MCQ Component of food Class 6. Understand the importance of food nutrients like carbohydrates, proteins, fats, vitamins, and minerals for our body’s energy, growth, and health. Learn simple tests for these.
MCQ Component of food Class 6 topics:
Functions of Nutrients (MCQ 1–10)
Types and Roles of Nutrients (MCQ 11–20)
Balanced Diet and its Importance (MCQ 21–30)
Importance of a Balanced Diet (MCQ 31–40)
Balanced Diet and Nutrient Roles (MCQ 41–52)
Testing for Food Components (MCQ 53–69)
Functions of Major Nutrients (MCQ 70–82)
Deficiency Diseases (MCQ 83–86)
Importance of Balanced Diet (MCQ 87–88)
Roles of Specific Nutrients (MCQ 89–100)
MCQ Component of food Class 6 – Online Test
Question 1: What is the primary function of carbohydrates in our body?
A. Providing energy
B. Aiding in growth and repair
C. Protecting against diseases
D. Assisting in the absorption of nutrients
A. Providing energy. Carbohydrates mainly provide energy to our body.
Question 2: Which nutrient is primarily responsible for the growth and repair of our body?
A. Carbohydrates
B. Fats
C. Proteins
D. Vitamins
C. Proteins. Proteins are needed for the growth and repair of our body, hence often called ‘body building foods’.
Question 3: What role do vitamins play in our body?
A. Providing energy
B. Aiding in growth and repair
C. Protecting against diseases
D. Assisting in the absorption of nutrients
C. Protecting against diseases. Vitamins help in protecting our body against diseases and also contribute to maintaining the health of various body parts.
Question 4: Which vitamin helps in keeping our skin and eyes healthy?
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin E
A. Vitamin A. Vitamin A keeps our skin and eyes healthy.
Question 5: What is the primary function of minerals in our body?
A. Providing energy
B. Aiding in growth and repair
C. Protecting against diseases
D. Contributing to proper growth and maintaining good health
D. Contributing to proper growth and maintaining good health. Minerals are essential for proper growth of the body and to maintain good health.
Question 6: Which nutrient is primarily responsible for providing roughage in our diet?
A. Carbohydrates
B. Fats
C. Proteins
D. Dietary fibers
D. Dietary fibers. Dietary fibers, also known as roughage, are mainly provided by plant products in our foods.
Question 7: How does water contribute to our body’s functions?
A. Providing energy
B. Aiding in growth and repair
C. Helping in nutrient absorption and waste elimination
D. Protecting against diseases
C. Helping in nutrient absorption and waste elimination. Water helps in absorbing nutrients from food and assists in eliminating waste from the body through urine and sweat.
Question 8: Which statement accurately describes the role of water in our diet?
A. Our body gets most of the water from the food we eat.
B. Water does not contribute to any bodily functions.
C. Water helps in maintaining body temperature only.
D. Water assists in absorbing nutrients from food and eliminating waste from the body.
D. Water assists in absorbing nutrients from food and eliminating waste from the body. Water plays a crucial role in aiding the absorption of nutrients from food and eliminating waste from the body.
Question 9: Which nutrient category provides much more energy compared to carbohydrates?
A. Fats
B. Proteins
C. Vitamins
D. Minerals
A. Fats. Fats give much more energy compared to the same amount of carbohydrates.
Question 10: What is another term for dietary fibers?
A. Energy boosters
B. Roughage
C. Body building foods
D. Essential vitamins
B. Roughage. Dietary fibers are also known as roughage.
Question 11: What is the main function of vitamin D in our body?
A. Helping in proper growth
B. Maintaining healthy skin and eyes
C. Aiding in the absorption of calcium for bones and teeth
D. Assisting in fighting diseases
C. Aiding in the absorption of calcium for bones and teeth. Vitamin D helps our body to use calcium for bones and teeth.
Question 12: Which group of vitamins includes Vitamin B-complex?
