Food and Nutrition Model Question Papers

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Model Question Papers on Food and Nutrition

1. Which of the following is not a correct example of fortified food as per the FSSATI definition of food fortification ?
(1) Iodized salt
(2) Milk with added vitamin D
(3) Edible oils with added vitamin D
(4) Mixed grain atta with added wheat bran

2. Food Safety and Standards (Organic Foods) Regulation was notified in which year ?
(1) 2016
(2) 2019
(3) 2017
(4) 2018

3. Liquefaction of starch to dextrin is carried out by which enzyme ?
(1) a-amylase
(2) Cellulase
(3) Pectinase
(4) Protease

4. What are the key stages of new product development as per the shorter developmental timeline ?
(1) Idea genesis, evaluation, food product development, pricing
(2) Idea genesis and evaluation, early food development, introduction in market, evaluation and advance development.
(3) Idea generation, food product development, market trial, advance development.
(4) Market research, food product development, market trial, advance development.

5. Which of the following enhances the absorption of iron in body ?
(1) Calcium
(2) Tannins
(3) Ascorbic acid
(4) Phytates

6. When a purine or pyrimidine is linked to a phosphorylated sugar residue, the resulting compound is called as:
(1) Nucleoside
(2) Nucleotide
(3) Ribonucleic acid
(4) Deoxyribonucleic acid

7. What is the end product of purine metabolism from food ?
(1) Uric acid
(2) Uric oxalates
(3) Cystine
(4) Pyridoxine

8. Cyanocobalamin is the chemical name of which vitamin ?
(1) Vitamin B12
(2) Vitamin D
(3) Vitamin C
(4) Vitamin E

9. Adipose tissue produces which of the following hormone that regulates feeding and energy expenditure to maintain nearly constant body weight ?
(1) Vitamin D
(2) Leptin
(3) Glucagon
(4) Growth hormone

10. Which of the following hormone is not steroid ?
(1) Adrenocortical hormone
(2) Progesterone
(3) Insulin
(4) Oestrogen

11. What is the nature of Proteins ?
(1) Amphoteric
(2) Acidic
(3) Alkaline
(4) Crystalline

12. The arachidonic acid has how many double bonds in its structure ?
(1) 5
(2) 2
(3) 3
(4) 4

13. Glycerol obtained from the breakdown of fat is converted to
(1) Dihydroxyacetone phosphate
(2) Ribose 3 phosphate
(3) 1, 3 Bisphosglycerate
(4) 3-Phosphoglycerate

14. The formation of fatty acyl-Co A from Fatty acid occur in which part of the cell ?
(1) Nucleus
(2) Mitochondria
(3) Cytoplasm
(4) Ribosomes

15. How many ATPs are generated in complete oxidation of palmitic acid through beta oxidation and citric acid cycle ?
(1) 28
(2) 80
(3) 108
(4) 100

16. Which of the following has a higher melting point, boiling point, and heat of vaporization than most other common solvents ?
(1) Methanol
(2) Ethanol
(3) Acetone
(4) Water

17. Which of the following statements is not true regarding the pyruvate formed by glycolysis ?
(1) Reduction to lactic acid
(2) Alcohol fermentation
(3) Catabolism of pyruvic acid to CO2 and water through citric acid cycle.
(4) Conversion to succinyl coenzyme A

18. How many molecules of ATPs must be invested in preparatory phase of glycolysis ?
(1) 2
(2) 4
(3) 6
(4) 8

19. The mixture of dextrose and levulose produced after hydrolysis of sucrose is called :
(1) Caramel
(2) Invert sugar
(3) High density fructose sugar
(4) Glucose syrup

20. Which of the following vitamin is essential for decarboxylation reaction in glycolysis cycle ?
(1) Thiamine
(2) Riboflavin
(3) Folic acid
(4) Pantothenic acid

21. What is the term used to express the degree of acidity or alkalinity of a food or a given solution ?
(1) Buffer
(2) Isoelectric point
(3) Hydrogen ion concentration — (pH)
(4) Redox Potential

22. Which of the following is a condition of increased accumulation of extracellular fluid ?
(1) Oedema
(2) Dehydration
(3) Water equilibrium
(4) Diuresis

23. What is the purpose of ashing in estimation of iron in food sample ?
(1) Destroy the organic matter
(2) Convert iron from ferric form to ferrous form
(3) Isolation of iron from food sample
(4) Assessment of availability of iron

24. Which of the following 1s used to neutralize free fatty acid for the determination of acid value in fat ?
(1) Cupric sulphate
(2) Alpha amyloglucosidase
(3) Potassium hydroxide
(4) Ammonium hydroxide

25. The first step in estimation of protein using Kjeldahl method is :
(1) Digestion of food sample
(2) Separation of amino acid
(3) Precipitation of protein by perchloric acid
(4) Distillation process

