60 MCQs in Nutrition and Dietetics (Part 1)

Welcome to 60 MCQs in Nutrition and Dietetics (Part 1), curated from various interesting topics in Nutrition

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This test has 61 questions in its bank, but only 60 random questions will be served at each test – This test covers Introduction and History of Nutrition.

Other topics are covered in subsequent tests.

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1 / 60

1. Which of the following is the best dietary choice for a patient with end-stage renal disease (ESRD)?

A. bacon and cheese omelet with toast

B. grilled chicken with white rice and green beans

C. pepperoni pizza with soda

D. canned soup with crackers

2 / 60

2. What is the primary focus of nutrition as a science?

A. Food marketing strategies

B. Study of food preservation

C. Nourishing the body through food

D. Cooking techniques

3 / 60

3. Which of the following is NOT a function of food?

A. Providing energy

B. Regulating body processes

C. Causing diseases

D. Social bonding

4 / 60

4. Who is considered a forefather of nutrition science for stating, “Let thy food be thy medicine”?

A. Hippocrates

B. Leonardo da Vinci

C. Leviticus

D. Aristotle

5 / 60

5. Nutrition is primarily rooted in which disciplines?

A. Chemistry and physiology

B. Mathematics and engineering

C. Literature and history

D. Astronomy and physics

6 / 60

6. What major change occurred in diets after the Industrial Revolution?

A. Exclusive reliance on plant-based foods

B. Higher intake of refined grains and sugars

C. Reduced fat consumption

D. Increased consumption of wild animals

7 / 60

7. Which nutrient is classified as a macronutrient?

A. Calcium

B. Iron

C. Carbohydrates

D. Vitamin C

8 / 60

8. What is the end product of carbohydrate digestion?

A. Glycerol

B. Fatty acids

C. Glucose

D. Amino acids

9 / 60

9. Which of the following is a monosaccharide?

A. Fructose

B. Sucrose

C. Lactose

D. Maltose

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10. What is the primary source of dietary starch?

A. Legumes

B. Meat

C. Dairy

D. Eggs

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11. Which nutrient is classified as a “protective nutrient”?

A. Fat

B. Protein

C. Water

D. Vitamin D

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12. What is the main function of dietary fiber?

A. Adding bulk to stool and slowing glucose absorption

B. Speeding up blood clotting

C. Increasing LDL cholesterol

D. Reducing water intake

13 / 60

13. Which of the following is a complete protein source?

A. Beans

B. Corn

C. Rice

D. Eggs

14 / 60

14. How many essential amino acids are required by humans?

A. 11

B. 5

C. 20

D. 9

15 / 60

15. What happens to excess amino acids in the body?

A. Excreted unchanged

B. Converted to glucose or fat

C. Turned into vitamins

D. Stored as muscle tissue

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16. Which amino acid is conditionally essential for infants and the elderly?

