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Bromatology Pro Chanra (1)

A colorful illustration of various healthy foods like fruits, vegetables, grains, and proteins arranged artistically, with educational elements like charts and diagrams about nutrition and digestion.

Bromatology Essentials Quiz

Test your knowledge in bromatology with this comprehensive quiz that covers essential aspects of nutrition, digestion, and dietary principles.

Whether you're a student, a health professional, or someone interested in nutrition, this quiz offers a chance to evaluate your understanding of important topics.

132 insightful questions
Multiple-choice format
Learn about nutrients, digestion, and dietary guidelines

132 Questions33 MinutesCreated by NourishingWhale34

1. The result of those processes whereby the body takes in and uses food for growth, development, and maintenance of health is?

Respiration

Digestion

Nutrition

Diet therapy

2.Nutritional status is determined by?

Diet

Heredity

Employment

Personality

3.Nutrients used primarily to provide energy to the body are?

Vitamins, water, and minerals

Carbohydrates, proteins, and fats

Proteins, vitamins, and fat

Vitamins, minerals, and carbohydrates

4. Nutrients used mainly to build and repair body tissues are?

Fats, vitamins, and minerals

Fats, water, and minerals

Carbohydrates, fats, and minerals

Proteins, vitamins, and minerals

5. Foods such as potato chips, cakes, sodas, and candy are called?

Low-nutrient-density foods

Essential nutrient foods

Nutritious foods

Dietetic foods

6. An inadequate intake of the six classes of nutrients in the diet may result in?

Malnutrition

Indigestion

Diabetes

Stamina

7. Malnutrition could be caused by?

Poor posture

Hypertension

Constipation

Disease

8. Anthropometric measures include measures of ?

Fluid intake

Iron status

Client’s income

Weight

9. When people eat the foods typical of their families or geographic region, their choices are influenced by?

Nutrition

Ethnic heritage or tradition.

Emotional state.

Occupation.

10. The energy-yielding nutrients are?

Carbohydrates, fats, and proteins.

Fats, minerals, and water.

Carbohydrates, fats, and vitamins.

Minerals, proteins, and vitamins.

11. Alcohol is not a nutrient because?

It is converted to body fat.

It is organic.

it does not contribute to the body’s growth or repair.

The body derives no energy from it.

13. A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams of fiber. This is an example of?

Kcalorie control.

Nutrient density.

Variety

Essential nutrients.

14. Both the human body and many foods are composed mostly of?

Fat

Water

Minerals

Proteins

19.Historical information, physical examinations, laboratory tests, and anthropometric measures are?

Techniques used in diet planning.

Steps used in the scientific method.

approaches used in disease prevention.

Methods used in a nutrition assessment.

21. Behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as?

Risk factors.

Chronic causes.

Preventive agents.

Disease descriptors.

22. Fruits and vegetables are rich sources of?

Vitamins

Fats

Proteins

Carbohydrate

23. Milk and its products are the best dietary source of?

Proteins and fats

calcium

Carbohydrate

All of the above

24. Breads, cereals, rice, and pasta are rich sources of?

Vitamin D

Fats

Carbohydrates

All of the aboveB

25.Foods from the meat group are rich sources of?

Proteins

Carbohydrates

Vitamin C

All of the above

26.Excessive amounts of salt in the diet?

Raise cholesterol levels substantially

Are thought to contribute to hypertension

Cause cirrhosis of the liver

Have no relevance to one’s nutritional status

27. The diet-planning principle that provides all the essential nutrients in sufficient amounts to support health is?

Balance.

variety.

Adequacy.

Moderation.

28. A person who chooses a chicken leg that provides 0.5 milligram of iron and 95 kcalories instead of two tablespoons of peanut butter that also provide 0.5 milligram of iron but 188 kcalories is using the principle of nutrient?

Control.

Density.

Adequacy.

Moderation.

30. Digestion begins in the?

Mouth

Stomach

Liver

Small intestine

31. Most of the digestive processes occur in the?

Mouth

Stomach

Small intestine

Colon

34. Bile is needed to digest?

Carbohydrates

Fiber

Proteins

Fats

35. When energy intake is greater than energy output, the body weight will?

Remain the same

Decrease

Increase and then decrease

Increase

36. The main function of bile is to?

Emulsify fats.

Catalyze hydrolysis.

Slow protein digestion.

Neutralize stomach acidity.

37. Which nutrient passes through the GI tract mostly undigested and unabsorbed?

Fat

Fiber

Protein

Carbohydrate

38. Absorption occurs primarily in the: ?

Mouth.

