53 + Interview Questions in FOOD COMPONENTS IN GENERAL AWARENESS Page 1 InterviewSolution

1.	Who need the highest proportion of Proteins in their daily diet-a 15 year old boy, a 55 year old female writer and 35 year old male bank officer? Explain why.
Answer» 1. The boy with an age of 15, requires high quantity of proteins in his diet. 2. Because proteins are very essential for his physical growth. 3. The boy is in adolescence, hence he has rapid physical growth. So, he needs high quantity of proteins in his diet.

1.

Who need the highest proportion of Proteins in their daily diet-a 15 year old boy, a 55 year old female writer and 35 year old male bank officer? Explain why.

Answer»

1. The boy with an age of 15, requires high quantity of proteins in his diet.

2. Because proteins are very essential for his physical growth.

3. The boy is in adolescence, hence he has rapid physical growth. So, he needs high quantity of proteins in his diet.

Discussion

2.	You did an experiment in your classroom to test the proteins. In that i) What apparatus did you use in that experiment? ii) What are the solutions you prepared? iii) What change did you observe in the colour? iv) What precautions did you take in this experiment?
Answer» a) Test tubes, Dropper. b) 2% Copper Sulphate solution and 10% Sodium Hydroxide solution. c) Violet or purple colour. d) Take care of measuring chemicals while preparing the solutions.

2.

You did an experiment in your classroom to test the proteins. In that i) What apparatus did you use in that experiment? ii) What are the solutions you prepared? iii) What change did you observe in the colour? iv) What precautions did you take in this experiment?

Answer»

a) Test tubes, Dropper.

b) 2% Copper Sulphate solution and 10% Sodium Hydroxide solution.

c) Violet or purple colour.

d) Take care of measuring chemicals while preparing the solutions.

Discussion

3.	Iodine soluton is used in the test of A) Starch B) Glucose C) FatsD) Proteins
Answer» Correct option is A) Starch

Discussion

4.	What is the components of foods ?
Answer» All food items contain all the components of food. The amount of each component varies from one type of food to another.

Discussion

5.

Look at the food ‘THAU’ with many food items and list out the food items and food components in it. You need not eat all items as shown in the “THAU” rather you should ensure that your food contains all food components everyday in adequate quantity. For example, a diet containing food items having more of carbohydrates and protein along with a little fat, vitamins and minerals makes a balanced diet.

Answer»

Food Items	Food Components
Rice	Carbohydrates
Red gram dal	Proteins
Chapathi	Carbohydrates
Vegetable	Fats, vitamins
curry	minerals
Banana	Minerals
Green salad	Vitamins & minerals
Curd	Fat, minerals

Discussion

6.	Balanced diet is A) Costly B) Cheap C) Not very costly D) Not cheap
Answer» Correct option is C) Not very costly

Discussion

7.	Which foods show the presence of starch?
Answer» 1. Rice (78.2%) 2. Potato (22.6%) 3. Milk (5%) 4. Curd (3%) 5. Egg (0%)

7.

Which foods show the presence of starch?

Answer»

1. Rice (78.2%)

2. Potato (22.6%)

3. Milk (5%)

4. Curd (3%)

5. Egg (0%)

Discussion

8.	What components are most common in your list?
Answer» The common components in the list are 1. carbohydrates 2. proteins 3. fats 4. sugars 5. minerals and 6. vitamins.

8.

What components are most common in your list?

Answer»

The common components in the list are

1. carbohydrates

2. proteins

3. fats

4. sugars

5. minerals and

6. vitamins.

Discussion

9.	What nutrients are present in milk?
Answer» In buffalo’s milk 1. Minerals are present (0.8%) 2. Calcium (210 mg per 100 g) is present 3. Phosphorus (130 mg per 100 g) is present 4. Iron (0.2 mg per 100 g) is present.

9.

What nutrients are present in milk?

Answer»

In buffalo’s milk

1. Minerals are present (0.8%)

2. Calcium (210 mg per 100 g) is present

3. Phosphorus (130 mg per 100 g) is present

4. Iron (0.2 mg per 100 g) is present.

Discussion

10.	Do you find any vitamins and minerals in the biscuits? What are they?
Answer» 1. I find vitamins and minerals in the biscuits. 2. They are a) Vitamin – D, Vitamins B, B and B₁₂ 3. a) Calcium, b) Iron, c) Iodine are the minerals present.

