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. Type 2 diabetes...






2. Osteopenia is...






3. Insulin...






4. Capillaries






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






6. Damage caused by________is thought to be one of the leading causes of cellular aging andcancer.






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






8. A number of studies have indicated thatcoffee consumption may






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






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






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






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






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






14. Phytochemicals are






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






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






17. Carbohydrates...






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






19. Another word for 'alteration' in gene structure is called...






20. Which long term complications are associated with diabetes?






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






22. Glycogen is...






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






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






25. 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.






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






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






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






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






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






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






32. Fat free' means






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






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






35. Which foods are good sources of dietary flavonoids?






36. High dose beta carotene supplements






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






38. DASH stands for...






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






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






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






42. Fiber rich diets ...






43. High dose beta carotene supplements






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






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






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






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






48. High preformed vitamin A intake may reduce risk of bone fractures in older people.






49. Vitamins...






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