Deck 9: Fat-Soluble Vitamins

Question 1

Vitamins provide all the listed functions except:

A) They provide energy
B) They preserve tissues
C) They act as antioxidants
D) They serve as coenzymes

Answer 1

They provide energy

Question 2

The thirteen essential, organic micronutrients that are needed by the body for normal functions are called

A) vitamins.
B) minerals.
C) enzymes.
D) coenzymes.

Answer 2

vitamins.

Question 3

All vitamins are organic because they contain

A) organs.
B) carbide.
C) carbon.
D) vitals.

Answer 3

carbon.

Question 4

_________are substances found in foods that are not in a form directly usable by the body, but that can be converted into an active form once they are absorbed; however vitamins found in foods that are already in the active form, called _________vitamins, do not undergo conversion.

A) Vitamins-- minerals
B) Fat- soluble vitamins-water- soluble vitamins
C) Provitamins-performed vitamins
D) Performed vitamins-- provitamins

Question 5

Hypervitaminosis or vitamin toxicity symptoms result when individuals

A) overeconsume minerals.s
B) overconsume water- soluble vitamins.
C) consume vitamin minidoses.
D) consume vitamin megadoses.

Question 6

Most water- soluble vitamins are not toxic because excesses are excreted in the

A) skin.
B) sweat.
C) feces.
D) urine.

Question 7

To avoid toxicity symptoms, Dietary Reference Intakes include a tolerable upper intake level for most vitamins, and this is the level which

A) varies among individuals.
B) should be exceeded.
C) is stated on food labels.
D) should not be exceeded.

Question 8

The vitamins which are more likely to lead to toxicity symptoms are the _________vitamins.

A) high- fiber
B) water- soluble
C) fat- soluble
D) fiber- soluble

Question 9

_________such as beta- carotene are converted to their active form before they can be directly used in the body.

A) Performed vitamins
B) Inorganic vitamins
C) Provitamins
D) Water- soluble vitamins

Question 10

Vitamins A, D, E, and K are the _________vitamins, but the B vitamins are the_________vitamins.

A) organic-- inorganic
B) fat- soluble-water- soluble
C) water- soluble-- fat- soluble
D) essential-non- essential

Question 11

Vitamins A, D, and E are _________in the body's tissues.

A) fuel sources
B) eliminated
C) excreted
D) stored

Question 12

Since some fat- soluble vitamins can be stored in the body, it is _________to read the labels of these supplements carefully.

A) not essential
B) important
C) not helpful
D) not advisable for older adults

Question 13

Which of the following nutrients is most bioavailable?

A) any B vitamin
B) vitamin D
C) vitamin A
D) vitamin K

Question 14

Water- soluble vitamins are_________fat- soluble vitamins.

A) less bioavailable than
B) as bioavailable as
C) marginally bioavailable compared to
D) more bioavailable than

Question 15

Which vitamins are absorbed into the portal vein?

A) vitamin K
B) the B vitamins and vitamin C
C) vitamins A, D and E
D) the fat- soluble vitamins

Question 16

Excess water- soluble vitamins are excreted through the

A) breath.
B) urine.
C) sweat.
D) feces.

Question 17

John started taking a multivitamin and noticed that his urine was yellow. This is because an excess of_________ was being excreted.

A) the B vitamins
B) vitamin A
C) vitamin D
D) vitamin E

Question 18

Which of the following nutrients are not stored in the body?

A) the B vitamins
B) vitamin D
C) vitamin K
D) vitamin A

Question 19

Which of the following nutrients requires dietary fat for absorption and is transported in the lymph system? Vitamin

A) K
B) B₂
C) B₁
D) B₃

Question 20

When the body's need for a vitamin is high, absorption of the nutrient is

A) high.
B) likely to vary depending on the coenzyme.
C) likely to vary depending on the enzyme.
D) low.

Question 21

)Antioxidants, such as vitamins E and C, the mineral selenium, flavonoids, and carotenoids, ________ the damaging effects of free radicals, atoms or molecules with an unpaired electron

A) need water to maximize
B) have no effect on
C) minimize
D) maximize

Question 22

If free radicals accumulate faster than the body can neutralize them, the damaging effects of oxidative stress may promote

A) ant- aging properties.
B) metabolism.
C) youthfulness.
D) aging.

Question 23

Fruits, vegetables and whole grains are rich sources of

A) pro- oxidants and un- free radicals.
B) antioxidants and phytochemicals.
C) coenzymes.
D) enzymes.

Question 24

When foods are exposed to air, water, UV light, changes in pH, or heat, nutrient content of foods typically

A) lose calories.
B) gain calories.
C) increase.
D) diminish.

Question 25

A food which has added vitamins and minerals which were not naturally present in the food is called

A) fortified.
B) low- calorie.
C) enriched.
D) high- calorie.

Question 26

Proper handling and storing of fresh foods may

A) decrease the kilocalorie content of foods.
B) improve nutrient content of foods.
C) increase the kilocalorie content of foods.
D) make the food more calorie- dense.

Question 27

Milk, cereals, cheese, egg yolks, and liver contain

A) preformed vitamin A.
B) carotenids.
C) water- soluble vitamin A.
D) provitamin A.

Question 28

Vision problems and increased infections result from vitamin A

A) foods which have been cooked.
B) deficiencies.
C) toxicities.
D) rich foods.

Question 29

Hypercalcemia, abnormalities in the nervous system, and severe depression may result from

A) vitamin A megadoses.
B) vitamin D megadoses.
C) inadequate vitamin A intake.
D) inadequate vitamin D intake.

