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