2019 WASSCE FOODS AND NUTRITION –THEORY SOLUTION

• Geographical location: The type of food grown in an area forms the basic food items/staple foods in
that area.

• Family customs and traditions: An individual’s family practice/tradition determines their choice of
food and this in turn forms their food habit.

• Economic status/ money available: The money available influences an individual’s choice of food. An
individual that has enough money will choose from a variety of foods even if they are expensive
while a person that has no / limited money will choose foods he/she can afford.

• Religion: People’s religious beliefs affect their choice of food which eventually becomes an habit. For
example, Muslims religion forbid eating pork and others forbid any type of animal flesh hence its
members live a vegetarian lifestyle.

• Age /peer influence/social interaction: The age of an individual greatly influences his/her food
habit. For example, adolescents are influenced by trends, peer, knowledge of nutrition as well as
freedom from parental control while the aged choose foods based on need.

• Availability of local food: Sometimes people’s choice of foods is influenced by foods that are
available in their locality.

• Superstition/taboos/fallacies: People from different ethnic groups have taboos and superstitions
connected with foods and this may limit or influence their choice of foods. For example, in some
tribes pregnant women are forbidden to eat snail because it is believed that they will have babies
that drool.

• Health condition: An individual’s health influences their choice of food; such person will choose
foods that suit their health and this will form their food habit.

• Emotional feelings/physiological variations: The emotional feelings of an individual can influence

their choice of food and may lead to the formation of food habit. For example. A depressed person
may eat more or less and the habit may continue even when they come out of depression.

• Mass media: Programmes and advertisement on the importance of foods and nutrition, on when,
where and how to eat certain foods affects people’s eating habit. The importance of certain
foodstuffs has also helped to change individual perception, attitudes and foods choices.

• Foreign influence: Food habits can be influenced due to travelling, inter-cultural marriages and
tourism. Some individuals have adopted foreign cuisine and added to local ones to create

• Education / School: Education makes people aware of what they eat, the effect on their system and
the habit formed. This knowledge informs their choice of food and formation of food habit.

• Method of cooking: An individual tends to eat more of foods cooked with methods they are familiar
with.
 • Occupation: Occupation may determine the type of food choices. For example, manual worker will
normally choose foods that are high in calorie that will suit their energy need.

2.(a)

Alcoholic beverages Non-alcoholic beverages

They contain alcohol. They do not contain alcohol.
1

They contain fermented sugar. They contain natural sugar.

2

They are sedatives. They stimulate refreshes and nourishes.

3

They are intoxicants. They are not intoxicants.

4

They are empty calorie foods. They contain some nutrients

5

(b)

They provide energy and other nutrients/nourishment

They improve flavor of food e.g. confectioneries

They act as accompaniment to snack foods

They add variety to meals

They improve taste of meals

They improve texture of meals

They quench thirst

They serve as appetizer

3 (a)

i. To protect the diner’s clothes

ii. To wipe the mouth during and after meals

iii. To wipe the hands after washing.

iv. To signal the beginning of meals.

v. To signal the end of meals.

vi. It determines the type of meal service.

(b)

i. Table/dinner knives

ii. Table/dinner spoons

iii. Table/dinner forks

iv. Dessert spoons

v. Teaspoons

vi. Coffee spoons

vii. Serving spoons

viii. Serving forks

ix. Soup spoons

x. Butter knives

xi. Tongs

(c)

i.Cocktail service is formal while buffet is an informal service.

ii.Cocktail service is appropriate during the early hours of the evening or late afternoon while buffet
service is suitable at any time of the day.

iii.The appropriate types of foods for cocktail service are dainty finger/small sized foods while
different types of dishes /meals are used for buffet service.

iv.In cocktail service, waiters walk around serving foods and drinks on a tray while guests serve
themselves in buffet service.
 v.In cocktail service, guests eat while standing and chatting while guests are required to sit around
a table to eat in a buffet.

vi.Cocktail lasts for a short time while buffet takes longer time.

vii.Cocktail requires flying tray services while in buffet meals and table appointment are beautifully
and conveniently arranged for guests to serve themselves.

viii.Cocktails are usually outdoors while buffet could be indoor or outdoor.

4 (a)

The one-wall kitchen plan

The corridor kitchen plan

(b)

i. Waste should be disposed daily and refuse bin should be cleaned immediately

ii. All work areas/surfaces should be kept clean

iii. Spills should be wiped immediately

iv. Cracks in walls and floors should be repaired

v. Trap doors and windows screen should be in place to keep pests and insects out of the kitchen.

vi. Thorough cleaning of the kitchen should be done regularly

vii. Drains along the kitchen should be cleaned daily

viii. Fumigate/sanitize the kitchen regularly

ix. Hot water and baking soda should be poured down the sink drain occasionally to prevent odour.

(c)

i. It saves time and energy

ii. It reduces fatigue

iii. It makes cleaning easier

iv. It facilitates easy access to items and materials in the kitchen

v. It beautifies the kitchen

vi. It prevents excessive bending and stretching

vii. It reduces stress

5 (a)

Food preparation is all the steps needed to be carried out before food is cooked or consumed e.g.
cleaning/peeling, cutting up / dicing / shredding, blending/ grinding/ seasoning whiles cooking is
the application of heat to food using different methods such as boiling, frying, roasting among
others.
(b)

i. To make it digestible

ii. To make it appetizing/attractive

iii. To make it safe for eating/destroy micro-organism/toxins

iv. To make it soft/improve texture

v. To make it tasty/delicious

vi. To bring variety to meals/avoid monotonous meals

vii. To improve/develop the flavour of food

(c)

i. The food to be cooked/kind of dish

ii. The equipment to use/facilities available

iii. The time available for cooking

iv. Number of people to eat the dishes/size of family

v. Disinfect the sink and drain regularly

vi. Sweep the kitchen after the day’s work

vii. Kitchen should be ventilated and well lit.

viii. Personal taste/preference/likes and dislikes

ix. The skills of the cook/chef

x. Composition /type of food

xi. Skill of the individual handling the equipment

xii. Occasion the food is to be used for

xiii. Ingredients/recipe to be used

xiv. Fuel available to cook the food

xv. Time required for food preparation

xvi. Desired texture of food

xvii. Desired appearance of food

6 (a)

Preservatives are edible substances that are used to stop or slow down the action of micro-
organisms that causes food decay/ spoilage.

(b)

i. Fruits can be served whole

ii. As juices

iii. As drinks/punch

iv. As dessert e.g. fruit salad

v. As puree

vi. As decorations on food

vii. As a starter/appetizer

viii. As fruit concentrates

ix. Fruits can be served fresh or dried

(c)

The amount of the surface area of the food stuff that is exposed

Temperature of the drying space or environment

The physical features of the food stuff such as shape and size

The chemical properties of the food stuff e.g. moisture content

The biological feature of the food e.g. skin/flesh

The method of arrangement of the food stuff/initial load on the drying surface