Plant-based and alternative proteins MCQs Food science

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1. What is a primary source of plant-based protein?
(A) Soybeans
(B) Chicken
(C) Beef
(D) Fish

2. Which of the following is a common alternative protein source derived from insects?
(A) Casein
(B) Soy protein
(C) Whey protein
(D) Cricket flour

3. What is ‘mycoprotein’?
(A) A protein from dairy
(B) A protein derived from fungi
(C) A protein from fish
(D) A protein from poultry

4. Which of the following is a legume-based protein?
(A) Egg whites
(B) Lentils
(C) Beef
(D) Milk

5. What is a common characteristic of most plant-based proteins?
(A) They are often lower in saturated fats than animal proteins
(B) They contain higher levels of cholesterol
(C) They are less easily digestible than animal proteins
(D) They are typically high in animal fats

6. Which plant-based protein is known for being a complete protein?
(A) Quinoa
(B) Corn
(C) Wheat
(D) Rice

7. What is the main protein source in a vegan diet?
(A) Meat
(B) Eggs
(C) Dairy products
(D) Tofu

8. Which protein source is commonly used as a meat substitute and is derived from soybeans?
(A) Pork loin
(B) Chicken breast
(C) Tempeh
(D) Fish fillet

9. What is the primary protein in chia seeds?
(A) Insect protein
(B) Animal-based protein
(C) Dairy protein
(D) Plant-based protein

10. Which of the following is NOT a benefit of plant-based proteins?
(A) Higher levels of saturated fats
(B) Reduced risk of heart disease
(C) Lower cholesterol levels
(D) Increased fiber intake

11. Which of the following is an example of a plant-based protein that is high in lysine?
(A) Corn
(B) Wheat
(C) Soybeans
(D) Rice

12. What type of protein is ‘pea protein’?
(A) Insect protein
(B) Animal-based protein
(C) Dairy protein
(D) Plant-based protein

13. Which plant-based protein is often used in protein powders and bars?
(A) Fish protein
(B) Hemp protein
(C) Whey protein
(D) Egg protein

14. What is ‘seitan’ made from?
(A) Lentils
(B) Soybeans
(C) Chickpeas
(D) Wheat gluten

15. Which of the following is a benefit of consuming alternative proteins like insect proteins?
(A) Increased water consumption
(B) Higher cholesterol levels
(C) Increased land use
(D) Lower environmental impact compared to traditional animal farming

16. Which plant-based protein source is also rich in omega-3 fatty acids?
(A) Chicken
(B) Beef
(C) Flaxseeds
(D) Dairy

17. What is ‘edamame’?
(A) A meat substitute
(B) A type of fish
(C) A dairy product
(D) Immature soybeans

18. Which protein source is commonly used in plant-based milk alternatives?
(A) Beef
(B) Almonds
(C) Chicken
(D) Eggs

19. Which plant-based protein is known for its high content of the amino acid leucine?
(A) Wheat protein
(B) Corn protein
(C) Rice protein
(D) Soy protein

20. What is a ‘complete protein’?
(A) A protein that contains only non-essential amino acids
(B) A protein that contains all nine essential amino acids
(C) A protein that is derived from animals only
(D) A protein that lacks any amino acids

21. Which alternative protein source is made from fermented soybeans?
(A) Tempeh
(B) Tofu
(C) Seitan
(D) Quinoa

22. Which plant-based protein is also a source of dietary fiber?
(A) Fish
(B) Beans
(C) Poultry
(D) Pork

23. What is the primary protein source in most plant-based burgers?
(A) Egg protein
(B) Whey protein
(C) Pea protein
(D) Casein

24. Which plant-based protein is known for its high content of vitamin B12?
(A) Corn
(B) Rice
(C) Fortified nutritional yeast
(D) Spinach

25. What type of protein is found in chia seeds and flaxseeds?
(A) Plant-based protein
(B) Animal-based protein
(C) Dairy protein
(D) Insect protein

26. Which of the following is a benefit of incorporating more plant-based proteins into one’s diet?
(A) Higher intake of saturated fats
(B) Lower risk of chronic diseases
(C) Increased cholesterol levels
(D) Decreased fiber intake

27. Which plant-based protein source is rich in iron?
(A) Lentils
(B) Beef
(C) Chicken
(D) Fish

28. Which alternative protein source is derived from algae?
(A) Tofu
(B) Spirulina
(C) Seitan
(D) Tempeh

29. What is ‘textured vegetable protein’ (TVP)?
(A) A form of whey protein
(B) A type of dairy protein
(C) A processed form of soy protein with a texture similar to meat
(D) A type of casein protein

30. Which plant-based protein is often used in making vegan cheese?
(A) Beef
(B) Chicken
(C) Cashew nuts
(D) Fish

31. Which of the following proteins is considered a high-quality plant protein?
(A) Wheat protein
(B) Corn protein
(C) Rice protein
(D) Soy protein

32. What is the main difference between tofu and tempeh?
(A) Tofu is made from soy milk, while tempeh is made from fermented soybeans
(B) Tempeh is made from dairy, while tofu is made from wheat
(C) Tofu is a dairy product, while tempeh is a meat substitute
(D) Tofu and tempeh are made from the same ingredients

33. What is the main benefit of using pea protein in food products?
(A) It is hypoallergenic and suitable for people with soy or dairy allergies
(B) It has a high fat content
(C) It is less digestible than animal proteins
(D) It is high in cholesterol

34. Which plant-based protein is high in calcium?
(A) Almonds
(B) Beef
(C) Chicken
(D) Pork

35. What is ‘nutritional yeast’ commonly used for in vegan diets?
(A) As a food coloring
(B) As a meat substitute
(C) As a sweetener
(D) As a cheese substitute due to its cheesy flavor

36. Which protein source is known for its high omega-3 fatty acid content and is plant-based?
(A) Fish
(B) Chicken
(C) Flaxseeds
(D) Eggs

37. Which plant-based protein is often used in vegan burgers and meat substitutes due to its texture?
(A) Rice
(B) Soy milk
(C) Almond milk
(D) Seitan

38. Which of the following is a disadvantage of plant-based proteins compared to animal proteins?
(A) Plant-based proteins have lower fiber content
(B) Plant-based proteins are higher in saturated fats
(C) Plant-based proteins are generally less digestible
(D) Some plant-based proteins may lack one or more essential amino acids

39. Which plant-based protein is often fortified with vitamin B12 for vegan diets?
(A) Nutritional yeast
(B) Quinoa
(C) Tempeh
(D) Lentils

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