,CONTENT
Chapter 1 – Wellness Nutrition
Chapter 2 – Personal and Community Nutrition
Chapter 3 – Digestion, Absorption, and Metabolism
Chapter 4 – Carbohydrates
Chapter 5 – Fats
Chapter 6 – Protein
Chapter 7 – Vitamins
Chapter 8 – Water and Minerals
Chapter 9 – Energy, Weight, and Fitness
Chapter 10 – Nutrition Across the Life Span
Chapter 11 – Nutrition Assessment and Patient Care
Chapter 12 – Food-Related Issues
Chapter 13 – Nutrition for Disorders of the Gastrointestinal Tract
Chapter 14 – Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
Chapter 15 – Nutrition for Diabetes Mellitus
Chapter 16 – Nutrition in Metabolic Stress: Burns, Trauma, and Surgery
Chapter 17 – Nutrition for Cardiopulmonary Disease
Chapter 18 – Nutrition for Diseases of the Kidneys
Chapter 19 – Nutrition for Neuro-Psychiatric Disorders
Chapter 20 – Nutrition in Cancer and HIV-AIDS
,Chapter 1: Wellness Nutrition
Question 1
Which of the following best describes the primary goal of wellness nutrition?
A. Preventing all chronic diseases
B. Promoting balance between nutrient intake and body needs
C. Eliminating the need for medical treatment
D. Maximizing protein consumption
✅ Correct Answer: B. Promoting balance between nutrient intake and body needs
Rationale: Wellness nutrition focuses on achieving balance and harmony between nutrient
intake, physical activity, and body requirements, supporting both health promotion and disease
prevention. Preventing all disease (A) is unrealistic, eliminating medical treatment (C) is not
feasible, and maximizing one nutrient (D) disrupts balance.
Keywords: Wellness nutrition, balance, health promotion
Question 2
According to the concept of wellness, nutrition is best understood as:
A. An isolated component of disease treatment
B. A dynamic part of overall health and lifestyle
C. A fixed set of dietary rules to follow
D. Solely the responsibility of dietitians
✅ Correct Answer: B. A dynamic part of overall health and lifestyle
Rationale: Nutrition is not static; it is interdependent with physical, emotional, social, and
spiritual health. It is not isolated (A), rigid (C), nor limited to professionals (D).
Keywords: Holistic health, wellness, lifestyle
Question 3
Which nutrient class is most directly responsible for providing energy for body processes?
A. Vitamins
B. Carbohydrates
,C. Minerals
D. Water
✅ Correct Answer: B. Carbohydrates
Rationale: Carbohydrates are the body’s main energy source, especially for the brain and red
blood cells. Vitamins and minerals regulate metabolism but do not provide calories. Water is
essential but non-caloric.
Keywords: Energy nutrients, carbohydrates, metabolism
Question 4
Which best describes the role of nutrition in primary prevention of disease?
A. Treating advanced illnesses with diet
B. Reducing the need for physical activity
C. Minimizing risk factors before disease develops
D. Ensuring 100% immunity against infections
✅ Correct Answer: C. Minimizing risk factors before disease develops
Rationale: Nutrition in primary prevention focuses on lowering risk of diseases such as obesity,
diabetes, and cardiovascular illness. It does not cure advanced illness (A), replace exercise (B),
or provide absolute immunity (D).
Keywords: Primary prevention, risk reduction, health promotion
Question 5
The Dietary Guidelines for Americans primarily aim to:
A. Promote nutrient supplementation in all populations
B. Provide science-based advice for healthy eating patterns
C. Eliminate cultural and personal dietary preferences
D. Restrict fat intake to less than 10 grams per day
✅ Correct Answer: B. Provide science-based advice for healthy eating patterns
Rationale: The guidelines emphasize balanced dietary patterns across the lifespan. They do not
enforce supplementation (A), eliminate preferences (C), or promote extreme restrictions (D).
Keywords: Dietary Guidelines, healthy eating patterns
,Question 6
Which of the following is an example of secondary prevention in nutrition?
A. Promoting exercise and balanced diets in children
B. Providing nutrition counseling for patients with prediabetes
C. Using chemotherapy to treat advanced cancer
D. Implementing mandatory vitamin supplementation for all adults
✅ Correct Answer: B. Providing nutrition counseling for patients with prediabetes
Rationale: Secondary prevention targets early disease detection and interventions to halt
progression. Primary prevention (A) aims at risk reduction, while (C) is tertiary treatment, and
(D) is overly generalized.
Keywords: Secondary prevention, early intervention, prediabetes
Question 7
What is the most significant contribution of protein in wellness nutrition?
