Question 1

Why is fibre important even though it provides little energy?

Accepted Answer

It can support bowel health and glucose control Dietary fibre adds bulk and can support regular bowel movement, helping prevent constipation when adequate fluid is consumed. Soluble fibre may slow digestion and glucose absorption and can contribute to improved cholesterol management, while fibre-rich foods often increase satiety. Its benefits are physiological rather than mainly caloric, so whole grains, pulses, fruits and vegetables are valuable sources.

Question 2

Why is more regular supply of water-soluble vitamins needed?

Accepted Answer

Because they do not remain as large stores for long Water-soluble vitamins, especially the B-group vitamins and vitamin C, generally have limited storage compared with many fat-soluble vitamins. Excess amounts are often excreted in urine, although some exceptions and tissue stores exist. Regular intake is therefore useful because a long gap or increased need can contribute to deficiency. This does not mean excessive supplementation is automatically safe.

Question 3

Why can an extremely low-fat diet become a problem for fat-soluble vitamins?

Accepted Answer

Because some fat is needed for their absorption Vitamins A, D, E and K are fat-soluble. Their digestion, intestinal absorption and transport are supported by dietary fat and bile-related processes. An extremely low-fat diet may therefore reduce absorption, especially if the overall diet is poor. The correct lesson is not to eliminate all fat, but to include appropriate amounts of healthy fats according to individual needs.

Question 4

Use of iodized salt is linked with prevention of which nutritional problem?

Accepted Answer

Goitre Iodine is required for the thyroid gland to make thyroid hormones, which regulate growth, development and metabolism. Inadequate iodine can enlarge the thyroid gland and cause goitre, along with other iodine-deficiency disorders. Iodized salt supplies a controlled source of iodine at population level, although it should be stored properly and used in moderation because excess salt has other health risks.

Question 5

How can vitamin C help in iron absorption?

Accepted Answer

It can improve absorption of non-haem iron Vitamin C can enhance absorption of non-haem iron, the form commonly found in plant foods. It helps maintain iron in a more absorbable chemical form and may counter some inhibitors in the meal. Thus, adding lemon, amla, guava or another vitamin-C-rich food to a pulse or leafy-vegetable meal can be useful, although it does not replace treatment of established anaemia.

Question 6

Why can vitamin D deficiency affect bone health even with adequate calcium?

Accepted Answer

Because vitamin D helps calcium absorption and use Adequate calcium intake alone does not guarantee that enough calcium enters the body or is used effectively. Vitamin D supports intestinal calcium absorption and helps maintain mineral balance and bone mineralisation. Deficiency can therefore weaken bones even when the diet contains calcium. Bone health also depends on protein, physical activity, hormones, sunlight or suitable vitamin D sources, and overall health.

Question 7

When can a food diary be considered more useful than general diet history?

Accepted Answer

When actual intake over several days is needed A food diary is a contemporaneous record in which a person notes foods, drinks, times, quantities and sometimes preparation details over several days. Because entries are made close to eating, it can capture regular patterns, snacks and portion sizes more accurately than a broad, retrospective history. However, recording may alter behaviour and requires cooperation, honesty and reasonable estimation.

Question 8

Why is asking portion size necessary in diet history?

Accepted Answer

Because food name alone does not show quantity The same food name can represent very different quantities. One person may eat a small bowl of rice while another eats several cups, producing very different energy, carbohydrate and nutrient intakes. Asking about household measures, grams, cups, ladles or photographs helps convert reported foods into a more realistic estimate. Frequency and preparation method should also be recorded.

Question 9

What error can occur if serving size on a food label is ignored?

Accepted Answer

Nutrient intake may be estimated incorrectly Nutrition information on a label is usually stated per specified serving, not necessarily for the whole package. If a person eats two servings but calculates nutrients for one, energy, sugar, sodium, fat or other nutrient intake will be underestimated. Conversely, assuming the package equals one serving can also cause error. The label serving size must be compared with the actual amount eaten.

