Food resources MCQs With Answer

Food resources MCQs With Answer provide B. Pharm students a focused review of nutrition, food safety, and analytical techniques crucial for pharmaceutical practice. This collection emphasizes dietary sources of vitamins and minerals, macronutrient metabolism, food preservation, adulteration detection, bioavailability, and drug–food interactions. Carefully designed questions reinforce learning outcomes, laboratory methods (Kjeldahl, Soxhlet, DCPIP), regulatory standards, and public health concerns such as mycotoxins and microbial hazards. Each MCQ links theory to practical scenarios encountered in formulation, patient counseling, and quality control. Ideal for exam prep and clinical application, these questions sharpen problem-solving and recall. Now let’s test your knowledge with 50 MCQs on this topic.

Q1. What is the primary purpose of food fortification in public health?

• Enhancing flavor of staple foods
• Increasing shelf life of perishables
• Adding nutrients to prevent deficiencies
• Reducing caloric content of processed foods

Correct Answer: Adding nutrients to prevent deficiencies

Q2. Which method is commonly used to estimate total protein content in food samples?

• Soxhlet extraction
• Kjeldahl nitrogen analysis
• High-performance liquid chromatography (HPLC)
• Gas chromatography–mass spectrometry (GC-MS)

Correct Answer: Kjeldahl nitrogen analysis

Q3. Which vitamin is most susceptible to destruction by heat and oxidation?

• Vitamin A
• Vitamin D
• Vitamin C
• Vitamin B12

Correct Answer: Vitamin C

Q4. Which test is used for estimation of vitamin C in food by titration?

• Folin-Ciocalteu reagent
• DCPIP titration
• Biuret test
• Millon’s reagent

Correct Answer: DCPIP titration

Q5. Which preservative is commonly used to inhibit fungal growth in acidic foods?

• Sodium nitrite
• Sorbic acid
• Monosodium glutamate
• Calcium propionate

Correct Answer: Sorbic acid

Q6. Which fatty acid is considered essential for humans?

• Palmitic acid
• Oleic acid
• Linoleic acid
• Stearic acid

Correct Answer: Linoleic acid

Q7. The Maillard reaction involves which two major types of food constituents?

• Lipids and vitamins
• Proteins (amino acids) and reducing sugars
• Minerals and water
• Polysaccharides and lipids

Correct Answer: Proteins (amino acids) and reducing sugars

Q8. Which microorganism is most commonly associated with foodborne botulism?

• Salmonella enterica
• Clostridium botulinum
• Staphylococcus aureus
• Escherichia coli O157:H7

Correct Answer: Clostridium botulinum

Q9. Water activity (aw) primarily affects which aspect of food stability?

• Color retention
• Microbial growth and enzyme activity
• Vitamin C synthesis
• pH buffering capacity

Correct Answer: Microbial growth and enzyme activity

Q10. Which method is standard for determining crude fat content in food?

• Kjeldahl method
• Soxhlet extraction
• UV-visible spectrophotometry
• Atomic absorption spectroscopy

Correct Answer: Soxhlet extraction

Q11. Which mineral is crucial for thyroid hormone synthesis?

• Iron
• Calcium
• Iodine
• Zinc

Correct Answer: Iodine

Q12. Which compound is commonly used as a curing agent in processed meats?

• Sodium benzoate
• Sodium nitrite
• Calcium chloride
• Potassium sorbate

Correct Answer: Sodium nitrite

Q13. Which analytical parameter measures total soluble solids in fruit juices?

• pH
• Brix (%)
• Water activity
• Titratable alkalinity

Correct Answer: Brix (%)

Q14. Which mycotoxin is most associated with liver cancer and contamination of grains and nuts?

• Ochratoxin A
• Aflatoxin B1
• Patulin
• Zearalenone

Correct Answer: Aflatoxin B1

Q15. Probiotics primarily confer health benefits by which mechanism?

• Providing essential amino acids
• Modulating gut microbiota and immune response
• Acting as antioxidants in blood
• Enhancing glucose absorption in small intestine

Correct Answer: Modulating gut microbiota and immune response

Q16. Which test indicates the presence of reducing sugars in a sample?

• Biuret test
• Fehling’s test
• Millon’s test
• Lugol’s iodine test

Correct Answer: Fehling’s test

Q17. Which vitamin is fat-soluble and essential for vision?

• Vitamin B6
• Vitamin C
• Vitamin A
• Vitamin B12

Correct Answer: Vitamin A

Q18. Which food processing method uses high temperature for a short time to reduce microbial load?

• Pasteurization
• Freeze-drying
• Fermentation
• Cold sterilization

Correct Answer: Pasteurization

Q19. Which nutrient deficiency leads to scurvy?

• Vitamin B12 deficiency
• Vitamin C deficiency
• Iron deficiency
• Vitamin D deficiency

Correct Answer: Vitamin C deficiency

Q20. Bioavailability of iron is increased by co-consumption of which dietary component?

• Phytates
• Polyphenols
• Ascorbic acid (vitamin C)
• Calcium

Correct Answer: Ascorbic acid (vitamin C)

Q21. Which sugar alcohol is commonly used as a non-cariogenic sweetener?

• Sorbitol
• Fructose
• Sucrose
• Glucose

Correct Answer: Sorbitol

Q22. Which analytical technique is most suitable for separating small organic molecules like vitamins?

• Thin-layer chromatography (TLC)
• Gel electrophoresis
• Size-exclusion chromatography
• Microscopy

Correct Answer: Thin-layer chromatography (TLC)

Q23. Which preservative class is often implicated in allergic reactions in sensitive individuals?

• Sulfites
• Ascorbates
• Citric acid
• Cellulose

Correct Answer: Sulfites

Q24. Which nutrient provides 9 kcal/g when metabolized?

