University of Chester - NURSING 101 Chapter 07: Vitamins Nix: Williams Basic Nutrition and Diet Therapy, 15th Edition MULTIPLE CHOICE 1)For a compound to be classified as a vitamin, it must be synthesized by the body

University of Chester - NURSING 101

Chapter 07: Vitamins

Nix: Williams Basic Nutrition and Diet Therapy, 15th Edition

MULTIPLE CHOICE

1)For a compound to be classified as a vitamin, it must

1. 1. be synthesized by the body.
   2. be required in large quantities.
   3. perform a vital function.
   4. be water soluble.

2. A vitamin that behaves more like a hormone than a vitamin is vitamin
   1. A.
   2. D.
   3. E.
   4. K.

3. The provitamin form of vitamin A that is found in plant pigments is
   1. beta-carotene.
   2. chlorophyll.
   3. beta-xanthophyll.
   4. calciferol.

4. Spinach, carrots, and sweet potatoes are good sources of

1. 1. beta-carotene.
   2. vitamin A.
   3. vitamin D.
   4. vitamin E.

5. Liver is a rich source of
   1. vitamin A (retinol).
   2. vitamin C.
   3. vitamin D.
   4. vitamin E.

6. An important function of vitamin A is to
   1. be incorporated into the bile.
   2. help with blood clotting.
   3. act as an antioxidant.
   4. help form rhodopsin in the eye.

7. A deficiency of vitamin A may result in
   1. osteoporosis.
   2. bile obstruction.
   3. breakdown of cell membranes.
   4. night blindness.

8. Fish liver oils are a good source of
   1. vitamin D.
   2. vitamin E.
   3. protein.
   4. iron.

9. The active hormonal form of vitamin D is
   1. cholecalciferol.
   2. calciferol.
   3. calcitriol.
   4. calcitonin.

10. Two foods that are commonly fortified with vitamin D are
    1. cereals and pasta products.
    2. milk and margarine.
    3. flour and salt.
    4. vegetable oils and shortenings.

11. Synthesis of the active hormonal form of vitamin D is the result of the combined action of the
    1. skin, liver, and kidney.
    2. pancreas, thyroid, and liver.
    3. skin, skeleton, and liver.
    4. kidney, skeleton, and liver.

12. The last organ involved in the production of the physiologically active form of vitamin D is the
    1. liver.
    2. kidney.
    3. intestine.
    4. skin.

13. The primary function of vitamin D is to regulate the absorption and metabolism of the minerals
    1. sodium and potassium.
    2. iron and phosphorus.
    3. calcium and phosphorus.
    4. sodium and calcium.

14. A vitamin D deficiency in growing children that results in the malformation of skeletal tissue, especially the long bones, is referred to as
    1. rickets.
    2. scurvy.
    3. pellagra.
    4. osteoporosis.

15. Recommended intakes for vitamin D are difficult to establish because
    1. exposure to sunlight varies.
    2. it is present in so many foods.
    3. the body stores such large amounts.
    4. the amount in food varies with the season.

16. A toxic level of vitamin D is most likely to result in
    1. liver damage.
    2. hyperpigmentation.
    3. blindness.
    4. calcification of soft tissues.

17. Sunflower oil is a rich source of
    1. vitamin A.
    2. vitamin B.
    3. vitamin D.
    4. vitamin E.

18. The requirement for vitamin E varies by the amount of an individual’s
    1. sun exposure.
    2. protein intake.
    3. animal fat intake.
    4. polyunsaturated fatty acid intake.

19. Vitamin E protects membranes because it acts as
    1. a barrier.
    2. peroxide.
    3. an antioxidant.
    4. a clotting factor.

20. The fat-soluble vitamin responsible for the synthesis of blood-clotting factors by the liver is vitamin
    1. A.
    2. D.
    3. E.
    4. K.

21. A good food source of vitamin K is

1. 1. spinach.
   2. sunflower oil.
   3. pork.
   4. oranges.

22. In the past, vitamin A content was listed in International Units; it is now listed in
    1. milligrams.
    2. micrograms.
    3. beta-carotene equivalents.
    4. retinol equivalents.

