Multiple Choice Questions

Click on a link below to access the MCQs for that chapter.Select one option to the question and click 'Submit answer' to check your answer. Note not all chapters have MCQs.

• Chapter 1 Introduction to the nutrients
• Chapter 2 The relationship between diet, health and disease
• Chapter 3 Energy intake: Food sources
• Chapter 4 Energy: Control of food intake
• Chapter 6 Energy requirements: Components of energy expenditure
• Chapter 7 Carbohydrates: Simple and complex carbohydrates
• Chapter 8 Carbohydrates: Digestion and utilisation in the body
• Chapter 9 Fats: Types of fatty acids
• Chapter 10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols)
• Chapter 11 Fats: Digestion and utilisation in the body
• Chapter 12 Proteins: Chemistry and digestion
• Chapter 13 Proteins: Functions and utilisation in the body
• Chapter 14 Proteins: Needs, sources, protein quality and complementation
• Chapter 15 Dietary supplements
• Chapter 16 Micronutrients: Fatsoluble vitamins
• Chapter 17 Micronutrients: Watersoluble vitamins
• Chapter 18 Micronutrients: Major minerals
• Chapter 19 Micronutrients: Trace elements
• Chapter 20 Micronutrients: Role in metabolism
• Chapter 21 Micronutrients and circulatory system I
• Chapter 22 Micronutrients and circulatory system II
• Chapter 23 Micronutrients: Protective and defence roles I
• Chapter 24 Micronutrients: Protective and defence roles II
• Chapter 25 Micronutrients: Structural role in bone I
• Chapter 26 Micronutrients: Structural role in bone II
• Chapter 31 Introduction to nutrition epidemiology: Study designs II
• Chapter 32 Research ethics
• Chapter 33 Nutritional assessment methods: Anthropometric assessment
• Chapter 34 Nutritional assessment methods: Dietary assessment I
• Chapter 35 Nutritional assessment methods: Dietary assessment II
• Chapter 37 Inadequate nutritional intakes: Consequences
• Chapter 38 Definitions of an adequate diet
• Chapter 39 Creating an adequate diet
• Chapter 41 Excessive or unbalanced nutritional intakes
• Chapter 43 Food choice: The food environment
• Chapter 45 Nutrition in pregnancy and lactation
• Chapter 46 Nutrition in infants, toddlers and preschool children
• Chapter 47 Nutrition in schoolage children and adolescents
• Chapter 48 Nutritional challenges in infants, children and adolescents
• Chapter 49 Nutrition and early origins of adult disease
• Chapter 50 Nutrition in older adults
• Chapter 51 Nutrition and the gastrointestinal tract I
• Chapter 52 Nutrition and the gastrointestinal tract II
• Chapter 53 Nutrition and the brain I
• Chapter 54 Nutrition and the brain II
• Chapter 55 Nutrition and the eye
• Chapter 56 Overweight and obesity: Aetiological factors
• Chapter 58 Overweight and obesity: Insulin resistance and metabolic syndrome 124
• Chapter 59 Overweight and obesity: Prevention and management
• Chapter 61 Underweight and negative energy balance
• Chapter 62 Nutrition and cancer I
• Chapter 63 Nutrition and cancer II
• Chapter 64 Diet and cardiovascular disease: Aetiology
• Chapter 65 Diet and cardiovascular disease: Prevention
• Chapter 66 Adverse reactions to food and inborn errors of metabolism
• Chapter 67 Nutritional genomics
• Chapter 68 Nutrition transition
• Chapter 72 Nutrition and sport I
• Chapter 73 Nutrition and sport II
• Chapter 74 Functional foods
• Chapter 75 Phytochemicals