quiz 10

banana

A(n) ________ is the best source of B6 per kcalorie. a. banana b. flour tortilla c. strawberry d. carrot e. orange

beriberi

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

a

The Committee on Dietary Reference Intakes (DRI) addresses the possibility of adverse effects from high doses of nutrients by establishing ________ . a. Tolerable Upper Intake Levels b. LD50s c. Upper Limit Levels d. Recommended Daily Amounts e. Toxicity Ranges

bioavailability

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

pernicious anemia

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

scurvy

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

milk and milk products

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

pellagra

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

microwaving

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

synthesis of collagen

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

b

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

liver damage

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

vitamin C

The hydrophilic vitamins include ________ . a. vitamin E b. vitamin A c. vitamin D d. vitamin K e. vitamin C

broccoli

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