UGC-NET Human Nutrition & Nutritional Quality of Processed Foods: practice questions

1 · Carbohydrates and dietary fibre in nutrition · medium

An adult with lactase non-persistence develops bloating after a large glass of milk but tolerates hard cheese and yoghurt. The best explanation is that:

1. Hard cheese and yoghurt contain much less lactose than the same serving of milk
2. Fermented dairy foods contain extra lactase made by the cow during milk secretion
3. Cheese and yoghurt proteins inhibit colonic bacteria that would ferment the lactose
4. Lactose in cheese and yoghurt is converted to sucrose, which needs no intestinal enzyme

2 · Fat-soluble vitamins: functions, sources and deficiency · medium

Newborn infants are routinely given vitamin K at birth because:

1. Breast milk contains a vitamin K antagonist that blocks the recycling of the vitamin
2. Little crosses the placenta, breast milk is low in it and gut bacteria are absent
3. Newborn livers store excess vitamin K that becomes toxic unless diluted by a dose
4. Vitamin K is destroyed in the infant gut by the high acidity of the newborn stomach

3 · Dietary reference values and balanced diets · medium

For a nutrient with EAR 50 mg/day and a coefficient of variation of requirement of 10%, the UK lower reference nutrient intake (LRNI) is:

1. 60 mg/day
2. 25 mg/day
3. 40 mg/day
4. 45 mg/day

4 · Nutrition across the life cycle · medium

Germinated (malted) cereal flour is added to complementary porridges for infants mainly because:

1. Germination converts the cereal starch into lactose that infants digest easily
2. Malting removes all of the protein, which is too hard for infants to digest
3. Its amylase thins the porridge, allowing more flour and energy per cup
4. Its lipase adds essential fatty acids to the porridge during storage at home

5 · Malnutrition, micronutrient deficiencies and public-health nutrition · medium

Which finding alone is enough to diagnose severe acute malnutrition in a child of 6–59 months?

1. Mid-upper arm circumference of 110 mm
2. Weight-for-age of −2.2 z
3. Height-for-age of −2.5 z
4. BMI-for-age of +1.5 z

6 · Malnutrition, micronutrient deficiencies and public-health nutrition · medium

An adult weighs 85 kg and is 1.70 m tall. Using the WHO BMI cut-offs, the adult is:

1. Normal weight, BMI about 24.9
2. Obese, BMI about 50.0
3. Overweight, BMI about 29.4
4. Obese, BMI about 32.5

7 · Bioavailability and the food matrix · medium

Which beverage taken with a cereal-based meal would most increase absorption of its non-haem iron?

1. Black tea
2. Milk
3. Coffee
4. Orange juice