1.
Section A
ATP is primarily produced in:
2.
Section A
The thermic effect of food (TEF) refers to:
3.
Section A
During fasting, glucose is mainly produced by:
4.
Section A
Ketone bodies are produced in:
6.
Section A
Insulin resistance leads to:
7.
Section A
LDL primarily functions to:
8.
Section A
HDL is protective because it:
10.
Section A
Nitrogen balance is positive in:
11.
Section A
Oxidative phosphorylation occurs in:
12.
Section A
Beta-oxidation breaks down:
13.
Section A
Hyperlipidemia refers to:
19.
Section A
The citric acid cycle produces:
22.
Section A
Metabolic syndrome includes:
23.
Section A
Cholesterol synthesis occurs in:
24.
Section A
Essential amino acids must be:
25.
Section A
Protein turnover refers to:
31.
Section A
Oxidative stress results from:
34.
Section A
Insulin deficiency leads to:
35.
Section A
Glycogenolysis occurs in:
39.
Section A
Protein deficiency leads to:
40.
Section A
Basal metabolism occurs at:
51.
Section B
A patient with chronic alcoholism presents with neurological symptoms and anemia. The most likely deficiency is:
52.
Section B
A patient with rickets shows bone deformities. The primary biochemical defect is:
53.
Section B
Low serum ferritin levels indicate:
54.
Section B
A patient with metabolic syndrome typically shows:
55.
Section B
A patient with diabetes mellitus has elevated HbA1c levels. This reflects:
56.
Section B
Vitamin K deficiency primarily affects:
57.
Section B
A patient with scurvy shows poor wound healing due to:
58.
Section B
In obesity, leptin resistance leads to:
59.
Section B
A patient with fatty liver disease should reduce intake of:
60.
Section B
A patient with celiac disease must avoid:
61.
Section B
Crohn’s disease primarily affects:
62.
Section B
Ulcerative colitis affects:
65.
Section B
A patient with liver cirrhosis should limit:
66.
Section B
Ascites in liver disease is due to:
67.
Section B
In chronic kidney disease, potassium intake is:
69.
Section B
A CKD patient should restrict sodium to prevent:
70.
Section B
Cancer cachexia is characterized by:
71.
Section B
Chemotherapy patients often experience:
72.
Section B
Antioxidants help in cancer by:
74.
Section B
Mediterranean diet is rich in:
75.
Section B
Omega-3 fatty acids help in:
76.
Section B
A patient with hypertension should increase:
77.
Section B
Atherosclerosis is caused by:
78.
Section B
Functional foods provide:
81.
Section B
Magnesium deficiency leads to:
82.
Section B
Calcium deficiency leads to:
84.
Section B
Iron deficiency leads to:
85.
Section B
Vitamin B12 deficiency causes:
86.
Section B
Folate deficiency leads to:
88.
Section B
A high-fiber diet helps in:
89.
Section B
Bioavailability refers to:
91.
Section B
Nutritional therapy in diabetes focuses on:
92.
Section B
Obesity is associated with:
96.
Section B
Nephrotic syndrome leads to:
98.
Section B
Nutrition in disease aims at:
99.
Section B
Clinical nutrition focuses on:
100.
Section C
A patient with a genetic predisposition to diabetes is advised lifestyle changes. This is an example of:
101.
Section C
A person with MTHFR gene mutation requires higher intake of:
102.
Section C
Epigenetic changes due to poor diet can lead to:
103.
Section C
DNA methylation primarily affects:
104.
Section C
Maternal malnutrition can affect the fetus by:
105.
Section C
Personalized nutrition is based on:
106.
Section C
A patient responds differently to the same diet due to:
108.
Section C
A person with lactose intolerance has a variation in:
109.
Section C
Gene-diet interaction mainly affects:
110.
Section C
A patient consuming high antioxidant foods reduces:
111.
Section C
Polyphenols are found in:
113.
Section C
Functional foods are designed to:
115.
