A.   They are absorbed directly into the blood

B.   Many require protein carriers

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

D.   Excesses are eliminated from the kidneys

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

B.   Vitamins yield usable energy

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

D.   Vitamins are organic

A.   Vitamin C

B.   Niacin

C.   Vitamin B12

D.   Thiamin

A.   Cardboard

B.   Glass jar with wide mouth

C.   Airtight

D.   Transparent glass

A.   Niacin

B.   Riboflavin

C.   Vitamin D

D.   Biotin

A.   Folate and pyridoxine

B.   Vitamin C and vitamin B1

C.   Pantothenic acid and niacin

D.   Biotin and vitamin K

A.   Thiamin

B.   Inositol

C.   Vitamin A

D.   Vitamin D

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

B.   During menopause when estrogen levels are declining

C.   In teenaged years when hormonal changes are prevalent

D.   When cells are developing rapidly, as in pregnancy

A.   Vegan diets inhibit absorption of the vitamin

B.   Vegan diets may provide insufficient amounts 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.   Pellagra

B.   Wet beriberi

C.   Pernicious anemia

D.   Ariboflavinosis

A.   Roasting

B.   Boiling only with salt

C.   Blanching

D.   Boiling

A.   Biotin

B.   Thiamin

C.   Pantothenic acid

D.   Vitamin C

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

B.   They are stored in the liver and adipose tissue

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

D.   They are hydrophobic

A.   Red pepper

B.   Whole grains

C.   Sweet potato

D.   Chicken

A.   FALSE

B.   TRUE

A.   Scurvy

B.   Beriberi

C.   Rickets

D.   Osteomalacia

A.   Hypoparathyroidism

B.   Scurvy

C.   Pellagra

D.   Rickets

A.   All of the fat-soluble vitamins

B.   Vitamin D

C.   The B vitamins

D.   All of the water-soluble vitamins

A.   vitamin D

B.   mgnesium

C.   vitamin C

D.   thiamin

A.   Vitamin A

B.   Potassium

C.   Vitamin C

D.   Vitamin D

A.   Vitamin C

B.   Thiamin

C.   Niacin

D.   Vitamin A

A.   Prevents night blindness and degeneration of the cornea

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

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

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

A.   200% to 500% of the DV or DRI

B.   50% to 150% of the DV or DRI

C.   Less than 25 % of the DV or DRI

D.   Less than 5% of the DV or DRI

A.   10-12 liters

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

C.   2000-3000 milliliters

D.   500-600 milliliters

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

B.   Have functions much greater than the trace minerals

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

D.   Interact negatively with most vitamins in the body

A.   To act as a solvent for vitamins and minerals

B.   To maintain water balance

C.   To promote weight loss

D.   To promote weight gain

A.   Molybdenum

B.   Selenium

C.   Calcium

D.   Iron

A.   Salt from foods that come from the ocean

B.   Naturally occurring salt in foods

C.   Food manufacturers

D.   Salt added during cooking

A.   Osteoblast

B.   Osteoclast

C.   Skin cells

D.   Islet cells of the pancreas

A.   Spinach

B.   Broccoli

C.   Kale

D.   Tomato

A.   Pellagra

B.   Goiter

C.   Beriberi

D.   Pernicious anemia

A.   Phytates and oxalates

B.   High protein intake

C.   Vitamin D deficiency

D.   Lactose

A.   Brussels sprouts

B.   Seaweed

C.   Berries

D.   Sodas

A.   Iron

B.   Pyridoxine

C.   Vitamin C

D.   Copper

A.   Glucose

B.   Iron

C.   Potassium

D.   Chloride

A.   Promotes resistance to tooth decay.

B.   Fluorosis is a toxicity symptom

C.   Functions in the formation of bone

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

A.   FALSE

B.   TRUE

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

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

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

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

A.   Phytates

B.   Vitamin C

C.   MPF Factor

D.   Heme

A.   FALSE

B.   TRUE

A.   FALSE

B.   TRUE

A.   High water content

B.   All promote spikes in blood sugar

C.   All are fruits

D.   All are excellent sources for protein

A.   They are all classified as electrolytes

B.   They are all non-essential minerals

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

D.   They are all classified as trace minerals

A.   TRUE

B.   FALSE

A.   Iron

B.   Thiamin

C.   Calcium

D.   B vitamins

A.   Iron declines as copper increases

B.   Copper declines as iron increases

C.   Potassium declines as sodium increases

D.   Sodium declines as potassium increases

A.   iron

B.   Iodine

C.   Chloride

D.   Sodium

A.   TRUE

B.   FALSE

A.   TRUE

B.   FALSE

A.   Copper

B.   Iron

C.   Manganase

D.   Zinc