1.

Which nutrient is primarily responsible for providing energy to the

body?
o A) Vitamins
o B) Carbohydrates
o C) Minerals
o D) Proteins
Correct Answer: B) Carbohydrates
2. What are the two categories of nutrients?
o A) Vitamins and Minerals
o B) Macro and Micronutrients
o C) Fats and Proteins
o D) Fibers and Water
Correct Answer: B) Macro and Micronutrients
3. Which of the following is a function of proteins in the body?
o A) Provide energy
o B) Build and repair tissues
o C) Regulate body temperature
o D) Transport oxygen
Correct Answer: B) Build and repair tissues
4. What is the primary role of micronutrients in the body?
o A) Energy production
o B) Supporting metabolic processes
o C) Providing structure
o D) Maintaining fluid balance
Correct Answer: B) Supporting metabolic processes
5. Which of the following is a common anti-nutritional factor found in
legumes?
 o A) Fiber
o B) Phytates
o C) Protein
o D) Vitamins
Correct Answer: B) Phytates
6. What is an example of an inborn error of metabolism?
o A) Diabetes
o B) Lactose intolerance
o C) Phenylketonuria (PKU)
o D) Iron deficiency anemia
Correct Answer: C) Phenylketonuria (PKU)
7. How can drug-nutrient interactions affect nutritional status?
o A) By enhancing nutrient absorption
o B) By causing nutrient deficiencies
o C) By increasing energy levels
o D) By improving digestion
Correct Answer: B) By causing nutrient deficiencies
MCQs on Advances in Functional Foods and Nutraceuticals
8. What are functional foods?
o A) Foods that are low in calories
o B) Foods that provide health benefits beyond basic nutrition
o C) Foods that are fortified with vitamins only
o D) Foods that are high in fat
Correct Answer: B) Foods that provide health benefits beyond
basic nutrition
9. Which of the following is a recent trend in the nutraceutical market?
o A) Decreased consumer interest
 o B) Delivery of functional ingredients through enriched foods
o C) Reduced regulatory oversight
o D) Increased use of artificial additives
Correct Answer: B) Delivery of functional ingredients through
enriched foods
10.What is one method of product development for functional foods?
o A) Elimination of nutrients
o B) Encapsulation of active components
o C) Simplifying ingredient lists
o D) Increasing sugar content
Correct Answer: B) Encapsulation of active components
MCQs on Advances in Sports Nutrition
11.Which macronutrient is most important for muscle recovery after
exercise?
o A) Carbohydrates
o B) Proteins
o C) Fats
o D) Fiber
Correct Answer: B) Proteins
12.What is the primary fuel used during high-intensity exercise?
o A) Fats
o B) Proteins
o C) Carbohydrates
o D) Water
Correct Answer: C) Carbohydrates
13.Which of the following is important for maintaining fluid balance
during athletic performance?
o A) Calcium
 o B) Hydration
o C) Fiber
o D) Antioxidants
Correct Answer: B) Hydration
14.What type of diet is often recommended for bodybuilders to increase
muscle mass?
o A) High-fat diet
o B) Balanced diet with emphasis on proteins
o C) Low-carb diet
o D) Vegetarian diet
Correct Answer: B) Balanced diet with emphasis on proteins
15.What should female athletes consider in their nutrition plans?
o A) Increased caloric intake only
o B) Gender-specific nutrient needs
o C) Eliminating carbohydrates
o D) Reducing protein intake
Correct Answer: B) Gender-specific nutrient needs
1. Which of the following nutrients is essential for the formation of
hormones and cell membranes?
o A) Carbohydrates
o B) Proteins
o C) Fats
o D) Vitamins
Correct Answer: C) Fats
2. The primary source of energy for the human body comes from which
macronutrient?
o A) Proteins
o B) Fats
 o C) Carbohydrates
o D) Water
Correct Answer: C) Carbohydrates
3. Which of the following is classified as a micronutrient?
o A) Fiber
o B) Calcium
o C) Protein
o D) Carbohydrates
Correct Answer: B) Calcium
4. What is the recommended daily allowance (RDA) of protein for an
average adult?
o A) 20 grams
o B) 45 grams
o C) 56 grams
o D) 80 grams
Correct Answer: C) 56 grams
5. Which of the following is NOT a function of dietary fiber?
o A) Aiding digestion
o B) Regulating blood sugar
o C) Providing energy
o D) Preventing constipation
Correct Answer: C) Providing energy
6. Which of the following is an anti-nutritional factor that can hinder
nutrient absorption?
o A) Fiber
o B) Phytates
o C) Proteins
 o D) Sugars
Correct Answer: B) Phytates
7. Vitamin C is essential for which of the following functions in the body?
o A) Blood clotting
o B) Vision
o C) Immune function
o D) Bone health
Correct Answer: C) Immune function
8. Which mineral is critical for oxygen transport in the blood?
o A) Calcium
o B) Iron
o C) Potassium
o D) Magnesium
Correct Answer: B) Iron
9. What is the primary role of antioxidants in the diet?
o A) Provide energy
o B) Support muscle function
o C) Protect cells from damage
o D) Aid digestion
Correct Answer: C) Protect cells from damage
10.Which of the following dietary patterns is recommended to prevent
chronic diseases?
o A) High-sugar diet
o B) Mediterranean diet
o C) Low-fat diet
o D) High-protein diet
Correct Answer: B) Mediterranean diet
MCQs on Advances in Functional Foods and Nutraceuticals
11.Functional foods are primarily defined by their ability to:
o A) Be low in calories
o B) Provide health benefits beyond basic nutrition
o C) Taste good
o D) Be organic
Correct Answer: B) Provide health benefits beyond basic
nutrition
12.Which of the following is a common phytochemical found in fruits and
vegetables?
o A) Flavonoids
o B) Protein
o C) Fiber
o D) Carbohydrates
Correct Answer: A) Flavonoids
13.What is the purpose of encapsulation in functional foods?
o A) To enhance flavor
o B) To protect sensitive ingredients
o C) To reduce calories
o D) To increase shelf life
Correct Answer: B) To protect sensitive ingredients
14.Which regulatory body is primarily responsible for the approval of
health claims on food products in the U.S.?
o A) USDA
o B) FDA
o C) EPA
o D) WHO
Correct Answer: B) FDA
 15.What is a primary reason for the increasing popularity of
nutraceuticals?
o A) Decrease in food production
o B) Rising health consciousness among consumers
o C) Lower prices of supplements
o D) Increased availability of fast food
Correct Answer: B) Rising health consciousness among
consumers
MCQs on Advances in Sports Nutrition
16.Which macronutrient is most important for endurance athletes?
o A) Fats
o B) Carbohydrates
o C) Proteins
o D) Vitamins
Correct Answer: B) Carbohydrates
17.What is the recommended carbohydrate intake for athletes during
training?
o A) 1-3 g/kg body weight
o B) 3-12 g/kg body weight
o C) 5-7 g/kg body weight
o D) 8-10 g/kg body weight
Correct Answer: B) 3-12 g/kg body weight
18.Which of the following supplements is commonly used to enhance
muscle mass?
o A) Creatine
o B) Vitamin C
o C) Calcium
 o D) Fiber
Correct Answer: A) Creatine
19.What is the primary concern for female athletes regarding nutrition?
o A) High protein intake
o B) Iron deficiency
o C) Increased fat intake
o D) Caloric surplus
Correct Answer: B) Iron deficiency
20.Which of the following is essential for recovery after intense exercise?
o A) Carbohydrates and proteins
o B) Fats only
o C) Sugars only
o D) Vitamins only
Correct Answer: A) Carbohydrates and proteins
21.What role do electrolytes play in sports nutrition?
o A) Provide energy
o B) Support muscle contraction and fluid balance
o C) Aid in digestion
o D) Increase metabolism
Correct Answer: B) Support muscle contraction and fluid balance
22.Which nutrient is crucial for maintaining hydration during athletic
events?
o A) Protein
o B) Carbohydrates
o C) Water
o D) Fiber
Correct Answer: C) Water
23.What is the term for the amount of energy expended during physical
activity?
