NUTRITION BIOCHEMISTRY MCQ 3 : AIIMSHACKS blog brings Staff nurse exam Modal Paper, which is Useful for nursing students who prepare for staff nurse Recruitment exam like AIIMS, JIPMER, PGIMER, GMCH, DSSSB, RRB, RUHS, BHU, AMU, SCTIMST, KPSC, RPSC, HPSSSB, HSSC, IGNOU ESIC and All govt Staff nurse exam .
1. Richest source of vitamin B12
(a) Milk and Milk product
(b) Meat, egg
(c) Green leafy vegetables
(d) Fruits
ANS- (b) Meat, egg
2. What is the scientific name of vitamin B6?
(a) Biotin
(b) Pyridoxine
(c) Nicotinic acid
(d) Thiamine
ANS- (b) Pyridoxine
3. Sources of folic acid are:
(a) Spinach
(b) Banana
(c) Carrots
(d) Papaya
ANS- (a) Spinach
4. Folic acid rich diet used into pregnancy to treat anaemia–
(a) Carrot
(b) Banana
(c) Green vegetables
(d) Meat/fish
ANS- (c) Green vegetables
5. Deficiency of niacin cause
(a) Beri-Beri
(b) Pellagra
(c) Anaemia
(d) Scurvy
ANS- (b) Pellagra
6. A nurse must be aware that eating Maize alone may lead to
(a) Beri–Beri
(b) Pellagra
(c) Scurvy
(d) Phrynoderma
ANS- (b) Pellagra
7. Pellagra is caused due to the deficiency of
(a) Thiamine
(b) Niacin
(c) Pyridoxine
(d) Riboflavin
ANS- (b) Niacin
8. Diarrhoea, dermatitis and depression are the symptoms of:-
(a) Pellagra
(b) Glossitis
(c) Kwashiorkor
(d) Marasmus
ANS- (a) Pellagra
9. Maize is deficient in which amino acid?
(a) Tryptophan
(b) Leucine
(c) Tryptophan and Lysine
(d) Lysine
ANS- (a) Tryptophan
10. Which B-vitamin may be useful in lowering cholesterol?
(a) B–1 (thiamine)
(b) B–6 (pyridoxine)
(c) B–3 (niacin)
(d) B–12 (cyanocobalamin)
ANS- (c) B–3 (niacin)
