Question 3(a) was not well answered as candidates were just writing on the physical features of obesity and excluded the causes of obesity. (b) was well answered except that some candidates included food rich in iron instead of vitamins, mineral and fibre in section (c), in (d) part the answers were mixed up as most candidates gave examples of cooking methods instead of or as classes of cooking method.
The candidates are expected to answer thus:
(a) Obesity is a condition of overweight as a result of the body being supplied with too much food than it needs. The excess food is stored as fat in body tissues.
(b) Characteristics of the aging
- Feeling of irritation/short temper
- Functioning of the body organs slow down
- reduced physical activity/decline of energy
- loss of weight
- weakness/stiffness in limps or joints
- appearance of wrinkles
- digestion process slows down
- healing process is delayed
- gray hair appear
(c) Nutritional advice that should be given to the Aged
- eat adequate food always
- avoid too much starchy food
- fatty foods should be avoided
- there should be a reduction in sugar and salt intake
- whole wheat bread, plenty of vegetables and fruits should be taken to aid bowel movement
- eat foods rich in vitamins and minerals to keep the body functioning properly
- reduce the intake of red and fatty meat take fish instead
- eat soft food cooked by boiling or steaming for easy digestion avoids fried and highly spiced foods
- do not over feed but eat small portions of food several times a day take plenty of water and other fluid diet.
d) Classification of Cooking methods
(i) cooking in water - boiling, stewing
(ii) cooking in oil, frying (shallow and deep)
(iii) cooking in dry heat - roasting and baking.
