Question: What is the primary function of phosphorus in the body?
A) Regulate blood pressure
B) Aid digestion
C) Build and maintain strong bones
D) Enhance vision
Answer: C) Build and maintain strong bones
Question: Which micronutrient is important for the formation of red blood cells and the prevention of anemia?
A) Iron
B) Vitamin C
C) Calcium
D) Vitamin D
Answer: A) Iron
Question: In a balanced diet, what percentage of daily calories should come from fats?
A) 10-20%
B) 30-40%
C) 50-60%
D) 70-80%
Answer: A) 10-20%
Question: What is the primary function of sodium in the body?
A) Regulate blood pressure
B) Aid digestion
C) Build muscle
D) Enhance vision
Answer: A) Regulate blood pressure
Question: Which food group is a good source of B-vitamins, such as thiamine and riboflavin?
A) Meat and poultry
B) Fruits and vegetables
C) Grains and cereals
D) Dairy products
Answer: C) Grains and cereals
Question: What is the primary role of magnesium in the body?
A) Regulate blood pressure
B) Build and maintain strong bones
C) Aid digestion
D) Enhance vision
Answer: B) Build and maintain strong bones
Question: Which cooking method is recommended for retaining the maximum amount of nutrients in fruits?
A) Boiling
B) Frying
C) Steaming
D) Microwaving
Answer: C) Steaming
Question: What is the main function of water-soluble vitamins in the body?
A) Provide long-term energy storage
B) Facilitate chemical reactions
C) Aid digestion
D) Build muscle
Answer: B) Facilitate chemical reactions
Question: Why is fiber important for digestive health?
A) Provides energy
B) Regulates blood sugar levels
C) Aids in bowel regularity
D) Builds muscle
Answer: C) Aids in bowel regularity
Question: Which nutrient is essential for the formation and maintenance of connective tissues, such as cartilage and tendons?
A) Protein
B) Vitamin C
C) Fats
D) Calcium
Answer: B) Vitamin C.
FAQs
What topics are commonly covered in SS2 Third Term Food and Nutrition past questions?
SS2 Third Term Food and Nutrition past questions usually cover areas such as balanced diet, nutrients and their functions, meal planning, food preservation methods, food hygiene, and the preparation of local and international dishes. Questions may also test practical knowledge of cooking techniques and nutritional analysis.
How can students effectively use past questions to prepare for exams?
Students can use past questions by practicing them under timed conditions to simulate exam settings. Reviewing the answers helps identify recurring topics, question patterns, and areas of weakness. It is important to cross-reference answers with textbooks or lesson notes to ensure a thorough understanding of concepts.
Are the answers in SS2 Food and Nutrition past questions always straightforward?
Not necessarily. While some questions have direct answers, others require application of knowledge, such as analyzing a meal plan for nutritional adequacy or suggesting improvements. Students must be able to explain their reasoning and justify their answers with appropriate nutritional principles.
Where can I find authentic SS2 Third Term Food and Nutrition past questions and answers?
Authentic past questions and answers are usually available from school libraries, past question compilations published by educational publishers, or online platforms that provide verified academic resources. It is advisable to ensure the source is reliable to avoid incorrect or misleading information.
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