Nutrition OLFA
Recommended daily intake of water is
a)
b)
c)
d)
e)
Less than 1L per day
1 L per day
2-3 L per day
4-5 L per week
6-7 L per week
ANS c)
Albumin acts as a carrier protein for
a)
b)
c)
d)
e)
Copper
Zinc
Oxygen
Iron
C and D
ANS b)
Protein rich foods include all of the following EXCEPT
a)
b)
c)
d)
e)
Lean red meat
Fish
Tofu
Rice
None of the above
ANS d)
Which one of the following gut hormones is responsible for promoting appetite?
a)
b)
c)
d)
e)
ANS b)
Leptin
Grehlin
Peptide YY
Insulin
Glucagon
Which of the following values represent the Australian recommended daily intake of fibre per day?
A. 35-40g
B. 25-30g
C. 15-20g
D. 10-15g
E. 5-10g
Which of the following are ALL considered to be good sources of unsaturated fatty acids?
A. lean meat, margarine, yoghurt
B. fish, olive oil, sunflower seeds
C. vegetable oils, coconut, ghee
D. chicken, bread, fruit
E. cream, take-away foods, processed foods
The following three foods are all examples of potentially high sources of trans fatty acids.
A. avocado, olive oil, safflower oil
B. fried fish and chips, lean red meat, canola margarine (CORRECT)
C. commercial biscuits, table margarine, pastries
D. nuts, oysters, yoghurt
E. seeds, cheese, canned fish in brine
Which nutrient is the BEST energy source for your body?
A. Carbohydrates
B. Proteins
C. Minerals
D. Fats
E. A and D
Which nutrient is MOST important for building and repairing the cells in your body?
A. Carbohydrates
B. Proteins
C. Vitamins
D. Fats
E. none of the above
Which mineral is MOST important for keeping bones strong and healthy?
A. Zinc
B. Sodium
C. Calcium
D. Iron
E. all of the above
Why are Fats important for a Healthy body?
A. Fats assist absorption of Vitamins A, D, E
B. Fats are part of your brain and nerves
C. Fat synthesises some hormones
D. component of cell membranes
E. All of the ABOVE
Fill in the BLANK: This is a basic rule of healthy eating... EAT MORE _________________!
A. Sugar
B. Proteins
C. Plants
D. Food
E. All of the above
Fill in the BLANK: This is a basic rule of healthy eating... EAT a _________________ of whole foods!
A. lot
B. variety
C. daily serving
D. mouthful
E. all of the above
MOST processed foods tend to have TOO MUCH of which nutrient:
A. Fats
B. Cholesterol
C. Sodium
D. Potassium
E. All of the above
Which is the least beneficial type of dietary fat?
A. Monounsaturates
B. Polyunsaturates
C. Saturates
D. Trans fats
E. both A and D
Fibre is good for you. What types of food are the best sources of fibre?
A. Whole Grains
B. Fruits and Vegetables
C. Meat
D. Legumes
E. Both A. and B.
Function of water soluble vitamins include:
A.
B.
C.
D.
E.
Energy production
Hormone synthesis
Blood cell formation
Enzyme cofactors
All of the above
Foods from the meat, fish, legumes, eggs and nuts groups are an important source of ________?
A. Carbohydrates
B. Water
C. Protein
D. Calcium
E. Fibre
The bread, cereal, rice and pasta group is a good source of _______?
A. Carbohydrates
B. Water
C. Protein
D. Calcium
E. A and D
Function of minerals include:
A. secondary cell messengers
B. enzyme cofactors
C. bone formation
D. muscle contractility
E. All of above
Which type of fats promote production of anti-inflammatory mediators?
A. Omega 3 fatty acids
B. Short chain fatty acids
C. omega 6 fatty acids
D. A and B
E. A and C
Vegetarian alternatives to meat, fish and poultry as sources of protein are:
A. Eggs
B. Nuts
C. Legumes
D. Tofu
E. All of the above
Which statement about fat soluble vitamins is false:
A.
B.
C.
