Which of the following values represent the Australian recommended daily intake of fibre per day?

Transcription

1 Nutrition OLFA Recommended daily intake of water is a) 0.5L per day b) 0.75L per day c) 1 L per day d) 2-3 L per day e) 4-5 L per day Albumin acts as a carrier protein for a) Copper b) Zinc c) Oxygen d) Iron e) C and D Protein rich foods include all of the following EXCEPT a) Lean red meat b) Fish c) Tofu d) Rice e) Eggs Which one of the following gut hormones is responsible for promoting appetite? a) Leptin b) Grehlin c) Peptide YY d) Insulin e) Glucagon Which of the following values represent the Australian recommended daily intake of fibre per day? a) 5-10gm b) 10-15gm c) 15-20gm d) 25-30gm e) 35-40gm

2 Which of the following are ALL considered to be good sources of unsaturated fatty acids? A. lean meat, margarine, yoghurt B. fish, olive oil, sunflower seeds C. vegetable oils, coconut, ghee D. chicken, bread, fruit E. cream, take-away foods, processed foods The following three foods are all examples of potentially high sources of trans fatty acids. A. avocado, olive oil, sunflower oil B. fried fish and chips, lean red meat, canola margarine C. commercial biscuits, table margarine, pastries D. nuts, oysters, yoghurt E. seeds, cheese, canned fish in brine Which nutrient is the BEST energy source for your body? A. Carbohydrates B. Proteins C. Minerals D. Fats E. A and D Which nutrient is MOST important for building and repairing the cells in your body? A. Carbohydrates B. Proteins C. Vitamins D. Fats E. none of the above

3 Which mineral is MOST important for keeping bones strong and healthy? A. Zinc B. Sodium C. Calcium D. Iron E. Potassium Why are fats important for a healthy body? A. Fats assist absorption of Vitamins A, D, E B. Fats are part of your brain and nerves C. Fat synthesises some hormones D. Fats are components of cell membranes E. All of the ABOVE A basic rule of healthy eating... EAT MORE! A. Sugar B. Proteins C. Plants D. Food A basic rule of healthy eating... EAT a of whole foods! A. lot B. variety C. daily serving D. mouthful E. all of the above MOST processed foods tend to have TOO MUCH of which nutrient: A. Fats B. Cholesterol C. Sodium D. Potassium

4 Which is the least beneficial type of dietary fat? A. Monounsaturates B. Polyunsaturates C. Saturates D. Trans fats E. both A and D Which of the following foods are the best sources of fibre? A. Whole Grains B. Fruits and Vegetables C. Meat D. Legumes E. Both A. and B. The function of water soluble vitamins include: A. Energy production B. Hormone synthesis C. Blood cell formation D. Enzyme cofactors Foods from the meat, fish, legumes, eggs and nuts groups are an important source of? A. Carbohydrates B. Water C. Protein D. Calcium E. Fibre The bread, cereal, rice and pasta group is a good source of? A. Carbohydrates B. Water C. Protein D. Calcium E. A and D

5 The functions of minerals include: A. secondary cell messengers B. enzyme cofactors C. bone formation D. muscle contractility E. All of above Which types of fats promote production of anti-inflammatory mediators? A. Omega 3 fatty acids B. Short chain fatty acids C. omega 6 fatty acids D. A and B E. A and C Vegetarian alternatives to meat, fish and poultry as sources of protein are: A. Eggs B. Nuts C. Legumes D. Tofu Which statement about fat soluble vitamins is FALSE? A. Stored in the body for extended periods B. Risk of toxicity at megadoses C. Kidneys detect and remove excess in urine D. May travel in the lymph system E. Cannot be absorbed by the gut

6 Other than reducing overall energy intake, a priority for a weight loss nutrition intervention would be to A. reduce saturated fat intake. B. increase dietary fibre intake. C. reduce alcohol intake. D. increase low glycaemic index choices E. all of the above Which of the following foods are not high in calcium? A. Tofu and soy beans B. Almonds and sesame seeds C. Eggs and toast D. Green leafy vegetables E. A and C Which factors increase the demand for calcium intake? A. Low stomach acid B. Low oestrogen levels C. Vitamin D deficiency D. Tea and coffee Which nutrient is important in balancing calcium intake especially from supplements? A. Iron B. Vitamin C C. Magnesium D. Vitamin E E. None of above Which factor doesn t increase zinc demands? A. Vegetarian diets B. Diabetes mellitus C. Alcohol consumption D. Digestive disorders E. Low oestrogen levels

7 Which of the following is a water-soluble vitamin: A. vitamin B12. B. vitamin D. C. vitamin E. D. vitamin K. E. all of the above Which of the following nutrients contains the element nitrogen? A. fat B. water C. carbohydrates D. protein E. C and D Which of the following nutrients are referred to as micronutrients? A. protein B. minerals C. fat D. carbohydrates E. water Which of the following statements about vitamins is true? A. Vitamins are our major source of energy. B. All vitamins are synthesized within our bodies. C. Some vitamins are hydrophilic and some are hydrophobic. D. Some vitamins are macronutrients and some are micronutrients. Soluble fibre is shown to be effective in all of the following except A. Reducing the risk of cardiovascular disease B. Reducing the risk of asthma C. Reducing the risk of colon cancer D. Reducing total blood cholesterol E. Regulating blood sugar levels

8 Dietary fibre is an indigestible that serves separately as a body regulatory agent. A. Fat B. Protein C. Carbohydrate D. Amino Acid E. Protein is the body s primary source of energy A. Fructose B. Sucrose C. Glycogen D. Glucose E. Galactose A whole grain is a food to increase that contains A. vitamins and minerals B. carbohydrates C. fibre D. protein E. All of the Above The only foods that generally provide adequate amounts of vitamin C are, A. meats. B. milk and cheeses. C. vegetables and fruits D. breads and cereals E. B and C

9 Iron absorption from plant sources can be increased by including in the meal. A. phytic acid. B. vitamin C C. phosphates D. fibre E. none of the above An essential amino acid A. forms a complete protein. B. is needed only by growing infants and children. C. may prevent dermatitis. D. cannot be synthesized by the body in sufficient amounts to meet the body's needs. E. all of the above Aside from food choices, what other factors contribute to individual food requirements? A. Digestion B. Absorption C. Metabolic demand D. Disease processes E. All of above Excessive protein intake may increase: A. Athletic ability B. Muscle mass C. Mineral losses D. Hormone levels E. A and B

10 Which of the following statements is true? A. High GI foods lead to slower release of sugars into circulation B. High GL foods lead to slower release of sugars into circulation C. Low GI foods lead to slower release of sugars into circulation D. Low GL foods lead to slower release of sugars into circulation E. B and C Function of dietary fibre include A. Increased satiety B. Increased toxin removal C. Increased production of anti-inflammatory mediators D. A and B Functions of fibre in the colon are optimised by A. Balanced microflora B. Polyunsaturated fatty acids C. Complete proteins D. starches E. A and Ds The main function of carbohydrates within the body is to A. supply the body with energy B. provide materials for synthesizing cell walls C. build muscle D. insulate the body to prevent heat loss E. provide cofactors for enzymatic reactions