Vitamins and Nutrition is part of Biology. Below are notes on 13 sub-topics, followed by practice MCQs from State PSC and UPSC papers.

  • A balanced diet consists of carbohydrates, proteins, fats, vitamins, minerals, dietary fiber (roughage), and water.
  • Major sources of vitamins and minerals for vegetarians are vegetables and fruits.
  • Recommended daily protein intake for a moderately active/working woman: 45-46 g.
  • Daily energy requirement for a hard worker man: 3000 Kilocalories.
  • Normal fasting blood glucose range: up to 70 mg%.
  • Normal post-lunch blood glucose range: up to 140 mg%.
  • Micronutrients are required in smaller quantities and include vitamins and minerals.
  • Example of a food chain: Grass → Goat → Human.
  • Healthy Body Mass Index (BMI) for an adult
  • Standard fruit squash should contain at least 20-30% fruit juice/pulp.
  • Khoa-based milk products include Kalakand, Burfi, and Gulabjamun. Sandesh is typically chhena-based.
  • According to FSSA (Food Safety and Standards Authority) (2006), minimum fat content in Low Fat Cream is 10%.
  • Makkhan (butter) composition: 78-81% but‐

typically contains less than 0.2% lactic acid.

  • Ghee originated in India.
  • FSSA (2006) permits Butylated Hydroxyl Anisole (BHA) up to 0.01% by weight in whole milk powder to prevent fat oxidation.
  • Homogenisation increases the stability of emulsion in milk products, preventing cream separation.
  • Blanching refers to the brief heating of fruits/ vegetables, which helps in cleaning (removal of germs and foreign bodies) and enzyme deactivation.
  • Methods of food preservation include Desiccation (drying), Fermentation, Freezing, Salting, Sugaring, Pickling, Pasteurization, Sterilization, and Refrigeration.
  • Preservation of foods by adding sugar works by binding with water, making it unavailable to microorganisms.
  • India's estimated livestock production data (2021-22): Milk production = 221.06 million tonnes, Egg production = 129.60 billion, Wool production = 33.04 million kg.

Carbohydrates: Types, Sources, Functions, Deficiency/Excess Disorders

  • Carbohydrates are biomolecules composed of Carbon (C), Hydrogen (H), and Oxygen (O); Nitrogen is NOT an essential constituent.
  • Primary and quickest source of energy for the body (approx. 4 kcal/gram).
  • Categorized into:
    • Monosaccharides (Simple Sugars): Single sugar units.
      • Glucose: Body's primary energy source.
      • Fructose: Sweetest natural sugar, major component of honey, found in fruits.
      • Galactose: Found in milk (as part of lactose).
    • Disaccharides: Two monosaccharide units joined.
      • Sucrose (Table Sugar): Glucose + Fructose.
      • Maltose (Malt Sugar): Glucose + Glucose.
      • Lactose (Milk Sugar): Glucose + Galactose; found in milk and milk products.
    • Polysaccharides (Complex Carbohydrates): Many monosaccharide units joined.
      • Starch: Storage form of carbohydrates in plants (e.g., cereals).
      • Glycogen: Storage form of carbohydrates in animals (liver and muscles).
      • Cellulose: Structural component of plant cell walls, indigestible by humans.
  • Sources: Cereals (Wheat, Rice, Barley, Maize), potatoes, legumes, fruits, vegetables, honey, milk.
  • Cereals are a very rich source of carbohydrates.
  • Functions: Primary energy source, energy storage (glycogen/starch), structural components (cellulose).
  • Deficiency: Can lead to weight loss, fatigue, and ketosis.
  • Excess: Can lead to weight gain, increased risk of Type 2 Diabetes and heart disease.
  • Lactose intolerance is the body's inability to break down or digest lactose, usually caused by a deficiency of the enzyme lactase.
  • The Glycemic Index of full-fat, whole milk is generally low (in the range of 35-40).
  • The group of nutrients providing maximum energy to the human body includes Carbohydrates, Fat, and Protein.

Fat-soluble Vitamins (A, D, E, K): Chemical names, sources, functions, deficiency diseases, toxicity

  • Fat-soluble Vitamins: A, D, E, K.
  • Vitamin A (Retinol)
    • Chemical Name: Retinol (also Retinal, Axerophytol).
    • Precursor: β-carotene (Carotenoids), found in fruits and vegetables.
    • Sources: Carrots, Mango, Papaya, Milk, Liver, Egg yolk, Cod-liver oil. (Oranges are not a source of Vitamin A).
    • Functions: Essential for normal vision (functions as a visual pigment, e.g., retinal), acts as a hormone precursor, maintains healthy skin and mucous membranes.
    • Deficiency Diseases: Night blindness (Nyctalopia / Rataundhi), Xerophthalmia (dry eyes), Conjunctivitis, Keratitis, increased sensitivity to light, nonfunction of lachrymal gland, complete blindness (severe cases).
    • Storage: Primarily stored in the liver.
  • Vitamin D (Calciferol)
    • Chemical Names: Calciferol (general term).
      • Vitamin D₂: Ergocalciferol (plant-derived).
      • Vitamin D₃: Cholecalciferol (animal-derived, synthesized in human skin upon exposure to Ultraviolet (UV) sunlight).
      • Active form: Calcitriol (1,25-dihydroxycholecalciferol) or 25hydroxy cholecalciferol.
    • Sources: Sunlight exposure (skin synthesis), Cod-liver oil, Fatty fish (salmon, mackerel), Fortified milk and cereals.
    • Functions: Regulates calcium and phosphorus absorption from the gut, essential for bone mineralization and health, acts as a hormone precursor.
    • Deficiency Diseases: Rickets (in children - bone softening, deformities), Osteomalacia (in adults - soft bones), Osteoporosis (bone density loss), increased loss of Ca++ in urine.
    • Note: Not an antisterility factor; not linked to colour blindness. Helps absorb Calcium and Phosphorus.
  • Vitamin E (Tocopherol)
    • Chemical Name: Tocopherol (e.g., alpha-tocopherol).
    • Sources: Wheat germ oil, other vegetable oils (sunflower, corn, soybean), nuts (almonds), seeds, green leafy vegetables.
    • Functions: Potent antioxidant (protects cells from oxidative damage), acts as an antisterility factor (supports reproductive health), reduces premature aging.
    • Deficiency Diseases: Premature aging, neurological problems (rare), Crazy chick disease (in poultry).
    • Role in food products: Antioxidant.
  • Vitamin K
    • Chemical Names: Phylloquinone (K₁, plant-derived), Menaquinone (K₂, bacterial/animal-derived). Also known as antihaemorrhagic factor.
    • Discovery: Henrik Dam.
    • Sources: Green leafy vegetables (e.g., alfalfa, spinach, kale), Cabbage, Broccoli, synthesized by beneficial bacteria in the gut.
    • Functions: Essential for blood clotting/coagulation (involved in the synthesis of prothrombin and other clotting factors), acts as an antidote to anticoagulant poisons.
    • Deficiency Diseases: Impaired blood clotting, excessive bleeding/hemorrhage, increased blood loss during injury.

Fats and Lipids: Types, Essential Fatty Acids, Sources, Functions, Deficiency/Excess Disorders

Deficiency/Excess

Disorders

  • Fats/Lipids: Organic compounds insoluble in water, soluble in organic solvents.
  • Triglycerides: Main type of fat in the body, composed of a glycerol molecule and three fatty acids. (MCQ 1)
  • Cholesterol: A type of lipid, specifically a sterol/steroid, essential for cell membranes, hormone production, and vitamin D synthesis. (MCQ 16, 18)
  • Caloric Value: Fats provide the highest caloric value per unit mass (~9 kcal/g), compared to proteins and carbohydrates (~4 kcal/g). (MCQ 5, 11)
  • Types of Fatty Acids:
    • Saturated Fatty Acids (SFA): No double bonds, solid at room temperature (e.g., butter, animal fat).
    • Unsaturated Fatty Acids: Contain one or more double bonds, liquid at room temperature.
      • Monounsaturated Fatty Acids (MUFA): One double bond (e.g., oleic acid in olive oil).
      • Polyunsaturated Fatty Acids (PUFA): More than one double bond.
      • Omega-3 Fatty Acids (n-3):
      • Alpha-linolenic acid (ALA, 18:3 n-3): Essential fatty acid. Richest source: Flaxseed (Linseed/Alsi). (MCQ 4, 10, 15)
      • Eicosapentaenoic acid (EPA, 20:5 n-3) & Docosahexaenoic acid (DHA, 22:6 n-3): Derived from ALA or found in fatty fish (e.g., salmon, mackerel). (MCQ 7)
      • Omega-6 Fatty Acids (n-6):
      • Linoleic acid (LA, 18:2 n-6): Essential fatty acid. Also called n-6 polyunsaturated fatty acid. (MCQ 15, 17)
    • Trans Fats: Unhealthy, formed during hydrogenation of vegetable oils. Found in processed foods (margarine, cookies, chips, snack foods). Most harmful. (MCQ 2)
  • Essential Fatty Acids (EFA):
    • Cannot be synthesized by the human body and must be obtained from diet.
    • Key EFAs: Linoleic acid (LA, omega-6) and Alpha-linolenic acid (ALA, omega-3). (MCQ 15)
    • Fatty acids should be part of a balanced diet (Statement-I is true). Human body cells can synthesize some fatty acids (non-essential ones), but not essential ones (Statement-II is false, as it implies no fatty acids can be synthesized). (MCQ 8)
  • Functions of Fats:
    • Concentrated energy source.
    • Insulation, protecting organs, maintaining body temperature.
    • Absorption of fat-soluble vitamins (A, D, E, K).
    • Component of cell membranes and nerve sheaths.
    • Hormone production (e.g., steroid hormones from cholesterol).
  • Health Impacts/Disorders:
    • Trans Fats: Lower levels of HighDensity Lipoprotein (HDL) "good" cholesterol, increasing risk of heart disease. (MCQ 6)
    • Fish Consumption: Healthy due to high content of beneficial polyunsaturated fatty acids (omega-3s). (MCQ 7)
    • Deficiency: Impaired growth, skin lesions, reproductive issues.
    • Excess: Obesity, increased risk of heart disease, type 2 diabetes.
  • Fat Content in Specific Foods:
    • Buffalo Milk: Average ~7.2% fat; generally higher fat content than cow, goat, or sheep milk. (MCQ 3, 9, 19)
    • Whipping Cream: Typically ranges from 30-40% fat. (MCQ 14)
  • Fish Nutritional Requirements:
    • Freshwater Fish: Generally require essential fatty acids like Linoleic acid (18:2 n-6) and Alpha-linolenic acid (18:3 n-3) as they cannot synthesize them. (MCQ 13)
    • Marine Fish: Often require preformed Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) due to their dietary intake of marine organisms. (MCQ 12)

