` SAMPLE QUESTIONS

1. Health is defined by the World Health Organization (WHO) as a state of complete

_____________________ and not merely the absence of disease or infirmity.
Answer: physical, mental, and social well-being

2. The three main dimensions of health are ______________ and ___________.

Answer: physical, mental, social

3. Nutrition is the science of food and its relationship to _______.

Answer: health

4. Nutrients are the _______________ in food that perform specific functions in the body.
Answer: chemical substances

5. Macronutrients are required by the body in ______ amounts, while micronutrients are
needed in _____ amounts.
Answer: large; small

6. The three major macronutrients are _____________ and ______.

Answer: carbohydrates, proteins, fats

7. Carbohydrates provide _____ of energy per gram, while fats provide _____ per gram.
Answer: 4 kcal; 9 kcal

8. Proteins are essential for _________________, and maintenance of body functions.

Answer: growth, tissue repair

9. Vitamins and minerals are classified as _________.

Answer: micronutrients

10. The Recommended Dietary Allowance (RDA) is the average daily intake sufficient to meet the
nutrient needs of nearly all _______________.
Answer: healthy individuals

11. The Adequate Intake (AI) is used when there is not enough data to establish an _______.
Answer: RDA

12. A balanced diet provides all essential nutrients in the right _______ and _________ to
maintain health and vitality.
Answer: amount and proportion

13. Cereals and millets are rich sources of ____________.

Answer: carbohydrates

14. Milk, meat, and pulses are important sources of __________ in the diet.
Answer: protein

15. The relationship between health and nutrition is interdependent; poor nutrition can lead to
__________, while good nutrition promotes ____________.
Answer: disease; well-being

16. Malnutrition refers to both __________ and ______________.

Answer: undernutrition; overnutrition

17. Anthropometric assessment includes measurements such as _____ , _____ and

____________.
Answer: height, weight, Body Mass Index
18. Clinical assessment involves identifying _________ and ___________ of nutrient
deficiencies.
Answer: physical signs and symptoms

19. Biochemical assessment makes use of ________ and ___________ tests to detect nutrient
imbalances.
Answer: blood and urine tests

20. A 24-hour dietary recall is an example of a _____________________.

Answer: dietary assessment method

21. Macronutrients are nutrients required by the body in __________ to provide energy and
maintain normal body functions.
Answer: large amounts

22. The three major macronutrients are _______, _________, and _____.
Answer: carbohydrates, proteins, fats

23. Carbohydrates provide _____ of energy per gram.

Answer: 4 kcal

24. Fats provide ________ of energy per gram, the highest among all macronutrients.
Answer: 9 kcal

25. Proteins serve as the __________ of the body and are required for _______ and _________.
Answer: building blocks; growth and repair of tissues

26. The primary function of carbohydrates is to provide ______ to the body, especially for the
_______ and ________.
Answer: energy; brain and red blood cells

27. Dietary fats help in the absorption of ___________.

Answer: fat-soluble vitamins (A, D, E, and K)

28. Essential fatty acids such as _________and _____________ must be obtained from the diet
because they cannot be synthesized by the body.
Answer: linoleic; alpha-linolenic acid

29. Cereals, fruits, and sugar are rich sources of _____________.

Answer: carbohydrates

30. Meat, eggs, milk, and pulses are major sources of _________.
Answer: protein

31. Vegetable oils, nuts, butter, and ghee are good sources of ________.
Answer: fats

32. The digestion of carbohydrates begins in the ________ with the action of ________.
Answer: mouth; salivary amylase

33. The digestion of proteins starts in the _________ with the enzyme ____________.
Answer: stomach; pepsin
34. Fat digestion takes place mainly in the ________, aided by ________ and _________.
Answer: small intestine; bile salts; pancreatic lipase

35. Monosaccharides, such as glucose, are absorbed in the ______ by ______ and ________.
Answer: small intestine; active and facilitated transport

36. Amino acids, the end products of protein digestion, are absorbed into the _____________
through the _______________.
Answer: bloodstream; intestinal mucosa

37. Fatty acids and monoglycerides are absorbed as ________, reformed into triglycerides, and
transported as __________ through the lymphatic system.
Answer: micelles; chylomicrons

