Nutrition and Dietetics MCQ Quiz - Objective Question with Answer for Nutrition and Dietetics - Download Free PDF

The Correct answer is Reduce overeating.

Key Points

• Drinking water before meals is a common practice in mindful eating, which helps individuals become more conscious of their eating habits.
• When water is consumed before meals, it creates a feeling of fullness, reducing the likelihood of overeating during the meal.
• This practice is especially beneficial for those trying to manage their weight, as it can help control portion sizes and calorie intake.
• Water acts as a natural appetite suppressant by taking up space in the stomach, signaling the brain that the body is no longer as hungry.
• Research supports that drinking water approximately 30 minutes before meals can significantly reduce the amount of food consumed.
• This approach is aligned with health guidelines for promoting healthy eating habits and preventing overeating-related issues such as obesity.
• Mindful eating, combined with pre-meal hydration, also aids in better digestion and nutrient absorption by preparing the stomach for food intake.

Additional Information

• Increase appetite
  • Drinking water before meals does not increase appetite; rather, it suppresses hunger by making the stomach feel fuller.
  • Increased appetite is typically associated with other factors like physical activity, hormonal changes, or specific dietary deficiencies.
• Slow down digestion
  • Drinking water before meals does not slow down digestion. In fact, it can aid digestion by ensuring the stomach is adequately hydrated, which helps in the smooth movement of food through the digestive tract.
  • Slow digestion is often linked to dietary choices, stress, or medical conditions such as gastroparesis.
• Remove nutrients from food
  • Water does not remove nutrients from food. It helps in the breakdown of food, making nutrients more accessible for absorption during digestion.
  • Nutrient loss typically occurs due to improper cooking methods or food processing, not water consumption.

• Malnutrition is a condition that arises from an unbalanced diet where certain nutrients are deficient, excessive, or in the wrong proportions. It can lead to various health issues, including stunted growth, weakened immunity, and increased susceptibility to diseases.
• Multiple factors contribute to malnutrition, and it is often a result of a combination of these factors rather than a single cause. Understanding these factors is crucial in addressing and preventing malnutrition.
• Availability and accessibility of food: The availability of nutritious food and the ability of individuals to access it are primary factors in preventing malnutrition. Food insecurity, poor distribution systems, and economic barriers can limit access to healthy foods.
• Ecosystem and environmental factors: Environmental conditions such as drought, floods, and soil fertility impact food production and quality. Climate change and natural disasters can disrupt food supply chains and contribute to food scarcity.
• Economic and employment conditions: Economic stability and employment opportunities influence an individual's ability to afford nutritious food. Poverty and unemployment can lead to inadequate dietary intake and malnutrition.

• Rationale: While this is a crucial factor, it is not the only one. Availability and accessibility of food focus on the physical and economic ability to obtain food but do not address other contributing elements like environmental or economic conditions.

• Rationale: These factors significantly impact food production and security. However, they are just part of the broader picture. Environmental factors alone do not account for the entire scope of issues leading to malnutrition.

• Rationale: Economic and employment conditions are indeed critical in determining an individual's ability to purchase nutritious food. Yet, this factor alone is not sufficient to explain all the causes of malnutrition, as it doesn't consider food availability and environmental impacts.

• Among the given options, "All of the above" is the most comprehensive answer. Addressing malnutrition requires a multifaceted approach that considers food availability, environmental conditions, and economic stability. Tackling these issues collectively is essential for effective prevention and management of malnutrition.

• Under-five clinics, also known as well-child clinics, are healthcare facilities dedicated to providing preventive and primary care services for children under the age of five. The primary focus is to monitor growth and development, prevent diseases through immunization, and offer health education to parents.
• Immunization centers are an integral part of under-five clinics. They provide vaccines that protect children from various preventable diseases such as measles, polio, diphtheria, and whooping cough. This immunization is crucial in reducing child mortality rates and ensuring healthy development.

• Rationale: While nutrition education is a vital component of child healthcare, it is not the primary focus of under-five clinics. These clinics do provide advice on proper nutrition to ensure optimal growth and development, but their main role is to offer immunizations and monitor overall health.

• Rationale: Although under-five clinics do provide both immunization and nutrition education, the primary and most critical service they offer is immunization. This is why the main focus of these clinics is often considered to be the immunization center.

• Rationale: Under-five clinics are specifically designed for the care of children under the age of five, not for pregnant women. Pregnant women would typically receive care at antenatal clinics or obstetric care centers.

• Under-five clinics play a crucial role in the early stages of a child's life by providing essential immunizations to prevent serious diseases. While they also offer nutrition education and overall health monitoring, their primary function is serving as immunization centers to ensure the well-being and healthy development of young children.

