Exam 4

A  Zinc

B  Manganase

C  Copper

D  Iron

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Iodine

B  Chloride

C  iron

D  Sodium

A  Iron declines as copper increases

B  Copper declines as iron increases

C  Sodium declines as potassium increases

D  Potassium declines as sodium increases

A  Iron

B  Calcium

C  B vitamins

D  Thiamin

A  TRUE

B  FALSE

A  They are all classified as electrolytes

B  They are all non-essential minerals

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 excellent sources for protein

B  All are fruits

C  All promote spikes in blood sugar

D  High water content

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Vitamin C

B  Phytates

C  Heme

D  MPF Factor

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  FALSE

B  TRUE

A  Functions in the formation of bone

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

C  Fluorosis is a toxicity symptom

D  Promotes resistance to tooth decay.

A  Potassium

B  Iron

C  Glucose

D  Chloride

A  Vitamin C

B  Iron

C  Copper

D  Pyridoxine

A  Sodas

B  Berries

C  Seaweed

D  Brussels sprouts

A  High protein intake

B  Vitamin D deficiency

C  Lactose

D  Phytates and oxalates

A  Pellagra

B  Pernicious anemia

C  Beriberi

D  Goiter

A  Tomato

B  Broccoli

C  Spinach

D  Kale

A  Skin cells

B  Osteoclast

C  Osteoblast

D  Islet cells of the pancreas

A  Food manufacturers

B  Naturally occurring salt in foods

C  Salt from foods that come from the ocean

D  Salt added during cooking

A  Iron

B  Molybdenum

C  Selenium

D  Calcium

A  To maintain water balance

B  To act as a solvent for vitamins and minerals

C  To promote weight loss

D  To promote weight gain

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

B  Have functions much greater than the trace minerals

C  Interact negatively with most vitamins in the body

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

A  10-12 liters

B  500-600 milliliters

C  2000-3000 milliliters

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

A  200% to 500% of the DV or DRI

B  Less than 25 % of the DV or DRI

C  50% to 150% of the DV or DRI

D  Less than 5% of the DV or DRI

A  Prevents night blindness and degeneration of the cornea

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

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

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

A  Niacin

B  Thiamin

C  Vitamin C

D  Vitamin A

A  Potassium

B  Vitamin A

C  Vitamin D

D  Vitamin C

A  thiamin

B  mgnesium

C  vitamin D

D  vitamin C

A  The B vitamins

B  All of the fat-soluble vitamins

C  Vitamin D

D  All of the water-soluble vitamins

A  Scurvy

B  Hypoparathyroidism

C  Rickets

D  Pellagra

A  Beriberi

B  Scurvy

C  Rickets

D  Osteomalacia

A  FALSE

B  TRUE

A  Whole grains

B  Red pepper

C  Chicken

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 hydrophobic

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

A  Pantothenic acid

B  Vitamin C

C  Biotin

D  Thiamin

A  Roasting

B  Boiling

C  Boiling only with salt

D  Blanching

A  Wet beriberi

B  Pellagra

C  Pernicious anemia

D  Ariboflavinosis

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

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

C  Vegan diets may provide insufficient amounts of the vitamin

D  Vegan diets inhibit absorption of the vitamin

A  During menopause when estrogen levels are declining

B  During the senior years when individuals may be more sedentary

C  When cells are developing rapidly, as in pregnancy

D  In teenaged years when hormonal changes are prevalent

A  Vitamin D

B  Thiamin

C  Vitamin A

D  Inositol

A  Biotin and vitamin K

B  Vitamin C and vitamin B1

C  Pantothenic acid and niacin

D  Folate and pyridoxine

A  Vitamin D

B  Biotin

C  Riboflavin

D  Niacin

A  Transparent glass

B  Cardboard

C  Airtight

D  Glass jar with wide mouth

A  Vitamin C

B  Vitamin B12

C  Niacin

D  Thiamin

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  They freely circulate in water-filled parts of the body

B  They are absorbed directly into the blood

C  Many require protein carriers

D  Excesses are eliminated from the kidneys