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. Isothiocyanates - the hydrolysis products produced by chopping or chewing cruciferous vegetables - have been associated with reduced risk of...






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






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






4. Osteopenia is...






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






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






7. 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?






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






9. Which foods are good sources of dietary flavonoids?






10. Fat free' means






11. Phytochemicals are






12. cardiovascular disease...






13. Which B vitamin is obtained by both diet and intestinal bacteria?






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






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






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






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






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






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






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






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






22. 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...






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






24. Glycogen is...






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






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






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






28. Which of the following are plant derived compounds that are very similar in structure and function to cholesterol...






29. 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






30. A number of studies have indicated thatcoffee consumption may






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






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






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






34. 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...






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






36. Which micronutrient enhances iron absorption?






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






38. retrospective method of dietary assessment requires a person






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






40. Fiber rich diets ...






41. Fat-soluble vitamins...






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






43. Basal Metabolic Rate is NOT effected by your gender






44. The following compounds are classified as flavonoids






45. High dose beta carotene supplements






46. Body Mass Index (BMI)...






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






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






49. Capillaries






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