WAEC 2025/2026 Syllabus for Foods and Nutrition

The 2025 WAEC Syllabus for Foods and Nutrition has been officially released by the West African Examinations Council (WAEC). This syllabus is meant for both internal and external candidates preparing for the exam.

Below is the updated Foods and Nutrition waec syllabus for 2025/2026, which highlights the aims and objectives, scheme of examination, and detailed topics to study.

Aims and Objectives of the Foods and Nutrition Syllabus

The WAEC Foods and Nutrition syllabus is designed to help candidates:

Gain basic knowledge about food and nutrition.
Understand the relationship between food, diet, and health.
Discover career opportunities in the field of foods and nutrition.
Apply the principles of meal planning, selection, preparation, and service.
Organize an efficient and hygienic kitchen environment.
Select, use, and care for kitchen tools and equipment.
Appreciate the role of sanitation in food preparation and service.
Apply the principles of food processing, storage, and preservation.
Acquire consumer education skills.
Use research and practical skills to improve local dishes.
Learn how to set up small businesses in the food industry.

WAEC Foods and Nutrition Examination Structure

The exam will consist of three compulsory papers: Paper 1, Paper 2, and Paper 3.

Paper 1 – Objective Test

60 multiple-choice questions.
Duration: 1 hour.
Marks: 60.

Paper 2 – Essay Test

6 essay questions (candidates must answer 4).
Duration: 1 hour 15 minutes.
Marks: 40.

Paper 3 – Practical Test

A practical test conducted by a visiting examiner.
Duration: 3 hours.
Marks: 100.

Detailed Foods and Nutrition Syllabus

Nutrition and Health

Introduction to Foods and Nutrition

Meaning of Foods and Nutrition.
Basic knowledge of human nutrition.
Importance of nutrition in maintaining good health.
Factors affecting food and nutrition choices.
Understanding food habits across different communities.

Careers in Foods and Nutrition

Career opportunities related to foods and nutrition.
Factors influencing career choices in the field.
Qualities and characteristics required to build a career in nutrition and food science.

Basic Food Nutrients

Types of nutrients and their nutritive values.
Functions of different nutrients.
Sources of essential nutrients.
Common dietary deficiencies and their effects.
Metabolism process — digestion and absorption of carbohydrates, proteins, and fats.
Knowledge and application of a food composition table.
Food tests: simple physical and chemical tests to identify proteins, fats, and carbohydrates in foods.

Meal Management

Meal Planning

Key meal planning terms.
Reasons for planning meals.
Factors to consider in meal planning.
General principles of meal planning.
Meal patterns for different situations.

Special Nutritional Needs

Nutritional requirements for different groups:
- Pregnant women and lactating mothers.
- Infants and children.
- Adolescents.
- Adults and the aged.
- Vegetarians.
Planning meals for individuals with health conditions:
- HIV and AIDS patients.
- Invalids and convalescents.
- Overweight and underweight individuals.
- Hypertension and diabetes patients.

Food Laboratory and Equipment

The Kitchen

Types of kitchens: traditional, modern, and institutional.
Planning different types of kitchens.
Key factors to consider in kitchen planning.
Types of cleaning agents and abrasives (both local and commercial).

Kitchen Equipment and Tools

Different classes and types of equipment.
Proper selection, use, care, and storage of large and small kitchen equipment, fixtures, and appliances.

Safety in the Kitchen

Common types of kitchen accidents.
Causes and prevention of accidents.
Content and proper use of a first-aid box.
Basic first-aid treatments for minor accidents.

Sanitation in the Kitchen

Personal hygiene in food preparation.
Kitchen hygiene: cleaning, waste disposal, pest and rodent control.
Food hygiene: proper handling of food, prevention of foodborne diseases, and awareness of food sanitation laws.

Food Commodities

Animal and Animal Products

Milk and milk products such as cheese, yoghurt, butter, etc.
Eggs, meat, poultry, and fish.
Types, structures, selection, and storage methods.

Cereals and Grains

Types and forms of cereals and grains.
Importance of cereals:
- Versatility in meal preparation.
- Thickening properties.
- Affordable source of energy and roughage.

Fruits and Vegetables

Classification of fruits and vegetables.
Structure, nutritive values, and storage methods.
Importance of fruits and vegetables in a balanced diet.

Legumes and Oily Seeds

Classification of legumes and oily seeds.
Nutritional importance and uses in diet.

Fats and Oils

Types and classifications:
- Vegetable fats and oils.
- Animal fats and oils.
Uses of fats and oils in diet and body functions.
Health implications of excessive fat and oil consumption.

Starchy Roots and Plantains

Types of starchy roots (yam, cassava, cocoyam, etc.).
Types of plantains.
Common dishes prepared from starchy roots and plantains.

Food Storage and Preservation

Food Spoilage

Meaning of food spoilage.
Causes and agents of spoilage.

Food Preservation

Meaning and importance of food preservation.
General principles of food preservation.
Methods of preservation (traditional and modern).

