Food and Nutrition Everyday Science Mcqs Important For NTS,OTS,PTS,CTS,BTs

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1.Name the nutrient which provides instant ergygy?
(a) Proteins
(b) Carbohydrates
(c) Minerals
(d) Vitamins
2. The micro-organism widely used in preparation of butter or cheese is
(a) Saccharomyces sp.
(b) Mycobacterium sp.
(c) Lactobacillus sp.
(d) None of these
3. Fats and their derivatives occurring in living systems are collectively known as
(a) Carbohydrates
(b) Proteins
(c) Lipids 
(d) Vitamins
4. Fats are long chain organic compounds
consisting of several different kinds of
(a) Amino acids
(b) Fatty acids
(c) lodine
(d) Accetic acid
5. What is the main function of water in human body
(a) Provide Energy
(b) Help in growth
(c) Control body process
(d) All of the above

6.Which of the following minerals are very useful for human body?
(a) Calcium
(b) Phosphorous
(c) Sodium
(d) all of above
7.Name the ready source of energy available for athletes?
(a) Carbohydrates
(b) Fats
(c) Minerals
(d) Vitamins
8.Which of the following has been found useful in keeping cholesterol level down?
(a) Vitamin A
(b) Tulsi
(c) Saliva
(d) Cheese
9. Carrot is the rich source of:
(a) Vitamin A
(b) Vitamin B
(c) Vitamin C
(d) Vitamin D
10. How much protein is recommended for a moderately active woman daily?
(a) 30g
(b) 35g
(c) 41g
(d) 46g

11..Which is the largest inorganic component of human food. Name the largest organic component of human body?
(a) Protein
(b) Fats
(c) Carbohydrates
(d) Vitamins
12. What of the following is true regarding excess of Carbohydrates in human body?
(a) They are stored as glycogen or converted to fat
(b) They are stored in liver and muscle and in fat cells beneath the skin
(c) Both of these
(d) None of these
13. Select the correct statement?
(a) Fruits and vegetables are 80 to 95 percent water
(b) The human body is 65 percent water
(c) Meats are made up of 50 percent water
(d) All above
14.Whichart of our food is responsible to build body tissue and to synthesize enzymes, some hormones such as enzymes, some hormones such as insulin that regulate communication among organs and cells, and other complex substances that govern body processes?
(a) Carbohydrates
(b) Fats
(c) Protein
(d) None of them
15. A deficiency of zinc
(a) Impair growth
(b) Cause dwarfism
(c) Both of them
(d) None of them

16.In which part of our body Fluorine is retained?
(a) Teeth
(b) Bones
(c) Both a and b
(d) Not a nor b
17. Which of the following statement is correct?
(a) Milk is rich in vitamins but contains no iron,
(b) Pasteurized Milk has no vitamin C
(c) in adults, too much milk can cause
unsaturated fatty acids to build in the blood
(d) All above
18. Mention the food in which Sodium, cobalt, chloride, copper, magnesium, manganese,phosphorus, and potassium are present?
(a) Milk
(b) Pulses
(c) Vegetables
(d) fruits
19. How many people worldwide suffer from iodine-deficiency diseases?
(a) 50 million
(b) 10 million
(c) 150 million
(d) 110 million
20.Copper, zinc, fluorine, chromium, molybdenum and selenium are important parts of human food. By which name these are called?
(a) Micro elements
(b) Trace elements

(c) Essential elements
(d) Nano elements
22. Which of the following is the rich source of iron?
(a) Green Vegetables
(b) Soya bean
(c) Both of them
(d) None of them
23.Name the substance in stomach that is necessary for easy digestion of Proteins?
(a) Bile juice
(b) Sulphuric acid
(c) Hydrochloric acid
(d) Hydrochloric Acid
24.Which of these drinks would normally be lowest in sugar content?
(a) Low-calorie squash
(b) High-juice squash
(c) Fruit-flavoured drink
(d) Skimmed milk
25. Which type of milk is generally lowest in fat?
(a) Full cream
(b) Powdered
(c) Dried
(d) Skimmed

26.What do you call milk that has been
deliberately thickened and fermented by the introduction of Lactobacillus bulgaricus?
(a) Double cream
(b) Yogurt
(c) Pasteurized
(d) Skimmed Milk
27.If in an operation, if the bile duct is removed the digestion of will be reduced
(a) Carbohydrates
(b) Fats
(c) Proteins 
(d) Both a and c
28. Vitamin B2 is also known as:
(a) Riboflavin
(b) Calcium
(c) Calcium
(d) Thiamine
29. The protein content of edible portion of eggs is
(a) 13.3%
(b) 14.3%
(c) 15.3%
(d) 160.3%
30. Enzymes are
(a) Chemical catalyst
(b) Biological catalyst
(c) Organic catalyst
(d) Inorganic catalyst

31.Name the organic compounds which are necessary for normal metabolic functions of human body?
(a) Proteins
(b) Lipids
(c) Vitamins
(d) Fats
32. Which one of the following sweeteners does not provide any energy to the body?
(a) Glucose
(b) Fructose
(c) Maltose
(d) Saccharin
33.Which one of the following is present to a larger extent by weight in potatoes?
(a) Protein
(b) Starch
(c) Water
(d) Glucose
34. What is the charring of sugar due to?
(a) Oxidation
(b) Reduction
(C) Dehydration
(d) Reduction and hydration
35.What kind of molecules are broken into simple molecules in catabolism.
(a) Large organic
(b) Complex organic
(c) Large inorganic
(d) Complex inorganic

36. Milk lacks in one important nutrient which?
(a) Calcium
(b) Iron
(c) Potassium
(d) Protein
37. If one chews an unsweetened chapati for a short time, a distinctly sweetish taste becomes noticeable. This is because
(a) Protein is converted into sugar in the
(b) Carbohydrate is converted into sugar in the mouth
(c) Fat is converted into sugar in the mouth
(d) Vitamins are converted into sugar in the mouth
38. Digestion of fats in the intestines is aided by
(a) Hydrolysis
(b) Oxidation
(c) De-emulsification
(d) Emulsification
39. Sucrose is dissolved in water due to
(a) Hydrogen bonding
(b) Hydration
(c) Van der Wall’s forces
(d) Chemical reaction

40.Carbonated drinks are examples of
(a) Gas in gas
(b) Gas in water
(c) Gas in solid
(d) Solid in liquid

1.b 2.c 3. C 4. b 5.c
6. d 7. a 8.b 9. a 10.d
11. a) 12. c 13. d 14. d 15.c
16. C 17. D 18.c 19.c 20.b
21. a 22.c 23. d 24. a 25.d
26. b 27. b 28. a 29. a 30.b
31. C 32. d 33. d 34. C 35.a
36. b 37. b 38. d 39. a 40.b

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