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Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank

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  • ISBN-10 ‏ : ‎ 1259706605
  • ISBN-13 ‏ : ‎ 978-1259706608

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SKU:tb1001959

Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank

Chapter 08 Overview of Micronutrients and Phytochemicals Answer Key

Multiple Choice Questions

1. Which of the following statements is true about vitamin characteristics?

A. They cannot be stored by the body.

B. They are inorganic.

C. They help regulate chemical reactions in the body.

D. They directly supply energy to the body.

Blooms Level: 1. Remember
Learning Outcome: 08.01 Define the terms micronutrient, vitamin, mineral, and functional foods, and list characteristics of each.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

2. Which of the following is true about the intake of vitamins?

A. All vitamins consumed in excess are excreted.

B. Supplemental vitamins are better than those from food.

C. Occasional lapses in vitamin intake should cause no harm.

D. It is hard to get all the vitamins we need from food.

Blooms Level: 1. Remember
Learning Outcome: 08.01 Define the terms micronutrient, vitamin, mineral, and functional foods, and list characteristics of each.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

3. Water-soluble and fat-soluble vitamins differ in which way?

A. Water-soluble vitamins are best absorbed in the presence of dietary fat.

B. Fat-soluble vitamins have much less potential for toxicity.

C. Water-soluble are less likely to be toxic.

D. Water-soluble vitamins are stored, whereas fat-soluble vitamins are excreted readily.

Blooms Level: 2. Understand
Learning Outcome: 08.02 Classify the vitamins according to whether they are fat soluble or water soluble.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

4. If you wanted to add significant quantities of vitamins and minerals to your diet from the food you eat, a good choice would be

A. apple juice.

B. a multivitamin.

C. a doughnut made with enriched white flour.

D. a fortified breakfast cereal such as Total® Raisin Bran.

Blooms Level: 3. Apply
Learning Outcome: 08.01 Define the terms micronutrient, vitamin, mineral, and functional foods, and list characteristics of each.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Food sources

5. Megadoses are defined as vitamin intakes ________ times the estimated human needs to prevent a deficiency.

A. 1 to 3

B. 2 to 10

C. 50

D. 100

Blooms Level: 1. Remember
Learning Outcome: 08.04 Discuss the digestion, absorption, and storage of micronutrients, particularly as these processes relate to risk of toxicity.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Dietary requirements

6. Which of the following is true about the absorption, transport, and storage of fat-soluble vitamins?

A. They enter the bloodstream directly from the stomach.

B. Fat in the digestive contents is not important for their absorption.

C. They are not able to be stored in the body.

D. They are stored in the liver and fatty tissue.

Blooms Level: 2. Understand
Learning Outcome: 08.02 Classify the vitamins according to whether they are fat soluble or water soluble.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Digestion, absorption, and transport

7. Which of the following is most likely to result in vitamin toxicity if consumed daily over a long period of time?

A. Vitamin A supplements

B. B-vitamin complex

C. Fortified breakfast cereals

D. Spinach, kale, and other greens

Blooms Level: 2. Understand
Learning Outcome: 08.04 Discuss the digestion, absorption, and storage of micronutrients, particularly as these processes relate to risk of toxicity.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

8. Which of the following does not describe fat-soluble vitamins?

A. They are stored in the body.

B. Excesses are excreted in the urine.

C. They are transported via special carriers in the bloodstream.

D. They tend to exist in several biologically active forms.

Blooms Level: 2. Understand
Learning Outcome: 08.02 Classify the vitamins according to whether they are fat soluble or water soluble.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

9. Which of the following is not a true statement regarding fat malabsorption?

A. It results in decreased absorption of fat-soluble vitamins.

B. It increases the risk of fat-soluble vitamin deficiency.

C. It increases the risk of developing pellagra or beriberi.

D. It increases the risk of developing rickets or osteomalacia.

Blooms Level: 2. Understand
Learning Outcome: 08.04 Discuss the digestion, absorption, and storage of micronutrients, particularly as these processes relate to risk of toxicity.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Digestion, absorption, and transport

10. In general, excess amounts of water-soluble vitamins are excreted via the

A. kidneys.

B. intestine.

C. lungs.

D. liver.

Blooms Level: 1. Remember
Learning Outcome: 08.04 Discuss the digestion, absorption, and storage of micronutrients, particularly as these processes relate to risk of toxicity.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Digestion, absorption, and transport

11. Which of the following is not true of B vitamins?

A. They are water soluble.

B. They serve as coenzymes.

C. They can be lost during food processing and preparation.

D. They are stored in adipose tissue.

Blooms Level: 1. Remember
Learning Outcome: 08.06 Summarize the basic functional roles of micronutrients, providing two examples of micronutrients that participate in each role.
Section: 08.03 The Functional Roles of Micronutrients
Topic: Digestion, absorption, and transport

12. Which of the following is best for preserving the vitamin content of foods?

A. Exposure to light

B. Cooking in water

C. Flash freezing

D. Alkalinity

Blooms Level: 2. Understand
Learning Outcome: 08.05 Explain how food-handling practices, conditions of the body, dietary components, and other factors influence the availability of micronutrients from food.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

13. Which of the following vitamins are most readily excreted by the body?

A. Vitamin B-6

B. Vitamin A

C. Vitamin D

D. Thiamin

Blooms Level: 2. Understand
Learning Outcome: 08.04 Discuss the digestion, absorption, and storage of micronutrients, particularly as these processes relate to risk of toxicity.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Digestion, absorption, and transport

