Chapter 11 MC

New Biology – a modern approach 2
Chapter 11: Food requirements in humans

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Multiple Choice
Core Section
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Glycogen and starch are two storage compounds while protein is a structural molecule. Which of the
following is correct?
Basic unit of glycogen Basic unit of starch Basic unit of protein
A. amino acid fatty acid glucose
B. glucose fatty acid glucose
C. fatty acid glucose amino acid
D. glucose glucose amino acid
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##D##
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* Which of the following vitamins are more likely to be destroyed when boiled?
(1) vitamin A
(2) vitamin B
(3) vitamin C
A. (1) and (2) only
B. (1) and (3) only
C. (2) and (3) only
D. (1), (2) and (3)
□
##C, Vitamins B and C are water-soluble.##
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Which of the following food can be used in poor countries to reduce protein deficiency?
A. potatoes
B. rice grains
C. soya beans
D. cabbage
□
##C##
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© Aristo Educational Press Ltd 2007 103
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* Which of the following statements about vitamin D are correct?
(1) Vitamin D is a fat-soluble vitamin.
(2) Vitamin D is one of the essential components of bones.
(3) Vitamin D can be formed in the skin.
A. (1) and (2) only
B. (1) and (3) only
C. (2) and (3) only
D. (1), (2) and (3) only
□
##B, Vitamin D assists the absorption of calcium and phosphorus but does not build up bones.##
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Which of the following statements is correct?
A. Calcium and iron are needed for making bone and teeth.
B. Calcium and vitamin D are needed for making bone and teeth.
C. Iron and vitamin D are needed for making red blood cells.
D. Calcium and iron are needed for making red blood cells.
□
##B##
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Which of the following are food substances?
(1) minerals
(2) vitamins
(3) dietary fibers
A. (1) and (2) only
B. (1) and (3) only
C. (2) and (3) only
D. (1), (2) and (3)
□
##D##
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* Which of the following is the most soluble in water?
A. maltose
B. glycogen
C. fructose
D. lactose
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##C##
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* Directions: Questions (a) to (d) refer to the table below which shows the amount of some food substances in
100 g of four foods:
Carbohydrate Fat Protein Vit. A Vit. C Vit. D Calcium Iodine
(g) (g) (g) (mg) (mg) (mg) (mg) (mg)
W (rice) 90 1.8 5.9 0 0 0 5 0
X (beef) 0 40 30 0 0 0 22 0.001
Y (fish) 0 6.5 21.5 0.11 0 0.03 98 6.0
Z (lettuce) 8 0 3 5.8 75 0 83 0
(a) Which of the following provides the greatest amount of energy?
A. W
B. X
C. Y
D. Z
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(b) Which food is the most beneficial to a person suffering from night blindness?
A. W
B. X
C. Y
D. Z
□
(c) Which two kinds of food are the most suitable for a growing baby?
A. W and X
B. W and Y
C. X and Y
D. Y and Z
□
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(d) Which food is most likely to cause obesity if eaten in excess?
A. W
B. X
C. Y
D. Z
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## (a)B, (b)D, (c)B, (d)B##
|!|EMA01100009|!|
Which of the following diseases or health problems can be relieved by improving the diet?
(1) kwashiorkor
(2) obesity
(3) down’s syndrome
A. (1) and (2) only
B. (1) and (3) only
C. (2) and (3) only
D. (1), (2) and (3) only
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##A##
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There are two modes of nutrition. Which of the following statements is/are INCORRECT?
(1) Producers are autotrophic as they have chlorophyll to undergo photosynthesis.
(2) Some bacteria are heterotrophic as they can make their own food.
(3) Consumers are heterotrophic as they must feed on plants.
A. (1) only
B. (2) only
C. (1) and (3) only
D. (2) and (3) only
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##D##
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* Cellulose is NOT nutritionally important to the human diet because
A. cellulose is the main component of the diet of herbivores.
B. cellulose is too tough to be chewed completely.
C. cellulose has no energy value.
D. humans cannot produce the necessary enzymes to digest it.
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##D##
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Which of the following should be included in the diet of man?
(1) water
(2) hormones
(3) dietary fibres
(4) vitamins
(5) auxin
A. (1) only
B. (2) and (5) only
C. (1), (3) and (4) only
D. (1), (2), (3), (4) and (5)
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##C##
|!|EMA01100013|!|
Which of the following are organic in nature?
(1) sugars
(2) amino acids
(3) fatty acids
(4) carbon dioxide
(5) oxygen
A. (1) and (2) only
B. (1), (2) and (3) only
C. (1), (2), (3) and (4) only
D. (4) and (5) only
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##B##
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Amino acids are made up of
A. oxygen and hydrogen only.
B. carbon, oxygen and hydrogen only.
C. carbon, nitrogen, oxygen and hydrogen only.
D. carbon and nitrogen only.
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##C##
|!|EMA01100015|!|
Which of the following people needs the greatest intake of protein?
A. a ten-year-old girl
B. an old man
C. a factory worker
D. a clerk
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##A##
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Which of the following is NOT a function of lipid?
A. It is one of the main components of cell membrane.
B. It acts as a food reserve, stored under skin or around internal organs.
C. It absorbs shock to protect the spinal cord.
D. It forms a heat-insulating layer to reduce heat loss.
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##C##
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Excess lipids are
A. deaminated to form carbon dioxide and water.
B. stored in the liver.
C. changed into proteins which are stored in the liver.
D. stored around the kidney.
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##D##
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Which of the following are necessary for formation of strong bone and teeth?
A. calcium and vitamin E
B. calcium and vitamin D
C. iron and vitamin D
D. iron and vitamin E
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##B##
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Which of the following carbohydrates is stored in large quantities in the cytoplasm of liver and muscle cells?
A. glucose
B. cellulose
C. starch
D. glycogen
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##D##
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Urea is formed from excess
A. glucose.
B. fatty acids.
C. amino acids.
D. glycerol.
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##C##
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Which of the following combinations is WRONGLY matched?
Types of food substances Food test
A. protein emulsion test
B. reducing sugars Benedict's test
C. fat spot test
D. starch iodine test
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##A. Protein can be tested using albustix paper.##
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In the presence of a specific food substance, there is a colour change in the food test. Which of the following
colours that appears at the end of the food test is INCORRECT?
Food test Colour
A. Benedict's test brick red
B. Clinistix test purple
C. Albustix paper yellow
D. Iodine test blue-black
□
##C. The albustix paper changes to green for positive result.##
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* The table below shows the treatment and result of testing a certain food
sample:
Treatment Result
Benedict’s solution was added to the food sample and Orange precipitates were formed.
the mixture was heated.
The food sample solution was transferred to the It became green in colour.
albustix paper.
Some iodine solution was added. The sample turned brown in colour.
The food sample was rubbed on a piece of filter paper. A greasy spot appeared.
We can conclude that the food sample contains

