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Science

Q: Which of the following is a characteristic of calcium supplement use? a. Taking them with a meal enhances absorption of calcium b. Taking them with iron supplements enhances absorption of iron c. Supplements of calcium carbonate show higher bioavailability than calcium citrate d. Small pills containing a large amount of calcium salt show faster dissolution in the stomach e. Taking them with carbonated beverages can speed their dissolution and increase calcium bioavailability
Q: As much as ____________________ percent of the sodium in people's diets comes from salt added to foods by manufacturers; about ____________________ percent comes from salt added during cooking and at the table; and only ____________________ percent comes from the natural content in foods.
Q: How many mg of calcium are present in a 500-mg tablet of calcium carbonate? a. 100 b. 200 c. 300 d. 400 e. 500
Q: ____________________ caused by excessive sodium losses, not from inadequate sodium intake.
Q: As bones begin to form, calcium salts form crystals, called ____________________, on a matrix of the protein collagen.
Q: ____________________ is the major cation of the intracellular fluids.
Q: ____________________ is the major anion of the extracellular fluids.
Q: ____________________ is found not only in bones and teeth, but also in all body cells as part of a major buffer system, and is found in almost all foods, making deficiency rare.
Q: Deficiencies of ____________________, an oxidized form of a mineral, do not occur when diets contain protein.
Q: ____________________ forms part of the protein-making machinery and is necessary for energy metabolism.
Q: ____________________ is the second most abundant mineral in the body.
Q: ____________________ helps to make the calcium-binding protein needed for absorption.
Q: a. 30 k. Vitamin D b. 55 l. Magnesium c. 100 m. Phosphorous d. 350 n. Oxalate e. 600 o. Aldosterone f. 1000 p. Parathyroid hormone g. 2000 q. Hydroxyapatite h. Renin r. Antidiuretic hormone i. Sulfur s. Potassium in solution j. Calcium t. Phosphate in solution 1)Typical amount (in mL) of water lost from lungs every day 2)Recommended minimum water intake (in mL) for adult expending 2,000 kcalories 3)Enzyme released by kidneys 4)Stimulates retention of sodium by kidneys 5)Stimulates retention of water by kidneys 6)A cation 7)An anion 8)Number of times more acidic a substance with pH of 4 is versus a substance with pH of 2 9)Most prevalent major mineral in the body 10)Catalyst for ATP formation 11)Crystalline structure of bone 12)Hormone that helps regulate calcium balance 13)The age by which peak bone mass is achieved 14)Recommended calcium intake (mg/day) for college-age students 15)Percentage of dietary calcium absorbed by newborn infants 16)Substance that inhibits absorption of calcium 17)Amount of calcium, in mg, in 2 cups of milk 18)The protein in milk is a good source of this mineral 19)Substance that enhances absorption of calcium 20)Mineral that accounts for the structure of many proteins
Q: List six different functions for water in the body.
Q: Discuss the advantages of a liberal daily intake of water.
Q: List the signs of dehydration as loss of body water progresses from slight to severe.
Q: Explain the roles of hormones in helping to regulate the body's water balance.
Q: Contrast the properties of minerals with those of vitamins.
Q: Explain the relationship between dietary sodium and hypertension. What are the roles of calcium, magnesium, and potassium in regulating blood pressure?
Q: What are the major sources of sodium in the diet of the U.S. population? Describe ways in which consumers can lower intakes of salt in their diets.
Q: What are the features of the DASH eating plan, and why is it thought to be effective in the prevention and treatment of high blood pressure?
Q: Explain the functions of parathyroid hormone, calcitonin, and vitamin D in the regulation of calcium metabolism.
Q: Define calcium rigor and calcium tetany. What role does dietary intake of calcium play in these disorders?
Q: List five nonmilk sources of calcium.
Q: Discuss major risk factors in the development of osteoporosis. What population groups are most at risk? What dietary measures are advocated for high-risk groups?
Q: Discuss the choices of diet and drugs for the treatment and prevention of osteoporosis in women.
Q: Discuss the scientific evidence for the role of dietary antioxidants in reducing risk for chronic diseases.
Q: Explain the relationship between free radicals and degenerative diseases.
Q: Discuss the adverse effects of free radicals.
Q: What are the major food and non-food sources of vitamin K? What factors may adversely affect vitamin K nutrition in the body?
Q: Discuss the role of vitamin K in bone metabolism.
Q: Describe the known functions of vitamin E and proposed therapeutic treatment for specific disorders.
Q: List the different forms of vitamin E found in the diet as well as their vitamin E activity in the body. What are the major food sources of vitamin E?
