Exam 4

A  Copper

B  Manganase

C  Iron

D  Zinc

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  Iodine

B  iron

C  Sodium

D  Chloride

A  Sodium declines as potassium increases

B  Copper declines as iron increases

C  Potassium declines as sodium increases

D  Iron declines as copper increases

A  Iron

B  B vitamins

C  Thiamin

D  Calcium

A  TRUE

B  FALSE

A  They are all classified as trace minerals

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

C  They are all classified as electrolytes

D  They are all non-essential 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  TRUE

B  FALSE

A  MPF Factor

B  Vitamin C

C  Phytates

D  Heme

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

B  ​carbonated beverages, because they have good flavor.

C  ​soft tap water, because it is fluoridated.

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

A  TRUE

B  FALSE

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

B  Promotes resistance to tooth decay.

C  Functions in the formation of bone

D  Fluorosis is a toxicity symptom

A  Chloride

B  Potassium

C  Iron

D  Glucose

A  Pyridoxine

B  Copper

C  Vitamin C

D  Iron

A  Sodas

B  Seaweed

C  Brussels sprouts

D  Berries

A  Vitamin D deficiency

B  Phytates and oxalates

C  Lactose

D  High protein intake

A  Goiter

B  Beriberi

C  Pernicious anemia

D  Pellagra

A  Spinach

B  Broccoli

C  Tomato

D  Kale

A  Osteoblast

B  Islet cells of the pancreas

C  Osteoclast

D  Skin cells

A  Food manufacturers

B  Naturally occurring salt in foods

C  Salt from foods that come from the ocean

D  Salt added during cooking

A  Calcium

B  Selenium

C  Molybdenum

D  Iron

A  To act as a solvent for vitamins and minerals

B  To promote weight loss

C  To maintain water balance

D  To promote weight gain

A  Interact negatively with most vitamins in the body

B  Have functions much greater than the trace minerals

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

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

A  500-600 milliliters

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

C  10-12 liters

D  2000-3000 milliliters

A  50% to 150% of the DV or DRI

B  200% to 500% 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  Promotes synthesis of carotenoids and controls absorption of fat soluble vitamins

C  Prevents night blindness and degeneration of the cornea

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

A  Thiamin

B  Niacin

C  Vitamin A

D  Vitamin C

A  Vitamin C

B  Vitamin A

C  Potassium

D  Vitamin D

A  mgnesium

B  vitamin D

C  vitamin C

D  thiamin

A  The B vitamins

B  All of the fat-soluble vitamins

C  All of the water-soluble vitamins

D  Vitamin D

A  Hypoparathyroidism

B  Pellagra

C  Scurvy

D  Rickets

A  Osteomalacia

B  Beriberi

C  Rickets

D  Scurvy

A  FALSE

B  TRUE

A  Red pepper

B  Sweet potato

C  Whole grains

D  Chicken

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 hydrophobic

D  They are stored in the liver and adipose tissue

A  Vitamin C

B  Pantothenic acid

C  Biotin

D  Thiamin

A  Boiling

B  Boiling only with salt

C  Blanching

D  Roasting

A  Pernicious anemia

B  Ariboflavinosis

C  Wet beriberi

D  Pellagra

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

B  Vegan diets may provide insufficient amounts of the vitamin

C  Vegan diets inhibit absorption of the vitamin

D  High fiber content of vegan diets causes increased excretion 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 A

C  Vitamin D

D  Inositol

A  Biotin and vitamin K

B  Pantothenic acid and niacin

C  Vitamin C and vitamin B1

D  Folate and pyridoxine

A  Riboflavin

B  Vitamin D

C  Niacin

D  Biotin

A  Airtight

B  Transparent glass

C  Cardboard

D  Glass jar with wide mouth

A  Thiamin

B  Vitamin B12

C  Niacin

D  Vitamin C

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

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

C  Vitamins yield usable energy

D  Vitamins are organic

A  Excesses are eliminated from the kidneys

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

C  They are absorbed directly into the blood

D  Many require protein carriers