Description : The following has the highest protein efficiency ratio: (A) Milk proteins (B) Egg proteins (C) Meat proteins (D) Fish proteins
Last Answer : Answer : B
Description : The chemical score of different proteins is calculated in terms of (A) Egg proteins (B) Milk proteins (C) Fish proteins (D) Wheat proteins
Last Answer : Answer : A
Description : Which of the following has the highest cholesterol content? (A) Egg yolk (B) Egg white (C) Meat (D) Fish
Description : The food item that is not a good source of nutritional calcium is (a) ragi (b) skimmed milk (c) rice (d) egg
Last Answer : Ans:(c)
Description : Vitamin K is found in (A) Green leafy plants(B) Meat (C) Fish (D) Milk
Description : Which of the following has the highest cholesterol content? (A) Meat (B) Fish (C) Butter (D) Milk
Last Answer : Answer : C
Description : Cholesterol is present in all of the following except (A) Egg (B) Fish (C) Milk (D) Pulses
Last Answer : Answer : D
Description : Cholesterol is present in all the following except (A) Milk (B) Fish (C) Egg white (D) Egg yolk
Description : Chemical score of egg proteins is considered to be (A) 100 (B) 60 (C) 50 (D) 40
Description : Poultry farming is undertaken to raise following `"(i) Egg production"" ""(ii) Feather production"` `"(iii) Chicken meat"" ""(iv) Milk Production"`
Last Answer : Poultry farming is undertaken to raise following `"(i) Egg production"" ""(ii) Feather production"` `"(iii) ... (ii) and (iii) D. (iii) and (iv)
Description : Cattle husbandry is done for the following purposes `" (i) Milk production"" ""(ii) Agricultural work"` `"(iii) Meat production"" ""(iv) Egg productio
Last Answer : Cattle husbandry is done for the following purposes `" (i) Milk production"" ""(ii) Agricultural work"` `"(iii) ... . (iii) and (iv) D. (i) and (iv)
Description : Explain in detail what is a balanced diet; name a nutrient present in each of the following food: 1. Apple 2. Bread 3. Meat 4. Butter 5. Orange 6. Egg 7. Milk 8. Spinach
Last Answer : Answers: 1. Vitamin C 2. Starch 3. Vitamin A 4. Vitamin A 5. Vitamin C 6. Vitamin D 7. Vitamin A, C, D 8. Vitamin K
Description : Match the following: Product Protein A Milk (i) keratin B Egg (ii) Myosin C Meat (iii) Casein D Wool (iv) Albumen
Last Answer : (c) A-iii, B-iv, C-ii, D-i
Description : Best source of casein (a) Milk (b) Meat (c) Egg (d) All
Last Answer : (a) Milk
Description : By overheating the nutritional value of cereal proteins is (A) Increased (B) Decreased (C) Unchanged (D) None of these
Description : Pick out the correct match: (1) Fleshy foods-Calcium and Protein (2) Fish - Starch and Vitamin (3) Milk Fibre and Minerals (4) Egg yolk Protein and Fat
Last Answer : (4) Egg yolk Protein and Fat Explanation: An egg yolk is a part of an egg which feeds the developing embryo. As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and about one-half of the protein.
Description : Pick out the correct match: (1) Fleshy foods – Calcium and Protein (2) Fish – Starch and Vitamin (3) Milk – Fibre and Minerals (4) Egg yolk – Protein and Fat
Last Answer : Egg yolk – Protein and Fat
Description : What is the nutritional value of egg whites?
Last Answer : Egg whites are traditionally thought of the be a healthier option as compared to the entire egg. Egg white ommelettes are a healthy breakfast choice.
Description : What is the nutritional value of an egg white?
Last Answer : Egg whites contain protein and amino acids, but do have some fat as well. Eating the whole egg should be fine, in moderation.
Description : Nutritional value of egg beaters?