10.

Do you find any vitamins and minerals in the biscuits? What are they?

Answer»

1. I find vitamins and minerals in the biscuits.

2. They are a) Vitamin – D, Vitamins B, B and B₁₂

3. a) Calcium, b) Iron, c) Iodine are the minerals present.

Discussion

11.	What do the above tests confirm?
Answer» 1. The above tests show the presence of components of food which are usually present in larger amounts as compared to others, 2. All types of food that we eat contain all the above-mentioned food components. 3. The quantity of each component varies from type to type.

11.

What do the above tests confirm?

Answer»

1. The above tests show the presence of components of food which are usually present in larger amounts as compared to others,

2. All types of food that we eat contain all the above-mentioned food components.

3. The quantity of each component varies from type to type.

Discussion

12.	What are the components found in biscuits?
Answer» In biscuits the following components are present. 1. carbohydrates 2. proteins 3. fat 4. sugars 5. saturated fatty acids 6. mono unsaturated fatty acids 7. poly unsaturated fatty acids 8. trans-fatty acids 9. cholesterol 10. calcium 11. iron 12. iodine 13. vitamins.

12.

What are the components found in biscuits?

Answer»

In biscuits the following components are present.

1. carbohydrates

2. proteins

3. fat

4. sugars

5. saturated fatty acids

6. mono unsaturated fatty acids

7. poly unsaturated fatty acids

8. trans-fatty acids

9. cholesterol

10. calcium

11. iron

12. iodine

13. vitamins.

Discussion

13.	What are the essential components of food?
Answer» 1. Our food consists of carbohydrates, proteins, fats, vitamins and minerals. 2. Besides these, water and fibres are also present.

13.

What are the essential components of food?

Answer»

1. Our food consists of carbohydrates, proteins, fats, vitamins and minerals.

2. Besides these, water and fibres are also present.

Discussion

14.	Where do you write salt and sugar? Why?
Answer» 1. Salt and sugar are written separately. 2. These two components are not present in all the food items as common.

14.

Where do you write salt and sugar? Why?

Answer»

1. Salt and sugar are written separately.

2. These two components are not present in all the food items as common.

Discussion

15.	Are there any food items with similar components?
Answer» Many ready made food items packed will have similar components.

Discussion

16.	Suppose you do not get food for lunch how do you feel?
Answer» 1. If I do not get food for lunch, I shall be very much tired and exhausted with lack of supply of energy at the end of the day. 2. I shall feel very weak. The hunger will be in an alarming condition. 3. I shall be ready to eat anything that is available.

16.

Suppose you do not get food for lunch how do you feel?

Answer»

1. If I do not get food for lunch, I shall be very much tired and exhausted with lack of supply of energy at the end of the day.

2. I shall feel very weak. The hunger will be in an alarming condition.

3. I shall be ready to eat anything that is available.

Discussion

17.	Do we need energy while sleeping?
Answer» 1. While we are sleeping, we breathe. 2. The circulation of blood in our body goes on. 3. So we need energy while we are sleeping.

17.

Do we need energy while sleeping?

Answer»

1. While we are sleeping, we breathe.

2. The circulation of blood in our body goes on.

3. So we need energy while we are sleeping.

Discussion

18.	Why should we eat food?
Answer» We should eat food because food supplies the energy we need to do many tasks in our day to day activities.

Discussion

19.	The founder of modern science of nutrition was A) Franklin B) Lind C) Lavoisier D) Jenner
Answer» Correct option is C) Lavoisier

Discussion

20.	In the Proteins test we use A) 2% Copper sulphate B) 10% Sodium Hydroxide C) 2% Copper oxide D) Both A and B
Answer» Correct option is D) Both A and B

Discussion

21.	‘Scurvy’ was discovered by A) Lind B) Lavoisier C) Jenner D) J.C. Bose
Answer» Correct option is A) Lind

Discussion

22.	Dilute Iodine appears in ……….. colour. A) Light yellow B) Blue C) Pink D) Green
Answer» Correct option is A) Light yellow

Discussion

23.	This prevents constipation A) Water B) Dietary fibres C) Fats D) Proteins
Answer» Correct option is B) Dietary fibres

Discussion

24.	Presence of starch is tested by usingA) Iodine B) Calcium C) Iron D) Sodium
Answer» Correct option is A) Iodine

Discussion

25.	Which of the following is a good food item? A) Milk B) Rice C) Potato D) Apple
Answer» Correct option is A) Milk

Discussion

26.	We need energy while sleeping to maintain A) Breathe B) Blood circulation C) Heart beat D) All the above
Answer» Correct option is D) All the above

Discussion

27.	The aim of the given experiment isA) Need of water ih the body. B) How the cotton moves? C) How to close the glass pipe? D) Filling the glass tube with cotton.
Answer» A) Need of water ih the body.

