Question 1

Which of the following is a characteristic of iron nutrition?

Accepted Answer

A) Absorption is improved on diets high in phytates 
B) Iron deficiency and iron overload share some of the same signs and symptoms 
C) The risk for acute iron toxicity is highest among women of childbearing age 
D) Iron overload results from a genetic predisposition for excessive synthesis of ferritin 
E) Consumption of calcium-rich foods increases absorption. 
A) Absorption is improved on diets high in phytates 
B) Iron deficiency and iron overload share some of the same signs and symptoms 
C) The risk for acute iron toxicity is highest among women of childbearing age 
D) Iron overload results from a genetic predisposition for excessive synthesis of ferritin 
E) Consumption of calcium-rich foods increases absorption.

Question 2

Which of the following foods provides the greatest amount of iron per serving?

Accepted Answer

A) Yogurt 
B) Skim milk 
C) Pinto beans 
D) Cheddar cheese 
E) Carrots 
A) Yogurt 
B) Skim milk 
C) Pinto beans 
D) Cheddar cheese 
E) Carrots

Question 3

Which of the following nutrients enhances iron absorption from the intestinal tract?

Accepted Answer

A) Biotin 
B) Calcium 
C) Vitamin D 
D) Vitamin C 
E) Vitamin A 
A) Biotin 
B) Calcium 
C) Vitamin D 
D) Vitamin C 
E) Vitamin A

Question 4

The iron-storage protein ____________________ captures iron from food and stores it in the cells of the small intestine.

Accepted Answer

The answer of The iron-storage protein ____________________ captures iron from...

Question 5

Which of the following compounds provides a major storage reservoir for iron?

Accepted Answer

A) Ferritin 
B) Myoglobin 
C) Transferrin 
D) Hemoglobin 
E) Metallothionein 
A) Ferritin 
B) Myoglobin 
C) Transferrin 
D) Hemoglobin 
E) Metallothionein

Question 6

Which of the following trace minerals is known to be involved in bone development?

Accepted Answer

A) Tin 
B) Cobalt 
C) Silicon 
D) Barium 
E) Boron 
A) Tin 
B) Cobalt 
C) Silicon 
D) Barium 
E) Boron

Question 7

Which of the following is a characteristic of iron utilization?

Accepted Answer

A) Most of the body's iron is recycled 
B) The chief storage site for iron is the intestinal epithelium 
C) Iron is absorbed better from supplements than from foods 
D) Iron from nonheme food sources is absorbed better than that from heme food sources 
E) Vegetarians need 4 times the iron as non-vegetarians. 
A) Most of the body's iron is recycled 
B) The chief storage site for iron is the intestinal epithelium 
C) Iron is absorbed better from supplements than from foods 
D) Iron from nonheme food sources is absorbed better than that from heme food sources 
E) Vegetarians need 4 times the iron as non-vegetarians.

Question 8

What is the chief function of hemosiderin?

Accepted Answer

A) Stores excess body iron 
B) Inhibits hemoglobin synthesis 
C) Enhances heme iron absorption 
D) Enhances nonheme iron absorption 
E) Promotes iron excretion 
A) Stores excess body iron 
B) Inhibits hemoglobin synthesis 
C) Enhances heme iron absorption 
D) Enhances nonheme iron absorption 
E) Promotes iron excretion

Question 9

MATCHING
-Iodine deficiency disease

Accepted Answer

A) Tea 
B) Iron 
C) Pica 
D) Zinc 
E) Heme
F)Goiter
G)Cobalt
H)Ferritin
I)Keshan
J)Nonheme
K)Chromium
L)Fluorosis
M)Myoglobin
N)MFP Factor
O)Hemoglobin
P)Tannic acid
Q)Fluorapatite
R)Fortified salt
S)Metallothionein
T)Hemochromatosis 
A) Tea 
B) Iron 
C) Pica 
D) Zinc 
E) Heme
F)Goiter
G)Cobalt
H)Ferritin
I)Keshan
J)Nonheme
K)Chromium
L)Fluorosis
M)Myoglobin
N)MFP Factor
O)Hemoglobin
P)Tannic acid
Q)Fluorapatite
R)Fortified salt
S)Metallothionein
T)Hemochromatosis

Question 10

Which of the following is a major binding protein for zinc?

