Observation

Majority of the candidates defined food preservation and were able to state the advantages derived from food preservation.
Some candidates could hardly explain dehydration and refrigeration.
Many candidates were not able to explain transportation of digested food in humans.

1. Materials used in the treatment of burns
   • - cold water
   • - gauze
   • - ointment/named
   • - bandage/handkerchief
   • - prescribed antibiotics
   • - raw egg white/albumen/wet corn flour
   • - gentian violet/G. V.
   • - gloves
   • - forceps/correct named medical instrument
 
2. Food Preservation
   It is a process of making food safe from spoilage by not exposing to insects and diseases.
 
3. 1. Advantages derived from food storage
      • - food item availability during scarcity/all year round
      • - for future need/use
      • - to have varied choice
      • - to prevent wastage
      • - enhances food security/prevents famine
   2. Advantages of steaming food items
      • - it softens food/tender for digestion
      • - it is more economical
      • - there is little/reduces loss of nutrients
      • - makes food more palatable/it gives improved taste/flavor
      • - kills bacteria present in food
      • - preserve food
 
4. Explanation of terms in relation to food preservation
   1. Dehydration
      This is removal of water from food substances, to prevent spoilage
    
   2. Refridgeration
      This is the use of a refrigerator/a cooling system, to remove heat from food to prevent spoilage
    
5. Transportation of digested food in human
   Digested food is absorbed into the blood stream in the small intestine, then transported into the liver, through hepatic portal vein. The liver then releases the required amount of food into the blood, for distribution to all the body cells for utilization.