Food and Nutrition (6065) is a specialized Home Economics science paper offered in ECZ Grade 12 and GCE examinations. It combines biochemistry, meal planning, food hygiene, preservation, and practical culinary skills.
For Food & Nutrition Candidates
Paper 1 tests chemical digestive processes and nutrient functions, while Paper 2 tests practical cooking organization. Mastering nutrient deficiency symptoms (e.g., Rickets = Vitamin D/Calcium, Scurvy = Vitamin C, Anemia = Iron) gives easy marks!
1. Nutrients and Human Biochemistry
Macronutrients vs Micronutrients
- Proteins: Made of amino acids. High Biological Value (HBV - animal sources like eggs, meat, fish) vs Low Biological Value (LBV - plant sources like beans, groundnuts). Functions: Growth, tissue repair, enzyme synthesis.
- Carbohydrates: Monosaccharides (Glucose, Fructose), Disaccharides (Sucrose, Lactose, Maltose), Polysaccharides (Starch, Cellulose/Fibre, Glycogen). Functions: Primary energy source.
- Fats & Oils (Lipids): Saturated (animal fats, palm oil) vs Unsaturated (vegetable oils, fish oil). Functions: Concentrated energy, insulation, carrying fat-soluble vitamins (A, D, E, K).
- Vitamins & Minerals: Deficiency diseases: Vitamin A (Night blindness), Vitamin C (Scurvy), Vitamin D (Rickets/Osteomalacia), Iron (Anemia), Iodine (Goitre).
2. Special Dietary Planning
ECZ exam questions frequently ask candidates to plan balanced menus for specific physiological conditions:
- Convalescents (Recovering Patients): Light, easily digestible, protein-rich, and vitamin-packed meals.
- Manual Workers: High energy intake rich in complex carbohydrates and B-complex vitamins.
- Vegetarians: Strict vegans need complementary LBV protein combinations (e.g., beans + maize nshima) to ensure complete essential amino acids.
3. Food Preservation & Microbiology
Preventing Food Spoilage
Food spoils due to enzymes and micro-organisms (bacteria, yeasts, molds):
- Drying/Dehydration: Removing moisture required by bacteria (e.g., drying kapenta, vegetables/chibwawa, solar drying).
- Thermal Processing: Pasteurization (killing pathogens in milk at $72^\circ\text{C}$ for 15 secs), Canning, Bottling.
- Chemical Preservatives: High concentration of salt (pickling/curing), sugar (jams), or acid (vinegar).
Local Zambian Food Preservation
Be prepared to describe traditional Zambian preservation methods—such as smoking fish/meat or blanching and sun-drying pumpkin leaves (*chibwawa*) for long-term storage!
Teacher Strategy
Conduct timed mock practical planning sessions 2 weeks prior to Paper 2 so candidates master writing precise ingredient shopping lists and logical time-plans.
Frequently Asked Questions
Q1: What macro and micro nutrients are tested in Senior Secondary Food & Nutrition?
Macronutrients include Proteins (amino acids), Carbohydrates (mono, di, polysaccharides), and Lipids (fatty acids & glycerol). Micronutrients include Vitamins (fat-soluble A, D, E, K and water-soluble B-complex, C) and Minerals (Calcium, Iron, Phosphorus, Iodine).
Q2: What are special dietary requirements for different groups?
Special diets include Pregnant/lactating mothers (high protein, iron, calcium, folic acid), Adolescents (high energy and protein), Diabetics (low sugar/complex carbs), Hypertensives (low sodium), and Elderly (soft, easily digestible, nutrient-dense food).
Q3: How is the Paper 2 Practical Exam structured in ECZ Food & Nutrition?
Paper 2 is a 2.5-hour practical cooking examination preceded by a 1.5-hour planning session. Candidates prepare a balanced two-course meal fulfilling a given examination scenario.
Master Food & Nutrition with ECZ Solutions
Download past practical scenarios, nutrient charts, and meal planning templates for Grade 12 and GCE candidates.
Download Food & Nutrition Past Papers