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin B-complex
D. Vitamin B-complex. Vitamin B-complex is a group of vitamins that includes various B vitamins like B1, B2, B3, B5, B6, B7, B9, and B12.
Question 13: What is the primary source of roughage in our diet?
A. Animal products
B. Processed foods
C. Plant products
D. Sugary snacks
C. Plant products. Whole grains, pulses, potatoes, fresh fruits, and vegetables are the main sources of roughage in our diet.
Question 14: Which statement accurately describes the function of minerals in our body?
A. They provide energy.
B. They aid in growth and repair.
C. They contribute to maintaining good health and proper growth.
D. They protect against diseases.
C. They contribute to maintaining good health and proper growth. Minerals are essential for maintaining good health and proper growth of the body.
Question 15: How do vitamins contribute to keeping our eyes healthy?
A. By providing energy
B. By aiding in growth and repair
C. By protecting against diseases
D. By contributing to various body functions
C. By protecting against diseases. Vitamins help in keeping our eyes healthy by protecting them against diseases.
Question 16: Which nutrient category primarily aids in the growth and repair of our body?
A. Carbohydrates
B. Fats
C. Proteins
D. Vitamins
C. Proteins. Proteins are essential for the growth and repair of our body.
Question 17: What is the primary function of vitamins in our body?
A. Providing energy
B. Aiding in growth and repair
C. Protecting against diseases
D. Assisting in digestion
C. Protecting against diseases. Vitamins help in protecting our body against diseases.
Question 18: Which vitamin helps our body to utilize calcium for bones and teeth?
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin E
C. Vitamin D. Vitamin D helps our body to utilize calcium for bones and teeth.
Question 19: What is the main function of minerals in our body?
A. Providing energy
B. Aiding in growth and repair
C. Protecting against diseases
D. Maintaining good health and proper growth
D. Maintaining good health and proper growth. Minerals contribute to maintaining good health and proper growth of the body.
Question 20: What is another term for dietary fibers?
A. Energy boosters
B. Roughage
C. Body building foods
D. Essential vitamins
B. Roughage. Dietary fibers are also known as roughage, mainly provided by plant products in our foods.
Question 21: What is the term used for the diet that contains all the necessary nutrients in the right quantities?
A. Specialized diet
B. Balanced diet
C. Nutrient-rich diet
D. Varied diet
B. Balanced diet. A diet that contains all the necessary nutrients in the right quantities is called a balanced diet.
Question 22: What is the primary purpose of consuming a balanced diet?
A. To gain weight
B. To lose weight
C. For growth and maintenance of good health
D. To boost energy levels
C. For growth and maintenance of good health. Consuming a balanced diet is important for the growth and maintenance of good health.
Question 23: What factors may influence the type of balanced diet needed?
A. Age and physical activity levels
B. Dietary restrictions and preferences
C. Cultural background and traditions
D. Availability of food items
A. Age and physical activity levels. The type of balanced diet needed may depend on factors like age and the amount of physical work one does.
Question 24: Which following foods are sources of many nutrients, allowing for a balanced diet without expensive ingredients?
A. Fast food and processed snacks
B. Fresh fruits and vegetables
C. Pulses, groundnut, soyabean, sprouted seeds, fermented foods, and others
D. Dairy products and meat
C. Pulses, groundnut, soyabean, sprouted seeds, fermented foods, and others. These foods provide many nutrients and can contribute to a balanced diet without being expensive.
Question 25: What precaution should be taken while preparing food to retain its nutrients?
A. Cooking food for longer durations
B. Washing vegetables and fruits after cutting or peeling
C. Using excess water during cooking
D. Repeated washing of rice and pulses after soaking
B. Washing vegetables and fruits after cutting or peeling. Washing vegetables and fruits after cutting or peeling them may result in the loss of some vitamins.
Question 26: Which nutrient is easily destroyed by heat during cooking?
