EXAM 1
Multiple Choice.
1. If a person were not able to produce insulin because of a genetic defect, predict a likely
outcome for that individual. The person would
a. Be a fasting hypoglycemic
b. Be a fasting hyperglycemic
c. Be obese
d. Be unable to consume carbohydrate
2. The primary reason we recommend complex carbohydrates over simple sugars is
a. Starch consumption does not cause tooth decay
b. High starch foods almost always have a high nutrient density
c. Starch does not provide as many calories as sucrose does
d. Starch is more slowly digested than sucrose, so provides calories for a longer
period of time
3. Given the following information, what would be the nutrient density for iron of the
following food? Caloric content of food: 400 calories, Iron content of food: 5 mg, Daily
caloric intake: 2000 calories, RDA for iron: 10mg
a. 0.2
b. 0.4
c. 0.5
d. 2.5
4. What is the relationship of sucrose to hyperactivity?
a. Children are recommended to minimize sucrose consumption to avoid
hyperactivity
b. Schools have been required by the government to reduce sucrose levels in
school lunches to minimize this problem
c. There is no valid scientific evidence of a cause effect relationship between
sucrose and hyperactivity
d. A small minority of children are “sucrose sensitive,” and should minimize intake
of sucrose
5. Which of the following is highest in saturated fat, based on the slides we saw in class?
a. Butter
b. Coconut oil
c. Olive oil
d. Corn oil
6. Blood glucose in the normal, healthy body
a. Is replenished during fasting when liver glycogen is hydrolyzed to glucose that
then enters the bloodstream
b. Is not regulated during but fluctuates according to intake
c. Is not reduced by the secretion of glucagon following a meal
d. Decreases when meals consuming starch are consumed
7. It is recommended that we consume no more than ____ mg cholesterol/day
a. 100
b. 200
c. 300
d. 400
8. Which of the following is true of breast milk?
9.
10.
11.
12.
13.
14.
15.
16.
a. It is low in cholesterol and saturated fat
b. It is much higher in cholesterol than infant formulas
c. It is likely to increase risk of heart disease later in life
Information about the fat content of a food can be given in a number of different ways
on food packaging. Which of the following did we decide was the most valuable to the
consumer?
a. The caloric content along with the grams of fat, so that % calories from fat can
be determined
b. The % of the daily value for fat
c. The % fat-free that a food is, which by difference you can determine the % fat
d. Unfortunately, the food industry has prevented any meaningful description on
fat on labels
The pancreatic hormone ____________________ tells the liver to breakdown glycogen.
a. Glucagon
b. Adrenaline
c. Insulin
d. Pancreatic amylase
The dried husk of the psyllium seed is _______________.
a. An excellent source of easily digested carbohydrate for energy during activity
b. A source of carrageenan, used in salad dressings and ice cream
c. Added to foods to lower the glycemic index of foods
d. Used in a common laxative
A branched-chain polysaccharide in foods of plant origin composed of glucose units is
___________
a. Amylose
b. Amylopectin
c. Lignin
d. Glycogen
Which of the following compounds would you be able to solubilize in water?
a. Carrageenan
b. Hemicellulose
c. Cellulose
d. Lignin
__________ is an essential omega-3 fatty acid that contains 18 carbons and 3 carboncarbon double bonds.
a. Linolenic acid
b. Linoleic acid
c. Oleic acid
d. Corpraic acid
The following products are all made from corn oil. Which one is most saturated?
a. A tub of margarine
b. A cooking spray to prevent sticking to pans
c. A cooking oil
d. A stick of margarine
The primary site of carbohydrate digestion is the _____________
a. Esophagus
b. Stomach
c. Small intestine
d. Large intestine
17. The ____________ has the highest cholesterol content in the body.
a. Liver
b. Brain
c. Kidney
d. Testicles
18. A fatty acid with all carbons in the chain linked by single bonds is called
a. Saturated
b. Monounsaturated
c. Polyunsaturated
d. Omega-3
19. Which of the following would require digestion before it could be absorbed?
a. Glucose
b. Fructose
c. Galactose
d. Sucrose
20. In my discussion of “the circle of life,” what is the product of photosynthesis?
a. Glucose, which is then stored as starch
b. Galactose
c. Carbon dioxide, which is lost to the atmosphere
d. Water
21. Which of the following would be the most meaningful addition to the existing healthy
heart guidelines, based on class discussions?
