Mc - 11 Food And Humans
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Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Ch 11
Chapter 11 MC Questions
Food and humans
[112001] Which of the following are monosaccharides? A glucose, galactose and fructose B glucose, galactose and sucrose C glucose, sucrose and lactose D glucose, fructose and lactose A [112002] Which of the following is the fate of excess carbohydrates in the human body? A It is stored as glycogen in the liver and muscles, or as fats under the skin. B It is stored as glycogen in the liver and muscles, or as proteins under the skin. C It is stored as proteins in the liver and muscles, or as fats under the skin. D It is stored as fats in the liver and muscles, or as glycogen under the skin. A [112003] In humans, proteins are used for (1) making enzymes. (2) growth. (3) repair. A (1) and (2) only B (1) and (3) only C (2) and (3) only D (1), (2) and (3) D [112004] In humans, excess amino acids taken in are A stored in the body. B excreted directly in urine. C deaminated and excreted. D egested. C Oxford University Press 2005
Page 1 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
Oxford University Press 2005
Page 2 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112005] Which of the following is not a major source of energy even under starvation? A Carbohydrates B Fats C Proteins D Vitamins D [112006] People who suffer from bleeding gum may lack A calcium. B iron. C vitamin C. D vitamin D. C [112007] Which food substance may people who work under the sun take in less? A Calcium B Iron C Vitamin C D Vitamin D D [112008] People who suffer from anaemia lack A calcium. B iron. C vitamin C. D vitamin D. B [112009] Calcium is important for the formation of A haemoglobins. B bones and teeth. C hair. D skin. Oxford University Press 2005
Page 3 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
B
Oxford University Press 2005
Page 4 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112010] The deficiency of vitamin C in humans can cause A night blindness. B anaemia. C rickets. D scurvy. D [112011] Which of the following can be used to test for the presence of proteins? A Benedict’s test B Iodine test C Test using Clinistix paper D Test using Albustix paper D
Oxford University Press 2005
Page 5 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112101] Directions: The following two questions refer to the food label below, which shows the nutrition facts of a certain kind of food.
Nutrition Facts Serving Size 1
Package (258 g)
Servings Per Container 1 Amount per Serving
Calories 270
From Fat 70 % Daily Value
Total Fat 8 g
12%
Saturated Fat 3.5 g Cholesterol
15%
30 mg
9%
Sodium 500 mg
20%
Total Carbohydrate 28 mg
9%
Dietary Fibre 3 g
13%
Sugars 5 g Protein 21 g Vitamin A 8%
．
Vitamin C 0%
Calcium 35%
．
Iron 6%
Which of the following persons should not take this food regularly? A A 10-year-old boy B A pregnant woman C An old man with high blood pressure D An old woman with osteoporosis C [112102] Which of the following tests will give a negative result with the above food? A Benedict’s test B DCPIP test C test using Albustix paper D Grease spot test B
Oxford University Press 2005
Page 6 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112103] Which of the following food is rich in roughage? A
B
C
D
C [112104] Which of the following is a correct matching between food substance and its major food source? Food substance Major food source A Sugar Beef B Protein Pork C Fat Bread D Dietary fibre Cheese B
Oxford University Press 2005
Page 7 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112105] Which of the following food substances cannot be stored in large amounts in the human body? A Lipids B Iron C Vitamin C D Vitamin A C [112106] The table below shows the composition of a food (percentage by weight) of a certain kind of food. Food substances Carbohydrate Protein Lipid Dietary fibre Water
Percentage (%) 4.7 3.3 3.8 0 88.2
This food is most likely to be A beef. B milk. C potato. D bread. B [112107] Poor vision in dim light is probably due to a deficiency of A vitamin A in the diet. B vitamin C in the diet. C calcium in the diet. D iron in the diet. A
Oxford University Press 2005
Page 8 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112108] Fruit juice is usually rich in A starch. B cellulose. C glycogen. D fructose. D [112109] Obesity can increase the risk of developing A high blood pressure. B rickets. C scurvy. D anaemia. A [112110] Food tests were carried out on a food sample. The table below shows the results of the food tests. Food test using Albustix paper using Clinistix paper iodine test
Result test end appeared yellow test end appeared purple iodine solution changed to blue-black
The food sample was most likely to be A a steak. B an apple. C butter. D a fish. B
Oxford University Press 2005