o A) Basal metabolic rate
o B) Total daily energy expenditure
o C) Energy balance
o D) Active metabolic rate
Correct Answer: B) Total daily energy expenditure
24.Which type of diet is most often recommended for strength training?
o A) Low-carb diet
o B) Balanced diet with emphasis on protein
o C) Vegetarian diet
o D) Ketogenic diet
Correct Answer: B) Balanced diet with emphasis on protein
25.How does fluid balance affect athletic performance?
o A) It has no effect
o B) It enhances energy production
o C) It prevents dehydration and maintains endurance
o D) It increases muscle mass
Correct Answer: C) It prevents dehydration and maintains
endurance
26.Which of the following is NOT a function of vitamins in the body?
o A) Energy production
o B) Blood clotting
o C) Bone health
o D) Immune function
Correct Answer: A) Energy production
27.What is the primary benefit of carbohydrate loading for athletes?
 o A) Reduces fatigue
o B) Increases muscle strength
o C) Enhances flexibility
o D) Improves digestion
Correct Answer: A) Reduces fatigue
28.What is the best time to consume protein for muscle recovery?
o A) Before exercise
o B) During exercise
o C) Immediately after exercise
o D) Before bed
Correct Answer: C) Immediately after exercise
29.Which of the following is a key factor in developing a sports nutrition
plan?
o A) Personal preference
o B) Type of sport and individual needs
o C) Cost of food
o D) Popular trends
Correct Answer: B) Type of sport and individual needs
30.What is the role of dietary fat in an athlete's diet?
o A) Provides immediate energy
o B) Supports hormone production and provides long-term energy
o C) Aids in protein synthesis
o D) Improves hydration
Correct Answer: B) Supports hormone production and provides
long-term energy
1. What is the primary purpose of nutritional assessment?
o A) To determine food preferences
 o B) To evaluate health and nutritional status
o C) To analyze food cost
o D) To assess cooking skills
Correct Answer: B) To evaluate health and nutritional status
2. Which of the following is NOT a method of nutritional assessment?
o A) Anthropometric measurements
o B) Clinical evaluation
o C) Taste testing
o D) Biochemical analysis
Correct Answer: C) Taste testing
3. Why is nutritional assessment important?
o A) To plan marketing strategies
o B) To improve dietary habits and health outcomes
o C) To create food recipes
o D) To analyze food safety
Correct Answer: B) To improve dietary habits and health
outcomes
Anthropometric Assessment
4. What does anthropometric assessment primarily measure?
o A) Food intake
o B) Body measurements
o C) Blood composition
o D) Genetic factors
Correct Answer: B) Body measurements
5. Which anthropometric parameter is used to assess body fat
distribution?
o A) Waist circumference
 o B) Height
o C) Skin-fold measurement
o D) Weight
Correct Answer: A) Waist circumference
6. A high waist-to-hip ratio is associated with an increased risk of:
o A) Underweight
o B) Cardiovascular disease
o C) Muscle gain
o D) Vitamin deficiencies
Correct Answer: B) Cardiovascular disease
7. Which of the following measurements is considered an indicator of
undernutrition?
o A) High waist circumference
o B) Low mid-upper arm circumference
o C) High hip circumference
o D) High skin-fold thickness
Correct Answer: B) Low mid-upper arm circumference
8. The term "overnutrition" refers to:
o A) Inadequate nutrient intake
o B) Excess nutrient intake leading to obesity
o C) Balanced nutrient intake
o D) Nutrient deficiency
Correct Answer: B) Excess nutrient intake leading to obesity
9. What is the significance of measuring skin-fold thickness?
o A) To assess muscle strength
o B) To estimate body fat percentage
o C) To evaluate hydration status
 o D) To determine bone density
Correct Answer: B) To estimate body fat percentage
10.What does the mid-upper arm circumference (MUAC) assess?
o A) Overall health
o B) Muscle mass and fat stores
o C) Bone strength
o D) Hydration levels
Correct Answer: B) Muscle mass and fat stores
Biochemical Assessment
11.Which biochemical technique is commonly used to measure blood
glucose levels?
o A) Spectrophotometry
o B) Chromatography
o C) Centrifugation
o D) Atomic absorption
Correct Answer: A) Spectrophotometry
12.What is the role of flame photometry in nutritional assessment?
o A) Measuring hydration
o B) Analyzing mineral content
o C) Assessing protein levels
o D) Evaluating fat content
Correct Answer: B) Analyzing mineral content
13.Which of the following is a key advantage of using biochemical methods
for nutritional assessment?
o A) Low cost
o B) Objective measurement
o C) Quick results
 o D) No need for training
Correct Answer: B) Objective measurement
14.What does centrifugation separate in a biological sample?
o A) Nutrients from toxins
o B) Different components based on density
o C) Solids from liquids
o D) Organic from inorganic compounds
Correct Answer: B) Different components based on density
15.Which method is used for assessing blood chemistry?
o A) Hematology analyzers
o B) Food frequency questionnaires
o C) Dietary recall
o D) Skin-fold calipers
Correct Answer: A) Hematology analyzers
Dietary and Clinical Methods of Assessment
16.What is the primary goal of dietary assessment methods?
o A) To evaluate cooking skills
o B) To analyze nutrient intake
o C) To measure physical activity
o D) To assess food preferences
Correct Answer: B) To analyze nutrient intake
17.Which of the following is a method of dietary assessment?
o A) Skin-fold measurement
o B) 24-hour dietary recall
o C) Waist circumference
o D) Biochemical analysis
Correct Answer: B) 24-hour dietary recall
18.Which dietary assessment method asks individuals to recall all food and
drink consumed in the past 24 hours?
o A) Food frequency questionnaire
o B) 24-hour recall
o C) Dietary diary
o D) Direct observation
Correct Answer: B) 24-hour recall
19.What is a limitation of the food frequency questionnaire?
o A) It provides detailed nutrient information
o B) It is time-consuming
o C) It may underestimate actual intake
o D) It is easy to administer
Correct Answer: C) It may underestimate actual intake
20.Which clinical assessment is commonly associated with vitamin A
deficiency?
o A) Anemia
o B) Night blindness
o C) Bone fractures
o D) Skin lesions
Correct Answer: B) Night blindness
21.What does a comprehensive clinical assessment include?
o A) Only physical examination
o B) Dietary history and physical examination
o C) Only biochemical tests
o D) Family medical history only
Correct Answer: B) Dietary history and physical examination
22.What is the main purpose of clinical assessment in nutrition?
 o A) To evaluate physical activity
o B) To identify nutrient deficiencies and health risks
o C) To determine food preferences
o D) To assess food safety
Correct Answer: B) To identify nutrient deficiencies and health
risks
23.Which of the following nutrients is primarily assessed through blood
tests?
o A) Fiber
o B) Carbohydrates
o C) Vitamins and minerals
o D) Water
Correct Answer: C) Vitamins and minerals
24.What is a major drawback of clinical assessment methods?
o A) They are inexpensive
o B) They require specialized training
o C) They are time-efficient
o D) They are objective
Correct Answer: B) They require specialized training
25.The term "dietary adequacy" refers to:
o A) Sufficient intake of all macronutrients and micronutrients
o B) A balanced intake of only macronutrients
o C) Excessive intake of calories
o D) Consumption of organic foods
Correct Answer: A) Sufficient intake of all macronutrients and
micronutrients
26.Which of the following is a potential limitation of using anthropometric
measurements?
 o A) Requires trained personnel
o B) Easy to perform
o C) Provides immediate results
o D) Low cost
Correct Answer: A) Requires trained personnel
27.What is a common clinical sign of protein-energy malnutrition?
o A) Night blindness
o B) Edema
o C) Osteoporosis
o D) Rashes
Correct Answer: B) Edema
28.Which assessment method can provide information about long-term
dietary patterns?
o A) 24-hour recall
o B) Food frequency questionnaire
o C) Direct observation
o D) Dietary diary
Correct Answer: B) Food frequency questionnaire
29.Which parameter is used to assess undernutrition in children?
