Revision 2_DMN_MCQ

Which substances are the end products of carbohydrates?

• fructose, galactose, glucose

• fructose, maltose, sucrose

• glucose, galactose, sucrose

• glucose, maltose, galactose

Which row correctly describes polysaccharides?

• made up of more than 10 units of disaccharides
  example: lactose

• made up of more than 10 units of disaccharides
  example: pectin

• made up of more than 10 units of monosaccharides
  example: lactose

• made up of more than 10 units of monosaccharides
  example: pectin

Which row shows a good source of both phosphorus and iron?

• Phosphorus: sunflower seeds
  Iron: beef

• Phosphorus: sunflower seeds
  Iron: mackerel

• Phosphorus: tofu
  Iron: beef

• Phosphorus: tofu
  Iron: mackerel

Which is not the function of water?

• essential for chemical reactions

• lubricate body parts

• regulate body temperature

• transport fat-soluble vitamina

There are many factors affecting our water intake. Which row identifies the factors to increase a person's requirement for water?

• I. Engage in sedentary activity
  II. Suffering from diarrhoea

• I. Consume diet high in dietary fibre
  II. Suffering from diarrhoea

• I. Consume diet high in dietary fibre
  II. Engage in sedentary activity

Which statements about type 2 diabetes are correct?
1 - blood glucose level is unusually low.
2 - insulin is not working effectively.
3 - one of its health implications is night blindness.
4 - physical inactivity and obesity are among the causes.

• 1 and 2

• 2 and 4

• 1, 3 and 4

• 2, 3 and 4

Which statement would help us prevent hypertension?

• reduce exercise

• reduce intake of dietary fibre

• reduce intake of trans fats

• reduce intake of unsaturated fats

Which nutrient is not found in yoghurt?

• fat

• lactose

• phosphorus

• vitamin A

What is the correct definition of the term 'shortening'?

• fat ability to reduce the gluten network formed

• giving volume to baked product

• protein strands uncoil during the process

• water and oil can be mixed

A creamed cake does not turn out well due to certain faults during the process. Which of the following correctly describes the causes of common faults such as craked cake and dense and close texture?

• i. Too high oven temperature
  ii. adding too much flour

• i. Too low oven temperature
  ii. adding too much flour

• i. Too high oven temperature
  ii. adding too much baking powder

• i. Too low oven temperature
  ii. adding too much baking powder