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WorksheetsNUTRITION &DIET THERAPY
Total questions: 60
Worksheet time: 20mins
1.Which of the following best defines "nutrition"?
A. The science of food and its relationship to health
B. The process of food preparation
C. The act of eating three meals a day
D. The study of food marketing
2.What is "diet therapy"?
A. A method of losing weight quickly
B. A therapeutic approach using food to manage diseases
C. A type of physical therapy
D. A way to avoid eating unhealthy snacks
Answer: B
A method of losing weight quickly
A therapeutic approach using food to manage diseases
A type of physical therapy
A way to avoid eating unhealthy snacks
3.Which principle of nutrition emphasizes eating a wide variety of foods?
Moderation
Balance
Variety
Adequacy
4. Which of the following best describes "malnutrition"?
A. Eating too much sugar
B. A condition resulting from an imbalanced or insufficient diet
C. A type of food allergy
D. A preference for fast food
5. Which of the following is a macronutrient?
A. Vitamin A
B. Iron
C. Carbohydrate
D. Zinc
6. Which nutrient is classified as a micronutrient?
A. Protein
B. Fat
D. Water
D. Water
7. What is the primary function of carbohydrates in the body?
A. Build and repair tissues
B. Regulate body processes
C. Provide energy
D. Strengthen bones
8. Which of the following is NOT a function of proteins?
A. Tissue repair
B. Enzyme production
C. Energy storage
D. Hormone synthesis
9.What does Estimated Average Requirement (EAR) represent?
A. The amount of nutrient needed to prevent deficiency in all individuals
B. The average daily nutrient intake level estimated to meet the needs of half the healthy individuals in a group
C. The maximum safe intake level of a nutrient
D. The amount of nutrient needed for optimal performance
10. Recommended Dietary Allowance (RDA) is defined as:
A. The minimum amount of a nutrient needed to survive
B. The average intake level that meets the needs of 50% of healthy individuals
C. The average daily intake level sufficient to meet the nutrient requirements of nearly all (97–98%) healthy individuals
D. The highest amount of a nutrient that can be consumed safely
11. When sufficient scientific evidence is not available to establish an RDA, which reference value is used?
A. EAR
B. UL
C. AI
D. RDA
12.What is the Tolerable Upper Intake Level (UL)?
A. The recommended amount of nutrient intake for athletes
B. The maximum daily intake unlikely to cause adverse health effects
C. The minimum amount needed to prevent deficiency
D. The average requirement for a population
13.Which of the following statements is TRUE about Adequate Intake (AI)?
A. It is always higher than the RDA
B. It is based on observed or experimentally determined estimates
C. It is used only for children
D. It is the same as EAR
14. What does MyPlate recommend for a balanced meal?
A. Half the plate should be grains
B. Half the plate should be fruits and vegetables
C. One-quarter of the plate should be dairy
D. All food groups should be equal
15. Which food group is emphasized as a source of lean protein in MyPlate?
A. Fruits
B. Vegetables
C. Meats and beans
D. Dairy
16.The food exchange system is primarily used for:
A. Weight gain programs
B. Managing diabetes and meal planning
C. Food preservation
D. Cooking techniques
17.Which of the following is equivalent to one starch exchange?
A. 1 medium apple
B. 1 slice of bread
C. 1 cup of milk
D. 1 tablespoon of oil
18. On a Nutrition Facts label, which nutrient should be limited for heart health?
A. Dietary fiber
B. Saturated fat
C. Calcium
D. Vitamin D
19.The % Daily Value on food labels is based on a diet of:
A. 1,500 calories
B. 2,000 calories
C. 2,500 calories
D. 1,200 calories
20.Which of the following is a key message from the Nutritional Guidelines for Filipinos?
A. Avoid all carbohydrates
B. Eat a variety of foods every day
C. Consume only imported food products
D. Eliminate fats completely
21.The guidelines recommend exclusive breastfeeding for how long?
A. 3 months
B. 6 months
C. 1 year
D. 2 years
22.Which organization developed the Nutritional Guidelines for Filipinos?
A. WHO
B. FNRI-DOST
C. FDA
D. DOH-USA
23. Which method involves recording all foods and beverages consumed over a specific period, typically 3 to 7 days?
A. 24-hour recall
B. Food frequency questionnaire
C. Food diary
D. Nutrient intake analysis
24.What is the primary purpose of a 24-hour dietary recall?
A. To assess long-term eating patterns
B. To estimate nutrient intake over a week
C. To record physical activity
D. To capture all foods consumed in the previous day
25.Which tool is used to estimate how often specific foods are consumed over a longer period, such as weeks or months?
A. Food diary
B. Food frequency questionnaire
C. 24-hour recall
D. Anthropometric measurement
26.Which of the following is an example of an anthropometric measurement?
A. Blood pressure
B. BMI
C. Serum iron level
D. Food frequency
27.What does mid-arm circumference primarily assess?
A. Bone density
B. Fat distribution
C. Muscle mass and nutritional status
D. Hydration level
28.What is the main purpose of a 24-hour dietary recall?
A. To measure physical activity
B. To estimate nutrient intake over a week
C. To record food preferences
D. To capture all foods consumed in the previous day
29.Which of the following is an example of an anthropometric measurement?
A. Blood pressure
B. BMI
C. Serum iron level
D. Food frequency
30.What does skinfold thickness measurement assess?
