
E. Its increases palatability
8. Which of the following is not a nutrient?
A. Carbohydrates
B. Fats
C. Water
D. Hydrogen
E. Minerals
9. The following are macro nutrients except
A. fats
B. Carbohydrate
C. Protein
D. Minerals
E. 1 &2
10. The effect of heat of protein is called
A. Cohabitation
B. Coagulation
C. Fertilization
D. Dextrinization
E. Heat change
11. The process by which a carbohydrate food such as sugar turns brown when
heat is applied is called………….
A. Breaking down
B. Oxidation
C. Caramelization
D. Gelatinization
E. Brownny
 12. Foods rich in carbohydrates and fats are generally classified as
_____.

A. Body building

B. Energy giving

C. fatty foods

D. Protective

E. Regulatory

13. Why is fibre in the diet very important?

A. It slows down digestion

B. It provides bulk to the diet

C. It helps to store excess fat

D. It provides adequate nutrient

E. It is abundant in vitamins

14. The nutrient that changes to retinol after digestion is found in _____.

A. Potatoes and apples

B. Fish and cabbage

C. Tomatoes and carrots

D. Milk and yoghurt

E. Rice and beans

15. A high concentration of calcium and phosphorus is found in

A. Citrus fruits

B. Potatoes
C. Offal

D. Milk products

E. vegetables

16. Osteomalacia usually occurs in

A. Children

B. Adult men

C. The elderly

D. Adult women

E. Adolescent

17. The acid found in oranges is known as ______.

A. Phosphoric acid

B. Lactic acid

C. Citric acid

D. Compound acid

E. Acetic acid

18. Which of the following are carbohydrate elements?

A. Carbon, oxygen and hydrogen

B. Carbon, nitrogen and oxygen

C. Oxygen, hydrogen and nitrogen

D. Hydrogen, nitrogen and carbon

E. Oxygen, nitrogen and sulphur

19. The study of the various chemical substances in food and their effect in the
body is called ______.

A. Botany

B. Cosmetology

C. Horticulture

D. Nutrition

E. Chemistry

20. Food nutrients required for protection and regulation of normal body
processes are found in ______.

A. beverages and tubers

B. cereals and legumes

C. vegetables and beverages

D. roots and tubers

E. water and poultry

21. The size of a modern family kitchen can be influenced by the following
EXCEPT, the _____.

A. available finance

B. frequency of cooking

C. size of building

D. taste of home maker

E. equipment to be used

22. Which of the following attributes describes a good guest?

A. Arrogance
B. Dishonesty

C. Hostility

D. Politeness

E. Poor table manner

23. The area of foods and nutrition which deals with food preparation and
service is

A. Catering

B. Dietetics

C. Food technology

D. Health clinic

E. Teaching

24. The study of the various chemical substances in food and their effect in the
body is called ______.

A. Botany

B. Cosmetology

C. Horticulture

D. Nutrition

E. Medicine

25. Which of the following minerals is rarely deficient in the body?

A. Calcium

B. magnesium

C. Potassium
D. Sodium

E. Helium

26. Which of the following nutritional deficiency diseases can be prevented by

consuming iron-rich foods?

A. Anemia

B. Goiter

C. Marasmus

D. Rickets

E. Malaria

27. If 1 gram of protein gives 4 kilocalories of energy, how many grams would
yield 12 kilocalories?

A. 3

B. 4

C. 6

D. 8

E. 2

28. Which of the following is a deficiency symptom of ascorbic acid?

A. Bleeding of the gums

B. Soft bones

C. Mental depression and nervousness

D. Weakened respiratory system

E. Weaken legs
29. Which of the following careers require a degree in Foods and Nutrition?

A. Kitchen management

B. Restaurant supervision

C. Dietetics

D. Nursing

E. Architecture

30. The carbohydrate that helps bowel movement is called _____.

B. Lactose

C. Starch

D. Pectin

E. Cellulose

31. An adequate diet is also called ________ diet.

A. Good

B. Balanced

C. Developing

D. Rich

E. Regulating

32. Anemia is caused by an insufficient intake of ______.

A. Iodine

B. Calcium

C. Chlorine
D. Sulphur

E. Iron

33. __________is not a vitamin on its own but when consumed, is converted
into a vitamin.

