Nutritional requirements and dietary guidelines MCQs Food science December 27, 2025August 5, 2024 by u930973931_answers 50 min Score: 0 Attempted: 0/50 Subscribe 1. . Which nutrient is primarily responsible for providing energy to the body? (A) Vitamins (B) Minerals (C) Carbohydrates (D) Proteins 2. . What is the recommended daily allowance (RDA) for protein intake for an average adult? (A) 1.2 g/kg body weight (B) 0.8 g/kg body weight (C) 1.5 g/kg body weight (D) 2.0 g/kg body weight 3. . Which vitamin is essential for calcium absorption in the body? (A) Vitamin A (B) Vitamin C (C) Vitamin E (D) Vitamin D 4. . What is the primary function of dietary fiber in the human body? (A) Providing energy (B) Supporting immune function (C) Aiding digestion and preventing constipation (D) Building muscle 5. . Which mineral is crucial for oxygen transport in the blood? (A) Calcium (B) Potassium (C) Magnesium (D) Iron 6. . Recommended daily intake of fruits and vegetables for adults: (A) 1–2 servings (B) 5 or more servings (C) 3–4 servings (D) 6–7 servings 7. . Which nutrient is important for maintaining healthy skin and vision? (A) Vitamin K (B) Vitamin B12 (C) Vitamin A (D) Vitamin C 8. . Recommended maximum daily intake of added sugars: (A) 5% of total calories (B) 20% of total calories (C) 15% of total calories (D) 10% of total calories 9. . Which type of fat is considered beneficial for heart health? (A) Saturated fats (B) Trans fats (C) Cholesterol (D) Monounsaturated fats 10. . Primary role of carbohydrates in the diet: (A) Providing energy (B) Repairing tissues (C) Building muscles (D) Regulating hormones 11. . Which vitamin is important for blood clotting? (A) Vitamin K (B) Vitamin C (C) Vitamin B12 (D) Vitamin D 12. . Dietary guideline to reduce chronic disease risk: (A) Limiting saturated and trans fats (B) Increasing salt intake (C) Eating high-sugar foods (D) Consuming high-protein diets 13. . Recommended daily intake of fiber for adult women: (A) 35 g (B) 30 g (C) 25 g (D) 40 g 14. . Nutrient essential for maintaining fluid balance: (A) Calcium (B) Iron (C) Vitamin C (D) Sodium 15. . Recommended daily intake of calcium for adults 19–50: (A) 500 mg (B) 800 mg (C) 1,000 mg (D) 1,200 mg 16. . Type of carbohydrate for steady energy levels: (A) Simple sugars (B) Complex carbohydrates (C) Refined carbs (D) Artificial sweeteners 17. . Role of omega-3 fatty acids in the diet: (A) Enhancing muscle growth (B) Supporting heart health (C) Improving bone density (D) Boosting immune function 18. . Vitamin that helps absorption of plant-based iron: (A) Vitamin A (B) Vitamin B12 (C) Vitamin D (D) Vitamin C 19. . Main source of energy for high-intensity exercise: (A) Carbohydrates (B) Fats (C) Proteins (D) Vitamins 20. . Mineral essential for bone health, found in dairy: (A) Potassium (B) Calcium (C) Magnesium (D) Iron 21. . Recommended daily intake of protein for an average adult male: (A) 0.6 g/kg (B) 1.2 g/kg (C) 1.0 g/kg (D) 0.8 g/kg 22. . Dietary fat to minimize for heart health: (A) Monounsaturated fats (B) Saturated fats (C) Polyunsaturated fats (D) Omega-3 fatty acids 23. . Recommended daily intake of potassium for adults: (A) 4,700 mg (B) 2,500 mg (C) 3,500 mg (D) 2,000 mg 24. . Vitamin known for antioxidant properties: (A) Vitamin C (B) Vitamin B6 (C) Vitamin A (D) Vitamin D 25. . Primary source of energy during low-intensity, long-duration exercise: (A) Fats (B) Proteins (C) Carbohydrates (D) Vitamins 26. . Nutrient essential for repair and growth of body tissues: (A) Carbohydrates (B) Proteins (C) Fats (D) Vitamins 27. . Recommended sodium limit per day to prevent high blood pressure: (A) 1,500 mg (B) 1,000 mg (C) 2,300 mg (D) 3,000 mg 28. . Dietary guideline emphasizing variety in food choices: (A) Consuming only whole foods (B) Reducing intake of all fats (C) Eating a wide range of foods (D) Focusing solely on protein 29. . Primary function of vitamin B12: (A) Supporting bone health (B) Assisting in red blood cell formation (C) Aiding digestion (D) Enhancing skin health 30. . Main source of dietary fiber: (A) Dairy (B) Fruits and vegetables (C) Meat (D) Fats and oils 31. . Recommended daily intake of folate for pregnant women: (A) 200 mcg (B) 400 mcg (C) 600 mcg (D) 800 mcg 32. . Unhealthy dietary fat to minimize: (A) Trans fats (B) Monounsaturated fats (C) Polyunsaturated fats (D) Omega-3 fatty acids 33. . Role of vitamin E in the diet: (A) Enhancing vision (B) Strengthening bones (C) Promoting digestion (D) Supporting immune function 34. . Primary function of dietary calcium: (A) Supporting muscle function (B) Regulating blood sugar (C) Building and maintaining strong bones and teeth (D) Enhancing vision 35. . Nutrient crucial for healthy skin and hair: (A) Vitamin A (B) Vitamin C (C) Vitamin B12 (D) Vitamin D 36. . Main benefit of whole grains vs. refined grains: (A) Higher sugar content (B) Greater fiber content (C) Increased fat content (D) Lower protein content 37. . Recommended daily intake of vitamin A for adults: (A) 1,000 IU (B) 500 IU (C) 3,000 IU (D) 5,000 IU 38. . Good source of omega-3 fatty acids: (A) Red meat (B) Poultry (C) Cheese (D) Salmon 39. . Primary dietary source of vitamin B12: (A) Dairy (B) Vegetables (C) Fruits (D) Grains 40. . Recommended daily intake of vitamin C for adults: (A) 90 mg (B) 60 mg (C) 75 mg (D) 30 mg 41. . Excellent source of dietary fiber: (A) Chicken breast (B) White rice (C) Cheese (D) Oats 42. . Main function of dietary fats: (A) Building muscles (B) Assisting in digestion (C) Providing energy and supporting cell structure (D) Regulating blood pressure 43. . Recommended limit for saturated fat intake: (A) 5% of calories (B) 20% of calories (C) 15% of calories (D) 10% of calories 44. . Vitamin essential for maintaining healthy red blood cells: (A) Vitamin B12 (B) Vitamin B6 (C) Vitamin C (D) Vitamin D 45. . Food group high in potassium: (A) Fruits and vegetables (B) Meat (C) Dairy (D) Grains 46. . Recommended daily intake of magnesium for adults: (A) 200 mg (B) 300 mg (C) 400 mg (D) 500 mg 47. . Good source of vitamin D: (A) Spinach (B) Fortified milk (C) Beef (D) Apples 48. . Role of dietary antioxidants: (A) Enhancing flavor (B) Protecting cells from damage (C) Increasing muscle mass (D) Providing energy 49. . Nutrient most important for energy metabolism: (A) Proteins (B) Carbohydrates (C) Fats (D) Vitamins 50. . Recommended daily intake of water for adults: (A) 2–3 liters (B) 1–2 liters (C) 3–4 liters (D) 4–5 liters