o A) Height-for-age
o B) Waist-to-hip ratio
o C) Blood pressure
o D) Skin-fold thickness
Correct Answer: A) Height-for-age
30.Which of the following assessments is primarily subjective?
o A) Biochemical assessment
o B) Anthropometric assessment
 o C) Dietary recall
o D) Clinical assessment
Correct Answer: C) Dietary recall
31.What is the benefit of combining multiple assessment methods?
o A) Increases cost
o B) Provides a comprehensive view of nutritional status
o C) Simplifies data collection
o D) Reduces time needed for assessment
Correct Answer: B) Provides a comprehensive view of nutritional
status
32.The clinical assessment of nutritional status typically includes:
o A) Only dietary information
o B) Physical examination and medical history
o C) Anthropometric measurements only
o D) Laboratory tests only
Correct Answer: B) Physical examination and medical history
33.Which dietary assessment method relies on individuals to record their
food intake over several days?
o A) Food frequency questionnaire
o B) 24-hour recall
o C) Dietary diary
o D) Direct observation
Correct Answer: C) Dietary diary
34.Which anthropometric measurement is commonly used to assess
obesity?
o A) Height
o B) Waist circumference
o C) Mid-upper arm circumference
 o D) Skin-fold thickness
Correct Answer: B) Waist circumference
35.What is a common method for assessing iron status in the body?
o A) Waist-to-hip ratio
o B) Serum ferritin levels
o C) Skin-fold thickness
o D) Blood pressure
Correct Answer: B) Serum ferritin levels
36.What does the term "overweight" commonly refer to?
o A) Excess fat mass relative to height
o B) Being under the normal weight range
o C) Adequate body composition
o D) A healthy weight
Correct Answer: A) Excess fat mass relative to height
37.Which nutrient deficiency can lead to scurvy?
o A) Vitamin D
o B) Vitamin C
o C) Iron
o D) Protein
Correct Answer: B) Vitamin C
38.What is the significance of waist-to-hip ratio in nutritional assessment?
o A) Indicates overall body weight
o B) Assesses fat distribution and health risk
o C) Measures muscle mass
o D) Evaluates dietary habits
Correct Answer: B) Assesses fat distribution and health risk
39.Which method is least invasive for nutritional assessment?
 o A) Biochemical analysis
o B) Clinical assessment
o C) Dietary assessment
o D) Anthropometric measurement
Correct Answer: C) Dietary assessment
40.Which assessment technique is used to evaluate hydration status?
o A) Blood pressure measurement
o B) Urine specific gravity
o C) Skin-fold measurement
o D) Weight measurement
Correct Answer: B) Urine specific gravity
1. What is the primary function of carbohydrates in the diet?
o A) Provide essential fatty acids
o B) Supply energy
o C) Support immune function
o D) Aid in digestion
Correct Answer: B) Supply energy
2. Which of the following is classified as a simple carbohydrate?
o A) Starch
o B) Glycogen
o C) Glucose
o D) Cellulose
Correct Answer: C) Glucose
3. What is the glycemic index (GI) used to measure?
o A) The protein content of foods
o B) The impact of food on blood sugar levels
o C) The calorie content of foods
 o D) The fat content of foods
Correct Answer: B) The impact of food on blood sugar levels
4. Proteins are made up of building blocks called:
o A) Nucleotides
o B) Fatty acids
o C) Amino acids
o D) Monosaccharides
Correct Answer: C) Amino acids
5. Which type of protein provides all essential amino acids?
o A) Incomplete protein
o B) Complete protein
o C) Complementary protein
o D) Transprotein
Correct Answer: B) Complete protein
6. Which of the following is NOT a function of lipids?
o A) Energy storage
o B) Hormone production
o C) Oxygen transport
o D) Insulation
Correct Answer: C) Oxygen transport
7. What is the main metabolic process for lipids in the body?
o A) Glycolysis
o B) Lipolysis
o C) Gluconeogenesis
o D) Fermentation
Correct Answer: B) Lipolysis
8. What role does water play in human nutrition?
 o A) Provides energy
o B) Acts as a solvent for biochemical reactions
o C) Supplies vitamins
o D) Builds muscle
Correct Answer: B) Acts as a solvent for biochemical reactions
9. Which of the following is a fat-soluble vitamin?
o A) Vitamin B12
o B) Vitamin C
o C) Vitamin D
o D) Vitamin B6
Correct Answer: C) Vitamin D
10.Which mineral is essential for the formation of hemoglobin?
o A) Calcium
o B) Iron
o C) Sodium
o D) Potassium
Correct Answer: B) Iron
11.What is the main function of enzymes in the body?
o A) Store energy
o B) Speed up biochemical reactions
o C) Provide structural support
o D) Transport oxygen
Correct Answer: B) Speed up biochemical reactions
12.What factor can affect enzyme activity?
o A) Temperature
o B) pH
o C) Substrate concentration
 o D) All of the above
Correct Answer: D) All of the above
13.Which vitamin deficiency is associated with scurvy?
o A) Vitamin D
o B) Vitamin C
o C) Vitamin A
o D) Vitamin K
Correct Answer: B) Vitamin C
14.Which of the following is a characteristic of water-soluble vitamins?
o A) Stored in body fat
o B) Easily excreted in urine
o C) Toxic in high doses
o D) Require bile for absorption
Correct Answer: B) Easily excreted in urine
15.What type of lipid is most abundant in the body?
o A) Triglycerides
o B) Phospholipids
o C) Sterols
o D) Fatty acids
Correct Answer: A) Triglycerides
16.Which process converts glucose to energy in the presence of oxygen?
o A) Anaerobic glycolysis
o B) Aerobic respiration
o C) Fermentation
o D) Glycogenesis
Correct Answer: B) Aerobic respiration
17.What is the primary role of dietary fiber?
 o A) Provide energy
o B) Aid digestion and prevent constipation
o C) Supply vitamins
o D) Build muscle
Correct Answer: B) Aid digestion and prevent constipation
18.Which type of carbohydrate has the highest glycemic index?
o A) Whole grains
o B) Fruits
o C) White bread
o D) Legumes
Correct Answer: C) White bread
19.Which of the following minerals is classified as a trace mineral?
o A) Calcium
o B) Iron
o C) Magnesium
o D) Potassium
Correct Answer: B) Iron
20.What is the biochemical role of bile in digestion?
o A) Breaks down proteins
o B) Emulsifies fats
o C) Absorbs carbohydrates
o D) Hydrolyzes vitamins
Correct Answer: B) Emulsifies fats
Physiology
21.What is the basic structural unit of living organisms?
o A) Tissue
o B) Organ
 o C) Cell
o D) Organism
Correct Answer: C) Cell
22.Which part of the cell is responsible for energy production?
o A) Nucleus
o B) Ribosome
o C) Mitochondria
o D) Golgi apparatus
Correct Answer: C) Mitochondria
23.What type of cell division results in two identical daughter cells?
o A) Meiosis
o B) Mitosis
o C) Binary fission
o D) Budding
Correct Answer: B) Mitosis
24.What type of muscle tissue is involuntary and found in the walls of
organs?
o A) Cardiac muscle
o B) Skeletal muscle
o C) Smooth muscle
o D) Connective muscle
Correct Answer: C) Smooth muscle
25.Which organ is primarily responsible for detoxifying chemicals in the
body?
o A) Heart
o B) Kidney
o C) Liver
 o D) Pancreas
Correct Answer: C) Liver
26.What is the primary function of red blood cells?
o A) Fight infection
o B) Transport oxygen
o C) Clot blood
o D) Maintain blood pressure
Correct Answer: B) Transport oxygen
27.Which system is responsible for transporting nutrients and oxygen to
cells?
o A) Nervous system
o B) Circulatory system
o C) Digestive system
o D) Respiratory system
Correct Answer: B) Circulatory system
28.What is the main function of the digestive system?
o A) Regulation of hormones
o B) Breakdown and absorption of nutrients
o C) Transport of oxygen
o D) Filtration of blood
Correct Answer: B) Breakdown and absorption of nutrients
29.Which of the following is NOT a function of the kidneys?
