Vitamins and Nutrition Archives

11. Which one of the following vitamins is synthesized in our own skin?

Which one of the following vitamins is synthesized in our own skin?

[amp_mcq option1=”Vitamin A” option2=”Vitamin B” option3=”Vitamin C” option4=”Vitamin D” correct=”option4″]

This question was previously asked in

UPSC NDA-2 – 2015

The correct answer is D) Vitamin D.

Vitamin D (specifically Vitamin D3 or cholecalciferol) is synthesized in the skin when it is exposed to ultraviolet B (UVB) radiation from sunlight. A precursor molecule, 7-dehydrocholesterol, present in the skin, is converted into Vitamin D3 under UV light.

Vitamins A, B (group of vitamins), and C are primarily obtained from dietary sources. While the body has mechanisms to utilize and process these vitamins, they are not synthesized in the skin in the same way Vitamin D is.

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

The major source of vitamins and minerals for vegetarians is

[amp_mcq option1=”black gram and wheat.” option2=”rice and mustard.” option3=”vegetables and fruits.” option4=”soya bean and milk.” correct=”option3″]

This question was previously asked in

UPSC NDA-1 – 2021

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The correct answer is (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.

While black gram, wheat, rice, mustard, soya bean, and milk provide various nutrients (protein, carbohydrates, some vitamins/minerals), they do not collectively offer the same wide variety and abundance of vitamins and minerals as a diverse diet rich in vegetables and fruits. Soya bean is excellent for protein, and milk for calcium and some vitamins (for lacto-vegetarians), but fruits and vegetables are fundamental for overall micronutrient intake.

13. Precursor of which one of the following vitamins comes from β-carotene

Precursor of which one of the following vitamins comes from β-carotene ?

[amp_mcq option1=”Vitamin A” option2=”Vitamin C” option3=”Vitamin D” option4=”Vitamin K” correct=”option1″]

This question was previously asked in

UPSC NDA-1 – 2015

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Beta-carotene (β-carotene) is a red-orange pigment found in plants and fruits, particularly carrots and other colorful vegetables. It is a carotenoid and is a precursor to Vitamin A. The human body converts beta-carotene into retinol, which is a form of Vitamin A. This conversion primarily occurs in the liver. Vitamins C, D, and K have different precursors or are synthesized differently (e.g., Vitamin D synthesized in the skin upon sunlight exposure).

Beta-carotene is a carotenoid pigment found in plants that the body can convert into Vitamin A.

Vitamin A is essential for vision, immune function, reproduction, and cell growth. Other carotenoids like alpha-carotene and beta-cryptoxanthin can also be converted to Vitamin A, but beta-carotene is the most efficient precursor. Vitamin C is an ascorbic acid. Vitamin D is synthesized in the skin from cholesterol derivatives upon UV exposure. Vitamin K is involved in blood clotting and bone metabolism and is synthesized by gut bacteria or obtained from leafy greens.

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

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

[amp_mcq option1=”Green leafy vegetable” option2=”Lentil” option3=”Yoghurt” option4=”Egg” correct=”option1″]

This question was previously asked in

UPSC Geoscientist – 2022

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Green leafy vegetables are not naturally rich in protein compared to the other options.

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.

Lentils are legumes known for their high plant-based protein content. Yoghurt, a dairy product, is a good source of animal protein. Eggs are a classic complete protein source, rich in high-quality protein. For example, 100g of spinach might contain around 2.8g of protein, while 100g of cooked lentils contains about 9g, 100g of plain yoghurt about 10g, and a large egg (approx 50g) contains about 6g.

15. Foods like margarine, cookies, chips, snack foods are considered as un

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?

[amp_mcq option1=”Trans fat” option2=”Monounsaturated fat” option3=”Polyunsaturated fat” option4=”Saturated fat” correct=”option1″]

This question was previously asked in

UPSC Geoscientist – 2022

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Trans fat is considered the most harmful variety of fat found in processed foods like margarine, cookies, and chips.

