La Consolacion College of Daet, Inc

PAASCU ACCREDITED LEVEL II

F. Pimentel Ave. Daet, Camarines Norte 4600 Philippines

COLLEGE DEPARTMENT
Academic Year 2023 – 2024
LONG QUIZ

Subject Code and Description: NCM 105 – Nutrition and Diet Therapy
Course: Bachelor of Science in Nursing
Professorial Lecturer: JASON S. NAPA, LPT, RN, MAN
Name of Student: JOSHUA BUENA

MULTIPLE CHOICE
Directions: Carefully read each question below and highlight your answer. Provide the rationale or
justification of your answer.

1. What is the main purpose of carbohydrates in the body?

a) Provide energy
b) Build muscle
c) Regulate body temperature
d) Enhance brain function

Rationale: Carbs are our body’s main

source of energy. In simple terms, carbs
are
broken down into glucose, which is then
converted into a compound called ATP
(adenosine triphosphate) in our cells. ATP
is essentially the fuel that runs our bodies,
powering everything from movements to
brain activity.

2. Which of the following is NOT a type of carbohydrate?

a) Glucose
b) Protein
c) Fructose
d) Starch

Rationale: Protein is not a carbohydrate.

Protein is a nutrient that is made up of
amino acids, and it plays an important role
in building and repairing tissues in the
body. However, it is not a carbohydrate
and does not provide energy like
carbohydrates do.
3. What is the chemical composition of carbohydrates?
a) Carbon, hydrogen, and oxygen
b) Nitrogen, hydrogen, and oxygen
c) Carbon, oxygen, and phosphorus
d) Carbon, hydrogen, and nitrogen

Rationale: The chemical composition of carbohydrates is a combination of carbon, hydrogen and

oxygen. These atoms combine in different ratios to create different types of carbohydrates. Generally,
there are two main types of carbohydrates: simple and complex carbohydrates.

4. Which of the following is a simple carbohydrate?

a) Fiber
b) Glycogen
c) Cellulose
d) Sucrose

Rationale: Sucrose, also known as table sugar, is one of the most common forms of simple
carbohydrates. It is a disaccharide, which means it is made up of two smaller sugar molecules,
glucose and fructose, linked together.

5. How are complex carbohydrates different from simple carbohydrates?

a) Complex carbohydrates contain more carbon atoms.
b) Simple carbohydrates are easier to digest.
c) Complex carbohydrates provide more sustained energy.
d) Simple carbohydrates have a higher glycemic index.

Rationale: Complex carbohydrates are more nutritious because they contain essential vitamins and
minerals that simple sugars do not provide. Therefore, a diet rich in complex carbohydrates provides
a more balanced and sustainable source of energy.

6. What is the primary function of dietary fiber?

a) Aid in digestion
b) Provide quick energy
c) Build muscle mass
d) Regulate blood sugar levels

Rationale: Dietary fiber has many

beneficial effects on the body. It is
indigestible and passes through the
digestive system practically unchanged. Its
primary function is to aid in digestion, as it
acts as a bulking agent, helping to pass
food through the digestive system. This
helps prevent constipation and promotes
regular bowel movements.
7. Which organ is responsible for breaking down carbohydrates in the body?
a) Liver
b) Pancreas
c) Stomach
d) Small intestine

Rationale: The small intestine is

responsible for breaking down and
absorbing most of the nutrients from the
food we eat, including carbohydrates.
Carbohydrates are typically already
partially broken down by the digestive
enzymes in the mouth and stomach, but
most of the digestive enzymes that break
down carbohydrates are produced in the
small intestine.

8. What happens to excess carbohydrates in the body?

a) They are converted into fat and stored.
b) They are excreted as waste.
c) They are converted into protein.
d) They are used to fuel brain activity.

