Food and Nutrition Form Four Necta Format for Certificate of Secondary Education Examination(CSEE)

Food and Nutrition Form Four Necta Format for Certificate of Secondary Education Examination(CSEE)


The examination aims at assessing the candidates’ ability to:

  • understand food and food nutrients
    • practice the cooking process and planning of family meals
    • process and preserve food
    • understand matters concerning family relationships, child development, and other aspects of personal and family living
    • understand the nutritional needs in the context of selection, preparation and use of food.
    • manage resources.

The examination will specifically test candidates’ ability to:

  • recall knowledge and basic skills of family and community life
    • Select and use resources available to them to the best advantage considering desirability, efficiency and social values.
    • apply food and Nutrition knowledge in the planning, preparation and presentation of a balanced diet.
    • plan a balanced diet for the family
    • prepared a food budget related to nutritional requirements of the family
    • apply knowledge of commodities commonly used in cooking and economy in the preparation
    • plan and cook complete meals
    • use different methods of cooking food.

There will be two papers of 3 hours duration.  Paper 1 will consist of 11 questions in three sections; A, B and C.  Candidates will be required to answer all the questions in sections A, B and ONE (1) question from section C.  The paper will weight 100 marks.



This section will consist of questions 1 and 2 and will weight 20 marks; 10 marks for each question.

Question 1 will consist of ten (10) multiple-choice sub-items (i) – (x).  The items will consist of a stem which may be a question or an incomplete statement.  Five alternative answers will be listed under each item and they will include one correct answer and four distracters.

Question 2 will be of matching items.  A series of 10 items (i) – (x) will be listed in column A and 20 responses in column B. Candidates will be required to write the letter of response in column B that fits the premises in column A beside the item number.


This section will consist of 6 short answer questions.  Each of the six questions will test a syllabus topic different from those covered in section A and will have three items; (a), (b) and (c).  Each question will weight 10 marks and the section will weight a total of 60 marks.


This section will consist of 3 essay type questions.  Candidates will be required to attempt ONE question only.  The section will weight a total of 20 marks.


This practical paper consist of FIVE (5) practical questions will be divided into two sessions; a planning session and a practical session.  The planning session will be of 1½ hours duration, during which each candidate is allocated one (1) question by secret ballot drawing.  Candidates will write a plan of work and a shopping list of requirements (ingredients and equipment). Three working days before the commencement of the practical sessions are to be used for shopping and other preparation.

Candidates will be supposed to make a choice of dishes according to the requirements of the questions.  Practical session will be of 2½ hours. Each question will weight 100 marks distributed as follows:

1. 2. 3. 4. 5. 6. 7.Choice of dishes Plan of work (time plan) Skill Quality Tidiness and Washing up General Impression Serving and appearance10 05 35 30 05 05 10


                5.1       The toddler

                5.2       The adolescent

                5.3       Food and nutrition

                5.4       Cooking food

                5.5       Nutritionally adequate meals

                5.6       Money management

                5.7       Vegetables and fruits

                5.8       Staple foods

                5.9       Pastry 

                5.10     Raising agents

                5.11     Cakes and biscuits

                5.12     Milk and milk products

                5.13      Eggs 

                5.14     Butters 

                5.15     Beverages

                5.16     Appetizers

                5.17      Meat

                5.18      Fish

                5.19     An Ideal home

                5.20     Laundering in the home

                5.21     The house compound

                5.22     Cleaning agents

                5.23     Floor and floor Coverings

                5.24     Meal planning

                5.25     Packed meals

                5.26     Malnutrition

                5.27     Cooking for different occasions

                5.28     Reheated foods

                5.29     Convenience foods

                5.30     Food preservation

                5.31     Food contamination

                5.32      Catering

                5.33     Child health

                5.34     The family

                5.35     Age courtship and marriage practices

                5.36     Sanitation