Question 1

Which is true regarding niacin?

Accepted Answer

A) It can be synthesized in the body from the amino acid tryptophan. 
B) Eggs are a good source of preformed niacin. 
C) The niacin deficiency disease is beriberi. 
D) Corn has a protective effect against niacin deficiencies. 
A) It can be synthesized in the body from the amino acid tryptophan. 
B) Eggs are a good source of preformed niacin. 
C) The niacin deficiency disease is beriberi. 
D) Corn has a protective effect against niacin deficiencies.

Question 2

Which statement is NOT true?

Accepted Answer

A) Vitamins provide energy. 
B) Deficiency of a fat-soluble vitamin is less likely than of a typical water-soluble vitamin. 
C) Vitamins are necessary in many biochemical reactions in the body. 
D) Vitamin deficiencies are rare in the United States. 
A) Vitamins provide energy. 
B) Deficiency of a fat-soluble vitamin is less likely than of a typical water-soluble vitamin. 
C) Vitamins are necessary in many biochemical reactions in the body. 
D) Vitamin deficiencies are rare in the United States.

Question 3

Which group is at risk for folate deficiency?

Accepted Answer

A) Premature infants 
B) Elderly 
C) Smokers 
D) All of the above 
A) Premature infants 
B) Elderly 
C) Smokers 
D) All of the above

Question 4

A person consuming a diet deficient in dairy products but otherwise adequate,would have the most difficulty obtaining sufficient amounts of which vitamin?

Accepted Answer

A) Niacin 
B) Riboflavin 
C) Iron 
D) Vitamin C 
A) Niacin 
B) Riboflavin 
C) Iron 
D) Vitamin C

Question 5

Which B vitamin decreases the risk of neural tube defects in developing babies?

Accepted Answer

A) Riboflavin 
B) Biotin 
C) B₁₂ 
D) Folic acid 
A) Riboflavin 
B) Biotin 
C) B₁₂ 
D) Folic acid

Question 6

Folic acid supplements are most frequently recommended for:

Accepted Answer

A) post-menopausal women. 
B) women who may become pregnant. 
C) toddlers. 
D) the elderly. 
A) post-menopausal women. 
B) women who may become pregnant. 
C) toddlers. 
D) the elderly.

Question 7

Symptoms of ariboflavinosis do NOT include:

Accepted Answer

A) inflammation of the eyes and mouth. 
B) scaly,greasy skin eruptions. 
C) confusion. 
D) megoblastic anemia. 
A) inflammation of the eyes and mouth. 
B) scaly,greasy skin eruptions. 
C) confusion. 
D) megoblastic anemia.

Question 8

Vitamin B₆ status is affected by all of the following EXCEPT:

Accepted Answer

A) the amount of fat in the diet. 
B) oral contraceptives. 
C) exposure of food to heat and light. 
D) alcohol ingestion. 
A) the amount of fat in the diet. 
B) oral contraceptives. 
C) exposure of food to heat and light. 
D) alcohol ingestion.

Question 9

Which group is LEAST at risk for developing vitamin C deficiency?

Accepted Answer

A) Adults who consume plenty of fruits and vegetables 
B) Infants fed cows' milk 
C) Alcoholics 
D) Elderly people consuming nutrient poor diets 
A) Adults who consume plenty of fruits and vegetables 
B) Infants fed cows' milk 
C) Alcoholics 
D) Elderly people consuming nutrient poor diets

Question 10

The symptom(s)of thiamin deficiency best explained by its role in glucose metabolism are:

Accepted Answer

A) depression and weakness. 
B) paralysis. 
C) hunger. 
D) atherosclerosis. 
A) depression and weakness. 
B) paralysis. 
C) hunger. 
D) atherosclerosis.

Question 11

Folate deficiency symptoms are less of a problem recently because:

Accepted Answer

A) grain products are now fortified with folate. 
B) green tea is more popular. 
C) more people are drinking low-fat milk. 
D) taking vitamin supplements is more common. 
A) grain products are now fortified with folate. 
B) green tea is more popular. 
C) more people are drinking low-fat milk. 
D) taking vitamin supplements is more common.

Question 12

Which food is the best source of folate?

