ROUND-2

NON-PASSING
ROUND
 INSTRUCTIONS

Each group will be given five questions

The question will not be passed to the next group

Each question to be answered within 45 seconds

Each right answer carries 10 marks.

Open question to the audience

GROUP - A
 TEAM A
1. The Excessive intake of one or more
nutrients which create an imbalance in the
body function is known as ( )
a) Malnutrition
b) Under Nutrition
c) Over Nutrition
d) Optimum Nutrition
1. The Excessive intake of one or more
nutrients which create an imbalance in the
body function is known as
a) Malnutrition
b) Under Nutrition
c) Over Nutrition
d) Optimum Nutrition
2.Deficiency of vitamin D in adults results in()
a) Rickets
b) Night blindness
c) Osteomalacia
d) Anemia
2. Deficiency of vitamin D in adults results in
a) Rickets
b) Night blindness
c) Osteomalacia
d) Anemia
3. Rice is a major source of ( )
a) Protein
b) Carbohydrates
c) Vitamins
d) Fiber
3. Rice is a major source of
a) Protein
b) Carbohydrates
c) Vitamins
d) fiber
4. Regulation of acid base equilibrium is
the function of ( )
a) Sodium
b) Phosphorous
c) Magnesium
d) Calcium
4. Regulation of acid base equilibrium is
the function of
a) Sodium
b) Phosphorous
c) Magnesium
d) Calcium
5. Ascorbic acid is a very good enhancer
of ( )
a) Calcium absorption.
b) Iron absorption.
c) Sodium absorption.
d) Phosphorus absorption.
5. Ascorbic acid is a very good enhancer
of
a) Calcium absorption.
b) Iron absorption.
c) Sodium absorption.
d) Phosphorus absorption.
GROUP - B
 GROUP - B

1. The signs of good nutritional status is ( )

a) Underweight
b) Overweight
c) Little stamina
d) Normal height and weight
1. The signs of good nutritional status is
a) Underweight
b) Overweight
c) Little stamina
d) Normal height and weight
2. A lipid containing carbohydrate group is ( )
a) Phospholipid
b) Lipolipid
c) Glycolipid
d) Fattylipid
2. A lipid containing carbohydrate group is
a) Phospholipid
b) Lipolipid
c) Glycolipid
d) Fattylipid
3. Excessive loss of body water is known as ( )
a) Hydration
b) Dehydration
c) Over hydration
d) Oedema
3.Excessive loss of body water is known as
a) Hydration
b) Dehydration
c) Over hydration
d) Oedema
4. Scurvy is the disease caused by a deficiency of ( )
a) Vitamin – A
b) Vitamin – B
c) Vitamin – C
d) Vitamin – D
4. Scurvy is the disease caused by a deficiency of
a) Vitamin – A
b) Vitamin – B
c) Vitamin – C
d) Vitamin – D
5. One table spoon is equal to ( )
a) 5 ml
b) 10 ml
c) 15 ml
d) 20 ml
5. One table spoon is equal to …
a) 5 ml
b) 10 ml
c) 15 ml
d) 20 ml
GROUP - C
 GROUP - C

1.One of the clinical signs of vitamin-A

deficiency are ( )
a) Osteomalacia
b) Rickets
c) Bitot’s spots
d) Anemia
1.One of the clinical signs of vitamin-A
deficiency are
a) Osteomalacia
b) Rickets
c) Bitot’s spots
d) Anemia
2.PEM is classified by ( )

a) Romez classification
b) Bomez classification
c) Tomez classification
d) Gomez classification
2. PEM is classified by
a) Romez classification
b) Bomez classification
c) Tomez classification
d) Gomez classification
3. The human body requires iron for ( )
a) Formation of Haemoglobin
b) Formation of Electrolytes
c) Formation of water
d) Formation of pus
3.The human body requires iron for ( a)
a) Formation of Haemoglobin
b) Formation of Electrolytes
c) Formation of water
d) Formation of pus
4.Depression and other psychiatric disorders
are deficiencies of which trace element ( )
a) Copper
b) Zinc
c) Cobalt
d) Chromium
4.Depression and other psychiatric disorders
are deficiencies of which trace element ( )
a) Copper
b) Zinc
c) Cobalt
d) Chromium
5.Foods spoil due to the action of enzymes
and microorganisms are called as ( )
a) Non-perishable foods
b) Semi perishable foods
c) Perishable foods
d) None of the above
5.Foods spoil due to the action of enzymes
and microorganisms are called as
a) Non-perishable foods
b) Semi perishable foods
c) Perishable foods
d) None of the above
GROUP - D
 GROUP - D

