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Homework answers / question archive / Rose State College - HES 2323 Chapter 10 The Water-Soluble Vitamins: B Vitamins and Vitamin C MULTIPLE CHOICE 1)Which of the following is a feature of vitamins? a

Rose State College - HES 2323 Chapter 10 The Water-Soluble Vitamins: B Vitamins and Vitamin C MULTIPLE CHOICE 1)Which of the following is a feature of vitamins? a

Health Science

Rose State College - HES 2323

Chapter 10 The Water-Soluble Vitamins: B Vitamins and Vitamin C

MULTIPLE CHOICE

1)Which of the following is a feature of vitamins?

a.

Many serve in the role of enzyme inhibitors.

b.

Structurally, many are found linked together.

c.

Several may be oxidized to yield 4 kcalories per gram.

d.

The quantities present in foods are measured in micrograms or milligrams.

e.

Some are both water- and fat-soluble.

                                           

 

 

  1. What is a precursor?

a.

A conditionally essential vitamin

b.

A sign or symptom of a clinical vitamin deficiency disorder

c.

A substance that is used to synthesize another compound

d.

A substance that is recycled through the liver and intestines

e.

A sign or symptom of a subclinical vitamin deficiency disorder

                                           

 

 

  1. What is meant by the bioavailability of a vitamin in food?

a.

The total amount available from plant and animal food

b.

The amount absorbed and subsequently used by the body

c.

The amount that escapes destruction from food processing

d.

The number of different chemical forms of the same vitamin

e.

The number of kcal that can be produced from the vitamin

                                           

 

 

  1. Milk and milk products provide much of the   in people’s diets.

a.

Thiamin

b.

Vitamin A

c.

Riboflavin

d.

Vitamin B12

e.

Vitamin C

                                           

 

 

  1. What is the primary excretory route for the water-soluble vitamins?

 

a.

Bile

b.

Kidney

c.

Intestine

d.

Perspiration

e.

Feces

 

                                           

 

 

  1. What is a chief function of the B vitamins?

a.

Antioxidation

b.

Anticoagulation

c.

Antibody stabilization

d.

Coenzyme participation

e.

Reproductive support

                                           

 

 

  1. Which of the following functions has a requirement for thiamin?

a.

Blood coagulation

b.

Formation of red blood cells

c.

Energy release from energy-yielding nutrients

d.

Formation of epithelial cell mucopolysaccharides

e.

Production of histamine

                                           

 

 

  1. Which of the following is the coenzyme form of thiamin?

a.

Thiaminacide

b.

Thiamin pyrophosphate

c.

Thiamin adenine dinucleotide

d.

Thiamin mononucleotide

e.

Thiamin flavin

                                           

 

 

  1. Beriberi results from a deficiency of

a.

niacin.

b.

thiamin.

c.

 

d.

vitamin B12.

e.

riboflavin.

                                           

 

 

  1. Which of the following diets is most likely to lead to beriberi?

a.

High intakes of white rice

b.

Low intakes of whole grains

c.

High intakes of unrefined rice

d.

Low intakes of enriched grains

e.

High intakes of corn

                                           

 

 

  1. The Wernicke-Korsakoff syndrome may be treated with supplements of

a.

folacin.

b.

thiamin.

c.

 

d.

vitamin B12.

e.

niacin.

                                           

 

 

  1. Which of the following is a characteristic of thiamin nutrition?

a.

It contains pyrosulfate.

b.

It is required for regeneration of folate

c.

It is required for regeneration of niacin

d.

It is an integral part of the nerve cell membrane

e.

It is integral in carrying activated carbon dioxide.

                                           

 

 

  1. Which of the following provides the most thiamin per serving size?

a.

Ham

b.

Squash

c.

Whole milk

d.

Whole-grain breads

e.

Cheddar cheese

                                           

 

 

  1. How does the method of cooking affect thiamin stability?

a.

Microwaving the food conserves much of the thiamin.

b.

Prolonged heating of the food has little, if any, effect on the thiamin.

c.

Boiling the food tends to conserve thiamin by forming a stable, hydrated complex.

d.

Steaming the food can lead to substantial thiamin loss due to the high heat needed to form

the steam.

e.

Blanching the food before cooking it will preserve thiamin content.

                                           

 

  1. Which of the following contains the highest concentration of thiamin?

a.

Pork

b.

Fish

c.

Beef

d.

Chicken

e.