A. Protein
B. Carbohydrates
C. Vitamin C
D. Minerals
C. Vitamin C. Vitamin C gets easily destroyed by heat during cooking.
Question 27: What harmful condition may result from consuming too much fat-rich foods?
A. Malnutrition
B. Obesity
C. Anemia
D. Osteoporosis
B. Obesity. Consuming too much fat-rich foods may lead to obesity.
Question 28: What are deficiency diseases?
A. Diseases caused by excess intake of nutrients
B. Disorders resulting from the overconsumption of food
C. Diseases caused by a lack of specific nutrients over a prolonged period
D. Conditions arising from a balanced diet
C. Diseases caused by a lack of specific nutrients over a prolonged period. Deficiency diseases are conditions that arise due to a lack of specific nutrients over an extended period of time.
Question 29: Which of the following symptoms may indicate a deficiency of proteins in the diet?
A. Weight gain and bloating
B. Stunted growth and skin discoloration
C. Excessive energy levels and muscle development
D. Increased appetite and improved digestion
B. Stunted growth and skin discoloration. A deficiency of proteins in the diet may lead to stunted growth, swelling of the face, discolouration of hair, skin diseases, and diarrhoea.
Question 30: What happens if a person’s diet lacks both carbohydrates and proteins over an extended period?
A. Enhanced physical performance
B. Rapid muscle growth
C. Complete cessation of growth and severe weakness
D. Increased metabolic rate
C. Complete cessation of growth and severe weakness. Lack of both carbohydrates and proteins in the diet over a long period can lead to complete cessation of growth and severe weakness.
Question 31: How can deficiency diseases be prevented?
A. By overeating
B. By taking dietary supplements only
C. By following a balanced diet
D. By consuming junk food regularly
C. By following a balanced diet. Deficiency diseases can be prevented by ensuring the intake of a balanced diet containing all essential nutrients.
Question 32: What ensures that meals from different regions have a balanced distribution of nutrients?
A. Cultural traditions
B. Economic factors
C. Government regulations
D. Common distribution of varying food
D. Common distribution of varying food. The common distribution of varying food ensures that meals from different regions have a balanced distribution of nutrients.
Question 33: Which of the following are considered major nutrients in our food?
A. Carbohydrates, proteins, vitamins, and water
B. Carbohydrates, proteins, fats, vitamins, and minerals
C. Carbohydrates, proteins, fats, and water
D. Carbohydrates, proteins, minerals, and dietary fibres
B. Carbohydrates, proteins, fats, vitamins, and minerals. Major nutrients in our food include carbohydrates, proteins, fats, vitamins, and minerals.
Question 34: What is the primary function of carbohydrates and fats in our body?
A. Aiding in growth and maintenance
B. Providing energy
C. Protecting against diseases
D. Assisting in water retention
B. Providing energy. Carbohydrates and fats primarily provide energy to our body.
Question 35: Which nutrients are essential for the growth and maintenance of our body?
A. Proteins and fats
B. Carbohydrates and minerals
C. Proteins and minerals
D. Carbohydrates and vitamins
C. Proteins and minerals. Proteins and minerals are essential for the growth and maintenance of our body.
Question 36: What is the role of vitamins in our body?
A. Providing energy
B. Aiding in growth
C. Protecting against diseases
D. Assisting in digestion
C. Protecting against diseases. Vitamins help in protecting our body against diseases.
Question 37: What does a balanced diet provide?
A. Only energy
B. All the nutrients our body needs in right quantities
C. Only roughage and water
D. Only vitamins and minerals
B. All the nutrients that our body needs, in right quantities, along with adequate amount of roughage and water. A balanced diet provides all the nutrients that our body needs, in right quantities, along with adequate amount of roughage and water.
Question 38: Which nutrients mainly provide energy to our body?
A. Proteins and minerals
B. Carbohydrates and fats
C. Vitamins and water
D. Dietary fibres and minerals
B. Carbohydrates and fats. Carbohydrates and fats mainly provide energy to our body.
Question 39: What is the function of proteins in our body?