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.

Saturated fats primarily raise LDL cholesterol but do not significantly lower HDL cholesterol, making them less harmful than trans fats. Monounsaturated and polyunsaturated fats are generally considered beneficial for heart health as they can help improve cholesterol levels when consumed in moderation as part of a balanced diet. Many health organizations recommend minimizing or eliminating trans fat consumption.

16. Which one of the following sets of elements is essential for the produ

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

[amp_mcq option1=”Arsenic and zinc only” option2=”Iron and zinc only” option3=”Arsenic and iron only” option4=”Arsenic, iron, lead and zinc” correct=”option2″]

This question was previously asked in

UPSC Geoscientist – 2022

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Iron and zinc are essential elements for the production of red blood cells in the human body.

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).

While iron is directly incorporated into hemoglobin, zinc plays a crucial supporting role in enzyme activity and cellular processes involved in red blood cell formation and maturation. Arsenic and lead are heavy metals that are toxic and not essential for red blood cell production; in fact, lead toxicity can impair RBC synthesis. Other nutrients like Vitamin B12 and folate are also vital for healthy red blood cell production.

17. Proteins are made from atoms of carbon, hydrogen, oxygen, nitrogen and

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:

[amp_mcq option1=”Amino acid” option2=”Nucleic acid” option3=”Glucose” option4=”Cellulose” correct=”option1″]

This question was previously asked in

UPSC Geoscientist – 2021

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Proteins are polymers made up of repeating monomer units called amino acids. Amino acids contain carbon, hydrogen, oxygen, and nitrogen, and some also contain sulfur (e.g., in cysteine and methionine) or are post-translationally modified with phosphorus (e.g., in phosphoproteins).

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.

Nucleic acids (like DNA and RNA) are made up of nucleotides and carry genetic information, playing a crucial role in protein synthesis but are not the monomers of protein itself. Glucose and Cellulose are carbohydrates, made primarily of carbon, hydrogen, and oxygen.

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

Which of the following biomolecules does Starch belong to ?

[amp_mcq option1=”Protein” option2=”Carbohydrate” option3=”Lipid” option4=”Nucleic acid” correct=”option2″]

This question was previously asked in

UPSC CDS-2 – 2024

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Starch is a polysaccharide, which is a complex carbohydrate made up of many glucose units linked together. It serves as a storage form of glucose in plants.

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

Carbohydrates are organic compounds consisting of carbon, hydrogen, and oxygen atoms, usually with a hydrogen-oxygen atom ratio of 2:1. They include simple sugars (monosaccharides), disaccharides, and complex polysaccharides like starch, cellulose, and glycogen.

19. Deficiency of iron causes

Deficiency of iron causes

[amp_mcq option1=”Anaemia” option2=”Scurvy” option3=”Rickets” option4=”Cholera” correct=”option1″]

This question was previously asked in

UPSC CDS-2 – 2022

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Iron is an essential mineral required for many bodily functions, most notably the synthesis of hemoglobin, the protein in red blood cells that carries oxygen.

– 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.

Iron is also important for myoglobin (oxygen storage in muscles), enzyme function, and immune function. Dietary sources of iron include red meat, beans, lentils, and fortified cereals.

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

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

[amp_mcq option1=”Minerals” option2=”Vitamins” option3=”Fats” option4=”Proteins” correct=”option4″]

This question was previously asked in

UPSC CDS-2 – 2022

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Kwashiorkor is a severe form of malnutrition affecting children, particularly in regions with high rates of poverty and food insecurity. It is characterized by fluid retention (edema), poor growth, and other symptoms.

– 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.

Another major form of severe acute malnutrition is marasmus, which is characterized by severe deficiency of both calories and protein, leading to extreme wasting of body fat and muscle. Kwashiorkor and marasmus are sometimes referred to collectively as protein-energy malnutrition (PEM).