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#1
By Ahmed Akber
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Hard
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Fact Checked
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19 Oct 2026
Which trace mineral is a critical component of the antioxidant enzyme glutathione peroxidase?
💡 Explanation:Selenium is an essential trace element required for the synthesis of glutathione peroxidase, an enzyme that protects cells from oxidative damage by neutralizing peroxides.
#2
By Kalsoom Tahir
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Hard
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Fact Checked
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22 Sep 2026
Why is Glycemic Load (GL) considered a more comprehensive metric for assessing blood glucose impact than Glycemic Index (GI)?
💡 Explanation:While the Glycemic Index (GI) only measures how quickly a carbohydrate raises blood glucose levels, the Glycemic Load (GL) factors in both the GI and the actual amount of carbohydrate (grams) per serving, providing a more accurate reflection of a food's real-world metabolic impact.
#3
By Rabia Anum
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Hard
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Fact Checked
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25 Jul 2026
How do tannins in tea and coffee primarily impact the nutritional status of iron-deficient individuals?
💡 Explanation:Tannins are polyphenolic compounds that bind to non-heme iron (found in plant foods and supplements) during digestion, creating insoluble complexes that the body cannot absorb, thereby reducing iron bioavailability.
#4
By Rabia Anum
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Medium
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Fact Checked
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20 May 2026
Why do whole grains promote better metabolic health than refined grains?
💡 Explanation:Whole grains contain intact fiber which slows down the breakdown of carbohydrates into glucose. This prevents rapid insulin spikes, reducing the risk of metabolic syndromes and Type 2 diabetes.
#5
By Rabia Anum
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Hard
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Fact Checked
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20 Mar 2026
Which vitamin deficiency is characterized by the ‘four Ds’ (dermatitis, diarrhea, dementia, and death) and is historically linked to maize-heavy diets?
💡 Explanation:Pellagra is caused by a deficiency of Niacin (Vitamin B3). It was historically prevalent in regions where maize was the primary food source because maize is low in tryptophan and its niacin is chemically bound unless treated with alkali.
#6
By Kalsoom Tahir
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Medium
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Fact Checked
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17 Mar 2026
What is the primary objective of food biofortification in public health nutrition?
💡 Explanation:Biofortification is the process of increasing the density of vitamins and minerals in a crop through plant breeding or agronomic practices, ensuring that the food is more nutritious from the point of harvest.
#7
By Kalsoom Tahir
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Easy
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Fact Checked
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08 Feb 2026
What is the standard formula to calculate an individual’s Body Mass Index (BMI)?
💡 Explanation:The Body Mass Index (BMI) is a value used to broadly categorize a person based on tissue mass and height. It is defined as the body mass in kilograms (kg) divided by the square of the body height in meters (m²) (BMI = kg/m²).
#8
By Ahmed Akber
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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.
#9
By Kalsoom Tahir
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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.
#10
By Kalsoom Tahir
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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.
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