2025/2026 WAEC Food and Nutrition Live Questions and Answers

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(1b)

(i) Nutritional Value

(ii) Occasion and Purpose

(iii) Personal Preference and Dietary Needs

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(2a)

(PICK ANY TWO)

(i)Yeast thrives in temperatures between 25°C to 37°C (77°F to 98.6°F).

(ii)Adequate water content helps yeast fermentation.

(iii)Yeast feeds on sugars, producing carbon dioxide and causing dough to rise.

(2b)

(i) Measuring and gathering ingredients.

(ii) Combining ingredients to form dough.

(iii) Working dough to develop gluten.

(iv) Allowing dough to rest and rise.

(v) Forming dough into desired shape.

(vi) Allowing shaped dough to rise again.

(vi) Cooking bread in an oven.

(vii) Allowing bread to cool before serving.

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(3a)

A waiter as he is holding a tray

(3b).

(PICK ANY FIVE)

(i) Taking customers’ orders accurately.

(ii) Setting and clearing tables.

(iii) Serving drinks and meals.

(iv) Providing menu information and making recommendations.

(v) Handling customer complaints politely.

(vi) Delivering the bill and processing payments.

(vii) Ensuring cleanliness and readiness of the dining area.

(3c)

(PICK ANY FOUR)

(i) Type of event

(ii) Number of guests expected.

(iii) Budget available for catering.

(iv) Venue size and layout.

(v) Time of the event

(vi) Type of menu or food being served.

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(4a)

(i) Base: Usually leafy greens like lettuce or spinach.

(ii) Body: The main ingredients such as vegetables, fruits, meats, pasta, or cheese.

(iii) Dressing: The sauce added for flavor, such as vinaigrette or mayonnaise.

(4b)

(i) Egg yolk

(ii) Oil

(iii) Vinegar or lemon juice

(4c)

(i)Rich in vitamins and minerals

(ii)High in antioxidants:

(iii)Supports healthy digestion

(iv)Low in calories

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(5a)

(i)Burns

-Cause: Contact with hot surfaces, such as stovetops or ovens, or exposure to open flames.

(ii)Scalds

– Cause:Spillage of hot liquids like boiling water or oil.

(iii)Cuts

-Cause:Improper handling or use of sharp tools, such as knives or broken glass.

(iv)Falls

-Cause:Slippery or cluttered floors, often due to spills or dropped objects.

(v)Electrocution

-Cause; Faulty electrical equipment or contact with water while handling electrical appliances.

(5b)

(i)Clean the Wound- Rinse the cut under clean, running water to remove any debris or dirt. Use mild soap if necessary.

(ii)Stop the Bleeding- Apply gentle pressure with a clean cloth or bandage until the bleeding stops. Elevate the wound if possible.

(iii)Apply an Antiseptic- Use an antiseptic wipe or cream to reduce the risk of infection.

(iv)Cover the Wound- Use a sterile bandage or adhesive strip to protect the cut from dirt and bacteria.

(v)Monitor for Infection- Keep an eye on the wound for signs of infection, such as redness, swelling, or pus, and seek medical attention if these occur.

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(6a)

Obesity

(6b)

(i) High blood pressure (hypertension)

(ii) Type 2 diabetes

(iii) Heart disease

(iv) Joint problems or osteoarthriti

(6c)

(i) Poor dietary habits (e.g., high intake of fatty and sugary foods).

(ii) Lack of physical activity or sedentary lifestyle

(iii) Genetic or hereditary factors

(6d)

(i) Engaging in regular physical exercise

(ii) Adopting a balanced, low-calorie diet