NUTRITION
NUTRITION SYLLABUS
(These syllabus may change from time to time. Please check with the relevant Public Service Commission websites for any changes in the syllabus)
UNIT I - Food Science Processing & Technology. Properties of different foods. Physical & chemical changes in foods during processing including cooking and preservation with special reference to sensory characteristics and nutritional value. Effect of acid and alkali on foods. Traditional methods of food processing - steaming, parboiling, germination - malting, fermentation, supplementation and their nutritional advantages. Newer methods of processing - enrichment, fortification, microwave and extrusion cooking and their nutritional advantages. Food additives, enzymes and pigments. Food labeling and packaging. Product development and significance of value added products. Natural, microbial and chemical toxicants, pesticide residues, common adultrants and mycotoxins and antinutritional factors in foods, their harmful effects on health and methods of eliminating them. Food spoilage and its prevention. Quality assurance, food laws and standards.
UNIT II - Macro Nutrients. Carbohydrates, lipids, protein, - their digestion, absorption, chemistry, functions, sources, requirements and effects of deficiency and excess. Methods of assessing requirements of energy and other nutrients. Qualitative differences in food proteins and methods of assessing protein quality. Importance of fibre in human nutrition. Water balance. Metabolism of carbohydrates, protein and lipids.
UNIT III - Micro Nutrients Vitamins and minerals, Chemistry, Sources, absorption and bioavailability, storage, excretion, functions, requirements and disorders of deficiency and excess. Nutrients interrelationships.
UNIT IV - Nutrition During Life Cycle Nutritional requirements during infancy, preschool age, adolescence adulthood, pregnancy, lactation and old age. Planning meals for people of different age groups, sex, occupation and economic status. Infant and child feeding practice in India.
UNIT V - Problems In Human Nutrition Pathogenesis of Nutrition Related Disorders Prevalence, biochemical and clinical manifestations, Preventive and therapeutic measures for the major nutritional problems in India.
UNIT VI - Therapeutic Nutrition Dietary guidelines and principles of meal planning in the diseases of gastrointestinal tract, cardiovascular, renal, hepatic, endrocrine, inborn errors of metabolism, cancer, burms, surgery, fevers, undernutrition, overnutrition, metabolic disorders and nutritional deficiency diseases, Dietary counselling, Diet and drug interaction.
UNIT VII - Institutional Food Service ManagementManagement of Food services in different institutions such as canteen, cafeteria, hostel, hotel and hospital.
UNIT VIII - Laboratory Techniques In Foods & Nutrition Techniques for analyzing nutrients such as colorimetry, titrametry spectrophotometry, atomic absorption and chromatography, principles and methods of estimating macro and micro nutrients in food, urine, blood and feces.
UNIT - IX - Community NutritionAssessment of community nutritional status - anthropometry, diet survey, biochemical and clinical methods. Indicators/parameters and standards (Indian and International) used to quantify malnutrition. Growth norms for pre school children and importance of growth monitoring. Nutrition surveillance. Assessment of body composition and its importance. Food and nutrition security. National food and nutrition policies and programmes to combat malnutrition. Nutrition in disaster situations.
UNIT X - Recent Trends and Research Human Nutrition Planning and conducting a research project. Collection, analysis and interpretation of data and report writing.
UNIT I - Food Science Processing & Technology. Properties of different foods. Physical & chemical changes in foods during processing including cooking and preservation with special reference to sensory characteristics and nutritional value. Effect of acid and alkali on foods. Traditional methods of food processing - steaming, parboiling, germination - malting, fermentation, supplementation and their nutritional advantages. Newer methods of processing - enrichment, fortification, microwave and extrusion cooking and their nutritional advantages. Food additives, enzymes and pigments. Food labeling and packaging. Product development and significance of value added products. Natural, microbial and chemical toxicants, pesticide residues, common adultrants and mycotoxins and antinutritional factors in foods, their harmful effects on health and methods of eliminating them. Food spoilage and its prevention. Quality assurance, food laws and standards.
