Biology · General Awareness

Nutrition and Food Sources

2,738 Questions

Nutrition and Food Sources questions test your knowledge of vitamins, dietary minerals, carbohydrates, and specialized dietary principles. This topic is commonly asked in railway, SSC, and UPSC exams. Review these questions to master the biological and health aspects of human nutrition.

Vitamins and mineralsDietary fiber sourcesMacronutrient functionsNaturopathic diet principlesOmega-3 fatty acids

Nutrition and Food Sources Questions

Multiple choice

With reference to human diet, which one of the following is an essential fatty acid?

  1. Butyric Acid

  2. Linoleic Acid

  3. Oleic Acid

  4. Steraric Acid
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Linoleic acid (an omega-6 fatty acid) is an essential fatty acid that the human body cannot synthesize and must obtain from dietary sources. It is crucial for various physiological functions including cell membrane structure and production of signaling molecules. Butyric acid, oleic acid, and stearic acid can all be synthesized by the human body and are not essential in the diet.

Multiple choice

What is the average fat content in buffalo milk?

  1. 7.2 %

  2. 4.5 %

  3. 9.0 %

  4. 10.0 %
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Buffalo milk contains approximately 7-8% fat on average, with 7.2% being the standard cited figure. This is significantly higher than cow milk (typically 3.5-4%). The higher fat content makes buffalo milk richer and more suitable for products like ghee, butter, and milk powder. 4.5% is closer to cow milk, while 9-10% are too high.

Multiple choice

Per 100 gm. soybean contains

  1. 80 percent of iron

  2. 17 percent of endosulfan

  3. 6 percent of starch

  4. 21 percent of phosphorus

Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

This question tests knowledge of soybean nutrient composition. According to agricultural data, soybeans contain approximately 21% phosphorus on a per-100 gram basis when measuring specific nutrient fractions.

Multiple choice

Which of the following is/are good source(s) of vitamin E?

  1. Meat

  2. Ghee

  3. Yellow yolks

  4. Fresh vegetables

  5. All of these
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Fresh vegetables are a good source of vitamine E such as spinach, broccoli, red bell peppers, etc. Vitamin E is a vitamin that dissolves in fat. It is found in many foods including vegetable oils, cereals, meat, poultry, eggs, fruits, vegetables, and wheat germ oil. 

Multiple choice

The white portion of egg is rich in

  1. carbohydrates

  2. proteins

  3. lipids

  4. fats

Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Egg white (albumen) is approximately 90% water and 10% protein, primarily albumin proteins like ovalbumin. It contains no fat, making it a pure protein source.

Multiple choice

Which of the following statements is false?

(a) In a balanced diet, energy-giving foods, body-building foods and protective foods are present in correct proportions. (b) No single food can supply all the components required for proper nutrition. (c) Green leafy vegetables, eggs, groundnuts and liver are a good source of iodine. (d) Roughage has no nutrition value but prevents constipation and is necessary for the proper functioning of the digestive system.

  1. Only a

  2. Only c

  3. Both b and d

  4. Only d

  5. Only b
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

This is the correct option, as this statement is false. Green leafy vegetables, eggs, groundnuts and liver are a good source of iodine, is a false statement. They are a good source of iron. Iron is necessary in forming haemoglobin.