1.

A Substance Needed By The Body For Growth, Energy, Repair And Maintenance Is Called A
_______________.
a. Nutrient
b. Carbohydrate
c. Calorie
d. Fatty Acid

2.  About half of your diet should be made up of __________.

a. Grains And Vegetables
b. Fruits And Milk
c. Milk And Cheese
d. Fats And Sugars

3. food group is our body's best source of energy?

a. Meat Group
b. Fats,Oils And Sweets
c. Breads And Cereals
d. Milk And Cheese

4. The bread, cereal, rice and pasta group is a good source of _______?
a. Carbohydrate
b. vitamin C
c. calcium
d. vitamin D

5. Pulses are a good source of –

a. Carbohydrates
b.  Proteins
c. Fats
d.  Vitamins

6. Which of the following has the highest calorific value ?

a. Carbohydrates
b.  Fats
c.  Proteins
d.  Vitamins

7. Which of the following is considered an easily digestible source of protein?

a. Egg albumin
b.  Soya bean
c. Fish flesh
d. Red meat

8. Which of the following is considered a complete protein food?

a. Almond
b. Horse gram
c. Soya bean
d. Cashew nut

9. Which of the following food constituents is not digested but is still important for us?
a.  Vitamins
b. Minerals
c.  Proteins
d. Fibre

10. All of the following are nutrients found in food except _____.
a. Plasma
b. Proteins
c. Carbohydrates
d. Vitamins

11.  Your body needs vitamins and minerals because ___________.

a.  They Give The Body Energy
b. They Help Carry Out Metabolic Reactions
c. They Insulate The Body's Organs
d. They Withdraw Heat From The Body

12. Which of these is NOT considered a nutrient?

a. Vitamins
b. Minerals
c. Fibre
d.  Fats

13. Which of these is required on the food label?

a. total carbohydrate
b. sugars
c. iron
d. all of the above

14.  Which of the following nutrients is needed to build and maintain the structural components of
the body?
a. Carbohydrates
b. Protein
c. Fat
d. Fibre

15. Which of these nutrients is the preferred energy source for the body?
a.  B Complex Vitamins
b. Carbohydrates
c. Fats
d. Fibre

16. Eggs, milk, and meat are usually classified as good sources of
a. Carbohydrates
b. Vitamin A
c. Protein
d. Vitamin D

17. Among the given nutrients milk is a poor source of 

a. Calcium
b. Protein
c. Vitamin C
d. Fibre
18. Besides carbohydrates, a major source of energy in our food is constituted by
a. Proteins
b. Magnesium
c. Fats
d. Chromium

19. Fruits and vegetables are usually considered as good sources of 
a. Protein
b. vitamins & minerals
c. unsaturated fats
d. Carbohydrate

20. Most of the fat digestion occurs in

a. Rectum
b. Stomach
c. Duodenum
d. Small intestine

21. Where is protein digestion accomplished?

a. Stomach
b. Ileum
c. Rectum
d. Duodenum

22. Which of the following is not involved in the stimulation of release of pancreatic juice?
a. Gastrin
b. Secretin
c. Trypsinogen
d. Cholecystokinin

23. What is common among amylase, rennin and trypsin?

a. These are produced in stomach
b. These act at a pH lower than 7
c. These all are proteins
d. These all are proteolytic enzymes

24. Which of the following is correct pairing of site of action and substrate of rennin?
a. mouth-starch
b. stomach-fat
c. stomach -casein
d. small intestine-casein

25. Which of the following is the largest gland ?

a. Liver
b. Thymus
c. Pancreas
d. Pituitary

26. Part of bile juice useful in digestion

a. Bile pigments
b. Bile salt
c. Bile matrix
d. All
27. Ole helps in ……….
a. Digestion of proteins
b. Breakdown of nucleic acid
c. Emulsification of fat
d. Phagocytosis

28. Name of digestive juice that lacks enzyme but helps in digestion
a. Bile juice
b. Pancreatic juice
c. Ptyalin
d. Pepsin

29. Water helps in the regulation of

a. Acid base balance
b. body temperature
c. Nitrogen balance
d. None

30. Diabetes mellitus is due to

a. Lack of insulin circulation in the blood
b. Excess of insulin circulation in the blood
c. Low level of blood sugar
d. Lack of appetite

