Deck 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C

Question 1

Riboflavin is similar to thiamin in that _____.

A) both are found in abundant amounts in pork
B) both serve as coenzymes in energy metabolism
C) both are easily destroyed by heat
D) both are easily destroyed by ultraviolet light
E) though rare, both can be toxic when consumed in high amounts

Answer 1

B

Question 2

A deficiency of riboflavin can cause a disease known as __________.

A) riboflavinosis
B) ariboflavinosis
C) pernicious anemia
D) pellagra
E) beriberi

Answer 2

B

Question 3

Vitamins can readily be destroyed during processing because _____.

A) they are precursors
B) they contain nitrogen
C) they are organic
D) they support growth
E) they support digestion.

Answer 3

C

Question 4

What disease can result from prolonged thiamin deficiency?

A) scurvy
B) pernicious anemia
C) pellagra
D) beriberi
E) cheilosis

Question 5

Of these foods, which is the best source of riboflavin per kcalorie?

A) eggs
B) tofu (soybean curd)
C) potatoes
D) clams
E) strawberries

Question 6

The RDA for thiamin is _____ .

A) higher for women than for men
B) the same for men and women
C) measured in micrograms
D) sometimes hard to meet because thiamin is not found in many foods
E) only slightly higher for men than for women

Question 7

Which of the following is a symptom of riboflavin deficiency?

A) edema
B) diarrhea
C) constipation
D) anemia
E) purplish tongue

Question 8

What is the name of the coenzyme form of thiamin?

A) thiaminacide
B) thiamin pyrophosphate
C) thiamin adenine dinucleotide
D) thiamin mononucleotide
E) thiamin flavin

Question 9

Which of the following functions is true of vitamins in general?

A) Some yield energy.
B) They help enzymes participate in the release of energy from carbohydrates, proteins, and fats.
C) They are considered macronutrients.
D) Structurally, they are linked together.
E) They are not as readily available in food as carbohydrates, fats, and proteins.

Question 10

Which statement is true of precursors?

A) They are secreted by the pancreas.
B) They are a source of energy.
C) They help break down vitamins during digestion.
D) They are stored in bile.
E) They describe vitamins that are inactive in food but become active once inside the body.

Question 11

The bioavailability of vitamins in food ____.

A) depends on many factors, such as how the food was prepared
B) is easy to determine
C) refers to a vitamin's molecular structure
D) refers to the number of neutrons in the cells of vitamins
E) is the ratio of vitamin intake to calorie intake

Question 12

Why is milk sold in cardboard or opaque plastic containers, instead of clear glass bottles?

A) to prevent the amino acid content from being destroyed by UV light
B) to prevent vitamin A from being destroyed by UV light
C) to prevent thiamin from being destroyed by UV light
D) to prevent riboflavin from being destroyed by UV light
E) to prevent vitamin C from being destroyed by UV light

Question 13

The risk of thiamin deficiency is doubled in _____.

A) alcoholics
B) cigarette smokers
C) adults over 65 years old
D) pregnant women
E) infants

Question 14

Which of the following is NOT a role of thiamin?

A) DNA synthesis
B) conversion of pyruvate to acetyl CoA
C) ATP production
D) energy metabolism
E) participation in the TCA cycle

Question 15

One difference between water-soluble vitamins and fat-soluble vitamins is that ____.

A) fat-soluble vitamins outnumber water-soluble vitamins.
B) in large amounts, water-soluble vitamins can be more toxic than fat-soluble vitamins.
C) fat-soluble vitamins are easier for the body to excrete.
D) water-soluble vitamins need to be consumed more frequently than fat-soluble vitamins
E) fat-soluble vitamins need to be consumed more frequently than water-soluble vitamins.

Question 16

Which of these is the greatest contributor of riboflavin in most people's diet?

A) milk and milk products
B) meat, poultry and fish
C) dark green, leafy vegetables
D) eggs
E) fruit

Question 17

Which of the following is true of thiamin?

A) It is easily destroyed by heat.
B) The average thiamin intake in the United States is inadequate.
C) It is sometimes referred to as vitamin B₂.
D) Boiling is a good cooking method for conserving a food's thiamin content.
E) It works hand in hand with vitamin C.

