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Objective Questions

Latest UP TGT Home Science Exam Question (Objective Questions), MCQ in English

Subjects : Concerned Subject (Home Science), General Studies

Question Bank UP TGT Home Science Exam - English
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Concerned Subject (Home Science)

Question 1Single Answer
Which statement most accurately defines nutrition?
  1. A
    The process of preparing food for consumption
  2. B
    The science of food, nutrients and their utilization by the body
  3. C
    The process of preserving food for future use
  4. D
    The study of agricultural food production
Question 2Single Answer
Which nutrient is primarily responsible for the growth and repair of body tissues?
  1. A
    Carbohydrate
  2. B
    Fat
  3. C
    Protein
  4. D
    Water
Question 3Single Answer
Which nutrient provides the highest energy per gram?
  1. A
    Fat
  2. B
    Carbohydrate
  3. C
    Dietary fibre
  4. D
    Protein
Question 4Single Answer
What is the physiological energy value of one gram of carbohydrate?
  1. A
    4 kilocalories
  2. B
    7 kilocalories
  3. C
    9 kilocalories
  4. D
    2 kilocalories
Question 5Single Answer
Which vitamin is essential for normal blood coagulation?
  1. A
    Vitamin K
  2. B
    Vitamin A
  3. C
    Vitamin C
  4. D
    Vitamin B1
Question 6Single Answer
Which mineral is an essential component of haemoglobin?
  1. A
    Zinc
  2. B
    Calcium
  3. C
    Iron
  4. D
    Iodine
Question 7Single Answer
Which condition develops primarily due to prolonged vitamin C deficiency?
  1. A
    Pellagra
  2. B
    Rickets
  3. C
    Scurvy
  4. D
    Beriberi
Question 8Single Answer
Which vitamin is synthesized in the skin following adequate exposure to ultraviolet B radiation?
  1. A
    Vitamin B12
  2. B
    Vitamin E
  3. C
    Vitamin K
  4. D
    Vitamin D
Question 9Single Answer
Which food is considered a good dietary source of complete protein?
  1. A
    Polished rice
  2. B
    Tapioca
  3. C
    Refined sugar
  4. D
    Egg
Question 10Single Answer
Which carbohydrate is stored in the liver and skeletal muscles of humans?
  1. A
    Cellulose
  2. B
    Sucrose
  3. C
    Glycogen
  4. D
    Lactose
Question 11Single Answer
Which disease is characteristically associated with severe deficiency of thiamine?
  1. A
    Scurvy
  2. B
    Pellagra
  3. C
    Beriberi
  4. D
    Rickets
Question 12Single Answer
Which substance is the principal digestive enzyme found in human saliva?
  1. A
    Salivary alpha-amylase
  2. B
    Pepsin
  3. C
    Trypsin
  4. D
    Pancreatic lipase
Question 13Single Answer
Which vitamin is required for the normal absorption of calcium from the intestine?
  1. A
    Vitamin C
  2. B
    Vitamin B6
  3. C
    Vitamin D
  4. D
    Vitamin E
Question 14Single Answer
Which nutrient deficiency is the most common nutritional cause of microcytic hypochromic anaemia?
  1. A
    Vitamin D deficiency
  2. B
    Iron deficiency
  3. C
    Iodine deficiency
  4. D
    Vitamin C deficiency
Question 15Single Answer
Which organ produces bile?
  1. A
    Gallbladder
  2. B
    Pancreas
  3. C
    Liver
  4. D
    Stomach
Question 16Single Answer
Which food component is mainly responsible for increasing stool bulk and supporting normal bowel movement?
  1. A
    Cholesterol
  2. B
    Saturated fat
  3. C
    Dietary fibre
  4. D
    Refined starch
Question 17Single Answer
Which vitamin deficiency is associated with night blindness?
  1. A
    Vitamin A
  2. B
    Vitamin B2
  3. C
    Vitamin B12
  4. D
    Vitamin E
Question 18Single Answer
Which mineral is essential for the synthesis of thyroid hormones?
  1. A
    Iodine
  2. B
    Fluoride
  3. C
    Magnesium
  4. D
    Phosphorus
Question 19Single Answer
What is the chief function of carbohydrates in a balanced diet?
  1. A
    Provision of energy
  2. B
    Formation of thyroid hormones
  3. C
    Regulation of blood clotting
  4. D
    Formation of antibodies
Question 20Single Answer
Which food is naturally rich in beta-carotene?
  1. A
    Carrot
  2. B
    White sugar
  3. C
    Refined salt
  4. D
    Polished rice
Question 21Single Answer
Which of the following is classified as a fat-soluble vitamin?
  1. A
    Vitamin E
  2. B
    Vitamin C
  3. C
    Vitamin B1
  4. D
    Vitamin B6
Question 22Single Answer
Which amino acid is essential in the human diet?
  1. A
    Lysine
  2. B
    Glycine
  3. C
    Alanine
  4. D
    Serine
Question 23Single Answer
Which condition is commonly associated with severe protein deficiency accompanied by oedema in children?
  1. A
    Scurvy
  2. B
    Rickets
  3. C
    Kwashiorkor
  4. D
    Pellagra
Question 24Single Answer
Which physiological process converts complex food substances into simpler absorbable forms?
  1. A
    Circulation
  2. B
    Respiration
  3. C
    Excretion
  4. D
    Digestion
Question 25Single Answer
Which organ is the major site of nutrient absorption?
  1. A
    Stomach
  2. B
    Small intestine
  3. C
    Oesophagus
  4. D
    Large intestine
Question 26Single Answer
Which hormone primarily lowers blood glucose concentration?
  1. A
    Insulin
  2. B
    Adrenaline
