FOOD SCIENCE AND NUTRITION

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

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

Outline three purposes served by applying food laws ina country. (4 marks)June/July 2020

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

Outline five uses of eggs in food production. (S marks)June/July 2020

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

Explain the meaning of each of the following terms as used in Food Science and Nutrition: (a) hydrocarbon; (2 marks) (b) mastication. (2 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

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