Food Fortification and Biofortification

  • Food Fortification: Process of deliberately increasing the content of essential micronutrients (vitamins and minerals) in a food to improve its nutritional quality and provide public health benefit with minimal risk to health.
  • Biofortification: Nutrient enhancement of food crops through agronomic practices, conventional plant breeding, or modern biotechnology (genetic engineering).
  • Golden Rice: A biofortified crop, genetically engineered variety of rice (Oryza sativa) to produce beta-carotene.
  • Golden Rice Nutrient: A rich source of betacarotene, which is a precursor to Vitamin A.
  • Golden Rice Purpose: Developed to combat Vitamin A Deficiency (VAD) in populations.
  • Probiotics: Live microbial food supplements that, when administered in adequate amounts, confer a health benefit on the host.
  • Rumen bypass protein feed: Protein feed formulated to resist microbial degradation in the rumen but be digestible in the lower digestive tract of ruminants.
  • Rumen bypass protein feed treatment: Oil cake is treated with formaldehyde to create rumen bypass protein feed.

Malnutrition: Undernutrition (Protein-Energy Malnutrition, Specific Nutrient Deficiencies) and Overnutrition (Obesity, related disorders)

  • Malnutrition: encompasses undernutrition, overnutrition, and imbalanced nutrition.
  • Undernutrition: insufficient intake of energy and/or specific nutrients.
  • Protein-Energy Malnutrition (PEM):
    • Kwashiorkor: Primarily caused by severe protein deficiency, often with adequate caloric intake. Symptoms include edema (swelling), stunted growth, apathy, skin lesions, and an enlarged fatty liver.
    • Marasmus: Caused by severe deficiency of both protein and calories. Symptoms include severe wasting (emaciation), stunted growth, visible bone structures, and an "old man" appearance.
  • Specific Nutrient Deficiencies:
    • Vitamin C (Ascorbic Acid) Deficiency: Causes Scurvy. Symptoms include bleeding gums, easy bruising, joint pain, poor wound healing, and general weakness. Citrus fruits are excellent sources.
    • Folic Acid (Vitamin B9) Deficiency: Leads to Megaloblastic Anemia. Symptoms include fatigue, weakness, pallor, and glossitis. Crucial for cell division and red blood cell formation.
    • Vitamin A Deficiency: Causes Xerophthalmia, which includes night blindness, dry eyes, and can lead to irreversible blindness. Historically, it has been a top public health priority for remedial action in India due to its impact on child blindness.
    • Vitamin D Deficiency: Causes Rickets in children (leading to soft, weak bones and skeletal deformities) and Osteomalacia in adults. Milk is naturally low in Vitamin D unless fortified.
    • Iron Deficiency: Leads to Iron-deficiency Anemia, characterized by fatigue, weakness, pallor, and shortness of breath.
  • Overnutrition: Excessive intake of energy and/or specific nutrients.
  • Obesity: A form of overnutrition characterized by excessive accumulation of body fat.
  • Related disorders of Overnutrition/Obesity: Include Type 2 Diabetes, Cardiovascular diseases, Hypertension, and certain Cancers.

Minerals:

Major

Minerals

(Calcium,

Phosphorus, Sodium, Potassium, Magnesium,

Sulphur) - Sources, Functions, Deficiency

  • Calcium (Ca):
    • Functions: Essential for formation and strengthening of bones & teeth, blood clotting, muscle contraction, nerve function.
    • Sources: Milk, dairy products, green leafy vegetables.
    • Deficiency: Osteoporosis, rickets.
  • Phosphorus (P):
    • Functions: Essential for formation and strengthening of bones & teeth, component of ATP, DNA, RNA, and cell membranes.
    • Sources: Milk, meat, eggs, nuts.
  • Sodium (Na):
    • Functions: Maintains fluid balance, nerve impulse transmission, muscle contraction.
    • Loss during dehydration: Sodium chloride (NaCl) is a major substance lost by the body.
  • Potassium (K):
    • Functions: Crucial for controlling heart beat, maintaining fluid balance, nerve impulse transmission, and muscle contraction.
    • Sources: Apples (rich source, beneficial for heart patients), bananas, vegetables, milk.
  • Magnesium (Mg):
    • Functions: Involved in bone formation, muscle and nerve function, cofactor for over 300 enzymes, maintains normal heart rhythm.
  • Sulphur (S):
    • Functions: Constituent of sulfur-containing amino acids (e.g., methionine, cysteine) and vitamins (e.g., biotin, thiamine).
  • Major vs. Trace Minerals:
    • Major Minerals (required in major quantities, >100 mg/day): Calcium, Phosphorus, Sodium, Potassium, Magnesium, Sulphur.
    • Trace Minerals (required in smaller quantities, <100 mg/day): Iron, Copper, Manganese, Molybdenum, Fluorine, Iodine.
  • Elemental Composition in Human Body (approximate increasing order): Copper < Iron < Sodium < Potassium.
  • Natural Silk: It is a protein (fibroin), fundamentally composed of Carbon, Hydrogen, Oxygen, and Nitrogen. Sulfur is also present via sulfur-containing amino acids.

Minerals: Trace Minerals (Iron, Iodine, Zinc, Selenium, Copper, Fluoride) - Sources, Functions, Deficiency

  • Iron (Fe)
    • Functions: Essential component of hemoglobin (in Red Blood Cells/RBCs) for oxygen transport; crucial for muscle myoglobin and certain enzymes involved in energy metabolism.
    • Sources: Red meat, poultry, fish, beans, lentils, spinach, fortified cereals, dried fruits.
    • Deficiency: Anaemia (reduced RBCs/ hemoglobin, leading to fatigue, weakness, pale skin, shortness of breath).
  • Iodine (I)
    • Functions: Essential for the synthesis of thyroid hormones (thyroxine, triiodothyronine) which regulate metabolism, growth, and development (especially brain development in children and during fetal life).
    • Sources: Iodized salt, seafood (abundant in the sea), dairy products, seaweed.
    • Deficiency:
      • Goiter (enlargement of the thyroid gland).
      • Hypothyroidism (slowed metabolism, weight gain, fatigue).
      • Cretinism (severe mental and physical developmental delay in children, if deficiency occurs during pregnancy or early infancy).
  • Zinc (Zn)
    • Functions: Involved in immune function, wound healing, DNA synthesis, cell division, growth, and sense of taste and smell. Cofactor for over 300 enzymes.
    • Sources: Red meat, poultry, seafood, beans, nuts, whole grains, dairy.
    • Deficiency: Impaired immune function, delayed wound healing, growth retardation, hair loss.
  • Selenium (Se)
    • Functions: Potent antioxidant, involved in thyroid hormone metabolism, and supports immune system function.
    • Sources: Brazil nuts, seafood, organ meats, eggs, whole grains.
    • Deficiency: Keshan disease (cardiomyopathy), impaired immune function, muscle weakness.
  • Copper (Cu)
    • Functions: Essential for iron metabolism (helps absorb and utilize iron), formation of red blood cells, collagen, and connective tissues; nerve function, immune health, and antioxidant defense.
    • Sources: Organ meats, seafood, nuts, seeds, whole grains, dark chocolate.
    • Deficiency: Anaemia (similar to iron deficiency), bone abnormalities, neurological problems (e.g., ataxia, neuropathy).
  • Fluoride (F)
    • Functions: Strengthens tooth enamel and bones, increasing resistance to acids and preventing dental caries (tooth decay). Essential at low concentrations for normal tooth growth.
    • Sources: Fluoridated drinking water, toothpaste, some teas, seafood.
    • Deficiency: Increased susceptibility to dental caries.
    • Toxicity: High concentrations (e.g., in drinking water) can lead to dental fluorosis (discoloration and pitting of tooth enamel) and skeletal fluorosis (bone abnormalities).
  • Boron (B)
    • Functions: Supports bone health (influences calcium and magnesium metabolism), brain function, and hormone regulation (e.g., estrogen, testosterone).
    • Sources: Fruits, vegetables, nuts, legumes.
    • Deficiency: Not well-established in humans but may impact bone health and cognitive function.

Nutritional Needs Across Different Life Stages (Infancy, Pregnancy, Lactation, Old Age)

  • Milk composition varies due to: Stage of Lactation, Intervals between milking, Environmental conditions at milking, and Individual variation.
  • Mother's milk (human) provides an almost complete diet but is deficient in Iron.
  • Newborn calves should be fed colostrum at a rate of 10% of their body weight.

