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WorksheetsFS: Nutrition REVIEW
Total questions: 20
Worksheet time: 10mins
Which of the following best describes the primary function of dietary carbohydrates in the human body?
To provide structural support to cell membranes
To serve as the main source of energy
To act as cofactors for enzymatic reactions
To regulate gene expression
Which micronutrient is essential for the synthesis of hemoglobin and prevention of anemia?
Vitamin C
Iron
Calcium
Potassium
According to the Nutrition Facts label, which nutrient must be listed as a percentage of the Daily Value?
Vitamin D
Total Fat
Water
Fiber
Which of the following is a primary function of dietary fiber in human nutrition?
Increases cholesterol absorption
Promotes healthy digestion and bowel movements
Provides essential amino acids
Acts as a coenzyme in metabolism
Which government agency is primarily responsible for regulating food labeling in the United States?
Environmental Protection Agency (EPA)
Food and Drug Administration (FDA)
Department of Agriculture (USDA)
Centers for Disease Control and Prevention (CDC)
Which process is most effective in preventing the growth of Clostridium botulinum in canned foods?
Freezing
Pasteurization
Pressure canning
Fermentation
Which of the following best describes the role of enzymes in nutritional biochemistry?
They act as structural components of cell walls
They catalyze biochemical reactions involved in metabolism
They store genetic information
They transport oxygen in the blood
Which dietary guideline is recommended by the USDA for a balanced diet?
Consume less than 10% of calories per day from added sugars
Eliminate all carbohydrates from the diet
Avoid all sources of dietary fat
Consume only animal-based proteins
Which preservation method works primarily by reducing water activity to inhibit microbial growth?
Irradiation
Drying
Refrigeration
Blanching
Which of the following statements about saturated and unsaturated fats is correct?
Saturated fats are liquid at room temperature, while unsaturated fats are solid.
Unsaturated fats contain one or more double bonds in their fatty acid chains.
Both types of fats increase LDL cholesterol equally.
Saturated fats are only found in plant sources.
A food product claims to be "low sodium." Using your knowledge of food labeling regulations, evaluate what this means and explain how this information could influence a consumer's dietary choices.
The product contains less than 140 mg of sodium per serving, which may help consumers manage blood pressure.
The product contains no sodium, which is essential for nerve function.
The product contains less than 5 mg of sodium per serving, making it sodium-free.
The product contains more than 400 mg of sodium per serving, which is not considered low.
Given a scenario where a person follows a vegan diet, analyze which micronutrients they are most at risk of being deficient in and propose dietary strategies to address these deficiencies.
Vitamin B12 and iron; recommend fortified foods and plant-based iron sources with vitamin C.
Vitamin C and potassium; recommend citrus fruits and bananas.
Calcium and vitamin D; recommend only animal-based dairy products.
Sodium and chloride; recommend processed foods.
A patient presents with symptoms of scurvy. Using your understanding of nutritional biochemistry, determine the underlying cause and suggest an appropriate dietary intervention.
Deficiency of vitamin C; increase intake of citrus fruits and vegetables.
Deficiency of vitamin D; increase sun exposure.
Excess of vitamin A; reduce intake of liver.
Excess of sodium; reduce salt intake.
A food manufacturer wants to extend the shelf life of a ready-to-eat meal. Evaluate which preservation method would be most suitable and justify your choice based on food safety and nutrient retention.
Freezing, because it slows microbial growth and preserves most nutrients.
Sun drying, because it is the fastest method.
Boiling, because it increases vitamin content.
Adding artificial colors, because it improves appearance.
A nutritionist is planning a meal for an athlete who needs to maximize muscle recovery. Analyze which macronutrient should be emphasized and explain the reasoning.
Protein, because it provides amino acids necessary for muscle repair and growth.
Carbohydrates, because they are not involved in muscle recovery.
Fats, because they are the primary energy source for muscle recovery.
Water, because it is the only nutrient needed.
A consumer is comparing two breakfast cereals. Cereal A has 8g of sugar and 4g of fiber per serving, while Cereal B has 12g of sugar and 1g of fiber per serving. Using evidence from the Nutrition Facts, which cereal would be a healthier choice and why?
Cereal A, because it has less sugar and more fiber, supporting better blood sugar control and digestive health.
Cereal B, because it has more sugar and less fiber, which is healthier.
Both cereals are equally healthy.
Cereal B, because it has more calories.
A person is following the Dietary Guidelines for Americans and wants to increase their intake of nutrient-dense foods. Which meal plan best aligns with this goal and why?
Grilled chicken, brown rice, steamed broccoli, and fresh fruit, because it provides a variety of vitamins, minerals, and fiber.
Fried chicken, white bread, and soda, because it is high in calories.
Candy bars and chips, because they are convenient.
Only red meat, because it is high in protein.
A food scientist is developing a new snack bar and wants to ensure it meets the recommended dietary allowance (RDA) for vitamin D. How should they determine the appropriate amount to include, and what evidence should they use?
Refer to the RDA values published by authoritative bodies and use scientific evidence to ensure the snack bar provides at least 20% of the daily value per serving.
Add as much vitamin D as possible without considering regulations.
Ignore vitamin D content, as it is not important.
Only consider consumer taste preferences.
A student is planning a science fair project to test the effectiveness of different food preservation methods. Which experimental design would best allow them to compare the impact on both food safety and nutrient content?
Use identical food samples, apply different preservation methods, and measure microbial growth and nutrient levels over time.
Use different types of food for each method and only measure taste.
Only observe color changes in preserved foods.
Use only one preservation method and no controls.
A person with lactose intolerance wants to maintain adequate calcium intake. Using your knowledge of nutrition, recommend a suitable dietary strategy and justify your choice.
Consume fortified plant-based milks and leafy green vegetables, as they provide calcium without lactose.
Increase intake of regular milk, as it is the only source of calcium.
Avoid all sources of calcium.
Only eat high-fat foods.