UNIT II - Macro Nutrients. Carbohydrates, lipids, protein, - their digestion, absorption, chemistry, functions, sources, requirements and effects of deficiency and excess. Methods of assessing requirements of energy and other nutrients. Qualitative differences in food proteins and methods of assessing protein quality. Importance of fibre in human nutrition. Water balance. Metabolism of carbohydrates, protein and lipids.
UNIT III - Micro Nutrients Vitamins and minerals, Chemistry, Sources, absorption and bioavailability, storage, excretion, functions, requirements and disorders of deficiency and excess. Nutrients interrelationships.
UNIT IV - Nutrition During Life Cycle Nutritional requirements during infancy, preschool age, adolescence adulthood, pregnancy, lactation and old age. Planning meals for people of different age groups, sex, occupation and economic status. Infant and child feeding practice in India.
UNIT V - Problems In Human Nutrition Pathogenesis of Nutrition Related Disorders Prevalence, biochemical and clinical manifestations, Preventive and therapeutic measures for the major nutritional problems in India.
UNIT VI - Therapeutic Nutrition Dietary guidelines and principles of meal planning in the diseases of gastrointestinal tract, cardiovascular, renal, hepatic, endrocrine, inborn errors of metabolism, cancer, burms, surgery, fevers, undernutrition, overnutrition, metabolic disorders and nutritional deficiency diseases, Dietary counselling, Diet and drug interaction.
UNIT VII - Institutional Food Service ManagementManagement of Food services in different institutions such as canteen, cafeteria, hostel, hotel and hospital.
UNIT VIII - Laboratory Techniques In Foods & Nutrition Techniques for analyzing nutrients such as colorimetry, titrametry spectrophotometry, atomic absorption and chromatography, principles and methods of estimating macro and micro nutrients in food, urine, blood and feces.
UNIT - IX - Community NutritionAssessment of community nutritional status - anthropometry, diet survey, biochemical and clinical methods. Indicators/parameters and standards (Indian and International) used to quantify malnutrition. Growth norms for pre school children and importance of growth monitoring. Nutrition surveillance. Assessment of body composition and its importance. Food and nutrition security. National food and nutrition policies and programmes to combat malnutrition. Nutrition in disaster situations.
UNIT X - Recent Trends and Research Human Nutrition Planning and conducting a research project. Collection, analysis and interpretation of data and report writing.
NUTRITION MCQs
1:-The word 'cover' in Food Service refers to
A:-Folded napkin
B:-Table cloth overlay
C:-Place mat for a guest
D:-Place setting for one guest
Ans: D
2:-A server in training is called
A:-Captain
B:-Apprentice
C:-Front waiter
D:-Maitre
Ans: B
3:-A menu of limited choice is called
A:-Table d' hote
B:-A La Carte
C:-Nouvelle cuisine
D:-Buffet
Ans: A
4:-The simplest type of Food Service Organisation
A:-Staff organisation
B:-Line organisation
C:-Line and staff organisation
D:-Functional organisation
Ans: B
5:-___________ is known as Father of Scientific Management.
A:-Frederick W. Taylor
B:-Henry Fayol
C:-Robert Owen
D:-Andrew Ure
Ans: A
6:-Braising is a combination of
A:-Roasting and frying
B:-Frying and sautéing
C:-Roasting and stewing
D:-Frying and toasting
Ans: C
7:-Which is the principal component of internal recruitment?