o A) Regulation of blood pressure
o B) Production of hormones
o C) Filtration of blood
o D) Production of insulin
Correct Answer: D) Production of insulin
30.What is the role of the endocrine system?
o A) Control of muscle movements
o B) Regulation of hormones
o C) Protection against pathogens
o D) Transportation of nutrients
Correct Answer: B) Regulation of hormones
31.Which part of the nervous system controls involuntary actions?
o A) Somatic nervous system
o B) Central nervous system
o C) Autonomic nervous system
o D) Peripheral nervous system
Correct Answer: C) Autonomic nervous system
32.What is the main function of the large intestine?
o A) Digestion of proteins
o B) Absorption of water and electrolytes
o C) Storage of bile
o D) Secretion of digestive enzymes
Correct Answer: B) Absorption of water and electrolytes
33.Which organ is primarily responsible for gas exchange in the body?
o A) Heart
o B) Liver
o C) Lungs
o D) Kidneys
Correct Answer: C) Lungs
34.What component of blood is responsible for clotting?
o A) Plasma
o B) Red blood cells
 o C) White blood cells
o D) Platelets
Correct Answer: D) Platelets
35.Which of the following is a function of the circulatory system?
o A) Digestion of food
o B) Regulation of body temperature
o C) Production of hormones
o D) Protection against infection
Correct Answer: B) Regulation of body temperature
36.What type of cell communication involves hormones traveling through
the bloodstream?
o A) Autocrine
o B) Paracrine
o C) Endocrine
o D) Juxtacrine
Correct Answer: C) Endocrine
37.Which of the following systems regulates body functions through
electrical impulses?
o A) Endocrine system
o B) Digestive system
o C) Nervous system
o D) Respiratory system
Correct Answer: C) Nervous system
38.What is the role of the small intestine in digestion?
o A) Storage of waste
o B) Absorption of nutrients
o C) Breakdown of carbohydrates only
 o D) Secretion of bile
Correct Answer: B) Absorption of nutrients
39.Which type of blood vessel carries oxygen-rich blood away from the
heart?
o A) Veins
o B) Arteries
o C) Capillaries
o D) Venules
Correct Answer: B) Arteries
40.What is the primary role of the heart in the circulatory system?
o A) Filters blood
o B) Pumps blood throughout the body
o C) Regulates blood sugar
o D) Produces hormones
Correct Answer: B) Pumps blood throughout the body
What physiological change occurs during pregnancy?
 A) Decreased blood volume
 B) Increased metabolic rate
 C) Decreased nutrient absorption
 D) Increased insulin sensitivity
Correct Answer: B) Increased metabolic rate
What is a critical nutrient requirement during pregnancy?
 A) Vitamin K
 B) Vitamin B12
 C) Folate
 D) Fiber
Correct Answer: C) Folate
How does maternal nutritional status affect breast milk?
 A) It does not affect breast milk composition
 B) It influences volume but not composition
 C) It affects both volume and composition
 D) It affects only fat content
Correct Answer: C) It affects both volume and composition
Which of the following is a common nutritional problem during pregnancy?
 A) Scurvy
 B) Osteoporosis
 C) Iron deficiency anemia
 D) Pellagra
Correct Answer: C) Iron deficiency anemia
What dietary recommendation is made for lactating mothers?
 A) Increase caffeine intake
 B) Avoid dairy products
 C) Increase fluid intake
 D) Limit protein sources
Correct Answer: C) Increase fluid intake
Nutrition During Infancy
6. What is the primary source of nutrition for infants?
o A) Cow's milk
o B) Formula milk
o C) Breast milk
o D) Solid foods
Correct Answer: C) Breast milk
What is a key nutritional requirement for infants?
 A) High fiber
  B) High protein
 C) Adequate fat
 D) Low carbohydrate
Correct Answer: C) Adequate fat
What is complementary feeding?
 A) Feeding infants exclusively breast milk
 B) Introducing solid foods alongside breast milk
 C) Replacing breast milk with formula
 D) Feeding only fruits and vegetables
Correct Answer: B) Introducing solid foods alongside breast milk
6. Which group is considered at risk for nutritional deficiencies during
infancy?
o A) Exclusively breastfed infants
o B) Infants with low birth weight
o C) Infants receiving formula
o D) All infants
Correct Answer: B) Infants with low birth weight
7. What common nutritional problem can occur in infants?
o A) Obesity
o B) Hypervitaminosis
o C) Iron deficiency
o D) Osteoporosis
Correct Answer: C) Iron deficiency
Nutrition for Toddlers and Pre-schoolers
11.What is a critical nutrient need for toddlers?
o A) High carbohydrates
o B) Balanced fats
 o C) Reduced protein
o D) Low-calorie foods
Correct Answer: B) Balanced fats
12.What is a common nutrition-linked problem for toddlers?
o A) Obesity
o B) Malnutrition
o C) Hyperactivity
o D) Iron deficiency
Correct Answer: D) Iron deficiency
13.Which of the following is a dietary recommendation for toddlers?
o A) Encourage sugary snacks
o B) Introduce diverse food groups
o C) Limit dairy products
o D) Avoid fruits
Correct Answer: B) Introduce diverse food groups
14.What is a food allergy?
o A) A food aversion
o B) An adverse immune response to a food
o C) A preference for certain foods
o D) A dislike of specific textures
Correct Answer: B) An adverse immune response to a food
15.What is the primary energy source for preschoolers?
o A) Proteins
o B) Fats
o C) Carbohydrates
o D) Vitamins
Correct Answer: C) Carbohydrates
Nutrition for Adolescents
16.What is a significant nutritional concern for adolescents?
o A) Low protein intake
o B) Excessive fiber consumption
o C) Increased energy needs
o D) High vitamin intake
Correct Answer: C) Increased energy needs
17.Which nutrient is particularly important during adolescence?
o A) Calcium
o B) Iron
o C) Vitamin D
o D) All of the above
Correct Answer: D) All of the above
18.What eating disorder is characterized by restriction of food intake?
o A) Binge eating disorder
o B) Bulimia nervosa
o C) Anorexia nervosa
o D) Pica
Correct Answer: C) Anorexia nervosa
19.What dietary recommendation is often made for adolescents?
o A) Reduce fruit intake
o B) Increase whole grains
o C) Avoid fats completely
o D) Limit protein sources
Correct Answer: B) Increase whole grains
20.Which of the following is a common nutrition-linked problem in
adolescents?
 o A) Anemia
o B) Dehydration
o C) Osteoporosis
o D) All of the above
Correct Answer: D) All of the above
Nutrition for Adults
21.What physiological change is common in adults?
o A) Increased metabolic rate
o B) Hormonal fluctuations
o C) Decreased muscle mass
o D) Increased growth
Correct Answer: C) Decreased muscle mass
22.What is a key dietary recommendation for adults?
o A) High-sugar diet
o B) Balance between food groups
o C) High-saturated fat intake
o D) Limited vegetable intake
Correct Answer: B) Balance between food groups
23.Which common nutrition-linked problem affects adults?
o A) Malnutrition
o B) Osteoporosis
o C) Scurvy
o D) Rickets
Correct Answer: B) Osteoporosis
24.What is a significant concern for adult nutrition?
o A) Insufficient energy intake
o B) Excessive caloric intake
 o C) Lack of protein
o D) Overconsumption of fruits
Correct Answer: B) Excessive caloric intake
25.Which dietary component is important for maintaining a healthy body
in adults?
o A) Fiber
o B) Sugar
o C) Saturated fats
o D) Salt
Correct Answer: A) Fiber
Geriatrics Nutrition
26.What physiological change occurs in older adults?
o A) Increased bone density
o B) Decreased metabolism
o C) Increased muscle mass
o D) Enhanced digestion
Correct Answer: B) Decreased metabolism
27.Which nutritional risk factor is common in older adults?
o A) Excessive calorie intake
o B) Malnutrition
o C) Increased hydration
o D) Decreased vitamin needs
Correct Answer: B) Malnutrition
28.What dietary recommendation is often given to older adults?
o A) High-sugar diets
o B) Increased fiber intake
o C) Reduced protein consumption
 o D) Limit hydration
Correct Answer: B) Increased fiber intake
29.Which common nutritional problem can occur in geriatric populations?