a. Increase the intake of polyunsaturated fat
b. Eliminate the recommendation to limit cholesterol intake
c. Reduce the intake of trans fatty acids
d. Reduce meat consumption, especially beef
22. We are recommended to consume more coldwater (or sea) fish to
a. Increase the intake of monounsaturated fat
b. Increase the intake of linoleic acid
c. Reduce cholesterol intake
d. Increase the intake of omega-3 fatty acids
23. Which of the following would be a correct recommendation for your instructor, the
marathon (26.2 miles) runner?
a. Consume low glycemic index foods after running a two-hour marathon
b. Consume low glycemic index foods during the marathon
c. Consume low glycemic index foods after the marathon
d. Consume low glycemic index foods, if anything, prior to running the marathon
24. If a food contains 30 grams of carbohydrate, 5 grams of total fat, 1 gram of saturated
fat, and no protein, how does it compare to the “Healthy Heart” guidelines?
a. It does not meet guidelines for either total fat or saturated fat
b. It meets the guideline for total fat, but not saturated fat
c. It meets the guideline for saturated fat, but not total fat
d. It meets the guideline for both saturated fat and total fat
25. Which of the following artificial sweeteners did your instructor feel had the least
information about its health effects, so he was most hesitant to recommend it?
a. Aspartame
b. Saccharine
26.
27.
28.
29.
30.
31.
32.
33.
c. Splenda
d. Sweet and Low
Which of the following terms is used when there is a lot of data available to determine a
nutrient recommendation?
a. Adequate intake
b. Recommended dietary allowance
c. Daily value
d. Required intake
Why would milk have simple sugar listed on the food label?
a. Milk has sucrose added to it to make it sweeter, since milk is not naturally sweet
b. Milk naturally contains lactose, a simple sugar
c. Milk, which contains galactose, is processed to increase the glucose level to
improve taste
d. Milk, which naturally contains lactose, has high fructose corn syrup added to it
to make it more appealing to customers
Which of the following foods would be a valuable recommendation to a person with
hypercholesterolemia to help them reduce cholesterol levels? Consume
a. More fruit like apples
b. More whole grain foods such as whole wheat bread
c. More cornflakes
d. More rice, especially brown or wild rice, which has retained the hull
Rank the following fatty acids from most likely to increase serum cholesterol to least
likely: 1. Stearic acid, 2. Myristic acid, 3. Lauric acid, 4. Palmitic acid
a. 1,2,3,4
b. 1,4,2,3
c. 4,2,3,1
d. 3,2,4,1
Rank the following food sources from highest cholesterol to lowest cholesterol content:
1. Cashews, 2. Butter, 3. Chicken
a. 2,3,1
b. 2,1,3
c. 1,2,3
d. 3,2,1
If someone consuming 1500 calories/day, what is the maximum grams of total fat they
would consume and meet the Healthy Heart recommendation?
a. 30
b. 50
c. 67
d. 80
Which of the following fatty acids is MOST likely to reduce serum cholesterol levels?
a. Linoleic acid
b. Palmitic acid
c. Stearic acid
d. Lauric acid
Which of the following is most likely to INCREASE LDL-cholesterol levels?
a. Fish
b. Margarine
c. Peanut butter, all natural
d. Avocados
34. Rapeseed oil is more commonly referred to as
a. Canola oil
b. Safflower oil
c. Peanut oil
d. Tropical oil
35. If a food label states that a serving contains 150 calories and 5 grams of fat, what is the
% of calories as fat in this food?
a. 5
b. 10
c. 15
d. 30
36. A high glycemic index is an indication of
a. A food that raises blood glucose levels similar to consuming glucose
b. A food that would be recommended to a diabetic because it provides quick
enery
c. A food with a higher caloric content that a similar food with a lower glycemic
index
d. A rapid rate of removal of glucose from the bloodstream into cells
37. What did we say is the connection between sucrose intake and obesity?
a. Sucrose contains more calories per gram than starch
b. We like the taste of sucrose and so we overeat it
c. Sucrose intake causes nutrient deficiencies, so high sucrose intake actually
reduces obesity
d. We like the taste of sweet fat, so many foods high in sucrose are also high fat
and high calorie
38. Maltodextrin is composed of what monosaccharide units?
a. Glucose
b. Fructose
c. Glucose and fructose
d. Glucose and galactose
39. A Type 1 diabetic would be
a. Hypoglycemic
b. Insulin resistant
c. Unable to produce sufficient insulin
d. Able to treat the condition with diet and weight loss
40. What does the American Diabetes Association recommend regarding the glycemic index
and making food choices for those with diabetes?