Rationale: Excess carbohydrates are not

easily excreted as waste or converted into
protein. Instead, they are converted into fat
through a process called lipogenesis,
which occurs in the liver and other tissues.
This fat is then stored in the body, usually
in fat cells called adipocytes. Over time,
accumulation of this fat can lead to obesity
and associated health problems

9. What is the recommended daily intake of carbohydrates for an average adult?

a) 50 grams may vary depending on a person’s size,
b) 100 grams age, gender, and level of physical activity.
c) 200 grams
d) 300 grams

Rationale: The recommended daily intake

of carbohydrates for an average adult is
around 225-325 grams. This is because
carbohydrates are the body’s primary
source of energy and are necessary for
proper functioning of the body’s cells. The
exact amount of carbohydrates needed
10. Which of the following is a symptom of carbohydrate deficiency?
a) Weight gain
b) Fatigue
c) High blood pressure
d) Muscle cramps

Rationale: Carbohydrates play an

essential role in providing energy to the
body. If the body does not have enough
carbohydrates, the liver and muscle tissues
may not have enough glycogen to sustain
physical and mental activity, leading to
fatigue.

11. What is the role of insulin in carbohydrate metabolism?

a) It helps transport glucose into cells.
b) It breaks down complex carbohydrates.
c) It converts carbohydrates into fat.
d) It regulates blood sugar levels.

Rationale: Insulin is a hormone produced by the pancreas that plays a crucial role in carbohydrate
metabolism. Its primary function is to regulate blood sugar levels by allowing cells to take up
glucose from the blood.

12. Which type of carbohydrate is commonly found in fruits and honey?

a) Monosaccharides
b) Disaccharides
c) Oligosaccharides
d) Polysaccharides

Rationale: Polysaccharides are

carbohydrates that are composed of long
chains of sugar molecules. They are
commonly found in fruits and vegetables,
as well as in honey and other sweet foods
like marshmallows, cotton candy and jelly
beans.

13. How does the body store excess carbohydrates for later use?
a) As glycogen in the liver and muscles
b) As glucose in the bloodstream
c) As fat in adipose tissue
d) As protein in muscle tissue
Rationale: Excess carbohydrates are
stored as glycogen in the liver and
muscles. Glycogen is a complex
carbohydrate that is an important source of
energy for the body. When the body needs
more energy, it can break down glycogen
 to release glucose, which can be used as
fuel for physical activity or the brain.

14. What is the process by which the body converts carbohydrates into ATP?
a) Glycolysis
b) Krebs cycle
c) Electron transport chain
d) Oxidative phosphorylation

Rationale: The process by which the body converts carbohydrates into ATP is a series of
biochemical reactions called cellular respiration. The process of converting carbohydrates into ATP
involves glycolysis, the Krebs cycle, and oxidative phosphorylation, each of which plays a crucial
role in the production of energy for the body’s cells.

15. Which of the following foods is a good source of complex carbohydrates?

a) White bread
b) White rice
c) Quinoa
d) Candy

Rationale: Quinoa is a grain that provides a good source of complex carbs. It is a complete protein,
meaning it contains all nine essential amino acids, and is a good source of fiber, iron, magnesium,
and other important nutrients.

16. What is the term for the breakdown of carbohydrates into smaller molecules during digestion?
a) Hydrolysis
b) Dehydration synthesis
c) Fermentation
d) Denaturation

Rationale: Hydrolysis is a chemical reaction in which a single molecule of a compound is split into
smaller molecules by the addition of water. During digestion, carbohydrates are broken down into
shorter chains of sugar molecules through hydrolysis, making the nutrients in the food easier for the
body to absorb and use. The process of digestion involves a series of chemical and mechanical
reactions that break down food into smaller molecules, such as sugars and amino acids, which can
then be absorbed into the bloodstream.

17. What is the glycemic index?

a) A measure of how quickly carbohydrates raise blood sugar levels
b) A measure of the nutritional value of carbohydrates
c) A measure of the fiber content in carbohydrates
d) A measure of the fat content in carbohydrates

Rationale: The glycemic index (GI) is a measure of how quickly carbohydrate-rich foods cause a
rise in blood sugar levels. Foods with a low glycemic index are slower to raise blood sugar levels,
while foods with a high glycemic index are faster. The aim is to eat slower-release carbohydrates that
 keep blood sugar levels steady over a longer period of time, rather than foods that cause a rapid spike
in blood sugar levels.

