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






2. cardiovascular disease...






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






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






5. 3 g of fat contains...






6. Some studies suggest that consumption of moderate amounts of coffee is associated with decreased risk of Type 2 diabetes - colorectal cancer and cirrhosis of the liver. Based on this evidence - the following advice can be given...






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






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






9. The most biologically active form of vitamin E is






10. Which long term complications are associated with diabetes?






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






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






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






14. Body Mass Index (BMI)...






15. Phytochemicals are






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






17. Adipose tissue is what?






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






19. Triglycerides...






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






21. Insulin...






22. High dose beta carotene supplements






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






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






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






26. 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.






27. DASH stands for...






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






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






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






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






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






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






34. Total Energy Expenditure (TEE)






35. Basal Metabolic Rate is NOT effected by your gender






36. Pantothenic acid...






37. Osteopenia is...






38. Water soluble vitamins...






39. Which micronutrient enhances iron absorption?






40. Vitamin B2...






41. Positive energy balance...






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






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






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






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






46. 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






47. High dose beta carotene supplements






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






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






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