A:-Employment exchange
B:-Intermediaries
C:-Promotion from lower to upper rank
D:-Contact through present employees
Ans: C
8:-Brainstorming sessions for acceptance of new idea comes under
A:-Verbal communication
B:-Written communication
C:-Audio visual communication
D:-Interactive communication
Ans: D
9:-The ideal leadership style is
A:-Authoritarian
B:-Authoritative
C:-Democratic
D:-Laissez faire
Ans: C
10:-Temperature for frozen storage is
A:-0 to -18°C
B:--16°C to 0°C
C:--20°C to 0°C
D:-0 to -15°C
Ans: C
11:-Cooking of cereals with dry heat is called
A:-Gelatinisation
B:-Dextrinisation
C:-Retrogradation
D:-None of these
Ans: D
12:-The only permitted inorganic preservative is
A:-Benzoic acid
B:-Sulphur dioxide
C:-Salt
D:-Salicylic acid
Ans: B
13:-The time temperature combination for milk pasteurisation is
A:-62.8°C for 30 minutes
B:-71.7°C for 15 sec
C:-Both (1) and (2)
D:-Only (2)
Ans: C
14:-Maple Syrup Urine Disease is caused due to inability of body to metabolise
A:-Branched Chain Amino Acids
B:-Xylitol
C:-Glycogen
D:-Arginine and Histidine
Ans: A
15:-Conversion factor of beta carotene to Vitamin A is
A:-4:1
B:-8:1
C:-6:1
D:-5:1
Ans: B
16:-The antibiotic principle "allin" is found in which of the following?
A:-Cumin
B:-Coriander
C:-Ginger
D:-Garlic
Ans: D
17:-The antioxidants present in Tea are
A:-Polyphenols
B:-Tocopherols
C:-Anthocyanins
D:-Betalains
Ans: A
18:-Which of the following amino acids is deficient in cereals?
A:-Methionine
B:-Lysine
C:-Histidine
D:-Arginine
Ans: B
19:-The level of iodine in iodised salt is
A:-20 ppm
B:-30 ppm
C:-40 ppm
D:-50 ppm
Ans: B
20:-Inhibitory substances present in milk are
A:-Lactose and fats
B:-Renin and casein
C:-Lactoperoxidase and agglutinins
D:-None of them
Ans: C
A:-Folded napkin
B:-Table cloth overlay
C:-Place mat for a guest
D:-Place setting for one guest
Ans: D
2:-A server in training is called
A:-Captain
B:-Apprentice
C:-Front waiter
D:-Maitre
Ans: B
3:-A menu of limited choice is called
A:-Table d' hote
B:-A La Carte
C:-Nouvelle cuisine
D:-Buffet
Ans: A
4:-The simplest type of Food Service Organisation
A:-Staff organisation
B:-Line organisation
C:-Line and staff organisation
D:-Functional organisation
Ans: B
5:-___________ is known as Father of Scientific Management.
A:-Frederick W. Taylor
B:-Henry Fayol
C:-Robert Owen
D:-Andrew Ure
Ans: A
6:-Braising is a combination of
A:-Roasting and frying
B:-Frying and sautéing
C:-Roasting and stewing
D:-Frying and toasting
Ans: C
7:-Which is the principal component of internal recruitment?
A:-Employment exchange
B:-Intermediaries
C:-Promotion from lower to upper rank
D:-Contact through present employees
Ans: C
8:-Brainstorming sessions for acceptance of new idea comes under
A:-Verbal communication
B:-Written communication
C:-Audio visual communication
D:-Interactive communication
Ans: D
9:-The ideal leadership style is
A:-Authoritarian
B:-Authoritative
C:-Democratic
D:-Laissez faire
Ans: C
10:-Temperature for frozen storage is
A:-0 to -18°C
B:--16°C to 0°C
C:--20°C to 0°C
D:-0 to -15°C
Ans: C
11:-Cooking of cereals with dry heat is called
A:-Gelatinisation
B:-Dextrinisation
C:-Retrogradation
D:-None of these
Ans: D
12:-The only permitted inorganic preservative is
A:-Benzoic acid
B:-Sulphur dioxide
C:-Salt
D:-Salicylic acid
Ans: B
13:-The time temperature combination for milk pasteurisation is
A:-62.8°C for 30 minutes
B:-71.7°C for 15 sec
C:-Both (1) and (2)
D:-Only (2)
Ans: C
14:-Maple Syrup Urine Disease is caused due to inability of body to metabolise
A:-Branched Chain Amino Acids
B:-Xylitol
C:-Glycogen
D:-Arginine and Histidine
Ans: A
15:-Conversion factor of beta carotene to Vitamin A is
A:-4:1
B:-8:1
C:-6:1
D:-5:1
Ans: B
16:-The antibiotic principle "allin" is found in which of the following?
