Module 8

Question 1

Micronutrients are support molecules needed in ______ amounts, which prevent ______ and regulate life processes such as ______, ______, ______ ______, _____ ______, and vision. Micronutrients include _____ and ______. Not all ______ are micronutrients, but they all are a dietary defense against oxidative stress. Vitamin K is usually made in sufficient quantity by the ______ in your colon. It is also
found in foods from the ______ family. It is important in blood ______.

Answer 1

small, disease, digestion, growth, muscle contraction, nerve impulses, vitamins, minerals, antioxidants, bacteria , cabbage , coagulation

Question 2

Vitamin ______ is responsible for the absorption of minerals such as _____ from the intestine. It is crucial in ______ health and in fighting viruses. The best source is _____ because this energy can turn cholesterol in your _____ into this vitamin. This vitamin is available in______ ______ and meat. Vitamin ______ is vital in vision and is found in _____ and _____ _____. Vitamin _____ is essential for making ______, the most common protein in the body. It also fights ______. The deficiency of this vitamin is called ______. Vitamin _____ is found in vegetable ______. It is important in protecting ______ and cell membranes and is necessary for ______ function.

Answer 2

D, calcium, bone, sunshine, skin, fortified, milk, A, liver, yellow, vegetables, C, collagen, infection. scurvy, E, oil, DNA, enzyme

Question 3

B complex vitamins are actually ______ different vitamins that are ______ ______, which is why you must get them every day. They are crucial in ______ production, for the construction of complex chemicals like ______, in the production of ______ blood cells, and for the maintenance and ______ of life processes. If people are missing these vitamins, they suffer from mouth ______, anemia, ______, ______ troubles, and _______ eyes. A well-balanced diet of protein foods (such as ______, ______, ______, or _____), whole ______, and _______ such as beans provides plenty of B vitamins.

Answer 3

8 , water soluble, energy, DNA, red, repair, sores, fatigue, skin, bloodshot, meat, poultry, seafood, eggs, grains, legumes

Question 4

T or F? If a person receives a therapeutic dose of a vitamin, then a deficiency disease can be cured.

Answer 4

T

Question 5

T or F? If a person receives many times the therapeutic dose of a vitamin, then the vitamin will cure other diseases besides the deficiency disease.

Answer 5

F

Question 6

T or F? A microgram is one-thousandth of a milligram and one-millionth of a gram.

Answer 6

T

Question 7

T or F? Vitamins A, D, E, and K are water soluble.

Answer 7

F

Question 8

T or F? Excessive amounts of fat-soluble vitamins can build up in the body fat to toxic levels and cause illness.

Answer 8

T

Question 9

T or F? Five macrominerals are needed in hundreds or thousands of milligrams every day.

Answer 9

T

Question 10

T or F? All the calcium and phosphorus (and one-quarter to one-third of the potassium and magnesium)that you need will be supplied in three 8-oz. cups of milk every day.

Answer 10

T

Question 11

T or F? The biggest problem with macrominerals is getting enough dietary sodium.

Answer 11

F

Question 12

T or F? Zinc and iron are more bioavailable if they are from plant sources rather than animal sources.

Answer 12

F

Question 13

T or F? Zinc must be in the diet every day

Answer 13

T

Question 14

People eat more ______ than potassium because table salt is ______ and ______ is bitter, but people need much more ______. Minerals needed in smaller amounts are called ______ minerals. Red blood cells need ______ to form ______, the oxygen-carrying protein in blood. ______ is an antioxidant mineral. Eating foods with vitamin ______ increases the absorption of _____ and ______. Most minerals are adequate in an American diet, but special care must be taken to get a tiny amount of 2 minerals: ______ , which prevents tooth decay and is present naturally or
in city water supplies; and ______ , which is needed for the thyroid and is found in ______ table salt.

Answer 14

sodium, tasty, potassium, potassium, trace, iron, hemoglobin, Zinc, C , iron, zinc, fluoride, iodine, iodized

Question 15

___ Antioxidants ___ free radicals ___ oxidative stress ___ oxygen ___ vitamins A, C, and E, and the minerals zinc and selenium.

a. Harmful molecules produced by oxidation
b. The combined damage from oxidation in the body
c. the corrosive element that causes oxidation in the body
d. specific examples of antioxidants
e. General term for substances that disarm free radicals

Answer 15

E
A
B
C
D

Question 16

The most important antioxidant in the blood is ______ acid, and substances in the diet that raise its level are called ______ . These substances are important in healing you. They boost your ability to fight ______, mend ______, and build physical ______. Plant chemicals that have an effect on your body are called ______. One group of these is the ______, which
are brightly colored plant ______. If brightly colored plants are eaten, they improve health and raise ______acid levels in the blood.

