Food nutrition Multiple Choice Questions with Answers:-
1. A substance needed by the body for growth, energy, repair and maintenance is called a _______________.
A. nutrient
B. carbohydrate
C. calorie
D. fatty acid
Ans: A
2. All of the following are nutrients found in food except _____.
A. plasma
B. proteins
C. carbohydrates
D. vitamins
Ans: A
3. A diet high in saturated fats can be linked to Find which of the following?
A. kidney failure
B. bulimia
C. anorexia
D. cardiovascular disease
Ans: D
4. Amylases in saliva begin the breakdown of carbohydrates into __________.
A. fatty acids
B. polypeptides
C. amino acids
D. simple sugars
Ans: D
5. Your body needs vitamins and minerals because ___________.
A. they give the body energy
B. they help carry out metabolic reactions
C. they insulate the body’s organs
D. they withdraw heat from the body
Ans: B
6. Food passes through the stomach directly by _________.
A. the large intestine
B. the small intestine
C. the heart
D. the pancreas
Ans: B
7. About half of your diet should be made up of __________.
A. grains and vegetables
B. fruits and milk
C. milk and cheese
D. fats and sugars
Ans: A
8. A mineral that the body needs to work properly is _____________.
A. calcium
B. silver
C. gold
D. lead
Ans: A
9. According to the MyPyramid food guidance system, a person should obtain most of their fat from ____________.
A. beef, chicken, and fish
B. vegetable oils, nuts, and fish
C. fats, oils, and sweets
D. milk, yogurt, and cheese
Ans: B
10. A(n) ___________ is a unit of energy that indicates the amount of energy contained in food.
A. label
B. food guide pyramid
C. calorie
D. basket
Ans: C
11. This food group is our body’s best source of energy?
A. Meat Group
B. fats, oils and sweets
C. bread and cereals
D. milk and cheese
Ans: C
12. Find which of these is NOT considered a nutrient?
A. vitamins
B. minerals
C. fiber
D. fats
Ans: C
13. Find which of these is added to the food label because people sometimes don’t eat enough of this?
A. fat
B. calcium
C. sodium
D. cholesterol
Ans: B
14. Find which of these is required on the food label?
A. total carbohydrate
B. Sugars
C. iron
D. all of the above
Ans: D
15. The bread, cereal, rice, and pasta group is a good source of _______?
A. carbohydrate
B. vitamin C
C. calcium
D. vitamin D
Ans: A
16. Citrus fruits are an excellent source of _______?
A. calcium
B. vitamin c
C. vitamin B
D. calories
Ans: B
17. Foods from the meat, poultry, fish dry beans, eggs, and nuts group are an important source of ________?
A. iron
B. fiber
C. beta carotene
D. calcium
Ans: A
18. Find which food contains the most fat?
A. graham crackers
B. brownies
C. pudding
D. angel food cake
Ans: B
19. The milk, cheese & yogurt group are important for ________?
A. strong bones
B. teeth
C. muscles
D. all of the above
Ans: D
20. How many servings of vegetables do we need each day?
A. 6-11
B. 2-3
C. 3-5
D. 1-2
Ans: C
21. Find which of the following nutrients is needed to build and maintain the structural components of the body?
A. Carbohydrates
B. Protein
C. Fat
D. Fiber
Ans: B
22. Find which of the following nutrients is known as the sunshine vitamin?
A. Vitamin C
B. Vitamin A
C. Vitamin K
D. Vitamin D
Ans: D
23. All of the following are needed for strong bones except:
A. Thiamin
B. Calcium
C. Magnesium
D. Vitamin D
Ans: A
24. Find which of these nutrients is the preferred energy source for the body?
A. B Complex Vitamins
B. Carbohydrates
C. Fats
D. Fiber
Ans: B
25. This nutrient is needed for a healthy immune system and strong connective tissue:
A. Fiber
B. Vitamin K
C. Vitamin C
D. Fluoride
Ans: C
FOOD NUTRITION Objective Type Questions pdf free Download::
26. Find which of the following is the best source for omega-3 fatty acids?
A. Corn oil
B. Wheat products
C. Pork
D. Sardines
Ans: D
27. This mineral is essential for healthy red blood cells and a deficiency might cause anemia.
A. Iron
B. Magnesium
C. Iodine
D. Chromium
Ans: A
28. This vitamin is needed to prevent a birth defect called Spina Bifida
A. Vitamin D
B. Vitamin A
C. Folate
D. Vitamin E
Ans: C
29. This nutrient is needed for making hormones, healthier skin, and to make cell membranes:
A. Fat
B. Carbohydrate
C. Fiber
D. Vitamin B12
Ans: A
30. This nutrient is most important for healthy vision:
A. Vitamin K
B. Iron
C. Calcium
D. Vitamin A
Ans: D
31. The United States Department of Agriculture’s Daily Food Guide suggests that the Fats, Oils and Sweets Group be used ___.
A. once a week
B. four times a day
C. never on Sundays
D. sparingly
E. every Tuesday
Ans: D
32. The United States Department of Agriculture’s Daily Food Guide calls for eating ___ servings of the Bread, Cereal, Rice and Pasta Group.
A. 1-3
B. 4-5
C. 6-11
D. 12-15
E. 16-20
Ans: C
33. The United States Department of Agriculture’s Daily Food Guide calls for eating ___ servings of the Milk, Yogurt, and Cheese Group.
A. 0-1
B. 2-3
C. 3-4
D. 5-6
E. 6-7
Ans: B
34. The United States Department of Agriculture’s Daily Food Guide calls for eating ___ servings of the Fruit Group every day.
A. 0-1
B. 2-4
C. 4-5
D. 5-6
E. 6-7
Ans: B
35. Find which of the following beverages has no fat, sugar, or oils?
A. milk
B. root beer
C. coffee with cream
D. iced tea unsweetened
E. lemonade
Ans: D
36. Find what food doesn’t belong to this food group?
A. noodles
B. crackers
C. scallion
D. macaroni
E. couscous
Ans: C
37. Find what food doesn’t belong to this food group?
A. cookies
B. candy
C. said dressing
D. cherries
E. butter
Ans: D
38. Find what food doesn’t belong to this food group?
A. chocolate milk
B. cream cheese
C. ice cream
D. salad dressing
E. yogurt
Ans: D
39. _________is an example of a hydrogenated fat.
A. Butter
B. Margarine
C. Olive oil
Ans: B
40. If you order hot oatmeal in a restaurant it may taste flat because
A. no sugar was added.
B. no salt was added.
C. it was cooked in a microwave.
Ans: B
41. Fruits and vegetables are usually considered as good sources of
A. protein.
B. vitamins & minerals.
C. unsaturated fats.
Ans: B
42. Degenerative diseases are most closely associated with
A. diets are deficient in protein.
B. affluent lifestyles.
C. heredity.
Ans: B
43. The “bottom line” in determining the quality of a recipe is
A. nutritional value.
B. taste testing.
C. cost.
Ans: B
44. Eggs, milk, and meat are usually classified as good sources of
A. carbohydrates.
B. protein.
C. fat.
Ans: B
45. The human body and the food that fuels it came together as a consequence of
A. chance, time, and circumstance
B. the activity of an intelligent designer
C. neither of the above
Ans: B