A. Ante vitamin

B. Amino acid

C. Anti-vitamin

D. Pro vitamin

E. Sub vitamin

34. Nutrients are chemical substances _______.

A. found in a leaf only

B. absorbed by nature

C. found in water

D. found in foods

E. taken after meals

35. Kwashiorkor is usually common in ________.

A. Pregnant women

B. Teenage girls

C. Toddlers

D. Old people

E. Adolescents
36. Decorating a finished dish with small food items of different colours and
sizes is _______.

A. Brushes

B. Glazing

C. Bestriding

D. Garnishing

E. Blazing

37. Foods cooked by _____ do not digest easily.

A. Boiling

B. Steaming

C. Frying

D. Stewing

E. Poaching

38. The functional area used for food preparation is _______.

A. Living room

B. Kitchen

C. Store

D. Dining room

E. Toilet

39. The main reason for cooking food is to _______.

A. Feed the family

B. Improve the nutrient content

C. Improve the colour

D. Make it easily digestible

E. Cook for the guest

40. A diabetic person must always avoid too much ____.

A. Fruits

B. Salty food

C. Starchy food

D. Protein food

E. Tasty foods

41. Million’s reagent is a solution used to detect the presence of _____ in food.

A. carbohydrate

B. water

C. protein

D. fats

E. Vitamins

42. The main source of water for the body is _____.

A. beverage

B. liquor

C. drinking water

D. Apple

E. beer
43. Another name for vitamin C is ___.

A. Pantothenic acid

B. Spuric acid

C. Ascorbic acid

D. Anemic acid

E. Hydrochloric acid

44. Fats are _____ at room temperature.

A. Solid

B. Liquid

C. Cool

D. Hot

E. Watery

45. Which of these nutrients does a growing child need?

A. Carbohydrate

B. Protein

C. Vitamins

E. Minerals

46. Over consumption of carbohydrates can lead to ____.

A. Obesity

B. Wasted muscles

C. Poor eyesight

D. Bow leg
E. Long hair

47. Lipids are components of ______.

A. Sugar

B. Starch

C. Proteins

D. Fat

E. Protein

48. As a result of malnutrition, the ability of the body to fight against infection
is ____.

A. Reduced

B. Improved

C. Increased

D. Developed

E. Multiplied

49.Which of the following is known as a nutrition career?

A. Pharmacy
B. Ophthalmology
C. Welfare service
D. Nursing
E. Dietetics

50.Body protecting nutrients are

A. Minerals and vitamins
B. Fats and carbohydrates
C. Vitamins and carbohydrates
 D. Minerals and water
E. Fats and water

51. The components of food which helps to perform its function are called?
A. Nutrition
B. Nutrients
C. Molecules
D. Elements
E. Provitamins
52.The functional area used for food preparation is ...............
A. Living room
B. Kitchen
C. Hall way
D. Dining room
E. Toilet

53.Cooking food in hot oil is ...............

A. Boiling
B. Frying
C. Stewing
D. Steaming
E. Roasting
54.The food nutrient that helps in regulation of body temperature is
A. Iodine
B. water
C. sodium
D. Iron
E. Carbohydrate
55.One of these is unique to proteins
A. Nitrogen
B. Carbon
C. Hydrogen
D. Oxygen
E. Sulphur
56.Human immunodeficiency virus causes
A. AIDS
B. Syphilis
C. Malaria
D. Gonorrhoea.
E. Cold
57.Which of these is not true?
A. Wise purchase – consumer affairs
B. Family needs – family living
C. Balanced diet – food and nutrition
D. Child care – textiles
E. Interior decoration – furniture
58.Goitre is a condition caused by lack of
A. Iron
B. Sodium
C. Iodine
D. Calcium
E. Nitrogen
59.Carotene can be obtained from food items such as
A. Cabbage and tomatoes
B. Yam and rice
C. Bread and yam
D. Honey and milk
E. Tomatoes and rice.
60.A balanced diet is a diet which contains all the nutrients?
A. In large proportion
B. In the right proportion
C. In the good proportion
D. In similar proportion
E. In small proportion
THEORY SECTION B

ANSWER THREE OUT OF THE FIVE QUESTIONS

1. Explain the following terms in not less than ten (10) line (i) measurement (ii) accuracy (iii) buccal cavity (iv)
ingestion (v) mastication ……….10marks
2. What is the work the following in digestive system (i) the teeth (ii) the tongue (iii) the saliva (iv) the
enzymes (v) anus ………10marks

3a. When does protein perform the role of energy provider in the body? ………………………………………………
5marks

b. Explain one each how to test for the following nutrient (i) protein (ii) carbohydrate
……………………………….5marks

4a. Write short note with example on the following types of carbohydrate (i) monosaccharaides (ii)
polysaccharides (iii) oligosaccharides

---------- 6marks

b. Explain the role of water in digestion …………………………………………………………………………………..4marks

5a. Justify the study of measurement and accuracy in food preparation in not less than 15lines
………………………….5marks

b. Explain first class protein and give two (2) examples? ………..……………………………………………………….5marks