31. In an average person water comprises about of body weight

a. 20-25%
b. 55-60%
c. 70-75%
d. 80-100%

32. Water is rapidly absorbed from

a. Stomach
b. Small intestine
c. Large intestine
d. Duodenum

33. hard water contains higher amount of ……………. Salt

a. Magnesium
b. Calcium
c. Sodium
d. Potassium

34. Amino acids are formed by the digestion of

a. Fats
b. Proteins
c. Mineral
d. Starches

35. Milk exposed to u-v light rays become rich in

a. Vitamin A
b. Vitamin D
c. Vitamin C
d. Vitamin E
36. Dialysis issued or a patient suffering from
a. Kidney Disease
b. Blood pressure
c. Liver trouble
d. Asthma

37. Glucose is converted to glycogen in

a. Liver
b. Kidney
c. Intestine
d. Thyroid

38. A person is said to be starving when

a. He does not get adequate quantity of carbohydrates
b. The food he eats does not meet his loss of energy
c. He starts loosing his weight
d. The adipose tissue starts burning

39. Rickets is caused by the deficiency of

a. Vitamin A
b. Vitamin D
c. Vitamin C
d. Iodine

40. We take food to obtain

a. Oxygen
b. Carbohydrates
c. Energy and all other nutrients
d. Calcium

41. Iron is needed by the body for the

a. Formation of haemoglobin
b. Synthesis of thyroxin
c. Formation of bone
d. Synthesis of insulin

42. Which of the following should be avoided in excess during very hot months ?
a. Fats
b. Proteins
c. Carbohydrates
d. Vitamins

43. An injunction of insulin would lead to an

a. Increase glucose concentration in blood
b. Increased glucose concentration within cells
c. Increased glucose concentration within urine
d. None

44. The liver plays a most prominent role in all excepts

a. Urea formation
b. Protein formation
c. Glycogen storage deamination of amino acids

45. The minimum needs programme includes

a. Rural health
b. Rural water supply
c. Nutrition
d. All

46. The head quarters of UNICEF is at

a. United nation
b. Russia
c. Japan
d. Australia

47. The head quarters of WHO is located

a. Geneva
b. Canada
c. California
d. New Jersey

48. Which vitamin is obtained by standing out in sun

a. A
b. D
c. E
d. C

49. For vegetarians, the important source of complete protein is

a. Greens
b. Pulses
c. Cereals
d. Milk

50. A………………………….calorie diet is prescribed for obese patients

a. High
b. Moderate
c. Low
d. None

51. An important practical consideration in formulating a diet prescription is

a. Allergy
b. Economic condition
c. Intolerance to food
d. All

52. Protein malnutrition may produce

a. Ulcerative colitis
b. Crohn’s disease
c. Malabsorption
d. Celiac disease

53. Dysentery indicates disease of the

a. Colon
b. Ilium
c. Jejunum
d. Duodenum
54. Which of the following nutrients should completely avoided by patients suffering from
diarrhoea ?
a. Calorie
b. Protein
c. Carbohydrate
d. Fat

55. Most of the lipids that accumulate in fatty liver are

a. Cholesterol
b. LDL
c. Triglycerides
d. VLDL

56. Kwashiorkor is seen in infants between the age

a. 5 month and 1 year
b. 1 year and 2 year
c. 1 year and 3 year
d. 1 year and 5 year

57. A deficient intake of……………results in fatty liver

a. CHO
b. Protein
c. Fat
d. Vitamin

58. The best food for kwashiorkor children is

a. Skimmed milk
b. Egg
c. Bengal gram dhal
d. All

59. To treat anaemia patient should be given

a. Vitamin B12
b. Vitamin B6
c. Vitamin B 3
d. Vitamin B1

60. Which of the following food can be taken by anaemic patients ?

a. Organ meats eggs
b. Milk
c. All

61. A liberal supply of protein, over……………is necessary for underweight patient

a. 1 g/kg
b. 1.2 g/kg
c. 1.3 g/kg
d. 1.5 g/kg

62. Obesity is due to

a. Excess calorie consumption
b. Decreased energy output
c. Diabetes
d. All
63. The study of the functions of the living body is
a. Anatomy
b. Cardiology
c. Physiology
d. Histology

64. Chewing of food is

a. Mastication
b. Deglutition
c. Segmentation
d. Ingestion

65. Which is the enzyme that splits starch into maltose in the mouth ?
a. Lipase
b. Ptyalin
c. Rennin
d. Maltase

66. Which is not a function of the stomach ?

a. Reservoir of food
b. Churns the food
c. Binds vitamin B1
d. Absorbs water, alcohol and glucose

