Filters
Question type

Study Flashcards

What is meant by the bioavailability of a vitamin? How is it determined?

Correct Answer

verifed

verified

Some water-soluble vitamins are synthesi...

View Answer

The synthesis of collagen requires both vitamin C and


A) iron.
B) zinc.
C) cobalamin.
D) beta-carotene.
E) copper.

F) A) and C)
G) A) and B)

Correct Answer

verifed

verified

The niacin-deficiency disease, ____________________, produces the symptoms of diarrhea, dermatitis, dementia, and eventually death

Correct Answer

verifed

verified

Explain the modes of action of vitamin C.

Correct Answer

verifed

verified

As an antioxidant: Vitamin C loses elect...

View Answer

MATCHING -Excess intake of vitamin C may aggravate this disorder


A) Pork
B) Corn
C) Dairy
D) Folate
E) Biotin
F) Niacin
G) Choline
H) Anemia
I) Collagen
J) Beriberi
K) Broccoli
L) Riboflavin
M) Vitamin B6
N) Vitamin B₁₂
O) Tryptophan
P) Iron overload
Q) Ascorbic acid
R) Intrinsic factor
S) Ultraviolet light
T) Pantothenic acid

U) F) and H)
V) A) and G)

Correct Answer

verifed

verified

Which of the following overt side effect(s) is likely to appear after a person ingests a high quantity of nicotinic acid?


A) Constipation
B) Mental confusion
C) Painful, tingling, itching sensation
D) Hair loss, bloating, and photophobia
E) Sudden increase in blood pressure

F) None of the above
G) A) and E)

Correct Answer

verifed

verified

Which of the following diets is most likely to lead to beriberi?


A) High intakes of white rice
B) Low intakes of whole grains
C) High intakes of unrefined rice
D) Low intakes of enriched grains
E) High intakes of corn

F) A) and D)
G) A) and B)

Correct Answer

verifed

verified

Which of the following provides the most thiamin per serving size?


A) Ham
B) Squash
C) Whole milk
D) Whole-grain breads
E) Cheddar cheese

F) B) and E)
G) A) and B)

Correct Answer

verifed

verified

A person with a disorder that limits absorption of bile is at increased risk for deficiency of


A) folate.
B) niacin.
C) riboflavin.
D) ascorbic acid.
E) pantothenic acid

F) A) and B)
G) C) and D)

Correct Answer

verifed

verified

Biotin can be synthesized by


A) avidin.
B) the skin.
C) the liver.
D) intestinal bacteria.
E) bone marrow.

F) B) and C)
G) A) and D)

Correct Answer

verifed

verified

How does the method of cooking affect thiamin stability?


A) Microwaving the food conserves much of the thiamin.
B) Prolonged heating of the food has little, if any, effect on the thiamin.
C) Boiling the food tends to conserve thiamin by forming a stable, hydrated complex.
D) Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam.
E) Blanching the food before cooking it will preserve thiamin content.

F) B) and D)
G) A) and B)

Correct Answer

verifed

verified

Which of the following foods contains a protein that decreases bioavailability of biotin?


A) Aged wine
B) Aged cheese
C) Raw egg whites
D) Raw cauliflower
E) Citrus fruits

F) None of the above
G) A) and B)

Correct Answer

verifed

verified

What organ stores the highest concentration of vitamin C?


A) Liver
B) Muscle
C) Thyroid gland
D) Adrenal glands
E) Hypothalamus

F) C) and D)
G) A) and E)

Correct Answer

verifed

verified

Which of the following is a feature of pantothenic acid in nutrition?


A) Absorption from foods is inhibited by aspirin.
B) A deficiency or a toxicity shows similar symptoms.
C) Deficiencies are seen primarily in children ages 4-10 years.
D) It functions in the metabolism of amino acids, glucose, and fatty acids.
E) It is possible to develop toxic levels on pantothenic acid if too much is ingested.

F) B) and D)
G) B) and C)

Correct Answer

verifed

verified

Which of the following functions has a requirement for thiamin?


A) Blood coagulation
B) Formation of red blood cells
C) Energy release from energy-yielding nutrients
D) Formation of epithelial cell mucopolysaccharides
E) Production of histamine

F) B) and D)
G) D) and E)

Correct Answer

verifed

verified

What is meant by the bioavailability of a vitamin in food?


A) The total amount available from plant and animal food
B) The amount absorbed and subsequently used by the body
C) The amount that escapes destruction from food processing
D) The number of different chemical forms of the same vitamin
E) The number of kcal that can be produced from the vitamin

F) A) and E)
G) A) and C)

Correct Answer

verifed

verified

Which of the following is the coenzyme form of thiamin?


A) Thiaminacide
B) Thiamin pyrophosphate
C) Thiamin adenine dinucleotide
D) Thiamin mononucleotide
E) Thiamin flavin

F) A) and B)
G) A) and C)

Correct Answer

verifed

verified

Describe the potential hazards of excessive vitamin C intake.

Correct Answer

verifed

verified

The availability of vitamin C supplement...

View Answer

Discuss through the use of examples the importance of folate in development of the neural tube during the early weeks of pregnancy.

Correct Answer

verifed

verified

The brain and spinal cord develop from t...

View Answer

List population groups that have a physiological need for vitamin/mineral supplements.

Correct Answer

verifed

verified

Correct Overt Deficiencies
In the United...

View Answer

Showing 41 - 60 of 115

Related Exams

Show Answer