Food and Nutrition Mock 2026

Question 1 of 50

The main function of carbohydrates in the diet is to

Question 2 of 50

Proteins are made up of units called

Question 3 of 50

Vitamin A deficiency causes

Question 4 of 50

Vitamin D works with calcium to form strong

Question 5 of 50

Lack of iron in the diet leads to

Question 6 of 50

Roughage (dietary fibre) in the diet helps to

Question 7 of 50

Exclusive breastfeeding is recommended for the first

Question 8 of 50

Introducing a baby to foods other than breast milk is called

Question 9 of 50

Cooking food in a small amount of hot fat is

Question 10 of 50

Cooking food in an oven by dry heat is

Question 11 of 50

The raising agent in bread dough is

Question 12 of 50

Food poisoning is mainly caused by

Question 13 of 50

Amino acids that the body cannot make and must get from food are called

Question 14 of 50

Which of the following foods provides protein of high biological value?

Question 15 of 50

Fats and oils are digested into

Question 16 of 50

Fats that are usually solid at room temperature and come mainly from animals are

Question 17 of 50

Beriberi is caused by a lack of

Question 18 of 50

Which vitamin is easily destroyed by heat and long storage?

Question 19 of 50

Which of the following is a good source of iron?

Question 20 of 50

Marasmus in children is caused by

Question 21 of 50

A meal plan for a pregnant woman should include more

Question 22 of 50

The first milk produced by a mother after childbirth is called

Question 23 of 50

Which factor is LEAST important when planning family meals?

Question 24 of 50

Steaming is a good method of cooking because

Question 25 of 50

Cooking food gently in liquid just below boiling point is

Question 26 of 50

The setting of protein when heated, as in a boiled egg, is called

Question 27 of 50

The browning of sugar when heated is

Question 28 of 50

When starch is heated in water, the grains swell and thicken the liquid. This is

Question 29 of 50

Which temperature range allows bacteria to multiply fastest in food?

Question 30 of 50

Heating milk to about 72 °C for 15 seconds to kill harmful bacteria is called

Question 31 of 50

Sugar boiled to the "hard crack" stage is used to make

Question 32 of 50

A caterer spends GH¢300 on ingredients for 60 meat pies and wants a 40% profit on cost. What should each pie sell for?

Question 33 of 50

Combining beans with rice in a meal improves

Question 34 of 50

The browning of bread when toasted is due to

Question 35 of 50

The browning of bread when toasted is mainly due to

Question 36 of 50

1 g of fat supplies about

Question 37 of 50

Vitamin C is easily lost during cooking because it is

Question 38 of 50

A teenage boy needs more energy than an elderly woman mainly because of

Question 39 of 50

When planning meals on a low budget, the best protein choice is

Question 40 of 50

An emulsifier such as lecithin in egg yolk helps to

Question 41 of 50

Dextrinisation occurs when starch is

Question 42 of 50

Cook-chill food must be reheated to at least

Question 43 of 50

A meal contains 20 g protein, 50 g carbohydrate and 10 g fat. Its energy value is about

Question 44 of 50

Biological value of protein refers to

Question 45 of 50

Complementation of proteins means

Question 46 of 50

Haem iron from meat is absorbed better than non-haem iron, and non-haem iron absorption is improved by

Question 47 of 50

The Maillard reaction in roasting meat involves

Question 48 of 50

Overheated egg custard curdles because

Question 49 of 50

Clostridium botulinum is a particular risk in

Question 50 of 50

Water activity in food is reduced by