Question 1

Dairy products are good sources of vitamin E.

Accepted Answer

A) True 
 B)False  False

Question 2

When an oxygen molecule becomes a free radical,it is referred to as a(n):

Accepted Answer

A) reactive oxygen species (ROS). 
B) carcinogen. 
C) prooxidant. 
D) antioxidant. 
A) reactive oxygen species (ROS). 
B) carcinogen. 
C) prooxidant. 
D) antioxidant. A

Question 3

Which of the following is considered an essential nutrient?

Accepted Answer

A) glycerol 
B) beta-carotene 
C) homocysteine 
D) vitamin E 
A) glycerol 
B) beta-carotene 
C) homocysteine 
D) vitamin E D

Question 4

Your best friend recently told you that her grandmother died from cancer.Now your friend is asking you what she should do and what she should eat to reduce her risk of cancer.What is your advice? Include a discussion of aspects that are within her control and those that are not.

Accepted Answer

I'm so sorry to hear about your grandmot

Question 5

Which of the following statements about antioxidants is TRUE?

Accepted Answer

A) Antioxidants are formed in the body. 
B) Antioxidants oxidize free radicals. 
C) Antioxidants reduce free radicals by removing an electron. 
D) Antioxidants donate an electron,thus reducing the free radical. 
A) Antioxidants are formed in the body. 
B) Antioxidants oxidize free radicals. 
C) Antioxidants reduce free radicals by removing an electron. 
D) Antioxidants donate an electron,thus reducing the free radical.

Question 6

Which of the following statements is TRUE regarding free radicals?

Accepted Answer

A) Free radicals are formed as a by-product of healthy metabolism. 
B) Our body has no mechanism to combat free radicals. 
C) Exposure to pollution decreases free radical production. 
D) A free radical is an atom with paired electrons in its outermost shell. 
A) Free radicals are formed as a by-product of healthy metabolism. 
B) Our body has no mechanism to combat free radicals. 
C) Exposure to pollution decreases free radical production. 
D) A free radical is an atom with paired electrons in its outermost shell.

Question 7

Discuss the various roles and relationships between antioxidants and cancer.Include a discussion of the pros and cons of antioxidant supplementation versus acquiring antioxidants through foods.

Accepted Answer

Antioxidants play a crucial role in prot

Question 8

Which of the following is a function of vitamin E?

Accepted Answer

A) protecting PUFA (polyunsaturated fatty acids)in cell membranes from oxidation 
B) regenerating vitamin C by donating an electron 
C) improving the absorption of vitamin C if dietary intake is low 
D) increasing bone density 
A) protecting PUFA (polyunsaturated fatty acids)in cell membranes from oxidation 
B) regenerating vitamin C by donating an electron 
C) improving the absorption of vitamin C if dietary intake is low 
D) increasing bone density

Question 9

Which of the following foods will have the least amount of viable vitamin E?

Accepted Answer

A) chicken fried in vegetable oil 
B) bread dipped in sunflower oil 
C) peanuts,dry roasted 
D) salad with canola oil and vinegar 
A) chicken fried in vegetable oil 
B) bread dipped in sunflower oil 
C) peanuts,dry roasted 
D) salad with canola oil and vinegar

Question 10

The doctor has recently told Julie that she is anemic.Julie should consume ________ with her iron supplement to increase its absorption.

Accepted Answer

A) a tablespoon of castor oil 
B) a glass of milk 
C) a glass of orange juice 
D) scrambled eggs 
A) a tablespoon of castor oil 
B) a glass of milk 
C) a glass of orange juice 
D) scrambled eggs

Question 11

Carotenoids are better absorbed from cooked foods.

Accepted Answer

A) True 
 B)False

Question 12

Deep-frying decreases the availability of vitamin E in vegetable oil.

