Micronutrients Vitamins And Minerals Test Bank Answers Ch.12

Perspectives in Nutrition, A Functional Approach, 2e (Byrd)

Chapter 12 Micronutrients: Vitamins and Minerals

1) Which of the following can contribute to increased risk of cancer?

A) viruses

B) radiation

C) dietary fat

D) All of these factors may increase cancer risk.

2) Which of the following is the leading type of cancer in males and females in North America?

A) brain

B) liver

C) lung

D) colon

3) Which of the following has been associated with a decreased risk of cancer?

A) low intakes of calcium

B) high intakes of nitrates

C) adequate intake of vitamin D

D) low intakes of lycopene

4) Which of the following is NOT classified as an ultratrace mineral?

A) arsenic

B) boron

C) selenium

D) vanadium

5) The most nutrient-dense food source of calcium with high bioavailability is ________.

A) leafy green vegetables

B) soybeans

C) milk and dairy products

D) cereal grains

E) meats

6) The mineral found in the body in the most abundance is ________.

A) phosphorus

B) iron

C) calcium

D) sodium

7) In the U.S., dietary intakes of the major minerals ________ and ________ often fall short of recommendations.

A) sodium; phosphorus

B) calcium; phosphorus

C) sodium; potassium

D) potassium; calcium

8) Chloride is ________.

A) the main anion in extracellular fluid

B) an intracellular fluid ion

C) a positively charged ion

D) converted to chlorine in the intestinal tract

9) Oxalic acid binds some minerals so they cannot be absorbed. Oxalic acid is found in ________.

A) some leafy, green vegetables, such as spinach

B) milk and dairy products

C) wheat grain fibers

D) liver and other organ meats

10) Phytic acid binds some minerals so that they cannot be absorbed. Phytic acid is found in ________.

A) leafy, green vegetables, such as spinach

B) milk and dairy products

C) wheat grain fibers

D) liver and other organ meats

11) Which group of foods provides substantial amounts of vitamin C?

A) citrus fruits and vegetables

B) milk and dairy products

C) beef, poultry, seafood

D) breads and cereals

12) Supplements of the water-soluble vitamins ________ and ________ are most likely to cause toxicity symptoms.

A) thiamin; riboflavin

B) vitamin B-12; pantothenic acid

C) vitamin B-6; vitamin C

D) biotin; vitamin B-12

13) Vitamin B-12 is found in which of the following foods?

A) orange juice

B) dark green leafy vegetables

C) seed oils

D) chicken

14) The B-vitamin that has significant liver stores is ________.

A) niacin

B) folate

C) biotin

D) vitamin B-12

15) People who smoke have an increased need for ________.

A) vitamin B-12

B) vitamin C

C) folate

D) biotin

16) The best food sources of vitamin B-6 are ________.

A) meats, fish, and poultry

B) milk and dairy products

C) carrots, celery, and squash

D) enriched breads and cereals

17) Which of the following B-vitamins is found in the widest variety of foods (i.e., different food groups such as vegetables, grains, meat)?

A) vitamin C

B) vitamin B-12

C) pantothenic acid

D) All of these choices are accurate.

18) Flushing of the face and skin can result from pharmacological doses of ________.

A) vitamin B-6

B) thiamin

C) folate

D) niacin

19) The vitamin that prevents beriberi is ________.

A) vitamin B-12

B) riboflavin

C) niacin

D) thiamin

20) The nutrients added to enriched grains typically include ________.

A) all of the B vitamins

B) vitamin C, pantothenic acid, folic acid, and zinc

C) thiamin, riboflavin, niacin, folic acid, and iron

D) vitamin B-6, folic acid, vitamin B-12, and iron

21) Nutritionally, the difference between brown rice and white rice is ________.

A) the presence of bran and germ layers in the brown rice, which have most of the nutrients

B) there is more thiamin and fiber in white rice

C) fiber content. White rice has more fiber

D) negligible

22) In general, excess amounts of water-soluble vitamins are excreted via the ________.

A) kidneys

B) intestine

C) lungs

D) skin

23) Excess intake of zinc supplements can reduce absorption of ________.

A) selenium

B) calcium

C) copper

D) iodine

24) Which of the following does NOT describe a vitamin?

A) They are essential organic substances.

B) They are fat- or water-soluble.

C) They are needed in relatively small amounts.

D) They provide a rich source of energy.

25) Excess amounts of most water-soluble vitamins are ________.

A) stored in the adipose tissue

B) readily excreted

C) stored in the liver

D) often toxic

26) Excess amounts of most fat-soluble vitamins are ________.

