Nutrition
0Loading crowd target
0Loading crowd target
8correct to beat the crowd
94 free Nutrition trivia questions with answers — science & nature quiz, new questions added Aug 2026.
66 free nutrition trivia questions with answers. Sixty-six nutrition trivia questions that start where a classroom would: the MyPlate food groups, why carrots are orange, what a calorie measures, why bees make honey, and what actually makes a popcorn kernel pop. Those early questions are written as nutrition trivia for kids, so an 8- to 12-year-old can play along and get most of them right. Then the quiz climbs into the harder science of what we eat: which vitamins do what, the mineral behind goitre, the difference between soluble and insoluble fibre, glycemic index, complete proteins, and the deficiency diseases that shaped history. It works for a health class, a family quiz night, a nutrition student cramming for an exam, or anyone who wants to check what they really know about fuelling their body. Every answer has been checked against a reference source such as an encyclopaedia or a national health guideline, and the citation is shown under each question once you answer, so you can trust it in a classroom.
30 of 94 questions with answers and explanations. Play the quiz
Q 01Which of the following is classified as a macronutrient essential for the human body?
Carbohydrates
Macronutrients are nutrients that the body needs in large amounts to provide energy and support various bodily functions, including carbohydrates, proteins, and fats.
Q 02What is a primary function of protein in the human body?
Building and repairing tissues
Proteins are vital for the growth, maintenance, and repair of all body tissues, as well as for the production of enzymes, hormones, and other essential molecules.
Q 03On the glycemic index scale, pure glucose is assigned which reference value?
100
Glucose was arbitrarily set at 100 so every other food can be ranked against it by how much it raises blood glucose two hours after eating. Some foods, such as certain potatoes and rice varieties, can score above 100.
Q 04Which type of fat is generally associated with benefits for heart health?
Monounsaturated fat
Monounsaturated fats, found in foods like olive oil and avocados, and polyunsaturated fats, are known to help improve cholesterol levels and reduce the risk of heart disease.
Q 05What is a key role of dietary fiber in the digestive system?
Promoting regular bowel movements
Dietary fiber, which the body cannot digest, helps regulate the digestive system by adding bulk to stool and facilitating its passage, thereby promoting regularity and preventing constipation.
Q 06Besides calcium, which mineral is a main component of bone mineral (hydroxyapatite) in bones and teeth?
Phosphorus
Bone mineral is a modified form of hydroxyapatite, a calcium phosphate, so phosphorus is the second major building block of the skeleton. Bone ash was the main industrial source of phosphorus until the 1840s.
Q 07Which characteristic defines a 'complete protein'?
It contains all nine essential amino acids
A complete protein source provides all nine essential amino acids that the human body cannot synthesize on its own and must obtain from the diet.
Q 08Which organ produces insulin, the hormone that lowers blood glucose?
Pancreas
The pancreas makes insulin in the beta cells of its islets of Langerhans; insulin lets muscle, fat and liver cells take up glucose from the blood.
Q 09Which of these vitamins is recognized for antioxidant properties that protect cells?
Vitamin E
As a fat-soluble antioxidant, this vitamin sits in cell membranes and neutralises reactive oxygen species before they damage lipids. Nuts, seeds and vegetable oils are its richest food sources.
Q 10Beriberi is a severe, chronic disease caused by a deficiency of which nutrient?
Vitamin B1
Beriberi is caused by a lack of Vitamin B1 (thiamine). It was common wherever polished white rice was the staple, because milling strips away the thiamine-rich outer layers of the grain.
Q 11Which fatty acid is the main omega-6 fat in common vegetable oils?
Linoleic acid
Linoleic acid, an 18-carbon omega-6 fatty acid, is the dominant fat in sunflower, corn and soybean oils; it is essential because humans cannot synthesise it.
Q 12What is the primary function of Vitamin K in the body?
Aiding blood clotting
Vitamin K is a fat-soluble vitamin essential for the synthesis of proteins required for blood coagulation (clotting).
Q 13Which group of nutrients works chiefly as coenzymes in releasing energy from macronutrients?
B vitamins
B vitamins act as coenzymes in the metabolic pathways that release energy from food. They are water-soluble, so surplus amounts are excreted rather than stored.
