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Worksheets

Vitamins and Nutritional Factors

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Fitness: Cardiovascular benefits

a)

Regular exercise strengthens the heart and improves circulation.

b)

Eating a balanced diet is the only way to improve heart health.

c)

Smoking has no effect on cardiovascular fitness.

d)

Only high-intensity workouts can benefit the heart.

2.

Energy derivation: Carbohydrate

a)

Carbohydrates are the primary energy source for high-intensity activities.

b)

Fats are the main source of energy during low-intensity activities.

c)

Proteins are the body's preferred energy source during exercise.

d)

Vitamins are essential for energy production in the body.

3.

Thiamin: Sources and deficiency symptoms

a)

Thiamin is primarily found in dairy products and leads to scurvy when deficient.

b)

Thiamin is found in whole grains and pork, with deficiency leading to beriberi.

c)

Thiamin is abundant in fruits and vegetables, and deficiency causes rickets.

d)

Thiamin is mainly sourced from fish and eggs, with deficiency resulting in anemia.

4.

Vitamin C: Functions and sources

a)

Vitamin C supports immune function and is found in citrus fruits.

b)

Vitamin C is primarily found in dairy products.

c)

Vitamin C is essential for bone health.

d)

Vitamin C is a type of vitamin D.

5.

Vitamin D: Functions and sources

a)

Supports bone health and immune function, found in sunlight exposure and fortified foods.

b)

Is primarily obtained from animal sources such as meat and dairy.

c)

Has no significant role in immune function.

d)

Is only produced in the body through dietary intake.

6.

Energy derivation: Protein

a)

Protein is a primary energy source for the body.

b)

Protein is used for muscle repair and growth, not a primary energy source.

c)

Protein is converted into carbohydrates for energy.

d)

Protein provides more energy than carbohydrates.

7.

Vitamin E: Functions and sources

a)

Acts as an antioxidant, protecting cells from damage, found in nuts and seeds.

b)

Helps in the absorption of calcium and is found in dairy products.

c)

Supports immune function and is primarily found in citrus fruits.

d)

Aids in blood clotting and is found in leafy green vegetables.

8.

Dietary recommendations: Fats

a)

Fats should comprise 10-20% of total daily calories.

b)

Fats should comprise 20-35% of total daily calories.

c)

Fats should comprise 35-50% of total daily calories.

d)

Fats should comprise 5-15% of total daily calories.

9.

RED-S: Characteristics

a)

It enhances metabolic rate and immunity.

b)

It has no effect on bone health.

c)

It affects metabolic rate, bone health, and immunity.

d)

It only impacts athletic performance.

10.

Nutrition: Importance for athletes

a)

Proper nutrition supports energy needs, recovery, and overall performance.

b)

Nutrition has no significant impact on athletic performance.

c)

Athletes should focus solely on protein intake for optimal performance.

d)

Carbohydrates are not necessary for athletes during training.

11.

Vitamin B12: Functions and sources

a)

Vitamin B12 is essential for nerve function and found in animal products.

b)

Vitamin B12 is primarily found in fruits and vegetables.

c)

Vitamin B12 is not necessary for human health.

d)

Vitamin B12 is a type of vitamin D.

12.

Multivitamin-mineral supplements: Guidelines

a)

Consider dietary needs and consult healthcare providers.

b)

Take as many supplements as possible for better health.

c)

Only use supplements if you are sick.

d)

Supplements can replace a balanced diet.

13.

Fluoride: Food sources

a)

Fluoridated water, tea, and fish

b)

Milk and dairy products

c)

Fruits and vegetables

d)

Red meat and poultry

14.

Athletes: Pre-event meal recommendations

a)

Meals should be high in carbohydrates and moderate in protein.

b)

Meals should be low in carbohydrates and high in fats.

c)

Meals should be high in protein and low in carbohydrates.

d)

Meals should consist mainly of sugars and minimal protein.

15.

Osteoporosis: Modifiable lifestyle factors

a)

Diet, exercise, and smoking cessation can influence osteoporosis risk.

b)

Only diet and exercise are important for osteoporosis prevention.

c)

Smoking has no effect on osteoporosis risk.

d)

Osteoporosis is solely determined by genetics.

16.

Hypertension: Risk factors

a)

Obesity

b)

High salt intake

c)

Sedentary lifestyle

d)

Excessive exercise

17.

Energy derivation: Fat

a)

Fat provides a concentrated source of energy and is used during prolonged exercise.

b)

Fat is primarily used for immediate energy during high-intensity workouts.

c)

Fat is not a significant source of energy for the body.

d)

Fat is only stored and not used for energy.

18.

Fluoride: Consequences of high intake

a)

Excessive intake can lead to dental and skeletal fluorosis.

b)

Fluoride is beneficial for all age groups without any risks.

c)

High fluoride intake can improve dental health significantly.

d)

Fluoride has no known side effects.

19.

Fitness: Benefits

a)

Improves cardiovascular health, muscle strength, and mental well-being.

b)

Increases the risk of chronic diseases.

c)

Leads to weight gain and fatigue.

d)

Decreases flexibility and mobility.

20.

Athletes: Post-event meal recommendations

a)

Focus on replenishing glycogen stores with carbohydrates and protein for recovery.

b)

Consume only protein to build muscle mass.

c)

Avoid carbohydrates to prevent weight gain.

d)

Eat a high-fat meal to enhance endurance.