DIETITIAN

MoPH EXAM
MODEL
QUESTIONS

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1. Which of the given was invented by Kazimierz Funk?
(a) Enzymes
(b) Hormones
(c) Vitamins
(d) Proteins
Ans. (c) Vitamins
Explanation: Vitamins were invented by Kazimierz Funk.

2. What type of compounds are Vitamins?

(a) Organic Compound
(b) Inorganic Compound
(c) Living Organisms
(d) None of the above
Ans. (a) Organic Compound
Explanation: Vitamins are Organic Compounds.

3. Which is also known as the “Accessory dietary factor”?

(a) Fats
(b) Vitamins
(c) Proteins
(d) Hormones
Ans. (b) Vitamins
Explanation: Vitamins are also known as the “Accessory dietary factor”.

4. Which is not an essential element for plant growth?

(a) Potassium
(b) Calcium
(c) Magnesium
(d) Sodium
Ans. (d) Sodium
Explanation: Sodium is not an essential element for plant growth.

5. Which of the given has the highest calorie value per unit?
(a) Vitamins
(b) Proteins
(c) Fats
(d) Carbohydrates
Ans. (c) Fats
Explanation: Fats have the highest calorie value per unit.
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6. An apple is a rich source of which of the following nutrients?
(a) Sodium
(b) Potassium
(c) Phosphorus
(d) Magnesium
Ans. (b) Potassium
Explanation: An apple is a rich source of potassium.

7. Which of the given is the main source of Vitamin C?

(a) Guava
(b) Pomegranate
(c) Goose Berry
(d) Mango
Ans. (c) Goose Berry
Explanation: Goose Berry is the main source of Vitamin C.

8. What is the chemical name of Vitamin C?

(a) Ascorbic Acid
(b) Thyamine
(c) Citric Acid
(d) Tartaric Acid
Ans. (a) Ascorbic Acid
Explanation: Ascorbic Acid is the chemical name of Vitamin C.

9. Which of the given Vitamins helps in the healing of wounds?

(a) Vitamin A
(b) Vitamin B
(c) Vitamin C
(d) Vitamin D
Ans. (c) Vitamin C
Explanation: Vitamin C helps in the healing of wounds.

10. Vitamin D helps in the absorption of which of the following elements?

(a) Iodine and Calcium
(b) Iron and Iodine
(c) Calcium and Iron
(d) Calcium and Magnesium
Ans. (d) Calcium and Magnesium
Explanation: Vitamin D helps in the absorption of Calcium and Magnesium.
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11. Deficiency of which of the following Vitamins causes slow blood coagulation?
(a) Vitamin B
(b) Vitamin K
(c) Vitamin C
(d) Vitamin D
Ans. (b) Vitamin K
Explanation: Deficiency of Vitamin K causes slow blood coagulation.

12. Which of the given vitamins does not stored in the body?
(a) Vitamin A
(b) Vitamin B
(c) Vitamin C
(d) Vitamin D
Ans. (c) Vitamin C
Explanation: Vitamin C does not store in the body.

13. Kanchan, Krishna, and Banarasi are the names of which of the given varieties?
(a) Indian gooseberry
(b) Guava
(c) Pineapple
(d) Lemon
Ans. (a) Indian gooseberry
Explanation: Kanchan, Krishna, and Banarasi are the names of Indian gooseberry varieties.

14. Which of the given Vitamins helps in maintaining healthy skin?

(a) Vitamin K
(b) Vitamin B12
(c) Vitamin A
(d) Vitamin C
Ans. (d) Vitamin C
Explanation: Vitamin C helps in maintaining healthy skin.

15. Which of the following is caused by deficiency of Thiamin?

(a) Pellagra
(b) Beri-Beri
(c) Osteomalacia
(d) Stomatitis
Ans. (b) Beri-Beri
Explanation: Thiamin is the chemical name of Vitamin B1 whose deficiency caused Beri-Beri.
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16. Which of the given options is the main source of Vitamin E?
(a) Palm oil
(b) Mustard oil
(c) Wheat germ oil
(d) Coconut oil
Ans. (c) Wheat germ oil
Explanation: Wheat germ oil is the main source of Vitamin E.

