FOOD AND HUMAN NUTRITION FORM TWO NECTA EXAM FORMAT 2026 ~ FTN 2026
FOREWORD
The Form Two National Assessment (FTNA) plays an essential role in evaluating students’ educational progress at the Ordinary Secondary Level in Tanzania.
This booklet presents the formats for the FTNA for General Education Stream, which will be assessed with effect from 2026.
The formats are designed to align with the 2023 syllabi issued by the Tanzania Institute of Education (TIE) with effect from 2025.
These formats signify a pivotal shift from content-based assessment to a competence based approach, focusing on the Education and Training Policy of 2014 and the Curriculum for Ordinary Secondary Education Form I – IV of 2023 (General Education).
This shift ensures that the assessment not only measures academic knowledge but also evaluates students’ ability to apply learned concepts, communicate and collaborate, engage in critical thinking, and demonstrate practical skills in various real-life situations.
The comprehensive assessment structure outlined is aimed at nurturing well-rounded learners equipped with the essential skills for further education and life beyond school.
The format for each subject includes an introduction, main competences, an assessment rubric, competencies to be assessed, and a Table of Specifications.
FOOD AND HUMAN NUTRITION FORM TWO NECTA EXAM FORMAT 2026 ~ FTN 2026
Generally, this format booklet is expected to provide guidance to examination setters, moderators and teachers in setting fair, valid and reliable assessments for students. Moreover, the format provides guidance to students on the structure of the assessment paper.
However, classroom teachers are strongly cautioned not to replace the syllabus with the presented assessment formats.
The National Examinations Council of Tanzania (NECTA) remains committed to its mission of delivering credible and holistic assessments that contribute to the nation’s education excellence.
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. The question will carry 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.
