Exam 4

A  Manganase

B  Zinc

C  Copper

D  Iron

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Iodine

B  Chloride

C  iron

D  Sodium

A  Potassium declines as sodium increases

B  Sodium declines as potassium increases

C  Copper declines as iron increases

D  Iron declines as copper increases

A  Thiamin

B  Calcium

C  Iron

D  B vitamins

A  FALSE

B  TRUE

A  They are all non-essential minerals

B  They are all classified as trace minerals

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

D  They are all classified as electrolytes

A  All promote spikes in blood sugar

B  High water content

C  All are excellent sources for protein

D  All are fruits

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  Phytates

B  Heme

C  MPF Factor

D  Vitamin C

A  ​carbonated beverages, because they have good flavor.

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

C  ​soft tap water, because it is fluoridated.

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

A  TRUE

B  FALSE

A  Promotes resistance to tooth decay.

B  Fluorosis is a toxicity symptom

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

D  Functions in the formation of bone

A  Chloride

B  Potassium

C  Glucose

D  Iron

A  Copper

B  Pyridoxine

C  Vitamin C

D  Iron

A  Sodas

B  Brussels sprouts

C  Berries

D  Seaweed

A  High protein intake

B  Vitamin D deficiency

C  Phytates and oxalates

D  Lactose

A  Pernicious anemia

B  Goiter

C  Beriberi

D  Pellagra

A  Kale

B  Broccoli

C  Spinach

D  Tomato

A  Osteoclast

B  Skin cells

C  Islet cells of the pancreas

D  Osteoblast

A  Naturally occurring salt in foods

B  Food manufacturers

C  Salt from foods that come from the ocean

D  Salt added during cooking

A  Calcium

B  Selenium

C  Molybdenum

D  Iron

A  To maintain water balance

B  To promote weight loss

C  To act as a solvent for vitamins and minerals

D  To promote weight gain

A  Have functions much greater than the trace minerals

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

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

D  Interact negatively with most vitamins in the body

A  500-600 milliliters

B  2000-3000 milliliters

C  10-12 liters

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

A  Less than 25 % of the DV or DRI

B  50% to 150% of the DV or DRI

C  Less than 5% of the DV or DRI

D  200% to 500% of the DV or DRI

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

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

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

D  Prevents night blindness and degeneration of the cornea

A  Vitamin C

B  Vitamin A

C  Thiamin

D  Niacin

A  Vitamin D

B  Vitamin C

C  Vitamin A

D  Potassium

A  vitamin D

B  thiamin

C  vitamin C

D  mgnesium

A  All of the fat-soluble vitamins

B  All of the water-soluble vitamins

C  Vitamin D

D  The B vitamins

A  Hypoparathyroidism

B  Scurvy

C  Rickets

D  Pellagra

A  Beriberi

B  Rickets

C  Osteomalacia

D  Scurvy

A  TRUE

B  FALSE

A  Chicken

B  Red pepper

C  Whole grains

D  Sweet potato

A  They freely circulate in water filled parts of the body

B  They are stored in the liver and adipose tissue

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

D  They are hydrophobic

A  Vitamin C

B  Biotin

C  Pantothenic acid

D  Thiamin

A  Blanching

B  Boiling

C  Roasting

D  Boiling only with salt

A  Pernicious anemia

B  Pellagra

C  Ariboflavinosis

D  Wet beriberi

A  Vegan diets inhibit absorption of the vitamin

B  Vegan diets may provide insufficient amounts of the vitamin

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

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

A  When cells are developing rapidly, as in pregnancy

B  During the senior years when individuals may be more sedentary

C  In teenaged years when hormonal changes are prevalent

D  During menopause when estrogen levels are declining

A  Thiamin

B  Vitamin D

C  Inositol

D  Vitamin A

A  Pantothenic acid and niacin

B  Vitamin C and vitamin B1

C  Biotin and vitamin K

D  Folate and pyridoxine

A  Biotin

B  Riboflavin

C  Niacin

D  Vitamin D

A  Transparent glass

B  Cardboard

C  Airtight

D  Glass jar with wide mouth

A  Niacin

B  Vitamin C

C  Thiamin

D  Vitamin B12

A  Vitamins are organic

B  Vitamins yield usable energy

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

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

A  They are absorbed directly into the blood

B  Many require protein carriers

C  Excesses are eliminated from the kidneys

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