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Q:
the strongest predictor for loss of bone density is a persons a.sex b.age c.calcium intake d.blood estrogen level
Q:
protective factors for osteoporosis include all of the following except a.obesity b.female gender c.moderate alcohol intake d.having african american heritage
Q:
all of the following are known to have a high correlation with risk for osteoporosis except a.being thin b.being female c.having anorexia nervosa d.consuming a high-protein diet
Q:
what does a dexa scan measure? a.bone density b.severity of bone microfractures c.bioavailability of calcium supplements d.calcium absorption and excretion balance
Q:
for every man who has osteoporosis, about how many women have it? a.2 b.3 c.4 d.6
Q:
which of the following is a feature of bone metabolism? a.cortical bone mass alone is diagnostic of osteoporosis b.trabecular bone is the chief supplier of blood calcium on a low-calcium diet c.the strongest predictor of bone density is calcium intake during the third decade of life d.bone density of former smokers never achieves the level found in people who never smoked
Q:
the disorder dowager's hump is associated with a long-term deficiency of a.calcium b.potassium c.magnesium d.phosphorus
Q:
the incidence of death within 1 year of sustaining an osteoporosis-related fracture is about a.2% b.6% c.20% d.33%
Q:
which of the following is a function of trabecular bone? a.synthesis of vitamin d b.synthesis of calcitonin c.storage site for calcium d.storage site for vitamin d
Q:
which of the following is not among the characteristics of dolomite supplements? a.efficiency of absorption is poor b.they contain both calcium and magnesium c.they are usually sold as a very pure product d.they are commonly extracted from limestone
Q:
the outer, hard shell of bone is called a.cortical bone b.dolomitic bone c.trabecular bone d.hydroxyl bone
Q:
which of the following is not known to have a high sulfur content? a.skin b.hair c.teeth d.nails
Q:
what is the major source of dietary sulfur? a.fats b.protein c.mineral salts d.carbohydrates
Q:
some amino acids can link to each other by bridges made of a.sulfur b.calcium c.chloride d.magnesium
Q:
sulfur is present in practically all a.vitamins b.proteins c.fatty acids d.carbohydrates
Q:
magnesium is known to be involved in all of the following except a.blood clotting b.muscle contraction c.prevention of dental caries d.production of red blood cells
Q:
the magnesium present in mineral water has a bioavailability of about a.5% b.25% c.50% d.90%
Q:
which of the following is a feature of magnesium in nutrition? a.toxicity is common in people taking diuretics b.high intakes interfere with stability of tooth enamel c.the amounts present in hard water are poorly utilized d.average intakes from food are below recommendations
Q:
which of the following is a feature of magnesium nutrition? a.the average body contains about 100 g b.blood is a major reservoir of the mineral c.deficiency is associated with hypertension d.dietary intake data are the sum of the amounts from food and water
Q:
which of the following minerals is required in the enzymatic phosphorylation of adp? a.iron b.copper c.sodium d.magnesium
Q:
a friend shows you a newspaper article titled magnesiums role in atp synthesis. you explain that a.magnesium does not play a role in atp synthesis b.it is not magnesium but manganese that plays the role in atp synthesis c.magnesium serves as a catalyst in the reaction that adds the last phosphate to atp d.there are three magnesium groups within the atp structure that help it do its work
Q:
which of the following is a major function of magnesium? a.transport of oxygen b.prevention of anemia c.catalyst in energy metabolism d.production of thyroid hormone
Q:
where is the majority of the bodys magnesium found? a.bones b.teeth c.fatty tissue d.cells of soft tissue
Q:
all of the following characteristics are shared by calcium and magnesium except a.both are involved in blood clotting b.both are involved in bone formation c.both are found in abundance in dairy products d.both may result in tetany when blood levels become abnormally low
Q:
which of the following minerals is least likely to be deficient in anyones diet? a.iron b.calcium c.chromium d.phosphorus
Q:
which of the following minerals is involved in the transportation of lipids through the bodys lymph and blood systems? a.iron b.sodium c.calcium d.phosphorus
Q:
which of the following is a feature of phosphorus in nutrition? a.rich sources include fresh vegetables b.dietary deficiencies are virtually unknown c.absorption is known to be reduced by soft drink consumption d.its participation in bone synthesis requires equivalent intake of dietary calcium
Q:
which of the following is a feature of phosphorus? a.involved in energy exchange b.activates fat-soluble vitamins c.ranks lowest among the minerals in amount present in the body d.ranks highest among the minerals in amount present in the body
Q:
which of the following is not among the characteristics of phosphorus in nutrition? a.high dietary intakes have no adverse effects b.about 85% of the bodys phosphorus is located in bones and teeth c.the phosphoric acid in cola drinks has little effect on bone content d.the ratio of phosphorus to calcium in the diet is important for bone maintenance
Q:
what is the recommended daily calcium intake for young adults? a.500 mg b.800 mg c.1000 mg d.1500 mg
Q:
which of the following is a feature of osteoporosis? a.it is most common in men over 45 years of age b.it has virtually no effect on blood calcium levels c.it results from short-term deprivation of dietary calcium d.it causes significant alterations in the blood levels of parathormone and calcitonin
Q:
certain green leafy vegetables have a very low calcium bioavailability due to the presence of a.low calcium content b.low vitamin d content c.naturally occurring binders d.high magnesium content, which lowers calcium absorption
Q:
approximately how many people in the united states are afflicted with low bone mass? a.500,000 b.5 million c.44 million d.74 million
Q:
at what age do adults normally begin to lose bone mass? a.30-40 yrs b.40-50 yrs c.50-60 yrs d.60-70 yrs
Q:
which of the following ages (years) is typically associated with people having the densest bone? a.15 b.28 c.35 d.46
Q:
which of the following is not among good plant sources of calcium for the body? a.spinach b.almonds c.corn tortillas d.sesame seeds
Q:
which of the following shows the highest bioavailability for calcium? a.milk b.spinach c.broccoli d.pinto beans
Q:
on a per kcalorie basis, which of the following are the best sources of calcium? a.meats b.fruits c.breads d.vegetables
Q:
which of the following green vegetables shows the lowest bioavailability of calcium? a.kale b.spinach c.broccoli d.mustard greens
Q:
which of the following are good sources of dietary calcium? a.fruits b.breads c.enriched grains d.certain green vegetables
Q:
what is the calcium ul (mg/day) for college-aged adults? a.1,500 b.2,500 c.3,000 d.5,000
Q:
people in the united states who are meeting their recommended intake for calcium usually are a.taking calcium supplements b.consuming liberal amounts of spinach c.on prescription osteoporosis medications d.low consumers of phytate-containing foods
Q:
which of the following is a risk of consuming calcium supplements above the ul? a.calcium tetany b.atrophic gastritis c.vitamin d deficiency d.kidney stone formation
Q:
calcium-binding protein acts within the a.kidneys b.intestine c.cortical bone d.trabecular bone
Q:
all of the following dietary substances are known to adversely affect calcium balance except a.a high-fiber diet b.lactose in the diet c.phytic acid in the diet d.phosphorus in the diet at a level 3 times that of calcium
Q:
how much calcium (mg) would typically be absorbed by a normal adult with a calcium intake of 1,000 mg? a.100 b.300 c.600 d.950
Q:
which of the following foods are significant sources of oxalates? a.seeds and nuts b.processed cheeses c.fermented dairy products d.spinach and sweet potatoes
Q:
all of the following are known to enhance calcium absorption from the gi tract except a.lactose b.oxalates c.pregnancy d.stomach acid
Q:
calcium absorption is facilitated by the presence of a.fiber b.lactose c.phytic acid d.oxalic acid
Q:
the muscle stiffness that results from abnormally high calcium levels in the blood is termed a.calcium rigor b.calcium tetany c.myosinotoxicosis d.calmodulin dysfunction
Q:
which of the following represents the least likely cause for an abnormal blood calcium level? a.diseases of the liver b.diseases of the kidney c.insufficient dietary intake d.altered secretion of parathyroid hormone
Q:
tiffany is a strict vegan and does not consume calcium-rich plant foods nor supplements of calcium. which of the following is most responsible for maintaining her blood calcium levels in the normal range? a.calcitonin b.calmodulin c.hydroxyapatite d.parathyroid hormone
Q:
which of the following regulates the level of calcium in the blood? a.dietary intake of calcium b.glucagon and epinephrine c.dietary intake of phosphorus d.parathyroid hormone and calcitonin
Q:
which of the following is a feature of calcium in the body? a.high blood calcium levels correlate with tetany b.abnormal dietary calcium intakes promote calcium rigor c.higher calcium intakes correlate with lower body fatness d.efficiency of intestinal calcium absorption is similar for children and adults
Q:
what is calmodulin? a.a calcium-binding protein b.a drug that treats osteoporosis c.a calcium supplement with high bioavailability d.a form of calcium used in fortifying soy products
Q:
as far as is known, which of the following is not a process that directly involves calcium? a.ph regulation b.blood clotting c.nerve transmission d.maintenance of heart beat
Q:
what is hydroxyapatite? a.abnormal cellular structures seen in osteoporosis b.the calcium-rich crystalline structure of teeth and bones c.a calcium regulatory hormone secreted from the trabeculae region of bone d.a compound in plant foods that binds to calcium and phosphorus and inhibits absorption
Q:
