WAEC 2026/2027 Foods and Nutrition Essay and Objective Questions and Answers

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WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers PAPER 1 – OBJECTIVE TEST Time Allowed: 1 Hour Answer ALL questions. Instructions to Candidates Use HB pencil to shade the correct option on your answer sheet. Each question is followed by four options labelled A–D. Choose the most appropriate answer. All questions carry equal marks. OBJECTIVE QUESTIONS (1–60) 1. Food is primarily required by the body for A. Decoration B. Growth, repair and energy C. Fashion D. Entertainment Answer: B 2. The nutrient responsible for body building is A. Carbohydrate B. Protein C. Fat D. Vitamin Answer: B 3. An example of carbohydrate food is A. Meat B. Beans C. Rice D. Fish Answer: C 4. The main function of vitamins is to A. Supply energy B. Regulate body processes C. Build muscles D. Store fat Answer: B 5. Kwashiorkor is caused by deficiency of A. Fat B. Protein C. Vitamin C D. Iron Answer: B 6. Vitamin C helps to prevent A. Rickets B. Scurvy C. Goitre D. Anaemia Answer: B 7. Iron deficiency leads to A. Obesity B. Anaemia C. Blindness D. Diabetes Answer: B 8. A balanced diet contains A. Only proteins B. All nutrients in correct proportions C. Only carbohydrates D. Only fruits Answer: B 9. Pasteurization is a method of A. Cooking B. Preserving milk C. Frying D. Baking Answer: B 10. The nutrient that provides the highest energy is A. Protein B. Fat C. Vitamin D. Water Answer: B 11. Marasmus is caused by deficiency of A. Carbohydrate and protein B. Vitamin A C. Calcium D. Fat only Answer: A 12. A good source of calcium is A. Milk B. Rice C. Oil D. Sugar Answer: A 13. The process of breaking down food in the body is A. Circulation B. Digestion C. Respiration D. Excretion Answer: B 14. The first stage of digestion occurs in the A. Stomach B. Small intestine C. Mouth D. Liver Answer: C 15. Roughage is important for A. Body building B. Preventing constipation C. Energy D. Fat storage Answer: B 16. An example of a fat-soluble vitamin is A. Vitamin B B. Vitamin C C. Vitamin D D. Vitamin B12 Answer: C 17. Food contamination can be caused by A. Clean hands B. Proper storage C. Microorganisms D. Cooking Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 18. Boiling is a method of cooking using A. Dry heat B. Moist heat C. Steam only D. Oil Answer: B 19. A meal plan helps to A. Waste food B. Save time and money C. Increase cost D. Avoid cooking Answer: B 20. Goitre is caused by lack of A. Iodine B. Iron C. Calcium D. Vitamin C Answer: A 21. The main function of water in the body is A. Energy B. Temperature regulation C. Muscle building D. Fat storage Answer: B 22. Frying is classified as A. Moist heat method B. Dry heat method C. Raw method D. Chemical method Answer: B 23. An example of protein food is A. Yam B. Beans C. Sugar D. Oil Answer: B 24. Obesity results from excessive intake of A. Water B. Vitamins C. Energy foods D. Minerals Answer: C 25. Food spoilage can be prevented by A. Exposure to flies B. Proper refrigeration C. Dirty storage D. Moisture Answer: B 26. The deficiency of Vitamin A causes A. Night blindness B. Anaemia C. Rickets D. Scurvy Answer: A 27. A good snack should be A. Unhygienic B. Nutritious C. Expensive D. Colourful only Answer: B 28. Baking uses A. Steam B. Dry heat in oven C. Oil D. Water Answer: B 29. The liver stores A. Vitamin A B. Protein C. Sugar only D. Fat only Answer: A 30. A lactating mother requires more A. Nutrients B. Fashion C. Decoration D. Sugar only Answer: A 31. The vitamin that helps in the release of energy from food is A. Vitamin A B. Vitamin B complex C. Vitamin D D. Vitamin K Answer: B 32. Fermentation in bread making produces A. Carbon dioxide B. Oxygen C. Nitrogen D. Hydrogen Answer: A 33. The best method of preserving green vegetables to retain nutrients is A. Sun drying B. Steaming C. Deep frying D. Roasting Answer: B 34. Food poisoning is commonly caused by A. Balanced diet B. Proper storage C. Bacteria contamination D. Clean utensils Answer: C 35. The removal of moisture from food to prevent spoilage is known as A. Freezing B. Canning C. Drying D. Pickling Answer: C 36. One kilocalorie is a measure of A. Weight