📌 How to Use
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📘 Study MCQs
Q1. Which chemical is used to test for the presence of starch in a food sample?
• Benedict’s solution
• Iodine solution
• Copper sulphate solution
• Caustic soda
Answer: Iodine solution
A few drops of iodine solution are added to the food sample. If starch is present, the color changes to blue-black.
Q2. What color change indicates a positive test for starch with iodine?
• Yellow to green
• Blue to red
• Brown to blue-black
• Colorless to pink
Answer: Brown to blue-black
Iodine solution is yellowish-brown. When it reacts with starch, it turns into a dark blue-black or purple-black color.
Q3. Which solution is used to test for the presence of protein in food?
• Iodine solution
• Benedict’s solution
• Copper sulphate and caustic soda
• Sudan III stain
Answer: Copper sulphate and caustic soda
The Biuret test uses copper sulphate solution and caustic soda (sodium hydroxide). A violet or purple color indicates protein.
Q4. A paper becomes translucent or greasy when a food item containing this nutrient is rubbed on it. Which nutrient is being tested?
• Starch
• Sugar
• Protein
• Fat
Answer: Fat
This is the simple paper test for fats. Oily foods leave a greasy, translucent (see-through) patch on paper.
Q5. Benedict’s solution is used to test for the presence of which nutrient?
• Starch
• Protein
• Fat
• Sugar (Glucose)
Answer: Sugar (Glucose)
When Benedict’s solution is heated with a food sample containing simple sugars like glucose, it changes color from blue to green, yellow, orange, or brick-red.
Q6. What is the final color in a strong positive test with Benedict’s solution for sugar?
• Blue
• Green
• Brick-red
• Violet
Answer: Brick-red
A strong presence of reducing sugar (like glucose) turns Benedict’s solution a brick-red or orange precipitate when heated.
Q7. Vitamins like Vitamin B and Vitamin C are classified as what type of vitamins?
• Fat-soluble vitamins
• Water-soluble vitamins
• Complex vitamins
• Simple vitamins
Answer: Water-soluble vitamins
Vitamins B and C dissolve in water. They are not stored much in the body, so we need to eat them regularly.
Q8. Which of these vitamins is fat-soluble?
• Vitamin B1
• Vitamin C
• Vitamin A
• Vitamin B12
Answer: Vitamin A
Vitamins A, D, E, and K are fat-soluble. They dissolve in fats and oils and can be stored in the body’s fatty tissues.
Q9. Which vitamin helps our body absorb calcium for strong bones and teeth?
• Vitamin A
• Vitamin B
• Vitamin C
• Vitamin D
Answer: Vitamin D
Vitamin D is crucial for helping our intestines absorb the calcium we get from food like milk.
Q10. Deficiency of which vitamin causes a disease called Scurvy, with bleeding gums?
• Vitamin A
• Vitamin B1
• Vitamin C
• Vitamin D
Answer: Vitamin C
Scurvy is caused by not eating enough Vitamin C, which is found in citrus fruits like oranges and lemons.
Q11. What is the deficiency disease caused by a lack of Vitamin D in children?
• Beri-beri
• Rickets
• Night blindness
• Scurvy
Answer: Rickets
Rickets causes bones to become soft and weak, leading to bow legs and other bone deformities in children.
Q12. Which vitamin is essential for good vision, especially in dim light?
• Vitamin A
• Vitamin B
• Vitamin C
• Vitamin K
Answer: Vitamin A
Vitamin A helps make a pigment in our eyes needed for seeing in low light. Its deficiency can cause night blindness.
Q13. A diet that contains all the essential nutrients in the right proportions is called a what?
• Tasty diet
• Fad diet
• Balanced diet
• Liquid diet
Answer: Balanced diet
A balanced diet provides carbohydrates, proteins, fats, vitamins, minerals, water, and roughage in correct amounts for good health.
Q14. Which component of food does not provide any nutrients but is essential for proper bowel movement?
• Proteins
• Roughage or Dietary Fibre
• Fats
• Sugars
Answer: Roughage or Dietary Fibre
Roughage, found in fruits, vegetables, and whole grains, adds bulk to food and helps prevent constipation.
Q15. What percentage of our body weight is approximately made up of water?
• About 20%
• About 50%
• About 70%
• About 90%
Answer: About 70%
Water is a major part of our body. It helps transport nutrients, regulate temperature, and remove waste.
Q16. Which of these is a major disadvantage of eating too much junk food?
• It provides balanced nutrition
• It is rich in vitamins
• It can lead to obesity and deficiency diseases
• It is always cheap and filling
Answer: It can lead to obesity and deficiency diseases
Junk food is often high in unhealthy fats, sugar, and salt but low in vitamins, minerals, and fibre, which can cause health problems.
Q17. What is a common term for foods like chips, burgers, and sugary drinks that are low in nutritional value?
• Health foods
• Superfoods
• Junk foods
• Energy foods
Answer: Junk foods
Junk food refers to food that is high in calories from sugar or fat but low in other important nutrients like protein, fibre, vitamins, and minerals.
Q18. Which of these is an important eating precaution to avoid stomach infections?