Stomach .

Small intestine.

Large intestine.

39. Which nutrients leave the GI tract by way of the lymphatic system?

Water and minerals

Proteins and minerals

all vitamins and minerals

Fats and fat-soluble vitamins

40. Gastrin, secretin, and cholecystokinin are examples of?

Crypts.

enzymes.

Hormones.

Goblet cells.

41. The three main groups of carbohydrates are?

Fats, proteins, and minerals

Glucose, fructose, and galactose

Monosaccharides, disaccharides, and polysaccharides

Sucrose, cellulose, and glycogen

42. Galactose is a product of the digestion of?

Milk

Meat

Breads

Vegetables

43. The simple sugar to which all forms of carbohydrates are ultimately converted is?

Sucrose

Glucose

Galactose

Maltose

44. A fibrous form of carbohydrate that cannot be digested is?

glucose

Glycogen

Cellulose

Fat

45. Glycogen is stored in the?

Heart and lungs

Liver and muscles

Pancreas and gallbladder

Small and large intestines

46. Glucose, fructose, and galactose are?

Polysaccharides

Disaccharides

Enzymes

Monosaccharides

47. Before carbohydrates can be metabolized by the cells, they must be converted to?

Glycogen

Glucose

Polysaccharides

Sucrase

48. The only form of carbohydrate that the brain uses for energy is?

Glycogen

Galactose

Glucose

Glucagon

49. Substances to which fatty acids are broken down in the liver are?

Galactose

Estrogen

Thyroxin

Ketones

50. Starch is?

The form is glocuse store in plante

A monosaccharide

An insoluble form of dietary fiber

Found only in grains

51. Insoluble dietary fiber?

Can increase blood glucose

Can decrease blood cholesterol

Commonly causes diverticular disease

Is preferably provided by commercially prepared fiber products

52. The enzyme in the mouth that begins the digestion of starch is?

Salivary ptyalin

Salivary amylase

Sucrase

lipase

53. Cellulose is?

Not digestible by humans

Not to be included in the human diet

A monosaccharide

An excellent substitute for dextrose

56. Carbohydrates are found in virtually all foods except?

Milks.

Meats.

Breads.

Fruits.

57. Disaccharides include?

Starch, glycogen, and fiber.

Amylose, pectin, and dextrose.

Sucrose, maltose, and lactose.

Glucose, galactose, and fructose.

58. The making of a disaccharide from two monosaccharides is an example of?

Digestion.

Hydrolysis.

Condensation.

Gluconeogenesis.

59. The storage form of glucose in the body is?

Insulin.

Maltose.

Glucagon.

Glycogen.

60. The significant difference between starch and cellulose is that?

Starch is a polysaccharide, but cellulose is not.

Animals can store glucose as starch, but not as cellulose.

Hormones can make glucose from cellulose, but not from starch.

Digestive enzymes can break the bonds in starch, but not in cellulose.

62. The enzyme that breaks a disaccharide into glucose and galactose is?

Amylase.

Maltase.

Sucrase.

Lactase.

63. With insufficient glucose in metabolism, fat fragments combine to form?

Dextrins.

Mucilages.

Phytic acids.

Ketone bodies.

64. What does the pancreas secrete when blood glucose rises? When blood glucose falls?

Insulin; glucagon

Glucagon; insulin

Insulin; glycogen

Glycogen; epinephrine

65. What percentage of the daily energy intake should come from carbohydrates?

15 to 20

25 to 30

45 to 50

45 to 65

66. Carbohydrate are made of the following?

Oxygen, nitrogen, and carbon.

Nitrogen, hydrogen, and carbon

Hydrogen, carbon, and oxygen

Carbon dioxide, hydrogen, and oxygen

67. Fructose occurs in all of the following except?

Honey

Table sugar

Fruit

Milk

68. Maltose consists of?

Glucose and galactose

Galactose and fructose

Two glucose units

Lactose and glucose

69. Complex carbohydrate are called?

Natural sugars

Monosaccharide

Polysaccharide

Complex sugars

70. The storage from of glucose found in plants in called ?

Starch

Chlorophyll

fiber

glycogen

71. The human brain depends almost exclusively on _______ for its energy?

Fat

Carbohydrate

Alcohol

protein

72. Fiber promotes maintenance of proper weight through all of the following effects except?

Absorbing water and creating a feeling of fullness

Donating few calories

Speeding up movement of food through the upper digestive tract

Displacing calorie-dense fats and sweets from the diet

73. The body’s form of stored glucose is called?

Glycogen

Starch

glucagon

ketones

74. On drinking milk, a person with lactose intolerance is likely to experience?

Vomiting and diarrhea

Diarrhea and excessive gas

Excessive gas and constipation

Constipation and diarrhea

75. carbohydrate-containing foods appear in all of the following food groups except?

milk, cheese and yogurt

Vegetables

Grains

Fats and oils

76. Based on the daily value, approximately 60% of total calories should come from carbohydrate. For someone consuming 2500 calories a day, this would equal ____ grams of carbohydrate. ?

