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DIET2001-Nutrition for Health Professionals 1, T1 2026
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PQ10. A patient consumes high sodium and low potassium. What is the most likely health implication?
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Q9. A patient with low calcium intake presents with reduced bone density. Which mechanism best explains this?
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Q8. A patient claims “low-carb diets are always healthier.” Which response best reflects professional judgement?
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Q7. A group compares their intake to AMDRs and concludes their diet is “optimal.” What is the key limitation of this conclusion?
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Q6. A student categorises foods only by dominant macronutrient. What is the main limitation of this approach?
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Q5. A patient consumes high amounts of plant-based omega-3 (ALA). What limits its physiological effect compared to marine sources?
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Q4. A clinician compares two diets with identical fat intake but different fat types. Why might health outcomes differ?
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Q3. A patient consumes adequate total protein but from limited plant sources. What is the key nutritional consideration?
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Q2. A clinician explains why fibre slows postprandial glucose rise. Which mechanism is most accurate?
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Q1. A patient switches from refined grains to wholegrain foods. Which change most strongly explains improved long-term health outcomes?
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