Please select the one most correct alternative for each of the following questions:

1. Which of the following is not a Dietary Guideline for Australians?


a) Enjoy a wide variety of nutritious foods.

b) Eat plenty of breads and cereals (preferably wholegrain), vegetables (including

Legumes), and fruits.

c) Eat a diet low in fat and, in particular, low in saturated fat.

d) Maintain a healthy body weight by balancing physical activity and food intake.

e) Eat plenty of sugars and foods containing added sugars.

2. Which of the following is not a Dietary Guideline for Australians?

1. If you drink alcohol, limit your intake.

1. Which of the following is not one of the five Food Groups?

1. breads and cereals
2. Meat, fish and poultry.
3. Dairy products
4. Fats and oils
5. Fruits

1. Which of the following systems suggest the number of portions one should eat of each type of food

1. the five Food Groups
2. healthy food pyramid
3. The 12345+ Food and Nutrition Plan

1. Which of the following Food Groups should be eaten in greatest quantity?

1. breads and cereals

1. Meat, fish and poultry.
2. Dairy products
3. Fats and oils
4. Fruits and vegetables

1. Which of the following Food Groups should be eaten to supply calcium?

1. breads and cereals
2. Meat, fish and poultry.
3. Dairy products
4. Fats and oils
5. Fruits

1. Which of the following Food Groups is the best supply of Vitamin C?

1. breads and cereals
2. Meat, fish and poultry.
3. Dairy products
4. Fats and oils
5. Fruits

1. Which of the following Food Groups is the best supply of iron?

1. breads and cereals
2. Meat, fish and poultry.
3. Dairy products
4. Fats and oils
5. Fruits

1. In which of the following Food Groups are we likely to find iron that is bound by Phytates?

1. breads and cereals
2. Meat, fish and poultry.
3. Dairy products
4. Fats and oils
5. Fruits

1. Which of the following is the incorrect energy content for a type of food

1. Carbohydrate contain 16 kj/gram
2. Protein contain 17 kj/gram
3. Fat contains 37 kj/gram
4. Alcohol contains 16 kj/gram

1. Which of the following is the available energy content for fibre

1. 16 kj/gram
2. 17 kj/gram
3. 37 kj/gram
4. 00 kj/gram

1. Which of the following is the amount of energy a 60 Kgm person would need for all-day bed rest

1. 6000 kj
2. 9000 kj
3. 12000 kj
4. 15000 kj

1. Which of the following is the likely Basal Metabolic Rate for a 60 Kgm person?

1. 6000 kj
2. 9000 kj
3. 12000 kj
4. 15000 kj

1. Which factors would not change the expected Basal Metabolic Rate for a 60 Kgm person?

1. age
2. room temperature
3. diet
4. amount of brown adipose tissue
5. level of activity

1. In which of the following would involve the Specific Dynamic Effect

1. age
2. room temperature
3. diet
4. amount of brown adipose tissue
5. level of activity

1. In which of the following is NOT a method of calculating a persons % body fat

1. weight
2. skin fold thickness
3. body density
4. electrical conduction
5. weight for height

1. What is about the ideal % fat for a female

1. 5%
2. 10%
3. 20%
4. 30%

1. What is about the ideal % fat for males

1. 5%
2. 10%
3. 20%
4. 30%

1. Which of the following % fat for a female would lead to possible bone fractures

1. 5%
2. 10%
3. 20%
4. 30%

1. Which of the following % fat for a female would lead to possible cardiovascular disease

1. 5%
2. 10%
3. 20%
4. 30%

1. Which of the following % fat for a female would lead to possible type two diabetes

1. 5%
2. 10%
3. 20%
4. 30%

1. Which of the following could rarely influence Nutritional status?

1. Excess or deficiency of : energy,

1. Excess or deficiency minerals
2. Excess or deficiency of , protein
3. Excess or deficiency of fat

1. Diet
2. Diabetes

1. Pregnancy
2. Race

1. Which of the following would not usually a clinical sign used to assess Nutritional status?


a) General appearance

b) Skin

c) Hair

d) Eyes

e) nose

2. Which of the following sample methods would provide the most reliable estimate for assess Nutritional status of a population in a city?

1. Simple random sample
2. Stratified sample
3. Systematic sample
4. Cluster sample
5. Representative sample

1. Which of the following sampling methods would provide the most reliable sample for assessing Nutritional status of a population in a city?

1. visiting subjects
2. street interview
3. phone interview
4. calling for volunteers

1. Which of the following is a simple sugar:

1. glucose
2. amylose
3. amylopectin
4. dextrin

1. Which of the following is a dietary fibre

1. glucose
2. amylose
3. cellulose
4. starch

1. Which of the following is a complex carbohydrate

1. glucose
2. sucrose
3. lactose
4. starch

1. Which of the following is a found in milk carbohydrate

1. glucose
2. sucrose
3. lactose
4. starch

1. Which of the following would be most useful in reducing the possibility of cardiovascular disease

1. glucose
2. sucrose
3. fibre
4. starch

1. Which of the following dietary ingredients would be most likely to increase the possibility of diabetes

1. fat
2. sucrose
3. fibre
4. starch

1. Which of the following is the main factor that influences the nutritional value of a protein?

1. Amount of non essential amino acids
2. Amount of essential amino acids
3. The amount of the limiting essential amino acid
4. Total quantity of protein eaten
5. Amount of other nutrients in diet

