2025 WAEC Foods And Nutrition Correct Expo Questions And Answers Objective And Essay

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2025 WAEC Foods And NutritionCorrect Expo Questions And Answers Objective And Essay

2025 WAEC Foods And Nutrition Correct Expo Questions And Answers Objective And Essay 

The West African Examinations Council (WAEC) has officially Organized the 2025 WAEC Foods And Nutritionexam to kick start on 30th, April 2025.


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WAEC is responsible for assessing the academic performance of secondary school students across West Africa. The Foods And Nutritionpaper covers Esaay, Objectives And Practicals.

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  • WAEC Foods And NutritionOBJ (Objectives) 2025 
  • WAEC Foods And NutritionPracticl 2025

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2025 WAEC Foods And Nutrition Questions And Answers

Objectives

FOOD & NUTRITION 
01-10: BCCCBADCDD
11-20: ACCDADAACA
21-30: CCBAACAACB
31-40: BDBADDBAAB
41-50: BCBCCBCBAC
51-60: CDCABACBDA

COMPLETED

 






Essay Answers 

*WAEC FOOD & NUTRITION*

 *NUMBER FIVE*

(5a)
Check the image below 

(5b)
(PICK ANY FIVE)
(i) Wash your hands thoroughly with soap and water.
(ii) Rinse the cut under clean running water to remove debris.
(iii) Gently clean the area around the wound with mild soap.
(iv) Apply an antiseptic to prevent infection.
(v) Stop the bleeding by applying gentle pressure with a clean cloth or gauze.
(vi) Cover the cut with a sterile bandage or adhesive plaster.
(vii) Keep the wound clean and dry, changing the dressing daily.
(viii) Monitor for signs of infection such as redness, swelling, or pus.

*WAEC FOOD & NUTRITION* 

 *NUMBER SIX*


(6a)
Obesity 

(6b)
(PICK ANY FOUR)
(i) Type 2 diabetes 
(ii) High blood pressure (hypertension)
(iii) Heart disease
(iv) Joint problems such as osteoarthritis
(v) Sleep apnea and other breathing problems
(vi) Fatty liver disease
(vii) Increased risk of certain cancers (e.g. breast, colon)

(6c) 
(PICK ANY THREE)
(i) Poor dietary habits (e.g. high-calorie or fast food intake)
(ii) Sedentary lifestyle or lack of physical activity
(iii) Genetic or hereditary factors
(iv) Emotional eating due to stress or depression
(v) Lack of proper sleep
(vi) Use of certain medications (e.g. steroids, antidepressants)

(6d) 
(PICK ANY TWO)
(i) Engaging in regular physical exercise
(ii) Adopting a healthy, balanced diet
(iii) Seeking guidance from a nutritionist or healthcare provider
(iv) Behavior therapy to address emotional eating
(v) Setting realistic weight-loss goals and tracking progress

*WAEC FOOD & NUTRITION* 

 *NUMBER FOUR*

(4a)
(i) Base: Usually leafy greens like lettuce or spinach.
(ii) Body: The main ingredients such as vegetables, fruits, meats, pasta, or cheese.
(iii) Dressing: The sauce added for flavor, such as vinaigrette or mayonnaise.

(4b) 
(i) Egg yolk
(ii) Oil
(iii) Vinegar or lemon juice


*WAEC FOOD & NUTRITION*

 *NUMBER THREE*

(3a)
A waiter.

(3b).
(PICK ANY FIVE)
(i) Taking customers’ orders accurately.
(ii) Setting and clearing tables.
(iii) Serving drinks and meals.
(iv) Providing menu information and making recommendations.
(v) Handling customer complaints politely.
(vi) Delivering the bill and processing payments.
(vii) Ensuring cleanliness and readiness of the dining area.

(3c)
(PICK ANY FOUR)
(i) Type of event
(ii) Number of guests expected.
(iii) Budget available for catering.
(iv) Venue size and layout.
(v) Time of the event
(vi) Type of menu or food being served.


*WAEC FOODS AND NUTRITION*

*NUMBER TWO*

(2a)
(PICK TWO ONLY)
(i) Warmth: Yeast grows best in a warm environment, typically around body temperature, which helps it to multiply and produce carbon dioxide for leavening.
(ii) Moisture: A moist environment activates the yeast and allows it to feed on sugars and starches in the dough.
(iii) Sugar: Yeast feeds on sugar, and the presence of sugar provides energy for yeast to grow and produce carbon dioxide.
(iv) Time: Yeast requires time to ferment and work effectively, which helps in the rising and development of flavour in the dough.
(v) Oxygen: Yeast needs oxygen during the initial stages of fermentation for rapid multiplication before it switches to anaerobic respiration.

(2b)
(i) Measuring ingredients
(ii) Mixing the ingredients
(iii) Kneading the dough
(iv) First rising or fermentation
(v) Punching down the dough
(vi) Shaping the dough
(vii) Second rising or proofing
(viii) Baking the bread


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