o A) Hypervitaminosis
o B) Osteoporosis
o C) Anemia
o D) Both B and C
Correct Answer: D) Both B and C
30.What is a special consideration for nutrition in older adults with chronic
conditions?
o A) High-calorie diets
o B) Avoiding all fats
o C) Tailoring dietary needs to manage conditions
o D) Increasing sodium intake
Correct Answer: C) Tailoring dietary needs to manage conditions
31.What is a key focus in geriatric nutrition?
o A) High protein intake
o B) Caloric restriction
o C) Nutrient-dense foods
o D) Sugar-free diets
Correct Answer: C) Nutrient-dense foods
32.What nutrient is critical for maintaining bone health in older adults?
o A) Calcium
o B) Vitamin C
o C) Iron
o D) Magnesium
Correct Answer: A) Calcium
33.Which of the following is a common issue faced by older adults
regarding nutrition?
o A) Increased appetite
o B) Difficulty chewing or swallowing
o C) Excessive hydration
o D) High energy needs
Correct Answer: B) Difficulty chewing or swallowing
34.What type of food should older adults include for heart health?
o A) Trans fats
o B) Whole grains
o C) Refined sugars
o D) Processed snacks
Correct Answer: B) Whole grains
35.Which vitamin is often of concern in older adults due to reduced sun
exposure?
o A) Vitamin A
o B) Vitamin C
o C) Vitamin D
o D) Vitamin E
Correct Answer: C) Vitamin D
36.What is the primary goal of nutrition in geriatrics?
o A) Weight loss
o B) Enhanced quality of life
o C) Muscle gain
o D) Increased energy expenditure
Correct Answer: B) Enhanced quality of life
37.What dietary change can help manage hypertension in older adults?
 o A) Increase sodium intake
o B) Reduce saturated fats
o C) Increase fruit and vegetable intake
o D) Limit hydration
Correct Answer: C) Increase fruit and vegetable intake
38.What is an appropriate dietary recommendation for older adults to
prevent constipation?
o A) Increase fiber intake
o B) Decrease fluid intake
o C) Limit fruits and vegetables
o D) Avoid whole grains
Correct Answer: A) Increase fiber intake
39.What is a common misconception about aging and nutrition?
o A) Older adults need fewer nutrients
o B) Aging increases protein needs
o C) Hydration is still important
o D) Nutritional needs can vary
Correct Answer: A) Older adults need fewer nutrients
40.Which of the following is essential for maintaining muscle mass in older
adults?
o A) High-carbohydrate diet
o B) Adequate protein intake
o C) Caloric restriction
o D) Low-fat diet
Correct Answer: B) Adequate protein intake
1. What is epidemiology primarily concerned with?
o A) Diagnosis of diseases
 o B) Distribution and determinants of health-related states
o C) Treatment of diseases
o D) Development of new medications
Answer: B
2. Which type of epidemiology focuses on the relationship between work
and health?
o A) Clinical
o B) Occupational
o C) Experimental
o D) Descriptive
Answer: B
3. What study design follows a group of individuals over time to assess
outcomes?
o A) Case-control
o B) Cross-sectional
o C) Cohort
o D) Nested
Answer: C
4. In a case-control study, participants are selected based on:
o A) Their exposure status
o B) Their disease status
o C) Their geographical location
o D) Their age
Answer: B
5. Which of the following is an example of a sampling technique?
o A) Random sampling
o B) Meta-analysis
 o C) Surveillance
o D) Case-control study
Answer: A
6. What does "sampling error" refer to?
o A) Errors in data analysis
o B) The difference between the sample statistic and the population
parameter
o C) Mistakes made during hypothesis testing
o D) Bias in data collection
Answer: B
7. Which of the following measures the strength of the association in
epidemiological studies?
o A) P-value
o B) Confidence interval
o C) Bias
o D) Sample size
Answer: B
8. What is the purpose of disease surveillance?
o A) To develop new treatments
o B) To monitor and control disease outbreaks
o C) To conduct experiments
o D) To educate the public
Answer: B
9. Which of the following is NOT a component of applied epidemiology?
o A) Disease control strategies
o B) Clinical trials
o C) Data analysis
 o D) Disease eradication concepts
Answer: B
10.What does "bias" refer to in epidemiological studies?
o A) Random variation in data
o B) Systematic error in results
o C) A type of statistical test
o D) The accuracy of screening tests
Answer: B
Nutritional Intervention Planning (2%)
11.The first step in nutritional intervention planning is:
o A) Implementation
o B) Assessment of nutritional problems
o C) Evaluation of outcomes
o D) Monitoring
Answer: B
12.Complete nutrition intervention planning includes which of the
following?
o A) Only data collection
o B) Assessment, planning, implementation, and evaluation
o C) Only evaluation
o D) Community engagement only
Answer: B
Research Methods in Human Nutrition (3%)
13.What is the first step in the research process?
o A) Data analysis
o B) Identifying a research question
o C) Literature review
 o D) Formulating a hypothesis
Answer: B
14.Which of the following is a qualitative research method?
o A) Randomized controlled trial
o B) Focus groups
o C) Cohort study
o D) Case-control study
Answer: B
15.What type of experimental design is used to establish cause and effect?
o A) Observational studies
o B) Randomized controlled trials
o C) Case-control studies
o D) Cross-sectional studies
Answer: B
16.Which statistical method is commonly used in nutrition research to
summarize data?
o A) Chi-square test
o B) ANOVA
o C) Regression analysis
o D) All of the above
Answer: D
17.Which of the following is an essential component of data presentation?
o A) Use of complex jargon
o B) Clarity and simplicity
o C) Omission of key findings
o D) Lengthy explanations
Answer: B
 18.In human nutrition research, what is the purpose of hypothesis testing?
o A) To describe the population
o B) To determine if there is a significant effect or association
o C) To analyze qualitative data
o D) To conduct a meta-analysis
Answer: B
19.What type of data can be used to assess dietary intake?
o A) Qualitative data only
o B) Quantitative data only
o C) Both qualitative and quantitative data
o D) Neither
Answer: C
20.Which term refers to the degree to which a research tool measures what
it is intended to measure?
o A) Reliability
o B) Validity
o C) Bias
o D) Sampling error
Answer: B
General Knowledge Questions
21.What is the main goal of epidemiological studies?
o A) To conduct clinical trials
o B) To understand health patterns in populations
o C) To diagnose diseases
o D) To treat individual patients
Answer: B
22.Which of the following is a characteristic of cohort studies?
 o A) They are conducted retrospectively
o B) They assess exposure before the outcome
o C) They do not require follow-up
o D) They focus on a single case
Answer: B
23.In nutritional epidemiology, what does the term "exposure" refer to?
o A) The level of disease in a population
o B) Dietary factors and lifestyle habits
o C) Clinical interventions
o D) Social determinants of health
Answer: B
24.What is a primary advantage of using a meta-analysis?
o A) It provides a single, definitive study result
o B) It combines results from multiple studies for greater power
o C) It eliminates all bias
o D) It requires less data
Answer: B
25.Which of the following is true about cross-sectional studies?
o A) They follow participants over time
o B) They collect data at a single point in time
o C) They are only qualitative
o D) They are not useful for prevalence studies
Answer: B
26.In the context of nutritional intervention, which approach is most
effective for implementing change?
o A) Education alone
 o B) Multi-faceted approaches including education, access, and
environment
o C) Restriction of food choices
o D) Focus solely on medical treatment
Answer: B
27.What does a confidence interval indicate in research findings?
o A) The average of the data
o B) The range within which the true effect likely falls
o C) The total sample size
o D) The presence of bias
Answer: B
28.Which dietary assessment method provides the most detailed data on
food intake?
o A) Food frequency questionnaire
o B) 24-hour dietary recall
o C) Food diary
o D) Clinical assessment
Answer: C
29.Which statistical test is used to compare means between two groups?
o A) Chi-square test
o B) T-test
o C) ANOVA
o D) Regression
Answer: B
30.What is the main purpose of screening tests in epidemiology?
