Nutritionist Interview Questions Answers

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Model Questions and Answers for Nutritionist

1. Which of the following food is rich in Omega 3 fatty acids?
A. Flax Seed
B. Fruits
C. Vegetables
D. Pulses

2. he chief mineral components found in bones and teeth is
A. Zinc
B. Calcium
C. Magnesium
D. Iron

3. Which of the following is synthesized in our body in presence of sunlight?
A. Vitamin A
B. Vitamin E
C. Vitamin D
D. Vitamin C

4. Milk is deficient in
A. Vitamin D & Calcium
B. Vitamin E & Phosphorus
C. Vitamin B & Magnesium
D. Vit C& Iron

5. Richest source of Vitamin C is
A. Tomato
B. Lemon
C. Amla
D. Orange

6. Lipase Enzyme is used in digestion of
A. Carbohydrates
B. Fat
C. Protein
D. Vitamin

7. Bile is secreted by
A. Liver
B. Large Intestine
C. Small intestine
D. stomach

8. Vitamin C helps in formation of
A. Hemoglobin
B. Protein
C. Calcium
D. Sulphur

9. Richest source of vitamin E
A. Tomato
B. Amla
C. Lemon
D. Cod liver oil

10. Which vitamin is responsible for prevention of pernicious anemia?
A. Vitamin C
B. Vitamin D
C. Vitamin B12
D. Vitamin B1

11. PEM refers to
A. Protein energy malnutrition
B. Protein energy maintenance
C. Protein energy malabsorption
D. Protein energy metabolism

12. Which mineral is required for formation of thyroxin hormone?
A. Chlorine
B. Calcium
C. Iodine
D. Cobalt

13. _______ is not an example of clear liquid diet.
A. Coconut water
B. Lemon Water
C. Clear soup
D. Milk

14. Which of the following is not found in food?
A. Plasma
B. Proteins
C. Carbohydrates
D. Vitamins

15. According to RDA (2010) given by ICMR the energy requirement of a sedentary women is
A. 1900 kcal/day
B. 2100 kcal/day
C. 3230 kcal/day
D. 2320 kcal/day

16. In which of the following conditions we need increased amount of protein?
A. Physical Stress
B. Injury
C. intense weight training
D. All of the above

17. Which of the following is rich in fiber?
A. Green leafy vegetable
B. Bread
C. Carrot
D. Eggs

18. Hyperkalemia is an elevatedlevel of __________ in the blood.
A. Sodium
B. Selenium
C. Magnesium
D. Potassium

19. Low residue diet is prescribed in which of the following conditions.
A. Cardiac problems
B. Obesity
C. Peptic ulcer
D. Diabetes

20. ____________ is restricted in Celiac disease.
A. Rice
B. Curd
C. Wheat
D. Apple

21. ____________ is essential for coagulation of blood.
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin K

22. MUAC term is associated with __________
A. Biochemical assessments
B. Anthropometric assessments
C. Clinical assessments
D. Dietary assessments

23. _________ is caused by deficiency of Iodine.
A. Anemia
B. Goiter
C. Swine flu
D. Diabetes

24. Excess carbohydrates are stored in the body as _________
A. Body fat
B. Glycogen
C. A and B
D. None of the above

25. Nutrients are ____________
A. Substances that enhances the taste of food
B. Chemical components of food that supply nourishment to the body.
C. Monomer of an amino acid
D. All of the above

26. Which of the following ls a true statement about unsaturated fats?
A. They are solid at room temperature
B. They are liquid at room temperature
C. Their solid or liquid state at room temperature depends on the substance
D. They are usually found in fruits and vegetables.

27. What is a calorie?
A. The amount of heat needed to raise the temperature of 1 gram of water by1-degreecelsius
B. 1/10 of a pound
C. The amount of heat needed to raise 1 pound of an organism 1-degreecelsius
D. None of the above

28. Diminished delivery of oxygen to tissues is termed as
A. Hypoxia
B. Ischemia
C. Homeostasis
D. Metabolism

29. Which factor is not affecting on enzyme activity?
A. Concentration of Enzyme
B. Effect of Temperature
C. Effect of pH
D. Colour

30. Which of the following type of metabolite is used for generating glucose under severe starvation conditions?
A. Amino acids
B. Fats
C. Glycogen
D. Starch

31. Following are the coenzyme antioxidants except
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin E

32. Which of the following function is not performed by insulin?
A. Promotes glucose absorption in the bloodstream
B. Increases cellular uptake of glucose.
C. Inhibits glycogenolysis.
D. Promotes the oxidation of glucose in the cell.

33. Basal metabolic rate should be measured while a person is
A. Jogging
B. Going to Work
C. Resting
D. Sweating

34. The massive edema leads to in nephritic syndrome.
A. Collagen formation
B. Ascites
C. Acidity
D. Anemia

35. Called a power house of Cell.
A. Cytoplasm
B. Plasma membrane
C. Mitochondria
D. Endoplasmic reticulum

36. Functional unit of Kidneys called
A. Cell
B. Nephron
C. Mitochondria
D. Tissue.

37. Which assessment tool would be in use if a patient was asked to recount everything they ate yesterday?
A. 24-hour
C. Anthropometric assessment
D. Inventory method

38. Which of the following in an example of probiotic
A. Yogurt
B. Apple
C. Juice
D. Fish Oil

39. Which of the following is a manifestation of zinc deficiency?
A. Diarrhea
B. Dysgeusia
C. Alopecia
D. Rash

40. Complimentary feeding started the age of
A. 5 month
B. 8 month
C. 6 month
D. 12 month

41. Lack of thiamine causes
A. Beri-beri
B. Pellagra
C. Anaemia
D. Scurvy

42. Which of the following foods is not a source of iron
A. Meat
B. Eggs
C. Milk
D. Liver

43. The hormone which affects the metabolic rate of the body is
A. Thyroxin
B. Insulin
C. Glucagon
D. None of these.

44. The full form of GFR is
A. Glomerular Filtration Rate
B. Globulin Filter Rate
C. Gamma Filtration Rate
D. Good Filtration Rate

45. Basal metabolic rate of a child is than an old person.
A. Higher
B. Lower
C. Equal
D. none of above

46. Obesity is due to positive energy balance of the body resulting from
A. High energy intake and low activity level
B. Low energy intake and high activity levels
C. High energy intake and high activity levels
D. Low energy intake and low activity levels

47. Which of the following acts as factor for cardiac risks?
A. High Fiber in diet
B. Low protein in diet
C. High LDL levels
D. Low water levels

48. Which organ acts as a detoxifier for the body?
A. Pancreas
B. Liver
C. Gall bladder
D. lleum

49. The full form Of RDA is
A. Recommended Dietary Alliance
B. Recommended Dietary Assessment
C. Recommended Dietary Analysis
D. Recommend Dietary Allowances

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