almost all (99%) of the calcium in the body is used to a.provide energy for cells b.provide rigidity for the bones and teeth c.regulate the transmission of nerve impulses d.maintain the blood level of calcium within very narrow limits
Q:
approximately what percentage of the bodys calcium is found in the blood? a.1 b.5 c.15 d.25
Q:
which of the following is a feature of potassium supplements? a.can cause toxicity b.should always be taken with diuretics c.necessary in treatment of low blood pressure d.absorption of the mineral decreases markedly as intake increases
Q:
which of the following is not among the common food sources of potassium? a.cheeses b.potatoes c.fresh fruits d.orange juice
Q:
which of the following is not among the features of potassium in nutrition? a.processed foods are a major source b.high intakes may protect against stroke c.per serving size, bananas are a rich source d.per serving size, legumes are a rich source
Q:
which of the following people are at known risk for potassium depletion? a.athletes who are body-builders b.construction workers in cold climates c.those who ingest low amounts of fresh fruits/vegetables d.those who consume insufficient amounts of salted foods
Q:
which of the following is a symptom of potassium deficiency? a.extreme thirst b.muscle weakness c.profound sweating d.lowered blood pressure
Q:
which of the following is a feature of potassium? a.it is unrelated to blood pressure b.liberal intakes may correct hypertension c.major dietary sources are processed foods d.deficiencies are usually the result of deficient intakes
Q:
barbara has been healthy up to the past couple of weeks, but since then has been complaining of considerable muscle weakness. her doctor just received the results of blood tests, which showed that she is deficient in potassium. if barbara continues her current habits of consuming a diet low in potassium, for which of the following disorders is she most likely to be at risk? a.rickets b.arthritis c.low blood pressure d.high blood pressure
Q:
which of the following is not among the features of potassium deficiency? a.it leads to hyperglycemia b.it leads to higher blood pressure c.it can be prevented by consumption of potatoes d.it is common due to availability of only a few good food sources
Q:
which of the following is the primary function of potassium? a.participates in wound healing b.helps maintain gastric acidity c.acts as principal intracellular electrolyte d.protects bone structures against degeneration
Q:
which of the following is not among the characteristics of chloride in nutrition? a.deficiencies are extremely rare b.intake is related, in large part, to sodium intake c.it is necessary for maintaining electrolyte balance of body fluids d.the recommended intake has recently been set at 10 mg/kg body weight
Q:
which of the following is a major function of chloride? a.participates in wound healing b.helps maintain gastric acidity c.acts as principal intracellular electrolyte d.protects bone structures against degeneration
Q:
which of the following minerals would a bulimia nervosa patient be likely to lose in the greatest amount? a.calcium b.chloride c.potassium d.phosphorus
Q:
which of the following is a feature of sodium nutrition? a.it has no ai because diets rarely lack sodium b.it has no ai because the kidneys are highly efficient at regulating sodium balance c.the ai is 3 g, an amount that has been shown to have little or no effect on blood pressure d.the ai for young adults is only 1500 mg because the body possesses an unusually efficient retention mechanism
Q:
what adverse response is known to occur in people who drink copious amounts of water while participating in intense physical activity? a.dehydration b.hyponatremia c.metabolic alkalosis d.elevated blood sodium
Q:
hyponatremia refers to low blood concentration of a.renin b.sodium c.chloride d.aldosterone
Q:
what amount of salt provides the tolerable upper intake a.0.5 teaspoons b.1 teaspoon c.0.5 tablespoons d.1 tablespoon
Q:
why are salt tablets generally not recommended for people engaged in physical activity? a.they can induce dehydration b.they suppress the thirst mechanisms c.they may lead to complete kidney failure d.they reduce blood glucose concentration
Q:
which of the following is a general characteristic of sodium in processed foods? a.instant chocolate pudding is a low-sodium food b.processed foods contribute less than half of the sodium in our diets c.salted peanuts contain less sodium than cereals on a per-gram basis d.dairy products and meats represent major sources of sodium in our diets
Q:
which of the following is a feature of sodium and health? a.salt sensitivity is generally rare in african-americans b.high sodium intake is known to promote calcium excretion c.high sodium intake over many years leads to hypertension in most people d.sodium alone and sodium in salt have nearly equivalent effects on blood pressure
Q:
what percentage of a persons total sodium intake derives from naturally occurring food sodium? a.0 b.10 c.50 d.80
Q:
what is the greatest single source of sodium in the diet? a.processed foods b.unprocessed foods c.natural salt content of foods d.salt added during cooking and at the table