o A) To diagnose disease
o B) To identify at-risk populations
 o C) To evaluate treatment efficacy
o D) To provide dietary recommendations
Answer: B
31.In research, what is the term for an observed effect that is not due to the
treatment or intervention?
o A) Random error
o B) Confounding
o C) Bias
o D) Sampling error
Answer: B
32.Which of the following is an essential part of ethical research practices?
o A) Confidentiality
o B) Exclusion of participants
o C) Ignoring informed consent
o D) Data manipulation
Answer: A
33.In nutritional epidemiology, what does the term "prevalence" refer to?
o A) The number of new cases in a specified time
o B) The total number of cases in a population at a specific time
o C) The number of deaths in a population
o D) The ratio of cases to controls
Answer: B
34.What is a major limitation of cross-sectional studies?
o A) They are too expensive
o B) They cannot establish causality
o C) They require long-term follow-up
 o D) They are only qualitative
Answer: B
35.What is the primary focus of nutritional epidemiology?
o A) Assessing individual nutrient intake
o B) Understanding the relationship between diet and health outcomes
o C) Diagnosing nutrition-related diseases
o D) Developing dietary supplements
Answer: B
36.In research, what is the term for a systematic error that leads to
incorrect conclusions?
o A) Sampling error
o B) Bias
o C) Random variation
o D) Confounding
Answer: B
37.Which of the following statistical tools is often used to analyze
categorical data?
o A) T-test
o B) ANOVA
o C) Chi-square test
o D) Regression analysis
Answer: C
38.In a randomized controlled trial, participants are:
o A) Selected based on their health status
o B) Randomly assigned to intervention or control groups
o C) Observed without any intervention
o D) Matched by age and gender only
Answer: B
39.What is the main goal of dietary intervention programs?
o A) To restrict food intake
o B) To promote healthier eating behaviors
o C) To increase dietary supplements
o D) To focus on medical treatments
Answer: B
40.Which research method allows for generalization of findings to a larger
population?
o A) Case studies
o B) Randomized controlled trials
o C) Convenience sampling
o D) Expert opinions
Answer: B
1. What is the primary focus of community nutrition?
o A) Individual dietary preferences
o B) Public health and nutrition interventions (Correct)
o C) Restaurant management
o D) Food production
2. Community nutrition plays a crucial role in:
o A) Reducing food waste
o B) Preventive health (Correct)
o C) Gourmet cooking
o D) Food marketing
3. A community needs assessment is conducted to:
o A) Evaluate restaurant menus
o B) Identify nutritional needs of the population (Correct)
 o C) Determine food prices
o D) Assess cooking skills
2. Professional Approach To Community Nutrition
4. Which of the following is an avenue of opportunity in community nutrition?
o A) Food distribution only
o B) Nutrition education programs (Correct)
o C) Fast food marketing
o D) Restaurant management
5. Essential requirements for conducting community nutrition research include:
o A) Understanding culinary skills
o B) Knowledge of public health principles (Correct)
o C) Expertise in food service
o D) Familiarity with food history
6. A significant issue in community nutrition research is:
o A) High costs of organic foods
o B) Accessibility and equity in nutrition (Correct)
o C) Trends in restaurant menus
o D) Nutritional value of gourmet food
3. Primary Prevention of Diseases
7. Communicable diseases can be primarily prevented through:
o A) Enhanced gourmet cooking
o B) Proper sanitation and hygiene (Correct)
o C) Increased consumption of fast food
o D) Dietary supplements
8. Food-borne illnesses can be reduced by:
 o A) Following food safety protocols (Correct)
o B) Using fresh ingredients only
o C) Cooking at low temperatures
o D) Avoiding processed foods
9. Preparing for community emergencies involves:
o A) Developing a gourmet meal plan
o B) Establishing emergency nutrition resources (Correct)
o C) Reducing food waste
o D) Planning for special dietary needs only
4. Preventing Nutrition Linked Diseases
10.Designing community nutrition interventions requires:
o A) Ignoring local dietary habits
o B) Assessing community needs and resources (Correct)
o C) Focusing solely on individual counseling
o D) Prioritizing gourmet meals
11.Food security is defined as:
o A) Access to fast food
o B) Availability of organic produce
o C) Consistent access to sufficient and nutritious food (Correct)
o D) Having a variety of cuisines
12.Hunger-related disorders include:
o A) Diabetes
o B) Protein-energy malnutrition (Correct)
o C) Hypertension
o D) Obesity
 13.Hidden hunger disorders refer to:
o A) Micronutrient deficiencies (Correct)
o B) Excess caloric intake
o C) Overeating
o D) Lack of food variety
5. Nutritional Education and Awareness
14.The need for nutrition education arises from:
o A) The abundance of food choices
o B) Increasing prevalence of diet-related diseases (Correct)
o C) High costs of food
o D) Interest in culinary arts
15.Nutrition education programs aim to:
o A) Promote gourmet cooking techniques
o B) Improve dietary habits in the community (Correct)
o C) Increase food production
o D) Teach restaurant management
16.Challenges in educating people about healthy eating include:
o A) Lack of interest in food
o B) Cultural dietary preferences and misinformation (Correct)
o C) Availability of healthy foods
o D) High food prices
17.Competencies for nutrition education include:
o A) Cooking skills
o B) Knowledge of nutritional science (Correct)
o C) Restaurant management
 o D) Food styling
18.Effective communication in nutrition education involves:
o A) Using complex medical terminology
o B) Simplifying information for diverse audiences (Correct)
o C) Focusing on gourmet recipes
o D) Avoiding community involvement
19.Preparing for oral presentations in nutrition education requires:
o A) Writing a cookbook
o B) Organizing clear and concise content (Correct)
o C) Planning a buffet
o D) Ignoring audience feedback
20.Delivering nutrition education workshops effectively includes:
o A) Only providing handouts
o B) Engaging participants through interactive methods (Correct)
o C) Focusing on theoretical knowledge
o D) Avoiding questions from attendees
21.Mass media communication campaigns in nutrition aim to:
o A) Raise awareness about healthy eating (Correct)
o B) Promote fast food options
o C) Sell kitchen appliances
o D) Focus on dietary supplements
22.Social marketing in nutrition education emphasizes:
o A) Selling products
o B) Promoting healthy behaviors and choices (Correct)
o C) Celebrity endorsements
 o D) High-cost food items
23.Ethics in nutrition education involve:
o A) Promoting any food product
o B) Providing accurate and evidence-based information (Correct)
o C) Ignoring cultural sensitivities
o D) Focusing solely on profit
24.Non-governmental organizations relevant to nutrition often focus on:
o A) Restaurant promotion
o B) Community health and nutrition education (Correct)
o C) High-end food products
o D) Culinary competitions
25.Public health organizations work to:
o A) Promote fast food
o B) Address community health issues, including nutrition (Correct)
o C) Increase food production only
o D) Focus on individual dietary habits
General Knowledge
26.Community nutrition is vital for:
o A) Individual dietary preferences
o B) Enhancing public health outcomes (Correct)
o C) Promoting gourmet cooking
o D) Restaurant development
27.A successful community nutrition program must:
o A) Be tailored to the specific needs of the population (Correct)
o B) Focus solely on obesity
 o C) Ignore cultural dietary practices
o D) Prioritize expensive foods
28.Nutrition assessments typically include:
o A) Cooking demonstrations
o B) Surveys and data collection (Correct)
o C) Restaurant reviews
o D) Food tastings
29.The role of community health workers in nutrition is to:
o A) Conduct culinary arts classes
o B) Facilitate nutrition education and resources (Correct)
o C) Promote fast food restaurants
o D) Ignore local dietary needs
30.Food safety education is essential for:
o A) Preventing food-borne illnesses (Correct)
o B) Promoting gourmet cooking
o C) Increasing food prices
o D) Reducing food variety
Application Questions
31.A community nutrition program should focus on:
o A) Addressing local dietary issues and resources (Correct)
o B) Promoting international cuisines
o C) Expanding fast food options
o D) Focusing on personal chef services
32.To assess food security in a community, one should:
o A) Analyze gourmet food trends
 o B) Evaluate access to and availability of nutritious foods (Correct)
o C) Focus on luxury dining options
o D) Promote food festivals
33.Effective community nutrition interventions must consider:
o A) Only individual preferences
o B) Cultural, economic, and social factors (Correct)
o C) Celebrity diet trends
o D) Gourmet cooking methods
34.One method to prevent hidden hunger is:
o A) Increasing the price of healthy foods
o B) Promoting micronutrient-rich foods (Correct)
o C) Focusing solely on macronutrients
o D) Ignoring dietary supplements
35.A primary goal of nutrition education programs is to:
o A) Empower individuals to make informed dietary choices
(Correct)
o B) Promote fast food consumption
o C) Focus solely on weight loss
o D) Teach gourmet cooking skills
36.In planning community nutrition workshops, it's important to:
o A) Exclude community input
o B) Involve community members in the planning process (Correct)
o C) Focus on expensive ingredients
o D) Ignore cultural dietary practices
37.A crucial component of community nutrition research is:
o A) Data collection and analysis (Correct)
 o B) Gourmet recipe development
o C) Restaurant performance reviews
o D) Food trend analysis
38.Addressing hunger-related disorders involves:
o A) High-calorie diets
o B) Ensuring access to sufficient nutrients (Correct)
o C) Focusing on fast food
o D) Ignoring food accessibility
39.To effectively deliver a nutrition education workshop, one should:
o A) Focus on personal experiences only
o B) Use interactive and engaging methods (Correct)
o C) Avoid participant questions
o D) Provide only handouts
40.Community nutrition interventions are most effective when:
o A) They are culturally appropriate and tailored to the community
(Correct)
