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. Which long term complications areassociated with diabetes






2. Which foods are good sources of dietary flavonoids?






3. The most biologically active form of vitamin E is






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






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






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






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






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






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






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






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






12. Capillaries






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






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






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






16. 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






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






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






19. Positive energy balance...






20. Body Mass Index (BMI)...






21. Triglycerides...






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






23. Essential fatty acids






24. Vitamin B2...






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






26. Total Energy Expenditure (TEE)






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






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






29. 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?






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






31. 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...






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






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






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






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






36. Vitamin B2






37. 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...






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






39. The risk of cardiovascular disease...






40. Pantothenic acid...






41. Fat-soluble vitamins...






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






43. Water soluble vitamins...






44. Vitamins...






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






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






47. The following compounds are classified as flavonoids






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






49. Trans fatty acids...






50. cardiovascular disease...