Course: DIETARY SUPPLEMENTS AND NUTRACEUTICALS - Tiếng anh chuyên ngành | Đại học Quốc tế Hồng Bàng

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Môn: Tiếng anh chuyên ngành(TACN34)

Trường: Đại Học Quốc Tế Hồng Bàng

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Profile Nguyễn Vân
Course: DIETARY SUPPLEMENTS AND NUTRACEUTICALS
_____________________________________________________________________________________________________________________
SECTION-A
Attempt all questions, each question carries equal mark
Multiple Choice Questions: (20*1=20 Duration: , 30 minutes)
Choose (√) most appropriate option.
1. Identify one primary metabolite used as nutraceuticalof .
(a) lavonoids (b) carotenoids (c) Lycopene (d) all
2. Identify type of probiotic micro-organism used as nutraceutical.
(a) Lactobacillus acidophilus (b) Biidobacterium species (c) Both a and b (d) Papain
3. Identify sulides containing nutraceutical herbs.
(a) Onions (b) garlics (c) cruciferous veggies (d) all
4. Identify tannin containing nutraceutical herbs.
(a) Chocolates (b) cocoa (c) Cranberries (d) all
5. Identify the Traditional nutraceuticals.
(a) lycopene in tomatoes (b) omega-3 fatty acids in salmon (c) saponins in soy (d) all
6. Identify nutraceuticals enzymes.
(a) pectinase (b) beta amylase (c) Bromelains (d) all
7. Identify nontraditional nutraceuticals.
(a) cholecalciferol Fortiied milk (b) saponin (c) lour with added folic acid. (d) a and c
8. Identify the plant constituent which contain gallic acid, ellagic acid and catechin as a core
natural molecule.
(a) Saponins (b) (c) oils (d) alkaloids tannins
9. Find out pungent principle obtained in the fruit of various species of Capsicum, used as
nutraceutical.
(a) Curcumin (b) Capsaicin (c) both (d) cassia spp.
10. Identify the source of Konjac root iber used as dietary iber nutraceutical.
(a) Chitin ( Amorphophallus konjac (c) Eugenia caryophyllus (d) none b)
11. Identify herbal antidiabetic nutraceutical.
(a) Punica granatum (b) Momordica charantia (c) Fenugreek (d) all
12. Identify source of Omega-3 fatty acids.
(a) (b) ish oil (c) (d) allRicinus communis Hydnocarpus wightiana
13. Identify foods as source of resveratrol.
(a) grapes (b) (c) wine (d) a and c Apis melliica
14. Identify anticancer phytochemicals used as nutraceutical.
(a) -carotene (b) natural Phenolic compounds (c) sulfur compounds (d) allβ
15.Identify nutraceutical compounds with antioxidant capacity.
(a) Vitamin E. (b) Vitamin C (c) lycopene (d) all
16.Identify biological source of ginseng.
(a) Gelidium amansii )panax ginseng (c) sea toxin (d) none (b
17. Identify biological source of curcumin.
(a) Gossypium barbadense Corchorus capsularis Cannabis sativa (b) (c) (d) Curcuma
longa
18.Identify vitamins used as nutraceuticals.
(a) Vit-C (b) Vit-E (c) Vit-D (d) all
19.Identify full form of FSSAI.
(a) Food Safety and Standards Authority of India (b) Food Safety and Security Authority
of India (c) both (d) Food Security and Safety Authority of India
20. Identify law that regulate the manufacture, distribution, and sale of nutraceuticals,
functional foods, and dietary supplements in India.
(a) Food Safety and Standards Regulations 2011
(b) b) Food Safety and Standards Regulations 2006
( Food Safety and Standards Regulations 2012 c)
(d) all
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Course: DIETARY SUPPLEMENTS AND NUTRACEUTICALS
_____________________________________________________________________________________________________________________ SECTION-A
Attempt all questions, each question carries equal mark
Multiple Choice Questions: (20*1=20, Duration: 30 minutes)
Choose (√) most appropriate option.
1. Identify one of primary metabolite used as nutraceutical. (a) lavonoids (b) carotenoids (c) Lycopene (d) all
2. Identify type of probiotic micro-organism used as nutraceutical.
(a) Lactobacillus acidophilus (b) Bi idobacterium species (c) Both a and b (d) Papain
3. Identify sul ides containing nutraceutical herbs. (a) Onions (b) garlics (c) cruciferous veggies (d) all
4. Identify tannin containing nutraceutical herbs. (a) Chocolates (b) cocoa (c) Cranberries (d) all
5. Identify the Traditional nutraceuticals.
(a) lycopene in tomatoes (b) omega-3 fatty acids in salmon (c) saponins in soy (d) all
6. Identify nutraceuticals enzymes. (a) pectinase (b) beta amylase (c) Bromelains (d) all
7. Identify nontraditional nutraceuticals.
(a) cholecalciferol Forti ied milk (b) saponin (c) lour with added folic acid. (d) a and c
8. Identify the plant constituent which contain gallic acid, ellagic acid and catechin as a core natural molecule. (a) Saponins (b) tannins (c) oils (d) alkaloids
9. Find out pungent principle obtained in the fruit of various species of Capsicum, used as nutraceutical. (a) Curcumin (b) Capsaicin (c) both (d) cassia spp.
10. Identify the source of Konjac root iber used as dietary iber nutraceutical.
(a) Chitin (b) Amorphophallus konjac (c) Eugenia caryophyllus (d) none
11. Identify herbal antidiabetic nutraceutical. (a) Punica granatum (b) Momordica charantia (c) Fenugreek (d) all
12. Identify source of Omega-3 fatty acids. (a) Ricinus communis (b) ish oil
(c) Hydnocarpus wightiana (d) all
13. Identify foods as source of resveratrol. (a) grapes (b) Apis melli ica (c) wine (d) a and c
14. Identify anticancer phytochemicals used as nutraceutical. (a) β-carotene
(b) natural Phenolic compounds (c) sulfur compounds (d) all
15.Identify nutraceutical compounds with antioxidant capacity. (a) Vitamin E. (b) Vitamin C (c) lycopene (d) all
16.Identify biological source of ginseng. (a) Gelidium amansii ( )panax ginseng b (c) sea toxin (d) none
17. Identify biological source of curcumin.
(a) Gossypium barbadense
(b) Corchorus capsularis Cannabis sativa (c) (d) Curcuma longa
18.Identify vitamins used as nutraceuticals. (a) Vit-C (b) Vit-E (c) Vit-D (d) all
19.Identify full form of FSSAI.
(a) Food Safety and Standards Authority of India
(b) Food Safety and Security Authority of India (c) both
(d) Food Security and Safety Authority of India
20. Identify law that regulate the manufacture, distribution, and sale of nutraceuticals,
functional foods, and dietary supplements in India.
(a) Food Safety and Standards Regulations 2011
(b) b) Food Safety and Standards Regulations 2006 (c Food S )
afety and Standards Regulations 2012 (d) all