Question 1

The first major report of vitamin B6 toxicity appeared in the ___________.

Accepted Answer

A)  early 1800s 
B)  early 1970s 
C)  early 1980s 
D)  early 1990s 
E)  early 2000s 
A)  early 1800s 
B)  early 1970s 
C)  early 1980s 
D)  early 1990s 
E)  early 2000s

Question 2

Discuss the solubility of vitamins.

Accepted Answer

There are two types of vitamins: the hyd

Question 3

Vitamin B  6  deficiency is characterized by ____.

Accepted Answer

A)  depression and confusion in the early stages 
B)  numbness and muscle damage 
C)  macrocytic anemia 
D)  convulsions in the early stages 
E)  purplish tongue 
A)  depression and confusion in the early stages 
B)  numbness and muscle damage 
C)  macrocytic anemia 
D)  convulsions in the early stages 
E)  purplish tongue

Question 4

Which of the following is NOT known to increase vitamin C needs?

Accepted Answer

A)  chronic use of oral contraceptives 
B)  infections 
C)  burns 
D)  physical activity 
E)  cigarette smoking 
A)  chronic use of oral contraceptives 
B)  infections 
C)  burns 
D)  physical activity 
E)  cigarette smoking

Question 5

What organ in the body contains more vitamin C than any other organ?

Accepted Answer

A)  lungs 
B)  spleen 
C)  adrenal glands 
D)  pituitary gland 
E)  kidneys 
A)  lungs 
B)  spleen 
C)  adrenal glands 
D)  pituitary gland 
E)  kidneys

Question 6

What is the name of the coenzyme form of thiamin?

Accepted Answer

A)  thiaminacide 
B)  thiamin pyrophosphate 
C)  thiamin adenine dinucleotide 
D)  thiamin mononucleotide 
E)  thiamin flavin 
A)  thiaminacide 
B)  thiamin pyrophosphate 
C)  thiamin adenine dinucleotide 
D)  thiamin mononucleotide 
E)  thiamin flavin

Question 7

Discuss the overall role of the B vitamins.

Accepted Answer

The B vitamins help the body to use the

Question 8

Of these foods, which is the best source of vitamin B  6  ?

Accepted Answer

A)  milk 
B)  carrots 
C)  tofu 
D)  cheddar cheese 
E)  banana 
A)  milk 
B)  carrots 
C)  tofu 
D)  cheddar cheese 
E)  banana

Question 9

B vitamins have a major role in _______.

Accepted Answer

A)  antioxidation 
B)  anticoagulation 
C)  antibody stabilization 
D)  collagen formation 
E)  energy metabolism 
A)  antioxidation 
B)  anticoagulation 
C)  antibody stabilization 
D)  collagen formation 
E)  energy metabolism

Question 10

Of these foods, which is the best source of riboflavin?

Accepted Answer

A)  carrots 
B)  oranges 
C)  tofu 
D)  potatoes 
E)  liver 
A)  carrots 
B)  oranges 
C)  tofu 
D)  potatoes 
E)  liver

Question 11

A deficiency of which vitamin causes cheilosis, a condition in which the corners of the mouth become cracked and red?

Accepted Answer

A)  vitamin C 
B)  riboflavin 
C)  niacin 
D)  vitamin B  12  
E)  vitamin B  6  
A)  vitamin C 
B)  riboflavin 
C)  niacin 
D)  vitamin B  12  
E)  vitamin B  6

Question 12

Atrophic gastritis is a chronic condition in which _____.

Accepted Answer

A)  the stomach muscles shrink 
B)  the stomach becomes inflamed 
C)  the small intestine becomes inflamed 
D)  various stretches of the GI tract become inflamed 
E)  the gallbladder excretes too much bile into the small intestine 
A)  the stomach muscles shrink 
B)  the stomach becomes inflamed 
C)  the small intestine becomes inflamed 
D)  various stretches of the GI tract become inflamed 
E)  the gallbladder excretes too much bile into the small intestine

Question 13

Which of the following is true of riboflavin?