250

375

400

525

77. Fats provide the most concentrated form of?

Carbon

Oxygen

Lipase

Energy

79. Atherosclerosis is thought to increase the risk of?

Cancer

Plaque

Heart attacks

Hypercholesterolemia

80. Invisible fats can be found in?

Cake and cookies

Orange and tomato juice

Egg white and skim milk

Lettuce and tomatoes

81. Plant foods that contain saturated fats are?

olives and avocados

Coconut and chocolate

Corn and soybeans

Cashew nuts and canola oil

82. When a polyunsaturated vegetable oil is changed to a saturated fat, the process is called?

Hydrolysis

Hypercholesterolemia

Hydrogenation

Hyperlipidemia

84. Three groups of lipids found naturally in the human body and in food are triglycerides, phospholipids, and?

Cortisone

Steroids

Sterols

hydrogenated fats

97. A person consuming 2200 kcalories a day who wants to meet health recommendations should limit daily fat intake to?

20 to 35 grams.

50 to 85 grams.

75 to 100 grams.

90 to 130 grams.

86.Cholesterol?

Is found in both plants and animals

is found only in plants

Does not contribute in any way to heart disease

Is a sterol

87. HDL (high-density lipoprotein) ?

Is sometimes called good cholesterol

Carries lipids to the cells

is the same as lipase

levels should be less than 40 mg/dl of human blood

88. Saturated fatty acids?

Are always 18 carbons long.

Have at least one double bond.

Are fully loaded with hydrogens.

Are always liquid at room temperature.

89. A triglyceride consists of?

Three glycerols attached to a lipid.

Three fatty acids attached to a glucose.

Three fatty acids attached to a glycerol.

Three phospholipids attached to a cholesterol.

90. The difference between cis- and trans-fatty acids is?

The number of double bonds.

The length of their carbon chains.

The location of the first double bond.

The configuration around the double bond.

91. Which of the following is not true? Lecithin is?

An emulsifier.

A phospholipid.

An essential nutrient.

A constituent of cell membranes.

92. Chylomicrons are produced in the?

Liver.

Pancreas.

Gallbladder.

Small intestine.

93. Transport vehicles for lipids are called?

Micelles.

Lipoproteins.

Blood vessels.

Monoglycerides.

94. The lipoprotein most associated with a high risk of heart disease is?

CHD

HDL.

LDL.

LPL.

95. Which of the following is not true or Fats?

contain glucose.

provide energy.

Protect against organ shock.

Carry vitamins A, D, t, and K.

96. The essential fatty acids include?

Stearic acid and oleic acid.

Oleic acid and linoleic acid.

Palmitic acid and linolenic acid.

Linoleic acid and linolenic acid.

98. Saturated fats are usually?

Solid at room temperature

Liquid at room temperature

Found in fruits

Derived from plants

99. Polyunsaturated fats are usually?

Solid at room temperature

Liquid at room temperature

found in animal foods

Derived from dairy products

100. Some examples of blood lipids are?

triglycerides

Lumens

Diuretics

Plaques

132) This is the equation to calculating weight loss, is it true or false? (% loss = ((Usual weight – Current weight)/Usual weight) X 100)

True

False

133) BMI over 30 below age 70 is a risk marker for being overweight.?

True

False

134) Daily energy expenditure ឝ្រូវបានប្រើប្រាស់ទៅលើអ្វីឝ្លះ ចូរជ្រើសរើសចម្លើយឝែមួយគឝ់?

Thermoregulation

Basic metabolic

Exercise

All answers

135) Metionin riches in Vegetable?

True

False

136) Carbohydrates: In the form of glycogen: 1/3 (liver) and 2/3 (muscles) + ATP?

True

False

137) Energy expenditure formular: 30-35Kcal/kg/day?

True

False

138) Excess intake of C, L: stored in the form of glycogen and lipids cause malnutrition?

True

False

139) energy density=ED = X (Kcal) / P (g)?

