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. Type 2 diabetes...






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






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






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






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






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






8. Which long term complications areassociated with diabetes






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






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






11. All of the following are true of bile EXCEPT...






12. Vitamin B2






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






14. Adipose tissue is what?






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






16. Vitamin B2...






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






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






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






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






21. Substituting beans - peas and lentitis four foods that are high in saturated fats or refund carbohydrates has beenshown to lower the risk of...






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






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






24. The risk of cardiovascular disease...






25. Basal Metabolic Rate is NOT effected by your gender






26. DASH stands for...






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






28. 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






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






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






31. retrospective method of dietary assessment requires a person






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






33. Glycogen is...






34. 3 g of fat contains...






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






36. Which micronutrient enhances iron absorption?






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






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






39. The following compounds are classified as flavonoids






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






41. Fiber rich diets ...






42. Body Mass Index (BMI)...






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






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






45. 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...






46. Triglycerides...






47. 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






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






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






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