14. Minerals are categorized based on the amount we need per day. Which of the following statements is correct?

A. Major minerals are needed in amounts of 500 mg per day or greater.

B. Trace minerals are needed in amounts of 100 mg per day or less.

C. Trace minerals are needed in amounts of 10 mg per day or less.

D. Major minerals are needed in amounts of 200 mg per day or greater.

Blooms Level: 1. Remember
Learning Outcome: 08.03 Classify the minerals as major, trace, or ultratrace.
Section: 08.02 Minerals: Essential Elements For Health
Topic: Minerals

15. Which of the following statements is not correct when describing the role of minerals in the body?

A. They facilitate the transfer of nerve impulses.

B. They are constituents of important body compounds.

C. They provide 4 kilocalories per gram.

D. They help maintain water balance.

Blooms Level: 1. Remember
Learning Outcome: 08.06 Summarize the basic functional roles of micronutrients, providing two examples of micronutrients that participate in each role.
Section: 08.02 Minerals: Essential Elements For Health
Topic: Nutrient Functions

16. Which of the following is true about mineral bioavailability?

A. Minerals from plants are better absorbed than those from animal products.

B. Minerals from animal products are better absorbed than those from plants.

C. The trace mineral content of plants is relatively constant no matter which soil serves as the medium.

D. Refining and processing foods will increase the trace mineral content.

Blooms Level: 2. Understand
Learning Outcome: 08.05 Explain how food-handling practices, conditions of the body, dietary components, and other factors influence the availability of micronutrients from food.
Section: 08.02 Minerals: Essential Elements For Health
Topic: Digestion, absorption, and transport

17. Oxalic acid, a component of fiber, can inhibit the absorption of

A. vitamin A.

B. thiamin.

C. calcium.

D. protein.

Blooms Level: 2. Understand
Learning Outcome: 08.05 Explain how food-handling practices, conditions of the body, dietary components, and other factors influence the availability of micronutrients from food.
Section: 08.02 Minerals: Essential Elements For Health
Topic: Digestion, absorption, and transport

18. Of the following minerals, daily requirements are highest for

A. iron.

B. iodine.

C. calcium.

D. copper.

Blooms Level: 2. Understand
Learning Outcome: 08.03 Classify the minerals as major, trace, or ultratrace.
Section: 08.02 Minerals: Essential Elements For Health
Topic: Dietary requirements

19. Zinc competes with ______ for absorption.

A. chromium

B. copper

C. chloride

D. vitamin C

Blooms Level: 1. Remember
Learning Outcome: 08.05 Explain how food-handling practices, conditions of the body, dietary components, and other factors influence the availability of micronutrients from food.
Section: 08.02 Minerals: Essential Elements For Health
Topic: Digestion, absorption, and transport

20. A nutrient that has been deemed essential but has not been classified as a vitamin is

A. resveratrol.

B. beta-carotene.

C. choline.

D. ascorbic acid.

Blooms Level: 1. Remember
Learning Outcome: 08.01 Define the terms micronutrient, vitamin, mineral, and functional foods, and list characteristics of each.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

21. Which of the following is an example of a fat-soluble vitamin?

A. Vitamin B-12

B. Vitamin B-6

C. Riboflavin

D. Vitamin A

Blooms Level: 2. Understand
Learning Outcome: 08.02 Classify the vitamins according to whether they are fat soluble or water soluble.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

22. Which of the following is not classified as a B vitamin?

A. Riboflavin

B. Niacin

C. Choline

D. Biotin

Blooms Level: 2. Understand
Learning Outcome: 08.01 Define the terms micronutrient, vitamin, mineral, and functional foods, and list characteristics of each.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

23. Which of the following criteria qualifies a compound as a vitamin?

A. The compound is necessary for health, but the body is unable to synthesize enough of the compound to maintain health.

B. The compound prevents chronic disease and cancer.

C. The compound is best absorbed if taken in supplement form.

D. The body is unable to synthesize the compound.

Blooms Level: 1. Remember
Learning Outcome: 08.01 Define the terms micronutrient, vitamin, mineral, and functional foods, and list characteristics of each.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Vitamins

24. Which of the following statements about micronutrients is true?

A. It is likely that all essential vitamins and minerals have been identified.

B. Choline is the most recent addition to the vitamins.

C. Toxicity diseases are not likely to result from overdoses of trace minerals because they are stored in such small amounts.

D. Natural forms of vitamins are much more potent than synthetic forms.

Blooms Level: 2. Understand
Learning Outcome: 08.01 Define the terms micronutrient, vitamin, mineral, and functional foods, and list characteristics of each.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Minerals
Topic: Vitamins

25. Which of the following is an example of a vitamin that is more bioavailable in its synthetic form?

A. Vitamin A

B. Vitamin E

C. Folate

D. Vitamin B-6

Blooms Level: 1. Remember
Learning Outcome: 08.05 Explain how food-handling practices, conditions of the body, dietary components, and other factors influence the availability of micronutrients from food.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Digestion, absorption, and transport

26. Immediately after absorption from the small intestine, fat-soluble vitamins appear in the lymph as part of

A. VLDLs.

B. chylomicrons.

C. HDLs.

D. phospholipids.

Blooms Level: 2. Understand
Learning Outcome: 08.04 Discuss the digestion, absorption, and storage of micronutrients, particularly as these processes relate to risk of toxicity.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Digestion, absorption, and transport

27. When B vitamins are consumed in their coenzyme forms,

A. intestinal absorption of fat is enhanced.

B. they are broken down to free vitamins in the stomach and small intestine prior to absorption.

C. toxicity of B vitamins is likely to occur.

D. more energy is available to the body.

Blooms Level: 2. Understand
Learning Outcome: 08.04 Discuss the digestion, absorption, and storage of micronutrients, particularly as these processes relate to risk of toxicity.
Section: 08.01 Vitamins: Vital Dietary Components
Topic: Digestion, absorption, and transport

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