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1.    Many vitamins in fruits and vegetables can be lost by exposure to air, water, and heat.




2.    Which of the following supplements is the best choice? The one with the

a.    PSU seal, the words "high potency", and the lowest cost.

b.    most vitamins.

c.    fortified label, the words "high potency", and the lowest cost.

d.    USP seal, the words "high potency", and the lowest cost.

3.    The vitamin which assists in the formation of collagen, supports a healthy immune system, and improves the absorption of nonheme iron is vitamin C.



4.    Antioxidants that neutralize free radicals are

a.    inositol, and carnitine.

b.    the B vitamins and vitamin C.

c.    vitamins E and C.

d.    vitamins A, D, E, and K.

5.    Persons who take supplements of vitamin A, D, E or K are more likely to experience deficiency symptoms compared to the supplements of the B vitamins and vitamin C.



6.    The best way to preserve the vitamin content of fruits and vegetables is to

a.    minimize heat before cutting the food and then heat the cut-up food.

b.    maximize exposure to air.

c.    maximize water content during preparation.

d.    minimize exposure to air, water and heat.

7.    A supplement that has the USP seal on the label cannot lead to toxicity symptoms.



8.    ________ are often more expensive than the regular variety; may risk of overconsumption of nutrients; and can displace more nutrient dense foods.

a.    Supplements

b.    USP fortified foods

c.    Fortified foods

d.    USP foods

9.    Vitamin D is the sunshine vitamin because it is synthesized upon an exposure to sunlight.



10. Vitamins A, D, E, and K are the

a.    complex vitamins.

b.    water-soluble vitamins.

c.    fat-soluble vitamins.

d.    toxicity vitamins.

11. Which of the following foods would be most appropriate for Marco who is lactose intolerant?

a.    Cold soy milk

b.    cow's milk

c.    calcium-fortified soy milk

d.    room temperature soy milk

12. ________ can be expensive; may risk of overconsumption of nutrients; may lack the antioxidants, phytochemicals, and fiber found naturally in foods; and they are not satisfying.

a.    USP fortified foods

b.    USP foods

c.    Fortified foods

d.    Supplements

13. Vitamins D, K, niacin, and biotin

a.    cannot lead to toxicity symptoms.

b.    can be made in the body.

c.    are likely to lead to toxicity symptoms.

d.    cannot be made in the body.

14. A supplement which has a USP seal on the label is more likely to be pure and of higher quality than a comparable supplement which does not have the USP seal.



15. The amounts of cloud cover, smog, and air pollution can all reduce the amount of vitamin D produced in the skin.



16. There is no need to eat foods or take vitamin supplements for vitamins D, and K; niacin, and biotin because these vitamins are made in the body.



17. Individuals who do not eat animal products, and who live in cities where there is minimal sunlight are likely to have low levels of

a.    vitamin D.

b.    vitamin E.

c.    vitamin A.

d.    vitamin K.

18. Vitamins D and K, niacin, and biotin always cause toxicity symptoms because they are made in the body.



19. The presence of phytochemicals, antioxidants, and fiber in ________ make them nutritionally superior to supplements.

a.    foods

b.    fortified USP foods

c.    fortified foods

d.    USP foods

20. Vitamin D toxicity symptoms include loss of appetite, nausea, vomiting, and constipation.



21. Strict vegetarians may need supplements of vitamins B12 and vitamin D.



22. John was told by his physician that his vitamin D blood level was low. John needs to eat foods that are rich in

a.    calcium.

b.    vitamin D and phosphorous.

c.    sunshine-formed vitamin D.

d.    calcium, vitamin D, and phosphorus.

23. The amount of vitamin D which is made in the skin by the sun is constant throughout the course of day.




24. In a supplement whose label has the statement "high potency", at least two-thirds of the nutrients in the supplement contain a minimum of 100 percent of the daily value.



25. Vegetables cooked by ________ have more vitamin C than those cooked by ________.

a.    scorching—blanching

b.    boiling—microwaving

c.    scorching—steaming

d.    microwaving—boiling in lots of water

26. Because the fat-soluble vitamins require fat for absorption, these supplements need to be taken with a fat or an oil.



27. Fat-soluble vitamins are more likely to lead to toxicity symptoms than water-soluble vitamins.



28. Vitamin supplements of A, D, E, and K

a.    are likely to lead to deficiency symptoms when taken with water.

b.    need to be taken with fat to improve absorption.

c.    are likely to lead to toxicity symptoms when taken in excess.

d.    are unlikely to lead to toxicity symptoms.

29. Vegetables should be cooked for the longest time possible to preserve nutrient content.



30. Vegetables should be cooked with as much water as possible to preserve nutrient content.



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1) true. 2) b. Most... View the full answer

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1.True. 2.B) Most vitamins. 3.True. . 4.C. 5.True.... View the full answer

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