11. Green leafy vegetables are rich source of –
(a) Vitamin A
(b) Vitamin B
(c) Vitamin C
(d) Vitamin D
ANS- (b) Vitamin B
12. Keratomalacia refers to:
(a) Dry cornea
(b) Dry conjunctive
(c) Foamy spots on conjunctiva
(d) Liquefaction of cornea
ANS- (d) Liquefaction of cornea
13. During the physical examination of a young child, what is the earliest sign of xerosis that may observe?
(a) Keratomalacia
(b) Corneal opacity
(c) Night blindness
(d) Conjunctival xerosis
ANS- (d) Conjunctival xerosis
14. Vitamin A is produced from carotene into
(a) Blood
(b) Skin
(c) Intestinal tract
(d) Liver
ANS- (d) Liver
15. During early stages of Xerophthalmia the amount of vitamin A administered orally is:
(a) 200,000 IU
(b) 100,000 IU
(c) 30,000 IU
(d) 300,000 IU
ANS- (a) 200,000 IU
16. Prophylactic Vitamin A dose administered to a 9 month old infant is:
(a) 10,000 IU orally
(b) 1,00,000 IU orally
(c) 1,00,000 IU intramuscular
(d) 2,00,000 IU intramuscular
ANS- (b) 1,00,000 IU orally
17. Dose given for vitamin A deficiency prophylaxis is:
(a) 2 lac IU
(b) 30, 000 IU
(c) 1.5 lac IU
(d) 2.5 lac IU
ANS- (a) 2 lac IU
18. The first dose of Vit A is given at the age of
(a) 112 year
(b) 2 year
(c) 9 months
(d) 6 months
ANS- (c) 9 months
19. How much dose of Vitamin A is administered every 6 months to Preschool children:
(a) 100,000 IU
(b) 150,000 IU
(c) 200,000 IU
(d) 250,000 IU
ANS- (c) 200,000 IU
20. Dose of vitamin A prophylaxis for control of blindness in children below six year is:
(a) 100,000 IU
(b) 200,000 IU
(c) 300,000 IU
(d) 400,000 IU
ANS- (b) 200,000 IU
21. Maximum source of energy in our body is:-
(a) Carbohydrate
(b) Fat
(c) Minerals
(d) Protein
ANS- (a) Carbohydrate
22. One gram carbohydrate provided who much calories
(a) 9.4 kcal
(b) 4 kcal
(c) 1 kcal
(d) 2 kcal
ANS- (b) 4 kcal
23. In an Indian diet, carbohydrates constitute the following percentage of the total energy intake:
(a) 35–55%
(b) 15–20%
(c) 60–80%
(d) 65–70%
ans- (c) 60–80%
24. With respect to the daily calorie requirement for a normal human being, the contribution via carbohydrate should be:
(a) 90 – 100% of total requirement
(b) 50 – 90% of total daily requirement
(c) 40 – 50% of total requirement
(d) 80 – 90% of total daily requirement
ANS- (b) 50 – 90% of total daily requirement
25. One gram of carbohydrate gives:
(a) Four calories
(b) Six calories
(c) Nine calories
(d) Twelve calories
ANS- (a) Four calories
26. Which statement about food and nutrients is NOT correct?
(a) Food also performs a function to satisfy emotional needs like sense of security and attention
(b) Starch found in cereals is an example of protein in food
(c) Vitamins are needed for growth and normal function of the body
(d) Water is essential for elimination of food waste
ANS- (b) Starch found in cereals is an example of protein in food
27. Lactose present in a milk is a
(a) Polysaccharide
(b) Disaccharide
(c) Hetero-polysaccharide
(d) Monosaccharide
ANS- (b) Disaccharide
28. Which one of the following sugar concentration is highest in honey?
(a) Lactose
(b) Maltose
(c) Glucose
(d) Fructose
ANS- (d) Fructose
29. When instructing a patient about proper diet, which among the following would be considered as complete protein?
(a) Olives
(b) Rice
(c) Eggs
(d) Nuts
ANS- (c) Eggs
30. Lysine is found in:-
(a) Milk
(b) Pulse
(c) Daliya
(d) Rice
ANS- (b) Pulse
31. A nurse advises a patient to reduce the dietary intake of sodium by
(a) Increasing the use of dairy products
(b) Avoiding the use of carbonated beverages
(c) Using an artificial sweetener in tea
(d) Using vinegar for cooking and flavouring foods
ANS- (b) Avoiding the use of carbonated beverages
32. The nurse should advise a patient who is on a salt-restricted diet to avoid eating:
(a) Eggs and milk
(b) Potatoes and rice
(c) Apples and plums
(d) Carrots and spinach
ANS- (a) Eggs and milk
33. Fruits, vegetables and cereals are potent source of
(a) Antioxidants
(b) Unsaturated fat
(c) Saturated fat
(d) Free radicals
ANS- (a) Antioxidants
34. Which of the following indices a nurse has to consider as an indicator of good nutrition?
(a) Albumin level 2.5 gm/dl
(b) Pre- albumin level 18 mg/dl
(c) Transferrin level 244 mg/dl
(d) Total lymphocytes 1900 micro/liter
ANS- (b) Pre- albumin level 18 mg/dl
35. Food hygiene is known as:
(a) Cleaning of the food
(b) Improvement of sanitation
(c) Maintain food clean chain
(d) None of the above
ANS- (c) Maintain food clean chain
36. Date of Manufactuer of food items fried in oil should be checked before buying because oils become rancid due to
(a) Decrease in viscosity
(b) Reduction
(c) Hydrogenation
(d) Oxidation
ANS- (d) Oxidation
37. EPO stands for hygienic condition required for
(a) Fruits
(b) Vegetables
(c) Canned food
(d) None of these
ANS- (a) Fruits
38. Which nutrient is not found in eggs?
(a) Carbohydrate and Vitamin C
(b) Protein and calcium
(c) Fat and Vitamin D
(d) Protein and iron
ANS-(a) Carbohydrate and Vitamin C
39. Chief source of energy in environment is-
(a) Fire
(b) Moon
(c) Sun
(d) Stars
ANS- (c) Sun
40. Match Col. X (Type of food) and Col. (calcium content mg/100g)
Col. X Col. Y
A. Cow’s Milk 1. 790
B. Cheese 2. 120
C. Cumin seeds (Jeera) 3.1040
(a) A-1, B-2, C-3
(b) A-2, B-3, C-1
(c) A-2, B-1, C-3
(d) A-1, B-3, C-2
ANS- (c) A-2, B-1, C-3
41. One gram of fat provide –
(a) 4 calories
(b) 6 calories
(c) 8 calories
(d) 9 calories
ANS- (d) 9 calories
42. All the following are a good source of omega 3 PUFA except:
(a) Mustard oil
(b) Groundnut oil
(c) Corn oil
(d) Fish oil
ANS- (a) Mustard oil
43. Characteristics of successful dieters include all of the following except:
(a) Maintaining a daily food journal
(b) Counting calories
(c) Adhering to a strict eating plan
(d) Eliminating all carbohydrates from their diets
ANS- (d) Eliminating all carbohydrates from their diets
44. The only fat-soluble antioxidant synthesized in the body is?
(a) Vitamin D
(b) Thiamine
(c) Ascorbic acid
(d) CoQ10
ANS- (d) CoQ10
45. The essential fatty acids that must be derived from the diet are:
(a) Stearidonic acid and eicosatetraenoic acid
(b) Eicosapentaemnoic acid & docosapentaenoic acid
(c) Linoleic and alpha – linoleic acid
(d) Gamma – linoleic acid and arachidonic acid
ANS- (c) Linoleic and alpha – linoleic acid
46. Saturated fatty acids are all, EXCEPT:
(a) Lauric
(b) Palmitic
(c) Stearic
(d) Oleic
ANS- (d) Oleic
47. Which of the following lipid has highest association with atherosclerosis?
(a) Triglycerides
(b) Very high density lipoproteins
(c) Low density lipoproteins (LDL)
(d) High density lipoprotein
ANS- (c) Low density lipoproteins (LDL)
48. Which of the following is good cholesterol?
(a) HDL
(b) LDL
(c) VLDL
(d) Chylomicrons
ANS- (b) LDL
49. The most abundant nutrient present in the body is:
(a) Carbohydrate
(b) Water
(c) Lipid
(d) Protein
ANS- (b) Water
50. Proximate principles include all, except:
(a) Proteins
(b) Fats
(c) Vitamins
(d) Carbohydrates
ANS- (c) Vitamins
teg-
#NUTRITION BIOCHEMISTRY MCQ
#staff nurse exam
#CHO EXAM
#NURSING EXAM
0 Comments
please do not enter any spam link in the comment box