Test your basic knowledge |

Nutrition Education

Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. What is the difference between gastric banding and gastric bypass? In addition to reducing the size of the stomach - gastric bypass bypasses a segment of the small intestine.






2. A critical function of Vitamin D is...






3. Which molecule is the most abundant monosaccharide in the body - issometimes called 'blood sugar' and can be converted to amino acids and fat for long term storage






4. Fiber rich diets ...






5. Cruciferous vegetables differ from other classes of vegetables because they are rich sources of sulfur containing compounds known as...






6. Phytochemicals are






7. Calcitonin is released by the ___________during periods of ___________ blood calcium concentration






8. cardiovascular disease...






9. Triglycerides...






10. High intakes of the carotenoids - lutein and zeaxanthin are associated with asignificantly lower risk of developing...






11. Which of the following describes a major function of vitamin E?






12. Osteopenia is...






13. Water soluble vitamins...






14. DASH stands for...






15. Most case control studies do NOT find that women with higher soy intakes are at lower risk of breast cancer except for...






16. Participants in an experiment or study that do not receive the treatment orintervention are said to be the...






17. Which B vitamin is obtained by both diet and intestinal bacteria?






18. The following compounds are classified as flavonoids






19. Another word for 'alteration' in gene structure is called...






20. Which vitamin can only be made by microorganisms - such as bacteria?






21. Fat-soluble vitamins...






22. A low pH (e.g. pH=3) - means the solution is...






23. Which food group scores the highest on the Aggregate NutrientDensity Index (ANDI)






24. Teas may be grouped into three groups (white and green teas - oolong teas and black tea) based on...






25. 3 g of fat contains...






26. Which group of people are at increasedrisk of vitamin D Deficiency?






27. Positive energy balance...






28. Iron is not stored by the body so iron toxicity is not an area of concern






29. The ability of the body to maintain a relatively stable internal environment is called






30. Foods with glycemic indices greater than 70 are considered high-glycemicfoods because...






31. The significant reductions in risk of coronary heart disease have been shown to be related to...






32. Consumption of Indole-3-Carbinol - a potential cancer preventive compound can be increased by including which of the following foods in the diet






33. Which long term complications areassociated with diabetes






34. The class in nutrients can be subdivided into water soluble and Fat-soluble categories...






35. Type 2 diabetes...






36. The risk of cardiovascular disease...






37. Adding nuts to a diet that is low in saturated fat results in significant reductionsin...






38. Carbohydrates - Protein and lipids are called macronutrients because...






39. Body Mass Index (BMI)...






40. Fat free' means






41. Some studies suggest that consumption of moderate amounts of coffee is associated with decreased risk of Type 2 diabetes - colorectal cancer and cirrhosis of the liver. Based on this evidence - the following advice can be given...






42. Which foods are good sources of dietary flavonoids?






43. The majority of magnesium in the body is associated with






44. During the refining of grain products - which nutrient rich components arelost?






45. The Major lipid class include all -EXCEPT...






46. The health benefits specifically associated with cruciferous vegetables are thought to be related to their_______________ content.






47. Essential fatty acid deficiencies cause all EXCEPT...






48. Trans fatty acids...






49. All of the following are true of bile EXCEPT...






50. Body Mass Index (BMI)...