051 Food and Human Nutrition Form Two Necta Format 2026 - senkolink.ac.tz

 

051 FOOD AND HUMAN NUTRITION (For Both School and Private Students)

1.0 INTRODUCTION

The Food and Human Nutrition format for the Form Two National Assessment is derived from the Food and Human Nutrition Syllabus for Ordinary Secondary Education 2023 issued by the Tanzania Institute of Education (TIE). This Format focuses on the competences acquired by students at Form One and Two levels. The format emphasises a comprehensive evaluation of higher-order thinking skills and practical skills as highlighted in the current syllabus.

2.0 MAIN COMPETENCES

The assessment will evaluate the students' ability to;

2.1 demonstrate mastery of the basic principles of Food and Nutrition;
2.2 demonstrate mastery of the relationship between health and nutrition; and
2.3 prepare different dishes.

3.0 ASSESSMENT RUBRIC

The Food and Human Nutrition assessment will consist of one (1) theory paper lasting 2:30 hours. For students with special needs, the duration of the assessment will be 2:55 hours. The paper will consist of 10 questions in sections A, B and C. Students will be required to answer all the questions in each section. The paper will weigh a total of 100 marks.

Section A will include two (2) objective questions. Question 1 will consist of 10 multiple-choice items, each carrying one (1) mark, making a total of 10 marks. Question 2 will be a matching item question with five (5) items, each carrying one (1) mark, making a total of five (5) marks. Therefore, the section will weigh 15 marks.

Section B will consist of seven (7) short-answer questions. Each question will carry 10 marks, making a total of 70 marks.

Section C will consist of one (1) essay question carrying 15 marks.

4.0 COMPETENCES TO BE ASSESSED

The students will be assessed in the following competences:

4.1 Demonstrate mastery of the basic principles of Food and Nutrition.

• 4.1.1 demonstrate an understanding of the basic principles of Food and Nutrition on concept of food and nutrition, food groups, nutrient content in different foods, concept of a balanced meal; and
• 4.1.2 demonstrate mastery of the principles of cookery on: food, kitchen and personal hygiene in food preparation; cooking and serving; safety in the kitchen; fruit and vegetables, beverages and appetisers; pulses, nuts and oil seeds; food additives; and cereals.

4.2 Demonstrate mastery of the relationship between health and nutrition.

• 4.2.1 demonstrate an understanding of the relationship between health and nutrition on the importance of proper nutrition on health;
• 4.2.2 the relationship between diet, health and physical activity; and
• 4.2.3 eating disorders and the concept of malnutrition.

4.3 Prepare different dishes.

• 4.3.1 prepare a balanced meal based on different foods on the methods of preparing beverages and appetizers;
• 4.3.2 the methods of preparing pulses and nuts dishes; and
• 4.3.3 the methods of preparing cereal dishes.

5.0 TABLE OF SPECIFICATION FOR 051 FOOD AND HUMAN NUTRITION

Main Competence 1: Demonstrate mastery of the basic principles of Food and Nutrition

Specific Competence 1.1: Demonstrate an understanding of the basic principles of Food and Nutrition

• Skills Tested: Remembering, Understanding, Applying, Analysing, Evaluating, Creating
• Number of Items: 2
• Percentage Weight: 10.5%

Specific Competence 1.2: Demonstrate mastery of the principles of cookery

• Skills Tested: Remembering, Understanding, Applying, Analysing, Evaluating, Creating
• Number of Items: 6
• Percentage Weight: 32%

Main Competence 2: Demonstrate mastery of the relationship between health and nutrition

Specific Competence 2.1: Demonstrate an understanding of the relationship between health and nutrition

• Skills Tested: Remembering, Understanding, Applying, Analysing, Evaluating, Creating
• Number of Items: 2
• Percentage Weight: 10.5%

Main Competence 3: Prepare different dishes

Specific Competence 3.1: Prepare a balanced meal based on different foods

• Skills Tested: Remembering, Understanding, Applying, Analysing, Evaluating, Creating
• Number of Items: 9
• Percentage Weight: 47%

Total Number of Items: 19
Total Percentage Weight: 100%