TG CPGET 2026 Question Paper with Preliminary Key M.Sc. Food Science and Technology, 16th July 2026 Shift 1

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TG CPGET 2026
Question Paper · with
Preliminary Key M.Sc.
Food Science and
Technology, 16th July
2026 Shift 1
EXAM YEAR TYPE

TG CPGET 2026 Question Paper
SUBJECT

with Preliminary Key M.Sc. Food Science and Technology, 16th July 2026 Shift 1

Notes · Sample Papers · Previous Year Papers · Mock Tests

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Common Post Graduate Entrance Tests
Notations :
1.Options shown in green color and with icon are correct.
2.Options shown in red color and with icon are incorrect.

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om M Sc Food Science and Technology 16th July .c
Question Paper Name :
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2026 Shift 1
Subject Name :
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Creation Date : 2026-07-16 12:01:27
Duration : 90
Number of Questions : 100
Total Marks : 100
Display Marks: No
Change Font Color : No
Change Background Color : No

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Change Theme : No

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Help Button : No

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Show Reports : No
Show Progress Bar :
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M Sc Food Science and Technology
Group Number : 1
Group Id : 526123212
Group Maximum Duration : 0
Group Minimum Duration : 90

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Show Attended Group? : No

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Edit Attended Group? : No

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Break time : 0

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Group Marks : 100

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M Sc Food Science and Technology
Section Id : 526123350
Section Number : 1
Section type : Online
Mandatory or Optional : Mandatory

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Number of Questions : 100

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Number of Questions to be attempted : 100

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Page 1 of 24

Section Marks : 100
Maximum Instruction Time : 0
Sub-Section Number : 1
Sub-Section Id : 526123379
Question Shuffling Allowed : Yes
Is Section Default? : No

Question Number : 1 Question Id : 52612318230 Question Type : MCQ Option Shuffling : Yes
Storage polysaccharides in animals & plants
1. Glucose & Fructose
2. Glycogen & Starch
3. Starch & Glycogen
4. Starch & Cellulose

Question Number : 2 Question Id : 52612318231 Question Type : MCQ Option Shuffling : Yes
An example of Aldo sugar & keto sugar
1. Glucose &Mannose
2. Glucose &Ribose
3. Glucose & Fructose
4. Glucose & Erythrose

Question Number : 3 Question Id : 52612318232 Question Type : MCQ Option Shuffling : Yes
Number of essential amino acids required for adults
1. 9
2. 10
3. 7
4. 8

Question Number : 4 Question Id : 52612318233 Question Type : MCQ Option Shuffling : Yes
Casein protein is present in
1. Wheat
2. Maize
3. Rice

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as Milk
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Question Number : 5 Question Id : 52612318234 Question Type : MCQ Option Shuffling : Yes
Enzyme which acts on cooked starch
1. Ptyalin
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2. Trypsin
3. Lipase
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4. Lactase

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Question Number
Types of water in foods
1. 2
2. 5

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3. 4
4. 3
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Question Number : 7 Question Id : 52612318236 Question Type : MCQ Option Shuffling : Yes
An example of inactive form of enzyme
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1. Trypsin
2. Pepsinogen
3. Renin

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4. Chymotrypsin

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Question Number : 8 Question Id : 52612318237 Question Type : MCQ Option Shuffling : Yes

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At room temperature an aqueous solution of glucose can exit in--------- tautomeric forms.
a Options :
1. One
2. Four
3. Five
4. Two

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Question Number : 9 Question Id : 52612318238 Question Type : MCQ Option Shuffling : Yes

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An example of prolamin protein
1. Albumin
2. Globulin
3. Glutelin
4. Gliadin

Question Number : 10 Question Id : 52612318239 Question Type : MCQ Option Shuffling : Yes
Examples of amino acids having aromatic ring
1. Phenyl alanine tyrosine & tryptophan
2. Phenyl alanine leucine & methenamine
3. Tyrosine, valine cystine
4. Valine tryptophan glycine

