Exam 4

A  Iron

B  Zinc

C  Copper

D  Manganase

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Sodium

B  Chloride

C  iron

D  Iodine

A  Potassium declines as sodium increases

B  Copper declines as iron increases

C  Sodium declines as potassium increases

D  Iron declines as copper increases

A  B vitamins

B  Calcium

C  Iron

D  Thiamin

A  TRUE

B  FALSE

A  They are all classified as electrolytes

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

C  They are all non-essential minerals

D  They are all classified as trace minerals

A  All are excellent sources for protein

B  All promote spikes in blood sugar

C  High water content

D  All are fruits

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  Phytates

B  MPF Factor

C  Vitamin C

D  Heme

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

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

C  ​carbonated beverages, because they have good flavor.

D  ​soft tap water, because it is fluoridated.

A  TRUE

B  FALSE

A  Fluorosis is a toxicity symptom

B  Promotes resistance to tooth decay.

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

D  Functions in the formation of bone

A  Chloride

B  Iron

C  Potassium

D  Glucose

A  Copper

B  Pyridoxine

C  Iron

D  Vitamin C

A  Sodas

B  Berries

C  Seaweed

D  Brussels sprouts

A  Vitamin D deficiency

B  Phytates and oxalates

C  High protein intake

D  Lactose

A  Pernicious anemia

B  Beriberi

C  Goiter

D  Pellagra

A  Tomato

B  Broccoli

C  Spinach

D  Kale

A  Skin cells

B  Islet cells of the pancreas

C  Osteoclast

D  Osteoblast

A  Salt added during cooking

B  Food manufacturers

C  Naturally occurring salt in foods

D  Salt from foods that come from the ocean

A  Selenium

B  Calcium

C  Molybdenum

D  Iron

A  To promote weight gain

B  To maintain water balance

C  To promote weight loss

D  To act as a solvent for vitamins and minerals

A  Have functions much greater than the trace minerals

B  Interact negatively with most vitamins in the body

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

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

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  Less than 25 % of the DV or DRI

B  Less than 5% of the DV or DRI

C  50% to 150% 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  Prevents night blindness and degeneration of the cornea

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  Promotes synthesis of carotenoids and controls absorption of fat soluble vitamins

A  Vitamin A

B  Thiamin

C  Vitamin C

D  Niacin

A  Potassium

B  Vitamin C

C  Vitamin A

D  Vitamin D

A  vitamin D

B  mgnesium

C  thiamin

D  vitamin C

A  The B vitamins

B  All of the water-soluble vitamins

C  Vitamin D

D  All of the fat-soluble vitamins

A  Pellagra

B  Rickets

C  Scurvy

D  Hypoparathyroidism

A  Rickets

B  Beriberi

C  Osteomalacia

D  Scurvy

A  FALSE

B  TRUE

A  Red pepper

B  Chicken

C  Whole grains

D  Sweet potato

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

B  They freely circulate in water filled parts of the body

C  They are stored in the liver and adipose tissue

D  They are hydrophobic

A  Vitamin C

B  Thiamin

C  Pantothenic acid

D  Biotin

A  Boiling only with salt

B  Boiling

C  Blanching

D  Roasting

A  Wet beriberi

B  Ariboflavinosis

C  Pernicious anemia

D  Pellagra

A  Vegan diets may provide insufficient amounts 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 inhibit absorption of the vitamin

A  When cells are developing rapidly, as in pregnancy

B  During menopause when estrogen levels are declining

C  In teenaged years when hormonal changes are prevalent

D  During the senior years when individuals may be more sedentary

A  Thiamin

B  Vitamin D

C  Vitamin A

D  Inositol

A  Folate and pyridoxine

B  Pantothenic acid and niacin

C  Biotin and vitamin K

D  Vitamin C and vitamin B1

A  Riboflavin

B  Biotin

C  Niacin

D  Vitamin D

A  Cardboard

B  Transparent glass

C  Glass jar with wide mouth

D  Airtight

A  Niacin

B  Vitamin B12

C  Thiamin

D  Vitamin C

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  They are absorbed directly into the blood

C  Many require protein carriers

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