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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. Vitamin B2...






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






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






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






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






6. Trans fatty acids...






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






8. Body Mass Index (BMI)...






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






10. Water soluble vitamins...






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






12. retrospective method of dietary assessment requires a person






13. Vitamin B2






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






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






16. 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






17. Which of the following are plant derived compounds that are very similar in structure and function to cholesterol...






18. Total Energy Expenditure (TEE)






19. Water soluble vitamins...






20. The risk of cardiovascular disease...






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






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






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






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






25. The following compounds are classified as flavonoids






26. 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






27. Osteopenia is...






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






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






30. Triglycerides...






31. Vitamin E deficiency can cause...






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






33. Which foods are good sources of dietary flavonoids?






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






35. What are the building blocks of protein?






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






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






38. Insulin...






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






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






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






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






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






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






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






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






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






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






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






50. The form of Vitamin D made by the body when exposed tosunlight is...







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