1.Lathyrism is caused by excessive

consumption of ( )

a) Mustard dhal
b) Khesari dhal
c) Polished rice
d) Mushrooms
 TEAM D

1.Lathyrism is caused by excessive

consumption of ( b )
a) Mustard dhal
b) khesari dhal
c) polished rice
d) mushrooms
2.Deficiency in calorie intake ( )
a) Goitre
b) Marasmus
c) Kwashiorkor
d) Fluorosis
2.Deficiency in calorie intake
( b )
a) Goitre
b) Marasmus
c) Kwashiorkor
d) Fluorosis
3.Fatty acids comes under the classification
of ( )
a) Simple lipids
b) Compound lipids
c) Derived lipids
d) Waxes lipids
3.Fatty acids comes under the classification
of (c )
a) Simple lipids
b) Compound lipids
c) Derived lipids
d) Waxes lipids
4. Joules, calories and kilocalories are the
units for ( )
a) Energy
b) stress
c) depression
d) weight
4.Joules, calories and kilocalories are the
units for ( a )
a) Energy
b) stress
c) depression
d) weight
5. Moist heat method is ( )
a) Baking
b) Frying
c) Pressure cooking
d) Grilling
5. Moist heat method is ( c )
a) Baking
b) Frying
c) Pressure cooking
d) Grilling
GROUP - E
 GROUP E

1. Which is the component of thyroid

hormone ( )

a) Cobalt
b) Vanadium
c) Iodine
d) Iron
1. Which is the component of thyroid
hormone
a) Cobalt
b) Vanadium
c) Iodine
d) Iron
2.Neutropenia is the deficiency of which
trace element ( )
a) Zinc
b) Copper
c) Cobalt
d) Chromium
2. Neutropenia is the deficiency of which
trace element
a) Zinc
b) Copper
c) Cobalt
d) Chromium
3. What is the sign of fluorosis ( )
a) Formation of eyes
b) Formation of ears
c) Formation of dark brown stains on teeth
d) Formation of skin
3. What is the sign of fluorosis ( c )
a) Formation of eyes
b) Formation of ears
c) Formation of dark brown stains on teeth
d) Formation of skin
4. Bland diet is advised in ( )

a) Gastric and duodenal ulcers

b) Nephritis
c) Cardiac diseases
d) Obesity
4. Bland diet is advised in
a) Gastric and duodenal ulcers
b) Nephritis
c) Cardiac diseases
d) Obesity
5. Dry heat method is ( )
a) Boiling
b) Steaming
c) Poaching
d) Roasting
5. Dry heat method is ( d )
a) Boiling
b) Steaming
c) Poaching
d) Roasting
GROUP - F
1. The movement of water from area of higher
concentration to lower concentration is ( )
a) Osmosis
b) Hydrostatic pressure
c) Acid base balance
d) Electrolyte balance
1.The movement of water from area of higher
concentration to lower concentration is
a) Osmosis
b) Hydrostatic pressure
c) Acid base balance
d) Electrolyte balance
2.Higher amount of fat soluble vitamins are stored
in ( )
a) Brain
b) Lungs
c) Liver
d) Kidneys
2. Higher amount of fat soluble vitamins are stored
in
a) Brain
b) Lungs
c) Liver
d) Kidneys
3. Vitamin B2 is Known as ( )
a) Retinol
b) Riboflavin
c) Thiamine
d) Niacin
3. Vitamin B2 is Known as ( )
a) Retinol
b) Riboflavin
c) Thiamine
d) Niacin
4. Assessment of nutritional status is done by ( )
a) Anthropometric examination
b) Ultrasonography
c) Echo cardiogram
d) X-ray
4.Assessment of nutritional status is done by
a) Anthropometric examination
b) Ultrasonography
c) Echo cardiogram
d) X-ray
5. Functions of calcium ( )
a) Formation of skin
b) Formation of blood
c) Formation of bones and teeth
d) Formation of muscle
5. Functions of calcium ( c )
a) Formation of skin
b) Formation of blood
c) Formation of bones and teeth
d) Formation of muscle