18. Which hormone is responsible for stimulating hunger and increasing carbohydrate cravings?
a) Insulin
b) Glucagon
c) Leptin
d) Ghrelin

Rationale: Ghrelin, also known as the

“hunger hormone”. Ghrelin is produced by
cells in the stomach and can be released
into the bloodstream in response to low
blood sugar levels.
Ghrelin works by activating areas of the
brain that regulate hunger and cravings,
resulting in an increase in appetite and a
desire for high-calorie, carbohydrate-rich
foods.

19. What is the main source of carbohydrates in a vegetarian diet?

a) Legumes
b) Dairy products
c) Meat
d) Fish

Rationale: The main source of carbohydrates in a vegetarian diet is legumes. Legumes are plants
that produce beans or other edible seeds, such as peas, chickpeas, and lentils. These foods are rich in
complex carbohydrates, fiber, and protein, making them a healthy and filling option for vegetarians.

20. How does the body use carbohydrates during prolonged exercise?
a) It relies on carbohydrates as the primary source of energy.
b) It converts carbohydrates into protein for muscle repair.
c) It stores carbohydrates as fat for long-term energy.
d) It breaks down carbohydrates into ketones for fuel.

Rationale: The body uses carbohydrates during prolonged exercise as the primary source of energy.
This is because during intense exercise, the muscles require a lot of energy, which is supplied by the
breakdown of stored glycogen in the muscle cells.

21. What is the primary purpose of including fats in our diet?

a) To provide energy d) To aid in digestion
b) To assist in muscle growth
c) To regulate body temperature
 Rationale: Fats are a source of highly
concentrated energy that can be used
quickly by the body. They are an essential
part of the diet and help provide essential
fatty acids, which are necessary for proper
brain function, hormone regulation, and
for forming the walls of many cells in the
body.

22. Which of the following is a characteristic of saturated fats?

a) They are found in plant oils
b) They are liquid at room temperature
c) They have double bonds in their chemical structure
d) They are primarily derived from animal sources

Rationale: The characteristic of saturated fats is that they are primarily derived from animal sources.
Plant oils, such as olive oil and canola oil, tend to be high in unsaturated fats. Saturated fats, on the
other hand, are generally solid at room temperature and are primarily found in animal sources such
as dairy products, red meat, poultry, and eggs.

23. What is the main function of unsaturated fats in the body?

a) To support brain health
b) To promote healthy skin
c) To enhance muscle strength
d) To help reduce LDL cholesterol levels

Rationale: The main function of

unsaturated fats in the body is to help
reduce LDL cholesterol levels, which is a
type of cholesterol that can contribute to
the buildup of plaque in the arteries and
increase the risk of heart disease.

24. Which type of fat is considered the healthiest for consumption?

a) Trans fats
b) Saturated fats
c) Monounsaturated fats
d) Polyunsaturated fats

Rationale: Polyunsaturated fats are considered the healthiest for consumption. They are important
for a number of reasons, including their ability to lower bad cholesterol levels, reduce inflammation,
and protect against heart disease.

25. What is the recommended daily intake of fat for adults?

a) Less than 10 grams c) 50-60 grams
b) 20-30 grams d) 70-80 grams
 Rationale: The recommended daily intake
of fat for most adults is between 20-30
grams per day, which is approximately 20-
35% of total daily calories depending on
the individual’s needs and goals. However,
it’s important to note that the specific
amount can vary based on age, gender,
physical activity level, and health status.

26. Which type of fat is commonly found in processed foods?

a) Saturated fats
b) Unsaturated fats
c) Trans fats
d) Polyunsaturated fats

Rationale: Trans fats is that these types of

fats are man-made and are not normally
found in nature, and therefore are not
considered healthy fats. They are often
found in processed foods, such as baked
goods, crackers, cookies, fried foods, and
snack foods, and have been associated
with an increased risk of heart disease. It's
important to limit trans fat intake by
avoiding processed foods and choosing
healthier options such as fruits, vegetables,
whole grains, lean proteins, and healthier
fats like unsaturated fats and
polyunsaturated fats.