o B) They follow a one-size-fits-all model
o C) They prioritize expensive food options
o D) They focus solely on individual dietary choices
1. What is the primary role of dietetics in health?
o A) Cooking gourmet meals
o B) Managing diseases through nutrition (Correct)
o C) Promoting fast food
o D) Running food production facilities
2. Effective communication and nutrition counseling skills are important
because:
 o A) They enhance food flavor
o B) They help clients make informed dietary choices (Correct)
o C) They are required for food service staff
o D) They focus solely on calorie counting
3. The nutritional needs of hospitalized patients primarily focus on:
o A) Gourmet food options
o B) Therapeutic diets and calorie requirements (Correct)
o C) Increasing food variety
o D) Promoting weight loss
4. Diet therapy can be classified into which of the following categories?
o A) Therapeutic diets, preventive diets, and performance diets
(Correct)
o B) Vegetarian and non-vegetarian diets
o C) Organic and non-organic diets
o D) Fast food and home-cooked diets
2. Nutritional Care and Management in Chronic Diseases
5. Hypertension management often includes:
o A) Increased sodium intake
o B) Reduced potassium intake
o C) Dietary approaches like the DASH diet (Correct)
o D) Elimination of all carbohydrates
6. Cardiovascular disease nutritional management focuses on:
o A) High-fat diets
o B) Reducing saturated and trans fats (Correct)
o C) High-sugar diets
o D) Increased processed food consumption
 7. Diabetes management primarily involves:
o A) Ignoring carbohydrate intake
o B) Monitoring blood glucose levels and carbohydrate counting
(Correct)
o C) Eating only fruits
o D) Consuming high-calorie meals
3. Disorders of the Gastrointestinal Tract and Nutritional Management
8. Which function is NOT associated with the gastrointestinal tract?
o A) Digestion of food
o B) Absorption of nutrients
o C) Regulation of blood pressure (Correct)
o D) Elimination of waste
9. Disorders affecting the mouth and pharynx can lead to:
o A) Increased appetite
o B) Difficulty swallowing and altered taste (Correct)
o C) Improved digestion
o D) Enhanced nutrient absorption
10.Conditions such as peptic ulcers primarily affect the:
o A) Large intestine
o B) Stomach and duodenum (Correct)
o C) Esophagus only
o D) Pancreas
11.Nutritional management of small intestine disorders may include:
o A) High-fiber diets
o B) Low-carbohydrate diets
o C) Gluten-free diets (in case of celiac disease) (Correct)
 o D) High-fat diets
4. Nutrition Support during Injury, Surgery, and Fever
12.The nutritional needs of patients with injury or surgery typically require:
o A) Lower caloric intake
o B) Increased protein and caloric intake (Correct)
o C) No special dietary considerations
o D) Reduced fluid intake
13.Enteral feeding is best defined as:
o A) Nutrition provided intravenously
o B) Nutrition provided through the gastrointestinal tract (Correct)
o C) Nutrition delivered via oral supplements
o D) Nutrition through dietary restrictions
14.Parenteral feeding is used when:
o A) The patient can eat orally
o B) The gastrointestinal tract is not functional (Correct)
o C) There is no need for nutritional support
o D) The patient prefers solid foods
15.Special nutritional needs for burn patients include:
o A) Reduced caloric intake
o B) Increased protein and calorie needs for healing (Correct)
o C) No changes in dietary habits
o D) Limiting fluid intake
5. Nutritional Care for Disorders of the Liver, Gall-Bladder, and Pancreas
16.Which function is NOT a normal function of the liver?
o A) Metabolism of nutrients
 o B) Detoxification of harmful substances
o C) Production of insulin (Correct)
o D) Synthesis of proteins
17.Hepatitis is characterized by:
o A) Inflammation of the pancreas
o B) Inflammation of the liver (Correct)
o C) Gallstone formation
o D) Kidney failure
18.Hepatic encephalopathy is a condition that affects:
o A) The lungs
o B) The brain due to liver dysfunction (Correct)
o C) The heart
o D) The gastrointestinal tract
19.Cholelithiasis refers to:
o A) Inflammation of the liver
o B) Gallstones formation (Correct)
o C) Pancreatic inflammation
o D) Liver cirrhosis
20.Nutritional management of pancreatitis may involve:
o A) High-fat diets
o B) Low-fat, high-protein diets (Correct)
o C) Increased carbohydrate intake
o D) No dietary restrictions
6. Nutritional Care for Renal Diseases
21.Which organ is NOT part of the urinary system?
 o A) Kidneys
o B) Bladder
o C) Ureters
o D) Liver (Correct)
22.Nephritic syndrome is characterized by:
o A) High levels of glucose in urine
o B) Inflammation of the kidney's filtering units (Correct)
o C) Reduced blood pressure
o D) Excessive protein intake
23.Glomerulonephritis primarily affects:
o A) The pancreas
o B) The filtering units of the kidneys (Correct)
o C) The liver
o D) The intestines
24.Acute renal failure can be caused by:
o A) Chronic kidney disease only
o B) Sudden injury or illness affecting kidney function (Correct)
o C) Overhydration
o D) High protein intake
25.Hemodialysis is a treatment for:
o A) High blood pressure
o B) Renal failure (Correct)
o C) Liver disease
o D) Digestive disorders
General Knowledge
26.The relationship between nutrition and dietetics primarily involves:
o A) Food production
o B) Utilizing diet to manage health and disease (Correct)
o C) Fast food marketing
o D) Restaurant management
27.Effective nutritional counseling should focus on:
o A) Client-centered approaches (Correct)
o B) One-size-fits-all solutions
o C) Ignoring client preferences
o D) Promoting dietary supplements
28.Nutritional management in chronic diseases emphasizes:
o A) Quick fixes and fad diets
o B) Long-term dietary changes for health improvement (Correct)
o C) Eliminating all carbohydrates
o D) Avoiding medical advice
29.A high-fiber diet is generally beneficial for:
o A) Patients with high blood sugar levels
o B) Patients with gastrointestinal disorders (Correct)
o C) Individuals needing weight gain
o D) Patients with hypertension only
30.Proper nutritional support during surgery is vital because:
o A) It has no effect on recovery
o B) It can enhance healing and reduce complications (Correct)
o C) It only matters after the surgery
o D) It promotes weight loss
True/False Questions
31.Dietetics only focuses on weight loss. (False) (Correct)
32.Enteral feeding is appropriate for patients who cannot swallow. (True)
(Correct)
33.Chronic diseases can be managed solely through medication without dietary
considerations. (False) (Correct)
34.Pancreatitis requires a high-fat diet for management. (False) (Correct)
35.Nutritional care for renal diseases often includes managing protein intake.
