WASSCE Candidates’ Weaknesses In Food /Nutrition And Remedies | Extract From Chief Examiners Report Towards WASSCE 2023
Teachers preparing students for any examination are always worried about the potential weaknesses in answers that their students will provide during the examination. Fortunately, the main examining body, the West Africa Examination Council always provide WASSCE candidates’ weaknesses in Food /Nutrition during the last held examinations.
WAEC Summary of 2021 WASSCE Food /Nutrition Paper Two (2)
A. SUMMARY OF CANDIDATES’ STRENGTHS
(a) Most candidates were able to name the types of kitchen and mention the rules to observe when cooking.
(b) Most candidates were able to mention flour dishes and drinks made from ginger as demanded by question 6.
(c) Candidates were able to outline the procedure for preparing pineapple drink in question 6 (b).
B. SUMMARY OF CANDIDATES’ WEAKNESSES
(a) Some candidates still have problem with spellings. They even spelt words in the question wrongly in their answers, e.g. dring for drink, peal/pill for peel, monosakara for monosaccharide, somking for smoking, pouching for poaching, etc.
(b) Some candidates did not have enough vocabulary to explain or give meaningful points for their answers e.g. ‘consider the nutritive value of the child’, instead of consider the nutritional/nutrient needs of the child’, sieve pineapple drink’, instead of strain pineapple juice, ‘cut finger/cut down finger/finger nails’, instead of trim finger nails/cut finger nails short’, ‘feed toddler in small time.
(c) Majority of candidates did not have any idea about cooking terms. Candidates gave out dictionary definitions for question 2 instead of the technical meaning of the terms.
(d) Most candidates could not explain the factors to consider when choosing a commercial cooker for use.
(e) Answers provided by most candidates to rules/guidelines were in the present continuous instead of in a command form.
(f) Most candidates could not identify the cuts of fish as required in question 4. They could not understand the word conservative method of cooking.
C. SUGGESTED REMEDIES
(a) Candidates should be encouraged by both parents and teachers to cultivate the habit of reading to improve upon their vocabulary and spelling
(b) Dictionaries should be used to check spelling of words, meaning of words, etc.
(c) Teachers should recommend approved textbooks for students.
(d) Teachers should learn and use cooking terms correctly in the context that they appear for easy understanding.
(e) Students should be actively involved in demonstration lessons and be encouraged to learn how to write/describe procedures for the work as they observe.
WAEC Summary of 2020 WASSCE Food /Nutrition Paper Two (2)
A. SUMMARY OF CANDIDATES’ STRENGTHS
(1) Most candidates followed the instructions of the paper. Majority of them answered four questions as required.
(2) Most candidates had legible handwriting; so, the answers could be read with ease.
(3) There was improvement in the candidates’ expressions and spellings as compared to previous years.
(4) Majority of the candidates demonstrated their understanding of the questions by explaining where they needed to explain, stated where they were required to do so and outlined where they were to outline.
(5) There were few cancellations and were neatly done.
B. SUMMARY OF CANDIDATES’ WEAKNESSES
(1) Though candidates were to answer only four questions, a few of them answered more than four.
(2) Some candidates had errors in spelling some words. For instance; some spelt syrup as ‘cirob, cyrup, syrope, syrub, squeeze as ‘suqaze, squeece, etc.
(3) Candidates did not apply practical knowledge in answering questions.
C. SUGGESTED REMEDIES
(1) Candidates should be encouraged to read instructions very well as they write the papers.
(2) Teachers should note key words in each topic and let candidates have dictation on them so that they get used to the words.
(3) They should be taught the right pronunciation of the words so that they will use that to spell correctly.
(4) Candidates should develop the habit of reading and pay attention to the spelling of words as they read.
(5) Teachers should guide students to apply practical knowledge in answering questions
WAEC Summary of 2021 WASSCE Food /Nutrition Paper Three (3)
A. SUMMARY OF CANDIDATES’ STRENGTHS
(a) Majority of the candidates were able to cook, serve and clear up within the stipulated time.
(b) Choices for main meals were correct, even though they lacked variety.
(c) Generally, soups were well prepared.
(d) Economy in the use of food commodities as well as fuel has improved.
(e) Candidates’ handwriting and spellings have improved tremendously.
(f) Table setting – handling of items and settings have also improved.
B. SUMMARY OF CANDIDATES’ WEAKNESSES
(a) There was no variety in the choice of dishes.
(b) Writing of time plan still continues to be a problem.
(c) Candidates were unable to give proper reasons for their choice of dishes.
(d) Most candidates prepared the time plan using more or less of the three hours given for the time plan.
C. SUGGESTED REMEDIES
(a) Teachers should teach candidates the writing of the time plan more often to enable them acquire the skills.
(b) Candidates should be taught the appropriate use of tools during practical lessons and be encouraged to use them.
WAEC Summary of 2020 WASSCE Food /Nutrition Paper Three (3)
A. SUMMARY OF CANDIDATES’ STRENGTHS
(1) Majority of candidates adhered to the rubrics.
(2) Preparation before class/actual practical work was well done by most candidates.
(3) Majority of candidates exhibited good time management.
(4) Most preserves were well sealed and labelled.
(5) Handling of table appointments and setting of the lunch table was well done by most candidates.
(6) Table clothes were well laundered.
B. SUMMARY OF CANDIDATES’ WEAKNESSES
(1) Interpretation of choices is still a challenge for most candidates. Majority of candidates still have a problem in the writing of the time plans.
(2) Majority of candidates cooked for one person, service of meals, i.e., the main dish accompaniment and crockery meant for two, made the service quite unattractive.
(3) Some candidates had no drip mat/under plate for the tumblers.
(4) Choice of main meals and desserts were monotonous due to the perception that a person on a low densed-calorie diet is an invalid.
(5) Candidates’ handling of fruits and vegetables was very poor.
(6) Preparation of preserves with either salt or sugar was poorly done.
(7) Some candidates used wrong tools for working e.g. stirring and dishing of cooked rice with a wooden spoon instead of the kitchen fork, stirring with either a tea/desert spoon instead of the wooden spoon.
C. SUGGESTED REMEDIES
(1) For candidates to develop competency and flair for the writing of assignment planning, teachers must teach this topic during the second semester of the 2nd year.
(2) Proper handling of fresh fruits and vegetables must be emphasised both in the theory and practicals by teachers.
(3) Teachers must stress on the practical aspect of preservation.
(4) Teachers must endeavour to teach and exhaust every topic in the syllabus thoroughly
It is the hope of our team that candidates will perform better when teachers and candidates go through this summary of strengths, WASECE candidates’ weaknesses in Food /Nutrition and remedies and apply same
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