Accepted Answer

A) Lentils 
B) Chicken 
C) Cheese 
D) Brown rice 
A) Lentils 
B) Chicken 
C) Cheese 
D) Brown rice

Question 13

A primary function of thiamin is to:

Accepted Answer

A) increase iron incorporation into hemoglobin. 
B) regulate cell differentiation. 
C) promote blood clotting. 
D) facilitate the production of energy from glucose. 
A) increase iron incorporation into hemoglobin. 
B) regulate cell differentiation. 
C) promote blood clotting. 
D) facilitate the production of energy from glucose.

Question 14

Vitamins may be lost when food is processed.When these vitamins are added back to the processed food at the same or higher level,the food is said to be:

Accepted Answer

A) enhanced. 
B) fortified. 
C) enriched. 
D) supplemented. 
A) enhanced. 
B) fortified. 
C) enriched. 
D) supplemented.

Question 15

For which group is taking vitamin B₁₂ supplements the LEAST beneficial?

Accepted Answer

A) People eating diets high in animal products 
B) Older adults with significantly reduced stomach acid 
C) People who do not consume animal products 
D) Breast- fed infants whose mothers are vegans 
A) People eating diets high in animal products 
B) Older adults with significantly reduced stomach acid 
C) People who do not consume animal products 
D) Breast- fed infants whose mothers are vegans

Question 16

Which is the best source of vitamin C?

Accepted Answer

A) Strawberries 
B) Corn 
C) Milk 
D) Beef 
A) Strawberries 
B) Corn 
C) Milk 
D) Beef

Question 17

Vitamin B₁₂ deficiency caused by a lack of intrinsic factor results in:

Accepted Answer

A) beriberi. 
B) scurvy. 
C) pernicious anemia. 
D) pellagra. 
A) beriberi. 
B) scurvy. 
C) pernicious anemia. 
D) pellagra.

Question 18

Riboflavin supplementation:

Accepted Answer

A) is recommended for those with low fiber intake. 
B) can decrease the high risk for deficiency in the American public. 
C) can improve vision. 
D) does not provide an energy boost. 
A) is recommended for those with low fiber intake. 
B) can decrease the high risk for deficiency in the American public. 
C) can improve vision. 
D) does not provide an energy boost.

Question 19

Which statement is FALSE regarding pantothenic acid?

Accepted Answer

A) Deficiency has been associated with consumption of raw eggs. 
B) It is found only in a few select foods. 
C) Toxicity is a concern due to food enrichment in the U.S. 
D) All of the above are false. 
A) Deficiency has been associated with consumption of raw eggs. 
B) It is found only in a few select foods. 
C) Toxicity is a concern due to food enrichment in the U.S. 
D) All of the above are false.

Question 20

Consumption of orange juice enhances the absorption of which nutrient?

Accepted Answer

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

Exam 8: The Water-Soluble Vitamins

Which is true regarding niacin?

Which statement is NOT true?

Which group is at risk for folate deficiency?

A person consuming a diet deficient in dairy products but otherwise adequate,would have the most difficulty obtaining sufficient amounts of which vitamin?

Which B vitamin decreases the risk of neural tube defects in developing babies?

Folic acid supplements are most frequently recommended for:

Symptoms of ariboflavinosis do NOT include:

Vitamin B₆ status is affected by all of the following EXCEPT:

Which group is LEAST at risk for developing vitamin C deficiency?

The symptom(s)of thiamin deficiency best explained by its role in glucose metabolism are:

Folate deficiency symptoms are less of a problem recently because:

Which food is the best source of folate?

A primary function of thiamin is to:

Vitamins may be lost when food is processed.When these vitamins are added back to the processed food at the same or higher level,the food is said to be:

For which group is taking vitamin B₁₂ supplements the LEAST beneficial?

Which is the best source of vitamin C?

Vitamin B₁₂ deficiency caused by a lack of intrinsic factor results in:

Riboflavin supplementation:

Which statement is FALSE regarding pantothenic acid?

Consumption of orange juice enhances the absorption of which nutrient?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fiber

Lipids: Triglycerides, Phospholipids, and Cholesterol

Proteins and Amino Acids

Energy Balance and Weight Management

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Minerals

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: The Adult Years

Food Safety

World Hunger and Malnutrition

Focus on Alcohol

Focus on Eating Disorders

Focus on Phytochemicals

Focus on Nonvitaminnonmineral Supplements

Focus on Biotechnology

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