Section C
A patient with IBS benefits from:
117.
Section C
Prebiotics are commonly found in:
119.
Section C
Gut microbiota influence:
120.
Section C
Vitamin C enhances immunity by:
122.
Section C
Selenium deficiency affects:
123.
Section C
Chronic inflammation is linked to:
124.
Section C
Anti-inflammatory diet includes:
125.
Section C
A community with high obesity rates needs:
126.
Section C
Double burden of malnutrition refers to:
127.
Section C
Food fortification helps in:
128.
Section C
Iron fortification prevents:
130.
Section C
Sustainable diets aim to:
131.
Section C
Plant-based diets are associated with:
132.
Section C
Environmental nutrition studies:
134.
Section C
Public health nutrition focuses on:
135.
Section C
School meal programs help in:
136.
Section C
Micronutrient deficiency leads to:
137.
Section C
Nutrition education helps in:
138.
Section C
A patient with high oxidative stress should consume:
139.
Section C
Lifestyle diseases are preventable through:
140.
Section C
A person consuming ultra-processed foods shows:
142.
Section C
A patient with dysbiosis shows:
143.
Section C
A person with healthy microbiota shows:
144.
Section C
Chronic disease prevention focuses on:
145.
Section C
A patient with genetic obesity needs:
146.
Section C
Nutritional genomics helps in:
148.
Section C
A healthy diet influences gene expression through:
149.
Section C
Integration of nutrition, genetics, and lifestyle leads to:
150.
Section D
Assertion (A): Nutrigenomics studies the interaction between genes and diet. Reason (R): Nutrients can influence gene expression.
151.
Section D
Assertion (A): MTHFR mutation affects folate metabolism. Reason (R): It reduces conversion of folate to its active form.
152.
Section D
Assertion (A): Epigenetic changes can increase disease risk. Reason (R): They alter gene expression without changing DNA sequence.
153.
Section D
Assertion (A): DNA methylation regulates gene expression. Reason (R): It modifies DNA structure and gene activity.
154.
Section D
Assertion (A): Maternal nutrition influences fetal health. Reason (R): It affects epigenetic programming of the fetus.
155.
Section D
Assertion (A): Personalized nutrition improves health outcomes. Reason (R): Individuals respond differently to the same diet.
156.
Section D
Assertion (A): Genetic variation affects metabolism. Reason (R): Different genes produce different enzyme activity levels.
157.
Section D
Assertion (A): Nutrigenomics helps prevent chronic diseases. Reason (R): It enables tailored dietary interventions.
158.
Section D
Assertion (A): Nutrigenomics studies the interaction between genes and diet.
Reason (R): Nutrients can influence gene expression.
159.
Section D
Assertion (A): Lactose intolerance is genetically influenced. Reason (R): Lactase enzyme production declines due to gene variation.
160.
Section D
Assertion (A): Gene-diet interaction affects metabolic health. Reason (R): Nutrients regulate metabolic pathways through genes.
161.
Section D
Assertion (A): Antioxidants reduce oxidative stress. Reason (R): They neutralize free radicals.
162.
Section D
Assertion (A): Polyphenols improve health. Reason (R): They act as antioxidants.
163.
Section D
Assertion (A): Carotenoids support eye health. Reason (R): They protect retinal cells.
164.
Section D
Assertion (A): Functional foods provide health benefits beyond basic nutrition. Reason (R): They contain bioactive compounds.
165.
Section D
Assertion (A): Flavonoids reduce inflammation. Reason (R): They inhibit inflammatory pathways.
166.
Section D
Assertion (A): Probiotics improve gut health. Reason (R): They increase beneficial gut bacteria.
167.
Section D
Assertion (A): Prebiotics support gut microbiota. Reason (R): They act as food for beneficial bacteria.
168.
Section D
Assertion (A): Synbiotics improve gut health. Reason (R): They combine probiotics and prebiotics.
169.
Section D
Assertion (A): Gut microbiota influence immunity. Reason (R): They interact with immune cells in the gut.
