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. Fiber rich diets ...






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






3. cardiovascular disease...






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






5. The most abundant organic substance in our body - than on a dry weight basisis






6. Which molecule is the most abundant monosaccharide in the body - issometimes called 'blood sugar' and can be converted to amino acids and fat for long term storage






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






8. Vitamin B2...






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






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






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






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






13. Adipose tissue is what?






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






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






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






17. Which long term complications areassociated with diabetes






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






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






20. Essential fatty acids






21. 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






22. retrospective method of dietary assessment requires a person






23. Glycogen is...






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






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






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






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






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






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






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






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






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






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






34. Trans fatty acids...






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






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






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






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






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






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






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






42. Leafy green vegetables are good sources of carotenoids






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






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






45. Consumption of Indole-3-Carbinol - a potential cancer preventive compound can be increased by including which of the following foods in the diet






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






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






48. Fat free' means






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






50. What are the building blocks of protein?