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






2. Leafy green vegetables are good sources of carotenoids






3. cardiovascular disease...






4. retrospective method of dietary assessment requires a person






5. Essential fatty acids






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






7. Capillaries






8. Glycogen is...






9. What is the difference between gastric banding and gastric bypass? In addition to reducing the size of the stomach - gastric bypass bypasses a segment of the small intestine.






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






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






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






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






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






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






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






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






18. Vitamin B2...






19. Which micronutrient enhances iron absorption?






20. 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...






21. Pantothenic acid...






22. High dose beta carotene supplements






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






24. Which vitamin can only be made by microorganisms - such as bacteria?






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






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






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






28. Which foods are good sources of dietary flavonoids?






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






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






31. Body Mass Index (BMI)...






32. Insulin...






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






34. Fat-soluble vitamins...






35. Type 2 diabetes...






36. Carbohydrates...






37. 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






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






39. What are the building blocks of protein?






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






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






42. Which long term complications areassociated with diabetes






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






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






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






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






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






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






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






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