A. Arginine

B. Histidine

C. Valine

D. Leucine

17 / 60

17. What is the primary function of arginine?

A. Bone mineralization

B. Blood vessel relaxation

C. Fat storage

D. Oxygen transport

18 / 60

18. Which of the following is a simple protein?

A. Glycoprotein

B. Hemoglobin

C. Lipoprotein

D. Albumin

19 / 60

19. What is a conjugated protein?

A. Found only in plants

B. Combined with a non-protein prosthetic group

C. Derived from heat treatment

D. Made only of amino acids

20 / 60

20. Which lipoprotein is known as “good cholesterol”?

A. HDL

B. LDL

C. Chylomicron

D. VLDL

21 / 60

21. What is the primary dietary source of omega-3 fatty acids?

A. Leafy vegetables and fish

B. Red meat

C. Dairy products

D. Refined grains

22 / 60

22. What percentage of total kcal should come from carbohydrates in a balanced diet?

A. 70-80%

B. 55-60%

C. 25-30%

D. 10-20%

23 / 60

23. Which vitamin is water-soluble?

A. Vitamin C

B. Vitamin K

C. Vitamin D

D. Vitamin A

24 / 60

24. What is the deficiency disease for vitamin C?

A. Beriberi

B. Scurvy

C. Pellagra

D. Rickets

25 / 60

25. Which mineral is critical for thyroid function?

A. Iodine

B. Zinc

C. Iron

D. Calcium

26 / 60

26. What is the primary role of vitamin D?

A. Energy production

B. Blood clotting

C. Protein synthesis

D. Calcium absorption

27 / 60

27. Which food group is richest in calcium?

A. Dairy

B. Fruits

C. Grains

D. Meat

28 / 60

28. What is the main cause of high cholesterol?

A. Excessive vitamin C

B. Obesity and saturated fats

C. Low protein diet

D. High fiber intake

29 / 60

29. Which anthropometric measurement assesses abdominal obesity?

A. BMI

B. Height-for-age

C. Skin fold thickness

D. Waist circumference

30 / 60

30. What is the BMI range for a normal-weight adult?

A. =30 kg/m?

B. 25-29.9 kg/m?

C. 18.5-24.9 kg/m?

D. <18.5 kg/m?

31 / 60

31. Nutrition science evolved primarily from which two disciplines?

A. Chemistry and Physiology

B. Mathematics and Engineering

C. Literature and History

D. Astronomy and Physics

32 / 60

32. Who is credited with the quote, “Let thy food be thy medicine”?

A. Leonardo da Vinci

B. Aristotle

C. Hippocrates

D. Leviticus

33 / 60

33. Which historical figure investigated physiology and nutrition?

A. Hippocrates

B. Leonardo da Vinci

C. Leviticus

D. Aristotle

34 / 60

34. What major dietary shift occurred after the Agricultural Revolution?

A. Reduced fat consumption

B. Increased reliance on wild animals

C. Dominance of grains and legumes

D. Introduction of processed foods

35 / 60

35. Which revolution led to increased consumption of refined grains and sugars?

A. Agricultural Revolution

B. Industrial Revolution

C. Green Revolution

D. Digital Revolution

36 / 60

36. What was a primary consequence of the Industrial Revolution on diets?

A. Reduced energy output

B. Exclusive plant-based diets

C. Higher intake of fresh fruits

D. Increased sugar and fat consumption

37 / 60

37. Which of the following is NOT a forefather of nutrition science?

A. Aristotle

B. Isaac Newton

C. Leonardo da Vinci

D. Hippocrates

38 / 60

38. What did Leonardo da Vinci emphasize about nutrition?

A. "Nutrition is a chemical process"

B. "Taking away nourishment, life is utterly destroyed"

C. "Food is fuel"

D. "Eat to live, not live to eat"

39 / 60

39. Which text mentioned dietary laws referred to as “abomination”?

A. The Vedas

B. The Bible (Leviticus)

C. The Hippocratic Corpus

D. The Quran

40 / 60

40. What is the scientific definition of nutrition?

A. Study of food preservation

B. Food marketing strategies

C. Food at work in the body

D. Cooking techniques

41 / 60

41. Which era saw diets shift from wild plants/animals to cultivated crops?

A. Digital Age

B. Paleolithic Era

C. Industrial Revolution

D. Agricultural Revolution

42 / 60

42. What major dietary component increased post-Industrial Revolution?

A. Fiber

B. Wild game

C. Fresh vegetables

D. Processed foods

43 / 60

43. Which nutrient category became more prevalent after industrialization?

A. Complex carbohydrates

B. Saturated fats

C. Dietary fiber

D. Plant proteins

44 / 60

44. What is a key consequence of reduced energy output in modern diets?

A. Improved digestion

B. Higher metabolic rates

C. Obesity and sedentary diseases

D. Increased muscle mass

45 / 60

45. Which historical period emphasized food as medicine?

A. Renaissance

B. Middle Ages

C. Victorian Era

D. Ancient Greece (Hippocrates)

46 / 60

46. What did Aristotle contribute to nutrition science?

A. Invention of food pyramids

B. Physiological investigations

C. First dietary guidelines

D. Discovery of vitamins

47 / 60

47. Which revolution introduced chemical fertilizers and equipment?

A. Digital Revolution

B. Industrial Revolution

C. Green Revolution

D. Agricultural Revolution

48 / 60

48. What was a primary pre-agricultural diet component?

A. Wild animals and plants

B. Refined grains

C. Dairy products

D. Processed meats

49 / 60

49. Which statement aligns with Hippocrates’ view on nutrition?

A. "Food is purely for pleasure"

B. "Nutrition is irrelevant to health"

C. "Food should be your medicine"

D. "Eat only processed foods"

50 / 60

50. What scientific field is nutrition often considered a branch of?

A. Physics

B. Biochemistry

C. Botany

D. Geology

51 / 60

51. Which nutrient’s overconsumption became common post-Industrial Revolution?

A. Sugar

B. Calcium

C. Protein

D. Fiber

52 / 60

52. What did the Agricultural Revolution prioritize in diets?

A. Dairy

B. Meat

C. Grains and tubers

D. Processed snacks

53 / 60

53. Which of the following is a legacy of early nutrition studies?

A. Vitamin supplementation

B. Linking diet to disease prevention

C. Fast food culture

D. Artificial sweeteners

54 / 60

54. What is the primary focus of nutrition as a science?

A. Food packaging

B. Cooking speed

C. Food aesthetics

D. Nourishment and health

55 / 60

55. Which historical change worsened dietary quality?

A. Introduction of farming

B. Organic farming

C. Industrial food processing

D. Hunting-gathering

56 / 60

56. Who first documented the relationship between food and health?

A. Leonardo da Vinci

B. Hippocrates

C. Leviticus

D. Aristotle

57 / 60

57. What post-industrial dietary trend increased disease risks?

A. Plant-based diets

B. Processed and sugary foods

C. More home-cooked meals

D. Higher fiber intake

58 / 60

58. Which nutrient was scarce in pre-agricultural diets?

A. Vitamin C

B. Protein

C. Refined carbohydrates

D. Omega-3 fatty acids

59 / 60

59. What is a modern consequence of historical dietary shifts?

A. Higher life expectancy

B. Better food preservation

C. Reduced chronic diseases

D. Increased malnutrition

60 / 60

60. Which ancient text emphasized dietary laws for health?

A. Leviticus

B. The Odyssey

C. The Art of War

D. The Republic

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