Nutrition Exam Prep fall 2025

The Recommended Dietary Allowance (RDA) is defined as:

A. The minimum intake to prevent nutrient deficiency

B. The average daily intake that meets needs of 97-98% of healthy people 

C. The maximum safe intake of any nutrient

D. The intake recommended only for athletes

B

The order of ingredients on a food label is based on:

A. Alphabetical order

B. Amount by weight, highest to lowest

C. Calorie content

D. Nutrient density

B

Which food contains all three macronutrients (protein, fat, carbohydrate)?

A. Chicken breast

B. Olive oil

C. Greek yogurt

D. Table sugar

C

What is the main function of dietary fiber?

A. Provide energy

B. Promote satiety and GI mobility

C. Increase insulin secretion

D. Enhance calcium absorption

B

What proportion of daily calories should come from carbohydrates?

A. 10-15%

B. 20-25%

C. 30-35%

D. 45-65%

D

Which is a source of healthy omega-3 fatty acids?

A. Fried chicken

B. Salmon

C. Whole milk

D. Cheese

B

Complementing incomplete protein means:

A. Heating protein to increase absorption

B. Combining plant foods to form all essential amino acids

C. Mixing plant and animal proteins

D. Eating only animal protein

B

Which food is highest in calcium

A. Banana'

B. Spinach

C. Milk

D. Rice

C

Vitamin K is essential for:

A. Bone growth

B. Blood clotting

C. Nerve conduction

D. Fluid balance

B

Which vitamin is fat-soluble?

A. Vitamin C

B. Vitamin B6

C. Vitamin A

D. Vitamin B12

C

Excess protein consumed by the body is primarily

A. Stored as amino acids

B. Stored as muscle

C. Converted to fat

D. Excreted unchanged

C

Ultra processed foods (UPFs) are concerning because they:

A. Are high in vitamins

B. Are minimally altered

C. Contain additives, high sodium, and low nutrient density

D. Are always organic

C

Irradiated foods are used mainly to:

A. Increase calories

B. Kill bacteria and extend shelf life

C. Increase flavor

D. Increase fiber content

B

A mediterranean diet is most strongly associated with decreased risk of:

A. Kidney stones

B. Heart disease

C. Gallstones

D. COPD

B

The DASH diet is specifically designed for:

A. Diabetes

B. Hypertension

C. Irritable bowel syndrome

D. Weight loss

B

Following antibiotics, dietary teaching should emphasize:

A. Avoiding all dairy

B. eating foods rich in probiotics

C. Avoiding fiber

D. Increasing sugar intake

B

Bottled water recommendations emphasize:

A. It is required for safe hydration

B. It is nutritionally superior to tap water

C. Tap water is generally safe; bottled water isn’t necessary

D. Bottle water prevents iron deficiency

C

Functional foods are best described as foods that:

A. Have no nutritive value

B. Provide health benefits beyond basic nutrition

C. Only applies to supplements

D. Are always plant-based

B

UPFs (ultra processed foods) should be:

A. Encouraged daily

B. Replaced with whole foods when possible

C. Used as main calorie sources

D. Avoided only if organic

B

A pregnant vegetarian woman needs to focus of getting enough:

A. Vitamin A

B. Protein, iron, and B12

C. Vitamin K only

D. Sodium

B

A recommended strategy for preschool obesity prevention is:

A. Restricting all snacks

B. Encouraging sugar-free drinks only

C. Portion control and physical activity

D. High-protein diets

C

Older adults often need extra vitamin D because:

A. Their kidneys excrete less

B. They get less sun and have decreased skin synthesis

C. They eat more dairy

D. Vitamin D becomes toxic

B

Nutritional needs for healing (pre/post-surgery) include increased:

A. Simple sugars

B. Protein

C. Sodium

D. Alcohol

B

Enteral feedings (via NG or PEG tube) are indicated when:

A. The GI tract is nonfunctional'

B. The patient cannot swallow but GI tract works

C. The patient prefers it

D. To prevent obesity

B

Which food helps improve constipation/

A. Cheese

B. White rice

C. Whole grains

D. Red meat

C

A diet recommendation for diarrhea is:

A. High-fiber foods

B. Spicy foods

C. BRAT diet (bananas, rice, applesauce, toast)

D. Fatty meats

C

Gallbladder disease dietary teaching should include:

A. High-fat meals'

B. Low-fat diet

C. High-calcium foods

D. High-sodium foods

B

Individuals with food allergies need to avoid:

A. Fiber

B. Primary allergen-containing foods

C. All processed foods

D. All dairy products

B

Which disease population has a special need for thiamine?