Proteins: Types, Amino Acids, Sources, Functions, Deficiency Disorders

  • Proteins are complex macromolecules essential for life, primarily composed of carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur and phosphorus.
  • Amino Acids:
    • Proteins are polymers made up of amino acid monomers.
    • There are 20 common amino acids that make up proteins.
    • Essential Amino Acids: Cannot be synthesized by the human body and must be obtained through diet (e.g., Lysine, Leucine, Methionine, Threonine, Tryptophan, Valine, Phenylalanine, Isoleucine, Histidine).
    • Non-Essential Amino Acids: Can be synthesized by the human body (e.g., Alanine, Glycine, Serine, Tyrosine, Cysteine, Proline, Aspartate, Glutamate, Arginine, Asparagine, Glutamine).
    • Sulphur-containing amino acids: Methionine and Cysteine.
    • Limiting amino acid in wheat and rice: Lysine.
    • Tryptophan: An essential amino acid that can be converted to Niacin (Vitamin B3) in the human body.
    • Glycine, Serine, and Tyrosine are nonessential amino acids.
  • Sources of Protein:
    • Animal-based sources (complete proteins, providing all essential amino acids): Meat (highest protein % among animal products), Fish, Eggs, Milk, Cheese, Yoghurt.
    • Plant-based sources (often incomplete proteins, may lack one or more essential amino acids): Legumes (pulses, lentils – very rich in protein), Soybean, Nuts, Seeds, Grains (wheat, rice).
    • Eggs are considered the best source of all essential amino acids. Milk and Soybean are also complete protein sources.
    • Soybean meal is highly utilized due to its desirable amino acid pattern, high digestibility (~97%), and lower contamination risk compared to fish meal.
    • Green leafy vegetables are not naturally rich in protein compared to sources like lentils, yoghurt, or eggs.
    • Approximate protein content (highest to lowest) among common animal products: Meat > Fish > Egg > Cow Milk.
  • Functions of Protein:
    • Building blocks: Essential for the growth, repair, and maintenance of new tissues in the human body.
    • Structural components: Form hair (keratin), wool, spider silk, hooves, nails.
    • Form enzymes, hormones, antibodies, and transport molecules.
    • Maintain fluid balance.
  • Specific Proteins:
    • Casein: The protein responsible for the white color of milk.
  • General Facts:
    • Approximately 18-20% of the human body weight is composed of proteins.
    • Nitrogen and Sulphur are elements present in proteins but generally absent in carbohydrates (which contain only Carbon, Hydrogen, and Oxygen).
    • Substances like Cotton, Rubber, and Jute are not proteins.

Role of Nutrients in Metabolism and Disease Prevention

  • Saprophytic organisms, such as fungi (e.g., Agaricus, yeast, mushroom, bread mould), obtain nutrients from dead and decaying organic matter.
  • Fungi break down food material outside their body and then absorb the nutrients.
  • Primary consumers (herbivores) feed on producers (plants); for example, a caterpillar feeding on a crabapple tree.
  • Argan oil (often miswritten as aragon oil) is associated with preventing various cancers, cardiovascular diseases, and obesity.
  • Probiotics consist of beneficial bacteria and/ or yeasts (e.g., Lactobacillus, Bifidobacterium, Saccharomyces boulardii).
  • Probiotic organisms naturally occur in the human gut and help in the digestion of milk sugars (lactose).
  • Antioxidants protect cells against the damaging effects of free radicals.
  • The urea cycle directly involves metabolites such as Ornithine, Citrulline, and Arginine; Alanine is not a direct participant.
  • Ascorbic acid (Vitamin C) functions as an antioxidant.
  • Aspartame is an artificial sweetener that is a dipeptide.
  • Lecithin is a phospholipid that acts as an emulsifier.
  • To determine the number of ATPs required for a given energy demand: Total energy (Kcal) / Energy per ATP (Kcal/ATP). (e.g., 2800 Kcal / 7.6 Kcal/ATP ≈ 368 ATPs).
  • Selenium, Tocopherol (Vitamin E), and Carotenoids are known antioxidants.
  • Cholecalciferol (Vitamin D3) is primarily involved in calcium and phosphate homeostasis, not as an antioxidant.
  • On fasting for more than 10 days, the liver's glucose level (glycogen stores) significantly diminishes as it's utilized to maintain blood glucose.

Vitamins: Classification (Fat-soluble vs. Water-soluble)

Vitamins are organic compounds (micronutri1. ents) required in small amounts for normal physiological function, growth, and health. Most vitamins are not synthesized by the 2. human body and must be obtained from the diet (essential nutrients). Some vitamins (e.g., Vitamin K, certain B3. complex vitamins) can be synthesized by bacteria present in the human gut. Vitamins are assimilated as such, without 4. requiring prior digestion. Synthetic and natural vitamins are generally 5. considered nutritionally equivalent. Casimir Funk coined the term "vitamins" in 6. 1912. Vitamins are classified based on their solubil7. ity:

    • Fat-soluble Vitamins:
      • Includes Vitamins A, D, E, and K.
      • Absorbed along with dietary fats.
      • Can be stored in the body (primarily in the liver and adipose tissues).
      • Due to storage, excessive intake can lead to hypervitaminosis (toxicity).
      • Vitamin E (Tocopherol) is a fatsoluble vitamin and is stored in the human body.
    • Water-soluble Vitamins:
      • Includes B-complex vitamins (e.g., Thiamine/B1, Riboflavin/ B2, Niacin/B3, Biotin/B7, Folic Acid/B9, Cobalamin/B12) and Vitamin C (Ascorbic Acid).
      • Dissolve in water.
      • Generally not stored in significant amounts in the body; excess is readily excreted in urine.
      • Lower risk of toxicity compared to fat-soluble vitamins due to their excretion.
      • Milk contains some B-vitamins. Key Vitamin Deficiency Symptoms: 8.
    • Vitamin A deficiency: Night blindness, xerophthalmia, dry and scaly skin (follicular hyperkeratosis).
    • Vitamin B1 (Thiamine) deficiency: Beriberi (can lead to neurological complications and heart failure).
    • Vitamin C deficiency: Scurvy (symptoms include bleeding gums, joint pain, and fatigue).
    • Vitamin D deficiency: Rickets in children and osteomalacia in adults.

Water-soluble Vitamins (B-complex, C): Chemical names, sources, functions, deficiency diseases, coenzyme roles

  • Water-Soluble Vitamins Overview:
    • Generally not stored in the body; excreted via urine.
    • Must be consumed regularly.
  • Vitamin B1 (Thiamine)
    • Chemical Name: Thiamine
    • Sources: Whole grains, legumes, nuts, pork. Polished rice is a poor source, leading to deficiency.
    • Coenzyme Role: Thiamine pyrophosphate (TPP) in carbohydrate metabolism.
    • Deficiency Disease: Beri-beri (Polyneuritis).
  • Vitamin B2 (Riboflavin)
    • Chemical Name: Riboflavin
    • Sources: Dairy products (milk), eggs, meat, liver, green leafy vegetables. Cod-liver oil is NOT a rich source.
    • Coenzyme Role: Flavin adenine Dinucleotide (FAD) and Flavin mononucleotide (FMN) in oxidationreduction reactions.
    • Deficiency Disease: Ariboflavinosis (Cheilosis - cracking at mouth corners, Glossitis - inflamed tongue, Dermatitis).
  • Vitamin B3 (Niacin)
    • Chemical Name: Niacin, Nicotinic acid, Nicotinamide
    • Sources: Meat, poultry, fish, nuts, legumes, fortified grains.
    • Coenzyme Role: Nicotinamide adenine dinucleotide (NAD) and NADP in oxidation-reduction reactions.
    • Deficiency Disease: Pellagra ("3 Ds": Dermatitis, Diarrhea, Dementia).
  • Vitamin B6 (Pyridoxine)
    • Chemical Name: Pyridoxine
    • Sources: Rice bran, meat, fish, poultry, potatoes, bananas.
    • Coenzyme Role: Pyridoxal phosphate (PLP) in amino acid metabolism, including transamination reactions.
    • Deficiency Disease: Neurological symptoms (convulsions), dermatitis, anemia.
  • Vitamin B7 (Biotin)
    • Chemical Name: Biotin (Coenzyme R)
    • Sources: Egg yolk, liver, nuts. Intestinal bacteria produce some.
    • Coenzyme Role: Biocytin in carboxylation reactions.
    • Deficiency Disease: Rare; includes dermatitis, hair loss, hyperesthesia. Raw egg white consumption (avidin) can cause deficiency.
  • Vitamin B9 (Folic Acid / Folate)
    • Chemical Name: Folic Acid (synthetic), Folate (natural)
    • Sources: Green leafy vegetables, legumes, citrus fruits, fortified grains.
    • Coenzyme Role: DNA synthesis, cell division, red blood cell formation.
    • Deficiency Disease: Megaloblastic anemia.
  • Vitamin B12 (Cyanocobalamin)
    • Chemical Name: Cyanocobalamin
    • Sources: Primarily animal products (meat, dairy products). Synthesized by intestinal bacteria.
    • Key Feature: Contains Cobalt.
    • Coenzyme Role: DNA synthesis, red blood cell formation, nerve function.
    • Deficiency Disease: Pernicious anaemia, nerve damage.
  • Vitamin C (Ascorbic Acid)
    • Chemical Name: Ascorbic acid
    • Sources: Amla (richest source), guava, orange, tomato (also rich in citric/ oxalic acid), sprouted mungbeans, citrus fruits. Milk is a poor source.
    • Functions: Potent antioxidant, essential for collagen synthesis (wound healing, healthy gums, bones, blood vessels), iron absorption, immune function.
    • Deficiency Disease: Scurvy (bleeding gums, falling teeth, fragile bones, delayed wound healing, fatigue).
    • Special Note: Water-soluble and an antioxidant. Helps in healing wounds.

11. Respiratory System

Practice MCQs: Vitamins and Nutrition

  1. How much protein a working woman must intake everyday?

    Asked in: JPSC CS Prelims 2011

    1. 30 gm
    2. 37 gm
    3. 40 gm
    4. 45 gm
    Show answer

    Answer: D. 45 gm

    Recommended Daily Allowance (RDA) for protein varies depending on age, sex, body weight, and physical activity level. For a healthy adult, the general recommendation is around 0.8 grams of protein per kilogram of body weight per day. For an average Indian woman with a typical body weight (e.g., 55 kg) and assuming a normal activity level for a "working woman", a protein intake of around 45-50 grams per day is commonly recommended by nutritional guidelines such as those provided by the Indian Council of Medical Research (ICMR).

  2. Which of the following statements with respect to an average adult is/are correct ? a. The normal range of glucose in the blood while fasting is up to 70 mg %. b. The normal range of glucose in the blood post lunch is up to 140 mg %.

