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. Carbohydrates - Protein and lipids are called macronutrients because...






2. Total Energy Expenditure (TEE)






3. Fat free' means






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






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






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






7. Body Mass Index (BMI)...






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






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






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






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






12. High dose beta carotene supplements






13. Glycogen is...






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






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






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






17. Which long term complications are associated with diabetes?






18. Vitamin B2...






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






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






21. cardiovascular disease...






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






23. 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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24. Fat-soluble vitamins...






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






26. Positive energy balance...






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






28. A number of studies suggest that lycopene-rich diets are associated with significant reductions in the risk of prostate cancer. Which food is the most significant source of dietary lycopene?






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






30. Which foods are good sources of dietary flavonoids?






31. All of the following are true of bile EXCEPT...






32. 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.






33. The form of Vitamin D made by the body when exposed tosunlight is...






34. Phytochemicals are






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






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






38. Essential fatty acids






39. Trans fatty acids...






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






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






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






43. 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...






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






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






46. Pantothenic acid...






47. Vitamin E deficiency can cause...






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






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






50. Body Mass Index (BMI)...