Nutrition

Question 1

What is retinal?

Answer 1

A form of Vitamin A. Allows certain microorganisms to convert light into metabolic energy. The key molecule involved in vision.

Question 2

Which of the following classifications is a nutrient that is required by an enzyme for full activation of the enzyme?
A. enzyme
B. coenzyme
C. amylase
D. cofactor

Answer 2

Cofactor example: potassium and magnesium are needed for pyruvate phosphokinase.

Question 3

Intestinal gas does not include....
A. SO2
B. H2
C. CH4
D. N2

Answer 3

Sulfur dioxide. Intestinal gases include carbon dioxide (CO2), oxygen (O), Nitrogen (N2), Hydrogen (H2), and methane (CH4)

Question 4

Magnesium toxicity is rare but may occur in what  population?
A. Individuals with Addison's disease
B. Individuals with Kidney failure
C. Individuals with liver failure
D. Individuals with cystic fibrosis

Answer 4

Individuals with kidney failure. The risk of toxicity increases with impaired renal function or kidney failure because the ability to remove excess magnesium is reduced or lost.

Question 5

Which of the following phytochemicals may help prevent prostate cancer?
A. Lycopenes
B. Carotenoids
C. Saponins
D. Chlorophyll

Answer 5

Lycopenes. Lycopenes are found in red grapefruit and tomatoes.

Question 6

Increased levels of this hormone are seen in people who are dieting?
A. Leptin
B. CCK
C. Ghrelin
D. Insulin

Answer 6

People who are dieting often are restricting too much or haven’t adapted to a low calorie intake. Ghrelin is increased as a result to urge the body to eat more.

Question 7

SCD

Answer 7

Specific Carbohydrate Diet

Question 8

A required coenzyme for the decarboxylation of alpha keto acids and for transketolase reactions, making it essential for the conversion of carbohydrates to CO2 and energy and the normal functioning of the nervous system, skeletal muscles and heart.

Answer 8

Thiamine (vitamin B1)

Question 9

In order to perform its coenzyme functions, thiamin must be phosphorylated to what?

Answer 9

thiamin pyrophosphate

(TPP):

Question 10

The bioavailability of thiamin is reduced by?

Answer 10

The bioavailability of thiamin is reduced by concurrent consumption of ethanol, anti- thiamin factors, dietary fats and acidic beverages; exposure to radiation; and a number of medications.

Question 11

The thiamin content of foods is reduced by?

Answer 11

Exposure to sunlight, sulfites and nitrates; cooking; and thiaminase (an enzyme found in raw seafood) and
tannins (found in tea and coffee).

Question 12

Vitamin that converts food into energy, vital for healthy function of brain, nervous system, and cardiovascular system. Sometimes called the “anti-stress” vitamin

Answer 12

Thiamine (B1)