Exam 4

A  Manganase

B  Iron

C  Zinc

D  Copper

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Iodine

B  iron

C  Sodium

D  Chloride

A  Sodium declines as potassium increases

B  Potassium declines as sodium increases

C  Copper declines as iron increases

D  Iron declines as copper increases

A  Calcium

B  Iron

C  B vitamins

D  Thiamin

A  TRUE

B  FALSE

A  They are all classified as electrolytes

B  They are all classified as trace minerals

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

D  They are all non-essential minerals

A  High water content

B  All are excellent sources for protein

C  All promote spikes in blood sugar

D  All are fruits

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  Phytates

B  Vitamin C

C  Heme

D  MPF Factor

A  ​soft tap water, because it is fluoridated.

B  ​carbonated beverages, because they have good flavor.

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

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

A  FALSE

B  TRUE

A  Functions in the formation of bone

B  Fluorosis is a toxicity symptom

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

D  Promotes resistance to tooth decay.

A  Chloride

B  Glucose

C  Iron

D  Potassium

A  Iron

B  Copper

C  Vitamin C

D  Pyridoxine

A  Seaweed

B  Berries

C  Brussels sprouts

D  Sodas

A  Lactose

B  High protein intake

C  Vitamin D deficiency

D  Phytates and oxalates

A  Beriberi

B  Goiter

C  Pellagra

D  Pernicious anemia

A  Kale

B  Broccoli

C  Spinach

D  Tomato

A  Osteoclast

B  Osteoblast

C  Skin cells

D  Islet cells of the pancreas

A  Naturally occurring salt in foods

B  Food manufacturers

C  Salt from foods that come from the ocean

D  Salt added during cooking

A  Molybdenum

B  Iron

C  Selenium

D  Calcium

A  To maintain water balance

B  To promote weight loss

C  To act as a solvent for vitamins and minerals

D  To promote weight gain

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

D  Interact negatively with most vitamins in the body

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  50% to 150% of the DV or DRI

B  Less than 5% of the DV or DRI

C  Less than 25 % of the DV or DRI

D  200% to 500% of the DV or DRI

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

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

C  Promotes mineralization of bone by sending signal to GI tract to absorb calcium, to bones to release calcium and to kidneys to retain calcium

D  Prevents night blindness and degeneration of the cornea

A  Vitamin A

B  Thiamin

C  Vitamin C

D  Niacin

A  Potassium

B  Vitamin D

C  Vitamin C

D  Vitamin A

A  thiamin

B  vitamin C

C  vitamin D

D  mgnesium

A  All of the fat-soluble vitamins

B  All of the water-soluble vitamins

C  Vitamin D

D  The B vitamins

A  Rickets

B  Hypoparathyroidism

C  Scurvy

D  Pellagra

A  Osteomalacia

B  Rickets

C  Scurvy

D  Beriberi

A  TRUE

B  FALSE

A  Sweet potato

B  Red pepper

C  Chicken

D  Whole grains

A  They are hydrophobic

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

C  They are stored in the liver and adipose tissue

D  They freely circulate in water filled parts of the body

A  Vitamin C

B  Biotin

C  Thiamin

D  Pantothenic acid

A  Blanching

B  Roasting

C  Boiling

D  Boiling only with salt

A  Pellagra

B  Ariboflavinosis

C  Pernicious anemia

D  Wet beriberi

A  High fiber content of vegan diets causes increased excretion 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  Vegan diets may provide insufficient amounts of the vitamin

A  During the senior years when individuals may be more sedentary

B  In teenaged years when hormonal changes are prevalent

C  When cells are developing rapidly, as in pregnancy

D  During menopause when estrogen levels are declining

A  Vitamin D

B  Vitamin A

C  Thiamin

D  Inositol

A  Pantothenic acid and niacin

B  Vitamin C and vitamin B1

C  Folate and pyridoxine

D  Biotin and vitamin K

A  Biotin

B  Vitamin D

C  Niacin

D  Riboflavin

A  Glass jar with wide mouth

B  Transparent glass

C  Cardboard

D  Airtight

A  Vitamin C

B  Thiamin

C  Niacin

D  Vitamin B12

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

B  Vitamins yield usable energy

C  Vitamins are organic

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

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