A:-Cumin
B:-Coriander
C:-Ginger
D:-Garlic
Ans: D
17:-The antioxidants present in Tea are
A:-Polyphenols
B:-Tocopherols
C:-Anthocyanins
D:-Betalains
Ans: A
18:-Which of the following amino acids is deficient in cereals?
A:-Methionine
B:-Lysine
C:-Histidine
D:-Arginine
Ans: B
19:-The level of iodine in iodised salt is
A:-20 ppm
B:-30 ppm
C:-40 ppm
D:-50 ppm
Ans: B
20:-Inhibitory substances present in milk are
A:-Lactose and fats
B:-Renin and casein
C:-Lactoperoxidase and agglutinins
D:-None of them
Ans: C
21:-Fructose is a ___________.
A:-Aldopentose
B:-Ketohexose
C:-Aldohexose
D:-Ketopentose
Ans: B
22:-Furanose ring structure has
A:-5 members
B:-6 members
C:-8 members
D:-10 members
Ans: A
23:-The number of ATP produced by TCA cycle (Acetyl CoA to Oxaloacetate) as per modified calculation is
A:-25 ATP
B:-12.5 ATP
C:-10 ATP
D:-12 ATP
Ans: C
24:-The cardinal symptoms of Kwashiorkor are
A:-Growth retardation, oedema and mental changes
B:-Muscle wasting, flag sign and monkey face
C:-Old man's face, wasting and oedema
D:-All of the above
Ans: A
25:-Niacin is formed from
A:-Phenyl alanine
B:-Glycine
C:-Tyrosine
D:-Tryptophan
Ans: D
26:-The coenzyme in transamination reactions are derivatives of which vitamin?
A:-Vitamin A
B:-Vitamin B1
C:-Vitamin B6
D:-Niacin
Ans: C
27:-Which amino acid is considered semi essential?
A:-Histidine
B:-Phenyl alanine
C:-Valine
D:-Iso leucine
Ans: A
28:-The two essential fatty acids are
A:-Linoleic acid and docosahexanoic acid
B:-Linoleic acid and eicosapentanoic acid
C:-Linoleic acid and linolenic acid
D:-Docosahexanoic acid and eicosapentanoic acid
Ans: C
29:-Which of the following is not a fat soluble vitamin?
A:-Vitamin A
B:-Vitamin B
C:-Vitamin D
D:-Vitamin K
Ans: B
30:-Riboflavin is synthesised by
A:-Bone marrow
B:-Liver
C:-Spleen
D:-Intestinal bacterial flora
Ans: D
31:-Megaloblastic anemia is caused due to deficiency of
A:-Iron
B:-Folic acid
C:-Cobalamine
D:-Both (2) and (3)
Ans: D
32:-Which base is absent in RNA?
A:-Adenine
B:-Guanine
C:-Thymine
D:-Uracil
Ans: C
33:-Which of the following is not correctly matched?
A:-Pseudomonas - 20°C
B:-Psychrophiles - 15°C
C:-Thermophilic - 60° to 90°C
D:-Mesophiles - 37°C
Ans: A
34:-The phase preceding stationary phase in a bacterial growth curve is
A:-Lag phase
B:-Log phase
C:-Death phase
D:-None of the above
Ans: B
35:-Preservation of microorganisms in a freeze dried condition is known as
A:-Sterilization
B:-Sub culturing
C:-Lyophilisation
D:-Inoculation
Ans: C
36:-Media that are made suitable by addition of serum, blood or glucose is known as
A:-Nutrient media
B:-Enriched media
C:-Natural media
D:-Culture media
Ans: B
37:-The fungus known as bread mold is
A:-Mucor
B:-Penicillium
C:-Rhizopus
D:-Aspergillus
Ans: C
38:-Eggs are selected for storage by
A:-Waxing
B:-Oiling
C:-Candling
D:-None of them
Ans: C
39:-As a result of oxidation, meat fat and butter fat become
A:-Tallowy
B:-Discoloured
C:-Supple
D:-Dehydrated
Ans: A
40:-The powerhouse of a cell is
A:-Mitochondria
B:-Ribosomes
C:-Golgi complex
D:-Nucleus
Ans: A
41:-Muscle tissue is formed in the embryo from ____________.
