Recommended Daily Allowance of Salt?

TSPSC FSO MODEL PAPER

1) ISO 22000 deals with:

a) QMS b) FSMS
c) EMS d) NABL

2) Central AGMARK Laboratory is situated at:

a)Guwahati b)Nagpur
c)Faridabad d)Chennai

3) Which of the following Joint FAO/WHO expert scientific committees deals with food borne parasites:

a)JECFA b) JMPR
c) JEMRA d) None of these

4) In the ICMR Five Group System, the fifth group is:

a)Vegetables and Fruits
b)Legumes
c) Milk and Egg
d) Fats and Sugar

5) EOPO comes under:

a) Essential Commodities Act
b) Meat Food Products Order
c) Fruit Product Order
d) None of these

6) Who have the power to sanction prosecution for offences punis hable with imprisonment under this FSS Act?

a) Commissioner of Food Safety
b) Designated Officer
c)Food safety officer
d) Food Analyst

7) Low sodium product should contain less than mg or less sod ium per serving?

a) 35 b) 92 c) 140 d) 200

8) Antinutritional factor in soybean interfering with fat metabolism:

a) Hemagglutinins b) Saponin
c) Raffinose d) BOAA

9) Lathyrism causes:

a) Paralysis b) Heart attack
c) Neuroticization d) Anemia

10) In which organ, ingested cadmium is store in the form of a metal protein complex?

a) Kidney
b) Liver
c) Small inte stine
d) Pancreas

11) Butter or ghee is adulterated with the addition of:

a) Mineral oil b) Vanaspati
c) Castor oil d) Common salt

12) The allergic disease due to consumption of gluten containing food products is called:

a) Parkinsons disease
b) Celiac disease
c) Alzheimers disease
d) None of these

13) Potassium deficiency in the body leads to:

a) Osteomalacia
b) Dermatitis
c) Ricket d) Muscular paralysis

14) Mineral associated with the production of insulin in the body is:

A)Iron b)Calcium
c) Zinc d) Magnesium

15) Kwashiorkor is deficiency disease of:

a) Carbohydrates b) Proteins
c) Iron d) Vitamin D

16) Regular and excess consumption of foods high in fat, sugar and salt leads to:

a)Muscle growth
b)Weight Loss
c) Obesity
d) Death

17) Recommended Daily Allowance of Salt?

a) g/day
b) 2 g/day
c) 25 g/day
d) 5 g/day

18) Trans fats generally found in which of following foods?

a) Avocado b) Cake
c) Milk d) Chocolate

19) PER stands for:

a) Proper Effect Ratio
b) Protein Effect Ratio
c) Protein Efficiency Ratio
d) Protein Efficiency Rate

20) Milk and Edible Oil are commo nly fortified with:

a) Iron and Folic Acid
b) Vitamin A & D
c) Iodine & Iron
d) Zinc

21) This is an initiative that will enable collection and conversion of used cooking oil to bio-diesel.

a) BHOG b) CSFH
c) RUCO d) ICDS

22) Which of the following is Rajiv Gandhi Scheme for Empowe rment of Adolescent Girls?

a) ICDS b) WIFS
c) FFRC d) SABLA

a) Health Education
b) Philosophy
c) Psychology d) Sociology

2. It is known as essential amino acids.

a)Tyrosine b)Isolucine
c)Serene d)Glycine

3. Pellagra caused due to the de of

a)Thiamine b)Vitamin C
c)Niacin d)Iodine

4. This is the test to out the purity of water

a) Orthotoluidine test
b) Presumptive coli form test
c) High test hypochlorite
d) None of the above

5. Brown color of tea is due to:

a) Chlorophyll b)Tannins
c) Lycopene d)Tannins

6) The delayed bitterness of citrus fruit juices is due to the:

a)Terpene and limonin
b)Terpene c)Limonin
d)Isotheoglucocyanide

7) Which of the following is used to remove the precursor of limonin from fruits to prevent bitterness of fruit juices?

a)Ethylene
b)Carbon dioxide
c)Propylene d)Cooling

8. is an important compound of oil of clove?

a)Eugenol b)Allicin
c)Thymol d)Acetaldehyde

9) Which of the following contri butes to the flavour of butter?

a)Polyphenol
b)Benzaldehyde
c)Thymol
d)Acetaldehyde

10) Most enzymes are active in pH range of:

a) 11 14 b) 0.1 4.0
c) 8.5 10 d) 4.5 8.0

11.Enzyme used in removal of glucose from egg:

a) Glucosidase
b) Alpha glucosidase
c) Glucose oxidase
d) Beta glucosidase

12)Mycotoxins are produced by:

a)Bacteria b)Fungi
c)Algae d)Protozoans

13)The size of the virus can be determined by:

a)Micrography
b)Ultra-centrifugation at high speed
c)Ultra-filtration
d)All of these

14) A simple asexual spore which develops by budding is known as:

a)Chlamydospore
b)Blastospore
c)Arthospore d)Conidia

15) Culture medium used for fungus is:

a)Nutrient Agar
b) Sabouraud’s medium
c) Nutrient both
d) Minimal agar medium

16) The percentage of alcohol used in Gram staining is:

a)70% b) 80%
c) 90% d 100%

17) Lipid content is more in:

a) Gram negative bacteria
b) Gram positive bacteria
c) Same in both
d) None of these

18) Which of the following is Extrinsic factor for Microbial growth?

a)Water Activity
b)Temperature
c)pH d) Redox Potential

19)Putrefaction of butter is due to:

a) Eurosic acid
b) Isovaleric acid
c) Elagic acid
d) All of the options

20) Black spots in meat is due to spoilage by:

a) Cladosporium herbarium
b) Pseudomonas spp
c) Achromobacter spp
d) All of the options

21)Traveler’s dysentery is caused by:

a)Aflatoxin
b)Staph. aureus
c)E. Coli
d)Bacillus cereus

22) Stickiness in meat is due to:

a)Bacteria b)Yeast
c)Mold d)Virus

23.The microbes which are stable at high temperature are called:

a)Thermophilic
b)Xerophilic
c)Extremophilic
d)Mesophilic

24) Bacterial cell wall is made up of:

a)Cellulose b)Dextran
c)Peptidoglycan
d)Ribosome

25) GHP in food industries stands for:

a) Good Hygiene Point
b) Good Hygienic Protocol
c) Good Hygienic Practices
d) Good Hygienic Process

 

స్వయం పోషణ

• శరీర నిర్మాణానికి, శక్తి ఉత్పన్నమవటానికి ఉపయోగపడే రసాయనిక పదార్థాలను షోషకాలు అంటారు. పోషకాలను శరీరంలోకి గ్రహించడాన్ని పోషణ అంటారు.
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• కాంతి విశ్లేషక స్వయం పోషకాలు
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  ఉదా: ఆకుపచ్చ, ఊదా, నీలి ఆకుపచ్చ రంగుల సైనోబ్యాక్టీరియా, శైవలాలు, ఉన్నతశ్రేణి మొక్కలు
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• వీటికి కూడా కర్బణ అణువుల కోసం కార్బన్‌ డై ఆక్సైడ్‌ అవసరం.