Test Bank Docx Ch.8 Test Bank Vitamins 5th Edition

Chapter 08 Test Bank: Vitamins

Risk Factors for Cancer

1. Jamal wants to lower his risk of cancer. He should ________.A. reduce his coffee intakeB. drink less waterC. avoid drinking alcoholD. reduce his fiber intakeAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.03 Identify lifestyle practices associated with increased risk of certain cancers.Learning Outcome: 08.05.05 Discuss some practical steps that people can take to reduce their risk of cancer.Section: 8.05Topic: CancerLeading Cancer Site

2. Which of the following organs is the leading site for cancer deaths among American men and women?A. ProstateB. LungC. LiverD. BreastAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.02 Identify common cancer sites and causes of cancer deaths for Americans.Section: 8.05Topic: CancerLeading Cancer Site for Men

3. In 2017, the liver was the leading site for new cases of cancer among American men.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.05.02 Identify common cancer sites and causes of cancer deaths for Americans.Section: 8.05Topic: CancerLeading Cancer Site for Women

4. In 2017, the stomach was the leading site for new cases of cancer among American women.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.05.02 Identify common cancer sites and causes of cancer deaths for Americans.Section: 8.05Topic: CancerDeadliest Cancer Site

5. ____ cancer causes the most cancer-related deaths among American men and women.A. LungB. PancreaticC. LiverD. BladderAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.02 Identify common cancer sites and causes of cancer deaths for Americans.Section: 8.05Topic: CancerUnderstanding Vitamins

6. Which of the following statements is true?A. Scientists are conducting research on plants to discover more vitamins that are essential for human beings.B. Biotin is a vitamin-like substance for humans.C. Vitamins are classified as being soluble in either alcohol or fat.D. People can survive for years by only consuming formula diets that contain all known vitamins.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.01 Explain why all vitamins have been discovered.Section: 8.01Topic: Vitamin-like compoundsTopic: VitaminsDiscovering Vitamins

7. Scientists have discovered all essential vitamins.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 08.01.01 Explain why all vitamins have been discovered.Section: 8.01Topic: VitaminsVitamin Basics

8. Which of the following statements is true?A. Scientists think all vitamins have been discovered.B. Biotin is a vitamin-like substance for humans.C. The first vitamin was discovered in 1960.D. Vitamins are classified as being soluble in either alcohol or fat.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.01 Explain why all vitamins have been discovered.Section: 8.01Topic: Vitamin-like compoundsTopic: VitaminsBasic Vitamin Concepts

9. Which of the following statements is true about vitamins?A. Compared to protein, the body requires vitamins in larger quantities.B. Excesses can be converted to glucose for energy.C. They are usually in foods that Americans commonly eat.D. Chemically, they are the same as minerals.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin.Section: 8.01Topic: Food SourcesTopic: VitaminsGeneral Vitamin Concepts

10. Which of the following statements is true?A. Vitamins supply about 2 kcal per gram.B. The body excretes fat-soluble vitamins more easily than water-soluble vitamins.C. The body stores vitamins in the liver, spleen, and bones.D. Most vitamins cannot be synthesized by the human body.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin.Section: 8.01Topic: VitaminsChemical Properties

11. A researcher has isolated an organic, water-soluble chemical from roses. After performing in-vivo tests, the scientist determines that the chemical supplies no energy for cells, but protects cell membranes from being damaged by certain environmental factors. Based on this information, the researcher may have discovered a(an) _________.A. precursorB. antioxidantC. autoanalyzing agentD. amino acidAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.01.05 Explain the function of an antioxidant.Section: 8.01Topic: Nutrient functionsTopic: VitaminsFree Radical Protection

12. An _____ is a substance that protects vulnerable molecules from free radicals.A. antioxidantB. ionC. oncogeneD. enzymeAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.05 Explain the function of an antioxidant.Section: 8.01Topic: Nutrient functionsTopic: VitaminsProtecting Against Free Radicals

13. ______ prevent or limit the ability of free radicals to damage polyunsaturated fatty acids and DNA in cells.A. AntidotesB. PhosphatesC. Oxidizing agentsD. AntioxidantsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.05 Explain the function of an antioxidant.Section: 8.01Topic: Nutrient functionsTopic: VitaminsAntioxidant Vitamins

14. Which of the following vitamins have antioxidant activity?A. EB. B-6C. DD. KAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Nutrient functionsTopic: VitaminsVitamin K Function

15. Vitamin K is a powerful antioxidant.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.01.05 Explain the function of an antioxidant.Learning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.01Section: 8.02Topic: Nutrient functionsTopic: VitaminsFunctions of Vitamin C

16. A medical researcher is investigating the chemical and physical properties of substance that she isolated from the surface of charcoal-grilled meat. When the scientist mixes a small amount of the substance with living human cells, the chemical causes the rapid breakdown of the cells' plasma membranes. She is able to prevent this reaction by adding vitamin C to the mixture of the substance chemical and cells. Based on this information, the scientist has _________.A. isolated a potential treatment for cancer in charcoal-grilled meatB. discovered that vitamin C is has pro-oxidant activity during in vivo experimentsC. conducted an in vitro experiment under poorly controlled conditionsD. determined that the chemical isolated from charcoal-grilled meat is an oxidizing agentAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.01.05 Explain the function of an antioxidant.Learning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.01Section: 8.03Topic: Nutrient functionsTopic: VitaminsFunctions of Vitamin E