Answer 16

uric antioxidants disease wounds fitness phytochemicals flavonoids pigments uric

Question 17

T or F? Fiber is the indigestible part of plant cells and is mostly gelatin.

Answer 17

F

Question 18

T or F? Soluble fiber in food increases the time the food stays in the stomach

Answer 18

T

Question 19

T or F? Soluble fiber causes accompanying glucose to be absorbed faster from the digestive tract into the blood.

Answer 19

F

Question 20

T or F? Soluble fiber increases the sensation of fullness in the stomach, which may keep someone from overeating.

Answer 20

T

Question 21

T or F? Insoluble fiber adds firmness to the bowel movements making it harder to pass.

Answer 21

F

Question 22

T or F? Soluble fiber’s stickiness lowers bad LDL cholesterol.

Answer 22

T

Question 23

T or F? Insoluble fiber increases the time the bowel movement remains in the large intestine.

Answer 23

F

Question 24

T or F? Soluble fiber is found in oatmeal and beans.

Answer 24

T

Question 25

T or F? Insoluble fiber is found in whole grains, tomatoes, and broccoli.

Answer 25

T

Question 26

T or F? Prebiotics, which feed good intestinal bacteria, are a component of soluble fiber.

Answer 26

T

Question 27

T or F? Cellulose is both soluble and insoluble fiber.

Answer 27

F

Question 28

Food preservation is one of the greatest achievements of mankind; but when you have the choice, it is better to choose ______foods over ______ foods, and either of these over ______foods or ______foods, because the heat used in processing causes delicate ______to be destroyed. Fresh foods can be kept fresh longer if a preservative is added. ______ keep food from being destroyed by bacteria, fungi, or mold. An example of this is ______dioxide. ______ keep oils in foods from going rancid. They also stop ripening ______, which turn freshly cut foods an unappetizing brown color.
______ agents tie up the metals in food-destroying enzymes. The enzyme without its metal is disabled.
Mankind has relied on ______for a long time to ______meat. This preserves it from ______, a form of food poisoning caused by Clostridium bacteria. Unfortunately, cooking meat with this preservative causes a cancer-causing agent to form. A person can choose to avoid this kind of meat or eat foods along with it that contain vitamin ______, which keeps the cancer-causing agent from forming.

Answer 28

fresh frozen canned dried vitamins Antimicrobials sulfur Antioxidants enzymes Chelating nitrites cure botulism avoid C

Question 29

Some color additives to food are natural, such as beet juice and ______skin extract. Artificial color additives are ______ from ______or coal. If any of them are shown to cause ______, they are removed from use.
Food texture additives can make food more ______, such as gum ______ and _______. Other additives protect moisture. These would include gelatin and ______. Food flavor additives can be natural. Sometimes the chemical that produces the flavor
can be isolated and duplicated in a ______. This is ______ flavor. Finally, flavor additives that are not found in nature can be produced in a laboratory. These taste like a natural flavor and are called ______flavor. Most people have no bad reactions to these chemicals. The most dangerous risk for
people is ______to artificial color, texture, or flavor additives.

Answer 29

grape man-made petroleum cancer solid arabic carrageenan paraffin laboratory nature-identical artificial allergy

Question 30

T or F? Monosodium glutamate (MSG) is an artificial flavor.

Answer 30

F

Question 31

T or F? MSG causes headaches and discomfort in some people, This is because the freed amino acid glutamate is absorbed quickly, and these people are sensitive to high glutamate levels in the blood.

Answer 31

T

Question 32

T or F? Weight gain is the only physical consequence of eating too much table sugar.

Answer 32

F

Question 33

T or F? Because nonnutritive sweeteners are not absorbed in the digestive tract, they have no effect on the person who eats them.

Answer 33

F

Question 34

T or F? A person feels hungry because a hormone called ghrelin is released from the digestive tract and travels to the brain’s hypothalamus

Answer 34

T

Question 35

T or F? When minerals or vitamins are added to food to improve the nutrition, the food is said to be fortified.

Answer 35

T