Food Science MCQs-11

1. Glycemic index measures_______

 Carbohydrate content

 Insulin secretion

 Fiber content

 Speed of blood glucose rise

2. Stunting in children indicates _______________

 Chronic undernutrition

 Recent weight loss

 Acute malnutrition

 Overnutrition

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

 Antibiotics

 Surgery

 Insulin therapy only

 Lifestyle modification

4. 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?

 Extending the heating time at the same temperature

 Using cast-iron equipment during cooking

 Storing cans at room temperature instead of refrigeration

 Reducing exposure to oxygen during heating

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

 97–98% of healthy individuals

 70% of healthy individuals

 50% of healthy individuals

 100% of the population

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

 Blood pressure and inflammation

 Hemoglobin

 Vitamin absorption

 Blood calcium

7. 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?

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

 Use only natural grain thiamin and avoid fortification

 Increase the moisture content during extrusion to dissolve more thiamin

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

8. Food access refers to __________

 Food processing

 Household purchasing power

 Food storage

 National food production

9. Lactose intolerance results from a deficiency of the enzyme_________

 Maltase

 Lactase

 Sucrase

 Amylase

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

 Vitamin A

 Vitamin D

 Vitamin K

 Vitamin E

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Question 1 of 10

Food Science MCQs Quiz-11

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