About this Study Set
This study set covers Nutrition & Food Science through
20 practice questions.
A collection of easy, fact-based multiple-choice questions covering essential concepts in nutrition and food science. Every question includes the correct answer so you can learn as you go — pick any format above to get started.
Questions & Answers
Browse all 20 questions from the
Nutrition and Food Science Fundamentals study set below.
Each question shows the correct answer — select a study format above to practice interactively.
1
Which of the following is a macronutrient essential for energy, growth, and repair of the body?
-
A
Vitamins
-
B
Minerals
-
C
Proteins
-
D
Water
2
What is the primary function of carbohydrates in the body?
-
A
Building muscle
-
B
Providing energy
-
C
Aiding digestion
-
D
Storing fat
3
Which vitamin is commonly associated with sunlight exposure and is important for bone health?
-
A
Vitamin C
-
B
Vitamin A
-
C
Vitamin K
-
D
Vitamin D
4
Water is considered a crucial nutrient. Approximately what percentage of the human body is made up of water?
-
A
25-35%
-
B
40-50%
-
C
50-65%
-
D
75-85%
5
Which food group is the best source of dietary fiber?
-
A
Dairy products
-
B
Meat and poultry
-
C
Fruits, vegetables, and whole grains
-
D
Sweets and desserts
6
What is the main function of fats in the body?
-
A
Quick energy source
-
B
Building bones
-
C
Insulating the body and protecting organs
-
D
Carrying oxygen in the blood
7
Which mineral is vital for carrying oxygen in the blood?
-
A
Calcium
-
B
Iron
-
C
Sodium
-
D
Potassium
8
Which of the following is a micronutrient, meaning the body needs it in smaller amounts than macronutrients?
-
A
Carbohydrates
-
B
Fats
-
C
Proteins
-
D
Vitamins
9
What does the term 'fortified' mean in relation to food?
-
A
Naturally high in nutrients
-
B
Added nutrients that are not normally present
-
C
Reduced in calories
-
D
Preserved through drying
10
Which of these is an example of a complete protein source?
-
A
Beans
-
B
Rice
-
C
Eggs
-
D
Bread
11
What is the process called by which plants use sunlight to synthesize foods with the help of chlorophyll?
-
A
Respiration
-
B
Fermentation
-
C
Photosynthesis
-
D
Digestion
12
Which type of fat is generally considered the least healthy when consumed in excess?
-
A
Monounsaturated fats
-
B
Polyunsaturated fats
-
C
Saturated fats
-
D
Omega-3 fatty acids
13
Which vitamin is essential for vision and cell growth?
-
A
Vitamin B12
-
B
Vitamin C
-
C
Vitamin E
-
D
Vitamin A
14
What is the main role of minerals in the body?
-
A
Providing immediate energy
-
B
Forming body structures and regulating body processes
-
C
Storing genetic information
-
D
Breaking down food
15
Which of the following is a common method of food preservation that involves removing water?
-
A
Fermentation
-
B
Canning
-
C
Freezing
-
D
Drying
16
What is the primary source of energy for the brain?
-
A
Fats
-
B
Proteins
-
C
Glucose (from carbohydrates)
-
D
Vitamins
17
Which vitamin is water-soluble and plays a role in wound healing and immune function?
-
A
Vitamin D
-
B
Vitamin E
-
C
Vitamin C
-
D
Vitamin K
18
What is the process by which food is broken down into simpler substances that can be absorbed by the body?
-
A
Metabolism
-
B
Digestion
-
C
Assimilation
-
D
Excretion
19
Which of the following is a complex carbohydrate?
-
A
Sugar
-
B
Honey
-
C
Starch
-
D
Fruit juice
20
What does the 'Best Before' date on food packaging typically indicate?
-
A
The date the food will spoil
-
B
The date by which the food is best eaten for quality
-
C
The last day the food can be sold
-
D
The date of manufacture
