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. Lipid characteristics include all of thefollowing except...






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






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






4. 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






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






6. Which long term complications are associated with diabetes?






7. 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.






8. Fat-soluble vitamins...






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






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






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






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






13. Leafy green vegetables are good sources of carotenoids






14. What are the building blocks of protein?






15. The following compounds are classified as flavonoids






16. Adipose tissue is what?






17. Glycogen is...






18. retrospective method of dietary assessment requires a person






19. Osteopenia is...






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






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






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






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






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






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






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






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






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






29. Capillaries






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






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






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






33. 3 g of fat contains...






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






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






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






37. High dose beta carotene supplements






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






39. 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?






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






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






42. The risk of cardiovascular disease...






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






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






45. Phytochemicals are






46. cardiovascular disease...






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






48. Basal Metabolic Rate is NOT effected by your gender






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






50. Water soluble vitamins...