Question Number : 11 Question Id : 52612318240 Question Type : MCQ Option Shuffling : Yes
An example of vitamin which has cobalt in its structure
1. Vitamin C
2. Vitamin D
3. Thiamine
4. Vitamin B 12

Question Number : 12 Question Id : 52612318241 Question Type : MCQ Option Shuffling : Yes
Compounds involved in Maillard reaction
1. Amino acid & fat
2. Sugar & fat
3. Sugar & amino acids
4. Sugar & fatty acids

Question Number : 13 Question Id : 52612318242 Question Type : MCQ Option Shuffling : Yes
Deficiency of only proteins car sine
1. Marasmus
2. Kwashiorkor

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Marasmic kwashiorkor
Malnutrition a g

Question Number : 14 Question Id : 52612318243 Question Type : MCQ Option Shuffling : Yes
Sources of Vitamin C are
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1. Amla & guava
2.
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Custard apple & spinach
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3. Cucumber & beans

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4. Sapota & spinach

Question Number : 15 Question Id : 52612318244 Question Type : MCQ Option Shuffling : Yes
Sources of invisible fats
1. Ghee & sunflower oil

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2. Milk & groundnut
3. Butter & oil
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4. Vanaspati & saffola oil
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Question Number : 16 Question Id : 52612318245
Vitamins related to energy metabolism
1. Thiamine, riboflavin & niacin
2. Thiamine & Vitamin C

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3. Niacin and Folic acid

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4. Folic acid & Vitamin B 12

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m Number : 17 Question Id : 52612318246 Question Type : MCQ lOption
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Shuffling : Yes

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a ----------------is required for the absorption of vitamin B12 from intestine which is secreted by stomach
Marks : 1 Wrong Marks : 0

1. Vitamin C
2. Iron
3. Folic acid
4. Intrinsic factor

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c : 52612318247 Question Type : MCQ Option Shuffling : Yes
Question Number : 18 Question.Id e m
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Protein molecules exhibit _________ number of structural forms
1. One
2. Four
3. Three
4. Five

Question Number : 19 Question Id : 52612318248 Question Type : MCQ Option Shuffling : Yes
Mineral which is most effective in preventing dental caries
1. Fluorine
2. Chlorine
3. Bromine
4. Iodine

Question Number : 20 Question Id : 52612318249 Question Type : MCQ Option Shuffling : Yes
Gum Arabic is a ______________
1. Seed Gum
2. Tree exudate gum
3. Sea weed gum
4. Microbial gum

Question Number : 21 Question Id : 52612318250 Question Type : MCQ Option Shuffling : Yes
Fruits & Vegetables are canned in
1. Sugar syrup & brine
2. Water & brine
3. Brine
4. Brine & sugar syrup

Question Number : 22 Question Id : 52612318251 Question Type : MCQ Option Shuffling : Yes
Process of heat treatment to inactivate the natural enzymes of vegetable or fruit is known as
1. Pasteurization

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Scalding
Blanching a g
4. Roasting

Question Number : 23 Question Id : 52612318252 Question Type : MCQ Option Shuffling : Yes

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Sliced potatoes are kept in saline water to prevent

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1. Respiration
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2. Microbial deterioration

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3. Enzymatic browning
4. Transpiration

Question Number : 24 Question Id : 52612318253 Question Type : MCQ Option Shuffling : Yes
Which of the following confectionery contains dispersed air

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1. Fudge
2. Fondant
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3. Caramel
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4. Marshmallows
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Question Number : 25 Question Id : 52612318254 Question Type : MCQ Option Shuffling : Yes
Winterized oil is also called as
1. Refined oil

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2. Salad oil

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3. Virgin oil
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4.

