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All Subjects General Agriculture Clinical Therapeutic Nutrition Food and Food Groups Institutional Food Service Management Food Preservation and Packaging Food Analysis Cooking Methods and Food Processing Food Safety Macro and Micro Nutrients in Human Nutrition Community Nutrition Nutrition during Life Cycle

Q.101

Food and Nutrition- ICAR JRF/SRF 2024

Match the Following +4 −1

Match List with List-II es

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Choose the correct answer from the options given below :

List - I		List - II
A	Linear measurement Linear measurement	I	Urinary iodine concentration Urinary iodine concentration
B	Biochemical Biochemical	II	Weighment method Weighment method
C	Clinical Clinical	III	Height Height
D	Family diet survey Family diet survey	V	Keratomalacia Keratomalacia

(A) - (IV), (B) - (HI), (C) - (I), (D) - (I) (A) - (I), (B) - (I), (C) - (II), (D) - (VV) (A) - (III), (B) - (I), (C) - (IV), (D) - (II) (A) - (II), (B) - (IV), (C) - (I), (D) - (III)

Q.102

Food and Nutrition- ICAR JRF/SRF 2024

Match the Following +4 −1

Match List with List-II oe re

Choose the correct answer from the options given below:
Choose the correct answer from the options given below :

List - I		List - II
A	Green leafy vegetables Green leafy vegetables	I	Cold shortening Cold shortening
B	Milk Milk	II	Rancidity Rancidity
C	Meat Meat	III	Pheophytin Pheophytin
D	Eggs Eggs	IV	Gelation Gelation

(A) - (IV), (B) - (I), (C) - (III), (D) - (I) (A) - (III), (B) - (I), (C) - (I), (D) - (IV) (A) - (II), (B) - (IV), (C) - (I), (D) - (HI) (A) - (V), (B) - (IV), (C) - (II), (D) - (I)

Q.103

Food and Nutrition- ICAR JRF/SRF 2024

Match the Following +4 −1

Match List with List-II a oes \(A).Use of acid (\). Unfavorable to the growth of microorganism \(B). Sugar and salt in high concentration (l).Using controlled fermentation ((C). Low temperature (ill). Osmosis \(D). Smoking (\V).Slow down bacterial growth and activity rs

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Choose the correct answer from the options given below :

List - I		List - II
A	Use of acid Use of acid	I	Unfavorable to the growth of microorganism Unfavorable to the growth of microorganism
B	Sugar and salt in high concentration Sugar and salt in high concentration	I	Using controlled fermentation Using controlled fermentation
C	Low temperature Low temperature	III	Osmosis Osmosis
D	Smoking Smoking	V	Slow down bacterial growth and activity Slow down bacterial growth and activity

(A) - (II), (B) - (III), (C) - (IV), (D) - (I) (A) - (III), (B) - (I), (C) - (V), (D) - (IV) (A) - (I), (B) - (I), (C) - (V), (D) - (III) (A) - (III), (B) - (V), (C) - (I), (D) - (I)

Q.104

Food and Nutrition- ICAR JRF/SRF 2024

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List - I		List - II
A	Chemical Chemical	I	Gluten, peanut, sulphite Gluten, peanut, sulphite
B	Allergen Allergen	II	Hair, seed, stem, stone Hair, seed, stem, stone
C	Biological Biological	II	Enzymes, antioxidants Enzymes, antioxidants
D	Physical Physical	IV	Pesticide, veterinary residue, adulterant Pesticide, veterinary residue, adulterant

(A) - (I), (B) - (I), (C) - (HIN), (D) - (I) (A) - (IV), (B) - (I), (C) - (V), (D) - (I) (A) - (V), (B) - (II), (C) - (IV), (D) - (I) (A) - (III), (B) - (IV), (C) - (I), (D) - (V)

Q.105

Food and Nutrition- ICAR JRF/SRF 2024

Match the Following +4 −1

Match List with List-II ee ee

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Choose the correct answer from the options given below :

List - I		List - II
A	Thiamin Thiamin	I	Vegetable oils, butter, ghee Vegetable oils, butter, ghee
B	Cobatamin Cobatamin	I	Milk, yeast Milk, yeast
C	Folic acid Folic acid	III	Whole wheat and pulses Whole wheat and pulses
D	Riboflavin Riboflavin	V	Organ meat, sea food Organ meat, sea food

(A) - (I), (B) - (I), (C) - (HIN), (D) - (I) (A) - (III), (B) - (IV), (C) - (IV), (D) - (I) (A) - (V), (B) - (II), (C) - (IV), (D) - (I) (A) - (IV), (B) - (III), (C) - (I), (D) - (V)