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






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






3. cardiovascular disease...






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






5. Vitamins...






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






7. Water soluble vitamins...






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






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






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






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






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






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






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






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






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






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






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






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






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






22. What are the building blocks of protein?






23. 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.






24. Which long term complications are associated with diabetes?






25. Body Mass Index (BMI)...






26. Total Energy Expenditure (TEE)






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






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






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






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






31. Water soluble vitamins...






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






33. 3 g of fat contains...






34. Adipose tissue is what?






35. Osteopenia is...






36. Capillaries






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






38. Phytochemicals are






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






40. Vitamin B2...






41. The health benefits specifically associated with cruciferous vegetables arethought to be related to their______ content.






42. Which foods are good sources of dietary flavonoids?






43. 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...






44. Carbohydrates...






45. Trans fatty acids...






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






47. DASH stands for...






48. Body Mass Index (BMI)...






49. Insulin...






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