B. Temperature C. Energy D. Volume Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 37. Malnutrition refers to A. Excess nutrition only B. Poor or inadequate nutrition C. Balanced feeding D. Eating fruits only Answer: B 38. Citrus fruits are rich sources of A. Vitamin C B. Vitamin D C. Calcium D. Iron Answer: A 39. Protein digestion begins in the A. Mouth B. Stomach C. Large intestine D. Liver Answer: B 40. A balanced diet promotes A. Disease B. Obesity only C. Good health D. Malnutrition Answer: C 41. Dietary fibre helps to A. Increase blood sugar B. Prevent constipation C. Cause indigestion D. Increase fat Answer: B 42. Eggs are classified as A. Energy foods B. Protective foods C. Body-building foods D. Roughage Answer: C 43. The process of sealing food in airtight containers and heating it is A. Freezing B. Smoking C. Canning D. Salting Answer: C 44. Vitamin K is essential for A. Vision B. Blood clotting C. Bone growth only D. Energy production Answer: B 45. Food hygiene is important because it A. Increases cost B. Prevents foodborne diseases C. Causes contamination D. Delays cooking Answer: B 46. Legumes such as beans and lentils are rich in A. Carbohydrates only B. Protein C. Fat only D. Water Answer: B 47. Overcooking vegetables may result in A. Increased nutrients B. Better flavour only C. Loss of vitamins D. Increased protein Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 48. The most important meal of the day is A. Dinner B. Lunch C. Breakfast D. Supper Answer: C 49. Food additives are used mainly to A. Destroy nutrients B. Improve preservation and quality C. Increase spoilage D. Reduce colour Answer: B 50. Common salt is chemically known as A. Potassium chloride B. Sodium chloride C. Calcium chloride D. Magnesium sulphate Answer: B 51. Minerals are required in the body mainly to A. Supply energy B. Regulate body processes C. Increase fat D. Replace carbohydrates Answer: B 52. Cooking food improves its A. Toxicity B. Digestibility C. Contamination D. Spoilage Answer: B 53. Milk is classified as a A. Protective and body-building food B. Energy food only C. Roughage D. Condiment Answer: A 54. Food budgeting helps to A. Waste income B. Increase debts C. Reduce food waste D. Encourage overspending Answer: C 55. Hygiene in food preparation includes A. Using dirty water B. Washing hands before cooking C. Leaving food uncovered D. Using unclean utensils Answer: B 56. A balanced meal should contain A. Only carbohydrates B. A variety of food groups C. Only fruits D. Only proteins Answer: B 57. The major function of protein in the body is A. Energy storage only B. Tissue growth and repair C. Vitamin regulation D. Water balance Answer: B 58. Glucose is an example of a A. Complex carbohydrate B. Mineral C. Simple sugar D. Fat Answer: C 59. Iron-rich foods are necessary to prevent A. Scurvy B. Anaemia C. Rickets D. Obesity Answer: B 60. Good nutrition during adolescence promotes A. Poor growth B. Delayed development C. Healthy growth and development D. Illness Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers PAPER 2 – ESSAY (WAEC 2026 Model) TIME ALLOWED: 1½ HOURS INSTRUCTIONS TO CANDIDATES Answer FOUR (4) questions only. Question 1 is compulsory. All questions carry equal marks. Credit will be given for: Clarity of explanation Logical presentation Relevant examples Appropriate use of technical terms Illustrate your answers where necessary. SECTION A QUESTION 1 (COMPULSORY) (a) Define the term balanced diet. (b) Explain the six classes of food and state one function of each. (c) Outline four consequences of poor nutrition. MARKING GUIDE / ANSWER (a) Balanced diet A balanced diet is a meal that contains all the essential nutrients in the right proportions to meet the body’s needs. (b) Six Classes of Food and Functions Carbohydrates – Provide energy. Proteins – Growth and repair of tissues. Fats and Oils – Concentrated energy and insulation. Vitamins – Regulate body processes. Minerals – Bone formation and body regulation. Water – Transport of nutrients and temperature regulation. (c) Consequences of Poor Nutrition Stunted growth Weak immune system Anaemia Obesity Increased risk of diseases SECTION B QUESTION 2 Discuss the importance of meal planning in the home and explain