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. And some studies suggest that consumption of moderate amounts ofcoffee is associated with decreased risk of type two diabetes - Colorectal cancer - andarmmosis of the liver. Been based on the evidence the following advice can be given...

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






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






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






5. Water soluble vitamins...






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






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






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






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






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






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






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






13. 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...






14. Vitamin E deficiency can cause...






15. 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.






16. Capillaries






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






18. 3 g of fat contains...






19. The following compounds are classified as flavonoids






20. The risk of cardiovascular disease...






21. Leafy green vegetables are good sources of carotenoids






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






23. Which long term complications are associated with diabetes?






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






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






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






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






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






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






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






31. During the refining of grain products - which nutrient rich components arelost?






32. High dose beta carotene supplements






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






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






35. 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






36. Which vitamin has the greatest risk of toxicity from large doses






37. Water soluble vitamins...






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






39. Fat-soluble vitamins...






40. Fiber rich diets ...






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






42. Fat free' means






43. High dose beta carotene supplements






44. cardiovascular disease...






45. The main food source of EPA and DHA is...






46. Vitamins...






47. Body Mass Index (BMI)...






48. The Major lipid class include all -EXCEPT...






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






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