    Asked in: MPSC CS Prelims 2016

    1. Only a
    2. Only b
    3. Both a and b
    4. Neither a nor b
    Show answer

    Answer: B. Only b

    Statement (a) claims the normal range of fasting blood glucose is up to 70 mg%. This is incorrect. The normal range for fasting blood glucose in adults is typically considered to be between 70 and 100 mg/dL (or mg%). Saying "up to 70 mg%" suggests the upper limit of the normal range is 70, which is false. 70 mg% is generally considered the lower limit of the normal range. Statement (b) states the normal range of blood glucose post lunch is up to 140 mg%. This is generally correct. For a non- diabetic person, blood glucose levels typically rise after eating but should return to normal within a few hours. A common target for blood glucose levels approximately 2 hours after a meal is below 140 mg/dL. Thus, saying "up to 140 mg%" for post- lunch levels is a reasonable upper limit for a normal range.

  3. Which one of the following group of organisms forms a food chain ?

    Asked in: UPSC NDA 1 2018

    1. Grass, human and fish
    2. Grass, goat and human
    3. Tree, tree cutter and tiger
    4. Goat, cow and human
    Show answer

    Answer: B. Grass, goat and human

    A food chain represents the flow of energy in an ecosystem. It typically starts with producers (organisms that make their own food, like plants - grass), followed by primary consumers (herbivores that eat producers - goat), and then secondary or tertiary consumers (carnivores or omnivores that eat other consumers - human eating goat). The chain shows a linear sequence of who eats whom.

  4. The major source of vitamins and minerals for vegetarians is

    Asked in: UPSC NDA 1 2021

    1. black gram and wheat.
    2. rice and mustard.
    3. vegetables and fruits.
    4. soya bean and milk.
    Show answer

    Answer: C. vegetables and fruits.

    Vegetables and fruits are widely recognized as the most significant sources of a broad spectrum of vitamins, minerals, antioxidants, and dietary fiber for vegetarians and non-vegetarians alike. A varied intake of different types of vegetables and fruits ensures adequate supply of essential micronutrients.

  5. Which one among the following combinations most appropriately represent the components of balanced diet ?

    Asked in: UPSC NDA 2 2024

    1. Carbohydrate, vitamins, proteins, fat, minerals, fibres and water
    2. Carbohydrate, vitamins, proteins, fat and min‐ erals
    3. Carbohydrate, vitamins, proteins, minerals and water
    4. Vitamins, proteins, fat, minerals, fibres and water
    Show answer

    Answer: A. Carbohydrate, vitamins, proteins, fat, minerals, fibres and water

    A balanced diet consists of carbohydrates, proteins, fats, vitamins, minerals, dietary fibres, and water. Each of these components plays a vital role in the body's functions.

  6. Recommended daily intake of proteins for a moderately active woman is

    Asked in: UPPCS Prelims 1997

    1. 30 g
    2. 37 g
    3. 40 g
    4. 46 g
    Show answer

    Answer: D. 46 g

    The general Recommended Daily Allowance (RDA) for protein for adult women is approximately 46 grams.

  7. Daily energy required by a hard worker man is

    Asked in: RPSC RAS Prelims 2012

    1. 3000 Kilocalories
    2. 2700 Kilocalories
    3. 4000 Kilocalories
    4. 6000 Kilocalories
    Show answer

    Answer: C. 4000 Kilocalories

    The daily energy requirement for an individual varies significantly based on factors such as age, sex, body weight, and level of physical activity. A "hard worker" implies a person engaged in heavy physical labour. While individual needs differ, a common estimated range for men engaged in heavy activity is typically 3000-4000 kcal or more per day. Among the given options, 4000 Kilocalories is the most appropriate estimate for the daily energy required by a man doing hard work.

Carbohydrates: Types, Sources, Functions, Deficiency/Excess Disorders

  1. Which of the following is mostly carbohydrate?

    Asked in: BPSC Prelims Exam 63rd

    1. Wheat
    2. Barley
    3. Rice
    4. Maize
    Show answer

    Answer: C. Rice

    Cereal grains like wheat, barley, rice, and maize are energy-rich foods whose primary macronutrient component is carbohydrate.

  2. The sweetest sugar among the following is

    Asked in: BPSC Prelims Exam 66th

    1. fructose
    2. glucose
    3. maltose
    4. sucrose
    Show answer

    Answer: A. fructose

    Fructose is the sweetest simple sugar among the given options.

  3. Glucose is a source of energy. Which one of the following types of molecule is Glucose ?

    Asked in: UPSC CDS 1 2016

    1. Carbohydrate
    2. Protein
    3. Fat
    4. Nucleic acid
    Show answer

    Answer: A. Carbohydrate

    - Glucose (C6H12O6) is a monosaccharide, which is the simplest form of carbohydrate. - Carbohydrates are organic compounds that serve as a primary source of energy for living organisms. - Proteins are polymers of amino acids, fats are lipids composed of fatty acids and glycerol, and nucleic acids (like DNA and RNA) are polymers of nucleotides.

  4. Which of the following biomolecules does Starch belong to ?

    Asked in: UPSC CDS 2 2024

    1. Protein
    2. Carbohydrate
    3. Lipid
    4. Nucleic acid
    Show answer

    Answer: B. Carbohydrate

    Biomolecules are molecules produced by living organisms and include carbohydrates, proteins, lipids, and nucleic acids.

  5. Which one of the following statements is incorrect?

    Asked in: GPSC Prelims CSP 2 2019

    1. Pulses are rich in protein
    2. Milk is a rich source of vitamin A
    3. Cereals are very poor source of carbohydrates
    4. Vegetables are rich source of Minerals
    Show answer

    Answer: C. Cereals are very poor source of carbohydrates

    - Statement A: Pulses are rich in protein. Correct. Pulses (like lentils, beans, peas) are excellent sources of plant-based protein. - Statement B: Milk is a rich source of vitamin A. Correct. Milk, especially fortified milk and whole milk, contains Vitamin A. - Statement C: Cereals are very poor source of carbohydrates. Incorrect. Cereals (like wheat, rice, maize) are staple foods and are primarily composed of carbohydrates (mostly starch), making them a major source of carbohydrates in diets worldwide. - Statement D: Vegetables are rich source of Minerals. Correct. Vegetables provide various essential minerals like potassium, magnesium, calcium, iron, etc.

  6. शहद का प्रमुख अवयव क्या है ?

    Asked in: HPPSC HPAS Prelims 2013

    1. ग्लिूकोज
    2. सुक्रोज
    3. माÐटोज
    4. फ्रक्टोज
    Show answer

    Answer: D. फ्रक्टोज

    शहद मुख्य रूप से शकर्त रा से बना होता है, और इसमें फ्रक्टोज (Fructose) और ग्लिूकोज (Glucose) प्रमुख घटक होते हैं। हालिांlक इनकी सापेक्ष मात्रा अलिग-अलिग हो सकती है, फ्रक्टोज आमतौर पर शहद में सबसे प्रचुर मात्रा में पाया जाने विालिा घटक है, जो कु लि शकर्त रा का लिगभग 38-40% और ग्लिूकोज लिगभग 31-33% होता है।

  7. Which one of the following statements is NOT correct ?

    Asked in: UPSC NDA 1 2017

    1. All proteins are enzymes
    2. Mostly enzymes are proteins
    3. All fats are energy rich compounds
    4. Glucose is a common carbohydrate
    Show answer

    Answer: A. All proteins are enzymes

    Enzymes are biological catalysts, and the vast majority of enzymes are proteins. However, not all proteins function as enzymes. Proteins perform a wide variety of functions in living organisms, including structural support (e.g., collagen, keratin), transport (e.g., haemoglobin), defence (antibodies), movement (actin, myosin), and signaling (hormones like insulin). Only a subset of proteins possesses enzymatic activity. There are also some non-protein enzymes, such as ribozymes (RNA molecules).

Fat-soluble Vitamins (A, D, E, K): Chemical names, sources, functions, deficiency diseases, toxicity

  1. Which of the following pairs is not correctly matched ?

    Asked in: BPSC Prelims Exam 60 62rd

    1. Vitamin B₁ - Oranges
    2. Vitamin D - Cod-liver oil
    3. Vitamin E - Wheat germ oil
    4. Vitamin K - Alfalfa
    Show answer

    Answer: A. Vitamin B₁ - Oranges

    BPSC Prelims Exam-60-62rd While oranges do contain some Vitamin B₁ (Thiamine), they are not considered a primary or particularly rich source of this vitamin. Oranges are much more well-known and significant sources of Vitamin C and folate (another B vitamin). Let's check the other options: B) Vitamin D - Cod-liver oil is a very rich source of Vitamin D. This is a correct match. C) Vitamin E - Wheat germ oil is one of the richest natural sources of Vitamin E. This is a correct match. D) Vitamin K - Alfalfa (a plant) contains Vitamin K, particularly K₁. Green leafy vegetables in general are good sources of Vitamin K. This is a correct match.Compared to the strong association and high content in the other listed pairs, the pairing of Vitamin B₁ and Oranges is the least accurate as oranges are not a major source of B₁ relative to other foods like whole grains, meat (pork), nuts, and seeds.

  2. Which of the following vitamin is known as ergocalciferol ?

    Asked in: BPSC Prelims Exam 60 62rd

    1. Vitamin D₂
    2. Vitamin D₃
    3. Vitamin B₁₂
    4. Vitamin B₆
    Show answer

    Answer: A. Vitamin D₂

    Vitamin D is a fat-soluble vitamin essential for maintaining calcium and phosphorus homeostasis and bone health. It exists in several forms, with D₂ (Ergocalciferol) and D₃ (Cholecalciferol) being the most significant.

  3. In human body, Vitamin A is stored in

    Asked in: BPSC Prelims Exam 60 62rd

    1. Liver
    2. Skin
    3. Lung
    4. Kidney
    Show answer

    Answer: A. Liver

    - Vitamin A is a fat-soluble vitamin. Fat-soluble vitamins (A, D, E, K) are absorbed with fats and stored in the body, unlike water-soluble vitamins which are generally not stored in significant amounts. - The liver is the main storage organ for Vitamin A. Approximately 90% of the body's Vitamin A reserves are stored in the liver in the form of retinyl esters. - Smaller amounts are also stored in adipose tissue, lungs, kidneys, and adrenal glands, but the liver holds the vast majority.

