Nutritive Value of Foods

12 Grade 10 Home Science questions on Nutritive Value of Foods, with worked marking schemes. 12 questions are available on this topic in full.

1. Question 1

   1 mark

   For a class presentation, Baraka is sorting vitamins into water-soluble and fat-soluble groups. Which set contains only fat-soluble vitamins?

   A. Vitamins A, C, E and K

   B. Vitamins A, D, E and K

   C. Vitamins B12, C, D and E

   D. Vitamins B1, B2, C and D

   (1 mark)

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2. Question 2

   4 marks

   While researching foods eaten by different Kenyan communities, a learner listed the following: omena, mursik, sorghum and pumpkin seeds. Name the food group to which each of these foods belongs. (4 marks)

   (4 marks)

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3. Question 3

   4 marks

   (a) Classify each of the following nutrients as a macronutrient or a micronutrient: fats, potassium, carbohydrates, vitamin E. (2 marks)

   (b) Dietary fibre is not digested, yet a Grade 10 learner is advised to include it in the daily diet. State two reasons for this advice. (2 marks) (Total 4 marks)

   (4 marks)

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4. Question 4

   4 marks

   In the past, goitre was common in some inland parts of Kenya, far from the sea.

   (a) Name the mineral salt whose deficiency causes goitre. (1 mark)

   (b) Explain how food fortification has helped to reduce goitre in Kenya. (2 marks)

   (c) Name one other food that is fortified in Kenya. (1 mark) (Total 4 marks)

   (4 marks)

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5. Question 5

   6 marks

   Kwashiorkor and marasmus are common forms of malnutrition among children under five years in some parts of Kenya.

   (a) Tabulate two differences between kwashiorkor and marasmus. (4 marks)

   (b) State two ways in which a health worker would manage a child suffering from kwashiorkor. (2 marks) (Total 6 marks)

   (6 marks)

   Marking scheme

   (a) Any two differences, 2 marks each (1 mark for kwashiorkor, 1 mark for the matching point on marasmus) (4 marks): - Cause: kwashiorkor is caused mainly by a lack of protein in a diet that may supply enough energy (mostly starchy foods); marasmus is caused by a lack of both energy and protein (too little food overall). - Oedema: kwashiorkor shows swelling of the feet, legs and face; marasmus has no oedema. - Appearance: kwashiorkor shows a moon face, thin, light-coloured or reddish hair and peeling skin patches; marasmus shows severe wasting (skin and bones), loose skin folds and an old-looking face. - Appetite and mood: in kwashiorkor the child has a poor appetite and is miserable or apathetic; in marasmus the child is often hungry and alert. - Age: kwashiorkor is common after weaning (about 1 to 3 years); marasmus is common in infants under one year. - Body weight: in kwashiorkor weight may look near normal because of swelling; in marasmus the child is severely underweight. Award marks only for differences set out in a table with matching rows. (b) Any two of the following, 1 mark each (2 marks): - Gradually introduce protein-rich foods such as milk, eggs, beans and fish, or therapeutic milk under medical supervision. - Give small, frequent meals. - Treat accompanying infections such as diarrhoea or pneumonia. - Give vitamin and mineral supplements as prescribed. - Educate the caregiver on balanced diets and proper weaning. - Monitor the child's weight and growth regularly.

6. Question 6

   4 marks

   A nutritionist visiting the school asked Grade 10 learners to explain what different nutrients do in the body. State one function of each of the following nutrients:

   (a) carbohydrates (1 mark)

   (b) fats (1 mark)

   (c) iron (1 mark)

   (d) vitamin A (1 mark) (Total 4 marks)

   (4 marks)

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7. Question 7

   8 marks

   Wafula is a 16-year-old Grade 10 learner who plays football for his school team.

   (a) Plan a balanced one-day menu (breakfast, lunch and supper) for Wafula using locally available foods. (6 marks)

   (b) Explain one factor you considered when planning the menu. (2 marks) (Total 8 marks)

   (8 marks)

   Marking scheme

   (a) 2 marks per meal (6 marks): - 1 mark if the meal includes an energy food, a protein food and a fruit or vegetable. A meal that lacks any one of these three earns no mark for balance. - 1 mark if the dishes are realistic, clearly named and locally available. Sample menu (accept any balanced, realistic alternative): - Breakfast: millet porridge with milk, boiled eggs, boiled sweet potatoes and a slice of pawpaw. - Lunch: ugali, beef stew, sukuma wiki and an orange. - Supper: rice, green gram (ndengu) stew, cabbage and carrots, and a glass of mursik or a mango. (b) Any one of the following, 2 marks (1 mark for the factor, 1 mark for the explanation): - Age and level of activity: an active, growing adolescent needs more energy for training and more protein for growth and muscle repair. - Availability and season: foods in season are fresher and cheaper. - Cost and family budget: the menu must be affordable. - Variety of colour, texture and flavour: makes meals appealing and supplies a range of nutrients. - Food preferences, culture and religion: foods must be acceptable to the learner and family. - Health condition or allergies: some foods may need to be avoided. - Time, fuel and skills available for preparation.

8. Question 8

   1 mark

   During milling, maize is refined into sifted flour and loses some of the B vitamins and iron found in the outer layers of the grain. The miller then adds back these lost nutrients to about their original levels. This process is called

   A. fortification

   B. enrichment

   C. preservation

   D. supplementation

   (1 mark)

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9. Question 9

   1 mark

   Many residents of parts of Nakuru County who drink borehole water have brown, mottled stains on their teeth. What is the most likely cause of this disorder?

   A. Excess fluoride in drinking water

   B. Eating too many sugary snacks daily

   C. Lack of calcium in the growing years

   D. Lack of vitamin C in the daily diet

   (1 mark)

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10. Question 10

    1 mark

    A learner who rarely eats fresh fruits or vegetables develops swollen, bleeding gums, and small cuts on the skin take a long time to heal. Which deficiency disease is the learner most likely to be suffering from?

    A. Beriberi

    B. Anaemia

    C. Scurvy

    D. Goitre

    (1 mark)

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11. Question 11

    5 marks

    Neema, a Grade 10 learner, has become very thin. She skips meals, eats very little when she does eat and constantly worries about gaining weight, even though she is underweight.

    (a) Name the eating disorder Neema is most likely suffering from. (1 mark)

    (b) State two effects of this disorder on Neema's health. (2 marks)

    (c) Suggest two ways in which her family and school can help her. (2 marks) (Total 5 marks)

    (5 marks)

    Marking scheme

    (a) Anorexia nervosa (1 mark) (b) Any two of the following, 1 mark each (2 marks): - Severe weight loss and muscle wasting. - Anaemia, tiredness, dizziness and fainting. - Weak, brittle bones. - Menstrual periods becoming irregular or stopping. - Lowered immunity, leading to frequent infections. - Dry skin, brittle nails and hair loss. - Poor concentration in class. - Heart problems, and death in severe cases. (c) Any two of the following, 1 mark each (2 marks): - Refer her to a doctor, nutritionist or school counsellor. - Give her emotional support and avoid criticising her weight or appearance. - Encourage regular family meals and a balanced diet. - Promote a positive body image at home and in school. - Monitor her eating discreetly and follow up with health workers.

12. Question 12

    1 mark

    Chebet, a school athlete recovering from a torn leg muscle, is advised to eat more eggs, beans and fish. The main reason for this advice is that these foods supply nutrients needed for

    A. preventing night blindness and dry eyes

    B. building and repairing body tissues

    C. supplying quick energy for short sprints

    D. supplying dietary fibre for digestion

    (1 mark)

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