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. 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...






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






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






4. Insulin...






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






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






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






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






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






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






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






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






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






14. The most abundant organic substance in our body - than on a dry weight basisis






15. Positive energy balance...






16. A number of studies have indicated thatcoffee consumption may






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






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






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






20. Glycogen is...






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






22. retrospective method of dietary assessment requires a person






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






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






25. Calcitonin is released by the ___________during periods of ___________ blood calcium concentration






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






27. Phytochemicals are






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






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






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






31. Adipose tissue is what?






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






33. Osteopenia is...






34. 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






35. Which micronutrient enhances iron absorption?






36. Vitamin E deficiency can cause...






37. Pantothenic acid...






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






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






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






41. Water soluble vitamins...






42. 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.






43. Water soluble vitamins...






44. The most biologically active form of vitamin E is






45. 3 g of fat contains...






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






47. Body Mass Index (BMI)...






48. Fat free' means






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






50. Type 2 diabetes...