CXC CSEC Food and Nutrition — Paper 1 (Multiple Choice)

Total marks: 60 · Duration: 75 minutes

Instructions to candidates

• Answer ALL questions in this section.
• Each question is worth 1 mark.
• Write your answers on the answer sheet provided.
• Shade the circle corresponding to the letter of your choice completely.
• If you need to change an answer, erase your first choice completely before shading your new choice.
• You may use a silent, non-programmable calculator.
• Do NOT write on this question paper.

Paper

Section A — Multiple Choice (60 marks)

1. Which nutrient is the PRIMARY source of energy for the body during low to moderate intensity physical activity?

A) Vitamin B complex
B) Water
C) Carbohydrate
D) Protein

2. A pregnant woman is advised to increase her intake of folate to prevent neural tube defects in the developing fetus. Which food would BEST meet this need?

A) Coconut oil
B) Saltfish
C) Sweet potato
D) Callaloo

3. The process by which starch is converted to sugar in the mouth is catalysed by which enzyme?

A) Pepsin
B) Amylase
C) Lipase
D) Trypsin

4. A two-year-old child in Jamaica is diagnosed with kwashiorkor. Which dietary deficiency is the PRIMARY cause of this condition?

A) Carbohydrate
B) Fat
C) Iron
D) Protein

5. Which method of food preservation relies on removing moisture to inhibit the growth of microorganisms?

A) Dehydration
B) Fermentation
C) Pasteurisation
D) Freezing

6. Mrs. Thomas wants to reduce her family's risk of non-communicable diseases. Which cooking method should she use MOST frequently?

A) Deep frying
B) Grilling
C) Sautéing in butter
D) Pan frying

7. The MAIN function of vitamin D in the body is to:

A) promote blood clotting
B) act as an antioxidant
C) prevent night blindness
D) aid in the absorption of calcium

8. A recipe requires creaming butter and sugar together. What is the PRIMARY purpose of this technique?

A) To melt the butter evenly
B) To incorporate air into the mixture
C) To prevent curdling
D) To dissolve the sugar completely

9. Which food safety practice is MOST important when handling raw chicken in a commercial kitchen?

A) Storing the chicken on the top shelf of the refrigerator
B) Using separate chopping boards for raw chicken and vegetables
C) Marinating the chicken at room temperature
D) Washing the chicken under running water before cooking

10. A consumer examines a food label and notes that the ingredient list begins with "sugar, wheat flour, vegetable oil". What does this indicate?

A) Sugar is present in the smallest amount
B) The product is low in calories
C) Sugar is the main ingredient by weight
D) The product is fortified with sugar

11. Which Caribbean staple food is classified as a root vegetable and is a good source of complex carbohydrates?

A) Breadfruit
B) Cassava
C) Corn
D) Plantain

12. An adolescent girl is experiencing heavy menstrual bleeding and complains of constant tiredness. Her doctor recommends increasing her intake of iron. Which combination of foods would BEST address this deficiency?

A) Rice and bread
B) Liver and oranges
C) Cooking oil and margarine
D) Cheese and milk

13. The process of kneading dough develops which protein that gives bread its elastic texture?

A) Casein
B) Albumin
C) Gluten
D) Collagen

14. A catering business in Trinidad is preparing food for 150 guests at a wedding reception. Which factor is MOST important in determining portion sizes?

A) The gender ratio of the guests
B) The type of meal service and number of courses
C) The cost of ingredients per portion
D) The time of day the event is scheduled

15. Salmonella food poisoning is MOST commonly associated with which food?

A) Unwashed lettuce
B) Expired canned goods
C) Moldy bread
D) Undercooked poultry

16. A person following a lacto-vegetarian diet would consume:

A) eggs and poultry
B) dairy products but no eggs
C) fish and dairy products
D) no animal products at all

17. Which statement about dietary fibre is correct?

A) It helps to prevent constipation
B) It is found only in animal foods
C) It is digested and absorbed in the small intestine
D) It provides 9 kilocalories per gram

18. When making a white sauce, the sauce becomes lumpy. What is the MOST likely cause of this problem?

A) The sauce was cooked at too low a temperature
B) The milk was added too quickly to the roux
C) Margarine was used instead of butter
D) Too much flour was used

19. A food manufacturer uses the FIFO system in the warehouse. This means:

A) Final Inspection, Final Outgoing
B) Fresh Items, Frozen Overflow
C) Food In, Food Out
D) First In, First Out

20. Which lifestyle factor contributes MOST significantly to the development of Type 2 diabetes mellitus in Caribbean populations?

