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. Leafy green vegetables are good sources of carotenoids






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






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






4. Adipose tissue is what?






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






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






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






8. Fat free' means






9. The most biologically active form of vitamin E is






10. What are the building blocks of protein?






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






12. 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






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






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






15. Capillaries






16. The risk of cardiovascular disease...






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






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






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






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






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






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






23. Pantothenic acid...






24. Vitamin B2...






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






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






27. Vitamins...






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






29. Trans fatty acids...






30. Which foods are good sources of dietary flavonoids?






31. 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...


32. Which long term complications areassociated with diabetes






33. Essential fatty acids






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






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






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






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






38. Carbohydrates...






39. 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...






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






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






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






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






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






45. 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.






46. 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?






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






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






49. High dose beta carotene supplements






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