Carbs, proteins and fibres

What is the approximate nitrogen content of proteins?

• a) 10%

• b) 16%

• c) 20%

• d) 25%

Which of the following is NOT an essential amino acid?

• a) Leucine

• b) Glycine

• c) Methionine

• d) Valine

Which protein source is typically deficient in lysine?

• a) Eggs

• b) Cereal proteins

• c) Meat

• d) Milk

Which amino acid is required for the formation of niacin?

• a) Lysine

• b) Methionine

• c) Tryptophan

• d) Histidine

What is the daily protein requirement for an Indian adult according to ICMR (2020)?

• a) 0.50 g/kg body weight

• b) 0.70 g/kg body weight

• c) 0.83 g/kg body weight

• d) 1.00 g/kg body weight

Which serum protein concentration is used to assess protein nutrition status?

• a) Albumin

• b) Globulin

• c) Myoglobin

• d) Fibrinogen

What is the normal level of serum albumin?

• a) > 2.5 g/dl

• b) > 3.0 g/dl

• c) > 3.5 g/dl

• d) > 4.0 g/dl

What is the carbohydrate reserve in an adult human?

• a) 400 g

• b) 200 g

• c) 300 g

• d) 500 g

What is the Glycaemic Index (GI) used to measure?

• a) Protein quality

• b) Carbohydrate digestibility

• c) Fat absorption

• d) Vitamin bioavailability

Which of the following foods has a low Glycaemic Index (GI)?

• a) White bread

• b) Corn flakes

• c) Whole grains

• d) Candy bar