17. A medical researcher has isolated a chemical from cigarette smoke. When the scientist mixes a small amount of the substance with living human cells, the chemical damages unsaturated fatty acids in the cells' plasma membranes. He is able to prevent this damage by adding vitamin E to the mixture of the chemical and cells. Based on this information, the scientist has _________.A. determined that the chemical in cigarette smoke is an oxidizing agentB. discovered a vitamin-based cure for lung cancerC. conducted an in vitro experiment under poorly controlled conditionsD. identified vitamin E as a prooxidantAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.01.05 Explain the function of an antioxidant.Learning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.01Section: 8.02Topic: Nutrient functionsTopic: VitaminsClassifying Fat-Soluble Vitamins

18. _____ are fat-soluble vitamins.A. Vitamins K, E, and DB. Vitamins B-12, B-6, and EC. Pantothenic acid, vitamin A, and cholineD. Niacin, riboflavin, and thiaminAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsIdentifying Fat-Soluble Vitamins

19. _____ are fat-soluble vitamins.A. Vitamins D and EB. Niacin and thiaminC. Pantothenic acid and vitamin AD. Vitamins B-12 and B-6Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsWhich Vitamins are Fat Soluble?

20. Vitamins E, K, C, and D are fat-soluble vitamins.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsRecognizing Fat-Soluble Vitamins

21. _____ are fat-soluble vitamins.A. Vitamins K, D, and AB. Niacin, riboflavin, and thiaminC. Pantothenic acid, vitamin E, and cholineD. Vitamins B-12, B-6, and EAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsClassifying Water-Soluble Vitamins

22. _____ are water-soluble vitamins.A. Vitamins K, D, and EB. Niacin, riboflavin, and thiaminC. Vitamins B-12, B-6, and ED. Pantothenic acid, vitamin A, and cholineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsWater-Soluble Vitamin

23. Niacin is a water-soluble vitamin.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsIdentifying Water-Soluble Vitamins

24. _____ are water-soluble vitamins.A. Pantothenic acid, vitamin C, and thiaminB. Vitamin D, A, and EC. Thiamin, vitamin K, and niacinD. Vitamin A, riboflavin, and vitamin CAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsVitamin Stores

25. The body can store large amounts of _________.A. vitamin B-12B. vitamin CC. thiaminD. riboflavinAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsVitamin Toxicity

26. Why is taking excess amounts of fat-soluble vitamins more likely to cause toxicity than taking excesses of water-soluble vitamins?A. The body has higher requirements for water-soluble vitamins.B. The body has higher requirements for fat-soluble vitamins.C. In general, water-soluble vitamins are more likely to be stored in the body than fat-soluble vitamins.D. In general, excesses of fat-soluble vitamins cannot be excreted as easily as water-soluble vitamins.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Section: 8.01Topic: VitaminsVitamin Synthesis

27. The human body can absorb some _____ that is synthesized by intestinal bacteria.A. riboflavinB. biotinC. beta-caroteneD. vitamin CAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin.Section: 8.01Topic: VitaminsSynthesizing Vitamins

28. The human body can absorb some of the _____ that is synthesized by intestinal bacteria.A. riboflavinB. vitamin AC. thiaminD. vitamin KAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin.Section: 8.01Topic: VitaminsAntibiotics and Health

29. Sonya has a chronic illness, and to treat the condition, she takes an antibiotic every day. Despite her illness, Sonya's diet is nutritionally adequate, and she exercises regularly. Based on this information, Sonya may need to _________.A. take a dietary supplement that contains biotinB. eat more vitamin-C rich foodsC. reduce her protein intakeD. consume fewer foods that contain omega-3 fatty acidsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin.Section: 8.01Topic: VitaminsEffects of Antibiotics on Health

30. Damon has a chronic illness, and to treat the condition, he takes an antibiotic every day. Despite his illness, Damon's diet is nutritionally adequate, and he exercises regularly. Based on this information, Damon may need to _________.A. eat more vitamin-C rich foodsB. reduce his protein intakeC. take a dietary supplement that contains vitamin KD. consume fewer foods that contain omega-3 fatty acidsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin.Section: 8.01Topic: Dietary supplementsTopic: VitaminsVitamin Precursors

31. Which of the following substances is a provitamin or a precursor for a vitamin?A. LecithinB. Alpha-tocopherolC. Acetyl-CoAD. Beta-caroteneAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsVitamin A Basics

32. Barry is a vegan. His diet does not include foods that contain preformed vitamin A, and he does not take any vitamin A supplements. Nevertheless, his body has adequate vitamin A stores. Which of the following statements provides the best explanation for Barry's adequate vitamin A status?A. He consumes foods that supply tryptophan, which his liver converts to preformed vitamin A.B. His fat cells synthesize preformed vitamin A from essential fatty acids.C. He eats plenty of foods that contain beta-carotene.D. His body does not require sources of vitamin A.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsEnrichment Nutrients

33. _____ is added to refined cornmeal during the grain enrichment process.A. Vitamin B-6B. Vitamin DC. CholineD. ThiaminAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.01.06 Define enrichment and fortification.Section: 8.01Topic: Food SourcesTopic: VitaminsNutrients and Enrichment

34. _____ is added to refined rice during the grain enrichment process.A. Pantothenic acidB. Vitamin DC. Vitamin B-6D. RiboflavinAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.01.06 Define enrichment and fortification.Section: 8.01Topic: Food SourcesTopic: VitaminsEnriched Grains

35. During the grain enrichment process, refined wheat flour has vitamins E, C, and D added to it.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.01.06 Define enrichment and fortification.Section: 8.01Topic: Food SourcesTopic: VitaminsEnriching Cereal Grains

36. _____ is added to refined cereal grains during the grain enrichment process.A. NiacinB. Vitamin DC. Vitamin B-6D. Pantothenic acidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.06 Define enrichment and fortification.Section: 8.01Topic: Food SourcesTopic: VitaminsIdentifying Enrichment Vitamins

