NCERT Class 10 Health and Physical Education MCQ Chapter 9 Dietary Considerations and Food Quality

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NCERT Class 10 Health and Physical Education MCQ Chapter 9 Dietary Considerations and Food Quality

Also, you can read the NCERT book online in these sections Solutions by Expert Teachers as per Central Board of Secondary Education (CBSE) Book guidelines. CBSE Class 10 Health and Physical Education Multiple Choice Notes English Medium are part of All Subject Solutions. Here we have given NCERT Class 10 Health and Physical Education MCQs, CBSE Class 10 Health and Physical Education MCQ English Medium for All Chapters, You can practice these here.

Dietary Considerations and Food Quality

Chapter: 9

MCQ

1. What is the process of developing meal plans for adequate nutrition within available resources called?

(a) Food Preservation.

(b) Dietary Planning.

(c) Food Adulteration.

(d) Sensory Appeal.

Ans: (b) Dietary Planning.

2. Which gender generally requires more iron in their diet due to blood loss during menstruation?

(a) Males.

(b) Females.

(c) Both require equal amounts.

(d) Neither requires iron.

Ans: (b) Females.

3. In addition to sweet, salt, bitter, and sour, what is the fifth basic taste called?

(a) Pungent.

(b) Astringent.

(c) Umami.

(d) Tangy.

Ans: (c) Umami.

4. According to Ayurveda, how many tastes are described?

(a) 4

(b) 5

(c) 6

(d) 7

Ans: (c) 6

5. Which term implies a sense of pleasure and satisfaction that a person gets from eating food?

(a) Satiety value.

(b) Sensory appeal.

(c) Nutritional value.

(d) Dietary preference.

Ans: (a) Satiety value.

6. Which nutrient acts as the major source of energy for sportspersons?

(a) Protein.

(b) Fat.

(c) Vitamins.

(d) Carbohydrates.

Ans: (d) Carbohydrates.

7. For intensive sports like football and weight lifting, what is the recommended carbohydrate requirement per kg of body weight?

(a) 1-2 g.

(b) 3-5 g.

(c) 5-10 g.

(d) 10-15 g.

Ans: (c) 5-10 g.

8. What is the appropriate proportion of carbohydrate to protein recommended for better performance in endurance events?

(a) 1:1 or 2:1

(b) 3:1 or 4:1

(c) 5:1 or 6:1

(d) 1:3 or 1:4

Ans: (b) 3:1 or 4:1

9. Fats are considered a better energy source for which type of sporting events?

(a) Quick sprints.

(b) Weight lifting.

(c) Slow and long duration events like marathons.

(d) Gymnastics.

Ans: (c) Slow and long duration events like marathons.

10. Which vitamin plays an important role in collagen synthesis and the absorption of iron in the body?

(a) Vitamin A.

(b) Vitamin B.

(c) Vitamin C.

(d) Vitamin E.

Ans: (c) Vitamin C.

11. How much water and fluid intake might be needed per day by a sportsperson during hot weather and intense exercise?

(a) 1-2 liters.

(b) 2-2.5 liters.

(c) 3-4 liters.

(d) 5-6 liters.

Ans: (d) 5-6 liters.

12. What does FSSAI stand for?

(a) Food Safety and Standards Authority of India.

(b) Food Security and Standards Agency of India.

(c) Food Safety and Service Authority of India.

(d) Federal Safety and Standards Authority of India.

Ans: (a) Food Safety and Standards Authority of India.

13. How are foods classified if they remain fresh and edible for only a few hours to 1-2 days?

(a) Semi-perishable.

(b) Perishable.

(c) Non-perishable.

(d) Irradiated.

Ans: (b) Perishable.

14. Which of the following is an example of a non-perishable food item?

(a) Milk.

(b) Green leafy vegetables.

(c) Fruits.

(d) Grains.

Ans: (d) Grains.

15. Which food preservation technique works by limiting enzymatic and microbial activities through low temperatures?

(a) Drying.

(b) Radiation.

(c) Refrigeration and freezing.

(d) Heat treatment.

Ans: (c) Refrigeration and freezing.