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

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

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

A) Pepsin
B) Lipase
C) Amylase
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) Protein
C) Fat
D) Iron

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

A) Pasteurisation
B) Fermentation
C) Dehydration
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) aid in the absorption of calcium
C) prevent night blindness
D) act as an antioxidant

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

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

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

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

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) Sugar is the main ingredient by weight
C) The product is low in calories
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) Plantain
D) Corn

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

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

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

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

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

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

17. Which statement about dietary fibre is correct?

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

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

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

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

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

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) Regular consumption of ground provisions
C) Excess consumption of sugary beverages and refined carbohydrates
D) Insufficient protein intake

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

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

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

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

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

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

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) Include foods from all the major food groups
C) Serve only foods that are low in fat
D) Provide the same portion size for all family members

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 volume × total price
C) Total price + total volume
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) Preservative
C) Colouring agent
D) Flavour enhancer

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

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

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) extraction
B) fermentation
C) dehydration
D) pasteurisation

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

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

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

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

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

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

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

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

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

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

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

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

35. Anaemia caused by iron deficiency can result in:

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

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

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

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

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

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

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

39. Gelatine is used in desserts primarily because it:

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

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

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

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

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

42. Which change occurs to protein when heated?

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

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

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

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

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

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

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

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 chicken retains its juices
D) the cooking time is reduced

47. Which symptom is associated with Vitamin A deficiency?

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

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

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

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

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

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

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

51. Food irradiation is used primarily to:

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

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

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

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

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

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

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

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

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

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

A) Packing the lunch the night before and leaving it at room temperature
B) Including an ice pack to keep perishable foods cool
C) Choosing only dry foods that do not require refrigeration
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) speeds up digestion
B) helps lower blood cholesterol levels
C) adds bulk to stool only
D) provides energy

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

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