The requirement of vitamin E is increased with greater intake of (A) Carbohydrates (B) Proteins (C) Polyunsaturated fat (D) Saturated fat

The requirement of vitamin E is increased with greater intake of (A) Carbohydrates (B) Proteins (C) Polyunsaturated fat (D) Saturated fat
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Fluidity of membranes is increased by the following constituent except (A) Polyunsaturated fatty acids (B) Saturated fatty acids (C) Integral proteins (D) Cholesterol

Description : Fluidity of membranes is increased by the following constituent except (A) Polyunsaturated fatty acids (B) Saturated fatty acids (C) Integral proteins (D) Cholesterol

Last Answer : Answer : A

Pyridoxine requirement depends upon the intake of (A) Carbohydrates (B) Proteins (C) Fats (D) None of these

Description : Pyridoxine requirement depends upon the intake of (A) Carbohydrates (B) Proteins (C) Fats (D) None of these

Last Answer : Answer : B

Requirement of vitamin E increases with the increasing intake of (A) Calories (B) Proteins (C) PUFA (D) Cholesterol

Description : Requirement of vitamin E increases with the increasing intake of (A) Calories (B) Proteins (C) PUFA (D) Cholesterol

Last Answer : Answer : C

Animal fat is in general (A) Poor in saturated and rich in polyunsaturated fatty acids (B) Rich in saturated and poor in polyunsaturated fatty acids (C) Rich in saturated and polyunsaturated fatty acids (D) Poor in saturated and polyunsaturated fatty acids

Description : Animal fat is in general (A) Poor in saturated and rich in polyunsaturated fatty acids (B) Rich in saturated and poor in polyunsaturated fatty acids (C) Rich in saturated and polyunsaturated fatty acids (D) Poor in saturated and polyunsaturated fatty acids

Last Answer : B

Increased protein intake is accompanied by an increased dietary requirement for (A) Thiamine (B) Riboflavine (C) Folic acid (D) Nicotininic acid

Description : Increased protein intake is accompanied by an increased dietary requirement for (A) Thiamine (B) Riboflavine (C) Folic acid (D) Nicotininic acid

Last Answer : Answer : A

Predominant fatty acids in meat are (A) Saturated (B) Monounsaturated (C) Polyunsaturated (D) Mono and poly-unsaturated

Description : Predominant fatty acids in meat are (A) Saturated (B) Monounsaturated (C) Polyunsaturated (D) Mono and poly-unsaturated

Last Answer : Answer : A

Diets having a high ratio of polyunsaturated: saturated fatty acids can cause (A) Increase in serum triglycerides (B) Decrease in serum cholesterol (C) Decrease in serum HDL (D) Skin lesions

Description : Diets having a high ratio of polyunsaturated: saturated fatty acids can cause (A) Increase in serum triglycerides (B) Decrease in serum cholesterol (C) Decrease in serum HDL (D) Skin lesions

Last Answer : Answer : B

Which of the following can be oxidized by β-oxidation pathway? (A) Saturated fatty acids (B) Monosaturated fatty acids (C) Polyunsaturated fatty acids (D) All of these

Description : Which of the following can be oxidized by β-oxidation pathway? (A) Saturated fatty acids (B) Monosaturated fatty acids (C) Polyunsaturated fatty acids (D) All of these

Last Answer : Answer : D

Honey contains mainly - (1) Proteins (2) Carbohydrates (3) Fat (4) Vitamin

Description : Honey contains mainly - (1) Proteins (2) Carbohydrates (3) Fat (4) Vitamin

Last Answer : (2) Carbohydrates Explanation: Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), ... glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrate.

Honey contains mainly (1) Proteins (2) Carbohydrates (3) Fat (4) Vitamin

Description : Honey contains mainly (1) Proteins (2) Carbohydrates (3) Fat (4) Vitamin

Last Answer : Carbohydrates

Egg contains very little (A) Fat (B) Proteins (C) Carbohydrates (D) Calcium and phosphorus

Description : Egg contains very little (A) Fat (B) Proteins (C) Carbohydrates (D) Calcium and phosphorus

Last Answer : Answer : C

For vegetarians, pulses are an important source of (A) Carbohydrates (B) Proteins (C) Fat (D) Iron

Description : For vegetarians, pulses are an important source of (A) Carbohydrates (B) Proteins (C) Fat (D) Iron

Last Answer : Answer : B

Glucose will be converted into fatty acids if the diet has excess of (A) Carbohydrates (B) Proteins (C) Fat (D) Vitamins

Description : Glucose will be converted into fatty acids if the diet has excess of (A) Carbohydrates (B) Proteins (C) Fat (D) Vitamins

Last Answer : A

Vitamin E protects the polyunsaturated fatty acids from oxidation by molecular oxygen in the formation of (A) Superoxide (B) Peroxide (C) Trioxide (D) All of these

