36. The temperature danger zone for bacterial growth is:
A) 0°F to 32°F
B) 40°F to 140°F*
C) 140°F to 212°F
D) Below 0°F
37. The concept of “energy density” refers to:
A) Calories per gram of food*
B) Protein per calorie
C) Vitamin density
D) Satiety index
38. Which eating disorder involves recurrent binge eating without compensatory behaviors?
A) Anorexia nervosa
B) Bulimia nervosa
C) Binge eating disorder*
D) Pica
39. Set point theory suggests that body weight is:
A) Easily changed by diet alone
B) Biologically regulated within a range*
C) Determined only by willpower
D) Unrelated to genetics
40. The most effective long-term weight loss strategy is:
A) Very low-calorie diet (less than 800 kcal)
B) Combining moderate calorie restriction with exercise*
C) High-protein diet without exercise
D) Fasting 5 days per week mcpx 1.0.bin file downloadmcq on nutrition
1. Which macronutrient provides the most energy per gram?
A) Carbohydrate – 4 kcal/g
B) Protein – 4 kcal/g
C) Fat – 9 kcal/g*
D) Alcohol – 7 kcal/g (not a nutrient but note)
2. The recommended daily allowance (RDA) of protein for a sedentary adult is approximately:
A) 0.8 g per kg body weight*
B) 1.2 g per kg
C) 2.0 g per kg
D) 3.5 g per kg
3. Which of the following is a complete protein source?
A) Rice
B) Beans
C) Eggs*
D) Wheat
4. The glycemic index (GI) measures:
A) Fat absorption rate
B) How quickly a carbohydrate raises blood glucose*
C) Protein synthesis speed
D) Vitamin C bioavailability Below is a comprehensive set of 50 original
5. Essential fatty acids include:
A) Linoleic acid (omega-6) and alpha-linolenic acid (omega-3)*
B) Saturated fat and trans fat
C) Cholesterol and phospholipids
D) Lauric acid and myristic acid
Nutrition multiple-choice questions are commonly asked in:
Below is a comprehensive set of 50 original nutrition MCQs with answers and brief explanations. Each question is in standard format: question stem followed by four options (A–D). Correct answers are marked with an asterisk (*).
41. Percent Daily Value (%DV) on a food label is based on a:
A) 1,500 kcal diet
B) 2,000 kcal diet*
C) 2,500 kcal diet
D) 3,000 kcal diet 500 kcal diet
B) 2
42. “Low sodium” on a label means:
A) Zero sodium
B) Less than 140 mg per serving*
C) Less than 500 mg per serving
D) Less than 1 g per serving
43. The WHO recommends limiting added sugar to less than ___ of total energy intake.
A) 5% (strongly recommended) / 10% (upper limit)*
B) 15%
C) 20%
D) 25%
44. Food fortification with folic acid has reduced the incidence of:
A) Goiter
B) Neural tube defects*
C) Rickets
D) Scurvy
45. MyPlate (USDA) divides the plate into which proportions for fruits and vegetables?
A) 1/4 fruit, 1/4 vegetable
B) 1/3 fruit, 1/3 vegetable
C) Half plate fruits and vegetables combined*
D) 3/4 vegetables