Discussion

28.	What type of food is required to keep us healthy?
Answer» 1. Generally every food item contains all the components of food. 2. But some components may be more while some may be less. 3. We require different quantities of carbohydrates, proteins and fats according to age and need of individuals. 4. Growing children and adolescents need more protein-containing food like milk, meat, pulses etc. 5. We also need minute quantities of some other components called vitamins and minerals to keep us healthy.

28.

What type of food is required to keep us healthy?

Answer»

1. Generally every food item contains all the components of food.

2. But some components may be more while some may be less.

3. We require different quantities of carbohydrates, proteins and fats according to age and need of individuals.

4. Growing children and adolescents need more protein-containing food like milk, meat, pulses etc.

5. We also need minute quantities of some other components called vitamins and minerals to keep us healthy.

Discussion

29.	It is good to wash the fruits in A) WaterB) Salt water C) Hot water D) Cool water
Answer» Correct option is B) Salt water

Discussion

30.	Observe whether your mother cooks on a low or high flame. Discuss with your mother and find out the reason.
Answer» 1. My mother cooks on a low flame. 2. The reason is the nutritional values of the food will be dried up if cooked on a high flame. 3. Micro-nutrients also disappear. So cooking is done of low flame only.

30.

Observe whether your mother cooks on a low or high flame. Discuss with your mother and find out the reason.

Answer»

1. My mother cooks on a low flame.

2. The reason is the nutritional values of the food will be dried up if cooked on a high flame.

3. Micro-nutrients also disappear. So cooking is done of low flame only.

Discussion

31.	Mention some food items which keep you healthy.
Answer» Dry fruits like dates, plums, raisins, cashew nuts, pistachios, etc., also keep us healthy.

Discussion

32.	Which food item contain more fat?
Answer» Buffalo’s milk contains more fat (6.5 gm / 100 gm)

Discussion

33.	Which food items contain more protein?
Answer» a) Rice contains proteins of 6.8 gm / 100 gm b) Potato contains proteins of 1.6 gm / 100 gm. c) Milk contains proteins of 4.3 gm / 100 gm d) Curd contains proteins of 3.1 gm / 100 gm. e) Egg contains proteins of 13.3 gm / 100 gm. So egg and milk contain more proteins compared to other food items.

33.

Which food items contain more protein?

Answer»

a) Rice contains proteins of 6.8 gm / 100 gm

b) Potato contains proteins of 1.6 gm / 100 gm.

c) Milk contains proteins of 4.3 gm / 100 gm

d) Curd contains proteins of 3.1 gm / 100 gm.

e) Egg contains proteins of 13.3 gm / 100 gm. So egg and milk contain more proteins compared to other food items.

Discussion

34.	Make a list of food items that contain all components of food.
Answer» 1. If we can eat dal, rice, rotis, green vegetables, little oil and jaggery all the food requirements of the body are fulfilled. 2. The above foods should be cooked in a proper way.

34.

Make a list of food items that contain all components of food.

Answer»

1. If we can eat dal, rice, rotis, green vegetables, little oil and jaggery all the food requirements of the body are fulfilled.

2. The above foods should be cooked in a proper way.

Discussion

35.	Kiran wants to know about nutrients in the milk. He added 2 drops of Copper Sulphate solution and 10 drops of Sodium Hydroxide solution to the Milk. What colour he may have observed in it? Which nutrient does he find in the milk?
Answer» 1. Take 10 drops of milk in a clean test tube. 2. Add 2 drops of Copper Sulphate solution and 10 drops of Sodium Hydroxide solution to the test tube and shake well. 3. We observe the change of colour to violet or purple. 4. The colour confirms presence of proteins in milk.

