Home » NECO Syllabus » Do you want to pass your upcoming NECO Food and Nutrition examination in one sitting? Then you should download a copy of this syllabus and read this article till the end.
This NECO Food and Nutrition syllabus is designed to equip you on how to achieve that goal. This syllabus will help you understand the structure of the exam and the topics that will make up your exam questions.
The general aims and objectives of the syllabus are for candidates to:
i. Acquire basic knowledge about foods and nutrition;
ii. Understand the relationship between nutrition and health;
iii. Identify career opportunities in foods and nutrition and acquire skills for further studies;
iv. Apply the general principles underlying meal planning, selection, preparation and serving of food to feed families and other consumers for different occasions;
v. Understand the need for planning an efficient and safe kitchen; choose, use, care and store kitchen equipment and tools effectively, etc
This marking scheme and section will guide you on what you should expect in your NECO Food and Nutrition exam. The exam consists of three papers: Papers 1, 2 & 3.
Paper 1
Paper 1 comprises 60 multiple-choice questions that should be answered in just 1 hour. Each correct answer will earn you a mark, make sure to read each question carefully before selecting your answer.
Paper 2
In Paper 2, you will be given 6 essay questions, but don’t worry, you only need to answer 4 of them. Each question is worth 10 marks and the paper lasts for 1 hour and 15 minutes, choose wisely and remember to support your answers with clear explanations.
Paper 3
This paper will put your practical skill to the test, this paper carries the highest mark and it will be taken for 3 hours. You will be expected to demonstrate your knowledge of food preparation, kitchen safety, and more. The visiting examiner will be there to guide you, so stay focused and show off everything you learned and more as this section will determine the success of your examination.
| SN | TOPICS | OBJECTIVES |
| 1 | NUTRITION AND HEALTH | 1.1 Introduction to Foods and Nutrition (a) Meaning (b) Basic knowledge of Nutrition (c) Importance of Human Nutrition (d) Factors affecting Foods and Nutrition (e) Food Habits 1.2 Careers associated with Foods and Nutrition (a)Careers associated with Foods and Nutrition (b)Factors that influence career choices (c)Characteristics required for Foods and Nutrition careers 1.3 Basic Food Nutrients (a)The nutrients and their nutritive values (b)Functions of the different nutrients (c)Sources of the different nutrients (d)Dietary deficiencies (e)Metabolism,(digestion and absorption of foods carbohydrate, protein, fat). (f)Knowledge and use of food composition table (g)Food tests: simple physical and chemical tests of food stuffs to detect presence of nutrients in foods e.g. proteins, fats and carbohydrates. 1.4 Meal Management (a) Meal Planning (i) Meal planning terms (ii) Reasons for planning meals (iii) Factors in planning meals (iv) General principles of meal planning (v) Meal patterns (b) Special Nutritional Needs (i) Nutritional needs for different groups e.g. pregnant, lactating mothers, infants and children, adolescents, adults and the aged, vegetarians. (ii) Planning meals for people in health condition e.g. HIV & AIDS, invalids, convalescents, overweight, underweight, hypertension, diabetes etc |
| 2 | FOOD LABORATORY AND EQUIPMENT | 2.1 The kitchen (a) Types of kitchen e.g. traditional, modern, institutional. (b) Planning different types of kitchen. (c) Factors to consider when planning. (d) Cleaning agents and abrasives (commercial and local). 2.2 Kitchen equipment and tools (a) Classes and types of equipment (b) Selection, use, care and storage of large and small equipment, fixtures and appliances. 2.3 Safety in the kitchen (a) Types of kitchen accidents (b) Causes and prevention of accidents (c) Content and use of first aid box (d) Simple first aid treatment 2.4 Sanitation in the kitchen Personal Hygiene |
| 3 | FOOD COMMODITIES | 3.1 Animal and animal products 3.2 Cereals/grains 3.3 Fruits and vegetables 3.4 Legumes and oily seeds 3.5 Fats and oils 3.6 Starchy roots and plantain |
| 4 | FOOD STORAGE AND PRESERVATION | 4.1 Food spoilage 4.2 Food preservation 4.3 Food storage |
| 5 | FOOD PREPARATION | 5.1 Principles underlying cooking 5.2 Methods of cooking 5.3 Transfer of heat 5.4 Cooking terms 5.5 Food additives |
| 6 | FLOUR BAKERY and CONFECTIONERY | 6.1 Types of flour 6.2 Basic ingredients in flour cookery 6.3 Raising agents 6.4 Batters and doughs 6.5 Cakes 6.6 Pastries 6.7 Yeast Mixtures 6.8 Cake Decoration Icing |
| 7 | BEVERAGES | 7.1 Classification of beverages 7.2 Importance of beverages 7.3 Principles underlying preparation of beverage |
| 8 | CONVENIENCE FOODS | |
| 9 | RÉCHAUFFÉ (LEFTOVER) FOODS | |
| 10 | FESTIVE DISHES/SPECIAL OCCASION DISHES | |
| 11 | ART OF ENTERTAINING | 11.1 Entertainment 11.2 Table setting and etiquette 11.3 Meal Service Style |
| 12 | EXPERIMENTAL COOKERY | 12.1 Research into Local dishes and Drink 12.2 Experiments |
| 13 | CONSUMER EDUCATION | 13.1 Consumer Education 13.2 Food Budgeting 13.3 Food Purchasing |
The syllabus covers topics like; food science, nutrition, meal planning, food preparation, and food safety.
Yes, there will be a practical aspect where you will be assessed on your cooking skills, food presentation, and application of nutritional knowledge.
You can use Food and Nutrition textbooks, cookbooks, and past questions to prepare for the exam.
Practice cooking various dishes, focus on presentation, and understand the nutritional content of the foods you prepare.
Terms like macronutrients, micronutrients, balanced diet, calorie, metabolism, and foodborne illness.
Studying food and nutrition can lead to careers in dietetics, nutrition counselling, food science, culinary arts, and health education.