True

False

140) Water, Very high Nutritional and high energy density?

True

False

141) Meats, Fishes and eggs=High energy density and nutritional density?

True

False

142) Number of different food groups actually ingested?

Intergroup Diversity

Intra-group diversity

Principle of dietary diversity

Principle of balanced diet

143) Lethal dose of Arsenic in food?

0.2mg/L

120mg

0.01mg/L

10ug/L

144) After using pesticide on vegetable, how many week for the waiting time?

0-1 week

2-4 weeks

1-2 days

No need waiting time

145) Lethal dose of tetrotoxin to human is estimated.....?

113MU

10000MU

2MU

<2MU

146) Growth indicator assessment for child, According to WHO, we use ... For assessing the growth of child? Please the best answer?

BMI

Height

Weight

Z-Score

147) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-ÿ1, -ÿ2,ÿ-3). For example, if a plotted point of Weight for length/height is far from the median to +3. What will you interpret the child health?

Overweight

Risk of overweight

Obese

Severely Wasted

148) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-ÿ1, -ÿ2,ÿ-3). For example, if a plotted point of Weight for length/height is far from the median to -3. What will you interpret the child health?

Overweight

Risk of overweight

Obese

Severely Wasted

149) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-ÿ1, -ÿ2,ÿ-3). For example, if a plotted point of BIM-for-age is far from the median to - 3. What will you interpret the child health?

Overweight

Risk of overweight

Obese

Severely Wasted

150) A balanced diet is likely to maintain an optimal state of health and / or DELAY the chronic and degenerative diseases related to the repetition of food intake?

True

False

151) Unbalanced food is an excessive in certain nutrients and or funded with other nutrients essential for the minimal functioning of the organism?

True

False

152) Pizza is a foods with high Energy Density?

True

False

153) Low ED foods usually Large volumes of foods or foods rich in water?

True

False

154) Eggs is a low Nutritional Density Foods?

True

False

155) Chips is a high Nutritional Density Foods?

True

False

156) Water is Very high Nutritional density and Low energy density?

True

False

157) Vegetables and fruits, in balancing rule, we need 1 portion /day?

True

False

158) Vegetables and fruits is Very high Nutritional density and Low energy density?

True

False

159) Cereals and Cereals and grains, in balancing rule, we need 4 portion /day?

True

False

160) Cereals is high Nutritional density and low energy density?

True

False

161) Milks and milk products, in balancing rule, we need 2 portion (500ml) /day?

True

False

162) Milks and milk products is high Nutritional density and variable energy density?

True

False

163) Meats, in balancing rule, we need 2-3 portions /day?

True

False

164) eggs is high Nutritional density and variable energy density?

True

False

165) Fats, in balancing rule, we need 1 portion /day?

True

False

166) Fats is high Nutritional density and variable energy density?

True

False

167) Sugar is limit strictly recommendation for good health?

True

False

168) Sugar is high Nutritional density and low energy density?

True

False

169) Measuring the relative contribution of Saturated fatty acids and simple carbohydrates to total energy intake?

Principle of moderation

Intergroup Diversity

Intra-group diversity

Principe of Food Rhythms

170) Variety index "Number of different foods actually ingested"/ to a list of foods constituting “food repertory” reference food over a period of time the relative contribution of Saturated fatty acids and simple carbohydrates to total energy intake?

Principle of moderation

Intergroup Diversity

Intra-group diversity

Principe of Food Rhythms

171) The number of meals in the week/ of daily intake compared to a recommended theoretical number of 4 meals per day?

Principle of moderation

Intergroup Diversity

Intra-group diversity

Principe of Food Rhythms

172) Energy balance between meals is the rule of...?

Rhythmicity

Diversity

Moderation

Frugality

173) Balanced between macronutrients is the rule of...?

Rhythmicity

Diversity

Moderation

Frugality

174) Equilibria nutrients between Micronutrients and Micronutrients or Micronutrients and macronutrients is the rule of...?

Rhythmicity

Diversity

Moderation

Frugality

175) . Balanced protein Animal And vegetable is the rule of...?

Rhythmicity

Diversity

Moderation

Frugality

176) Balance between sources of Lipidic contributions: Fat of Animals/ vegetable fat should be...?

Equal 1

Bigger than 1

Smaller than 1

Bigger is better

177) Balance between sources of Lipidic contributions: Fat of Animals/ vegetable fat is the rule of Principles of moderation and Principle Diversity / variety?

True

False

178) conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption is......?

Food hygiene

Food

Food processing

Food additive

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