Nutri Quiz

NUTRI- QUIZ
1. In a healthy diet, what is the recommended percentage of kilocalories (kcal) that

should come from carbohydrates? *
A. 20-30% C. 40-50%
B. 30-40% D. 50-60%
2. What is the name of the disease characterised by a build-up of fatty deposits within
the arteries?
A. Scoliosis C. Atherosclerosis
B. Acidosis D. Osteoporosis
3. What is the recommended daily protein intake for a sedentary adult?
A. 1.8 g/kg body weight C. 0.2 g/kg body weight
B. 1.2 g/kg body weight D. 0.8 g/kg body weight
4. How can saturated fats be identified?
A. They are yellow in colour. C. They are solid at room temperature
B. They are white in colour D. They are liquid at room temperature
5. What is the primary cause of ketosis?
A. Lack of fat C. Lack of carbohydrate
B. Lack of protein D. Lack of vitamins
6. Which reference to metabolism, what do the initials TEF stand for?
A. Trans Essential Fats C. Total Energy of Feeding
B. Timed Eating Factor D. Thermic Effect of Food
7. According to the Eatwell Plate pictured below, in which section would you find
starchy foods such as bread, rice, pasta and potatoes? *
A. A C. C
B. B D. D
8. What is the approximate energy expenditure of a 65kg individual during brisk
walking?
A. 160 kcal/min C. 1 kcal/min
B. 16 kcal/min D. 6 kcal/min
9. Fill the gap: There are kilocalories (kcal) in 1 gram of protein
A. 12 C. 4
B. 9 D. 7
10. Which of the following individuals has a body mass index (BMI) that would be
considered to be healthy? wt(kg)/ht'2 (m)
A. Person 1. Weight: 53 kg Height: 1.72 m
B. Person 2. Weight: 70 kg Height: 1.72 m
C. Person 3. Weight: 85 kg Height: 1.72 m
D. Person 4. Weight: 100 kg Height: 1.72 m
11. Which of the following services should be referred to a registered dietician?
A. Estimating daily energy requirements
B. Utilising the Eatwell plate to assess a diet
C. Evaluating the need for supplementation
D. Identifying strength and weaknesses of different diets
12. Using the Scholfield calculation shown below, calculate the daily energy
requirement (kcal) for a 20 year old male who weighs 80kg and is very active. *
A. 4110 B. 3610 C. 3110 D. 2610
13. During high intensity activity, what fuel contributes the most to energy production?
A. Iron B. Protein C. Glycogen D. Fat
14. Which of the following protein-based foods contains all the essential amino acids?
A. Pasta B. Soy-bean C. Peanuts D. Lentils
15. Which of the following is important for bile production?
A. Glucose B. Calcium C. Cholesterol D. Water
16. Which of the following describes a safe and effective weight loss plan?
A. Allow unlimited amount of a certain food group
B. Promote a rapid weight loss by eating less
C. Increase energy output and decrease energy intake
D. Provide an energy intake below an individual’s BMR
17. When glycogen stores are depleted, where does the liver obtain amino acids from for conversion to
glucose?
A. The breakdown of muscle C. The breakdown of fat
B. The breakdown of carbohydrate D. The breakdown of starch
18. Why does the body need a regular supply of vitamins and minerals?
A. To help achieve weight gain
B. To reduce free-radical damage
C. To reduce the absorption of fats from the gut
D. To delay stomach emptying thus reducing feelings of hunger
19. Which of the following is a possible consequence of eating a low protein diet?
A. Increased potential for glycogen storage
B. Decreased muscle growth and repair
C. Decreased potential to store body fat
D. Increased uptake of minerals
20. The 'traffic light' labelling system shows amounts of which four nutrients?
21. Saturated fat, sugar, starch, minerals
22. Saturated fat, sugar, salt, minerals
23. Fat, starch, salt, sugar
24. Fat, saturated fat, sugar, salt
21. What is the function of fibre in a balanced healthy diet?

 A. It slows down gastric emptying
 It provides energy
 It supplies vitamin D
 It increases blood cholesterol
22. Which of the following is first in the digestive system?

 A. Colon
 Rectum
 Small intestine
 Stomach
23. Which of the following provides the best source of vitamin A?
 Full fat milk
 Apples
 Lentils
 Brown rice
25. What is the total percentage of fats recommended in a balanced healthy diet?
26. No more than 25%
26. Which fuel is needed for the effective utilization of fat?

 Alcohol
 Protein
 Fibre
 Glucose
27. With reference to the food label shown below, what is the percentage of kilocalories
derived from carbohydrate? *

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NUTRI- QUIZ

1. In a healthy diet, what is the recommended percentage of kilocalories (kcal) that

A. 4110 B. 3610 C. 3110 D. 2610

22. Saturated fat, sugar, salt, minerals

23. Fat, starch, salt, sugar

24. Fat, saturated fat, sugar, salt

21. What is the function of fibre in a balanced healthy diet?

 It increases blood cholesterol

22. Which of the following is first in the digestive system?

27. No more than 45%

28. No more than 15%

29. No more than 35%

26. Which fuel is needed for the effective utilization of fat?

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