Question 18

Of these foods, which is an unusual but best source of thiamin?

A) sunflower seeds
B) tuna
C) eggs
D) soy milk
E) cheddar cheese

Question 19

B vitamins have a major role in _______.

A) antioxidation
B) anticoagulation
C) antibody stabilization
D) collagen formation
E) energy metabolism

Question 20

What is the richest source of thiamin?

A) white rice
B) whole grain products
C) pork
D) potatoes
E) corn

Question 21

Which amino acid is the precursor to niacin?

A) lysine
B) valine
C) phenylalanine
D) tryptophan
E) glycine

Question 22

Which of the following substances contributes to the destruction of vitamin B ₆ in the body?

A) vitamin A
B) fats
C) tryptophan
D) alcohol
E) nicotine

Question 23

The RDA for niacin is _____ .

A) expressed in milligrams of niacin equivalents
B) expressed in milligrams of niacin estimates
C) higher for women than for men
D) the same for men and women
E) difficult to meet unless the diet includes meat and other sources of the amino acid tryptophan

Question 24

What is "niacin flush"?

A) a condition that develops with niacin deficiency
B) a condition that develops with nicotinic deficiency
C) a condition of low levels of niacin in the blood
D) a pharmacological effect that occurs from taking large doses of supplemental or prescription niacin
E) a physiological effect that occurs from consuming large doses of the nicotinamide form of niacin

Question 25

Of these foods, which is the best source of vitamin B ₆ ?

A) milk
B) carrots
C) tofu
D) cheddar cheese
E) banana

Question 26

There is no RDA for biotin because _____.

A) biotin can be synthesized in the body
B) it is not a true essential nutrient
C) there is insufficient research on biotin requirements
D) biotin is widespread in foods so requirements are not a concern
E) its role in energy metabolism can be met by another vitamin

Question 27

The first major report of vitamin B₆ toxicity appeared in the ___________.

A) early 1800s
B) early 1970s
C) early 1980s
D) early 1990s
E) early 2000s

Question 28

A deficiency of which vitamin causes cheilosis, a condition in which the corners of the mouth become cracked and red?

A) vitamin C
B) riboflavin
C) niacin
D) vitamin B ₁₂
E) vitamin B ₆

Question 29

Which B vitamin is stored extensively in muscle tissue?

A) biotin
B) folate
C) thiamin
D) pantothenic acid
E) vitamin B₆

Question 30

Which of the following is true of pantothenic acid?

A) It is the only B vitamin not involved in energy metabolism.
B) It is relatively stable in most food-preparation methods.
C) It is known to be toxic in large doses.
D) It is involved in more than 100 steps in the synthesis of certain compounds.
E) It is found in a few select foods.

Question 31

The coenzyme form of niacin is central to the metabolism of _____.

A) amino acids
B) glucose
C) vitamin E
D) vitamin C
E) lactose

Question 32

Which of the following is NOT true of biotin?

A) It is involved in gluconeogenesis.
B) Deficiencies are rare.
C) It acts as a co-enzyme in the TCA cycle.
D) Some is produced by GI bacteria.
E) A good source is egg whites.

Question 33

Which of the following is true of vitamin B ₆ ?

A) Toxicity is unknown.
B) Deficiency is unknown.
C) It occurs in three forms.
D) It is stable in heat.
E) Larger doses can enhance muscle strength.

Question 34

Of these foods, which is the best source of niacin?

A) carrots
B) broccoli
C) chicken breast
D) strawberries
E) oranges

Question 35

Which of the following is true of riboflavin?

A) It is also known as vitamin B ₁ .
B) It is easily destroyed by heat.
C) People who follow a strict vegetarian diet can't get adequate amounts from food alone.
D) Significant sources are citrus products.
E) It remains stable when exposed to heat.

Question 36

Of these foods, which is the best source of riboflavin?

A) carrots
B) oranges
C) tofu
D) potatoes
E) liver

Question 37

Which of these vitamins is easily destroyed by food processing?

