Question 1

Large doses of vitamin C in supplement form are known to prevent,cure,or diminish the symptoms of the common cold.

Accepted Answer

A) True 
 B)False  False

Question 2

Nutritionally,the difference between brown rice and white rice is

Accepted Answer

A)  the presence of bran and germ layers in the brown rice, which have most of the nutrients. 
B)  negligible. There is a little more thiamin in white rice than brown rice. 
C)  fiber content. White rice has more fiber. 
D)  there is more thiamin and fiber in white rice. 
A)  the presence of bran and germ layers in the brown rice, which have most of the nutrients. 
B)  negligible. There is a little more thiamin in white rice than brown rice. 
C)  fiber content. White rice has more fiber. 
D)  there is more thiamin and fiber in white rice. A

Question 3

The cells most sensitive to a deficiency of dietary folate are cells that

Accepted Answer

A)  have a short life span and rapid turnover rate. 
B)  have to last a lifetime. 
C)  function in the immune system. 
D)  are classified as phagocytes. 
A)  have a short life span and rapid turnover rate. 
B)  have to last a lifetime. 
C)  function in the immune system. 
D)  are classified as phagocytes. A

Question 4

Thiamin pyrophosphate (TPP),the coenzyme form of thiamin,is

Accepted Answer

A)  essential for the various oxidation-reduction reactions of the electron transport system. 
B)  essential for the addition of two carbon fragments to fatty acids. 
C)  essential for the oxidative decarboxylation of pyruvate. 
D)  not really needed because our contemporary diets are low in carbohydrate. 
A)  essential for the various oxidation-reduction reactions of the electron transport system. 
B)  essential for the addition of two carbon fragments to fatty acids. 
C)  essential for the oxidative decarboxylation of pyruvate. 
D)  not really needed because our contemporary diets are low in carbohydrate.

Question 5

It is very difficult to consume excess folic acid from nonprescription vitamin supplements because

Accepted Answer

A)  folic acid is never included in over-the-counter nutrient supplements. 
B)  the FDA limits the amount of folic acid in supplements to 400 micrograms per capsule. 
C)  folic acid in pill form imparts an unpleasant taste so that no one would ever attempt to take extra amounts. 
D)  absorption of the vitamin is age-related. As we get older we automatically adjust the amount we absorb to more than the maximum level. 
A)  folic acid is never included in over-the-counter nutrient supplements. 
B)  the FDA limits the amount of folic acid in supplements to 400 micrograms per capsule. 
C)  folic acid in pill form imparts an unpleasant taste so that no one would ever attempt to take extra amounts. 
D)  absorption of the vitamin is age-related. As we get older we automatically adjust the amount we absorb to more than the maximum level.

Question 6

Factors such as heat,iron,copper,and oxygen

Accepted Answer

A)  enhance the stability of vitamin C in foods. 
B)  destroy vitamin C in foods. 
C)  have no effect on vitamin 
D)  convert vitamin C from its inactive to active form. 
A)  enhance the stability of vitamin C in foods. 
B)  destroy vitamin C in foods. 
C)  have no effect on vitamin 
D)  convert vitamin C from its inactive to active form.

Question 7

The protein in raw egg whites that can bind biotin is called

Accepted Answer

A)  avidin. 
B)  salmonella. 
C)  casein. 
D)  keratin. 
A)  avidin. 
B)  salmonella. 
C)  casein. 
D)  keratin.

Question 8

Scurvy is due to a deficiency of

Accepted Answer

A)  vitamin 
B)  thiamin. 
C)  folate. 
D)  vitamin B-12. 
A)  vitamin 
B)  thiamin. 
C)  folate. 
D)  vitamin B-12.

Question 9

Important contributors to niacin intake in the American diet are

Accepted Answer

A)  poultry, meat, and fish. 
B)  citrus fruits, kiwi, and bananas. 
C)  milk, cheese, and yogurt. 
D)  spinach, kale, and broccoli . 
A)  poultry, meat, and fish. 
B)  citrus fruits, kiwi, and bananas. 
C)  milk, cheese, and yogurt. 
D)  spinach, kale, and broccoli .

Question 10

Discuss the roles of thiamin,riboflavin,niacin,and pantothenic acid in energy metabolism.

Accepted Answer

Thiamin, riboflavin, niacin, and pantoth

Question 11

An essential component of coenzyme A is

Accepted Answer

A)  biotin. 
B)  pantothenic acid. 
C)  thiamin. 
D)  Vitamin C. 
A)  biotin. 
B)  pantothenic acid. 
C)  thiamin. 
D)  Vitamin C.

Question 12

Rich sources of choline are

Accepted Answer

A)  enriched cereals and grains. 
B)  fats and oils. 
C)  meats, eggs, and dairy products. 
D)  fruits and vegetables. 
A)  enriched cereals and grains. 
B)  fats and oils. 
C)  meats, eggs, and dairy products. 
D)  fruits and vegetables.

Question 13

Which group of individuals has the highest requirement for folate?

