Nutrition MCQs
Nutrition MCQs
Answer these 700+ Nutrition MCQs and assess your grip on the subject of Nutrition. Scroll below and get started!
1: ________ and vitamin b12 are b vitamins needed for keeping red blood cells healthy.
A. Vitamin D
B. Folate
C. Riboflavin
D. Vitamin K
2: ________ provide less energy per gram than ________.
A. Carbohydrates; proteins
B. Carbohydrates; fats
C. Plant fats; animal fats
D. Plant proteins; animal proteins
3: ___________ is/are the primary fuel for the brain and red blood cells.
A. Glucose
B. Salmon
C. Chylomicron
D. Palm oil
4: A desirable blood lipid profile would include a(n) ________ .
A. They provide the cells with energy
B. The presence of hydrogenated fats
C. The bile is recycled via the liver to the gallbladder
D. LDL cholesterol of < 100 mg/dL
5: A division is always associated with _____
A. Dichotomy
B. Latin
C. Linnaeus
D. Morphology
E. Plants
6: A hydrophilic vitamin is ____.
A. Synthesis of collagen
B. Vitamin c & b
C. The B vitamins and vitamin C
D. Production of red blood cells falters
7: A lack of body fat can result in _____.
A. a ruptured esophagus
B. Percent body fat
C. Infertility in women
D. waist circumference
8: A rise from 98.6° to 99.6° f, results in a ______% rise in basal metabolic rate.
A. 10
B. 7
C. 5
D. 1
9: After age ____ or so, the rate of cell breakdown begins to exceed the rate of cell renewal.
A. 25
B. 30
C. 35
D. 55
10: After digestion and absorption, dietary carbohydrates may be ________.
A. Dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy
B. The protein loses its biological activity. It destroys the protein's ability to function normally.
C. Used for energy, converted to glycogen and stored in liver and muscle tissue, synthesized into fat
D. Build and repair tissue
11: All amino acids contain carbon, hydrogen, oxygen, and ___.
A. Peptide bonds
B. Essential amino acids
C. Nitrogen
D. Positive nitrogen balance
12: Carbohydrates are stored in the body in the _____ and _____.
A. Glycogen
B. Sugar
C. Starch
D. Sucrose
13: Cholecystokinin (cck) stimulates the _____ to secrete _____.
A. Pharynx, esophagus, stomach, small intestine, large intestine
B. The hollow organs of the digestive system, large intestine
C. Large intestine, high fructose corn syrup contains more fructose than refined sugar.
D. Pancreas ... pancreatic enzymes
14: Complete proteins contain all the essential amino acids and are typically ____.
A. Monosaccharides
B. Loss of estrogen
C. Of animal origin
D. Protein deficiency
15: Daily values differ from recommended dietary allowances in that daily values ________.
A. Are used on Nutrition Facts panels
B. Are based on 2 sets of dietary standards
C. Are not gender-specific
D. All of the above are correct.
16: Dietary fat in the intestines ________ cholesterol absorption
A. Decreases
B. Increases
C. Has no effect on
D. Prevents
17: Essential fatty acids should make up ______ percent of the total fat intake of infants.
A. 12
B. 14
C. 15
D. 16
18: Fasting or starvation accelerates ________.
A. Gluconeogenesis
B. Ketone production
C. Body protein breakdown
D. Body fat breakdown
E. All of these
19: For cvd prevention, trans fat in the diet should account for less than ____ percent of calories.
A. 1
B. 2
C. 4
D. 5
20: Higher intakes of all of the following except ______ are associated with increased bone mass.
A. Calcium.
B. Vitamin D.
C. Vitamin C.
D. Sodium.
21: Immediately after a meal, ghrelin levels __________; high levels of ghrelin __________ hunger.
A. Decrease; increase
B. Increase; decrease
C. Decrease; constant
D. Constant; increase
22: In the digestive system, peristalsis is _____.
A. A process of fat emulsification in the small intestine
B. Voluntary control of the rectal sphincters regulating defecation
C. The transport of nutrients to the liver through the hepatic portal vessel
D. Smooth muscle contractions that move food along the esophagus
23: In the united states, _____ are more likely to be overweight or obese than other adults.
