Traditional Food and their importance. Role of Food fortification. Aspects of eat right challenges in India. Part 2

Question No. 1 Marks +1 -0 Time

0:00

The concept of 'complete protein' is achieved in many traditional Indian vegetarian meals by combining cereals (like rice or wheat) with what?

A. Vegetables
B. Pulses (like dal or lentils)
C. Spices
D. Fruits

Question No. 2 Marks +1 -0 Time

0:00

Which of the following is a key component of the 'Eat Safe' pillar under the Eat Right India movement?

A. Promoting organic farming
B. Reducing food waste
C. Ensuring proper hygiene and sanitation from farm to fork
D. Encouraging the use of dietary supplements

Question No. 3 Marks +1 -0 Time

0:00

Point-of-Use fortification refers to:

A. Fortifying food at the manufacturing plant
B. The natural nutritional content of food
C. Adding micronutrients to food at home just before consumption
D. Selling fortified food only at specific outlets

Question No. 4 Marks +1 -0 Time

0:00

What does 'Wasting' in children, a key indicator of malnutrition in India, refer to?

A. Low height for age
B. Low weight for height
C. High body mass index
D. Low intelligence quotient

Question No. 5 Marks +1 -0 Time

0:00

The traditional Indian practice of pickling (making 'achar') primarily serves what purpose beyond adding flavor?

A. To increase the sugar content of foods
B. To preserve seasonal vegetables and fruits for year-round consumption using salt, spices, and oil
C. To remove all nutrients from the food
D. To be a primary source of protein

Question No. 6 Marks +1 -0 Time

0:00

FSSAI's 'RUCO' initiative is aimed at addressing which issue?

A. Reducing the use of plastic packaging
B. Promoting the consumption of raw vegetables
C. Encouraging street food vendors to register for a license
D. Creating an ecosystem for the collection and conversion of used cooking oil into biodiesel

Question No. 7 Marks +1 -0 Time

0:00

What is the primary vehicle for Vitamin A fortification in many parts of India under the national program?

A. Salt
B. Milk and Edible Oil
C. Wheat Flour
D. Sugar

Question No. 8 Marks +1 -0 Time

0:00

A significant challenge in addressing urban malnutrition in India is:

A. The complete absence of food availability in cities
B. The reliance on traditional, healthy diets among the urban poor
C. The 'nutrition transition' leading to increased consumption of energy-dense, nutrient-poor street foods and processed foods
D. Lower rates of female literacy compared to rural areas

Question No. 9 Marks +1 -0 Time

0:00

The 'Green Revolution' in India, while increasing food grain production, had an unintended negative consequence on nutrition. What was it?

A. It led to a decrease in the cultivation and consumption of diverse, nutrient-dense traditional crops like millets and pulses.
B. It made food too expensive for the poor.
C. It exclusively promoted fruit cultivation.
D. It caused a nationwide gluten allergy.

Question No. 10 Marks +1 -0 Time

0:00

Which statement best explains the importance of 'dietary diversity' promoted by traditional food systems?

A. Eating the same food every day for consistency
B. Consuming a wide variety of foods across different food groups to ensure a broad spectrum of nutrients
C. Avoiding all forms of fat in the diet
D. Eating only imported and exotic foods

Question No. 11 Marks +1 -0 Time

0:00

An 'Eat Right Campus' certification by FSSAI is awarded to:

A. Farms that use organic methods
B. Companies that manufacture health supplements
C. Educational institutions, workplaces, or hospitals that adopt and promote safe, healthy, and sustainable food practices
D. Restaurants that serve only Indian cuisine

Question No. 12 Marks +1 -0 Time

0:00

What is a major challenge related to the bioavailability of iron from plant-based diets, common in India?

A. Plant-based foods contain no iron.
B. The presence of 'anti-nutrients' like phytates and oxalates in plant foods can inhibit iron absorption.
C. Iron from plants is toxic to the human body.
D. Plant-based iron is absorbed more efficiently than iron from meat.

Question No. 13 Marks +1 -0 Time

0:00

The nutritional importance of drumstick (moringa) leaves, a common ingredient in South Indian cuisine, lies in their high content of:

A. Healthy fats and cholesterol
B. Sugars and carbohydrates
C. Vitamins (like A and C), minerals (like iron and calcium), and protein
D. Sodium and trans fats

Question No. 14 Marks +1 -0 Time

0:00

The term 'Stunting' in children, a major nutritional challenge in India, is a measure of:

A. Chronic or long-term malnutrition
B. Acute malnutrition
C. Obesity
D. A temporary growth spurt

Question No. 15 Marks +1 -0 Time

0:00

Why does Ayurveda recommend cooking with specific oils like sesame or coconut oil in different seasons or for different body types?