Description : Vitamin E protects the polyunsaturated fatty acids from oxidation by molecular oxygen in the formation of (A) Superoxide (B) Peroxide (C) Trioxide (D) All of these

Last Answer : Answer : B

Vitamin E protects (A) Polyunsaturated fatty acids against aperoxidation (B) Vitamin A and carotenes against oxidation (C) Lung tissue against atmospheric pollutants (D) All of these

Description : Vitamin E protects (A) Polyunsaturated fatty acids against aperoxidation (B) Vitamin A and carotenes against oxidation (C) Lung tissue against atmospheric pollutants (D) All of these

Last Answer : Answer : D

A diet containing this fat is helpful in lowering the blood cholesterol level. (A) Unsaturated (B) Saturated (C) Vitamin enriched (D) Refined

Description : A diet containing this fat is helpful in lowering the blood cholesterol level. (A) Unsaturated (B) Saturated (C) Vitamin enriched (D) Refined

Last Answer : Answer : A

In the diet of a diabetic patient, the recommended carbohydrate intake should preferably be in the form of CARBOHYDRATES AND CARBOHYDRATE METABOLISM 11 (A) Monosaccharides (B) Dissaccharides (C) Polysaccharides (D) All of these

Description : In the diet of a diabetic patient, the recommended carbohydrate intake should preferably be in the form of CARBOHYDRATES AND CARBOHYDRATE METABOLISM 11 (A) Monosaccharides (B) Dissaccharides (C) Polysaccharides (D) All of these

Last Answer : C

Answer: b Metabolic response to injury results in increased energy expenditure. If energy intake is less than expenditure, oxidation of body fat stores and erosion of lean body mass will occur with resultant loss of weight. When weight loss exceeds 10–15% of body weight, the complications of malnutrition interact with disease processes, with increased morbidity and mortality rates. The goal of nutritional support is maintenance of body cell mass and limitation of weight loss to less than 10% preinjury. The major impact of nutritional support in the trauma patient is to aid host defense. Under-nutrition may compromise the available host defense mechanism and may thus increase the likelihood of invasive sepsis, multiple organ system failure, and death. Resuscitation, oxygenation and arrest

Description : Answer: b Metabolic response to injury results in increased energy expenditure. If energy intake is less than expenditure, oxidation of body fat stores and erosion of lean body mass will occur ... requirements, caloric requirements should be distributed at a ratio of 70% as glucose and 30% as fat

Last Answer : Which of the following statement(s) is/are true concerning body fuel reserves? a. The largest fuel reserve in the body is skeletal muscle b. Fat provides about 9 calories/gram c. Free glucose and glycogen stores are a trivial fuel reserve d. Body protein is a valuable storage form of energy

Lacteals are associated with absorption of (a) Proteins (b) Carbohydrates (c) Fat (d) None

Description : Lacteals are associated with absorption of (a) Proteins (b) Carbohydrates (c) Fat (d) None

Last Answer : (c) Fat

Soyabeans are rich in (a) Vitamin A (b) Proteins (c) Minerals (d) Carbohydrates

Description : Soyabeans are rich in (a) Vitamin A (b) Proteins (c) Minerals (d) Carbohydrates

Last Answer : Ans: (b)

Yeast extract is an excellent source of a. A Vitamin b. Proteins c. B Vitamin d. Carbohydrates

Description : Yeast extract is an excellent source of a. A Vitamin b. Proteins c. B Vitamin d. Carbohydrates

Last Answer : Ans: C

Vitamin D absorption is increased in (A) Acid pH of intestine (B) Alkaline pH of intestine (C) Impaired fat absorption (D) Contents of diet

Description : Vitamin D absorption is increased in (A) Acid pH of intestine (B) Alkaline pH of intestine (C) Impaired fat absorption (D) Contents of diet

Last Answer : Answer : A

Higher rate of lipogenesis is associated with (A) High proportion of carbohydrate in diet (B) Restricted caloric intake (C) High fat diet (D) Deficiency of insulin

Description : Higher rate of lipogenesis is associated with (A) High proportion of carbohydrate in diet (B) Restricted caloric intake (C) High fat diet (D) Deficiency of insulin

Last Answer : Answer : A

Fecal urobilinogen is decreased in (A) Obstruction of biliary duct (B) Hemolytic jaundice (C) Excess fat intake (D) Low fat intake

Description : Fecal urobilinogen is decreased in (A) Obstruction of biliary duct (B) Hemolytic jaundice (C) Excess fat intake (D) Low fat intake

Last Answer : Answer : A

On moving the feed line (q-line) from saturated liquid feed (vertical position) to saturated vapor feed (horizontal feed), if the slope of both the operating lines are to be increased, then it will result in (A) Greater degree of separation with a fixed number of trays (B) Increased reboiler load

