WAEC Syllabus for Food and Nutrition

Are you preparing for the 2026 WAEC Food and Nutrition examination? One of the best ways to prepare is by using the official WAEC syllabus. It gives you a clear guide to the topics you need to study, helping you focus your revision on what the examination is expected to cover instead of reading without a plan.

The WAEC Food and Nutrition Syllabus for 2026 outlines everything you are expected to learn before the examination. It highlights the topics, practical areas, and learning objectives that will form the basis of both the theory and practical papers. Following the syllabus also makes it easier to create a study plan, monitor your progress, and prepare with confidence.

In this article, you will find the complete WAEC Food and Nutrition syllabus for 2026, the examination format, and the recommended textbooks. If you are serious about passing the examination with a good grade, this guide is a great place to start.

What is the WAEC Food and Nutrition Syllabus?

The WAEC Food and Nutrition Syllabus is an official document prepared by the West African Examinations Council to guide candidates in their preparation for the Senior School Certificate Examination (SSCE). The syllabus contains the complete list of topics students are expected to study, the practical skills they should develop, and the learning objectives they must achieve before the examination.

So, instead of guessing what may appear in the examination, candidates who study with the syllabus prepare more confidently because they understand the scope of the exam. The syllabus also helps teachers prepare lesson plans that cover every examinable topic while ensuring students receive both theoretical knowledge and practical training.

WAEC Food and Nutrition Examination Scheme

The WAEC Foods and Nutrition examination consists of two papers, and candidates are required to take and answer both papers.

Paper 1: Practical Examination

Paper 1 is a practical test that lasts for 3 hours and is conducted by a visiting examiner. During the examination, candidates will be assessed on their practical cooking skills, food preparation techniques, presentation, hygiene, and other practical aspects of the syllabus.

This paper carries 100 marks.

Paper 2: Written Examination

Paper 2 is a 2 hours 30 minutes written examination divided into two sections.

Section A: This section contains 60 multiple-choice questions to be answered within 1 hour. It carries 60 marks.

Section B: This section consists of 6 essay questions, from which candidates are required to answer any four. Candidates will have 1 hour 30 minutes to complete this section, which carries 40 marks.

WAEC Syllabus for Food and Nutrition 2026

The WAEC Foods and Nutrition syllabus is divided into the following major topics:-

I. Nutrition and Health

Introduction to Foods and Nutrition

Definitions
Basic knowledge of nutrition
Careers associated with Foods and Nutrition
Relationship of Foods and Nutrition with other subjects

Basic Food Nutrients

Nutrients and their nutritive values
Sources of nutrients
Digestion and absorption of carbohydrates, proteins and fats
Functions of nutrients
Dietary deficiencies
Food composition tables
Simple food tests for proteins, fats and carbohydrates

Special Nutritional Needs

Principles of meal planning
Nutritional needs of infants, children, adolescents, adults and the aged
Meal planning for pregnant and lactating mothers, vegetarians, invalids, convalescents and underweight persons

II. Kitchen Management

Kitchen Equipment and Tools

Scales, weights and handy measures
Types of kitchen equipment and materials
Selection, use, care and storage of equipment
Cleaning agents and abrasives

Safety in the Kitchen

Safety habits and devices
First aid box and its uses
Simple first aid treatment

Hygiene

Personal hygiene
Kitchen hygiene
Food hygiene and food sanitation

Kitchen Planning

Types of kitchens
Kitchen planning
Time and motion study

III. Food Preparation

Different Cooking Methods
Boiling
Baking
Frying
Stewing
Roasting

Food Commodities

Meat
Poultry
Fish and shellfish
Milk and milk products
Legumes
Vegetables
Cereals and grains
Fruits

Food Additives

Herbs and spices
Food colouring
Flavouring
Condiments
Preservatives

Flour Mixtures and Confectionery

Types of flour
Raising agents
Cakes, buns, pastries and breads

IV. Storage and Preservation of Foods

Principles of food preservation
Selection and preparation of foods for preservation
Methods of food preservation
Food storage
Convenience foods
Advantages and disadvantages of convenience foods

V. Beverages

Nutritive values of beverages

Non-alcoholic beverages

Coffee and tea
Cocoa drinks
Milk and egg drinks
Fruit juices and drinks
Beef tea and lemon grass

Alcoholic beverages

Beer
Wine

VI. Rechauffé (Leftover Foods)

Importance of leftover foods
Preservation of leftover foods
Preparation of new dishes using leftover foods

VII. Consumer Education

Principles of consumer education
Consumer agencies
Government agencies and regulations
Food budgeting
Bulk purchasing
Storage of perishable and non-perishable foods
Food storage equipment

VIII. The Art of Entertaining

Qualities of a good host or hostess
Qualities of a good guest
Table setting
Food service
Foods for special occasions
Cultural food habits
Traditional and foreign dishes

IX. Experimental Cookery

Research into local dishes and drinks
Collection of recipes and traditional preparation methods
Improving recipes, cooking methods, time, energy use and presentation
Development of new recipes

Here's the Recommended Textbooks section formatted for your article.

Recommended Textbooks for WAEC Foods and Nutrition 2026

WAEC recommends the following textbooks for candidates preparing for the Foods and Nutrition examination:-

Foods and Nutrition for Senior Secondary Schools – Ministry of Education.
Publisher: Evans Brothers Ltd., Ibadan.
O' Level Cookery – P. M. Abbey and G. M. MacDonald.
Publisher: Redwood Burn Ltd., Great Britain.
Foods and Nutrition in Practice – Justina N. Anazonwu Bello.
Publisher: Macmillan Publishers.
Home Economics for Schools, Books 1, 2 and 3 – Ghana Home Science Association.
Publisher: Afram Publications, Ghana.
Cooking Explained – Barbara Hammond.
Students Cookery Book – O'Reilly Wright.
Publisher: Oxford University Press.
Cookery for Schools – Melita Neil.
Foods and Nutrition for Senior Secondary Schools – Nigerian Educational Research Council.

This matches the list in the official WAEC syllabus while presenting it in a clean, reader-friendly format.

Why is the WAEC Food and Nutrition Syllabus Important?

Studying with the official syllabus offers several advantages, including:

Helps candidates focus only on examinable topics.
Prevents wasting time on irrelevant materials.
Provides a clear study guide from the beginning of preparation.
Explains what WAEC expects candidates to know and demonstrate.
Improves confidence before the examination.
Helps students prepare effectively for both theory and practical papers.
Encourages systematic revision.
Makes it easier to identify weak areas that require more attention.
Assists teachers in planning comprehensive lessons.
Increases the chances of obtaining excellent grades.

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