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Worksheets

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Total questions: 25

Worksheet time: 4mins

Name
Class
Date
1.

Identify fat soluble vitamin

a)

Retinol

b)

Thiamin

c)

Ascorbic acid

d)

Iron

2.

Precursor of Vitamin A is

a)

Retinol

b)

Retinal

c)

Beta carotene

d)

carotenoids

3.

Deficiency of Vitamin D leads to

a)

Nightblindness

b)

Rickets

c)

Anaemia

d)

Beri-Beri

4.

Vitamin that helps in activation of prothrombin

a)

E

b)

K

c)

C

d)

B

5.

Rice eaters disease is

a)

Ariboflavinosis

b)

Scurvy

c)

Beri-Beri

d)

Pellagra

6.

Which one of the following is not a deficiency disease symptom of ariboflavinosis

a)

Tingling sensation in hands

b)

Cheilosis

c)

Angular stomatitis

d)

Glossitis

7.

Rich source of Vitamin C

a)

Amla

b)

Refined flour

c)

Pulses

d)

Butter

8.

Anaemia can occur due to deficiency of

a)

Iron

b)

Folic acid

c)

Cyanocobalamine

d)

All of these

9.

Identify rich source of calcium

a)

Ragi

b)

Wheat flour

c)

Refined flour

d)

Oats

10.

Excessive intake of which mineral leads to hypertension (high blood pressure)

a)

Calcium

b)

Sodium

c)

Iron

d)

Fluorine

11.

Plant food contains

a)

Heme iron

b)

Non heme iron

c)

Both

12.

Goitre is deficiency disease of

a)

Iron

b)

Iodine

c)

Fluorine

d)

Sodium

13.

Nutrient which enhances absorption of Iron in meal

a)

Vitamin A

b)

Vitamin C

c)

Calcium

d)

Sodium

14.

Identify visible source of water in our diet

a)

fruit juice

b)

whole fruit

c)

dal preparation

d)

tomato

15.

Water output more than input will lead to

a)

Dehydration

b)

Odema

c)

Hyponatremia

16.

Consuming Balanced diet ensures

a)

Provision of nutrients from all food groups

b)

promotes optimum nutrition

c)

meets RDA

d)

All of these

17.

As per "My Food Plate" half of the plate of entire day should contain

a)

Cereals and millets

b)

Pulses

c)

Vegetables and Fruits

d)

Milk and milk products

18.

As per "Three Food Group " system which statement is true

a)

Energy giving+ body building+ protective food

b)

Cereals & pulses+ Vegetables+ fruits

c)

Vegetarian+ Non vegetarian+ miscellaneous food

19.

A method in which nutrients are added to food which were lost due to its processing so that food provides nutrients specific to standards.

a)

Parching

b)

Fortification

c)

Enrichment

d)

Parboiling

20.

Antioxidant compound present in tomato

a)

Allicin

b)

Curcumin

c)

Catechins

d)

Lycopene

21.

Nutritional value or facts are present on food label as

a)

per gram of product

b)

per 100 gram of product

c)

per kg of product

22.

RDA are not based on

a)

age

b)

gender

c)

activity

d)

income group

23.

A snack is made of soya flour bun filled with paneer slices, a slice of capsicum and onion. which food group is being focused in its preparation.

a)

energy giving

b)

body building

c)

protective

24.

Loss of nutrients take place if

a)

rice is soaked in excessive amount of water and its drained

b)

removing thick edible peels

c)

cooking for long duration, repeated heating

d)

all of the above

25.

which of the following interferes with absorption of iron

a)

tea- tannins

b)

vitamin C

c)

germination

d)

gastric juice