HND 305- QUALITY FOOD PRODUCTION AND SERVICES UNIOSUN 2023/2024 HARMATTAN SEMESTER EXAMINATION

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ANWSER

Question 1:
a. Explain the following terms:
i. Food Production: This refers to the processes involved in growing crops, raising animals, processing, packaging, and distributing food for consumption. It includes agricultural activities and industrial food processing.

ii. Food Security: This is a state where all individuals have physical, social, and economic access to sufficient, safe, and nutritious food to meet dietary needs and preferences for an active and healthy life.

iii. Biotechnology: This involves the use of living organisms or biological systems to develop or create different products, especially in agriculture for improving food production, pest control, and crop resilience.

iv. Undernutrition: A condition resulting from inadequate intake of nutrients, leading to stunted growth, low weight, and weakened immunity. It includes wasting, stunting, and deficiencies in vitamins and minerals.

v. Anthropometry: This is the measurement of the size, weight, and proportions of the human body. It is used to assess the nutritional status of individuals, particularly in children.

b. Highlight ten (10) Household food production methods:

  1. Backyard gardening
  2. Livestock rearing (e.g., poultry, goats)
  3. Fish farming (aquaculture)
  4. Urban farming
  5. Agroforestry
  6. Rooftop gardening
  7. Use of greenhouses
  8. Hydroponics
  9. Vertical farming
  10. Composting and organic farming

Question 2:
a. Highlight ten factors responsible for household food insecurity:

  1. Poverty
  2. Unemployment
  3. Poor agricultural practices
  4. Climate change
  5. Lack of access to land
  6. Inadequate storage facilities
  7. Poor infrastructure (roads, electricity)
  8. Insecurity and conflicts
  9. High cost of farm inputs
  10. Poor government policies

b. List the types of nutritional status/indicators:

  1. Anthropometric indicators (e.g., height-for-age, weight-for-height)
  2. Biochemical indicators (e.g., hemoglobin levels)
  3. Clinical indicators (e.g., physical signs of malnutrition)
  4. Dietary indicators (e.g., food intake assessments)

Question 3:
a. Discuss the following briefly:
i. Goitre: An abnormal enlargement of the thyroid gland, commonly caused by iodine deficiency.

ii. Oedema: A condition characterized by excess fluid in the body tissues, often associated with protein-energy malnutrition.

iii. Anthropometric: Relating to the measurements of the human body used to evaluate nutritional status, particularly height, weight, and BMI.

iv. Biochemical: Involves the analysis of blood, urine, and other body fluids to detect nutrient deficiencies or imbalances.

v. Dietary: Pertains to food intake patterns, assessing the quality and quantity of foods consumed to evaluate nutritional adequacy.

vi. Clinical method of nutritional assessment: Involves the physical examination of individuals to detect signs of malnutrition or nutrient deficiency, such as pale skin, hair loss, or swollen limbs.

Question 4:
a. State ten (10) problems associated with household food production:

  1. Limited access to land
  2. Poor soil fertility
  3. Inadequate water supply
  4. Pest and disease infestation
  5. Lack of improved seeds
  6. Poor storage facilities
  7. Limited access to credit or loans
  8. Climate change
  9. Lack of technical knowledge
  10. Inadequate government support

b. List the three major components/aspects of food security:

  1. Food availability
  2. Food access
  3. Food utilization

c. What are the biotechnology’s usefulness in nutrition:

  1. Development of biofortified crops rich in vitamins and minerals
  2. Improvement of crop yield and resistance to pests and diseases
  3. Enhancement of food shelf life and safety
  4. Reduction of post-harvest losses
  5. Production of functional foods with health benefits

Question 5:
a. Explain the solutions to the problems of household food production:

  1. Access to microcredit or loans
  2. Provision of agricultural extension services
  3. Introduction of irrigation systems
  4. Government subsidies on farm inputs
  5. Use of improved and drought-resistant seeds
  6. Adoption of modern farming techniques
  7. Proper pest and disease control
  8. Establishment of storage and preservation facilities
  9. Land reform policies
  10. Climate adaptation practices

b. What are the benefits of biotechnology:

  1. Increased crop yield
  2. Resistance to pests and diseases
  3. Reduced need for chemical pesticides
  4. Nutritionally enhanced crops
  5. Tolerance to drought and extreme weather
  6. Faster crop growth cycles
  7. Better food preservation techniques

c. State the disadvantages of biotechnology:

  1. Ethical concerns
  2. Potential health risks from genetically modified organisms (GMOs)
  3. Environmental concerns (e.g., biodiversity loss)
  4. High cost of biotechnology tools
  5. Dependency on biotech companies
  6. Resistance from local farmers and consumers

 

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