A. Bone density
B. Hydration status
C. Subcutaneous fat and body fat percentage
D. Muscle strength
31.Which tool is used to estimate how frequently specific foods are consumed over weeks or months?
A. Food diary
B. Food frequency questionnaire
C. 24-hour recall
D. Anthropometric measurement
32.What is the primary purpose of the Malnutrition Universal Screening Tool (MUST)?
A. To diagnose nutrient deficiencies
B. To screen adults for malnutrition risk
C. To assess hydration status
D. To measure body composition
33.Which of the following is a key component of the Subjective Global Assessment (SGA)?
A. Serum albumin levels
B. Skinfold thickness
C. Dietary intake history and physical signs
D. Food frequency questionnaire
34.The Mini Nutritional Assessment (MNA) is specifically designed for which population group?
A. Children under 5
B. Pregnant women
C. Elderly adults
D. Athletes
35. What does the Geriatric Nutritional Risk Index (GNRI) use to estimate nutritional risk?
A. BMI and waist circumference
B. Food diary and activity level
C. Albumin level and weight ratio
D. Skinfold thickness and hydration status
36.Which of the following tools includes BMI, weight loss, and acute disease effect in its scoring system?
A. MNA
B. SGA
C. GNRI
D. MUST
37. Which nutrition screening tool uses a scoring system based on BMI, weight loss, and acute disease effect?
A. Mini Nutritional Assessment (MNA)
B. Subjective Global Assessment (SGA)
C. Malnutrition Universal Screening Tool (MUST)
D. Geriatric Nutritional Risk Index (GNRI)
38. In the Subjective Global Assessment (SGA), which of the following is NOT a component of the assessment?
A. Functional capacity
B. Serum albumin level
C. Gastrointestinal symptoms
D. Physical signs of fat and muscle loss
39.What is the main advantage of the Mini Nutritional Assessment (MNA) in geriatric care?
A. It requires laboratory tests
B. It is designed for children
C. It is quick and validated for older adults
D. It focuses only on BMI
40.What does the acronym ADIME stand for in nutrition care documentation?
A. Assessment, Diagnosis, Intervention, Monitoring, Evaluation
B. Analysis, Diet, Intake, Management, Evaluation
C. Assessment, Diet, Intake, Monitoring, Evaluation
D. Advice, Diagnosis, Intake, Monitoring, Evaluation
41.In the ADIME process, which step involves identifying the nutrition-related problem?
A. Assessment
B. Diagnosis
C. Intervention
D. Monitoring
42.Which of the following is typically included in the Assessment section of ADIME?
A. Nutrition goals and strategies
B. Nutrition problem statement
C. Anthropometric, biochemical, and dietary data
D. Evaluation of outcomes
43.What is the primary focus of the Intervention step in ADIME?
A. Identifying the cause of malnutrition
B. Planning and implementing nutrition strategies
C. Monitoring lab values
D. Documenting food preferences
44.In ADIME, Monitoring and Evaluation are used to:
A. Diagnose new nutrition problems
B. Track progress and determine effectiveness of interventions
C. Collect initial data
D. Provide food supplements
45.What is the primary function of carbohydrates in the body?
A. Build and repair tissues
B. Regulate body temperature
C. Provide energy
D. Strengthen bones
46. Which of the following is considered a micronutrient?
A. Protein
B. Vitamin C
C. Fat
D. Water
47.What does the principle of “moderation” in nutrition mean?
A. Eating only fruits and vegetables
B. Avoiding all fats and sugars
C. consuming all foods in appropriate portions
D. Skipping meals to reduce intake
48. Which nutrient is essential for tissue growth and repair?
A. Carbohydrates
B. Protein
C. Vitamin D
D. Fiber
49.Which of the following best describes a balanced diet?
A. Eating only low-calorie foods
B. Consuming equal amounts of all nutrients
C. Eating a variety of foods from all food groups in appropriate amounts
D. Avoiding fats and oils completely
50.What is the primary role of food in the human body?
A. To entertain the senses
B. To provide nutrients and energy for growth and maintenance
C. To prevent dehydration
D. To regulate emotions
51.Which of the following best defines “nutrition”?
A. The process of cooking food
B. The science of how the body uses food for health
C. The act of eating three meals a day
D. The study of food marketing
52.Which of the following is a macronutrient?
A. Vitamin A
B. Iron
C. Protein
D. Zinc
53.Micronutrients are nutrients required by the body in:
A. Large amounts
B. Moderate amounts
C. Small amounts
D. Variable amounts
54.Which nutrient is essential for hydration and temperature regulation?
A. Carbohydrates
B. Protein
C. Water
D. Fat
55.What is the primary function of the digestive system?
A. To circulate blood throughout the body
B. To break down food and absorb nutrients
C. To regulate body temperature
D. To produce hormones
56.Which organ is responsible for the mechanical breakdown of food and mixing it with saliva?
A. Esophagus
B. Stomach
C. Mouth
D. Small intestine
57.Where does most nutrient absorption occur?
A. Stomach
B. Large intestine
C. Liver
D. Small intestine
58. What is the primary function of lipids in the body?
A. Build bones
B. Provide quick energy
C. Store energy and protect organs
D. Produce red blood cells
59.Which of the following is a type of lipid found in cell membranes?
A. Triglyceride
B. Phospholipid
C. Glucose
D. Amino acid
60.Which lipid is classified as a sterol and is found in animal products?
A. Lecithin
B. Cholesterol
C. Omega-3
D. Glucose