Tofu

                                           

 

 

  1. Which of the following is indicative of a dietary deficiency of riboflavin?

a.

Beriberi

b.

Diarrhea

c.

Keratomalacia

d.

Inflamed mouth membranes

e.

Facial clefts

                                           

 

 

  1. Which of the following contains the highest amount of riboflavin when expressed per kcalorie?

a.

Cheddar cheese

b.

Pinto beans

c.

Tuna (in water)

d.

Liver

e.

Strawberries

                                           

 

 

  1. The signs and symptoms of riboflavin deficiency are known collectively as

a.

pellagra.

b.

antiflavonosis.

c.

ariboflavinosis.

d.

flavin adenine dinucleosis.

e.

beriberi.

                                           

 

 

  1. Riboflavin needs are more difficult to meet when the diet is low in

a.

meats.

b.

grains.

c.

vegetables.

d.

dairy foods.

e.

fruits.

                                           

 

  1. The coenzyme FAD is formed from what vitamin?

a.

Niacin

b.

Choline

c.

Thiamin

d.

Riboflavin

e.

Pantothenic acid

                                           

 

 

  1. Of the following commonly eaten foods, which makes the greatest contribution to riboflavin intake?

a.

Milk

b.

Potatoes

c.

Orange juice

d.

Peanut butter

e.

Carrots

                                           

 

 

  1. A deficiency of what vitamin produces a characteristic cracking and redness at the corners of the mouth?

a.

Biotin

b.

Niacin

c.

Riboflavin

d.

Ascorbic acid

e.

B6

                                           

 

 

  1. Which of the following is a property of riboflavin in nutrition?

a.

Stability to heat is good.

b.

Deficiency leads to beriberi.

c.

Requirements are proportional to body weight.

d.

Significant amounts are found in citrus products.

e.

Stability to irradiation is good.

                                           

 

 

  1. Which of the following is a property of niacin in nutrition?

a.

It is susceptible to destruction in foods exposed to light

b.

It participates primarily in reactions involving amino acids

c.

It is soluble in both water and lipids depending upon its chemical form

d.

It can be synthesized in the body from the essential amino acid tryptophan

e.

It can increase LDL and decrease HDL in large doses.

                                           

 

 

 

 

  1. When the diet contains an adequate amount of protein, what amino acid can be used by the body to synthesize niacin?

a.

Lysine

b.

Valine

c.

Tryptophan

d.

Phenylalanine

e.

Glycine

                                           

 

 

  1. Which of the following nutrients functions to prevent the appearance of a bilateral, symmetrical dermatitis, primarily on areas exposed to the sun?

a.

Niacin

b.

Choline

c.

Inositol

d.

Riboflavin

e.

Vitamin C

                                           

 

 

  1. What vitamin deficiency disease appeared in people who had subsisted on a diet high in corn and low in protein?

a.

Scurvy

b.

Pellagra

c.

Wet beriberi

d.

Pernicious anemia

e.

Scaly dermatitis

                                           

 

 

  1. Which of the following overt side effect(s) is likely to appear after a person ingests a high quantity of nicotinic acid?

a.

Constipation

b.

Mental confusion

c.

Painful, tingling, itching sensation

d.

Hair loss, bloating, and photophobia

e.

Sudden increase in blood pressure

                                           

 

 

  1. Which of the following is a feature of niacin nutrition?

a.

Low doses may lead to kidney stones.

b.

High doses may lower blood cholesterol.

c.

Low doses may lead to heartburn and low blood pressure.

 

d.

High doses may elevate red blood cell count in mildly anemic individuals.

e.

High doses may cause hypoglycemia.

 

                                           

 

 

  1. Your friend Jane just returned from the doctor, who diagnosed her with a specific vitamin B toxicity. However, she doesn't recall the name of the vitamin. Which of the following is the only possible culprit associated with toxicity symptoms?

a.

Niacin

b.

Biotin

c.

Riboflavin

d.

Vitamin B12

e.

Thiamin

                                           

 

 

  1. Among the following, which would be the best source of niacin equivalents?

a.

Milk

b.

Broccoli

c.

Chicken

d.

Strawberries

e.

Whole wheat bread

                                           

 

 

  1. Which of the following is a feature of pantothenic acid in nutrition?

a.

Absorption from foods is inhibited by aspirin.

b.

A deficiency or a toxicity shows similar symptoms.

c.

