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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. |
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. |
- 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 |
- 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 |
- 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 |
- What is the primary excretory route for the water-soluble vitamins?
|
a. |
Bile |
|
b. |
Kidney |
|
c. |
Intestine |
|
d. |
Perspiration |
|
e. |
Feces |
- What is a chief function of the B vitamins?
|
a. |
Antioxidation |
|
b. |
Anticoagulation |
|
c. |
Antibody stabilization |
|
d. |
Coenzyme participation |
|
e. |
Reproductive support |
- 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 |
- 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 |
- Beriberi results from a deficiency of
|
a. |
niacin. |
|
b. |
thiamin. |
|
c. |
|
|
d. |
vitamin B12. |
|
e. |
riboflavin. |
- 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 |
- The Wernicke-Korsakoff syndrome may be treated with supplements of
|
a. |
folacin. |
|
b. |
thiamin. |
|
c. |
|
|
d. |
vitamin B12. |
|
e. |
niacin. |
- 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. |
- 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 |
- 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. |
- Which of the following contains the highest concentration of thiamin?
|
a. |
Pork |
|
b. |
Fish |
|
c. |
Beef |
|
d. |
Chicken |
|
e. |
Tofu |
- 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 |
- 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 |
- The signs and symptoms of riboflavin deficiency are known collectively as
|
a. |
pellagra. |
|
b. |
antiflavonosis. |
|
c. |
ariboflavinosis. |
|
d. |
flavin adenine dinucleosis. |
|
e. |
beriberi. |
- Riboflavin needs are more difficult to meet when the diet is low in
|
a. |
meats. |
|
b. |
grains. |
|
c. |
vegetables. |
|
d. |
dairy foods. |
|
e. |
fruits. |
- The coenzyme FAD is formed from what vitamin?
|
a. |
Niacin |
|
b. |
Choline |
|
c. |
Thiamin |
|
d. |
Riboflavin |
|
e. |
Pantothenic acid |
- 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 |
- 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 |
- 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. |
- 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. |
- 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 |
- 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 |
- 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 |
- 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 |
- 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. |
- 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 |
- Among the following, which would be the best source of niacin equivalents?
|
a. |
Milk |
|
b. |
Broccoli |
|
c. |
Chicken |
|
d. |
Strawberries |
|
e. |
Whole wheat bread |
- 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. |
- 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 |
- Biotin can be synthesized by
|
a. |
avidin. |
|
b. |
the skin. |
|
c. |
the liver. |
|
d. |
intestinal bacteria. |
|
e. |
bone marrow. |
- 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 |
- Which of the following vitamins is stored primarily in muscle tissue?
|
a. |
Biotin |
|
b. |
Folate |
|
c. |
Vitamin B6 |
|
d. |
Pantothenic acid |
|
e. |
Thiamin |
- What vitamin is involved intensively in amino acid metabolism?
|
a. |
Biotin |
|
b. |
Vitamin A |
|
c. |
Vitamin B6 |
|
d. |
Riboflavin |
|
e. |
Vitamin C |
- 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. |
- Irreversible nerve damage has been reported in people taking large doses of vitamin
|
a. |
B1. |
|
b. |
B2. |
|
c. |
B6. |
|
d. |
B7. |
|
e. |
B12. |
- 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. |
- 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 |
- Pteroylglutamic acid is known as
|
a. |
folate. |
|
b. |
choline. |
|
c. |
inositol. |
|
d. |
pyridoxamine. |
|
e. |
niacin. |
- Which of the following vitamins undergoes significant enterohepatic circulation?
|
a. |
Folate |
|
b. |
Niacin |
|
c. |
Thiamin |
|
d. |
Pyridoxine |
|
e. |
Pantothenic acid |
- 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 |
- 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 |
- 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. |
- 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 |
- What vitamin contains cobalt?
|
a. |
A |
|
b. |
B6 |
|
c. |
B12 |
|
d. |
Pantothenic acid |
|
e. |
Ascorbic acid |
- 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 |
- 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 |
- 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. |
- Which of the following foods is highest in folate?
|
a. |
Meats |
|
b. |
Starches |
|
c. |
Dairy products |
|
d. |
Green, leafy vegetables |
|
e. |
Fruits |
- 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 |
- Pernicious anemia results from a deficiency of
|
a. |
folate. |
|
b. |
selenium. |
|
c. |
vitamin B12. |
|
d. |
iron and copper. |
|
e. |
vitamin B6. |
- 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 |
- 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
- 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 |
- Which of the following vitamins has an RDA?
|
a. |
Biotin |
|
b. |
Choline |
|
c. |
Cobalamin |
|
d. |
Pantothenic acid |
|
e. |
Carnitine |
- 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. |
- 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 |
- 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 |
- The synthesis of collagen requires both vitamin C and
|
a. |
iron. |
|
b. |
zinc. |
|
c. |
cobalamin. |
|
d. |
beta-carotene. |
|
e. |
copper. |
- What organ stores the highest concentration of vitamin C?
|
a. |
Liver |
|
b. |
Muscle |
|
c. |
Thyroid gland |
|
d. |
Adrenal glands |
|
e. |
Hypothalamus |
- 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. |
- 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 |
- 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 |
- 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 |
- Approximately what percentage of the U.S. population takes a multivitamin-mineral supplement regularly?
|
a. |
10 |
|
b. |
20 |
|
c. |
30 |
|
d. |
40 |
|
e. |
50 |
- 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 |
- 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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