37. Which of the following vitamins is not added to refined grains as part of the grain enrichment process?A. NiacinB. Folic acidC. ThiaminD. Vitamin B-6Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.06 Define enrichment and fortification.Section: 8.01Topic: Food SourcesTopic: VitaminsConserving Vitamins in Foods

38. Which of the following cooking methods can result in major losses of water-soluble vitamins?A. Stir-frying in a small amount of oilB. Boiling in a saucepan of waterC. Steaming in a vegetable steamerD. Microwaving in little or no waterAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability.Section: 8.01Topic: VitaminsVitamin Conservation

39. To conserve the vitamin content of foods, ________.A. peel vegetables and cut into small pieces before cooking in waterB. store in warm conditions, and expose to sunlight and airC. cook slowly in large amounts of waterD. stir-fry instead of boilAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability.Section: 8.01Topic: VitaminsPreserving Foods' Vitamin Contents

40. When cooking green beans, Lenny likes to add baking soda to the cooking water, because it keeps the color of the beans from turning olive green. As a result of this practice, Lenny's green beans have _____ than green beans cooked in plain water.A. more essential amino acidsB. fewer kilocaloriesC. less vitamin CD. greater fatty acid contentAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability.Section: 8.01Topic: VitaminsConserving Vitamin C

41. To conserve the vitamin C content of cabbage, add a teaspoon of baking soda to the cooking water before heating the cabbage.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability.Section: 8.01Topic: VitaminsVitamin Bioavailability

42. Adding a small amount of _____ to cooked vegetables can enhance the intestinal tract's ability to absorb the fat-soluble vitamins they contain.A. waterB. wineC. butterD. sugarAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability.Section: 8.01Topic: Digestion, absorption, and transportTopic: VitaminsBiological Activity

43. _____ is the most biologically active form of vitamin A in the body.A. RetinolB. LuteinC. Beta-caroteneD. Alpha-tocopherolAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: VitaminsBeta-Carotene Activity

44. Beta-carotene is the most biologically active form of vitamin A.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Nutrient functionsTopic: VitaminsUnderstanding Vitamins

45. Which of the following statements is true?A. Vitamin A is necessary for calcium and phosphorus absorption.B. Retinol is found only in plant foods.C. Certain carotenoids are precursors for preformed vitamin A.D. In children, vitamin A deficiency is called rickets.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Learning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Learning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: Food SourcesTopic: Nutrient functionsTopic: VitaminsYellow, Green, Orange Vegetables

46. Deep yellow, dark green and orange fruits and vegetables are rich sources of ________.A. vitamin DB. gelatinC. essential amino acidsD. beta-caroteneAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsBeta-Carotene

47. Which of the following foods provides the most beta-carotene per serving?A. Peach, 1 medium, rawB. Bacon, 1 strip, cookedC. Chicken, 1 ounce, cooked, no skinD. Pear, 1 medium, rawAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsRich Source of Beta-Carotene

48. Which of the following foods provides the most beta-carotene per serving?A. Plain yogurt, 1/2 cupB. Bacon, 1 strip, cookedC. Pear, 1 medium, rawD. Mango, 1 medium, rawAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsGood Sources of Beta-Carotene

49. Which of the following foods is a good dietary source of beta-carotene?A. HamburgerB. BroccoliC. SalmonD. BreadAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsSources of Preformed Vitamin A

50. Which of the following foods is the best source of preformed vitamin A?A. LiverB. CarrotsC. SoybeansD. ApplesAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsFunctions of Vitamin A

51. In the body, vitamin A helps _________.A. the small intestine absorb calcium and phosphorusB. insulin enter cellsC. maintain epithelial cellsD. reduce collagen synthesisAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Nutrient functionsTopic: VitaminsSign of Vitamin A Deficiency

52. One of the major signs of a severe vitamin A deficiency is xerophthalmia.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: VitaminsNight Blindness

53. Night blindness is an early symptom of vitamin D deficiency.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: VitaminsVitamin Deficiencies

54. A deficiency of vitamin _____ results in deterioration of epithelial cells.A. B-6B. AC. KD. B-12Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: VitaminsSymptoms of Vitamin A Deficiency

55. An early symptom of vitamin A deficiency is ________.A. night blindnessB. swollen tongueC. headachesD. hair lossAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: VitaminsConsequence of Vitamin A Deficiency

56. In underdeveloped countries, severe vitamin A deficiency is a major cause of _________.A. blindnessB. diabetes mellitusC. beriberiD. megaloblastic anemiaAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: VitaminsTeratogens

57. Which of the following vitamins is a teratogen, when consumed in excess?A. Vitamin CB. CholineC. Pantothenic acidD. Vitamin AAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Birth defectsTopic: Deficiency and toxicity diseasesTopic: PregnancyTopic: VitaminsNutrients that are Teratogens

58. Women who take high doses of riboflavin during pregnancy are more likely to deliver babies with birth defects than pregnant women who take high doses of vitamin A.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Topic: Birth defectsTopic: Deficiency and toxicity diseasesTopic: PregnancyTopic: VitaminsVitamins and Pregnancy

59. Gina is pregnant. Although Gina's physician prescribed a prenatal vitamin for her to take daily, Gina thought she could have a very healthy baby by taking extra vitamins, so she took several other dietary supplements, including those that contained vitamin A. As a result, her total intake of vitamin A was over 5000 mcg RAE/day. Based on this information, Gina is at risk of _________.A. giving birth to a baby with birth defectsB. developing gestational diabetes mellitusC. developing vitamin C-resistant scurvyD. giving birth to a baby with cystic fibrosisAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Birth defectsTopic: PregnancyTopic: VitaminsFood Sources of Vitamin A