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a Option Shuffling : Yes
a Correct Marks : 1 Wrong Marks : 0
Vacreation refers to pasteurization of cream / milk under
1. High temperature
2. Reduced pressure
3. High pressure

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4. Low temperature

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Question Number : 27 Question Id : 52612318256 Question Type : MCQ Option Shuffling : Yes
Which enzyme is tested to determine the pasteurization efficiency in milk
1. Analase
2. Alkaline Phosphatase
3. Lipase
4. Lactase

Question Number : 28 Question Id : 52612318257 Question Type : MCQ Option Shuffling : Yes
Type of wood used for smoking
1. Hard Wood
2. Soft Wood
3. Sandal wood
4. Pine & ceder wood

Question Number : 29 Question Id : 52612318258 Question Type : MCQ Option Shuffling : Yes
Natural casings for sausages are made from
1. Cleaned animal intestines
2. Clean animal hides
3. Cleaned papaya leaves
4. Cleaned banana leaves

Question Number : 30 Question Id : 52612318259 Question Type : MCQ Option Shuffling : Yes
Which component of egg has high mineral content
1. Egg white
2. Egg Yolk
3. Shell
4. Chalazae

Question Number : 31 Question Id : 52612318260 Question Type : MCQ Option Shuffling : Yes
Most of the wheat grown in India is consumed as

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Bread
Chapati a g
3. Biscuits
4. Pasta

Question Number : 32 Question Id : 52612318261 Question Type : MCQ Option Shuffling : Yes

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---------- is a hydrothermal treatment followed by drying before milling.
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1. Steaming

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Parboilingg
2. Pressure cooking
3.
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4. Wet cooking

Question Number : 33 Question Id : 52612318262 Question Type : MCQ Option Shuffling : Yes
Puffed rice from paddy is produced by heat treatment at ------- temperature.

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1. 250-270 degrees celsius
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2. 200-270 degrees celsius
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3. 250-350 degrees celsius
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4. 200-350 degrees celsius a
Question Number : 34 Question Id : 52612318263 Question Type : MCQ Option Shuffling : Yes
Pulses are dried to ------ percent moisture before milling.

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1. 10-12

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2. 10-18
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3.

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Number of major and minor millets
1. 2&6
2. 4&4

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3. 3&5

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4. 6&2

Question Number : 36 Question Id : 52612318265 Question Type : MCQ Option Shuffling : Yes
Adulterant found in dry ginger
1. Rhodamine
2. Blue VRS
3. Ultramarine blue
4. Auramine

Question Number : 37 Question Id : 52612318266 Question Type : MCQ Option Shuffling : Yes
Water melons are adulterated with artificial dyes
1. Erythrosine & Sudan red
2. Erythrosine & carmoisine
3. Erythrosine & rhodamine
4. Erythrosine &orange II

Question Number : 38 Question Id : 52612318267 Question Type : MCQ Option Shuffling : Yes
SPS stands for
1. Sanitary Product Scheme
2. Sanitary and Phytosanitary measures
3. Special Programme Service
4. Sanitary Products Standards

Question Number : 39 Question Id : 52612318268 Question Type : MCQ Option Shuffling : Yes
A process consisting of three components risk assessment, risk management and risk communication
1. Risk Characteristics
2. Risk Analysis
3. Regulatory Impact Assessment
4. Risk Assessment

Question Number : 40 Question Id : 52612318269 Question Type : MCQ Option Shuffling : Yes

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1. Ministry of Agriculture
2. Ministry of Environment &Forests
3. Ministry of Health &Family Welfare
4. Ministry of Commerce

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Question Number : 41 Question Id : 52612318270 Question Type : MCQ Option Shuffling : Yes

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Asexual spores produced by Molds
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Conidia gl

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1.
2. Conidia, arthrospores, sporangiospores
3. Arthrospores, sporangiospores
4. Sporangiospores

Question Number : 42 Question Id : 52612318271 Question Type : MCQ Option Shuffling : Yes

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Yeast reproduces asexually by
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1. Budding
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2. Budding & binary fission
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3. Binary fission
4. Sporulation

Question Number : 43 Question Id : 52612318272 Question Type : MCQ Option Shuffling : Yes

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Basic shapes of bacterial cells

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1.
Cocci,
2.m Cocci, rods
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Question Number : 44 Question Id : 52612318273 Question Type : MCQ Option Shuffling : Yes
Chalky bread is caused by

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1. Endomycopsis fibuligera and Tricosporon variable

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2. Geotrichum species

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3. Aspergillus flavus
4. Penicillium species.