27. What is the primary source of omega-3 fatty acids?

a) Fish and seafood
b) Dairy products
c) Nuts and seeds
d) Olive oil

Rationale: Omega-3 fatty acids are a type of polyunsaturated fat that are essential for the body’s
normal functioning and have many health benefits. They are especially important for brain health
and heart health.

28. Which of the following is a consequence of consuming excessive amounts of saturated fats?
a) Increased risk of heart disease
b) Improved cognitive function 1. Rationale: Increased risk of heart
c) Enhanced athletic performance disease is a consequence of
d) Decreased inflammation consuming excessive amounts of
 saturated fats. Saturated fats can
raise blood cholesterol levels
(particularly LDL cholesterol, the
“bad” cholesterol) and increase the
risk of cardiovascular disease by
contributing to the development of
atherosclerosis, a condition in
which fatty deposits build up in
arteries and increase the risk of
heart attack and stroke.

29. How do fats contribute to the taste and texture of food?

a) They add sweetness
b) They provide a crunchy texture
c) They enhance the aroma
d) They add creaminess

Rationale: Fats contribute to the taste and

texture of food by adding creaminess. Fats
are generally rich and smooth in texture,
and when incorporated into food, they help
to create a creamy mouthfeel. This is
especially prominent in foods like ice
cream, mayonnaise, and butter.

30. What is the role of fat-soluble vitamins in the body?

a) To support immune function
b) To aid in digestion
c) To regulate blood sugar levels
d) To assist in the absorption of fat

Rationale: The role of fat-soluble vitamins

in the body is to assist in the absorption of
fats. Fat-soluble vitamins include vitamins
A, D, E, and K. These vitamins are
important for a variety of bodily functions,
including promoting healthy skin and hair,
maintaining bone strength, regulating
cholesterol levels, and reducing the risk of
heart disease.

31. Which type of fat has been linked to an increased risk of cardiovascular disease?
a) Saturated fats
b) Monounsaturated fats
c) Polyunsaturated fats
d) Trans fats
 Rationale: Trans fats have been linked to an increased risk of cardiovascular disease, as they can
raise levels of harmful LDL cholesterol in the blood and decrease levels of beneficial HDL
cholesterol.

32. What is the main source of dietary cholesterol?

a) Dairy products
b) Meat and poultry
c) Fruits and vegetables
d) Grains and legumes

Rationale: Meat and poultry are the main

sources of dietary cholesterol, as they
contain high levels of unesterified
cholesterol that is absorbed in the body.
Dairy products, such as milk and cheese,
also contain cholesterol, but in lower
amounts. Fruits and vegetables, grains, and
legumes do not contain dietary cholesterol.

33. What is the primary function of phospholipids in the body?

a) To provide insulation
b) To transport nutrients
c) To regulate hormone production
d) To build muscle mass

Rationale: Phospholipids are a type of

lipid, which are a major component of cell
membranes, and they have several
important functions in the body. One of the
primary functions is to transport nutrients,
primarily fatty acids, cholesterol, and
vitamins. They also play a role in
maintaining the structure and stability of
cell membranes, and they are involved in
signaling processes that regulate hormone
production and other important bodily
functions.

34. Which of the following is an example of a high-fat food?

a) Broccoli Rationale: Avocado is an example of a
b) Chicken breast high-fat food. Avocados are high in
c) Avocado monounsaturated fats, such as oleic acid,
d) Whole-grain bread which are known to have beneficial effects
on cardiovascular health. In addition,
avocados are also rich in vitamins and
 minerals, making them a healthy source of
fatty acids.

