Bromato Pr.Mary 01
Nutrition Fundamentals Quiz
Test your knowledge of nutrition with our engaging quiz designed for learners at all levels. This quiz covers essential aspects of nutrition, dietary habits, and the classification of nutrients. Whether you're a student, a teacher, or simply someone interested in health and wellness, you'll find this quiz both informative and beneficial.
Key Features:
- Multiple choice questions
- Immediate scoring
- Learn about essential nutrients and dietary guidelines
1. The result of those processes whereby the body takes in and uses food for growth, development, and maintenance of health is?
A. respiration
B. Diet therapy
C. nutrition
D. digestion
2. Nutritional status is determined by?
A. heredity
B. employment
C. personality
D. diet
3. Nutrients used primarily to provide energy to the body are?
A. vitamins, water, and minerals
B. carbohydrates, proteins, and fats
C. proteins, vitamins, and fat
D. vitamins, minerals, and carbohydrates
5. Foods such as potato chips, cakes, sodas, and candy are called?
A. Dietetic foods
B. Essential nutrient foods
C. low-nutrient-density foods
D. Nutritious foods
6. An inadequate intake of the six classes of nutrients in the diet may result in?
A. stamina
B. malnutrition
C. indigestion
D. diabetes
7. Malnutrition could be caused by?
A. Poor posture
B. constipation
C. disease
D. hypertension
8. Anthropometric measures include measures of ?
A. Iron status
B. Fluid intake
C. client’s income
D. weight
9. When people eat the foods typical of their families or geographic region, their choices are influenced by?
A. occupation.
B. nutrition.
C. Emotional state.
D. Ethnic heritage or tradition.
10. The energy-yielding nutrients are?
A. fats, minerals, and water.
B. minerals, proteins, and vitamins.
C. carbohydrates, fats, and vitamins.
D. carbohydrates, fats, and proteins.
11. Alcohol is not a nutrient because?
A. The body derives no energy from it.
B. It is organic.
C. It is converted to body fat.
D. It does not contribute to the body’s growth or repair.
12. DRI stands for?
A. Daily Recommended Intakes.
B. Dietary Requirements for Individuals.
C. Dietary Reference Intakes.
D. Daily Recommendations for Individuals.
13. A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams of fiber. This is an example of?
A. Kcalorie control.
B. Nutrient density.
C. variety.
D. Essential nutrients.
14. Both the human body and many foods are composed mostly of?
A. fat.
B. water.
C. minerals.
D. proteins.
15. The inorganic nutrients are?
A. Proteins and fats.
B. Vitamins and minerals.
C. Minerals and water.
D. Vitamins and proteins.
16. Studies of populations that reveal correlations between dietary habits and disease incidence are?
A. Clinical trials.
B. Laboratory studies.
C. case-control studies.
D. Epidemiological studies.
17. An experiment in which neither the researchers nor the subjects know who is receiving the treatment is known as?
A. Double blind.
B. Double control.
C. Blind variable.
D. Placebo control.
18. An RDA represents the?
A. Highest amount of a nutrient that appears safe formost healthy people.
B. Lowest amount of a nutrient that will maintain aspecified criterion of adequacy.
C. Average amount of a nutrient considered adequateto meet the known nutrient needs of practically all healthy people.
D. Average amount of a nutrient that will maintain a specific biochemical or physiological function in half the people.
19. Historical information, physical examinations, laboratory tests, and anthropometric measures are?
A. Techniques used in diet planning.
B. Steps used in the scientific method.
C. Approaches used in disease prevention.
D. Methods used in a nutrition assessment.
4. Nutrients used mainly to build and repair body tissues are?
A. proteins, vitamins, and minerals
B. carbohydrates, fats, and minerals
C. fats, water, and minerals
D. fats, vitamins, and minerals
20. A deficiency caused by an inadequate dietary intake is a(n) ?
A. Overt deficiency.
B. Covert deficiency.
C. Primary deficiency.
D. Secondary deficiency.
21. Behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as?
A. Risk factors.
B. Chronic causes.
C. Preventive agents.
D. Disease descriptors.
22. Fruits and vegetables are rich sources of?
A. vitamins
B. fats
C. proteins
D. All of the above
23. Milk and its products are the best dietary source of?
A. Proteins and fats
B. calcium
C. carbohydrate
D. All of the above
24. Breads, cereals, rice, and pasta are rich sources of?
A. vitamin D
B. fats
C. carbohydrates
D. All of the above
25. Foods from the meat group are rich sources of?
A. proteins
B. carbohydrates
C. vitamin C
D. All of the above
26. Excessive amounts of salt in the diet?
A. Raise cholesterol levels substantially
B. Are thought to contribute to hypertension
C. Cause cirrhosis of the liver
D. Have no relevance to one’s nutritional status
27. The diet-planning principle that provides all the essential nutrients in sufficient amounts to support health is?
A. balance.
B. variety.
C. adequacy.
D. moderation.
28. A person who chooses a chicken leg that provides 0.5 milligram of iron and 95 kcalories instead of two tablespoons of peanut butter that also provide 0.5 milligram of iron but 188 kcalories is using the principle of nutrient?
