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Home Science Multiple Choice Questions and Answers | Home Science Quiz Set 9

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(1) Which of the following are retrospective methods of diet assessment ?

(a) 24 hours dietary recall

(b) Duplicate sample method

(c) Food Frequency Questionnaire

(d) Weighment Method

(e) Food Balance Sheets

Code :
(1) (a), (b), (c)
(2) (a), (c), (e)
(3) (b), (c), (d)
(4) (a), (c), (d)
Answer: (a), (c), (e)
(2) Ascorbic Acid is essential for maintaining the following functions in the body :

(a) Collagen formation

(b) Acts as a Co-enzyme

(c) Blood Clotting

(d) Acts as an antioxidant

(e) Acts as a reducing agent

Code :
(1) (a), (b), (d)
(2) (a), (d), (e)
(3) (b), (c), (e)
(4) (c), (d), (e)
Answer: (a), (d), (e)

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(3) Some tools needed for problem solving are :

(a) Pareto chart

(b) Check sheet

(c) Profit and loss statement

(d) Cause and effect diagram

(e) Standardized recipes

(f) Process chart

Code :
(1) (a), (b), (d), (e)
(2) (b), (c), (d), (e)
(3) (a), (b), (d), (f)
(4) (b), (e), (a), (c)
Answer: (a), (b), (d), (f)
(4) Which of the following fibres are stretch fibres ?

(a) Neoprene

(b) Spandex

(c) Sisal

(d) Lyo cell

Code :
(1) (a), (b)
(2) (b), (c)
(3) (c), (d)
(4) (d), (a)
Answer: (a), (b)
(5) Structural jamming pucker can be prevented by -

(a) Using chain stitch

(b) Using thicker thread

(c) Using thinner thread

(d) Using lock stitch

(e) Reinforcing the seam

Code :
(1) (a), (b), (c)
(2) (a), (c), (e)
(3) (c), (d), (e)
(4) (b), (c), (d)
Answer: (a), (c), (e)
(6) Plasma technology optimizes following properties in Textiles :

(a) Increases effluent

(b) Hydrophobic

(c) U V protection

(d) Flame retardency

Code :
(1) (a), (b), (c)
(2) (b), (c) ,(d)
(3) (a), (c), (d)
(4) (a), (b), (d)
Answer: (b), (c) ,(d)
(7) Benefits of Ergonomics include :

(a) Safer jobs

(b) Increased efficiency and productivity

(c) Effective financial management

(d) Fewer injuries

Code :
(1) (a), (b), (c)
(2) (a), (b), (d)
(3) (b), (c), (d)
(4) (a), (c), (d)
Answer: (a), (b), (d)
(8) The exercise of planning in management :

(a) involves personal decisions

(b) is future oriented

(c) is based on analysis of goals achieved

(d) sees the action or work as a whole

Code :
(1) (b) and (d)
(2) (a) and (b)
(3) (c) and (d)
(4) (b) and (c)
Answer: (b) and (d)
(9) Indicate the factors contributing to improved working conditions :

(a) Sufficient lighting

(b) Good housekeeping

(c) Personal protective equipments

(d) Noise at 150 dB

Code :
(1) (a), (b) and (d)
(2) (b), (c) and (d)
(3) (a), (c) and (d)
(4) (a), (b) and (c)
Answer: (a), (b) and (c)
(10) Two prominent perspectives for the decline in social interaction in late adulthood are :

(a) Disengagement Theory

(b) Teleology Theory

(c) Activity Theory

(d) Sociobiological Theory

Code :
(1) (a) and (b)
(2) (a) and (c)
(3) (a) and (d)
(4) (b) and (c)
Answer: (a) and (c)
(11) According to Piaget children’s thinking during the pre operational period is characterized by :

(a) Centration

(b) Irreversibility

(c) Conservation

(d) Egocentrism

Code :
(1) (a), (b), (c)
(2) (a), (c), (d)
(3) (a), (b), (d)
(4) (b), (c), (d)
Answer: (a), (b), (d)
(12) Memory strategies used to store and retain information during school years include :

(a) Rehearsal

(b) Organisation

(c) Confabulation

(d) Elaboration

Code :
(1) (a), (b), (c)
(2) (a), (b), (d)
(3) (a), (c), (d)
(4) (b), (c), (d)
Answer: (a), (b), (d)
(13) The following are important aspects of using para language in communication :

(a) Verbal expression

(b) Seating arrangement

(c) Use of artefacts

(d) Use of colour

Code :
(1) (a), (b) and (c)
(2) (b), (c) and (d)
(3) (a), (c) and (d)
(4) (a), (b) and (d)
Answer: (b), (c) and (d)
(14) Problems connected with Entrepreneurship Development can be identified in the following domains :

(a) Procuring of Raw material

(b) Marketing of products

(c) Country of origin

(d) Procuring of capital

Code :
(1) (a), (b) and (c)
(2) (b) , (c) and (d)
(3) (a), (c) and (d)
(4) (a), (b) and (d)
Answer: (a), (b) and (d)
(15)

Assertion (A) : Cooking foods by moist heat methods like boiling increases the glycemic effect of foods.

Reason (R) : Moist heat reduces the particle size of the food.

Code :
(1) Both (A) and (R) are correct
(2) Both (A) and (R) are incorrect
(3) (A) is correct and (R) is incorrect
(4) (A) is incorrect and (R) is correct
Answer: Both (A) and (R) are correct

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