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. 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?






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






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






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






5. High dose beta carotene supplements






6. Carbohydrates...






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






8. The following components are classified as flavonoids...






9. Water soluble vitamins...






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






11. Selenium content of grain products ishighly dependent on...






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






13. Bariatric surgery refers to medical procedures that promote: a healthy digestive tract






14. The following compounds are classified as flavonoids






15. Adipose tissue is what?






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






17. 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...

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18. Triglycerides...






19. Body Mass Index (BMI)...






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






21. 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






22. DASH stands for...






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






24. Insulin...






25. Leafy green vegetables are good sources of carotenoids






26. Glycogen is...






27. 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.






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






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






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






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






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






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






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






35. Basal Metabolic Rate is NOT effected by your gender






36. Water soluble vitamins...






37. Type 2 diabetes...






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






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






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






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






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






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






44. The risk of cardiovascular disease...






45. What are the building blocks of protein?






46. Capillaries






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






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






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






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