A. control.
B. density.
C. adequacy.
D. moderation.
29. Enriched grain products are fortified with?
A. fiber, folate, iron, niacin, and zinc.
B. thiamin, iron, calcium, zinc, and sodium.
C. iron, thiamin, riboflavin, niacin, and folate.
D. folate, magnesium, vitamin B6, zinc, and fiber.
30. Digestion begins in the?
A. mouth
B. stomach
C. liver
D. Small intestine
31. Most of the digestive processes occur in the?
A. mouth
B. stomach
C. Small intestine
D. colon
32. An organic substance that causes changes in other substances is a/an?
A. hormone
B. bacterium
C. enzyme
D. acid
33. Maltase, sucrase, and lactase are produced in the?
A. stomach
B. Small intestine
C. colon
D. pancreas
34. Bile is needed to digest?
A. carbohydrates
B. fiber
C. proteins
D. fats
35. When energy intake is greater than energy output, the body weight will?
A. Remain the same
B. decrease
C. Increase and then decrease
D. increase
36. The main function of bile is to?
A. Emulsify fats.
B. Catalyze hydrolysis.
C. Slow protein digestion.
D. Neutralize stomach acidity.
37. Which nutrient passes through the GI tract mostly undigested and unabsorbed?
A. fat
B. fiber
C. protein
D. carbohydrate
38. Absorption occurs primarily in the: ?
A. mouth.
B. stomach
C. Small intestine.
D. Large intestine.
39. Which nutrients leave the GI tract by way of the lymphatic system?
A. Water and minerals
B. Proteins and minerals
C. All vitamins and minerals
D. Fats and fat-soluble vitamins
40. Gastrin, secretin, and cholecystokinin are examples of?
A. crypts.
B. enzymes.
C. hormones.
D. Goblet cells.
41.The three main groups of carbohydrates are?
A. fats, proteins, and minerals
B. glucose, fructose, and galactose
C. monosaccharides, disaccharides, and polysaccharides
D. sucrose, cellulose, and glycogen
42. Galactose is a product of the digestion of?
A. milk
B. meat
C. breads
D. vegetables
43. The simple sugar to which all forms of carbohydrates are ultimately converted is?
A. sucrose
B. glucose
C. galactose
D. maltose
44. A fibrous form of carbohydrate that cannot be digested is?
A. glucose
B. glycogen
C. cellulose
D. fat
45. Glycogen is stored in the?
A. Heart and lungs
B. Liver and muscles
C. Pancreas and gallbladder
D. Small and large intestines
46. Glucose, fructose, and galactose are?
A. polysaccharides
B. disaccharides
C. enzymes
D. monosaccharides
47. Before carbohydrates can be metabolized by the cells, they must be converted to?
A. glycogen
B. glucose
C. polysaccharides
D. sucrase
48. The only form of carbohydrate that the brain uses for energy is?
A. glycogen
B. galactose
C. glucose
D. glucagon
49. Substances to which fatty acids are broken down in the liver are?
A. galactose
B. estrogen
C. thyroxin
D. ketones
50. Starch is?
The form is glocuse store in plante
B. A monosaccharide
C. An insoluble form of dietary fiber
D. Found only in grains
51. Insoluble dietary fiber?
A. Can increase blood glucose
B. Can decrease blood cholesterol
C. Commonly causes diverticular disease
D. Is preferably provided by commercially prepared fiber products
52. The enzyme in the mouth that begins the digestion of starch is?
A. Salivary ptyalin
B. Salivary amylase
C. sucrase
D. lipase
53. Cellulose is?
A. Not digestible by humans
B. Not to be included in the human diet
C. A monosaccharide
D. An excellent substitute for dextrose
54. Carbohydrates?
A. Are rich in fat
B. Are generally expensive
C. Should provide approximately half of the calories in the U.S. diet
D. Frequently are an excellent substitute for proteins in the human diet
55. Glucose metabolism is?
A. Controlled mainly by the hormone insulin
B. Not affected by any secretion of the islets of Langerhans in the pancreas
C. Managed entirely by glucagon
D. Not related to human energy levels
56. Carbohydrates are found in virtually all foods except?
A. milks.
B. meats.
C. breads.
D. fruits.
57. Disaccharides include?
A. starch, glycogen, and fiber.
B. amylose, pectin, and dextrose.
C. sucrose, maltose, and lactose.
D. glucose, galactose, and fructose.
58. The making of a disaccharide from two monosaccharides is an example of?
A. digestion.
B. hydrolysis.
C. condensation.
D. gluconeogenesis.
59. The storage form of glucose in the body is?
A. insulin.
B. maltose.
C. glucagon.
D. glycogen.
60. The significant difference between starch and cellulose is that?
A. Starch is a polysaccharide, but cellulose is not.
B. Animals can store glucose as starch, but not as cellulose.
C. Hormones can make glucose from cellulose, but not from starch.
D. Digestive enzymes can break the bonds in starch, but not in cellulose.
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