A:-Ectoderm
B:-Mesoderm
C:-Endoderm
D:-None of the above
Ans: B
42:-Chyme is
A:-Food mixed with saliva
B:-Food mixed with gastric secretion
C:-Food mixed with pancreatic enzymes
D:-All of the above
Ans: D
43:-Steatorrhea is seen in the impaired digestion and absorption of
A:-Carbohydrates
B:-Protein
C:-Vitamins
D:-Fat
Ans: D
44:-The life span of RBC in the blood is
A:-120 hours
B:-12 days
C:-120 days
D:-12 weeks
Ans: C
45:-The first clotting factor to be activated during intrinsic mechanism of blood coagulation is
A:-Factor X
B:-Factor II
C:-Factor IX
D:-Factor XII
Ans: D
46:-Cellular immunity is provided by activation of which of the following?
A:-T lymphocytes
B:-B lymphocytes
C:-Helper T cells
D:-Plasma cells
Ans: A
47:-The volume of air that enters and leaves the lungs at each natural resting breath is
A:-Inspiratory reserve volume
B:-Expiratory reserve volume
C:-Tidal volume
D:-Vital capacity
Ans: C
48:-Active reabsorption of glucose and 67 of sodium occurs in
A:-Proximal convoluted tubule
B:-Distal convoluted tubule
C:-Collecting duct
D:-Glomerulus
Ans: A
49:-Thirst centre of human body is located in
A:-Pituitary
B:-Hypothalamus
C:-Medulla
D:-Cerebrum
Ans: B
50:-Neurons which carry impulses from sense organs to brain and spinal cord is
A:-Efferent neurons
B:-Afferent neurons
C:-Inter neurons
D:-None of the above
Ans: B
51:-Cognition and co ordination of movements are controlled by which part of cerebrum?
A:-Frontal lobe
B:-Occipital lobe
C:-Parietal lobe
D:-Temporal lobe
Ans: A
52:-Milk let down is stimulated by which of the following hormones?
A:-Vassopressin
B:-TSH
C:-FSH
D:-Oxytocin
Ans: D
53:-Graves disease is a common form of
A:-Hyperthyroidism
B:-Hypothyroidism
C:-Glucagon deficiency
D:-Growth hormone deficiency
Ans: A
54:-Anganwadis are grass root level agencies under
A:-ICDS
B:-ICAR
C:-ANP
D:-MMP
Ans: A
55:-Provision of nutrients by tube feeding is termed as
A:-Enteral nutrition
B:-Parenteral nutrition
C:-Total Parenteral nutrition
D:-Blenderised feeding
Ans: A
56:-Peyer's patches are found in which condition?
A:-AIDS
B:-Tuberculosis
C:-Typhoid
D:-Dengue fever
Ans: C
57:-Which is regarded as the body weight regulatory hormone?
A:-Glucagon
B:-Follicular Stimulating Hormone
C:-ACTH
D:-Leptin
Ans: D
58:-High risk of cardiovascular diseases is associated with a total cholesterol level of
A:-200 mg/dl
B:-220 mg/dl
C:-240 mg/dl
D:-180 mg/dl
Ans: C
59:-The normal salt intake from mixed food sources per day for a normal person as per WHO is
A:-2 g
B:-3 g
C:-5 g
D:-6 g
Ans: D
60:-The hypocholesterolemic effect of betaglucans can be obtained from which of the following?
A:-Fish
B:-Garlic
C:-Oats
D:-Fenugreek seeds
Ans: C
61:-Helicobacter pylori mostly infects which part of the stomach?
