PRIME MINISTER’S OFFICE, REGIONAL ADMINISTRATION AND LOCAL GOVERNMENT

FORM FOUR TERMINAL EXAMINATION 

051/1 FOOD AND HUMAN NUTRITION 1

(For Both School and Private Candidates)

TIME: 3:00 HOURS 2026

Instructions

1. This paper consists of sections A, B and C with a total of ten (10) questions.
2. Answer all questions in section A and B and one (1) question from section C.
3. Section A carries sixteen (16) marks, section B carries Fifty Four (54) marks and section C carries Thirty (30) marks.
4. All writings must be in blue or black ink.
5. All communication devices and any unauthorized materials are not allowed in the examination room.
6.  Write your Examination Number on every page of your answer sheet (s).

SECTION A (16 Marks)

Answer all questions in this section

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 answer sheet (s) provided.

(i) When a person eats excess amount of food than what the body needs can results to:-

1. Undernutrition
2. Over nutrition
3. Acute malnutrition with oedema
4. Acute malnutrition without oedema

(ii) Perishable foods that spoil rapidly contain relatively large amounts of

1. Carbohydrates
2. Water
3. Protein
4. Minerals

(iii) Which is the best method of cooking pulses which you are in hurry:

1. Microwave
2. Boiling
3. Pressure cooking
4. Steaming

(iv) The following dishes is used to stimulate appetite:-

1. Sauce
2. Soup
3. Stock
4. Stew

(v) One of the following spices is derived from the root of a plant and commonly used in cake and bread mixture:

1. Ginger
2. Vanilla
3. Cardamon
4. Cinnamon

(vi) What kind of milk is suitable for an obese person who like to drink milk:

1. Condensed milk
2. Skimmed milk 
3. Sterilized milk
4. Pasteurized

(vii) You have been asked to prepare a beverage for a convalescent person which type of beverage will be suitable for him/her:

1. Nourishing beverage
2. Thirsty quenching beverage
3. Refreshing beverage
4. Stimulating beverage

(viii) Which of the following pairs of words does not match?

1. Beef-cow
2. Mutton-sheep
3. Lamb-turkey
4. Poultry-pigeon

(ix) Which type of sugar is mostly suitable in making cake?

1. Crystal sugar
2. Castor sugar
3. Granulated sugar
4. Brown sugar

(x) Which among of the following foods is required no or minimal preparation?

1. Reheated foods
2. Packed foods
3. Food additives
4. Convenience foods

Answers

2. Match each item in Column A with its corresponding item in Column B by writing the letter of the correct response beside the item number in the answer sheets provided.

Answers

SECTION B (54 Marks)

Answer all questions in this section

3. Fish is among of the food which applies protein of high biological value

1. Give classification of fish.
2. State four (4) points to consider when choosing fresh fish.
3. How can fish be poisoned? Give two (2) points

4. Your sister is planning a new kitchen in her house. she has inviting you to advise her on designing good kitchen.

1. Outline five characteristics of a good kitchen you would present to her.
2. Why do you think she found it important to plan kitchen? Give four points

5. Due to his perceptions Mr. Juakali refuses to eat fiber containing foods like unrefined cereals, leafy vegetable and some fruits, you as an educated person advise him through. a) The importance of using them. Six (6) points

b) Identify six (6) other food sources of them.

6. As an educated person in the village meeting explain to the villages as malnutrition can be prevented through different ways. Nine (9) points

7. You were invited to training on baking process to present about raising agents

(a) Briefly explain three (3) types of chemical raisin agent you would include in your presentation.

(b) State five mechanical ways in which air is incorporated into mixture.

8. The roles of food handlers are to ensure that the food is prepared hygienically to prevent contamination. Support this statement by:-

(a) Describing the main three (3) types of food contamination.

(b) State six (6) guidelines that should be observed to prevent food contamination.

SECTION C (30 Marks)

Answer only two (2) questions from this section

9. Obesity is one of the types of nutritional disorders that each lead to occurrence of other diseases supports this statement by explaining.’ 

1. Three (3) causes of obesity.
2. Three (3) diseases associated with obesity.

10. After the party, there was a lot of food left, however, your aunt was hesitating if the food could be eaten again. Explain six (6) rules she will observe when preparing reheated food.

11. You have been employed in a certain bakery company and you are required to make good quality bread different from other bakeries. Justify your ability by analyzing six (6) basic procedures in bread making.