Test: Food - CTET & State TET MCQ

Dietary Fibres/Roughage play a significant role in aiding the movement of bowel, preventing constipation, and helping the body eliminate undigested food. Although they do not provide direct nutrition, they are essential for digestive health by promoting regular bowel movements and supporting overall gut health.

In the tests for protein and fats in food items, the essential step in both procedures is: Crushing the food item.

Crushing the food item is crucial because it helps in breaking down the food into smaller particles, making it easier to test for the presence of proteins and fats by allowing the reagents to interact more effectively with the food's components.

Iron is crucial for the formation of haemoglobin, the protein in red blood cells responsible for transporting oxygen from the lungs to tissues throughout the body. Without sufficient iron, the body cannot produce an adequate amount of healthy red blood cells, leading to a condition known as iron-deficiency anemia. Including iron-rich foods in the diet is essential for maintaining healthy levels of haemoglobin in the blood.

In the iodine test for starch, a blue-black color indicates the presence of starch in the tested food item. Iodine reacts with the starch molecules, forming a characteristic blue-black complex. This test is commonly used to detect the presence of starch in various food samples.

Vitamin D is renowned for its role in helping the body absorb calcium which is essential minerals for the formation and maintenance of healthy bones and teeth. It plays a crucial part in bone health and overall skeletal development.

Goitre is a deficiency disease caused by the lack of iodine in the diet. In adults, it results in swollen glands at the throat, while in children, it can lead to stunted mental and physical development. Using iodized salt in the diet can help prevent iodine deficiency and Goitre.

Nitrogen is a vital element in amino acids, the building blocks of proteins. It is essential for the growth and development of plants.

Scurvy is a deficiency disease caused by the lack of vitamin C in the diet. Symptoms of scurvy include bleeding gums and delayed wound healing. Consuming vitamin C-rich foods like oranges, tomatoes, lemon, guavas, and amla can help prevent scurvy.

Beriberi is a deficiency disease caused by the lack of vitamin B1 in the diet. It is characterized by symptoms such as weight loss and weak muscles. Foods rich in vitamin B1, such as beans, meat, eggs, and corn, are essential to prevent beriberi.