Exam 4

A  Zinc

B  Manganase

C  Iron

D  Copper

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  iron

B  Iodine

C  Chloride

D  Sodium

A  Sodium declines as potassium increases

B  Copper declines as iron increases

C  Iron declines as copper increases

D  Potassium declines as sodium increases

A  Calcium

B  B vitamins

C  Iron

D  Thiamin

A  TRUE

B  FALSE

A  They are all non-essential minerals

B  They are all classified as electrolytes

C  They are all classified as trace minerals

D  They are all found in scant quantities in the food supply and must be supplemented

A  All are fruits

B  All are excellent sources for protein

C  High water content

D  All promote spikes in blood sugar

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  MPF Factor

B  Phytates

C  Vitamin C

D  Heme

A  ​carbonated beverages, because they have good flavor.

B  plain drinking water, because it is safe and noncaloric.

C  ​tea or coffee, because caffeine helps maintain fluid in the body.

D  ​soft tap water, because it is fluoridated.

A  TRUE

B  FALSE

A  Functions in the formation of bone

B  Promotes resistance to tooth decay.

C  Fluorosis is a toxicity symptom

D  Works with insulin to facilitate glucose uptake from the blood to the cells

A  Chloride

B  Glucose

C  Potassium

D  Iron

A  Iron

B  Vitamin C

C  Copper

D  Pyridoxine

A  Berries

B  Seaweed

C  Sodas

D  Brussels sprouts

A  Phytates and oxalates

B  Lactose

C  Vitamin D deficiency

D  High protein intake

A  Beriberi

B  Pellagra

C  Pernicious anemia

D  Goiter

A  Tomato

B  Broccoli

C  Kale

D  Spinach

A  Osteoclast

B  Islet cells of the pancreas

C  Skin cells

D  Osteoblast

A  Naturally occurring salt in foods

B  Salt added during cooking

C  Salt from foods that come from the ocean

D  Food manufacturers

A  Molybdenum

B  Iron

C  Calcium

D  Selenium

A  To act as a solvent for vitamins and minerals

B  To promote weight loss

C  To promote weight gain

D  To maintain water balance

A  Are present in the body in amounts greater than 5 grams or 1 teaspoon

B  Are present in much smaller quantities, in the body, than the trace minerals

C  Interact negatively with most vitamins in the body

D  Have functions much greater than the trace minerals

A  It is unnecessary to take in fluids, as we make enough through condensation reactions in the body

B  10-12 liters

C  500-600 milliliters

D  2000-3000 milliliters

A  Less than 5% of the DV or DRI

B  200% to 500% of the DV or DRI

C  50% to 150% of the DV or DRI

D  Less than 25 % of the DV or DRI

A  Participates in the synthesis of blood-clotting proteins and prevents hemorrhaging

B  Prevents night blindness and degeneration of the cornea

C  Promotes synthesis of carotenoids and controls absorption of fat soluble vitamins

D  Promotes mineralization of bone by sending signal to GI tract to absorb calcium, to bones to release calcium and to kidneys to retain calcium

A  Vitamin C

B  Vitamin A

C  Thiamin

D  Niacin

A  Vitamin A

B  Vitamin C

C  Potassium

D  Vitamin D

A  mgnesium

B  vitamin D

C  thiamin

D  vitamin C

A  All of the water-soluble vitamins

B  Vitamin D

C  All of the fat-soluble vitamins

D  The B vitamins

A  Pellagra

B  Rickets

C  Scurvy

D  Hypoparathyroidism

A  Osteomalacia

B  Scurvy

C  Rickets

D  Beriberi

A  FALSE

B  TRUE

A  Chicken

B  Red pepper

C  Whole grains

D  Sweet potato

A  They are likely to reach toxic levels when consumed in excess

B  They are hydrophobic

C  They freely circulate in water filled parts of the body

D  They are stored in the liver and adipose tissue

A  Vitamin C

B  Thiamin

C  Pantothenic acid

D  Biotin

A  Blanching

B  Roasting

C  Boiling only with salt

D  Boiling

A  Pernicious anemia

B  Wet beriberi

C  Ariboflavinosis

D  Pellagra

A  High fiber content of vegan diets causes decreased storage by the liver

B  Vegan diets inhibit absorption of the vitamin

C  High fiber content of vegan diets causes increased excretion of the vitamin

D  Vegan diets may provide insufficient amounts of the vitamin

A  When cells are developing rapidly, as in pregnancy

B  In teenaged years when hormonal changes are prevalent

C  During menopause when estrogen levels are declining

D  During the senior years when individuals may be more sedentary

A  Inositol

B  Thiamin

C  Vitamin A

D  Vitamin D

A  Pantothenic acid and niacin

B  Biotin and vitamin K

C  Vitamin C and vitamin B1

D  Folate and pyridoxine

A  Riboflavin

B  Vitamin D

C  Niacin

D  Biotin

A  Glass jar with wide mouth

B  Transparent glass

C  Cardboard

D  Airtight

A  Thiamin

B  Vitamin B12

C  Vitamin C

D  Niacin

A  Vitamins are organic

B  Vitamins are individual units, they are not linked in long chains

C  Vitamins yield usable energy

D  Vitamins may be vulnerable to heat extremes, as in cooking

A  Excesses are eliminated from the kidneys

B  Many require protein carriers

C  They freely circulate in water-filled parts of the body

D  They are absorbed directly into the blood