five factors to consider when planning meals. ANSWER GUIDE Importance of Meal Planning Ensures balanced nutrition Saves money Prevents food waste Saves time Promotes family health Factors to Consider Family size Age and health condition Income level Cultural background Availability of food items QUESTION 3 (a) Explain food preservation. (b) Describe five methods of food preservation and state one advantage of each. ANSWER GUIDE Food Preservation is the process of preventing food spoilage and extending shelf life. Methods Drying – Removes moisture (cheap method) Freezing – Slows bacterial growth Canning – Long shelf life Salting – Prevents microbial growth Smoking – Adds flavour and preserves WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers QUESTION 4 Explain the causes, symptoms and prevention of food poisoning. ANSWER GUIDE Causes Bacterial contamination Poor hygiene Improper storage Undercooked food Symptoms Vomiting Diarrhoea Stomach cramps Fever Prevention Wash hands before cooking Cook food thoroughly Store food properly Avoid expired food QUESTION 5 Discuss the nutritional needs of the following: (a) Pregnant woman (b) Lactating mother (c) Adolescent child ANSWER GUIDE Pregnant Woman High protein Iron Folic acid Calcium Lactating Mother Increased calories Fluids Balanced diet Adolescent Energy-rich foods Protein Vitamins and minerals QUESTION 6 (a) Define food hygiene. (b) State six rules of hygiene in food preparation. (c) Explain the importance of food hygiene. ANSWER GUIDE Food Hygiene refers to practices that ensure food is safe for consumption. Rules Wash hands regularly Use clean utensils Store food properly Cover cooked food Separate raw and cooked foods Dispose waste properly Importance Prevents foodborne diseases Maintains food quality Protects family health QUESTION 7 Explain the role of carbohydrates, fats and proteins in energy production and compare their energy values. ANSWER GUIDE Carbohydrates Primary source of energy 4 kcal per gram Proteins Secondary energy source 4 kcal per gram Fats Concentrated energy source 9 kcal per gram Fats provide the highest energy per gram.
WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers PAPER 1 – OBJECTIVE TEST Time Allowed: 1 Hour Answer ALL questions. Instructions to Candidates Use HB pencil to shade the correct option on your answer sheet. Each question is followed by four options labelled A–D. Choose the most appropriate answer. All questions carry equal marks. OBJECTIVE QUESTIONS (1–60) 1. Food is primarily required by the body for A. Decoration B. Growth, repair and energy C. Fashion D. Entertainment Answer: B 2. The nutrient responsible for body building is A. Carbohydrate B. Protein C. Fat D. Vitamin Answer: B 3. An example of carbohydrate food is A. Meat B. Beans C. Rice D. Fish Answer: C 4. The main function of vitamins is to A. Supply energy B. Regulate body processes C. Build muscles D. Store fat Answer: B 5. Kwashiorkor is caused by deficiency of A. Fat B. Protein C. Vitamin C D. Iron Answer: B 6. Vitamin C helps to prevent A. Rickets B. Scurvy C. Goitre D. Anaemia Answer: B 7. Iron deficiency leads to A. Obesity B. Anaemia C. Blindness D. Diabetes Answer: B 8. A balanced diet contains A. Only proteins B. All nutrients in correct proportions C. Only carbohydrates D. Only fruits Answer: B 9. Pasteurization is a method of A. Cooking B. Preserving milk C. Frying D. Baking Answer: B 10. The nutrient that provides the highest energy is A. Protein B. Fat C. Vitamin D. Water Answer: B 11. Marasmus is caused by deficiency of A. Carbohydrate and protein B. Vitamin A C. Calcium D. Fat only Answer: A 12. A good source of calcium is A. Milk B. Rice C. Oil D. Sugar Answer: A 13. The process of breaking down food in the body is A. Circulation B. Digestion C. Respiration D. Excretion Answer: B 14. The first stage of digestion occurs in the A. Stomach B. Small intestine C. Mouth D. Liver Answer: C 15. Roughage is important for A. Body building B. Preventing constipation C. Energy D. Fat storage Answer: B 16. An example of a fat-soluble vitamin is A. Vitamin B B. Vitamin C C. Vitamin D D. Vitamin B12 Answer: C 17. Food contamination can be caused by A. Clean hands B. Proper storage C. Microorganisms