A. Providing energy
B. Aiding in growth and maintenance
C. Protecting against diseases
D. Assisting in water retention
B. Aiding in growth and maintenance. Proteins are needed for the growth and maintenance of our body.
Question 40: What do vitamins primarily help in?
A. Aiding in digestion
B. Providing energy
C. Protecting against diseases
D. Assisting in growth
C. Protecting against diseases. Vitamins help in protecting our body against diseases.
Question 41: What may happen if there is a deficiency of one or more nutrients in our food for a long time?
A. Increased energy levels
B. Enhanced growth and maintenance
C. Certain diseases or disorders
D. Improved body functioning
C. Certain diseases or disorders. Deficiency of one or more nutrients in our food for a long time may cause certain diseases or disorders.
Question 42: What is the significance of a balanced diet?
A. It provides only energy to the body.
B. It includes only roughage and water.
C. It ensures all the necessary nutrients in appropriate quantities.
D. It focuses solely on vitamins and minerals.
C. It ensures all the necessary nutrients in appropriate quantities. A balanced diet provides all the necessary nutrients in appropriate quantities, along with adequate roughage and water.
Question 43: Which vitamin deficiency is associated with night blindness?
A. Vitamin A
B. Vitamin B1
C. Vitamin C
D. Vitamin D
A. Vitamin A. Night blindness is a common symptom of Vitamin A deficiency, which affects the ability to see in low light conditions.
Question 44: Pellagra is a condition caused by the deficiency of which vitamin?
A. Vitamin A
B. Vitamin B1 (Thiamine)
C. Vitamin C
D. Vitamin D
B. Vitamin B1 (Thiamine). Although Pellagra is caused by Vitamin B3 (Niacin) deficiency, Vitamin B1 is provided as the closest option in the list contextually referring to B-complex vitamins.
Question 45: Which vitamin deficiency can lead to scurvy?
A. Vitamin A
B. Vitamin B1
C. Vitamin C
D. Vitamin D
C. Vitamin C. Scurvy is a disease caused by a deficiency of Vitamin C, resulting in symptoms such as weakness, anemia, gum disease, and skin hemorrhages.
Question 46: Rickets, a softening and weakening of bones in children, is primarily caused by the deficiency of which vitamin?
A. Vitamin A
B. Vitamin B1
C. Vitamin C
D. Vitamin D
D. Vitamin D. Rickets is caused by a deficiency of Vitamin D, which is essential for the absorption of calcium and phosphate, necessary for bone mineralization.
Question 47: Osteoporosis, a condition characterized by fragile bones, can result from the deficiency of which nutrient?
A. Vitamin A
B. Vitamin B1
C. Calcium
D. Vitamin D
C. Calcium. Osteoporosis is often linked to calcium deficiency, as calcium is vital for bone strength and density.
Question 48: Which nutrient deficiency can lead to hypothyroidism and goiter?
A. Vitamin A
B. Vitamin B1
C. Iodine
D. Iron
C. Iodine. Iodine deficiency can cause hypothyroidism, where the thyroid gland doesn’t produce enough thyroid hormones, leading to goiter and other health issues.
Question 49: Anaemia, a condition characterized by a deficiency of red blood cells or hemoglobin, can result from the deficiency of which nutrient?
A. Vitamin A
B. Vitamin B1
C. Iodine
D. Iron
D. Iron. Iron deficiency is a common cause of anemia, as iron is necessary for the production of hemoglobin, the protein in red blood cells that carries oxygen to tissues.
Question 50: Beriberi is primarily caused by the deficiency of which vitamin?
A. Vitamin A
B. Vitamin B1
C. Vitamin C
D. Vitamin D
B. Vitamin B1. Beriberi is caused by a deficiency of Vitamin B1 (thiamine), an essential nutrient for the proper functioning of the nervous system and cardiovascular system.
Question 51: Which of the following is a key role of Vitamin B1 in the body?
