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    Home Economics

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    SOMOSCO
    This document contains a 21 multiple choice question Home Economics exam for JSS 3 students. The questions cover topics like the manufacturing process of fabric, protein composition, types of sewing machines, macro/micronutrients, protein deficiency diseases, food storage/preservation methods, and meal planning factors. It also includes 3 essay questions requiring definitions, explanations, lists, and differentiations related to food and nutrition concepts.

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    © All Rights Reserved
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    Home Economics

    Uploaded by

    SOMOSCO
    357 views2 pages
    This document contains a 21 multiple choice question Home Economics exam for JSS 3 students. The questions cover topics like the manufacturing process of fabric, protein composition, types of sewing machines, macro/micronutrients, protein deficiency diseases, food storage/preservation methods, and meal planning factors. It also includes 3 essay questions requiring definitions, explanations, lists, and differentiations related to food and nutrition concepts.

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    This document contains a 21 multiple choice question Home Economics exam for JSS 3 students. The questions cover topics like the manufacturing process of fabric, protein composition, types of sewing machines, macro/micronutrients, protein deficiency diseases, food storage/preservation methods, and meal planning factors. It also includes 3 essay questions requiring definitions, explanations, lists, and differentiations related to food and nutrition concepts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    357 views2 pages

    Home Economics

    Uploaded by

    SOMOSCO
    This document contains a 21 multiple choice question Home Economics exam for JSS 3 students. The questions cover topics like the manufacturing process of fabric, protein composition, types of sewing machines, macro/micronutrients, protein deficiency diseases, food storage/preservation methods, and meal planning factors. It also includes 3 essay questions requiring definitions, explanations, lists, and differentiations related to food and nutrition concepts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    NASIHA ACADEMY EDUCATIONAL SERVICES

    2nd TERM EXAMINATION 2023


    SUBJECT: HOME ECONOMICS
    CLASS: JSS 3
    Instruction: Answer all question
    1. The last process in the manufacturing process of fabric is a
    _________ (a) dyeing (b) carbonizing (c) combing (d) stretching
    2. Protein is made up of the element carbon, hydrogen, oxygen and
    ________ (a) nitrogen (b) sulphur (c) calcium (d) iron
    3. ________ is the oldest and slowest type of sewing machine (a) hand
    sewing machine (b) treadle sewing machine (c) all of the above
    (d) none of the above
    4. Macro nutrient are nutrient ________ (a) needed in large quantity
    (b) needed in small quantity (c) are not needed at all (d) all of the
    above
    5. Milk, egg, meat, fish will supply us with _______ protein (a) 1 st class
    (b) 2nd class (c) fake (d) original
    6. The deficiency disease of protein in children is ___________
    (a) kwashiorkor (b) anemia (c) marasmus (d) scurvy
    7. The most important equipment for sewing is called __________
    (a) sewing machine (b) weaving machine (c) dyeing machine
    (d) washing machine
    8. Protein is broken down into smaller units called ______ (a) amino
    acids (b) chemical acids (c) citric acids (d) nutric acids.
    9. One of the following may not influence meal planning (a) height
    (b) season (c) money (d) health
    10. ____________ involves a list of foods that will be included in a meal
    11. A person who is just recovering from sickness is called
    ____________ (a) convalescent (b) sick person (c) diabetics person
    (d) overweight people
    12. A sick people who are suffering from some ailment is called
    _________ (a) hypertensive (b) invalids (c) lactating mothers (d)
    pregnant mothers
    13. Foods that can spoil easily are said to be ________ (a) non-
    perishable (b) perishable (c) bad (d) good
    14. Which of the following feeds is perishable (a) rice (b) meat (c) maize
    (d) beans
    15. The process of keeping food cold in storage is called __________
    (a) storage (b) refrigeration (c) storage (d) processing
    16. Raw meat should be stored in the ___________ (a) top-most shelf
    (b) freezer compartment (c) middle shelf (d) vegetable crisper
    17. A boy or girl passing through adolescence period is called
    __________ (a) puberty (b) adolescent (c) adult (d) young girl
    18. The practice of keeping food for a long time before it is being used is
    called _________ (a) food hygiene (b) food preservation (c) food
    keeping (d) food buying
    19. The method of cooking food in hot oil is called ________ (a) drying
    (b) frying (c) watering (d) soaking
    20. The method of cooking food in an enclosed hot air inside the oven is
    _________ (a) steaming (b) baking (c) dry frying (d) grilling
    21. The act of keeping processed or unprocessed food at home for future
    use is called ________ (a) food spoil (b) food storage (c) perishable
    foods (d) food store
    SECTION B
    Answer any two questions
    1a. Define Food Nutrient
    b. Differentiate between complete protein and incomplete protein
    c. List the three (3) groups of carbohydrates
    2a. List the three (3) types of sewing machine and briefly explain them
    b. List four (4) methods of cooking and briefly explain one of them
    c. Differentiate between food storage and food preservation
    3a. Define Meal Planning
    b. State five (5) factors that influence meal planning
    c. List the three main meal for the day

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