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. Pantothenic acid...






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






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






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






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






6. retrospective method of dietary assessment requires a person






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. Which foods are the richest source of plant lignans?






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






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






11. Type 2 diabetes...






12. A number of studies have indicated thatcoffee consumption may






13. Vitamin B2






14. 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






15. Total Energy Expenditure (TEE)






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






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






18. Basal Metabolic Rate is NOT effected by your gender






19. Body Mass Index (BMI)...






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






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






22. Body Mass Index (BMI)...






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






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






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






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






27. Which long term complications are associated with diabetes?






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






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






30. Capillaries






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






32. Phytochemicals are






33. Fat free' means






34. Vitamins...






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






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






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






38. Which long term complications areassociated with diabetes






39. 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...






40. Fat-soluble vitamins...






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






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






43. A low pH (e.g. pH=3) - means the solution is...






44. Essential fatty acids






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






46. The risk of cardiovascular disease...






47. DASH stands for...






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






49. Trans fatty acids...






50. A vitamin D deficiency can result in...