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. Iron is not stored by the body so iron toxicity is not an area of concern






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






3. 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?






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






5. Pantothenic acid...






6. Body Mass Index (BMI)...






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






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






9. 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.






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






11. Bariatric surgery refers to medical procedures that promote: a healthy digestive tract






12. The following compounds are classified as flavonoids






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






14. Vitamin K plays a vital role in...






15. Carbohydrates...






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






17. Leafy green vegetables are good sources of carotenoids






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






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






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






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






22. Participants in an experiment or study that do not receive the treatment orintervention are said to be the...






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






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






25. Vitamin E deficiency can cause...






26. Type 2 diabetes...






27. High dose beta carotene supplements






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






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






30. A number of studies have indicated thatcoffee consumption may






31. 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...






32. Which micronutrient enhances iron absorption?






33. 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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34. A deficiency of vitamin A may lead to...






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






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






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






38. Capillaries






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






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






41. Total Energy Expenditure (TEE)






42. 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






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






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






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






46. Which foods are good sources of dietary flavonoids?






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






48. The risk of cardiovascular disease...






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






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