Accepted Answer

A)  infants 
B)  adolescent males 
C)  pregnant women 
D)  the elderly 
A)  infants 
B)  adolescent males 
C)  pregnant women 
D)  the elderly

Question 14

A nutrient-dense source of thiamin is

Accepted Answer

A)  citrus fruits. 
B)  milk and milk products. 
C)  pork and pork products. 
D)  leafy green vegetables. 
A)  citrus fruits. 
B)  milk and milk products. 
C)  pork and pork products. 
D)  leafy green vegetables.

Question 15

In the average U.S.diet,a quarter of the riboflavin comes from one food group,the

Accepted Answer

A)  fruit group. 
B)  vegetable group. 
C)  milk group. 
D)  grains group. 
E)  meat & beans group. 
A)  fruit group. 
B)  vegetable group. 
C)  milk group. 
D)  grains group. 
E)  meat & beans group.

Question 16

One cause of fatigue and anemia in adolescent girls with low dairy product intake is deficiency of

Accepted Answer

A)  vitamin C 
B)  calcium 
C)  lactose 
D)  riboflavin 
A)  vitamin C 
B)  calcium 
C)  lactose 
D)  riboflavin

Question 17

Formation and maintenance of collagen requires

Accepted Answer

A)  thiamin. 
B)  vitamin 
C)  riboflavin. 
D)  folate. 
A)  thiamin. 
B)  vitamin 
C)  riboflavin. 
D)  folate.

Question 18

A painful,red,inflamed tongue is called

Accepted Answer

A)  glossitis. 
B)  cheilosis. 
C)  stomatitis. 
D)  anemia. 
A)  glossitis. 
B)  cheilosis. 
C)  stomatitis. 
D)  anemia.

Question 19

Pantothenic acid is a part of _________,an important biochemical compound.

Accepted Answer

A)  pyruvate 
B)  citric acid 
C)  acetyl-CoA 
D)  homocysteine 
A)  pyruvate 
B)  citric acid 
C)  acetyl-CoA 
D)  homocysteine

Question 20

Riboflavin coenzymes function in a variety of metabolic pathways,such as

Accepted Answer

A)  beta-oxidation of fatty acids. 
B)  the citric acid cycle. 
C)  the electron transport chain. 
D)  All of these choices are accurate. 
A)  beta-oxidation of fatty acids. 
B)  the citric acid cycle. 
C)  the electron transport chain. 
D)  All of these choices are accurate.

Large doses of vitamin C in supplement form are known to prevent,cure,or diminish the symptoms of the common cold.

Nutritionally,the difference between brown rice and white rice is

The cells most sensitive to a deficiency of dietary folate are cells that

Thiamin pyrophosphate (TPP),the coenzyme form of thiamin,is

It is very difficult to consume excess folic acid from nonprescription vitamin supplements because

Factors such as heat,iron,copper,and oxygen

The protein in raw egg whites that can bind biotin is called

Scurvy is due to a deficiency of

Important contributors to niacin intake in the American diet are

Discuss the roles of thiamin,riboflavin,niacin,and pantothenic acid in energy metabolism.

An essential component of coenzyme A is

Rich sources of choline are

Which group of individuals has the highest requirement for folate?

A nutrient-dense source of thiamin is

In the average U.S.diet,a quarter of the riboflavin comes from one food group,the

One cause of fatigue and anemia in adolescent girls with low dairy product intake is deficiency of

Formation and maintenance of collagen requires

A painful,red,inflamed tongue is called

Pantothenic acid is a part of _________,an important biochemical compound.

Riboflavin coenzymes function in a variety of metabolic pathways,such as

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Lipids

Protein

Alcohol

Energy Metabolism

Energy Balance,weight Control, Eating Disorders

Nutrition, exercise, and Sports

Fat-Soluble Vitamins

Water and Major Minerals

Trace Minerals

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition Throughout Adulthood

Filters

Exam 13: Water-Soluble Vitamins

Large doses of vitamin C in supplement form are known to prevent,cure,or diminish the symptoms of the common cold.

Nutritionally,the difference between brown rice and white rice is

The cells most sensitive to a deficiency of dietary folate are cells that

Thiamin pyrophosphate (TPP),the coenzyme form of thiamin,is

It is very difficult to consume excess folic acid from nonprescription vitamin supplements because

Factors such as heat,iron,copper,and oxygen

The protein in raw egg whites that can bind biotin is called

Scurvy is due to a deficiency of

Important contributors to niacin intake in the American diet are

Discuss the roles of thiamin,riboflavin,niacin,and pantothenic acid in energy metabolism.

An essential component of coenzyme A is

Rich sources of choline are

Which group of individuals has the highest requirement for folate?

A nutrient-dense source of thiamin is

In the average U.S.diet,a quarter of the riboflavin comes from one food group,the

One cause of fatigue and anemia in adolescent girls with low dairy product intake is deficiency of

Formation and maintenance of collagen requires

A painful,red,inflamed tongue is called

Pantothenic acid is a part of _________,an important biochemical compound.

Riboflavin coenzymes function in a variety of metabolic pathways,such as

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Lipids

Protein

Alcohol

Energy Metabolism

Energy Balance,weight Control, Eating Disorders

Nutrition, exercise, and Sports

Fat-Soluble Vitamins

Water and Major Minerals

Trace Minerals

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition Throughout Adulthood

Filters