A. Providing quick energy for brain function
B. Building and repairing body tissues
C. Storing fat-soluble vitamins
D. Enhancing flavor and satiety
✅ Correct Answer: B. Building and repairing body tissues
Rationale: Proteins are essential for tissue growth, repair, and immune function.
Carbohydrates—not protein—are the brain’s main energy source. Protein does not primarily
store vitamins (C). Flavor/satiety (D) is secondary.
Keywords: Protein, tissue repair, immune function
Question 8
Which statement best reflects the concept of nutrient density?
A. A food with many calories per serving
B. A food providing high nutrients relative to calories
C. A food that is fortified with synthetic vitamins
D. A food high in sugar but low in fat
✅ Correct Answer: B. A food providing high nutrients relative to calories
Rationale: Nutrient-dense foods maximize vitamins and minerals per calorie. Energy-dense
foods (A, D) provide excess calories with fewer nutrients. Fortification (C) may help but is not
, the definition of nutrient density.
Keywords: Nutrient density, nutrient-rich foods
Question 9
Which of the following best describes the function of lipids in the body?
A. They act only as harmful substances leading to cardiovascular disease
B. They serve as major regulators of metabolic processes
C. They provide insulation, energy storage, and cell structure
D. They are the primary source of quick energy for the brain
✅ Correct Answer: C. They provide insulation, energy storage, and cell structure
Rationale: Lipids have essential physiological roles in energy storage, hormone production, and
membrane integrity. They are not only harmful (A). Vitamins/minerals regulate metabolism (B).
Brain uses carbohydrates for quick energy (D).
Keywords: Lipids, insulation, energy storage
Question 10
Tertiary prevention in nutrition is best represented by which example?
A. Encouraging children to eat vegetables
B. Providing a cardiac diet to a patient after myocardial infarction
C. Administering vaccines in childhood
D. Screening blood sugar for prediabetes
✅ Correct Answer: B. Providing a cardiac diet to a patient after myocardial infarction
Rationale: Tertiary prevention minimizes complications of existing disease. Primary prevention
(A, C) prevents illness, and secondary prevention (D) detects early disease.
Keywords: Tertiary prevention, chronic disease management
Question 11
Which of the following best represents the concept of health literacy in nutrition?
A. The ability to memorize the food pyramid
B. The ability to understand and apply nutrition information to daily life
C. The ability to calculate calories without error
D. The ability to read nutrition labels in scientific terms only
Chapter 1 – Wellness Nutrition
Chapter 2 – Personal and Community Nutrition
Chapter 3 – Digestion, Absorption, and Metabolism
Chapter 4 – Carbohydrates
Chapter 5 – Fats
Chapter 6 – Protein
Chapter 7 – Vitamins
Chapter 8 – Water and Minerals
Chapter 9 – Energy, Weight, and Fitness
Chapter 10 – Nutrition Across the Life Span
Chapter 11 – Nutrition Assessment and Patient Care
Chapter 12 – Food-Related Issues
Chapter 13 – Nutrition for Disorders of the Gastrointestinal Tract
Chapter 14 – Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
Chapter 15 – Nutrition for Diabetes Mellitus
Chapter 16 – Nutrition in Metabolic Stress: Burns, Trauma, and Surgery
Chapter 17 – Nutrition for Cardiopulmonary Disease
Chapter 18 – Nutrition for Diseases of the Kidneys
Chapter 19 – Nutrition for Neuro-Psychiatric Disorders
Chapter 20 – Nutrition in Cancer and HIV-AIDS
,Chapter 1: Wellness Nutrition
Question 1
Which of the following best describes the primary goal of wellness nutrition?
A. Preventing all chronic diseases
B. Promoting balance between nutrient intake and body needs
C. Eliminating the need for medical treatment
D. Maximizing protein consumption
✅ Correct Answer: B. Promoting balance between nutrient intake and body needs
Rationale: Wellness nutrition focuses on achieving balance and harmony between nutrient
intake, physical activity, and body requirements, supporting both health promotion and disease
prevention. Preventing all disease (A) is unrealistic, eliminating medical treatment (C) is not
feasible, and maximizing one nutrient (D) disrupts balance.
Keywords: Wellness nutrition, balance, health promotion
Question 2
According to the concept of wellness, nutrition is best understood as:
A. An isolated component of disease treatment
B. A dynamic part of overall health and lifestyle
C. A fixed set of dietary rules to follow
D. Solely the responsibility of dietitians
✅ Correct Answer: B. A dynamic part of overall health and lifestyle
Rationale: Nutrition is not static; it is interdependent with physical, emotional, social, and
spiritual health. It is not isolated (A), rigid (C), nor limited to professionals (D).
Keywords: Holistic health, wellness, lifestyle
Question 3
Which nutrient class is most directly responsible for providing energy for body processes?