A. reducing sugars and fat.
B. protein and fat.
C. protein, fat and starch.
D. reducing sugars, protein and fat.
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##D##
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A sample of food is shaken thoroughly with ethanol in a test-tube. The solid is discarded. An equal amount of
water is added and the mixture is then shaken again. If fats are present in the food sample,
A. the colour will change into blue-black.
B. the colour will change into orange.
C. a clear solution will be formed.
D. an emulsion will be formed.
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##D##
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Directions: Questions (a) to (d) refer to the tables below. Table 1 shows the energy values of the three main
kinds of food substances. Table 2 shows the percentages of carbohydrate, fat and protein in some well-known
foods.
Table 1
Food Energy value per gram
Carbohydrate 17kJ
Protein 18kJ
Fat 39kJ
Table 2
Food Carbohydrate (%) Fat (%) Protein (%)
Fish 0 3 18
Meat 0 13 27
Egg 0 11 12
Fresh milk 5 4 4
Soya bean 34 18 34
Bean 60 1 20
Maize 78 1 8
Cabbage 4 0 1.5
(a) Which food in table 2 has the highest energy?

A. meat
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B. fresh milk
C. soya bean
D. bean
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(b) If a very active young boy were allowed to take only one kind of food from table 2 in his diet, the most
suitable one would be
A. fresh milk.
B. egg.
C. soya bean.
D. maize.
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(c) Which plant food in table 2 would be the best for a vegetarian?
A. soya bean
B. bean
C. maize
D. cabbage
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(d) Which of the following kinds of food provides the largest amount of roughage?
A. soya bean
B. bean
C. meat
D. cabbage
□
##(a)C. Soya bean contains a very high percentage of lipid.
(b)C. Soya bean contains a high percentage of protein which is important for growth and it contains the most
energy.
(c)A
(d)D##
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The histogram below shows the relationship between body weight and death rate in both sexes.
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Which of the following statement is/are correct?
(1) The percentage of death above normal increases with the increase in percentage overweight.
(2) Men have a higher death rate than women if they are overweight.
(3) Overweight is the only cause of death in man.
A. (1) only
B. (2) only
C. (1) and (2) only
D. (1), (2) and (3)
□
##C##
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The above histogram shows the energy content of some common foods. Which of the following statements
is/are correct?
(1) Butter and peanuts have the highest energy content because they are rich in fats.
(2) Maize, milk, beef and potatoes have a very low energy content because they consist of only proteins
and carbohydrates.
(3) Only butter and peanuts are necessary in our diet since they have very high energy content.
A. (1) only
B. (1) and (2) only
C. (2) and (3) only
D. (1), (2) and (3)
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## A. Statement (2) is wrong because the foods also contain a small amount of lipid. Statement (3) is wrong
because butter and peanuts cannot provide all the materials we need.##
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* Directions: Questions (a) to (e) refer to the table below which shows the approximate energy contents of the
diets of the people living in Hong Kong and of those living in Alaska:
Average daily intake

Approximate
Food People in Hong Kong People in Alaska
energy value
substance
(kJ/g) Weight (g) Energy value Weight (g) Energy value
(kJ) (kJ)
Carbohydrate 17 410 6970 90 1530
Protein 18 100 1800 320 5760
Fat 39 65 2535 165 6435
TOTAL 575 11305 575 13725
(a) What assumptions should be made in this comparison of the daily intakes of these two groups of
people?
(1) same age