a. They would be advised to consume low glycemic index foods to best control
blood glycose levels
b. They would consume high glycemic index foods since they have a hard time
getting glucose into cells
c. Since foods are typically consumed in meals, the glycemic index is not an
important consideration
d. Since the sucrose is a high glycemic index food, diabetics should minimize or
avoid sucrose
41. If you found galactose in a blood sample taken from a patient’s portal vein, you would
conclude that they had recently consumed
a.
b.
c.
d.
A candy cane
A piece of bread
Milk
Soda pop
Matching.
a. Salmon
b. Peanut oil
c. Dark chocolate
d. Swiss cheese
e. Soybean oil
1. Myristic acid
 D
2. Stearic acid
 C
3. Oleic acid
 B
4. Linoleic acid
 E
Short answer.
1. What do we call the fatty acids that the body needs but cannot synthesize and must
obtain from the diet?
a. “Essential”
2. We listed three compounds that are soluble fibers found in our diet and discussed some
foods that were rich in that type of fiber. Give me ONE compound that is a soluble fiber
and ONE food source for that fiber.
a. Soluble Fiber: “Pectin,”
b. Food Source: “Apples”
3. We discussed two health benefits that would be true for both soluble and insoluble
fiber. Give me one of them.
a. “Relieves constipation,”
4. The consumption of trans fats affects blood cholesterol levels. Give me the effect
(increase, decrease, or no change) trans fats have on LDL cholesterol levels.
a. Effect on LDL cholesterol: “Increase LDL”
EXAM 2
Multiple Choice.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Urea is synthesized in the _______________.
a. Kidney
b. Blood
c. Liver
d. Brain
Define a limiting amino acid.
a. A protein that does not provide adequate amounts of all essential amino acids
b. The essential amino acid in an incomplete protein that limits protein synthesis
c. A nonessential amino acid that is the least provided compared to needs
d. The protein found in beans and grains
Which of the following would be a vegetarian (eats no animal products) want to avoid
based on class discussion?
a. Jello (gelatin)
b. Thousand Island Dressing
c. Cool Whip
d. Shortening
When is conversion of amino acids to glucose important?
a. Wherever excessive protein is consumed
b. During starvation
c. When consuming a weight loss diet high in carbohydrate
d. Wherever needs for protein synthesis have been met
Which of the following is NOT going to influence the thermic affect of food?
a. Digestion
b. Absorption
c. Transport of nutrients
d. Body size
Which of the following is NOT an example of nonexercise activity?
a. Walking to class
b. Using stairs routinely at work
c. Completing an aerobics class
d. Washing your hair
The caloric content of alcohol is _____ kcal/g.
a. 4
b. 5
c. 7
d. 9
If a food contains 5 grams of protein and 100 kcalories, what is the % protein in this
food?
a. 5
b. 10
c. 15
d. 20
A protein with high net protein utilization is one which
a. Has a high percentage of protein
b. Has a limiting amino acid
10.
11.
12.
13.
14.
15.
16.
17.
c. Has a high percentage of the protein consumed actually absorbed and enters
the amino acid pool
d. Has the essential amino acid composition that supports protein synthesis and
is well digested.
Which of the following is the limiting amino acid in pasta, a wheat product?
a. Lysine
b. Phenylalanine
c. Methionine
d. Glycine
Deamination of amino acids occurs
a. When amino acids are needed for protein synthesis
b. When amino acids are consumed in a pill form as a dietary supplement
c. When an amino acid is used as an energy source
d. When a person is in positive nitrogen balance
Which of the following foods would have the highest net protein utilization?
a. Whole wheat bread
b. Whole milk
c. Soy beans
d. Cornflakes
Which of the following is NOT true?
a. BMR increases with overeating
b. Females generally have a lower BMI than males
c. BMR usually increases as you get older
d. BMR is higher in someone with a high lean body mass
If a healthy adult eats excess protein
a. Protein synthesis will be stimulated
b. Nitrogen will be retained
c. Net protein utilization will be altered
d. Nitrogen balance will be maintained
The “Snackwell Syndrome” is caused by
a. A craving for sweet taste due to the high sugar content of the cookies
b. Consumers thinking that carbohydrates cause weight gain, so develop a phobia
(fear) of eating cookies and other sweets
c. The fat content of cookies is especially likely to lead to weight gain, so eating
cookies and other sweets is likely to lead to overweight
d. Consumers thinking that any low fat food item is low calorie, so they overeat
that item
Which of the following sites of fat storage is most associated with an increase in heart
disease risk?
a. Hips/buttocks
b. Chest
c. Abdomen
d. Neck
In order to assess for overweight and obesity in children, we use BMI-for-age charts.