A:-Duodenum
B:-Antrum
C:-Pylorus
D:-Corpus
Ans: B
62:-Consumption pattern of a specific nutrient can be best ascertained by
A:-24 hour recall
B:-Food frequency naire
C:-Food list method
D:-Survey method
Ans: B
63:-According to WHO, the fasting plasma blood glucose level in a diabetic would be
A:-80-120 mg%
B:->120 mg%
C:->140 mg%
D:->200 mg%
Ans: C
64:-The ratio of carbohydrate, protein and fat in a diabetic diet is
A:-60:20:20
B:-60:30:10
C:-70:10:20
D:-70:20:10
Ans: A
65:-Vitamin C increases absorption of
A:-Mg
B:-Mn
C:-Fe
D:-Cu
Ans: C
66:-A sodium restricted diet is recommended for
A:-Nephritis
B:-Nephrosis
C:-Cirrhosis
D:-All of the above
Ans: D
67:-A low purine diet is prescribed for which of the following conditions?
A:-PEM
B:-Gout
C:-Cirrhosis
D:-Calculi
Ans: B
68:-A diastolic pressure of 105-119 mm Hg is termed as
A:-Mild hypertension
B:-Moderate hypertension
C:-Severe hypertension
D:-Intermediate hypertension
Ans: B
69:-Which of the following has the lowest glycemic index?
A:-Bread
B:-Idli
C:-Ice cream
D:-Groundnuts
Ans: D
70:-Abdominal obesity in men is defined as
A:->102 cm
B:->88 cm
C:->86 cm
D:->108 cm
Ans: A
71:-The food group at the base of food guide pyramid is
A:-Fruits
B:-Cereals
C:-Fats and sugars
D:-Vegetables
Ans: B
72:-The protein composition of breast milk is
A:-20 percent beta casein and 80 percent whey proteins
B:-80 percent beta casein and 20 percent whey proteins
C:-50 percent beta casein and 50 percent whey proteins
D:-90 percent beta casein and 10 percent whey proteins
Ans: A
73:-Softening and dissolution of cornea is termed as
A:-Keratomalacia
B:-Corneal xerosis
C:-Bitot's spots
D:-Conjunctival xerosis
Ans: A
74:-The first step in conducting Nutrition Education is
A:-Formulation
B:-Conceptualisation
C:-Implementation
D:-Trials for improved practices
Ans: B
75:-Each gram of protein yields _____________ kilocalories of energy.
A:-4 kcal
B:-9 kcal
C:-5 kcal
D:-6 kcal
Ans: A
76:-With increase age, the BMR __________.
A:-fluctuates
B:-increases
C:-decrease
D:-remain unchanged
Ans: C
77:-Thiamin deficiency manifests as
A:-Glossitis
B:-Cheilosis
C:-Scurvy
D:-Beriberi
Ans: D
A:-Aldopentose
B:-Ketohexose
C:-Aldohexose
D:-Ketopentose
Ans: B
22:-Furanose ring structure has
A:-5 members
B:-6 members
C:-8 members
D:-10 members
Ans: A
23:-The number of ATP produced by TCA cycle (Acetyl CoA to Oxaloacetate) as per modified calculation is
A:-25 ATP
B:-12.5 ATP
C:-10 ATP
D:-12 ATP
Ans: C
24:-The cardinal symptoms of Kwashiorkor are
A:-Growth retardation, oedema and mental changes
B:-Muscle wasting, flag sign and monkey face
C:-Old man's face, wasting and oedema
D:-All of the above
Ans: A
25:-Niacin is formed from
A:-Phenyl alanine
B:-Glycine
C:-Tyrosine
D:-Tryptophan
Ans: D
26:-The coenzyme in transamination reactions are derivatives of which vitamin?
A:-Vitamin A
B:-Vitamin B1
C:-Vitamin B6
D:-Niacin
Ans: C
27:-Which amino acid is considered semi essential?
A:-Histidine
B:-Phenyl alanine
C:-Valine
D:-Iso leucine
Ans: A
28:-The two essential fatty acids are
A:-Linoleic acid and docosahexanoic acid
B:-Linoleic acid and eicosapentanoic acid
C:-Linoleic acid and linolenic acid
D:-Docosahexanoic acid and eicosapentanoic acid
Ans: C
29:-Which of the following is not a fat soluble vitamin?
