PUBH 1517 Basic Nutrition - Chapter 10 Questions

PUBH 1517 Basic Nutrition - Chapter 10 Questions - In what...

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1 In what way do vitamins differ from the carbohydrates, proteins, and fats? a. vitamins are not organic b. vitamins are not available from foods; they must be obtained from supplements c. vitamins are single unit chemicals d. vitamins are essential to life e. vitamins are energy-yielding status: incorrect (0.0) correct: c your answer: a feedback: Incorrect. Vitamins are organic. (pg. 322) 2 Which of these is a good way to lose much of the vitamin content of a food item? a. cook the food in boiling water for a long period of time b. store the food in the dark c. store the food in an airtight container d. eat the food as soon as possible after harvesting e. cook in a microwave status: correct (1.0) correct: a your answer: a feedback: Correct. Organic compounds break down at high temperatures and water- soluble vitamins are lost to water during the cooking process. (pg. 323) 3 Which of these is NOT a water-soluble vitamin? a. riboflavin b. vitamin A c. thiamin d. vitamin C e. niacin status: incorrect (0.0) correct: b your answer: a feedback: Incorrect. Riboflavin is a water-soluble vitamin. (pg. 323) In general, which of these factors plays a role in making it easier to attain toxicity with fat-soluble vitamins than with water-soluble vitamins? a. Fat-soluble vitamins are stored in fat; water-soluble vitamins aren't AND fat- soluble vitamins are less readily excreted than are water-soluble vitamins. b. Water-soluble vitamins are needed in greater amounts than are fat-soluble vitamins AND water-soluble vitamins circulate freely in the blood.
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c. Fat-soluble vitamins are absorbed into the lymph; water-soluble vitamins are absorbed directly into the blood. d. Water-soluble vitamins are more likely to be lost when cooking a food than are fat-soluble vitamins AND many water-soluble vitamins circulate in the blood attached to protein carriers. e. Fat-soluble vitamins are stored in fat; water-soluble vitamins circulate in the water-filled regions of the body AND the body requires water-soluble vitamins in periodic doses. status: correct (1.0) correct: a your answer: a feedback: Correct. Both of these are factors that make it easier to attain toxicity levels with fat-soluble vitamins. (pg. 323) 5 Which of these is a major function of thiamin? a. antioxidant b. carries hydrogens to the electron transport chain c. conversion of pyruvate into acetyl CoA d. activation of vitamin B 12 e. activation of folate status: incorrect (0.0) correct: c your answer: a feedback: Incorrect. Vitamin C is a water-soluble vitamin that acts as an antioxidant.
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PUBH 1517 Basic Nutrition - Chapter 10 Questions - In what...

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