What percentile defines obesity in children over the age of two? At or above the
__________ percentile.
a. 50th
b. 70th
18.
19.
20.
21.
22.
23.
24.
c. 80th
d. 95th
Which of the following strategies did your instructor feel would be successful in a weight
management program?
a. Emphasizing fruits and vegetables in your diet
b. Drinking 1 full glass of water before your meal following the Adkins diet, as it
recently was found very effective for weight loss
c. Following the Adkins diet, as it recently was found very effective for weight loss
d. Skipping lunch
If someone were consuming bread as their only protein source, they would need to
break down body proteins because
a. Their diet would be deficient in an essential amino acid
b. Bread does not contain enough g of protein to meet protein needs
c. Bread does not contain enough calories to meet energy needs
d. There are not enough nonessential amino acids in bread to meet our needs
Which of the following parenting behaviors is likely to increase the LIKE for a food?
a. Restricting access to a food
b. Encouraging a child to eat a food
c. Explaining the health benefits of a food
d. Rewarding the child for eating that food
Based on class discussion, the primary problem with eating fast food regarding obesity
development is ________?
a. Fast food is high energy dense
b. Fast food tastes good to us, so we usually overeat it
c. Fast food has been found to actually have some addictive properties, it
stimulates the same parts of the brain that taking cocaine does
d. We tend to overeat at fast food outlets since they give us large portions
How did we suggest you determine a reasonable caloric intake for weight loss?
a. Take the intake that would maintain your weight and subtract 500/kcal from
that
b. Just stick with 1200 kcal, which is a minimum that anyone will lose weight
consuming
c. Just take your printout of the Food Guide Pyramid from assignment 1, that is
likely a caloric intake that you will lose weight
d. Begin with 2000 kcal, and subtract from that 25 kcal for every pound you would
like to lose
Which of the following behaviors did we conclude was especially important to
incorporate into a weight loss program?
a. Avoiding late night eating, as those calories are most likely stored as fat
b. Eating breakfast to minimize hunger
c. Restricting eating to only three meals a day, no snacking, so that overeating is
less likely
d. To et only at the dinner table and no where else in the house, such as in front of
the TV
How did we define body mass index?
a. Ht in Inches/Wt in pounds
b. Wt in Pounds/(Ht in inches)2 x 703
c. Ht in Meters/Wt in kilograms
d. Wt in Kilograms/(Ht in meters)2 x 703
25. In our discussion of the Roy Rogers Riders Club, what did Toy do to Americans regarding
eating habits?
a. He popularized French fries in the 1950’s advertising, before French fires were
an uncommon food in the US
b. He made fun of eating vegetables on his TV show, and inadvertently turned a
generation of people away from eating vegetables
c. He used to eat an apple every episode on his TV show, encouraging fruit
consumption in children
d. He made throwing away food a moral issue, rather than a health issue, thus
encouraging people to overeat
26. What is the leading cause of diabetes, especially Type 2, in the U.S.?
a. Protein excess
b. High carbohydrate diets
c. High fat diets
d. Obesity
Given the circumstances described for the next three questions, predict which of the following
outcomes would be most likely to occur.
27. A person has not eaten anything for a week
a. Body proteins are broken down to replenish amino acid pool
b. Amino acids are deaminated and stored as fat
c. Amino acids are utilized for meeting all needs for protein syntheses
d. Nitrogen balance is maintained since excretion of protein is stopped
28. A person is consuming a vegetarian diet with rice as the only protein source
a. Proteins are synthesized, but limiting amino acid has been substituted for
b. Essential amino acids are stored in the amino acid pool awaiting complete
protein consumption
c. Body proteins are broken down to replenish the amino acid pool
d. Amino acids are utilized for meeting all needs for protein synthesis
29. A person is consuming a diet that is excessive in kcal, providing 30% of kcal as protein
a. Amino acids are deaminated and stored as fat
b. Amino acids are utilized for meeting all needs for protein synthesis
c. Essential amino acids are stored in the amino acid pool awaiting complete
protein consumption
d. Excess amino acids are stored in the amino acid pool to be used the next day for