Deficiencies are seen primarily in children ages 4-10 years.

d.

It functions in the metabolism of amino acids, glucose, and fatty acids.

e.

It is possible to develop toxic levels on pantothenic acid if too much is ingested.

                                           

 

 

  1. Which of the following foods contains a protein that decreases bioavailability of biotin?

a.

Aged wine

b.

Aged cheese

c.

Raw egg whites

d.

Raw cauliflower

e.

Citrus fruits

                                           

 

 

  1. Biotin can be synthesized by

a.

avidin.

 

b.

the skin.

c.

the liver.

d.

intestinal bacteria.

e.

bone marrow.

 

                                           

 

 

  1. Which of the following vitamins is known to sustain substantial losses during processing of food?

a.

Biotin

b.

Niacin

c.

Vitamin B12

d.

Pantothenic acid

e.

Inositol

                                           

 

 

  1. Which of the following vitamins is stored primarily in muscle tissue?

a.

Biotin

b.

Folate

c.

Vitamin B6

d.

Pantothenic acid

e.

Thiamin

                                           

 

 

  1. What vitamin is involved intensively in amino acid metabolism?

a.

Biotin

b.

Vitamin A

c.

Vitamin B6

d.

Riboflavin

e.

Vitamin C

                                           

 

 

  1. A common drug for the treatment of tuberculosis is known to markedly interfere in the metabolism of vitamin

a.

B2.

b.

B6.

c.

B12.

d.

C.

e.

D.

                                           

 

 

  1. Irreversible nerve damage has been reported in people taking large doses of vitamin

 

a.

B1.

b.

B2.

c.

B6.

d.

B7.

e.

B12.

                                           

 

 

  1. In what major way does alcohol intake affect vitamin B6 metabolism?

a.

It reduces acetaldehyde formation.

b.

It increases fecal excretion of the vitamin.

c.

It dislodges the PLP coenzyme from its enzyme.

d.

It interferes with synthesis of the PLP coenzyme.

e.

It increases urinary excretion of B6.

                                           

 

 

  1. On a per-kcalorie basis, which of the following foods is richest in vitamin B6?

a.

Meats

b.

Fruits

c.

Legumes

d.

Grains

e.

Dairy

                                           

 

 

  1. Pteroylglutamic acid is known as

a.

folate.

b.

choline.

c.

inositol.

d.

pyridoxamine.

e.

niacin.

                                           

 

 

  1. Which of the following vitamins undergoes significant enterohepatic circulation?

a.

Folate

b.

Niacin

c.

Thiamin

d.

Pyridoxine

e.

Pantothenic acid

                                           

 

 

  1. Which of the following vitamins is usually found in a form that is bound to one or more pteroylglutamic acid molecules in food?

a.

Folate

b.

Thiamin

c.

Vitamin B6

d.

Ascorbic acid

e.

Vitamin B12

                                           

 

 

  1. A person with a disorder that limits absorption of bile is at increased risk for deficiency of

a.

folate.

b.

niacin.

c.

riboflavin.

d.

ascorbic acid.

e.

pantothenic acid

                                           

 

 

  1. Research has shown that the risk for neural tube defects is lowered by taking supplements of

a.

niacin.

b.

folate.

c.

 

d.

vitamin B12.

e.

thiamin.

                                           

 

 

  1. Which of the following is true regarding B vitamins and homocysteine metabolism?

a.

Folate catabolyzes homocysteine

b.

Biotin supplements reduce blood homocysteine levels

c.

Excessive homocysteine intake reduces vitamin B12 absorption

d.

High blood homocysteine levels correlate with reduced incidence of colon cancer

e.

High folate levels are necessary for the synthesis of homocysteine

                                           

 

 

  1. What vitamin contains cobalt?

a.

A

b.

B6

c.

B12

d.

Pantothenic acid

e.

Ascorbic acid

 

  1. A deficiency of which of the following vitamins results in accumulation of homocysteine in the blood?

a.

Folate

b.

Biotin

c.

Niacin

d.

Vitamin K

e.

Vitamin C

                                           

 

 

  1. What vitamin is involved mainly with the replacement of red blood cells and digestive tract cells?

a.

Folate

b.

Niacin

c.

Thiamin

d.

Riboflavin

e.

Choline

                                           

 

 

  1. Which of the following is representative of folate availability in foods?

a.

Good sources are dairy products and meats.

b.

Poor sources are fruit juices and vegetable juices.

c.

