Chapter 10 Mindtap

Liver is an excellent source of riboflavin. a. True b. False

a

What disease is associated with a deficiency of B12? a. pernicious anemia b. pellagra c. night blindness d. anencephaly e. goiter

a

Biotin toxicities are extremely common. a. True b. False

b

Hard-cooked eggs are the best natural source of folate. a. True b. False

b

Infections and burns decrease the body's need for vitamin C. a. True b. False

b

Inositol is a nonessential, nonprotein amino acid made in the body from lysine that helps transport fatty acids across the mitochondrial membrane. a. True b. False

b

Vitamins yield energy when metabolized. a. True b. False

b

Vitamin B12 is easily destroyed by _____. a. freezing b. baking c. frying d. grilling e. microwaving

e

1. _________-To support metabolism 2. ________- Daily Value (for food and supplement labels) 3. _________-Recommendation for female smokers 4. __________-Recommendation for mail smokers 5. _________-To meet UL for adults

1. 30 2. 90 3. 110 4. 125 5. 2000

1. __________-Microcytic anemia 2. __________- Cracks and redness at corners of mouth 3. _________- Degeneration of peripheral nerves progressing to paralysis 4. ________- Liver damage

1. b6 2. riboflavin 3. b12 4. choline

Name the B vitamin that corresponds to each description. 1. _________ -Deficiency leads to condition known as 2. ___________-Also known as vitamin B2 3. _________-Can be made from the amino acid tryptophan 4. _________=Requires intrinsic factor for absorption 5. _____________-Can help prevent spina bifida and other neural tube defects

1. thiamin 2. riboflavin 3. niacin 4. vitamin b12 5. folate

Place these foods in order of their vitamin C content, from highest to lowest. ½ cup cooked broccoli _____ 1 medium orange ____ ½ c raw red bell pepper _____ ¾ cup tomato juice ____

3,2,1,4

The vitamin C deficiency disease is known as ______.

scurvy

A hydrophilic vitamin is ____. a. vitamin K b. vitamin A c. vitamin E d. vitamin D e. vitamin C

e

Prolonged thiamin deficiency can result in ____. a. anemia b. rickets c. scurvy d. pellagra e. beriberi

e

The Dietary Reference Intakes (DRI) addresses the possibility of adverse effects from high doses of nutrients by including the ____. a. Recommended Daily Amount b. Upper Limit Level c. Toxicity Range d. LD50s e. Tolerable Upper Intake Level

e

________-soluble vitamins are more likely to reach toxic levels in the body

fat

as ____________ vitamin C may help prevent diseases.

an antioxidant

Deficiency of choline is associated with _____. a. accelerated growth b. liver damage c. high blood pressure d. dry mouth e. inability to sweat

b

From which of these food groups do most people get their riboflavin? a. breakfast cereals b. milk and milk products c. fruits and vegetables d. meat and other protein

b

Niacin supplements taken 1 month before conception and continued throughout the first trimester of pregnancy can help prevent neural tube defects. a. True b. False

b

Studies clearly show that vitamin C aids in the prevention and treatment of the common cold. a. True b. False

b

What disease results from a vitamin C deficiency? a. anemia b. scurvy c. pellagra d. goiter e. anencephaly

b

Which of these groups has an increased need for vitamin C? a. older people b. cigarette smokers c. teenagers d. marathoners

b

The rate at and the extent to which a nutrient is absorbed and used is known as __________.

bioavailability

The need for vitamin C is increased for which of these groups? a. overweight individuals b. older people c. cigarette smokers d. teenagers e. healthy adults

c

What foods provide the greatest contributions of riboflavin? a. potatoes and tomatoes b. red meat c. milk and milk products d. green vegetables e. poultry

c

Which food will provide the most vitamin C per serving? a. pinto beans b. carrots c. broccoli d. plain yogurt e. tofu

c

Bioavailability refers to the rate at and the extent to which a nutrient is absorbed and used. a. True b. False

a

Many older adults develop vitamin B12 deficiency because they develop atrophic gastritis. a. True b. False

a

Niacin can be made in the body from the amino acid tryptophan. a. True b. False

a

Of these foods, which is the best source of B6 per kcalorie? a. chicken breast b. carrot c. flour tortilla d. strawberry e. orange

a

Prolonged thiamin deficiency can result in the disease beriberi. a. True b. False

a

Red bell peppers provide more vitamin C per serving than do oranges. a. True b. False

a

The niacin-deficiency disease pellagra produces the symptoms of diarrhea, dermatitis, dementia, and eventually death. a. True b. False

a

Which one of these steps can help minimize vitamin losses? a. Rinse fruits and vegetables before cutting, not after. b. Keep fresh fruits and vegetables at room temperature. c. Avoid microwaving vegetables; boil instead. d. Store fruits and vegetables uncovered.

a

With a folate deficiency, ____. a. the production of red blood cells falters b. the heart enlarges and heart failure may occur c. the skin develops a rash or hives d. sensitivity to insulin increases e. homocysteine levels decrease

a

Without adequate vitamin B6, abnormal compounds produced during tryptophan metabolism accumulate in the brain. a. True b. False

a

A person consumes the equivalent of 75 mg of tryptophan from protein alone. How many niacin equivalents does this represent? a. 75 b. 60 c. 1.50 d. 1.25

d

The rate at and the extent to which a nutrient is absorbed and used is referred to as its ____. a. availability ratio b. utility c. activity quotient d. bioavailability e. bioactivity

d

Vitamin C is involved in the ____. a. coenzyme system for energy production b. activation of folate c. synthesis of DNA d. synthesis of collagen e. production of TPP

d

What deficiency disease produces the symptoms known as the "four Ds?" a. beriberi b. anemia c. anencephaly d. pellagra e. scurvy

d

Which of these essential nutrients is commonly grouped with the B vitamins, even though it is not defined as a vitamin? a. pantothenic acid b. biotin c. cobalamin d. choline

d

Compounds, like beta-carotene, that can be converted into active vitamins are known as _________.

precursors

A 35-year-old man consumed the following folate-containing foods for lunch: 2 slices fortified bread = 14 μg food folate, 48 μg synthetic folate 4 tablespoons peanut butter = 47 μg) food folate ½ cup carrot sticks = 12 μg food folate orange = 48 μg food folate 2 graham crackers = 5 μg food folate, 8 μg synthetic folate What percentage of his RDA for folate did his lunch provide? a. 15 b. 20 c. 55 d. 40

c