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 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






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






3. Fat-soluble vitamins...






4. Which long term complications areassociated with diabetes






5. 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






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






7. 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...






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






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






10. Which micronutrient enhances iron absorption?






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






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






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






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






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






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






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






18. cardiovascular disease...






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






20. Carbohydrates...






21. Total Energy Expenditure (TEE)






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






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






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






25. Osteopenia is...






26. Essential fatty acid deficiencies cause all EXCEPT...






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






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






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






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






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






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






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






34. Water soluble vitamins...






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






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






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






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






39. Cruciferous vegetables differ from other classes of vegetables because they are rich sources of sulfur containing compounds known as...






40. Body Mass Index (BMI)...






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






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






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






44. Vitamin B2






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






46. The risk of cardiovascular disease...






47. Vitamin E deficiency can cause...






48. 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...






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






50. Type 2 diabetes...