Food & Nutrition Multiple choice Questions & Answers

Posted On:May 31, 2019, Posted By: Latest Interview Questions, Views: 867, Rating :

Best Food & Nutrition Objective type Questions and Answers

Dear Readers, Welcome to Food & Nutrition Objective Questions and Answers have been designed specially to get you acquainted with the nature of questions you may encounter during your Job interview for the subject of Food & Nutrition Multiple choice Questions. These Objective type Food & Nutrition are very important for campus placement test and job interviews. As per my experience good interviewers hardly plan to ask any particular question during your Job interview and these model questions are asked in the online technical test and interview of many IT & Non IT Industry.

 

1. A substance needed by the body for growth, energy, repair and maintenance is called a _______. | Food and Nutrition Questions

A: nutrient

B: carbohydrate

C: calorie

D: fatty acid

Ans: A

Objective Type Questions On Food & Nutrition

2. All of the following are nutrients found in food except _____. | Food and Nutrition Questions

A: plasma

B: proteins

C: carbohydrates

D: vitamins

Ans: A

 

3. A diet high in saturated fats can be linked to which of the following? | Food and Nutrition Questions

A: kidney failure

B: bulimia

C: anorexia

D: cardiovascular disease

Ans: D

 

4. Amylases in saliva begin the breakdown of carbohydrates into __________. | Food and Nutrition Questions

A: fatty acids

B: polypeptides

C: amino acids

D: simple sugars

Ans: D

 

5. Your body needs vitamins and minerals because ___________. | Food and Nutrition Questions

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 _________. | Food and Nutrition Questions

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 __________. | Food and Nutrition Questions

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 _____________. | Food and Nutrition Questions

A: calcium

B: silver

C: gold

D: lead

Ans: A

 

9. According to the MyPyramind food guidance system, a person should obtain most of their fat from ____________. | Food and Nutrition Questions

A: beef, chicken, and fish

B: vegetables 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. | Food and Nutrition Questions

A: label

B: food guide pyramid

C: calorie

D: basket

Ans: C

 

11. This food group is our body's best source of energy? | Food and Nutrition Questions

 A. Meat Group

 B. fats,oils and sweets

 C. breads and cereals

 D. milk and cheese

Ans: C

 

12. Which of these is NOT considered a nutrient? | Food and Nutrition Questions

 A. vitamins

 B. minerals

 C. fiber

 D. fats

Ans: C

 

13. Which of these is added to the food label because people sometimes don't eat ENOUGH of this? | Food and Nutrition Questions

 A. fat

 B. calcium

 C. sodium

 D. cholesterol

Ans: B

 

14. Which of these is required on the food label? | Food and Nutrition Questions

 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 _______? | Food and Nutrition Questions

 A. carbohydrate

 B. vitamin C

 C. calcium

 D. vitamin D

Ans: A

 

 

16. Citrus fruits are an excellent source of _______? | Food and Nutrition Questions

 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 ________? | Food and Nutrition Questions

 A. iron

 B. fiber

 C. beta carotene

 D. calcium

Ans: A

 

 

18. Which food contains the most fat? | Food and Nutrition Questions

 A. graham crackers

 B. brownies

 C. pudding

 D. angel food cake

Ans: B

 

 

19. The milk, cheese & yogurt group are important for ________? | Food and Nutrition Questions

 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? | Food and Nutrition Questions

 A. 6-11

 B. 2-3

 C. 3-5

 D. 1-2

Ans: C

 

21. 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.  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. 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

 

26. 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. 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. What food doesn't belong to this food group?

A. noodles

B. crackers

C. scallion

D. macaroni

E. cous cous

Ans: C

 

37. What food doesn't belong to this food group?

A. cookies

B. candy

C. sald dressing

D. cherries

E. butter

Ans: D

 

38. 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 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