A) biotin
B) niacin
C) thiamin
D) pantothenic acid
E) riboflavin

Question 38

Niacin was involved in a groundbreaking discovery that showed that _____.

A) diet inadequacies could cause disease
B) the B vitamins were involved in energy metabolism
C) tryptophan was a precursor of niacin
D) niacin was a water-soluble vitamin
E) dermatitis was a symptom of niacin deficiency

Question 39

Which of the following is true of niacin?

A) Large doses of the nicotinic acid form can raise HDL cholesterol.
B) Large doses of the nicotinic acid form can raise LDL cholesterol.
C) Treatment for the deficiency disease, pellagra, often includes supplements of the amino acid leucine.
D) Toxicity is unknown.
E) High doses can treat liver diseases.

Question 40

Which of the following vitamins is known to be toxic in large doses?

A) niacin
B) biotin
C) riboflavin
D) vitamin B ₁₂
E) thiamin

Question 41

Vitamin B ₆ deficiency is characterized by ____.

A) depression and confusion in the early stages
B) numbness and muscle damage
C) macrocytic anemia
D) convulsions in the early stages
E) purplish tongue

Question 42

Which group is more prone to vitamin B ₁₂ deficiency?

A) older adults
B) teenagers
C) infants
D) cigarette smokers
E) athletes

Question 43

Which of the following is NOT true of folate?

A) It comes in two forms.
B) It is involved in DNA synthesis.
C) Its bioavailability is the same whatever the source.
D) It is involved in converting vitamin B ₁₂ to one of its coenzyme forms.
E) It regenerates the amino acid methionine from homocysteine.

Question 44

Which of the following statements is true of choline?

A) It is sometimes referred to as vitamin H.
B) It is not a B vitamin but is grouped with the B vitamins anyway.
C) In most cases, the body can make enough choline to meet its needs.
D) Choline's only function is to make the phospholipid lecithin.
E) It is defined as a nonvitamin.

Question 45

High intakes of folate can mask a deficiency of which nutrient?

A) iron
B) vitamin A
C) thiamin
D) potassium
E) vitamin B ₁₂

Question 46

How much more available to the body is synthetic folate than naturally occurring folate?

A) 0.7 times
B) 1.2 times
C) 1.5 times
D) 1.7 times
E) 2.5 times

Question 47

Why is folate supplementation recommended for women 1 month before conception and during the first trimester of pregnancy?

A) to reduce the risk of gestational diabetes
B) to prevent severe morning sickness
C) to prevent neural tube defects, such as spina bifida, which may occur during the early weeks of pregnancy.
D) to help reduce the risk of iron-deficient anemia.
E) to help ensure a healthy maternal weight gain during pregnancy.

Question 48

Because of the way in which the body handles folate, a folate deficiency can occur if ___________.

A) the GI tract is injured
B) intrinsic factor is lacking
C) the pancreas is injured
D) part of the stomach has been removed
E) anemia exists.

Question 49

From which amino acid can choline be made?

A) leucine
B) tryptophan
C) hydroxyproline
D) methionine
E) hydroxylysine

Question 50

Atrophic gastritis is a chronic condition in which _____.

A) the stomach muscles shrink
B) the stomach becomes inflamed
C) the small intestine becomes inflamed
D) various stretches of the GI tract become inflamed
E) the gallbladder excretes too much bile into the small intestine

Question 51

Of these foods, which has the greatest vitamin B ₁₂ bioavailability?

A) milk
B) eggs
C) meat
D) poultry
E) spirulina (sea algae)

Question 52

Scurvy, the deficiency disease of vitamin C, is _____.

A) a condition that was first recognized in mountain climbers
B) a condition whose treatment wasn't discovered until the early 1900s
C) a condition whose symptoms start to appear within 3 days of the deficiency in the diet
D) usually cured within 5 days of beginning treatment with 100 milligrams of vitamin C daily
E) a particular problem for alcoholics

Question 53

Of these foods, which one is the best source of folate per kcalorie?

