This is Nutrition and Biochemistry mcq set-38 containing mcq in the series of hundreds Nutrition and Biochemistry MCQ which are very important for staff nurse, AIIMS, PGIMER nursing recruitment examinations. MCQ are given below:
Nutrition and Biochemistry MCQ Question 301:-
Food fortification is an example of-
(a) Primary level prevention.
(b) Secondary level prevention.
(c) Tertiary level prevention.
(d) Primordial level prevention.
Nutrition and Biochemistry MCQ Question 302:-
Which of the following nutrition component is not included in the ICDS programme-
(a) Supplementary nutrition
(b) Vitamin-A prophylaxis
(c) Iron and folic acid distribution
(d) Prophylaxis against vitamin-D deficiency
Nutrition and Biochemistry MCQ Question 303:-
Inadequate intake of food during pregnancy may cause-
(a) Premature birth
(b) Low birth weight babies
(c) Intra uterine growth retardation
(d) All of the above
Nutrition and Biochemistry MCQ Question 304:-
Main function of iron in our body is-
(a) Formation of haemoglobin
(b) Metabolism
(c) Transportation of Oxygen
(d) To prevent from infections
Nutrition and Biochemistry MCQ Question 305:-
For assessment of nutritional status of the population which method is used-
(a) Anthropometric measurement
(b) Clinical examination
(c) Socio-economic assessment and vital statistics
(d) All of the above
Nutrition and Biochemistry MCQ Question 306:-
Iron supplementation is frequently recommended for all of the following except-
RUHS M.Sc -2013]
(a) Women who are pregnant.
(b) Infants and toddlers.
(c) Teenage girls.
(d) Post-menopausal women.
Nutrition and Biochemistry MCQ Question 307:-
The richest natural source of vitamin-A is-
RUHS post B.S.C-2014]
(a) Carrot
(b) Fish.
(c) Peas
(d) Cod liver oil.
Nutrition and Biochemistry MCQ Question 308:-
One of the conditions caused by deficiency of vitamin A-
RPSC NSg. Tutor Exam 2009]
(a) Beri-Beri
(b) Bitot’s spots
(c) Scurvy
(d) Retrolental fibroplasia
Nutrition and Biochemistry MCQ Question 309:-
What should we do to prevent vitamins loss in food-
(a) Always wash fruits and vegetables before cutting or peeling and not afterwards.
(b) Avoid cutting into small pieces as more surface area is exposed
(c) Cook in minimum quantity of water and use shortest cooking time
(d) All of the above
Nutrition and Biochemistry MCQ Question 310:-
Which of the following toxin is found in khesari dhal-
(a) Beta oxalyl amino alanine (BOAA)
(b) Aflatoxin
(c) Ergot
(d) None of the above
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