Ch 8

Which group is at risk for folate deficiency? Select one: a. None of these groups are at risk of folate deficiency b. Smokers c. All of these groups are at risk of folate deficiency d. Premature infants e. Elderly

c. All of these groups are at risk of folate deficiency

Which is true about biotin deficiency? Select one: a. No answer is correct. b. Biotin deficiency leads to the formation of weak bones. c. Biotin deficiency has been observed in people dependent on feeding tubes. d. Biotin deficiency is best avoided by using fortified foods. e. Biotin deficiency is only found when raw eggs are consumed.

c. Biotin deficiency has been observed in people dependent on feeding tubes.

Which one of the following symptoms is associated with pellagra? Select one: a. Dandruff b. Deafness c. Dementia d. Diabetes e. Dwarfism

c. Dementia

Which statement concerning vitamins is INCORRECT? Select one: a. Vitamins are organic compounds. b. Vitamins are essential for growth, reproduction and health. c. If a vitamin is not provided by the diet, the body will synthesize it. d. The vitamin content of a food may be affected by cooking and processing. e. All of these statements concerning vitamins are incorrect.

c. If a vitamin is not provided by the diet, the body will synthesize it.

Which physiologic process requires vitamin B12? Select one: a. Division of red blood cells b. No answer is correct c. Maintenance of myelin and normal nerve transmission d. Activation of niacin e. Synthesis of proteins

c. Maintenance of myelin and normal nerve transmission

Which statement about niacin is true? Select one: a. There is no UL established for niacin intake. b. Niacin is needed to synthesize tryptophan. c. Niacin is important in the production of energy from dietary nutrients. d. No answer is correct. e. Niacin deficiency causes adverse effects in limited areas of the body.

c. Niacin is important in the production of energy from dietary nutrients.

Which is the best source of vitamin C? Select one: a. Beef b. Corn c. Strawberries d. Milk e. Dairy

c. Strawberries

What is true about vitamin B6? Select one: a. Vitamin B6 is found in only in animal food sources. b. Vitamin B6 is absent from both fortified grains and breakfast cereals. c. Vitamin B6 is important for protein metabolism. d. Vitamin B6 is stable during cooking. e. No answer is correct.

c. Vitamin B6 is important for protein metabolism.

Pellagra occurs when _________ is the staple grain in the diet and the diet does not provide a mixture of different foods. Select one: a. wheat b. rye c. corn d. barley e. rice

c. corn

The ____________ is the site of most vitamin absorption into the body. Select one: a. no answer is correct b. large intestine c. small intestine d. mouth e. stomach

c. small intestine

Beriberi is a disease caused by lack of ________ in the diet. Select one: a. vitamin C b. riboflavin c. thiamin d. no answer is correct e. niacin

c. thiamin

Folic acid supplements are most frequently recommended for: Select one: a. toddlers. b. the elderly. c. women who may become pregnant. d. infants. e. post-menopausal women.

c. women who may become pregnant.

Low folate status increases the risk of: Select one: a. renal dysfunction. b. low folate status increases the risk of all of these. c. no answer is correct. d. type 1 diabetes. e. heart disease.

e. heart disease.

Niacin supplements: Select one: a. are commonly used in the US since niacin deficiency is a public health concern. b. no answer is correct. c. are associated with an increase in heart attacks. d. provide an essential energy boost. e. may decrease LDL cholesterol and increase HDL cholesterol.

e. may decrease LDL cholesterol and increase HDL cholesterol.

Symptoms of ariboflavinosis do NOT include: Select one: a. symptoms of ariboflavinosis include all of these. b. confusion. c. scaly, greasy skin eruptions. d. inflammation of the eyes and mouth. e. megoblastic anemia.

e. megoblastic anemia.

For which group is taking vitamin B12 supplements the LEAST beneficial? Select one: a. Olympic athletes who eat meals planned by registered dietitians. b. People who do not consume animal products c. People eating diets high in animal products d. Breast- fed infants whose mothers are vegans e. Older adults with significantly reduced stomach acid

. People eating diets high in animal products

Why might consuming raw eggs cause a biotin deficiency? Select one: a. Avidin in egg whites binds biotin and prevents its absorption. b. No answer is correct. c. The fat in raw egg yolks blocks the absorption of biotin. d. The cholesterol in egg yolks destroys the biotin in eggs. e. Cooking eggs liberates the bound biotin increasing its bioavailability.

a. Avidin in egg whites binds biotin and prevents its absorption.

