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Test: Food, Nutrition, Health & Diseases- 2 - Class 5 MCQ


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10 Questions MCQ Test Science Class 5 - Test: Food, Nutrition, Health & Diseases- 2

Test: Food, Nutrition, Health & Diseases- 2 for Class 5 2024 is part of Science Class 5 preparation. The Test: Food, Nutrition, Health & Diseases- 2 questions and answers have been prepared according to the Class 5 exam syllabus.The Test: Food, Nutrition, Health & Diseases- 2 MCQs are made for Class 5 2024 Exam. Find important definitions, questions, notes, meanings, examples, exercises, MCQs and online tests for Test: Food, Nutrition, Health & Diseases- 2 below.
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Test: Food, Nutrition, Health & Diseases- 2 - Question 1

Foods have various _________ that keep us healthy.

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 1

Nutrients are the important substances present in food that our bodies need to grow, stay healthy, and function properly. They include proteins, carbohydrates, fats, vitamins, and minerals.

Test: Food, Nutrition, Health & Diseases- 2 - Question 2

Which is called body building foods?

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 2

Proteins are often called body-building foods because they help in the growth and repair of our body tissues, including muscles, skin, and organs.

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Test: Food, Nutrition, Health & Diseases- 2 - Question 3

Which give us quick energy?

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 3

Carbohydrates are the primary source of quick energy for our body. When we eat foods rich in carbohydrates, our body breaks them down into glucose, which provides us with the energy we need for various activities.

Test: Food, Nutrition, Health & Diseases- 2 - Question 4

The body uses _________ to store energy.

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 4

Fats are used by our body to store energy for later use. When we eat more calories than we need for immediate energy, the excess calories are stored in the form of fats.

Test: Food, Nutrition, Health & Diseases- 2 - Question 5

Which of the following nutrients are often low in fast-food meals unless milk or a milkshake is ordered?

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 5

Correct answer is A. Calcium, riboflavin, vitamin A: These essential nutrients are low unless milk or a milkshake is ordered

Test: Food, Nutrition, Health & Diseases- 2 - Question 6

We should drink _________ glass of water a day.

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 6

It is generally recommended to drink 6 to 8 glasses of water a day to stay hydrated and keep our body functioning properly.

Test: Food, Nutrition, Health & Diseases- 2 - Question 7

What does a junk food contain?

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 7

Junk foods often contain a lot of salt, sugar, and fat. They are considered unhealthy and should be consumed in moderation.

Test: Food, Nutrition, Health & Diseases- 2 - Question 8

Canning, dehydration and pickling are methods of _________ food.

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 8

Canning, dehydration, and pickling are methods used to preserve food, so it can be stored for a longer time without spoiling.

Test: Food, Nutrition, Health & Diseases- 2 - Question 9

Curd and Idlis are good examples of _________ food.

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 9

Curd and Idlis are examples of fermented foods. Fermentation is a natural process in which microorganisms break down the carbohydrates in food to produce beneficial compounds.

Test: Food, Nutrition, Health & Diseases- 2 - Question 10

Sprouting consists of germinating

Detailed Solution for Test: Food, Nutrition, Health & Diseases- 2 - Question 10

Sprouting: An Overview

Sprouting primarily refers to the process of germinating seeds to consume them raw or cooked. This method is applied to a variety of seeds, including grains, beans, legumes, and some nuts. Below, we explore why "seeds" is the correct answer and why the other options, though they may undergo similar processes, are not typically referred to in the same way.

- Seeds
- Sprouting seeds involves soaking them in water to begin germination, followed by allowing them to grow for a few days. This process enhances their nutritional profile, making the seeds richer in protein, fiber, and vitamins.
- Common examples include alfalfa, lentil, chickpea, radish, and broccoli seeds. These sprouted seeds are often added to salads, sandwiches, and stir-fries.

- Potatoes
- While potatoes can "sprout" in the sense of developing shoots, this is not the same as the sprouting process used for seeds. Potato sprouts are generally considered undesirable and can contain toxic compounds, such as solanine, especially when exposed to light and warmth for too long.

- Plants
- The term "sprouting" in the context of plants is generally used to describe the initial stages of growth from seeds. However, when referring to the dietary practice of consuming sprouted foods, it specifically relates to seeds rather than mature plants.

In summary, while potatoes and plants can undergo processes akin to sprouting, the term "sprouting" as it's commonly used in dietary contexts refers exclusively to the practice of germinating seeds to enhance their nutritional value and digestibility. This makes seeds the correct answer to the question. For a comprehensive understanding of sprouting and its benefits, EduRev offers detailed resources and guides on the subject.

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