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. The following components are classified as flavonoids...






2. Vitamin E deficiency can cause...






3. Essential fatty acids cannot be synthesized by humans and must be consumed in the diet. The two essential fatty acids are...






4. Which long term complications are associated with diabetes?






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






6. Osteopenia is...






7. Lipid characteristics include all of thefollowing except...






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






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






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






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






12. Vitamin B2...






13. High preformed vitamin A intake may reduce risk of bone fractures in older people.






14. The risk of cardiovascular disease...






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






16. Adipose tissue is what?






17. 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






18. Substituting beans - peas and lentitis four foods that are high in saturated fats or refund carbohydrates has beenshown to lower the risk of...






19. Fat-soluble vitamins...






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






21. Vitamins...






22. Body Mass Index (BMI)...






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






24. Which of the following statements is true...






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






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






27. retrospective method of dietary assessment requires a person






28. In prospective cohort studies -consumption of at least _____weekly servings of cruciferous vegetables has been associated with significant reductions in cancer risk.






29. The energy in which of the following substances is used DIRECTLY by all cells to power all the processes needed by the body






30. The impact of different foods on the magnitude and duration of the rise in blood glucose after a meal is called...






31. Insulin...






32. Isothiocyanates - the hydrolysis products produced by chopping or chewing cruciferous vegetables - have been associated with reduced risk of...






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






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






35. Saturated -unsaturated -monounsated and polyunsaturated fatty acids differ in...






36. Which foods are good sources of dietary flavonoids?






37. A large number of research studies have shown that regular nut consumption is associated with a substantial decrease in therisk of death associated with






38. A number of studies suggest that lycopene-rich diets are associated with significant reductions in the risk of prostate cancer. Which food is the most significant source of dietary lycopene?






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






40. Essential fatty acids






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






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






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






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






45. Which micronutrient enhances iron absorption?






46. Which vitamin has the greatest risk of toxicity from large doses






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






48. Fiber rich diets ...






49. The health benefits specifically associated with cruciferous vegetables are thought to be related to their _______________ content.






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