Exam 4

A  Iron

B  Zinc

C  Manganase

D  Copper

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Chloride

B  iron

C  Iodine

D  Sodium

A  Sodium declines as potassium increases

B  Copper declines as iron increases

C  Iron declines as copper increases

D  Potassium declines as sodium increases

A  Calcium

B  Iron

C  B vitamins

D  Thiamin

A  FALSE

B  TRUE

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

B  They are all non-essential minerals

C  They are all classified as electrolytes

D  They are all classified as trace minerals

A  All are fruits

B  All promote spikes in blood sugar

C  All are excellent sources for protein

D  High water content

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  Phytates

B  Heme

C  MPF Factor

D  Vitamin C

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  Promotes resistance to tooth decay.

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

A  Iron

B  Glucose

C  Chloride

D  Potassium

A  Vitamin C

B  Pyridoxine

C  Copper

D  Iron

A  Sodas

B  Seaweed

C  Brussels sprouts

D  Berries

A  Lactose

B  Vitamin D deficiency

C  High protein intake

D  Phytates and oxalates

A  Beriberi

B  Pernicious anemia

C  Pellagra

D  Goiter

A  Tomato

B  Broccoli

C  Kale

D  Spinach

A  Osteoclast

B  Skin cells

C  Islet cells of the pancreas

D  Osteoblast

A  Salt from foods that come from the ocean

B  Food manufacturers

C  Naturally occurring salt in foods

D  Salt added during cooking

A  Selenium

B  Iron

C  Calcium

D  Molybdenum

A  To promote weight loss

B  To promote weight gain

C  To maintain water balance

D  To act as a solvent for vitamins and minerals

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

B  Have functions much greater than the trace minerals

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

D  Interact negatively with most vitamins in the body

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

B  2000-3000 milliliters

C  10-12 liters

D  500-600 milliliters

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

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  Promotes synthesis of carotenoids and controls absorption of fat soluble vitamins

D  Prevents night blindness and degeneration of the cornea

A  Vitamin C

B  Thiamin

C  Niacin

D  Vitamin A

A  Vitamin C

B  Vitamin D

C  Vitamin A

D  Potassium

A  thiamin

B  vitamin D

C  mgnesium

D  vitamin C

A  All of the fat-soluble vitamins

B  All of the water-soluble vitamins

C  Vitamin D

D  The B vitamins

A  Pellagra

B  Hypoparathyroidism

C  Rickets

D  Scurvy

A  Beriberi

B  Rickets

C  Scurvy

D  Osteomalacia

A  TRUE

B  FALSE

A  Red pepper

B  Sweet potato

C  Chicken

D  Whole grains

A  They are hydrophobic

B  They freely circulate in water filled parts of the body

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

D  They are stored in the liver and adipose tissue

A  Biotin

B  Vitamin C

C  Thiamin

D  Pantothenic acid

A  Blanching

B  Roasting

C  Boiling only with salt

D  Boiling

A  Ariboflavinosis

B  Wet beriberi

C  Pellagra

D  Pernicious anemia

A  Vegan diets may provide insufficient amounts of the vitamin

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

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

D  Vegan diets inhibit absorption of the vitamin

A  During menopause when estrogen levels are declining

B  When cells are developing rapidly, as in pregnancy

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  Pantothenic acid and niacin

B  Vitamin C and vitamin B1

C  Folate and pyridoxine

D  Biotin and vitamin K

A  Biotin

B  Niacin

C  Riboflavin

D  Vitamin D

A  Transparent glass

B  Cardboard

C  Glass jar with wide mouth

D  Airtight

A  Vitamin C

B  Vitamin B12

C  Niacin

D  Thiamin

A  Vitamins yield usable energy

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

C  Vitamins are organic

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

A  Many require protein carriers

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

C  They are absorbed directly into the blood

D  Excesses are eliminated from the kidneys