35. How does the body store excess dietary fat?

a) In the liver
b) In the muscles
c) In adipose tissue
d) In the bloodstream

Rationale: Dietary fat is digested and

absorbed through the digestive system and
then transported to the liver, where it is
processed and converted Into fatty acids
and triglycerides. These fatty acids and
triglycerides are then carried in the
bloodstream to the tissues of the body,
where they are stored in adipose tissue.
Adipose tissue is a specialized type of
tissue that is primarily responsible for
storing and releasing fatty acids and
energy in the form of triglycerides. It is
located throughout the body, particularly
around the internal organs, and plays a
critical role in regulating energy balance
and metabolism.

36. What is the difference between saturated and unsaturated fats in terms of their chemical structure?
a) Saturated fats have double bonds, while unsaturated fats do not
b) Saturated fats are solid at room temperature, while unsaturated fats are liquid
c) Saturated fats have a higher calorie content than unsaturated fats
d) Saturated fats are derived from plants, while unsaturated fats are derived from animals

Rationale: Saturated fats and unsaturated fats differ in the number and arrangement of carbon-
carbon bonds within the fat molecule. Saturated fats contain only single bonds between carbon
atoms, while unsaturated fats contain one or more double bonds. The presence of the double bond(s)
in unsaturated fats gives them a more “open” structure than saturated fats, making them

37. Which organ is primarily responsible for metabolizing dietary fats?

a) Liver absorbed into the bloodstream and
b) Pancreas transported to the liver via the lymphatic
c) Kidneys system. In the liver, the fats are processed
d) Stomach and converted into various forms that can
be utilized for energy and stored for future
Rationale: The liver is the primary organ use.
responsible for metabolizing dietary fats.
When fats are consumed, they are
38. What is the significance of omega-6 fatty acids in the diet?
a) They help lower blood pressure
b) They promote brain development
c) They reduce inflammation
d) They increase LDL cholesterol levels

Rationale: Omega-6 fatty acids, particularly linoleic acid, are essential for brain function and
development. They play a critical role in the growth and development of the brain, particularly
during infancy and childhood. Omega-6 fatty acids are involved in a wide range of cognitive
processes, including learning, memory, and vision.

39. What is the recommended ratio of omega-6 to omega-3 fatty acids in the diet?
a) 1:1
b) 2:1
c) 4:1
d) 10:1

Rationale: The recommended ratio of omega-6 to omega-3 fatty acids in the diet is 4:1.
The omega-6 and omega-3 fatty acids are both essential fatty acids that are needed for various bodily
functions. However, it is important to consume them in the right proportions, as an imbalance can
lead to health problems. The ratio of omega-6 to omega-3 fatty acids in the average Western diet is
around 10:1, which is higher than the recommended 4:1 ratio. A higher consumption of omega-6
fatty acids can lead to systemic inflammation and increased risk of chronic diseases such as heart
disease and cancer.

40. How can the consumption of trans fats be minimized in the diet?
a) By choosing margarine instead of butter
b) By eating more red meat
c) By avoiding processed and fried foods
d) By consuming whole milk products

Rationale: Trans fats are a type of

unsaturated fat created by a process called
hydrogenation, which involves adding
hydrogen to liquid oils to make them solid
at room temperature. Trans fats are mostly
found in processed foods, such as baked
goods, candy, and fried foods. To
minimize the consumption of trans fats, it
is recommended to avoid processed and
fried foods and choose healthier options,
such as fruits, vegetables, whole grains,
lean proteins, and unsaturated fats.

41. What is the main purpose of proteins in the human body?

 a) Energy storage
b) Cell communication
c) Genetic material synthesis
d) Enzyme catalysis

Rationale: The main purpose of proteins

in the human body is enzyme catalysis.
Proteins function as enzymes, which are
molecules that facilitate biochemical
reactions in the body. Enzymes play a
crucial role in various metabolic processes,
including digestion, energy production,
and DNA replication. They act as
catalysts, speeding up chemical reactions
and allowing them to occur at a faster rate.
This catalytic activity of proteins is
essential for maintaining the overall
functioning and homeostasis of the human
body.

