Question 1

Which of the following is not known to be a vitamin for human beings?

Accepted Answer

A) Cobalamin 
B) Ubiquinone 
C) Pyridoxine 
D) Pantothenic acid 
A) Cobalamin 
B) Ubiquinone 
C) Pyridoxine 
D) Pantothenic acid

Question 2

Which of the following is a feature of vitamin B12 bioavailability?

Accepted Answer

A) Synthetic B12 in supplement form is highly utilizable 
B) Fermented soy products are optimal sources of the vitamin 
C) Yeast consumed by vegans is a good source of the vitamin 
D) Sea algae such as spirulina contain about 50% available vitamin B12 
A) Synthetic B12 in supplement form is highly utilizable 
B) Fermented soy products are optimal sources of the vitamin 
C) Yeast consumed by vegans is a good source of the vitamin 
D) Sea algae such as spirulina contain about 50% available vitamin B12

Question 3

General characteristics of the water-soluble vitamins include all of the following except

Accepted Answer

A) they must be consumed daily. 
B) toxic levels in the body are rarely found. 
C) they are absorbed directly into the blood. 
D) excesses are eliminated from the kidneys. 
A) they must be consumed daily. 
B) toxic levels in the body are rarely found. 
C) they are absorbed directly into the blood. 
D) excesses are eliminated from the kidneys.

Question 4

How does the method of cooking affect thiamin stability?

Accepted Answer

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 
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

Question 5

The vitamin deficiency disease pellagra means

Accepted Answer

A) "rough skin." 
B) "paralyzed limbs." 
C) "demented behavior." 
D) "flattened erythrocytes." 
A) "rough skin." 
B) "paralyzed limbs." 
C) "demented behavior." 
D) "flattened erythrocytes."

Question 6

Biotin can be synthesized by

Accepted Answer

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

Question 7

Physiological stresses such as blood loss, burns, measles, and cancer are known particularly to increase the risk of deficiency for

Accepted Answer

A) biotin. 
B) folate. 
C) riboflavin. 
D) pantothenic acid. 
A) biotin. 
B) folate. 
C) riboflavin. 
D) pantothenic acid.

Question 8

Of the following, which is the richest food source of thiamin?

Accepted Answer

A) Lettuce 
B) Soy milk 
C) Cow milk 
D) Refined rice 
A) Lettuce 
B) Soy milk 
C) Cow milk 
D) Refined rice

Question 9

Research has shown that the risk for neural tube defects is lowered by taking supplements of

Accepted Answer

A) niacin. 
B) folate. 
C) vitamin C. 
D) vitamin B12. 
A) niacin. 
B) folate. 
C) vitamin C. 
D) vitamin B12.

Question 10

Pteroylglutamic acid is known as

Accepted Answer

A) folate. 
B) choline. 
C) inositol. 
D) pyridoxamine. 
A) folate. 
B) choline. 
C) inositol. 
D) pyridoxamine.

Question 11

Which of the following is representative of folate availability in foods?

Accepted Answer

A) Good sources are dairy products and meats 
B) Poor sources are fruit juices and vegetable juices 
C) Much of the vitamin is lost due to heat and oxidation 
D) Only about 10% of the amount in foods is bioavailable 
A) Good sources are dairy products and meats 
B) Poor sources are fruit juices and vegetable juices 
C) Much of the vitamin is lost due to heat and oxidation 
D) Only about 10% of the amount in foods is bioavailable

Question 12

Which of the following is known to perform an essential function in the human body?

Accepted Answer

A) Carnitine 
B) Orotic acid 
C) Methoxantin 
D) Pangamic acid 
A) Carnitine 
B) Orotic acid 
C) Methoxantin 
D) Pangamic acid

Question 13

Pernicious anemia results from a combination of lack of intrinsic factor and

Accepted Answer

A) ariboflavonosis. 
B) lack of hydrochloric acid. 
C) lack of pancreatic vitaminases. 
D) pharmacologic intakes of folate. 
A) ariboflavonosis. 
B) lack of hydrochloric acid. 
C) lack of pancreatic vitaminases. 
D) pharmacologic intakes of folate.

Question 14

The percent bioavailability of a folate supplement taken on an empty stomach is

Accepted Answer

A) 5. 
B) 25. 
C) 50. 
D) 100. 
A) 5. 
B) 25. 
C) 50. 
D) 100.

Question 15

All of the following are known to occur from a mild iron overdose except

Accepted Answer

A) nausea. 
B) GI distress. 
C) black tongue. 
D) black diarrhea. 
A) nausea. 
B) GI distress. 
C) black tongue. 
D) black diarrhea.

Question 16

Features of biotin in nutrition include all of the following except

Accepted Answer

A) it functions in the breakdown of amino acids and fatty acids. 
B) it functions as a carrier of carbon dioxide in energy metabolism. 
C) a deficiency can be induced by ingesting large quantities of raw egg whites. 
D) a deficiency can be induced by ingesting large amounts of thiamin and folic acid, which interfere with its absorption. 
A) it functions in the breakdown of amino acids and fatty acids. 
B) it functions as a carrier of carbon dioxide in energy metabolism. 
C) a deficiency can be induced by ingesting large quantities of raw egg whites. 
D) a deficiency can be induced by ingesting large amounts of thiamin and folic acid, which interfere with its absorption.

Question 17

How many dietary folate equivalents are provided by 100 µg of a folate supplement?

Accepted Answer

A) 50 
B) 70 
C) 133 
D) 170 
A) 50 
B) 70 
C) 133 
D) 170

Question 18

What is the RDA for folate for a woman weighing 132 pounds?

Accepted Answer

A) 180 μg 
B) 220 μg 
C) 242 μg 
D) 400 μg 
A) 180 μg 
B) 220 μg 
C) 242 μg 
D) 400 μg

Question 19

Which of the following vitamins is usually found in a form that is bound to one or more glutamic acid molecules in food?

Accepted Answer

A) Folate 
B) Thiamin 
C) Vitamin B6 
D) Ascorbic acid 
A) Folate 
B) Thiamin 
C) Vitamin B6 
D) Ascorbic acid

Question 20

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

Accepted Answer

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

Exam 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C

Which of the following is not known to be a vitamin for human beings?

Which of the following is a feature of vitamin B12 bioavailability?

General characteristics of the water-soluble vitamins include all of the following except

How does the method of cooking affect thiamin stability?

The vitamin deficiency disease pellagra means

Biotin can be synthesized by

Physiological stresses such as blood loss, burns, measles, and cancer are known particularly to increase the risk of deficiency for

Of the following, which is the richest food source of thiamin?

Research has shown that the risk for neural tube defects is lowered by taking supplements of

Pteroylglutamic acid is known as

Which of the following is representative of folate availability in foods?

Which of the following is known to perform an essential function in the human body?

Pernicious anemia results from a combination of lack of intrinsic factor and

The percent bioavailability of a folate supplement taken on an empty stomach is

All of the following are known to occur from a mild iron overdose except

Features of biotin in nutrition include all of the following except

How many dietary folate equivalents are provided by 100 µg of a folate supplement?

What is the RDA for folate for a woman weighing 132 pounds?

Which of the following vitamins is usually found in a form that is bound to one or more glutamic acid molecules in food?

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

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

Water and the Major Minerals

The Trace 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

Which of the following is a feature of vitamin B₁₂ bioavailability?