60. Matt is a vegan. As a result of his diet, he consumes no sources of preformed vitamin A. Which of the following statements explains why he has not developed a deficiency of vitamin A?A. Matt's diet contain high amounts of tryptophan.B. Matt's diet supplies high amounts of beta-carotene.C. Matt's diet is rich in vitamin C, which reduces his need for vitamin A.D. Matt eats plenty of vitamin B-enriched cereal products.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsPhysiological Vitamin Synthesis

61. Which of the following vitamins can be made by the human body?A. ThiaminB. CC. DD. B-12Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin.Learning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.01Section: 8.02Topic: Food SourcesTopic: VitaminsImportance of Sun Exposure

62. When healthy skin is exposed to sunshine, it forms a substance that the body converts to active vitamin D.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: MetabolismTopic: VitaminsHormone-Like Vitamin

63. Which of the following vitamins acts as a hormone in the human body?A. CB. NiacinC. RiboflavinD. DAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Digestion, absorption, and transportTopic: MetabolismTopic: Nutrient functionsTopic: VitaminsFood Sources of Vitamin D

64. Which of the following foods are reliable dietary sources of vitamin D?A. Processed luncheon meatsB. Fresh fruitsC. Fortified dairy productsD. Refined breads and cerealsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsVitamin D in Foods

65. Which of the following foods is a natural source of vitamin D?A. Dark orange and yellow vegetablesB. Fresh fruitC. Whole-grain breads and cerealsD. Fatty fishAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsRich Source of Vitamin D

66. Which of the following substances is a rich source of vitamin D?A. Cod liver oilB. Fresh lime juiceC. TryptophanD. CollagenAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsVitamin D Basics

67. Which of the following statements is true?A. Skin can form previtamin D after being exposed to sunlight.B. Excessive intakes of vitamin D cause rickets in children.C. Pellagra is the vitamin D deficiency disorder in adults.D. Vitamin D is necessary for proper collagen formation.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Learning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Learning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: MetabolismTopic: Nutrient functionsTopic: VitaminsSunlight and Vitamin Synthesis

68. On sunny days, Juan spends at least 20 minutes exercising outdoors, because he knows sunlight helps his body make _________.A. cholineB. vitamin DC. copperD. glucoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: MetabolismTopic: VitaminsNutrient and Hormone Interactions

69. Which of the following hormones acts to increase calcium absorption and decrease urinary calcium excretion?A. GlucagonB. InsulinC. Parathyroid hormoneD. Antidiuretic hormoneAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Bone and joint healthTopic: Nutrient functionsTopic: VitaminsFunctions of Vitamin D

70. Vitamin D helps the body absorb ________.A. magnesium and iodineB. sodium and potassiumC. iron and copperD. phosphorus and calciumAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Nutrient functionsTopic: VitaminsNutrient Deficiency Diseases

71. Jameela is an Iranian woman living in poverty. She is not seen in public places without being covered almost completely in heavy veils. Her usual diet is comprised of legumes, small amounts of yogurt, whole-grain breads and rice, fruits, and a few vegetables. Based on this information, Jameela is most at risk of _________.A. pellagraB. scurvyC. beriberiD. osteomalaciaAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: Food SourcesTopic: VitaminsOsteomalacia

72. The adult form of rickets is called osteomalacia.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Bone and joint healthTopic: Deficiency and toxicity diseasesTopic: VitaminsDietary Patterns and Deficiency Diseases

73. Issac is an 8-year-old child who has African ancestry. He lives in Chicago and does not spend much time outdoors. He does not like to consume dairy foods because he has lactose intolerance. His diet consists primarily of enriched white bread, peanut butter, chicken, pork, apples, bananas, and green vegetables. Based on this information, Issac has a high risk of _________.A. scurvyB. ricketsC. beriberiD. pellagraAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Learning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: Food SourcesTopic: VitaminsExcess Vitamin D

74. Excessive vitamin D intakes can result in _________.A. No particular health problems, because the vitamin is rapidly excreted in urineB. increased blood clot formationC. megaloblastic anemiaD. deposition of calcium in soft tissuesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: VitaminsVitamin E

75. Which of the following statements is true?A. Megadoses of vitamin E are associated with bone pain, general weakness, and death.B. Premature infants are at risk of vitamin E deficiency.C. According to scientific research, 75% of Americans consume diets that supply excessive amounts of vitamin E.D. Technically, vitamin E is not a vitamin because the body can make the nutrient.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble.Learning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Learning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: VitaminsFood Sources of Vitamin E

76. Which of the following foods is not a good source of vitamin E?A. Whole grainsB. Ground beefC. Sunflower seedsD. Safflower oilAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Food SourcesTopic: VitaminsProtecting PUFAs

77. Vitamin _____ protects polyunsaturated fatty acids from being damaged by free radicals.A. DB. KC. B-12D. EAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Nutrient functionsTopic: VitaminsFunctions of Vitamin K

78. The human body needs vitamin K to _________.A. absorb phosphorus from foodsB. release the energy stored in glucoseC. synthesize DNAD. form active blood clotting factorsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Nutrient functionsTopic: VitaminsSign of Vitamin Deficiency

79. In humans, the lack of vitamin K results in a condition called pernicious anemia.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Learning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: VitaminsVitamins for Newborns

80. In the United States, newborns receive an injection of _____ to prevent _____.A. thiamin; beriberiB. vitamin C; collagen breakdownC. vitamin K; bleedingD. niacin; pellagraAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: Nutrient functionsTopic: VitaminsVitamin K Role

