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