• Eating very fast
• Washing fruits and vegetables before eating
• Never drinking water
• Only eating cold food
Answer: Washing fruits and vegetables before eating
Washing fruits and vegetables under running water helps remove dirt, pesticides, and harmful germs that can cause illness.
Q19. Millets are a type of what?
• Animal product
• Junk food
• Nutrient-poor grain
• Nutritious cereal grain
Answer: Nutritious cereal grain
Millets are small-seeded grasses that are highly nutritious cereals. They are rich in fibre, proteins, vitamins, and minerals.
Q20. Which of these is a type of millet?
• Basmati
• Maize
• Ragi (Finger Millet)
• Wheat
Answer: Ragi (Finger Millet)
Ragi, also called finger millet, is a common millet in India, known for being rich in calcium and iron.
Q21. Quinoa
• Bajra (Pearl Millet)
• Jowar (Sorghum)
Answer: Bajra (Pearl Millet)
Bajra, or pearl millet, is rich in iron, fibre, and protein. It is commonly consumed in the form of rotis, especially in winter.
Q22. What should we do before cooking or eating raw vegetables?
• Peel them if needed
• Cook them for a very long time
• Add lots of salt
• Keep them in the sun
Answer: Peel them if needed
Peeling vegetables like carrots or cucumbers can help remove surface germs and pesticide residues that washing might not remove completely.
Q23. Which vitamin helps in the clotting of blood when we get a cut?
• Vitamin A
• Vitamin C
• Vitamin E
• Vitamin K
Answer: Vitamin K
Vitamin K is essential for the process of blood clotting, which stops bleeding from wounds.
Q24. A disease called Beri-Beri is caused by the deficiency of which vitamin?
• Vitamin A
• Vitamin B1 (Thiamine)
• Vitamin C
• Vitamin D
Answer: Vitamin B1 (Thiamine)
Beri-beri affects the nerves and heart. It is caused by a lack of Vitamin B1, found in whole grains and pulses.
Q25. Which test is performed by crushing food in water and then adding a few drops of copper sulphate and caustic soda?
• Test for fat
• Test for starch
• Test for protein
• Test for sugar
Answer: Test for protein
This describes the Biuret test. The food is made into a paste or solution, and the reagents are added. A violet color shows protein is present.
Q26. What is the main role of roughage in our diet?
• To provide energy
• To build muscles
• To help in easy digestion and prevent constipation
• To store fat
Answer: To help in easy digestion and prevent constipation
Roughage, or fibre, adds bulk to the stool and helps it move smoothly through the digestive system.
Q27. Which vitamin is made by our skin when exposed to sunlight?
• Vitamin A
• Vitamin B12
• Vitamin C
• Vitamin D
Answer: Vitamin D
Sunlight helps our skin synthesize (make) Vitamin D, which is why it is called the “sunshine vitamin.”
Q28. Which food category do millets like Jowar and Bajra belong to?
• Fats
• Carbohydrates (Cereals)
• Proteins (Pulses)
• Minerals
Answer: Carbohydrates (Cereals)
Millets are primarily sources of complex carbohydrates, providing energy, along with other nutrients like fibre and protein.
Q29. Why is drinking clean and safe water important?
• It tastes sweet
• It helps carry nutrients and remove waste from the body
• It makes us eat less
• It is only important in summer
Answer: It helps carry nutrients and remove waste from the body
Water is the medium for all body processes. It transports nutrients in the blood and helps flush out waste through urine and sweat.
Q30. What does the term “deficiency disease” mean?
• A disease caused by eating too much
• A disease caused by germs only
• A disease caused by lack of a particular nutrient over time
• A disease that cannot be cured
Answer: A disease caused by lack of a particular nutrient over time
Deficiency diseases are health problems that occur because a person’s diet lacks a specific vitamin, mineral, or other essential nutrient for a long period.
Q31. Which of these is a water-soluble vitamin that helps fight infections?
• Vitamin A
• Vitamin D
• Vitamin C
• Vitamin K
Answer: Vitamin C
Vitamin C boosts our immune system, helping the body fight off infections like colds.
Q32. In the test for fats using a paper, what kind of spot is left by an oily food?
• A dry, white spot
• A spot that disappears
• A greasy, translucent spot
• A colored spot
Answer: A greasy, translucent spot
Fats and oils do not evaporate. When rubbed on paper, they leave a patch that looks oily and lets some light pass through (translucent).
Q33. Which vitamin’s deficiency causes the bones to become soft and bent, a condition called Osteomalacia in adults?
• Vitamin A
• Vitamin C
• Vitamin D
• Vitamin E
Answer: Vitamin D
In adults, severe and prolonged deficiency of Vitamin D leads to soft bones, known as osteomalacia, causing pain and bone weakness.
Q34. What is the main reason for including a variety of different food groups in our meals?
• To make the plate look colorful
• To ensure we get all different kinds of nutrients
• To save money
• To follow a trend
Answer: To ensure we get all different kinds of nutrients
No single food provides all nutrients. Eating a variety from different food groups (cereals, pulses, fruits, vegetables, dairy) ensures a balanced intake.
