Q: Which of the following equations correctly represents the calculation of Body Mass Index (BMI) in metric units?

$$ \text{BMI} = \frac{\text{weight (kg)}}{[\text{height (m)}]^2} $$

Q: A 35-year-old woman consumes 2,000 kcal per day. Her Basal Metabolic Rate (BMR) is 1,400 kcal, and the Thermic Effect of Food (TEF) is 10% of her intake. If she expends 500 kcal through physical activity, what is her total energy expenditure (TEE)?

$$ \text{TEE} = 1,400 + 200 + 500 = 2,100 \text{ kcal} $$

Question 1

Which of the following best describes the difference between the Estimated Average Requirement (EAR) and the Recommended Dietary Allowance (RDA) in the Dietary Reference Intakes (DRIs)?

Accepted Answer

EAR is the average daily intake estimated to meet the requirement of half the healthy individuals in a group, while RDA is set higher to cover nearly all (97-98%) individuals.

Question 2

A patient presents with night blindness and frequent infections. Which vitamin deficiency is most likely responsible, and what is a key function of this vitamin?

Accepted Answer

Vitamin A; maintains vision and epithelial tissue integrity

Question 3

Which of the following best explains why whole grains have a lower glycaemic index (GI) compared to refined grains?

Accepted Answer

Whole grains are higher in dietary fibre, which slows carbohydrate digestion and glucose absorption.

Question 4

A food label claims 'high in iron.' According to food labelling regulations, which of the following must be true?

Accepted Answer

The food contains at least 20% of the Daily Value (DV) for iron per serving.

Question 5

Which of the following equations correctly represents the calculation of Body Mass Index (BMI) in metric units?

Accepted Answer

$$ 	ext{BMI} = \frac{	ext{weight (kg)}}{[	ext{height (m)}]^2} $$

Question 6

A 35-year-old woman consumes 2,000 kcal per day. Her Basal Metabolic Rate (BMR) is 1,400 kcal, and the Thermic Effect of Food (TEF) is 10% of her intake. If she expends 500 kcal through physical activity, what is her total energy expenditure (TEE)?

Accepted Answer

$$ 	ext{TEE} = 1,400 + 200 + 500 = 2,100 	ext{ kcal} $$

Question 7

Which of the following statements about protein quality assessment is correct?

Accepted Answer

PDCAAS and DIAAS both evaluate protein quality based on amino acid composition and digestibility.

Question 8

During the Maillard reaction in cooking, which two types of molecules primarily react to produce browning and flavour compounds?

Accepted Answer

Amino acids and reducing sugars

Question 9

A vegan athlete is concerned about getting enough omega-3 fatty acids. Which plant-based source provides alpha-linolenic acid (ALA), and what is a limitation of relying solely on ALA?

Accepted Answer

Flaxseed; ALA conversion to EPA and DHA in the body is limited

Question 10

Which of the following best describes the role of vitamin D in bone health?

Accepted Answer

Vitamin D enhances calcium absorption in the intestine, supporting bone mineralisation.

Question 11

A patient with hypertension is advised to follow the DASH diet. Which of the following dietary patterns is most consistent with DASH recommendations?

Accepted Answer

High intake of fruits, vegetables, low-fat dairy, whole grains, and reduced sodium

Question 12

Which of the following minerals is a major intracellular cation and plays a critical role in nerve transmission and muscle contraction?

Accepted Answer

Potassium

Question 13

A 6-month-old infant is being introduced to complementary foods. Which of the following is a key reason for introducing iron-rich foods at this stage?

Accepted Answer

Breast milk is low in iron, and infant stores are depleting by 6 months.

Question 14

Which of the following best explains why older adults are at increased risk for vitamin B12 deficiency?

Accepted Answer

Reduced gastric acid production impairs release of B12 from food proteins.

Question 15

Which of the following scenarios best illustrates the concept of bioavailability in mineral nutrition?

Accepted Answer

Calcium absorption from spinach is lower than from milk due to oxalate content in spinach.

Question 16

A chef wants to substitute applesauce for oil in a muffin recipe to reduce fat content. Which of the following is a likely effect on the final product?

Accepted Answer

The muffins will be moister but may have a denser texture due to reduced fat.

Question 17

Which of the following best describes the relationship between antioxidants and oxidative stress in chronic disease prevention?

Accepted Answer

Antioxidants neutralize free radicals, reducing oxidative stress and potentially lowering chronic disease risk.

Question 18

A person following a strict plant-based diet is at risk for which nutrient deficiency, and what is a recommended strategy to prevent it?

Accepted Answer

Vitamin B12; consume fortified foods or supplements

Question 19

Which of the following best describes the effect of hydrogenation on fatty acids in processed foods?

Accepted Answer

Hydrogenation converts unsaturated fatty acids to saturated and trans fatty acids, increasing shelf life but raising cardiovascular risk.

Comprehensive Study Notes: Foundations and Applications of Nutrition Science

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