(2) same body weight
(3) same height
A. (1) and (2) only
B. (1) and (3) only
C. (2) and (3) only
D. (1), (2) and (3)
□
(b) What kind of food contributes to the high proportion of carbohydrate in the diet of most of the people
in Hong Kong?
A. noodles
B. vegetables
C. fruits
D. rice
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(c) People in Alaska have a high proportion of fat in their diet because
A. plants cannot grow in Alaska and therefore they do not get enough carbohydrates.
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B. they are all hunters and so they have only meat in their diet.
C. foods containing fat are more delicious.
D. fat contains a higher energy value to keep the body warm in cold weather.
□
(d) Which of the following is the importance of carbohydrate and protein in the diet?
Carbohydrate Protein
A. for peristalsis of gut for growth
B. to provide energy for formation of urea
C. to provide energy for growth
D. for peristalsis of gut for deamination in liver
□
(e) What kinds of food substances, other than those listed in the table, should be taken to make up a
balanced diet?
A. enzymes, organic substance, inorganic substance, roughage
B. enzymes, vitamins, minerals, roughage
C. water, vitamins, minerals, roughage
D. water, organic substance, vitamins, minerals
□
##(a)A, (b)D, (c)D, (d)C, (e)C##
|!|EMA01100029|!|
Which of the following is NOT a vitamin deficiency disease?
A. scurvy
B. rickets
C. diabetes
D. night blindness
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##C##
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Which of the following shows the diseases caused by the deficiency of the corresponding vitamins?
Deficiency of vitamin A Deficiency of vitamin C Deficiency of vitamin D
A. anaemia scurvy pellagra
B. night blindness anaemia rickets
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C. night blindness scurvy rickets
D. anaemia night blindness pellagra
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##C##
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Which of the following statements about vitamins is/are correct?
(1) Vitamins are essential for the normal growth of man.
(2) All vitamins cannot be synthesised by man.
(3) Vitamins can release energy.
A. (1) only
B. (1) and (2) only
C. (1) and (3) only
D. (1), (2) and (3)
□
##A##
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Which of the following are required in the diet for the healthy growth of bones and teeth?
A. phosphate, sulphate and calcium
B. phosphate, sulphate and sodium
C. phosphate, calcium and vitamin D
D. sulphate, calcium and vitamin D
□
##C##
|!|EMA01100033|!|
Which of the following statements about vitamin C are correct?
(1) Vitamin C keeps the blood vessels healthy.
(2) Fresh fruits and vegetables contain vitamin C.
(3) Vitamin C can be destroyed by heat.
(4) Vitamin C can decolourise the blue DCPIP solution.
A. (1), (2) and (3) only
B. (1), (2) and (4) only
C. (2), (3) and (4) only
D. (1), (2), (3) and (4)
□
##D##
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Which of the following would be affected if iron is insufficient in the diet?
A. production of fibrinogen
B. production of haemoglobin
C. clotting of blood
D. healthy growth of bones and teeth
□
##B##
|!|EMA01100035|!|
Which of the following statements about milk is INCORRECT?
A. It contains calcium.
B. It contains several vitamins.
C. It is not suitable to an adult as it lacks iron, vitamin C and roughage.
D. It contains a large amount of water.
□
##C##
|!|EMA01100036|!|
Directions: Questions (a) and (b) refer to the table below which shows some of the dietary requirements per
day of a normal adult and five other individuals (1 to 5):
Normal adult 1 2 3 4 5
Energy
13000 4500 9500 11500 18000 20000
requirements (kJ)
Protein (g) 90 38 70 102 120 125
Iron (mg) 28 16 28 35 28 28
Calcium (g) 0.5 0.9 0.5 1.2 0.5 0.5
Vitamin D (μg) 2.5 5.5 2.5 10 2.5 2.5
(a) Which column represents the dietary requirements of a pregnant woman?