Q35. Which millet is particularly good for people with diabetes because it releases sugar slowly into the blood?
• Foxtail Millet
• Little Millet
• Barnyard Millet
• All millets have this property
Answer: All millets have this property
Millets have a low glycemic index, meaning they are digested slowly and cause a gradual rise in blood sugar, which is beneficial for managing diabetes.
Q36. What is the purpose of heating the mixture when testing for sugar with Benedict’s solution?
• To make it smell nice
• To speed up the chemical reaction
• To change its color to blue
• To freeze it
Answer: To speed up the chemical reaction
Heat provides the energy needed for the chemical reaction between the sugar and Benedict’s solution to occur and produce the color change.
Q37. Which of these is NOT a fat-soluble vitamin?
• Vitamin E
• Vitamin K
• Vitamin B Complex
• Vitamin A
Answer: Vitamin B Complex
The B-Complex vitamins (like B1, B2, B12) are a group of water-soluble vitamins, not fat-soluble.
Q38. A condition where the body does not have enough healthy red blood cells is called Anaemia. It is often due to a deficiency of which mineral?
• Calcium
• Iodine
• Iron
• Sodium
Answer: Iron
Iron is needed to make hemoglobin in red blood cells. Without enough iron, the body cannot make sufficient healthy red blood cells, causing anaemia.
Q39. Which eating habit is considered healthy?
• Skipping breakfast
• Eating meals at regular intervals
• Overeating at one time
• Eating only one type of food
Answer: Eating meals at regular intervals
Eating balanced meals at regular times (like breakfast, lunch, dinner) helps maintain energy levels and supports proper digestion.
Q40. What is a key characteristic of junk food?
• High in fibre
• High in nutrients
• High in unhealthy fats, sugar, or salt
• Low in calories
Answer: High in unhealthy fats, sugar, or salt
Junk foods are often tasty because they contain high amounts of salt, sugar, and unhealthy fats like trans fats, but offer little nutritional value.
Q41. Which vitamin protects our cells from damage and is found in nuts and seeds?
• Vitamin A
• Vitamin C
• Vitamin E
• Vitamin K
Answer: Vitamin E
Vitamin E acts as an antioxidant, protecting body tissues from damage. Good sources include almonds, sunflower seeds, and spinach.
Q42. For the iodine test, the food sample should be in what form for best results?
• Hot and liquid
• Cold and solid
• A solid piece is fine
• A paste or in small pieces
Answer: A paste or in small pieces
Making a paste or crushing the food helps the iodine solution come into better contact with any starch present inside the food.
Q43. What is the primary function of Vitamin B-complex vitamins?
• Strengthen bones
• Help in releasing energy from food
• Help in blood clotting
• Improve eyesight
Answer: Help in releasing energy from food
B vitamins play a key role in metabolism—they help the body convert food (carbohydrates) into fuel (glucose) for energy.
Q44. Why is it advised not to buy food from street vendors whose cleanliness is doubtful?
• It is always expensive
• The taste is not good
• It might be prepared in unhygienic conditions, leading to diseases
• It is always cold
Answer: It might be prepared in unhygienic conditions, leading to diseases
Food prepared in unclean environments can be contaminated with harmful bacteria, viruses, or parasites that can cause food poisoning and other illnesses.
Q45. Which millet is also known as Sorghum?
• Bajra
• Ragi
• Jowar
• Little Millet
Answer: Jowar
Jowar is the common Indian name for Sorghum. It is a versatile millet used for making rotis, porridge, and even popped like popcorn.
Q46. What happens if we drink too little water?
• We feel more energetic
• We may get dehydrated
• Our bones become stronger
• We sleep better
Answer: We may get dehydrated
Dehydration occurs when the body loses more fluids than it takes in. It can cause tiredness, dizziness, and dry mouth and skin.
Q47. Which staining agent is sometimes used in labs to test for fats, producing red-stained fat droplets?
• Iodine
• Benedict’s solution
• Methylene blue
• Sudan III
Answer: Sudan III
Sudan III is a red dye that dissolves in and stains fats, making them visible under a microscope as red droplets.
Q48. Which vitamin deficiency causes cracks at the corners of the mouth and a swollen, sore tongue?
• Vitamin A deficiency
• Vitamin B2 (Riboflavin) deficiency
• Vitamin C deficiency
• Vitamin D deficiency
Answer: Vitamin B2 (Riboflavin) deficiency
A lack of Vitamin B2 (Riboflavin) can cause symptoms like cracks at the mouth corners (cheilosis) and a painful, swollen tongue (glossitis).
Q49. What is one benefit of eating millets?
• They are always sweet
• They require less water to grow than crops like rice
• They are a type of junk food
• They are only for animals
Answer: They require less water to grow than crops like rice
Millets are hardy crops that can grow in dry conditions with less water, making them important for sustainable farming.
Q50. Why should we avoid eating uncovered food displayed in the open?
• It looks less attractive
• It gets cold quickly
• Dust and flies can settle on it, carrying germs
• It becomes more expensive
Answer: Dust and flies can settle on it, carrying germs
Uncovered food is exposed to dust, insects, and airborne germs, which can contaminate the food and cause infections when eaten.