Q: Explain the difficulties in obtaining the recommended amounts of vitamin D from the diet.
Q: How does vitamin D function to raise blood levels of calcium and phosphorus?
Q: Describe how the body can synthesize active vitamin D with the help of sunlight.
Q: Why are children more likely than others to be affected by vitamin A toxicity?
Q: Why is the eye especially vulnerable to vitamin A degradation at night?
Q: Explain the role of vitamin A in growth and reproduction.
Q: Explain the mechanism associated with the function of vitamin A in the visual response.
Q: Outline the conversion of the different forms of vitamin A and the chief functions of each.
Q: a. Acne k. Antibiotics b. Rickets l. Osteomalacia c. Keratin m. Calbindin d. Hemolytic n. Xerophthalmia e. Carotene o. Anticoagulant f. Vitamin A p. Fibrin g. Vitamin E q. Vegetable oils h. Vitamin K r. Erythrocyte hemolysis i. Cholesterol s. Green leafy vegetables j. Coagulation t. Retinol-binding protein 1)Transport protein of vitamin A 2)Promotes bone dismantling prior to bone growth 3)Condition that results from severe vitamin A deficiency 4)The protein of hair and nails 5)Chronic inflammation of skin follicles and oil-producing glands 6)Pigment in carrots and pumpkins 7)Precursor for vitamin D synthesis 8)Vitamin D deficiency disease in children 9)Vitamin D deficiency disease in adults 10)A vitamin K-dependent transport protein 11)May be beneficial for treating fibrocystic breast disease 12)Vitamin E deficiency disorder in premature infants 13)Typical food source of vitamin E 14)Type of anemia prevented by vitamin E 15)Substance that promotes synthesis of prothrombin 16)Another term for blood clotting 17)Use of this increases risk for vitamin K deficiency 18)Substance that prevents clotting of the blood 19)Composition of a blood clot 20)Food source of vitamin K
Q: Naturally occurring vitamin K in foods is ____________________, whereas vitamin K produced by GI bacteria is ____________________.
Q: Newborn infants present a unique case of vitamin K nutrition because they are born with a(n) ____________________ .
Q: Of all the members of the vitamin E family, only ____________________ is maintained in the body and can meet the body's needs for the vitamin.
Q: In ____________________, the bones fail to calcify normally, causing growth retardation and skeletal abnormalities.
Q: In vitamin D deficiency, production of ____________________, a protein that binds calcium in the intestinal cells, slows.
Q: Though called a vitamin, the active form of vitamin D is actually a(n) ____________________.
Q: Because the body can derive vitamin A from both retinoids and carotenoids, its content in foods and its recommendations are expressed as ____________________.
Q: Blindness due to vitamin A deficiency is called ____________________.
Q: The innermost membrane of the eye, composed of several layers, including one that contains the rods and cones is called the ____________________.
Q: The three different forms of vitamin A that are active in the body are ____________________.
Q: Substances that promote oxidation are usually termed a.prooxidants. b.antioxidants. c.free radical generators. d.reactive electron oxidants. e.oxidative facilitators.
Q: Which of the following is a characteristic of free radicals? a.They are destroyed by cigarette smoking. b.They arise from normal metabolic reactions. c.They typically stop chain reactions associated with the production of peroxides. d.They are known to accumulate even in the presence of abundant antioxidant nutrients. e.They are more common in infants and children than adults and the elderly.
Q: Approximately what percentage of the body's store of vitamin K is derived from GI tract bacterial synthesis? a.Less than 5 b.25 c.50 d.85 e.95
Q: Which of the following is a major form of vitamin K in foods? a.Ergodione b.Ergoquinone c.Tocopherone d.Phylloquinone e.Ergotamine
Q: Which of the following is a feature of vitamin K? a.Deficiencies lead to intravascular clotting. b.Major dietary sources are whole grains and legumes. c.No adverse effects have been reported with high intakes. d.Primary deficiencies are more common than secondary deficiencies. e.Dietary vitamin K comes mostly from orange vegetables.
Q: What population group has the highest risk for vitamin K deficiency? a.Young adults b.Elderly c.Newborns d.Teenagers e.Middle-aged adults
Q: Which vitamin is routinely given as a single dose to newborns? a.Vitamin A b.Vitamin E c.Vitamin K d.Vitamin B12 e.Vitamin C
Q: Which of the following vitamins is synthesized by intestinal bacteria? a.A b.C c.D d.E e.K
Q: Which of the following is a characteristic of vitamin K nutrition? a.Deficiency may lead to hemophilia. b.Toxicity may increase risk for hemophilia. c.Absorption is inhibited when bile production diminishes. d.Supplements are highly effective against osteoporosis. e.The UL is 10% above the RDA for both men and women, across all age groups.