81. The liver needs vitamin K to _________.A. store glycogenB. process calciumC. synthesize prothrombinD. metabolize alcoholAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Nutrient functionsTopic: VitaminsProthrombin

82. The body uses vitamin K to make prothrombin, which is needed for proper blood clotting.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin.Section: 8.02Topic: Nutrient functionsTopic: VitaminsFood Sources of Vitamin K

83. Which of the following foods is a good source of vitamin K?A. ButterB. Processed poultry productsC. Green leafy vegetablesD. Citrus fruitAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Table 8.6Topic: Food SourcesTopic: VitaminsVitamin K in Foods

84. Which of the following foods is a rich source of vitamin K?A. Whole eggB. BananaC. SpinachD. Lean porkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Table 8.6Topic: Food SourcesTopic: VitaminsKale and Vitamin K

85. Kale is a rich source of vitamin K.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Table 8.6Topic: Food SourcesTopic: VitaminsGood Sources of Vitamin K

86. Which of the following foods is a good source of vitamin K?A. Ground beefB. Soybean oilC. Bread made from refined wheat flourD. Orange juiceAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Table 8.6Topic: Food SourcesTopic: VitaminsBasic Nutrient Function

87. The liver needs _____ to make certain blood clotting factors.A. vitamin CB. vitamin KC. homocysteineD. riboflavinAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin).Section: 8.02Topic: Nutrient functionsTopic: VitaminsFunctions of B Vitamins

88. In general, B vitamins function as _________.A. structural components of body cellsB. parts of coenzymesC. neurotransmittersD. hormonesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: Nutrient functionsTopic: VitaminsCoenzymes

89. Which of the following vitamins is part of a coenzyme that participates in energy metabolism?A. Vitamin AB. Vitamin KC. Ascorbic acidD. Pantothenic acidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: Coenzymes and cofactorsTopic: Nutrient functionsTopic: VitaminsVitamins for Energy Metabolism

90. Which of the following vitamins does not play a direct role in energy metabolism?A. NiacinB. Pantothenic acidC. Vitamin B-12D. ThiaminAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: Coenzymes and cofactorsTopic: MetabolismTopic: Nutrient functionsTopic: VitaminsVitamins Not Involved in Energy Metabolism

91. Which of the following vitamins does not play a direct role in energy metabolism?A. ThiaminB. NiacinC. FolateD. Pantothenic acidAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: Coenzymes and cofactorsTopic: MetabolismTopic: Nutrient functionsTopic: VitaminsVitamins Involved in Energy Metabolism

92. Which of the following vitamins plays a direct role in energy metabolism?A. RiboflavinB. Vitamin KC. Vitamin AD. Vitamin CAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: MetabolismTopic: Nutrient functionsTopic: VitaminsNiacin

93. Niacin is a B vitamin that is needed for energy metabolism.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: Coenzymes and cofactorsTopic: Nutrient functionsTopic: VitaminsPoor Food Sources of Thiamin

94. Which of the following foods is not a good source of thiamin?A. Pork chopsB. Bread made from enriched wheat flourC. Wheat germD. Whole milkAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsGood Food Sources of Thiamin

95. Which of the following foods is a good source of thiamin?A. Bread made from enriched wheat flourB. MilkC. Cheddar cheeseD. Corn oilAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsIdentifying a Deficiency Disorder

96. Cooper eats a lot of refined grain products that have not been enriched with nutrients. He likes to eat fresh fruit, cabbage, and corn; but he avoids pork, beef, poultry, chicken, eggs, and dairy foods. Recently, he has been feeling tired, and his muscles are not as strong as they used to be. The skin of his face and neck has red and scaly patches. For the past couple of days, he has had bouts of diarrhea. Based on this information, Cooper probably is suffering from _________.A. pernicious anemiaB. pellagraC. scurvyD. xerophthalmiaAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Coenzymes and cofactorsTopic: Deficiency and toxicity diseasesTopic: VitaminsLight Exposure and Milk

97. Exposing milk to light can reduce its _____ content.A. vitamin DB. niacinC. riboflavinD. thiaminAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability.Learning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.01Section: 8.03Topic: Food SourcesTopic: VitaminsConserving Vitamins in Milk

98. Libby wants to have a birthday party for her 5-year-old daughter and several of the child's friends. She plans to serve cake, ice cream, and milk to the children in the backyard on a warm sunny afternoon. To conserve vitamins in the milk, Libby should _________.A. add a teaspoon of baking soda and chocolate syrup to itB. heat the milk to the boiling point, and let it cool before serving itC. store the milk in the refrigerator until serving timeD. serve the milk in a clear glass containerAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability.Learning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.01Section: 8.03Topic: Food SourcesTopic: VitaminsFood Sources of Riboflavin

99. Which of the following food groups includes foods that are rich sources of riboflavin?A. FruitsB. OilsC. VegetablesD. DairyAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsBest Food Sources of Riboflavin

100. Which of the following food groups includes foods that are among the best sources of riboflavin?A. Vegetables that are lightly cookedB. Fruits that are eaten rawC. Grains that have undergone enrichmentD. Oils that have undergone partial hydrogenationAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsRich Food Sources of Riboflavin

101. Of the following foods, which is the richest source of riboflavin?A. TomatoesB. Fat-free milkC. Corn oil margarineD. Red delicious applesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsNiacin Precursor

102. Ron's diet lacks niacin. He hasn't developed pellagra, because he consumes a high-protein diet that contains plenty of _____, the precursor for niacin.A. alpha-tocopherolB. beta-caroteneC. alanineD. tryptophanAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsSigns and Symptoms of Pellagra

103. The classic signs and symptoms of pellagra include _________.A. edemaB. diarrheaC. dry coughD. night blindnessAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: VitaminsPellagra