  4. Which of the following vitamins is used as an antidote to anticoagulant poisons ?

    Asked in: BPSC Prelims Exam 60 62rd

    1. Vitamin A
    2. Vitamin D
    3. Vitamin E
    4. Vitamin K
    Show answer

    Answer: D. Vitamin K

    - Anticoagulant poisons work by interfering with the vitamin K cycle in the liver, preventing the activation of vitamin K-dependent clotting factors (factors II, VII, IX, and X). - Administering Vitamin K (specifically Vitamin K1, or phylloquinone) bypasses this blockage in the cycle, allowing the liver to produce functional clotting factors. - High doses of Vitamin K can counteract the effect of the anticoagulant poison and restore normal blood clotting ability, serving as an effective antidote.

  5. The vitamin which is effective in blood clotting is

    Asked in: BPSC Prelims Exam 66th UPPSC Upper Mains 2008

    1. vitamin A
    2. vitamin B
    3. vitamin D
    4. vitamin K
    Show answer

    Answer: D. vitamin K

    - Vitamin K plays a crucial role in the synthesis of clotting factors in the liver. - Deficiency of Vitamin K can lead to excessive bleeding.

  6. Which of the following pairs of vitamin and disease is / are correctly matched ? 1. Vitamin A : Rickets 2. Vitamin B₁ : Beriberi 3. Vitamin C : Scurvy Select the correct answer using the code given below :

    Asked in: UPSC CDS 1 2016

    1. 2 only
    2. 2 and 3 only
    3. 1 and 3 only
    4. 1, 2 and 3
    Show answer

    Answer: B. 2 and 3 only

    Let's evaluate each statement: 1. Vitamin A : Rickets. Rickets is caused by Vitamin D deficiency, leading to weakened and deformed bones, primarily in children. Vitamin A deficiency causes xerophthalmia (including night blindness) and increased susceptibility to infections. So, statement 1 is incorrect. 2. Vitamin B₁ : Beriberi. Beriberi is a disease caused by a deficiency of thiamine (Vitamin B₁), affecting the nervous system, cardiovascular system, and gastrointestinal system. Symptoms include weakness, nerve damage, and heart problems. So, statement 2 is correct. 3. Vitamin C : Scurvy. Scurvy is a disease caused by a deficiency of ascorbic acid (Vitamin C). It leads to symptoms like fatigue, bleeding gums, joint pain, skin lesions, and poor wound healing. So, statement 3 is correct.

  7. Which one of the following vitamins has a role in blood clotting ?

    Asked in: UPSC CDS 1 2016 · UPSC NDA 2 2017

    1. Vitamin A
    2. Vitamin B
    3. Vitamin D
    4. Vitamin K
    Show answer

    Answer: D. Vitamin K

    Vitamin K is necessary for the synthesis of proteins involved in the blood clotting process.

Fats and Lipids: Types, Essential Fatty Acids, Sources, Functions, Deficiency/Excess Disorders

  1. What is triglyceride?

    Asked in: BPSC Prelims Exam 64th

    1. Protein
    2. Carbohydrate
    3. Fat
    4. Mineral
    Show answer

    Answer: C. Fat

    - Triglycerides are lipids. - They are composed of glycerol and three fatty acids. - They are a major form of fat storage in organisms. - They are distinct from proteins, carbohydrates, and minerals.

  2. Foods like margarine, cookies, chips, snack foods are considered as unhealthy foods for humans. Which one of the following varieties of fats found in all of these foods is most harmful?

    Asked in: UPSC Geoscientist 2022

    1. Trans fat
    2. Monounsaturated fat
    3. Polyunsaturated fat
    4. Saturated fat
    Show answer

    Answer: A. Trans fat

    Trans fats, often created through the process of hydrogenation, raise levels of low-density lipoprotein (LDL) cholesterol ("bad" cholesterol) and lower levels of high-density lipoprotein (HDL) cholesterol ("good" cholesterol). This combination significantly increases the risk of heart disease.

  3. What is the average fat content of "Buffalo milk" ?

    Asked in: HPPSC HPAS Prelims 2013 · UPPCS Prelims 1997

    1. 7.2%
    2. 4.2%
    3. 9.0%
    4. 10.0%
    Show answer

    Answer: A. 7.2%

    The fat content in buffalo milk typically ranges from 6% to 8%. This high fat content contributes to its creamy texture and makes it particularly suitable for producing high-yield butter, ghee, paneer, and certain types of cheese like mozzarella.

  4. Which among the following is the richest source of alpha-linolenic acid (18-carbon omega-3 fatty acid) ?

    Asked in: RPSC RAS Prelims 2016

    1. Mung bean
    2. Moth bean
    3. Flaxseed
    4. Oats
    Show answer

    Answer: C. Flaxseed

    ALA is an essential fatty acid, meaning the human body cannot synthesize it and must obtain it from the diet. While the body can convert some ALA into longer-chain omega-3 fatty acids like EPA and DHA, the conversion rate is relatively low. Plant sources rich in ALA are important for individuals seeking omega-3s from non-animal sources.

  5. The food that gives more calories per unit mass of food is

    Asked in: WBPSC CS Prelims 2019

    1. protein
    2. carbohydrates
    3. fat
    4. water
    Show answer

    Answer: C. fat

    The approximate caloric values per gram for the main energy-providing nutrients are: - Carbohydrates: ~4 calories/gram - Protein: ~4 calories/ gram - Fat: ~9 calories/gram - Water does not provide calories. Therefore, fat gives significantly more calories per gram compared to carbohydrates and protein.

  6. Trans-fat is generally considered to be bad for human health because it lowers the level of

    Asked in: UPPSC Upper Mains 2012

    1. HDL
    2. LDL
    3. Triglycerides
    4. Insulin
    Show answer

    Answer: A. HDL

    Trans-fats negatively impact the balance of cholesterol in the body by lowering HDL and raising LDL levels, increasing the risk of heart disease.

  7. Consumption of fish is considered to be healthy when compared to flesh of other animals because fish contains

    Asked in: UPPCS Prelims 1998

    1. polyunsaturated fatty acids
    2. saturated fatty acids
    3. essential vitamins
    4. more carbohydrates and proteins
    Show answer

    Answer: A. polyunsaturated fatty acids

    Fish, particularly fatty fish like salmon, mackerel, and sardines, is a rich source of polyunsaturated fatty acids (PUFAs), especially omega-3 fatty acids. These fats are considered healthy because they are essential for various bodily functions and have been linked to numerous health benefits, including reducing the risk of heart disease, improving brain health, and reducing inflammation.

Food Fortification and Biofortification

  1. Probiotics are

    Asked in: WBCS Main Paper 4 2023

    1. cancer inducing microbes
    2. safe antibiotics
    3. new kind of food allergens
    4. live microbial food supplement
    Show answer

    Answer: D. live microbial food supplement

    They are typically beneficial bacteria or sometimes yeasts that are thought to improve the balance of the microbial flora in the gut and provide various health benefits, particularly related to digestive and immune health.

  2. The golden rice contains

    Asked in: WBCS Main Paper 4 2019

    1. Vitamin A
    2. Vitamin C
    3. Vitamin E
    4. Vitamin D
    Show answer

    Answer: A. Vitamin A

    The genetic modification introduces genes that allow the rice plant to synthesize beta-carotene in the endosperm, the edible part of the grain.

  3. To make rumen bypass protein feed, oil cake is treated by which treatment ?

    Asked in: Agri. Officer 2020

    1. Urea treatment
    2. Grinding
    3. Formaldehyde treatment
    4. Soaking
    Show answer

    Answer: C. Formaldehyde treatment

    Formaldehyde treatment is a chemical process that renders protein in oil cakes resistant to microbial degradation in the rumen, making it a bypass protein.

  4. Golden rice is a rich source of

    Asked in: STAFF NURSE AYURVEDA 2023

    1. Vitamin A
    2. Vitamin K
    3. Vitamin B
    4. Vitamin C
    Show answer

    Answer: A. Vitamin A

    Knowledge of biofortified crops and their nutritional benefits.

Malnutrition: Undernutrition (Protein-Energy Malnutrition, Specific Nutrient Deficiencies) and Overnutrition (Obesity, related disorders)

  1. Kwashiorkor, a form of malnutrition, is caused by the deficiency of

    Asked in: UPSC CDS 2 2022

    1. Minerals
    2. Vitamins
    3. Fats
    4. Proteins
    Show answer

    Answer: D. Proteins

    - Kwashiorkor is primarily caused by a severe deficiency of dietary protein, often occurring even when calorie intake from carbohydrates is relatively adequate. - Protein is essential for growth, tissue repair, synthesis of enzymes and hormones, and maintaining fluid balance. Its deficiency leads to the characteristic symptoms of kwashiorkor.

  2. A child has presented with growth retardation, inability to walk and bruises all over the body. Which of the following nutrients should be recommended as a supplement to the diet?

    Asked in: GPSC Prelims CSP 2 2023

    1. Milk
    2. Egg yolk
    3. Pulses
    4. Citrus fruits
    Show answer

    Answer: D. Citrus fruits

    Specific nutrient deficiencies lead to characteristic symptoms. Recognizing these symptom patterns is important for diagnosing deficiencies.

  3. Deficiency of folic acid leads to

    Asked in: TNPSC CS Prelims 2017

    1. Anaemia
    2. Mental disorder
    3. Scurvy
    4. Night blindness
    Show answer

    Answer: A. Anaemia

    Folic acid (Vitamin B9) is essential for DNA synthesis and cell division, processes critical for the production of red blood cells. Its deficiency results in megaloblastic anaemia, characterized by abnormally large, immature red blood cells.

  4. The nutritional deficiency condition that needs to be given top priority for remedial action in India today is

    Asked in: UPPCS Prelims 1996

    1. Scurvy
    2. Rickets
    3. Xerophthalmia
    4. Pellagra
    Show answer

    Answer: C. Xerophthalmia

    Understanding the prevalence and public health impact of different nutritional deficiencies is crucial for prioritizing remedial actions. Vitamin A deficiency is a significant cause of childhood morbidity and mortality in many developing countries, including India.

