Question 1

Most of the body's iron is found in the proteins _____ and ____________________.

Accepted Answer

hemoglobin

Question 2

Which of the following protein foods is the best source of copper?

Accepted Answer

A)  chicken 
B)  shellfish 
C)  beefsteak 
D)  hamburger 
E)  lamb 
A)  chicken 
B)  shellfish 
C)  beefsteak 
D)  hamburger 
E)  lamb

Question 3

What is the oxygen-carrying protein of muscle cells?

Accepted Answer

A)  transferrin 
B)  myoglobin 
C)  hemoglobin 
D)  cytochrome 
E)  oxyglobin 
A)  transferrin 
B)  myoglobin 
C)  hemoglobin 
D)  cytochrome 
E)  oxyglobin

Question 4

Which of the following foods provides iron in the most absorbable form?

Accepted Answer

A)  rice 
B)  spinach 
C)  chicken 
D)  orange juice 
E)  watermelon 
A)  rice 
B)  spinach 
C)  chicken 
D)  orange juice 
E)  watermelon

Question 5

Which of the following characterizes iron-deficiency anemia?

Accepted Answer

A)  macrocytic red blood cells 
B)  microcytic red blood cells 
C)  purplish tongue 
D)  reddened cheeks 
E)  hyperchromic red blood cells 
A)  macrocytic red blood cells 
B)  microcytic red blood cells 
C)  purplish tongue 
D)  reddened cheeks 
E)  hyperchromic red blood cells

Question 6

Name and describe an example of a food or water fortification or enrichment program in the United States aimed at reducing deficiencies of an essential trace mineral.

Accepted Answer

Iron enrichment of flour and grain produ

Question 7

Iron balance is maintained in the body mainly through _____.

Accepted Answer

A)  absorption 
B)  excretion 
C)  gluconeogenesis 
D)  glycolysis 
E)  bile production 
A)  absorption 
B)  excretion 
C)  gluconeogenesis 
D)  glycolysis 
E)  bile production

Question 8

Which of these foods is a good vegetarian source of iron?

Accepted Answer

A)  yogurt 
B)  milk 
C)  cashews 
D)  apples 
E)  honey 
A)  yogurt 
B)  milk 
C)  cashews 
D)  apples 
E)  honey

Question 9

Match between columns
                        Premises: Fortification that has helped reduce incidence of goiter and cretinism
Notoriously poor source of iron
DRIs not yet determined
Zinc-binding protein of the intestine
Nutrient whose amount is as little as 0.1 parts per million parts of body tissue
Mineral that inhibits absorption of nonheme iron
Trace mineral that reduces dental caries
Hormone that regulates iron balance
Mineral whose deficiency is related to stunted growth and immature sexual development
Form of iron found only in meat, fish, and poultry
Enlargement in neck caused by iodine deficiency
Disease associated with severe selenium deficiency
Peptide that enhances absorption of nonheme iron
Iron-containing protein in erythrocytes
Deficiency leads to diabetes-like condition
Iron-storage protein that captures iron from food and stores it in cells of small intestine
Mineral most often deficient in diets
Oxygen-carrying protein in muscle
Examples include lead, mercury, and cadmium
Form of iron found in both plant and animal foods

Accepted Answer

The Answer of Metallothionein and Ferritin and Heme and Nonheme is...

Question 10

Zinc supports the work of thousands of proteins in the body, such as ____________.

Accepted Answer

A)  metalloenzymes 
B)  lipase 
C)  lactase 
D)  CCK 
E)  oxidoreductase 
A)  metalloenzymes 
B)  lipase 
C)  lactase 
D)  CCK 
E)  oxidoreductase

Question 11

The erythrocyte protoporphyrin level is an indicator of _____.

Accepted Answer

A)  late iron toxicity 
B)  early iron toxicity 
C)  late iron deficiency 
D)  early iron deficiency 
E)  adequacy or iron stores 
A)  late iron toxicity 
B)  early iron toxicity 
C)  late iron deficiency 
D)  early iron deficiency 
E)  adequacy or iron stores

Question 12

The baking industry uses ____________ as dough conditioners

Accepted Answer

A)  sugars 
B)  alcohol 
C)  carbon dioxide 
D)  iodates 
E)  triglycerides 
A)  sugars 
B)  alcohol 
C)  carbon dioxide 
D)  iodates 
E)  triglycerides

Question 13

Which of the following substances enhances absorption of nonheme iron?