35.

Kiran wants to know about nutrients in the milk. He added 2 drops of Copper Sulphate solution and 10 drops of Sodium Hydroxide solution to the Milk. What colour he may have observed in it? Which nutrient does he find in the milk?

Answer»

1. Take 10 drops of milk in a clean test tube.

2. Add 2 drops of Copper Sulphate solution and 10 drops of Sodium Hydroxide solution to the test tube and shake well.

3. We observe the change of colour to violet or purple.

4. The colour confirms presence of proteins in milk.

Discussion

36.	How and why the nutrients in the food are lost?
Answer» You know many nutrients are lost by over cooking, re-heating many times, washing the vegetables after cutting them into small pieces.

Discussion

37.	This help the food to move easily in the digestive tract. A) Milk B) Curd C) Oils D) Water
Answer» Correct option is D) Water

Discussion

38.	Which of the following is the richest source of roughages? A) Milk B) Fish C) Curd D) Leafy vegetables
Answer» Correct option is D) Leafy vegetables

Discussion

39.	Write which foods are to be eaten moderately, adequately, plenty and sparingly.
Answer» 1. Foods like cereals, pulses, milk etc. should be taken adequately. 2. Fruits, leafy vegetables and other vegetables should be used in plenty. 3. Cooking oils and animal foods should be used moderately. 4. Vanaspathi, Ghee, Butter, Cheese must be used sparingly.

39.

Write which foods are to be eaten moderately, adequately, plenty and sparingly.

Answer»

1. Foods like cereals, pulses, milk etc. should be taken adequately.

2. Fruits, leafy vegetables and other vegetables should be used in plenty.

3. Cooking oils and animal foods should be used moderately.

4. Vanaspathi, Ghee, Butter, Cheese must be used sparingly.

Discussion

40.	Which of the following avoids constipation? A) Proteins B) Fibers C) CarbohydratesD) Salts
Answer» Correct option is B) Fibers B) Fibers is the correct answer

Discussion

41.	Identify the food component that helps in free bowel movement in the digestive tract. A) Fat B) Roughage C) Vitamins D) Minerals
Answer» Correct option is B) Roughage

Discussion

42.	Identify the food component that should be consumed sparingly.A) CerealsB) PulsesC) GheeD) Oil
Answer» Correct option is C) Ghee

Discussion

43.	One man suffering from constipation, which component is less in his food? A) Carbohydrates B) Proteins C) Fats D) Roughages
Answer» Correct option is D) Roughages

Discussion

44.	We are suffering from various gastro intestinal diseases. What precautions do you take to avoid these diseases?
Answer» 1. We should take healthy nutritious diet. 2. We should consume high fibre content food like leafy vegetables. They have roughages. They are very helpful in preventing constipation. 3. Avoid junk foods completely. 4. We should cultivate healthy food habits.

44.

We are suffering from various gastro intestinal diseases. What precautions do you take to avoid these diseases?

Answer»

1. We should take healthy nutritious diet.

2. We should consume high fibre content food like leafy vegetables. They have roughages. They are very helpful in preventing constipation.

3. Avoid junk foods completely.

4. We should cultivate healthy food habits.

Discussion

45.	Carbohydrates are rich in A) Rice B) Wheat C) Potatoes D) All the above
Answer» Correct option is C) Potatoes

Discussion

46.	These are a kind of carbohydrates that our body fails to digest. A) Rice B) Wheat C) Beverages D) Roughages
Answer» Correct option is D) Roughages

Discussion

47.	Match the following :Group- AGroup- B1) Fibresa) energy giving2) Proteinsb) avoid constipation3) Carbohydratesc) body building Choose the right one.A) 1 – a, 2 – b, 3 – c B) 1 – b, 2 – c, 3 – a C) 1 – c, 2, a, 3 – b D) 1 – b, 2 – a, 3 – c
Answer» B) 1 – b, 2 – c, 3 – a

Discussion

48.	Good water sources of fruit is A) AppleB) Guava C) Water melon D) Banana
Answer» Correct option is C) Water melon

Discussion

49.	Junk food causes damages to our ……….. system. A) Respiratory B) Digestive C) Nervous D) All the above
Answer» Correct option is B) Digestive

Discussion

50.	Oil, ghee, butter are sources of A) Carbohydrates B) Proteins C) Fats D) Minerals
Answer» Correct option is C) Fats

Discussion

Explore topic-wise InterviewSolutions in .

