60 MCQs in Nutrition and Dietetics (Part 2)

Welcome to 60 MCQs in Nutrition and Dietetics (Part 2), curated from various interesting topics in Nutrition

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This test has 60 questions in its bank. The test covers Function of Food and Guide for Selecting Adequate Diet

Other topics are covered in subsequent tests.

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1 / 60

1. What is the primary definition of food?

A. Processed items for consumption

B. Any substance that provides energy

C. Any solid or liquid that provides nutrients for growth and maintenance

D. Only substances that contain vitamins

2 / 60

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

A. Social bonding

B. Regulating body temperature

C. Providing energy

D. Causing diseases

3 / 60

3. What is the psychological function of food?

A. Regulating enzymes

B. Meeting emotional needs

C. Building tissues

D. Providing energy

4 / 60

4. Which component is NOT typically found in food?

A. Contaminants

B. Enzymes

C. Plastic

D. Nutrients

5 / 60

5. How many major nutrient categories are essential for the body?

A. 8

B. 4

C. 3

D. 6

6 / 60

6. Which of these is a macronutrient?

A. Calcium

B. Protein

C. Vitamin C

D. Iron

7 / 60

7. What is the end product of carbohydrate digestion?

A. Glucose

B. Amino acids

C. Fatty acids

D. Glycerol

8 / 60

8. Which of these is a monosaccharide?

A. Lactose

B. Maltose

C. Fructose

D. Sucrose

9 / 60

9. What is the richest food source of starch?

A. Meat

B. Grains

C. Milk

D. Eggs

10 / 60

10. Which of these is NOT a type of dietary fiber?

A. Cellulose

B. Glucose

C. Hemicellulose

D. Pectin

11 / 60

11. What is the primary benefit of dietary fiber?

A. Reducing protein absorption

B. Increasing blood sugar quickly

C. Raising LDL cholesterol

D. Adding bulk to stool and slowing glucose absorption

12 / 60

12. Which food component is classified as a complete protein?

A. Rice

B. Eggs

C. Beans

D. Corn

13 / 60

13. How many essential amino acids must humans obtain from food?

A. 9

B. 20

C. 5

D. 11

14 / 60

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

A. Excreted unchanged

B. Turned into vitamins

C. Stored as muscle

D. Converted to glucose or fat

15 / 60

15. Which amino acid is conditionally essential for infants?

A. Histidine

B. Leucine

C. Arginine

D. Valine

16 / 60

16. What is the primary function of arginine?

A. Blood vessel relaxation

B. Oxygen transport

C. Bone formation

D. Fat storage

17 / 60

17. Which of these is a simple protein?

A. Glycoprotein

B. Hemoglobin

C. Lipoprotein

D. Albumin

18 / 60

18. What defines a conjugated protein?

A. Derived from heat treatment

B. Found only in plants

C. Bound to a non-protein prosthetic group

D. Contains only amino acids

19 / 60

19. Which lipoprotein is called “good cholesterol”?

A. Chylomicron

B. HDL

C. VLDL

D. LDL

20 / 60

20. What is the main dietary source of omega-3 fatty acids?

A. Refined grains

B. Dairy

C. Leafy greens and fish

D. Red meat

21 / 60

21. Which nutrient provides the most energy per gram?

A. Proteins

B. Carbohydrates

C. Fats

D. Vitamins

22 / 60

22. What percentage of daily calories should come from carbohydrates?

A. 70-80%

B. 55-60%

C. 25-30%

D. 10-20%

23 / 60

23. Which vitamin is water-soluble?

A. Vitamin A

B. Vitamin K

C. Vitamin C

D. Vitamin D

24 / 60

24. What deficiency disease is caused by lack of vitamin C?

A. Scurvy

B. Rickets

C. Beriberi

D. Pellagra

25 / 60

25. Which mineral is crucial for thyroid function?

A. Iron

B. Iodine

C. Calcium

D. Zinc

26 / 60

26. What is vitamin D’s primary role?

A. Calcium absorption

B. Energy production

C. Blood clotting

D. Protein synthesis

27 / 60

27. Which food group is richest in calcium?

A. Grains

B. Fruits

C. Meat

D. Dairy

28 / 60

28. What is the main cause of high cholesterol?

A. Obesity and saturated fats

B. Low protein diet

C. High fiber intake

D. Excessive vitamin C

29 / 60

29. Which measurement assesses abdominal obesity?

A. BMI

B. Waist circumference

C. Height-for-age

D. Skin fold thickness

30 / 60

30. What BMI range indicates normal weight?

A. <18.5

B. =30

C. 25-29.9

D. 18.5-24.9

31 / 60

31. What defines an adequate diet?

A. Provides all essential nutrients in proper quantity and quality

B. Focuses solely on energy-giving foods

C. Contains only protein-rich foods

D. Excludes all fats

32 / 60

32. Which principle is NOT part of planning an adequate diet?

