Principles Of Nutrition: Physical Activity Programme! Trivia Quiz

40 Questions | Total Attempts: 13388

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Principles Of Nutrition: Physical Activity Programme! Trivia Quiz

It’s essential to maintain a healthy lifestyle. Nutritionist advice on keeping a healthy diet and avoiding junk foods, drinking lots of water, and doing excises daily. There are programs people can join to help aid in maintaining a healthy life. Take up the quiz to learn more about nutrition programs.


Questions and Answers
  • 1. 
    What is the primary function of carbohydrates in the diet?
    • A. 

      To absorb vitamins

    • B. 

      To supply energy

    • C. 

      To allow for enzyme action

    • D. 

      To promote repair of tissues

  • 2. 
    Which fuel is needed for the effective utilisation of fat?
    • A. 

      Glucose

    • B. 

      Protein

    • C. 

      Fibre

    • D. 

      Alcohol

  • 3. 
    What is the function of fiber in a balanced healthy diet?
    • A. 

      It supplies vitamin D

    • B. 

      It provides energy

    • C. 

      It increases blood cholesterol

    • D. 

      It slows down gastric emptying

  • 4. 
    Which of the following is NOT an essential nutrient?
    • A. 

      Fat

    • B. 

      Alcohol

    • C. 

      Vitamins

    • D. 

      Protein

  • 5. 
    According to the Eatwell Plate pictured below, in which section would you find startchy foods such as bread, rice, pasta and potatoes?
    • A. 

      A

    • B. 

      B

    • C. 

      C

    • D. 

      D

  • 6. 
    Which of the following provides the best source of vitamin A?
    • A. 

      Lentils

    • B. 

      Apples

    • C. 

      Full fat milk

    • D. 

      Brown rice

  • 7. 
    Fill the gap: There are                               kilocalories (kcal) in 1 gram of protein.
    • A. 

      4

    • B. 

      7

    • C. 

      9

    • D. 

      12

  • 8. 
    What is the primary cause of ketosis?
    • A. 

      Lack of vitamins

    • B. 

      Lack of protein

    • C. 

      Lack of fat

    • D. 

      Lack of carbohydrate

  • 9. 
    Why does the body need a regular supply of vitamins and minerals?
    • A. 

      To reduce free-radical damage

    • B. 

      To help achieve weight gain

    • C. 

      To reduce the absorption of fats from the gut

    • D. 

      To delay stomach emptying, thus reducing feelings of hunger

  • 10. 
    Which of the following are water soluble vitamins?
    • A. 

      D & E

    • B. 

      B & C

    • C. 

      K & E

    • D. 

      A & D

  • 11. 
    What is the name of the disease characterised by a build up of fatty deposits within the arteries?
    • A. 

      Scoliosis

    • B. 

      Acidosis

    • C. 

      Atherosclerosis

    • D. 

      Osteoporosis

  • 12. 
    When glycogen stores are depleted, where does the liver obtain amino acids from for conversion to glucose?
    • A. 

      The breakdown of fat

    • B. 

      The breakdown of muscle

    • C. 

      The breakdown of starch

    • D. 

      The breakdown of carbohydrate

  • 13. 
    Which of the following minerals in a trace element?
    • A. 

      Calcium

    • B. 

      Potassium

    • C. 

      Zinc

    • D. 

      Phosphorus

  • 14. 
    Which method of cooking is recommended in order to retain the vitamins and minerals in vegetables?
    • A. 

      Steam in a small amount of water

    • B. 

      Boil for 10 minutes

    • C. 

      Add to soups or stews

    • D. 

      Cook at a very high temperature

  • 15. 
    Which of the following is a simple carbohydrate?
    • A. 

      Vegetables

    • B. 

      Bran

    • C. 

      Grains

    • D. 

      Jam

  • 16. 
    With reference to the food label shown above, what is the percentage of kilocalories derived from carbohydrate?
    • A. 

      4.7%

    • B. 

      11.8%

    • C. 

      27.6%

    • D. 

      62.2%

  • 17. 
    With reference to the food label shown above, approximately how many average servings of this product would need to be eaten to obtain to the guideline daily amount (GDA) of sugras? 
    • A. 

      3.2 servings

    • B. 

      4.7 servings

    • C. 

      5.5 servings

    • D. 

      7.6 servings

  • 18. 
    How can saturated fats be identified?
    • A. 

      They are solid at room tempertaure

    • B. 

      They are liquid at room tempertaure

    • C. 

      They are yellow in colour

    • D. 

      They are white in colour

  • 19. 
    Which of the following protein-based foods contains all the essential amino acids?
    • A. 

      Peanuts

    • B. 

      Lentils

    • C. 

      Pasta

    • D. 

      Soy-bean

  • 20. 
    Which of the following is important for bile production?
    • A. 

      Calcium

    • B. 

      Water

    • C. 

      Cholesterol

    • D. 

      Glucose

  • 21. 
    Which of the following is first in the digestive system?
    • A. 

      Rectum

    • B. 

      Small intestine

    • C. 

      Colon

    • D. 

      Stomach

  • 22. 
    The 'traffic light' labelling system shows amounts of which four nutrients?
    • A. 

      Saturated fat, sugar, salt, minerals

    • B. 

      Fat, saturated fat, sugar, salt

    • C. 

      Saturated fat, sugar, starch, minerals

    • D. 

      Fat, starch, salt, sugar

  • 23. 
    In a healthy diet, what is the recommended percentage of kilocalories (kcal) that shoud come from carbohydrates?
    • A. 

      20-30%

    • B. 

      30-40%

    • C. 

      40-50%

    • D. 

      50-60%

  • 24. 
    What is the total percentage of fats recommended in a balanced healthy diet?
    • A. 

      No more than 15%

    • B. 

      No more than 25%

    • C. 

      No more than 35%

    • D. 

      No more than 45%

  • 25. 
    Which of the following does NOT qualify as a portion of fruit or vegtables?
    • A. 

      1 medium sized potato

    • B. 

      1 dessert bowl of salad

    • C. 

      1 glass of orange juice

    • D. 

      1 handful of blueberries