104. The classic signs and symptoms of pellagra include _________.A. dermatitisB. heartburnC. weak bonesD. night blindnessAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: VitaminsDeadly Vitamin Deficiency

105. People can die from pellagra.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: VitaminsVitamin Toxicities

106. Felicity's LDL cholesterol level is too high. To lower her cholesterol level, she took large doses of a certain vitamin supplement, but she experienced gastrointestinal ulcers and liver damage as a result. Based on this information, which vitamin did she take?A. RiboflavinB. B-12C. Vitamin CD. NiacinAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Learning Outcome: 08.04.01 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.Section: 8.03Section: 8.04Topic: Deficiency and toxicity diseasesTopic: Dietary supplementsTopic: VitaminsFunctions of Vitamin B-6

107. Humans need vitamin B-6 for _________.A. amino acid metabolismB. carbohydrate excretionC. magnesium absorptionD. vitamin C synthesisAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: Nutrient functionsTopic: VitaminsVitamin B-6 Megadoses

108. Erika takes megadoses of vitamin B-6 because she thinks it benefits her health. After learning about this vitamin in your nutrition class, which of the following statements about vitamin B-6 would be the most accurate information to tell her?A. Megadoses of vitamin B-6 can result in calcification of soft tissues.B. Vitamin B-6 is the least toxic of the B vitamins.C. Women who take megadoses of vitamin B-6 are healthier than those who do not take such high doses the vitamin.D. Ingesting large doses of vitamin B-6 can cause nerve damage.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: VitaminsVitamin B-6

109. Sean has carpal tunnel syndrome. A few months ago, he began taking megadoses of vitamin B-6, when he read that the vitamin can cure the disorder. Today, Sean reported to his friends that his hands were feeling numb and his walking is unsteady. Based on this information, Sean should _________.A. discontinue taking vitamin B-6, because his body does not require the micronutrientB. stop taking vitamin B-6, because he is showing signs and symptoms of vitamin B-6 toxicityC. increase his vitamin B-6 intake, because the numbness and unsteadiness are signs that the treatment is workingD. continue taking the megadoses of vitamin B-6, because his body needs more time to healAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: VitaminsVitamins and Homocysteine Metabolism

110. Ronald has an inherited metabolic defect in which his cells have difficulty processing homocysteine to methionine. His physician may recommend vitamin _____ supplements to help Ronald's body metabolize homocysteine.A. AB. B-6C. DD. CAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: MetabolismTopic: Nutrient functionsTopic: VitaminsFunctions of Folate

111. The body needs folate to produce a coenzyme that _________.A. transmits nervous impulsesB. protects fatty acids from oxidationC. helps form DNAD. metabolizes vitamin EAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: MetabolismTopic: Nutrient functionsTopic: VitaminsHomocysteine Metabolism

112. As a result of an inherited metabolic defect, Christopher's cells have difficulty converting homocysteine to _________.A. cysteineB. tryptophanC. folateD. vitamin B-6Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Learning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: MetabolismTopic: Nutrient functionsTopic: VitaminsFood Sources of Nutrients

113. Green leafy vegetables and orange juice are rich sources of _________.A. folateB. ironC. thiaminD. vitamin B-12Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsReducing the Risk of Spina Bifida

114. Becky's 2-year-old-son can't walk because he was born with spina bifida. To reduce the chances that her next baby is born with this birth defect or related disorders, Becky should _________.A. take pantothenic acid, B-6, and B-12 supplements before getting pregnantB. take iron, zinc, and magnesium supplements during the first month of pregnancy, then eat more whole-grain breads and cereals for the remaining months of pregnancyC. consume green leafy vegetables, drink orange juice, and take a folic acid supplement before getting pregnantD. eat at least 3 ounces of fatty fish three times a week, take vitamin A and D supplements, and drink at least 2 cups of fat-free milk during the first three months of pregnancyAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Birth defectsTopic: Food SourcesTopic: PregnancyTopic: VitaminsDiet and Neural Tube Defects

115. Pregnant women who have a history of inadequate _____ intakes are at risk of having babies with neural tube defects.A. ironB. folateC. seleniumD. vitamin AAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Birth defectsTopic: Deficiency and toxicity diseasesTopic: PregnancyTopic: VitaminsFunction of Intrinsic Factor

116. Intrinsic factor is needed to absorb vitamin _________.A. B-12B. CC. AD. B-6Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: Digestion, absorption, and transportTopic: VitaminsTreatment for Pernicious Anemia

117. Dorothy is a 65-year-old woman with pernicious anemia. What treatment would her doctor recommend?A. A vegan dietB. Iron supplementsC. Vitamin C supplementsD. Vitamin B-12 injectionsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: VitaminsFood Sources of Vitamin B-12

118. Which of the following foods is a good source of vitamin B-12?A. EggsB. Whole-wheat breadC. PeanutsD. ApplesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsB-12

119. Milk, eggs, poultry, meat, and pork are poor sources of vitamin B-12.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsVitamin B-12 in Foods

120. Which of the following foods is a good source of vitamin B-12?A. Raw carrotsB. Whole-wheat breadC. WalnutsD. Lean meatsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsGood Sources of Vitamin B-12

121. Which of the following foods is a good source of vitamin B-12?A. Whole-wheat crackersB. Fat-free milkC. BroccoliD. Grapefruit juiceAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsCoenzyme A

122. Which vitamin is needed to make coenzyme A?A. Pantothenic acidB. Vitamin B-6C. BiotinD. Vitamin AAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.03Topic: Coenzymes and cofactorsTopic: Nutrient functionsTopic: VitaminsDiet and Health

