Past papers – Principles of Human Nutrition

Section A: Multiple Choice Questions (20 Marks)

(Each question carries 1 mark)

  1. Which of the following is a macronutrient?
    a) Vitamin A
    b) Protein
    c) Calcium
    d) Iron
  2. The recommended daily intake of protein for an average adult is approximately:
    a) 0.8 g per kg of body weight
    b) 1.5 g per kg of body weight
    c) 2.5 g per kg of body weight
    d) 3 g per kg of body weight
  3. Which vitamin is essential for the absorption of calcium?
    a) Vitamin A
    b) Vitamin D
    c) Vitamin C
    d) Vitamin B12
  4. The major source of dietary fiber is:
    a) Meat
    b) Fruits and vegetables
    c) Dairy products
    d) Sugary foods
  5. Which of the following is a characteristic of saturated fats?
    a) They are typically liquid at room temperature.
    b) They are found mainly in plant oils.
    c) They raise cholesterol levels in the blood.
    d) They are low in energy density.
  6. Which mineral is essential for the formation of hemoglobin?
    a) Zinc
    b) Iron
    c) Calcium
    d) Magnesium
  7. Which of the following is the primary function of carbohydrates in the human body?
    a) To regulate fluid balance
    b) To provide energy
    c) To support immune function
    d) To form body structures
  8. A deficiency of which vitamin leads to scurvy?
    a) Vitamin A
    b) Vitamin B1
    c) Vitamin C
    d) Vitamin K
  9. Which of the following is a good source of omega-3 fatty acids?
    a) Red meat
    b) Fish oil
    c) Whole grain bread
    d) Poultry
  10. Which nutrient is required to form the basic structure of DNA and RNA?
    a) Zinc
    b) Iodine
    c) Phosphorus
    d) Magnesium
  11. Which of the following is a water-soluble vitamin?
    a) Vitamin D
    b) Vitamin E
    c) Vitamin C
    d) Vitamin K
  12. The primary function of dietary fats is to:
    a) Build muscle
    b) Provide energy
    c) Regulate body temperature
    d) Transport oxygen
  13. Which of the following foods is rich in antioxidants?
    a) Bread
    b) Red berries
    c) Butter
    d) Fish
  14. The term “empty calories” refers to foods that are:
    a) High in vitamins and minerals
    b) High in nutrients but low in calories
    c) Low in nutrients but high in calories
    d) Balanced in nutrients and calories
  15. The recommended daily intake of fiber for adults is approximately:
    a) 15-25 g
    b) 25-38 g
    c) 40-50 g
    d) 60-75 g
  16. Which of the following is a characteristic of trans fats?
    a) Found mainly in plant oils
    b) Improve cholesterol levels
    c) Are typically found in processed foods
    d) Are easily digested
  17. Which of the following is an example of a complex carbohydrate?
    a) Glucose
    b) Lactose
    c) Starch
    d) Fructose
  18. The body’s ability to produce vitamin D is enhanced by:
    a) Consuming milk
    b) Sunlight exposure
    c) Consuming leafy greens
    d) Drinking water
  19. Which of the following is a function of water in the body?
    a) Acts as a source of energy
    b) Assists in temperature regulation
    c) Provides essential vitamins
    d) Stores minerals
  20. Which of the following food groups is most responsible for providing calcium?
    a) Fruits
    b) Dairy products
    c) Meat
    d) Grains

Section B: Short Answer Questions (30 Marks)

(Each question carries 5 marks)

  1. Explain the difference between fat-soluble and water-soluble vitamins. Provide two examples of each.
  2. Describe the role of carbohydrates in energy metabolism.
  3. Discuss the importance of dietary fiber and its effects on human health.
  4. List and explain the major functions of proteins in the human body.
  5. What are the possible health effects of a high-sodium diet, and how can this be prevented?

Section C: Long Answer Questions (30 Marks)

(Each question carries 10 marks)

  1. Explain the process of digestion and absorption of nutrients in the human body. Include the roles of enzymes and other digestive fluids.
  2. Discuss the concept of balanced nutrition and how it impacts overall health. Include the role of the macronutrients and micronutrients in a balanced diet.
  3. Describe the potential consequences of nutrient deficiencies in humans, with specific examples related to vitamins and minerals.

Section D: Case Study (20 Marks)

Case Study: A Dietitian’s Assessment

You are a dietitian working with a 45-year-old woman who is seeking to improve her overall nutrition. She has a sedentary lifestyle, eats a variety of foods but lacks consistency, and has recently been diagnosed with pre-diabetes.

Questions:

  1. What dietary recommendations would you give to help her manage her blood sugar levels and prevent diabetes? (10 marks)
  2. Identify the key nutrients that should be emphasized in her diet. Justify your choices. (10 marks)