Name: Score:

Section: Date:

General Direction: This is a 100-item test, read each direction written in every type of test, answer
this test in one hour.
I. IDENTIFICATION: Identify the asked item, write your answer on the answer sheet provided.
Put your answer on the answer sheet provided. If you have questions, raise your hand and
ask the teacher. Erasures are WRONG!
1. It is the study of food in relation to health.NUTRITION
2. A standardized statement or listing of the nutrient of food. nutrient declaration.
3. it is the chemical process of transforming foods into other substance to sustain
life. metabolism
4. The fuel potential in food. calorie
5. Nutrients needed by the body in large amounts.macronutrients
6. This tool is serve as a guide for designing nutrition and health intervention
towards an improvement of the health of the health of the Filipinos. RENI
7. It refers to the fact each item on a particular list in the portion listed maybe
interchanged with any food item on the same list. Food exchange list.
8. The foods which do not contain any other nutrients except carbohydrates.
Empty calories
9. These are nutrients that help build and maintain body cells and
tissues.Proteins
10. It contains nine essential amino acids.COMPLETE CHON
11. Are compounds that can be changed to an active
vitamins.Precursor/Provitamins
12. A substance that reduces oxidative damage caused by free radicals.
Antioxidant
13. Chemical compounds produced by plants. Phytochemical
14. These are substances that are required in a minute amount. Micronutrients
15. The cancer producing substances. Carcinogens
16. The minerals that are required in our diet at amounts greater than 100mg/day.
Macro/Major minerals.
17. is a medium for transporting nutrients such as water-soluble
vitamins. Water
18. is a pigment in the eye which needs vitamin A. Rhodopsin
II. Multiple Choice: Choose the correct answer for each of the following. Put your answer on the
answer sheet provided. If you have questions, raise your hand and ask the teacher
Erasures are WRONG!
1. What is the primary function of carbohydrates in our diet?

a) source of glucose
b) provide fuel for the body
c) insulate against heat and cold
d) cushion internal organs and eyes

2. Which of the following represents a normal average blood glucose level in young adults?

a) 150-170 mgs/100ml.
b) 60 - 90 mgs/100ml.
c) 125-160mgs/100ml.
d) 70 - 110 mgs/100ml.

3. This food group is our body's best source of energy?

a) Meat Group
b) fats,oils and sweets
c) breads and cereals
d) milk and cheese
e)
4. All of the following are nutrients found in food except

a) plasma
b) proteins
c) carbohydrates
d) vitamins

5. 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

6. Which of the following nutrients is known as the sunshine vitamin?

a) Vitamin C
b) Vitamin A
c) Vitamin K
d) Vitamin D
7. The main energy source for the brain and red blood cells is

a) Fructose
b) Sucrose
c) glycogen
 d) glucose

8. In the absence of adequate glucose in the blood, the by-products of incomplete fat metabolism
are:

a) Triglycerides
b) Ketones
c) fatty acids
d) stress hormones
9. When stored in the liver, CHO are called what?

a) Glycogen
b) Glucose
c) Bile acid
d) Amino acid
10. Which of these is a disaccharide

a) Lactose
b) Glucose
c) Fructose
d) Galactose

11. Which of the following is the best source for omega 3 fatty acid?

a) Corn oil
b) Wheat products
c) Pork
d) sardines

12. The building blocks of proteins are:

a) amino acids.
b) fatty acids
c) glucose units
d) coenzymes

13. Which of the following is not a source of Retinol?

a) Fish liver oils

b) Liver

c) Butter

d) Spinach

14. A good source of ascorbic acid is:

a) Meat

b) Beans
 c) Citrus fruit

d) Lettuce

15. What is an important function of vitamin A?

a) Cell membrane protection

b) Absorption of calcium and phosphorus

c) Healthy bones and teeth

d) Vision

16. What is the primary function of vitamin K?

a) Antioxidant

b) Coagulation

c) Metabolic reactions

d) Strong vision

17. Hemorrhaging could occur because of lack of sufficient vitamin ____.

a) A

b) D

c) E

d) K

18. This mineral is essential for healthy red blood cells and deficiency might cause anemia:

a) Iron

b) magnesium

c) iodine

d) Chromium

19. What Food Group serves as the base of the Food Guide Pyramid?

a) Fats, Oils, & Sweets

 b) Vegetables

c) Fruits

d) Breads

20. What is a Food Pyramid?

a) Food Pyramid is a diagram (shaped like a pyramid) that give the public some general
diet and nutritional guidelines for sensible eating habits.

b) Food pyramid is the smallest part of food groups listed by the US Department of Health.

c) Food pyramid is the suggested servings of meat, fish and poultry.

d) Food pyramid is the group of food containing bread cereals and pasta

21. While doing a nutritional assessment of a low-income family, the community health midwife
determines that the family’s diet is inadequate in protein content. The midwife suggests which
of the following foods to increase protein content with little increase in food expenditure?

a) Oranges and potatoes

b) Potatoes and rice

c) Rice and macaroni

d) Peas and beans

22. A client is suspected of having a fat-soluble vitamin deficiency. To assist the client with this
deficiency, the midwife informs the client:

a) More exposure to sunlight and drinking milk could solve your nutritional problem

b) “Eating more pork, fish, eggs, and poultry will increase your vitamin B complex intake.”

c) “Increasing your protein intake will increase your negative nitrogen imbalance

d) Decreasing your triglyceride levels by eating less saturated fats would be a good health
intervention for you.”

