Question 1

What mineral is part of vitamin B12?

Accepted Answer

A) Copper 
B) Cobalt 
C) Nickel 
D) Vanadium 
A) Copper 
B) Cobalt 
C) Nickel 
D) Vanadium

Question 2

What percentage of the iron in a hamburger is nonheme iron?

Accepted Answer

A) 0 
B) 20 
C) 40 
D) 60 
A) 0 
B) 20 
C) 40 
D) 60

Question 3

Which of the following would be the most appropriate food source of iodide for a person who lives inland?

Accepted Answer

A) Fresh-water fish 
B) Iodized table salt 
C) Locally grown produce 
D) Plants of the cabbage family 
A) Fresh-water fish 
B) Iodized table salt 
C) Locally grown produce 
D) Plants of the cabbage family

Question 4

Which of the following nutrients has functions similar to those of vitamin E?

Accepted Answer

A) Iron 
B) Selenium 
C) Chromium 
D) Molybdenum 
A) Iron 
B) Selenium 
C) Chromium 
D) Molybdenum

Question 5

A person ingesting large amounts of thyroid antagonist substances is at high risk of developing

Accepted Answer

A) cretinism. 
B) simple goiter. 
C) high blood T3 levels. 
D) high blood thyroxine levels. 
A) cretinism. 
B) simple goiter. 
C) high blood T3 levels. 
D) high blood thyroxine levels.

Question 6

What is the optimal fluoride concentration in community water supplies?

Accepted Answer

A) 1 ppm 
B) 2 ppm 
C) 2.5 ppm 
D) 4 ppm 
A) 1 ppm 
B) 2 ppm 
C) 2.5 ppm 
D) 4 ppm

Question 7

Which of the following does not have an RDA?

Accepted Answer

A) Iron 
B) Zinc 
C) Iodine 
D) Fluoride 
A) Iron 
B) Zinc 
C) Iodine 
D) Fluoride

Question 8

To serve its function in oxygen delivery to body tissues, iron must interact closely with

Accepted Answer

A) copper and vitamin C. 
B) selenium and iodine. 
C) zinc and vitamin A. 
D) chromium and calcium. 
A) copper and vitamin C. 
B) selenium and iodine. 
C) zinc and vitamin A. 
D) chromium and calcium.

Question 9

Which of the following is a common example of iron contamination in the diet?

Accepted Answer

A) Using an iron skillet to scramble eggs can triple their iron content 
B) Cooking acidic foods in a copper pot can extract chelate iron from the pot 
C) Simmering acidic foods in glass dishes leads to leaching of iron salts from the glass 
D) Cooking leafy vegetables in a galvanized pot leads to a six-fold increase in iron content 
A) Using an iron skillet to scramble eggs can triple their iron content 
B) Cooking acidic foods in a copper pot can extract chelate iron from the pot 
C) Simmering acidic foods in glass dishes leads to leaching of iron salts from the glass 
D) Cooking leafy vegetables in a galvanized pot leads to a six-fold increase in iron content

Question 10

Which of the following is known to regulate the absorption of zinc?

Accepted Answer

A) Metallothionein in the intestinal cells 
B) Zinc-releasing enzymes in the intestinal mucosa 
C) Pancreatic juice containing zinc-absorption enhancers 
D) Bile acids which form a complex with zinc to promote its absorption 
A) Metallothionein in the intestinal cells 
B) Zinc-releasing enzymes in the intestinal mucosa 
C) Pancreatic juice containing zinc-absorption enhancers 
D) Bile acids which form a complex with zinc to promote its absorption

Question 11

All of the following are considered heavy metals except

Accepted Answer

A) iron. 
B) lead. 
C) mercury. 
D) cadmium. 
A) iron. 
B) lead. 
C) mercury. 
D) cadmium.

Question 12

Which of the following is a property of selenium in nutrition?

Accepted Answer

A) It participates in the functioning of insulin 
B) Severe deficiency is associated with heart disease in China 
C) Significant food sources include dairy and unprocessed vegetables 
D) It has no RDA but the estimated safe and adequate dietary intake is only 2-3 μg/day 
A) It participates in the functioning of insulin 
B) Severe deficiency is associated with heart disease in China 
C) Significant food sources include dairy and unprocessed vegetables 
D) It has no RDA but the estimated safe and adequate dietary intake is only 2-3 μg/day

Question 13

Which of the following is known to enhance iron absorption?