Question Number : 45 Question Id : 52612318274 Question Type : MCQ Option Shuffling : Yes
Ropiness through the milk is caused by
1. Alkaligens viscolactis
2. Enterobacter aerogenes, Klebsiella oxytoras
3. Serratia species
4. Pseudomonas species, Serratia species

Question Number : 46 Question Id : 52612318275 Question Type : MCQ Option Shuffling : Yes
Pink rots in eggs are caused by
1. Pseudomonas species
2. Serratia species
3. Aspergillus species
4. Penicillium species

Question Number : 47 Question Id : 52612318276 Question Type : MCQ Option Shuffling : Yes
Pigment pyoverdine in poultry meat is produced by
1. Serratia marcescens
2. Pseudomonas fluorescence
3. Bacillus subtilis
4. Vibrio parahaemolyticus

Question Number : 48 Question Id : 52612318277 Question Type : MCQ Option Shuffling : Yes
Chocolate brown colour in fish is produced by
1. Serratia species
2. Micrococcus species
3. Bacillus species
4. Asporogenous yeast

Question Number : 49 Question Id : 52612318278 Question Type : MCQ Option Shuffling : Yes

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1. Thamnidium species, Mucor species & Rhizopus species
2. Aspergillus species & Penicillium species
3. Serratia species & Pseudomonas species
4. Micrococcus species & Mucor species

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Question Number : 50 Question
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Correct Marks : 1 Wrong .Marks
Id : 52612318279 Question Type : MCQ Option Shuffling : Yes
s e m
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TA Spoilage in canneds a g
1. Clostridium
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a botulinum
2. Clostridium nigrificans
3. Clostridium thermosaccharolyticum
4. Clostridium perfringens

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Question Number : 51 Question Id : 52612318280 Question Type : MCQ Option Shuffling : Yes
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Solar salt contains halophytes such as
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1. Proteus species
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2. Bacillus species
3. Halobacterium salinarium
4. Sarcina marcescens

Question Number : 52 Question Id : 52612318281 Question Type : MCQ Option Shuffling : Yes

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Vinegar contains
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1.m. 4g acetic acid per 100ml
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4. 6g acetic acid per 100ml

Question Number : 53 Question Id : 52612318282 Question Type : MCQ Option Shuffling : Yes
Yellow pink brown spots in Swiss cheese are caused by

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1. Serratia species
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2. Propionibacterium species
3. Flavobacterium species
4. Pseudomonas species

Question Number : 54 Question Id : 52612318283 Question Type : MCQ Option Shuffling : Yes
Microorganisms involved in fermentation of Idli (fermented food of India)
1. Leuconostoc mesentroides & Lactobacillus species
2. Lactobacillus species & Serratia marcescens
3. Leuconostoc mesentroides, Streptococcus faecalis & Pediococcus cerevisiae
4. Leuconostoc mesentroides& Serratia marcescens

Question Number : 55 Question Id : 52612318284 Question Type : MCQ Option Shuffling : Yes
Salmonellosis is caused by
1. Salmonella typhimurium
2. Shigella species
3. Vibrio parahaemolyticus
4. Clostridium perfringens

Question Number : 56 Question Id : 52612318285 Question Type : MCQ Option Shuffling : Yes
Botulism is caused by ingestion of food containing ---------------- produced by Clostridium botulinum.
1. Enterotoxin
2. Neurotoxin
3. Nephrotoxin
4. Hepatotoxin

