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. retrospective method of dietary assessment requires a person






2. DASH stands for...






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






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






5. Type 2 diabetes...






6. Vitamins...






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






8. Body Mass Index (BMI)...






9. cardiovascular disease...






10. High dose beta carotene supplements






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






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






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






14. Fiber rich diets ...






15. Water soluble vitamins...






16. Carbohydrates...






17. Water soluble vitamins...






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






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






20. Which foods are good sources of dietary flavonoids?






21. High dose beta carotene supplements






22. Vitamin B2






23. 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.






24. Pantothenic acid...






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






26. 3 g of fat contains...






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






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






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






30. The most biologically active form of vitamin E is






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






32. A vitamin D deficiency can result in...






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






34. The branch of medicine concerned with treating obesity and obesity relatedconditions is called...






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






36. Fat free' means






37. The critical function of vitamin D is...






38. The risk of cardiovascular disease...






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






40. Body Mass Index (BMI)...






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






42. 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...






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






44. The most abundant organic substance in our body - than on a dry weight basisis






45. Osteopenia is...






46. Phytochemicals are






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






48. Taking beta carotene or vitamin A in supplemental form is not recommended because...






49. A number of studies have indicated thatcoffee consumption may






50. Essential fatty acids