38. Protein deficiency can lead to _________ or _________, particularly in children.

Answer: Kwashiorkor; Marasmus

39. Essential fatty acid deficiency may cause _______, ____________, and ___________.
Answer: dry scaly skin; poor wound healing; growth retardation

40. For an average healthy adult, the recommended dietary allowance (RDA) for protein is
approximately ______________________________.
Answer: 0.8–1.0 g per kg body weight per day

41. Micronutrients are nutrients required by the body in ____________ for proper growth,
development, and metabolism.
Answer: small amounts

42. The two main groups of micronutrients are _______ and _________.
Answer: vitamins; minerals

43. Vitamins are ____________compounds, whereas minerals are ___________ elements.

Answer: organic; inorganic

44. Fat-soluble vitamins include _______ and _____ , while water-soluble vitamins include the
______________ and _____________.
Answer: A, D, E, and K; B-complex; vitamin C

45. Vitamin A is mainly obtained from ____________ like liver, milk, and eggs, and from plant
sources as ___________ in carrots and spinach.
Answer: animal sources; β-carotene

46. Vitamin D is synthesized in the _______ on exposure to __________.

Answer: skin; sunlight (UV rays)

47. Vitamin E acts as a __________, protecting cells from ____________.

Answer: powerful antioxidant; oxidative damage

48. Vitamin K is essential for ___________ and is synthesized by ______________.

Answer: blood clotting; intestinal bacteria
49. Thiamine (Vitamin B₁) deficiency causes ______________, characterized by muscle weakness
and nerve damage.
Answer: beriberi

50. Niacin (Vitamin B₃) deficiency leads to __________, which is characterized by the “three Ds”
— ________, ________, and ___________.
Answer: pellagra; dermatitis, diarrhea, dementia

51. Vitamin C (ascorbic acid) helps in _____________ and enhances the absorption of ______
from the intestine.
Answer: collagen synthesis; iron

52. Iron is a vital component of _________, which transports ________ in the blood.
Answer: hemoglobin; oxygen

53. Iron deficiency leads to ________________, commonly known as iron deficiency anemia.
Answer: microcytic hypochromic anemia

54. Iodine is required for the synthesis of ________________ (T₃ and T₄).
Answer: thyroid hormones

55. Iodine deficiency causes ____________, characterized by the enlargement of the ________.
Answer: goitre; thyroid gland

56. Calcium and phosphorus are essential for the formation and maintenance of ____ and ____.
Answer: bones and teeth

57. Vitamin D deficiency leads to _____ in children and osteomalacia in ______.

Answer: rickets; adults

58. Zinc plays a crucial role in _______ function, ________, and _______ healing.
Answer: enzyme; immune response; wound

59. Fluoride strengthens tooth _________ and prevents _________.

Answer: enamel; dental caries

60. The Recommended Dietary Allowance (RDA) for micronutrients varies with ____, _____,
__________, and ___________ of an individual.
Answer: age; sex; physiological state; health condition
 QUICK REVISION
UNIT I
No. Question Summary Correct Answer

