Description : The following is considered as reference standard for comparing the nutritional quality of proteins: (A) Milk proteins (B) Egg proteins (C) Meat proteins (D) Fish proteins
Last Answer : Answer : B
Description : The following has the lowest protein efficiency ratio: (A) Maize proteins (B) Wheat proteins (C) Milk proteins (D) Rice proteins
Last Answer : Answer : A
Description : The chemical score of different proteins is calculated in terms of (A) Egg proteins (B) Milk proteins (C) Fish proteins (D) Wheat proteins
Description : Which of the following has the highest cholesterol content? (A) Egg yolk (B) Egg white (C) Meat (D) Fish
Description : Which of the following has the highest cholesterol content? (A) Meat (B) Fish (C) Butter (D) Milk
Last Answer : Answer : C
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 : The percentage of food nitrogen that is retained in the body represents (A) Digestibility coefficient (B) Biological value of proteins (C) Protein efficiency ratio (D) Net protein utilisation
Last Answer : Answer : D
Description : In a person increase in weight in gms per gm of protein consumption represents (A) Protein efficiency ratio (B) Digestibility value of proteins (C) Biological value of proteins (D) Net protein utilisation
Description : The percentage of nitrogen retained in the body after absorption of diet represents (A) Digestibility coefficient of proteins (B) Biological value of proteins (C) Protein efficiency ratio (D) Net protein utilisation
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 : Vitamin K is found in (A) Green leafy plants(B) Meat (C) Fish (D) Milk
Description : Cholesterol is present in all of the following except (A) Egg (B) Fish (C) Milk (D) Pulses
Description : Cholesterol is present in all the following except (A) Milk (B) Fish (C) Egg white (D) Egg yolk
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 : Best source of casein (a) Milk (b) Meat (c) Egg (d) All
Last Answer : (a) Milk
Description : Two richest known sources of edible protein are - (1) meat and eggs (2) milk and vegetables (3) soyabean and groundnut (4) some type of algae and other microorganisms
Last Answer : (3) soyabean and groundnut Explanation: The richest sources of protein are animal foods such as chicken, meat, fish, cheese and eggs. However, plant proteins are believed to be healthier because of their lower fat content.
Description : Two richest known sources of edible protein are – (1) Meat and eggs (2) Some algae and other micro-organisms (3) Soyabean and groundnut (4) Milk and leafy vegetables
Last Answer : (1) Meat and eggs Explanation: Meat, fish and eggs are the richest sources of protein. An ounce of meat or fish has approximately 7 grams of protein. A large ead contains 6 grams protein.
Description : Two richest known sources of edible protein are (1) Meat and eggs (2) Some algae and other microorganisms (3) Soyabean and groundnut (4) Milk and leafy vegetables
Last Answer : Meat and eggs
Description : Two richest known sources of edible protein are (1) meat and eggs (2) milk and vegetables (3) soyabean and groundnut (4) some type of algae and other micro-organisms
Last Answer : soyabean and groundnut
Description : The gain in body weight (gm) per gm of protein ingested is known as (A) Net protein utilisation (B) Protein efficiency ratio (C) Digestibility coefficient (D) Biological value of protein
Description : Net protein utilisation depends upon (A) Protein efficiency ratio (B) Digestibility coefficient (C) Digestibility coefficient and protein efficiency ratio (D) Digestibility coefficient and biological value
Description : The percentage of ingested protein/ nitrogen absorbed into blood stream is known as (A) Net protein utilisation (B) Protein efficiency ratio (C) Digestibility coefficient (D) Biological value of protein
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 : Chemical score of egg proteins is considered to be (A) 100 (B) 60 (C) 50 (D) 40
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 : The following are true about the lens: a. it has a higher concentration of sodium than potassium b. it has the highest concentration of protein than other organs in the body c. 90% of proteins in the lens are water-soluble d. gluthatione is reduced in cataract
Last Answer : gluthatione is reduced in cataract
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 : Protein content of meat is about (A) 10% (B) 13% (C) 16% (D) 20%
Description : Richest source of Vitamin D is (A) Fish liver oils (B) Margarine (C) Egg yolk (D) Butter
Description : Which food contains highest source of carbohydrates out of pasta, fish, cabbage, milk?
Last Answer : Pasta has the most carbs from that group.
Description : Biological value of egg protein is (A) 94 (B) 60 (C) 51 (D) 40
Description : A vegetable source of protein is (A) Egg plant (B) Soyabean (C) Tree of the Heaven (D) Devil’s dung
Description : Protein content of egg is about (A) 10% (B) 13% (C) 16% (D) 20%
Description : A conjugated protein present in the egg yolk is (A) Vitellin (B) Livetin (C) Albuminoids (D) Ovo-mucoid
Description : Net protein utilisation of egg protein is (A) 75% (B) 80% (C) 91% (D) 72%
Description : Biological value of egg white protein is (A) 94 (B) 83 (C) 85 (D) 77
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 : Chemical score of milk proteins is (A) 70 (B) 65 (C) 60 (D) 40