Trivia Quiz On Health And Nutrition!

25 Questions | Total Attempts: 338

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Trivia Quiz On Health And Nutrition!

Welcome to the ultimate quiz on health and nutrition. In the world today, people are putting a lot of importance on living a healthier life, and therefore they aim to learn as much as they can about a healthy diet. Think you know enough about it? Take up the quiz below and get to learn more about a healthy life.


Questions and Answers
  • 1. 
    Which of the following is not a component of a health risk appraisal?
    • A. 

      A questionnaire

    • B. 

      Calculations that predict risk of disease

    • C. 

      Nutrition screening

    • D. 

      A report to the participant

  • 2. 
    A low literacy level is not a predictor of poor health.
    • A. 

      True

    • B. 

      False

  • 3. 
    Nutrition status indicators are qualitative measures that serve as guides to screen, diagnose, and evaluate interventions in individuals.
    • A. 

      True

    • B. 

      False

  • 4. 
    Which of the following is not a characteristic of screening efforts?
    • A. 

      Screens can only be administered by medical doctors or nurses.

    • B. 

      Screens tend to be safe, simple, and inexpensive to administer.

    • C. 

      Screens occur in both the clinical and community settings.

    • D. 

      There are many acceptable screening tools available for use.

  • 5. 
    Lifestyle factors include all of the following except:
    • A. 

      Use of alcohol.

    • B. 

      Physical activity level.

    • C. 

      Ability to handle stress.

    • D. 

      Genetic predispositions.

  • 6. 
    Which of the following issues should be considered when selecting a dietary intake determination method?
    • A. 

      Age, literacy level, and language skill

    • B. 

      Cost of analysis, training of interviewers, and intake forms

    • C. 

      Sample size needed and type of intake data needed

    • D. 

      All of these should be considered.

  • 7. 
    The proportion of subjects without the disease or condition who have a negative test is referred to as
    • A. 

      Sensitivity.

    • B. 

      Validity.

    • C. 

      Specificity.

    • D. 

      Reliability.

  • 8. 
    Which of the following exerts the most influence on health and nutrition status?
    • A. 

      Co-workers

    • B. 

      Neighbors

    • C. 

      Family

    • D. 

      Friends

  • 9. 
    Which of the following should be considered during a cultural assessment?
    • A. 

      The appropriateness of certain hand gestures

    • B. 

      The typical greeting used

    • C. 

      Whether or not to look the client in the eye

    • D. 

      All of these should be considered.

  • 10. 
    The proportion of individuals in the sample with the disease or condition who have a positive test for the disease or condition is referred to as
    • A. 

      Sensitivity.

    • B. 

      Reliability.

    • C. 

      Specificity.

    • D. 

      Validity.

  • 11. 
    Which of these screening methods is commonly used in a community setting?
    • A. 

      Conducting a medical history

    • B. 

      Tuberculin testing

    • C. 

      Health risk appraisal

    • D. 

      All of these

  • 12. 
    Which of the following is not an example of non-verbal communication?
    • A. 

      Food rituals

    • B. 

      Touch

    • C. 

      Facial expressions

    • D. 

      Gestures

  • 13. 
    The _____ method is considered the “gold standard” of diet assessment methods.
    • A. 

      Food frequency

    • B. 

      Twenty-four-hour recall

    • C. 

      Diet history

    • D. 

      Diet record

  • 14. 
    Anthropometric measurements include:
    • A. 

      Skinfold measures.

    • B. 

      Waist circumference.

    • C. 

      Capillary fragility.

    • D. 

      A and b

    • E. 

      B and c

  • 15. 
    A quantitative measure used as a guide to screen, diagnose, and evaluate interventions in individuals is a
    • A. 

      Nutritional status indicator.

    • B. 

      Mini nutrition assessment.

    • C. 

      Focus group.

    • D. 

      Nutrition survey.

  • 16. 
    Health risk appraisals are used to diagnose disease states.
    • A. 

      True

    • B. 

      False

  • 17. 
    Validity refers to the repeatability or precision of an instrument.
    • A. 

      True

    • B. 

      False

  • 18. 
    Validity refers to:
    • A. 

      The ability of a diet assessment instrument to measure what it is intended to measure.

    • B. 

      The ability of a diet assessment instrument to produce the same estimate of dietary intake on two separate occasions.

    • C. 

      Accuracy.

    • D. 

      A and c

    • E. 

      B and c

  • 19. 
    The first step in planning a survey is to determine
    • A. 

      Who will design the survey.

    • B. 

      The purpose of the survey.

    • C. 

      How the survey will be carried out.

    • D. 

      Who will conduct the survey.

  • 20. 
    Which method of nutrition assessment was most likely used to determine this indicator of nutritional status?
    • A. 

      Dietary

    • B. 

      Clinical

    • C. 

      Biochemical

    • D. 

      Anthropometric

  • 21. 
    Which of the following has the strongest association with health among children?
    • A. 

      Poverty

    • B. 

      Race

    • C. 

      Education level of parents

    • D. 

      Family stucture

  • 22. 
    Other terms for reliability include
    • A. 

      Precision

    • B. 

      Reproducibility

    • C. 

      Accuracy

    • D. 

      A and b

    • E. 

      B and c

  • 23. 
    Nutrition screening is designed to reverse, retard, or halt the progress of a disease by detecting it as soon as possible.
    • A. 

      True

    • B. 

      False

  • 24. 
    Nonverbal communication skills are critical when conducting a nutrition assessment in a culturally diverse setting.
    • A. 

      True

    • B. 

      False

  • 25. 
    _____ methods of assessment can detect subclinical deficiencies of nutrients.
    • A. 

      Laboratory

    • B. 

      Clinical

    • C. 

      Diet record

    • D. 

      Anthropometric