A. Patients with lung disease

B. Patients with heart failure

C. Patients with chronic alcoholism

D. Patients with anemia

C

The main function of thiamine (vitamin B1) is:

A. Collagen synthesis

B. Nerve function and carbohydrate metabolism

C. Bone formation

D. Blood clotting

B

A BMI of 30 or greater is classified as:

A. Underweight

B. Healthy weight

C. Overweight

D. Obesity

D

Central (abdominal) obesity is primarily associated with increased:

A. Bone density

B. Inflammatory and cardiometabolic risk

C. Iron stores

D. Immune strength

B

The best indicator of central obesity is:

A. BMI

B. Waist circumference

C. Body fat percentage

D. Muscle mass index

B

How much weight loss is generally associated with clinically significant metabolic health benefits (glucose, BP, lipids)?

A. 1-2% of body weight

B. 3-5%

C. 5-10%

D. 15-20%

C

To lose 1 pound per week, a calorie deficit of approximately how many calories per day is needed?

A. 250

B. 350

C. 500

D. 1,000

C

A deficit of 1,000 calories per day results in approximately how much weight loss per week?

A. 0.5lb

B. 1 lb

C. 1.5 lbs

D. 2 lbs

D

Which of the following is not a diagnostic component of metabolic syndrome?

A. Elevated waist circumference

B. High blood pressure

C. Low HDL cholesterol

D. Elevated calcium levels

D

Which of the following is a characteristic of metabolic syndrome?

A. Low triglycerides

B. Hyperglycemia

C. Low blood pressure

D. Low LDL

B

The root cause of most obesity is:

A. Single vitamin deficiencies

B. Energy imbalance: calories consumed vs. calories expended

C. Chronic dehydration

D. Too much sleep

B

The glycemic index is best defined as:

A. A measure of a food’s acidity

B. A measure of how fast a carbohydrate raises blood glucose

C. The calorie content of food

D. The percentage of sugar in food

B

Which food has the highest glycemic index?

A. White bread

B. Lentils

C. Peanuts

D. Plain Greek yogurt

A

Which food has the lowest glycemic index?

A. Baked potato

B. White rice

C. Steel-cut oats

D. Watermelon

C

A key component of dietary teaching for heart failure (CHF) includes:

A. High-sodium foods

B. Unlimited fluids

C. Sodium restriction

D. High-saturated fat intake

C

Which food should a CHF patient avoid due to high sodium content?

A. Fresh fruit

B. Canned soups

C. Fresh chicken

D. Oatmeal

B

The primary diet used to manage hypertension is the:

A. DASH diet

B. Keto diet

C. Low-protein diet

D. Paleo diet

A

A core principle of DASH includes:

A. Increasing saturated fats

B. Increasing fruits, vegetables, and potassium

C. Eliminating carbohydrates

D. Avoiding dairy entirely

B

The best general nutrition recommendation for cancer prevention is to:

A. Increase processed meats

B. Focus on whole foods, fruits, vegetables, and antioxidants

C. Increase added sugars

D. Avoid plant foods

B

Which nutrient supports immune function by reducing oxidative stress?

A. Saturated fat

B. Vitamin C

C. Sodium

D. Cholesterol

B

Which diet pattern is most consistently linked to improved mental health outcomes?

A. Western diet (fast food, refined sugar, processed foods)

B. High-sodium eating pattern

C. Mediterranean-style eating pattern

D. High-saturated fat diet

C

A mediterranean diet supports mental health because it is high in:

A. Processed carbs

B. Omega-3 fats and antioxidants

C. Artificial sweeteners

D. Fried foods

B

Dietary antioxidants are important because they:

A. Increase sodium absorption

B. Prevent oxidative damage from free radicals

C. Promote dehydration

D. Increase cholesterol

B

Which supplement practice is considered unsafe?

A. Purchasing supplements from unknown or unregulated sources

B. Following recommended daily intake

C. Checking with a provider

D. Using third-party tested products

A

Nutraceuticals differ from vitamins because nutraceuticals:

A. Are always illegal

B. Are food-based products offering health benefits beyond basic nutrition

C. Replace all medications

D. Have no bioactive compounds

B

Organic standards mean food is produced:

A. Without any natural fertilizers

B. Without synthetic pesticides, hormones, or GMOs

C. Without water

D. Only in the United States

B

A functional food is best described as:

A. A food with no health benefit

B. A food that provides benefits beyond basic nutrients (e.g., probiotics, omega-3 eggs)

C. Only fruits

D. Only herbal supplements

B