Nutrition - Food Chemistry and Nutrition - Engineering Sciences Previous Year Questions

1

2010 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2010

Match the following items in Group I and Group II in relation to nutritional requirement of human body
Group I
P. Calcium and Phosphorus
Q. Vitamin D
R. Manganese and Chromium
S. Vitamin K
Group II
1. Elements not needed in diet
2. Promotes absorption of iron
3. Elements that are required in small quantities
4. Promotes the absorption of Calcium
5. Essential for normal clotting of blood
6. Elements that are required in large quantities

A

P-6, Q-2, R-1, S-5

B

P-5, Q-2, R-6, S-4

C

P-6, Q-4, R-3, S-5

D

P-2, Q-5, R-1, S-4

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2

2011 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2011

Relate the vitamins listed below (left hand side) with the associated diseases (right hand side)

A

P - 1, Q - 2, R - 3, S - 4

B

P - 4, Q - 3, R - 2, S - 1

C

P - 2, Q - 1, R - 4, S - 3

D

P - 3, Q - 4, R - 1, S - 2

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3

2014 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2014

Liver necrosis may be caused by the deficiency of

A

Vitamin A

B

Vitamin D

C

Vitamin K

D

Vitamin E

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4

2016 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2016

Match the terms in Column I with their most appropriate description in Column II

A

Column I	Column II
P. Enrichment	1. Overcome the deficiency of nutrient by mixing of two plant sources
Q. Fortification	2. Overcome the deficiency of nutrient from a synthetic source
R. Supplementation	3. Restoration of nutrient which is lost during processing
S. Complementation	4. Addition of nutrient which may or may not originally present

B

P-3, Q-4, R-2, S-1

C

P-4, Q-3, R-1, S-2

D

P-1, Q-2, R-3, S-4

E

P-2, Q-3, R-1, S-4

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5

2017 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2017

Correlate the vitamins in column I with their role in promoting reaction/process in column II.

Column I
P. Riboflavin
Q. Vitamin D
R. Pantothenic acid
S. Vitamin A

Column II
1. Visual cycle
2. Acyl group transfer
3. Regulation of Ca²⁺ metabolism
4. Oxidation-reduction reaction

A

P-1, Q-2, R-4, S-3

B

P-2, Q-1, R-3, S-4

C

P-3, Q-4, R-1, S-2

D

P-4, Q-3, R-2, S-1

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6

2018 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2018

Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was ingested per animal. If the average weight increased from 110 g to 350 g after the end of the experiment, the Protein efficiency ratio of the given protein would be ______. (up to two decimal points)

Check answer

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7

2023 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2023

Choose the correct group of fat soluble vitamins

A

Cholecalciferol, α-Tocopherol, Menadione

B

Thiamine, Cholecalciferol, α-Tocopherol

C

Niacin, α-Tocopherol, Menadione

D

Biotin, Thiamin, Niacin

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8

2023 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2023

The synthesis of thyroxine T4 in human body requires

A

Selenium

B

Iodine

C

Iron

D

Zinc

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9

2023 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2023

Which among the following statements is NOT correct?

A

Cod fish is a major source of ω-3 fatty acids.

B

Beetroot is a good source of β-carotene.

C

Apple is a good source of vitamin B₁₂.

D

Fresh sugarcane juice is a good source of polyphenol oxidase.

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10

2024 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2024

Under standard conditions in animal feeding studies, the weight gained (in grams) per gram of protein consumed by an animal is termed as

A

Net Protein Ratio

B

Net Protein Utilization

C

Coefficient of Protein Digestibility

D

Protein Efficiency Ratio

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11

2024 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2024

Xerophthalmia is caused due to the deficiency of

A

Thiamin

B

Pantothenic acid

C

Vitamin A

D

Vitamin C

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12

2026 · Engineering Sciences · Food Chemistry and Nutrition · Nutrition

Engineering Sciences (XE) 2026

Match the vitamins in Column I with their respective coenzyme forms listed in Column II.

A

P-3; Q-4; R-5; S-2; T-1

B

P-4; Q-3; R-1; S-5; T-2

C

P-1; Q-5; R-4; S-2; T-3

D

P-5; Q-2; R-4; S-3; T-1

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