A. Because these oils are always cheaper
B. It is believed that different oils have different properties (e.g., heating or cooling) that can help balance the body's 'doshas'
C. For purely taste-based reasons
D. To support the import market for oils

Question No. 16 Marks +1 -0 Time

0:00

A key reasoning behind FSSAI's push to reduce salt, sugar, and fat from packaged foods is:

A. To make the foods less tasty so people eat less
B. To directly address the rising epidemic of non-communicable diseases (NCDs) like diabetes, hypertension, and heart disease
C. To increase the profit margins for food companies
D. To make India's food exports more competitive

Question No. 17 Marks +1 -0 Time

0:00

What is the primary advantage of fortifying rice using 'coating' technology?

A. It changes the color of the rice to make it more appealing.
B. It allows for the addition of several micronutrients at once and is a cost-effective method for large-scale fortification.
C. It makes the rice resistant to pests during storage.
D. It significantly reduces the cooking time of rice.

Question No. 18 Marks +1 -0 Time

0:00

Which of the following is a socio-cultural challenge in promoting better nutrition in India?

A. Food is not a significant part of Indian culture.
B. Gender inequality, where women and girls often eat last and least, impacting their nutritional status.
C. A widespread cultural belief that being overweight is a sign of prosperity and health.
D. A lack of diverse culinary traditions in the country.

Question No. 19 Marks +1 -0 Time

0:00

What is the health significance of the traditional Indian practice of consuming 'buttermilk' (chaas) after meals?

A. It is a high-calorie drink to induce sleep.
B. It contains probiotics that aid digestion and helps in washing down fats from the meal.
C. It is consumed to increase the body's acidity.
D. It is a traditional appetizer consumed before meals.

Question No. 20 Marks +1 -0 Time

0:00

The 'Jaivik Bharat' logo is used to identify which type of food product in India?

A. Food that has been fortified with micronutrients
B. Food that is certified as organic
C. Food that is safe for people with specific allergies
D. Food imported from other countries

Question No. 21 Marks +1 -0 Time

0:00

What is a potential downside of mass fortification of a single staple food like wheat flour?

A. It will not benefit populations who do not consume wheat flour as their primary staple.
B. It makes the wheat flour taste unpleasant.
C. It is technically impossible to fortify wheat flour.
D. It significantly increases the price of wheat flour for the consumer.

Question No. 22 Marks +1 -0 Time

0:00

From a public health standpoint, improving maternal nutrition is a critical intervention in India because:

A. It only benefits the mother's health.
B. An undernourished mother is more likely to give birth to a low-birth-weight baby, who is at higher risk of malnutrition and disease throughout life.
C. It ensures the mother can return to work sooner.
D. It is the easiest and cheapest nutrition intervention.

Question No. 23 Marks +1 -0 Time

0:00

The traditional Indian 'thali' system of meals, with its small bowls of various dishes, inherently promotes which healthy eating principle?

A. Eating a single type of food in large quantity
B. Portion control and dietary diversity
C. Avoiding carbohydrates completely
D. Consuming food directly from a shared platter

Question No. 24 Marks +1 -0 Time

0:00

What is the primary goal of the 'FSSAI@School' initiative?

A. To provide free lunches to all school children.
B. To promote good eating habits and food safety awareness among school children from a young age.
C. To introduce vocational courses in cooking.
D. To regulate the weight of school bags.

Question No. 25 Marks +1 -0 Time

0:00

In the context of food fortification, what does the term 'vehicle' mean?

A. The transportation used to distribute the food
B. The food item that is chosen to be fortified with micronutrients
C. The brand name of the fortified product
D. The government agency responsible for the program

Question No. 26 Marks +1 -0 Time

0:00

What is a major challenge posed by climate change to India's food security and nutritional status?

A. Climate change is expected to increase the yield of all crops uniformly.
B. Erratic weather patterns, droughts, and floods can disrupt agricultural production, leading to food shortages and price volatility, disproportionately affecting the poor and vulnerable.
C. Climate change will make traditional foods more nutritious.
D. The government has no policies to address the impact of climate change on agriculture.

