waecE-LEARNING
Foods & Nutrition Paper 2 , May/June2011  
Questions: 1 2 3 4 5 6 Main
General Comments
Weakness/Remedies
Strength

 

 

 

 

 

 

 

 








Question 2

(a) State four factors to consider when budgeting for food.

(b) State four points to consider when purchasing foods in bulk.

(c) List four consumer agents.
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Observation

This question was well attempted by all the candidates but few of them did not show thorough understanding of consumer agents. The expected answers to the questions are:

(2) (a)        POINTS TO CONSIDER WHEN BUDGETING FOR FOOD

  • The amount of money allocated for food.
  • Foods in season.
  • Storage facilities available.
  • Nutritional needs of family members.
  • Taste of family members.
  • Family size.
  • Keeping quality of the food to be purchased.
  • Commodity prices in different markets.
  • Availability of substitutes to the various foodstuffs and ingredients.

(b)       POINTS TO CONSIDER WHEN PURCHASING IN BULK

  • Foods in season.
  • Money available.
  • Quality of food to be purchased.
  • Frequency of consumption of the food involved.
  • Nature of the foodstuff (perishable or non perishable).
  • Keeping quality of the food involved.
  • Transportation.
  • The expiry date for packaged/canned foods.
  • Avoid swollen, dented or blotted canned food.
  • Packaged foods should maintain their shape.
  • There should be no leakage on canned, bottled or packaged foods.
  • Make use of existing foodstuffs before using new ones i.e. observe the policy of “first in first out”
  • Family size.
  • Available storage facilities.

 

(c)        CONSUMER AGENTS

  • Manufacturers/producers
  • Wholesalers
  • Retailers
  • Hawkers
  • Consumers
  • Sales men
  • Distributors
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