Question 30

Fortified dairy products and soymilk are excellent food sources of vitamin

A) A.
B) D.
C) E.
D) K.

Question 31

Inadequate intake of this vitamin can lead to blindness: vitamin

A) E.
B) D.
C) K.
D) A.

Question 32

This vitamin can be made with skin exposure to the sun: vitamin

A) E.
B) A.
C) K.
D) D.

Question 33

Individuals who have a family history of osteoporosis (bone thinning) and high blood pressure would benefit from eating foods which are rich in vitamin

A) K.
B) D.
C) A.
D) E.

Question 34

Vitamin D deficiency symptoms include

A) rickets, osteomalacia.
B) blood thinning and hemorrhage.
C) blindness, rickets.
D) hypercalcemia.

Question 35

Nerve problems, muscle weakness and increase susceptibility to free radical damage result from inadequate intake of vitamin

A) D.
B) K.
C) E.
D) A.

Question 36

Vegetable oils, avocados, nuts, and seeds are rich in

A) grams.
B) alpha tocopherols.
C) international units.
D) retinol equivalents.

Question 37

Which vitamin is synthesized in the gut? Vitamin

A) E
B) K
C) A
D) D

Question 38

Blood clotting and bone formation is the responsibility of vitamin

A) A.
B) D.
C) K.
D) E.

Question 39

If individuals taking Coumadin suddenly increase the vitamin K in their diets, the vitamin can override the effect of the drug, enabling the blood to

A) clot too quickly.
B) stop clotting.
C) cause hypervitaminosis.
D) slow down the clotting process.

Question 40

John is taking the anticoagulant medication Coumadin so he needs to monitor his vitamin K intake from

A) exposure to sunshine.
B) fortified dairy products and soymilk.
C) greens, vegetable oils, and margarine.
D) apricots, mango, carrots.

Question 41

The ingestion of a daily multivitamin- mineral supplement is on the rise in the United States, especially among older adults.

Question 42

As long as a supplement has the USP label, it is safe to consume any amount of the supplement.

Question 43

Excesses of all fat- soluble vitamins are harmful.

Question 44

Excesses of water- soluble vitamins are excreted from the body in urine and therefore they rarely accumulate to toxic levels.

Question 45

Carotenoids need to be converted to their active form before they can be directly used in the body.

Question 46

Research has shown that the right nutritional supplements need to be chosen to reverse aging, cardiovascular disease, cancer, and cognitive decline.

Question 47

Individuals who eat antioxidant- rich fruits, vegetables, and whole grains have a lower risk of diseases than those who do not eat these foods.

Question 48

No food contains every nutrient, but every food group has specific nutrients.

Question 49

Vitamin A is essential for vision, cell growth and development, reproduction, and a healthy immune system.

Question 50

Vitamin A is stored in the liver until needed and is not easily excreted from the body.

Question 51

Food sources from preformed vitamin A (in milk, cereals, cheese, egg yolks, and liver) have better absorption than food sources which are rich in provitamin A (carrots, spinach, and sweet potatoes).

Question 52

Vitamin K is the "sunshine vitamin"can be made in the body with the help of ultraviolet rays from the sun.

Question 53

Children who have rickets and adults who have osteomalacia need to be consume more fortified milk, yogurt, soymilk and fatty fish.

Question 54

Vitamin A is stored in the liver and this increases the likelihood of toxicity symptoms.

Question 55

Fortified foods and vitamin supplements can help individuals who have inadequate diets to meet their nutrient needs.

Question 56

Vitamin A is the vision vitamin.

Question 57

Vitamin D is the sunshine vitamin.

Question 58

Vitamin E is an antioxidant that protects cell membranes, functions as an anticoagulant and promotes oxidation of LDL cholesterol.

Question 59

Vitamin E in vegetable oils, avocados, nuts, and seeds functions as an antioxidant in cell membranes, increases free radicals, preventing them from damaging phospholipids.

Question 60

There are no known toxicity symptoms for vitamin K.

Question 61

Green leafy vegetables and vegetable oils are rich in vitamin A.

Question 62

Patients who are taking anticoagulant medications need to carefully monitor their vitamin A intake.

Question 63

Vitamin K is synthesized by the GI flora.

Question 64

As long as individuals take nutritional supplements that have the USP label, it is not that important to eat right.

Question 65

The USP label on a fortified food means that the food is high- quality, and pure.

Question 66

Before buying a nutritional supplement, it is important to ask store clerks for guidance.

Question 67

Green leafy vegetables have high levels of alpha- tocopherol equivalents.

Question 68

Vitamin E deficiencies and toxicities are rare.

Question 69

Vitamins A and D are stored in the liver and can build up to toxic levels if taken in megadose amounts.

Question 70

Antioxidants stabilize free radicals and promote disease.

Question 71

Bioavailability of individual vitamins varies based on the amount of the vitamin in the food, whether the food is cooked, raw, or refined, the food's digestibility, an individual's nutrition status, and whether the vitamin is a natural or synthetic form.

Question 72

Fat- soluble vitamins are more bioavailable than water- soluble vitamins.

Question 73

Fat- soluble vitamins require dietary fiber to be absorbed.

Question 74

Fat- soluble vitamins are transported along the intestinal lining and absorbed through the lymph system as part of chylomicrons.

Question 75

Individuals who take megadoses of water- soluble vitamins are not likely to experience toxicity symptoms.

Question 76

Explain why some fat- soluble vitamins are more likely to lead to toxicity symptoms.

Question 77

What is bioavailability?

Question 78

Describe the main difference between provitamins and preformed vitamins.

Question 79

What are megadoses?

Question 80

What are vitamins?