17. Which of the given is a good source of Vitamin A?

(a) Spinach
(b) Cabbage
(c) Cauliflower
(d) Carrot
Ans. (d) Carrot
Explanation: Carrot is a good source of Vitamin A.

18. In Which organ of the human body, Vitamin A is stored?

(a) Skin
(b) Liver
(c) Kidney
(d) Heart
Ans. (b) Liver
Explanation: Vitamin A is stored in the liver of the human body.

19. What is the common name of “Cholecalciferol”?

(a) Vitamin C
(b) Vitamin B
(c) Vitamin D
(d) Vitamin A
Ans. (c) Vitamin D
Explanation: The common name of “Cholecalciferol” is Vitamin D.

20. Which one of the given options is the best source of Vitamin D?
(a) Sunlight
(b) Orange
(c) Walnut
(d) Apple
Ans. (a) Sunlight

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21. A client who has been hospitalized after experiencing a heart attack will most likely receive a diet
consisting of:
a) Low fat, low sodium, and high carbohydrates
b) Low fat, high protein, and carbohydrates
c) Low fat, low sodium, and low carbohydrates
d) Liquids for several days, progressing to a soft and then a regular diet.
Ans: Low fat, low sodium, and high carbohydrates

22. Nutrition therapy for hypertension includes:

a) A moderate or low residue diet
b) Reduction in kilocalories, soft textured foods, and amounts of fat, sodium, and cholesterol.
c) Kilocalorie reduction to promote weight loss as appropriate, decreased sodium intake, and
potassium rich foods if potassium wasting diuretics are part of the treatment.
d) A high fiber diet.
Ans: Kilocalorie reduction to promote weight loss as appropriate, decreased sodium intake, and
potassium rich foods if potassium wasting diuretics are part of the treatment.

23. When teaching an athletic teenager about nutritional intake, the nurse should explain that the
carbohydrate food that would provide the quickest source of energy is a:
a) Glass of milk
b) Slice of bread
c) Snickers
d) Glass of orange juice
Ans: Glass of orange juice
Orange Juice has a higher proportion of simple sugars, which are readily available for conversion to
energy.

24. Clients receiving hypertonic tune feedings most commonly develop diarrhea because of:
a) Increased fiber intake
b) Bacterial contamination
c) Inappropriate positioning
d) High osmolality of the feedings
Ans: High osmolality of the feedings
The increased osmolarity (concentration) of many formulas draws fluid into the interstitial tract, which
would cause diarrhea; such feedings may need to be diluted initially until the client develops
tolerance.

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25. A client is receiving TPN after extensive colon surgery. The purpose of TPN is to:
a) To provide short term nutrition after surgery
b) Assist in providing supplemental nutrition for the client
c) Provide total nutrition when GI function is questionable
d) Assist people who are unable to eat but have active GI function.
Ans: Provide total nutrition when GI function is questionable
When GI absorption is inadequate; TPN is the nutritional therapy of choice because it provides
needed nutrients.

26. A client eats a meal that contains 13 grams of fat, 31 grams of carbohydrates, and 5 grams of
protein. What is this client’s total caloric intake for this meal?
a) 299 kilocalories
b) 112 kilocalories
c) 261 kilocalories
d) 312 kilocalories
Ans: 261 kilocalories. Fat = 9 kcals/gram, carbs and proteins = 4 kcals/gram.

27. Spironolactone (Aldactone) a potassium-sparing diuretic, is prescribed for a client with CHF. A
nurse produces dietary instructions to the client and instructs the client to avoid foods that are high in
which electrolyte?
a) Calcium
b) Potassium
c) Magnesium
d) Phosphorus
Ans: Potassium
The client should avoid foods high in potassium. If the client does not avoid foods high in potassium,
Hyperkalemia could occur.