Last Answer : Nutritional value of egg beaters 1/4 cup of egg beaters has 30 calories 0 fat 0 cholesterol 115mg sodium 1 carb 6 grams of protein Vitamin A-15% Calcium-2% Iron-6%
Description : Egg contains very little (A) Fat (B) Proteins (C) Carbohydrates (D) Calcium and phosphorus
Description : When egg albumin is heated till it is coagulated, the secondary and tertiary structures of the proteins are completely lost resulting in a mixture of randomly arranged (A) Dipeptide chains (B) Tripeptide chains (C) Polypeptide chains(D) All of these
Description : Biological value of egg proteins is about (A) 70 % (B) 80 % (C) 86 % (D) 94 %
Description : All followings are rich sources of magnesium, except (A) Milk (B) Eggs (C) Meat (D) Cabbage
Description : All the following are good sources of iron except (A) Milk (B) Meat (C) Liver (D) Kidney
Description : The following contains the least cholesterol: (A) Milk (B) Meat (C) Butter (D) Cheese
Description : Glutelins are present in (A) Milk (B) Eggs (C) Meat (D) Cereals
Description : What is the nutritional value of goat's milk ?
Last Answer : Goat's milk is high in calcium and nutritious. Goats contain 150 mg of calcium. Goat's milk contains 240 mg of calcium. Which is a very important element for bones and teeth.
Description : Does drinking milk before or after meals provide essential iron , calcium , vitamins , or nutrients from other foods or does it reduce the nutritional value of other foods ?
Last Answer : The nutritional value of various other foods will remain the same.
Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (a) vitamin D (b) vitamin A (c) vitamin B12 (d) vitamin E.
Last Answer : c) vitamin B12
Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (1) Vitamin D (2) Vitamin A (3) Vitamin B12 (4) Vitamin E
Last Answer : (3) Vitamin B12
Description : ____ energy consumption to an appropriate standard or benchmark. a] Setting target c] Comparing. b] Reporting d] Allocating
Last Answer : comparing
Description : This is a rich source for Vitamin C: (A) Rice (B) Milk (C) Egg (D) Lemon
Description : This is a rich source for vitamin C. (A) Rice (B) Milk (C) Egg (D) Lemon
Description : Avidin is present in (A) Cow’s milk (B) Raw egg (C) Green leafy vegetables (D) Carrots
Description : A poor source of Vitamin D is (A) Egg (B) Butter (C) Milk (D) Liver
Description : Visible fat is present in (A) Milk (B) Pulses (C) Coconut oil (D) Egg yolk
Description : Richest source of Vitamin D is (A) Fish liver oils (B) Margarine (C) Egg yolk (D) Butter
Description : What factors should I take into consideration in comparing the quality of different mountain bikes?
Last Answer : Mountain bikes are designed to be ridden on rough and unever terrain. Because of this you will want to find a bike that is durable and has both appropriate shocks and tires.
Description : Consumers look closely at service quality when comparing competing services because 1. they perceive all services to be essentially the same 2. all services are priced about the same 3. ... the only relevant service characteristic 4. services are very difficult to evaluate 5. none of these
Last Answer : services are very difficult to evaluate
Description : Consumers look closely at service quality when comparing competing services because A)they perceive all services to be essentially the same. B)all services are priced about the same. C)quality is the only relevant service characteristic. D)services are very difficult to evaluate.
Last Answer : D)services are very difficult to evaluate.
Description : Milk is a good source of (A) Proteins, calcium and iron (B) Proteins, calcium and ascorbic acid (C) Proteins, lactose and retinol (D) Proteins, lactose and essential fatty acids
Description : The following has the lowest protein efficiency ratio: (A) Maize proteins (B) Wheat proteins (C) Milk proteins (D) Rice proteins
Description : Chemical score of milk proteins is (A) 70 (B) 65 (C) 60 (D) 40
Description : The limiting amino acid of fish proteins is (A) Tryptophan (B) Cysteine (C) Lysine (D) Threonine
Description : What is the difference in nutritional quality of hydroponically grown and earth grown vegetables? -Biology
Last Answer : answer:
Description : Greening of potato results in– a) Increase in nutritional quality b) Increase in disease resistance c) Decrease in disease resistance d) Decrease in nutritional quality
Last Answer : d) Decrease in nutritional quality
Description : 1. Biofortification is a method of breeding crops for a) Increasing the amount of production b) To produce disease resistant variety c) To improve the nutritional quality d) To produce high amount of vitamin
Last Answer : c) To improve the nutritional quality
Description : In which range of body mass index (BMI) are patients considered to have increased risk for problems associated with poor nutritional status? a) Below 24 Additionally, higher mortality rates in hospitalized ... considered obese. d) Over 40 Those who have BMI over 40 are considered extremely obese.
Last Answer : a) Below 24 Additionally, higher mortality rates in hospitalized patients and community-dwelling elderly are associated with individuals who have low BMI.