Question No. 27 Marks +1 -0 Time

0:00

The practice of using jaggery (gur) instead of refined sugar in traditional Indian sweets is considered healthier because:

A. Jaggery is calorie-free.
B. Jaggery is a processed form of sugar.
C. Jaggery is unrefined and retains some micronutrients like iron and magnesium, unlike refined sugar which is pure sucrose.
D. Jaggery is sweeter than sugar, so less is needed.

Question No. 28 Marks +1 -0 Time

0:00

The 'Food Safety on Wheels' initiative by FSSAI is designed to:

A. Deliver packaged meals to remote areas.
B. Act as a mobile food testing lab to conduct on-the-spot tests for food adulteration and raise consumer awareness.
C. Provide a platform for celebrity chefs to showcase healthy recipes.
D. Sell subsidized food grains in urban slums.

Question No. 29 Marks +1 -0 Time

0:00

Why is anemia a particularly serious concern for pregnant women in India?

A. It is a normal physiological change during pregnancy.
B. It increases the risk of maternal mortality, premature birth, and low birth weight infants.
C. It only affects the aesthetic appearance of the mother.
D. It can be easily treated with a single dose of iron.

Question No. 30 Marks +1 -0 Time

0:00

How does the traditional food combination of 'Kaddu' (pumpkin) and 'Amchur' (dry mango powder) reflect an understanding of nutrition?

A. The combination is purely for color.
B. The Vitamin C from amchur can enhance the absorption of iron and beta-carotene (a precursor to Vitamin A) from the pumpkin.
C. It is a way to make the dish more sour.
D. This combination has no particular nutritional significance.

Question No. 31 Marks +1 -0 Time

0:00

What is a key reasoning behind the 'Eat Sustainable' pillar of the Eat Right India movement?

A. Sustainable diets are always more expensive.
B. The current food system has a significant environmental impact, and shifting towards local, seasonal, and plant-based diets can reduce this footprint.
C. Imported foods are more sustainable due to better transportation.
D. Reducing food waste has no impact on sustainability.

Question No. 32 Marks +1 -0 Time

0:00

What is the main difference between 'Mass Fortification' and 'Targeted Fortification'?

A. Mass fortification is mandatory, while targeted fortification is voluntary.
B. Mass fortification aims to cover the entire population by fortifying widely consumed staples, while targeted fortification is for specific, vulnerable sub-groups.
C. Mass fortification uses higher levels of nutrients than targeted fortification.
D. There is no difference between the two.

Question No. 33 Marks +1 -0 Time

0:00

What role does 'sanitation' and 'hygiene' (as promoted by the Swachh Bharat Abhiyan) play in improving nutritional outcomes in India?

A. They have no connection to nutrition.
B. Poor sanitation can lead to frequent infections and diarrheal diseases, which impair nutrient absorption and contribute to malnutrition, especially in children.
C. Improved sanitation automatically leads to weight gain.
D. Sanitation is only important for aesthetic reasons.

Question No. 34 Marks +1 -0 Time

0:00

The tradition of offering 'Prasad' or 'Bhog' at religious places in India often involves specific foods. The FSSAI's 'BHOG' (Blissful Hygienic Offering to God) initiative aims to:

A. Standardize the recipes for all Prasad across India.
B. Encourage places of worship to adopt and maintain food safety and hygiene standards for the Prasad they serve.
C. Tax the offerings made at religious places.
D. Replace traditional Prasad with packaged health foods.

Question No. 35 Marks +1 -0 Time

0:00

Why is the consumption of 'whole grains' (like whole wheat atta or brown rice) emphasized over refined grains?

A. They are lower in calories.
B. They are easier to digest for everyone.
C. They contain the bran and germ, which are rich sources of dietary fiber, vitamins, and minerals, unlike refined grains.
D. They have a longer shelf life.

Question No. 36 Marks +1 -0 Time

0:00

A key challenge for the commercial viability of fortified foods can be:

A. The perception among consumers that they are 'medicines' or unnatural, leading to lower acceptance.
B. The extremely high cost of fortification, often doubling the product's price.
C. The fact that fortified foods spoil much faster than non-fortified foods.
D. The government ban on advertising fortified foods.

Question No. 37 Marks +1 -0 Time

0:00

The diversity of traditional Indian breads (roti, naan, paratha, bhakri, dosa, appam) reflects:

A. A lack of creativity in Indian cuisine.
B. The adaptation of cuisine to the different types of grains and millets grown in various regions of India.
C. A mandate by the government to have different breads.
D. The influence of a single foreign culture.

Question No. 38 Marks +1 -0 Time

0:00

Which of the following is an example of a policy-level challenge in tackling malnutrition in India?

