School of Allied Health Sciences, Salem

Nutrition Question Bank

CHOOSE THE BEST ANSWER

1. Vitamin B3 is called
a. A.panothenic acid b.niacin c.folic acid d.rotinol
2. Vitamin C is called
a. a.tocopherol b.ascobin acid c.rotinol d.thianine
3. Vitamin A is available in
a. A.egg yolk b.green vegetables c. carrot d. all the above
4. Folic acid is also referred to
a. a.folacin b.pyridoxine c.riboflawin d.vitamin c
5. Deficiency of niacin
a. a.pellagra b.beriberi c.convulsions d. all the above
6. Fiber is another
a. a. Carbohydrate b.fat c.protein d. all the above
7. Carbohydrates are
a. a. Organic compound b. plant origin c. animal origin d. plant / animal origin
8. Glucose is also known as
a. a. dextrose b. glucose c .galaetox d. fructose
9. 9 lactose is the sugar in
a. a. Milk b.soy c. fruits d. vegetables
10. Complex carbohydrates
a. a. polysaccharides b. maltose c.monosaccharides d.
disaccharides

11. 11.The body stores energy as a layer of fat under the skin
a. a.adipose tissue b. bone c.muscles d.all the above
12. 1 gm of fat gives us
a. a. 9 kilocalories b.0kilocaloriesc. 3kilocalories
d.1000kilocalories
13. cholesterol is the most common
a. a.steroid b. vitamins c.minerals d.fatty acids
14. yellow to red pigments
a. a.xantophylls b.fats c.carbohydrates d.protein
15. PUFA means
a. a. polyunsaturated fatty acids b.saturated fatty acids c.lipoproteins d.
triacylglycerols
16. 16.Normal protein requirement of an adult is
a. a.1 gm/kilogram b.0 kilogram c.1 gm/kg of the body weight
d.9 kg
17. proteins are used to synthesise enzymes
a. a. pepsin b.amino acid c.fat d.carbohydrates
18. Biological value of proteins
a. a. nitrogen in a protein b.oxygen c.hydrogen d.carbon
19. proteins are found in
a. a. all living cells b.roots of pplants c.fruits d.all the above
20. Gassic juicecontains enzymes
a. a.pepsin b.trypsin c.chymotrypsin d.aminoacids

21. Maintenance of transport of nutrients

a. a. Osmotic energy b.electrical energy c.chemical energy d.energy
22. BMR means
a. a. basal metabolic rate b. physical activity ratio
captivities based on occupation
d. all the above
23. Ideal body weight is an estimate of
a. a. Optimal health b.Energy
b. c. carbohydrates d.protein
24. AED means
a. a. acute energy deficiency b. under weight
b. c. active leisure d.a rule of thumb method
25. Total energy needs are
a. a.based on basal b BMR
b. c. BMI d. all the above

10 Marks

1. Explain about calcium? What are the electrolytes in our body fluids?
2. Explain the principle and elements of a balanced diet?
3. Explain in detail about digestion, absorption and transport of fat?
4. What is the classification of essential minerals?
5. Classification of carbohydrate?
6. Functions of lipids?
7. Metabolism of carbohydrate and fat?
8. Digestion and absorption of protein?
9. Explain about B complex vitamins?
10. Vitamin A
11. Vitamin D
12. Functions of proteins?
 2 Marks
1. Vicious cycle of malnutrition
2. Fatty acids structure, types and classification?
3. Physiological function of food
4. What are the cooking methods?
5. How to calculate a balance diet?
6. What is the factor to be considered in menu planning?
7. Explain ICMR food groups?
8. Calculated BMI
9. Factor affecting BMR
10. Iron deficiency anemia
11. How to plan for menu in normal family?
12. Def to WHO
13. Explain food guide pyramid?
14. Hospital menu planning?
15. NNACP
16. NIPCCD
17. NIDDCP
18. Nutritive value of nuts and oil seeds?
19. Determination of energy metabolism during work?
20. What is steaming methods merits?
21. Toasting merits and demerits
22. What is solar cooking?
23. What is acidosis and alkalosis
24. What is water poisoning?
25. What is osmosis?
26. Hypotonic solution with diagram?
27. What is mean by ISO its diagram?
28. Hyper tonic solution its diagram?
29. Flow chart for distribution of fluid in the body?
30. Water intake & output with diagram?
31. What is mean by significance of the five food group system?
32. Tips for balanced diet enhance quality of life?
33. Nutrition recommendation for menopausal women?
34. Difference between diffusion, osmosis & active transport?
35. Difference between passive transport & active transport?
 6 Marks
1. What are the objectives of cooking?
2. What is the temperature of boiling water? Its merits &Demerits
3. What are the Tips to avoid nutrient loss?
4. What are the effects of heat on cooking &external changes?
5. What are the internal changes can been seen in the heat on cooking?
6. What are the basics of safe food handling?
7. What are the methods to improve is nutrition value of food?
8. What are the causes of food spoilage?
9. What are the principles of food preservation?
10.What are the food preservation?
11.What is the use of chemical preservatives?
12.Which type of Radiant energy will be used for food preserve?
13.What are the Health hazards of adulteration?
14.What is flavor enhancer?
15.What are the criteria used for chemical preservatives?
16.What is the nutrition recommended for lactating mother?
17.What is the nutrition recommended for pregnant women?
18.What are the steps involved for food planning?
19.What is the nutrition recommended for 6 months babies?
20.What is the variety in appearance of food?