A. Non-Hispanic black women
B. Body Mass Index
C. Subcutaneous
D. Storage of lipids and triglycerides.
24: Inside the human body, the mitochondria _____.
A. Help to assemble amino acids into proteins
B. Function as a constituent part of cell membranes
C. Are located in the nucleus
D. House enzymes that are involved in the process of energy metabolism
E. Are located outside the cytoplasm
25: Intake of fish, nuts, and whole grains ________ heart disease risk.
A. May increase
B. May decrease
C. Has no impact on
D. None of these are correct
26: It is recommended that less than _________% of calories consumed come from saturated fatty acids.
A. 10
B. >11
C. Trans fat
D. Minerals
27: Ketosis increases with ________.
A. Fasting
B. A low carbohydrate diet
C. Uncontrolled type 1 diabetes mellitus
D. All of these choices are correct.
28: Lorcaserin hydrochloride (belviq®) is ______ that reduces food intake by regulating appetite.
A. Stimulus control.
B. A selective serotonin receptor agonist
C. Lung cancer.
D. The body mass index
29: Lumbar _______ is commonly called "swayback."
A. Lactic acid
B. Lordosis
C. Jogging
D. Ergonomics
30: Margarine and butter are examples of _____.
A. Substitutes
B. Cable service
C. Does not count
D. Input costs
31: Micronutrients are needed for _____.
A. More than 100g/day
B. Less than 100g/day
C. Smaller
D. Fat tissue
32: Nutrient recommendations _____.
A. Tracking a group of individuals who eat low-fat diets every six months over a two-year time frame
B. Are not minimum requirements, and may not represent optimal intakes for all individuals
C. Anthropometric data
D. Risk factors tend to cluster
33: Olive and canola oils contain a high percentage of _____ fatty acids.
A. Peptide
B. Chylomicrons
C. Monosaturated
D. Hydrogenation
34: On average, americans consume approximately ______% of total kilocalories as fat.
A. 3
B. True
C. 437
D. 33
35: On average, women receive only ____ milligrams of iron per day
A. 10-14
B. 11-13
C. 12-14
D. 12-13
36: One gram of alcohol is equal to ______________calories
A. Six
B. Seven
C. Eight
D. Nine
37: One of the monosaccharides is _____.
A. Lactose
B. Sucrose
C. Cellulose
D. Fructose
38: Peptide yy _____appetite and ghrelin _____appetite
A. Increases, increases
B. Increases, decreases
C. Decreases, increases
D. Decreases, decreases
39: Phytic acid, tannins, and oxalates ________ the absorption of many minerals.
A. Increase
B. Decrease
C. Constant
D. None of these
40: Potassium and phosphate are the major ______ electrolytes.
A. Ion concentration.
B. Intracellular
C. Decrease
D. Fresh spinach.
41: Protein is especially important for older adults to _____.
A. promote sarcopenia
B. prevent macular degeneration
C. support a healthy immune system
D. offset rheumatoid arthritis
E. rebuild aging bones
42: Protein synthesis is directed by a compound in the cell nucleus called ___________.
A. Deoxyribonucleic acid (DNA)
B. Baked ziti with ricotta cheese, spinach, and tomato sauce
C. A cheese and broccoli omelet
D. Stir-fried tofu and vegetables over brown rice
43: Retinoids are abundant in _____ foods, while carotenoids are abundant in _____ foods.
A. Plant, kidney
B. Animal, plant
C. Liver, kidney
D. None of these
44: Satiation determines how much food is ________ .
A. Cholecystokinin
B. Consumed during one meal
C. Binge-eating disorder
D. Insulin resistance
45: The dextrose monohydrate used in parenteral nutrition solutions provides _____ kcal/g.
A. Half as many
B. Twice as many
C. Slightly fewer
D. The same
E. Four times as many
46: The drug warfarin is structurally similar to _____.
A. hypertriglyceridemia
B. French units
C. Clinical pathway
D. Vitamin K
47: The energy density of most enteral formulas is between _____.
A. 1.0 and 3.0 kcalorie per mL
B. 3.0 and 4.0 kcalorie per mL
C. 1.0 and 2.0 kcalorie per mL
D. 2.0 and 4.0 kcalorie per mL
48: The most healthful dietary lipid to consume is __________.
