Exam 4

A  Manganase

B  Copper

C  Iron

D  Zinc

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  Sodium

B  Iodine

C  iron

D  Chloride

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  Thiamin

B  Iron

C  B vitamins

D  Calcium

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 promote spikes in blood sugar

C  All are fruits

D  High water content

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Heme

B  MPF Factor

C  Vitamin C

D  Phytates

A  ​carbonated beverages, because they have good flavor.

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

C  ​soft tap water, because it is fluoridated.

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

A  TRUE

B  FALSE

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  Potassium

B  Chloride

C  Glucose

D  Iron

A  Vitamin C

B  Copper

C  Iron

D  Pyridoxine

A  Berries

B  Brussels sprouts

C  Sodas

D  Seaweed

A  Lactose

B  High protein intake

C  Phytates and oxalates

D  Vitamin D deficiency

A  Goiter

B  Beriberi

C  Pernicious anemia

D  Pellagra

A  Broccoli

B  Tomato

C  Spinach

D  Kale

A  Islet cells of the pancreas

B  Osteoclast

C  Skin cells

D  Osteoblast

A  Food manufacturers

B  Salt from foods that come from the ocean

C  Salt added during cooking

D  Naturally occurring salt in foods

A  Calcium

B  Molybdenum

C  Selenium

D  Iron

A  To maintain water balance

B  To promote weight gain

C  To act as a solvent for vitamins and minerals

D  To promote weight loss

A  Have functions much greater than the trace minerals

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

C  Interact negatively with most vitamins in the body

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

A  500-600 milliliters

B  10-12 liters

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

D  2000-3000 milliliters

A  Less than 5% of the DV or DRI

B  50% to 150% of the DV or DRI

C  200% to 500% 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  Niacin

B  Vitamin A

C  Vitamin C

D  Thiamin

A  Vitamin C

B  Vitamin D

C  Potassium

D  Vitamin A

A  vitamin C

B  mgnesium

C  thiamin

D  vitamin D

A  All of the fat-soluble vitamins

B  Vitamin D

C  The B vitamins

D  All of the water-soluble vitamins

A  Rickets

B  Hypoparathyroidism

C  Scurvy

D  Pellagra

A  Beriberi

B  Osteomalacia

C  Scurvy

D  Rickets

A  TRUE

B  FALSE

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 are hydrophobic

C  They freely circulate in water filled parts of the body

D  They are stored in the liver and adipose tissue

A  Pantothenic acid

B  Thiamin

C  Vitamin C

D  Biotin

A  Boiling only with salt

B  Blanching

C  Boiling

D  Roasting

A  Pernicious anemia

B  Wet beriberi

C  Pellagra

D  Ariboflavinosis

A  Vegan diets may provide insufficient amounts of the vitamin

B  Vegan diets inhibit absorption of the vitamin

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

D  High fiber content of vegan diets causes increased excretion 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 D

C  Inositol

D  Vitamin A

A  Biotin and vitamin K

B  Folate and pyridoxine

C  Vitamin C and vitamin B1

D  Pantothenic acid and niacin

A  Biotin

B  Riboflavin

C  Niacin

D  Vitamin D

A  Glass jar with wide mouth

B  Cardboard

C  Transparent glass

D  Airtight

A  Niacin

B  Vitamin B12

C  Vitamin C

D  Thiamin

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

B  Vitamins yield usable energy

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

D  Vitamins are organic

A  They are absorbed directly into the blood

B  Many require protein carriers

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

D  Excesses are eliminated from the kidneys