123. _____ results from lack of intrinsic factor.A. Pernicious anemiaB. OsteomalaciaC. PellagraD. Cystic fibrosisAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: VitaminsPrescription Medications and Nutrients

124. Edna is 70 years of age. She is very healthy, and the only medication she takes is a prescription drug that reduces her stomach's acid production. Her diet includes a variety of foods from all food groups. Based on this information, Edna is at risk of developing _________.A. cystic fibrosisB. beriberiC. pernicious anemiaD. neural tube defectsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: VitaminsVitamin C and Bioavailability

125. When consumed with certain plant foods, vitamin C enhances the absorption of _________.A. riboflavinB. calciumC. niacinD. ironAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability.Learning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Section: 8.01Section: 8.03Topic: Digestion, absorption, and transportTopic: Nutrient functionsTopic: VitaminsVitamin C Basics

126. Vitamin C _________.A. is needed to form strong collagenB. can cure night blindnessC. dissolves in the fatty portions of foodsD. acts as a coenzyme in certain reactions that release energy from glucoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Learning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Learning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: Food SourcesTopic: Nutrient functionsTopic: VitaminsFood Sources of Vitamins

127. Your best friend eats plenty of meats and dairy products but avoids eating fruits and vegetables. She bruises easily, her sores take a long time to heal, and her gums bleed when she brushes her teeth. Based on this information, which of the following vitamins is most likely to be deficient in her diet?A. Vitamin B-6B. Vitamin CC. Vitamin B-12D. Pantothenic acidAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Deficiency and toxicity diseasesTopic: Food SourcesTopic: VitaminsVitamin Excesses

128. Kevin is a body builder who takes a variety of vitamin supplements. He often has diarrhea, and last week he was diagnosed with a kidney stone. Based on this information, which of his supplements is most likely contributing to his current health problems?A. Vitamin B-6B. BiotinC. Vitamin CD. ThiaminAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: Dietary supplementsTopic: VitaminsFood Sources of Vitamin C

129. Which of the following foods is a rich source of vitamin C?A. ChickenB. PapayaC. Whole-wheat breadD. EggsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsFoods with Ascorbic Acid

130. Which of the following foods is a rich source of vitamin C?A. Whole-wheat breadB. Ground beefC. Fat-free milkD. BroccoliAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsReliable Sources of Vitamin C

131. Which of the following foods is a good source of vitamin C?A. Fat-free milkB. White potatoC. Whole-wheat breadD. Beef steakAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Section: 8.03Topic: Food SourcesTopic: VitaminsLimited Diets and Nutrient Deficiencies

132. Blake is a college student whose diet consists primarily of refined white bread, chicken, meat, cheese, yogurt, and milk. Furthermore, he doesn't take dietary supplements. Based on this information, Blake has a high risk of developing _________.A. scurvyB. neural tube defectsC. beriberiD. pellagraAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Learning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: Food SourcesTopic: VitaminsAnalyzing Dietary Patterns

133. Marta is a teenager who doesn't eat fruits and vegetables. Her diet consists primarily of chicken, cottage cheese, yogurt, white bread, and butter. Furthermore, she doesn't take dietary supplements. Based on this information, Marta has a high risk of _________.A. pellagraB. osteomalaciaC. beriberiD. scurvyAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor).Learning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Section: 8.03Topic: Deficiency and toxicity diseasesTopic: Food SourcesTopic: VitaminsVitamins as Medicines

134. Megadoses of ____ may be used to reduce elevated LDL cholesterol levels.A. niacinB. vitamin KC. thiaminD. biotinAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins.Learning Outcome: 08.04.01 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.Section: 8.03Section: 8.04Topic: Deficiency and toxicity diseasesTopic: Dietary supplementsTopic: Nutrient functionsTopic: VitaminsVitamin C and Health

135. Routine vitamin C supplementation _________.A. may reduce the risk of kidney stonesB. may reduce the duration of cold symptoms by a day or soC. prevents Alzheimer's diseaseD. prevents common colds among the general populationAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin.Learning Outcome: 08.04.01 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.Section: 8.03Section: 8.04Topic: Dietary supplementsTopic: VitaminsMegadoses of Vitamin E

136. According to results of scientific studies, taking megadoses of vitamin E is an effective way of lowering the risk of heart disease and cancer.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.04.01 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.Section: 8.04Topic: Dietary supplementsTopic: VitaminsDietary Supplements and Cancer Risk

137. According to results of scientific studies, people who take dietary supplements of vitamin A or beta-carotene have a lower risk of developing cancer.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.04.01 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.Section: 8.04Topic: CancerTopic: Dietary supplementsTopic: VitaminsVitamin-Like Substance

138. Which of the following substances is classified as "vitamin-like" for humans?A. Pantothenic acidB. CholineC. BiotinD. RiboflavinAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin.Section: 8.01Topic: Vitamin-like compoundsAge-Related Macular Degeneration

139. According to results of some scientific studies, people who have age-related macular degeneration (AMD) may be able to slow the progression of the disease by taking dietary supplements that contain lutein and zeaxanthin.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.04.01 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.Section: 8.04Topic: Dietary supplementsCarcinogens

140. ____ is a carcinogen.A. AlcoholB. Whole milkC. White breadD. CholesterolAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.01 Define key terms, including metastasize, carcinogen, and malignant tumor.Learning Outcome: 08.05.04 Identify foods that may increase risk of cancer.Section: 8.05Table 8.15Topic: CancerSources of Carcinogens

141. Charcoal-broiled meats may be a source of _________.A. statinsB. heterocyclic aminesC. vitamin CD. dietary fiberAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.01 Define key terms, including metastasize, carcinogen, and malignant tumor.Learning Outcome: 08.05.04 Identify foods that may increase risk of cancer.Section: 8.05Table 8.15Topic: CancerCancer Risk Factors