D.
Stored in the body for extended periods
Risk of toxicity at megadoses
Kidneys detect and remove excess in urine
May travel in the lymph system
E. None of the above
Other than reducing overall energy intake, a priority for a weight loss nutrition intervention would
be to
A. reduce saturated fat intake.
B. increase dietary fibre intake.
C. reduce alcohol intake.
D. increase low glycaemic index choices
E. all of the above
Which of the following are not high calcium food?
A.
B.
C.
D.
E.
Tofu and soy beans
Almonds and sesame seeds
Eggs and toast
Green leafy vegetables
A and C
Which factors increase the demand for calcium intake?
A.
B.
C.
D.
E.
Low stomach acid
Low oestrogen levels
Vitamin D deficiency
Tea and coffee
All of the above
Which nutrient is important in balancing calcium intake especially from supplements?
A.
B.
C.
D.
E.
Iron
Vitamin C
Magnesium
Vitamin E
None of above
Which factor doesn’t increase zinc demands?
A. Vegetarian diets
B.
C.
D.
E.
Diabetes mellitus
Alcohol consumption
Digestive disorders
Low oestrogen levels
Which of the following is a water-soluble vitamin:
A. vitamin B12.
B. vitamin D.
C. vitamin E.
D. vitamin K.
E. all of the above
Which of the following nutrients contains the element nitrogen?
A. fat
B. water
C. carbohydrates
D. protein
E. C and D
Which of the following nutrients are referred to as micronutrients?
A. protein
B. minerals
C. fat
D. carbohydrates
E. none of the above
Which of the following statements about vitamins is true?
A. Vitamins are our major source of energy.
B. All vitamins are synthesized within our bodies.
C. Some vitamins are hydrophilic and some are hydrophobic.
D. Some vitamins are macronutrients and some are micronutrients.
E. All of the above
Soluble fiber is shown to be effective in all of the following except
A. Reducing the risk of cardiovascular disease
B. Reducing the risk of asthma
C. Reducing the risk of colon cancer
D. Reducing total blood cholesterol
E. Regulating blood sugar levels
Dietary fiber is an indigestible _________ that serves separately as a body regulatory agent.
A. Fat
B. Protein
C. Carbohydrate
D. Amino Acid
E. B and D
_________ is the body’s primary source of energy
A. Fructose
B. Sucrose
C. Glycogen
D. Glucose
E. Galactose
A whole grain is a food to increase that contains
A. vitamins and minerals
B. carbohydrates
C. fibre
D. protein
E. All of the Above
The only foods that generally provide ample amounts of vitamin C are:
A. meats.
B. milk and cheeses .
C. vegetables and fruits
D. breads and cereals
E. B and C
Iron absorption from plant sources can be increased by ____ in the meal.
A. phytic acid .
B. vitamin C
C. phosphates
D. fibre
E. none of the above
An essential amino acid:
A. forms a complete protein.
B. is needed only by growing infants and children.
C. may prevent dermatitis.
D. cannot be synthesized by the body in sufficient amounts to meet the body's needs.
E. all of the above
Aside from food choices, what other factors contribute to individual food requirements?
A.
B.
C.
D.
E.
Digestion
Absorption
Metabolic demand
Disease processes
All of above
Excessive protein intake may increase:
A.
B.
C.
D.
E.
Athletic ability
Muscle mass
Mineral losses
Hormone levels
A and B
Which of the following statements is true?
A.
B.
C.
D.
E.
High GI foods lead to slower release of sugars into circulation
High GL foods lead to slower release of sugars into circulation
Low GI foods lead to slower release of sugars into circulation
Low GL foods lead to slower release of sugars into circulation
B and C
Function of dietary fibre include –
A.
B.
C.
D.
E.
Increased satiety
Increased toxin removal
Increased production of anti-inflammatory mediators
A and B
All of the above
Functions of fibre in the colon are optimised by –
A.
B.
C.
D.
E.
Balanced microflora
Polyunsaturated fatty acids
Complete proteins
starches
A and Ds