  5. Which of the following would lead to ‘malnutrition’? I. Overnutrition II. Undernutrition III. Imbalanced nutrition. Select the correct answer by using the codes gives below:

    Asked in: UPPCS Prelims 1996

    1. II alone
    2. II and III
    3. I and III
    4. I, II and III
    Show answer

    Answer: D. I, II and III

    - Malnutrition is defined as deficiencies, excesses, or imbalances in a person's intake of energy and/or nutrients. - Statement I: Overnutrition is a form of malnutrition resulting from excessive intake of certain nutrients or calories, often leading to overweight and obesity, increasing the risk of non- communicable diseases. Correct. - Statement II: Undernutrition is a form of malnutrition resulting from insufficient intake of energy and/or nutrients, leading to conditions like wasting, stunting, and nutrient deficiencies. Correct. - Statement III: Imbalanced nutrition occurs when the diet lacks the correct proportions of nutrients, even if the total calorie intake is adequate. For example, a diet high in calories but low in essential vitamins and minerals constitutes imbalanced nutrition and can lead to deficiency diseases. Correct.

  6. Kwashiorkor, a form of malnutrition, is caused by deficiency of which of the following? - Question not attempted

    Asked in: ras 2025 2025

    1. Selenium
    2. Protein
    3. Carbohydrates
    4. Chromium
    Show answer

    Answer: B. Protein

    Kwashiorkor and Marasmus are the two main forms of protein-energy malnutrition. Protein deficiency is the hallmark of Kwashiorkor.

  7. Primary natural food for rohu fry in nursery ponds - Question not attempted

    Asked in: Asst. Fisheries Development Officer 2024

    1. Insects
    2. Zooplankton
    3. Phytoplankton
    4. Algae
    Show answer

    Answer: B. Zooplankton

    Rohu (Labeo rohita) fry, in their nursery pond stage, primarily depend on zooplankton for their nutrition. At this early developmental stage, rohu are carnivorous and require small, motile organisms like rotifers, cladocerans, and copepods that constitute zooplankton.

Minerals: Major Minerals (Calcium, Phosphorus, Sodium, Potassium, Magnesium, Sulphur) - Sources, Functions, Deficiency

  1. Which among the following is a constituent of natural silk?

    Asked in: UPPCS Prelims 2023

    1. Phosphorus
    2. Nitrogen
    3. Magnesium
    4. Potassium
    Show answer

    Answer: B. Nitrogen

    Natural silk fibers are primarily composed of proteins, mainly fibroin and sericin. Proteins are polymers made up of amino acids. Amino acids are organic molecules containing an amino group (- NH2), a carboxyl group (-COOH), a hydrogen atom, and a side chain (R group), all attached to a central alpha carbon atom. The amino group contains nitrogen.

  2. Which one of the following nutritional elements is not essential for the formation and strengthening of bones and teeth?

    Asked in: UPPCS Prelims 2015

    1. Calcium
    2. Phosphorus
    3. Fluorine
    4. Iodine
    Show answer

    Answer: D. Iodine

    Calcium, Phosphorus, and Fluorine are important for bone and teeth health, while Iodine is essential for thyroid function and metabolism.

  3. Which of the following minerals is necessary to control heart beat ?

    Asked in: UPPSC Upper Mains 2008

    1. Sodium
    2. Potassium
    3. Iron
    4. Sulphur
    Show answer

    Answer: B. Potassium

    Potassium is an essential electrolyte that plays a critical role in maintaining the electrical activity and rhythm of the heart. Proper levels of potassium (and other electrolytes like sodium and calcium) are necessary for the heart muscle to contract and relax regularly. Imbalances in potassium levels (both too high and too low) can lead to potentially life- threatening arrhythmias.

  4. During dehydration, the substance that is usually lost by the body is

    Asked in: UPPSC Upper Mains 2009

    1. sugar
    2. calcium phosphate
    3. sodium chloride
    4. potassium chloride
    Show answer

    Answer: C. sodium chloride

    Dehydration involves excessive loss of body water. Along with water, electrolytes, which are salts dissolved in body fluids, are also lost. The principal electrolyte lost during common forms of dehydration, such as sweating or diarrhea, is sodium chloride (NaCl), also known as common salt. Sodium is a key component of extracellular fluid and plays a vital role in maintaining fluid balance.

  5. Which of t • following are required for the formation of bones and teeth?

    Asked in: UPPSC Upper Mains 2011

    1. Sodium and Potassium
    2. Iron and Calcium
    3. Sodium and Calcium
    4. Calcium and Phosphorus
    Show answer

    Answer: D. Calcium and Phosphorus

    Calcium and Phosphorus are the primary mineral components of bones and teeth.

  6. Apples have special value for heart-patients, because they are rich source of

    Asked in: UPPSC Upper Mains 2014

    1. Sodium and Potassium
    2. Phosphorus and Magnesium
    3. Potassium and Phosphorus
    4. Potassium only
    Show answer

    Answer: D. Potassium only

    Apples are a good source of potassium, a mineral important for regulating blood pressure and supporting heart health.

  7. Living organisms require at least 27 elements of which 15 are metals. Among these, those required in major quantities include

    Asked in: UPPCS Prelims 1996

    1. Potassium, Manganese, Molybdenum & Calci‐ um
    2. Potassium, Molybdenum, Copper & Calcium
    3. Potassium, Sodium, Magnesium & Calcium
    4. Sodium, Magnesium, Copper & Manganese
    Show answer

    Answer: C. Potassium, Sodium, Magnesium & Calcium

    Distinguishing between macro- and micro-nutrient mineral elements is fundamental in nutrition and biology. Macronutrients are required in larger amounts for structural or major metabolic roles.

Minerals: Trace Minerals (Iron, Iodine, Zinc, Selenium, Copper, Fluoride) - Sources, Functions, Deficiency

  1. Deficiency of iron causes

    Asked in: UPSC CDS 2 2022

    1. Anaemia
    2. Scurvy
    3. Rickets
    4. Cholera
    Show answer

    Answer: A. Anaemia

    - Deficiency of iron leads to decreased production of hemoglobin. This results in a condition called iron-deficiency anaemia, characterized by a reduced number of red blood cells or a reduced amount of hemoglobin in the blood, impairing oxygen transport. Symptoms include fatigue, weakness, and paleness. - Scurvy is caused by Vitamin C deficiency. - Rickets is caused by Vitamin D deficiency (leading to impaired calcium and phosphorus absorption). - Cholera is an infectious disease caused by bacteria, not a nutrient deficiency.

  2. Which one of the following sets of elements is essential for the production of red blood cells in human body?

    Asked in: UPSC Geoscientist 2022

    1. Arsenic and zinc only
    2. Iron and zinc only
    3. Arsenic and iron only
    4. Arsenic, iron, lead and zinc
    Show answer

    Answer: B. Iron and zinc only

    Iron is a critical component of hemoglobin, the protein in red blood cells responsible for carrying oxygen. Zinc is essential for various metabolic functions, including DNA synthesis and cell division, which are necessary for erythropoiesis (red blood cell production).

  3. Match List I with List II : List-I List-II (Vitamin/Miner‐ (Symptoms) al) (a) Iron (i) Weak muscles (b) Iodine (ii) Anaemia (iii) Mental disability in chil‐ (c) Calcium dren (d) Vitamin B1 (iv) Tooth decay Choose the correct answer from the options given below :

    Asked in: HPPSC HPAS Prelims 2023

    1. (a)-(ii), (b)-(iii), (c)-(iv), (d)-(i)
    2. (a)-(ii), (b)-(iv), (c)-(iii), (d)-(i)
    3. (a)-(ii), (b)-(iii), (c)-(i), (d)-(iv)
    4. (a)-(i), (b)-(ii), (c)-(iv), (d)-(iii)
    Show answer

    Answer: A. (a)-(ii), (b)-(iii), (c)-(iv), (d)-(i)

    Deficiency of essential vitamins and minerals leads to various symptoms and diseases. - Iron deficiency is the most common cause of Anaemia (ii), a condition characterized by a reduced number of red blood cells. - Iodine deficiency affects thyroid function and is a major cause of preventable mental disability, particularly cretinism in children (iii). - Calcium is vital for bone and teeth health. Deficiency can lead to weakened bones (osteoporosis) and contribute to dental problems including tooth decay (iv), as teeth structure relies on calcium. - Vitamin B1 (Thiamine) deficiency causes Beriberi, symptoms of which include weakness, fatigue, nerve damage, and muscle weakness (i).

  4. Which of the following is a micromineral found in human body fluids / tissues ?

    Asked in: RPSC RAS Prelims 2024

    1. Iodine
    2. Magnesium
    3. Phosphorus
    4. Sulphur
    Show answer

    Answer: A. Iodine

    Microminerals (also called trace minerals) are essential dietary minerals required by an organism in very small quantities for proper growth, development, and physiological functions. Macrominerals, on the other hand, are required in larger quantities. Iodine is a trace mineral essential for the synthesis of thyroid hormones. Magnesium, Phosphorus, and Sulphur are classified as macrominerals because they are needed in larger amounts by the human body.

  5. Which of the following ions present in low concentration in drinking water is essential for normal growth of teeth but harmful to teeth at high concentration ?

    Asked in: UPSC CAPF 2014

    1. Aluminium
    2. Calcium
    3. Fluoride
    4. Chloride
    Show answer

    Answer: C. Fluoride

    Recall the role of fluoride in dental health - beneficial at optimal low concentrations for strengthening enamel and preventing decay, but harmful at higher concentrations causing fluorosis.

  6. Which of the following is a substance abundantaly available in the sea and administered in a certain deficiency disease?