Accepted Answer

A) Ligand 
B) Ferritin 
C) Hemosiderin 
D) Metallothionein 
E) Albumin 
A) Ligand 
B) Ferritin 
C) Hemosiderin 
D) Metallothionein 
E) Albumin

Question 11

Which of the following is a prominent feature of mild iodine deficiency in children?

Accepted Answer

A) Demineralization 
B) Growth retardation 
C) Discoloration of teeth 
D) Poor performance in school 
E) Hyperactivity 
A) Demineralization 
B) Growth retardation 
C) Discoloration of teeth 
D) Poor performance in school 
E) Hyperactivity

Question 12

MATCHING
-Major dietary source of iodine

Accepted Answer

A) Tea 
B) Iron 
C) Pica 
D) Zinc 
E) Heme
F)Goiter
G)Cobalt
H)Ferritin
I)Keshan
J)Nonheme
K)Chromium
L)Fluorosis
M)Myoglobin
N)MFP Factor
O)Hemoglobin
P)Tannic acid
Q)Fluorapatite
R)Fortified salt
S)Metallothionein
T)Hemochromatosis 
A) Tea 
B) Iron 
C) Pica 
D) Zinc 
E) Heme
F)Goiter
G)Cobalt
H)Ferritin
I)Keshan
J)Nonheme
K)Chromium
L)Fluorosis
M)Myoglobin
N)MFP Factor
O)Hemoglobin
P)Tannic acid
Q)Fluorapatite
R)Fortified salt
S)Metallothionein
T)Hemochromatosis

Question 13

Chromium deficiency is characterized by

Accepted Answer

A) hypertension. 
B) hyperglycemia. 
C) enlargement of the liver. 
D) enlargement of the thyroid gland. 
E) hyperparathyroidism 
A) hypertension. 
B) hyperglycemia. 
C) enlargement of the liver. 
D) enlargement of the thyroid gland. 
E) hyperparathyroidism

Question 14

What term designates foods that contain nonnutrient substances that may provide health benefits beyond basic nutrition?

Accepted Answer

A) Health foods 
B) Organic foods 
C) Functional foods 
D) Disease preventative foods 
E) Supplemental nutrition 
A) Health foods 
B) Organic foods 
C) Functional foods 
D) Disease preventative foods 
E) Supplemental nutrition

Question 15

What is the primary mechanism associated with the role of fluoride in prevention of dental caries?

Accepted Answer

A) Fluoride increases calcium absorption, which increases crystal formation of teeth 
B) Decay is inhibited due to neutralization of organic acids produced by bacteria on the teeth 
C) Decay is reduced due to the inhibitory effects of fluoride on growth of bacteria on the teeth 
D) Fluoride becomes incorporated into the crystalline structure of teeth, making them less susceptible to decay 
E) Fluoride increases salivation which aids in the removal of bacteria and the foods needed to sustain bacterial growth 
A) Fluoride increases calcium absorption, which increases crystal formation of teeth 
B) Decay is inhibited due to neutralization of organic acids produced by bacteria on the teeth 
C) Decay is reduced due to the inhibitory effects of fluoride on growth of bacteria on the teeth 
D) Fluoride becomes incorporated into the crystalline structure of teeth, making them less susceptible to decay 
E) Fluoride increases salivation which aids in the removal of bacteria and the foods needed to sustain bacterial growth

Question 16

Which of the following is known to enhance iron absorption?

Accepted Answer

A) Tea 
B) Coffee 
C) Foods containing vitamin C 
D) Foods containing vitamin E 
E) Milk 
A) Tea 
B) Coffee 
C) Foods containing vitamin C 
D) Foods containing vitamin E 
E) Milk

Question 17

What is the prevalence of zinc deficiency? What are the signs and symptoms of zinc deficiency?

