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Essential Nutrition & Food Science Facts

Nutrition & Food Science

A collection of fundamental knowledge regarding macronutrients, vitamins, minerals, and food chemistry.

health science food

15 Questions Medium Ages 12+ Jul 23, 2026

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About this Study Set

This study set covers Nutrition & Food Science through 15 practice questions. A collection of fundamental knowledge regarding macronutrients, vitamins, minerals, and food chemistry. Every question includes the correct answer so you can learn as you go — pick any format above to get started.

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1 Which macronutrient is the body's primary source of quick energy?

A Proteins
B Carbohydrates
C Fats
D Fiber

2 Which vitamin is primarily synthesized by the human body through exposure to sunlight?

A Vitamin C
B Vitamin A
C Vitamin D
D Vitamin K

3 What is the primary function of dietary fiber in the digestive system?

A Providing concentrated energy
B Aiding regular bowel movements
C Repairing muscle tissue
D Synthesizing hormones

4 Which mineral is essential for the transport of oxygen in the blood via hemoglobin?

A Calcium
B Iron
C Magnesium
D Potassium

5 What is the chemical name for common table salt?

A Sodium bicarbonate
B Sodium chloride
C Calcium carbonate
D Potassium chloride

6 Which food group is considered the most dense source of energy per gram?

A Fats
B Carbohydrates
C Proteins
D Vitamins

7 Which organ is responsible for the detoxification of substances in the body?

A Heart
B Lungs
C Liver
D Kidneys

8 What is the main role of proteins in the human body?

A Energy storage
B Temperature regulation
C Tissue growth and repair
D Insulation

9 Which of these is a water-soluble vitamin?

A Vitamin A
B Vitamin C
C Vitamin D
D Vitamin E

10 What is the primary purpose of pasteurisation in food production?

A To increase sugar content
B To remove harmful bacteria
C To enhance flavor
D To add artificial color

11 Which nutrient is required for the proper formation of bones and teeth?

A Calcium
B Sodium
C Iodine
D Sulfur

12 What type of fatty acids are generally considered the most harmful to cardiovascular health?

A Monounsaturated fats
B Polyunsaturated fats
C Trans fats
D Omega-3 fatty acids

13 Which substance acts as a natural preservative and flavoring agent in many fruits?

A Citric acid
B Hydrochloric acid
C Sulfuric acid
D Nitric acid

14 How many essential amino acids must be obtained through the human diet?

A 5
B 9
C 12
D 20

15 Which complex carbohydrate is stored in the liver and muscles for energy?

A Glucose
B Glycogen
C Fructose
D Cellulose

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