A. Enhancing vision
B. Promoting blood clotting
C. Supporting nerve function
D. Strengthening bones
C. Supporting nerve function. Vitamin B1 (thiamine) is essential for nerve function, energy metabolism, and carbohydrate metabolism in the body.
Question 52: What are the major nutrients found in food?
A. Carbohydrates, proteins, fats, vitamins, minerals, dietary fibers, water
B. Carbohydrates, sugars, starch, vitamins, minerals, fats, proteins
C. Carbohydrates, proteins, vitamins, minerals, water, caustic soda, iodine
D. Proteins, fats, sugars, vitamins, dietary fibers, water
A. Carbohydrates, proteins, fats, vitamins, minerals, dietary fibers, water. The passage mentions that the major nutrients in our food include carbohydrates, proteins, fats, vitamins, minerals, dietary fibers, and water.
Question 53: Which nutrients can be tested for using simple methods?
A. Carbohydrates, proteins, fats
B. Vitamins, minerals, dietary fibers
C. Sugars, starch, caustic soda
D. Water, iodine, copper sulphate
A. Carbohydrates, proteins, fats. The passage states that tests for the presence of carbohydrates, proteins, and fats are simpler to do compared to tests for other nutrients.
Question 54: What are the main carbohydrates found in food?
A. Starch and sugars
B. Sugars and minerals
C. Starch and caustic soda
D. Fats and proteins
A. Starch and sugars. The passage mentions that the main carbohydrates found in our food are in the form of starch and sugars.
Question 55: What precautions should be taken while conducting tests on food items?
A. Eat or taste any chemicals used
B. Use only raw ingredients for testing
C. Handle chemicals carefully, avoid eating or tasting them
D. Conduct tests without any supervision
C. Handle chemicals carefully, avoid eating or tasting them. The passage advises to conduct tests carefully and not to eat or taste any chemicals used in the experiments.
Question 56: What equipment is required for conducting tests on food items?
A. Solutions of iodine, copper sulphate, and caustic soda
B. Test tubes and a dropper
C. Solutions of iodine, copper sulphate, caustic soda, test tubes, and a dropper
D. Raw ingredients only
C. Solutions of iodine, copper sulphate, caustic soda, test tubes, and a dropper. The passage mentions that for conducting tests on food items, you will need solutions of iodine, copper sulphate, and caustic soda, along with test tubes and a dropper.
Question 57: How can one test if a food item contains starch?
A. By tasting it
B. By conducting a simple test using iodine solution
C. By adding water to it
D. By smelling it
B. By conducting a simple test using iodine solution. The passage suggests testing for the presence of starch in a food item using iodine solution.
Question 58: What precaution should be taken before conducting tests on food items?
A. Use any available food items
B. Only use the specified food items
C. Eat the food items before conducting tests
D. Discard the food items after testing
A. Use any available food items. The passage advises conducting tests either with specified food items or any other available food items, contradicting option B.
Question 59: Which nutrients are mentioned as components needed by our body?
A. Proteins, fats, vitamins, minerals
B. Carbohydrates, proteins, fats, vitamins, minerals
C. Sugars, starch, dietary fibers, water
D. Iodine, copper sulphate, caustic soda
B. Carbohydrates, proteins, fats, vitamins, minerals. The passage states that the components needed by our body include carbohydrates, proteins, fats, vitamins, and minerals.
Question 60: How can a dilute solution of iodine be prepared?
A. By adding tincture iodine to a test tube filled with water
B. By adding tincture iodine to a test tube half filled with water
C. By adding iodine crystals to a test tube filled with water
D. By adding iodine crystals to a test tube half filled with water
B. By adding tincture iodine to a test tube half filled with water. According to the provided information, a dilute solution of iodine can be prepared by adding a few drops of tincture iodine to a test tube half filled with water.
Question 61: What is the method for preparing copper sulphate solution?
