FOOD SCIENCE AND NUTRITION

State four circumstances under which the oxidation of vitamin C may occur.(4 marks)June/July 2020

Explain the effect of dissolving each of the following: i) Acid: ii) ‘Base. (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

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

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

Explain three characteristics of enzymes. (6 marks)June/July 2020

Highlight four indictors of food that is unsuitable for human consumption. (4 marks)June/July 2020

State four requirements from the growth of micro-organisms in a food establishment.(4 marks)June/July 2020

Outline four sources of natural food colours. (4 marks)June/July 2020

Outline three ways in which Human Immuno-Deficiency Virus(HIV) may be transmitted.(3 marks)June/July 202