A:-Vitamin A
B:-Vitamin B
C:-Vitamin D
D:-Vitamin K
Ans: B
30:-Riboflavin is synthesised by
A:-Bone marrow
B:-Liver
C:-Spleen
D:-Intestinal bacterial flora
Ans: D
31:-Megaloblastic anemia is caused due to deficiency of
A:-Iron
B:-Folic acid
C:-Cobalamine
D:-Both (2) and (3)
Ans: D
32:-Which base is absent in RNA?
A:-Adenine
B:-Guanine
C:-Thymine
D:-Uracil
Ans: C
33:-Which of the following is not correctly matched?
A:-Pseudomonas - 20°C
B:-Psychrophiles - 15°C
C:-Thermophilic - 60° to 90°C
D:-Mesophiles - 37°C
Ans: A
34:-The phase preceding stationary phase in a bacterial growth curve is
A:-Lag phase
B:-Log phase
C:-Death phase
D:-None of the above
Ans: B
35:-Preservation of microorganisms in a freeze dried condition is known as
A:-Sterilization
B:-Sub culturing
C:-Lyophilisation
D:-Inoculation
Ans: C
36:-Media that are made suitable by addition of serum, blood or glucose is known as
A:-Nutrient media
B:-Enriched media
C:-Natural media
D:-Culture media
Ans: B
37:-The fungus known as bread mold is
A:-Mucor
B:-Penicillium
C:-Rhizopus
D:-Aspergillus
Ans: C
38:-Eggs are selected for storage by
A:-Waxing
B:-Oiling
C:-Candling
D:-None of them
Ans: C
39:-As a result of oxidation, meat fat and butter fat become
A:-Tallowy
B:-Discoloured
C:-Supple
D:-Dehydrated
Ans: A
40:-The powerhouse of a cell is
A:-Mitochondria
B:-Ribosomes
C:-Golgi complex
D:-Nucleus
Ans: A
41:-Muscle tissue is formed in the embryo from ____________.
A:-Ectoderm
B:-Mesoderm
C:-Endoderm
D:-None of the above
Ans: B
42:-Chyme is
A:-Food mixed with saliva
B:-Food mixed with gastric secretion
C:-Food mixed with pancreatic enzymes
D:-All of the above
Ans: D
43:-Steatorrhea is seen in the impaired digestion and absorption of
A:-Carbohydrates
B:-Protein
C:-Vitamins
D:-Fat
Ans: D
44:-The life span of RBC in the blood is
A:-120 hours
B:-12 days
C:-120 days
D:-12 weeks
Ans: C
45:-The first clotting factor to be activated during intrinsic mechanism of blood coagulation is
A:-Factor X
B:-Factor II
C:-Factor IX
D:-Factor XII
Ans: D
46:-Cellular immunity is provided by activation of which of the following?
A:-T lymphocytes
B:-B lymphocytes
C:-Helper T cells
D:-Plasma cells
Ans: A
47:-The volume of air that enters and leaves the lungs at each natural resting breath is
A:-Inspiratory reserve volume
B:-Expiratory reserve volume
C:-Tidal volume
D:-Vital capacity
Ans: C
48:-Active reabsorption of glucose and 67 of sodium occurs in
A:-Proximal convoluted tubule
B:-Distal convoluted tubule
C:-Collecting duct
D:-Glomerulus
Ans: A
49:-Thirst centre of human body is located in
A:-Pituitary
B:-Hypothalamus
C:-Medulla
D:-Cerebrum
Ans: B
50:-Neurons which carry impulses from sense organs to brain and spinal cord is
A:-Efferent neurons
B:-Afferent neurons
C:-Inter neurons
D:-None of the above
Ans: B
51:-Cognition and co ordination of movements are controlled by which part of cerebrum?
A:-Frontal lobe
B:-Occipital lobe
C:-Parietal lobe
D:-Temporal lobe
Ans: A
52:-Milk let down is stimulated by which of the following hormones?