23. The hormones that participate in calcium metabolism are
    1. estrogen and oxytocin.
    2. cortisone and epinephrine.
    3. aldosterone and thyroxine.
    4. parathyroid and calcitriol.

24. There is a metabolic partnership between vitamin E and
    1. zinc.
    2. chromium.
    3. selenium.
    4. iron.

25. An athlete who increases his or her intake of pasta will also increase his or her need for
    1. folic acid.
    2. thiamin.
    3. pyridoxine.
    4. vitamin C.

26. An alcoholic is most likely to be deficient in
    1. biotin.
    2. folic acid.
    3. thiamin.
    4. pyridoxine.

27. The three body systems that can be affected by a thiamin deficiency are the
    1. nervous, respiratory, and urinary systems.
    2. nervous, cardiovascular, and gastrointestinal systems.
    3. gastrointestinal, respiratory, and endocrine systems.
    4. lymphatic, cardiovascular, and endocrine systems.

28. The vitamin that is destroyed by light is
    1. vitamin C.
    2. niacin.
    3. riboflavin.
    4. biotin.

29. What is the most important source of riboflavin in the United States?
    1. Milk
    2. Lean meats
    3. Enriched grains
    4. Green, leafy vegetables

30. The function of all B-complex vitamins is to
    1. regulate fluid balance.
    2. function as body structures.
    3. function as coenzymes.
    4. provide calories for energy.

31. The disease associated with niacin deficiency is
    1. anemia.
    2. cheilosis.
    3. pellagra.
    4. beriberi.

32. The amino acid that can be converted to niacin in the body is
    1. leucine.
    2. phenylalanine.
    3. tryptophan.
    4. valine.

33. A good food source of niacin is
    1. a banana.
    2. a tomato.
    3. beef.
    4. oatmeal.

34. The vitamin most closely associated with protein metabolism is
    1. thiamin.
    2. pyridoxine.
    3. folic acid.
    4. choline.

35. Which of the following diets can help ensure adequate and balanced vitamin intake?
    1. a high-calorie diet composed of mainly fruits and vegetables
    2. a high-protein diet concentrating on red meat and fish
    3. a varied diet composed of all food groups eaten in moderate portions
    4. a varied diet with a higher emphasis on grains and fish

36. The person most at risk for vitamin D deficiency is a
    1. 12-year-old girl who plays soccer at the local playground twice a week.
    2. 28-year-old mother who breastfeeds her 5-month-old infant and takes a daily stroll in the neighborhood.
    3. 62-year-old woman who lives in a cold climate and rarely goes outdoors.
    4. 42-year-old man who plays golf once a week.

37. The best food source of folic acid is
    1. grapefruit.
    2. chicken.
    3. cheese.
    4. broccoli.

38. A folic acid deficiency induces a form of anemia called
    1. microcytic anemia.
    2. megaloblastic anemia.
    3. pernicious anemia.
    4. aplastic anemia.

39. The B vitamin predominantly found in foods of animal origin is
    1. pantothenic acid.
    2. niacin.
    3. thiamin.
    4. cobalamin.

40. Vitamin C deficiency is associated with
    1. scurvy.
    2. beriberi.
    3. pernicious anemia.
    4. megaloblastic anemia.

41. A 62-year-old woman who smokes one pack of cigarettes a day and whose food intake records reveal a minimal intake of vitamin C foods is most likely to be at risk for
    1. easy bruising and pinpoint hemorrhages.
    2. cracked and bleeding lips.
    3. fevers and infections.
    4. neurologic disorders.

42. An example of a meal high in vitamin C is
    1. a bacon, lettuce, and tomato sandwich and strawberries.
    2. a hamburger, french fries, and salad.
    3. a pasta salad, whole-grain roll, and apple.
    4. nachos with refried beans and salsa.

43. Phytochemicals act as
    1. vitamins and minerals.
    2. cofactors and enzymes.
    3. antioxidants and hormones.
    4. antibiotics and antifungals.

44. Foods rich in phytochemicals include
    1. mushrooms and algae.
    2. fruits and vegetables.
    3. yogurt and goat’s milk.
    4. soy milk and tofu.