Question Number : 57 Question Id : 52612318286 Question Type : MCQ Option Shuffling : Yes
Incubation period of hepatitis virus is
1. 15-25 days
2. 30-40 days
3. 10-50 days
4. 15-45 days

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e Question Number : 58 Question Id : 52612318287 Question Typeg: lMCQ

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Mode of infection transmission for Entamoeba histolytica
1. Food &drink contaminated with cysts.
2. Food &drink contaminated with Trophozoites
3. Meat contaminated with cysts
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4. Milk contaminated with live cells

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Question Number : 59 Question Id : 52612318288 Question Type : MCQ Option Shuffling : Yes

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Aflatoxins are produced by
1. Bacillus species
2. Rhizopus species & Mucor species
3. Aspergillus flavus & Aspergillus parasiticus
4. Aspergillus niger & Penicillium species

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Question Number : 60 Question Id : 52612318289 Question Type : MCQ Option Shuffling : Yes

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Scombroid fish poisoning is caused by
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1. Lyngbya majuscule & Mucor species
2. Clostridium botulinum & Proteus species
3. Proteus morganii & Klebsiella pneumoniae
4. Proteus species& Vibrio species

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Question Number : 61 Question Id : 52612318290 Question Type : MCQ Option Shuffling : Yes

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Process of freezing foods using liquid nitrogen is called

s e1.m Lyophilization la

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3. Dehydrofreezing
4. Quick freezing

Question Number : 62 Question Id : 52612318291 Question Type : MCQ Option Shuffling : Yes

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Suspending shreds of citrus fruit peels in jelly or jam

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1. Jelly
2. Marmalade
3. Jam
4. Nectar

Question Number : 63 Question Id : 52612318292 Question Type : MCQ Option Shuffling : Yes
A clear sparkling juice is called
1. Squash
2. Cordial
3. Nectar
4. Sharbat

Question Number : 64 Question Id : 52612318293 Question Type : MCQ Option Shuffling : Yes
Percentage of salt which acts as a preservative
1. 5-10%
2. 1-5%
3. 15-20%
4. 2-10%

Question Number : 65 Question Id : 52612318294 Question Type : MCQ Option Shuffling : Yes
Tomato sauce /ketchup is prepared by
1. Spice bag method
2. Dehydrofreezing
3. Wet bag method
4. Concentration

Question Number : 66 Question Id : 52612318295 Question Type : MCQ Option Shuffling : Yes
As per FSSAI regulations what is the common salt content in butter
1. 2%
2. 4%
3. 1%

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Question Number : 67 Question Id : 52612318296 Question Type : MCQ Option Shuffling : Yes
In ice cream sugar acts as
1. Texture improver & flavour enhancer
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2. Gives body
3.
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Provides grainy texture
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4. Provides mouth feel

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l : 68 Question Id : 52612318297 Question Type : MCQ Option Shuffling :aYes g
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Question Number
Immersion of birds in hot water for loosening of feathers is known as
1. Boiling
2. Soaking

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3. Scalding
4. Brewing
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Question Number : 69 Question Id : 52612318298 Question Type : MCQ Option Shuffling : Yes
Cheese is classified based on
a
1. Fat content
2. Protein content
3. Moisture content

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4. Fat and moisture content

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Question Number : 70 Question Id : 52612318299 Question Type : MCQ Option Shuffling : Yes

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Which of the following is not a fermented milk product.
a Options :
1. Paneer
2. Yoghurt
3. Curd
4. Chakka

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Question Number : 71 Question Id : 52612318300 Question Type : MCQ Option Shuffling : Yes
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----------------is called as cold sterilization of food
1. Freezing
2. Irradiation
3. Chilling
4. Waxing

Question Number : 72 Question Id : 52612318301 Question Type : MCQ Option Shuffling : Yes
Spray drying is based on
1. Hydrogenation
2. Aromization
3. Atomization
4. Nebulization

