Afe Babalola University

BCH 206

Practice 345+ past questions for BCH 206 at Afe Babalola University. Organized by topic with explanations. Free preview on Testwiz.

345+ questions71 topics200 LevelTheory questionsTopic summaries

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About BCH 206 at Afe Babalola University

BCH 206 is a 200 Level course at Afe Babalola University. Students preparing for BCH 206 exams on Testwiz get 345+ practice questions across 71 topics, including theory questions and topic summaries.

Instead of cramming the night before, students who practice by topic — Role of Dietary Fibre, Net Protein Utilization (NPU), Protein Efficiency Ratio (PER), and more — build real familiarity with how Afe Babalola University tests BCH 206, catch weak spots early with Testwiz's analytics, and walk into the exam with actual reps under their belt.

Topics covered

Role of Dietary FibreNet Protein Utilization (NPU)Protein Efficiency Ratio (PER)Anthropometry: Advantages and LimitationsVitamin A: Structure, Sources, and FunctionFat-Soluble Vitamins and ToxicityVitamin C (Ascorbic Acid): Occurrence and SourcesSoybean Processing and Trypsin InhibitorsDiet Induced ThermogenesisPhysical Activity and Energy ExpenditureAssessment of Nutritional StatusIndirect Methods of Nutritional Assessment+59 more

Sample questions

1. Which of the following is a water-soluble component of dietary fibre?

a.Pectin

b.Hemicellulose

c.Lignin

d.Cellulose

2. The PRIMARY function of dietary fibre in human nutrition is to:

a.Provide a direct source of energy for cellular metabolism

b.Promote regular bowel movements and gut health

c.Supply essential amino acids for protein synthesis

d.Serve as a substrate for digestive enzymes in the small intestine

3. Which of the following statements about dietary fibre is CORRECT?

a.It is found exclusively in animal-based foods

b.It consists of indigestible carbohydrates from plant foods

c.It is digested by enzymes in the human gastrointestinal tract

d.It is a rich source of energy yielding 9 kcal per gram

4. Net Protein Utilization (NPU) is calculated using the formula:

a.Gain in body weight / Protein ingested

b.Nitrogen absorbed / Nitrogen intake × 100

c.Nitrogen retained / Nitrogen absorbed × 100

d.Nitrogen retained / Nitrogen intake × 100

5. A food protein has a low Net Protein Utilization (NPU). Which of the following is MOST likely true?

a.The protein requirement for that food is high

b.The protein is highly digestible and well retained

c.The protein requirement for that food is low

d.The protein has a high biological value

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BCH 206 on Testwiz covers Role of Dietary Fibre, Net Protein Utilization (NPU), Protein Efficiency Ratio (PER), and more. Practice on Testwiz to see the full topic breakdown and sample questions.