protein synthesis
30. A core characteristic of all eating disorders is
a. Binging
b. Self-starvation
c. It is a coping mechanism
d. Dramatic weight loss
31. One health consequence of an eating disorder is a growth of downy hair on the body,
which is most likely seen in someone with
a. Anorexia nervosa
b. Bulimia nervosa
c. Binge-eating disorder
d. Eating disorder not otherwise specified
32. Someone with anorexia nervosa is likely to have low bone density. Why is that likely?
a.
b.
c.
d.
33.
34.
35.
36.
37.
38.
39.
40.
The low muscle strength puts no stress on the bones, so the bones breakdown
The fat below the skin is gone, and that fat protects the bones
The low calcium intake leads to bone loss
Women stop menstruating and the lower estrogen causes a drop in bone
density
Electrolyte (sodium and potassium) imbalances are most likely seen in
a. Anorexia nervosa
b. Bulimia nervosa
c. Binge-eating disorder
d. Eating disorder not otherwise specified
Of the following characteristics, which is common to all eating disorders?
a. Denial of hunger
b. Fainting
c. Tooth decay
d. Low self-esteem
The difference between a nutritionist and a dietitian is
a. Both can have only a bachelor’s degree in nutritional sciences, but the dietitian
has passed a national exam
b. Anyone can call themselves a nutritionist, with or without a degree, while a
dietitian is a title protected by law
c. There is no difference between the terms
d. A dietitian has only a bachelor’s degree while a nutritionist has a master’s
degree
Where is the only coordinated program (fastest route to registration) in the state of
Oklahoma?
a. OU Health Sciences Center
b. University of Central Oklahoma
c. Oklahoma State University
d. East Central University
Tofu, which is made from soybeans, is limiting in ____________.
a. Phenylalanine
b. Methionine
c. Cysteine
d. Lysine
Which of the following combinations of foods is a good example of complementary
proteins to meet essential amino acid needs?
a. Peanut butter and jelly sandwich
b. Navy beans and cornbread
c. Lima beans and lentils
d. Corn tortillas and rice
Which of the following protein functions did we decide was the highest priority for the
body to maintain?
a. Catalyze chemical reactions in the cell
b. Fight infection
c. Provide structure to lean tissues such as muscle
d. Transport cholesterol and triglyceride in the blood
The main nitrogen-containing waste product in humans is
a. Urea
41.
42.
43.
44.
45.
b. Creatine
c. Uric acid
d. Feces
Which of the following would have the highest energy density?
a. Apple
b. Pretzel
c. Vegetable soup
d. Broccoli
What is the advantage of consuming “live” enzymes in popular health products made
from fruit juices?
a. Live enzymes mean they are active, and they will help with digestion
b. All enzymes in food are “dead,” or inactive, so the claim that a food contains live
enzymes is a lie
c. Live, or active, enzymes in food will be “killed,” digested/inactivated in the
stomach, so no advantage
d. Live enzymes contain a higher percentage of essential amino acids, so are higher
quality
To stay in good health, we would like to stay below what body mass index?
a. 15
b. 20
c. 25
d. 35
The incidence of overweight and obesity in the U.S. is now estimated at about ____% of
the adult population.
a. 20
b. 35
c. 50
d. 65
Why do we see an increase in BMR with overeating?
a. Increase in insulin secretion
b. Increase in glucagon secretion
c. Decrease in adrenaline secretion
d. Increase in thyroid hormone secretion
Short answer.
46. We discussed several health problems that an obese person is at greater risk of
developing (or dying from). Name one.
a. “Heart disease”
47. We discussed that the NCAA has developed a nonpermissible list of supplements. Name
one compound that we discussed in class that is on the nonpermissible list?
a. “Creatine”
48. We gave two important benefits of exercise being included in a weight management
program that specifically help a person lose weight by altering the energy balance
equation. One is obvious; that you expend calories and therefore increase overall
expenditure by doing exercise. What is the second benefit relevant to the energy
balance equation?
a. “Maintaining lean mass”
49. We discussed two tastes that we are born to like and two that we are born to dislike
give me ONE taste that we are born to like and ONE taste that we are born to dislike.
a. LIKE: “Sweet”
b. DISLIKE: “Sour”
EXAM 3
Multiple Choice.
