Exam 4

A  Manganase

B  Iron

C  Copper

D  Zinc

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Chloride

B  Iodine

C  Sodium

D  iron

A  Copper declines as iron increases

B  Sodium declines as potassium increases

C  Potassium declines as sodium increases

D  Iron declines as copper increases

A  Thiamin

B  Calcium

C  B vitamins

D  Iron

A  FALSE

B  TRUE

A  They are all non-essential minerals

B  They are all classified as electrolytes

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

D  They are all classified as trace minerals

A  All are excellent sources for protein

B  High water content

C  All are fruits

D  All promote spikes in blood sugar

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  MPF Factor

B  Phytates

C  Vitamin C

D  Heme

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

B  ​soft tap water, because it is fluoridated.

C  ​carbonated beverages, because they have good flavor.

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

A  FALSE

B  TRUE

A  Promotes resistance to tooth decay.

B  Fluorosis is a toxicity symptom

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  Vitamin C

C  Pyridoxine

D  Iron

A  Seaweed

B  Sodas

C  Brussels sprouts

D  Berries

A  Vitamin D deficiency

B  Lactose

C  Phytates and oxalates

D  High protein intake

A  Pellagra

B  Goiter

C  Pernicious anemia

D  Beriberi

A  Tomato

B  Spinach

C  Broccoli

D  Kale

A  Islet cells of the pancreas

B  Osteoclast

C  Skin cells

D  Osteoblast

A  Naturally occurring salt in foods

B  Salt added during cooking

C  Salt from foods that come from the ocean

D  Food manufacturers

A  Molybdenum

B  Selenium

C  Iron

D  Calcium

A  To promote weight loss

B  To act as a solvent for vitamins and minerals

C  To maintain water balance

D  To promote weight gain

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

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

C  Have functions much greater than the trace minerals

D  Interact negatively with most vitamins in the body

A  500-600 milliliters

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

C  2000-3000 milliliters

D  10-12 liters

A  Less than 25 % of the DV or DRI

B  200% to 500% of the DV or DRI

C  50% to 150% of the DV or DRI

D  Less than 5% of the DV or DRI

A  Prevents night blindness and degeneration of the cornea

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  Promotes synthesis of carotenoids and controls absorption of fat soluble vitamins

A  Vitamin C

B  Niacin

C  Vitamin A

D  Thiamin

A  Vitamin D

B  Vitamin C

C  Vitamin A

D  Potassium

A  thiamin

B  vitamin D

C  mgnesium

D  vitamin C

A  All of the fat-soluble vitamins

B  Vitamin D

C  The B vitamins

D  All of the water-soluble vitamins

A  Hypoparathyroidism

B  Pellagra

C  Rickets

D  Scurvy

A  Rickets

B  Scurvy

C  Beriberi

D  Osteomalacia

A  TRUE

B  FALSE

A  Red pepper

B  Chicken

C  Whole grains

D  Sweet potato

A  They are hydrophobic

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

C  They freely circulate in water filled parts of the body

D  They are stored in the liver and adipose tissue

A  Biotin

B  Thiamin

C  Pantothenic acid

D  Vitamin C

A  Boiling

B  Blanching

C  Boiling only with salt

D  Roasting

A  Pernicious anemia

B  Wet beriberi

C  Ariboflavinosis

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  During menopause when estrogen levels are declining

B  During the senior years when individuals may be more sedentary

C  In teenaged years when hormonal changes are prevalent

D  When cells are developing rapidly, as in pregnancy

A  Inositol

B  Vitamin A

C  Vitamin D

D  Thiamin

A  Folate and pyridoxine

B  Pantothenic acid and niacin

C  Biotin and vitamin K

D  Vitamin C and vitamin B1

A  Vitamin D

B  Biotin

C  Riboflavin

D  Niacin

A  Airtight

B  Glass jar with wide mouth

C  Cardboard

D  Transparent glass

A  Niacin

B  Vitamin C

C  Thiamin

D  Vitamin B12

A  Vitamins yield usable energy

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 are organic

A  Excesses are eliminated from the kidneys

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

C  Many require protein carriers

D  They are absorbed directly into the blood