Q 21Which type of cholesterol is called 'bad' for its role in artery plaque buildup?
LDL
Low-density lipoprotein (LDL) cholesterol is often called 'bad' cholesterol because high levels can lead to the buildup of plaque in arteries, increasing the risk of heart disease.
Q 22Pellagra is a disease caused by a deficiency of which B vitamin?
Niacin (B3)
Pellagra is a disease caused by a severe deficiency of niacin (Vitamin B3), characterized by dermatitis, diarrhea, and dementia.
Q 23Which type of fat, common in highly processed foods, is worst for cardiovascular health?
Trans fat
Trans fats, often artificially created through hydrogenation and found in many processed foods, are widely considered the most harmful type of fat for cardiovascular health, raising 'bad' cholesterol and lowering 'good' cholesterol.
Q 14Which vitamin significantly enhances the absorption of non-heme iron from plant-based foods?
Vitamin C
Vitamin C (ascorbic acid) is a powerful enhancer of non-heme iron absorption, making it particularly beneficial to consume with plant-based iron sources.
Q 15Omega-3 fatty acids such as DHA are best known for supporting the development of which part of the body?
Nervous system
Omega-3 fatty acids are polyunsaturated fats that are important for brain function, vision, and overall nervous system health, as well as heart health.
Q 16In nutrition, what is a calorie a measure of?
Energy content
A calorie is a unit of energy, commonly used in nutrition to express the energy content of food and the energy expended by the body.
Q 17Which type of dietary fiber forms a gel in the gut and helps lower cholesterol?
Soluble fiber
Soluble fiber dissolves in water to form a gel-like substance in the digestive tract, which can help lower blood glucose levels and reduce cholesterol.
Q 18Which food group is generally an excellent source of potassium?
Fruits and vegetables
Many fruits and vegetables, such as bananas, potatoes, spinach, and avocados, are naturally rich in potassium, an essential mineral for fluid balance and blood pressure regulation.
Q 19The human body can make which nutrient in its skin when exposed to sunlight?
Vitamin D
Skin exposed to ultraviolet B light makes this vitamin from a cholesterol derivative, which is why it is sometimes called the sunshine vitamin. People at high latitudes often need dietary or supplemental sources in winter.
Q 20A chronically high intake of which mineral is most associated with hypertension and cardiovascular disease?
Sodium
Sodium, mostly from salt and largely supplied by processed foods in Western diets; cutting intake is one of the cheapest population-level ways to reduce cardiovascular disease.
Q 24Which nutrient do strict vegans typically need from supplements or fortified foods?
Vitamin B12
Vitamin B12 is almost exclusively found in animal products, making it a critical nutrient for vegans to monitor and often supplement or consume through fortified foods.
Q 25What is the primary role of digestive enzymes such as amylase in the digestive process?
To break down food into smaller molecules
Their job is to break down food into smaller molecules the body can absorb; amylase from the salivary glands, for instance, splits cooked starch into shorter chains and simple sugars.
Q 26Which term describes how many vitamins and minerals a food supplies per calorie?
Nutrient density
Nutrient density describes the concentration of vitamins, minerals, and other beneficial nutrients in a food compared to its calorie content, with nutrient-dense foods offering more nutrients per calorie.
Q 27Foods that supply energy but little protein, fibre or vitamins are said to contain what?
Empty calories
Empty calories come from high-calorie ingredients such as vegetable oils, sugar and alcohol, which displace foods that also carry protein, vitamins, minerals and fibre.
Q 28What do the Dietary Reference Intakes (DRIs) primarily aim to do?
Establish nutrient intake recommendations for healthy people
DRIs are reference values from the US National Academy of Medicine used to plan and assess the nutrient intakes of healthy people. They replaced the older single-number system in the late 1990s.
Q 29Which of these is a benefit commonly associated with the consumption of probiotics?
Improved gut health
Probiotics are live microorganisms that, when consumed in adequate amounts, provide health benefits to the host, particularly by improving the balance of gut microbiota and supporting digestive health.
Q 30Which macronutrient provides the most energy per gram?
Fats
Fat delivers about 9 kilocalories per gram, more than double the roughly 4 per gram from protein or starches. Alcohol sits between them at about 7.