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5th Grade > Science

FOOD MCQs

Total Questions : 37 | Page 2 of 4 pages
Question 11. Rina added substance 'X' in her pickle before filling it in the container so that it doesn't get spoiled. What could be substance 'X'?
  1.    Vinegar
  2.    Water
  3.    Salt
  4.    Both vinegar and salt
 Discuss Question
Answer: Option D. -> Both vinegar and salt
:
D
Preservatives are the substancesthat are generally added to kill or inhibit the growth of microorganisms in a food item.
Common salt(NaCl) and sugar are natural preservatives, vinegarand sodium benzoateare chemical preservatives.
Common salt removes the water content in the pickled mangoes. In the absence of water, bacteria can't multiply and hence itact as a preservative.
Similarly, fishermen add saltto fish to keep them fresh for a longer period of time.
Question 12. Which disease is caused by lack of vitamins?
  1.    Night Blindness
  2.    Obesity
  3.    Kwashiorkor
  4.    ketosis
 Discuss Question
Answer: Option A. -> Night Blindness
:
A
Night blindness is caused by lack of vitamins. Ketosis is caused by lack of carbohydrates. Kwashiorkor is caused by lack of proteins.
Obesity is a life-style disease.
Question 13. Iron is a type of ____ present in the body.
  1.    carbohydrate
  2.    protein
  3.    mineral
  4.    fat
 Discuss Question
Answer: Option C. -> mineral
:
C
Iron is an important part of the haemoglobin molecule. Haemoglobin in the red blood cells is responsible for carryingoxygen from the lungs to different parts of the body.
Question 14. Scurvy can be prevented by including _____ in the diet.
  1.    lemon
  2.    rice 
  3.    wheat
  4.    millet
 Discuss Question
Answer: Option A. -> lemon
:
A
Scurvy is caused by lack of vitamin C. Orange, lemon are rich in vitamin C.Rice, wheat, millet are cereals, they do not contain vitamin C.
Question 15. Which among the following food items is rich in protein?
 
  1.    Apple
  2.    Onion
  3.    Cabbage
  4.    Egg
 Discuss Question
Answer: Option D. -> Egg
:
D
Chicken, egg, cottage cheese etc. are all richsources of protein. These items provide strength tothe body. Apples are rich in fibre.Cabbage is rich in vitamins.
Question 16. Milk is usually adulterated by adding ____.
  1.    water
  2.    honey    
  3.    nectar    
  4.    sugar
 Discuss Question
Answer: Option A. -> water
:
A
The process of addition of another substance in food items which degrade the quality of the food is known as adulteration. Milk is usually adulterated by adding water.
Question 17. It is good to include a large amount of fat rich food in our diet every day.
  1.    True
  2.    False
  3.    Cabbage
  4.    Egg
 Discuss Question
Answer: Option B. -> False
:
B
Fats provide us with energy but it is good only if consumed in proper quantity. If we consume too much fat, all the excess fat will be stored in our body and could, in the long run, lead to obesity and other dangerous heart diseases.
Question 18.


Which among the following food items is rich in protein?


 


  1.     Apple
  2.     Onion
  3.     Cabbage
  4.     Egg
 Discuss Question
Answer: Option D. -> Egg
:
D

Chicken, egg, cottage cheese etc. are all rich sources of protein. These items provide strength to the body. Apples are rich in fibre. Cabbage is rich in vitamins.


Question 19.


It is good to include a large amount of fat rich food in our diet every day.


  1.     True
  2.     False
  3.     Cabbage
  4.     Egg
 Discuss Question
Answer: Option B. -> False
:
B

Fats provide us with energy but it is good only if consumed in proper quantity. If we consume too much fat, all the excess fat will be stored in our body and could, in the long run, lead to obesity and other dangerous heart diseases.


Question 20.


Obesity can increase the risk of________.


  1.     diabetes
  2.     anaemia    
  3.     scurvy    
  4.     beri beri
 Discuss Question
Answer: Option A. -> diabetes
:
A

Diabetes is a lifestyle disease. This means that the disease can often occur as a result of a person's eating habits. Therefore, excessive consumption of junk food can result in obesity which in turn could increase the risk of diabetes.


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