• Scurvy is a disease resulting from a deficiency of vitamin C (ascorbic acid), which is essential for the synthesis of collagen in humans. Collagen is a vital component of connective tissues, and its deficiency leads to weakened blood vessels, skin, and gums, causing the symptoms associated with scurvy.
• Muscle cramps and bleeding from them are characteristic symptoms of scurvy. The lack of vitamin C disrupts the production of collagen, leading to fragile capillaries and blood vessels, resulting in bleeding, bruising, and muscle pain or cramps.
• Other common symptoms of scurvy include fatigue, swollen gums, joint pain, and anemia.

• Rationale: Chapped or cracked lips are not typically associated with scurvy. This condition is usually caused by environmental factors such as cold weather, wind, dehydration, or lip licking, and can be alleviated with proper hydration and use of lip balm.

• Rationale: While mental changes can occur in a variety of nutritional deficiencies, they are not a primary symptom of scurvy. Mental changes could be associated with deficiencies in other vitamins or minerals, such as vitamin B12 or folate, which are crucial for neurological function.

• Rationale: This option seems to be incorrectly phrased or unrelated to symptoms of nutritional deficiencies. Medications on the skin are typically used for treating skin conditions or infections and are not directly related to symptoms of scurvy.

• The correct symptom related to scurvy is muscle cramps and bleeding from them, as it directly correlates with the collagen production issues caused by vitamin C deficiency. Other symptoms listed, such as chapped lips, mental changes, and medications on the skin, are not directly associated with scurvy and are linked to other conditions or factors.

The correct answer is A-4, B-3, C-1, D-2.​

Key Points

A. Papaya →Vitamin A

• Papaya is rich in Vitamin A, which is important for maintaining healthy vision, immune function, and skin health.
• The bright orange color of papaya indicates a high content of carotenoids, which are converted into Vitamin A in the body.

B. Orange → Vitamin C

• Oranges are famous for their high levels of Vitamin C, an antioxidant that helps protect cells, supports the immune system, and aids in the absorption of iron.
• Vitamin C is also crucial for collagen production, which is important for skin health.

C. Dates → Iron

• Dates are a good source of iron, a mineral essential for the production of hemoglobin, which carries oxygen in the blood.
• Consuming iron-rich foods like dates can help prevent anemia and support overall energy levels.

D. Ragi →Calcium

• Ragi, or finger millet, is particularly rich in calcium, making it beneficial for bone health.
• Calcium is crucial for building and maintaining strong bones and teeth, and it also plays a role in muscle function and nerve signaling.

The correct answer is 'Fortification'

Key Points

• Fortification:
  • Fortification refers to the process of adding essential micro-nutrients to food products to enhance their nutritional value.
  • This practice is commonly used to address nutrient deficiencies in the population, such as adding iodine to salt or vitamins to cereals.
  • Fortification helps in improving the overall health and nutritional status of communities, especially in areas where certain nutrients are lacking in the diet.

Additional Information

• Supplementation:
  • Supplementation involves providing nutrients directly, usually in the form of pills, capsules, or liquids, rather than adding them to food.
  • This method is often used to address specific deficiencies in individuals, rather than fortifying food for the general population.
• Enrichment:
  • Enrichment is the process of adding nutrients back to foods that were lost during processing. For example, adding B vitamins to white flour.
  • It is different from fortification, which involves adding nutrients that may not have been originally present in the food.
• Biofortification:
  • Biofortification refers to the process of increasing the nutrient content of crops through biological means, such as plant breeding or genetic modification.
  • This method aims to improve the nutritional quality of food at the source, rather than through external addition of nutrients.

Very low residue diet is given in Diarrhoea

Key Points

• Very low residue diet in Diarrhoea:
  • A very low residue diet is recommended for patients suffering from diarrhoea to reduce the frequency and volume of stools.
  • This diet minimizes the intake of dietary fiber and other indigestible parts of food, thereby giving the gastrointestinal tract a rest.
  • Foods included in this diet are typically low in fiber such as white bread, white rice, and cooked vegetables without skins or seeds.

Additional Information

• Diabetes:
  • A very low residue diet is not specifically recommended for diabetes. Diabetic patients are usually advised to consume a balanced diet that includes appropriate amounts of fiber to help manage blood sugar levels.
• Burns:
  • In the case of burns, a high-protein and high-calorie diet is generally recommended to promote healing and recovery, not a very low residue diet.
• Atherosclerosis:
  • A diet low in saturated fats and cholesterol is recommended for atherosclerosis to manage and prevent the condition. A very low residue diet is not relevant here.