1. In our class discussion, which vitamin deficiency was named after the cry heard of
islanders who were suffering from the paralysis resulting from deficiency
a. Pellagra
b. Scurvy
c. Rickets
d. Beriberi
2. For which vitamin is there concern because it is sensitive to exposure to fluorescent
lights?
a. Vitamin A
b. Vitamin D
c. Riboflavin
d. Folic acid
3. For which of the following vitamins did groups representing the elderly lobby against
adding this nutrient to our food supply through bread fortification because too much of
this vitamin “masks” the deficiency of another vitamin?
a. Vitamin E
b. Cyanocobalamin
c. Vitamin B6
d. Folic acid
4. For which of the following vitamins was the deficiency observed in newborns consuming
a poorly formulated infant formula?
a. Vitamin B6
b. Menaquinone
c. Vitamin D
d. Niacin
5. What area of the country did we say was especially at risk of having poor iodine levels in
their soil.
a. the east coast
b. Florida
c. the upper Midwest, like Minnesota
d. the Seattle area
6. Which of the following calcium supplements did your instructor list as likely the best, in
terms of absorption, but more expensive than most supplements?
a. Dolamite
b. Calcium citrate or tartrate
c. Coral calcium
d. Calcium phosphate
7. Which of the following is an example of a heme iron source?
a. Fortified baby cereal
b. Enriched pasta
c. Spinach
d. Roast beef
8. What did we conclude in class would be the highest source of calcium for a lactose
intolerant person?
a. Calcium fortified orange juice
9.
10.
11.
12.
13.
14.
15.
16.
b. Raisins
c. Broccoli
d. Spinach
Why is xerophthalmia a consequence of vitamin A deficiency?
a. Vitamin A is required for formation of light sensitive compounds in the retina
b. Vitamin A is required for mucus production to keep the cornea moist
c. Vitamin A is necessary for calcium absorption, and calcium required for optic
nerve function
d. As an antioxidant, vitamin A reduces damage to the retina of the eye, so vision
is improved
Why do antioxidants likely reduce cancer risk?
a. Reduces the growth of tumors by oxidizing the free radicals that normally
stimulate growth
b. Attacks cancerous cells early in their development so they die and do not divide
c. Reduces damage to DNA to reduce likelihood of producing a cancer cell
d. Prevents oxidation of LDL particles, thus reducing growth rate of tumors
In order to metabolize the amino acid glycene to maintain blood glucose levels, we need
the coenzyme made from
a. Thiamin
b. Niacin
c. Vitamin B12
d. Vitamin B6
Which vitamin is important to the production of collagen, a protein found in skin and
bone?
a. Thiamin
b. Folacin
c. Vitamin D
d. Vitamin C
Why are children of special concern for developing iron deficiency anemia?
a. They are finicky eaters, and are typically malnourished until school age
b. If they continue to consume milk as a staple, they have a low intake and
absorb iron poorly
c. They have an especially high need for iron because they are growing rapidly
d. It is recommended that children not consume meat because of its fat content,
so they have a low intake of iron if they follow dietary recommendations
Which of the following diseases would most likely cause irreversible damage, a person
would have long term problems after their diet improved?
a. Xerophthalmia
b. Pellagra
c. Beriberi
d. Megaloblastic anemia
Which of the following nutrients is involved in energy metabolism?
a. Vitamin B6
b. Vitamin B12
c. Vitamin C
d. Thiamin OR Riboflavin
What do we mean when we talk about the fortification of food?
a. Adding back a nutrient lost in processing
17.
18.
19.
20.
21.
22.
23.
24.
b. Adding a nutrient above what is normally found in the food
c. Always adding vitamins A and D
d. It can only be used when referring to breakfast cereals
Which of the following is an at risk group for developing Vitamin D deficiency?
a. Elderly
b. Dark-skinned infants
c. People who live far from the sea
d. Pregnant women
Vitamin D is required for
a. The absorption of calcium
b. The production of collagen
c. Fluid regulation
d. Vision
Liver is the single richest source of iron. Other foods that are good sources of iron
include
a. Eggs
b. Dairy products
c. Foods cooked in cast iron skillets OR raisins
d. Cauliflower
The crystalline salts containing calcium and phosphorus deposited in bone are called
a. Calcium phosphate
b. Hydroxyapatite
c. Phosphocalcinate
d. Hydrobutyrate
We discussed one vitamin that has become controversial of late. There is strong
evidence that we should increase our recommendation since higher intakes have been
linked to reducing cancer risk, among other health benefits. It seems a large number of
Americans are not getting enough, possibly because they are obese. What is that
vitamin?