Description : On moving the feed line (q-line) from saturated liquid feed (vertical position) to saturated vapor feed (horizontal feed), if the slope of both the operating lines are to be increased, then it will result in (A) Greater degree of separation with a fixed number of trays (B) Increased reboiler load

Last Answer : (C) Increased reflux ratio

The primary stimulus for insulin secretion is increased. (A) Blood level of epinephrine (B) Blood level of glucagon (C) Blood level of glucose (D) Water intake

Description : The primary stimulus for insulin secretion is increased. (A) Blood level of epinephrine (B) Blood level of glucagon (C) Blood level of glucose (D) Water intake

Last Answer : Answer : C

Two conditions in which gluconeogenesis is increased are (A) Diabetes mellitus and atherosclerosis (B) Fed condition and thyrotoxicosis (C) Diabetes mellitus and Starvation (D) Alcohol intake and cigarette smoking

Description : Two conditions in which gluconeogenesis is increased are (A) Diabetes mellitus and atherosclerosis (B) Fed condition and thyrotoxicosis (C) Diabetes mellitus and Starvation (D) Alcohol intake and cigarette smoking

Last Answer : C

Continued intake of excessive amounts of vitamin A especially in children produces (A) Irritability (B) Anorexia (C) Headache (D) All of these

Description : Continued intake of excessive amounts of vitamin A especially in children produces (A) Irritability (B) Anorexia (C) Headache (D) All of these

Last Answer : Answer : D

Deficiency of vitamin B12 can occur because of (A) Decreased intake of vitamin B12 (B) Atrophy of gastric mucosa (C) Intestinal malabsorption (D) All of these

Description : Deficiency of vitamin B12 can occur because of (A) Decreased intake of vitamin B12 (B) Atrophy of gastric mucosa (C) Intestinal malabsorption (D) All of these

Last Answer : Answer : D

Selectins are proteins that can recognise specific (A) Carbohydrates (B) Lipids (C) Amino acids (D) Nucleotides

Description : Selectins are proteins that can recognise specific (A) Carbohydrates (B) Lipids (C) Amino acids (D) Nucleotides

Last Answer : Answer : A

The maximum specific dynamic action of food stuff is exerted by (A) carbohydrates (B) fats (C) proteins (D) vitamins

Description : The maximum specific dynamic action of food stuff is exerted by (A) carbohydrates (B) fats (C) proteins (D) vitamins

Last Answer : Answer : C

Maximum energy produced by (A) Fats (B) Carbohydrates (C) Proteins (D) Nucleic acids

Description : Maximum energy produced by (A) Fats (B) Carbohydrates (C) Proteins (D) Nucleic acids

Last Answer : Answer : A

Acrolein Test is positive for (A) Glycerol (B) Prostaglandins (C) Carbohydrates (D) Proteins

Description : Acrolein Test is positive for (A) Glycerol (B) Prostaglandins (C) Carbohydrates (D) Proteins

Last Answer : Answer : A

Degradation of proteins to amino acids, glucose from carbohydrates and fatty acids from lipids is known as (A) Anabolism (B) Metabolism (C) Catabolism (D) Cretinism

Description : Degradation of proteins to amino acids, glucose from carbohydrates and fatty acids from lipids is known as (A) Anabolism (B) Metabolism (C) Catabolism (D) Cretinism

Last Answer : Answer : C

The proximate principles of diet are (A) Vitamins and minerals (B) Proteins (C) Carbohydrates and fats (D) Carbohydrates, fats and proteins

Description : The proximate principles of diet are (A) Vitamins and minerals (B) Proteins (C) Carbohydrates and fats (D) Carbohydrates, fats and proteins

Last Answer : Answer : D

If proteins, carbohydrates and fats are consumed together: (A) The total SDA is the sum of individual SDAs of proteins, carbohydrates and fats (B) The total SDA is more than the sum of individual SDAs of proteins, carbohydrates and fats (C) Carbohydrates and fats lower the SDA of proteins (D) Proteins raise the SDA of carbohydrates and fats

Description : If proteins, carbohydrates and fats are consumed together: (A) The total SDA is the sum of individual SDAs of proteins, carbohydrates and fats (B) The total SDA is more than the sum of ... ) Carbohydrates and fats lower the SDA of proteins (D) Proteins raise the SDA of carbohydrates and fats

Last Answer : Answer : C

The desaturation and chain elongation system of polyunsaturated fatty acid are enhanced by (A) Insulin (B) Glucagon (C) Epinephrine (D) Thyroxine

Description : The desaturation and chain elongation system of polyunsaturated fatty acid are enhanced by (A) Insulin (B) Glucagon (C) Epinephrine (D) Thyroxine