A) stored in the liver or adipose tissue

B) excreted via the kidneys

C) stored in the pancreas

D) All of these choices are accurate.

27) The vitamin most likely to cause toxicity if consumed in excessive amounts is ________.

A) vitamin K

B) riboflavin

C) vitamin A

D) vitamin E

28) Beta-carotene ________.

A) can be converted to vitamin A in the body

B) can be converted to vitamin E in the body

C) is classified as a retinoid

D) is toxic when consumed in excess amounts

29) A severe deficiency of vitamin A often results in ________.

A) scurvy

B) night blindness

C) insufficient blood clotting

D) microcytic anemia

30) After absorption, the fat-soluble vitamins are distributed to body cells by ________.

A) free fatty acids

B) lipases

C) mucopolysaccharides

D) lipoproteins

31) When consumed in recommended amounts, approximately ________ of fat-soluble vitamins are absorbed.

A) 1%-5%

B) 5%-20%

C) 10%-35%

D) 40%-90%

32) A leading cause of blindness in the world today (excluding accidents) is a dietary deficiency of ________.

A) vitamin A

B) vitamin D

C) vitamin E

D) vitamin K

33) This group of vitamins was originally thought to have only one chemical form; the different vitamins became distinguished by each having a number added to the name.

A) fat-soluble vitamins

B) water-soluble vitamins

C) B-vitamins

D) all vitamins

34) Water-soluble vitamins are absorbed in the ________.

A) mouth

B) stomach

C) small intestine

D) large intestine

35) People with diseases that result in decreased fat absorption may run the risk of deficiencies of ________.

A) trace minerals

B) major minerals

C) water-soluble vitamins

D) fat-soluble vitamins

36) The following nutrients exist in foods in the nutrient forms and in the coenzyme forms.

A) all trace minerals

B) all B-vitamins

C) all fat-soluble vitamins

D) all ultra-trace minerals

37) Dairy foods are generally good sources of which of the following vitamins?

A) riboflavin and thiamine

B) vitamin B-12 and riboflavin

C) vitamin D and vitamin E

D) vitamin D and folic acid

38) Enriched grains are generally good sources of which of the following vitamins?

A) riboflavin, niacin, and vitamin D

B) vitamin A, thiamin, and folic acid

C) riboflavin, niacin, and folic acid

D) vitamin B-6, thiamin, and folic acid

39) People with Crohn's disease may have difficulty absorbing which of the following vitamins in particular?

A) thiamin

B) vitamin E

C) vitamin C

D) niacin

40) To help best maintain the vitamin C and B-vitamin content of foods, which of the following food preparation methods should be used?

A) boiling

B) frying

C) long, slow simmer

D) stir-frying

41) Nutrient content is best preserved by storing many fruits and vegetables ________.

A) at room temperature

B) at refrigeration temperature

C) in the sunlight

D) in a brown paper bag

42) Peeling and cutting apples just before eating, rather than too early, helps ________.

A) preserve the alkalinity

B) increase the acidity reaction

C) minimize oxygen exposure

D) increase enzyme action

43) To help assure preservation of vitamin content before eating, canned and frozen vegetables should generally be consumed within ________.

A) 3 months

B) 6 months

C) 12 months

D) 24 months

44) Golden rice was developed as a fortified food for many areas of the developing world to help prevent deficiencies of this vitamin.

A) vitamin C

B) vitamin A

C) folic acid

D) calcium

45) Typically, major minerals are needed in amounts of ________ mg or more daily.

A) 10

B) 100

C) 200

D) 2000

46) The fruit, vegetable, and protein food groups of MyPlate are particularly good sources of the mineral ________.

A) calcium

B) phosphorus

C) magnesium

D) potassium

47) Preparing and cooking vegetables can result in ________.

A) the loss of minerals from the vegetable into the boiling water

B) the loss of the mineral iron from the vegetable into the cooking equipment

C) the destruction of minerals in the vegetable by sanitizing solutions

D) the loss of minerals due to added flavor enhancers

48) The fat-soluble vitamins include:

A) vitamin C, vitamin A, vitamin D, and niacin

B) vitamin A, vitamin D, niacin, and folic acid

C) vitamin A, vitamin K, folic acid, and vitamin B 12

D) vitamin A, vitamin D, vitamin K, and vitamin E

49) Micronutrients that are important in helping the body produce energy are ________.