1. The dietary need for protein in an adult is

1. 1.0 gram per Kgm body weight
2. 2.0 gram per Kgm body weight
3. 0.8 gram per Kgm body weight
4. 0.5 gram per Kgm body weight
5. 0.2 gram per Kgm body weight

1. Long term excess dietary protein can increase the likely hood of :

1. cardiovascular disease
2. diabetes
3. osteoporosis
4. infectious diseases
5. obesity

1. Long term deficiency of dietary protein can increase the likely hood of :

1. cardiovascular disease
2. diabetes
3. osteoporosis
4. infectious diseases
5. obesity

1. Which of the following fats is most likely a solid at room temperature

1. saturated
2. mono-unsaturated
3. poly-unsaturated
4. w-3 containing

1. Which of the following fats is most closely linked to cardiovascular disease

1. saturated
2. mono-unsaturated
3. poly-unsaturated
4. w-3 containing

1. Which of the following fats is most likely to reduce to cardiovascular disease

1. saturated
2. mono-unsaturated
3. poly-unsaturated
4. w-3 containing

1. Which of the following lipoproteins is most likely to reduce to cardiovascular disease

1. HDL
2. VLDL
3. LDL
4. chylomicra

1. Which of the following lipoproteins transport fat from the intestine to the bodies tissues

1. HDL
2. VLDL
3. LDL
4. Chylomicra

1. Which of the following lipoproteins transport fat from the liver to the body’s tissues?

1. HDL
2. VLDL
3. LDL
4. Chylomicra

1. Which of the following fats is found mainly in fish oil?

1. mono-unsaturated
2. poly-unsaturated
3. w-3 containing

1. Which of the following lipids is a steroid?

1. mono-unsaturated fat
2. cholesterol
3. phospholipid

1. Which of the following lipids is used as a starting material for manufacture of sex hormones?

1. Saturated fat
2. mono-unsaturated fat
3. cholesterol
4. phospholipid

1. Which of the following lipids is found mainly in cell membranes?

1. Saturated fat
2. mono-unsaturated fat
3. cholesterol
4. phospholipid

1. Which of the following dietary ingredients is most likely to stimulate most cholesterol synthesis in the body.

1. Saturated fat
2. mono-unsaturated fat
3. poly-unsaturated fat
4. w-3 containing fat

1. Which of the following vitamins is fat soluble

1. Thiamine ( Vitamin B1)
2. Riboflavin (Vitamin B2)
3. Niacin (Vitamin B3)
4. Pantothenic Acid (a Vitamin B)
5. Vitamin D

1. Which of the following vitamins is mainly involved in anabolism

1. Thiamine ( Vitamin B1)
2. Riboflavin (Vitamin B2)
3. Niacin (Vitamin B3)
4. Pantothenic Acid (a Vitamin B)
5. Biotin (a Vitamin B)

1. Which of the following vitamins is associated with pellagra

1. Thiamine ( Vitamin B1)
2. Riboflavin (Vitamin B2)
3. Niacin (Vitamin B3)
4. Pantothenic Acid (a Vitamin B)
5. Biotin (a Vitamin B)

1. Which of the following vitamins is associated with scurvy?

1. Thiamine ( Vitamin B1)
2. Ascorbic acid (Vitamin C)
3. Niacin (Vitamin B3)
4. Pantothenic Acid (a Vitamin B)
5. Biotin (a Vitamin B)

1. Which of the following vitamins is only found in meat, fungi or algae?

1. Thiamine ( Vitamin B1)
2. Ascorbic acid (Vitamin C)
3. Vitamin B12
4. Pantothenic Acid (a Vitamin B)
5. Biotin (a Vitamin B)

1. Which of the following vitamins is produced in human skin exposed to UV light. or algae?

1. Thiamine ( Vitamin B1)
2. Ascorbic acid (Vitamin C)
3. Vitamin B12
4. Vitamin E
5. Vitamin D

1. Which of the following vitamins is needed for proper human cell differentiation?

1. Vitamin A
2. Vitamin K
3. Vitamin B12
4. Vitamin E
5. Vitamin D

1. Which of the following vitamins is needed for proper human sight development?

1. Vitamin A
2. Vitamin K
3. Vitamin E
4. Vitamin D

1. Which of the following vitamins is a natural anti-oxidant?

1. Vitamin A
2. Vitamin K
3. Vitamin E
4. Vitamin D

1. Which of the following minerals is not excreted from the body?

1. Iron
2. Calcium
3. sodium
4. Potassium

1. Which of the following mineral deficiencies is can cause mental deficiency?

1. Iron
2. Calcium
3. sodium
4. Iodine

1. Which of the following minerals deficiencies is can cause anemia

1. Iron
2. Calcium
3. sodium
4. Iodine

1. Which of the following minerals deficiencies is can cause rickets

1. Calcium
2. Sodium
3. Iodine

Disclaimer: This page, its contents and style, are the responsibility of the author and do not necessarily represent the views, policies or opinions of William Angliss Institute of TAFE. All content remains the property of William Angliss Institute of TAFE.

Prepared by Barry Brazier