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






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






3. Basal Metabolic Rate is NOT effected by your gender






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






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






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






7. cardiovascular disease...






8. 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






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






10. 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...






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






12. Fat-soluble vitamins...






13. Which group of people are at increasedrisk of vitamin D Deficiency?






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






15. Adipose tissue is what?






16. Which micronutrient enhances iron absorption?






17. Body Mass Index (BMI)...






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






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






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






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






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






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






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






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






26. retrospective method of dietary assessment requires a person






27. Which of the following statements is true...






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






29. High dose beta carotene supplements






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






31. 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.






32. And some studies suggest that consumption of moderate amounts ofcoffee is associated with decreased risk of type two diabetes - Colorectal cancer - andarmmosis of the liver. Been based on the evidence the following advice can be given...

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






34. Glycogen is...






35. A number of studies have indicated thatcoffee consumption may






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






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






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






39. The risk of cardiovascular disease...






40. High dose beta carotene supplements






41. Total Energy Expenditure (TEE)






42. Capillaries






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






44. Trans fatty acids...






45. Essential fatty acids






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






47. 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...






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






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






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