A) thiamin, niacin, biotin, pantothenic acid, and magnesium

B) thiamin, niacin, vitamin K, vitamin E, and magnesium

C) biotin, riboflavin, vitamin C, vitamin E, and iron

D) biotin, riboflavin, vitamin C, vitamin K, and iron

50) Minerals with functions related to muscle contraction, nerve impulses, and blood pressure regulation include ________.

A) iron, sodium, and potassium

B) calcium, sodium, and iodide

C) sodium, zinc, and iron

D) sodium, potassium, and calcium

51) Vitamin A, vitamin D, calcium, and fluoride are micronutrients important in ________.

A) blood heath

B) antioxidant defenses

C) fluid balance

D) bone health

52) Fortified dairy products are generally good sources of ________.

A) vitamin A, vitamin D, and calcium

B) vitamin C, riboflavin, and calcium

C) vitamin D, calcium, and iron

D) vitamin C, vitamin D, and riboflavin

53) Mineral intake must be especially closely monitored when there is poor functioning of which body organ?

A) kidneys

B) pancreas

C) gall bladder

D) small intestine

54) Lipoproteins help transport which micronutrients?

A) water-soluble vitamins

B) fat-soluble vitamins

C) trace minerals

D) major minerals

55) Natural vitamins are superior to synthetic vitamins.

56) People who smoke likely need more vitamin C than nonsmokers.

57) Dietary supplements are tightly regulated by the Dietary Supplement Health and Education Act (DSHEA).

58) Vegans may require supplements of calcium, zinc, iron, and vitamin B-12 to prevent deficiencies.

59) Individuals with lactose intolerance or milk allergies may need calcium and vitamin D supplements.

60) Supplements of bee pollen, lecithin, and inositol are often recommended by dietitians for weight loss.

61) Supplement manufacturers can make unproven claims with regard to conditions that are not diseases.

62) Dietary supplements can fully compensate for nutritionally poor diets.

63) Megadoses of vitamins are useful in preventing nutritional deficiencies and decreasing disease risk.

64) People who remain almost fully covered during the day are at increased risk of vitamin K deficiency.

65) The fat-soluble vitamins all have hormone-like activity.

66) Plant foods are generally good sources of the minerals potassium and magnesium.

67) Cancers can metastasize to distant parts of the body via the blood or lymph to form invasive tumors.

68) The ultratrace mineral boron does not yet have an established UL. 

69) Iodine deficiency and iron deficiency are the most common mineral deficiencies worldwide.

70) When taken in megadoses, some vitamins may act like drugs.

71) Some vitamins can be produced by the body.

72) Adding baking soda to vegetables during cooking helps preserve the nutrient content.

73) Some minerals can be synthesized in the human body.

74) Trace minerals are present in the body in smaller quantities than are major minerals.

75) The quantity of minerals in the soil can influence the amount of minerals in the plant grown in that soil.

76) Toxicities from micronutrients usually occur from consuming large amounts of a specific food.

77) Vitamin A supplements have actually resulted in a decrease in vitamin A-related deaths in developing countries.

78) Vitamin and mineral supplements are closely regulated by the FDA.

79) Oysters, clams, and other shellfish are generally good sources of the fat-soluble vitamins.

80) Excessive intake of minerals is likely to cause toxic effects.

81) Supplements are regulated in a similar way to the regulation of drugs by the FDA.

Match the water-soluble vitamin with its deficiency disease or disorder.

A) Thiamin

B) Folate

C) Niacin

D) Vitamin C

E) Vitamin B-12

82) Pernicious anemia

83) Neural tube defect

84) Beriberi

85) Scurvy

86) Pellagra

87) What suggestions would you provide to a client to decrease cancer risk?

88) List 3 differences between fat-soluble and water-soluble vitamins.

89) List 2 characteristics of trace minerals.

90) Why are paper and opaque plastic containers used for milk, milk products, and cereals?

91) How does the USP label on a nutrient supplement help the consumer?

92) List 3 symptoms noted in persons with vitamin A deficiency.

93) What supplements might you recommend for a 23-year-old, female vegan?

94) Why is it difficult for researchers to study trace minerals?

95) Explain how the body adjusts its absorption of minerals based on the body's needs.

96) Why is there no specific advantage from taking vitamin B supplements in the coenzyme forms?

97) Why are large doses of fat-soluble vitamins more likely to cause toxic effects than large intakes of water-soluble vitamins?

98) How does the absorption of water-soluble vitamins differ from the absorption of fat-soluble vitamins?

99) Provide an example of a food that has been enriched with micronutrients.

100) Identify factors that increase and decrease the absorption of minerals.

101) Identify different reasons that people may choose to take supplements.

102) Identify potential benefits of adding minerals to food products.