Deck 14: Nutrients Involved in Antioxidant Function and Vision

Question 1

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

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

Answer 1

A

Question 2

Which of the following is a function of vitamin E?

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

Answer 2

A

Question 3

Which of the following are required components of many antioxidant enzyme systems?

A)antioxidant minerals
B)antioxidant vitamins
C)phytochemicals
D)gastrointestinal microflora

Answer 3

A

Question 4

The most powerful and abundant form of vitamin E is:

A)alpha-tocopherol.
B)alpha-tocotrienol.
C)gamma-tocopherol.
D)delta-tocopherol.

Question 5

Taking vitamin E supplements along with ________ can cause uncontrollable bleeding.

A)antidepressants
B)anticoagulants
C)cholesterol-lowering medications
D)oral contraceptives

Question 6

The deficiency disease associated with vitamin C is:

A)scurvy.
B)erythrocyte hemolysis.
C)night blindness.
D)Keshan disease.

Question 7

Which antioxidant enzyme system functions by removing hydrogen peroxide from the body by converting it into water and oxygen?

A)superoxide dismutase
B)catalase
C)glutathione peroxidase
D)microsomal enzyme-oxidizing system

Question 8

Which of the following diseases has been linked to free radical damage?

A)cancer
B)celiac disease
C)anemia
D)gallstones

Question 9

Which of the following statements is TRUE regarding free radicals?

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 10

Vitamin E is added to many oil-based skin care products because:

A)it prevents oxidation in these products.
B)it has an additive affect on the function of the products.
C)it is an inactive filler.
D)it improves the smell and texture of the products.

Question 11

From what source does our body obtain the majority of its antioxidants?

A)from sunlight
B)from the by-products of healthy metabolism
C)from the diet
D)gastrointestinal microflora

Question 12

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

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

Question 13

Vitamin E is critical for:

A)normal fetal and early childhood development.
B)athletic performance.
C)postmenopausal women.
D)adolescent growth.

Question 14

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

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

Question 15

The gaining of electrons by an atom during metabolism is called:

A)oxidation.
B)reduction.
C)radiation.
D)mineralization.

Question 16

About 90% of vitamin E is stored in:

A)adipose tissue.
B)the liver.
C)cell membranes.
D)the skin.

Question 17

Which of the following statements about antioxidants is TRUE?

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 18

Which of the following foods are the richest sources of vitamin E?

A)milk and dairy products
B)fruits and vegetables
C)meat,fish,and poultry
D)vegetable oils

Question 19

How do antioxidant vitamins stabilize free radicals?

A)donate electrons or hydrogens
B)enzymatic destruction
C)phagocytosis
D)break down and convert them to less damaging molecules

Question 20

Which water-soluble vitamin can regenerate vitamin E after it has been oxidized?

A)vitamin D
B)vitamin B₁₂
C)vitamin C
D)folate

Question 21

Foods that use beta-carotene as a natural coloring agent:

A)generally must be processed heavily.
B)are not significant sources of beta-carotene.
C)are largely foods with a high fat content.
D)also acquire a distinctive taste.

Question 22

When levels of vitamin A are deficient,people suffer from a condition known as:

A)astigmatism.
B)near-sightedness
C)night blindness.
D)partial blindness.

Question 23

Which of the following is a function of carotenoids?

A)produces thyroxine
B)activate the glutathione peroxidase enzyme system
C)supports the immune system
D)increases cellular metabolic rate

Question 24

Which of the following is considered an essential nutrient?

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

Question 25

Vitamin C assists in the formation of the structural protein called ________.

A)elastin
B)collagen
C)titan
D)ostiod

Question 26

Vitamin A affects our vision in two ways;it enables us to react to changes in brightness,and:

A)it enables us to see different colors.
B)it enables us to focus on distant objects.
C)it supports eye functioning later in life.
D)it supports the development of eye functioning in fetuses.

Question 27

Provitamins are:

A)vitamins with overwhelmingly positive effects when taken in the correct amounts.
B)inactive forms of vitamins that the body cannot use until they're converted to their active form.
C)prooxidents that have taken a new form.
D)vitamins with antioxidant properties.

Question 28

Which of the following symptoms is associated with consuming a megadose of vitamin C?

A)night blindness
B)scurvy
C)nausea and diarrhea
D)erythrocyte hemolysis

Question 29

Compared to vitamin E,beta-carotene is:

A)a relatively weak antioxidant.
B)more easily absorbed and utilized by the body.
C)a better choice for people with GI tract problems.
D)a stronger antioxidant.

Question 30

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

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

Question 31

Which of the following contains the greatest amount of bioavailable beta-carotene?

A)1 cup raw carrots
B)1 cup frozen carrots
C)1 cup lightly cooked carrots
D)1 cup thoroughly cooked carrots

Question 32

Absorption of which mineral is enhanced by vitamin C?

A)iron
B)copper
C)selenium
D)calcium

Question 33

Where is beta-carotene converted to retinol?

A)in the stomach
B)in the liver
C)in the small intestine
D)in the large intestine

Question 34

Which of the following increases the RDA for vitamin C?