A. 2
B. 3
C. 4
D. 5
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(b) Which of the following occupations does a person who consumes diet 5 most probably have?
A. a taxi driver
B. a clerk in an office
C. a lumberman
D. a doctor
□
##(a)B, (b)C##
|!|EMA01100037|!|
Directions: Questions (a) and (b) refer to the diagram below which shows an experiment for comparing the
concentrations of a chemical in fresh and boiled lemon juice:
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(a) Which of the following is the correct explanation for the appearance of clear zones around the wells?
A. Bacteria were killed by the acidic lemon juice.
B. The agar was digested by the acid in the lemon juice.
C. Vitamin C in lemon juice diffused into the agar and decolourised the DCPIP.
D. Vitamin C in lemon juice was destroyed by boiling.
□
(b) Which of the following are the explanations for the difference in the size of the clear zones?
(1) The enzymes in lemon juice were denatured by boiling.
(2) Vitamin C in lemon juice was destroyed by boiling.
(3) A higher concentration of vitamin C in lemon juice diffused more rapidly into the agar.
(4) The enzymes in lemon juice digested the agar.
A. (1) and (2) only
B. (1) and (4) only
C. (2) and (3) only
D. (2) and (4) only
□
##(a)C, (b)C##
|!|EMB01100038|!|
* Directions: Questions (a) and (b) refer to the diagram below which shows an experiment for comparing the
concentrations of vitamin C in different fruit samples. The extract from each fruit sample was added drop by
drop using a syringe to a fixed volume (e.g. 2 cm3) of DCPIP solution until the DCPIP turned colourless.
The results are shown below:
fruit W fruit X fruit Y fruit Z
Number of drops of the

2 3 4 6
juice added
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(a) With reference to the results, which kind of fruit has the highest concentration of vitamin C?
A. fruit W
B. fruit X
C. fruit Y
D. fruit Z
□
(b) How can you modify the experiment to make the results more reliable?
A. A larger volume of DCPIP solution is used.
B. A larger volume of fruit juice is used.
C. A syringe with a smaller opening is used.
D. A test tube is used instead of a beaker.
□
##(a)A, (b)A##
|!|EMA01100039|!|
Directions: Questions (a) to (c) refer to the table below which shows the amounts of carbohydrate, fat and
protein in 60 g of each type of food.
(a) Name X, Y and Z in the key.