1 WHO definition of health physical, mental, and social well-being

2 Dimensions of health physical, mental, social

3 Nutrition relates to Health

4 Nutrients are chemical substances

5 Macronutrients vs Micronutrients large; small

6 Three macronutrients carbohydrates, proteins, fats

7 Energy values 4 kcal; 9 kcal

8 Protein function growth, tissue repair

9 Vitamins and minerals micronutrients

10 RDA definition nearly all healthy individuals

11 AI replaces RDA

12 Balanced diet provides right amount and proportion

13 Cereals are rich in carbohydrates

14 Milk, meat, pulses provide Protein

15 Health–nutrition link disease; well-being

16 Malnutrition types undernutrition; overnutrition

17 Anthropometric measures height, weight, Body Mass Index

18 Clinical assessment detects physical signs and symptoms

19 Biochemical assessment uses blood and urine tests

20 24-hour recall method dietary assessment method

 UNIT II
No. Concept Correct Answer

1 Macronutrients quantity large amounts

2 Three macronutrients carbohydrates, proteins, fats

3 Carbohydrate energy value 4 kcal

4 Fat energy value 9 kcal

5 Protein function building blocks; growth and repair

6 Carbohydrate function energy; brain and RBCs

7 Fat-soluble vitamins A, D, E, K

8 Essential fatty acids linoleic; alpha-linolenic acid

9 Sources of carbs cereals, fruits, sugar

10 Sources of protein meat, eggs, milk, pulses

11 Sources of fat vegetable oils, nuts, butter, ghee

12 Carbohydrate digestion start mouth; salivary amylase

13 Protein digestion start stomach; pepsin

14 Fat digestion small intestine; bile salts; pancreatic lipase

15 Carbohydrate absorption small intestine; active and facilitated transport

16 Protein absorption bloodstream; intestinal mucosa

17 Fat absorption micelles; chylomicrons

18 Protein deficiency diseases Kwashiorkor; Marasmus

19 Fat deficiency symptoms dry scaly skin; poor wound healing; growth retardation

20 Protein RDA 0.8–1.0 g per kg body weight

UNIT III
No. Concept Correct Answer

1 Micronutrient requirement small amounts

2 Two groups vitamins; minerals

3 Nature organic compounds; inorganic elements

4 Vitamin classification A, D, E, K; B-complex; vitamin C

5 Vitamin A sources animal sources; β-carotene

6 Vitamin D synthesis skin; sunlight (UV rays)

7 Vitamin E role powerful antioxidant; oxidative damage

 8 Vitamin K function blood clotting; intestinal bacteria

9 Thiamine deficiency beriberi

10 Niacin deficiency pellagra; dermatitis, diarrhea, dementia

11 Vitamin C function collagen synthesis; absorption of iron

12 Iron function hemoglobin; oxygen

13 Iron deficiency disease microcytic hypochromic anemia; iron deficiency anemia

14 Iodine function thyroid hormones

15 Iodine deficiency goiter; enlargement of the thyroid gland

16 Calcium & phosphorus role formation and maintenance of bones and teeth

17 Vitamin D deficiency rickets; osteomalacia

18 Zinc function enzyme function; immune response; wound healing

19 Fluoride function tooth enamel; dental caries

20 Micronutrient requirement factors age; sex; physiological state; health condition

UNIT IV
[Link] Energy Malnutrition (PEM) is primarily due to _________________
Answer: Lack of protein and calories

2. The primary clinical difference between marasmus and kwashiorkor is that ____________

Answer: Kwashiorkor shows edema, marasmus does not

3. Basal metabolic rate (BMR) is mainly determined by______________________.

Answer: Age, sex, and thyroid activity

4. Goiter is most commonly associated with deficiency of _________

Answer: Iodine

5. In sedentary adults, the highest percentage of energy requirement is accounted for by _______.
Answer: Basal metabolism

6. Edema in kwashiorkor occurs due to ________________

Answer: Low plasma albumin levels

7. A child with marasmus typically shows __________________________

Answer: Severe wasting and thinness

8. The best long-term strategy to prevent iodine deficiency disorders is _____________

Answer: Salt iodization

9. The thermic effect of food contributes about _______ of total energy expenditure.
Answer: 5–10%

10. The nutrient deficiency most commonly linked to stunted growth is _______ deficiency.
Answer: Protein
11. In Protein Energy Malnutrition, fatty liver is mainly observed in ____________.
Answer: Kwashiorkor

12. Excess iodine intake can cause ___________ or ______________.

Answer: Hyperthyroidism or hypothyroidism

13. The energy cost of physical activity is influenced most by ________ and ___________.
Answer: Muscle mass and intensity of activity

14. A laboratory finding that supports the diagnosis of kwashiorkor is ____________.

Answer: Low serum albumin

15. ______________ is not a component of energy expenditure.

Answer: Oxygen saturation

16. Iodine deficiency during pregnancy may cause _______________ in the infant.
Answer: Cretinism

17. The most sensitive indicator of protein-energy malnutrition in children is __________________.

Answer: Weight-for-height (wasting)

18. The most effective dietary approach to prevent PEM is a ________________________________.

Answer: Balanced diet with adequate calories and protein

19. A patient with iodine deficiency disorder may present with an ______________.
Answer: Enlarged thyroid gland

20. ___________ is a disorder caused by nutrient imbalance rather than deficiency.

