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. Fat-soluble vitamins...






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






3. Taking beta carotene or vitamin A in supplemental form is not recommended because...






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






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






6. The most biologically active form of vitamin E is






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






8. Water soluble vitamins...






9. The risk of cardiovascular disease...






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






11. 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...






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






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






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






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






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






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






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






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






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






21. Fiber rich diets ...






22. Insulin...






23. 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






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






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






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






27. Trans fatty acids...






28. Which foods are good sources of dietary flavonoids?






29. Type 2 diabetes...






30. Total Energy Expenditure (TEE)






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






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






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






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






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






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






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






38. 3 g of fat contains...






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






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






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






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






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






44. Osteopenia is...






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






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






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






48. Capillaries






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






50. Vitamin E deficiency can cause...