Practice Quizzes

Chapter 10: Fat-Soluble Vitamins

1: Which of the following statements is not true?
Certain vitamins regulate chemical reactions that enable the body to get energy from food.
Compared to proteins, foods contain very small amounts of vitamins.
Vitamins are essential, organic compounds
By eating a varied diet, most people can obtain sufficient amounts of vitamins to meet their body's needs.
2: Which of the following vitamins is most likely to cause toxic effects when more than 150% of the recommended amount is taken for a long period of time?
A
C
B12
niacin
3: In the eye, retinal is important for the production of
trypsin.
opsin.
rhodopsin.
pepsin.
4: Which meal contains the most beta-carotene?
peanut butter sandwich, apple, potato chips
spinach quiche, green salad, cantaloupe
hamburger on bun, corn, granola bar
blueberry yogurt, banana, saltine crackers
5: Increasing vitamin A intake may reduce the risk of all the following conditions EXCEPT
respiratory tract infections.
night blindness.
chronic vaginal infections.
birth defects.
6: The presence of _____ in the digestive tract interferes with the absorption of carotenoids.
Olestra
bile
protein
vitamin E
7: Vitamin D
stimulates diuresis in the kidneys.
increases energy metabolism in mitochondria.
enhances the absorption of calcium in the small intestine.
all of the above
8: Vitamin D deficiency in adulthood results in
anemia.
osteomalacia.
hypertension.
diabetes mellitus.
9: __ carry absorbed fat-soluble vitamins through the lymph and bloodstream
lipoproteins
phospholipids
triglycerides
carrier proteins
10: Which statement is true?
Storing oils in direct sunlight minimizes oxidation of vitamin E.
The milling process has no effect on the vitamin E content of wheat.
Heating oils to the smoking point destroys some vitamin E.
Roasting nuts makes vitamin E more bioavailable for the body.
11: Vitamin E supplementation is recommended to lower the risk of which disease?
heart disease
cancer
stroke
none of the above
12: Which fat-soluble vitamin is not associated with bone health?
A
D
E
K
13: Which of the following foods is not a source of vitamin D?
fortified milk
salmon
fortified cereal
none of the above
14: A group of yellow, orange, and red pigments in plants, including foods, many of which are precursors of vitamin A
provitamin A
retinal
carotenoids
retinoic acid
15: An IU of vitamin A is
an outdated way of measuring vitamin A in foods.
a standard for reporting vitamin A toxicities.
the percent of carotenoids that can be used as vitamin A in a specific food.
the amount of vitamin A that's equivalent to 1 microgram of ascorbic acid.
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