MCQ
1. Carbohydrates primarily provide _______ to our body.
a) Proteins
b) Fats
c) Energy
d) Vitamins
Answer: c) Energy
2. Fats provide _______ energy compared to the same amount of carbohydrates.
a) Less
b) Equal
c) Slightly more
d) Much more
Answer:
d) Much more
3. Foods containing fats and carbohydrates are often referred to as _______.
a) Protein-rich foods
b) Balanced foods
c) Energy-giving foods
d) Fibre-rich foods
Answer: c) Energy-giving foods
4. Proteins are essential for the _______ and _______ of our body.
a) Energy production; growth
b) Repair; energy production
c) Growth; repair
d) Digestion; growth
Answer: c) Growth; repair
5. Vitamins help in protecting our body against _______.
a) Obesity
b) Deficiency diseases
c) Allergies
d) Physical injuries
Answer:
b) Deficiency diseases
6. Which of the following is NOT a type of vitamin?
a) Vitamin A
b) Vitamin B-complex
c) Vitamin C
d) Vitamin M and Z
Answer: d) Vitamin M and Z
7. Vitamin A is essential for keeping our _______ and _______ healthy.
a) Teeth; gums
b) Bones; teeth
c) Skin; eyes
d) Muscles; joints
Answer: c) Skin; eyes
8. Vitamin C helps the body to fight against _______.
a) Loss of vision
b) Beriberi
c) Rickets
d) Scurvy
Answer: d) Scurvy
9. Vitamin D helps our body to use _______ for bones and teeth.
a) Calcium
b) Iron
c) Sodium
d) Potassium
Answer: a) Calcium
10. Minerals are needed by our body in _______ amounts.
a) Large
b) Moderate
c) Small
d) Variable
Answer: c) Small
11. Roughage is mainly provided by _______ products in our foods.
a) Animal
b) Plant
c) Processed
d) Synthetic
Answer: b) Plant
12. Roughage does not provide any _______ to our body.
a) Energy
b) Protection from diseases
c) Nutrients
d) All of these
Answer: d) All of these
13. Water helps our body to _______ nutrients from food.
a) Produce
b) Digest
c) Absorb
d) Eliminate
Answer: c) Absorb
14. A balanced diet should contain all the nutrients needed by our body in _______ quantities.
a) Excess
b) Equal
c) Right
d) Variable
Answer: c) Right
15. People of all ages require the _______ type of diet.
a) Same
b) Different
c) Restricted
d) Customised
Answer: b) Different
16. The amount of physical work we do influences our _______.
a) Body weight
b) Appetite
c) Sleep pattern
d) Dietary needs
Answer: d) Dietary needs
17. Which of the following foods is NOT mentioned as a source of any nutrients?
a) Pulses
b) Groundnut
c) Water
d) Fresh fruits
Answer: c) Water
18. The presence of an oily patch on paper indicates the food item contains _______.
a) Carbohydrates
b) Proteins
c) Fats
d) Vitamins
Answer: c) Fats
19. The loss of certain nutrients can occur during _______.
a) Cooking and preparations
b) Eating
c) Storage and packaging
d) Grinding and mixing
Answer: a) Cooking and preparations
20. Deficiency diseases occur due to a lack of _______ over a long period.
a) Carbohydrates
b) Fats
c) Proteins
d) Nutrients
Answer: d) Nutrients
21. A deficiency of proteins in the diet can lead to _______.
a) Obesity
b) Stunted growth
c) Skin diseases
d) Diabetes
Answer: b) Stunted growth
22. A balanced diet can prevent _______.
a) Deficiency diseases
b) Obesity
c) Allergies
d) Digestive disorders
Answer: a) Deficiency diseases
23. Which nutrient gets easily destroyed by heat during cooking?
a) Proteins
b) Fats
c) Carbohydrates
d) Vitamin C
Answer: d) Vitamin C
24. Eating too much of fat-rich foods can lead to _______.
a) Obesity
b) Vitamin deficiency
c) Protein deficiency
d) Dental problems
Answer: a) Obesity
25. A person may suffer from deficiency diseases if the diet lacks _______.
a) Fibre
b) Water
c) A specific nutrient
d) Variety
Answer: c) A specific nutrient
True/ False
1. Carbohydrates mainly provide energy to our body.
(True)
2. Fats give less energy compared to the same amount of carbohydrates.
(False)
3. Foods containing fats and carbohydrates are also called "energy-giving foods".
(True)
4. Proteins are needed for the growth and repair of our body.
(True)
5. Vitamins help in protecting our body against diseases.
(True)