A. Unsaturated fat
B. Hallucinogens
C. Electroconvulsive
D. Behavioral
49: The rda for iron for young children is _____ the rda for adult men.
A. Thiamin
B. Higher than
C. Protein
D. Greater than
50: A true statement about college students with a distorted body image is that ____.
A. Married people tend to be healthier.
B. Having a baby within the first seven months of the marriage.
C. Women are more likely to overestimate their weight, while men underestimate their weight
D. Salmonella
51: Cognitive operations cannot occur without the _____ functioning.
A. Pons
B. Medulla Oblongata
C. Reticular activating system
D. Cingulate gyrus
52: New drivers learn to stop at red lights. this form of learning is ____________ learning.
A. Stimulus-response
B. Basal ganglia
C. Lateral nucleaus
D. Stimulus-response learning
53: Your body gains nutrients from _______.
A. Exercise
B. Sleep
C. Food
D. Water
54: Vitamins are essential for ____ to occur
A. Oxidation
B. Metabolism
C. Fat storage
D. Solubility
55: There are ______ types of neurons in the human nervous system and these are called ______.
A. 3
B. 4
C. 5
D. 6
56: Vitamins differ from carbohydrates, proteins, and fats because they __________.
A. Are not essential to health
B. Are only available as a supplement
C. Do not provide calories
D. Come only from plants
57: Vitamins work with enzymes to initiate _____ within cells.
A. Infection
B. Chemical reactions
C. Reproduction
D. Deficiencies
58: The variable part of an amino acid is the _____.
A. Use of amino acids that have been conserved from the breakdown of old cells.
B. Freezing.
C. Iron.
D. Side chain
59: You should avoid taking megavitamins unless specifically recommended by a doctor because _____.
A. Synthetic vitamins cannot be absorbed
B. The health effects of taking megavitamins are unclear
C. They do not meet RDA requirements
D. They can only be prescribed for people with severe deficiencies
60: To establish a nutrient's rda, nutrition scientists add _____ of the nutrient to its ear.
A. A margin of safety amount
B. Enriched
C. % DVs
D. Protein
61: Transamination is the process whereby the amine group of an amino acid is ________.
A. Transferred to acetyl CoA
B. Converted to urea
C. Transferred to a keto acid
D. Converted to ammonia
62: Vitamin d regulates the absorption of ______ from the small intestine.
A. Calcium and phosphorus
B. Phosphorus and magnesium
C. Calcium and magnesium
D. Calcium and fluorid
63: When energy intake is greater than energy output, body weight ________.
A. Remains the same
B. Increases
C. Decreases
D. None of these choices are correct
64: With weight loss, fat cells _______.
A. Decrease in size only
B. Decrease om number only
C. Decrease in both number and size
D. Decrease in number, but increase in size
65: A measure of the nutrients a food provides relative to the energy it provides is known as _____.
A. Variety
B. Nutrient density
C. Satiety
D. Dietary control
E. Eating pattern
66: An optimal ldl-cholesterol level is ____, while an optimal hdl-cholesterol level is ____.
A. ≥ 240 mg/dL;
B. 70-159 mg/dL; > 30 mg/dL
C. ≥ 50 mg/dL
D. ≥ 40mg/dL
67: As people consume more polyunsaturated oil their need for vitamin _____ rises.
A. E
B. D
C. A
D. C
68: B vitamins share a role as ________ in energy production.
A. Oranges
B. Acetly CoA
C. Coenzymes
D. Wernicke-Korsokoff syndrome
69: Daily protein needs during infancy vary from ______ grams per day.
A. 5; 10
B. 9; 14
C. 15; 25
D. 0.8; 0.95
70: Excessive intake of ______ can decrease absorption of ______.
A. Zinc; copper
B. Copper;zinc
C. Copper; iron
D. Iron ;copper
71: A nursing mother produces about _____ ounces of milk a day.
A. 71
B. 25
C. 2050
72: Good sources of high-quality (complete) protein include all of the following except ________.
A. Soybeans
B. Eggs
C. Whole wheat
D. Fish
73: Gram per gram, ______ provide the most kcalories.
A. Alcohol
B. Carbohydrates
C. Lipids
D. Proteins
74: Human milk provides _______ of kilocalories from protein.
A. 6-7
B. 7-8
C. 9-10
D. >15
75: Human milk provides approximately ______ percent of kilocalories from fat.
