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






2. Osteopenia is...






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






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






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






6. 3 g of fat contains...






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






8. Carbohydrates...






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






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






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






12. Phytochemicals are






13. Vitamin E deficiency can cause...






14. A number of studies have indicated thatcoffee consumption may






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






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






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






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






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






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






21. Leafy green vegetables are good sources of carotenoids






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






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






24. The most biologically active form of vitamin E is






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






26. Triglycerides...






27. Fat-soluble vitamins...






28. Which long term complications are associated with diabetes?






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






30. retrospective method of dietary assessment requires a person






31. Body Mass Index (BMI)...






32. Glycogen is...






33. The ability of the body to maintain a relatively stable internal environment is called






34. Positive energy balance...






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






36. Fat free' means






37. Trans fatty acids...






38. Total Energy Expenditure (TEE)






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






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






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






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






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






44. Essential fatty acids






45. Basal Metabolic Rate is NOT effected by your gender






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






47. Which micronutrient enhances iron absorption?






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






49. What are the building blocks of protein?






50. The health benefits specifically associated with cruciferous vegetables are thought to be related to their _______________ content.