1. State two ways of reducing the following:
2. fat consumption
3. sugar consumption

(b)   State four classes of food and give two examples of each class

OBSERVATION

This question was one of the candidates strengths so their responses was good. The candidates understood the question and answered it well.

The answers to the question are:

1. Reduction of Fat Consumption         

1. make use of foods that have low fat contents
2. use low fat dairy products
3. make more use of poultry and white fish which contains less fat.
4. Avoid fried foods
5. Use grilling, poaching, steaming, baking or boiling methods for cooking.
6. Make use of low fat salad dressing.

1. Reduction of Sugar Consumption

 

1. Avoid adding sugar to drinks
2. Choose soft drinks with reduced sugar content.

   

1. Choose fruit juices and water
2. Include more naturally sweet foods e.g. fruit in meals
3. Restrict the use of sweets and other sugar containing snacks as much as possible
4. Gradually cut down on the amount of sugar normally added to items such as cereals and beverages.
5. Use sugar substitute e.g. honey

1. Classes of Food and Examples

1. Meat, poultry, fish and their products e.g. beef, fish, milk, cheese, eggs ice cream,  yoghurt.
2. Pulse and legumes: beans, peas, groundnut, oilyseeds, soyabeans.
3. Cereals and grains:- wheat,  millet, rice, guinea corn, corn, oats
4. Fats and oils:- sheabutter, coconut oil, palm oil, groundnut oil, palmnut oil, soyabean oil, corn oil, margarine and all types of butter.
5. Roots and tubers:- yam, all types of cocoyam, cassava, potatoes
6. Fruits and Vegetables:- oranges, mangoes, pawpaw, apples, banana, pineapple, watermelon, leafy green vegetable, carrot, cabbage, tomatoes.