Food biochemistry MCQs
Food biochemistry MCQs
Try to answer these Food biochemistry MCQs and check your understanding of the Food biochemistry subject.
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1: Foods are ___________ composed of elements from the periodic table.
A. Chemicals
B. Inorganic
C. Plasma
D. All of the above
2: Bacteria constitute about __________% of the dry weight of the feces.
A. 2
B. 14
C. 30
D. 55
E. 80
3: Myplate was created to __________.
A. to encourage Americans to eat the same quantity of food across the different food groups
B. To be a visual tool for understanding a healthy diet
C. To help Americans measure the amount of fat in their bodies
D. To provide a reference for evaluating different types of cuisine
4: What is the primary source of energy in most foods?
A. Proteins
B. Carbohydrates
C. Fats
D. Vitamins
5: Which enzyme is responsible for breaking down starch into maltose during digestion?
A. Lipase
B. Pepsin
C. Amylase
D. Trypsin
6: What is the process of converting sugar into alcohol and carbon dioxide by yeast called?
A. Fermentation
B. Oxidation
C. Hydrolysis
D. Condensation
7: Which of the following is an essential amino acid that must be obtained from the diet?
A. Alanine
B. Leucine
C. Glutamine
D. Serine
8: What is the primary function of lipids in food?
A. To provide a quick source of energy
B. To regulate body temperature
C. To store energy and provide essential fatty acids
D. To support the immune system
9: Which vitamin is essential for the production of collagen and the healing of wounds?
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin E
10: Which of the following is a water-soluble vitamin?
A. Vitamin A
B. Vitamin D
C. Vitamin B12
D. Vitamin K
11: What process is used to convert unsaturated fats into solid fats by adding hydrogen?
A. Oxidation
B. Fermentation
C. Hydrogenation
D. Dehydration
12: Which of the following compounds is responsible for the red color in tomatoes and watermelons?
A. Chlorophyll
B. Carotenoids
C. Anthocyanins
D. Catechins
13: What is the main function of antioxidants in food?
A. To enhance flavor and aroma
B. To preserve food freshness
C. To neutralize harmful free radicals and prevent oxidation
D. To increase the shelf life of food products
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Food biochemistry MCQs
