Set 9 - Vitamins and Minerals - 33 MCQs

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265. People in areas far from the equator may get too little vitamin D because:

  • (a) The days are shorter.
  • (b) Protective clothing is common.
  • (c) The angle of the sun decreases UVB penetration through the atmosphere.
  • (d) All of the above.

266. Vitamin D, in the form of calcitriol:

  • (a) Regulates calcium and magnesium levels in the blood.
  • (b) Regulates phosphorus and magnesium levels in the blood.
  • (c) Regulates calcium and phosphorus levels in the blood.
  • (d) Regulates calcium and sodium levels in the blood.

267. Blood calcium levels can be increased:

  • (a) By increased absorption of calcium from the intestines.
  • (b) By decreasing kidney losses of calcium.
  • (c) By releasing stored calcium from bones.
  • (d) All of the above.

268. Severe lack of vitamin D can cause:

  • (a) Rickets.
  • (b) Pellagra.
  • (c) Scurvy.
  • (d) Diphtheria.

269. Food sources of vitamin D include:

  • (a) Fruits and vegetables.
  • (b) Salmon and mackerel.
  • (c) Soybean oil.
  • (d) Pizza.

270. Gamma-tocopherol:

  • (a) Is the preferred form of vitamin E for protecting LDL.
  • (b) Is the most abundant form of vitamin E in the blood.
  • (c) Is the form of vitamin E found most abundantly in the American diet.
  • (d) Is the form of vitamin E that absorbs easily through skin.

271. When vitamin E becomes oxidized, it can be reactivated by:

  • (a) The ascorbate form of vitamin C.
  • (b) Vitamin A.
  • (c) The kidneys.
  • (d) Vitamin D.

272. Vitamin E:

  • (a) Thins blood by reducing platelet clumping.
  • (b) Makes arteries more flexible.
  • (c) Reduces oxidation of LDL.
  • (d) All of the above.

273. The average American diet provides:

  • (a) An abundance of vitamin E.
  • (b) Just enough vitamin E to prevent heart disease.
  • (c) Less than optimal amounts of vitamin E.
  • (d) Plenty of vitamin E if enough fruits and vegetables are eaten.

274. Natural vitamin E is:

  • (a) dl-alpha-tocopherol.
  • (b) Mixed tocopherols from food.
  • (c) SRR-alpha-tocopherol.
  • (d) All of the above.

275. Enriched white flour, compared to whole wheat flour, has:

  • (a) No vitamin E.
  • (b) Two percent of the vitamin E.
  • (c) The same amount of vitamin E.
  • (d) Twice as much vitamin E.

276. Vitamin K is:

  • (a) Water soluble.
  • (b) Fat soluble.
  • (c) Not soluble.
  • (d) Mineral soluble.

277. Vitamin K converts amino acid residues in certain proteins so that:

  • (a) The proteins can bind magnesium.
  • (b) The proteins can bind phosphorus.
  • (c) The proteins can bind sodium.
  • (d) The proteins can bind calcium.

278. Vitamin K is needed to synthesize two proteins, proteins C and S, that:

  • (a) Accelerate clotting.
  • (b) Slow clotting.
  • (c) Are unrelated to clotting.
  • (d) Are needed for strong bones.

279. The Dietary Reference Intake (DRI) of vitamin K for an adult man is:

  • (a) 90 micrograms.
  • (b) 90 milligrams.
  • (c) 120 micrograms.
  • (d) 120 milligrams.

280. Breast-fed newborns may be deficient in vitamin K because:

  • (a) Breast milk is low in vitamin K.
  • (b) Intestinal bacteria may not be present to make vitamin K.
  • (c) The vitamin K conservation cycle may not be operational.
  • (d) All of the above.

281. Water intake must:

  • (a) Exactly match water output.
  • (b) Exceed water output.
  • (c) Be less than water output.
  • (d) Be one gallon more than water output.

282. The body loses about 33 percent of its water through:

  • (a) Sweating.
  • (b) Skin diffusion.
  • (c) Sweating plus skin diffusion.
  • (d) The feces.

283. Which beverage does NOT cause diuretic loss of water?

  • (a) Coffee.
  • (b) Water.
  • (c) Beer.
  • (d) Tea.

284. Which area of the body contains electrolytes?

  • (a) Blood plasma.
  • (b) Intracellular fluid.
  • (c) Interstitial fluid.
  • (d) All of the above.

285. The following means “inside the cell”:

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

286. Renin:

  • (a) Causes blood pressure to drop.
  • (b) Causes the kidneys to retain less sodium.
  • (c) Causes the kidneys to retain more sodium.
  • (d) Causes the kidneys to retain less water.

287. Table salt dissolves into:

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

288. Inside the cell, which are the most common electrolytes?

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

289. The sodium-potassium pump:

  • (a) Moves potassium out of the cell.
  • (b) Moves sodium out of the cell.
  • (c) Moves sodium out of the plasma.
  • (d) Moves sodium out of the extracellular fluid.

290. Electrolyte balance can get thrown off balance:

  • (a) By excess sweating.
  • (b) By prolonged vomiting or diarrhea.
  • (c) By wounds.
  • (d) All of the above.

291. This mineral is a macro mineral:

  • (a) Iron.
  • (b) Zinc.
  • (c) Calcium.
  • (d) Copper.

292. During food processing:

  • (a) Sodium is reduced and potassium is increased.
  • (b) Potassium is reduced and sodium is increased.
  • (c) The sodium and potassium ratio is not changed much.
  • (d) Both sodium and potassium are increased.

293. Hydrochloric acid in the stomach is made with:

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

294. Which food is low in potassium?

  • (a) Lettuce.
  • (b) Carrots.
  • (c) Steak.
  • (d) Potatoes.

295. Hydroxyapatite in bones is made of:

  • (a) Calcium and phosphorus.
  • (b) Calcium and sodium.
  • (c) Calcium and potassium.
  • (d) Sodium and potassium.

296. Most of the calcium in the body is in the:

  • (a) Blood.
  • (b) Bones.
  • (c) Brain.
  • (d) Soft tissue.

297. Calcium channels open in cell membranes to:

  • (a) Allow calcium to enter the cell.
  • (b) Allow calcium to leave the cell.
  • (c) Block calcium from passing.
  • (d) Keep the calcium out of the cell.