PRESIDENT’S OFFICE REGIONAL ADMINISTRATION AND LOCAL GOVERNMENT

FORM THREE ANNUAL EXAMINATION

051 FOOD AND HUMAN NUTRITION  

Time: 3 Hours November 2025

Instructions

1. This paper consists of sections A, B and C
2. Attempt all questions from sections A and B and TWO questions from section C

SECTION A

1. For each of the items (i) – (x) choose the correct answer from among the given alternatives and write its letter beside the item number in the space provided

(i) A person who lacks calcium will not have

1. good health
2. strong bones and teeth
3. a sound mind
4. strong muscles
5. a good complexion.

(ii)What is destroyed in an orange when it is left in the open for too long?

1. juices
2. water
3. vitamin C
4. sugar
5. vitamin A

(iii)what causes the red colouring in blood?

1. red dye
2. the red carrots we eat
3. haemoglobin
4. iron
5. serum

(iv)Vitamin D and protein help the body to absorb one kind of mineral salt. What is this mineral salt?

1. calcium
2. iron
3. potassium
4. sodium
5. sulphur

(v) some people claim that pasta is the product of cerial. As an expert identify a specific cereal from which is obtained:

1. wheat
2. millet
3. maize
4. soghum
5. Barley

(vi) One of form three students argue that grain has protein. From the knowledge you have clarify to her/him the kind of protein present in wheat.

1. myosin
2. Albumen
3. caseinogen
4. gluten
5. zein

(vii) Groundnuts and bacon are usually cooked by this method.

1. blanching
2. dry shallow frying
3. Deep fat frying
4. shallow fat frying
5. steaming

(viii)What will be the result if food is put into the oil before it is smoking hot?

1. the food will take a longer time to cook
2. the food will become soggy
3. the food will not be crispy
4. the food will be insipid

(ix)what part does essence play in cake making?

1. it adds flavor to the cake
2. it adds nutrients to the cake
3. it makes the cake porous
4. It makes the cake light
5. it gives colouring to the cake

(x)when a cake mixture has been rubbed too much the cake after baking will be

1. fluffy
2. light
3. heavy
4. sponge
5. spring

2.Math the action of food contamination in LIST A with the correct description in LIST B by writing the letter of the correct responses in the space provided

SECTION B; (59 MARKS)

3 (a) Differentiate food poisoning from food spoilage

(b)Beriefly explain four means by which bacteria can be transferred to food (c)State kitchen hygiene rules to be followed in to maintain food hygiene

4.(a) Classify vitamins according to their solubility

(b)Outline four importance of niacin in the body

(c)explain briefly four functions of minerals in the body.

5. Your mother has the following kitchen utensils, briefly explain the function of each of them.

1. measuring scale
2. colander
3. chopping board
4. patty tin
5. casseroles
6. wire strainer
7. squeezer
8. dredger
9. Mortar and pestle

6.A Cook in a certain restaurant makes a bread mixture and finally gets heavy bread textured. Explain five reasons for the results obtained

7.(a)What is malnutrition?

(b)Differentiate undernutrion from overweight/obesity

(c)Describe four signs and symptoms of each of the following.

1. Acute malnutrition with oedema
2. Acute malnutrition without oedema

8. As a Nutritionist from one of district of Iringa region, Educate people through mass media concerning signs of danger during pregnancy and the dangers of early child bearing by explaining four dangers of the each of the two aspects mentioned above.

SECTION C (30 MARKS)

Answer two sections from this section

9.There are some rules to be observed when making pastry in order to get good result. State six rules of pastry making

10.Cake icing and decoration is very important in cake making business;

(a)Explain five importance of cake decoration

(b)State three points to consider in order to get good icing results (c)Briefly explain five rules to follow when making biscuits.

11.People are affected by malnutrition differently depending on their nutritional needs. In details describe only five groups of people mostly affected by malnutrition.