ICAR AIEEA-PG Human Nutrition & Dairy in the Diet: practice questions

1 · Recommended dietary allowances · easy

The estimated average requirement (EAR) of a nutrient is the intake that:

1. Meets the needs of 97–98% of individuals
2. Is the highest intake unlikely to cause harm
3. Meets the needs of half the healthy individuals in a group
4. Is observed in apparently healthy people when no requirement can be set

2 · Recommended dietary allowances · easy

An adequate intake (AI) is set when:

1. A nutrient is known to be toxic at any level of intake above zero
2. Evidence is too weak to set an average requirement
3. The RDA has been shown to be too low
4. A nutrient has no known function

3 · Calcium, vitamin D and bone health · medium

Spinach contains much calcium yet supplies little absorbable calcium because it is rich in:

1. Lactose
2. Vitamin D
3. Casein phosphopeptides
4. Oxalate

4 · Calcium, vitamin D and bone health · medium

The standard blood marker of a person's vitamin D status is:

1. 1,25-dihydroxyvitamin D
2. Parathyroid hormone
3. Serum calcium
4. 25-hydroxyvitamin D

5 · Milk and dairy in infant, child, adult and elderly diets · medium

Whey protein is often chosen to help preserve muscle in older people because it is rich in:

1. Lactose
2. Glycine
3. Saturated fat
4. Leucine

6 · Milk and dairy in infant, child, adult and elderly diets · medium

During adolescence, calcium needs are at their highest because:

1. Calcium absorption stops completely
2. Bone mineral is accrued faster than at any other age
3. Muscles store most of the body's calcium
4. Kidneys excrete no calcium at this age

7 · Lactose intolerance and its management · medium

The symptoms of lactose intolerance arise mainly because undigested lactose in the colon:

1. Triggers IgE antibodies on mast cells
2. Draws in water and is fermented to gas and acids
3. Is absorbed and converted to toxic galactose
4. Blocks the absorption of fat in the small intestine

8 · Dairy fat and cardiovascular health: the evidence and its limits · medium

In controlled feeding trials, cheese raises LDL cholesterol less than butter providing the same amount of milk fat. This is attributed to:

1. The food matrix
2. Cheese fat being mostly polyunsaturated
3. Cheese containing no saturated fat
4. Butter containing more lactose than cheese

9 · Dairy fat and cardiovascular health: the evidence and its limits · medium

Whole cow milk contains roughly how much cholesterol per 100 mL?

1. About 14 mg
2. About 140 mg
3. About 1.4 g
4. None

10 · Malnutrition, school milk and fortification programmes · medium

Which design issue is most critical to food safety in a school milk programme using fresh pasteurised milk?

1. The colour of the packaging
2. The number of school days per year
3. Maintaining the cold chain from dairy to school
4. Using only flavoured milk