Accepted Answer

A) Tea 
B) Coffee 
C) Foods containing vitamin C 
D) Foods containing vitamin E 
A) Tea 
B) Coffee 
C) Foods containing vitamin C 
D) Foods containing vitamin E

Question 14

Which of the following mechanisms explains why fluoride is effective in controlling tooth decay?

Accepted Answer

A) It helps regulate calcium levels in saliva 
B) It helps form decay-resistant fluorapatite 
C) It inhibits growth of decay-producing bacteria 
D) It changes the pH of the mouth, inhibiting bacterial growth 
A) It helps regulate calcium levels in saliva 
B) It helps form decay-resistant fluorapatite 
C) It inhibits growth of decay-producing bacteria 
D) It changes the pH of the mouth, inhibiting bacterial growth

Question 15

What is the Tolerable Upper Intake Level for copper?

Accepted Answer

A) 1 mg 
B) 2.5 mg 
C) 7.5 mg 
D) 10 mg 
A) 1 mg 
B) 2.5 mg 
C) 7.5 mg 
D) 10 mg

Question 16

Which of the following is a characteristic of iron deficiency?

Accepted Answer

A) Blood erythrocyte protoporphyrin levels decline as anemia worsens 
B) Iron supplements are not as effective at treating anemia as is proper nutrition 
C) People with anemia generally become fatigued only when they exert themselves 
D) The concave nails of iron-deficiency anemia result from abnormal ferritin levels 
A) Blood erythrocyte protoporphyrin levels decline as anemia worsens 
B) Iron supplements are not as effective at treating anemia as is proper nutrition 
C) People with anemia generally become fatigued only when they exert themselves 
D) The concave nails of iron-deficiency anemia result from abnormal ferritin levels

Question 17

What trace element is part of the enzyme glutathione peroxidase?

Accepted Answer

A) Iron 
B) Zinc 
C) Selenium 
D) Chromium 
A) Iron 
B) Zinc 
C) Selenium 
D) Chromium

Question 18

Which of the following would be the minimum amount of dietary iron known to impair zinc absorption in an individual with a zinc intake of 15 mg?

Accepted Answer

A) 5 mg 
B) 15 mg 
C) 30 mg 
D) 60 mg 
A) 5 mg 
B) 15 mg 
C) 30 mg 
D) 60 mg

Question 19

Approximately how much iodized salt must be consumed to meet but not exceed the RDA for iodine?

Accepted Answer

A) 1 mg 
B) ½ teaspoon 
C) 1 teaspoon 
D) 1 tablespoon 
A) 1 mg 
B) ½ teaspoon 
C) 1 teaspoon 
D) 1 tablespoon

Question 20

Which of the following foods are known to contain goitrogens?

Accepted Answer

A) Shellfish 
B) Whole grains 
C) Cauliflower and broccoli 
D) Blueberries and raspberries 
A) Shellfish 
B) Whole grains 
C) Cauliflower and broccoli 
D) Blueberries and raspberries

Exam 13: The Trace Minerals

What mineral is part of vitamin B12?

What percentage of the iron in a hamburger is nonheme iron?

Which of the following would be the most appropriate food source of iodide for a person who lives inland?

Which of the following nutrients has functions similar to those of vitamin E?

A person ingesting large amounts of thyroid antagonist substances is at high risk of developing

What is the optimal fluoride concentration in community water supplies?

Which of the following does not have an RDA?

To serve its function in oxygen delivery to body tissues, iron must interact closely with

Which of the following is a common example of iron contamination in the diet?

Which of the following is known to regulate the absorption of zinc?

All of the following are considered heavy metals except

Which of the following is a property of selenium in nutrition?

Which of the following is known to enhance iron absorption?

Which of the following mechanisms explains why fluoride is effective in controlling tooth decay?

What is the Tolerable Upper Intake Level for copper?

Which of the following is a characteristic of iron deficiency?

What trace element is part of the enzyme glutathione peroxidase?

Which of the following would be the minimum amount of dietary iron known to impair zinc absorption in an individual with a zinc intake of 15 mg?

Approximately how much iodized salt must be consumed to meet but not exceed the RDA for iodine?

Which of the following foods are known to contain goitrogens?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters

What mineral is part of vitamin B₁₂?