Accepted Answer

A)  It is also known as vitamin B  1  . 
B)  It is easily destroyed by heat. 
C)  People who follow a strict vegetarian diet can't get adequate amounts from food alone. 
D)  Significant sources are citrus products. 
E)  It remains stable when exposed to heat. 
A)  It is also known as vitamin B  1  . 
B)  It is easily destroyed by heat. 
C)  People who follow a strict vegetarian diet can't get adequate amounts from food alone. 
D)  Significant sources are citrus products. 
E)  It remains stable when exposed to heat.

Question 14

Which B vitamin is stored extensively in muscle tissue?

Accepted Answer

A)  biotin 
B)  folate 
C)  thiamin 
D)  pantothenic acid 
E)  vitamin B6 
A)  biotin 
B)  folate 
C)  thiamin 
D)  pantothenic acid 
E)  vitamin B6

Question 15

The RDA for thiamin is _____ .

Accepted Answer

A)  higher for women than for men 
B)  the same for men and women 
C)  measured in micrograms 
D)  sometimes hard to meet because thiamin is not found in many foods 
E)  only slightly higher for men than for women 
A)  higher for women than for men 
B)  the same for men and women 
C)  measured in micrograms 
D)  sometimes hard to meet because thiamin is not found in many foods 
E)  only slightly higher for men than for women

Question 16

Which of these vitamins is easily destroyed by food processing?

Accepted Answer

A)  biotin 
B)  niacin 
C)  thiamin 
D)  pantothenic acid 
E)  riboflavin 
A)  biotin 
B)  niacin 
C)  thiamin 
D)  pantothenic acid 
E)  riboflavin

Question 17

Under what circumstances might vitamin-mineral supplements be appropriate?

Accepted Answer

To correct overt deficiencies: In the Un

Question 18

The RDA for niacin is _____ .

Accepted Answer

A)  expressed in milligrams of niacin equivalents 
B)  expressed in milligrams of niacin estimates 
C)  higher for women than for men 
D)  the same for men and women 
E)  difficult to meet unless the diet includes meat and other sources of the amino acid tryptophan 
A)  expressed in milligrams of niacin equivalents 
B)  expressed in milligrams of niacin estimates 
C)  higher for women than for men 
D)  the same for men and women 
E)  difficult to meet unless the diet includes meat and other sources of the amino acid tryptophan

Question 19

Which of the following is a function of vitamin C?

Accepted Answer

A)  It helps form collagen. 
B)  It is involved in energy metabolism. 
C)  It helps rid the body of antioxidants. 
D)  It helps rid the body of excess iron. 
E)  It aids in the digestion of fat. 
A)  It helps form collagen. 
B)  It is involved in energy metabolism. 
C)  It helps rid the body of antioxidants. 
D)  It helps rid the body of excess iron. 
E)  It aids in the digestion of fat.

Question 20

Which of these is the greatest contributor of riboflavin in most people's diet?

Accepted Answer

A)  milk and milk products 
B)  meat, poultry and fish 
C)  dark green, leafy vegetables 
D)  eggs 
E)  fruit 
A)  milk and milk products 
B)  meat, poultry and fish 
C)  dark green, leafy vegetables 
D)  eggs 
E)  fruit

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

The first major report of vitamin B6 toxicity appeared in the ___________.

Discuss the solubility of vitamins.

Vitamin B 6 deficiency is characterized by ____.

Which of the following is NOT known to increase vitamin C needs?

What organ in the body contains more vitamin C than any other organ?

What is the name of the coenzyme form of thiamin?

Discuss the overall role of the B vitamins.

Of these foods, which is the best source of vitamin B 6 ?

B vitamins have a major role in _______.

Of these foods, which is the best source of riboflavin?

A deficiency of which vitamin causes cheilosis, a condition in which the corners of the mouth become cracked and red?

Atrophic gastritis is a chronic condition in which _____.

Which of the following is true of riboflavin?

Which B vitamin is stored extensively in muscle tissue?

The RDA for thiamin is _____ .

Which of these vitamins is easily destroyed by food processing?

Under what circumstances might vitamin-mineral supplements be appropriate?

The RDA for niacin is _____ .

Which of the following is a function of vitamin C?

Which of these is the greatest contributor of riboflavin in most people's diet?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugar, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

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

The first major report of vitamin B₆ toxicity appeared in the ___________.

Vitamin B ₆ deficiency is characterized by ____.

Of these foods, which is the best source of vitamin B ₆ ?