(True) (Correct)
Application Questions
36.Which dietary approach is recommended for managing hypertension?
o A) High-sodium diet
o B) DASH diet (Correct)
o C) High-sugar diet
o D) Low-calorie diet
37.What is a key consideration in the nutritional management of patients with
cirrhosis?
o A) High protein intake
o B) Sodium restriction (Correct)
o C) Increased carbohydrates
o D) High fat intake
38.For patients undergoing hemodialysis, it is crucial to monitor:
o A) Fiber intake only
o B) Fluid and potassium intake (Correct)
o C) Only protein intake
o D) Total caloric intake exclusively
39.In the case of a patient with pancreatitis, the initial dietary recommendation
would likely be:
o A) Low-fat diet with small frequent meals (Correct)
o B) High-protein diet
o C) High-fiber diet
o D) High-calorie diet
40.Nutritional care for patients with diabetes should primarily include:
 A) Ignoring carbohydrate intake
 B) Balanced diet with controlled carbohydrate intake
 C) High-sugar snacks
 D) Low-calorie diets only
1. Functional foods are best defined as:
o A) Foods with high calorie content
o B) Foods that provide health benefits beyond basic nutrition
(Correct)
o C) Foods that are only organic
o D) Foods high in sugar
2. Genetically modified foods are primarily developed to:
o A) Improve nutritional quality and yield (Correct)
o B) Increase processing time
o C) Reduce flavor
o D) Eliminate food preservatives
3. Food fortification refers to:
o A) Adding flavor enhancers
o B) Adding essential nutrients to foods (Correct)
o C) Removing unwanted components
o D) Increasing food shelf life
 4. Bio-fortification techniques aim to:
o A) Increase the nutritional value of crops through genetic
manipulation (Correct)
o B) Enhance the taste of foods
o C) Extend shelf life of perishable goods
o D) Reduce food processing time
5. Which of the following is a candidate for bio-fortification?
o A) White rice
o B) Golden rice (high in Vitamin A) (Correct)
o C) Sugarcane
o D) Processed cheese
2. Advances in Food Science & Food Safety
6. Extrusion technology is commonly used in:
o A) Dairy production
o B) Snack food manufacturing (Correct)
o C) Meat processing
o D) Beverage production
7. High pressure processing is primarily used to:
o A) Increase sugar levels
o B) Extend shelf life by destroying harmful microorganisms
(Correct)
o C) Enhance flavor
o D) Improve color
8. Emerging food safety issues often include:
o A) Foodborne pathogens (Correct)
o B) Excessive sugar content
 o C) Low nutritional value
o D) Lack of organic labeling
9. Food additives can be classified into which of the following categories?
o A) Essential and non-essential
o B) Preservatives, colorants, flavor enhancers (Correct)
o C) Natural and artificial
o D) Nutritional and non-nutritional
10.Labeling rules for food additives are designed to:
o A) Limit the use of organic ingredients
o B) Ensure consumer awareness of added substances (Correct)
o C) Promote higher prices
o D) Encourage food wastage
3. Advances in Food Analysis
11.Which of the following techniques is NOT used for food analysis?
o A) Chromatography
o B) Mass spectrometry
o C) Boiling (Correct)
o D) Electrophoresis
12.High-Performance Liquid Chromatography (HPLC) is primarily used for:
o A) Heating foods
o B) Separating components of a mixture (Correct)
o C) Enhancing flavor
o D) Packaging foods
13.Gas Chromatography (GC) is particularly useful for:
o A) Analyzing solid foods
 o B) Analyzing volatile substances (Correct)
o C) Measuring viscosity
o D) Testing pH levels
14.FTIR (Fourier Transform Infrared Spectroscopy) is utilized to:
o A) Identify functional groups in compounds (Correct)
o B) Measure moisture content
o C) Enhance food taste
o D) Extend shelf life
15.The coupling technique GC-MS combines:
o A) Gas chromatography and mass spectrometry (Correct)
o B) General chemistry and material science
o C) Genetic coding and mass measurement
o D) None of the above
Application Questions
16.Organic foods are generally considered:
o A) Nutritionally inferior
o B) Produced without synthetic pesticides or fertilizers (Correct)
o C) High in preservatives
o D) Always genetically modified
17.Food bio-fortification techniques may involve:
o A) Artificial flavors
o B) Selective breeding (Correct)
o C) Cooking methods
o D) Food marketing
18.The purpose of food fortification is to:
 o A) Combat nutritional deficiencies in populations (Correct)
o B) Enhance flavor
o C) Increase food prices
o D) Promote processed foods
19.Ohmic heating is used in food processing to:
o A) Quickly heat foods using electrical currents (Correct)
o B) Freeze foods faster
o C) Remove bacteria from surfaces
o D) Improve food texture
20.Nutrient stability is most affected by:
o A) Food processing methods (Correct)
o B) Ingredient sourcing
o C) Packaging design
o D) Transportation conditions
True/False Questions
21.Food additives can enhance the nutritional value of foods. (True) (Correct)
22.Food irradiation is a method to increase the shelf life of food without
altering its nutritional value. (True) (Correct)
23.Chromatography is used primarily for cooking food. (False) (Correct)
24.High electric field pulse processing is a technique that can improve food
safety. (True) (Correct)
25.All genetically modified foods are unhealthy. (False) (Correct)
General Knowledge
26.Which of the following is a primary advantage of functional foods?
o A) They are cheaper to produce
o B) They may provide health benefits (Correct)
 o C) They have longer shelf life
o D) They are always organic
27.Food fortification can help reduce:
o A) Food prices
o B) Nutritional deficiencies (Correct)
o C) Food waste
o D) Culinary skills
28.The main objective of food safety regulations is to:
o A) Protect public health (Correct)
o B) Increase production costs
o C) Limit food variety
o D) Enhance food flavors
29.A significant concern regarding food additives is:
o A) Long-term health effects (Correct)
o B) Immediate food spoilage
o C) Their role in cooking
o D) Their effect on price
30.The analysis of food components can help in:
o A) Ensuring quality control (Correct)
o B) Reducing ingredient costs
o C) Enhancing marketing strategies
o D) Increasing food waste
Advanced Techniques
31.Ozone processing is primarily used for:
o A) Sanitizing food surfaces (Correct)
 o B) Enhancing flavor
o C) Increasing nutrient density
o D) Cooking food
32.Modified atmosphere packaging is beneficial because:
o A) It increases cooking time
o B) It slows down spoilage (Correct)
o C) It enhances flavors
o D) It reduces costs
33.The main purpose of using mass spectrometry in food analysis is to:
o A) Identify molecular structures (Correct)
o B) Measure food temperature
o C) Enhance food taste
o D) Increase food production
34.Electrophoresis can be used to:
o A) Cook food
o B) Separate charged molecules (Correct)
o C) Analyze texture
o D) Measure density
35.High electric field pulse technology is used to:
o A) Improve food safety and quality (Correct)
o B) Increase food prices
o C) Enhance cooking flavors
o D) Decrease food variety
Application and Impact
36.What is a potential benefit of organic foods?
 o A) Reduced exposure to synthetic chemicals (Correct)
o B) Higher prices
o C) Increased processing
o D) Greater shelf life
37.One challenge associated with food bio-fortification is:
o A) Acceptance by consumers (Correct)
o B) Higher production costs
o C) Decreased nutrient absorption
o D) Limited variety of crops
38.Food safety issues may arise from:
o A) High-quality ingredients
o B) Improper food handling practices (Correct)
o C) Increased food variety
o D) Better packaging
39.Advances in food analysis techniques contribute to:
o A) Improved food quality and safety (Correct)
o B) Higher production costs
o C) Increased food wastage
o D) Less consumer awareness
40.The use of chromatography in food analysis helps in:
o A) Cooking food more efficiently
o B) Analyzing complex mixtures (Correct)
o C) Reducing food processing time
o D) Enhancing food flavor