D. Cooking Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 18. Boiling is a method of cooking using A. Dry heat B. Moist heat C. Steam only D. Oil Answer: B 19. A meal plan helps to A. Waste food B. Save time and money C. Increase cost D. Avoid cooking Answer: B 20. Goitre is caused by lack of A. Iodine B. Iron C. Calcium D. Vitamin C Answer: A 21. The main function of water in the body is A. Energy B. Temperature regulation C. Muscle building D. Fat storage Answer: B 22. Frying is classified as A. Moist heat method B. Dry heat method C. Raw method D. Chemical method Answer: B 23. An example of protein food is A. Yam B. Beans C. Sugar D. Oil Answer: B 24. Obesity results from excessive intake of A. Water B. Vitamins C. Energy foods D. Minerals Answer: C 25. Food spoilage can be prevented by A. Exposure to flies B. Proper refrigeration C. Dirty storage D. Moisture Answer: B 26. The deficiency of Vitamin A causes A. Night blindness B. Anaemia C. Rickets D. Scurvy Answer: A 27. A good snack should be A. Unhygienic B. Nutritious C. Expensive D. Colourful only Answer: B 28. Baking uses A. Steam B. Dry heat in oven C. Oil D. Water Answer: B 29. The liver stores A. Vitamin A B. Protein C. Sugar only D. Fat only Answer: A 30. A lactating mother requires more A. Nutrients B. Fashion C. Decoration D. Sugar only Answer: A 31. The vitamin that helps in the release of energy from food is A. Vitamin A B. Vitamin B complex C. Vitamin D D. Vitamin K Answer: B 32. Fermentation in bread making produces A. Carbon dioxide B. Oxygen C. Nitrogen D. Hydrogen Answer: A 33. The best method of preserving green vegetables to retain nutrients is A. Sun drying B. Steaming C. Deep frying D. Roasting Answer: B 34. Food poisoning is commonly caused by A. Balanced diet B. Proper storage C. Bacteria contamination D. Clean utensils Answer: C 35. The removal of moisture from food to prevent spoilage is known as A. Freezing B. Canning C. Drying D. Pickling Answer: C 36. One kilocalorie is a measure of A. Weight B. Temperature C. Energy D. Volume Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 37. Malnutrition refers to A. Excess nutrition only B. Poor or inadequate nutrition C. Balanced feeding D. Eating fruits only Answer: B 38. Citrus fruits are rich sources of A. Vitamin C B. Vitamin D C. Calcium D. Iron Answer: A 39. Protein digestion begins in the A. Mouth B. Stomach C. Large intestine D. Liver Answer: B 40. A balanced diet promotes A. Disease B. Obesity only C. Good health D. Malnutrition Answer: C 41. Dietary fibre helps to A. Increase blood sugar B. Prevent constipation C. Cause indigestion D. Increase fat Answer: B 42. Eggs are classified as A. Energy foods B. Protective foods C. Body-building foods D. Roughage Answer: C 43. The process of sealing food in airtight containers and heating it is A. Freezing B. Smoking C. Canning D. Salting Answer: C 44. Vitamin K is essential for A. Vision B. Blood clotting C. Bone growth only D. Energy production Answer: B 45. Food hygiene is important because it A. Increases cost B. Prevents foodborne diseases C. Causes contamination D. Delays cooking Answer: B 46. Legumes such as beans and lentils are rich in A. Carbohydrates only B. Protein C. Fat only D. Water Answer: B 47. Overcooking vegetables may result in A. Increased nutrients B. Better flavour only C. Loss of vitamins D. Increased protein Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 48. The most important meal of the day is A. Dinner B. Lunch C. Breakfast D. Supper Answer: C 49. Food additives are used mainly to A. Destroy nutrients B. Improve preservation and quality C. Increase spoilage D. Reduce colour Answer: B 50. Common salt is chemically known as A. Potassium chloride B. Sodium chloride C. Calcium chloride D. Magnesium sulphate Answer: B 51. Minerals are required in the body mainly to A. Supply energy B. Regulate body processes C. Increase fat D. Replace carbohydrates Answer: B 52. Cooking food improves its A. Toxicity B. Digestibility C. Contamination D. Spoilage Answer: B 53. Milk is classified as a A. Protective and body-building food B. Energy food only C. Roughage D. Condiment Answer: A 54. Food budgeting helps to A. Waste income B. Increase debts C. Reduce food waste D. Encourage overspending