Test Bank For Nutrition Essentials and Diet Therapy 11th Edition By Stacy Nix Peckenpaugh

Test Bank For Nutrition Essentials And Diet Therapy 11th Edition By Stacy Nix Peckenpaugh provides students with a convenient and effective way to learn about nutrition. The Test Bank contains questions that are similar to those found on exams, as well as explanations of correct answers.

In addition, the Test Bank includes a variety of question types, such as multiple choice, fill-in-the-blank, and essay. As a result, students can use the Test Bank to better prepare for exams and improve their understanding of the course material. The Test Bank is an essential tool for any student who wants to succeed in Nutrition Essentials and Diet Therapy.

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Test Bank For Nutrition Essentials and Diet Therapy 11th Edition By Stacy Nix Peckenpaugh

Peckenpaugh: Nutrition Essentials and Diet Therapy, 11th Edition

Chapter 3: The Micronutrients of Balanced Meals: Vitamins, Minerals, Phytochemicals, and Water

Test Bank

MULTIPLE CHOICE

1.Vitamins

a.

Provide energy

b.

Are synthesized by the body

c.

Are needed in large amounts

d.

Are necessary for proper growth and development

ANS: D

2.Water-soluble vitamins

a.

Can be stored in the liver

b.

Do not have to be included in the diet on a daily basis

c.

Are found in citrus fruits

d.

Are found in margarine

ANS: C

3.Fat-soluble vitamins

a.

Are more stable than water-soluble vitamins

b.

Are found in all foods

c.

Must be supplied daily

d.

Cannot be stored by the body

ANS: A

4.The term vitamin B complex refers to

a.

Thiamin and riboflavin only

b.

Niacin and folacin only

c.

All water-soluble vitamins, except ascorbic acid

d.

Vitamins B6 and B12

ANS: C

5.Vitamin C is

a.

Always toxic in high doses

b.

Found in bread and cereal

c.

Stored in the body

d.

Involved in the conversion of folate to folic acid

ANS: D

6.Vitamin A is important in

a.

Helping eyes adapt to dim light

b.

Maintaining healthy skin

c.

Preventing scurvy

d.

Both A and B

ANS: D

7.Vitamin E is responsible for

a.

Absorption of vitamin C

b.

Protecting red blood cells from rupturing

c.

Destroying vitamin A

d.

Oxidizing polyunsaturated fatty acids

ANS: B

8.If a person has vitamin K deficiency, which of the following is likely to occur?

a.

Acne

b.

Formation of blood clots

c.

Excessive bleeding

d.

Acidosis

ANS: C

9.A person who consumes the recommended amounts of milk or milk products will have an adequate intake of

a.

Calcium and vitamin B2

b.

Iron

c.

Vitamin A

d.

Thiamin

ANS: A

10.Which of the following is not a good source of vitamin A?

a.

Dark-green, leafy vegetables

b.

Orange vegetables and fruits

c.

Liver

d.

Whole-wheat bread

ANS: D

11.Inadequate iodine intake leads to

a.

Anemia

b.

Goiter

c.

Rickets

d.

Osteoporosis

ANS: B

12.Electrolytes are responsible for

a.

Acid-base balance

b.

Blood sugar levels

c.

Hemoglobin levels

d.

Hormone levels

ANS: A

13._____ are all good sources of potassium.

a.

Bananas, oranges, and potatoes

b.

Tomatoes, apples, and carrots

c.

Cranberries, bananas, and rice

d.

Noodles, rice, and potatoes

ANS: A

14.Water requirements are increased with

a.

Fever

b.

Diarrhea

c.

High-fiber diets

d.

All of the above

ANS: D

15.Vitamin B12

a.

Is present in large amounts in green, leafy vegetables

b.

Prevents goiter

c.

Prevents scurvy

d.

Requires intrinsic factor secreted in the stomach to aid its absorption

ANS: D

16.Iron absorption can be improved by

a.

Drinking milk daily

b.

Consuming foods high in vitamin A

c.

Eating high-iron foods with meat and foods high in vitamin C

d.

Storing food properly

ANS: C

TRUE/FALSE

1.There are more than 50 known nutrients and probably more than 100 yet-to-be identified natural substances in food called phytochemicals. Experts believe that the body needs these substances.

ANS: T

MATCHING

Match the term with the appropriate description.

a.

Vitamin K

b.

Retinol or preformed

c.

Vitamins A, D, E, and K

d.

Riboflavin

e.

Rebound scurvy

f.

Vitamin B complex and vitamin C

g.

Carotene

h.

Vitamin D

i.

Vitamin B12

j.

Water-soluble vitamins

1.Fat-soluble vitamins

2.Water-soluble vitamins

3.Toxic forms of vitamin A (in excess)

4.Excess causes skin to turn yellow

5.Obtained from sunlight

6.Synthesized from bacteria in the intestines

7.Easily destroyed

8.Light-sensitive vitamin in milk

9.Deficiency causes pernicious anemia

10.Occurs when megadoses of vitamin C are abruptly stopped

1.ANS:C

2.ANS:F

3.ANS:B

4.ANS:G

5.ANS:H

6.ANS:A

7.ANS:J

8.ANS:D

9.ANS:I

10.ANS:E

Match the term with the appropriate description.

a.

Calcium

b.

Potassium

c.

Sodium

d.

Sulfur

e.

Chromium

f.

Cobalt

g.

Fluoride

h.

Iron

i.

Selenium

j.

Zinc

11.Helps in the formation of hemoglobin

12.Transmits nerve impulses; found in large amounts in apricots, legumes, and potatoes

13.Enhances the removal of glucose from blood

14.An essential component of vitamin B12

15.Essential for healing, immune function, and taste acuity

16.Helps muscles contract and relax, thereby helping regulate heartbeat

17.Part of some amino acids; gives off odor of  rotten eggs

18.Acts as an antioxidant with vitamin E to protect the cell from oxygen; high in Brazil nuts

19.Recommended to prevent dental caries

20.Along with potassium, plays a role in fluid balance

11.ANS:H

12.ANS:B

13.ANS:E

14.ANS:F

15.ANS:J

16.ANS:A

17.ANS:D

18.ANS:I

19.ANS:G

20.ANS:C

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