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






2. Which foods are good sources of dietary flavonoids?






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






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






5. Leafy green vegetables are good sources of carotenoids






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






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






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






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






10. 3 g of fat contains...






11. Vitamin K plays a vital role in...






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






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






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






15. Pantothenic acid...






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






17. Adipose tissue is what?






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






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






20. High dose beta carotene supplements






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






22. High dose beta carotene supplements






23. Body Mass Index (BMI)...






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






25. Body Mass Index (BMI)...






26. 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.






27. retrospective method of dietary assessment requires a person






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






29. Vitamin B2...






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






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






32. Positive energy balance...






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






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






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






36. Trans fatty acids...






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






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






39. Phytochemicals are






40. Type 2 diabetes...






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






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






43. Capillaries






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






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






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






47. Which food group scores the highest on the Aggregate NutrientDensity Index (ANDI)






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






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






50. Essential fatty acids