1. : Which nutrient provides the highest amount of energy per gram?
(A) Carbohydrates
(B) Fats
(C) Proteins
(D) Vitamins
2. : The Recommended Dietary Allowance (RDA) is defined as:
(A) Minimum intake to prevent deficiency
(B) Average requirement of nutrients for half the population
(C) Daily intake sufficient for nearly all healthy individuals
(D) Maximum safe intake level
3. : Body Mass Index (BMI) is calculated by:
(A) Weight (kg) / Height (m²)
(B) Height (m²) / Weight (kg)
(C) Weight (lbs) × Height (inches)
(D) Height (m) / Weight (kg)
4. : Which nutrient is considered a macronutrient?
(A) Iron
(B) Vitamin C
(C) Protein
(D) Zinc
5. : The Dietary Guidelines are primarily designed for:
(A) Patients only
(B) Healthy individuals
(C) Athletes
(D) Children only
6. : A balanced diet should provide approximately what percentage of calories from carbohydrates?
(A) 10–20%
(B) 20–30%
(C) 45–65%
(D) 70–80%
7. : Which of the following methods is used for dietary assessment?
(A) MRI scan
(B) 24-hour dietary recall
(C) Ultrasound
(D) Blood transfusion
8. : The basal metabolic rate (BMR) primarily depends on:
(A) Sleep pattern
(B) Body composition and age
(C) Dietary fiber
(D) Blood glucose
9. : Which vitamin is fat-soluble?
(A) Vitamin C
(B) Vitamin B12
(C) Vitamin A
(D) Vitamin B6
10. : The process of evaluating dietary intake and nutritional status is called:
(A) Diet planning
(B) Nutrition assessment
(C) Metabolic testing
(D) Health screening
11. : A food exchange system is used primarily for:
(A) Weight training
(B) Meal planning for diabetes
(C) Protein metabolism
(D) Vitamin supplementation
12. : Which nutrient is the primary energy source during rest?
(A) Carbohydrates
(B) Proteins
(C) Fats
(D) Vitamins
13. : The main objective of dietary planning is to:
(A) Eliminate all fats
(B) Ensure nutritional adequacy
(C) Reduce body temperature
(D) Increase blood pressure
14. : Protein requirement increases during:
(A) Fever
(B) Pregnancy
(C) Rest
(D) Sleep
15. : The Acceptable Macronutrient Distribution Range (AMDR) provides:
(A) Safe intake limits for nutrients
(B) Guidelines for vitamin absorption
(C) Calorie needs for infants
(D) Energy yield of micronutrients
16. : Which tool helps analyze dietary patterns?
(A) Food frequency questionnaire
(B) X-ray
(C) ECG
(D) MRI
17. : A BMI of 30 or higher indicates:
(A) Underweight
(B) Normal weight
(C) Overweight
(D) Obesity
18. : The main function of carbohydrates in the diet is to:
(A) Build tissues
(B) Provide energy
(C) Absorb vitamins
(D) Improve immunity
19. : Which mineral is important for hemoglobin synthesis?
(A) Iron
(B) Calcium
(C) Zinc
(D) Potassium
20. : Dietary fiber helps in:
(A) Protein metabolism
(B) Digestive health
(C) Vitamin absorption
(D) Calcium deposition
21. : Nutrient density refers to foods that are:
(A) High in calories but low in nutrients
(B) Low in calories and nutrients
(C) High in nutrients relative to calories
(D) Only high in fats
22. : Which of the following provides 4 kcal/g?
(A) Alcohol
(B) Protein
(C) Fat
(D) Fiber
23. : The term “empty calories” refers to:
(A) Foods high in sugar and fat but low in nutrients
(B) Foods rich in fiber
(C) Foods rich in vitamins
(D) Foods low in carbohydrates
24. : Which factor does NOT affect energy requirements?
