Question 1

(a)Define the term vegan.

(b)State how each of the following practices will improve the quality of a vegan’s diet  

 (I)including a variety of nut, legumes and whole grains.

(II)serving fruit and vegetables raw

(iII).making good use of dark-green leafy vegetables

.(IV)adopting different cooking methods

(V)using a variety of herbs and spices

(VI)choosing soy-based beverages.

(c) Mention micronutrients present in a lacto-ovo-vegetarian diet but not present in a vegan   
diet.

OBSERVATION

    This question was highly attempted by candidates and they performed very well, it was one of the strengths exhibited by candidates. Majority of the candidates were able to define the term vegan, state how each of the following practices will improve the quality of a vegan’s diet (including a variety of nut, legumes and whole grains, serving fruit and vegetables raw, making good use of dark-green leafy vegetables, adopting different cooking methods, using a variety of herbs and spices and choosing soy-based beverages) correctly. However, in 1(c), some candidates interchange micro for macro nutrients therefore they performed woeful.