Last Answer : Answer : A

Synthesis of polyunsaturated fatty acids involves the enzyme systems: (A) Acyl transferase and hydratase (B) Desaturase and elongase (C) Ketoacyl-CoA reductase and hydratase (D) Dihydroxyacetone phosphate

Description : Synthesis of polyunsaturated fatty acids involves the enzyme systems: (A) Acyl transferase and hydratase (B) Desaturase and elongase (C) Ketoacyl-CoA reductase and hydratase (D) Dihydroxyacetone phosphate

Last Answer : Answer : A

The desaturation and chain elongation system of polyunsaturated fatty acids are greatly diminished in the absence of (A) Insulin (B) Glycagon (C) Epinephrine (D) Thyroxine

Description : The desaturation and chain elongation system of polyunsaturated fatty acids are greatly diminished in the absence of (A) Insulin (B) Glycagon (C) Epinephrine (D) Thyroxine

Last Answer : Answer : A

Oils having more than 50 % polyunsaturated fatty acids include all of the following except (A) Groundnut oil (B) Soyabean oil (C) Sunflower oil (D) Safflower oil

Description : Oils having more than 50 % polyunsaturated fatty acids include all of the following except (A) Groundnut oil (B) Soyabean oil (C) Sunflower oil (D) Safflower oil

Last Answer : Answer : A

In glycerophospholipids, a polyunsaturated fatty acid is commonly attached to which of the following carbon atom of glycerol? (A) Carbon 1 (B) Carbon 2 (C) Both (A) and (B) (D) None of these

Description : In glycerophospholipids, a polyunsaturated fatty acid is commonly attached to which of the following carbon atom of glycerol? (A) Carbon 1 (B) Carbon 2 (C) Both (A) and (B) (D) None of these

Last Answer : Answer : B

Propionyl CoA is formed on oxidation of (A) Monounsaturated fatty acids (B) Polyunsaturated fatty acids (C) Fatty acids with odd number of carbon atoms (D) None of these FATS AND FATTY ACID METABOLISM 83

Description : Propionyl CoA is formed on oxidation of (A) Monounsaturated fatty acids (B) Polyunsaturated fatty acids (C) Fatty acids with odd number of carbon atoms (D) None of these FATS AND FATTY ACID METABOLISM 83

Last Answer : Answer : C

Which of the following is omega-3 polyunsaturated fatty acid? (A) Linoleic acid (B) α-Linolenic acid (C) γ-Linolenic acid (D) Arachidonic acid

Description : Which of the following is omega-3 polyunsaturated fatty acid? (A) Linoleic acid (B) α-Linolenic acid (C) γ-Linolenic acid (D) Arachidonic acid

Last Answer : Answer : B

Which of the following is a polyunsaturated fatty acid? (A) Palmitic acid (B) Palmitoleic acid (C) Linoleic acid (D) Oleic acid

Description : Which of the following is a polyunsaturated fatty acid? (A) Palmitic acid (B) Palmitoleic acid (C) Linoleic acid (D) Oleic acid

Last Answer : Answer : C

The percentage of polyunsaturated fatty acids in butter is (A) 60 (B) 37 (C) 25 (D) 3

Description : The percentage of polyunsaturated fatty acids in butter is (A) 60 (B) 37 (C) 25 (D) 3

Last Answer : Answer : D

The percentage of polyunsaturated fatty acids in soyabean oil is (A) 62 (B) 10 (C) 3 (D) 2

Description : The percentage of polyunsaturated fatty acids in soyabean oil is (A) 62 (B) 10 (C) 3 (D) 2

Last Answer : Answer : A

Name polyunsaturated fatty acids.

Description : Name polyunsaturated fatty acids.

Last Answer : Linoleic, linolenic and arachidonic acids. 

Name some polyunsaturated fatty acids.

Description : Name some polyunsaturated fatty acids.

Last Answer : Linoleic, linolenic and arachidonic acids.

Cell membranes a. consist almost entirely of protein molecules b. are impermeable to fat-soluble substances c. in some tissues permit the transport of glucose at a greater rate in the presence of insulin d. are freely permeable to electrolytes but not to proteins e. have a stable composition throughout the life of the cell

Description : Cell membranes a. consist almost entirely of protein molecules b. are impermeable to fat-soluble substances c. in some tissues permit the transport of glucose at a greater rate in the presence of ... to electrolytes but not to proteins e. have a stable composition throughout the life of the cell

Last Answer : in some tissues permit the transport of glucose at a greater rate in the presence of insulin

Atherosclerosis and coronary heart diseases are associated with the diet: (A) High in total fat and saturated fat (B) Low in protein (C) High in protein (D) High in carbohydrate

Description : Atherosclerosis and coronary heart diseases are associated with the diet: (A) High in total fat and saturated fat (B) Low in protein (C) High in protein (D) High in carbohydrate

Last Answer : Answer : A