Exam 4

A  Copper

B  Iron

C  Zinc

D  Manganase

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Sodium

B  Iodine

C  Chloride

D  iron

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  Iron

B  Thiamin

C  Calcium

D  B vitamins

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  High water content

C  All promote spikes in blood sugar

D  All are fruits

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  Heme

B  Phytates

C  Vitamin C

D  MPF Factor

A  ​carbonated beverages, because they have good flavor.

B  ​soft tap water, because it is fluoridated.

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

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

A  TRUE

B  FALSE

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

B  Functions in the formation of bone

C  Promotes resistance to tooth decay.

D  Fluorosis is a toxicity symptom

A  Chloride

B  Iron

C  Glucose

D  Potassium

A  Pyridoxine

B  Copper

C  Vitamin C

D  Iron

A  Seaweed

B  Sodas

C  Brussels sprouts

D  Berries

A  Lactose

B  Vitamin D deficiency

C  Phytates and oxalates

D  High protein intake

A  Pernicious anemia

B  Goiter

C  Pellagra

D  Beriberi

A  Tomato

B  Broccoli

C  Spinach

D  Kale

A  Osteoclast

B  Islet cells of the pancreas

C  Osteoblast

D  Skin cells

A  Salt added during cooking

B  Salt from foods that come from the ocean

C  Food manufacturers

D  Naturally occurring salt in foods

A  Iron

B  Selenium

C  Molybdenum

D  Calcium

A  To act as a solvent for vitamins and minerals

B  To promote weight gain

C  To promote weight loss

D  To maintain water balance

A  Interact negatively with most vitamins in the body

B  Have functions much greater than the trace minerals

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  2000-3000 milliliters

B  10-12 liters

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

D  500-600 milliliters

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  Prevents night blindness and degeneration of the cornea

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  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  Thiamin

B  Niacin

C  Vitamin C

D  Vitamin A

A  Vitamin A

B  Vitamin C

C  Vitamin D

D  Potassium

A  vitamin D

B  vitamin C

C  mgnesium

D  thiamin

A  The B vitamins

B  All of the fat-soluble vitamins

C  Vitamin D

D  All of the water-soluble vitamins

A  Hypoparathyroidism

B  Pellagra

C  Rickets

D  Scurvy

A  Osteomalacia

B  Beriberi

C  Rickets

D  Scurvy

A  FALSE

B  TRUE

A  Red pepper

B  Chicken

C  Sweet potato

D  Whole grains

A  They are stored in the liver and adipose tissue

B  They freely circulate in water filled parts of the body

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

D  They are hydrophobic

A  Thiamin

B  Vitamin C

C  Biotin

D  Pantothenic acid

A  Roasting

B  Boiling only with salt

C  Boiling

D  Blanching

A  Wet beriberi

B  Ariboflavinosis

C  Pellagra

D  Pernicious anemia

A  Vegan diets inhibit absorption of the vitamin

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

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

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  Vitamin A

B  Inositol

C  Thiamin

D  Vitamin D

A  Biotin and vitamin K

B  Pantothenic acid and niacin

C  Folate and pyridoxine

D  Vitamin C and vitamin B1

A  Niacin

B  Riboflavin

C  Biotin

D  Vitamin D

A  Transparent glass

B  Cardboard

C  Glass jar with wide mouth

D  Airtight

A  Thiamin

B  Niacin

C  Vitamin B12

D  Vitamin C

A  Vitamins are organic

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

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

D  Vitamins yield usable energy

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

B  Excesses are eliminated from the kidneys

C  They are absorbed directly into the blood

D  Many require protein carriers