28. A client who is recovering from gastric surgery has been advanced from a clear liquid diet to a full
liquid diet. The client is looking forward to the diet change because he has been “bored” with the
clear liquid diet. The nurse would most appropriately which full liquid item to the client?
A. Gelatin
B. Custard
C. Tea
D. Popsicle
Ans: B. Custard
The client should avoid foods high in potassium. If the client does not avoid foods high in potassium,
Hyperkalemia could occur.

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29. A client has had abdominal surgery and the physician has ordered a bland diet 3 days post
surgery. Which of the following trays would have portions removed because it does not adhere to the
dietary regimen?
A. Scrambled eggs, cereal, and white toast
B. Baked potato, cottage cheese, and coffee
C. Cream soup, jello, and white toast
D. Cooked cereal, boiled egg, and milk.
Ans: B. Baked potato, cottage cheese, and coffee
Coffee is one food eliminated from a bland diet because it is chemically irritating to the stomach. All of
the other foods are allowed on a bland diet. Other foods eliminated are raw, spicy, gas forming, very
hot or very cold foods, alcohol, and carbonated drinks.

30. A seriously ill client with a lot of drainage would require how much fluid per day?
A. 2000 ml
B. 3000 ml
C. 6000 ml
D. 7000 ml
Ans: D. 7000 ml
That’s up to 7 IV bags!

31. Which statement is false regarding a full liquid diet?

A. This diet is for patients unable to tolerate solid foods
B. This diet is low in iron
C. This diet is low in protein
D. This diet is low in cholesterol.
Ans: D. This diet is low in cholesterol.
Full liquid diets are high in cholesterol.

32. You are taking care of a patient with severe COPD. What type of diet would best suit this patient's
needs?
A. Cut apples, fresh broccoli, and grilled chicken
B. Pureed sweet potatoes, ground turkey & gravy with mash potatoes
C. Green beans, boiled carrots, and steamed fish
D. Fried chicken, French fries, and pudding
Ans: D. Fried chicken, French fries, and pudding
A patient who has COPD will have difficulty breathing and the slightest activities can cause shortness
of breath. Therefore, the patient would need something that is very easy to eat and requires minimal
chewing. The best option here is pureed sweet potatoes, ground turkey & gravy with mash potatoes.

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33. A patient who has a colostomy is complaining about having excess gas. You ask the patient to tell
you what he has ate in the past 48 hours. Which food would you suspect is causing the patient
excessive gas?
A. Cherries, Radishes, and Watermelon
B. Caraway seeds, tomato soup, and eggs
C. Chicken, grapes, and raspberries
D. Squash, Spinach, and Pickles
Ans: A. Cherries, Radishes, and Watermelon
Cherries, Radishes, and Watermelon are gas causing foods and should be decreased in consummation
if a patient is experiencing excess gas.

34. A patient is diagnosed with Congestive Heart Failure and must follow a specific diet. Which spices
are okay for the patient to use daily?
A. Onion Salt & Garlic Powder
B. Ginger & Bay Leaves
C. Sea Salt & Pepper
D. Garlic Sodium & Nutmeg
Ans: B. Ginger & Bay Leaves
Patients with CHF should avoid excessive sodium. All of the options except one contain at least one
sodium spice, therefore, Ginger & Bay Leaves are okay to use.

35. A patient with gout should follow what type of diet?

A. High-calcium diet
B. Potassium-modified diet
C. Low-purine diet
D. Renal Diet
Wrong! You have selected wrong answer.
Ans: C. Low-purine diet
Patients with gout suffer from elevated uric acid levels which can cause a gout attack. Therefore, they
need to restrict from eating foods high in purine. These foods usually include: anchovies, herring,
mackerel, sardines, scallops, glandular meats, wild game, goose, and sweetbreads.

36. The patient is on a low potassium diet that includes food such as applesauce, green beans,
cabbage, lettuce, grapes, and raspberries. What type of patient would you expect to be on this type of
diet?
A. A patient with heart disease
B. A patient with osteoporosis
C. A patient with Addison’s disease
D. A patient who recently had gastric bypass surgery
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Ans: C. A patient with Addison’s disease
Patients with Addison disease secrete too much potassium so they need to be on a low potassium
diet.