23. This nutrient is needed for making hormones, healthier skin, and to make cell membranes
 a) fat

b) Carbohydrate

c) Vitamin B 12

d) Fiber

24. Eating a high-fiber diet may help:

a) Promote a healthy digestive system

b) Reduce the risk of certain types of cancers

c) Lower blood cholesterol levels and reduce the risk of heart disease

d) All of the above

25. What kind of food do you find in the top of the pyramid?

a) Foods you should eat in much greater percentage in your daily diet

b) Foods made with milk

c) Foods you should eat sparingly such as fats and sweets

d) Fruit and vegetables

26. To which family of nutrients does fiber belong?

a) Proteins

b) Carbohydrates

c) Fats

d) Vitamins

27. Individuals who eat vegetarian diets may be lacking:

a) Amino acids

b) Vitamins

c) Minerals

d) Carbohydrates
28. The most important sugar in human metabolism is known as;

a) Lactose

b) Glucose

c) Fructose

d) Sucrose

29. Precursors of Vit.A are found in:

a) Eggyolk

b) Liver

c) Green & yellow vegetables

d) Cheese

30. Goiter is usually prevalent in:

a) Islands or peninsulas

b) Mountainous areas

c) Lowlands

d) Coastal area

31. The most inexpensive, healthiest and most complete food for baby is

a) Fortified milk formula

b) “am”

c) Meat &Vegetables

d) Breastmilk

32. All of the following are major mineral elements except:

a) Chlorine
 b) Zinc

c) Calcium

d) Sodium

33. The deficiency disorder associated with low levels of vitamin B1 is:

a) Nightblindness

b) Scurvy

c) Beri-beri

d) Dryness of the skin

34. Is an example of a hydrogenated fat:

a) butter

b) margarine

c) olive oil

d) canola oil

35. They are lost in milling in which of the following vitamin?

a) Nicotinic acid

b) Thiamine

c) Vitamin B12

d) Vitamin B6

36. These mineral is best known for its role as part of hemoglobin:

a) Iodine

b) Iron

c) Calcium

d) Phosphorus
37. Inadequate calcium in the diet can lead to a condition in children called:

a) Rickets

b) Osteomalacia

c) Pellagra

d) Blindness

38. Which of the following is not well known source of Vitamin C?

a) Green and yellow Vegetables

b) Grape fruit

c) Oranges

d) Tomatoes

39. A diet high in saturated fats can be linked to which of the following?

a) Kidney failure
b) Bulimia
c) Anorexia
d) Cardiovascular dse.
40. Amylases in saliva begin the breakdown of carbohydrates into .
a) Fatty acids
b) Polypeptides
c) Amino acids
d) Simple sugars
41. Food passes through the stomach directly by .
a) The large intestine
b) The small intestine
c) The heart
d) The pancreas
42. Which of these is required on the food label?
a) Total carbohydrates
b) Sugars
c) Iron
d) All of the above
43. All of the following are needed for strong bones except:
a) Thiamin
b) Calcium
 c) Magnesium
d) Vitamin D

44. Carbohydrates, lipids, and proteins all contain carbon, hydrogen, and oxygen. Which one also
contains nitrogen?
a) carbohydrates.
b) lipids.
c) proteins.
d) none of the above
45. Functions of lipids in the diet are to:

a) provide fats essential for body function.

b) transport water-soluble vitamins.
c) promote growth and repair of tissue
d) maintain fluid balance.

46. Essential nutrients:

a) are made by the body.
b) generally must be supplied by food.
c) include alcohol.
d) are enzymes.
47. The vitamin required for the synthesis of FAD is:
a) Riboflavin
b) Flouride
c) Thiamin
d) Sulfur
48. Which of the following is pro-vitamin A?
a) Retinol
b) Riboflavin
c) Thiamine
d) Carotene
49. Excess intake of fat soluble vitamins are stored in which part of the body?
a) Stomach
b) Duodenum
c) Gall bladder
d) Liver
50. Rickets and Osteomalacia are deficiencies of what vitamin?
a) Vitamin A
b) Vitamin D
c) Vitamin C
d) Vitamin E
51. Why is it rare to develop a deficiency in the vitamin pantothenic acid (B5)?
a) Because B5 is stored in the body.
b) Because, unlike other B-vitamins, it is not excreted in urine.
 c) Because B5 can remain in the digestive tract for long periods of time.
d) Because B5 is found in every food group.
52. A deficiency in which B vitamin leads to pellagra?
a) Folic acid (B9)
b) Pyridoxin (B6)
c) Niacin (B3)
53. Mechanical digestion in the stomach is accomplished:
a) By paralytic movements.
b) By periorbital movements.
c) By pericardic movements.
d) By peristaltic movements.
54. Where do we find vitmins?
a) in animal fats, industrial sauces, sweets, precooked food...
b) in starchy vegetables, cereals, grains, rice, bread...
c) in beef, poultry, fish, eggs, dairy products, beans...
d) mainly in most fruits and vegetables