A:-Vassopressin
B:-TSH
C:-FSH
D:-Oxytocin
Ans: D
53:-Graves disease is a common form of
A:-Hyperthyroidism
B:-Hypothyroidism
C:-Glucagon deficiency
D:-Growth hormone deficiency
Ans: A
54:-Anganwadis are grass root level agencies under
A:-ICDS
B:-ICAR
C:-ANP
D:-MMP
Ans: A
55:-Provision of nutrients by tube feeding is termed as
A:-Enteral nutrition
B:-Parenteral nutrition
C:-Total Parenteral nutrition
D:-Blenderised feeding
Ans: A
56:-Peyer's patches are found in which condition?
A:-AIDS
B:-Tuberculosis
C:-Typhoid
D:-Dengue fever
Ans: C
57:-Which is regarded as the body weight regulatory hormone?
A:-Glucagon
B:-Follicular Stimulating Hormone
C:-ACTH
D:-Leptin
Ans: D
58:-High risk of cardiovascular diseases is associated with a total cholesterol level of
A:-200 mg/dl
B:-220 mg/dl
C:-240 mg/dl
D:-180 mg/dl
Ans: C
59:-The normal salt intake from mixed food sources per day for a normal person as per WHO is
A:-2 g
B:-3 g
C:-5 g
D:-6 g
Ans: D
60:-The hypocholesterolemic effect of betaglucans can be obtained from which of the following?
A:-Fish
B:-Garlic
C:-Oats
D:-Fenugreek seeds
Ans: C
61:-Helicobacter pylori mostly infects which part of the stomach?
A:-Duodenum
B:-Antrum
C:-Pylorus
D:-Corpus
Ans: B
62:-Consumption pattern of a specific nutrient can be best ascertained by
A:-24 hour recall
B:-Food frequency naire
C:-Food list method
D:-Survey method
Ans: B
63:-According to WHO, the fasting plasma blood glucose level in a diabetic would be
A:-80-120 mg%
B:->120 mg%
C:->140 mg%
D:->200 mg%
Ans: C
64:-The ratio of carbohydrate, protein and fat in a diabetic diet is
A:-60:20:20
B:-60:30:10
C:-70:10:20
D:-70:20:10
Ans: A
65:-Vitamin C increases absorption of
A:-Mg
B:-Mn
C:-Fe
D:-Cu
Ans: C
66:-A sodium restricted diet is recommended for
A:-Nephritis
B:-Nephrosis
C:-Cirrhosis
D:-All of the above
Ans: D
67:-A low purine diet is prescribed for which of the following conditions?
A:-PEM
B:-Gout
C:-Cirrhosis
D:-Calculi
Ans: B
68:-A diastolic pressure of 105-119 mm Hg is termed as
A:-Mild hypertension
B:-Moderate hypertension
C:-Severe hypertension
D:-Intermediate hypertension
Ans: B
69:-Which of the following has the lowest glycemic index?
A:-Bread
B:-Idli
C:-Ice cream
D:-Groundnuts
Ans: D
70:-Abdominal obesity in men is defined as
A:->102 cm
B:->88 cm
C:->86 cm
D:->108 cm
Ans: A
71:-The food group at the base of food guide pyramid is
A:-Fruits
B:-Cereals
C:-Fats and sugars
D:-Vegetables
Ans: B
72:-The protein composition of breast milk is
A:-20 percent beta casein and 80 percent whey proteins
B:-80 percent beta casein and 20 percent whey proteins
C:-50 percent beta casein and 50 percent whey proteins
D:-90 percent beta casein and 10 percent whey proteins
Ans: A
73:-Softening and dissolution of cornea is termed as
A:-Keratomalacia
B:-Corneal xerosis
C:-Bitot's spots
D:-Conjunctival xerosis
Ans: A
74:-The first step in conducting Nutrition Education is
A:-Formulation
B:-Conceptualisation
C:-Implementation
D:-Trials for improved practices
Ans: B
75:-Each gram of protein yields _____________ kilocalories of energy.
A:-4 kcal
B:-9 kcal
C:-5 kcal
D:-6 kcal
Ans: A
76:-With increase age, the BMR __________.
A:-fluctuates
B:-increases
C:-decrease
D:-remain unchanged
Ans: C
77:-Thiamin deficiency manifests as
A:-Glossitis
B:-Cheilosis
C:-Scurvy
D:-Beriberi
Ans: D