42. Which of the following is NOT a function of proteins?

a) Muscle contraction
b) Transport of oxygen
c) Immune response
d) Nerve impulse transmission

Rationale: Nerve impulse transmission is a function of chemicals called neurotransmitters, which

act as messengers between nerve cells. Proteins are important building blocks for nerve cells, but
they are not directly involved in nerve impulse transmission.

43. What are the building blocks of proteins?

a) Amino acids
b) Monosaccharides
c) Fatty acids
d) Nucleotides

Rationale: Proteins are macromolecules composed of amino acids. Amino acids are organic
compounds that contain an amino group (-NH2), a carboxyl group (-COOH), and a side chain (-R),
which is specific to each type of amino acid. These amino acids are linked together through peptide
bonds, forming a linear chain called a polypeptide.

44. How many different amino acids are commonly found in proteins?
a) 5
b) 10
c) 20
d) 50
 Rationale: Proteins are composed of a chain of amino acids, and there are 20 different amino acids
commonly found in proteins. Each amino acid has a unique side chain, which gives it distinct
chemical properties. This variety allows for a vast array of protein structures and functions.

45. What determines the structure and function of a protein?

a) Sequence of nucleotides
b) Sequence of monosaccharides
c) Sequence of amino acids
d) Sequence of fatty acids

Rationale: Proteins are long chains of amino acids covalently linked together. The sequence of
amino acids determines the protein’s primary structure, which ultimately determines the secondary,
tertiary, and quaternary structures of the protein. This structure is essential to the protein’s function,
as it determines the protein’s interactions with other molecules, its stability, and its ability to catalyze
reactions. Alterations in the sequence of amino acids can result in changes in the structure and
function of the protein, which can have profound implications for the organism’s health and well-
being.

46. Which level of protein structure involves the linear sequence of amino acids?
a) Primary structure as missense mutations,
b) Secondary structure can result in changes in
c) Tertiary structure the protein’s structure
d) Quaternary structure and function,
potentially leading to
Rationale: The linear disease.
sequence of amino
acids within a protein
is known as its primary
structure. It specifies
the order in which the
amino acids are
covalently linked to
one another, which
ultimately determines
the protein’s secondary,
tertiary, and quaternary
structures. The primary
structure of a protein is
governed by the
genetic code and serves
as the basis for the
protein’s overall
structure and function.
Alterations in the
primary structure, such
47. Which level of protein structure is stabilized by hydrogen bonds between nearby amino acids?
a) Primary structure
b) Secondary structure
c) Tertiary structure
d) Quaternary structure

Rationale: Secondary structure is the

second level of protein structure beyond
the primary structure. It is stabilized by
hydrogen bonds formed between adjacent
amino acids in the protein. These hydrogen
bonds help in forming secondary structure
elements such as loops, sheets and helices
which give the protein its overall shape
and stability

48. Which level of protein structure is determined by interactions between R-groups of amino acids?
a) Primary structure
b) Secondary structure
c) Tertiary structure
d) Quaternary structure

Rationale: Tertiary structure is the third

level of protein structure, determined by
the interaction of R-groups, which form
hydrogen bonds between the side chains of
amino acids. This results in the tertiary
structure of the protein, which determines
its activity and function in the body. The
tertiary structure is highly specific to the
protein and is essential for the protein to
function correctly.

49. What is denaturation of a protein?

a) The breaking of peptide bonds
b) The alteration of the protein's primary structure
c) The loss of a protein's biological activity due to extreme conditions
d) The formation of a protein complex

Rationale: Denaturation of a protein refers to the loss of its biological activity due to extreme
conditions. This can occur due to changes in pH, temperature, or the presence of denaturants such as
urea, guanidine hydrochloride, or heat. Denaturation can cause changes in the protein’s tertiary and
quaternary structures, leading to loss of function.

50. What is the primary source of dietary protein?

a) Meat and poultry
b) Fruits and vegetables
c) Grains and cereals
d) Dairy products

Rationale: Meat and poultry are

considered the primary source of dietary
protein, as they contain significant
amounts of high-quality protein that is
easy for the body to absorb and use for
building and repairing tissues, as well as
maintaining muscle mass.