Integrated Web Site to Accompany Discovering Nutrition, Second Edition

Title: Integrated Web Site to Accompany Discovering Nutrition, Second Edition

Practice Quizzes

Nutrition Science Animations

Interactive Summaries

Crossword Puzzles

Interactive Glossary

Health and Nutrition Directory

Nutrition Journals

Share Healthy Recipes

Nutrition Links

Eating Great in College

Chemistry Review

For Instructors

Feedback & Suggestions

Please read each question and select your answer from the choices provided. You must complete all of the questions in order to view your results. At the end of each exam, you have the option to e-mail your results to your instructor.

1: Echinacea has been proven to prevent colds
	A: TRUE
	B: FALSE

2: Consuming whole grains may reduce risk of cancer.
	A: TRUE
	B: FALSE

3: Intake of ______ may reduce risk of cancer
	A: citrus fruits
	B: berries
	C: flax
	D: all of the above

4: Grapes and red wine contain phytochemicals that appear to reduce the risk of ______
	A: heart disease
	B: cancer
	C: gout
	D: rheumatoid arthritis

5: The _____ is an NIH organization established to stimulate, develop and support objective scientific research on complementary and alternative medicine.
	A: AMC
	B: CCG
	C: ARC
	D: NCCAM

6: Which of the following statements about supplement labels is true?
	A: A good indicator of quality is the USP(Pharmacopeia) mark.
	B: Labels can exclude all herbal ingredients.
	C: The NIH regulates all dietary supplement labeling.
	D: Supplement labels cannot have structure/function claims.

7: If their access to sunlight is restricted, infants may need supplemental vitamin D
	A: TRUE
	B: FALSE

8: Megadoses are doses of a nutrient ____ or more times the recommended amount
	A: two
	B: five
	C: twenty
	D: ten

9: Taking supplemental calcium prior to and during pregnancy can reduce the incidence of birth defects
	A: TRUE
	B: FALSE

10: The ____ decides whether to approve additives.
	A: GDP
	B: GRAS
	C: FDA
	D: USPP

11: Direct additives are
	A: substances that are added to food for a special purpose.
	B: substances that become part of the food in trace amounts.
	C: substances that modify estrogen metabolism.
	D: substances that modify the way hormones affect the body.

12: Tea may reduce the risk of cancer
	A: TRUE
	B: FALSE

13: Free radicals can have detrimental effects on cells, especially DNA
	A: TRUE
	B: FALSE

14: Which of the following protect against heart disease?
	A: legumes
	B: citrus fruits
	C: berries
	D: soy

15: What is/are the benefit(s) of phytochemicals?
	A: they neutralize free radicals.
	B: they modify the way hormones affect the body
	C: some are able to modify estrogen metabolism
	D: all of the above

16: Soy may contribute to maintenace of bone health and immune function.
	A: TRUE
	B: FALSE

17: What do garlic, tomato sauce, tofu and oatmeal all have in common?
	A: they are in the same food group.
	B: they have the same nutritional composition.
	C: they are all considered "functional foods"
	D: they all contain calcium.

18: Dietary supplements are
	A: any product taken by mouth that contains so-called dietary ingredients.
	B: short-lived, highly reactive chemicals often derived from oxygen-containing compounds.
	C: a food that may provide a health benefit beyond basic nutrition.
	D: one of a family of plant chemicals.

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