Pantothenic acid forms part of which molecule? Select one: a. Coenzyme A b. Phospholipid c. Pyridoxal phosphate d. Adenosine triphosphate e. Flavinadenine dinucleotide

a. Coenzyme A

Which group is LEAST at risk for developing vitamin C deficiency? Select one: a. Individuals who live in food deserts and rely on processed food sources b. Adults who consume plenty of fruits and vegetables c. Infants fed cows' milk d. Alcoholics e. Elderly people consuming nutrient poor diets

b. Adults who consume plenty of fruits and vegetables

Which is a good dietary source of thiamin? Select one: a. Whole grains b. All of these are good dietary sources of thiamin c. Pork d. None of these are good dietary sources of thiamin e. Sunflower seeds

b. All of these are good dietary sources of thiamin

Which is true regarding niacin? Select one: a. No answer is correct. b. It can be synthesized in the body from the amino acid tryptophan. c. Eggs are a good source of preformed niacin. d. The niacin deficiency disease is beriberi. e. Corn has a protective effect against niacin deficiencies.

b. It can be synthesized in the body from the amino acid tryptophan.

Which of the following does NOT affect thiamin availability in food? Select one: a. Compounds found in blueberries, tea and coffee b. Presence of other vitamins c. Enzymes found in raw fish d. All of these affect thiamin availability in food. e. Heat, as generated in cooking

b. Presence of other vitamins

What is true about thiamin? Select one: a. Thiamin can be synthesized by the body. b. Thiamin may be destroyed during cooking. c. Thiamin is sensitive to an acidic environment. d. No answer is correct e. Thiamin is a source of energy for physical activity

b. Thiamin may be destroyed during cooking.

Vitamin C deficiency causes: Select one: a. no answer is correct. b. bleeding gums. c. megaloblastic anemia. d. hemolysis. e. pernicious anemia.

b. bleeding gums

A primary function of thiamin is to: Select one: a. no answer is correct. b. facilitate the production of energy from glucose. c. regulate cell differentiation. d. increase iron incorporation into hemoglobin. e. promote blood clotting.

b. facilitate the production of energy from glucose.

Correct 1.00 points out of 1.00 Flag question Question text Which of the following statements about vitamin B12 deficiency is true? Select one: a. Connective tissue abnormalities are common. b. All of these are true. c. None of these is true. d. Myelin degeneration can cause neurological symptoms. e. Symptoms can appear quite rapidly.

d. Myelin degeneration can cause neurological symptoms.

When the vitamins lost in grain processing are restored, which is a nutrient typically NOT added back? Select one: a. Riboflavin b. Iron c. Thiamin d. Pantothenic acid e. Niacin

d. Pantothenic acid

Which statement about choline is correct? Select one: a. It is limited among the food groups and has no identified, important roles in normal homeostasis. b. It is classified as a vitamin since it cannot be synthesized in the body. c. Deficiency causes fishy body odor and kidney problems. d. There is an established UL for choline intake due to toxicity symptoms (amounts needed to cause symptoms are much higher than can be obtained from foods). e. No answer is correct.

d. There is an established UL for choline intake due to toxicity symptoms (amounts needed to cause symptoms are much higher than can be obtained from foods).

The symptom(s) of thiamin deficiency best explained by its role in glucose metabolism are: Select one: a. paralysis. b. hunger. c. atherosclerosis. d. depression and weakness. e. no answer is correct.

d. depression and weakness.

Vitamin B6 status is affected by all of the following EXCEPT: Select one: a. alcohol ingestion. b. oral contraceptives. c. Vitamin B6 status is affected by all of these. d. the amount of fat in the diet. e. exposure of food to heat and light.

d. the amount of fat in the diet.

What risk might be associated with the overconsumption of fortified foods? Select one: a. Fortifying food leads to fewer food choices to obtain nutrients. b. No answer is correct. c. Fortified foods lose nutrients more easily during cooking. d. Adding nutrients to foods may help reduce deficiency diseases. e. Additional nutrient intake may increase the likelihood of toxicity.

e. Additional nutrient intake may increase the likelihood of toxicity.

Which group of people is most at risk for developing thiamin deficiency? Select one: a. Infants b. Older adults c. Endurance athletes d. Tobacco users e. Chronic alcoholics

e. Chronic alcoholics

Why might milk sold in clear bottles be low in riboflavin? Select one: a. The glass in the bottles interacts with the riboflavin found in milk. b. No answer is correct. c. Riboflavin is sensitive to ingredients used in manufacturing clear glass bottles. d. Clear glass bottles keep the milk at a lower temperature. e. The riboflavin in milk can be destroyed by exposure to light.

e. The riboflavin in milk can be destroyed by exposure to light.

Riboflavin supplementation: Select one: a. is recommended for those with low fiber intake. b. can improve vision. c. no answer is correct. d. can decrease the high risk for deficiency in the American public. e. does not provide an energy boost.

e. does not provide an energy boost.

The process of adding nutrients to foods is called: Select one: a. enrichment. b. implantation. c. milling. d. supplementation. e. fortification.

e. fortification.