Human Nutrition Quiz 19

25 July 2022
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question
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
answer
d.It functions in the metabolism of amino acids, glucose, and fatty acids
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What vitamin forms a part of coenzyme A? a.Biotin b.Folate c.Riboflavin d.Pantothenic acid
answer
Pantothenic acid
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What is the AI for pantothenic acid for adults? a.1 mg/day b.3 mg/day c.5 mg/day d.8 mg/day
answer
5 mg/day
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4. 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
answer
Biotin
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Which of the following is NOT a form of vitamin B6? a.Pyridoxal b.Pyridoxine c.Pyrimidine d.Pyridoxamine
answer
Pyrimidine
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Which of the following vitamins is stored primarily in muscle tissue? a.Biotin b.Folate c.Vitamin B6 d.Pantothenic acid
answer
Vitamin B6
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The chief symptoms of early vitamin B6 deficiency include a.confusion and depression. b.muscle cramps and stiffness. c.profound fatigue and anemia. d.hyperactivity and shortness of breath.
answer
confusion and depression
question
Your brother Bob is a competitive body builder. His trainer suggested that he consume 4 egg white omelets per day. Bob remembers a warning about a possible vitamin deficiency from consuming too many egg whites and asks if he should follow the prescribed diet. Your reply to Bob is that he should NOT a. be concerned as long as he consumes both the yolk and whites of the eggs. b. follow the diet, since the avidin in the egg whites could bind to niacin and prevent its absorption. c. follow the diet, since the avidin in the egg whites could bind to biotin and prevent its absorption. d. be concerned, because, when the eggs are cooked, the avidin protein is denatured, and thus does not pose a problem for deficiency disease.
answer
be concerned, because, when the eggs are cooked, the avidin protein is denaturated, and thus does not pose a problem for deficiency disease
question
Which of the following is NOT among the general features of biotin in nutrition? a.It functions in the breakdown of amino acids and fatty acids b.It functions as a carrier of carbon dioxide in energy metabolism c.A deficiency can be induced by ingesting large quantities of raw egg whites d.A deficiency can be induced by ingesting large amounts of thiamin and folic acid, which interfere with its absorption
answer
A deficiency can be induced by ingesting large amounts of thiamin and folic acid, which interfere with its absorption.
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Among the following compounds that serve as coenzymes in metabolism, which is considered a vitamin for human beings? a.Biotin b.Inositol c.Lipoic acid d.Orotic acid
answer
Biotin
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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
answer
raw egg whites
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What vitamin is involved intensively in amino acid metabolism? a.Biotin b.Vitamin A c.Vitamin B6 d.Riboflavin
answer
Vitamin B6
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Which of the following is NOT a characteristic of vitamin B6 in nutrition? a.It is stored in muscle tissue b.It is required in amounts proportional to energy expenditure c.It can lead to irreversible nerve damage when taken in large doses d.It functions, in part, in the synthesis of glycine and glutamic acid
answer
It is required in amounts proportional to energy expenditure
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Which of the following statements reflects our knowledge of water-soluble vitamin toxicity? a.Toxicity symptoms for vitamin B6 can be severe and irreversible b.Toxicity symptoms for vitamin C include constipation and hyperactivity c.Toxicities of the B vitamins occur almost as often from foods as from supplements d.Toxicity of niacin has been reported in body builders taking large amounts of amino acid supplements
answer
Toxicity symptoms for vitamin B6 can be severe and irreversible
question
Which of the following is NOT among the properties of folate in nutrition? a.It is needed for proper functioning of vitamin B12 b.It functions primarily in the transfer of amino groups c.The coenzyme of folate requires vitamin B12 to function properly d.It requires enzymes on the intestinal mucosa to enhance its absorption from most foods
answer
It requires enzymes on the intestinal mucosa to enhance its absorption from most foods.
question
Which of the following characteristics is shared by vitamin B12 and folate? a.Both are required for nucleic acid synthesis b.Both require intrinsic factors for their release from food proteins c.Both are found in significant amounts in green leafy vegetables d.Both are considered problem nutrients for strict vegetarians
answer
Both are required for nucleic acid synthesis
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Approximately what percentage of naturally occurring dietary folate is bioavailable? a.10 b.25 c.50 d.80
answer
50
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How many dietary folate equivalents are provided by 100 µg of a folate supplement? a.50 b.70 c.133 d.170
answer
170
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Which of the following is a type of neural tube defect? a.Scurvy b.Beriberi c.Pellagra d.Spina bifida
answer
spina bifida
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What vitamin contains cobalt? a.A b.B6 c.B12 d.Pantothenic acid
answer
B12
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Nicole is pregnant and is trying to monitor her folate intake. She is eating foods high in folate as well as taking folate supplements, and she is having a hard time determining how many dietary folate equivalents she is consuming. Below is a list of her daily intake with respect to folate: 1/2 cup of cooked lentils (180 μg food folate) 1/2 cup of fresh orange juice (60 μg food folate) folate supplement (200 μg) How many DFEs is Nicole consuming? a.440 b.480 c.540 d.580
answer
580
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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
answer
Much of the vitamin is lost due to heat and oxidation
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The appearance of vitamin B12 deficiency symptoms may be delayed due to high intake of supplements of a.folate. b.niacin. c.vitamin C. d.vitamin B6.
answer
folate
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Which of the following is NOT among the factors required for efficient dietary absorption of vitamin B12? a.Pepsin b.Intrinsic factor c.Hydrochloric acid d.Mucosal cobalaminase
answer
Mucosal cobalaminase
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What is the function of intrinsic factor in vitamin B12 absorption? a. It catalyzes release of the vitamin from its protein-bound form b. It attaches to the vitamin, thereby allowing absorption from the small intestine c. It acts as a storage protein for the vitamin within the intestinal epithelial cells d. It acts as a cofactor for mucosal enzymes involved in absorption of the vitamin
answer
It attaches to the vitamin, thereby allowing absorption from the small intestine
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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
answer
Inadequate absorption
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Folate deficiency has been reported in infants fed a.soy milk. b.goat's milk. c.chicken liver. d.infant formula.
answer
goat's milk
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A similar type of anemia is produced when there is a deficiency of either a. riboflavin or niacin. b. vitamin B12 or folate. c. thiamin or riboflavin. d. vitamin B6 or vitamin B12.
answer
vitamin B12 or folate
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Which of the following is a feature of vitamin B12 nutrition? a.Deficiencies lead to "wet" beriberi b.Even marginal deficiency impairs cognitive function c.Excess intake leads to loss of appetite and constipation d.Severe deficiency is characterized chiefly by free-radical damage
answer
Even marginal deficiency impairs cognitive function
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Of the following foods, which would be the only source of vitamin B12? a.Pecans b.Hot dog c.Cauliflower d.Whole-grain bread
answer
hot dog
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Which of the following is a characteristic of vitamin B12 nutrition? a.Toxicity symptoms are serious and irreversible b.Units in food are expressed as cobalamin equivalents c.It is inactivated when the food is heated in a microwave d.Bioavailable amounts are found in fermented soy products
answer
It is inactivated when the food is heated in a microwave