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






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






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






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






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






6. Body Mass Index (BMI)...






7. The most biologically active form of vitamin E is






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






9. Vitamins...






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






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






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






13. Positive energy balance...






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






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






16. 3 g of fat contains...






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






18. Body Mass Index (BMI)...






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






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






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. The risk of cardiovascular disease...






24. DASH stands for...






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






26. Capillaries






27. Selenium content of grain products ishighly dependent on...






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






29. Total Energy Expenditure (TEE)






30. High dose beta carotene supplements






31. Glycogen is...






32. Which long term complications are associated with diabetes?






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






34. retrospective method of dietary assessment requires a person






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






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






37. Fiber rich diets ...






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






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






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






41. Leafy green vegetables are good sources of carotenoids






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






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






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






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






46. Fat free' means






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






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






49. cardiovascular disease...






50. Vitamin B2...