FBQ1: ------------- as meals, are eaten at certain times of the day Answer: *Food* FBQ2: The science of nourishing the body properly or as the analysis of the effect of food on the living organism is known as -------------- Answer: *Nutrition* FBQ3: ----------------- are manufactured in the plants through the process of photosynthesis. Answer: *Carbohydrates* FBQ4: In the presence of ------------------ energy, water and carbon dioxide are converted to carbohydrates and oxygen. Answer: *Sunlight* FBQ5: ----------- has interrelationships with other fields such as chemistry, biochemistry, microbiology, physiology, medicine, and many other fields of human endeavour. Answer: *Nutrition* FBQ6: ------------- is the word used for both excessive intakes of some nutrients Answer: *Malnutrition* FBQ7: The enrichment of rice by the addition of thiamine has had remarkable influence in the reduction of incidence of ----------- Answer: *Beriberi* FBQ8: ---------- has reduced remarkably the incidence of simple goiter in some populations of the World. Answer: *Iodization* FBQ9: Good nutrition in women results have shown reduction in complications during ---------------. Answer: *Pregnancy* FBQ10: The ---------- in the food are water, carbohydrates, proteins, lipids, vitamins and minerals. Answer: *Nutrients* FBQ11: --------- and protein supply energy in the body Answer: *Carbohydrates* FBQ12: Protein and ---------------- promote growth and repair body tissues Answer: *Mineral elements* FBQ13: Proteins, mineral elements, vitamin and water ------------------- the body processes Answer: *Regulate* FBQ14: Milk, yogurt & cheese ---------- provide few vitamins & minerals and are high in ----------- Answer: *Sugars and fats* FBQ15: Solar, chemical, mechanical, thermal, and --------- energy are five forms of energy Answer: *Electrical* FBQ16: The unit of ------------- is given in joules, kilojoules, megajoules and kilocalories Answer: *Energy* FBQ17: -------- is required for physical activities, basal metabolism, and synthesis of some micro molecules in the body and maintenance of body temperature. Answer: *Energy* FBQ18: Age, climate and environment affect ----------- requirements of individuals Answer: *Energy* FBQ19: ------------ has been found to rise from a minimum in young children to a maximum in adolescents Answer: *Energy requirement* FBQ20: ---------- is made up of 75% water Answer: *Fruits* FBQ21: --------------- Contain Carbon, hydrogen and oxygen Answer: *Carbohydrates* FBQ22: Mention a class of carbohydrate. Answer: *Monosaccharide* FBQ23: As a source of energy, one gram of fat yields --------------- Answer: *9 kilocalories of energy* FBQ24: The range of calories from fat intake that is good for health as recommended by Nutritionists is between ----------- Answer: *25% to 30% * FBQ25: ------------ are complex organic substances that are made of amino acids. Answer: *Protein* FBQ26: Meat and meat products, milk and mild products, eggs, fish are sources of ----------------- Answer: *Animal protein* FBQ27: Beans, peanuts, whole wheat bread, soya beans are sources of ----------- Answer: *Plant protein* FBQ28: ------------ are inorganic substances drawn from the soil by plants. Answer: *Minerals* FBQ29: Chlorine, phosphorus and sulphur that are found predominantly in protein foods like eggs, meats and in cereal products, generate ----------- medium Answer: *Acid* FBQ30: The deficiency of ----------- is implicated in rickets in small children.. Answer: *Calcium and phosphorous* FBQ31: ------------ is important in the clotting of blood Answer: *Calcium* FBQ32: ------------- is important in the oxidation of foodstuffs and release of energy. Answer: *Iron* FBQ33: ------------ are organic substances that are required in small amount some in few micrograms to a maximum of about 30 milligrams. Answer: *Vitamins* FBQ34: ------------- is used by complex organisms such as human beings for at least three physiological functions namely vision, growth and reproduction Answer: *Vitamin A* FBQ35: ------------ is very useful in the metabolism of calcium as it is associated with the calcification of bones Answer: *Vitamin D* Multiple Choice Questions (MCQs): MCQ1: A source of simple carbohydrates Answer: seeds MCQ2: The risk of obesity heart disease &, cancer is increase by a diet high in Answer: Fat MCQ3: Essential amino acids Answer: Are vitamins that dissolve in fat MCQ4: The only way to get all the nutrients you need is Answer: to drink alcohol in moderation MCQ5: All of the following are sources of calories except Answer: Protein MCQ6: high blood pressure has been linked to a diet high in Answer: Iron MCQ7: The body's p referred source of energy is Answer: Protein MCQ8: Deficiency of vitamin C leads to Answer: Scurvy in children and young people more than in adults MCQ9: Which of these is not a class of food? Answer: Monosacharride MCQ10: Digestion is Answer: the consumption of meals MCQ11: Describe cereals Answer: Cereals are cultivated roots MCQ12: Which is the most favourable climate for the cultivation of wheat? Answer: in most damp tropical climate, MCQ13: What are the chemical composition and nutritive value of wheat? Answer: They supply energy and some protein of good quality. MCQ14: What is the characteristics of wheat flour? Answer: Wheat flour contains some soluble protein such as albumins, globulins and proteoses. MCQ15: Why is salt added to flour during bread making? Answer: Salt is added to preserve the bread MCQ16: Why is it necessary to cool bread after baking? Answer: To dry it out MCQ17: Why are raising agent used in bakery products? Answer: Raising agents are used to kill harmful bacteria MCQ18: Mention three types of raising agents are used in bakery products Answer: Carbon dioxide MCQ19: Define Milk Answer: Milk has been defined as the sole natural food of the human infant for few months of life MCQ20: What are the characteristics of fresh milk   Answer: Milk is produced by female mammals for the feeding of their infants at the early stage of life MCQ21: Describe curd Answer: It is a mixture of milk with some chemicals MCQ22: State the composition of milk Answer: Milk consists mostly of water (87.5%) MCQ23: What is the function of the connective tissue? Answer: The connective tissues bind the muscle fibres together MCQ24: Identify the most important nutritive properties of meat Answer: Meat is an important source of energy, it contains protein and a rich source of iron MCQ25: Why are Oysters very expensive? Answer: Because they live on sea shores and are few MCQ26: When fish is cut in strips what is it called? Answer: Darne MCQ27: What is a true fruit? Answer: fruit develops from ovary and other flora part MCQ28: What type of fruit is Simple, Aggregate and Composite Fruit? Answer: A simple fruit that develops from flower with a simple ovary MCQ29: How important are fruits to the body? Answer: Fruits contain little or no protein MCQ30: What is the nutritive value of vegetable? Answer: Vegetables help to promote satiety MCQ31: How does the leafy vegetables obtain their characteristic green colour? Answer: It is obtained by exposing it to the sun MCQ32: What happens to vegetable during cooking? Answer: During cooking of vegetables, some vitamin are added into the cooking water MCQ33: Why is an alkaline added to the cooking liquid of green vegetables? Answer: To cook it faster MCQ34: Why the need for a dietary standards? Answer: To assist with the purchasing of foods MCQ35: Describe food toxicants Answer: Food toxicants are chemicals added to foods to kill harmful bacteria