Vitamins and Nutrition

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Q40. Deficiency of which vitamin is classically associated with night blindness?

[Uttarakhand PCS Prelims, 2010]

1. (a) Vitamin B
2. (b) Vitamin C
3. (c) Vitamin A
4. (d) Vitamin E

Answer: (c) Vitamin A

Explanation: Retinal, derived from vitamin A, forms part of rhodopsin and related visual pigments required for dim-light vision. Deficiency may first impair night vision and can progress to xerophthalmia and serious eye damage if untreated.

Q39. Which nutrient-disease combination is incorrectly matched?

[UPPSC UDA/LDA Mains, 2010]

1. (a) Niacin — pellagra
2. (b) Thiamin — beriberi
3. (c) Vitamin D — rickets
4. (d) Vitamin K — sterility

Answer: (d) Vitamin K — sterility

Explanation: Vitamin K is essential for coagulation rather than fertility. Its deficiency increases bleeding risk. Vitamin E has historically been called an anti-sterility vitamin based on animal research, although human fertility is far more complex.

Q38. Match night blindness, rickets, scurvy, beriberi with vitamin D (1), C (2), B1 (3) and A (4).

[UPPSC UDA/LDA Prelims, 2010]

1. (a) A-1, B-2, C-3, D-4
2. (b) A-3, B-4, C-1, D-2
3. (c) A-4, B-1, C-2, D-3
4. (d) A-2, B-3, C-4, D-1

Answer: (c) A-4, B-1, C-2, D-3

Explanation: Night blindness relates to vitamin A, rickets to D, scurvy to C and beriberi to B1 deficiency. Matching diseases with their underlying deficiency is a standard foundation for recognising nutritional disorders and the functions of each vitamin.

Q37. Match rickets, beriberi, night blindness and scurvy with vitamins D, B1, A and C respectively.

[Jharkhand PCS Prelims, 2010]

1. (a) A-D, B-B1, C-A, D-C
2. (b) A-C, B-A, C-D, D-B1
3. (c) A-B1, B-C, C-D, D-A
4. (d) A-A, B-D, C-C, D-B1

Answer: (a) A-D, B-B1, C-A, D-C

Explanation: Vitamin D deficiency reduces childhood bone mineralisation, thiamin deficiency leads to beriberi, vitamin A deficiency impairs low-light vision, and vitamin C deficiency disrupts collagen formation, causing scurvy. The proposed matches follow these classic associations.

Q36. Which substance gives wheat dough its characteristic elasticity and bread-making quality?

[UPPSC UDA/LDA Mains, 2010]

1. (a) Gluten
2. (b) Globulin
3. (c) Glycine
4. (d) Lysine

Answer: (a) Gluten

Explanation: Gluten is a protein network formed chiefly from wheat gliadins and glutenins when flour is hydrated and kneaded. It retains fermentation gases and creates an elastic structure, helping dough rise and giving bread its characteristic texture.

Q35. Which vitamin and alternate name are correctly paired?

[UPPSC UDA/LDA Mains, 2010]

1. (a) B1 — retinol
2. (b) B2 — riboflavin
3. (c) B6 — niacin
4. (d) C — calciferol

Answer: (b) B2 — riboflavin

Explanation: Riboflavin is vitamin B2. Retinol is vitamin A, niacin is B3 and calciferol refers to vitamin D. Recognising these alternate names helps distinguish their biochemical roles and associated deficiency disorders.

Q34. What best describes a nutraceutical product?

[UPPSC PCS Prelims, 2009]

1. (a) A mixture only of vitamins and minerals
2. (b) Only protein plus fatty acids
3. (c) Nutrients with toxic effects
4. (d) A food-derived product combining nutritional and potential health effects

Answer: (d) A food-derived product combining nutritional and potential health effects

Explanation: A nutraceutical is a food, food component or product proposed to provide benefits beyond basic nutrition. The broad category includes functional foods and supplements, although the quality of evidence for particular health claims varies widely.

Q33. Consider probiotic foods:
(1) they contain live organisms that can benefit humans;
(2) they can help maintain intestinal microbial balance.

Which is correct?

[UPSC CSE Prelims, 2008]

1. (a) Statement 1 only
2. (b) Statement 2 only
3. (c) Both 1 and 2
4. (d) Neither 1 nor 2

Answer: (c) Both 1 and 2

Explanation: Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit. Certain strains can support aspects of gut microbiota function. Benefits depend on the specific organism, dose and clinical context, not simply any fermented food.

Q32. Which vitamin is most directly associated with blood clotting?

[UPPSC PCS Mains, 2008]

1. (a) Vitamin K
2. (b) Vitamin A
3. (c) Vitamin B
4. (d) Vitamin C

Answer: (a) Vitamin K

Explanation: The liver requires vitamin K to activate clotting factors II, VII, IX and X, among other proteins. Low vitamin K status can produce excessive bleeding, unlike vitamin C deficiency, which causes scurvy through poor collagen formation.

Q31. Which food grain has higher protein content among gram, pea, soybean and wheat?

[UPPSC PCS Mains, 2008]

1. (a) Gram
2. (b) Pea
3. (c) Soybean
4. (d) Wheat

Answer: (c) Soybean

Explanation: Soybean is an unusually protein-rich legume, often containing roughly one-third or more of its dry weight as protein. It also provides useful oil. Its protein concentration exceeds that of the other grains and pulses listed here.