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B.Sc Nutrition & Dietetics Nutrition and Dietetics — practice questions

Explore 28 free Nutrition and Dietetics questions in B.Sc Nutrition & Dietetics Biology. Open each question or exercise to read its content, reference answers and available explanation.

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Nutrition and Dietetics questions and exercises with answers

Showing questions 1–28 of 28.

A dietitian groups starches, cellulose and sugars together. That food category is:Read the answer and worked solution →Three simple sugars matter most in human nutrition: galactose, fructose and:Read the answer and worked solution →Long chains of glucose forming starch or fibre are called complex carbohydrates or:Read the answer and worked solution →A plant substance passes through the gut undigested. That substance is:Read the answer and worked solution →Fibre is best known for benefits to which part of the body?Read the answer and worked solution →A nurse advises raising fibre slowly and drinking fluids to avoid gas, bloating and:Read the answer and worked solution →A diet rich in fruits, vegetables, beans, nuts and seeds is a good example of the:Read the answer and worked solution →Grains lose nutrients during ultraprocessing, while two things are added: salt and:Read the answer and worked solution →A steady diet of ultraprocessed carbohydrates is linked to heart disease, obesity and:Read the answer and worked solution →A marathon runner needs quick fuel during the race. The best macronutrient is:Read the answer and worked solution →Compared with carbohydrate, fat gives up its energy more slowly and needs more:Read the answer and worked solution →Gram for gram, fat supplies energy compared with carbohydrate at more than:Read the answer and worked solution →Besides energy, fat cushions organs, carries some vitamins and helps maintain body:Read the answer and worked solution →A rich meal keeps hunger away for hours. Fat contributes to this feeling of:Read the answer and worked solution →During fat digestion the gut releases a hormone that slows stomach emptying, called:Read the answer and worked solution →Four vitamins are found only in fat containing foods. They are A, D, E and:Read the answer and worked solution →Fat soluble vitamins travel with fat from the gut and are stored in the:Read the answer and worked solution →A fat that stays solid at room temperature and comes mainly from animal foods is:Read the answer and worked solution →Olive oil is the best known example of which type of fat?Read the answer and worked solution →Two well known polyunsaturated fats are omega 6 and:Read the answer and worked solution →Catch the fat vitaminsRead the answer and worked solution →Pop the fibre foodsRead the answer and worked solution →Run the nutrient gatesRead the answer and worked solution →Slice the nutrition wordsRead the answer and worked solution →Carbohydrate or fatRead the answer and worked solution →Sort the fat typesRead the answer and worked solution →Type the numberRead the answer and worked solution →Macronutrient bingoRead the answer and worked solution →

Worked practice questions

A dietitian groups starches, cellulose and sugars together. That food category is:

  1. Carbohydrates
  2. Carbonations
  3. Cardiographs
  4. Cartographies
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Correct answer: A. Carbohydrates

1. All three are built from sugar units. 2. One heading covers the whole family. 3. That heading is carbohydrates. _Source: OpenStax Nutrition for Nurses, Chapter 2, Macronutrients._

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Three simple sugars matter most in human nutrition: galactose, fructose and:

  1. Graphite
  2. Glucose
  3. Gelatin
  4. Glycerol
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Correct answer: B. Glucose

1. Carbohydrate digestion ends in simple sugars. 2. Two of the three are named already. 3. The third is glucose. _Source: OpenStax Nutrition for Nurses, Chapter 2, Macronutrients._

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Long chains of glucose forming starch or fibre are called complex carbohydrates or:

  1. Polysaccharides
  2. Polycarbonates
  3. Polypropylenes
  4. Polyurethanes
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Correct answer: A. Polysaccharides

1. Many sugar units are linked together. 2. The prefix poly means many. 3. They are polysaccharides. _Source: OpenStax Nutrition for Nurses, Chapter 2, Macronutrients._

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