26. Which of the following methods offers a high degree of analytical selectivity in addition to great speed of separation ?
(1) Spectrophotometry
(2) Paper chromatography
(3) Titramety
(4) High pressure liquid chromatography

27. Which of the following laws states that the optical density of a solution is directly proportional to the concentration of the solute ?
(1) Stefan’s law
(2) Beer’s law
(3) Pascal’ law
(4) Bernoulli’s law

28. In protein estimation, which of the following is converted to deeply coloured complex and then amino acids are evaluated densitometrically ?
(1) Hydroxyproline
(2) Hydrochlorine
(3) Ninhydrin
(4) Bromothymol

29. To determine oxalic acid in food products, what is oxalic acid precipitated to and then that is titrated against standard potassium permanganate ?
(1) Potassium oxalate
(2) Ammonium oxalate
(3) Calcium oxalate
(4) Cupric oxalate

30. Which of the following (in milligrams) is required to neutralize the free fatty acids present in one gram of fat is known as acid value ?
(1) Cupric sulphate
(2) Alpha amyloglucosidase
(3) Potassium hydroxide
(4) Ammonium hydroxide

31. The protein content determined by Kjeldahl method is by the estimation of :
(1) Protein
(2) Nitrogen
(3) Ammonia
(4) Ammonium sulphate

32. Urea in the liver is formed from :
(1) Two ammonia mols and one mole of CO2
(2) Two ammonia mols and two moles of CO2
(3) One ammonia mols and one mole of CO2
(4) One ammonia mols and two moles of CO2

33. The non-amino residue of an amino acid is called :
(1) Keto acid
(2) Lactic acid
(3) Aspartic acid
(4) Citric acid

34. Dinitro phenyl hydrazine method used to estimate which of the following in foodstuffs ?
(1) Vitamin B
(2) Ascorbic acid
(3) Lipid value
(4) Antioxidant content

35. Which of the following is not a function of muscle ?
(1) Heat production
(2) Maintaining body posture
(3) Stability of joints
(4) Connect bone to bone

36. Which of the following muscles are controlled voluntarily ?
(1) Skeletal muscles
(2) Cardiac muscles
(3) Smooth muscles
(4) (2) and (3) both

37. Which of the following hormones stimulate the production of pancreatic juice and bicarbonate ?
(1) Insulin and glucagon
(2) Cholecystokinin and secretin
(3) Gastrin and insulin
(4) Angiotensin and epinephrine

38. Which of the following regulates the body temperature ?
(1) Spinal cord
(2) Hypothalamus
(3) Thyroid gland
(4) Skin

39. Meaning of diuresis is :
(1) Production of urine in excess to normal level
(2) Reduction of urine production
(3) Increase in urea levels of blood
(4) Decrease in urea level of blood

40. Which of the following type of joint is present in hip joint ?
(1) Ball and socket joint
(2) Hinge joint
(3) Plane joint
(4) Pivot joint

41. Which of the following enzyme converts soluble fibrinogen into insoluble fibrin ?
(1) Thrombin
(2) Prothrombinase
(3) Chymotrysinogen
(4) Thromboplastin

42. Which of the following blood constituents protects body from pathogens by phagocytosis ?
(1) Red blood corpuscles
(2) White blood cells
(3) Platelets
(4) Plasma

43. Life Span of Red blood cells is :
(1) 100 days
(2) 120 days
(3) 80 days
(4) 140 days

44. Which of the following hormone triggers ovulation ?
(1) Luteimizing hormone
(2) Prolactin
(3) Thyroid stimulating hormone
(4) Oxytocin

45. Action of parathormone in the human body :
(1) Decreases blood sodium level
(2) Increases blood sodium level
(3) Decreases blood calcium level
(4) Increases blood calcium level

46. The cerebrospinal fluid provides :
(1) Mechanical protection
(2) Immunity
(3) Chemical protection
(4) Circulation of nutrients

47. Which of the following is not a part of neuron ?
(1) A cell body
(2) Dendrites
(3) Axon
(4) Glycolytic fibres

48. The maximum reabsorption of water takes place in which of the following part of nephron ?
(1) Proximal convoluted tubule
(2) Loop of Henle
(3) Distal convoluted tubule
(4) Collecting duct

49. Which of the following does not regulate Glomerular filtration rate ?
(1) Renal auto regulation of GFR
(2) Neural regulation of GFR
(3) Hormonal regulation of GFR
(4) Chemical regulation of ions

50. Which part of the nephron does not take part in the reabsorption of water and nutrients ?
(1) Bowman’s capsule
(2) Proximal convoluted tubule
(3) Loop of Henle
(4) Distal convoluted tubule