UEW Home Economics Entrance Exams Questions 2025/2026. The UEW mature entrance examination allows applicants above 25 years of age who applied for Admission into REGULAR and SANDWICH PROGRAMMES using the MATURED ENTRY MODE option to write an Online Entrance Examination on the UEW Vclass Portal.
In this post, will provide our readers with past questions for the UEW Home Economics Entrance Exams Questions which can be used by applicants to prepare for the UEW 2025/2026 examination.
UEW Mature Entrance Exam Past Questions
1. Which of the following is a monosaccharide?
a. cellulose
b. Fructose
c. Lactose
d. Maltose
2. The combination of traits that makes a person unique is his or her
a. Self-concept
b. Attitude
c. Heredity
d. Personality
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3. One of the following is not a consumer major right
a. The right to safety and choice
b. The right to be heard
c. The right to be informed
d. The right to refunds and replacement
4. Which type of knife would be most useful for slicing bread?
a. Paring knife
b. Butcher knife
c. Chef’s knife
d. Serrated knife
5. A kitchen burn caused by a hot liquid is termed as………………..
a. Scalds
b. Scares
c. Scars
d. Scolds
6. What is the end product of sugar upon application of dry heat?
a. Carbon
b. Caramel
c. Treacle
d. Syrup
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7. 4 ozs is equivalent to ……………..
a. 140g
b. 40g
c. 100g
d. 200g
8. Identify the fat soluble vitamins in the group of vitamins listed below
a. Vitamins A, C, and E
b. Vitamins B, C, and D
c. Vitamins B, C, and E
d. Vitamins E, A, and D
9. The primary form of stored glucose in plants is:
a. Cellulose
b. Starch
c. Galactose
d. Glycogen
10. Legumes are rich in plant protein, iron, folate and
a. Vitamin D
b. Vitamin A
c. Vitamin C
d. Vitamin B
11. A toddler’s food differs from that of the entire family’s by;
a. Aroma and taste
b. Texture and consistency
c. Nutrient and taste
d. Taste and texture
12. The main role of the stomach in digestion and absorption is to ……………………
a. Digest fats
b. Mix ingested foods to form chyme
c. Produce enzymes that digest carbohydrates and fats
d. Absorb proteins and carbohydrates
13. For yeast to be activated it needs ……………
a. warmth, alcohol and moisture
b. warmth, fungi and moisture
c. warmth, food and moisture
d. warmth, fermentation and moisture
14. Meat from very young cattle is called
a. Pork
b. Veal
c. Lamb
d. Beef
15. Bread is made from………………………..
a. semi-hard dough
b. hard dough
c. soft dough
d. semi soft dough
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16. What is the smallest functional unit of the human body?
a. Tissue
b. Organ
c. Cell
d. Organ system
17. The regulations which govern the design of houses and amenities that must be provided in planning of urban communities are
a. building regulations
b. aesthetic regulations
c. housing codes
d. taxes
18. Most digestive enzymes are produced in the ……………………………..
a. Esophagus and stomach
b. Liver and gallbladder
c. Mouth and esophagus
d. Small intestines and pancreas
19. A home is a……………..
a. a furnished building
b. a house one lives in
c. a house where relatives live
d. a house and the people in it
20. Which of the following food commodities has the highest biological value?
a. Egg
b. Milk
c. Soya bean
d. Meat
21. Glutenin is found in …
a. Eggs
b. Corn
c. Wheat
d. Meat
22. Which nutrient mentioned below aids the absorption of iron?
a. Thiamin
b. Riboflavin
c. Ascorbic acid
d. Naicin
23. A meal that has both the protein and the accompaniment cooked together in the same pan is called
a. A diet
b. A snack dishes
c. A meal
d. A pot dishes
24. The citrus fruits are the best dietary sources of:
a. Vitamin C
b. The B vitamins
c. Vitamin A
d. Calcium
25. The main function of carbohydrates is to provide the body with …
a. sugar
b. energy
c. body building nutrients
d. glucose
26. Skills and behaviour patterns that are achieved at each stage of life are called;
a. Growth spurts
b. Responsibility
c. Physical changes
d. Developmental tasks
27. A deficiency of thiamine (vitamin B1) in the diet causes:
a. Protein malnutrition
b. Osteopenia
c. Beriberi
d. Scurvy
28. Which factors affect nutrients levels in food?
a. All of the above
b. Ripeness when harvested
c. Food processing
d. Plant variety
29. Children with a deficiency in Vitamin D develop ….
a. Beriberi
b. Rickets
c. Scurvy
d. Cataracts
30. The process of heat transfer that occurs in liquids and gases is known as …………. A. conduction
a. convection
b. expansion
c. radiation
31. Which element is found in protein but is not found in carbohydrates and lipids?
a. Carbon
b. Oxygen
c. Nitrogen
d. Hydrogen
32. Large equipment includes all listed EXCEPT
a. Microwave
b. Freezer
c. Cookers
d. Ranges
33. Which vegetable tends to be good sources of iron, calcium, folate, and Vitamin A and C?
a. Vegetables with orange flesh
b. Dark-green vegetables
c. Starchy vegetables
d. Legumes
34. Which of the following is a sign of malnutrition caused by insufficient food and nutrient intake?
a. Increased susceptibility to infection
b. Wasting (loss of fat and muscle tissue)
c. Stunted growth
d. All of the above
35. The protein part of a meal is the …
a. Dish
b. Main meal
c. Main dish
d. Meal
36. Cereal products that have B vitamins and iron (that were lost during processing) added back to them are called:
a. Whole grain
b. Fortified
c. Refined
d. Enriched
37. Resources that many people share are known as
a. Renewable resources
b. Community resources
c. Transferable resources
d. Human resources
38. To measure whether you have reached your goals, you use:
a. Resources
b. Responsibilities
c. Standards
d. Personal priorities
39. Which disease has a genetic link?
a. Osteoporosis
b. All of the above
c. Diabetes
d. Cancer
40. Which term is used to describe an elevated blood sugar level?
a. hyperglycemia
b. hyperlipidemia
c. hypoglycemia
d. glucosuria