    Asked in: UPPCS Prelims 2010

    1. Iron
    2. Vitamin A
    3. Fluorine
    4. Iodine
    Show answer

    Answer: D. Iodine

    - Iodine is a micronutrient essential for thyroid hormone production. - Deficiency of iodine leads to goitre (enlargement of the thyroid gland) and cretinism (severe mental retardation) in children. - Seaweed is a particularly rich source of iodine. Iodized salt is a common method of preventing iodine deficiency.

  7. Boron is useful for which of the following organ?

    Asked in: WBCS Main Paper 4 2023

    1. Liver
    2. Kidney
    3. Brain
    4. Bones
    Show answer

    Answer: D. Bones

    Boron's primary known benefit in human physiology is related to maintaining healthy bones and reducing the risk of conditions like osteoporosis, especially in individuals with low calcium and magnesium intake.

Nutritional Needs Across Different Life Stages (Infancy, Pregnancy, Lactation, Old Age)

  1. There is a great deal of variation in the composition of milk. The factors responsible for such variation in the composition are _________. A. Stage of Lactation B. Intervals between milking C. Environmental conditions at milking D. Individual variation Choose the correct answer from the options given below :

    Asked in: KPSC KAS Prelims 2017

    1. A and B
    2. B and C
    3. B, C and D
    4. A, B, C and D
    Show answer

    Answer: D. A, B, C and D

    The composition of milk (levels of fat, protein, lactose, minerals, vitamins, etc.) can vary significantly due to several factors. All the factors listed are known to influence milk composition: A. Stage of Lactation: Colostrum (first milk) is significantly different from mature milk, and composition changes gradually throughout the lactation period. B. Intervals between milking: Longer intervals can lead to higher fat content in the milk obtained. C. Environmental conditions at milking: Factors like stress, heat stress, or inadequate cooling can affect the cow's physiology and, consequently, milk yield and composition. D. Individual variation: Differences in breed, genetics, age, health status, and diet between individual animals lead to variations in their milk composition. Therefore, all the mentioned factors contribute to the variation in the composition of milk.

  2. Mother's milk provides almost complete diet to the new-born, but it lacks the following

    Asked in: UPPCS Prelims 2019

    1. Iron
    2. Calcium
    3. Magnesium
    4. Potassium
    Show answer

    Answer: A. Iron

    Breast milk is deficient in iron relative to an infant's needs beyond the first 4-6 months of life.

  3. Rate of feeding colostrum to a new born calf is ______.

    Asked in: Food Safety Officer 2019

    1. 10% of the body weight
    2. 20% of the body weight
    3. 30% of the body weight
    4. 40% of the body weight
    Show answer

    Answer: A. 10% of the body weight

    Colostrum, the first milk produced after birth, is rich in antibodies and nutrients essential for the newborn's immunity and growth. Feeding the correct amount within the first few hours of life is critical for calf survival and health.

Proteins: Types, Amino Acids, Sources, Functions, Deficiency Disorders

  1. Legumes are highly nutritious because they are rich in

    Asked in: BPSC Prelims Exam 66th

    1. fat
    2. protein
    3. oil
    4. starch
    Show answer

    Answer: B. protein

    Legumes are particularly rich in protein compared to many other plant foods.

  2. Proteins are made from atoms of carbon, hydrogen, oxygen, nitrogen and some also contain sulphur and phosphorus. Molecules made up of these atoms that synthesise protein are known as:

    Asked in: UPSC Geoscientist 2021

    1. Amino acid
    2. Nucleic acid
    3. Glucose
    4. Cellulose
    Show answer

    Answer: A. Amino acid

    Amino acids are the building blocks of proteins. There are 20 standard amino acids that are genetically encoded for protein synthesis. They link together via peptide bonds to form polypeptide chains, which then fold into functional proteins.

  3. Which one of the following foods is not naturally rich in protein?

    Asked in: UPSC Geoscientist 2022

    1. Green leafy vegetable
    2. Lentil
    3. Yoghurt
    4. Egg
    Show answer

    Answer: A. Green leafy vegetable

    While green leafy vegetables are excellent sources of vitamins, minerals, and fiber, their protein content is relatively low on a per-weight basis compared to legumes, dairy products, and eggs.

  4. Arrange the following animal products in terms of percent protein from highest to lowest : (1) Cow milk (2) Egg (3) Meat (4) Fish Choose the correct answer from the options given below :

    Asked in: HPPSC HPAS Prelims 2023

    1. (1), (2), (3), (4)
    2. (2), (4), (1), (3)
    3. (3), (4), (2), (1)
    4. (1), (3), (2), (4)
    Show answer

    Answer: C. (3), (4), (2), (1)

    Typical approximate protein content percentages: (3) Meat (e.g., lean chicken/beef): ~20-25% (4) Fish (e.g., salmon/tuna): ~20-25% (2) Egg (whole): ~12-13% (1) Cow milk: ~3-3.5% While the protein content in meat and fish can vary, they generally contain significantly more protein by weight than eggs and milk. Among the options, meat and fish are highest, followed by egg, and then milk. Assuming typical values, meat and fish are comparable and higher than egg, which is higher than milk. A common ranking places meat and fish at the top. Thus, (3), (4), (2), (1) is the correct order from highest to lowest.

  5. White colour of milk is due to

    Asked in: JPSC CS Prelims 2016

    1. Casein
    2. Albumin
    3. Lactose
    4. Globulin
    Show answer

    Answer: A. Casein

    - Milk is an emulsion containing fat globules, proteins, lactose, minerals, and vitamins dispersed in water. - Light scattering by dispersed particles is responsible for the opacity and colour of liquids like milk.

  6. Utilization of Soyabean meal is preferred over Groundnut cake or Fish meal because of the following reasons : A. Fish meal is often contaminated with high level of sand, silica and salt. B. The amino acid pattern of Soyabean meal is the most desirable. C. Groundnut cake is costlier than Fish meal and Soyabean meal. D. Digestibility of Soyabean meal protein is around 97%. Choose the correct answer from the options given below :

    Asked in: KPSC KAS Prelims 2017

    1. Only A and B
    2. Only A and C
    3. Only B and D
    4. Only A, B and D
    Show answer

    Answer: D. Only A, B and D

    This question evaluates the reasons for preferring Soyabean meal over Groundnut cake or Fish meal as a feed ingredient, comparing their characteristics.

  7. Choose wrong statement regarding proteins : We obtain proteins from both animals and plants. Proteins are made of amino acids. About 30 percent of our body weight comes from proteins. Proteins are called building block of our body.

    Asked in: RPSC RAS Prelims 2023

    1. We obtain proteins from both animals and plants.
    2. Proteins are made of amino acids.
    3. About 30 percent of our body weight comes from proteins.
    4. Proteins are called building block of our body.
    Show answer

    Answer: C. About 30 percent of our body weight comes from proteins.

    Proteins are essential macromolecules made of amino acids and serve as structural components and biological molecules.

Role of Nutrients in Metabolism and Disease Prevention

  1. Which one of the following organisms is dependent on saprophytic mode of nutrition?

    Asked in: UPSC CDS 1 2019

    1. Agaricus
    2. Ulothrix
    3. Riccia
    4. Cladophora
    Show answer

    Answer: A. Agaricus

    Saprophytic nutrition involves obtaining nutrients from dead organic material. Fungi are often saprophytic.

  2. In which of the following groups of organisms, is food material broken down outside the body and absorbed ?

    Asked in: UPSC CDS 2 2021

    1. Yeast, mushroom, bread mould
    2. Mushroom, Amoeba, green plants
    3. Caserta, tapeworm, lice
    4. Paramecium, Amoeba, Caserta
    Show answer

    Answer: A. Yeast, mushroom, bread mould

    Fungi are heterotrophic organisms that use an absorptive mode of nutrition, typically involving extracellular breakdown of organic matter.

  3. Which one of the following organisms represents the primary consumer category in an ecosystem ?

    Asked in: UPSC NDA 1 2019

    1. Caterpillar
    2. Crabapple tree
    3. Frog
    4. Sparrowhawk
    Show answer

    Answer: A. Caterpillar

    In an ecosystem, producers are organisms (usually plants) that produce their own food through photosynthesis. Primary consumers are herbivores that feed directly on producers. Secondary consumers are carnivores or omnivores that feed on primary consumers. Tertiary consumers feed on secondary consumers, and so on. A Crabapple tree is a producer (plant). A Caterpillar is typically a herbivorous larva that feeds on leaves (producers), making it a primary consumer. A Frog is a carnivore (e.g., eating insects), making it a secondary or tertiary consumer. A Sparrowhawk is a bird of prey that feeds on other animals (e.g., birds, small mammals), making it a secondary or tertiary consumer.

  4. Daily consumption of aragon oil helps to prevent:

    Asked in: OPSC CS Prelims 2018

    1. Various cancers
    2. Cardiovascular diseases
    3. Obesity
    4. All of the above
    Show answer

    Answer: D. All of the above

    Argan oil is rich in beneficial compounds including monounsaturated and polyunsaturated fatty acids, tocopherols (Vitamin E), squalene, and polyphenols. These components contribute to various health benefits. Studies suggest that regular consumption may help improve cardiovascular health markers (e.g., cholesterol levels), have antioxidant effects which could reduce the risk of certain cancers, and potentially play a role in weight management.

  5. Consider the following statements in respect of probiotics : Probiotics are made of both bacteria and yeast. The organisms in probiotics are found in foods we ingest but they do not naturally occur in our gut. Probiotics help in the digestion of milk sugars. Which of the statements given above is/are correct ?

    Asked in: UPSC IAS 2022

    1. 1 only
    2. 2 only
    3. 1 and 3
    4. 2 and 3
    Show answer

    Answer: C. 1 and 3

    - Statement 1 is correct: Probiotics are typically defined as live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. While many probiotics contain bacteria (e.g., Lactobacillus, Bifidobacterium), some also include yeasts (e.g., Saccharomyces boulardii). Thus, probiotics can be made of bacteria, yeast, or a combination of both. - Statement 2 is incorrect: The beneficial organisms used in probiotics, such as various species of Lactobacillus and Bifidobacterium, are natural inhabitants of the human gut microbiome. Probiotics are consumed to supplement or enhance these populations. - Statement 3 is correct: Some probiotic strains, particularly certain bacteria like Lactobacillus species, produce the enzyme beta-galactosidase (lactase), which helps break down lactose (milk sugar). This can aid in the digestion of milk sugars, especially for individuals with lactose intolerance.