Question Number : 73 Question Id : 52612318302 Question Type : MCQ Option Shuffling : Yes
The peeling method only used for peeling of garlic and onions is
1. Flame peeling
2. Lye peeling
3. Hand peeling
4. Steam peeling

Question Number : 74 Question Id : 52612318303 Question Type : MCQ Option Shuffling : Yes
Recovery of animal fat from fat tissue by cooking process is called
1. Aging
2. Rendering
3. Pressing
4. Expelling

Question Number : 75 Question Id : 52612318304 Question Type : MCQ Option Shuffling : Yes
WMP stands for
1. Whole Milk Powder
2. White Milk Powder

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White Milk Paste
Whole Milk Paste a g

Question Number : 76 Question Id : 52612318305 Question Type : MCQ Option Shuffling : Yes
Milk is condensed to -------% total solids for milk powder.
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1. 5-10
2. 10-15
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3. 16-18

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4. 24-28

Question Number : 77 Question Id : 52612318306 Question Type : MCQ Option Shuffling : Yes
Meat is treated with salt, sugar, spices, sodium nitrate /nitrite to draw out moisture, inhibit growth of bacteria
and give different flavours. This process is called ----------
1. Curing
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2. Pickling

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3. Salting
4. Tenderization
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Question Number : 78 Question Id : 52612318307 Question Type : MCQ Option Shuffling : Yes
Roquefort cheese is also known as
1. Cottage Cheese

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2. Soft Cheese
3.
om Cheese
Blue Cheese
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c. Chedder e m
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4.
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Number : 79 Question Id : 52612318308 Question Type : MCQ Option
a Two primary methods which enable the milk to be stored at room temperature for months without
refrigeration
1. UHT & In bottle sterilization
2. Pasteurization

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3. Low temperature pasteurization
4. HTST & LTH
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Question Number : 80 Question Id : 52612318309 Question Type : MCQ Option Shuffling : Yes
Where competitive flora is used as hurdle for food preservation
1. Curing
2. Fermentation
3. Chilling
4. Drying

Question Number : 81 Question Id : 52612318310 Question Type : MCQ Option Shuffling : Yes
Protein requirement in grams for adult man weighing 60 kg and adult women weighing 55 kg is
1. 65:65
2. 60:60
3. 60:55
4. 70:65

Question Number : 82 Question Id : 52612318311 Question Type : MCQ Option Shuffling : Yes
Type of diet for an obese patient is
1. High fibre low calorie diet
2. High fibre high calorie diet
3. High fibre high fat diet
4. Low fibre high fat diet

Question Number : 83 Question Id : 52612318312 Question Type : MCQ Option Shuffling : Yes
Foods to be avoided by hypersensitive patients
1. Papads, chutneys, fried foods
2. Chutneys & pickles
3. Pickles, papads, sea foods, tomato sauce
4. Pickles & salad

Question Number : 84 Question Id : 52612318313 Question Type : MCQ Option Shuffling : Yes
Treatment of Diabetic subjects involves

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2. Insulin
3. Diet modification + Drugs+ exercise
4. Drugs

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Question Number : 85 Question Id : 52612318314 Question Type : MCQ Option Shuffling : Yes

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Type of diet required for patients suffering from burns & Kwashiorkor
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1.
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High calorie diet
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2.
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Low protein
3. High protein diet
4. Low calorie diet

Question Number : 86 Question Id : 52612318315 Question Type : MCQ Option Shuffling : Yes

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Type of diet patients suffering from constipation
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1. High fibre diet
2. Medium fibre diet
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3. Low fibre diet
a
4. High calorie diet

Question Number : 87 Question Id : 52612318316 Question Type : MCQ Option Shuffling : Yes
Food exchange lists include

m
1.
om of food with the same protein content
Groups of food with same calorific value
c. o
c. Groups e m
e3.m Groups of food with the same mineral content s
2.

