ICAR AICE-JRF/SRF Infant Formula & Nutritional Dairy Products: practice questions

1 · Human milk composition as the reference · hard

Why does palmitic acid at the outer (sn-1,3) positions of formula fat reduce calcium absorption?

1. It raises the pH of the gut so calcium cannot dissolve
2. Lipase releases it as free fatty acid, which forms insoluble calcium soaps
3. It is not hydrolysed at all and carries calcium into the stool
4. It is absorbed intact as a monoglyceride that then binds calcium in the blood

2 · Human milk composition as the reference · hard

Why is development of a new formula ingredient judged by outcomes in breastfed infants as well as by composition?

1. Human milk varies widely, so outcomes show whether formula-fed infants match breastfed ones
2. Composition of human milk is identical in every mother, so it needs no further study or comparison
3. Regulators forbid any comparison with human milk composition
4. Outcomes are cheaper to measure than composition in all cases

3 · Codex and national standards for infant formula · medium

Under the Codex standard, what is the protein range for infant formula based on cow milk protein?

1. 1.8–3.0 g per 100 kcal
2. 0.9–1.2 g per 100 kcal
3. 3.5–5.0 g per 100 kcal
4. 4.4–6.0 g per 100 kcal

4 · Codex and national standards for infant formula · medium

Which jurisdiction makes DHA a mandatory ingredient of infant formula at 20–50 mg per 100 kcal?

1. Only Antarctic research stations
2. No jurisdiction anywhere
3. The European Union
4. Codex Alimentarius

5 · Formulation: protein, fat blends, carbohydrates, micronutrients · hard

Why must long-chain PUFA-containing oils in formula be protected carefully?

1. They inhibit calcium absorption completely
2. They solidify at room temperature and block the dryer's atomiser nozzles
3. They react with lactose to form acrylamide
4. DHA and ARA oxidise easily, causing off-flavours and losses

6 · Hydrolysed and amino-acid formulas · hard

Why do many hydrolysed and amino-acid formulas limit lactose and control heat treatment closely?

1. Heat converts amino acids into lactose
2. Amino acids crystallise with lactose
3. Free amino groups make them prone to Maillard reactions
4. Lactose itself triggers the cow milk protein allergy directly

7 · Human milk oligosaccharides and other novel ingredients · hard

What must a novel ingredient demonstrate before use in infant formula?

1. Only a lower cost than the existing ingredients it replaces
2. Only approval by the regulator where it is manufactured
3. Evidence of safety and suitability for infants
4. Only a pleasant taste when sampled by adult panels

8 · Growing-up milks, follow-on formula and marketing rules · medium

What did the 2016 World Health Assembly guidance clarify about growing-up milks?

1. Growing-up milks may be freely promoted as superior
2. They count as breast-milk substitutes
3. Growing-up milks are exempt from all labelling
4. Growing-up milks are medicines and need prescriptions

9 · Growing-up milks, follow-on formula and marketing rules · hard

Which revision did Codex adopt in 2023 for follow-up formula?

1. One covering older infants and young children
2. Removing all of its compositional requirements
3. A total ban on all follow-up formula sold worldwide
4. Merging follow-up formula rules with sports drinks

10 · Medical and enteral nutrition from dairy proteins · hard

Why can starch-based thickeners lose consistency in the mouth of a dysphagia patient?

1. Starch reacts with tooth enamel
2. Saliva adds sugar that thickens it further
3. Body heat converts starch into protein
4. Salivary amylase hydrolyses the starch