  6. What is the role of anti-oxidants in human system?

    Asked in: UPPSC Upper Mains 2012

    1. The promote vitamin synthesis.
    2. They prevent excessive oxidation of carbo- hydrates, protein and fat.
    3. They protect cells against the effects of free- radicals
    4. They activate certain genes which delay the aging process.
    Show answer

    Answer: C. They protect cells against the effects of free- radicals

    Free radicals are unstable molecules produced by normal metabolic processes and environmental factors. They have unpaired electrons, making them highly reactive. They can cause damage to cellular components like DNA, proteins, and lipids through a process called oxidative stress. Antioxidants neutralize these free radicals by donating an electron, stabilizing them and preventing cellular damage.

  7. Which of the following metabolites is not directly related to urea cycle ?

    Asked in: Food Safety Officer 2022

    1. Ornithine
    2. Citrulline
    3. Alanine
    4. Arginine
    Show answer

    Answer: C. Alanine

    Alanine is not directly involved in the urea cycle.

Vitamins: Classification (Fat-soluble vs. Water-soluble)

  1. Mark the following statements about the vitamins that are true : (a) Total daily requirement of vitamins is very small. (b) Vitamins are not present in the common food stuffs. (c) Synthetic vitamins are not nutritionally as good as natural vitamins. (d) Bacteria present in the human gut can synthesize some of the vitamins.

    Asked in: KPSC KAS Prelims 2024

    1. (a) and (b) are true while (c) and (d) are false
    2. (b) and (c) are true while (a) and (d) are false
    3. (a) and (d) are true while (b) and (c) are false
    4. (b) and (d) are true while (a) and (c) are false
    Show answer

    Answer: C. (a) and (d) are true while (b) and (c) are false

    Vitamins are essential organic compounds required in small quantities for normal metabolism. They are obtained primarily through diet, though some can be synthesized endogenously (like Vitamin D in skin, or some B vitamins/Vitamin K by gut bacteria).

  2. Find out the correct match/es : I. Enzymes - Biological catalysts II. DNA - Nucleic acid III. Insulin - Hormone IV. Vitamin E - Water soluble vitamin

    Asked in: TNPSC CS Prelims 2015

    1. II only
    2. I only
    3. I, II and IV
    4. I, II and III
    Show answer

    Answer: D. I, II and III

    I. Enzymes are proteins that accelerate specific biochemical reactions without being consumed in the process. II. DNA is one of the two main types of nucleic acids, serving as the genetic material in most organisms. III. Insulin is a peptide hormone produced by the pancreas that regulates blood glucose levels. IV. Vitamins are classified based on their solubility. Vitamin E belongs to the group of fat-soluble vitamins (A, D, E, K). Water-soluble vitamins include B vitamins and Vitamin C.

  3. Given below are two statements, one abelled us Assertion (a) and the other as Reason (R), Assertion (A): Most of the vitamins are not synthesised in human body Reason (R): Human organs synthesise only essential micronutrients. Thesive only Select the correct answer from the codes given below Codes:

    Asked in: UPPCS Prelims 2019

    1. Both (A) and (R) are true and (R) is the correct explanation of (A)
    2. Both (A) and (R) are true but (R) is not the correct explanation of (A)
    3. (A) is true but (R) is false
    4. (A) is false but (R) is true
    Show answer

    Answer: C. (A) is true but (R) is false

    Assertion (A): Most vitamins are not synthesised in human body. This statement is true. With a few exceptions like Vitamin D (synthesised in skin upon sunlight exposure) and Vitamin K and biotin (synthesised by gut bacteria), most essential vitamins must be obtained directly from the diet because the human body lacks the necessary metabolic pathways to synthesize them in sufficient quantities. Reason (R): Human organs synthesise only essential micronutrients. This statement is false. By definition, essential nutrients (including essential micronutrients like most vitamins and minerals) are those that the body cannot synthesize or cannot synthesize in sufficient amounts, and therefore must be obtained from the diet. The body does synthesize many non-essential molecules, but it primarily relies on dietary intake for essential micronutrients. Furthermore, the statement says "synthesise only essential micronutrients," which is incorrect; the body synthesizes countless other molecules necessary for life that are not classified as essential micronutrients.

  4. Who among the following is considered as the 'Father of Vitamin therapy' ?

    Asked in: UPSC CISF AC EXE 2023

    1. Christiaan Eijkman
    2. Frederick Hopkins
    3. Casimir Funk
    4. Robert Woodward
    Show answer

    Answer: C. Casimir Funk

    Casimir Funk was a Polish biochemist who is credited with formulating the concept of vitamins. In 1912, he isolated a substance from rice husks that could cure beriberi and coined the term "vitamine" (later changed to vitamin), believing them to be vital amines essential for health and preventing deficiency diseases. His work strongly advocated for the therapeutic use of these substances, leading to him being regarded as the 'Father of Vitamin therapy'.

  5. Funk invented

    Asked in: UPPCS Prelims 2012

    1. Vitamins
    2. Hormones
    3. Proteins
    4. Enzymes
    Show answer

    Answer: A. Vitamins

    Casimir Funk, a Polish biochemist, is widely credited with coining the term "vitamine" (later 'vitamin') in 1912. He proposed the concept of vital factors in food, postulating that deficiencies in these substances were responsible for diseases like beriberi, scurvy, pellagra, and rickets.

  6. Which one of the following compounds is not stored in human body?

    Asked in: UPPSC Upper Mains 2015

    1. Glycogen
    2. Amino acids
    3. Fat
    4. Tocopherol
    Show answer

    Answer: B. Amino acids

    While proteins, made from amino acids, are vital components of the human body (muscles, enzymes, etc.), the body does not store large quantities of free amino acids for later use in the same way it stores energy in the form of glycogen or fat. Excess amino acids are primarily used for protein synthesis, converted into glucose or fat for storage, or broken down for energy, with nitrogen waste excreted.

  7. Which one of the following statements is correct?

    Asked in: UPPCS Prelims 2003

    1. Milk contains none of the B-vitamins
    2. Vitamin A (retinal) deficiency leads to dry and scaly skin
    3. One of the symptoms of scurvy is pain in the joints
    4. Vitamin B1 (thiamine) deficiency can lead to heart failure
    Show answer

    Answer: C. One of the symptoms of scurvy is pain in the joints

    Scurvy is a disease resulting from a deficiency of vitamin C (ascorbic acid). Symptoms are related to impaired collagen synthesis, affecting connective tissues, blood vessels, skin, and bones.

Water-soluble Vitamins (B-complex, C): Chemical names, sources, functions, deficiency diseases, coenzyme roles

  1. Milk is a poor source of

    Asked in: BPSC Prelims Exam 66th

    1. calcium
    2. protein
    3. vitamin C
    4. carbohydrate
    Show answer

    Answer: C. vitamin C

    Milk is widely recognized as a good source of calcium, protein (like casein and whey), and carbohydrates (mainly lactose). These nutrients are abundant in milk and contribute significantly to nutritional intake. Vitamin C (ascorbic acid), however, is present in very low concentrations in milk. Furthermore, Vitamin C is heat-sensitive, and pasteurization processes further reduce its already low content.

  2. Bleeding of gums, falling of teeth, fragile bones and delayed wound healing occur due to the deficiency of which one of the following vitamins?

    Asked in: UPSC CDS 1 2017

    1. Vitamin C
    2. Vitamin K
    3. Vitamin D
    4. Vitamin B
    Show answer

    Answer: A. Vitamin C

    The symptoms listed, such as bleeding of gums, falling of teeth, fragile bones, and delayed wound healing, are classical signs of Scurvy. Scurvy is a disease caused by severe deficiency of Vitamin C (Ascorbic acid). Vitamin C is essential for the synthesis of collagen, a vital protein that forms connective tissues in the skin, gums, bones, and blood vessels.

  3. Which one of the following naturally occurring acids is found in abundance in tomato ?

    Asked in: UPSC CDS 1 2021

    1. Acetic acid
    2. Citric acid
    3. Oxalic acid
    4. Tartaric acid
    Show answer

    Answer: C. Oxalic acid

    Tomatoes contain several organic acids. Oxalic acid is a naturally occurring acid found in tomatoes, along with citric and malic acids.

  4. Scurvy is a disease caused by the deficiency of

    Asked in: CGPSC Prelims Exam 2023

    1. Vitamin B2
    2. Vitamin A
    3. Vitamin C
    4. None of the above
    Show answer

    Answer: C. Vitamin C

    Symptoms of scurvy include fatigue, malaise, gum disease (bleeding, swelling, and tooth loss), skin lesions, poor wound healing, and joint pain.

  5. Which one of the following diseases may be caused by the deficiency of vitamin C ?

    Asked in: UPSC NDA 2 2019

    1. Rickets
    2. Rabies
    3. Hepatitis
    4. Scurvy
    Show answer

    Answer: D. Scurvy

    Scurvy is a disease resulting from a deficiency of vitamin C (ascorbic acid).

  6. Intestinal bacteria are main source of which one of the following vitamins ?

    Asked in: UPSC NDA 2 2021

    1. Vitamin E
    2. Vitamin C
    3. Vitamin B₁₂
    4. Vitamin A
    Show answer

    Answer: C. Vitamin B₁₂

    Bacteria residing in the large intestine (colon) of humans are known to synthesize several vitamins, including Vitamin K and various B vitamins, particularly Vitamin B₁₂ (cobalamin).

  7. Which of the following is the richest of Vitamin C ?

    Asked in: OPSC CS Prelims 2019

    1. Guava
    2. Pineapple
    3. Orange
    4. Tomato
    Show answer

    Answer: A. Guava

    - Guava (Psidium guajava) contains significantly higher amounts of Vitamin C per serving compared to oranges, pineapples, and tomatoes. - Vitamin C, also known as ascorbic acid, is an essential nutrient and a powerful antioxidant.