FOOD SCIENCE AND NUTRITION

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

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

State five reasons that make food preservation important. (5 marks)June/July 2020

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

Highlight six ways in which cockroaches may be controlled in a food establishment.(6 marks)June/July 2020

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

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

dentify three sources of each of the following nutrients in the diet: (a) Beta carotene; (1 = marks) (b) Protein (l= marks)June/July 2020

State five purposes served by irradiation in food preservation,(5 marks)June/July 2020