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. cardiovascular disease...






2. large number of research studies have shown that regular nut consumption is associated with a substantial decreasein the risk of death associated with...






3. Capillaries






4. 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.






5. The orange and red pigments synthesized by plants are called:...






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






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






8. Water soluble vitamins...






9. retrospective method of dietary assessment requires a person






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






11. 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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12. Leafy green vegetables are good sources of carotenoids






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






14. Fat-soluble vitamins...






15. Vitamins...






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






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






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






19. The risk of cardiovascular disease...






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






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






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






23. Adding nuts to the diet that is low in saturated fat results in significant reductions in...






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






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






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






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






28. DASH stands for...






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






30. Water soluble vitamins...






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






32. 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






33. Adipose tissue is what?






34. Fiber rich diets ...






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






36. 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...






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






38. Which foods are the richest source of plant lignans?






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






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






41. Fat free' means






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






43. 3 g of fat contains...






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






45. Osteopenia is...






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






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






49. The majority of magnesium in the body is associated with






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