X Y Z
A. carbohydrate fat protein
B. carbohydrate protein fat
C. protein carbohydrate fat
D. fat protein carbohydrate
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(b) What is/are the major food substance(s) which make(s) up the rest of the 60 g of food?
A. vitamins
B. fibre
C. water
D. minerals
□
(c) Why is it healthier to eat boiled potatoes than fried potatoes?
A. More bacteria are killed by boiling than frying.
B. Potatoes are more thoroughly cooked by boiling than frying.
C. Boiled potatoes contain less fat than fried potatoes.
D. Boiled potatoes contain less food substances than fried potatoes.
□
##(a)B, (b)C, (c)C##
|!|EMA01100040|!|
Astronauts rejected the idea of taking concentrated liquids and tablet foods. This was because these kinds of
foods did not provide enough
A. dietary fibres.
B. vitamins.
C. minerals.
D. carbohydrates.
□
##A##
|!|EMA01100041|!|
Which of the following are important for the formation of bone?
A. calcium and iron
B. calcium and vitamin D
C. calcium and vitamin C
D. iron and vitamin D
□
##B##
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|!|EMA01100042|!|
The table below shows the energy and nutrient requirements of two women of the same weight and age:
Woman X Woman Y
Energy requirement (kJ/day) 10000 8000
Protein (g/day) 70 50
Vitamin D (mg/day) 11 3
Calcium (mg/day) 1400 400
Iron (mg/day) 13 14
Woman X is probably
A. suffering from rickets.
B. suffering from anaemia.
C. suffering from kwashiorkor.
D. pregnant.
□
##D##
|!|EMB01100043|!|
* Directions: Questions (a) and (b) refer to the diagram below which shows an experiment for measuring the
energy content of a peanut:
(a) What measurements must be made in order to find out the energy content?
A. weight of the water and weight of the peanut
B. weight of the water, weight of the peanut and rise in temperature of the water
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C. rise in temperature of the water, time of heating
D. weight of the peanut, time of heating
□
(b) The energy content found in this way is not accurate. What are the reasons?
(1) The combustion of the peanut was not complete.
(2) There was energy loss to the air.
(3) The peanut was ignited before heating the water.
A. (1) and (2) only
B. (1) and (3) only
C. (2) and (3) only
D. (1), (2) and (3)
□
##(a)B, (b)D##
|!|EMA01100044|!|
The table below shows the amounts of some food substances in 100 g of three common foods W, X and Y:
W X Y
Carbohydrate/g 52 0 5.2
Fat/g 2 8.5 4.8
Protein/g 10.4 0.7 4
Calcium/g 0.1 0.02 0.15
The three kinds of food might be:

