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Nutrition Education

Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. The class in nutrients can be subdivided into water soluble and Fat-soluble categories...






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






3. Body Mass Index (BMI)...






4. 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?






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






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






7. Trans fatty acids...






8. Vitamin E deficiency can cause...






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






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






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






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






13. The risk of cardiovascular disease...






14. Fiber rich diets ...






15. The branch of medicine concerned with treating obesity and obesity relatedconditions is called...






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






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






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






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






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






21. Total Energy Expenditure (TEE)






22. 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...






23. Vitamin B2






24. The health benefits specifically associated with cruciferous vegetables are thought to be related to their_______________ content.






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






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






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






28. Bariatric surgery refers to medical procedures that promote: a healthy digestive tract






29. In prospective cohort studies -consumption of at least _____weekly servings of cruciferous vegetables has been associated with significant reductions in cancer risk.






30. A number of studies have indicated thatcoffee consumption may






31. Adipose tissue is what?






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






33. Fat free' means






34. Water soluble vitamins...






35. Which long term complications are associated with diabetes?






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






37. Taking beta carotene or vitamin A in supplemental form is not recommended because...






38. Essential fatty acids






39. DASH stands for...






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






41. Glycogen is...






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






43. Phytochemicals are






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






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






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






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






48. 3 g of fat contains...






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






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







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