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






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






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






4. Which foods are good sources of dietary flavonoids?






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






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






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






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






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






10. Phytochemicals are






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






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






13. DASH stands for...






14. Cruciferous vegetables differ from other classes of vegetables because they are rich sources of sulfur containing compounds known as...






15. Basal Metabolic Rate is NOT effected by your gender






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






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






18. Carbohydrates...






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






20. High dose beta carotene supplements






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






22. A number of studies have indicated thatcoffee consumption may






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






24. Glycogen is...






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






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






27. Fat free' means






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






29. The risk of cardiovascular disease...






30. Essential fatty acids






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






32. Vitamin B2...






33. Vitamin E deficiency can cause...






34. Type 2 diabetes...






35. 3 g of fat contains...






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






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






38. Water soluble vitamins...






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






40. 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






41. Total Energy Expenditure (TEE)






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






43. Water soluble vitamins...






44. Vitamins...






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






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






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






48. Adipose tissue is what?






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






50. Pantothenic acid...