Accepted Answer

Severe zinc deficiency is not widespread

Question 18

Which of the following would be the most appropriate food source of iodide for a person who lives inland?

Accepted Answer

A) Fresh-water fish 
B) Iodized table salt 
C) Locally grown produce 
D) Plants of the cabbage family 
E) Soybeans and peanuts 
A) Fresh-water fish 
B) Iodized table salt 
C) Locally grown produce 
D) Plants of the cabbage family 
E) Soybeans and peanuts

Question 19

Which of the following foods provides iron in the most absorbable form?

Accepted Answer

A) Rice 
B) Spinach 
C) Chicken 
D) Orange juice 
E) Watermelon 
A) Rice 
B) Spinach 
C) Chicken 
D) Orange juice 
E) Watermelon

Question 20

Which of the following is a feature of fluoride in nutrition?

Accepted Answer

A) Most bottled waters are fluoridated. 
B) A severe deficiency is known as fluorosis. 
C) Fluorapatite refers to an increase in the desire to eat fluoride-rich foods. 
D) A deficiency contributes to the most widespread health problem in the United States. 
E) Fluoride supplementation is no longer necessary in much of the U.S. 
A) Most bottled waters are fluoridated. 
B) A severe deficiency is known as fluorosis. 
C) Fluorapatite refers to an increase in the desire to eat fluoride-rich foods. 
D) A deficiency contributes to the most widespread health problem in the United States. 
E) Fluoride supplementation is no longer necessary in much of the U.S.

Which of the following is a characteristic of iron nutrition?

Which of the following foods provides the greatest amount of iron per serving?

Which of the following nutrients enhances iron absorption from the intestinal tract?

The iron-storage protein ____________________ captures iron from food and stores it in the cells of the small intestine.

Which of the following compounds provides a major storage reservoir for iron?

Which of the following trace minerals is known to be involved in bone development?

Which of the following is a characteristic of iron utilization?

What is the chief function of hemosiderin?

MATCHING -Iodine deficiency disease

Which of the following is a major binding protein for zinc?

Which of the following is a prominent feature of mild iodine deficiency in children?

MATCHING -Major dietary source of iodine

Chromium deficiency is characterized by

What term designates foods that contain nonnutrient substances that may provide health benefits beyond basic nutrition?

What is the primary mechanism associated with the role of fluoride in prevention of dental caries?

Which of the following is known to enhance iron absorption?

What is the prevalence of zinc deficiency? What are the signs and symptoms of zinc deficiency?

Which of the following would be the most appropriate food source of iodide for a person who lives inland?

Which of the following foods provides iron in the most absorbable form?

Which of the following is a feature of fluoride in nutrition?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and 123 the Major Minerals

Fitness: Physical Activity, Nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 13: The Trace Minerals

Which of the following is a characteristic of iron nutrition?

Which of the following foods provides the greatest amount of iron per serving?

Which of the following nutrients enhances iron absorption from the intestinal tract?

The iron-storage protein ____________________ captures iron from food and stores it in the cells of the small intestine.

Which of the following compounds provides a major storage reservoir for iron?

Which of the following trace minerals is known to be involved in bone development?

Which of the following is a characteristic of iron utilization?

What is the chief function of hemosiderin?

MATCHING -Iodine deficiency disease

Which of the following is a major binding protein for zinc?

Which of the following is a prominent feature of mild iodine deficiency in children?

MATCHING -Major dietary source of iodine

Chromium deficiency is characterized by

What term designates foods that contain nonnutrient substances that may provide health benefits beyond basic nutrition?

What is the primary mechanism associated with the role of fluoride in prevention of dental caries?

Which of the following is known to enhance iron absorption?

What is the prevalence of zinc deficiency? What are the signs and symptoms of zinc deficiency?

Which of the following would be the most appropriate food source of iodide for a person who lives inland?

Which of the following foods provides iron in the most absorbable form?

Which of the following is a feature of fluoride in nutrition?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and 123 the Major Minerals

Fitness: Physical Activity, Nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters