Deck 12: Major Minerals

Question 1

Nutrient status, whether the mineral is bound with other substances in food or ingested together determine a mineral's

A) carbon content.
B) availability.
C) essentiality.
D) bioavailability.

Answer 1

bioavailability.

Question 2

Mineral toxicity symptoms are likely to emerge from

A) mineral- rich foods and the specific supplements.
B) supplementation.
C) vitamin- rich foods.
D) mineral- rich foods.

Answer 2

supplementation.

Question 3

Which of the following is most likely to cause toxicity symptoms?

A) calcium supplements
B) magnesium- rich foods
C) a combination of calcium- rich and magnesium- rich foods
D) calcium- rich foods

Answer 3

calcium supplements

Question 4

Minerals are chemical elements essential to body

A) structure.
B) voluntary functions.
C) functions.
D) involuntary functions.

Question 5

Inorganic elements that are essential to the nutrition of humans are called

A) ions.
B) vitamins.
C) free radicals.
D) minerals.

Question 6

Minerals that are needed in amounts greater than 100 milligrams per day-- sodium, chloride, potassium, calcium, phosphorus, magnesium, and sulfur-are classified as

A) minor minerals.
B) essential minerals.
C) trace minerals.
D) major minerals.

Question 7

Minerals needed in amounts less than 20 milligrams daily-- iron, zinc, selenium, fluoride, chromium, copper, manganese, and molybdenum-are classified as

A) tracing minerals.
B) trace minerals.
C) major minerals.
D) essential minerals.

Question 8

The degree to which a nutrient is absorbed and ultimately available to be used in the body is called its

A) absorbability.
B) availability.
C) essentiality.
D) bioavailability.

Question 9

Individuals who are deficient in a particular mineral will absorb ___________ minerals compared to those who have adequate mineral intake.

A) more
B) less
C) efficiently
D) trace

Question 10

Oxalates and phytates which bind to iron in foods and reduce their bioavailability are called

A) connectors.
B) coenzymes.
C) cofactors.
D) binders.

Question 11

Chloride helps maintain fluid balance, helps remove carbon dioxide from the blood, helps maintain pH balance, and participates in digestion as part of HCl in the

A) kidney.
B) liver.
C) heart.
D) stomach.

Question 12

Individuals who consume diets which are adequate in___________ have optimal muscle function, nerve conduction, fluid and pH balance, bone health, recommended blood and are unlikely to have kidney stones.

A) chloride.
B) potassium.
C) chlorine.
D) magnesium.

Question 13

Dark green leafy vegetables are rich in

A) potassium.
B) vitamin B_1.
C) sodium.
D) vitamin D.

Question 14

Hyperkalemia symptoms-nausea, fatigue, muscle weakness, irregular heartbeat, and tingling in feet and hands-are likely to result from

A) potassium supplements.
B) potassium- rich foods.
C) potassium- sparing diuretics.
D) sodium- rich foods.

Question 15

Adequate potassium intake reduces the risk of

A) urinary tract infections.
B) diarrhea.
C) bladderitis.
D) kidney stones.

Question 16

The DASH diet is recommended to lower blood pressure because it is rich in

A) enriched breads.
B) the right breakfast cereals.
C) potassium- rich fruits and vegetables.
D) processed foods.

Question 17

Phytates are acids in nuts, whole grains, and legumes which___________mineral absorption.

A) have no effect on
B) increase
C) alkalinize
D) block

Question 18

Oxalates are acids in spinach which ___________ calcium absorption.

A) increase
B) acidify
C) have no effect on
D) reduce

Question 19

Vitamin A in spinach is well absorbed, but only a small percentage of its ___________is absorbed.

A) carbohydrate
B) calcium
C) protein
D) fiber

Question 20

Osteoporosis is synonymous with

A) bone pain.
B) bone spurs.
C) osteopenia.
D) bone loss.

Question 21

Americans need 4,700 mg of potassium every day and it is the most mineral.

