Food Science MCQs-11

1. Lactose intolerance results from a deficiency of the enzyme_________

 Amylase

 Lactase

 Maltase

 Sucrase

2. A food technologist wants to maximize the retention of vitamin C in canned tomatoes. Which single change would most effectively reduce vitamin C loss during processing?

 Using cast-iron equipment during cooking

 Reducing exposure to oxygen during heating

 Storing cans at room temperature instead of refrigeration

 Extending the heating time at the same temperature

3. Stunting in children indicates _______________

 Acute malnutrition

 Recent weight loss

 Overnutrition

 Chronic undernutrition

4. Food access refers to __________

 Food storage

 National food production

 Household purchasing power

 Food processing

5. First-line management of type 2 diabetes primarily includes __________

 Surgery

 Insulin therapy only

 Antibiotics

 Lifestyle modification

6. Xerophthalmia, a serious eye condition, is caused by the deficiency of _________

 Vitamin E

 Vitamin K

 Vitamin D

 Vitamin A

7. Glycemic index measures_______

 Fiber content

 Insulin secretion

 Carbohydrate content

 Speed of blood glucose rise

8. Omega-3 fatty acids are known to reduce _____________

 Vitamin absorption

 Blood calcium

 Blood pressure and inflammation

 Hemoglobin

9. A cereal manufacturer wants to ensure that added thiamin (vitamin B) remains stable during high-temperature extrusion cooking. Which formulation strategy would be MOST appropriate?

 Increase the moisture content during extrusion to dissolve more thiamin

 Add thiamin as a surface spray after extrusion rather than into the dough

 Replace thiamin with vitamin C because it is more heat-stable in cereals

 Use only natural grain thiamin and avoid fortification

10. The Recommended Dietary Allowances (RDAs) are designed as the average daily dietary intake level that is sufficient to meet the nutrient requirements of ______________

 50% of healthy individuals

 100% of the population

 97–98% of healthy individuals

 70% of healthy individuals

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Question 1 of 10

Food Science MCQs Quiz-11

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