s la
gla 4. Groups of food with the same vitamin content ag
a
Question Number : 88 Question Id : 52612318317 Question Type : MCQ Option Shuffling : Yes
Foods are classified into ___________ based on function
1. Energy rich foods & protective foods

m . c
c. o foods m
2. Energy rich foods, body building foods & protective foods

m s e
a
3. Energy rich foods & body building

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4. Energy rich foods & protein foods

Question Number : 89 Question Id : 52612318318 Question Type : MCQ Option Shuffling : Yes
Examples of cholesterol rich foods
1. Egg yolk, organ meats (liver kidney & brain), shrimps, prawn, red meat
2. Egg yolk, egg white meat
3. Egg yolk, fish, red meat
4. Fish, organ meat (liver, kidney & brain)

Question Number : 90 Question Id : 52612318319 Question Type : MCQ Option Shuffling : Yes
In take of trans fatty acids should not exceed _________ % of energy intake
1. 3%
2. 4%
3. 2%
4. 1%

Question Number : 91 Question Id : 52612318320 Question Type : MCQ Option Shuffling : Yes
Requirements of Thiamine, Riboflavin and Niacin per 1000 K Cal are
1. 0.5 mg 0.7mg 7.8 mg
2. 0.5mg 0.60mg 6.6mg
3. 0.55mg 0.8mg 9.9mg
4. 0.6mg 0.8mg 9.9mg

Question Number : 92 Question Id : 52612318321 Question Type : MCQ Option Shuffling : Yes

1. 1-D 2-C 3-B 4-A

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co m .
. s e
em 2. l a

as 3.
1-D 2-E 3-B 4-C
1-E 2-B 3-D 4-A a g
4. 1-B 2-C 3-D 4-E

Question Number : 93 Question Id : 52612318322 Question Type : MCQ Option Shuffling : Yes

m
Diet for congestive heart failure patients

om . co
1.
.
Low sodium low protein
c e m
e m l a s
s
2. Low fat low sodium

a
l low fat & restricted fluid intake ag
g
3. Low fat low protein
4.
a
Low sodium,

Question Number : 94 Question Id : 52612318323 Question Type : MCQ Option Shuffling : Yes
Children suffering from lactose intolerance should be given

m
1. Soy milk and ground nut milk
2. Cow’s milk
. co
3. Goat milk
s em
4. Camel milk
g l a
a
Question Number : 95 Question Id : 52612318324 Question Type : MCQ Option Shuffling : Yes
Patients suffering from renal calculi should increase the intake of
1. Fluids

m
c. o
2. Leafy vegetables

om
3. Cereals
c. Legumes e m
em a s
4.

s g l
gla Question Number : 96 Question Id : 52612318325 Question Type : MCQ
a Option Shuffling : Yes
a Correct Marks : 1 Wrong Marks : 0
Diet of cancer patient should be
1. High calorie, high protein, enriched with vitamins, minerals and antioxidants
2. High calorie, high protein,
3. Rich in proteins

m . c
c. o m
4. Low in fat

m s e
se
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Question Number : 97 Question Id : 52612318326 Question Type : MCQ Option Shuffling : Yes
Symptoms of diabetes
1. Loss of weight
2. Polyuria, polydipsia, polyphagia, loss of weight.
3. Polydipsia, polyphagia
4. Polyphagia

Question Number : 98 Question Id : 52612318327 Question Type : MCQ Option Shuffling : Yes
Fruits to be avoided by an obese and diabetic patients
1. Custard apple, mango sapota, banana
2. Custard apple, mango
3. Mango sapota
4. Banana apple mango

Question Number : 99 Question Id : 52612318328 Question Type : MCQ Option Shuffling : Yes
Efficiency of conversion of dietary protein to milk protein by lactating women
1. 50%
2. 60%
3. 70%
4. 65%

Question Number : 100 Question Id : 52612318329 Question Type : MCQ Option Shuffling : Yes
Foods to be avoided by ulcer patients
1. Pickles and vegetables
2. Pickles, spices, fried foods
3. Salt, spices
4. Fried foods and spices.

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