6. There is only one type of vitamin mentioned in the paragraph.
(False)
7. Vitamin A keeps our skin and eyes healthy.
(True)
8. Vitamin C helps our body to absorb calcium for bones and teeth.
(False)
9. Minerals are needed by our body in large amounts.
(False)
10. Roughage provides energy to our body.
(False)
11. Water helps in eliminating wastes from the body.
(True)
12. A balanced diet should contain all the nutrients in equal quantities.
(False)
13. People of all ages require the same type of diet.
(False)
14. The amount of physical work we do does not affect our dietary needs.
(False)
15. Sweets are mentioned as a source of many nutrients.
(False)
16. The presence of an oily patch on paper indicates the food item contains fat.
(True)
17. The loss of certain nutrients can occur during cooking and preparations.
(True)
18. Deficiency diseases occur due to an excess of nutrients in the diet.
(False)
19. A deficiency of proteins in the diet can lead to stunted growth.
(True)
20. A balanced diet can prevent deficiency diseases.
(True)
21. All nutrients get easily destroyed by heat during cooking.
(False)
22. Eating too much of fat-rich foods can lead to obesity.
(True)
23. Deficiency diseases can occur if the diet lacks a specific nutrient.
(True)
24. The food we eat normally does not need to have a balance of different nutrients.
(False)
25. The distribution of nutrients in different foods ensures a balance of nutrients in our meals.
(True)
1. What are nutrients?
Answer: Nutrients are the components found in the ingredients of our food that are needed by our body. They include carbohydrates, proteins, fats, vitamins, and minerals, which are major nutrients. Additionally, food also contains dietary fibres and water, which are also essential for our body.
2. Write the steps to test for the presence of starch in food.
Answer: The steps to test for starch in food, as mentioned in the paragraph, are as follows:
1. Take a small quantity of the food item or raw ingredient.
2. Put 2-3 drops of dilute iodine solution on the food item.
3. Observe if there is any change in the colour of the food item.
4. If the food item turns blue-black in colour, it indicates the presence of starch.
3. Provide the steps to test for the presence of proteins in food.
Answer: The steps to test for proteins in food, as mentioned in the paragraph, are as follows:
1. Take a small quantity of the food item you want to test.
2. If the food is solid, make a paste of it or powder it by grinding or mashing.
3. Transfer some of the powdered or pasted food into a clean test tube.
4. Add 10 drops of water to the test tube containing the food sample and shake well.
5. Using a dropper, add two drops of a solution of copper sulphate to the test tube.
6. Add ten drops of a solution of caustic soda to the test tube.
7. Shake the test tube vigorously to mix the contents.
8. Allow the test tube to stand for a few minutes.
9. Observe the colour of the contents in the test tube.
10. If the contents of the test tube turn violet in colour, it indicates the presence of proteins in the food item.
4. Provide the steps to test for the presence of fats in food.
Answer: The steps to test for fats in food:
1. Take a small quantity of the food item.
2. Wrap the food item in a piece of paper, ensuring that the paper does not tear.
3. Crush the wrapped food item.
4. Carefully straighten the paper and observe it.
5. Check if there is an oily patch on the paper.
6. Hold the paper against light and observe if you can see the light faintly through the oily patch.
7. If there is an oily patch on the paper, it indicates the presence of fat in the food item.
8. Sometimes, food items may also contain a small amount of water. To account for this, allow the paper to dry for a while after rubbing the food item.
9. If there was any water present in the food, it will dry up over time.
10. If no oily patch appears even after the paper has dried, it suggests that the food item does not contain any fat.
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