Here are the solutions to the questions: 1. The meal for a patient suffering from goiter should not be lacking in Goiter is a condition caused by a deficiency of iodine, which is essential for the production of thyroid hormones. $$\boxed{\text{B. Iodine}}$$ 2. Antibiotics in agriculture helps in Antibiotics are used in agriculture to treat diseases in both crops and livestock, preventing infections and promoting growth. $$\boxed{\text{D. Crops and livestock treatment}}$$ 3. In the ‘lock and key’ hypothesis on enzyme sensitivity, the enzyme is the In the 'lock and key' hypothesis, the enzyme is specific to its substrate, much like a lock is specific to a key. The enzyme represents the "lock" and the substrate is the "key". $$\boxed{\text{C. Lock}}$$ 4. Ideas and beliefs about food that are wrong and can lead to malnutrition are food Food fallacies are incorrect beliefs or ideas about food that can lead to poor dietary choices and potentially malnutrition. $$\boxed{\text{A. Fallacies}}$$ 5. The key difference between the monosaccharide glucose and fructose is Glucose is an aldohexose (contains an aldehyde functional group), while fructose is a ketohexose (contains a ketone functional group). They have the same chemical formula but different structures. $$\boxed{\text{C. Functional group}}$$ 6. HIDL is considered as good cholesterol because High-Density Lipoprotein (HDL) is considered "good cholesterol" because it helps remove excess cholesterol from the body's tissues and transport it back to the liver for excretion. $$\boxed{\text{D. Carries bad fats from the tissues to the liver}}$$ 7. A food quality assessment that relies on opinions, feelings and bias to evaluate food is Subjective tests involve human sensory evaluation, which inherently includes personal opinions, feelings, and potential biases. $$\boxed{\text{B. Subjective test}}$$ 8. Wet heat on starch will result in When starch is heated in the presence of water, it absorbs water, swells, and thickens, a process known as gelatinisation. $$\boxed{\text{A. Gelatinisation}}$$ 9. In order to secure food, the household must Managing total income effectively allows a household to plan and allocate resources for food purchases, ensuring a secure food supply. $$\boxed{\text{C. Manage total income}}$$ 10. A nutrient that is not digested in the alimentary canal is Vitamins are micronutrients that are absorbed directly into the bloodstream without undergoing digestion in the alimentary canal. $$\boxed{\text{B. Vitamins}}$$ 11. A negative digestive tract reaction to food is known as food Food intolerance refers to a negative digestive reaction to a food, often due to the body's inability to properly digest it, rather than an immune response. $$\boxed{\text{D. Intolerance}}$$ 12. Enzymes speed up chemical reactions because they Enzymes act as biological catalysts by lowering the activation energy required for a chemical reaction to occur, thereby speeding up the reaction rate. $$\boxed{\text{A. reduce the activation energy of the reaction}}$$ 13. Bouquet garni is A bouquet garni is a bundle of herbs, typically tied together with string, used to flavor soups, stews, and stocks. $$\boxed{\text{C. Bundle of herbs}}$$ 14. In testing for starch, what will be the colour observed if starch is added to iodine and not iodine added to starch? Regardless of the order of addition, the presence of starch reacts with iodine to produce a characteristic blue-black color. $$\boxed{\text{B. Blue black}}$$ 15. A restaurant owner intends to boost his meals with antioxidants. Which nutrients is more likely to be added to the meals Vitamins, particularly Vitamin C (ascorbic acid) and Vitamin E (tocopherol), are well-known for their antioxidant properties. $$\boxed{\text{D. Vitamins}}$$ 16. A student ate a slice of pizza containing 20g of proteins, 10g of fats and 70g of carbohydrates. What is the total energy generated from the meal? Step 1: Calculate energy from proteins. $$ 20 \text{ g proteins} \times 4 \text{ kcal/g} = 80 \text{ kcal} $$ Step 2: Calculate energy from fats. $$ 10 \text{ g fats} \times 9 \text{ kcal/g} = 90 \text{ kcal} $$ Step 3: Calculate energy from carbohydrates. $$ 70 \text{ g carbohydrates} \times 4 \text{ kcal/g} = 280 \text{ kcal} $$ Step 4: Sum the energies. $$ 80 \text{ kcal} + 90 \text{ kcal} + 280 \text{ kcal} = 450 \text{ kcal} $$ $$\boxed{\text{B. 450kcal}}$$ 17. Which food group helps to insulate the body Fats and oils provide a layer of insulation under the skin, helping to regulate body temperature and protect against cold. $$\boxed{\text{C. Fats and oils}}$$ 18. A nutritional disease caused by high intake of purines in food Gout is a type of arthritis caused by the accumulation of uric acid crystals in the joints, often resulting from a high intake of purine-rich foods. $$\boxed{\text{A. Gout}}$$ 19. Salad dressing is an Salad dressing, such as vinaigrette, is typically an emulsion, a mixture of two immiscible liquids (like oil and vinegar) where one is dispersed in the other. $$\boxed{\text{D. Emulsion}}$$ 20. Food laws regulate Food laws are comprehensive regulations that govern the entire processing chain of food, from production and manufacturing to distribution, labeling, and consumption, to ensure safety and quality. $$\boxed{\text{D. The entire processing chain}}$$ 21. Amino acids that cannot be produced by the body are called: Essential amino acids are those that the human body cannot synthesize on its own and must be obtained through diet. $$\boxed{\text{A. Essential amino acids}}$$ 22. Which mineral is responsible for carrying oxygen to body tissues? Iron is a crucial component of hemoglobin, the protein in red blood cells responsible for transporting oxygen from the lungs to body tissues. $$\boxed{\text{B. Iron}}$$ 23. The use of absorbed food for growth and energy is known as: Assimilation is the process by which absorbed nutrients are incorporated into the body's cells and used for growth, repair, and energy production. $$\boxed{\text{A. Assimilation}}$$ 24. Reading labels before buying a food product helps consumers to: Food labels provide important information about a product's ingredients, nutritional content, allergens, and expiry dates, helping consumers make informed choices about quality and safety. $$\boxed{\text{B. Understand product quality and safety}}$$ 25. Food quality refers to: Food quality encompasses all the characteristics of food that make it safe, acceptable, and desirable to consumers, including sensory attributes, nutritional value, and absence of contaminants. $$\boxed{\text{C. The characteristics that make food safe and acceptable}}$$ 26. Food additives that prevent the drying out of food: Humectants are food additives that help to retain moisture in food products, preventing them from drying out and maintaining their texture. $$\boxed{\text{A. Humectants}}$$ 27. A condition in which the child’s muscles are wasted due to food shortage is known as: Marasmus is a severe form of malnutrition characterized by extreme wasting of muscle and fat, resulting from a severe deficiency of calories and protein due to overall food shortage. $$\boxed{\text{D. Marasmus}}$$ 28. Identify the VITAMIN that can help in the prevention of Rickets: Rickets is a bone disease in children caused by a deficiency of Vitamin D, which is essential for calcium absorption and bone mineralization. $$\boxed{\text{C. Vitamin D