Page 9 / 9
Ch 11
Chapter 11 MC Questions
Food and humans
[112001] Which of the following are monosaccharides? A glucose, galactose and fructose B glucose, galactose and sucrose C glucose, sucrose and lactose D glucose, fructose and lactose A [112002] Which of the following is the fate of excess carbohydrates in the human body? A It is stored as glycogen in the liver and muscles, or as fats under the skin. B It is stored as glycogen in the liver and muscles, or as proteins under the skin. C It is stored as proteins in the liver and muscles, or as fats under the skin. D It is stored as fats in the liver and muscles, or as glycogen under the skin. A [112003] In humans, proteins are used for (1) making enzymes. (2) growth. (3) repair. A (1) and (2) only B (1) and (3) only C (2) and (3) only D (1), (2) and (3) D [112004] In humans, excess amino acids taken in are A stored in the body. B excreted directly in urine. C deaminated and excreted. D egested. C Oxford University Press 2005
Page 1 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
Oxford University Press 2005
Page 2 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112005] Which of the following is not a major source of energy even under starvation? A Carbohydrates B Fats C Proteins D Vitamins D [112006] People who suffer from bleeding gum may lack A calcium. B iron. C vitamin C. D vitamin D. C [112007] Which food substance may people who work under the sun take in less? A Calcium B Iron C Vitamin C D Vitamin D D [112008] People who suffer from anaemia lack A calcium. B iron. C vitamin C. D vitamin D. B [112009] Calcium is important for the formation of A haemoglobins. B bones and teeth. C hair. D skin. Oxford University Press 2005
Page 3 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
B
Oxford University Press 2005
Page 4 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112010] The deficiency of vitamin C in humans can cause A night blindness. B anaemia. C rickets. D scurvy. D [112011] Which of the following can be used to test for the presence of proteins? A Benedict’s test B Iodine test C Test using Clinistix paper D Test using Albustix paper D
Oxford University Press 2005
Page 5 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112101] Directions: The following two questions refer to the food label below, which shows the nutrition facts of a certain kind of food.
Nutrition Facts Serving Size 1
Package (258 g)
Servings Per Container 1 Amount per Serving
Calories 270
From Fat 70 % Daily Value
Total Fat 8 g
12%
Saturated Fat 3.5 g Cholesterol
15%
30 mg
9%
Sodium 500 mg
20%
Total Carbohydrate 28 mg
9%
Dietary Fibre 3 g
13%
Sugars 5 g Protein 21 g Vitamin A 8%
．
Vitamin C 0%
Calcium 35%
．
Iron 6%
Which of the following persons should not take this food regularly? A A 10-year-old boy B A pregnant woman C An old man with high blood pressure D An old woman with osteoporosis C [112102] Which of the following tests will give a negative result with the above food? A Benedict’s test B DCPIP test C test using Albustix paper D Grease spot test B
Oxford University Press 2005
Page 6 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112103] Which of the following food is rich in roughage? A
B
C
D
C [112104] Which of the following is a correct matching between food substance and its major food source? Food substance Major food source A Sugar Beef B Protein Pork C Fat Bread D Dietary fibre Cheese B
Oxford University Press 2005
Page 7 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112105] Which of the following food substances cannot be stored in large amounts in the human body? A Lipids B Iron C Vitamin C D Vitamin A C [112106] The table below shows the composition of a food (percentage by weight) of a certain kind of food. Food substances Carbohydrate Protein Lipid Dietary fibre Water
Percentage (%) 4.7 3.3 3.8 0 88.2
This food is most likely to be A beef. B milk. C potato. D bread. B [112107] Poor vision in dim light is probably due to a deficiency of A vitamin A in the diet. B vitamin C in the diet. C calcium in the diet. D iron in the diet. A
Oxford University Press 2005
Page 8 / 9
Certificate Biology − New Mastering Basic Concepts Question Bank V2.0
Chapter 11 MC Questions
[112108] Fruit juice is usually rich in A starch. B cellulose. C glycogen. D fructose. D [112109] Obesity can increase the risk of developing A high blood pressure. B rickets. C scurvy. D anaemia. A [112110] Food tests were carried out on a food sample. The table below shows the results of the food tests. Food test using Albustix paper using Clinistix paper iodine test
Result test end appeared yellow test end appeared purple iodine solution changed to blue-black
The food sample was most likely to be A a steak. B an apple. C butter. D a fish. B
Oxford University Press 2005
Page 9 / 9
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