Accounting
Anthropology
Archaeology
Art History
Banking
Biology & Life Science
Business
Business Communication
Business Development
Business Ethics
Business Law
Chemistry
Communication
Computer Science
Counseling
Criminal Law
Curriculum & Instruction
Design
Earth Science
Economic
Education
Engineering
Finance
History & Theory
Humanities
Human Resource
International Business
Investments & Securities
Journalism
Law
Management
Marketing
Medicine
Medicine & Health Science
Nursing
Philosophy
Physic
Psychology
Real Estate
Science
Social Science
Sociology
Special Education
Speech
Visual Arts
Philosophy
Q:
in what major way does alcohol intake affect vitamin b6 metabolism? a.it reduces acetaldehyde formation b.it increases fecal excretion of the vitamin c.it dislodges the plp coenzyme from its enzyme d.it interferes with synthesis of the plp coenzyme
Q:
which of the following statements reflects our knowledge of water-soluble vitamin toxicity? a.toxicity symptoms for vitamin b6 can be severe and irreversible b.toxicity symptoms for vitamin c include constipation and hyperactivity c.toxicities of the b vitamins occur almost as often from foods as from supplements d.toxicity of niacin has been reported in body builders taking large amounts of amino acid supplements
Q:
irreversible nerve damage has been reported in people taking large doses of vitamin a.b1 b.b2 c.b6 d.b12
Q:
a common drug for the treatment of tuberculosis is known to markedly interfere in the metabolism of vitamin a.b6 b.b12 c.c d.d
Q:
what is the tolerable upper intake a.100 mg/day b.500 mg/day c.1000 mg/day d.10,000 mg/day
Q:
all of the following are features of vitamin b6 metabolism except a.a deficiency or toxicity leads to depression b.its destruction and excretion are promoted by alcohol intake c.it functions primarily as the coenzyme pyridoxal phosphate d.it enhances physical performance when supplied at a level of l mg/g of dietary protein
Q:
which of the following is not a characteristic of vitamin b6 in nutrition? a.it is stored in muscle tissue b.it is required in amounts proportional to energy expenditure c.it can lead to irreversible nerve damage when taken in large doses d.it functions, in part, in the synthesis of glycine and glutamic acid
Q:
what vitamin is involved intensively in amino acid metabolism? a.biotin b.vitamin a c.vitamin b6 d.riboflavin
Q:
the chief symptoms of early vitamin b6 deficiency include a.confusion and depression b.muscle cramps and stiffness c.profound fatigue and anemia d.hyperactivity and shortness of breath
Q:
which of the following vitamins is stored primarily in muscle tissue? a.biotin b.folate c.vitamin b6 d.pantothenic acid
Q:
which of the following is not a form of vitamin b6? a.pyridoxal b.pyridoxine c.pyrimidine d.pyridoxamine
Q:
which of the following vitamins is known to sustain substantial losses during processing of food? a.biotin b.niacin c.vitamin b12 d.pantothenic acid
Q:
what is the ai for pantothenic acid for adults? a.1 mg/day b.3 mg/day c.5 mg/day d.8 mg/day
Q:
what vitamin forms a part of coenzyme a? a.biotin b.folate c.riboflavin d.pantothenic acid
Q:
what is the adult adequate intake for biotin? a.3 g/day b.30 g/day c.3 mg/day d.30 mg/day
Q:
biotin can be synthesized by a.avidin b.the skin c.the liver d.intestinal bacteria
Q:
which of the following vitamins is synthesized in significant amounts by intestinal bacteria? a.folate b.biotin c.cyanocobalamin d.pantothenic acid
Q:
which of the following foods contains a protein that decreases bioavailability of biotin? a.aged wine b.aged cheese c.raw egg whites d.raw cauliflower
Q:
among the following compounds that serve as coenzymes in metabolism, which is considered a vitamin for human beings? a.biotin b.inositol c.lipoic acid d.orotic acid
Q:
which of the following is not among the general features of biotin in nutrition? a.it functions in the breakdown of amino acids and fatty acids b.it functions as a carrier of carbon dioxide in energy metabolism c.a deficiency can be induced by ingesting large quantities of raw egg whites d.a deficiency can be induced by ingesting large amounts of thiamin and folic acid, which interfere with its absorption
