Exam 4

A  Copper

B  Zinc

C  Iron

D  Manganase

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  Chloride

B  Sodium

C  iron

D  Iodine

A  Iron declines as copper increases

B  Potassium declines as sodium increases

C  Copper declines as iron increases

D  Sodium declines as potassium increases

A  Iron

B  Thiamin

C  Calcium

D  B vitamins

A  FALSE

B  TRUE

A  They are all classified as trace minerals

B  They are all classified as electrolytes

C  They are all non-essential 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  All promote spikes in blood sugar

D  High water content

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  MPF Factor

B  Vitamin C

C  Heme

D  Phytates

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

B  ​carbonated beverages, because they have good flavor.

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

D  ​soft tap water, because it is fluoridated.

A  FALSE

B  TRUE

A  Functions in the formation of bone

B  Fluorosis is a toxicity symptom

C  Promotes resistance to tooth decay.

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

A  Iron

B  Potassium

C  Glucose

D  Chloride

A  Iron

B  Pyridoxine

C  Copper

D  Vitamin C

A  Berries

B  Sodas

C  Brussels sprouts

D  Seaweed

A  High protein intake

B  Phytates and oxalates

C  Vitamin D deficiency

D  Lactose

A  Pernicious anemia

B  Goiter

C  Pellagra

D  Beriberi

A  Broccoli

B  Kale

C  Spinach

D  Tomato

A  Islet cells of the pancreas

B  Skin cells

C  Osteoclast

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  Molybdenum

B  Iron

C  Selenium

D  Calcium

A  To act as a solvent for vitamins and minerals

B  To promote weight gain

C  To maintain water balance

D  To promote weight loss

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  Have functions much greater than the trace minerals

D  Interact negatively with most vitamins in the body

A  500-600 milliliters

B  2000-3000 milliliters

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

D  10-12 liters

A  200% to 500% of the DV or DRI

B  50% to 150% of the DV or DRI

C  Less than 25 % of the DV or DRI

D  Less than 5% of the DV or DRI

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

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

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

D  Prevents night blindness and degeneration of the cornea

A  Niacin

B  Vitamin A

C  Vitamin C

D  Thiamin

A  Potassium

B  Vitamin A

C  Vitamin C

D  Vitamin D

A  vitamin D

B  mgnesium

C  thiamin

D  vitamin C

A  Vitamin D

B  The B vitamins

C  All of the fat-soluble vitamins

D  All of the water-soluble vitamins

A  Hypoparathyroidism

B  Pellagra

C  Rickets

D  Scurvy

A  Rickets

B  Beriberi

C  Osteomalacia

D  Scurvy

A  TRUE

B  FALSE

A  Red pepper

B  Sweet potato

C  Chicken

D  Whole grains

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

B  They are stored in the liver and adipose tissue

C  They are hydrophobic

D  They freely circulate in water filled parts of the body

A  Thiamin

B  Vitamin C

C  Pantothenic acid

D  Biotin

A  Boiling

B  Roasting

C  Blanching

D  Boiling only with salt

A  Pellagra

B  Wet beriberi

C  Ariboflavinosis

D  Pernicious anemia

A  Vegan diets inhibit absorption of the vitamin

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

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

D  Vegan diets may provide insufficient amounts of the vitamin

A  During menopause when estrogen levels are declining

B  In teenaged years when hormonal changes are prevalent

C  During the senior years when individuals may be more sedentary

D  When cells are developing rapidly, as in pregnancy

A  Thiamin

B  Vitamin A

C  Inositol

D  Vitamin D

A  Folate and pyridoxine

B  Biotin and vitamin K

C  Pantothenic acid and niacin

D  Vitamin C and vitamin B1

A  Niacin

B  Riboflavin

C  Biotin

D  Vitamin D

A  Cardboard

B  Transparent glass

C  Glass jar with wide mouth

D  Airtight

A  Niacin

B  Thiamin

C  Vitamin C

D  Vitamin B12

A  Vitamins yield usable energy

B  Vitamins are organic

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 freely circulate in water-filled parts of the body

B  Many require protein carriers

C  They are absorbed directly into the blood

D  Excesses are eliminated from the kidneys