Q: Of the following, which would most readily induce a vitamin K deficiency? a.Achlorhydria b.Antibiotic therapy c.Presence of oxalic acid in food d.Insufficient intake of green leafy vegetables e.High-fat, high-protein diet
Q: Which of the following is a feature of osteocalcin? a.It activates lysosomes involved in remodeling bone. b.It binds calcium in the GI tract to enhance absorption. c.It requires vitamin K to bind to bone-forming minerals. d.It works synergistically with the kidneys to reduce urinary calcium excretion. e.It binds to vitamin K and is excreted in feces.
Q: Which of the following is a feature of vitamin K? a.Vitamin K participates in synthesis of bone proteins. b.Large amounts can be stored in adipose tissue. c.Good food sources are legumes and raw fruits. d.Intestinal bacterial synthesis provides over 90% of the body's need for most people. e.A single oral dose is given at birth to promote blood clotting.
Q: In what chief capacity does vitamin K function? a.Blood clotting b.Energy metabolism c.Calcium utilization d.Epithelial tissue renewal e.Synthesis of gonadotrophic hormones
Q: What is prothrombin? a.A storage protein for vitamin K b.A transport protein for vitamin E c.A protein needed for bone formation d.A protein needed for blood clot formation e.A protein that decreases the "stickiness" of red blood cells
Q: Which of the following is characteristic of the tocopherols? a.Good food sources include lean meats and dairy. b.The various tocopherols perform similar roles in the body. c.They are usually found in foods high in polyunsaturated fats. d.The various tocopherol compounds can be converted to the active alpha-tocopherol. e.The upper level for adults in 2000 mg/day.
Q: Which of the following are major sources of vitamin E in the diet? a.Meats b.Citrus fruits c.Vegetable oils d.Milk and dairy products e.Egg whites
Q: Which of the following is a feature of vitamin E in foods? a.Vitamin E is fairly stable to heat. b.Most convenience foods are poor sources of vitamin E. c.Saturated oils are the major dietary sources of vitamin E. d.The amount of alpha-tocopherol in foods is underestimated. e.Lean meats are better sources than fatty meats.
Q: Which of the following is a property of the tocopherols? a.Easily destroyed by air and oxygen b.Act as precursors for the menaquinones c.May dissolve from foods into cooking water d.Absorbed from the intestines into the portal circulation e.Very resistant to degradation
Q: Which of the following conditions may improve with vitamin E therapy? a.Diabetes b.Pernicious anemia c.Muscular dystrophy d.Intermittent claudication e.Dementia
Q: Which of the following is a feature of vitamin E? a.The vitamin functions as a hormone-like substance. b.Toxicity symptoms include bone abnormalities. c.Deficiencies occur from inability to absorb dietary lipids. d.Important food sources include enriched breads and pasta. e.The RDA is based on the tocopherols and the tocotrienols.
Q: Which of the following disorders may result from vitamin E deficiency in people? a.Rickets b.Xerophthalmia c.Muscular dystrophy d.Erythrocyte hemolysis e.Osteomalacia
Q: What form of tocopherol shows vitamin E activity in the human body? a.Alpha b.Beta c.Gamma d.Delta e.Epsilon
Q: The major function of vitamin E is to inhibit the destruction of a.lysosomes. b.free radicals. c.mucopolysaccharides. d.polyunsaturated fatty acids. e.monounsaturated fatty acids.
Q: How is vitamin E thought to play a role in reducing the risk of heart disease? a.It inhibits absorption of dietary cholesterol. b.It slows oxidation of low-density lipoproteins. c.It interferes with cholesterol synthesis by the liver. d.It speeds removal of blood cholesterol by the liver. e.It enhances the inflammatory response.
Q: The main function of vitamin E in the body is to act as a(n) a.peroxide. b.coenzyme. c.antioxidant. d.free radical. e.immune stimulant.
Q: Which of the following vitamins has been noted as preventing the oxidation of low-density lipoproteins? a.A b.E c.K d.D2 e.D3
Q: Absorption efficiency of vitamin D supplements is markedly improved when they are taken a.with a large meal. b.with a small meal. c.with orange juice. d.on an empty stomach. e.with milk.
Q: What is the Recommended Dietary Allowance for vitamin D in individuals around 20 years of age? a.5 ­g b.10 ­g c.15 ­g d.20 ­g e.50 ­g
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