Q:
your brother bob is a competitive body builder. his trainer suggested that he consume 4 egg white omelets per day. bob remembers a warning about a possible vitamin deficiency from consuming too many egg whites and asks if he should follow the prescribed diet. your reply to bob is that he should not a.be concerned as long as he consumes both the yolk and whites of the eggs b.follow the diet, since the avidin in the egg whites could bind to niacin and prevent its absorption c.follow the diet, since the avidin in the egg whites could bind to biotin and prevent its absorption d.be concerned, because, when the eggs are cooked, the avidin protein is denatured, and thus does not pose a problem for deficiency disease
Q:
which of the following is a feature of pantothenic acid in nutrition? a.absorption from foods is inhibited by aspirin b.a deficiency or a toxicity shows similar symptoms c.deficiencies are seen primarily in children ages 4-10 years d.it functions in the metabolism of amino acids, glucose, and fatty acids
Q:
which of the following is a characteristic of niacin nutrition? a.in foods, it is more unstable than thiamin and riboflavin b.the average intake is slightly lower than the rda in the united states c.the amount in a serving of whole-wheat bread is about twice that in a serving of peanut butter d.about half of the daily need for most people could be met by the tryptophan found in protein foods
Q:
among the following, which would be the best source of niacin equivalents? a.milk b.broccoli c.chicken d.strawberries
Q:
what is the approximate niacin rda for adults? a.15 mg niacin equivalents b.30 mg niacin equivalents c.15 mg tryptophan equivalents d.30 mg tryptophan equivalents
Q:
your friend jane just returned from the doctor, who diagnosed her with a specific vitamin b toxicity. however, she doesnt recall the name of the vitamin. which of the following is the only possible culprit associated with toxicity symptoms? a.niacin b.biotin c.riboflavin d.vitamin b12
Q:
which of the following is a feature of niacin nutrition? a.low doses may lead to kidney stones b.high doses may lower blood cholesterol c.low doses may lead to heartburn and low blood pressure d.high doses may elevate red blood cell count in mildly anemic individuals
Q:
large doses of nicotinic acid are known to result in all of the following except a.dilation of capillaries b.increased hdl cholesterol c.lowering of ldl cholesterol d.disappearance of learning disorders in children
Q:
when taken in large doses, which of the following vitamins is associated with liver injury? a.niacin b.thiamin c.vitamin b6 d.vitamin b12
Q:
which of the following overt side effect(s) is likely to appear after a person ingests a high quantity of nicotinic acid? a.constipation b.mental confusion c.painful, tingling, itching sensation d.hair loss, bloating, and photophobia
Q:
what term identifies the characteristic tingling sensations and reddening of the skin after ingesting a pharmacologic dose of nicotinic acid? a.niacin flush b.nad dermatitis c.niacin erythrema d.bilateral symmetrical dermatitis
Q:
which of the following substances is found in corn and contributes to the development of pellagra? a.avidin b.leucine c.phytates d.phenylalanine
Q:
while researching your southern family history, you find that your grandmother had a sister who died fairly young. the symptoms leading up to her death included diarrhea, dermatitis, and dementia. because the family led a poor, corn-farming existence, you suspect this relative died of a.scurvy b.cancer c.pellagra d.beriberi
Q:
tryptophan can be used in the body to synthesize a.fad b.biotin c.niacin d.inositol
Q:
a general niacin deficiency is known to be manifested in abnormalities of all of the following organs/systems except a.skin b.skeletal system c.nervous system d.gastrointestinal tract
Q:
which of the following is not among the common signs of pellagra? a.diarrhea b.dementia c.dermatitis d.desiccation