A. Vitamins
B. Carbohydrates
,C. Minerals
D. Water
✅ Correct Answer: B. Carbohydrates
Rationale: Carbohydrates are the body’s main energy source, especially for the brain and red
blood cells. Vitamins and minerals regulate metabolism but do not provide calories. Water is
essential but non-caloric.
Keywords: Energy nutrients, carbohydrates, metabolism
Question 4
Which best describes the role of nutrition in primary prevention of disease?
A. Treating advanced illnesses with diet
B. Reducing the need for physical activity
C. Minimizing risk factors before disease develops
D. Ensuring 100% immunity against infections
✅ Correct Answer: C. Minimizing risk factors before disease develops
Rationale: Nutrition in primary prevention focuses on lowering risk of diseases such as obesity,
diabetes, and cardiovascular illness. It does not cure advanced illness (A), replace exercise (B),
or provide absolute immunity (D).
Keywords: Primary prevention, risk reduction, health promotion
Question 5
The Dietary Guidelines for Americans primarily aim to:
A. Promote nutrient supplementation in all populations
B. Provide science-based advice for healthy eating patterns
C. Eliminate cultural and personal dietary preferences
D. Restrict fat intake to less than 10 grams per day
✅ Correct Answer: B. Provide science-based advice for healthy eating patterns
Rationale: The guidelines emphasize balanced dietary patterns across the lifespan. They do not
enforce supplementation (A), eliminate preferences (C), or promote extreme restrictions (D).
Keywords: Dietary Guidelines, healthy eating patterns
,Question 6
Which of the following is an example of secondary prevention in nutrition?
A. Promoting exercise and balanced diets in children
B. Providing nutrition counseling for patients with prediabetes
C. Using chemotherapy to treat advanced cancer
D. Implementing mandatory vitamin supplementation for all adults
✅ Correct Answer: B. Providing nutrition counseling for patients with prediabetes
Rationale: Secondary prevention targets early disease detection and interventions to halt
progression. Primary prevention (A) aims at risk reduction, while (C) is tertiary treatment, and
(D) is overly generalized.
Keywords: Secondary prevention, early intervention, prediabetes
Question 7
What is the most significant contribution of protein in wellness nutrition?
A. Providing quick energy for brain function
B. Building and repairing body tissues
C. Storing fat-soluble vitamins
D. Enhancing flavor and satiety
✅ Correct Answer: B. Building and repairing body tissues
Rationale: Proteins are essential for tissue growth, repair, and immune function.
Carbohydrates—not protein—are the brain’s main energy source. Protein does not primarily
store vitamins (C). Flavor/satiety (D) is secondary.
Keywords: Protein, tissue repair, immune function
Question 8
Which statement best reflects the concept of nutrient density?
A. A food with many calories per serving
B. A food providing high nutrients relative to calories
C. A food that is fortified with synthetic vitamins
D. A food high in sugar but low in fat
✅ Correct Answer: B. A food providing high nutrients relative to calories
Rationale: Nutrient-dense foods maximize vitamins and minerals per calorie. Energy-dense
foods (A, D) provide excess calories with fewer nutrients. Fortification (C) may help but is not
, the definition of nutrient density.
Keywords: Nutrient density, nutrient-rich foods
Question 9
Which of the following best describes the function of lipids in the body?
A. They act only as harmful substances leading to cardiovascular disease
B. They serve as major regulators of metabolic processes
C. They provide insulation, energy storage, and cell structure
D. They are the primary source of quick energy for the brain
✅ Correct Answer: C. They provide insulation, energy storage, and cell structure
Rationale: Lipids have essential physiological roles in energy storage, hormone production, and
membrane integrity. They are not only harmful (A). Vitamins/minerals regulate metabolism (B).
Brain uses carbohydrates for quick energy (D).
Keywords: Lipids, insulation, energy storage
Question 10
Tertiary prevention in nutrition is best represented by which example?
A. Encouraging children to eat vegetables
B. Providing a cardiac diet to a patient after myocardial infarction
C. Administering vaccines in childhood
D. Screening blood sugar for prediabetes
✅ Correct Answer: B. Providing a cardiac diet to a patient after myocardial infarction
Rationale: Tertiary prevention minimizes complications of existing disease. Primary prevention
(A, C) prevents illness, and secondary prevention (D) detects early disease.
Keywords: Tertiary prevention, chronic disease management
Question 11
Which of the following best represents the concept of health literacy in nutrition?
A. The ability to memorize the food pyramid
B. The ability to understand and apply nutrition information to daily life
C. The ability to calculate calories without error
D. The ability to read nutrition labels in scientific terms only