A) High intake of seasonal fruits
B) Excess consumption of sugary beverages and refined carbohydrates
C) Insufficient protein intake
D) Regular consumption of ground provisions

21. Vitamin C is easily destroyed during cooking. Which method would BEST preserve the vitamin C content in vegetables?

A) Steaming for a short time until tender-crisp
B) Frying in oil at high temperature
C) Boiling in large amounts of water for 20 minutes
D) Soaking in water for several hours before cooking

22. A child is observed to have bowed legs, delayed tooth development, and muscle weakness. Which deficiency disease is indicated?

A) Scurvy
B) Rickets
C) Beriberi
D) Anaemia

23. The Maillard reaction, which occurs during baking and roasting, involves a chemical reaction between:

A) vitamins and minerals
B) water and starch
C) fat and protein
D) amino acids and reducing sugars

24. When planning a balanced meal for a family of four, which guideline should be followed?

A) Protein foods should occupy half the plate
B) Provide the same portion size for all family members
C) Include foods from all the major food groups
D) Serve only foods that are low in fat

25. A consumer is trying to compare the value of two brands of cooking oil. Which calculation would provide the MOST useful information?

A) Total price – total volume
B) Total price + total volume
C) Total volume × total price
D) Total price ÷ total volume

26. Which food additive is used primarily to prevent the growth of mould and bacteria in bread?

A) Emulsifier
B) Colouring agent
C) Flavour enhancer
D) Preservative

27. The BMI (Body Mass Index) of a person is calculated using which measurements?

A) Height and age
B) Weight and height
C) Weight and waist circumference
D) Weight and age

28. In the Caribbean, sorrel drink is traditionally prepared during the Christmas season. The process involves steeping the dried calyces in boiling water. This is an example of:

A) fermentation
B) dehydration
C) pasteurisation
D) extraction

29. A person with lactose intolerance would experience digestive discomfort after consuming:

A) fried chicken
B) boiled yam
C) green bananas
D) fresh yogurt

30. Which food would be MOST appropriate for a person recovering from diarrhoea?

A) Fried plantain
B) Spicy curry
C) Fresh salad with raw vegetables
D) Rice and boiled chicken

31. The process of blanching vegetables before freezing is done primarily to:

A) kill all bacteria present
B) reduce the water content
C) inactivate enzymes that cause deterioration
D) improve the colour of the vegetables

32. A recipe states that pastry should be handled lightly and kept cool. This is to prevent:

A) loss of nutrients
B) bacterial contamination
C) the mixture from becoming too sweet
D) the development of gluten

33. Which factor would cause bread dough to fail to rise properly?

A) Kneading the dough for too long
B) Using too much sugar
C) Adding salt to the flour
D) Using water that is too hot, killing the yeast

34. A school cafeteria in Barbados is planning menus for the term. Which consideration should be given HIGHEST priority?

A) Meeting the nutritional needs of growing children
B) Selecting foods based on current food trends
C) Preparing foods that require minimal cooking time
D) Using imported ingredients to add variety

35. Anaemia caused by iron deficiency can result in:

A) excessive weight gain
B) improved immune function
C) increased energy levels
D) fatigue and weakness

36. When preparing a fruit salad, lemon juice is added to prevent the fruit from turning brown. This is because lemon juice:

A) increases the sugar content
B) neutralises acids in the fruit
C) acts as an antioxidant preventing enzymatic browning
D) destroys the bacteria on the fruit

37. A teenager requires more calcium during adolescence primarily to:

A) support rapid bone growth and development
B) improve concentration
C) increase muscle mass
D) regulate body temperature

38. Which practice demonstrates proper waste management in a food service establishment?

A) Separating recyclable materials from food waste
B) Mixing all waste together for collection
C) Emptying waste bins once per week
D) Storing waste inside the kitchen area

