MR FEMI SOLUTIONS UPDATES🎓👑👑

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FOOD & NUTRITION 01-10: BCCCBADCDD 11-20: ACCDADAACA 21-30: CCBAACAACB 31-40: BDBADDBAAB 41-50: BCBCCBCBAC 51-60: CDCABACBDA COMPLETED

(5a) (i)Burns -Cause: Contact with hot surfaces, such as stovetops or ovens, or exposure to open flames. (ii)Scalds - Cause:Spillage of hot liquids like boiling water or oil. (iii)Cuts -Cause:Improper handling or use of sharp tools, such as knives or broken glass. (iv)Falls -Cause:Slippery or cluttered floors, often due to spills or dropped objects. (v)Electrocution -Cause; Faulty electrical equipment or contact with water while handling electrical appliances. (5b) (i)Clean the Wound- Rinse the cut under clean, running water to remove any debris or dirt. Use mild soap if necessary. (ii)Stop the Bleeding- Apply gentle pressure with a clean cloth or bandage until the bleeding stops. Elevate the wound if possible. (iii)Apply an Antiseptic- Use an antiseptic wipe or cream to reduce the risk of infection. (iv)Cover the Wound- Use a sterile bandage or adhesive strip to protect the cut from dirt and bacteria. (v)Monitor for Infection- Keep an eye on the wound for signs of infection, such as redness, swelling, or pus, and seek medical attention if these occur.

*6(a) Identify the health condition of the person illustrated in Fig. 2.* *Answer:* Obesity --- *6(b) State four complications that the health condition identified in 6(a) may bring on an individual.* *Answers:* 1. *Heart disease* – Obesity increases the risk of heart-related illnesses such as hypertension and stroke. 2. *Type 2 diabetes* – Excess body fat can cause insulin resistance leading to diabetes. 3. *Joint pain and osteoarthritis* – Extra weight puts stress on joints, especially the knees and hips. 4. *Breathing problems* – Obesity can lead to conditions such as sleep apnea and shortness of breath.

*FOODS AND NUTRITION* (4a) (PICK ANY THREE) (i)Base(Leafy greens) (ii)Protein component (iii)Vegetable component (iv)Fruit component (4b) (PICK ANY THREE) (i)Egg yolks (ii)Oil (iii)Vinegar (iv)Salt (v)Mustard (4c) (PICK ANY FOUR) (i) Provides essential nutrients like vitamins A, C, and K. (ii) Supports digestive health and satiety. (iii) Helps protect against cell damage and chronic diseases. (iv)Low in calories, high in nutrients. (v)Certain leafy greens have anti-inflammatory properties. (vi) Leafy greens like spinach and kale are rich in lutein and zeaxanthin.

(1ai) (1b) i) Nutritional Value ii) Occasion and Purpose iii) Personal Preference and Dietary Needs (2a) i. Warm Temperature (around 27°C to 35°C): Yeast becomes active and ferments sugars effectively within this temperature range, producing carbon dioxide that helps the dough rise. ii. Moist Environment: Adequate moisture in the dough is essential for yeast to multiply and carry out fermentation efficiently. (2b) 1. *Measuring ingredients* – Accurately weigh flour, yeast, sugar, salt, and water. 2. *Mixing* – Combine all ingredients to form a dough. 3. *Kneading* – Work the dough until it becomes smooth and elastic. 4. *First proofing* – Let the dough rise in a warm place until it doubles in size. 5. *Punching down* – Press the risen dough to release gas and redistribute yeast. 6. *Shaping* – Form the dough into desired loaf or roll shapes. 7. *Second proofing* – Let the shaped

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WAEC Update Foods & Nutrition pin has been Changed To 596.... Inform others now

FOOD&NUT-OBJ 01-10: DCDBBCDBDA 11-20: BCCDACCACA 21-30: BDBBABCADA 31-40: CDCDDBABCB 41-50: CCACBCBCCC 51-60: CBCABACCDA Solved by Examking.net Completed!!!

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