Chapter 7

Question 0

​1.​A secondary deficiency of a vitamin occurs when
a.
dietary intake of two or more vitamins is inadequate.
b.
absorption is inadequate or excessive amounts are excreted.
c.
dietary intake is less than the physiologic need of the individual.
d.
the vitamin deficiency is accompanied by protein-energy malnutrition.

Answer 0

B

Question 1

​2.​An example of someone who has a relatively high risk for vitamin deficiencies is a(n)
a.
teenage competitive athlete.
b.
elderly man living independently.
c.
college-age girl living with roommates.
d.
newborn breastfed infant.

Answer 1

B

Question 2

​3.​Deficiencies are likely to develop most rapidly with low intakes of vitamin

a. A.
b. C.
c. D.
d. E.

Answer 2

B

Question 3

​4.​The best way to ensure intake of a variety of phytochemicals is to
a.
take a daily multivitamin supplement that includes phytochemicals.
b.
increase intake of soy-based foods, such as soy milk, tofu, and soy flour.
c.
choose whole grains and include at least five servings of fruits and vegetables daily.
d.
include at least three servings of dairy products daily and use a variety of herbs and spices.

Answer 3

C

Question 4

​5.​The amount of thiamine that the body needs is related to
a.
dietary intake of protein.
b.
exposure of the skin to sunlight.
c.
the amount of energy expended.
d.
physiologic and emotional stress.

Answer 4

C

Question 5

​6.​Deficiency of thiamine is characterized by
a.
muscle weakness, loss of coordination, and tachycardia.
b.
dermatitis, altered nerve function, and convulsions.
c.
skin rash, hair loss, loss of appetite, and depression.
d.
gingivitis, poor wound healing, and increased risk of infection.

Answer 5

A

Question 6

​7.​The riboflavin in milk is protected by
a.
pasteurization.
b.
homogenization.
c.
storing milk under refrigeration.
d.
using nontransparent containers.

Answer 6

D

Question 7

​8.​The most significant source of riboflavin in the United States is
a.
milk.
b.
eggs.
c.
meats.
d.
whole grains.

Answer 7

A

Question 8

​9.​Historically, deficiency of niacin was sometimes misdiagnosed as
a.
alcoholism.
b.
mental illness.
c.
viral infection.
d.
iron deficiency anemia.

Answer 8

B

Question 9

​10.​Niacin can be manufactured by the body from the amino acid
a.
alanine.
b.
arginine.
c.
tryptophan.
d.
phenylalanine.

Answer 9

C

Question 10

​11.​Pyridoxine functions in the body as a coenzyme in metabolism of
a.
fat.
b.
protein.
c.
carbohydrate.
d.
energy.

Answer 10

B

Question 11

​12.​A disorder in infants that is associated with inadequate intake of folate during pregnancy is
a.
spina bifida.
b.
cystic fibrosis.
c.
Down syndrome.
d.
macrocytic anemia.

Answer 11

A

Question 12

​13.​Adequate intake of folic acid is especially important for
a.
competitive athletes.
b.
infants and young children.
c.
women of childbearing age.
d.
pregnant and lactating women.

Answer 12

C

Question 13

​14.​An example of a high-folate meal is
a.
fish, French fries, and coleslaw.
b.
spinach salad with orange segments.
c.
oatmeal with brown sugar and raisins.
d.
pork chops with applesauce.

Answer 13

B

Question 14

​15.​The type of anemia associated with folate deficiency is \_\_\_\_\_ anemia.
a.
microcytic
b.
pernicious
c.
megaloblastic
d.
iron deficiency

Answer 14

C

Question 15

​16.​The substance produced by the stomach that is necessary for absorption of cobalamin is
a.
intrinsic factor.
b.
pernicious factor.
c.
hydrochloric acid.
d.
pyridoxal phosphate.

Answer 15

A

Question 16

​17.​Deficiency of vitamin B12 may cause damage to the
a.
skin.
b.
eyes.
c.
heart.
d.
nerves.

