A.   They are absorbed directly into the blood

B.   They freely circulate in water-filled parts of the body

C.   Many require protein carriers

D.   Excesses are eliminated from the kidneys

A.   Vitamins yield usable energy

B.   Vitamins are organic

C.   Vitamins are individual units, they are not linked in long chains

D.   Vitamins may be vulnerable to heat extremes, as in cooking

A.   Vitamin B12

B.   Niacin

C.   Vitamin C

D.   Thiamin

A.   Airtight

B.   Glass jar with wide mouth

C.   Transparent glass

D.   Cardboard

A.   Biotin

B.   Niacin

C.   Vitamin D

D.   Riboflavin

A.   Biotin and vitamin K

B.   Vitamin C and vitamin B1

C.   Pantothenic acid and niacin

D.   Folate and pyridoxine

A.   Vitamin A

B.   Thiamin

C.   Vitamin D

D.   Inositol

A.   In teenaged years when hormonal changes are prevalent

B.   When cells are developing rapidly, as in pregnancy

C.   During the senior years when individuals may be more sedentary

D.   During menopause when estrogen levels are declining

A.   Vegan diets may provide insufficient amounts of the vitamin

B.   Vegan diets inhibit absorption of the vitamin

C.   High fiber content of vegan diets causes decreased storage by the liver

D.   High fiber content of vegan diets causes increased excretion of the vitamin

A.   Pernicious anemia

B.   Wet beriberi

C.   Ariboflavinosis

D.   Pellagra

A.   Boiling

B.   Boiling only with salt

C.   Blanching

D.   Roasting

A.   Pantothenic acid

B.   Vitamin C

C.   Thiamin

D.   Biotin

A.   They are hydrophobic

B.   They are stored in the liver and adipose tissue

C.   They freely circulate in water filled parts of the body

D.   They are likely to reach toxic levels when consumed in excess

A.   Whole grains

B.   Sweet potato

C.   Red pepper

D.   Chicken

A.   TRUE

B.   FALSE

A.   Osteomalacia

B.   Rickets

C.   Beriberi

D.   Scurvy

A.   Rickets

B.   Hypoparathyroidism

C.   Scurvy

D.   Pellagra

A.   Vitamin D

B.   All of the fat-soluble vitamins

C.   The B vitamins

D.   All of the water-soluble vitamins

A.   vitamin D

B.   vitamin C

C.   thiamin

D.   mgnesium

A.   Vitamin A

B.   Vitamin D

C.   Potassium

D.   Vitamin C

A.   Vitamin C

B.   Niacin

C.   Vitamin A

D.   Thiamin

A.   Promotes mineralization of bone by sending signal to GI tract to absorb calcium, to bones to release calcium and to kidneys to retain calcium

B.   Prevents night blindness and degeneration of the cornea

C.   Promotes synthesis of carotenoids and controls absorption of fat soluble vitamins

D.   Participates in the synthesis of blood-clotting proteins and prevents hemorrhaging

A.   Less than 25 % of the DV or DRI

B.   200% to 500% of the DV or DRI

C.   50% to 150% of the DV or DRI

D.   Less than 5% of the DV or DRI

A.   It is unnecessary to take in fluids, as we make enough through condensation reactions in the body

B.   500-600 milliliters

C.   2000-3000 milliliters

D.   10-12 liters

A.   Have functions much greater than the trace minerals

B.   Are present in much smaller quantities, in the body, than the trace minerals

C.   Interact negatively with most vitamins in the body

D.   Are present in the body in amounts greater than 5 grams or 1 teaspoon

A.   To promote weight gain

B.   To promote weight loss

C.   To maintain water balance

D.   To act as a solvent for vitamins and minerals

A.   Calcium

B.   Iron

C.   Molybdenum

D.   Selenium

A.   Salt from foods that come from the ocean

B.   Salt added during cooking

C.   Naturally occurring salt in foods

D.   Food manufacturers

A.   Osteoblast

B.   Skin cells

C.   Osteoclast

D.   Islet cells of the pancreas

A.   Spinach

B.   Tomato

C.   Kale

D.   Broccoli

A.   Pellagra

B.   Pernicious anemia

C.   Goiter

D.   Beriberi

A.   Phytates and oxalates

B.   Lactose

C.   High protein intake

D.   Vitamin D deficiency

A.   Brussels sprouts

B.   Seaweed

C.   Berries

D.   Sodas

A.   Pyridoxine

B.   Iron

C.   Vitamin C

D.   Copper

A.   Potassium

B.   Glucose

C.   Iron

D.   Chloride

A.   Fluorosis is a toxicity symptom

B.   Promotes resistance to tooth decay.

C.   Works with insulin to facilitate glucose uptake from the blood to the cells

D.   Functions in the formation of bone

A.   FALSE

B.   TRUE

A.   ​tea or coffee, because caffeine helps maintain fluid in the body.

B.   plain drinking water, because it is safe and noncaloric.

C.   ​soft tap water, because it is fluoridated.

D.   ​carbonated beverages, because they have good flavor.

A.   Phytates

B.   Vitamin C

C.   MPF Factor

D.   Heme

A.   TRUE

B.   FALSE

A.   FALSE

B.   TRUE

A.   High water content

B.   All are excellent sources for protein

C.   All promote spikes in blood sugar

D.   All are fruits

A.   They are all non-essential minerals

B.   They are all found in scant quantities in the food supply and must be supplemented

C.   They are all classified as electrolytes

D.   They are all classified as trace minerals

A.   FALSE

B.   TRUE

A.   Thiamin

B.   Calcium

C.   Iron

D.   B vitamins

A.   Potassium declines as sodium increases

B.   Iron declines as copper increases

C.   Copper declines as iron increases

D.   Sodium declines as potassium increases

A.   Iodine

B.   Sodium

C.   Chloride

D.   iron

A.   FALSE

B.   TRUE

A.   TRUE

B.   FALSE

A.   Zinc

B.   Copper

C.   Iron

D.   Manganase