Ondo State Joint Food and Nutrition Answers 2022

2022 Ondo State Joint Food and Nutrition Answers
2022 Ondo State Joint Food and Nutrition Answers

Below is the Ondo State Joint Food and Nutrition Answers 2022, we have verified the answers and we assure you that they are 100% correct.

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2022 Ondo State Joint Food and Nutrition Answers

Coming soon! Like Presidential Election


INSTRUCTIONS: Answer Five (5) Questions In All.

Nutrients are chemical compounds in food that are used by the body to function properly and maintain health. Examples include proteins, fats, carbohydrates, vitamins, and minerals.

(i) Monosaccharides : The simple carbohydrates that cannot be broken further into smaller units in hydrolysis.

Examples are: glucose and fructose , ribose , etc

(ii) Oligosaccharides : These are the carbohydrates which on hydrolysis give two to ten units of monosaccharides

Examples are: sucrose, maltose, raffinose, stachyose etc.

(iii) Polysaccharides : These are the carbohydrates which produce a large number of monosaccharide units on hydrolysis.

Examples are: starch , cellulose etc.

(i) Providing energy and regulation of blood glucose.
(ii) Sparing the use of proteins for energy.
(iii) Breakdown of fatty acids and preventing ketosis.
(iv) Biological recognition processes.
(v) Flavor and Sweeteners.
(vi) Dietary fiber.

Amino acids are molecules that combine to form proteins. Amino acids and proteins are the building blocks of life.

(i) cleaning your body every day.
(ii) washing your hands with soap after going to the toilet.
(iii) brushing your teeth twice a day.
(iv) covering your mouth and nose with a tissue (or your sleeve) when sneezing or coughing.
(v) washing your hands after handling pets and other animals.

(i) Hard and soft-boiled eggs. (ii) Hard-boiled eggs are fully-cooked eggs.
(iii) Scrambled eggs.
(iv) Sunny-side ups.
(v) Sunny-side ups are fried eggs that are partially cooked.
(vi) Omelette.
(vii) Poached eggs.

(i) Always operate plugs or switches with dry hands
(ii) Don’t wrap flexes around kettles, irons or toasters while they are still hot as the flexes may get damaged
(iii) Unplug an appliance before you clean it
(iv) If bread gets stuck in a toaster, always unplug it before trying to release it
(v) Don’t line the grill pan with cooking foil as the foil could make contact with live terminals
(vi) Unplug an electric kettle before filling it and make sure that the element is covered by the water
(vii) Unplug a steam iron before filling it
(viii) Make sure flexes aren’t trailing across the cooker hob or sink

(i) Binding
(ii) Thickening
(iii) Coating
(iv) Serve as a leavening agent
(v) Emulsify.
(vi) Nutrition
(vii) Flavor
(viii) Color

(i) Cutting your hand when slicing a bagel.
(ii) Slipping in spilled liquids.
(iii) Skin contact when cooking with chilli peppers.
(iv) Getting a nick when washing up.
(v) Burning yourself.
(vi) Blender Injury
(vii) Appliance Tipovers
(viii) Sprains

First aid is first treatment given to a sick or injured person until full medical treatment is available

(i) Plasters in different sizes and shapes
(ii) Small, medium and large sterile gauze dressings
(iii) Sterile eye dressings
(iv) Crêpe rolled bandages
(v) Safety pins
(v) Disposable sterile
(vi) gloves
(vii) Tweezers.
(viii) Scissors
(ix) Adhesive bandage
(x) Cotton wool

(i) Loss of Functionality
(ii) Browning of Proteins
(iii) No Nutritional Changes
(iv) Increased Water-Holding Capacity
(v) Protein Denaturation

(i) Fillet.
(ii) Loin.
(iii) Steaks.
(iv) Tail.
(v) Whole Fish.

(i) glass
(ii) metals
(iii) Clamshell Packaging
(iv) Metal Cans
(v) Shrink Film
(vi) Paperboard Boxes
(vii) Skin Packaging
(viii) Plastic Bottles

(i) Clear, bright eyes, not sunken.
(ii) Bright red gills.
(iii) Scales should not be missing and they should be firmly attached to the skin.
(iv) Moist skin.
(v) Really fresh fish feels slightly slippery.
(vi) Shiny skin with bright natural colouring.
(vii) Tail should be stiff and the flesh feel firm.
(viii) It should have a sea-fresh smell.

(i) Whole milk :Commonly known as “regular” milk, is thick and creamy. While it’s typically pasteurized and homogenized, it’s basically in the same format as it is when it comes out of the cow.
(ii) 2% Milk: Also known as reduced-fat milk, 2% milk has a fat content that’s just two percent of the total weight of the milk. It’s thinner than whole milk and has a milder flavor.
(iii) Low-fat milk: this is similar to 2% milk, but it has only one percent fat content. This milk is thin and has a white, opaque shade.
(iv) Organic milk: Cows that aren’t given any antibiotics or supplemental hormones and are raised on farms that only use organic fertilizers and pesticides produce organic milk. To qualify as organic, the cows must also get 30% of their diet from the pasture.
(v) Skimmed milk: Also known as “fat-free milk,” skimmed milk has zero fat. This makes it significantly thinner than all other types of cow’s milk. It often has a watery consistency and may have added milk powder or other additions to enhance its taste.
(vi) Raw milk: Is unpasteurized and/or has not been homogenized. This means it hasn’t been heated up for decontamination to ensure it’s safe for drinking.
(vii) Lactose-free milk: Since many people are lactose-intolerant, it’s also possible to get milk products that have had the lactose removed. It’s made by adding lactase, an enzyme that breaks down lactose, to regular milk. This has no impact on the milk’s flavor or texture.
(viii) Flavored milk: Kids (and kids at heart) often love flavored milk. This sweetened drink contains milk, sugar, and natural or artificial flavorings, and food colorings. Some of the most popular flavors are chocolate and strawberry.
(ix) Full cream milk: It has the highest fat content of regular cow’s milk. It has a very creamy taste and texture and is often added to coffee.

(i) butter.
(ii) cheese.
(iii) ice cream.
(iv) yogurt.
(v)ncondensed and dried milk.

(i) Cooking changes a vegetable’s texture, flavor, color, and nutrient content. (ii) High temperatures make vegetables tender and enhance flavor.
(iii) It Makes nutrient content to deteriorate.

(i) All Purpose Flour.
(ii) Bread Flour.
(iii) Self Rising Flour.
(iv) Cake Flour.
(v) Pastry Flour.
(vi) Semolina.
(vii) Durum Flour.
(viii) Couscous.

(i) (Yeast).
(ii) Chemical (Baking powder, baking soda, baking ammonia).
(iii) Mechanical (Beating, whisking, creaming, sieving).
(iv) Lamination.
(v) Natural Leavening Agents.

(i) Available Time to Cook.
(ii) Seasonal Food Availability.
(iii) Variety of Foods.
(iv) Special Occasions.
(v) Financial Resources.

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