Answer: C 55. Hygiene in food preparation includes A. Using dirty water B. Washing hands before cooking C. Leaving food uncovered D. Using unclean utensils Answer: B 56. A balanced meal should contain A. Only carbohydrates B. A variety of food groups C. Only fruits D. Only proteins Answer: B 57. The major function of protein in the body is A. Energy storage only B. Tissue growth and repair C. Vitamin regulation D. Water balance Answer: B 58. Glucose is an example of a A. Complex carbohydrate B. Mineral C. Simple sugar D. Fat Answer: C 59. Iron-rich foods are necessary to prevent A. Scurvy B. Anaemia C. Rickets D. Obesity Answer: B 60. Good nutrition during adolescence promotes A. Poor growth B. Delayed development C. Healthy growth and development D. Illness Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers PAPER 2 – ESSAY (WAEC 2026 Model) TIME ALLOWED: 1½ HOURS INSTRUCTIONS TO CANDIDATES Answer FOUR (4) questions only. Question 1 is compulsory. All questions carry equal marks. Credit will be given for: Clarity of explanation Logical presentation Relevant examples Appropriate use of technical terms Illustrate your answers where necessary. SECTION A QUESTION 1 (COMPULSORY) (a) Define the term balanced diet. (b) Explain the six classes of food and state one function of each. (c) Outline four consequences of poor nutrition. MARKING GUIDE / ANSWER (a) Balanced diet A balanced diet is a meal that contains all the essential nutrients in the right proportions to meet the body’s needs. (b) Six Classes of Food and Functions Carbohydrates – Provide energy. Proteins – Growth and repair of tissues. Fats and Oils – Concentrated energy and insulation. Vitamins – Regulate body processes. Minerals – Bone formation and body regulation. Water – Transport of nutrients and temperature regulation. (c) Consequences of Poor Nutrition Stunted growth Weak immune system Anaemia Obesity Increased risk of diseases SECTION B QUESTION 2 Discuss the importance of meal planning in the home and explain five factors to consider when planning meals. ANSWER GUIDE Importance of Meal Planning Ensures balanced nutrition Saves money Prevents food waste Saves time Promotes family health Factors to Consider Family size Age and health condition Income level Cultural background Availability of food items QUESTION 3 (a) Explain food preservation. (b) Describe five methods of food preservation and state one advantage of each. ANSWER GUIDE Food Preservation is the process of preventing food spoilage and extending shelf life. Methods Drying – Removes moisture (cheap method) Freezing – Slows bacterial growth Canning – Long shelf life Salting – Prevents microbial growth Smoking – Adds flavour and preserves WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers QUESTION 4 Explain the causes, symptoms and prevention of food poisoning. ANSWER GUIDE Causes Bacterial contamination Poor hygiene Improper storage Undercooked food Symptoms Vomiting Diarrhoea Stomach cramps Fever Prevention Wash hands before cooking Cook food thoroughly Store food properly Avoid expired food QUESTION 5 Discuss the nutritional needs of the following: (a) Pregnant woman (b) Lactating mother (c) Adolescent child ANSWER GUIDE Pregnant Woman High protein Iron Folic acid Calcium Lactating Mother Increased calories Fluids Balanced diet Adolescent Energy-rich foods Protein Vitamins and minerals QUESTION 6 (a) Define food hygiene. (b) State six rules of hygiene in food preparation. (c) Explain the importance of food hygiene. ANSWER GUIDE Food Hygiene refers to practices that ensure food is safe for consumption. Rules Wash hands regularly Use clean utensils Store food properly Cover cooked food Separate raw and cooked foods Dispose waste properly Importance Prevents foodborne diseases Maintains food quality Protects family health QUESTION 7 Explain the role of carbohydrates, fats and proteins in energy production and compare their energy values. ANSWER GUIDE Carbohydrates Primary source of energy 4 kcal per gram Proteins Secondary energy source 4 kcal per gram Fats Concentrated energy source 9 kcal per gram Fats provide the highest energy per gram.
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WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers

