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






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






3. 3 g of fat contains...






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






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






6. Carbohydrates...






7. Body Mass Index (BMI)...






8. Trans fatty acids...






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






10. Adipose tissue is what?






11. Which micronutrient enhances iron absorption?






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






13. Body Mass Index (BMI)...






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






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






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






17. Vitamins...






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






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






20. The majority of magnesium in the body is associated with






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






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






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






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






25. In addition to age - sex - weight - and height - what other factor has a majoreffect on the energy requirement of an individual?






26. Pantothenic acid...






27. High dose beta carotene supplements






28. Vitamin B2






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






30. Which long term complications areassociated with diabetes






31. Fat-soluble vitamins...






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






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






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






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






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






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






38. 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






39. Vitamin E deficiency can cause...






40. The risk of cardiovascular disease...






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






42. The orange and red pigments synthesized by plants are called:...






43. Which long term complications are associated with diabetes?






44. The most biologically active form of vitamin E is






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






46. Leafy green vegetables are good sources of carotenoids






47. Vitamin B2...






48. Fiber rich diets ...






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






50. Glycogen is...