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PROTEINS AND PROTEIN METABOLISM- Part 11
See all quizzes of PROTEINS AND PROTEIN METABOLISM- Part 11 here:
1. After accounting for SDA, the net gain of
energy from 25 gm of proteins is about
(A) 70 kcal (B) 100 kcal
(C) 130 kcal (D) 200 kcal
2. After accounting for SDA, the net gain of
energy from 25 gm of carbohydrates is
about
(A) 70 kcal (B) 95 kcal
(C) 100 kcal (D) 105 kcal
3. After accounting for SDA, the net gain of
energy from 100 gm of fat is about
(A) 600 kcal (B) 780 kcal
(C) 900 kcal (D) 1020 kcal
4. If proteins, carbohydrates and fats are
consumed together:
(A) The total SDA is the sum of individual SDAs
of proteins, carbohydrates and fats
(B) The total SDA is more than the sum of
individual SDAs of proteins, carbohydrates
and fats
(C) Carbohydrates and fats lower the SDA of
proteins
(D) Proteins raise the SDA of carbohydrates and
fats
5. After calculating the energy requirement
of a person:
(A) 10% kcal are subtracted on account of SDA
(B) 10% kcal are added on account of SDA
(C) 20% kcal are subtracted on account of SDA
(D) 20% kcal are subtracted on account of SDA
6. The recommended energy intake for an
adult sedentary Indian man is
(A) 1,900 kcal/day (B) 2,400 kcal/day
(C) 2,700 kcal/day (D) 3,000 kcal/day
7. The recommended energy intake for an
adult sedentary Indian woman is
(A) 1,900 kcal/day (B) 2,200 kcal/day
(C) 2,400 kcal/day (D) 2,700 kcal/day
8. During pregnancy, the following should
be added to the calculated energy
requirement:
(A) 300 kcal/day (B) 500 kcal/day
(C) 700 kcal/day (D) 900 kcal/day
9. During first six months of lactation, the
following increment in energy intake is
recommended:
(A) 200 kcal/day (B) 300 kcal/day
(C) 550 kcal/day (D) 1,000 kcal/day
10. The proximate principles of diet are
(A) Vitamins and minerals
(B) Proteins
(C) Carbohydrates and fats
(D) Carbohydrates, fats and proteins
11. The limiting amino acid in wheat is
(A) Leucine (B) Lysine
(C) Cysteine (D) Methionine
12. The limiting amino acid in pulses is
(A) Leucine (B) Lysine
(C) Tryptophan (D) Methionine
13. Maize is poor in
(A) Lysine
(B) Methionine
(C) Tryptophan
(D) Lysine and tryptophan
14. The percentage of ingested protein/
nitrogen absorbed into blood stream is
known as
(A) Net protein utilisation
(B) Protein efficiency ratio
(C) Digestibility coefficient
(D) Biological value of protein
15. Biological value of a protein is
(A) The percentage of ingested protein/nitrogen
absorbed into circulation
(B) The percentage of ingested protein/nitrogen
in the body
(C) The percentage of ingested protein utilised
for protein synthesis in the body
(D) The gain in body weight (gm) per gm of
protein ingested
16. Net protein utilisation depends upon
(A) Protein efficiency ratio
(B) Digestibility coefficient
(C) Digestibility coefficient and protein efficiency
ratio
(D) Digestibility coefficient and biological value
17. The gain in body weight (gm) per gm of
protein ingested is known as
(A) Net protein utilisation
(B) Protein efficiency ratio
(C) Digestibility coefficient
(D) Biological value of protein
18. The following is considered as reference
standard for comparing the nutritional
quality of proteins:
(A) Milk proteins (B) Egg proteins
(C) Meat proteins (D) Fish proteins
19. Biological value of egg proteins is about
(A) 70 % (B) 80 %
(C) 86 % (D) 94 %
20. The following has the highest protein
efficiency ratio:
(A) Milk proteins (B) Egg proteins
(C) Meat proteins (D) Fish proteins
21. The following has the lowest protein
efficiency ratio:
(A) Maize proteins (B) Wheat proteins
(C) Milk proteins (D) Rice proteins
22. Protein content of egg is about
(A) 10% (B) 13%
(C) 16% (D) 20%
23. Protein content of meat is about
(A) 10% (B) 13%
(C) 16% (D) 20%
24. Protein content of rice is about
(A) 7% (B) 12%
(C) 15% (D) 20%
25. The calorific value of wheat is about
(A) 2.5 kcal/gm (B) 3.5 kcal/gm
(C) 4.5 kcal/gm (D) 5.5 kcal/gm
26. For vegetarians, pulses are an important
source of
(A) Carbohydrates (B) Proteins
(C) Fat (D) Iron
27. The amino acids present in pulses can
supplement the limiting amino acids of
(A) Cereals (B) Milk
(C) Fish (D) Nuts and beans
28. Milk is a good source of
(A) Proteins, calcium and iron
(B) Proteins, calcium and ascorbic acid
(C) Proteins, lactose and retinol
(D) Proteins, lactose and essential fatty acids
29. Milk is a good source of all of the following
except
(A) Essential amino acids
(B) Vitamin C
(C) Galactose
(D) Calcium and phosphorous
30. Milk is poor in
(A) Cholesterol (B) Retinol
(C) Calcium (D) Iron