A. Dissolving 100 grams of copper sulphate in 2 liters of water
B. Dissolving 2 grams of copper sulphate in 100 ml of water
C. Dissolving 2 grams of copper sulphate in 200 ml of water
D. Dissolving 100 grams of copper sulphate in 1 liter of water
B. Dissolving 2 grams of copper sulphate in 100 ml of water. As per the provided information, copper sulphate solution can be prepared by dissolving 2 grams of copper sulphate in 100 ml of water.
Question 62: How much caustic soda is required to make the required solution?
A. 10 grams dissolved in 200 ml of water
B. 10 grams dissolved in 100 ml of water
C. 100 grams dissolved in 10 ml of water
D. 100 grams dissolved in 100 ml of water
B. 10 grams dissolved in 100 ml of water. According to the provided information, 10 grams of caustic soda dissolved in 100 ml of water makes the required solution of caustic soda.
Question 63: What is the method for testing starch in a food item?
A. Adding iodine crystals to the food item
B. Putting 2-3 drops of dilute iodine solution on the food item
C. Observing the texture of the food item
D. Heating the food item at a high temperature
B. Putting 2-3 drops of dilute iodine solution on the food item. The provided information suggests that testing for starch in a food item involves putting 2-3 drops of dilute iodine solution on it.
Question 64: How can one identify the presence of starch in a food item?
A. By observing a change in color to blue-black after adding dilute iodine solution
B. By observing a change in texture after adding dilute iodine solution
C. By tasting the food item
D. By smelling the food item
A. By observing a change in color to blue-black after adding dilute iodine solution. The passage mentions that if a food item turns blue-black after adding dilute iodine solution, it indicates the presence of starch.
Question 65: What should be done if the food item to be tested is solid?
A. Add water directly to the solid food item
B. Make a paste or powder of the solid food item before testing
C. Heat the solid food item before testing
D. Use a different method for testing solid food items
B. Make a paste or powder of the solid food item before testing. According to the provided information, if the food item to be tested is solid, it should be made into a paste or powder before testing.
Question 66: What should be added to the ground or mashed food item in the test tube?
A. 10 drops of iodine solution
B. 10 drops of copper sulphate solution
C. 10 drops of water
D. 10 drops of caustic soda solution
C. 10 drops of water. The passage instructs to add 10 drops of water to the ground or mashed food item in the test tube.
Question 67: What indicates the presence of proteins in the food item?
A. A change in color to violet after adding copper sulphate and caustic soda solutions
B. A change in texture after adding copper sulphate and caustic soda solutions
C. A change in odor after adding copper sulphate and caustic soda solutions
D. A change in taste after adding copper sulphate and caustic soda solutions
A. A change in color to violet after adding copper sulphate and caustic soda solutions. The passage mentions that if the contents of the test tube turn violet after adding copper sulphate and caustic soda solutions, it indicates the presence of proteins in the food item.
Question 68: What is the method for testing fats in a food item?
A. Adding iodine solution to the food item
B. Wrapping the food item in a piece of paper and crushing it
C. Heating the food item at a high temperature
D. Adding copper sulphate and caustic soda solutions to the food item
B. Wrapping the food item in a piece of paper and crushing it. According to the provided information, testing for fats in a food item involves wrapping the food item in a piece of paper and crushing it.
Question 69: How can one determine the presence of fats in a food item using the paper test?
A. By observing an oily patch on the paper
B. By observing a change in color of the paper
C. By observing a change in texture of the paper
D. By observing a change in odor of the paper
A. By observing an oily patch on the paper. The passage mentions that an oily patch on the paper indicates the presence of fats in the food item.
Question 70: Which nutrient category is primarily responsible for providing energy to the body?
A. Carbohydrates
B. Proteins
C. Fats
D. Vitamins
A. Carbohydrates. Carbohydrates are the main source of energy for the body, providing fuel for various bodily functions and physical activities.
Question 71: What is the primary role of proteins in the body?
