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#1
By TheQuizWire
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Medium
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Fact Checked
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29 Jan 2026
A perishable meal was left at 75°F (24°C) for four hours. What is the recommended public health action?
💡 Explanation:Perishable food should not be left in the 'Temperature Danger Zone' (40°F to 140°F or 4.4°C to 60°C) for more than two hours. At 75°F, which is within this zone, four hours is long enough for bacterial and toxin levels to become unsafe. Reheating will kill bacteria but not destroy all toxins produced, making immediate disposal necessary.
#2
By TheQuizWire
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Hard
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Fact Checked
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22 Jan 2026
Which dietary component primarily aids in lowering LDL cholesterol by forming a gel in the digestive tract?
💡 Explanation:Soluble fiber, found in foods like oats and beans, dissolves in water to form a viscous gel in the digestive tract. This gel binds to cholesterol and bile acids, preventing their reabsorption and promoting their excretion, which effectively lowers circulating LDL ('bad') cholesterol levels. Insoluble fiber primarily adds bulk and promotes intestinal motility.
#3
By TheQuizWire
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Medium
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Fact Checked
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20 Jan 2026
Which nutrient’s intake does WHO recommend should be less than 1% of total energy intake to prevent noncommunicable diseases?
💡 Explanation:The World Health Organization (WHO) recommends that the intake of trans-fats should be less than 1% of total energy intake as part of a healthy diet to prevent noncommunicable diseases (NCDs). The recommendation for saturated fats is less than 10% of total energy intake, and for free sugars, it is less than 10% (with a further reduction to less than 5% suggested for additional health benefits). Dietary fiber, conversely, is recommended to be increased.
#4
By TheQuizWire
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Easy
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Fact Checked
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14 Jan 2026
Regular consumption of foods high in partially hydrogenated oils primarily increases the risk of which chronic condition?
💡 Explanation:Trans fatty acids, commonly found in partially hydrogenated oils, are known to raise Low-Density Lipoprotein (LDL or 'bad') cholesterol levels and lower High-Density Lipoprotein (HDL or 'good') cholesterol levels. This change significantly increases the risk of atherosclerosis, which leads to Coronary Artery Disease (CAD). The elimination of industrially produced trans fats is a major global public health goal to reduce cardiovascular mortality.
#5
By TheQuizWire
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Medium
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Fact Checked
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28 Dec 2025
The recommendation for diets rich in low-glycemic index foods is primarily based on their effect on what?
💡 Explanation:Foods with a low Glycemic Index (GI) are digested and absorbed more slowly. This results in a gradual, sustained release of glucose into the bloodstream, rather than a rapid spike. This slower absorption is crucial for better blood sugar control, improved insulin sensitivity, and reduced risk of Type 2 Diabetes, which forms the primary basis for their recommendation in metabolic health.
#6
By TheQuizWire
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Medium
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Fact Checked
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05 Dec 2025
What is the primary function of soluble dietary fiber in the human body?
💡 Explanation:Soluble dietary fiber forms a gel in the digestive system, which slows down the digestion and absorption of nutrients. This process is key to reducing the absorption rate of glucose (helping regulate blood sugar) and binding to cholesterol in the gut (lowering blood cholesterol).
#7
By TheQuizWire
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Easy
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16 Nov 2025
What term describes foods high in nutrients relative to their calories?
💡 Explanation:Nutrient density refers to foods rich in vitamins and minerals but relatively low in caloric energy.
#8
By TheQuizWire
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Easy
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15 Nov 2025
Adequate dietary fiber intake primarily benefits which bodily system?
💡 Explanation:Fiber promotes healthy digestion and regular bowel movements, supporting the overall digestive system.
#9
By TheQuizWire
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Medium
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14 Nov 2025
Excessive dietary sodium is a major risk factor for which condition?
💡 Explanation:High salt intake is directly linked to hypertension (high blood pressure).
#10
By TheQuizWire
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Medium
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13 Nov 2025
Which compounds help neutralize free radicals in the body?