55. The recommended daily intake of this is small, but they are very important.
a) CARBOHYDRATES
b) FATS
c) PROTEINS
d) VITAMINS
56. Micronutrients includes all except
a) molybdenum
b) chlorine
c) carbon
d) zinc
57. Enlargement of thyroid is due to deficiency in:
a) Vitamin A
b) Potassium
c) Iodine
d) Vitamin D
58. All nutritional disorders are associated with over nutrition except;
a) Hypervitaminosis
b) Obesity
c) Fluorosis
d) osteomalacia
59. Which of the following enzymes is released from the gastric glands to break down proteins into
peptides?
a) lipase
b) pancreatic amylase
c) trypsin
d) pepsin
60. When peptides are broken down by peptidases, ____ will be formed.
 a. amino acids
b. fatty acids and glycerol
c. glucose
d. proteins

III. TRUE/FALSE Directions: Read each statement below carefully. Place a T on the answer
sheet provided if you think the statement is TRUE. Place an F if you think the statement is
FALSE. If you have questions, raise your hand and ask the teacher

Answer true or false about the nutritional value of certain foods.

1. Meat, fish and poultry are the main True False

sources of protein.
2. Dairy products are important for the True False
supply of vitamins that enable the body to
have strong bones and teeth.
3. Milk, tea, coffee and fruit juice should not True False
be considered part of the daily water intake.
4. Natural sugars can be obtained from fruit, True False
milk and cereals.
5. Low-density lipoprotein (LDL) True False
protects against the development of clogged
arteries
Answers: True, False, False, True, False

Answer true or false regarding the effects on nutrients of processing, storage and
cooking of food.
6. Vitamin C found in fruit and vegetables is True False
destroyed by heat and is sensitive to oxygen.
7. Vitamin A is unstable when cooked and True False
there is significant loss in fruit and
vegetables.
8. Vitamin B and C are lost in canning and True False
freezing.
9. Refined grains removes a significant True False
amount of fibre
10. The nutrients in eggs are significantly True False
altered when they are cooked
Answers: True, False, True, True, False
IV. FILL IN THE BLANK Directions: Read each question carefully and put answer on the
answer sheet provided. Your answer must be in complete sentences. If you have
questions, raise your hand and ask the teacher

A. Carbohydrates, proteins, lipids ( fats and oils), vitamins, minerals, water

B. Dairy products – milk, yoghurt, cheese,sardines and tinned fish with bones, almonds,
fortified soy milk.
C. Repair of cells and tissues; absorption of nutrients
D. Carbohydrates, proteins and lipids
E. Protein, iron and fibre
F. Cereal group, especially wholegrain cereals
G. Olive oil, sunflower oil, safflower oil, corn oil
H. Water is essential for digestion, for regulating bodily temperature and for the elimination
of waste.

1.Name the six essential nutrients.

Carbohydrates, proteins, lipids ( fats and oils), vitamins, minerals, water

2.From which nutrients do we obtain energy?

Carbohydrates, proteins and lipids

3.What role do vitamins and minerals play in the body?

Repair of cells and tissues; absorption of nutrients

4.Name five foods from which we can obtain calcium.

Dairy products – milk, yoghurt, cheese
Sardines and tinned fish with bones, almonds, fortified soy milk

5.Legumes are a good source of …

Protein, iron and fibre

6.Which food group assists in lowering blood cholesterol and regulation of the
absorption rate of glucose into the blood stream?
Cereal group, especially wholegrain cereals

7.Name three healthy oils that are derived from plants that are unsaturated fats
Olive oil, sunflower oil, safflower oil, corn oil

8.Why is water important for a healthy body?

Water is essential for digestion, for regulating bodily temperature and for the elimination of
waste.

9.What foods cannot be served to vegans?

Vegans do not consume any animal-based products, in any form. This includes dairy products
and any animal fat use in the manufacturing or cooking of the vegetables.

10.What foods can be served to lacto-ovo-vegetarians?

Present legumes, nuts, fruits, cereals, eggs and dairy products in combination with fresh
vegetables and salads. Lacto-ovo-vegetarians do not eat meats of any type, including seafood
but do eat dairy products and eggs.