39. Gelatine is used in desserts primarily because it:

A) increases nutritional value
B) acts as a gelling agent
C) adds sweetness
D) provides a smooth texture

40. A pregnant woman should avoid consuming which food due to the risk of listeriosis?

A) Pasteurised milk
B) Well-cooked beef
C) Soft mould-ripened cheese
D) Thoroughly washed vegetables

41. The term "al dente" in cooking refers to pasta that is:

A) undercooked and hard
B) cooked until firm to the bite
C) overcooked and very soft
D) cooked with added oil

42. Which change occurs to protein when heated?

A) It melts and becomes liquid
B) It dissolves completely
C) It crystallises
D) It coagulates and becomes firm

43. A consumer on a limited budget wants to maximise nutritional value. Which practice is MOST economical?

A) Using locally grown seasonal produce
B) Shopping at premium supermarkets only
C) Buying convenience foods and pre-packaged meals
D) Purchasing imported fruits out of season

44. Hypertension (high blood pressure) can be managed by:

A) limiting salt and processed foods
B) consuming more fatty foods
C) reducing physical activity
D) increasing sodium intake

45. The role of pectin in jam-making is to:

A) sweeten the mixture
B) prevent crystallisation
C) help the jam to set
D) preserve the colour

46. A chef uses a meat thermometer to check that chicken has reached an internal temperature of 75°C. This is to ensure:

A) the chicken is tender
B) harmful bacteria are destroyed
C) the cooking time is reduced
D) the chicken retains its juices

47. Which symptom is associated with Vitamin A deficiency?

A) Hair loss
B) Bleeding gums
C) Night blindness
D) Muscle cramps

48. Eggs are beaten in a recipe to introduce air. This technique is MOST important when making:

A) meringues
B) egg sandwiches
C) scrambled eggs
D) hard-boiled eggs

49. A meal consisting of rice and peas provides complementary proteins because:

A) both are animal sources
B) they provide the same essential amino acids
C) the amino acids in one complement those lacking in the other
D) they both contain complete proteins

50. Which factor would cause fresh fish to spoil rapidly in a Caribbean climate?

A) Exposure to bright light
B) Low humidity
C) High ambient temperature
D) Contact with ice

51. Food irradiation is used primarily to:

A) extend shelf life by reducing microbial load
B) improve the flavour of food
C) change the colour of food
D) increase the nutrient content

52. A person with coeliac disease must avoid foods containing:

A) fructose
B) cholesterol
C) gluten
D) lactose

53. The purpose of sifting flour before baking is to:

A) incorporate air and remove lumps
B) remove excess moisture
C) kill any bacteria present
D) increase the protein content

54. Which sign indicates that cooking oil has reached its smoke point and should be discarded?

A) The oil produces visible smoke and has a burnt smell
B) The oil is clear and golden
C) The oil has cooled to room temperature
D) The oil produces a pleasant aroma

55. An infant begins eating solid foods at approximately six months of age. The FIRST foods introduced should be:

A) pureed fruits and vegetables, and iron-fortified cereals
B) fruit juice and sweetened porridge
C) soft bread and butter
D) cow's milk and biscuits

56. The danger zone for bacterial growth in food is between:

A) 5°C – 63°C
B) 0°C – 5°C
C) 75°C – 100°C
D) 65°C – 75°C

57. When preparing a school lunch box for a child, which practice is MOST important for food safety?

A) Including an ice pack to keep perishable foods cool
B) Choosing only dry foods that do not require refrigeration
C) Packing the lunch the night before and leaving it at room temperature
D) Wrapping all foods in newspaper

58. Which factor would increase the cost of a menu item in a restaurant?

A) Using seasonal local produce
B) Reducing portion sizes
C) Importing out-of-season ingredients
D) Simplifying recipes

59. Dietary fibre is classified into soluble and insoluble types. Soluble fibre is beneficial because it:

A) provides energy
B) adds bulk to stool only
C) helps lower blood cholesterol levels
D) speeds up digestion

60. A consumer notices that a canned food product is bulging at the ends. This indicates:

A) the product has been properly processed
B) the product is fresh
C) possible bacterial contamination and gas production
D) the product is safe but past its best-before date