Accepted Answer

A)  MFP factor 
B)  phytates 
C)  calcium 
D)  polyphenols 
E)  tannic acid 
A)  MFP factor 
B)  phytates 
C)  calcium 
D)  polyphenols 
E)  tannic acid

Question 14

For most people in the United States, the best source of fluoride is _____.

Accepted Answer

A)  fluoridated drinking water 
B)  toothpaste 
C)  fresh fruits and vegetables 
D)  fluoride supplements 
E)  meat 
A)  fluoridated drinking water 
B)  toothpaste 
C)  fresh fruits and vegetables 
D)  fluoride supplements 
E)  meat

Question 15

Which of the following is true of manganese?

Accepted Answer

A)  It is found in all organs of the body. 
B)  Its absorption is improved by phytates. 
C)  Toxicities are more likely to occur from a contaminated environment than from excess dietary intake. 
D)  It is found in a wide range of foods, including meat and milk. 
E)  There is no RDA because deficiencies are unknown. 
A)  It is found in all organs of the body. 
B)  Its absorption is improved by phytates. 
C)  Toxicities are more likely to occur from a contaminated environment than from excess dietary intake. 
D)  It is found in a wide range of foods, including meat and milk. 
E)  There is no RDA because deficiencies are unknown.

Question 16

About what percentage of the iron consumed in one day represents heme iron?

Accepted Answer

A)  5% 
B)  10% 
C)  25% 
D)  50% 
E)  90% 
A)  5% 
B)  10% 
C)  25% 
D)  50% 
E)  90%

Question 17

The iodization of salt _____.

Accepted Answer

A)  began in the United States in the 1880s 
B)  has helped eradicate most cases of cretinism in the United States 
C)  is mandatory in the United States 
D)  is available to only about 10% of households in developing countries 
E)  has no benefit except for children 
A)  began in the United States in the 1880s 
B)  has helped eradicate most cases of cretinism in the United States 
C)  is mandatory in the United States 
D)  is available to only about 10% of households in developing countries 
E)  has no benefit except for children

Question 18

Which of these statements is true of nonheme iron?

Accepted Answer

A)  It is present in plant-derived foods only. 
B)  It is present in both plant-derived and animal-derived foods. 
C)  Only about 25 % of nonheme iron in food is absorbed. 
D)  Citric acid interferes with its absorption. 
E)  Its absorption is enhanced by phytates. 
A)  It is present in plant-derived foods only. 
B)  It is present in both plant-derived and animal-derived foods. 
C)  Only about 25 % of nonheme iron in food is absorbed. 
D)  Citric acid interferes with its absorption. 
E)  Its absorption is enhanced by phytates.

Question 19

What is the main symptom of iodine deficiency?

Accepted Answer

A)  anemia 
B)  goiter 
C)  skin lesions 
D)  diarrhea 
E)  purplish tongue 
A)  anemia 
B)  goiter 
C)  skin lesions 
D)  diarrhea 
E)  purplish tongue

Question 20

Describe zinc's role in the body. What are significant sources of zinc?

Accepted Answer

Zinc supports the work of thousands of p

Exam 13: The Trace Minerals

Most of the body's iron is found in the proteins _____ and ____________________.

Which of the following protein foods is the best source of copper?

What is the oxygen-carrying protein of muscle cells?

Which of the following foods provides iron in the most absorbable form?

Which of the following characterizes iron-deficiency anemia?

Name and describe an example of a food or water fortification or enrichment program in the United States aimed at reducing deficiencies of an essential trace mineral.

Iron balance is maintained in the body mainly through _____.

Which of these foods is a good vegetarian source of iron?

Zinc supports the work of thousands of proteins in the body, such as ____________.

The erythrocyte protoporphyrin level is an indicator of _____.

The baking industry uses ____________ as dough conditioners

Which of the following substances enhances absorption of nonheme iron?

For most people in the United States, the best source of fluoride is _____.

Which of the following is true of manganese?

About what percentage of the iron consumed in one day represents heme iron?

The iodization of salt _____.

Which of these statements is true of nonheme iron?

What is the main symptom of iodine deficiency?

Describe zinc's role in the body. What are significant sources of zinc?

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 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

Most of the body's iron is found in the proteins _ and ________________.