Accepted Answer

A) True 
 B)False

Question 13

Regarding second-hand smoke from tobacco products,research indicates that:

Accepted Answer

A) minimal exposure poses few risks. 
B) exposure is situational;not all products exert the same level of danger. 
C) air circulation significantly mitigates the problem of exposure. 
D) there is no risk-free level of exposure. 
A) minimal exposure poses few risks. 
B) exposure is situational;not all products exert the same level of danger. 
C) air circulation significantly mitigates the problem of exposure. 
D) there is no risk-free level of exposure.

Question 14

Which of the following nutrients requires the most frequent consumption to ensure adequate body stores?

Accepted Answer

A) vitamin A 
B) vitamin E 
C) vitamin C 
D) beta-carotene 
A) vitamin A 
B) vitamin E 
C) vitamin C 
D) beta-carotene

Question 15

Diseases that cause the malabsorption of fat can result in a deficiency of:

Accepted Answer

A) copper. 
B) vitamin E. 
C) vitamin C. 
D) selenium. 
A) copper. 
B) vitamin E. 
C) vitamin C. 
D) selenium.

Question 16

In laboratory blood tests,the marker that indicates the degree of inflammation is called:

Accepted Answer

A) iodopsin. 
B) C-reactive protein. 
C) reactive oxygen species (ROS). 
D) selenomethionine. 
A) iodopsin. 
B) C-reactive protein. 
C) reactive oxygen species (ROS). 
D) selenomethionine.

Question 17

Because vitamin A is a fat-soluble vitamin,________ can occur readily.

Accepted Answer

A) spoilage 
B) absorption 
C) toxicity 
D) utilization 
A) spoilage 
B) absorption 
C) toxicity 
D) utilization

Question 18

Advanced vitamin A deficiency can lead to ________,a condition of irreversible blindness.

Accepted Answer

A) hyperkeratosis 
B) Kashin-Beck disease 
C) xeropthalmia 
D) anemia 
A) hyperkeratosis 
B) Kashin-Beck disease 
C) xeropthalmia 
D) anemia

Question 19

Selenocysteine is the active form of selenium.

Accepted Answer

A) True 
 B)False

Question 20

Selenium toxicity occurs from an overconsumption of foods rich in this mineral.

Accepted Answer

A) True 
 B)False

Exam 14: Nutrients Involved in Antioxidant Function and Vision

Dairy products are good sources of vitamin E.

When an oxygen molecule becomes a free radical,it is referred to as a(n):

Which of the following is considered an essential nutrient?

Your best friend recently told you that her grandmother died from cancer.Now your friend is asking you what she should do and what she should eat to reduce her risk of cancer.What is your advice? Include a discussion of aspects that are within her control and those that are not.

Which of the following statements about antioxidants is TRUE?

Which of the following statements is TRUE regarding free radicals?

Discuss the various roles and relationships between antioxidants and cancer.Include a discussion of the pros and cons of antioxidant supplementation versus acquiring antioxidants through foods.

Which of the following is a function of vitamin E?

Which of the following foods will have the least amount of viable vitamin E?

The doctor has recently told Julie that she is anemic.Julie should consume ________ with her iron supplement to increase its absorption.

Carotenoids are better absorbed from cooked foods.

Deep-frying decreases the availability of vitamin E in vegetable oil.

Regarding second-hand smoke from tobacco products,research indicates that:

Which of the following nutrients requires the most frequent consumption to ensure adequate body stores?

Diseases that cause the malabsorption of fat can result in a deficiency of:

In laboratory blood tests,the marker that indicates the degree of inflammation is called:

Because vitamin A is a fat-soluble vitamin,________ can occur readily.

Advanced vitamin A deficiency can lead to ________,a condition of irreversible blindness.

Selenocysteine is the active form of selenium.

Selenium toxicity occurs from an overconsumption of foods rich in this mineral.

The Science of Nutrition: Linking Food, function, and Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

in Depth: Alcohol

Lipids: Essential Energy-Supplying Nutrients

Vitamins and Minerals: Micronutrients With Macro Powers

Phytochemicals

Disordered Eating

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Consumer Issues: Food Safety, Production, and Impact on the Environment

Nutrition Through the Life Cycle: Pregnancy and the First Year of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: The Later Years

Global Nutrition

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