Food Nutrition MCQ Quiz: How Well You Know?
A food without nutrition like a battery without a charger. We as humans need healthy food to feel energized. Several ingredients decide our calorie intake and nutrition. Take this quiz to test your knowledge about food and explore new facts. All the best!
- 1.What makes a food a functional ingredient?
- A.
Provides Better Taste
- B.
Provides Health Benefits
- C.
Improves Metabolism Rates
- 2.Smells and Flavors are made up of _________ molecules.
- 3.Proteins and Starches are made up of _________ molecules.
- 4.Fats and Oils provide:
- A.
Metabolism improvement
- B.
Health benefits
- C.
Energy Storage
- 5.Which of the following is not a feature of saturated fats?
- A.
Maximum number of hydrogen atoms
- B.
Straight Chain
- C.
Oxidation at double bonds
- D.
Forms solids readily
- 6.Which of the following is not a feature of unsaturated fats?
- A.
Forms solids readily
- B.
2 or more carbon atoms with double bonds
- C.
Bent chains
- D.
Oxidation at double bonds
- 7.Humans can not break down which of the following ring sugars?
- A.
1
- B.
2
- C.
3
- D.
4
- E.
5
- 8._________ makes up plant cell walls.
- A.
Sugars
- B.
Cellulose
- C.
Fats
- D.
Oils
- 9.______ is a highly elastic network of interacting molecules.
- 10.In proteins the ___________ of the molecules yield its functionality.
- 11.Collagen is found where?
- A.
Bacteria
- B.
Man-made
- C.
Plant walls
- D.
Mammal protein
- 12.Which of the following is not a feature of probiotics?
- A.
Health and wellness trend
- B.
Beneficial bacteria
- C.
Transfers moisture
- D.
Can survive in GI tract
- 13.________ is when round pearls of gel with liquid inside are created by dropping them in a flavorful base mixed with sodium, etc.
- 14._________ is a thermoreversible gelling agent.
- 15.______ is also known as "meat glue."
- 16.___________ is how an object deforms and flows under applied stress.
- 17.Starch is soluble in cold water.
- A.
True
- B.
False
- 18.Which of the following is not a use for gums?
- A.
Gelling agents
- B.
Bread
- C.
Candies
- D.
Ice creams
- 19.What makes a product low-carb?
- A.
Dispersible in water
- B.
Used a gelling agent
- C.
Additional hydrogen atoms
- 20.______ is to restore original concentrations.
- 21._________ improves nutritional component.
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