Question 1

Sodium intake should be limited to ______ or less for those who are age 51 and older and those of any age who are African American or have high blood pressure.

Accepted Answer

The American Heart Association recommends limiting sodium intake to 1,500 mg or less for those who are age 51 and older and those of any age who are African American or have high blood pressure. This is because these groups are at a higher risk for developing cardiovascular diseases, and limiting sodium intake can help lower blood pressure and reduce the risk of heart disease.

Question 2

Minerals are different than vitamins in that they contribute directly to the building of body structures.

Accepted Answer

Minerals are inorganic elements that play a vital role in the construction of bones, teeth, and other body tissues. Vitamins do not directly contribute to building body structures, but are needed for various body processes such as metabolism and immunity.

Question 3

All forms of table salt sold are iodized.

Accepted Answer

Not all table salt is iodized; both iodized and non-iodized versions are available for purchase.

Question 4

Of the two forms of iron found in foods, nonheme iron is more reliably absorbed than is heme iron.

Accepted Answer

Heme iron, which is found in meat, poultry, and fish, is more easily absorbed by the body than nonheme iron, which is found in plant-based foods and supplements.

Question 5

Which is not a nutrient or compound that impairs iron absorption?

Accepted Answer

Vitamin C actually enhances iron absorption, while fiber, tannins, calcium, and zinc all impair iron absorption.

Question 6

Two natural compounds found in food that inhibit mineral absorption from the gastrointestinal tract are ____.

Accepted Answer

Phytates and oxalates are known to bind with minerals such as calcium, iron, and magnesium, inhibiting their absorption from the gastrointestinal tract. Amino acids, polysaccharides, table salt, vitamin D, pectin, and vitamin C do not have significant inhibitory effects on mineral absorption from food.

Question 7

Sodium, potassium, chloride, and phosphorus play a major role in ____.

Accepted Answer

These elements are electrolytes that help maintain fluid balance and the distribution of water inside and outside body cells.

Question 8

Skin, hair, and nails tend to have high sulfur content.

Accepted Answer

Sulfur is an important component of proteins such as keratin, which makes up hair, skin, and nails.

Question 9

The trace mineral ______ works closely with insulin to help the cells take up glucose.

Accepted Answer

Chromium works closely with insulin to enhance its activity and improve the cells' sensitivity to it, thereby promoting the uptake of glucose by cells.

Question 10

Since zinc is stored in the liver, it can be replenished by consuming good sources only occasionally.

Accepted Answer

Zinc is not stored in the liver, but rather in muscle and bone tissue. Therefore, it is necessary to consume good sources of zinc regularly to maintain adequate levels in the body.

Question 11

Water is essential for life and is the body's most needed nutrient.

Accepted Answer

Water is essential for a variety of bodily functions such as digestion, absorption, transportation of nutrients, and regulating body temperature. Water is also needed for proper kidney function and to remove waste products from the body. Without water, the body would not be able to function properly and dehydration can lead to serious health complications.

Question 12

People from which ethnic background tend to have the lowest risk for osteoporosis?

Accepted Answer

African Americans tend to have higher bone density and lower risk for osteoporosis compared to other racial/ethnic groups. This can be attributed to genetics as well as differences in lifestyle and dietary habits.

Question 13

Most sodium in the typical U.S. diet comes from _________ .

Accepted Answer

The majority of sodium in the typical U.S. diet comes from processed foods, such as packaged snacks, deli meats, and canned foods, which often contain high amounts of sodium as a preservative and for flavor. Unprocessed foods, like fresh fruits and vegetables, tend to have lower sodium levels. Salt added during cooking can also contribute to sodium intake, but it is less significant than the amount found in processed foods. Soft water and milk do not typically contribute significant amounts of sodium to the diet.

Question 14

Fresh and canned vegetables vary in zinc content, depending on the soil in which they are grown.

Accepted Answer

The zinc content in vegetables is influenced by the soil in which they are grown, and this factor could vary between fresh and canned vegetables. Therefore, fresh and canned vegetables may have different zinc content depending on the soil they were grown in.

Question 15

Which food provides iron in the most absorbable form?

Accepted Answer

Hamburger (red meat) provides heme iron, which is the most highly absorbable form of iron.

Question 16

Potassium deficiency is the most common and widespread nutritional disorder in the world.

Accepted Answer

Nitrogen deficiency is generally considered the most common and widespread nutritional disorder in the world, affecting plant growth significantly. Potassium deficiency is also common but not the most widespread.

Question 17

Aside from malnutrition, blood loss is the primary reason for iron deficiency.

Accepted Answer

Iron is primarily lost through blood loss, whether it is from menstruation or an injury that causes bleeding. While malnutrition can contribute to iron deficiency, blood loss is the main cause.

Question 18

The term "contamination iron" refers to the ____.

Accepted Answer

Contamination iron refers to the dietary iron that is unintentionally added to food when it is cooked in iron cookware.

Question 19

Consuming foods high in vitamin C reduces the amount of iron that the body absorbs.

Accepted Answer

Vitamin C actually increases the absorption of iron, especially non-heme iron found in plant-based foods.

Question 20

Which of the following are good sources of dietary calcium?

Accepted Answer

Dark green leafy vegetables, like spinach, are a good source of dietary calcium. While enriched breads and seafood may also contain calcium, they may also be high in sodium or mercury, respectively, making them less ideal choices for daily calcium intake. Berries and almonds and pasta and rice are not significant sources of calcium.

Quiz 8: The Minerals and Water: a Functional Approachspotlight: Osteoporosis--The Silent Stalker of the Bones