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. Which group of people are at increasedrisk of vitamin D Deficiency?






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






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






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






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






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






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






8. DASH stands for...






9. 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?






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






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






12. The following compounds are classified as flavonoids






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






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






15. Leafy green vegetables are good sources of carotenoids






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






17. Phytochemicals are






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






19. What are the building blocks of protein?






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






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






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






23. High dose beta carotene supplements






24. 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...


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






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






27. Insulin...






28. Adipose tissue is what?






29. 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






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






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






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






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






34. Water soluble vitamins...






35. Which micronutrient enhances iron absorption?






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






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






38. Fat free' means






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






40. Water soluble vitamins...






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






42. 3 g of fat contains...






43. Body Mass Index (BMI)...






44. Fiber rich diets ...






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






46. Pantothenic acid...






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






48. Type 2 diabetes...






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






50. Which long term complications are associated with diabetes?