The correct answer is 'Celiac'

Key Points

• Celiac Disease:
  • Celiac disease is an autoimmune disorder where ingestion of gluten leads to damage in the small intestine.
  • Gluten is a protein found in wheat, barley, and rye. When people with celiac disease consume gluten, their body mounts an immune response that attacks the small intestine.
  • These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, which promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.

Additional Information

• Sprue:
  • Sprue is a term that can refer to celiac disease but is often used to describe tropical sprue, a condition that affects the absorption of nutrients in the intestines and is not related to gluten sensitivity.
• Colitis:
  • Colitis refers to inflammation of the colon and is unrelated to gluten sensitivity. It can be caused by various factors, including infections, inflammatory bowel disease (IBD), and ischemic conditions.
• Dysphagia:
  • Dysphagia is a medical term for swallowing difficulties. It is a symptom that can result from various conditions affecting the esophagus, but it is not related to gluten sensitivity.

Rubella

Key Points

• MMR Vaccination:
  • The MMR vaccine is designed to protect against three major viral infections: measles, mumps, and rubella.
  • Rubella, also known as German measles, is a contagious viral infection preventable by the MMR vaccine.
  • Rubella can cause serious birth defects if a woman is infected while pregnant, making vaccination crucial.

Additional Information

• Rheumatic Fever:
  • Rheumatic fever is an inflammatory disease that can develop after a Group A streptococcal infection. It is not related to the MMR vaccine.
• Respiratory Tract Infection:
  • Respiratory tract infections can be caused by various bacteria and viruses, but the MMR vaccine specifically targets measles, mumps, and rubella.
• Rickets:
  • Rickets is a bone condition caused by a deficiency of vitamin D, calcium, or phosphate. It is unrelated to the viral infections targeted by the MMR vaccine.

The correct answer is a - III, b - IV, c - II, d - I.

Key Points

(a) Underweight → 20% less than standard weight
Underweight refers to a body weight that is 20% less than the standard weight for a person’s height. This can indicate malnutrition or health issues and may lead to various health problems, including weakened immune function and hormonal imbalances.

(b) Obesity →20% more than standard weight
Obesity is defined as having a body weight that is 20% or more above the standard weight for height. It is associated with an increased risk of numerous health conditions, including heart disease, diabetes, and certain cancers. Obesity can result from a combination of genetic, behavioral, and environmental factors.

(c) Peptic ulcer →H. Pylori
Peptic ulcers are sores that develop on the lining of the stomach, small intestine, or esophagus. They are commonly caused by an infection with Helicobacter pylori (H. Pylori) bacteria. Other contributing factors can include the use of nonsteroidal anti-inflammatory drugs (NSAIDs) and excessive alcohol consumption. Treatment typically involves antibiotics and acid-reducing medications.

(d) Jaundice → Bilirubin
Jaundice is a condition characterized by the yellowing of the skin and eyes due to an accumulation of bilirubin, a yellow pigment produced during the breakdown of red blood cells. Elevated bilirubin levels can result from liver disease, hemolytic anemia, or bile duct obstruction. It’s important to identify the underlying cause of jaundice for appropriate treatment.

The correct answer is Increased serum creatinine level.

Key Points

• Acute Renal Failure (ARF):
  • Acute Renal Failure, also known as Acute Kidney Injury (AKI), is a sudden and rapid decline in kidney function.
  • It is characterized by the kidneys' inability to filter waste products from the blood effectively.
  • This condition can lead to the accumulation of waste products and electrolytes in the body, which can be life-threatening if not treated promptly.
• Increased serum creatinine level:
  • Serum creatinine is a waste product that is filtered out of the blood by the kidneys.
  • Increased levels of serum creatinine in the blood indicate that the kidneys are not functioning properly.
  • This is a primary marker for diagnosing ARF, as it directly reflects the kidneys' ability to filter and remove waste.

Additional Information

• Elevated blood cholesterol:
  • While elevated cholesterol can be a health concern, it is not a direct indicator of ARF.
  • High cholesterol levels are more commonly associated with cardiovascular diseases.
• Decreased blood pressure:
  • Although low blood pressure can be a symptom of various conditions, it is not a primary marker for ARF.
  • In some cases, ARF can actually result in high blood pressure due to fluid retention.
• Decreased bone mass density:
  • Decreased bone mass density is typically associated with conditions like osteoporosis, not ARF.
  • While chronic kidney disease can affect bone health, acute renal failure does not directly lead to decreased bone density.

The correct answer is Iron supplementation.

Key Points

• Iron supplementation:
  • Iron supplementation involves the use of iron tablets or liquid supplements to increase iron levels in individuals at risk of or suffering from iron deficiency anemia.
  • This approach is especially important for pregnant women, infants, and individuals with chronic health conditions that affect iron absorption or increase iron loss.
  • Iron supplements are typically prescribed by healthcare providers and are a direct method to address and prevent iron deficiency anemia.