37. A patient with anemia would benefit from which diet?

A. Legumes, organ meat, and dark green leafy vegetables
B. Nuts and seeds, fruits, and soy products
C. Vegetables, fish, and pasta
D. Grains, berries, and organic vegetables
A patient with anaemia needs food high in iron, therefore, legumes, organ meat, and dark green leafy
vegetables are the best choice.

38. A patient is on a lacto-ovo vegetarian diet. What type of foods can the patient eat?
A. Fish, milk, and poached eggs
B. Chicken, cheese, and grilled eggplant
C. Boiled eggs and chocolate milk
D. Oysters, yogurt, and turkey
Ans: C. Boiled eggs and chocolate milk
Patients on a lacto-ovo vegetarian diet eat eggs and dairy products but avoid meat, poultry, and
seafood.

39. A patient is suffering from a broken jaw. Which foods would be most beneficial for this patient?
A. Carrots, fried chicken, and cereal
B. Soup, pudding, and ice cream
C. Rice, watermelon, and smoked fish
D. Tacos, peanuts, and fresh broccoli
Ans: B. Soup, pudding, and ice cream
A patient with a broken jaw needs foods that require no chewing. Soup, pudding, and ice cream meet
these qualifications.

40. A patient receiving dialysis should avoid what type of foods?

A. Canned soups, cold cut sandwiches, and Chinese take-out
B. Fresh fruits and vegetable, poultry, and beans
C. Steamed broccoli, broiled mackerel, and artificial sweeteners
D. Microwaved sweet potatoes, boiled cabbage, and artichokes
Ans: A. Canned soups, cold cut sandwiches, and Chinese take-out
Patients who are receiving dialysis have renal disease and therefore should follow a sodium restricted
diet. Canned soups, cold cut sandwiches, and Chinese take-out are all high in sodium

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41. A patient is admitted for diverticulitis. The patient has been on a full liquid diet and has been
tolerating it well. Now the MD has ordered the patient a new diet. You would expect to find what type
of food on the patient’s lunch tray?
A. Piece of white bread, skinless white potatoes, and white rice.
B. Glass of whole milk, broccoli, and cabbage
C. Peanut butter sandwich, glass of milk, and strawberries
D. French fries, chicken salad, and apple pie
Ans: A. Piece of white bread, skinless white potatoes, and white rice.
Patients with diverticulitis should be started on a low-residue diet after full liquids have been
tolerated. A piece of white bread, skinless white potatoes, and white rice are considered low-residue
foods.

42. A patient has a low magnesium level. Which food of the selection below is the highest in
magnesium?
A. Avocado
B. Liver
C. Mushrooms
D. Rhubarb
Ans: A. Avocado
Out of the selection Avocado is the only item highest in magnesium.

43. A patient is started on the diuretic Spironolactone. Which foods should the patient be careful to
avoid eating too much of?
A. Eggs
B. Green leafy vegetables
C. Bananas
D. Hot Dogs
Ans: C. Bananas
Spironolactone is known as a potassium-sparing diuretic medication (meaning it keeps potassium)
therefore a patient would need to watch how much potassium they eat. Bananas are high in
potassium.

44. A patient was recently admitted for a Deep Vein Thrombosis and was started on Coumadin.
During your education with the patient you would instruct the patient to avoid what food?
A. Bananas
B. Lettuce
C. Spinach
D. Processed meats
Ans: C. Spinach
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Coumadin prevents clotting of the blood. Due to the high amount of vitamin k (vitamin k plays a role
in clotting) in green leafy vegetable, these foods should be limited.

45. A patient’s potassium level is 6.0. Which food should the patient avoid?
A. 6.0 is a normal potassium level so the patient can eat whatever they want without an effect
B. Raisins
C. Milk
D. Egg yolks
Ans: B. Raisins
Normal potassium levels are 3.5-5.0. Therefore a potassium level of 6.0 is considered high so the
patient should avoid foods high in potassium. In this case, raisins are the highest in potassium.

