The quantity of energy required through food intake has to be balanced with the energy expenditure to retain the body composition, size of the body and a degree of essential and desirable physical activities in tune with good health in the long-term. This is an energy requirement. In humans, this requirement is evaluated from measures of energy spent along with the surplus energy essential for growth and other life processes.
1. The energy balance in nutrition refers to the
(a) equilibrium between energy intake and energy expenditure
(b) equilibrium of rate of reduction
(c) equation of rate of oxidation
(d) amount of starch in take
Answer: (a)
2. This provides the greatest energy value per gram of nutrient
(a) protein
(b) fat
(c) carbohydrate
(d) water
Answer: (b)
3. The following cooking processes does not rely on coagulation taking place
(a) making yoghurt
(b) boiling an egg
(c) whipping cream
(d) frying chips
Answer: (d)
4. The everyday dietary requirement of an average adult active moderately is approximately
(a) 1000 kcal
(b) 2500 kcal
(c) 4000 kcal
(d) 8000 kcal
Answer: (b)
5. Caloric values for proteins, carbohydrates and fats are
(a) 80 cal, 40 cal, and 100 cal respectively
(b) 5.65 cal, 4.1 cal, and 9.45 cal respectively
(c) 100 cal, 5.68 cal, and 30 cal respectively
(d) 4.68 cal, 50 cal and 80 cal respectively
Answer: (b)
6. Among the energy values of nutrients, 9.3 calories is that of
(a) Carbohydrate
(b) Proteins
(c) Vitamins
(d) Fats
Answer: (d)
7. What is the sequence in which organic compounds are used by the body during prolonged fasting
(a) Carbohydrates first, proteins and then lipids
(b) Carbohydrates first, lipids and then proteins
(c) Proteins first, lipids and then carbohydrates
(d) Fats first, carbohydrates and then proteins
Answer: (b)
8. An approximate of how much protein does an average adult male require each day?
(a) 240g
(b) 24g
(c) 120g
(d) 72g
Answer: (d)
9. Mammals can drink water and also derive it from
(a) conversion of oxyhaemoglobin to haemoglobin
(b) breakdown of glycogen into glucose
(c) glucose oxidation
(d) saliva secretion
Answer: (c)
10. Cooking starch in moist conditions may
(a) oxidize it
(b) caramelize it
(c) gelatinise it
(d) coagulate it
Answer: (c)
BYJU’S offers important MCQs for tons of other topics for NEET. Watch this space for more.
Further Reading:
| Life Processes MCQs For NEET |
| MCQs On Lipids |
Comments