142. Which of the following practices is associated with an increased risk of cancer?A. Eating foods that contain high amounts of folate and vitamin CB. Being physically activeC. Consuming high-fiber dietsD. Drinking alcoholic beveragesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.03 Identify lifestyle practices associated with increased risk of certain cancers.Learning Outcome: 08.05.04 Identify foods that may increase risk of cancer.Learning Outcome: 08.05.05 Discuss some practical steps that people can take to reduce their risk of cancer.Section: 8.05Topic: CancerCruciferous Vegetables

143. Eating cruciferous vegetables regularly may reduce the risk of cancer. Which of the following foods is not a cruciferous vegetable?A. BroccoliB. Brussels sproutsC. Iceberg lettuceD. CabbageAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.05.05 Discuss some practical steps that people can take to reduce their risk of cancer.Section: 8.05Topic: CancerTopic: Food SourcesExcess Body Fat and Health

144. Having excess body fat increases the risk of _________.A. diverticulosisB. esophageal cancerC. pernicious anemiaD. beriberiAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.05 Discuss some practical steps that people can take to reduce their risk of cancer.Section: 8.05Topic: CancerReducing Risk of Cancer

145. Sam wants to lower his risk of colorectal cancer. According to scientific studies, consuming ____ may increase his risk of this chronic disease.A. citrus fruitB. onionsC. processed meatsD. Brussels sproutsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.03 Identify lifestyle practices associated with increased risk of certain cancers.Learning Outcome: 08.05.04 Identify foods that may increase risk of cancer.Learning Outcome: 08.05.05 Discuss some practical steps that people can take to reduce their risk of cancer.Section: 8.05Topic: CancerFoods to Reduce Cancer Risk

146. Geoff wants to lower his risk of cancer. According to scientific studies, consuming ____ may decrease his risk of this chronic disease.A. charcoal-grilled meatB. processed meatsC. beerD. broccoliAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.05.03 Identify lifestyle practices associated with increased risk of certain cancers.Learning Outcome: 08.05.04 Identify foods that may increase risk of cancer.Learning Outcome: 08.05.05 Discuss some practical steps that people can take to reduce their risk of cancer.Section: 8.05Topic: CancerTopic: Food SourcesNutrient of Public Health Concern

147. According to the 2015-2020 edition of the Dietary Guidelines, which of the following vitamins is a nutrient of public health concern?A. Pantothenic acidB. Vitamin DC. Vitamin B-6D. CholineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: Public health and nutritionDietary Guidelines' Nutrient

148. According to the Dietary Guidelines for Americans, vitamin C is a "nutrient of public health concern."

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins.Section: 8.02Topic: Deficiency and toxicity diseasesTopic: Public health and nutritionTopic: VitaminsChapter 08 Test Bank: Vitamins Summary

Category # of Questions

Accessibility: Keyboard Navigation 148

Activity Type: New 29

Bloom's Level: 1. Remember 112

Bloom's Level: 2. Understand 13

Bloom's Level: 3. Apply 19

Bloom's Level: 5. Evaluate 4

Learning Outcome: 08.01.01 Explain why all vitamins have been discovered. 3

Learning Outcome: 08.01.02 Define vitamin, and explain how scientists determine whether a substance is a vitamin. 8

Learning Outcome: 08.01.03 Classify vitamins according to whether they are fat soluble or water soluble. 10

Learning Outcome: 08.01.04 Discuss ways to conserve the vitamin content of foods or increase vitamin bioavailability. 8

Learning Outcome: 08.01.05 Explain the function of an antioxidant. 6

Learning Outcome: 08.01.06 Define enrichment and fortification. 5

Learning Outcome: 08.02.01 List the four fat-soluble vitamins, and identify good dietary sources of each fat-soluble vitamin (or provitamin). 24

Learning Outcome: 08.02.02 Discuss major functions of each fat-soluble vitamin. 16

Learning Outcome: 08.02.03 Identify health problems associated with excesses and deficiencies of fat-soluble vitamins. 19

Learning Outcome: 08.03.01 List the water-soluble vitamins, and identify good dietary sources of each vitamin (or its precursor). 20

Learning Outcome: 08.03.02 Discuss major functions of each water-soluble vitamin. 16

Learning Outcome: 08.03.03 Identify health problems associated with excesses and deficiencies of water-soluble vitamins. 18

Learning Outcome: 08.04.01 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards. 6

Learning Outcome: 08.05.01 Define key terms, including metastasize, carcinogen, and malignant tumor. 2

Learning Outcome: 08.05.02 Identify common cancer sites and causes of cancer deaths for Americans. 4

Learning Outcome: 08.05.03 Identify lifestyle practices associated with increased risk of certain cancers. 4

Learning Outcome: 08.05.04 Identify foods that may increase risk of cancer. 5

Learning Outcome: 08.05.05 Discuss some practical steps that people can take to reduce their risk of cancer. 6

Section: 8.01 39

Section: 8.02 51

Section: 8.03 49

Section: 8.04 6

Section: 8.05 12

Table 8.15 2

Table 8.6 4

Topic: Birth defects 5

Topic: Bone and joint health 2

Topic: Cancer 13

Topic: Coenzymes and cofactors 6

Topic: Deficiency and toxicity diseases 35

Topic: Dietary supplements 8

Topic: Digestion, absorption, and transport 4

Topic: Food Sources 49

Topic: Metabolism 10

Topic: Nutrient functions 34

Topic: Pregnancy 5

Topic: Public health and nutrition 2

Topic: Vitamin-like compounds 3

Topic: Vitamins 133