46. A patient has a stage 4 pressure ulcer on their sacral area. What type of foods would the patient
most benefit from?
A. Dried beans, eggs, meats
B. Liver, spinach, corn
C. Oats, fruits, and vegetables
D. Peanuts, tomatoes, and cabbage
Ans: A. Dried beans, eggs, meats
A patient with a stage 4 pressure ulcer needs a high protein diet to promote wound healing. Dried
beans, eggs, and meats are the highest protein foods of the selection.

47. A patient is post-opt from gallbladder surgery and is ordered a clear liquid diet. Which of the
selection can the patient have?
A. Apple Juice
B. Vanilla Custard
C. Fudge Popsicle
D. Creamy Chicken Soup
Ans: A. Apple Juice
Clear liquids are foods that are transparent to light and are liquid at body temperature. Apple juice
meets these requirements.

48. A patient just had a Wound Vac ® placed on her abdomen from abdominal surgery. Which foods
would help promote wound healing?
A. Citrus fruit and tomatoes
B. Liver, beef, and fish
C. Corn, poultry, and grains
D. Peanuts, beans, and pork
Ans: A. Citrus fruit and tomatoes
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Foods high in vitamin C help promote the production of collagen which is vital for wound healing.
Citrus fruits and tomatoes are high in vitamin C.

49. A patient asks you what vitamin is best for eye sight. Your response is:
A. Vitamin B12
B. Vitamin B6
C. Vitamin C
D. Vitamin A
Ans: D. Vitamin A
Vitamin A maintains eye sight. Foods rich in vitamin A are liver, egg yolks, green/orange vegetables &
fruits.

50. You have a patient who just had a stroke and has garbled speech. What type of diet do you expect
the patient to be prescribed after a speech evaluation?
A. Soft diet
B. Full liquid diet
C. Mechanically altered diet with thin liquids
D. Mechanically altered diet with nectar thick liquids
Ans: D. Mechanically altered diet with nectar thick liquids.
When a patient has a stroke they are at risk for aspiration due to the decreased ability to swallow.
Many times a stroke affects speech as well the patient‘s ability to utilize the swallowing muscles.
Generally, when garbled speech is noted in a stroke victim this is a sign there is a problem with the
patient’s ability to use their swallowing muscles. A mechanically altered diet with nectar thick liquid
will usually be prescribed. However, a speech evaluation will determine what is needed.

51. A nurse is teaching a client with pancreatitis about following a low-fat diet. The nurse develops a
list of high-fat foods to avoid and includes which food on the item list?
A. Chocolate milk.
B. Broccoli.
C. Apple.
D. Salmon.
Ans: A. Chocolate milk.
Chocolate milk is a high-fat food.
• Options B and C: Fruits and vegetables are low in fat because they do not come from animal sources.
• Option D: Salmon is naturally lower in fat.

52. The nurse is giving dietary instructions on a client who is on a vegan diet. The nurse provides
dietary teaching focus on foods high in which vitamin that may be lacking in a vegan diet?
Vitamin A.
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 Vitamin D.
Vitamin E.
Vitamin C.
Ans: Vitamin D.
Deficiencies in vegetarian diets include vitamin B12 which are found in animal products and vitamin D
(if limited exposure to sunlight).

53. A nurse is caring for a client with Wernicke-Korsakoff syndrome. The physician asks the nurse to
teach the client to consume thiamine-rich food. The nurse instruct the client to increase the intake of
which food items?
A. Chicken.
B. Milk.
C. Beef.
D. Brocolli.
Ans: C. Beef.
Food sources of thiamin include beef, liver, nuts, oats, oranges, pork, eggs, seeds, legumes, peas and
yeast.

54. A client who is recovering from a surgery has been ordered a change from a clear liquid diet to a
full liquid diet. The nurse would offer which full liquid item to the client?
A. Popsicle.
B. Carbonated beverages.
C. Gelatin.
D. Pudding.
Ans: D. Pudding.
Full liquid food items include items such as plain ice cream, sherbet, breakfast drinks, milk, pudding,
and custard, soups that are strained, refined cooked cereals, and strained vegetable juices.
• Options A, B, and C are clear liquid diet.

