Food Science MCQs Quiz-19

1. The ultimate goal of a community nutrition programs is to _________

 Increase food production

 Improve nutritional status and survival

 Reduce program cost

 Promote supplements

2. Nutrition-specific interventions focus primarily on the direct causes of maternal and child malnutrition and typically include actions such as_________

 Social protection

 Educational awareness program

 Agriculture policy

 Micronutrient supplementation

3. Which property makes fat-soluble vitamins more stable during boiling?

 Higher molecular weight

 Hormonal action

 Insolubility in water

 Enzyme binding

4. Increased molecular motion with rising temperature leads to _______

 Loss of specificity

 More frequent enzyme–substrate collisions

 Fewer enzyme–substrate collisions

 Reduced binding

5. A ready-to-drink fruit juice is fortified with vitamin C. Which packaging choice best supports vitamin C stability during shelf life?

 Open-top glass bottle intended to be consumed within a day

 Transparent plastic bottle with large headspace and air-permeable closure

 Opaque, oxygen-barrier carton filled with minimal headspace

 Paper cup with no lid, stored in a refrigerator display

6. Foods that should be omitted from the diet are generally termed ______-

 Nutritious

 Natural

 Organic

 Harmful

7. _________ is an essential mineral and a critical component of hemoglobin, the protein in red blood cells that carries oxygen from the lungs to the rest of the body

 Calcium

 Iron

 Iodine

 Zinc

8. In food formulation, why is it important to consider interactions between vitamins and minerals, such as iron, in fortified products?

 Certain minerals can catalyze oxidative degradation of sensitive vitamins

 Vitamins and minerals never interact because they are added in tiny amounts

 Minerals always stabilize vitamins and prevent any degradation

 Interactions only affect flavor and have no impact on nutrient retention

9. During the blanching of vegetables before freezing, why is there often a significant loss of water-soluble vitamins such as vitamin C and some B vitamins?

 They are destroyed only by high levels of oxygen in the blancher

 They are completely stable and do not change during blanching

 They leach into the blanching water due to their solubility

 They are converted into fat-soluble forms that are removed with surface oils

10. A breastfeeding woman should increase water intake to _______

 Suppress lactation

 Dilute nutrients

 Prevent dehydration

 Produce more milk

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Food Science MCQs Quiz-19

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