Answer: Obesity

UNIT V
1. Food allergy differs from food intolerance because allergy is _____________ while
intolerance is ________________.
Answer: Immune-mediated; non-immune
2. A child with recurrent wheezing after consuming milk is most likely experiencing an
________________.
Answer: IgE-mediated food allergy
3. A common trigger food for allergies is __________.
Answer: Peanuts
4. The gold standard for diagnosing food allergy is ______ and _______.
Answer: Elimination and oral food challenge
5. Lactose intolerance occurs due to deficiency of the ___________.
Answer: Lactase enzyme
6. The life-threatening reaction in food allergy is ___________.
Answer: Anaphylaxis
7. The immunoglobulin primarily involved in food allergy is _____________.
Answer: IgE
8. _________and _____________ strongly suggest food allergy rather than food intolerance.
Answer: Rash and swelling after eating nuts
9. Food allergy is most commonly seen in _____________________.
Answer: Infants and young children
10. A patient with gluten intolerance should strictly avoid ____________________.
Answer: Wheat, barley, and rye
 11. The immediate management of anaphylaxis includes ___________________and _________
of the allergen.
Answer: Epinephrine injection and strict avoidance
12. __________ is an example of a non-IgE mediated food reaction.
Answer: Celiac disease
13. The diagnostic test that may give false positives in food allergy is the ______________.
Answer: Skin prick test
14. Food intolerance is most often related to ____________ or _____________.
Answer: Enzyme deficiency or pharmacological reactions
15. In cow’s milk allergy, deficiency of ______________ may occur if no replacement is provided.
Answer: Calcium and vitamin D
16. Dietary management of food allergy focuses on __________________________________.
Answer: Complete avoidance with nutritional substitutes
17. Cross-contamination refers to ___________________ from one food to another.
Answer: Unintentional transfer of allergens
18. The food least likely to cause food allergy is ___________.
Answer: Rice
19. The most dangerous outcome of mismanaging food allergies is ________________.
Answer: Anaphylactic shock
20. A child allergic to eggs is at risk of accidental exposure from _________________.
Answer: Cakes and pastries

UNIT VI
1. The main nutrient required for rapid brain development during infancy is _________.
Answer: Iron
2. Exclusive breastfeeding is recommended for the first _______ of life.
Answer: 6 months
3. __________ is supplemented at birth to prevent hemorrhagic disease of the newborn.
Answer: Vitamin K
4. Protein requirement per kilogram body weight is highest during i_________.
Answer: Infancy
5. A key nutrient for preventing anemia during adolescence is _______.
Answer: Iron
6. Calcium needs are greatest during ____________.
Answer: Adolescence
7. The additional energy requirement during the second and third trimesters of pregnancy is
about ____________.
Answer: 300 kcal/day
8. During lactation, the mother requires approximately ___________ of extra energy.
Answer: 500 kcal/day
9. Folate is the key nutrient for preventing neural tube defects during pregnancy.
Answer: Folate
10. Protein-energy malnutrition is most likely to occur in ______________.
Answer: Infants and preschool children
11. In old age, energy needs generally __________.
Answer: Decrease
12. ____________________ are most important for maintaining bone health in the elderly.
Answer: Vitamin D and calcium
13. A major nutritional concern during childhood is ___________________.
Answer: Obesity and undernutrition
14. Colostrum is important because it is rich in _____________________.
Answer: Antibodies and protein
15. During lactation, the requirement of _________ is significantly higher than during pregnancy.
Answer: Vitamin A
16. Absorption of _________ declines with age, often leading to deficiency in the elderly.
Answer: Vitamin B12
17. A balanced diet during adolescence should particularly emphasize __________________.
Answer: Protein, iron, calcium
18. ________________ are especially critical in the elderly to prevent osteoporosis and
fractures.
Answer: Vitamin D and calcium
19. During illness or disease, dietary management should focus on ___________________.
Answer: Adjusting diet based on disease condition
20. __________ requires nutrient-dense foods due to increased needs and small stomach
capacity.
Answer: Infancy