Bromato 4
Nutrition Knowledge Quiz
Test your understanding of nutrition and dietary principles with our comprehensive quiz. This quiz covers a wide range of topics, from macronutrients to food safety, helping you gauge your knowledge and learn new facts about healthy eating.
Join the fun and challenge yourself with content that includes:
- Multiple-choice questions
- Checkbox style assessments
- Insights into dietary habits
170) Variety index "Number of different foods actually ingested"/ to a list of foods constituting “food repertory” reference food over a period of time the relative contribution of Saturated fatty acids and simple carbohydrates to total energy intake?
Intra-group diversity
Intergroup Diversity
Principe of Food Rhythms
Principle of moderation
171) The number of meals in the week/ of daily intake compared to a recommended theoretical number of 4 meals per day?
Principle of moderation
Intergroup Diversity
Intra-group diversity
Principe of Food Rhythms
172) Energy balance between meals is the rule of...?
Diversity
Rhythmicity
Moderation
Frugality
173) Balanced between macronutrients is the rule of...?
Rhythmicity
Moderation
Diversity
Frugality
174) Equilibria nutrients between Micronutrients and Micronutrients or Micronutrients and macronutrients is the rule of...?
Frugality
Moderation
Diversity
Rhythmicity
175) . Balanced protein Animal And vegetable is the rule of...?
Frugality
Moderation
Rhythmicity
Diversity
176) Balance between sources of Lipidic contributions: Fat of Animals/ vegetable fat should be...?
Equal 1
Bigger than 1
Smaller than 1
Bigger is better
177) Balance between sources of Lipidic contributions: Fat of Animals/ vegetable fat is the rule of Principles of moderation and Principle Diversity / variety?
Trure
False
178) conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption is......?
Food hygiene
Food
Food processing
Food additive
179) The result of those processes whereby the body takes in and uses food for growth, development, and maintenance of health is?
. respiration
. Diet therapy
Nutrition
. digestion
181) . Nutrients used primarily to provide energy to the body are?
. vitamins, water, and minerals
. carbohydrates, proteins, and fats
. proteins, vitamins, and fat
. vitamins, minerals, and carbohydrates
182) . Nutrients used mainly to build and repair body tissues are?
. proteins, vitamins, and minerals
. carbohydrates, fats, and minerals
. fats, water, and minerals
. fats, vitamins, and minerals
183) . Foods such as potato chips, cakes, sodas, and candy are called?
. Dietetic foods
. Essential nutrient foods
. low-nutrient-density foods
. Nutritious foods
184) . An inadequate intake of the six classes of nutrients in the diet may result in?
. stamina
. malnutrition
. indigestion
. diabetes
186) . Anthropometric measures include measures of ?
. Iron status
. Fluid intake
. client’s income
. weight
187) .When people eat the foods typical of their families or geographic region, their choices are influenced by?
Occupation.
Nutrition
.emotional state.
Ethnic heritage or tradition.
188) . The energy-yielding nutrients are?
Fats, minerals, and water.
. minerals, proteins, and vitamins
Carbohydrates, fats, and vitamins.
carbohydrates, fats, and proteins.
189) . Alcohol is not a nutrient because?
. The body derives no energy from it.
. It is organic.
. It is converted to body fat.
. It does not contribute to the body’s growth or repair.
190) . 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?
. Kcalorie control.
. Nutrient density.
. variety.
. Essential nutrients.
191) . Both the human body and many foods are composed mostly of?
. fat.
. water.
. minerals.
. proteins.
192) . Historical information, physical examinations, laboratory tests, and anthropometric measures are?
Techniques used in diet planning.
. Steps used in the scientific method.
. Approaches used in disease prevention
methods used in a nutrition assessment.
193) . Behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as?
. Risk factors.
. Chronic causes.
. Preventive agents.
. Disease descriptors.
195) . Milk and its products are the best dietary source of?
Proteins and fats
. calcium
. carbohydrate
. vitamins
198) . Excessive amounts of salt in the diet?
. Raise cholesterol levels substantially
. Are thought to contribute to hypertension
. Cause cirrhosis of the liver
. Have no relevance to one’s nutritional status
199) . The diet-planning principle that provides all the essential nutrients in sufficient amounts to support health is?
Balance.
Variety.
adequacy.
. moderation.
200) . 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?
Control
Density.
Adequacy.
Moderation.
204) . When energy intake is greater than energy output, the body weight will?
Remain the same
. decrease
. Increase and then decrease
. increase
205) . The main function of bile is to?
. Emulsify fats
Catalyze hydrolysis
Slow protein digestion.
. Neutralize stomach acidity.
206) . Which nutrient passes through the GI tract mostly undigested and unabsorbed?
. fat
. fiber
. protein
. carbohydrate
207) . Absorption occurs primarily in the: ?
. mouth.
. stomach .
. Small intestine.
large intestine.
208) . Which nutrients leave the GI tract by way of the lymphatic system?
. Water and minerals
Proteins and minerals
. All vitamins and minerals
. Fats and fat-soluble vitamins
209) . Gastrin, secretin, and cholecystokinin are examples of?
Crypts.
. enzymes.
hormones.
. Goblet cells
210) . The three main groups of carbohydrates are?
. fats, proteins, and minerals
. glucose, fructose, and galactose
Monosaccharides, disaccharides, and polysaccharides
. sucrose, cellulose, and glycogen
212) .The simple sugar to which all forms of carbohydrates are ultimately converted is?
. sucrose
. glucose
. galactose
. maltose
214) . Glycogen is stored in the?
. Heart and lungs
. Liver and muscles
Pancreas and gallbladder
. Small and large intestines
215) . Glucose, fructose, and galactose are?
. polysaccharides
. disaccharides
. enzymes
Monosaccharides
216) . Before carbohydrates can be metabolized by the cells, they must be converted to?
. glycogen
. glucose
. polysaccharides
. sucrase
217) . The only form of carbohydrate that the brain uses for energy is?
. glycogen
. galactose
. glucose
. glucagon
218) . Substances to which fatty acids are broken down in the liver are?
. galactose
. estrogen
. thyroxin
Ketones
219) . Starch is the form in which glucose is stored in plants?
. A monosaccharide
. An insoluble form of dietary fiber
. Found only in grains
220) . Insoluble dietary fiber?
. Can increase blood glucose
. Can decrease blood cholesterol
. Commonly causes diverticular disease
. Is preferably provided by commercially prepared fiber products
221) . The enzyme in the mouth that begins the digestion of starch is?
. Salivary ptyalin
. Salivary amylase
. sucrase
. lipase
222) . Cellulose is?
. Not digestible by humans
. Not to be included in the human diet
. A monosaccharide
. An excellent substitute for dextrose
223) . Carbohydrates are found in virtually all foods except?
. milks.
. meats.
. breads
fruits.
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