Dietician Questions and Answers

Dietician Questions and Answers for Exam and Interview Papers are available in our web page. However, to help the aspirants in getting their dream jobs we have given the direct download link for the Dietician Previous Year Question Paper Pdf in the section below. We advise the applicants who are in search of Dietician Question Paper to refer the syllabus and exam pattern details. Where checking the syllabus before going to Model Paper gives the candidates an overview on Dietician examination.

Dietician Questions and Answers

Here are the Dietician Exam Pattern details. Dietician Question Paper with Answers are given in the section following. Practice more and score good marks in the Dietician examination. Dietician Previous Papers will also be available on its official site. Without visiting the site, you can just click the below links for free download of Dietician Practice Papers. Download the Dietician Exam Solved Papers, Asked Questions & answers from the subject wise enclosed links.

Questions and Answers for Dietician

1. Which ONE of the following help to increase the HDL-cholesterol levels in the blood?
A. Regular, moderate exercise
B. Sedentary lifestyle
C. High water intake
D. Keto diet
E. None of the above

2. Degenerative diseases are most closely associated with:
A. Diets deficient in protein
B. Affluent lifestyles
C. Occupational status
D. Gender
E. None of the above

3. Amla is the richest source of _______:
A. Calcium
B. Vitamin C
C. Vitamin B
D. Vitamin K
E. None of the above

4. A diet high in saturated fats can be linked to which ONE of the following?
A. Kidney failure
B. Bulimia
C. Anorexia
D. Cardiovascular disease
E. None of the above

5. Which is the correct sequence of reactions in the beta-oxidation of fatty acids in the mitochondria?
A. Oxidation, hydration, oxidation and thiolysis
B. Hydration, oxidation, reduction and thiolysis
C. Oxidation, dehydration, oxidation and thiolysis
D. Dehydrogenation, hydration, reduction and thiolysis
E. None of the above

6. A layer of square cells located just under the bran layer, which separates the bran from the rest of the cereal grain is known as the:
A. Germ
B. Endosperm
C. Aleurone layer
D. Husk
E. None of the above

7. Active Vitamin D is formed in the body by:
A. Hydroxylation to 25-hydroxycholecalciferol and occurs after hydroxylation in the liver.
B. After hydroxylation in the kidney to 25-dihydroxycholecalciferol
C. By a hydrolytic process in the skin
D. By two hydroxylations to 1,25 dihydroxycholecalciferol, the first hydroxylation occurs in the liver and the second hydroxylation occurs in the kidneys.
E. None of the above

8. _______________ is a pathological process in the coronary arteries, cerebral arteries & aorta that is responsible for coronary heart disease and stroke.
A. Embolus
B. Hypertension
C. Infarct
D. Atherosclerosis
E. None of the above

9. Which ONE of the following is not an example of complex lipids?
A. Phospholipids
B. Lipoproteins
C. Waxes
D. Glycolipids
E. None of the above

10. High fibre diets are recommended for the following:
A. Prevent or treat constipation, diverticulosis, Crohn’s disease, or irritable bowel syndrome
B. Help lower cholesterol
C. Improve sugar tolerance in diabetics
D. All of the above
E. None of the above

11. Which ONE of the following items contain trans-fat?
A. Margarine
B. Sugar
C. Cod liver oil
D. Rice
E. None of the above

12. Eggs can be used as an emulsifying agent due to the presence of the emulsifier ______________ present in egg yolk:
A. Diglycerides
B. Carrageenan
C. Lecithin
D. Monoglycerides
E. None of the above

13. Which of the following is the best source of omega-3 fatty acids?
A. Sesame oil
B. Wheat products
C. Pork
D. Sardines
E. None of the above

14. The weight of an individual is 65 kg and the height is 157 cm. Which BMI category does the person fall into?
A. Underweight
B. Normal Weight
C. Preobese
D. Obese class 1
E. None of the above

15. The following are non-excretory functions of kidney EXCEPT:
A. Regulation of blood pH
B. Regulation of electrolyte balance
C. Regulation of water balance
D. Regulation of blood sugar
E. None of the above

16. Which one of the following is NOT the role of a Dietitian?
A. Identify nutrition related problems
B. Develop diet plans & counsel individuals
C. Train people for HIIT workouts
D. Assessing, promoting & enhancing the health of people in a community.
E. None of the above

17. Which one of the following has the highest protein content?
A. 100g of soyabeans
B. 100g of red gram dhal
C. 100g of eggs
D. 100ml of whole milk
E. None of the above

18. A Gluten-free diet eliminates:
A. All foods containing wheat, rye, barley, and malt
B. All foods containing rice and fish
C. All foods containing milk and dairy products
D. All foods containing sugars and sweeteners
E. None of the above

19. Ascites is __________
A. Swelling of the joints
B. Atrophy of muscles
C. Enlargement of liver
D. Abnormal accumulation of fluid within the abdominal cavity
E. None of the above

20. Cholesterol is present in which ONE of the following food items?
A. Cashewnuts
B. Rice bran oil
C. Potato chips
D. Mutton
E. None of the above

Practice Papers Quiz
Easy Question Previous Question
Difficult Question Sample Papers
Important Question Model Papers
GK Food Safety

21. The risk of obesity is lower in:
A. Cow’s milk fed infants
B. Formula fed infants
C. Breast fed infants
D. Goat’s milk fed infants
E. None of the above

22. Amylases in saliva begin the breakdown of carbohydrates into __________.
A. Fatty acids
B. Polypeptides
C. Amino acids
D. Simple sugars
E. None of the above

23. Which ONE of the following is an invasive technique?
A. Anthropometry assessment
B. Biochemical assessment
C. Clinical assessment
D. Dietary assessment
E. None of the above

24. Which ONE of the following is an example of a soluble fiber?
A. Pectin
B. Cellulose
C. Lignin
D. Hemicellulose
E. None of the above

25. Skimmed milk is often fortified with:
A. Vitamins A & D
B. Calcium
C. Protein
D. Phosphorus
E. None of the above

26. Sorbitol is a:
A. Monosaccharide
B. Polysaccharide
C. Oligosaccharide
D. Sugar Alcohol
E. None of the above

27. A person with hypertension should reduce the intake of:
A. Pickles, papads and preserves
B. Tender coconut water
C. Fruits
D. Ginger
E. None of the above

28. Which cofactor is important for the process of deamination?
E. None of the above

29. _________is an example of a hydrogenated fat.
A. Ghee
B. Vanaspati
C. Butter
D. Cream
E. None of the above

30. Gelatinization is a process that is characterized by the:
A. Swelling of starch granules due to moist heat
B. Hydration of gluten
C. Combination of gluten and gliadin
D. Swelling of gelatin due to dry heat
E. None of the above