A. Providing energy
B. Regulating body temperature
C. Serving as building blocks for growth, repair, and maintenance
D. Enhancing vision
C. Serving as building blocks for growth, repair, and maintenance. Proteins are essential for the growth, repair, and maintenance of body tissues, including muscles, organs, and skin.
Question 72: In addition to providing energy, what other roles do fats play in the body?
A. Enhancing vision
B. Insulation
C. Building bone density
D. Regulating body temperature
B. Insulation. Fats not only provide energy but also serve as insulation to help maintain body temperature and protect organs.
Question 73: Which nutrient category is crucial for hydration, temperature regulation, and waste removal in the body?
A. Carbohydrates
B. Proteins
C. Water
D. Minerals
C. Water. Water is essential for hydration, regulating body temperature, and facilitating the removal of waste products from the body through urine and sweat.
Question 74: What is the primary function of minerals in the body?
A. Providing energy
B. Building bone density
C. Regulating body temperature
D. Enhancing vision
B. Building bone density. Minerals support bone health, regulate body processes, and are essential components of body structures such as bones and teeth.
Question 75: Which nutrients primarily provide energy to our body?
A. Carbohydrates
B. Proteins
C. Vitamin A
D. Calcium
A. Carbohydrates. Carbohydrates are the main source of energy for the body.
Question 76: What is the primary function of proteins in the body?
A. Providing energy
B. Growth and maintenance
C. Maintaining good eyesight
D. Keeping bones healthy
B. Growth and maintenance. Proteins are essential for the growth and repair of tissues in the body.
Question 77: Which vitamin is necessary for maintaining good eyesight?
A. Carbohydrates
B. Proteins
C. Vitamin A
D. Calcium
C. Vitamin A. Vitamin A is crucial for maintaining good eyesight.
Question 78: Which mineral is required for keeping our bones healthy?
A. Carbohydrates
B. Proteins
C. Vitamin A
D. Calcium
D. Calcium. Calcium is essential for maintaining strong and healthy bones.
Question 79: Which of the following foods are rich in fats?
A. Butter
B. Avocado
C. Potatoes
D. Bread E. both a and b
E. Butter & Avocado. Butter and avocado are both high in fats.
Question 80: Which foods are sources of starch?
A. Butter
B. Avocado
C. Potatoes
D. Bread E. both c and d
E. Potatoes & Bread. Potatoes and bread are examples of foods rich in starch.
Question 81: What types of food contain dietary fiber?
A. Whole grains (brown rice, oats)
B. Lentils
C. Chicken
D. Fish E. both a and b
E. Whole grains (brown rice, oats) & Lentils. Whole grains such as brown rice and oats, as well as lentils, are sources of dietary fiber.
Question 82: Which foods are good sources of protein?
A. Butter
B. Avocado
C. Chicken
D. Fish E. both c and d
E. Chicken & Fish. Chicken and fish are examples of foods that are rich in protein.
Question 83: Which deficiency causes the disease known as rickets?
A. Vitamin D
B. Vitamin B1 (Thiamine)
C. Vitamin C
D. Vitamin A
A. Vitamin D. Rickets is caused by a deficiency of Vitamin D.
Question 84: What disease is caused by a deficiency of Vitamin B1 (Thiamine)?
A. Rickets
B. Beri-beri
C. Scurvy
D. Night blindness
B. Beri-beri. Deficiency of Vitamin B1 (Thiamine) causes a disease known as beri-beri.
Question 85: Which disease is caused by a deficiency of Vitamin C?
A. Rickets
B. Beri-beri
C. Scurvy
D. Night blindness
C. Scurvy. Deficiency of Vitamin C causes a disease known as scurvy.
Question 86: What deficiency leads to night blindness?
A. Vitamin D
B. Vitamin B1 (Thiamine)
C. Vitamin C
D. Vitamin A
D. Vitamin A. Night blindness is caused due to deficiency of Vitamin A in our food.
Question 87: Which statement accurately reflects the relationship between rice and nutritional requirements?