A) abundant
B) inorganic
C) organic
D) important

Question 22

Adults need 1,500 mg of sodium every

A) day.
B) week.
C) hour.
D) two days.

Question 23

Which of the following nutrients is often consumed in excess by most Americans?

A) sulfur
B) sodium
C) potassium
D) magnesium

Question 24

How is calcium balance regulated? By the action of

A) coenzymes.
B) enzymes.
C) fat- soluble vitamins.
D) hormones.

Question 25

Vitamin D and lactose each ___________the absorption of calcium.

A) acidify
B) neutralize
C) improve
D) reduce

Question 26

The mineral which is part of keratin found in hair, and skin, is responsible for the formation of collagen; and participates in in acid-base balance and cellular respiration is

A) sulfur.
B) sulfuric acid.
C) sulfate.
D) biotin.

Question 27

Soft drinks contain

A) phosphrous.
B) phytates.
C) osteoclasts.
D) phosphoric acid.

Question 28

Phosphorus is found in the cells as part of phospholipids, which give cell ___________their structure.

A) proteins
B) membranes
C) mitchondria
D) walls

Question 29

The process of adding minerals, including calcium and phosphorus, to the collagen matrix in the bone, which makes the bone strong and rigid is

A) mineral balance.
B) mineralization.
C) collagen balance.
D) hydroxyapatite.

Question 30

Which mineral provides shape to proteins and is part of the vitamins thiamin and biotin and the amino acids cysteine and methionine?

A) sulfur
B) potassium
C) chloride
D) sulfite

Question 31

Who among the following is most likely to have low BMD? A

A) 50 year old
B) 15 year old
C) 20 year old
D) 70 year old

Question 32

How would you describe the calcium bioavailability of spinach?

A) high if consumed with a vitamin C source
B) high
C) low
D) medium

Question 33

To improve mineral bioavailability of minerals, which vitamin should be consumed at every meal?

A) K
B) folate
C) C
D) A

Question 34

Calcium and phosphorous are needed for the process of

A) mass bone building.
B) mineralism.
C) bone mining.
D) mineralization.

Question 35

Individuals who consume fast foods, canned soups and deli meats regularly are likely to develop

A) high blood pressure.
B) low blood pressure.
C) a sodium- potassium pump.
D) low blood potassium levels.

Question 36

Sodium, potassium and calcium are

A) alcohol ions.
B) anions.
C) canions.
D) cations.

Question 37

The mineral which helps maintain fluid balance, transmits nerve impulses, participates in muscle contraction, and helps transport some nutrients across cell membranes is

A) potassium.
B) water.
C) sodium.
D) magnesium.

Question 38

Most Americans consume ___________as much as sodium as needed.

A) twice
B) five times
C) three times
D) four times

Question 39

Hypertension, hypernatremia, and bone loss are attributed to excess

A) iron.
B) chloride.
C) potassium.
D) sodium.

Question 40

The most overconsumed sodium source is

A) sodium bicarbonate.
B) sodium chloride.
C) monosodium glutamate.
D) sodium docusate.

Question 41

Too much of one mineral, such as calcium, Ca2+, can cause a decrease in the absorption and metabolism of another mineral, such as magnesium, Mg2+, leading to an imbalance.

Question 42

To improve bioavailability, it's best to take single mineral supplements alone.

Question 43

The bioavailability of each mineral depends on the amount of both minerals in the GI tract at the time of absorption.

Question 44

Oxalates (acids found in certain fruits and vegetables, chocolate, tea, coffee, beer, and nuts) or phytates (acids found in nuts, whole grains, and legumes) form acid-mineral complexes which pass through the GI tract unabsorbed.

Question 45

Cooking legumes that contain phytates, can help increase the bioavailability of its minerals by breaking the bonds between the minerals and the binders.

Question 46

Polyphenols as well as oxalates in tea and coffee inhibit the body's absorption of iron, increasing bioavailability.

Question 47

Vitamin C enhances the absorption of iron from plant foods.

