Q6. Match the following:  

1. Most essential fatty acid a. Safflower oil

  2. Amino acid (AA) score b. Protein scoring system 

3. Oil rich in essential fatty acid c. Protein quality + digestibility 

4. Net Protein Utilization (NPU) d. Linoleic acid

1. A

   A. 1-d, 2-c, 3-a, 4-b

2. B

   B. 1-b, 2-d, 3-c, 4-a

3. C

   C. 1-d, 2-b, 3-a, 4-c

4. D

   D. 1-a, 2-b, 3-d, 4-c

Appeared in: INI-CET EXAM -2026

Explanation

• Linoleic acid is a primary essential omega-6 fatty acid, meaning the body cannot produce it and must obtain it from food.
• The Amino Acid (AA) Score is a standard chemical method for evaluating protein quality, hence it is a protein scoring system.
• Safflower oil is a vegetable oil known for its very high concentration of linoleic acid, an essential fatty acid.
• Net Protein Utilization (NPU) is a comprehensive measure of how efficiently dietary protein is used, accounting for both its digestibility and the biological value of its amino acids.

Why Other Options Were Wrong

• Option A: This option incorrectly pairs 'Amino acid (AA) score' (2) with 'Protein quality + digestibility' (c). The latter is the definition of Net Protein Utilization (NPU). It also incorrectly pairs 'NPU' (4) with 'Protein scoring system' (b), which describes the AA score.
• Option B: This option incorrectly pairs all items. For instance, it links 'Most essential fatty acid' (1) with 'Protein scoring system' (b), which is completely unrelated.
• Option D: This option incorrectly swaps the matches for items 1 and 3. It pairs 'Most essential fatty acid' (1) with 'Safflower oil' (a), which is an example of a source, not the acid itself. It pairs 'Oil rich in essential fatty acid' (3) with 'Linoleic acid' (d), which is the acid, not the oil.

Related Visual

Clinical Relevance

• Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Nutritional concepts including essential fatty acids and methods for assessing protein quality as background academic context rather than a clinical decision trigger.
• Nurses apply knowledge of protein quality and essential fatty acids when providing dietary counseling to patients, especially those with increased metabolic needs like burn victims, post-operative patients, or those with malnutrition.
• Understanding these concepts is crucial for planning nutritionally complete diets for individuals on restricted diets, such as vegetarians and vegans, to ensure they receive all essential amino acids and fats.
• What if? If a patient has a condition requiring increased intake of anti-inflammatory omega-3 fatty acids, the nurse would recommend sources like flaxseed oil, walnuts, and fatty fish (e.g., salmon), rather than safflower oil, which is high in pro-inflammatory omega-6s.

How to Approach the Question

• First, analyze the two lists to be matched. List 1 contains nutritional terms, and List 2 contains definitions or examples.
• Identify the most definite or familiar match. 'Linoleic acid' is a well-known essential fatty acid. This confidently links item 1 to item d.
• Scan the options. Only options A and C begin with the '1-d' pairing. This allows you to eliminate options B and D immediately.
• Now, compare options A and C. They differ in their pairings for items 2 and 4.
• Consider the term 'Net Protein Utilization (NPU)'. The word 'utilization' implies how much protein is actually used by the body, which logically includes both its quality and how well it's digested. This links item 4 to item c.
• Check the remaining options. Option C contains the pair '4-c'. Option A has '4-b'.

Concept Tested & Keywords

• Concept Tested: Nutritional concepts including essential fatty acids and methods for assessing protein quality.
• Stem keywords: Most essential fatty acid, Amino acid (AA) score, Oil rich in essential fatty acid, Net Protein Utilization (NPU)
• Lead-in keywords: Match the following
• Negative lead-in flag: false

Question ID

QpueTIrqqQCe_QNr0YsMr-

Copy ID

Reference Book

E6 Nutrition Monika Sharma 3e p. 105-107