55. A postoperative client has been placed on a clear-liquid diet. The nurse provides the client with
which items that are allowed to be consumed on this diet?
Vegetable juices.
Custard.
Sherbet.
Bouillon.
Ans: Bouillon.
A clear liquid diet consists of foods that are relatively transparent to light and liquid at room and body
temperature. Foods allowed on the clear liquid diet (bouillon, popsicles, plain gelatin, ice chips,
sweetened tea or coffee (no creamer), carbonated beverages, and water)
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• Options A, B, and C are full liquid diet.

56. The nurse is teaching a client who has iron deficiency anemia about foods she should include in
her diet. The nurse determines that the client understands the dietary instructions if she selects which
of the following from her menu?
A. Nuts and fish.
B. Oranges and dark green leafy vegetables.
C. Butter and margarine.
D. Sugar and candy.
Ans: B. Oranges and dark green leafy vegetables.
Dark green leafy vegetables are rich in iron while oranges are a good source of vitamin C, which
enhances iron absorption.

57. The nurse instructs a client with renal failure who is receiving hemodialysis about dietary
modifications. The nurse determines that the client understands these dietary modifications if the
client selects which items from the dietary menu?
A. Mushroom and blueberry.
B. Beans and banana.
C. Fish and tomato juice.
D. Potato and spinach.
Wrong! You have selected wrong answer.
Ans: A. Mushroom and blueberry.
A renal diet is one that is low in sodium, phosphorous, potassium and protein.
• Options B, C, and D are high in sodium, phosphorus, and potassium.

58. A client with heart failure has been told to maintain a low sodium diet. A nurse who is teaching
this client about foods that are allowed includes which food item in a list provided to the client?
A. Pretzels.
B. Whole wheat bread.
C. Tomato juice canned.
D. Dried apricot.
Ans: D. Dried apricot.
Foods that are lower in sodium includes fruits and vegetables like dried apricot.

59. The nurse is instructing a client with hyperkalemia on the importance of choosing foods low in
potassium. The nurse should teach the client to limit which of the following foods?
A. Grapes.
B. Carrot.
C. Green beans.
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 D. Lettuce.
Ans: B. Carrot.
Foods that are low in potassium include applesauce, grapes, green beans, blueberries, pineapple, and
cabbage.

60. A client is recovering from debridement of the right leg. A nurse encourages the client to eat
which food item that is naturally high in vitamin C to promote wound healing?
A. Milk.
B. Chicken.
C. Banana.
D. Strawberries.
Wrong! You have selected wrong answer.
Ans: D. Strawberries.
Citrus fruits and juices are especially high in vitamin C.
• Options A and B: Meats such as chicken and dairy products such as milk are high in vitamin B.
• Option C: Banana is rich in potassium.

61. What is a measure of the energy you get from food?

A.Fiber
B.Calorie
C.Trans-Fat
D.Carbohydrate
B. Calorie
Explanation
A calorie is a measure of the energy that is obtained from food. It represents the amount of energy
required to raise the temperature of one gram of water by one degree Celsius. Therefore, when we
consume food, the calories in that food provide us with the energy needed for various bodily
functions, such as metabolism, physical activity, and growth.

62. Which vitamin is important to eyesight?

A.Vitamin A
B.Vitamin B
C.Vitamin C
D.Vitamin D
Correct Answer
A. Vitamin A
Explanation
Vitamin A is important for eyesight because it plays a crucial role in maintaining the health of the
retina, which is the part of the eye responsible for detecting light and color. It helps in the production
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of a pigment called rhodopsin, which is necessary for proper vision in low-light conditions.
Additionally, vitamin A also supports the overall health of the cornea, the clear outer layer of the eye.
A deficiency in vitamin A can lead to a condition called night blindness, where it becomes difficult to
see in dim light.

63. What is the recommended daily serving for the fruit group?
A.5.5 ounces
B.6 ounces
C.2 cups
D.2.5 cups
E.3 cups
Correct Answer
C. 2 cups
Explanation
The recommended daily serving for the fruit group is 2 cups. This means that individuals should aim to
consume 2 cups of fruits per day in order to meet their nutritional needs. Fruits are a valuable source
of essential vitamins, minerals, and dietary fiber, which are important for maintaining overall health.
Consuming an adequate amount of fruits can help prevent chronic diseases and promote a balanced
diet.