A) strawberries
B) asparagus
C) fortified cornflakes
D) eggs
E) peanut butter

Question 54

Which of the following is NOT true of vitamin B ₁₂

A) It is found almost exclusively in animal-derived foods.
B) It converts folate to its active form.
C) It helps maintain nerve cells.
D) It depends on intrinsic factor for absorption.
E) It works closely with thiamin.

Question 55

Of these foods, which is NOT a good source of folate?

A) milk
B) legumes
C) breakfast cereals
D) green, leafy vegetables
E) fruits

Question 56

Another name for folate is ________.

A) pyridoxamine
B) glutamic acid
C) pteroylglutamic acid
D) foliage
E) DFE

Question 57

With which B vitamin does folate have a close relationship?

A) biotin
B) thiamin
C) vitamin B ₆
D) ascorbic acid
E) vitamin B ₁₂

Question 58

What is the main cause of vitamin B ₁₂ deficiency?

A) inadequate intake
B) poor absorption
C) impaired folate metabolism
D) excessive intrinsic factor
E) weight loss

Question 59

How long can it take for the symptoms of vitamin B ₁₂ symptoms to develop, if a person, say a new vegetarian, was to suddenly stop eating animal products?

A) 1 week
B) 1 month
C) several months
D) 1 year
E) several years

Question 60

Fortification of grain products with folate has helped reduce the prevalence rate of neural tube defects, as well as the prevalence of _______.

A) heart attacks
B) macrocytic anemia
C) strokes
D) some cancers
E) blood clots

Question 62

About what percentage of U.S. adults take a multivitamin-mineral supplement regularly?

A) 20
B) 30
C) 50
D) 60
E) 65

Question 63

Which of the following is symptom of scurvy?

A) purplish tongue
B) poor wound healing
C) edema
D) hair loss
E) oily skin

Question 64

The RDA for vitamin C _____.

A) is the same for men and women
B) can be met in one serving of many fruits and vegetables
C) is 60 milligrams a day for women
D) is based on iron requirements
E) is slightly lower for cigarette smokers

Question 65

Discuss vitamin C deficiency, including its symptoms and treatment.

Question 66

Discuss food sources for vitamin C: What foods are the best sources? What other foods can be important sources? What foods are poor sources?

Question 67

Which type of supplement is particularly toxic and has caused deaths in children?

A) iron supplements
B) calcium supplements
C) vitamin E supplements
D) vitamin D supplements
E) folate supplements

Question 68

Discuss the groups of people most at risk for vitamin B ₁₂ deficiency and why they are at risk.

Question 69

The synthesis of collagen requires vitamin C to work with what other nutrient?

A) vitamin K
B) zinc
C) iron
D) magnesium
E) vitamin A

Question 70

Under what circumstances might vitamin-mineral supplements be appropriate?

Question 71

Which federal agency regulates dietary supplements?

A) U.S. Department of Agriculture
B) U.S. Public Health Service
C) Centers for Disease Control
D) Food and Drug Administration
E) Federal Trade Commission

Question 72

Explain folate's importance to pregnancy.

Question 73

Explain what dietary folate equivalents are.

Question 74

Which of the following is NOT known to increase vitamin C needs?

A) chronic use of oral contraceptives
B) infections
C) burns
D) physical activity
E) cigarette smoking

Question 75

Describe the roles that vitamin C performs-or may perform-in the body.

Question 76

The amount of folate available to the body from naturally occurring sources, fortified foods, and supplements, accounting for differences in the bioavailability from each source is known as ____________________.

Question 77

Substances like vitamin C that significantly decrease the adverse effects of free radicals on normal physiological functions are known as ____________________.

Question 78

What organ in the body contains more vitamin C than any other organ?

A) lungs
B) spleen
C) adrenal glands
D) pituitary gland
E) kidneys

Question 79

From what does v itamin C protects tissues?

A) lean body mass loss
B) aches and pains
C) water loss from tissues
D) oxidative stress of free radicals
E) neurological s tress

Question 80

Which of the following is a function of vitamin C?

A) It helps form collagen.
B) It is involved in energy metabolism.
C) It helps rid the body of antioxidants.
D) It helps rid the body of excess iron.
E) It aids in the digestion of fat.