67. Which of the following plays a minor role in fat digestion ?

a. Pepsinogen
b. Pepsin
c. Gastric juice
d. Trypsin

68. Islets of Langerhans secrete hormones like

a. Insulin
b. Glucagon
c. Insulin and glucagon
d. Oxytocin

69. The o version of glucose to glycogen and to glucose takes place in

a. Pancreas
b. Stomach
c. Liver
d. Gall bladder

70. The intestinal mucosal cells secrete………………….. hormone when they are stimulated by fats
a. Secretin
b. Gastric
c. Cholecystokinin
d. Does not produce any hormone

71. The process of food intake is known as

a. Egestion
b. Ingestion
c. Digestion
d. Assimilation
72. Trypsinogen is converted into trypsin by
a. Enterokinase
b. Erypsin
c. Chymotripsin
d. Chymtripsinogen

73. Which part of the digestive system in man forms ‘U’ tube ?
a. Ilium
b. Jejunum
c. Duodenum
d. Stomach

74. A goitre is the enlargement of

a. Adrenal gland
b. Thyroid gland
c. Parathyroid gland
d. Pituitary gland

75. Which deficiency cause goitres ?

a. Chlorine
b. Sodium
c. Iodine
d. Fluorine

76. Iodised salt is advised as remedial measure for

a. Criticism
b. Myxoedema
c. Simple goitre
d. Acromegaly

77. Iron is absorbed from

a. Duodenum
b. Jejunum
c. Ilium
d. Colon

78. Which of the following is not the function of liver ?

a. Bile formation
b. Urea formation
c. Protein digestion
d. Plasma protein synthesis

79. Most of the drugs are metabolised in;

a. Kidney
b. Liver
c. Brain
d. Small intestine

80. Which of the following is not the part of large gut

a. Ilium
b. Rectum
c. Caecum
d. Vermiform appendix
81. We eat butter. The end product of butter to be absorbed by the body is :
a. Glycerol and fatty acids
b. Glycogen
c. Fat
d. Glucose

82. Lacteals which are related to fat absorption are found in

a. Villi
b. Liver
c. Pancreases
d. Stomach

83. Moment of food in intestine is

a. Flowing
b. Peristalsis
c. Osmosis
d. Active motion

84. Most of the fat digestion occurs in which part of the GI tract ?
a. Mouth
b. Stomach
c. Duodenum
d. Ilium

85. The substance or food which is not metabolised/digested in the human body is:
a. Fat
b. Cellulose
c. Protein
d. Starch

86. Complete food digestion ends in

a. Stomach
b. Duodenum
c. Small intestine
d. Rectum

87. Tonsil is a :
a. Muscular tissue
b. Lymphoid tissue
c. Connective tissue
d. Epithelial tissue

88. About half of your diet should be made up of………..

a. Grains and vegetables
b. Fruits and milk
c. Milk and cheese
d. Fats and sugar

89. A mineral that the body needs to work properly is

a. Glucose
b. Calcium
c. Lead
d. Silver
90. A ……………is a unit of energy that indicate the amount of energy contained in food.
a. Label
b. Food guide pyramid
c. Calorie
d. Basket

91. Which of these is not considered a nutrients ?

a. Vitamin
b. Mineral
c. Fiber
d. Fats

92. which of these required on the food label?

a. Total CHO
b. Sugars
c. Iron
d. All of the above

93. The milk, cheese and yogurt group are important for
a. Strong bones
b. Teeth
c. Muscle
d. All of the above

94. How many servings of vegetable do we need each day?

a. 6-11
b. 2-3
c. 1-2
d. 3-5

95. Which of the following nutrients is needed to build and maintain The structural components of
the body ?
a. CHO
b. Proteins
c. Fats
d. Fiber

96. The nutrient is needed for a healthy immune system and strong connective tissue
a. Fibre
b. Vitamin K
c. Vitamin C
d. Fluoride

97. Besides CHO , a major source of energy in our food is constituted by

a. Proteins
b. Fats
c. Mineral
d. Vitamins

98. Which one of the following mineral elements is required for muscle contraction?
a. Calcium
b. Iron
c. Sodium
d. Zinc
99. Among the given nutrients milk is a poor source of
a. Calcium
b. Protein
c. Carbohydrate
d. Vitamin C

100. Which one among the following minerals is essential for the transmission of nerve impulses in
the nerve fibres of human body?

a. Calcium
b. Cobalt
c. Iodine
d. Sodium