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. canned soup with crackers

B. bacon and cheese omelet with toast

C. grilled chicken with white rice and green beans

D. pepperoni pizza with soda

2 / 60

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

A. Study of food preservation

B. Cooking techniques

C. Food marketing strategies

D. Nourishing the body through food

3 / 60

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

A. Causing diseases

B. Regulating body processes

C. Providing energy

D. Social bonding

4 / 60

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

A. Aristotle

B. Leviticus

C. Hippocrates

D. Leonardo da Vinci

5 / 60

5. Nutrition is primarily rooted in which disciplines?

A. Mathematics and engineering

B. Astronomy and physics

C. Literature and history

D. Chemistry and physiology

6 / 60

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

A. Exclusive reliance on plant-based foods

B. Increased consumption of wild animals

C. Reduced fat consumption

D. Higher intake of refined grains and sugars

7 / 60

7. Which nutrient is classified as a macronutrient?

A. Iron

B. Calcium

C. Vitamin C

D. Carbohydrates

8 / 60

8. What is the end product of carbohydrate digestion?

A. Fatty acids

B. Glucose

C. Glycerol

D. Amino acids

9 / 60

9. Which of the following is a monosaccharide?

A. Lactose

B. Fructose

C. Maltose

D. Sucrose

10 / 60

10. What is the primary source of dietary starch?

A. Legumes

B. Eggs

C. Meat

D. Dairy

11 / 60

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

A. Protein

B. Water

C. Vitamin D

D. Fat

12 / 60

12. What is the main function of dietary fiber?

A. Adding bulk to stool and slowing glucose absorption

B. Reducing water intake

C. Increasing LDL cholesterol

D. Speeding up blood clotting

13 / 60

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

A. Eggs

B. Beans

C. Corn

D. Rice

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. Turned into vitamins

B. Stored as muscle tissue

C. Excreted unchanged

D. Converted to glucose or fat

16 / 60

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

A. Valine

B. Histidine

C. Leucine

D. Arginine

17 / 60

17. What is the primary function of arginine?

A. Fat storage

B. Bone mineralization

C. Blood vessel relaxation

D. Oxygen transport

18 / 60

18. Which of the following is a simple protein?

A. Glycoprotein

B. Albumin

C. Hemoglobin

D. Lipoprotein

19 / 60

19. What is a conjugated protein?

A. Derived from heat treatment

B. Found only in plants

C. Made only of amino acids

D. Combined with a non-protein prosthetic group

20 / 60

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

A. HDL

B. Chylomicron

C. LDL

D. VLDL

21 / 60

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

A. Leafy vegetables and fish

B. Dairy products

C. Refined grains

D. Red meat

22 / 60

22. Which nutrient yields the highest energy per gram?

A. Carbohydrates

B. Vitamins

C. Fats

D. Proteins

23 / 60

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

A. 10-20%

B. 55-60%

C. 70-80%

D. 25-30%

24 / 60

24. Which vitamin is water-soluble?

A. Vitamin C

B. Vitamin K

C. Vitamin D

D. Vitamin A

25 / 60

25. What is the deficiency disease for vitamin C?

A. Scurvy

B. Beriberi

C. Pellagra

D. Rickets

26 / 60

26. Which mineral is critical for thyroid function?

A. Iron

B. Zinc

C. Iodine

D. Calcium

27 / 60

27. What is the primary role of vitamin D?

A. Blood clotting

B. Calcium absorption

C. Protein synthesis

D. Energy production

28 / 60

28. Which food group is richest in calcium?

A. Dairy

B. Fruits

C. Grains

D. Meat

29 / 60

29. What is the main cause of high cholesterol?

A. Excessive vitamin C

B. Low protein diet

C. High fiber intake

D. Obesity and saturated fats

30 / 60

30. Which anthropometric measurement assesses abdominal obesity?

A. Skin fold thickness

B. Height-for-age

C. BMI

D. Waist circumference

31 / 60

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

A. 25-29.9 kg/m?

B. =30 kg/m?

C. <18.5 kg/m?

D. 18.5-24.9 kg/m?

32 / 60

32. Nutrition science evolved primarily from which two disciplines?

A. Astronomy and Physics

B. Mathematics and Engineering

C. Literature and History

D. Chemistry and Physiology

33 / 60

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

A. Hippocrates

B. Aristotle

C. Leviticus

D. Leonardo da Vinci

34 / 60

34. Which historical figure investigated physiology and nutrition?

A. Leonardo da Vinci

B. Hippocrates

C. Leviticus

D. Aristotle

35 / 60

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

A. Introduction of processed foods

B. Dominance of grains and legumes

C. Reduced fat consumption

D. Increased reliance on wild animals

36 / 60

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

A. Reduced energy output

B. Increased sugar and fat consumption

C. Exclusive plant-based diets

D. Higher intake of fresh fruits

37 / 60

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

A. Isaac Newton

B. Leonardo da Vinci

C. Hippocrates

D. Aristotle

38 / 60

38. What did Leonardo da Vinci emphasize about nutrition?

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

B. "Food is fuel"

C. "Nutrition is a chemical process"

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

39 / 60

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

A. The Quran

B. The Bible (Leviticus)

C. The Vedas

D. The Hippocratic Corpus

40 / 60

40. What is the scientific definition of nutrition?

A. Cooking techniques

B. Food at work in the body

C. Study of food preservation

D. Food marketing strategies

41 / 60

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

A. Paleolithic Era

B. Agricultural Revolution

C. Digital Age

D. Industrial Revolution

42 / 60

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

A. Processed foods

B. Fresh vegetables

C. Fiber

D. Wild game

43 / 60

43. Which nutrient category became more prevalent after industrialization?

A. Dietary fiber

B. Saturated fats

C. Complex carbohydrates

D. Plant proteins

44 / 60

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

A. Obesity and sedentary diseases

B. Improved digestion

C. Higher metabolic rates

D. Increased muscle mass

45 / 60

45. Which historical period emphasized food as medicine?

A. Middle Ages

B. Victorian Era

C. Ancient Greece (Hippocrates)

D. Renaissance

46 / 60

46. What did Aristotle contribute to nutrition science?

A. First dietary guidelines

B. Discovery of vitamins

C. Invention of food pyramids

D. Physiological investigations

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 should be your medicine"

B. "Nutrition is irrelevant to health"

C. "Food is purely for pleasure"

D. "Eat only processed foods"

50 / 60

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

A. Botany

B. Biochemistry

C. Geology

D. Physics

51 / 60

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

A. Protein

B. Fiber

C. Calcium

D. Sugar

52 / 60

52. What did the Agricultural Revolution prioritize in diets?

A. Meat

B. Dairy

C. Grains and tubers

D. Processed snacks

53 / 60

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

A. Fast food culture

B. Artificial sweeteners

C. Linking diet to disease prevention

D. Vitamin supplementation

54 / 60

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

A. Cooking speed

B. Food packaging

C. Food aesthetics

D. Nourishment and health

55 / 60

55. Which historical change worsened dietary quality?

A. Organic farming

B. Industrial food processing

C. Hunting-gathering

D. Introduction of farming

56 / 60

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

A. Hippocrates

B. Leviticus

C. Leonardo da Vinci

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. Protein

B. Vitamin C

C. Refined carbohydrates

D. Omega-3 fatty acids

59 / 60

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

A. Reduced chronic diseases

B. Higher life expectancy

C. Increased malnutrition

D. Better food preservation

60 / 60

60. Which ancient text emphasized dietary laws for health?

A. The Republic

B. The Art of War

C. Leviticus

D. The Odyssey

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