W X Y
A. milk bread butter
B. bread milk butter
C. butter milk bread
D. bread butter milk
□
##D##
|!|EMA01100045|!|
Which of the following is the major source of protein for a vegetarian?
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A. beans
B. wheat
C. rice
D. cabbage
□
##A##
|!|EMB01100046|!|
* Which of the following combinations of food can be distinguished using Benedict’s solution?
A. glucose and sucrose
B. glucose and maltose
C. starch and sucrose
D. starch and glycogen
□
##A##
|!|EMB01100047|!|
* Amy went to a Chinese restaurant and ordered a dish of fried rice. Which of the following combinations
correctly shows the result of food tests of her bolus?
Iodine test Clinistix test Spot test
A. brown color purple opaque
B. brown color pink opaque
C. blue-black color purple translucent spot
D. blue-black color pink translucent spot
□
##C##
|!|EMA01100048|!|
In humans, glycogen is stored as food reserve while starch is stored in plants instead. It is known that both
glycogen and starch are polysaccharides. Which of the following statements are the correct reasons for using
them as storage?
(1) Glycogen and starch are insoluble in water.
(2) Glycogen and starch are easily converted to sugars by hydrolysis.
(3) Glucose cannot be stored as it is used as a substrate for respiration.
(4) Glucose can only be transformed to glycogen in humans and to starch in plants.
A. (1) and (2) only
B. (1), (2) and (4) only
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C. (1), (3) and (4) only
D. (1), (2), (3) and (4)
□
##A. Glycogen and starch are insoluble in water while glucose is soluble. The insolubility of glycogen and
starch enables organisms to store them without influencing the water balance.##
|!|EMA01100049|!|
What is the meaning of essential amino acids?
A. They are essential to the functioning of our body.
B. They can only be obtained from food.
C. They are the building blocks of the human body.
D. Only essential amino acids are required by the human body, other kinds of amino acids are not
essential to the functioning of the human body.
□
##B##
|!|EMA01100050|!|
Which of the following combinations correctly shows the results of food tests on the urine of a healthy man?
Iodine test Benedict’s test Spot test
A. brown color brick-red precipitate opaque
B. brown color blue solution opaque
C. blue-black color brick-red precipitate translucent spot
D. blue-black color blue solution translucent spot
□
##B##
|!|EMB01100051|!|
* Which of the following statements about water are correct?
(1) It can be used as an insulator as its specific heat capacity is high.
(2) Over 50% of body weight of a human is contributed by water.
(3) Water can be synthesised as a by-product of photosynthesis in chloroplasts, so water absorption is not
essential for plants.
(4) Its nutritional value is just lower than that of carbohydrates.
(5) Water is used as a medium of transport in human beings.
(6) Water helps gaseous exchange.
A. (1), (3) and (4) only
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B. (2), (5) and (6) only
C. (3), (4), (5) and (6) only
D. (1), (2), (3), (4) and (5) only
□
##B. There is no net production of water in photosynthesis. Water in blood is a medium of transport in the
human body and water helps gaseous exchange by dissolving gases.##
|!|EMA01100052|!|
Which of the following properties of water are important to the functioning of plants?
(1) Its specific latent heat of vaporization is high.
(2) It is incompressible.
(3) It is colourless.
(4) Its surface tension is high.
A. (1) and (2) only
B. (1) and (4) only
C. (2) and (3) only
D. (1), (2), (3) and (4) only
□
##D. Water is incompressible and thus provides turgidity to the plant. Water allows light to pass through and
reach the chloroplasts.##
|!|EMB01100053|!|
* Milk has a high nutritional value. However, patients suffering from gastritis (inflammatory disease of the
stomach) are not recommended to take too much milk or dairy products. Why?
A. Milk will prevent the medicines from producing their effects.
B. Milk contains fats that are difficult to be digested.
C. Proteins can only be digested in stomach.
D. Stomach is the main organ for digestion of proteins present in milk or dairy products.
□
##D. Proteins are digested in the stomach and small intestine, and therefore malfunctioning of the stomach
makes digestion of proteins more difficult.##
|!|EMA01100054|!|
Linda is going to conduct a series of food tests to investigate the chemical composition of a cotton leaf. The
teacher will advise her
A. not to boil the leaf as the cell membrane will burst.
B. to add a certain amount of an organic solvent to the leaf before the tests are carried out.
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C. to grind the leaf in order to break the cytoplasm.
D. not to use albustix paper for chemical test as photosynthesis can produce glucose only.
□
##B. Organic solvent is added to remove the chlorophyll which can mask the result of the food tests.##
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Chapter 11 MC

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New Biology – a modern approach 2

Chapter 11: Food requirements in humans

A. protein emulsion test

B. reducing sugars Benedict's test

C. fat spot test

D. starch iodine test

A. Benedict's test brick red

B. Clinistix test purple

C. Albustix paper yellow

D. Iodine test blue-black

We can conclude that the food sample contains

(a) Which food in table 2 has the highest energy?

Average daily intake

Carbohydrate 17 410 6970 90 1530

Protein 18 100 1800 320 5760

Fat 39 65 2535 165 6435

TOTAL 575 11305 575 13725

A. for peristalsis of gut for growth

B. to provide energy for formation of urea

C. to provide energy for growth

D. for peristalsis of gut for deamination in liver

A. anaemia scurvy pellagra

B. night blindness anaemia rickets

D. anaemia night blindness pellagra

(a) Which column represents the dietary requirements of a pregnant woman?

The results are shown below:

fruit W fruit X fruit Y fruit Z

Number of drops of the

(a) Name X, Y and Z in the key.

A. carbohydrate fat protein

B. carbohydrate protein fat

C. protein carbohydrate fat

D. fat protein carbohydrate

Energy requirement (kJ/day) 10000 8000

Calcium (mg/day) 1400 400

Fat/g 2 8.5 4.8

Protein/g 10.4 0.7 4

Calcium/g 0.1 0.02 0.15

The three kinds of food might be:

A. milk bread butter

B. bread milk butter

C. butter milk bread

D. bread butter milk

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