Additional Information

• Food fortification:
  • Food fortification involves adding essential nutrients, including iron, to commonly consumed foods. While this is an effective public health strategy, it is not a clinical approach.
  • Examples include fortifying cereals, flour, and salt with iron to improve the population's overall nutritional status.
• Nutrition education:
  • Nutrition education aims to inform and educate individuals and communities about healthy eating habits and the importance of iron-rich foods. This is crucial for long-term prevention but is not a direct clinical intervention.
  • Programs may include information on iron-rich foods such as meat, beans, and leafy green vegetables, and how to enhance iron absorption from these foods.
• Integrated approach:
  • An integrated approach combines multiple strategies such as supplementation, fortification, and education to address iron deficiency anemia comprehensively.
  • While effective, the integrated approach is broader and encompasses more than just clinical intervention.

The correct answer is 'BMR is increased in warm climate.'

Key Points

• BMR is directly related to surface area of body:
  • Basal Metabolic Rate (BMR) is the rate at which the body uses energy while at rest to maintain vital functions like breathing and keeping warm.
  • Individuals with larger surface areas generally have higher BMR due to greater heat loss which needs to be compensated by metabolic activity.
• BMR is increased in warm climate:
  • This statement is incorrect. BMR tends to decrease in warmer climates because the body does not need to expend as much energy to maintain body temperature.

Additional Information

• BMR is inversely proportional to age of person:
  • As people age, their BMR tends to decrease. This is largely due to a reduction in muscle mass and other metabolic changes associated with aging.

• Males have higher BMR than age-matched females:
  • Generally, males have a higher BMR compared to females of the same age and weight. This is often due to differences in body composition, with males typically having more muscle mass.

• Factors affecting BMR:
  • Other factors that affect BMR include genetics, hormonal balance, and overall health status.
  • Physical activity and diet can also have an impact, although they are not direct determinants of BMR

The correct option is 'A - III, B - I, C - IV, D - II'.

Key Points

• DASH diet is associated with Hypertension.
  • The DASH (Dietary Approaches to Stop Hypertension) diet is designed to help treat or prevent high blood pressure (hypertension).
  • It emphasizes eating fruits, vegetables, whole grains, and lean meats, which are low in saturated fat, cholesterol, and total fat.
• Gluten free diet is recommended for Coeliac disease.
  • Coeliac disease is a condition where the immune system attacks its own tissues when gluten is eaten, leading to damage in the gut.
  • A gluten-free diet is essential for managing signs and symptoms of coeliac disease and other medical conditions associated with gluten.
• High energy diet is crucial during Pregnancy.
  • Pregnancy requires increased calorie intake to support the fetus's growth and development, as well as to accommodate changes in the mother's body.
  • A high-energy diet typically includes a balanced increase in macronutrients and micronutrients.
• Low protein diet is advised for Liver disorders.
  • A low protein diet helps reduce the workload on the liver in certain liver conditions by minimizing the amount of ammonia and other nitrogenous waste products the liver must process.
  • This diet is often recommended for individuals with liver disorders to help manage symptoms and slow disease progression.

Therefore the correct pairing is:

A - III: DASH diet - Hypertension

B - I: Gluten free diet - Coeliac disease

C - IV: High energy diet - Pregnancy

D - II: Low protein diet - Liver disorders

The correct answer is Low cholestrol diet.

Key Points

 For managing low cholesterol levels, particularly in the context of coronary heart disease (CHD):

Diet for Low Cholesterol

1.Reduce Saturated Fats:Avoid fatty cuts of meat, full-fat dairy products, butter, and certain oils (e.g., palm oil, coconut oil).
Goal: Lower LDL (bad) cholesterol levels and reduce heart disease risk.

2.Eliminate Trans Fats: Avoid foods with partially hydrogenated oils, including many processed and fried foods.
Goal: Prevent increased LDL cholesterol and reduced HDL (good) cholesterol.

3.Increase Unsaturated Fats: Use olive oil, canola oil, nuts (e.g., almonds, walnuts), seeds (e.g., flaxseeds, chia seeds), and avocados.
Goal: Improve cholesterol levels by increasing HDL cholesterol and reducing LDL cholesterol.

Additional Information

Low Sodium Diet: Essential for managing blood pressure and reducing cardiovascular risk by minimizing sodium intake.
Low Protein Diet: Used primarily for kidney health but can be relevant in managing fluid balance in heart conditions.
Blended Diet: Provides a safe and manageable way to consume nutrients, particularly for individuals with swallowing difficulties, while maintaining heart-healthy standards.