Who need the highest proportion of Proteins in their daily diet-a 15 year old boy, a 55 year old female writer and 35 year old male bank officer? Explain why.

You did an experiment in your classroom to test the proteins. In that i) What apparatus did you use in that experiment? ii) What are the solutions you prepared? iii) What change did you observe in the colour? iv) What precautions did you take in this experiment?

Iodine soluton is used in the test of A) Starch B) Glucose C) FatsD) Proteins

What is the components of foods ?

Balanced diet is A) Costly B) Cheap C) Not very costly D) Not cheap

Which foods show the presence of starch?

What components are most common in your list?

What nutrients are present in milk?

Do you find any vitamins and minerals in the biscuits? What are they?

What do the above tests confirm?

What are the components found in biscuits?

What are the essential components of food?

Where do you write salt and sugar? Why?

Are there any food items with similar components?

Suppose you do not get food for lunch how do you feel?

Do we need energy while sleeping?

Why should we eat food?

The founder of modern science of nutrition was A) Franklin B) Lind C) Lavoisier D) Jenner

In the Proteins test we use A) 2% Copper sulphate B) 10% Sodium Hydroxide C) 2% Copper oxide D) Both A and B

‘Scurvy’ was discovered by A) Lind B) Lavoisier C) Jenner D) J.C. Bose

Dilute Iodine appears in ……….. colour. A) Light yellow B) Blue C) Pink D) Green

This prevents constipation A) Water B) Dietary fibres C) Fats D) Proteins

Presence of starch is tested by usingA) Iodine B) Calcium C) Iron D) Sodium

Which of the following is a good food item? A) Milk B) Rice C) Potato D) Apple

We need energy while sleeping to maintain A) Breathe B) Blood circulation C) Heart beat D) All the above

The aim of the given experiment isA) Need of water ih the body. B) How the cotton moves? C) How to close the glass pipe? D) Filling the glass tube with cotton.

What type of food is required to keep us healthy?

It is good to wash the fruits in A) WaterB) Salt water C) Hot water D) Cool water

Observe whether your mother cooks on a low or high flame. Discuss with your mother and find out the reason.

Mention some food items which keep you healthy.

Which food item contain more fat?

Which food items contain more protein?

Make a list of food items that contain all components of food.

Kiran wants to know about nutrients in the milk. He added 2 drops of Copper Sulphate solution and 10 drops of Sodium Hydroxide solution to the Milk. What colour he may have observed in it? Which nutrient does he find in the milk?

How and why the nutrients in the food are lost?

This help the food to move easily in the digestive tract. A) Milk B) Curd C) Oils D) Water

Which of the following is the richest source of roughages? A) Milk B) Fish C) Curd D) Leafy vegetables

Write which foods are to be eaten moderately, adequately, plenty and sparingly.

Which of the following avoids constipation? A) Proteins B) Fibers C) CarbohydratesD) Salts

Identify the food component that helps in free bowel movement in the digestive tract. A) Fat B) Roughage C) Vitamins D) Minerals

Identify the food component that should be consumed sparingly.A) CerealsB) PulsesC) GheeD) Oil

One man suffering from constipation, which component is less in his food? A) Carbohydrates B) Proteins C) Fats D) Roughages

We are suffering from various gastro intestinal diseases. What precautions do you take to avoid these diseases?

Carbohydrates are rich in A) Rice B) Wheat C) Potatoes D) All the above

These are a kind of carbohydrates that our body fails to digest. A) Rice B) Wheat C) Beverages D) Roughages

Match the following :Group- AGroup- B1) Fibresa) energy giving2) Proteinsb) avoid constipation3) Carbohydratesc) body building Choose the right one.A) 1 – a, 2 – b, 3 – c B) 1 – b, 2 – c, 3 – a C) 1 – c, 2, a, 3 – b D) 1 – b, 2 – a, 3 – c

Good water sources of fruit is A) AppleB) Guava C) Water melon D) Banana

Junk food causes damages to our ……….. system. A) Respiratory B) Digestive C) Nervous D) All the above

Oil, ghee, butter are sources of A) Carbohydrates B) Proteins C) Fats D) Minerals