Exam 4

A  Copper

B  Zinc

C  Iron

D  Manganase

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  Sodium

B  Iodine

C  iron

D  Chloride

A  Iron declines as copper increases

B  Sodium declines as potassium increases

C  Copper declines as iron increases

D  Potassium declines as sodium increases

A  Thiamin

B  Iron

C  Calcium

D  B vitamins

A  FALSE

B  TRUE

A  They are all classified as trace minerals

B  They are all non-essential minerals

C  They are all classified as electrolytes

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 promote spikes in blood sugar

C  High water content

D  All are fruits

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  MPF Factor

B  Vitamin C

C  Phytates

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  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  Glucose

B  Chloride

C  Potassium

D  Iron

A  Vitamin C

B  Pyridoxine

C  Copper

D  Iron

A  Sodas

B  Berries

C  Seaweed

D  Brussels sprouts

A  Phytates and oxalates

B  Vitamin D deficiency

C  High protein intake

D  Lactose

A  Beriberi

B  Pellagra

C  Pernicious anemia

D  Goiter

A  Kale

B  Spinach

C  Tomato

D  Broccoli

A  Islet cells of the pancreas

B  Osteoclast

C  Skin cells

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  Calcium

B  Iron

C  Molybdenum

D  Selenium

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 much smaller quantities, in the body, than the trace minerals

B  Interact negatively with most vitamins in the body

C  Have functions much greater than the trace minerals

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

A  10-12 liters

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

C  500-600 milliliters

D  2000-3000 milliliters

A  200% to 500% of the DV or DRI

B  50% to 150% of the DV or DRI

C  Less than 5% of the DV or DRI

D  Less than 25 % of the DV or DRI

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

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

D  Prevents night blindness and degeneration of the cornea

A  Vitamin C

B  Vitamin A

C  Thiamin

D  Niacin

A  Vitamin C

B  Potassium

C  Vitamin A

D  Vitamin D

A  vitamin D

B  thiamin

C  vitamin C

D  mgnesium

A  All of the water-soluble vitamins

B  Vitamin D

C  All of the fat-soluble vitamins

D  The B vitamins

A  Pellagra

B  Scurvy

C  Rickets

D  Hypoparathyroidism

A  Osteomalacia

B  Rickets

C  Beriberi

D  Scurvy

A  FALSE

B  TRUE

A  Whole grains

B  Red pepper

C  Sweet potato

D  Chicken

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  Pantothenic acid

B  Biotin

C  Thiamin

D  Vitamin C

A  Boiling only with salt

B  Blanching

C  Roasting

D  Boiling

A  Pernicious anemia

B  Pellagra

C  Wet beriberi

D  Ariboflavinosis

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

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

C  Vegan diets may provide insufficient amounts 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  During the senior years when individuals may be more sedentary

D  In teenaged years when hormonal changes are prevalent

A  Vitamin D

B  Inositol

C  Thiamin

D  Vitamin A

A  Pantothenic acid and niacin

B  Folate and pyridoxine

C  Biotin and vitamin K

D  Vitamin C and vitamin B1

A  Vitamin D

B  Biotin

C  Niacin

D  Riboflavin

A  Glass jar with wide mouth

B  Airtight

C  Transparent glass

D  Cardboard

A  Vitamin C

B  Thiamin

C  Vitamin B12

D  Niacin

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

B  Vitamins are organic

C  Vitamins yield usable energy

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