A. 30
B. 40
C. 50
D. 60
76: Hunger makes itself known roughly ____ hours after eating.
A. 1;2
B. 2;3
C. 3;5
D. 4;6
77: Most people have aversions to _____ tastes.
A. Bitter
B. Protein
C. Fiber
D. Brain
78: The cori cycle involves the interconversion of ____.
A. Glycerol and glucose
B. Lactate and glucose
C. pyruvate and citric acids
D. Glucose and amino acids
79: A desirable intake of dietary fiber is _____ daily, according to the dri guidelines.
A. 130 grams/day
B. 14g/1,000 calories
C. Diet and physical activity
80: The average american consumes between ________ mg of cholesterol daily.
A. 400-600
B. 500-600
C. 300-600
D. 200-600
81: All of the following myplate food groups are good sources of folate except for the _____ group.
A. Dairy
B. Fruits
C. Grains
D. Vegetables
82: Chromium assists in ________ uptake
A. Calcium
B. Sodium
C. Potassium
D. Glucose
83: The most highly fortified foods on the market are ____.
A. Frozen dinners
B. Imitation foods
C. Enriched breads
D. Breakfast cereals
84: High levels of vitamin _______ may be teratogenic, causing birth defects.
A. A
B. B12
C. C
D. D
85: To maintain energy balance, an individual's energy intake should equal _____.
A. His or her total energy output
B. High body temperature
C. Adults between the ages of 19 and 50
D. Some proportion of carbohydrate is stored as glycogen and the rest, along with the excess fat, is stored as fat in adipose cells. excess protein is excreted
86: More than anything, older adults want to _____.
A. Remain independent
B. Live at home
C. Never visit a medical doctor
D. Avoid purchasing over-the-counter or prescription medicines, creams, or vitamin supplements
E. Eat well
87: The greatest dietary improvement older-adult americans could make would be to _____.
A. immune status
B. Eat more vegetables and whole grains
C. Nutritional genomics
D. Congregate and home-delivered meals
88: Amino acids that can be manufactured by the body are best described as ____.
A. Essential
B. Dispensable
C. Indispensable
D. Complete
89: An apple is composed primarily of ________.
A. Fats
B. Proteins
C. Carbohydrates
D. Water
E. Vitamins and minerals
90: Rice is an example of a _____ food used in southeast asia.
A. Fortified
B. Natural
C. Staple
D. Processed
91: Absorption of _____ appears to increase with aging.
A. Vitamin a
B. Calcium
C. Vitamin d
92: Omega 3 helps build the cells of our body and is a key component of the _____ of our brains.
A. Cerebrospinal fluid
B. White matter
C. Myelin
D. Neurotransmitters
E. Grey matter
93: One serving of this product provides ________ percentage of the total fat intake.
A. 15%
B. 11%
C. 14%
D. 12
94: Only _____ synthetic color additives are still approved by the fda for use in foods.
A. 10
B. 11
C. 13
D. 14
95: Recommended dietary allowances are based on the ____.
A. Lower Tolerable Limit
B. Estimated Average Requirement (EAR)
C. Upper Tolerable Limit
D. Adequate Intake
96: To be defined as a "good" source of calcium, a food must contain ________.
A. At least 5% of the Daily Value for calcium in 1 serving of the food
B. At least 10% of the Daily Value for calcium in 1 serving of the food
C. At least 30% of the Daily Value for calcium in 1 serving of the food
D. At least 50% of the Daily Value for calcium in 1 serving of the food
97: The daily values reflect the needs of an ?average person? consuming between _____ calories a day.
A. 1,500 and 2,000.
B. 2,000 and 2,500.
C. 2,500 and 3,000
D. 3000 and 3500
98: The dietary guidelines for americans promote a minimum of _____ minutes of moderate exercise weekly
A. 150
B. 160
C. 125
D. 170
99: The dietary reference intakes may be used to ____.
A. Treat people with the diet-related disorders
B. Diagnose and treat the simple malnutrition
C. Plan and evaluate the diets for healthy people
D. Assess adequacy of only the kCalories
100: The dri committee recommended a diet that provides _____% of its calories from carbohydrate.
A. 45-65
B. 65-45
C. 55-45
D. 45-55
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