PAPER 1 – OBJECTIVE TEST

Time Allowed: 1 Hour
Answer ALL questions.

Instructions to Candidates

  1. Use HB pencil to shade the correct option on your answer sheet.
  2. Each question is followed by four options labelled A–D.
  3. Choose the most appropriate answer.
  4. All questions carry equal marks.

OBJECTIVE QUESTIONS (1–60)

1. Food is primarily required by the body for
A. Decoration
B. Growth, repair and energy
C. Fashion
D. Entertainment
Answer: B

2. The nutrient responsible for body building is
A. Carbohydrate
B. Protein
C. Fat
D. Vitamin
Answer: B

3. An example of carbohydrate food is
A. Meat
B. Beans
C. Rice
D. Fish
Answer: C

4. The main function of vitamins is to
A. Supply energy
B. Regulate body processes
C. Build muscles
D. Store fat
Answer: B

5. Kwashiorkor is caused by deficiency of
A. Fat
B. Protein
C. Vitamin C
D. Iron
Answer: B

6. Vitamin C helps to prevent
A. Rickets
B. Scurvy
C. Goitre
D. Anaemia
Answer: B

7. Iron deficiency leads to
A. Obesity
B. Anaemia
C. Blindness
D. Diabetes
Answer: B

8. A balanced diet contains
A. Only proteins
B. All nutrients in correct proportions
C. Only carbohydrates
D. Only fruits
Answer: B

9. Pasteurization is a method of
A. Cooking
B. Preserving milk
C. Frying
D. Baking
Answer: B

10. The nutrient that provides the highest energy is
A. Protein
B. Fat
C. Vitamin
D. Water
Answer: B

11. Marasmus is caused by deficiency of
A. Carbohydrate and protein
B. Vitamin A
C. Calcium
D. Fat only
Answer: A

12. A good source of calcium is
A. Milk
B. Rice
C. Oil
D. Sugar
Answer: A

13. The process of breaking down food in the body is
A. Circulation
B. Digestion
C. Respiration
D. Excretion
Answer: B

14. The first stage of digestion occurs in the
A. Stomach
B. Small intestine
C. Mouth
D. Liver
Answer: C

15. Roughage is important for
A. Body building
B. Preventing constipation
C. Energy
D. Fat storage
Answer: B

16. An example of a fat-soluble vitamin is
A. Vitamin B
B. Vitamin C
C. Vitamin D
D. Vitamin B12
Answer: C

17. Food contamination can be caused by
A. Clean hands
B. Proper storage
C. Microorganisms
D. Cooking
Answer: C

WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers

18. Boiling is a method of cooking using
A. Dry heat
B. Moist heat
C. Steam only
D. Oil
Answer: B

19. A meal plan helps to
A. Waste food
B. Save time and money
C. Increase cost
D. Avoid cooking
Answer: B

20. Goitre is caused by lack of
A. Iodine
B. Iron
C. Calcium
D. Vitamin C
Answer: A

21. The main function of water in the body is
A. Energy
B. Temperature regulation
C. Muscle building
D. Fat storage
Answer: B

22. Frying is classified as
A. Moist heat method
B. Dry heat method
C. Raw method
D. Chemical method
Answer: B

23. An example of protein food is
A. Yam
B. Beans
C. Sugar
D. Oil
Answer: B

24. Obesity results from excessive intake of
A. Water
B. Vitamins
C. Energy foods
D. Minerals
Answer: C

25. Food spoilage can be prevented by
A. Exposure to flies
B. Proper refrigeration
C. Dirty storage
D. Moisture
Answer: B

 

