Candidate's Weakness

A SUMMARY OF CANDIDATES’ WEAKNESSES AND SUGGESTED REMEDIES FOR OVERCOMING THESE WEAKNESSES.

Generally, candidates displayed several weaknesses which included inability to provide correct answers, spelling errors, poor expression and a lack of knowledge in the basic principles of Foods and Nutrition. These weaknesses were especially displayed in the several mistakes made in questions 1 (c), 4 (c), 6 (b) and 6 (c).
In question 1 (c), candidates were unable to explain the differences between rechauffé and convenience foods. In candidates’ responses, they stated rechauffé dishes as leftover foods that should be heated daily before use instead of stating that rechauffé dish is an entirely new dish created/prepared from leftover foods to which new ingredients have been added while convenience foods are foods that have been partly /partially or fully prepared/ processed and may or may not require further cooking before eating. Candidates lost some marks in question 4 (c) mainly because they did not state the names of the dishes being described and neither did they correctly state the method of preparation. For question 6 (b) candidates were unable to give the meaning of essential amino acids as required of them, instead, they listed examples of amino acids such as tryptophan, arginine, leucine and methionine. Similarly in question 6 (c), candidates were to list the deficiency diseases of vitamin B, Vitamin C, calcium and Iron; here they displayed their lack of knowledge by stating symptoms of these deficiencies.
Candidates should strive to understand the subject, they should study hard, prepare for examinations and also work on their command of English Language. Also, candidates should be mindful of the use of shortened words and abbreviations in writing and they should endeavour to make their handwriting legible.