Chapter 13: The Micronutrients: Vitamins and Minerals

Question 1

Define vitamins.

Answer 1

organic compounds needed in small amounts in the diet to help regulate body processes

Question 2

How are enzyme reactions affected by vitamins?

Answer 2

Enzyme reactions are slowed or stopped and body processes impaired if vitamins are missing

Question 3

Define fat-soluble vitamins.

Answer 3

Have a nonpolar molecular structure and

dissolve in fats and oils

Question 4

Define water-soluble vitamins.

Answer 4

Are polar and dissolve in water and water-based liquids

Question 5

Name the fat-soluble and water-soluble vitamins.

Answer 5

Fat: A, D, E, K
Water: B vitamins, C

Question 6

Name 5 functions of vitamin A.

Answer 6

– aids in night vision
– maintains healthy skin and internal lining of lungs and digestive tract
– ensures proper immune system function – ensures production and regulation of
hormones
– breaks down bone for reshaping during growth

Question 7

What are the 2 basic forms of vitamin A found in food?

Answer 7

• Retinol (active form)

- Beta-carotene (precursor for retinol)

Question 8

Name sources of retinol.

Answer 8

liver, eggs, butter, milk, and cheese

Question 9

Name sources of B-carotene.

Answer 9

found in orange and dark green fruits and vegetables

Question 10

How can vitamin D be made by the body?

Answer 10

with the help of the vitamin D precursors cholecalciferol and ergocalciferol

Question 11

What is the function of Vitamin D?

Answer 11

teams with other nutrients to regulate calcium levels and form bones and teeth

Question 12

Name sources of vitamin D.

Answer 12

butter, cream, egg yolks, and fatty fish and by exposing the skin to sunlight

Question 13

How does vitamin E prevent damage to body tissue?

Answer 13

an important antioxidant that quickly reacts with oxygen, preventing damage to body tissues

Question 14

Name sources of vitamin E.

Answer 14

vegetable oils, whole grains, avocados, nuts, and seeds

Question 15

What is the function of vitamin K?

Answer 15

necessary for production of proteins involved in

blood clotting

Question 16

What is vitamin K produced by?

Answer 16

bacteria in the intestines

Question 17

Where is vitamin K found?

Answer 17

liver and dark leafy greens

Question 18

Which vitamins cannot be stored in the body? Why?

Answer 18

• Water soluble

- Since they dissolve in water

Question 19

Why is it impossible to overdose on water-soluble vitamins?

Answer 19

Since excess quantities are excreted in urine

Question 20

What is the function of vitamins from the B-complex?

Answer 20

act as coenzymes in reactions throughout the

body

Question 21

Where are B vitamins found?

Answer 21

Leafy greens, legumes, pork, whole grains, eggs, fish, and milk

Question 22

What is the function of vitamin B1?

Answer 22

Helps nerve and muscle functions

Question 23

What is the function of vitamin B2?

Answer 23

promotes healthy skin and eyesight

Question 24

What is the function of vitamin B3?

Answer 24

keeps the skin and nervous system

healthy and promotes normal digestion

Question 25

What is the function of pantothenic acid?

Answer 25

promotes growth and helps synthesize vital substances

Question 26

What is the function of biotin?

Answer 26

helps the body make fats and glycogen

Question 27

What is the function of vitamin B6?

Answer 27

promotes healthy immune systems

and helps make hemoglobin

Question 28

What is the function of folate?

Answer 28

helps cells divide to form new cells

Question 29

What is another name for vitamin C?

Answer 29

Ascorbic acid

Question 30

Name 4 functions of vitamin C.

Answer 30

– helps produce connective tissue
– helps protect against infections
– helps the body absorb iron and calcium
– serves as an antioxidant

Question 31

Name sources of vitamin C.

Answer 31

citrus fruits, cantaloupe, tomatoes, strawberries, broccoli

Question 32

Which substances have the simplest structure? Why?

Answer 32

Minerals because they are elements

Question 33

Name the 2 categories of minerals.

Answer 33

• Major minerals

- Trace minerals

Question 34

Define major minerals.

Answer 34

are needed in amounts of

100 mg or more per day

Question 35

Define trace minerals.

Answer 35

are needed in amounts of less than 100 mg per day

Question 36

Define enrichment.

Answer 36

the process of restoring some nutrients removed from refined grain products during processing

Question 37

Name 2 laws that were passed to prevent deficiencies.

Answer 37

– 1930s—Niacin, thiamin, riboflavin, and iron
were first added to processed flour
– 1996—Folic acid was first added to grain and cereal products

Question 38

Define fortification.

Answer 38

adding nutrients to food to correct a nutritional deficiency

Question 39

Define a fortificant.

Answer 39

the nutrient that is being added to the food

Question 40

Define the food vehicle.

Answer 40

the specific food to which a fortificant is added

Question 41

Give examples of fortification.

Answer 41

• iodine in salt
• vitamin D in milk
• calcium in orange juice
• vitamin A in rice

Question 42

Name 3 factors affecting nutrient stability.

Answer 42

1) Heat
2) Oxygen
3) Water activity levels

Question 43

Which vitamins are not heat stable?

Answer 43

Vitamins A, B1, C, and E

Question 44

Which vitamins are damaged by oxygen?

Answer 44

Vitamins C, E, and B-carotene

Question 45

Name 4 non-nutritive functions of vitamins and minerals.

Answer 45

– vitamin C as an enzyme inhibitor
– calcium as a stabilizer in tofu and canned
vegetables
– salt (sodium and chloride) as preservative and flavor enhancer in processed foods
– iodine as a dough conditioner

Question 46

Name 2 ways to reduce nutrient losses.

Answer 46

– rinse fresh foods rather than soaking them
– keep foods in large pieces to reduce the size of surface area exposed to light, air, and water
– cut up fruits and vegetables just before
cooking or serving
– choose stainless steel, glass, and aluminum cookware for foods that are easily oxidized
– avoid adding acids or alkalis to vegetables
– choose steaming over boiling and use the cooking water in soups, gravies, or sauces