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M.Sc Home Economics (Food & Nutrition) Practice Test
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Avg score: 61% • Most missed: “Lack of dietary fiber”

The major subjects covered in Food & Nutrition curriculum are Principles of Nutrition, Community Nutrition, Food Microbiology, Family Meal Management, Food Preservation, Quantity Food Service and Physical Facilities, Food Science, Food Service Management, Chemistry and other subjects.

MSc in Food & Nutrition jobs include Clinical Nutritionist/Dietitian, Food Service Manager, Health and Wellness Coach, Nutrition Educator and Food Technologist. 

M.Sc Home Economics (Food & Nutrition) Practice Test
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25 Questions

1. PMDD stands for
2. Vitamin C serves as
3. Lipoic acids are sulphur containing vitamins
4. Energy and nutrient needs are greater during adolescence than at any other time of life, except…
5. …..typically provide at least a fourth of the average teenager’s daily food energy intake.
6. _______________ is integral part for formation of membrane of cells
7. Which of the following factor can interfere with food intake every conception?
8. Which of the following food group provides the body best source of energy:
9. In general, adults need 35 mL water per kg body weight
10. Rotors are physical components of an equipment called.
11. Energy and nutrient needs are greater during adolescence than at any other time of life, except…
12. To treat osteoporosis focus on these factors…..
13. Niacin deficiency occurs when there is excess of following amino acid
14. “Miseen Place” is French for _______________
15. Pepsinogen is synthesized in gastric mucosa, its synthesis is prohibited by………
16. In moderate anemia, the concentration of hemoglobin is:
17. The most common form of fat circulating in the body is:
18. The carbohydrate in breast milk (and infant formula) is the disaccharide…..
19. Adolescence is the age between 10-19 years is very crucial for….
20. Which is a strong predictor of micronutrient deficiency disease (MDD.?
21. Softening and ulceration of the cornea is:
22. A small piece of paper, fabric or plastic which shows all information where it is pasted is called……..
23. 0.5 L 20% lipid delivers 1800 Kcals.
24. Biological value of egg is?
25. ........... determinants such as culture, family, peers and meal patterns

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