A)smoking cigarettes
B)drinking alcohol
C)following a vegan diet
D)taking vitamin C supplements

Question 35

Which of the following carotenoids can be converted to retinol in the body?

A)lutein
B)beta-carotene
C)lycopene
D)retinol

Question 36

Which of the following hormones requires selenium for its synthesis?

A)estrogen
B)insulin
C)cortisol
D)thyroxine

Question 37

Which of the following foods would be the BEST dietary source of pre-formed vitamin A?

A)carrots
B)egg
C)cantaloupe
D)rice

Question 38

Which of the following is the best source of vitamin C?

A)citrus fruit
B)pork chops
C)hazel nuts
D)butter

Question 39

Which of the following are rich sources of vitamin C?

A)milk and cheese
B)seafood
C)wheat and oats
D)green and red peppers

Question 40

The retinoid that has the most significant physiological role in the human body is:

A)retinol.
B)retinoic acid.
C)retinal.
D)beta-carotene.

Question 41

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

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 42

Vitamin A is transported through the bloodstream to target tissues and cells with the assistance of ________.

A)retinol-binding protein
B)prooxidants
C)anticoagulants
D)tocopherols

Question 43

Low-grade inflammation is associated with which biochemical marker?

A)HDL cholesterol
B)LDL cholesterol
C)insulin
D)C-reactive protein

Question 44

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

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

Question 45

Growing evidence of the past two decades indicates that ________ does not reduce cancer risk.

A)antioxidant supplementation
B)reducing exposure to UV rays
C)antioxidants consumed in foods
D)increasing physical activity

Question 46

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

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

Question 47

The most common form of cancer in the United States is cancer of the:

A)lung.
B)skin.
C)colon.
D)stomach.

Question 48

The leading cause of death for adults in the United States is:

A)cancer.
B)cardiovascular disease (CVD).
C)diabetes.
D)AIDS.

Question 49

Vitamin A is derived from what provitamin?

A)beta carotene
B)panthenol
C)provitamin D3
D)ergosterol

Question 50

True ________ deficiencies are uncommon in humans.

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

Question 51

The specific term for substances that can cause cancer is:

A)free radicals.
B)tumors.
C)carcinogens.
D)mutations.

Question 52

Antioxidants ________ an electron or hydrogen atom to stabilize a free radical.

A)take on
B)eliminate
C)donate
D)transform

Question 53

Which of the following foods is MOST likely to have the highest concentration of selenium?

A)apples
B)whole wheat pasta
C)cheese
D)liver

Question 54

About 90% of the vitamin A we absorb is stored in the:

A)pancreas.
B)liver.
C)intestines.
D)kidneys.

Question 55

Research studies have demonstrated an association between a reduced risk for cancer and:

A)the use of vitamin C supplements.
B)increased consumption of fruits and vegetables.
C)increased consumption of monounsaturated fatty acids.
D)the use of beta-carotene supplements.

Question 56

Where in the body is selenium contained?

A)in the liver
B)in adipose tissue
C)in the lymph system
D)in amino acids

Question 57

Which of the following has been associated with an increased risk for cancer?

A)high fat diet
B)caffeine
C)fluoridated water
D)omega-3 fatty acids

Question 58

The reason most fast foods don't contain much vitamin E is because:

A)they have too much fat content.
B)heating vegetable oils destroys vitamin E.
C)vitamin E cannot be present in cooking oils.
D)vitamin E-containing foods are best cooked slowly.

Question 59

Your skin can trun yellow or orange if you frequently consume foods that are high in:

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

Question 60

A(n)________ is a highly unstable atom with an unpaired electron.

A)provitamin
B)antioxidant
C)prooxidant
D)free radical

Question 61

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

Question 62

Research suggests that vitamin C supplements taken daily can reduce the incidence of the common cold.

Question 63

Beta-carotene is a hydrophobic compound.

Question 64

It is difficult to consume adequate vitamin C from the diet alone.

Question 65

Once the DNA of a cell is mutated,the development of cancer is inevitable.

Question 66

Vitamin A is present only in animal food sources.

Question 67

Beta-carotene has no known essential role in the body.Therefore,an RDA has not been established.

Question 68

Dairy products are good sources of vitamin E.

Question 69

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

Question 70

People who regularly consume fruits and vegetables have a reduced risk for CVD.

Question 71

Smoking increases the need for vitamin C.

Question 72

Ascorbic acid is stored in our bodies.

Question 73

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

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

Question 74

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

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

Question 75

Selenocysteine is the active form of selenium.

Question 76

Vitamin E improves vitamin A's absorption by the body.

Question 77

Foods in which beta-carotene is used as a coloring agent have a significant amount of dietary beta-carotene.

Question 78

Carotenoids are better absorbed from cooked foods.

Question 79

Copper,zinc,and manganese are part of the ________ antioxidant enzyme system.

A)superoxide dismutase
B)catalase
C)haloperoxidase
D)glutathione peroxidase

Question 80

Today,scurvy is rare in developed countries.