26. The deficiency of Vitamin A causes
A. Night blindness
B. Anaemia
C. Rickets
D. Scurvy
Answer: A

27. A good snack should be
A. Unhygienic
B. Nutritious
C. Expensive
D. Colourful only
Answer: B

28. Baking uses
A. Steam
B. Dry heat in oven
C. Oil
D. Water
Answer: B

29. The liver stores
A. Vitamin A
B. Protein
C. Sugar only
D. Fat only
Answer: A

30. A lactating mother requires more
A. Nutrients
B. Fashion
C. Decoration
D. Sugar only
Answer: A

31. The vitamin that helps in the release of energy from food is
A. Vitamin A
B. Vitamin B complex
C. Vitamin D
D. Vitamin K
Answer: B

32. Fermentation in bread making produces
A. Carbon dioxide
B. Oxygen
C. Nitrogen
D. Hydrogen
Answer: A

33. The best method of preserving green vegetables to retain nutrients is
A. Sun drying
B. Steaming
C. Deep frying
D. Roasting
Answer: B

34. Food poisoning is commonly caused by
A. Balanced diet
B. Proper storage
C. Bacteria contamination
D. Clean utensils
Answer: C

35. The removal of moisture from food to prevent spoilage is known as
A. Freezing
B. Canning
C. Drying
D. Pickling
Answer: C

36. One kilocalorie is a measure of
A. Weight
B. Temperature
C. Energy
D. Volume
Answer: C

WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers

37. Malnutrition refers to
A. Excess nutrition only
B. Poor or inadequate nutrition
C. Balanced feeding
D. Eating fruits only
Answer: B

38. Citrus fruits are rich sources of
A. Vitamin C
B. Vitamin D
C. Calcium
D. Iron
Answer: A

39. Protein digestion begins in the
A. Mouth
B. Stomach
C. Large intestine
D. Liver
Answer: B

40. A balanced diet promotes
A. Disease
B. Obesity only
C. Good health
D. Malnutrition
Answer: C

41. Dietary fibre helps to
A. Increase blood sugar
B. Prevent constipation
C. Cause indigestion
D. Increase fat
Answer: B

42. Eggs are classified as
A. Energy foods
B. Protective foods
C. Body-building foods
D. Roughage
Answer: C

43. The process of sealing food in airtight containers and heating it is
A. Freezing
B. Smoking
C. Canning
D. Salting
Answer: C

44. Vitamin K is essential for
A. Vision
B. Blood clotting
C. Bone growth only
D. Energy production
Answer: B

45. Food hygiene is important because it
A. Increases cost
B. Prevents foodborne diseases
C. Causes contamination
D. Delays cooking
Answer: B

46. Legumes such as beans and lentils are rich in
A. Carbohydrates only
B. Protein
C. Fat only
D. Water
Answer: B

47. Overcooking vegetables may result in
A. Increased nutrients
B. Better flavour only
C. Loss of vitamins
D. Increased protein
Answer: C

WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers

48. The most important meal of the day is
A. Dinner
B. Lunch
C. Breakfast
D. Supper
Answer: C

49. Food additives are used mainly to
A. Destroy nutrients
B. Improve preservation and quality
C. Increase spoilage
D. Reduce colour
Answer: B

50. Common salt is chemically known as
A. Potassium chloride
B. Sodium chloride
C. Calcium chloride
D. Magnesium sulphate
Answer: B

51. Minerals are required in the body mainly to
A. Supply energy
B. Regulate body processes
C. Increase fat
D. Replace carbohydrates
Answer: B

52. Cooking food improves its
A. Toxicity
B. Digestibility
C. Contamination
D. Spoilage
Answer: B

53. Milk is classified as a
A. Protective and body-building food
B. Energy food only
C. Roughage
D. Condiment
Answer: A

54. Food budgeting helps to
A. Waste income
B. Increase debts
C. Reduce food waste
D. Encourage overspending
Answer: C

55. Hygiene in food preparation includes
A. Using dirty water
B. Washing hands before cooking
C. Leaving food uncovered
D. Using unclean utensils
Answer: B

56. A balanced meal should contain
A. Only carbohydrates
B. A variety of food groups
C. Only fruits
D. Only proteins
Answer: B

