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 organic

B.   Vitamins yield usable energy

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 C

B.   Niacin

C.   Vitamin B12

D.   Thiamin

A.   Glass jar with wide mouth

B.   Airtight

C.   Cardboard

D.   Transparent glass

A.   Biotin

B.   Riboflavin

C.   Vitamin D

D.   Niacin

A.   Vitamin C and vitamin B1

B.   Biotin and vitamin K

C.   Folate and pyridoxine

D.   Pantothenic acid and niacin

A.   Inositol

B.   Thiamin

C.   Vitamin D

D.   Vitamin A

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

B.   In teenaged years when hormonal changes are prevalent

C.   When cells are developing rapidly, as in pregnancy

D.   During menopause when estrogen levels are declining

A.   Vegan diets may provide insufficient amounts of the vitamin

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

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

D.   Vegan diets inhibit absorption of the vitamin

A.   Pernicious anemia

B.   Ariboflavinosis

C.   Pellagra

D.   Wet beriberi

A.   Boiling only with salt

B.   Roasting

C.   Boiling

D.   Blanching

A.   Biotin

B.   Thiamin

C.   Vitamin C

D.   Pantothenic acid

A.   They are hydrophobic

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

C.   They are stored in the liver and adipose tissue

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

A.   Red pepper

B.   Whole grains

C.   Sweet potato

D.   Chicken

A.   TRUE

B.   FALSE

A.   Scurvy

B.   Osteomalacia

C.   Beriberi

D.   Rickets

A.   Hypoparathyroidism

B.   Scurvy

C.   Pellagra

D.   Rickets

A.   The B vitamins

B.   All of the fat-soluble vitamins

C.   All of the water-soluble vitamins

D.   Vitamin D

A.   mgnesium

B.   thiamin

C.   vitamin C

D.   vitamin D

A.   Potassium

B.   Vitamin A

C.   Vitamin C

D.   Vitamin D

A.   Vitamin C

B.   Niacin

C.   Vitamin A

D.   Thiamin

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

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

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

D.   Prevents night blindness and degeneration of the cornea

A.   Less than 5% of the DV or DRI

B.   50% to 150% of the DV or DRI

C.   200% to 500% of the DV or DRI

D.   Less than 25 % of the DV or DRI

A.   500-600 milliliters

B.   2000-3000 milliliters

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

D.   10-12 liters

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

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

C.   Interact negatively with most vitamins in the body

D.   Have functions much greater than the trace minerals

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.   Selenium

C.   Molybdenum

D.   Iron

A.   Food manufacturers

B.   Salt from foods that come from the ocean

C.   Salt added during cooking

D.   Naturally occurring salt in foods

A.   Islet cells of the pancreas

B.   Skin cells

C.   Osteoblast

D.   Osteoclast

A.   Tomato

B.   Spinach

C.   Kale

D.   Broccoli

A.   Pernicious anemia

B.   Beriberi

C.   Goiter

D.   Pellagra

A.   Phytates and oxalates

B.   High protein intake

C.   Vitamin D deficiency

D.   Lactose

A.   Brussels sprouts

B.   Berries

C.   Seaweed

D.   Sodas

A.   Vitamin C

B.   Iron

C.   Copper

D.   Pyridoxine

A.   Glucose

B.   Iron

C.   Chloride

D.   Potassium

A.   Functions in the formation of bone

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

C.   Promotes resistance to tooth decay.

D.   Fluorosis is a toxicity symptom

A.   FALSE

B.   TRUE

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

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

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

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

A.   Phytates

B.   MPF Factor

C.   Heme

D.   Vitamin C

A.   TRUE

B.   FALSE

A.   FALSE

B.   TRUE

A.   All promote spikes in blood sugar

B.   All are excellent sources for protein

C.   High water content

D.   All are fruits

A.   They are all classified as trace minerals

B.   They are all classified as electrolytes

C.   They are all non-essential minerals

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

A.   TRUE

B.   FALSE

A.   Calcium

B.   Iron

C.   B vitamins

D.   Thiamin

A.   Copper declines as iron increases

B.   Potassium declines as sodium increases

C.   Iron declines as copper increases

D.   Sodium declines as potassium increases

A.   Chloride

B.   Sodium

C.   iron

D.   Iodine

A.   FALSE

B.   TRUE

A.   TRUE

B.   FALSE

A.   Copper

B.   Zinc

C.   Manganase

D.   Iron