Question 10

What is the best use of expertise in basic nutrition concepts?

Accepted Answer

Linking nutrition principles with a person's condition and needs Nutrition expertise is used to apply general principles to an individual’s age, sex, activity level, health condition, culture, food access, and preferences. A scientifically planned diet is therefore personalised rather than identical for everyone. Food supports health, but it cannot automatically replace prescribed medical treatment.

Question 11

Which option identifies nutrient density most correctly?

Accepted Answer

Food giving more useful nutrients in a small quantity Nutrient density refers to the amount of beneficial nutrients supplied relative to the energy or quantity of food. A nutrient-dense food can provide vitamins, minerals, protein, fibre, or other useful components without excessive calories. Price, sweetness, or serving size alone does not determine nutrient density.

Question 12

In which situation is portion control most useful?

Accepted Answer

Keeping energy intake according to need Portion control means choosing an appropriate amount of food for an individual’s energy and nutrient needs. It can help prevent excessive intake while also avoiding inadequate intake, especially when combined with food quality and regular activity. Portion size alone does not make food nutritious, but it supports energy balance.

Question 13

In which situation can a food record be useful but limited?

Accepted Answer

When food quantity is recorded inaccurately by guesswork A food record is useful for estimating intake, identifying eating patterns, and planning nutrition advice, but its value depends on accuracy. If portion sizes are guessed incorrectly, calculated calories and nutrients may be seriously overestimated or underestimated. Recording household measures, ingredients, timing, and preparation improves reliability.

Question 14

Which option shows a cause of loss of water-soluble nutrients?

Accepted Answer

Keeping cut pieces in water for a long time Water-soluble vitamins, especially vitamin C and several B vitamins, can move from cut vegetables into surrounding water. Keeping cut pieces submerged for a long time therefore increases nutrient loss. Washing vegetables before cutting, cooking quickly with little water, and using the cooking liquid when suitable can help preserve these nutrients.

Question 15

Why should diet counselling be given according to a person’s language and understanding?

Accepted Answer

So that understanding and compliance improve Counselling works best when the person understands what to do, why it matters, and how to apply it in daily life. Language-appropriate explanations allow questions and reduce confusion. Better understanding increases confidence and the likelihood of following the recommended diet consistently.

Question 16

In which condition can visual charts be useful in nutrition education?

Accepted Answer

When a person finds complex written instructions difficult Visual charts convert complicated written information into pictures, symbols, comparisons, or step-by-step displays. They are especially useful when a learner has limited literacy, language difficulty, or trouble remembering long instructions. A chart can improve understanding, recall, and practical application of nutrition advice.

Question 17

In which situation is the final goal of nutrition planning not only information but behavior formation?

Accepted Answer

When a person starts applying correct food choices daily Nutrition education is effective only when knowledge is converted into regular, healthy action. A person who applies suitable food choices every day demonstrates behaviour formation, whereas memorising definitions alone shows information gain without practical change. Thus, daily application is the strongest indicator of success.

Question 18

Which statement best compares empty calories and nutrient density?

Accepted Answer

Nutrient-dense foods give more nutrients in a small quantity Nutrient density describes how many useful nutrients a food supplies relative to its energy or portion. Nutrient-dense foods, such as vegetables, pulses, eggs, and fruits, provide substantial vitamins, minerals, protein, or fibre. Empty-calorie foods mainly provide energy, often from added sugar or fat, with few protective nutrients.

Question 19

What nutritional problem may occur if fat is completely removed from the diet?

Accepted Answer

Absorption of fat-soluble vitamins may be affected Dietary fat supports the digestion and absorption of fat-soluble vitamins A, D, E, and K. It also provides essential fatty acids and helps improve flavour and satiety. Completely eliminating fat can therefore reduce nutrient absorption and compromise dietary adequacy. The correct approach is moderation and selection of healthier fats, not total exclusion.