64. What mineral is found in dairy products and helps build strong bone?
A.Flouride
B.Calcium
C.Zinc
D.Copper
Correct Answer
B. Calcium
Explanation
Calcium is the mineral found in dairy products that helps build strong bones. Calcium is an essential
nutrient for bone health and is necessary for the formation and maintenance of strong bones and
teeth. It plays a crucial role in bone development and growth, especially during childhood and
adolescence. Dairy products such as milk, cheese, and yogurt are rich sources of calcium, making
them an important part of a balanced diet for maintaining strong bones and preventing conditions like
osteoporosis.
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65. What eating disorder involves starvation and obsession with calorie intake?
A.Anorexia
B.Bulimia
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C.Compulsive Eating
D.Binge Eating
Correct Answer
A. Anorexia
Explanation
Anorexia is an eating disorder that involves extreme restriction of food intake and an obsession with
calorie intake. People with anorexia have a distorted body image and an intense fear of gaining
weight, leading them to severely limit their food intake, often to the point of starvation. This disorder
is characterized by a relentless pursuit of thinness, even when individuals are significantly
underweight.

66. People with which disease must carefully monitor and regulate their blood sugar levels?
A.Osteoporosis
B.Obesity
C.Cancer
D.Diabetes
Correct Answer
D. Diabetes
Explanation
People with diabetes must carefully monitor and regulate their blood sugar levels because diabetes is
a condition characterized by high blood sugar levels. Failure to manage blood sugar levels can lead to
various complications such as heart disease, kidney damage, nerve damage, and vision problems.
Therefore, individuals with diabetes need to regularly monitor their blood sugar levels, take
medications as prescribed, follow a healthy diet, and engage in regular physical activity to keep their
blood sugar levels within a target range.
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67. What measure can be used to determine if a person's weight is healthy?

A.Exercise
B.Body Image
C.Body Mass Index (BMI)
D.Calories
Correct Answer
C. Body Mass Index (BMI)
Explanation
Body Mass Index (BMI) is a measure that calculates a person's weight in relation to their height. It is
widely used to determine if a person's weight is healthy or not. BMI provides a numerical value that
indicates whether a person is underweight, normal weight, overweight, or obese. By comparing an
individual's BMI to the standard BMI ranges, healthcare professionals can assess the level of risk
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associated with their weight and provide appropriate recommendations or interventions. Therefore,
BMI is a reliable measure to determine if a person's weight is healthy.
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68. 1/4 of a cup of dried fruit or nuts can be represented by which common sporting item?
A.Tennis Ball
B.Golf Ball
C.Bowling Ball
D.Baseball
Correct Answer
B. Golf Ball
Explanation
A golf ball is a common sporting item that is approximately the same size as 1/4 cup of dried fruit or
nuts. This comparison helps to visualize the amount of dried fruit or nuts and gives a reference point
for measurement.
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69. A deck of cards is a guideline for portion size of what food group?
A.Grains
B.Fruits
C.Vegetables
D.Meat
Correct Answer
D. Meat
Explanation
A deck of cards is a guideline for portion size of meat. This comparison is often used to help individuals
visualize the appropriate serving size of meat, which is typically about the size of a deck of cards. This
portion size recommendation is important for maintaining a balanced diet and ensuring that one does
not consume excessive amounts of meat, which can be high in saturated fat and calories.
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70. Which vitamin is found in oranges and helps prevent colds?

A.Vitamin A
B.Vitamin B
C.Vitamin C
D.Vitamin D
Correct Answer
C. Vitamin C
Explanation
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Vitamin C is found in oranges and is known for its immune-boosting properties. It helps prevent colds
by enhancing the production of white blood cells, which are essential for fighting off infections.
Additionally, vitamin C acts as an antioxidant, protecting cells from damage caused by harmful free
radicals. Therefore, consuming oranges or other foods rich in vitamin C can help strengthen the
immune system and reduce the risk of catching a cold.

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