Food Storage

Meaning and importance of food storage.
Storage of perishable and nonperishable foods.
Storage facilities and equipment: refrigerators, deep freezers, cupboards, shelves, barns, granaries, etc.

Food Preparation

Principles of Cooking

Concept and reasons for cooking food.
Methods of cooking:
- Moist heat methods: boiling, stewing, steaming.
- Dry heat methods: baking, roasting, frying, grilling.
Effects of heat on food commodities such as animal products, cereals, fats, and oils.

Heat Transfer in Cooking

Conduction – transfer of heat through solids like metals.
Convection – transfer through liquids and gases.
Radiation – heat transfer through space.

Cooking Terms and Food Additives

Explanation of common cooking terms.
Food additives: meaning, types, functions, selection, and safe use.
Food adulteration and its implications.

Flour Cookery and Confectionery

Types and Uses of Flour

Different types of flour and their uses.
Basic ingredients in flour cookery: flour, fat, sugar, eggs.

Raising Agents

Steam, carbon dioxide (baking powder/yeast), and air (whisking).

Batters and Doughs

Types, uses, and dishes made from batters.

Biscuits, Cakes, and Pastries

Biscuits: rubbed-in, creamed, whisked, and melted methods.
Cakes: rubbed-in, creamed, whisked, sponge mixtures.
Pastries: shortcrust, flaky, suet, and others.
Principles of pastry making and examples of pastry dishes.

Yeast Mixtures

Definition and preparation of yeast mixtures.
Yeast-based dishes: bread loaves, rolls, doughnuts.

Cake Decoration

Types of icing: butter icing, royal icing.
Uses and preparation of icing.

Beverages

Classification

Non-alcoholic beverages: coffee, tea, cocoa, milk drinks, fruit juices, beef tea, lemon grass drink.
Alcoholic beverages: beer, wine.

Importance and Nutritive Value

Functions and nutritional benefits of beverages.
Principles of preparation of tea, coffee, cocoa, and other common drinks.

Convenience Foods

Types of convenience foods.
Selection, uses, advantages, and disadvantages.
Preparation of dishes using convenience foods.

Rechauffé (Leftover Foods)

Meaning and importance of using leftover foods.
Rules and guidelines for using leftovers safely.
Examples of rechauffé dishes.

Festive and Special Occasion Dishes

Meaning and importance of festive dishes.
Occasions: weddings, birthdays, naming ceremonies, cultural events.
Types of festive dishes and preparation methods.

Art of Entertaining

Entertainment and Parties

Types and occasions for parties.
Factors to consider in planning and hosting parties.
Elements of successful entertainment.

Table Setting and Etiquette

Table appointments, cover, trays, and settings for various meals.
Good table manners and etiquette.

Meal Service Styles

Informal and formal meal services.
Factors determining the choice of service style.
Foods for different occasions.

WAEC Syllabus for Foods and Nutrition 2025 (Final Section)

This part of the WAEC Syllabus for Foods and Nutrition 2025 focuses on experimental cookery, consumer education, entrepreneurship, and food packaging. It applies to both internal and external candidates preparing for the examination.

Experimental Cookery

Research into Local Dishes and Drinks

Importance of research in foods and nutrition.
Collection and analysis of data.
Research into local dishes and traditional drinks.
Development of new recipes.
Improvement of existing recipes in terms of preparation methods, nutritive value, time and energy use, and presentation.

Food Experiments

Using local fruits such as passion fruit, samia, and royal palm fruit.
Experimenting with different types of flour: root, cereal, and legume-based flours.

Consumer Education

Meaning and Principles of Consumer Education

Understanding the role of the consumer.
Consumer agents and their responsibilities.

Food Budgeting

Meaning and importance of budgeting.
Factors to consider when preparing a food budget.

Food Purchasing

Guidelines for shopping for food.
Guidelines for bulk purchasing.
Reasons for bulk buying.
Advantages and disadvantages of bulk purchasing.

Self-Employment in Foods and Nutrition

Setting up and Managing a Catering Enterprise

Explanation of key terms: entrepreneur, entrepreneurship, enterprise.
Characteristics of a successful entrepreneur.
Advantages and disadvantages of being self-employed.
Steps in setting up a catering business.
Types of catering enterprises.
Factors that contribute to the success of a catering enterprise.

Work Ethics

Meaning of work ethics.
Qualities of good work ethics in the food industry.

Food Packaging

Explanation of Packaging

Meaning of food packaging and its importance.
Reasons for packaging food.
Qualities of good packaging materials.
Types of packaging materials used in food production and marketing.

Download the Complete WAEC Foods and Nutrition Syllabus PDF

You can view the full WAEC Syllabus for Foods and Nutrition 2025 above or download the complete syllabus in PDF format for offline study. This is useful for both internal and external WAEC candidates preparing for the examination.

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Note: This marks the completion of the WAEC Syllabus for Foods and Nutrition 2025. Students are advised to study each section thoroughly to be well-prepared for the examination.

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