Question 48

Animal protein from meat, fish, and poultry enhances zinc absorption; and vitamin D enhances calcium, phosphorus, and magnesium absorption.

Question 49

Hyponatremia results from too little or too much sodium in the blood.

Question 50

Hyponatremia symptoms include: headache, muscle weakness, fatigue, seizures, coma and death.

Question 51

Deli meats and canned soups are often high in sodium.

Question 52

Minerals are classified as major minerals or as trace minerals depending on the amount found in the body and the amount needed on a weekly basis.

Question 53

A homemade bean soup, a sandwich which includes greens instead of lettuce and a baked sweet potato is high in potassium.

Question 54

A diet that is adequate in potassium is beneficial to individuals who have a history of kidney stones because potassium attaches to the calcium in the urine thereby preventing the formation of mineral crystals that can form kidney stones.

Question 55

Foods which are high in phytates such as whole grains lower magnesium absorption.

Question 56

To improve and maintain bone mineral density, consume a diet adequate in calcium, magnesium, and potassium, vitamins D and K, omega- 3 fatty acids, protein, and kilocalories.

Question 57

Bone mineral density increases during childhood and adolescence, and peaks in early adulthood.

Question 58

The best way to predict the likelihood of getting osteoporosis is to measure dietary calcium intake.

Question 59

Swimming has been shown to correct low bone mass density.

Question 60

Dietary changes can reverse bone thinning.

Question 61

A female smoker who is also an alcoholic may have osteoporosis but bone mass density needs to be measured.

Question 62

Osteoporosis is genetic and cannot be reversed.

Question 63

BMD represents bone mass density.

Question 64

Sulfur is consumed in its oxidized form, sulfate, and it is found in meat, poultry, fish, eggs, legumes, dairy foods, fruits, vegetables, beer, and wine.

Question 65

Persons who have been diagnosed with ulcerative colitis need to eat more sulfur- rich foods.

Question 66

Excessive supplemental magnesium may lead to diarrhea.

Question 67

Excessive magnesium from foods such as leafy green vegetables, and legumes are not likely to lead to toxicity symptoms.

Question 68

Hypophosphatemia symptoms include: muscle weakness, bone pain, rickets in children, confusion, and, at the extreme, death.

Question 69

Phosphorus is a structural component of bones and teeth, it uses energy as part of ATP, acts as an acid- base buffer, and is used to break down DNA and RNA.

Question 70

Symptoms of hyperphosphatemia may include muscle cramps and spasms and numbness or tingling in the feet and hands; while symptoms of hypophosphatemia include: muscle weakness, bone pain, rickets in children, confusion, and, at the extreme, death.

Question 71

Minerals play roles in fluid and electrolyte balance, form blood cells (iron and copper), build healthy bones (calcium, phosphorus, magnesium, and fluoride), and maintain a healthy immune system (zinc). Minerals can also be part of enzyme complexes, participate in energy metabolism, and play a role in structural growth.

Question 72

A balance of electrolytes is essential for transmission of nerve impulses and contraction of muscles; conversely an electrolyte imbalance can lead to confusion, seizures, muscle spasms, and convulsions.

Question 73

Toxicity symptoms are common among healthy Americans because of widespread mineral supplementation.

Question 74

The body can adapt mineral absorption and excretion, according to the body's mineral needs.

Question 75

It is not possible to experience mineral toxicity symptoms because the body adjusts mineral absorption and excretion, according to the body's need for minerals.

Question 76

Describe the factors which increase mineral bioavailability.

Question 77

Describe the factors reduce mineral bioavailability.

Question 78

What is the most common form of sodium that is consumed in processed foods?

Question 79

What is the name of the mineral that provides strength and structure to bones and teeth, is critical for muscle contraction, helps maintain a normal heartbeat, participates in blood clotting, and may reduce the risk for hypertension, colon cancer, kidney stones, and obesity.

Question 80

What are the recommendations for maximizing calcium absorption from foods and supplements?