a. Thiamin
b. Vitamin D
c. Vitamin K
d. Niacin
___________ is the yellow-orange pigment found in carrots.
a. Vitamin A
b. Beta-carotene
c. Vitamin C
d. Alpha-tocopherol
When consumed with a meal, which beverage increases iron absorption most
significantly?
a. Orange juice
b. Soda pop
c. Tea
d. Koolaid
What did we conclude regarding taking beta-carotene supplements and cancer risk?
a. Supplements increased lung cancer incidence by up to 18 % in smokers
b. Supplements had the same effect on lung cancer incidence as consuming foods
rich in beta-carotene
25.
26.
27.
28.
29.
c. Supplements reduced lung cancer incidence by up to 18% in smokers
d. Supplements had no effect on lung cancer incidence, only eating beta-carotene
rich foods is helpful
Which vitamin toxicity leads to permanent nerve damage?
a. Vitamin B6
b. Vitamin A
c. Vitamin D
d. Vitamin C
When does your instructor recommend the use of vitamin supplements (pills)?
a. All adults should take a supplement containing no more than the RDA of any
vitamin
b. All children should take a multivitamin supplement until they reach school age
c. All elderly (over 65) should have a routine injection of vitamin B12
d. All women planning to become pregnant should take a folic acid supplement
What did we conclude regarding calcium supplementation?
a. Your instructor does not recommend calcium supplements under any
circumstance, they are too likely to cause over intake
b. They are appropriate for those who have had an assessment and it is
concluded that it would be helpful
c. This is one case where your instructor feels that all women beginning at age 35
should take a supplement
d. Since so many people develop osteoporosis, it is best for everyone to take a
supplement as an adult
Folic acid deficiency during pregnancy leads to
a. Neural tube defects in the newborn
b. Anemia in the newborn
c. Low birth weight in the newborn
d. Prematurity in the newborn
Dermititis, dementia and diarrhea are the symptoms of
a. Beriberi
b. Scurvy
c. Rickets
d. Pellagra
Match the vitamin deficiency with the associated phrase.
30. Thiamin deficiency
a. A
31. Niacin deficiency
a. D
32. Folic acid deficiency
a. B
33. Vitamin B12 deficiency
a. C
A. Consumption of polished rice
B. Common during pregnancy
C. Common in the elderly
D. Consumption of corn bread
Match the vitamin with the associated chemical name.
34. Vitamin E
a. A
35. Niacin
a. C
36. Vitamin B12
a. D
37. Vitamin K
a. B
A.
B.
C.
D.
Tocopherol
Menaquinone
Nicotinic acid
Cyanocobalamin
Match the nutrient with the deficiency.
38. Vitamin K
a. C
39. Thiamin
a. A
40. Vitamin A
a. B
41. Iodine
a. D
A.
B.
C.
D.
Nerve degeneration
Dry, cracked cornea
Slow blood clotting
Enlarged thyroid gland
Match the nutrient with the most closely associated food source.
42. Fluoride
a. B
43. Vitamin C
a. A
44. Thiamin
a. D
45. Vitamin D
a. C
A.
B.
C.
D.
Asparagus/brussel sprouts
Public water supply
Fortified Milk
Enriched bread
Short Answer.
1. We discussed that niacin overconsumption has an unwanted side effect. What is that
side effect?
a. “Red splotchiness of the skin”
2.
Give two specific reasons why a vegetarian, someone who consumes no meat,
would be likely to develop iron deficiency? In other words, what is special about meat
that helps us meet iron needs?
a. “They would not be consuming heme iron (meat) which is the best source of
iron”
b. “They would only be consuming non heme iron which is a poor source of iron
because it does not absorb well.”
3. Which vitamin did we begin to fortify in enriched bread beginning in 1998?
a. “Folic acid”
4. List two groups that are high risk for developing iron deficiency and give a brief
explanation of why that group is at risk.
a. “Women – during menstruation they lose iron due to blood loss”
b. “Children – If they continue to consume milk as a staple, they have a low intake
and absorb iron poorly”