Q:
what vitamin deficiency disease appeared in people who had subsisted on a diet high in corn and low in protein? a.scurvy b.pellagra c.wet beriberi d.pernicious anemia
Q:
a low-protein diet in which corn is a principal food has been found to cause a deficiency of what vitamin? a.niacin b.thiamin c.vitamin c d.vitamin b12
Q:
the vitamin deficiency disease pellagra means a.rough skin b.paralyzed limbs c.demented behavior d.flattened erythrocytes
Q:
which of the following nutrients functions to prevent the appearance of a bilateral, symmetrical dermatitis, primarily on areas exposed to the sun? a.niacin b.choline c.inositol d.riboflavin
Q:
when the diet contains an adequate amount of protein, what amino acid can be used by the body to synthesize niacin? a.lysine b.valine c.tryptophan d.phenylalanine
Q:
which of the following properties is shared by niacin and riboflavin coenzymes? a.unstable to irradiation b.unstable to metal cooking utensils c.acceptance and transfer of hydrogen atoms d.acceptance and transfer of carboxyl groups
Q:
which of the following is a property of niacin in nutrition? a.it is susceptible to destruction in foods exposed to light b.it participates primarily in reactions involving amino acids c.it is soluble in both water and lipids depending upon its chemical form d.it can be synthesized in the body from the essential amino acid tryptophan
Q:
which of the following is a property of riboflavin in nutrition? a.stability to heat is good b.deficiency leads to beriberi c.requirements are proportional to body weight d.significant amounts are found in citrus products
Q:
a deficiency of what vitamin produces a characteristic cracking and redness at the corners of the mouth? a.biotin b.niacin c.riboflavin d.ascorbic acid
Q:
milk and milk products provide liberal amounts of which of the following vitamins? a.folate b.biotin c.riboflavin d.pantothenic acid
Q:
of the following commonly eaten foods, which makes the greatest contribution to riboflavin intake? a.milk b.potatoes c.orange juice d.peanut butter
Q:
the coenzyme fad is formed from what vitamin? a.niacin b.choline c.thiamin d.riboflavin
Q:
what type of container is best for protecting the riboflavin content of milk? a.airtight b.cardboard c.transparent glass d.translucent plastic
Q:
riboflavin is most easily destroyed when exposed to a.heat b.acid c.alkali d.ultraviolet light
Q:
riboflavin needs are more difficult to meet when the diet is low in a.meats b.grains c.vegetables d.dairy foods
Q:
the signs and symptoms of riboflavin deficiency are known collectively as a.pellagra b.antiflavonosis c.ariboflavinosis d.flavin adenine dinucleosis
Q:
what is ariboflavonosis? a.the vitamin b2 deficiency disease b.food sources devoid of vitamin b2 c.ultraviolet destruction of vitamin b2 d.excessive heat destruction of vitamin b2
Q:
which of the following food groups ordinarily contains the highest amount of riboflavin when expressed per kcalorie? a.dairy b.meats c.fruits d.vegetables
Q:
which of the following is indicative of a dietary deficiency of riboflavin? a.beriberi b.diarrhea c.keratomalacia d.inflamed mouth membranes
Q:
which of the following vitamins is involved substantially in energy transformation reactions? a.biotin b.cobalamin c.riboflavin d.pyridoxine
Q:
riboflavin in its coenzyme form functions in the transfer of a.methyl groups b.1-carbon units c.2-carbon units d.hydrogen atoms
Q:
of the following, which is the richest food source of thiamin? a.lettuce b.soy milk c.cow milk d.refined rice
Q:
which of the following contains the highest concentration of thiamin in muscle tissue? a.pig b.fish c.steer d.chicken
Q:
how does the method of cooking affect thiamin stability? a.microwaving the food conserves much of the thiamin b.prolonged heating of the food has little, if any, effect on the thiamin c.boiling the food tends to conserve thiamin by forming a stable, hydrated complex d.steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam
Q:
which of the following is a property of thiamin nutrition? a.participates in activation of prothrombin b.poor sources include seafood and cheeses c.significant amounts are found in leafy vegetables d.deficiency results in cheilosis and marked dermatitis
Q:
which of the following provides the most thiamin per serving size? a.ham b.squash c.whole milk d.whole-grain breads
Q:
all of the following are characteristic of thiamin nutrition except a.severe deficiency may lead to edema b.severe deficiency may occur without edema c.recommended intakes are stated in equivalents d.recommended intakes are based primarily on participation in enzyme activity
Q:
approximately what percentage of alcoholics exhibit thiamin deficiency? a.20 b.40 c.60 d.80
Q:
which of the following is a characteristic of thiamin nutrition? a.the coenzyme contains pyrosulfate b.it is required for regeneration of folate c.it is required for regeneration of niacin d.it is an integral part of the nerve cell membrane
Q:
the wernicke-korsakoff syndrome may be treated with supplements of a.folacin b.thiamin c.vitamin c d.vitamin b12
Q:
which of the following diets is most likely to lead to beriberi? a.high intakes of white rice b.low intakes of whole grains c.high intakes of unrefined rice d.low intakes of enriched grains
Q:
beriberi results from a deficiency of a.niacin b.thiamin c.vitamin c d.vitamin b12
Q:
which of the following is the coenzyme form of thiamin? a.thiaminacide b.thiamin pyrophosphate c.thiamin adenine dinucleotide d.thiamin flavin mononucleotide
Q:
what is the primary chemical reaction in which thiamin participates as a coenzyme? a.transfers amine groups in the synthesis of amino acids b.transfers hydrogen atoms in the synthesis of erythrocytes c.assists in addition of methyl groups to compounds involved in energy metabolism d.assists in removal of one-carbon units from compounds involved in energy metabolism
Q:
which of the following functions has a requirement for thiamin? a.blood coagulation b.formation of red blood cells c.energy release from energy-yielding nutrients d.formation of epithelial cell mucopolysaccharides
Q:
which of the following describes the basic function of a coenzyme? a.attaches to rna to assist in the synthesis of an enzyme b.attaches to cell membranes to assist in uptake of an enzyme c.attaches to an enzyme and allows a chemical reaction to take place d.attaches to an enzyme, which allows for transport of the enzyme through the circulation
Q:
which of the following explains why b vitamin deficiencies lead to lack of energy? a.b vitamins are a source of kilocalories b.absorption of carbohydrates and fats is decreased c.oxygen for energy metabolism cannot be transported to the cells d.coenzymes needed for energy metabolism are produced in insufficient amounts
Q:
what is a chief function of the b vitamins? a.antioxidation b.anticoagulation c.antibody stabilization d.coenzyme participation
Q:
when thiamin is consumed in excess of needs, how does the body treat the excess? a.not absorbed b.excreted primarily in the urine c.excreted primarily in the feces d.stored in liver, bone, and adipose tissue
Q:
what is the primary excretory route for the water-soluble vitamins? a.bile b.kidney c.intestine d.perspiration
Q:
which of the following vitamins would be removed in the production of skim milk? a.thiamin b.vitamin a c.riboflavin d.vitamin b12
Q:
cooking a food in liberal amounts of water is least likely to affect its content of a.folate b.thiamin c.vitamin a d.riboflavin
Q:
which of the following is not among the general characteristics of the fat-soluble vitamins? a.excesses are eliminated by the kidneys b.absorption is via the lymphatic circulation c.several of them require protein carriers for transport d.they can be stored in relatively large amounts in certain body tissues
Q:
which of the following is not among the general characteristics of the water-soluble vitamins? a.they must be consumed daily b.toxic levels in the body are rarely found c.they are absorbed directly into the blood d.excesses are eliminated by the kidneys