Nutrition Practice Final Student: ___________________________________________________________________________ 1. Intracellular water volume depends primarily on the concentration of A. sodium and chloride. B. phosphate and potassium. C. potassium and sodium. D. chloride and potassium. 2. Water regulates body temperature through heat loss via A. conduction. B. radiation. C. respiration. D. evaporation. 3. A liter of perspiration lost by the body represents ____ kcalories. A. 200 B. 400 C. 600 D. 800 4. Adult women need how much total water intake per day? A. 1.5 liters B. 2 liters C. 2.7 liters D. 3 liters 5. Joe is a wrestler and during his workouts he loses 2 pounds. How much water would he have to drink to replenish this water weight loss? A. 2 cups B. 3 cups C. 4 cups D. 5 cups
6. Minerals are classified in which way? A. Major minerals are needed in amounts of 500 mg per day or greater. B. Trace minerals are needed in amounts of 100 mg per day or less. C. Trace minerals are needed in amounts of 10 mg per day or less. D. Major minerals are needed in amounts of 200 mg per day or greater. 7. All foods in their unprocessed form tend to be low in sodium except A. milk and dairy products. B. whole grains. C. legumes. D. fruits. 8. Consumption of a diet high in salt by a healthy individual will A. cause damage to the kidneys. B. result in edema. C. increase fecal excretion of sodium. D. increase urinary excretion of sodium. 9. Of the following, the best source of potassium is A. fresh spinach. B. milk. C. white bread. D. canned tuna. 10. Which would you expect to furnish the largest amount of calcium? A. 1 medium egg B. 1 slice of bread C. 1 ounce of cheese D. 1 medium apple 11. Magnesium is provided in the diet primarily by A. whole grains. B. meat. C. legumes. D. milk.
12. We get most of the sulfur in our diet from A. carbohydrates. B. water. C. fats and oils. D. proteins. 13. The best food source of iron is A. whole wheat bread. B. egg yolk. C. raisins. D. liver. 14. A reduced sense of taste is associated with a deficiency of A. iron. B. zinc. C. chromium. D. selenium. 15. Which of the following foods is highest in selenium? A. Raisins B. Special K C. Salmon D. Tuna 16. A goiter may form as a consequence of an inadequate intake of A. copper. B. magnesium. C. sodium. D. iodide. 17. The mineral that gives hardness to teeth and bones is A. selenium. B. zinc. C. copper. D. fluoride.
18. This mineral can be protective for the teeth when introduced into the water supply; however it can cause tooth mottling when consumed in high quantities. A. Fluoride B. Copper C. Iron D. Selenium 19. Manganese functions as A. a cofactor for many different enzymes. B. a component of thyroid hormone. C. a cofactor for the absorption of vitamin A.
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