Set 6 - Vitamins and Minerals - 33 MCQs

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166. Regulation of the active form of vitamin D is handled by:

  • (a) The stomach.
  • (b) The parathyroid gland.
  • (c) The thyroid gland.
  • (d) The liver.

167. Which is NOT a risk factor for vitamin D deficiency?

  • (a) Being institutionalized.
  • (b) Elderly people.
  • (c) Breast-fed infants who do not receive sunlight.
  • (d) Skin which is light in color.

168. The form of vitamin E that the body prefers to use:

  • (a) Alpha-tocotrienol.
  • (b) Gamma-tocopherol.
  • (c) Alpha-tocopherol.
  • (d) Gamma-tocotrienol.

169. Vitamin E neutralizes free radicals in:

  • (a) Bones and cartilage.
  • (b) Cell membranes and LDL.
  • (c) Hair and skin.
  • (d) The gallbladder.

170. Vitamin E:

  • (a) Is built into LDL for protection from oxidation that can lead to clogged arteries.
  • (b) Makes bones stronger.
  • (c) Prevents rickets.
  • (d) All of the above.

171. To be effective, vitamin E supplements should be taken with meals because:

  • (a) It is easier to remember to take supplements at mealtime.
  • (b) Fats in food trigger the absorption of vitamin E.
  • (c) At bedtime, fatigue prevents absorption.
  • (d) Carbohydrates help with absorption of vitamin E.

172. Vitamin E, in amounts above 40 times the RDA, can cause:

  • (a) Weak bones.
  • (b) Increased respiration.
  • (c) Increased bleeding tendencies.
  • (d) Hearing loss.

173. The food source highest in vitamin E is:

  • (a) Sunflower seeds.
  • (b) Fruit.
  • (c) Vegetables.
  • (d) French fries.

174. Which form of vitamin E is NOT synthetic?

  • (a) RRR-alpha-tocopherol.
  • (b) SRR-alpha-tocopherol.
  • (c) The acetate ester form.
  • (d) The succinate ester form.

175. Phylloquinone, vitamin K1, is synthesized by:

  • (a) Bacteria.
  • (b) The liver.
  • (c) Plants.
  • (d) The kidneys.

176. The form of vitamin K synthesized by bacteria is:

  • (a) Menaquinone.
  • (b) Menadione.
  • (c) Menatetrenone.
  • (d) Phylloquinone.

177. The name of the protein residue that vitamin K converts is:

  • (a) Lysine.
  • (b) Arginine.
  • (c) Glutamic acid.
  • (d) Glycine.

178. Vitamin K is needed for this essential clotting factor:

  • (a) Prothrombin.
  • (b) Thrombin.
  • (c) Fibrin.
  • (d) Fibrinogen.

179. Osteocalcin:

  • (a) The synthesis is controlled by vitamin D.
  • (b) The calcium-binding ability is enabled by vitamin K.
  • (c) Is made by osteoblast cells in bones.
  • (d) All of the above.

180. The highest source of vitamin K is:

  • (a) Cold-water fish such as salmon.
  • (b) Kale and collards.
  • (c) Dairy products, especially milk.
  • (d) Vegetable oils.

181. Water is needed:

  • (a) Less often than vitamins.
  • (b) Less often than minerals.
  • (c) More often than vitamins or minerals.
  • (d) Less often than vitamins or minerals.

182. The body loses the most amount of water through:

  • (a) The lungs.
  • (b) Skin diffusion.
  • (c) The feces.
  • (d) The kidneys.

183. The kidneys retain more water:

  • (a) When blood pressure drops.
  • (b) In response to antidiuretic hormone.
  • (c) In response to aldosterone hormone.
  • (d) All of the above.

184. Which food type has the most water?

  • (a) Broccoli.
  • (b) Bread.
  • (c) Cheese.
  • (d) Crackers.

185. Which is NOT an electrolyte mineral?

  • (a) Potassium.
  • (b) Iron.
  • (c) Sodium.
  • (d) Chloride.

186. Which fluid comprises about 40 percent of weight?

  • (a) Intracellular fluid.
  • (b) Interstitial fluid.
  • (c) Extracellular fluid.
  • (d) Blood plasma.

187. Ions are charged particles. Which are positively charged?

  • (a) Phosphate.
  • (b) Electrons.
  • (c) Cations.
  • (d) Anions.

188. Outside the cell, which are the most common electrolytes?

  • (a) Magnesium and phosphate.
  • (b) Sodium and chloride.
  • (c) Sodium and magnesium.
  • (d) Chloride and potassium.

189. The most important organ for maintaining water balance is:

  • (a) Lungs.
  • (b) Skin.
  • (c) Liver.
  • (d) Kidneys.

190. The acid-alkaline balance:

  • (a) Keeps blood at 7.35 to 7.45 pH.
  • (b) Regulates the acidity of urine.
  • (c) Pumps sodium out of the cells.
  • (d) Removes water from the body.

191. This amount of carbonic acid is released by the lungs as carbon dioxide daily:

  • (a) Five liters (about 1 gallon).
  • (b) Ten liters (about 2.5 gallons).
  • (c) Twenty liters (about 5 gallons).
  • (d) Thirty liters (about 8 gallons).

192. The percentage of salt added at the table and in the kitchen is:

  • (a) 10 percent.
  • (b) 20 percent.
  • (c) 30 percent.
  • (d) 40 percent.

193. Adequate potassium protects against:

  • (a) Lung problems.
  • (b) Acidosis that can increase the risk of osteoporosis.
  • (c) Kidney failure.
  • (d) Hair loss.

194. Processed food has:

  • (a) Less potassium and more sodium.
  • (b) Less sodium and more potassium.
  • (c) More potassium and less chloride.
  • (d) Less sodium and chloride.

195. During peak growth years, the amount of extra calcium retained each day is:

  • (a) 100 mg.
  • (b) 200 mg.
  • (c) 300 mg.
  • (d) 400 mg.

196. Bones are dissolved by:

  • (a) Magnesium.
  • (b) Osteoclasts.
  • (c) Osteoblasts.
  • (d) Osteoporosis.

197. Calcium ions in muscle cells can:

  • (a) Stimulate muscle contraction.
  • (b) Release blood sugar from storage.
  • (c) Enter through the calcium channel.
  • (d) All of the above.

198. Kidneys release which substance to raise blood calcium levels?

  • (a) Calcitriol.
  • (b) Calcidiol.
  • (c) Cholecalciferol.
  • (d) Cholesterol.