Answer 16

D

Question 17

​18.​An example of a meal high in biotin is a
a.
cheese and tomato sandwich.
b.
roast beef and mustard sandwich.
c.
peanut butter and jelly sandwich.
d.
vegetarian sandwich with avocado and alfalfa sprouts.

Answer 17

C

Question 18

​19.​Pantothenic acid is required for
a.
absorption of amino acids.
b.
conduction of nerve impulses.
c.
regulation of body temperature.
d.
metabolism of carbohydrates, fats, and protein.
D

Answer 18

D

Question 19

​20.​Some choline can be synthesized by the body from
a.
glycerol.
b.
cholesterol.
c.
tryptophan.
d.
methionine.

Answer 19

D

Question 20

​21.​Vitamin C deficiency causes scurvy, which is characterized by
a.
weakening of connective tissues.
b.
diarrhea, dermatitis, and dementia.
c.
degeneration of nerves and muscles.
d.
iron deficiency anemia and weight loss.

Answer 20

A

Question 21

​22.​Lifestyle behaviors that increase vitamin C requirements include
a.
shift work.
b.
vegan diet.
c.
high fat intake.
d.
smoking cigarettes.

Answer 21

D

Question 22

​23.​Vegetables are likely to be highest in vitamin C if they are
a.
boiled.
b.
canned.
c.
stir-fried.
d.
oven roasted.

Answer 22

C

Question 23

​24.​Vitamin A may be obtained by the body from precursors called
a.
calciferols.
b.
carotenoids.
c.
rhodopsins.
d.
tocopherols.

Answer 23

B

Question 24

​25.​An eye disorder associated with vitamin A deficiency is
a.
myopia.
b.
retinopathy.
c.
double vision.
d.
xerophthalmia.

Answer 24

D

Question 25

​26.​Vitamins that function as antioxidants in the body include
a.
vitamins C and E.
b.
vitamins D and K.
c.
pyridoxine and biotin.
d.
folate and vitamin B12.

Answer 25

A

Question 26

​27.​The Adequate Intake (AI) for vitamin D increases in older adults because
a.
their ability to absorb dietary vitamin D is diminished.
b.
conversion of vitamin D to its active forms is less efficient.
c.
their skin is less efficient in synthesizing vitamin D during sun exposure.
d.
they require more vitamin D than younger adults to maintain bone health.

Answer 26

C

Question 27

​28.​Symptoms of vitamin D toxicity include
a.
lethargy and loss of coordination.
b.
rickets, osteomalacia, and osteoporosis.
c.
blistered skin, joint pain, and liver damage.
d.
high levels of calcium in the blood and urine.

Answer 27

D

Question 28

​29.​Vitamin E requirements are related to intake of
a.
protein.
b.
vitamin C.
c.
polyunsaturated fats.
d.
monounsaturated fats.

Answer 28

C

Question 29

​30.​An example of a meal high in vitamin K is
a.
grilled shrimp with rice and green beans.
b.
eggs, bacon, and hash browns.
c.
stir fried beef with broccoli.
d.
bacon, lettuce and tomato sandwich.

Answer 29

C

Question 30

​31.​Long-term antibiotic use may be associated with vitamin K deficiency because antibiotics
a.
prevent absorption of vitamin K.
b.
kill gut bacteria that synthesize vitamin K.
c.
break down dietary vitamin K in the intestines.
d.
impair blood clotting and increase vitamin K requirements.

Answer 30

B

Question 31

​32.​The first step to ensuring adequate intake of vitamins is to
a.
use a daily multivitamin supplement.
b.
increase fortification of key foods in the food supply.
c.
target specific supplements for specific subgroups of the population.
d.
ensure that the diet includes a variety of foods from all of the food groups.

Answer 31

D

Question 32

​33.​Many Americans use vitamin supplements on a regular basis because
a.
supplements taste better than food.
b.
this practice is necessary for good health.
c.
it is cheaper than consuming an adequate diet.
d.
it is easier than making dietary and behavioral modifications.

Answer 32

D