57. The major function of protein in the body is
A. Energy storage only
B. Tissue growth and repair
C. Vitamin regulation
D. Water balance
Answer: B

58. Glucose is an example of a
A. Complex carbohydrate
B. Mineral
C. Simple sugar
D. Fat
Answer: C

59. Iron-rich foods are necessary to prevent
A. Scurvy
B. Anaemia
C. Rickets
D. Obesity
Answer: B

60. Good nutrition during adolescence promotes
A. Poor growth
B. Delayed development
C. Healthy growth and development
D. Illness
Answer: C

WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers

PAPER 2 – ESSAY (WAEC 2026 Model)

TIME ALLOWED: 1½ HOURS

INSTRUCTIONS TO CANDIDATES

  1. Answer FOUR (4) questions only.
  2. Question 1 is compulsory.
  3. All questions carry equal marks.
  4. Credit will be given for:
    • Clarity of explanation
    • Logical presentation
    • Relevant examples
    • Appropriate use of technical terms
  5. Illustrate your answers where necessary.

SECTION A

QUESTION 1 (COMPULSORY)

(a) Define the term balanced diet.

(b) Explain the six classes of food and state one function of each.

(c) Outline four consequences of poor nutrition.

MARKING GUIDE / ANSWER

(a) Balanced diet
A balanced diet is a meal that contains all the essential nutrients in the right proportions to meet the body’s needs.

(b) Six Classes of Food and Functions

  1. Carbohydrates – Provide energy.
  2. Proteins – Growth and repair of tissues.
  3. Fats and Oils – Concentrated energy and insulation.
  4. Vitamins – Regulate body processes.
  5. Minerals – Bone formation and body regulation.
  6. Water – Transport of nutrients and temperature regulation.

(c) Consequences of Poor Nutrition

  • Stunted growth
  • Weak immune system
  • Anaemia
  • Obesity
  • Increased risk of diseases

SECTION B

QUESTION 2

Discuss the importance of meal planning in the home and explain five factors to consider when planning meals.

ANSWER GUIDE

Importance of Meal Planning

  • Ensures balanced nutrition
  • Saves money
  • Prevents food waste
  • Saves time
  • Promotes family health

Factors to Consider

  1. Family size
  2. Age and health condition
  3. Income level
  4. Cultural background
  5. Availability of food items

QUESTION 3

(a) Explain food preservation.
(b) Describe five methods of food preservation and state one advantage of each.

ANSWER GUIDE

Food Preservation is the process of preventing food spoilage and extending shelf life.

Methods

  1. Drying – Removes moisture (cheap method)
  2. Freezing – Slows bacterial growth
  3. Canning – Long shelf life
  4. Salting – Prevents microbial growth
  5. Smoking – Adds flavour and preserves

WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers

QUESTION 4

Explain the causes, symptoms and prevention of food poisoning.

ANSWER GUIDE

Causes

Symptoms

  • Vomiting
  • Diarrhoea
  • Stomach cramps
  • Fever

Prevention

QUESTION 5

Discuss the nutritional needs of the following:

(a) Pregnant woman
(b) Lactating mother
(c) Adolescent child

ANSWER GUIDE

Pregnant Woman

  • High protein
  • Iron
  • Folic acid
  • Calcium

Lactating Mother

  • Increased calories
  • Fluids
  • Balanced diet

Adolescent

  • Energy-rich foods
  • Protein
  • Vitamins and minerals

QUESTION 6

(a) Define food hygiene.
(b) State six rules of hygiene in food preparation.
(c) Explain the importance of food hygiene.

ANSWER GUIDE

Food Hygiene refers to practices that ensure food is safe for consumption.

Rules

  1. Wash hands regularly
  2. Use clean utensils
  3. Store food properly
  4. Cover cooked food
  5. Separate raw and cooked foods
  6. Dispose waste properly

Importance

  • Prevents foodborne diseases
  • Maintains food quality
  • Protects family health

QUESTION 7

Explain the role of carbohydrates, fats and proteins in energy production and compare their energy values.

ANSWER GUIDE

Carbohydrates

  • Primary source of energy
  • 4 kcal per gram

Proteins

Fats

  • Concentrated energy source
  • 9 kcal per gram

Fats provide the highest energy per gram.

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