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WorksheetsNutrition CAT 2
Total questions: 40
Worksheet time: 40mins
The main function of carbohydrates in the human body is to:
Provide energy
Build body tissues
Transport vitamins
Regulate hormones
A balanced diet includes appropriate portions of:
Carbohydrates, fats, proteins, vitamins, minerals, and water
Sugars, trans fats, and caffeine
Supplements, proteins, and energy drinks
Carbohydrates and water only
Proteins are essential in the body primarily for:
Insulation
Energy storage
Growth and repair of tissues
Regulating body temperature
The best dietary source of Vitamin C is:
Red meat
Cheese
Oranges
Eggs
Fats serve a vital role in the body by:
Inhibiting enzyme activity
Supplying fiber
Providing insulation and storing energy
Promoting dehydration
One of the key indicators used during nutritional assessment is:
Shoe size
Body Mass Index (BMI)
Finger length
Number of meals per day
The term "malnutrition" refers to:
Only undernutrition
The excess intake of sugar
Both undernutrition and overnutrition
Eating after 9 PM
The primary source of dietary fiber includes:
Dairy products
Fruits and vegetables
Animal proteins
Cooking oils
Recommended Dietary Allowances (RDA) are used to:
Restrict food intake
Replace traditional meals
Guide nutritional intake for healthy individuals
Treat acute infections
A common symptom of protein-energy malnutrition in children is:
Hypertension
Kwashiorkor
Obesity
Diabetes
During pregnancy, women have increased nutritional needs for:
Iron and folic acid
Sodium and fat
Alcohol and caffeine
Trans fats and sugar
One of the main functions of vitamins in the body is to:
Provide bulk for digestion
Supply calories
Regulate metabolic processes
Replace proteins
Water is essential for:
Hair growth
Digestion, circulation, and temperature regulation
Providing calories
Muscle growth only
An example of a complete protein source is:
Rice
Beans
Eggs
Bread
Portion control helps prevent:
Vitamin absorption
Overeating and obesity
Hunger
Sleep disorders
A diet high in saturated fats can increase the risk of:
Scurvy
Rickets
Cardiovascular disease
Pneumonia
Nutritional needs of the elderly differ mainly because of:
Increased physical activity
Reduced metabolic rate and appetite
Excessive muscle growth
Enhanced immune system
Vitamins and minerals are categorized as:
Macronutrients
Antibodies
Micronutrients
Sugars
A method used in nutrition assessment that involves checking weight and height is:
Biochemical assessment
Dietary recall
Anthropometric measurement
Clinical observation
A food label that reads "low sodium" is most appropriate for a person with:
Anemia
High blood pressure
Diabetes
Asthma
The main role of iron in the diet is to:
Assist digestion
Build bones
Transport oxygen in the blood
Enhance hearing
The largest portion in a balanced meal should be:
Proteins
Fats
Vegetables and whole grains
Dairy products
Feeding a patient through a tube inserted into the stomach is called:
Parenteral feeding
Oral supplementation
Enteral feeding
Dietary counseling
Nutrition is best defined as the:
Study of how the body digests fast foods
Art of cooking
Science of how food affects the body's health and function
Method of preparing baby food
One of the key goals of nutrition in healthcare is:
Promoting dependence on supplements
Preventing and managing disease
Encouraging fasting
Reducing water intake
An infant's nutrition should primarily consist of:
Cow's milk
Honey
Breast milk or infant formula
Solid cereals
Vitamin D is important for:
Eye health
Nerve conduction
Calcium absorption and bone health
Energy production
Common signs of undernutrition include:
Weight gain
Elevated mood
Fatigue and stunted growth
Increased blood pressure
A key step in meal planning for a diabetic patient is:
Avoiding all carbohydrates
Including high glycemic index foods
Balancing carbohydrate intake
Increasing sugar intake
Minerals such as calcium are essential for:
Digesting food
Building strong bones and teeth
Enhancing vision
Preventing colds
A common nutritional concern during lactation is:
Dehydration
Reduced need for calories
Increased need for fluids and nutrients
High cholesterol
A food group that should be consumed in moderation is:
Vegetables
Whole grains
Fats and oils
Lean proteins
The food pyramid is a visual guide used to:
Prepare menus
Identify food allergies
Promote balanced nutrition
Recommend expensive foods
Essential fatty acids can be found in:
Candy
Whole milk
Fish and nuts
Coffee
The best way to prevent dehydration in patients is:
Monitoring salt intake
Encouraging fluid intake regularly
Avoiding fruits
Increasing fiber
A pregnant woman's calorie needs are typically:
Decreased
Stable
Increased
Irrelevant
A deficiency in Vitamin A may result in:
Poor wound healing
Night blindness
Tooth decay
Constipation
Dietary guidelines recommend limiting:
Leafy greens
Water
Added sugars
Whole grains
Malnutrition in the elderly is often related to:
High income
Strong appetite
Poor dental health and isolation
Excessive exercise
Feeding techniques must consider:
Patient's fashion
Availability of desserts
Cultural, physical, and medical factors
Time of the day only