(A) Age
(B) Gender
(C) Eye color
(D) Physical activity
25. : The ideal BMI range for adults is:
(A) 10–15
(B) 16–18
(C) 18.5–24.9
(D) 25–30
26. : Which is the best source of omega-3 fatty acids?
(A) Fish oil
(B) Milk
(C) Wheat
(D) Butter
27. : The food pyramid is designed to:
(A) Increase fast-food consumption
(B) Promote balanced eating
(C) Decrease calorie intake only
(D) Limit all carbohydrates
28. : The key principle of diet planning is:
(A) Variety
(B) Monotony
(C) Restriction
(D) Elimination
29. : Excess sodium intake is associated with:
(A) Low blood sugar
(B) Hypertension
(C) Anemia
(D) Dehydration
30. : Which nutrient helps repair body tissues?
(A) Proteins
(B) Carbohydrates
(C) Fats
(D) Minerals
31. : The 24-hour recall method relies on:
(A) Food diary recording
(B) Memory of food consumed
(C) Blood analysis
(D) Energy expenditure
32. : Water-soluble vitamins include:
(A) Vitamins A, D, E, K
(B) Vitamin B-complex and C
(C) Vitamin A and C
(D) Vitamin K and B12
33. : The main component of plasma proteins is:
(A) Collagen
(B) Albumin
(C) Myosin
(D) Elastin
34. : Which factor decreases BMR?
(A) Fever
(B) Fasting
(C) Stress
(D) Exercise
35. : A food label showing “% Daily Value” helps consumers:
(A) Identify nutrient contribution to daily diet
(B) Measure protein digestibility
(C) Check product expiration
(D) Determine food color
36. : Which of the following is NOT a component of nutritional assessment?
(A) Anthropometric
(B) Biochemical
(C) Clinical
(D) Cosmetic
37. : The main goal of dietary assessment is to:
(A) Estimate nutrient intake
(B) Detect infections
(C) Measure oxygen level
(D) Diagnose cancer
38. : Malnutrition can result from:
(A) Excess or deficiency of nutrients
(B) Proper balanced diet
(C) Regular exercise
(D) Adequate rest
39. : The nutrient important for bone health is:
(A) Calcium
(B) Iron
(C) Iodine
(D) Zinc
40. : Diet planning for athletes should emphasize:
(A) High fat intake
(B) Balanced carbohydrates and protein
(C) Only vitamins
(D) Low calorie foods
41. : A diet low in fiber may lead to:
(A) Constipation
(B) Obesity
(C) Diabetes
(D) Hypertension
42. : Which nutrient supports immune function?
(A) Vitamin C
(B) Sodium
(C) Cholesterol
(D) Starch
43. : The term “RMR” stands for:
(A) Resting Metabolic Rate
(B) Rapid Metabolism Rate
(C) Regular Macronutrient Ratio
(D) Reduced Mineral Requirement
44. : Energy balance occurs when:
(A) Energy intake = Energy expenditure
Energy output” onclick=”checkAnswer(‘q44’, ‘Energy intake = Energy expenditure’)”> (B) Energy intake > Energy output
(C) Energy intake < Energy output
(D) No energy is used
45. : Which of the following food groups provides the most dietary fiber?
(A) Fruits and vegetables
(B) Meat and fish
(C) Milk and dairy
(D) Oils and fats
46. : A diet deficient in vitamin D causes:
(A) Anemia
(B) Rickets
(C) Scurvy
(D) Beriberi
47. : Which is a limitation of the food frequency questionnaire?
(A) High cost
(B) Recall bias
(C) Time efficiency
(D) Precision in measurement
48. : Which nutrient helps in oxygen transport in blood?
(A) Iron
(B) Calcium
(C) Iodine
(D) Zinc
49. : The first step in diet planning is:
(A) Assess nutritional needs
(B) Prescribe supplements
(C) Choose favorite foods
(D) Count calories
50. : The best way to maintain a healthy diet is to:
(A) Follow balanced and varied meals
(B) Eat only one type of food
(C) Skip breakfast
(D) Avoid all fats