• Carbohydrate
• Protein
• Lipid (fat)
• Alcohol

Correct Answer: Lipid (fat)

Q25. What is the main purpose of HACCP in food manufacturing?

• Maximizing flavor profiles
• Identifying and controlling critical points to ensure food safety
• Improving packaging aesthetics
• Enhancing nutrient content

Correct Answer: Identifying and controlling critical points to ensure food safety

Q26. Which additive is used as an antioxidant to prevent lipid oxidation?

• BHT (butylated hydroxytoluene)
• Sodium chloride
• Calcium carbonate
• Sucrose

Correct Answer: BHT (butylated hydroxytoluene)

Q27. Which test would detect adulteration of milk with starch?

• Violet ring test
• Iodine test (blue-black color)
• Lead acetate test
• Emulsification test

Correct Answer: Iodine test (blue-black color)

Q28. Which amino acid is considered essential in human nutrition?

• Glutamine
• Leucine
• Alanine
• Proline

Correct Answer: Leucine

Q29. Which process reduces enzymatic browning in fruits prior to drying or freezing?

• Fermentation
• Blanching
• Smoking
• Pickling

Correct Answer: Blanching

Q30. Which compound is a common indicator of protein denaturation in food analysis?

• pH change alone
• Loss of solubility and increase in turbidity
• Increase in sugar content
• Decrease in ash content

Correct Answer: Loss of solubility and increase in turbidity

Q31. Which pathogen is most associated with improperly cooked poultry?

• Campylobacter jejuni
• Listeria monocytogenes
• Clostridium perfringens
• Vibrio cholerae

Correct Answer: Campylobacter jejuni

Q32. Which nutrient is commonly added to flour as part of enrichment programs?

• Vitamin K
• Thiamine (Vitamin B1)
• Vitamin E
• Omega-3 fatty acids

Correct Answer: Thiamine (Vitamin B1)

Q33. Which measurement quantifies acidity in foods like yogurt and pickles?

• pH only
• Titratable acidity
• Water activity
• Peroxide value

Correct Answer: Titratable acidity

Q34. Which gas is commonly used for modified atmosphere packaging to slow spoilage?

• Ozone
• Nitrogen
• Hydrogen
• Chlorine

Correct Answer: Nitrogen

Q35. Which enzyme class catalyzes the hydrolysis of starch into simpler sugars?

• Proteases
• Amylases
• Lipases
• Oxidases

Correct Answer: Amylases

Q36. Which sweetener is natural and has about the same caloric value as sucrose?

• Aspartame
• High-fructose corn syrup
• Honey
• Saccharin

Correct Answer: Honey

Q37. Which fatty acid profile is most likely to remain solid at room temperature?

• High in polyunsaturated fatty acids
• High in monounsaturated fatty acids
• High in saturated fatty acids
• High in trans fatty acids only

Correct Answer: High in saturated fatty acids

Q38. Which compound is an example of a humectant used to retain moisture in foods?

• Sodium chloride
• Glycerol (glycerin)
• Calcium propionate
• Potassium nitrate

Correct Answer: Glycerol (glycerin)

Q39. Which food adulterant test uses flame color to detect certain metal contaminants?

• Flame photometry (flame test)
• Paper chromatography
• Kjeldahl test
• pH indicator strips

Correct Answer: Flame photometry (flame test)

Q40. Which process is used to remove moisture while preserving structure, commonly for high-value foods?

• Spray drying
• Freeze-drying (lyophilization)
• Open sun drying
• Fermentation

Correct Answer: Freeze-drying (lyophilization)

Q41. Which micronutrient deficiency is associated with pernicious anemia?

• Iron
• Vitamin B12
• Vitamin C
• Calcium

Correct Answer: Vitamin B12

Q42. Which chemical is commonly used to detect adulteration of ghee with cheaper oils?

• Ammonium hydroxide test
• Iodine value determination
• Lead acetate test
• Biuret reagent

Correct Answer: Iodine value determination

Q43. Which analytical parameter indicates the extent of lipid rancidity?

• pH value
• Peroxide value
• Moisture content
• Protein digestibility

Correct Answer: Peroxide value

Q44. Which probiotic genus is most commonly used in yogurt?

• Streptococcus
• Lactobacillus
• Clostridium
• Bacillus

Correct Answer: Lactobacillus

Q45. Which polymer is commonly used in food packaging due to its barrier properties?

• Polyethylene terephthalate (PET)
• Cellulose acetate only
• Natural rubber
• Wood pulp

Correct Answer: Polyethylene terephthalate (PET)

Q46. Which natural toxin is associated with improper storage of grains leading to ergotism?

• Ergot alkaloids
• Aflatoxins
• Arsenic
• Cyanide

Correct Answer: Ergot alkaloids

Q47. Which nutritional index compares weight to height and is used to assess undernutrition?

• Basal metabolic rate (BMR)
• Body mass index (BMI)
• Lean body mass
• Dietary fiber intake

Correct Answer: Body mass index (BMI)

Q48. Which process in milk processing destroys most pathogenic bacteria while retaining some nutrients?

• Homogenization
• Ultra-high temperature sterilization
• Pasteurization
• Centrifugation

Correct Answer: Pasteurization

Q49. Which food component is most likely to chelate minerals and reduce their absorption?

• Dietary fiber
• Phytates (phytic acid)
• Saturated fats
• Simple sugars

Correct Answer: Phytates (phytic acid)

Q50. Which guideline sets international standards for food safety and quality used by regulators?

• Good Manufacturing Practices (GMP) only
• Codex Alimentarius
• World Health Organization (WHO) clinical guidelines
• Pharmacopoeial monographs

Correct Answer: Codex Alimentarius

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