  3. C
    Glucagon
  4. D
    Cortisol
Question 27Single Answer
Which dietary pattern is generally advised to reduce cardiovascular risk?
  1. A
    Greater intake of vegetables, whole grains and unsaturated fats
  2. B
    High sodium intake
  3. C
    Frequent intake of processed meat
  4. D
    High trans-fat intake
Question 28Single Answer
Which food group is particularly valuable for supplying calcium in many diets?
  1. A
    Sugar and jaggery
  2. B
    Refined cereals
  3. C
    Milk and milk products
  4. D
    Cooking oils
Question 29Single Answer
Which condition is caused by a deficiency of niacin?
  1. A
    Beriberi
  2. B
    Scurvy
  3. C
    Pellagra
  4. D
    Xerophthalmia
Question 30Single Answer
Which mineral is a major structural component of bones and teeth?
  1. A
    Sodium
  2. B
    Chloride
  3. C
    Copper
  4. D
    Calcium
Question 31Single Answer
Which nutritional problem may result from prolonged insufficient energy intake in childhood?
  1. A
    Hypervitaminosis
  2. B
    Growth faltering
  3. C
    Obesity
  4. D
    Fluorosis
Question 32Single Answer
Which nutrient is important for preventing neural tube defects during early pregnancy?
  1. A
    Vitamin K
  2. B
    Folate
  3. C
    Vitamin E
  4. D
    Sodium
Question 33Single Answer
What is the principal purpose of food fortification?
  1. A
    To improve the micronutrient content of food
  2. B
    To remove naturally occurring food pigments
  3. C
    To increase the water content of food
  4. D
    To reduce the digestibility of food
Question 34Single Answer
Which cooking method generally minimizes the loss of water-soluble vitamins compared with prolonged boiling and discarding the water?
  1. A
    Repeated boiling
  2. B
    Deep frying
  3. C
    Steaming
  4. D
    Soaking overnight after cooking
Question 35Single Answer
Which microorganism is traditionally used in bread fermentation?
  1. A
    Lactobacillus acidophilus
  2. B
    Escherichia coli
  3. C
    Aspergillus flavus
  4. D
    Saccharomyces cerevisiae
Question 36Single Answer
Which food preservation technique uses high-energy radiation to reduce microbial contamination?
  1. A
    Food irradiation
  2. B
    Blanching
  3. C
    Salting
  4. D
    Pickling
Question 37Single Answer
Which microorganism is mainly responsible for the fermentation of milk into conventional curd?
  1. A
    Pathogenic Salmonella species
  2. B
    Clostridium botulinum
  3. C
    Vibrio cholerae
  4. D
    Lactic acid bacteria
Question 38Single Answer
Which substance is commonly added to table salt to prevent iodine deficiency?
  1. A
    Potassium iodate
  2. B
    Sodium bicarbonate
  3. C
    Calcium carbonate
  4. D
    Magnesium sulphate
Question 39Single Answer
Which food preservation principle is primarily involved in drying?
  1. A
    Increasing enzymatic activity
  2. B
    Increasing moisture content
  3. C
    Increasing microbial respiration
  4. D
    Reducing water availability for microbial growth
Question 40Single Answer
Which food is an important plant-based source of dietary protein?
  1. A
    Sago
  2. B
    Refined sugar
  3. C
    Coconut oil
  4. D
    Soybean
Question 41Single Answer
Which structure increases the absorptive surface area of the small intestine?
  1. A
    Gastric pits
  2. B
    Renal corpuscles
  3. C
    Intestinal villi
  4. D
    Hepatic lobules
Question 42Single Answer
Which enzyme begins protein digestion in the stomach?
  1. A
    Amylase
  2. B
    Pepsin
  3. C
    Maltase
  4. D
    Lactase
Question 43Single Answer
Which hormone stimulates the gallbladder to contract and release bile?
  1. A
    Insulin
  2. B
    Cholecystokinin
  3. C
    Aldosterone
  4. D
    Thyroxine
Question 44Single Answer
Which component of bile assists in the emulsification of dietary fats?
  1. A
    Hydrochloric acid
  2. B
    Pepsin
  3. C
    Bile salts
  4. D
    Intrinsic factor
Question 45Single Answer
Which organ secretes most digestive enzymes that act in the duodenum?
  1. A
    Pancreas
  2. B
    Spleen
  3. C
    Gallbladder
  4. D
    Kidney
Question 46Single Answer
Which vitamin is necessary for the synthesis of collagen?
  1. A
    Vitamin D
  2. B
    Vitamin B12
  3. C
    Vitamin C
  4. D
    Vitamin K
Question 47Single Answer
Which enzyme deficiency causes primary lactose intolerance?
  1. A
    Lactase deficiency
  2. B
    Amylase deficiency
  3. C
    Trypsin deficiency
  4. D
    Pepsin deficiency
Question 48Single Answer
Which biochemical process involves the breakdown of glycogen into glucose units?
  1. A
    Protein synthesis
  2. B
    Glycogenesis
  3. C
    Lipogenesis
  4. D
    Glycogenolysis
Question 49Single Answer
Which vitamin deficiency may produce megaloblastic anaemia and neurological abnormalities?
  1. A
    Vitamin E
  2. B
    Vitamin K
  3. C
    Vitamin B12
  4. D
    Vitamin A
Question 50Single Answer
Which dietary modification is generally appropriate for a patient with hypertension?
  1. A
    Increased sodium consumption
  2. B
    Increased trans-fat consumption
  3. C
    Reduced sodium consumption
  4. D
    Increased consumption of processed salty foods
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