170.
Section D
Assertion (A): Dysbiosis leads to inflammation. Reason (R): Imbalance in gut bacteria disrupts immune regulation.
171.
Section D
Assertion (A): Vitamin C improves immunity. Reason (R): It acts as an antioxidant.
172.
Section D
Assertion (A): Zinc deficiency weakens immunity. Reason (R): Zinc is essential for immune cell function.
173.
Section D
Assertion (A): Selenium protects against oxidative stress. Reason (R): It is part of antioxidant enzymes.
174.
Section D
Assertion (A): Chronic inflammation leads to disease. Reason (R): It damages tissues over time.
175.
Section D
Assertion (A): Anti-inflammatory diets improve health. Reason (R): They reduce inflammatory markers.
176.
Section D
Assertion (A): Public health interventions reduce obesity rates. Reason (R): They target population-level behavior change.
177.
Section D
Assertion (A): Double burden of malnutrition affects developing countries. Reason (R): It includes both undernutrition and overnutrition.
178.
Section D
Assertion (A): Food fortification prevents deficiencies. Reason (R): Nutrients are added to staple foods.
179.
Section D
Assertion (A): Iron fortification reduces anemia. Reason (R): Iron is essential for hemoglobin synthesis.
180.
Section D
Assertion (A): WHO plays a role in global nutrition. Reason (R): It develops health policies and programs.
181.
Section D
Assertion (A): Sustainable diets reduce environmental impact. Reason (R): Food production affects natural resources.
182.
Section D
Assertion (A): Plant-based diets improve heart health. Reason (R): They are low in saturated fats.
183.
Section D
Assertion (A): Environmental nutrition studies food systems. Reason (R): Food production impacts health and environment.
184.
Section D
Assertion (A): Climate change affects food availability. Reason (R): It impacts agricultural production.
185.
Section D
Assertion (A): Public health nutrition targets populations. Reason (R): It focuses on community-level interventions.
186.
Section D
Assertion (A): School meal programs improve child health. Reason (R): They provide essential nutrients.
187.
Section D
Assertion (A): Micronutrient deficiency causes disease. Reason (R): Nutrients are essential for body functions.
188.
Section D
Assertion (A): Nutrition education improves health outcomes. Reason (R): It promotes behavior change.
189.
Section D
Assertion (A): Antioxidant-rich diet reduces oxidative stress. Reason (R): Antioxidants neutralize free radicals.
190.
Section D
Assertion (A): Lifestyle diseases are preventable. Reason (R): Diet and lifestyle influence disease risk.
191.
Section D
Assertion (A): Ultra-processed foods increase inflammation. Reason (R): They contain additives, refined sugars, and unhealthy fats.
192.
Section D
Assertion (A): Dietary fiber improves gut health. Reason (R): It promotes the growth of beneficial gut bacteria.
193.
Section D
Assertion (A): Gut dysbiosis affects metabolic health. Reason (R): Gut microbiota regulate metabolic processes.
194.
Section D
Assertion (A): Healthy gut microbiota enhances immunity. Reason (R): Gut bacteria interact with immune cells and modulate immune response.
195.
Section D
Assertion (A): Chronic disease prevention requires lifestyle modification. Reason (R): Diet and physical activity influence disease risk.
196.
Section D
Assertion (A): Genetic obesity requires personalized nutrition strategies.
197.
Section D
Assertion (A): Precision nutrition improves clinical outcomes. Reason (R): It considers individual variability in genetics and metabolism.
198.
Section D
Assertion (A): Epigenetic modifications are reversible. Reason (R): Diet and lifestyle can influence gene expression.
199.
Section D
Assertion (A): Nutrition influences gene expression. Reason (R): Nutrients can modulate epigenetic mechanisms.
200.
Section D
Assertion (A): Integrated nutrition improves overall health outcomes. Reason (R): It combines diet, genetics, and lifestyle factors for optimal health.
