Post-test learner assessment for "Not all oils are created equal: the science and practical benefits of extra virgin olive oil" Presented by Dietitian Connection on April 29, 2026

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Question Title

* 1. Which factor is described as a better predictor of oil performance during cooking than smoke point?

Colour of the oil

Oxidative stability

Cost of the oil

Viscosity at room temperature

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* 2. Which of the following components were highlighted as contributing to the health benefits of extra virgin olive oil (EVOO)? Select all that apply.

Biophenols

Phytosterols

Oleic acid (MUFA)

Trans fats

Vitamin K

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* 3. True or false: Refining oils can reduce polyphenols and other beneficial minor compounds.

True

False

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* 4. According to the webinar, which is true of seed oils?

They increase inflammation and should be avoided

They are neutral and have no effect on health outcomes

They improve health outcomes when replacing saturated fat sources

They are only beneficial when consumed raw

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