FOOD SCIENCE AND NUTRITION

Highlight six way sin which a food handler may contribute to the spread of food poisoning bacteria. (6 marks)June/July 2020

Explain the role of each of the following components of gastric juice in food digestion: (a) Pepsin; (2 marks) (b) Hydrochloric acid. (2 marks)June/July 2020

Explain two factors that may account for malnutrition ina population. (4 marks)June/July 2020

Explain three factors that may account for poor eating habit among people living with HIV and AIDSs. (6 marks)June/July 2020

State four demerits of using additives in food. (4 marks)June/July 2020

Outline the emulsion-test procedure used to test for the presence of oil in food. (3 marks)June/July 2020

Explain the way in which each of the following micro-organisms cause food poisoning: Gi) Moulds; Gi) Bacteria. (4 marks)June/July 2020

Outline four properties of salt. (4 marks)June/July 2020

Outline five indicators of nutritional Marasmus in a child (5 marks)June/July 2020

Highlight guidelines that should be followed when storing vegetables.(6 marks)June/July 2020