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English Quiz on RC for LIC AAO & Bank Exam
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Question 1
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
The Indian and International cancer organizations and scientific communities has a contradiction with the recent published study that ________.
Question 2
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
The number of the Indians get diagnosed with cancer is _______.
Question 3
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
According to the study, to fight against the cancer, one needs to take _______.
Question 4
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
In the question below is given a statement followed by two assumptions numbered I and II. An assumption is something supposed or taken for granted. You have to consider the statement and the following assumptions and then mark the correct answer.
Statement: The fact is that changes in our lifestyle can powerfully protect us against cancer.
Assumption I: Improper lifestyle is the sole reason for the increased in the number of cancer patients in the last few decades.
Assumption II: Taking corrective measures to improve lifestyle can help in preventing cancer and thus increase life expectancy.
Statement: The fact is that changes in our lifestyle can powerfully protect us against cancer.
Assumption I: Improper lifestyle is the sole reason for the increased in the number of cancer patients in the last few decades.
Assumption II: Taking corrective measures to improve lifestyle can help in preventing cancer and thus increase life expectancy.
Question 5
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Choose the word which is Similar in meaning to the word printed in bold as used in the passage.
Misleading
Misleading
Question 6
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Choose the word which is Similar in meaning to the word printed in bold as used in the passage.
Grave
Grave
Question 7
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Choose the word which is Similar in meaning to the word printed in bold as used in the passage.
Discourage
Discourage
Question 8
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Which of the following statements can’t be deciphered from paragraph 3?
I. Diet constituents can play a role in improving the condition of the patients.
II. One must ensure milk intake to manage weight.
III. Increased intake of fruits and vegetables decrease the risk of cancer.
IV. Managing weight is greatly important for cancer patients.
I. Diet constituents can play a role in improving the condition of the patients.
II. One must ensure milk intake to manage weight.
III. Increased intake of fruits and vegetables decrease the risk of cancer.
IV. Managing weight is greatly important for cancer patients.
Question 9
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Choose the word which is Opposite in meaning to the word printed in bold as used in the passage.
Succumb
Succumb
Question 10
Direction: Read the given passage and answer the questions that follow. Certain words are printed in bold to help you locate them while answering some of these.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
Enormous research has gone into understanding of the relationship of cancer with environment, diet and lifestyle. The fact is that changes in our lifestyle can powerfully protect us against cancer. The relationship between cancer and nutrition is one of the oldest known. Epidemiological data linking dietary factors and cancer are remarkably consistent. However, recently a study published at the beginning of the year, suggested that two-thirds of cancers were caused by chance, and therefore, could not be prevented. But Indian and international cancer organisations and scientific communities condemned the report. According to many, to oversimplify this multi-factorial, complex disease and simply blaming it on luck is misleading and potentially harmful as it may discourage people from making healthy lifestyle choices proven to prevent cancer.
Cancer has assumed grave proportions not only in the Western world but also in developing countries like India. According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30. According to statistics, 10 lakh Indians get diagnosed with cancer every year while seven lakh others succumb to it.
While genetic predisposition does play a role, environmental triggers including our lifestyle are needed to express those genes in most instances. The fact is that the food we eat the air we breathe and the choices we make — be it to smoke, drink alcohol or not exercise regularly — are more linked to our chances of getting cancer than luck.
Certain constituents in diet can help protect or retard the process of cancer. Evidence consistently supports an inverse relationship between cancer risk and intake of vegetables, fruits, wholegrain, anti-oxidants, micronutrients such as vitamin A, beta-carotene, vitamin C, vitamin E, selenium, zinc, magnesium, dietary fibre, certain types of fat (omega-3 fats, CLAs (conjugated linoleic acid), MCTs (medium chain triglycerides found in unprocessed coconut oil), pre-and pro-biotics and dietary changes to manage weight.
CLAs can be obtained from dairy products. For those who are dairy-sensitive, alternatives can be suggested by a qualified professional. Probiotics can be best included in fermented dairy products (yogurt, buttermilk), dietary supplements (probiotic drinks, powders, capsules). High fiber foods such as whole grains, oats, wheat bran, barley, isabgol (psyllium), soybeans and soy-based products, pulses, flaxseeds, sunflower seeds, fenugreek seeds, garlic, onions, leek (like spring onions), carrots, citrus fruits are which contain prebiotics.
In the question below is given a statement followed by two assumptions numbered I and II. An assumption is something supposed or taken for granted. You have to consider the statement and the following assumptions and then mark the correct answer.
Statement: According to WHO projections for India, deaths from cancer are expected to triple by 2015 and India is expected to peak with all kinds of cancer by 2025-30.
Assumption I: Indians have a comparatively weaker immunity system with the global standards.
Assumption II: The cases of cancer in India will increase to reach the highest in the next few decades.
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Jul 21PO, Clerk, SO, Insurance