A. The lack of delicious healthy recipes.
B. The need for better convergence and coordination between various government ministries (e.g., Health, Women & Child Development, Agriculture, Food & Public Distribution).
C. The personal food preferences of policymakers.
D. The absence of any national nutrition policy.

Question No. 39 Marks +1 -0 Time

0:00

The traditional Indian practice of 'sun-drying' vegetables and fruits (e.g., making 'papad' or 'vadi') is a method of:

A. Food preservation that concentrates flavor and allows for storage without refrigeration.
B. Increasing the water content of the food.
C. Removing all the vitamins from the food.
D. A modern technique invented in the 21st century.

Question No. 40 Marks +1 -0 Time

0:00

What is the significance of the FSSAI's front-of-pack labelling (FoPL) proposal for packaged foods?

A. To list the ingredients in detail on the back of the pack.
B. To provide a simple, at-a-glance visual cue (like a star rating or traffic light system) to help consumers identify foods high in fat, sugar, and salt.
C. To make the packaging more colorful and attractive.
D. To increase the price of all packaged foods.

Question No. 41 Marks +1 -0 Time

0:00

The concept of 'food synergy' in traditional Indian diets means that:

A. Certain food combinations (like turmeric and black pepper) can enhance the absorption and health benefits of the nutrients they contain.
B. All foods should be eaten separately to avoid nutrient interaction.
C. Only one type of food should be consumed per meal.
D. Spices are only used to mask the taste of food.

Question No. 42 Marks +1 -0 Time

0:00

What is a primary nutritional challenge faced by the elderly population in India?

A. Overconsumption of protein and fiber.
B. A tendency to gain weight rapidly due to a high metabolism.
C. An increased risk of micronutrient deficiencies due to reduced appetite, poor digestion, and difficulty in chewing, along with a higher prevalence of chronic diseases.
D. A strong preference for spicy and oily foods.

Question No. 43 Marks +1 -0 Time

0:00

The Eat Right India movement's focus on a 'plant-forward' diet is a recognition of the fact that:

A. Traditional Indian diets have always been rich in a variety of plant-based foods, which is both healthy and sustainable.
B. Meat is not available anywhere in India.
C. Plant-based diets are inherently deficient in all essential nutrients.
D. This approach is solely for promoting a single company's products.

Question No. 44 Marks +1 -0 Time

0:00

Why is folic acid fortification particularly important for women of childbearing age?

A. It helps in preventing iron-deficiency anemia.
B. It significantly reduces the risk of neural tube defects (birth defects of the brain and spine) in the developing fetus.
C. It improves skin complexion.
D. It is a major source of dietary calories.

Question No. 45 Marks +1 -0 Time

0:00

How does food adulteration pose a challenge to nutrition and food safety in India?

A. It enhances the nutritional value of food.
B. It is a harmless practice of mixing similar-looking substances.
C. It involves adding harmful or non-nutritive substances to food for economic gain, which can reduce nutritional quality and cause serious health issues.
D. Food adulteration is no longer a problem in India.

Question No. 46 Marks +1 -0 Time

0:00

What is the principle behind using fermented rice water (kanji) as a traditional remedy for dehydration?

A. It is a concentrated source of sugar.
B. It provides electrolytes, fluids, and easily digestible carbohydrates, making it an effective oral rehydration solution.
C. It has a high fat content.
D. It acts as a diuretic, causing further water loss.

Question No. 47 Marks +1 -0 Time

0:00

The 'Eat Right Toolkit' developed by FSSAI is primarily intended for:

A. Professional chefs in five-star hotels.
B. Food companies to help them reformulate their products to be healthier.
C. Policymakers to draft international trade agreements.
D. Consumers to file complaints against food vendors.

Question No. 48 Marks +1 -0 Time

0:00

A reasoning-based argument for promoting traditional, local food systems in India is that:

A. They are less complex and require no agricultural knowledge.
B. They are often more resilient to climate change, preserve biodiversity, and support local economies, in addition to being culturally relevant.
C. They rely heavily on imported seeds and chemical fertilizers.
D. They are designed to produce a single crop for maximum profit.

Question No. 49 Marks +1 -0 Time

0:00

The high prevalence of dental caries (cavities) in Indian children is often linked to:

A. High consumption of coarse grains.
B. Frequent consumption of sugary and sticky foods and beverages, coupled with poor oral hygiene.
C. A diet rich in calcium and fluoride.
D. The traditional practice of using neem twigs for brushing.

📋 Submit Test?