The table below shows the percentage composition of fat and protein in six different meat types. Study it and answer questions 2(a) to 2(d).
a. (i) Which two of the meat types may be recommended for an obese patient? [2 marks]
(ii) State one reason for the answer in 2(a)(i). [1 mark]
b. (i) Which two of the meat types would provide the most energy? [2 marks]
(ii) State two reasons for the answer in 2(b)(i). [2 marks]
c. (i) Which three of the meat types could be recommended for a child suffering from kwashiorkor? [3 marks]
(ii) State one reason for the answer in 2(c)(i) [1 mark]
d. Which of the meat types would most likely be suitable for:
(i) an active teenager; [1 mark]
(ii) a 70-year old human? [1 mark]
e. Which other class of food provides energy? [1 mark]
f. State three uses of fat in the human body. [3 marks]
g. Describe briefly the procedure for testing for fat in a meat sample using a piece of white paper. [3 marks]
| Meat Type | Fat (%) | Protein (%) |
| A | 07.2 | 21.3 |
| B | 25.3 | 10.6 |
| C | 20.0 | 22.5 |
| D | 03.1 | 28.2 |
| E | 12.6 | 17.3 |
| F | 13.2 | 14.3 |
a. (i) Which two of the meat types may be recommended for an obese patient? [2 marks]
(ii) State one reason for the answer in 2(a)(i). [1 mark]
b. (i) Which two of the meat types would provide the most energy? [2 marks]
(ii) State two reasons for the answer in 2(b)(i). [2 marks]
c. (i) Which three of the meat types could be recommended for a child suffering from kwashiorkor? [3 marks]
(ii) State one reason for the answer in 2(c)(i) [1 mark]
d. Which of the meat types would most likely be suitable for:
(i) an active teenager; [1 mark]
(ii) a 70-year old human? [1 mark]
e. Which other class of food provides energy? [1 mark]
f. State three uses of fat in the human body. [3 marks]
g. Describe briefly the procedure for testing for fat in a meat sample using a piece of white paper. [3 marks]
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Correct Answer: Option
Explanation:
a. (i) Meat type that may be recommended for an obese patient
A, D
(ii) Reason for meat types
Meat types A and D have lower fat content compared to the other meat types.
b. (i) Meat type that would provide most energy
B, C
(ii) Reason
They have the highest fat composition/content; when oxidised would release much energy.
c. (i) Meat type that may be recommended for a child suffering from kwashiorkor
A, C, D and E
(ii) Reason
A child suffering from kwashiorkor is deficient in/lacks adequate amount of protein; needs more protein; and meat types A, C, D and E have high protein contents.
d. (i) Meat type most suitable for an active teenager
A, B, C, D, E, F/all meat types.
(ii) Meat type most suitable for a 70-year old human
A, D
e. Other class of food that provides energy
Carbohydrate
f. Uses of fat in the human body
- provides insulation;
- generates heat;
- provides energy;
- protects vital organs;
- forms part of the cell membrane/formation of phospholipids;
- smoothens the skin;
- forms solvent for some fat soluble vitamins/vitamin A,D,E,K.
g. Procedure of testing for fat in a meat sample using white paper
- The meat sample is rubbed against piece of (white) paper;
- and allowed to dry;
- a translucent spot on the paper;
- confirms the presence of fat in the meat sample.
a. (i) Meat type that may be recommended for an obese patient
A, D
(ii) Reason for meat types
Meat types A and D have lower fat content compared to the other meat types.
b. (i) Meat type that would provide most energy
B, C
(ii) Reason
They have the highest fat composition/content; when oxidised would release much energy.
c. (i) Meat type that may be recommended for a child suffering from kwashiorkor
A, C, D and E
(ii) Reason
A child suffering from kwashiorkor is deficient in/lacks adequate amount of protein; needs more protein; and meat types A, C, D and E have high protein contents.
d. (i) Meat type most suitable for an active teenager
A, B, C, D, E, F/all meat types.
(ii) Meat type most suitable for a 70-year old human
A, D
e. Other class of food that provides energy
Carbohydrate
f. Uses of fat in the human body
- provides insulation;
- generates heat;
- provides energy;
- protects vital organs;
- forms part of the cell membrane/formation of phospholipids;
- smoothens the skin;
- forms solvent for some fat soluble vitamins/vitamin A,D,E,K.
g. Procedure of testing for fat in a meat sample using white paper
- The meat sample is rubbed against piece of (white) paper;
- and allowed to dry;
- a translucent spot on the paper;
- confirms the presence of fat in the meat sample.