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. Fat free' means






2. Fiber rich diets ...






3. Compared to the consumption of whole fruits and vegetables - large doses of individual nutrients or phytochemicals...






4. 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






5. Although it was initially hypothesized that the beneficial biological effects offlavonoids were related to antioxidant activity - many of these effects may actually be related to their ability to






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






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






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






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






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






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






12. A number of studies have indicated thatcoffee consumption may






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






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






15. Glycogen is...






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






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






18. During the refining of grain products -which nutrient rich components are lost?






19. Vitamins...






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






21. large number of research studies have shown that regular nut consumption is associated with a substantial decreasein the risk of death associated with...






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






23. 3 g of fat contains...






24. Adipose tissue is what?






25. The main food source of EPA and DHA is...






26. The most biologically active form of vitamin E is






27. Adding nuts to the diet that is low in saturated fat results in significant reductions in...






28. Vitamin K plays a vital role in...






29. Essential fatty acids






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






31. And some studies suggest that consumption of moderate amounts ofcoffee is associated with decreased risk of type two diabetes - Colorectal cancer - andarmmosis of the liver. Been based on the evidence the following advice can be given...






32. The omega 3 fatty acid - alpha acid is converted in the body to...






33. Vitamin B2...






34. Vitamin E deficiency can cause...






35. Damage caused by________is thought to be one of the leading causes of cellular aging andcancer.






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






37. All is true of niacin - except...






38. Supplementation with EPA and DHA to relieve joint tenderness in inflammatory diseases generally takes at least ___________ before benefits are observed.






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






40. A deficiency of vitamin A may lead to...






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






42. Fat-soluble vitamins...






43. The orange and red pigments synthesized by plants are called:...






44. High dose beta carotene supplements






45. The health benefits specifically associated with cruciferous vegetables arethought to be related to their______ content.






46. Leafy green vegetables are good sources of carotenoids






47. Osteopenia is...






48. Iron is needed in the body for...






49. Which of the following organs is NOT part of the digestive tract...






50. In addition to age - sex - weight - and height - what other factor has a majoreffect on the energy requirement of an individual?