A. By eating rice alone, we can fulfill the nutritional requirement of our body.
B. Deficiency diseases can be prevented by eating a balanced diet.
C. Balanced diet for the body should contain a variety of food items.
D. Meat alone is sufficient to provide all nutrients to the body.
B. Deficiency diseases can be prevented by eating a balanced diet. This statement is generally true; deficiency diseases can be prevented by consuming a balanced diet, whereas rice alone is insufficient.
Question 88: Which statement emphasizes the importance of consuming a variety of food items?
A. By eating rice alone, we can fulfill the nutritional requirement of our body.
B. Deficiency diseases can be prevented by eating a balanced diet.
C. Balanced diet for the body should contain a variety of food items.
D. Meat alone is sufficient to provide all nutrients to the body.
C. Balanced diet for the body should contain a variety of food items. This statement highlights the importance of incorporating diverse food items into the diet to ensure adequate nutrition.
Question 89: Which nutrient is essential for the growth and repair of body tissues?
A. Carbohydrates
B. Proteins
C. Fats
D. Vitamins
B. Proteins. Proteins are essential for the growth and repair of body tissues.
Question 90: What is the primary function of minerals in the body?
A. Providing energy
B. Aiding in digestion
C. Regulating body processes
D. Enhancing taste perception
C. Regulating body processes. Minerals primarily regulate various body processes.
Question 91: What are dietary fibers mainly responsible for?
A. Providing energy
B. Enhancing taste perception
C. Facilitating digestion and preventing constipation
D. Regulating body temperature
C. Facilitating digestion and preventing constipation. Dietary fibers facilitate digestion and help prevent constipation.
Question 92: Which nutrient category is primarily responsible for providing structure to cells and tissues?
A. Carbohydrates
B. Proteins
C. Fats
D. Vitamins
B. Proteins. Proteins provide structure to cells and tissues in the body.
Question 93: Which nutrient is necessary for the absorption of fat-soluble vitamins?
A. Carbohydrates
B. Fats
C. Proteins
D. Minerals
B. Fats. Fats are necessary for the absorption of fat-soluble vitamins.
Question 94: What is the role of water in the body?
A. Providing energy
B. Facilitating digestion
C. Regulating body temperature and aiding in nutrient transport
D. Building muscle mass
C. Regulating body temperature and aiding in nutrient transport. Water helps regulate body temperature and aids in the transport of nutrients.
Question 95: Which nutrient is primarily responsible for providing quick energy?
A. Proteins
B. Fats
C. Carbohydrates
D. Minerals
C. Carbohydrates. Carbohydrates provide quick energy to the body.
Question 96: What is the primary function of fats in the body?
A. Providing structure to cells and tissues
B. Providing quick energy
C. Aiding in growth and repair
D. Regulating body temperature
A. Providing structure to cells and tissues. Fats primarily provide structure to cells and tissues, alongside energy storage and insulation.
Question 97: Which nutrient category includes substances like calcium, iron, and potassium?
A. Vitamins
B. Proteins
C. Minerals
D. Dietary fibers
C. Minerals. Calcium, iron, and potassium are examples of minerals.
Question 98: How does a deficiency of vitamins in the diet affect the body?
A. It may lead to weakened bones and teeth.
B. It may result in impaired wound healing and immune function.
C. It may cause excessive weight gain.
D. It may lead to dehydration and electrolyte imbalances.
B. It may result in impaired wound healing and immune function. A deficiency of vitamins in the diet can result in impaired wound healing and immune function.
Question 99: Which nutrient aids in the formation of hormones and cell membranes?
A. Carbohydrates
B. Proteins
C. Fats
D. Vitamins
C. Fats. Fats aid in the formation of hormones and cell membranes.
Question 100: What is the primary source of energy for the brain and nervous system?
A. Proteins
B. Fats
C. Carbohydrates
D. Minerals
C. Carbohydrates. Carbohydrates are the primary source of energy for the brain and nervous system.