Question 20

Why can high intake of refined cereals reduce nutritional quality?

Accepted Answer

Because refining can reduce fibre and some micronutrients Milling and refining can remove the bran and germ of a grain, where much of its fibre, vitamins, minerals, and beneficial phytochemicals are located. The remaining endosperm supplies energy but may be less nutrient-rich. Choosing whole or minimally processed grains generally improves fibre and micronutrient intake.

Question 21

Why can fermentation be nutritionally useful?

Accepted Answer

It can improve digestibility and some nutrient availability Fermentation uses microorganisms and their enzymes to change food components. It can partially break down difficult carbohydrates, reduce some antinutritional factors, improve digestibility, and sometimes increase the availability of selected nutrients. It may also improve flavour, texture, and safety when properly controlled, as seen in curd, idli, and fermented batters.

Question 22

Why can overcooking increase the loss of water-soluble vitamins?

Accepted Answer

Because they can be sensitive to heat and water Vitamin C and several B vitamins are water-soluble and may be damaged by prolonged heating or lost when cooking water is discarded. Cutting food finely, using excess water, and repeated reheating can increase losses. Shorter cooking with little water, steaming, or using the cooking liquid can help preserve these vitamins.

Question 23

Which main process can temperature control slow in food preservation?

Accepted Answer

Microbial growth and spoilage Lowering temperature through refrigeration or freezing slows the growth and activity of many bacteria, yeasts, and moulds, and also slows some chemical reactions responsible for deterioration. It does not sterilise food or stop every microorganism permanently, so safe handling, suitable storage time, and proper cooking remain necessary.

Question 24

Why is asking food frequency as important as asking portion size in a diet history?

Accepted Answer

Because frequent intake can greatly contribute to total nutrition Total intake depends on both how much of a food is eaten at one time and how often it is eaten. A small snack consumed several times daily may contribute more energy, sugar, sodium, or nutrients than one large occasional portion. Asking both questions gives a more accurate picture of usual dietary exposure and helps identify habits needing change.

Question 25

How can memory error affect the result of a twenty-four-hour recall?

Accepted Answer

The patient may forget some foods, so intake can be recorded incorrectly A twenty-four-hour recall depends on the person remembering all foods and drinks consumed during the previous day. Snacks, beverages, small quantities, cooking fats, condiments, and late-night foods are easily forgotten or estimated inaccurately. This recall bias can underreport or distort nutrient intake, so probing questions and portion aids improve accuracy.

Basic concepts

Practice questions

01 Why is fibre important even though it provides little energy?

02 Why is more regular supply of water-soluble vitamins needed?

03 Why can an extremely low-fat diet become a problem for fat-soluble vitamins?

04 Use of iodized salt is linked with prevention of which nutritional problem?

05 How can vitamin C help in iron absorption?

06 Why can vitamin D deficiency affect bone health even with adequate calcium?

07 When can a food diary be considered more useful than general diet history?

08 Why is asking portion size necessary in diet history?

09 What error can occur if serving size on a food label is ignored?

10 What is the best use of expertise in basic nutrition concepts?

11 Which option identifies nutrient density most correctly?

12 In which situation is portion control most useful?

13 In which situation can a food record be useful but limited?

14 Which option shows a cause of loss of water-soluble nutrients?

15 Why should diet counselling be given according to a person’s language and understanding?

16 In which condition can visual charts be useful in nutrition education?

17 In which situation is the final goal of nutrition planning not only information but behavior formation?

18 Which statement best compares empty calories and nutrient density?

19 What nutritional problem may occur if fat is completely removed from the diet?

20 Why can high intake of refined cereals reduce nutritional quality?

21 Why can fermentation be nutritionally useful?

22 Why can overcooking increase the loss of water-soluble vitamins?

23 Which main process can temperature control slow in food preservation?

24 Why is asking food frequency as important as asking portion size in a diet history?

25 How can memory error affect the result of a twenty-four-hour recall?

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