A. Meeting energy and nutrient requirements

B. Appealing and healthy preparation

C. Variety in food sources and colors

D. Monotony in food selection

33 / 60

33. The Four Food Group Plan classifies foods based on:

A. Price and availability

B. Origin and nutrient content

C. Cooking time

D. Color and taste

34 / 60

34. Which food group is paired correctly with its primary nutrient?

A. Vegetables/Fruits – Fats

B. Breads/Cereals – Proteins

C. Meat – Carbohydrates

D. Milk/Dairy – Calcium

35 / 60

35. In the Food Guide Pyramid, which group should be used sparingly?

A. Vegetables

B. Whole grains

C. Fats/Oils/Sweets

D. Lean meats

36 / 60

36. Functional Food Groups include all EXCEPT:

A. Body-building foods

B. Energy-giving foods

C. Protective foods

D. Processed snacks

37 / 60

37. The Exchange System is particularly useful for:

A. Infants

B. Weight watchers and diabetics

C. Elderly individuals

D. Athletes only

38 / 60

38. In the Exchange System, cheese is classified with meat because:

A. It tastes similar

B. It is a plant product

C. Its protein/fat content resembles meat

D. It is dairy-based

39 / 60

39. Which dietary approach focuses on preventing non-communicable diseases (NCDs)?

A. Basic Four

B. NCD-Protect

C. All-5

D. Food Pyramid

40 / 60

40. Which food is part of the NCD-Protect group?

A. Whole grains

B. Soft drinks

C. Processed meats

D. White rice

41 / 60

41. The ALL-5 food group for dietary adequacy includes all EXCEPT:

A. Animal-source foods

B. Carbonated drinks

C. Starchy staples

D. Pulses/Nuts/Seeds

42 / 60

42. Which factor is NOT considered when planning an adequate diet?

A. Favorite TV shows

B. Age and sex

C. Income level

D. Physical activity

43 / 60

43. For pregnant women, key nutrients include:

A. Artificial sweeteners

B. Only carbohydrates

C. Excess fats

D. Vitamins A, B, D, and minerals like iron/calcium

44 / 60

44. What is a critical consideration for infants’ diets?

A. Low protein intake

B. Exclusive breastfeeding for first 6 months

C. High sugar intake

D. Early introduction of processed foods

45 / 60

45. Complementary foods for infants after 6 months should include:

A. Spicy foods

B. Raw meat

C. Mashed yam with palm oil

D. Carbonated drinks

46 / 60

46. Pre-school children require:

A. Low-energy foods

B. Only two meals daily

C. High caffeine intake

D. "In-between" meals like fruits/milk

47 / 60

47. Adolescents need increased nutrients for:

A. Lowering energy levels

B. Decreasing bone density

C. Rapid growth and development

D. Reducing muscle mass

48 / 60

48. Adults should reduce intake of:

A. Water

B. Excess proteins/fats to avoid obesity

C. Only vitamins

D. All carbohydrates

49 / 60

49. Which method of food preparation should be avoided?

A. Steaming

B. Baking

C. Deep-frying

D. Grilling

50 / 60

50. A balanced plate should have:

A. Only one color

B. Only processed foods

C. No vegetables

D. At least four colors

51 / 60

51. Which is NOT a determinant of food consumption?

A. Shoe size

B. Household size

C. Income

D. Place of residency

52 / 60

52. Urban dwellers typically consume more:

A. Only grains

B. Processed foods

C. No vegetables

D. Raw meat

53 / 60

53. Large families tend to:

A. Avoid proteins

B. Spend less on food

C. Prioritize quality over quantity

D. Spend more on food

54 / 60

54. Traditional food taboos often affect:

A. Pets

B. Only elderly men

C. Infants

D. Adolescent girls/women

55 / 60

55. Nutritional assessment methods include all EXCEPT:

A. Astrology

B. Anthropometry

C. Biochemical tests

D. Dietary surveys

56 / 60

56. Anthropometry measures:

A. Vitamin levels in hair

B. Body parts like weight/height

C. Blood sugar directly

D. Food taste

57 / 60

57. BMI is calculated by:

A. Weight (kg) / Height (m?)

B. Height (m) / Weight (kg)

C. Waist circumference ? age

D. Hip ? waist ratio

58 / 60

58. Waist circumference indicates risk for:

A. Vitamin deficiencies

B. Abdominal obesity-related diseases

C. Hair loss

D. Bone fractures

59 / 60

59. Biochemical assessment requires:

A. Interviewing neighbors

B. Food diaries only

C. Physical observation

D. Blood/urine tests

60 / 60

60. Dietary surveys rely on:

A. Shoe size

B. Hair color

C. Blood pressure

D. Memory (e.g., 24-hour recall)

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60 MCQs in Nutrition and Dietetics (Part 2)

60 MCQs in Nutrition and Dietetics (Part 1)

60 MCQs in Nutrition and Dietetics (Part 3)

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