NUD 124-FOOD PREPARATION AND SERVICE FPE 2023/2024 SEOND SEMESTER EXAMINATION

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ANWSER

QUESTION ONE:

1a. What do you understand by the term Purchasing?
Answer: Purchasing refers to the process of acquiring goods or services, particularly food items, to meet the needs of an individual or an organization. It involves selecting suppliers, negotiating prices, and ensuring quality standards are met.

1b. State seven factors to consider when purchasing food items for one of the practical classes in Nutrition and Dietetics.
Answer:

  1. Quality of the food items – Ensure the items meet nutritional and safety standards.
  2. Price – Purchase food within the allocated budget without compromising quality.
  3. Freshness – Select perishable items that are fresh and have a longer shelf life.
  4. Seasonality – Buy food items that are in season to ensure affordability and availability.
  5. Storage facilities – Consider storage conditions to maintain food safety and prevent spoilage.
  6. Supplier reliability – Choose suppliers known for timely and consistent delivery of quality products.
  7. Nutritional value – Ensure that purchased items meet dietary and health requirements.

1c. Write a short note on Menu Planning.
Answer: Menu planning is the process of selecting and arranging meals in a structured manner to meet nutritional, economic, and customer satisfaction goals. It takes into account dietary needs, food availability, and cost constraints.

1d. State four principles guiding menu planning.
Answer:

  1. Balance – Ensure a variety of nutrients, textures, and flavors.
  2. Adequacy – The menu should provide sufficient energy and nutrients.
  3. Cost-effectiveness – Meals should be planned within an affordable budget.
  4. Appeal – Meals should be visually and tastefully attractive to encourage consumption.

QUESTION TWO:

2a. (i) What are complementary foods?
Answer: Complementary foods are additional foods given to infants and young children alongside breast milk to ensure adequate nutrition for growth and development.

(ii) Give two examples of complementary foods.
Answer:

  1. Mashed banana with milk
  2. Pap (corn porridge) with groundnut paste

2b. List ingredients and methods of preparation for one of the examples of complementary foods mentioned in (2a ii).
Answer:

Example: Mashed Banana with Milk
Ingredients:

  • 1 ripe banana
  • ½ cup of milk
  • A teaspoon of honey (optional)

Method of Preparation:

  1. Peel and mash the banana in a bowl.
  2. Add milk gradually while stirring.
  3. Blend the mixture until smooth.
  4. Serve immediately.

2c. Outline four importances of menu planning.
Answer:

  1. Ensures balanced nutrition – Provides essential nutrients in the right proportions.
  2. Reduces food waste – Helps in managing food portions and ingredients efficiently.
  3. Saves time and resources – Prevents last-minute meal decisions and unnecessary expenses.
  4. Enhances customer satisfaction – Ensures that meals are well-prepared and appealing.

QUESTION THREE:

3a. Briefly explain the following methods of purchasing:

(i) Purchase by Contract – A method where an agreement is made with a supplier to provide goods or services at an agreed price over a specific period.

(ii) Open Market Purchase – A purchasing method where goods are bought from any available supplier in the market without prior contracts.

(iii) Periodical Purchase – Involves purchasing food items at regular intervals, such as weekly or monthly, to ensure a steady supply.

3b. Procedures necessary for purchasing food items:

(i) Design Purchase Procedure – Establishing clear guidelines for selecting suppliers, specifying required items, and setting quality standards.

(ii) Negotiate Cost – Engaging suppliers in discussions to get the best quality at the most affordable price.

(iii) Place the Order – Officially requesting the required food items from the chosen supplier.

(iv) Evaluate the Purchasing Task – Reviewing the purchasing process to ensure cost-effectiveness, quality control, and supplier reliability.

QUESTION FOUR:

4a. (i) Write short notes on the therapeutic diet.
Answer: A therapeutic diet is a specially planned diet designed to help manage specific health conditions such as diabetes, hypertension, or kidney disease. It involves modifying nutrient intake based on medical needs.

(ii) Discuss the following types of therapeutic diets, giving one example each:

  • Liquid Diet – A diet consisting of clear or full liquids, often prescribed after surgery or for digestive issues.
    Example: Clear broth.
  • Low Salt Diet – A diet that restricts sodium intake to manage conditions like hypertension.
    Example: Boiled chicken with fresh herbs instead of salt.
  • High-Calorie Diet – A diet rich in energy-dense foods for individuals needing weight gain or recovering from illness.
    Example: Peanut butter on whole-grain bread.

4b. Make a sample plan for the following meals of the day:

Breakfast: Oatmeal with honey, scrambled eggs, and a glass of milk.
Lunch: Rice with grilled chicken and vegetable stir-fry.
Dinner: Yam porridge with fish and steamed spinach.

4c. Describe the following types of menu of the day:

  • Main Menu – The primary meal offering, including a balanced combination of proteins, carbohydrates, and vegetables.
  • First Course/Appetizer – A light dish served before the main course, such as soup or salad.
  • Sweet or Dessert – A dish served at the end of a meal, such as fruit salad or cake.
  • Main Dish – The central part of a meal, usually containing protein and carbohydrates, such as grilled fish with rice.

 

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