A) Protein B) Vitamins C) Money D) Carbohydrates
A) Protein B) Fat C) Water D) Vitamin
A) 99% B) 75% C) 25% D) 50%
A) Estrogen B) Testosterone C) Insulin D) Glucagon
A) Helping eliminate waste B) Forming lubricant for joints C) Providing calories for energy D) Regulating body temperature
A) 3months B) 6months C) 2yrs D) 1yr
A) Eat only once a day B) Eat fast food often C) Skip breakfast D) Attain normal body weight through proper diet and physical activity
A) Protein foods B) Vegetables and fruits C) Calcium rich foods D) • Salty, fried, fatty, and sugar-rich foods
A) Food and Agriculture Organization (FAO) B) Department of Health (DOH) C) Food and Nutrition Research Institute - Department of Science and Technology (FNRI-DOST) D) World Health Organization (WHO)
A) Simple, complex, and fiber B) Starch, glucose, and sugar C) Monosaccharides, disaccharides, and polysaccharides D) Fiber, starch, and glycogen
A) Sweet potatoes, grass-fed meat, fruits, and vegetables B) Processed meat and sugary drinks C) Fast food and refined carbs D) Bread, rice, pasta, and diary
A) Using olive oil instead of butter and eating more fish and vegetables B) Heavy use of butter and red meat C) Focusing only on fruits and dairy D) Avoiding vegetables
A) Plant based protein B) Meat and animal products C) Fruit and vegetables D) Processed sugar only
A) Blood type B) Age and gender C) Physical activity D) Body Mass Index
A) Cooke and processed foods B) Foods with synthetic additives C) Uncooked and unprocessed foods D) Dairy and meat products
A) 2005 B) 1999 C) 2003 D) 2001
A) Boost energy, lower inflammation, and reduce carcinogens B) Focus on eating only fruits C) Eliminate energy and reduce nutrients D) Increase inflammation and carcinogens
A) Energy B) Injury C) Cancer D) Happiness
A) High fats and oils consumption B) Eating only fruits and vegetables C) Elimination of sugary foods D) High carbohydrate consumption
A) Educate people on choosing healthy carbs and fats B) Eliminate all carbohydrates C) Avoid all fats entirely D) Promote eating processed food in moderation
A) Sucrose B) Pructose C) Galactose D) Glucose
A) Maltose B) Sucrose C) Glucose D) Lactose
A) Sucrose B) Galactose C) Lactose D) Fructose
A) Amino acid B) Lactose C) Glycogen D) Fatty acid
A) Low intake of calcium B) Lack of iodized salt in the diet C) Excess sugar consumption D) Too much water intake
A) D and K B) A and E C) A and C D) C and B
A) Fruits and vegetables B) Soft drinks C) Butter and oil D) Processed meats
A) Only proteins and fats B) Only carbohydrates C) Proteins, lipids, and carbohydrates D) Vitamins and minerals
A) Maltose B) Glucose C) Galactose D) Fructose
A) The pancreas releases insulin B) Fat is broken down immediately C) The liver converts glucose to protein D) The pancreas releases glucagon
A) Energy reserves and insulation B) Blood sugar regulators C) Hormones for digestion D) Enzymes for protein synthesis
A) Disaccharides B) Starches C) Monosaccharides D) Polysaccharides
A) Fats B) Protein C) Carbohydrates D) Calcium
A) Fish and nuts B) Deep fried foods C) Processed meats D) Margarine
A) A, D, E, and K B) C, D, and K C) A, B, and C D) B and C
A) Skin tone B) Urine C) Hair texture D) Nail color
A) Hypertension B) Cancer C) Diabetes D) Tuberculosis
A) It provides direct energy for the body B) It is stored only in the skin C) It prevents hydrations D) It helps regulate muscle contraction and blood clotting
A) Eating street food often B) Skipping meals C) Consuming safe food and clean water D) Eating raw meat frequently
A) A B) C and B C) A and E D) D and K |