Much of the vitamin is lost due to heat and oxidation.

d.

Only about 10% of the amount in foods is bioavailable.

e.

Legumes, nuts, and seeds have very little folate.

                                           

 

 

  1. Which of the following foods is highest in folate?

a.

Meats

b.

Starches

c.

Dairy products

d.

Green, leafy vegetables

e.

Fruits

                                           

 

 

  1. What is the most likely reason for the development of a vitamin B12 deficiency?

a.

Inadequate intake

b.

Increased excretion

c.

Inadequate absorption

d.

Increased losses in food preparation

e.

Inadequate digestion

 

  1. Pernicious anemia results from a deficiency of

a.

folate.

b.

selenium.

c.

vitamin B12.

d.

iron and copper.

e.

vitamin B6.

                                           

 

 

  1. The absorption of which of the following vitamins is most affected by the disorder atrophic gastritis?

a.

Choline

b.

Vitamin C

c.

Vitamin B12

d.

Pantothenic acid

e.

Vitamin E

                                           

 

 

  1. Normally, the body's storage and re-utilization of vitamin B12 prevents a primary or secondary deficiency from occurring until after about

a.

3 days.

b.

3 weeks.

c.

3 months.

d.

1 year.

e.

3 years.

ANS: E                               

 

 

  1. Of the following foods, which would be the only source of vitamin B12?

a.

Pecans

b.

Hot dog

c.

Cauliflower

d.

Whole-grain bread

e.

Plain soy or rice milk

                                           

 

 

  1. Which of the following vitamins has an RDA?

a.

Biotin

b.

Choline

c.

Cobalamin

d.

Pantothenic acid

e.

Carnitine

                                           

 

 

 

 

  1. Which of the following is a feature of choline in nutrition?

a.

It is an analog of ascorbic acid.

b.

It is abundant in green leafy vegetables.

c.

The body can synthesize it from cysteine.

d.

Average intakes in the United States are lower than recommended.

e.

There is no RDA for it.

                                           

 

 

  1. What is a free radical?

a.

An inactive vitamin

b.

An unphosphorylated vitamin

c.

A molecule of unbound cobalamins

d.

A molecule with at least one unpaired electron

e.

A nonbound vitamin

                                           

 

 

  1. Which of the following is a general function of vitamin C?

a.

Antiviral agent

b.

Antifungal agent

c.

Anticancer agent

d.

Antioxidant agent

e.

Emulsifying agent

                                           

 

 

  1. The synthesis of collagen requires both vitamin C and

a.

iron.

b.

zinc.

c.

cobalamin.

d.

beta-carotene.

e.

copper.

                                           

 

 

  1. What organ stores the highest concentration of vitamin C?

a.

Liver

b.

Muscle

c.

Thyroid gland

d.

Adrenal glands

e.

Hypothalamus

                                           

 

 

 

 

  1. Why might vitamin C supplements be beneficial in treating the common cold?

a.

They deactivate histamine.

b.

They reduce episodes of diarrhea.

c.

They destroy intestinal pathogens.

d.

They alter hypothalamic control of body temperature.

e.

They improve blood oxygenation.

                                           

 

 

  1. Which of the following is an early sign of vitamin C deficiency?

a.

Bleeding gums

b.

Pernicious anemia

c.

Appearance of a cold

d.

Hysteria and depression

e.

Oily skin

                                           

 

 

  1. Which of the following food groups is a rich source of vitamin C?

a.

Milk group

b.

Meat group

c.

Fruit group

d.

Grains group

e.

Oils group

                                           

 

 

  1. Which of the following would be a very good source of vitamin C for the lacto-ovo-vegetarian?

a.

Milk

b.

Eggs

c.

Broccoli

d.

Whole-grain bread

e.

Bananas

                                           

 

 

  1. Approximately what percentage of the U.S. population takes a multivitamin-mineral supplement regularly?

a.

10

b.

20

c.

30

d.

40

e.

50

                                

 

 

 

  1. What nutrient is responsible for causing the most accidental ingestion deaths in children?

a.

Iron

b.

Calcium

c.

Vitamin A

d.

Vitamin D

e.

Magnesium

 

 

 

  1. If a dietary supplement poses a significant risk of illness to consumers, what agency must prove harm before removing the product from the market?

a.

FDA

b.

CDC

c.

USDA

d.

USPHS

e.

DHHS

 

 

 

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