Nutrition Practice Questions PDF

Module 1 - FOUNDATIONS OF NUTRITION → INTRO TO NUTRITION & ASSESSMENT 1. Why is it important to quantify energy intake? A) To avoid needing dietary supplementation B) To improve sleep quality C) To match energy intake with energy expenditure for optimal function D) To increase body fat 2. W...

Module 1 - FOUNDATIONS OF NUTRITION → INTRO TO NUTRITION & ASSESSMENT 1. Why is it important to quantify energy intake? A) To avoid needing dietary supplementation B) To improve sleep quality C) To match energy intake with energy expenditure for optimal function D) To increase body fat 2. Which of the following is NOT a reason why nutrition is important? A) Supports healthy aging B) Assists in maintaining optimal weight C) Guarantees athletic performance D) Uncovers potential eating disorders 3. The Australian Dietary Guidelines for adults were last updated in which year? A) 2013 B) 2015 C) 2019 D) 2021 4. One of the five key goals of the Australian Dietary Guidelines is to: A) Limit all fat intake for adults B) Encourage daily consumption of sugary drinks C) Promote a variety of foods from five groups D) Avoid all forms of physical activity 5. According to the guidelines, which food group should be consumed in reduced-fat form? A) Protein B) Dairy (or dairy alternatives) C) Grains D) Vegetables 6. The Activity Pyramid represents a healthy lifestyle by emphasising the balance between: A) Energy intake and mental health B) Food portion sizes and cooking skills C) Energy intake and energy expenditure D) Nutrient variety and water intake 7. Who is qualified to provide medical nutrition therapy in Australia? A) Accredited Exercise Physiologist (AEP) B) Accredited Practising Dietitian (APD) C) Accredited Exercise Scientist (AES) D) Health and Wellness Coach  8. Which professional is primarily focused on providing exercise assessments and general advice about healthy eating? A) Accredited Practising Dietitian (APD) B) General Practitioner (GP) C) Accredited Exercise Physiologist (AEP) D) Licensed Nutritionist 9. The term "dysnutrition" refers to: A) Only overnutrition B) A combination of undernutrition and overnutrition C) A state of perfect energy balance D) Nutrition assessment through clinical observation only 10. Ideal nutrition status aims to achieve: A) A high level of sodium intake B) Low intake of fruits and vegetables C) Energy balance between intake and expenditure D) High consumption of processed foods 11. Which method of nutrition assessment involves taking lab tests on blood, urine, and saliva? A) Clinical observation B) Biochemical analysis C) Anthropometric measurement D) Dietary evaluation 12. What is a limitation of using Body Mass Index (BMI) as a measure of nutritional status? A) It is costly and time-consuming B) It provides an inaccurate estimate of total body fat C) It fails to account for muscle mass versus fat mass D) It requires the use of electronic scales 13. A food frequency questionnaire would typically be used to assess: A) Current physical activity levels B) Past dietary intake C) Body composition D) Blood nutrient levels Module 1 → ENERGY INTAKE & EXPENDITURE 1. Why is quantifying energy intake and expenditure fundamental in assessing nutrition status? A) To improve digestion efficiency B) To measure micronutrient levels C) To achieve an energy balance and assess macronutrient contributions D) To prevent muscle fatigue  2. Which of the following factors has contributed to the misconception that healthy eating is expensive? A) Frequent discounts on processed foods B) The rise of superfoods and higher-cost organic products C) Government subsidies on healthy foods D) Increase in physical activity levels 3. Since the pandemic, food prices have increased by approximately: A) 1.5% per month B) 2.5% per month C) 5% per year D) 10% per year 4. The primary energy currency used for the body’s chemical work and physiological functioning is: A) Glucose B) Glycogen C) Fatty acids D) ATP (Adenosine Triphosphate) 5. Which statement accurately describes energy balance? A) Only energy intake matters for weight stability B) Energy balance guarantees high-quality nutrition C) Energy balance involves matching intake with expenditure, though it doesn’t guarantee balanced macronutrient quality D) Protein oxidation occurs at the same rate regardless of intake 6. Which macronutrient is preferentially used as an energy substrate when ingested, potentially inhibiting fat oxidation? A) Protein B) Carbohydrates C) Fat D) Alcohol 7. Excess carbohydrate consumption rarely turns into fat due to the process known as: A) Glycolysis B) Lipolysis C) De novo lipogenesis D) Ketogenesis 8. Why is high fat intake associated with weight gain? A) Fat oxidation rates naturally rise with fat intake B) Fat is easily converted into glycogen for storage C) Fat oxidation doesn’t increase proportionally to intake, so excess fat is stored D) Fat requires less energy to digest than other macronutrients  9. Which of the following statements accurately describes an individual approach to energy intake? A) It should target the general population’s average requirements B) It should be adjusted according to an individual's expenditure, body size, and goals C) It assumes all individuals have the same energy needs D) It excludes any consideration of macronutrient composition 10. For endurance athletes, what is the recommended carbohydrate intake percentage of their total daily intake? A) 10-15% B) 30-45% C) 60-70% D) 75-80% 11. Which method is commonly used to measure energy expenditure through the ratio of CO₂ produced and O₂ consumed? A) Direct calorimetry B) Indirect calorimetry C) Doubly labeled water method D) Prediction equations 12. Resting metabolic rate (RMR) differs from basal metabolic rate (BMR) in that RMR: A) Is measured during sleep B) Includes minimal physical and cognitive stimulation C) Excludes any energy used for daily activities D) Is measured in a non-fasted state 13. Tour de France cyclists can expend an average of how many kilojoules per day? A) 10,000-15,000 kJ B) 20,000-25,000 kJ C) 27,300 kJ D) 40,000 kJ 14. In ultra-endurance events, such as a 1000 km run, what is the primary macronutrient composition of energy intake for such athletes? A) 30% carbohydrates, 30% protein, 40% fat B) 95.3% carbohydrates, 3% fat, 1.7% protein C) 60% protein, 30% fat, 10% carbohydrates D) 50% carbohydrates, 40% protein, 10% fat