quiz nutrition.docx

8/13/2019 quiz nutrition.docx

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1. Thiamine is vitamin

(a) B1 (b) B2

(c) B6 (d) B12

2. The iron stored in intestinal mucosal cells is complexed to

(a) Ferritin (b) Intrinsic factor(c) Oprelvein (d) Transcobalamin II

(e) Transferrin

!. "hich of the follo#in$ is most liel% to be re&uired b% a '%earold bo% #ith chronic

renal in sufficienc%

(a) *r%thropoietin (b) +,-F

(c) Interleuin 11 (d) -tem cell factor

(e) Thrombopoietin

/. in adults0 approximatel% m$ of thiamine per da% is completel% de$raded b% the

tissue

(a) .1 (b) .1

(c) 1 (d) 1

'. The dru$ of choice for the mana$ement of osteoporosis caused b% hi$hdose use of

$lucocorticoids is

(a) 3lendronate (b) ,alcitonin

(c) 4estranol (d) Oxandrolone

(e) 5itamin

6. "hich of the follo#in$ dru$s is correctl% associated #ith its clinical application(a) *r%thropoietin 7 4acroc%tic anemia

(b) Fil$rastim 7 Thromboc%topenia due to m%eloc%tic leuemia

(c) Iron dextran 7 -evere macroc%tic anemia

(d) Ferrous sulfate 7 4icroc%tic anemia of pre$nanc%

(e) Folic acid 7 8emochromatosis

9. ,onversion of methionine to c%steine depends on vitamin

(a) B1 (b) B2

(c) B6 (d) B12

:. 3vidin0 a protein found in e$$ #hite is an anta$onist of

(a) Biotin (b) ;antothenic acid

(c) ,holine (d) ;%ridoxal


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(c) 4uscle contractilit%

(d) ,arboh%drate0 fat0 and electrol%te metabolism

1. Factors liel% to cause an increase in the blood urea nitro$en (B>=) level include

(a) Intramuscular (I4)in?ection of dia@epam (5alium)

(b) -evere liver disease(c) ,hronic idne% disease

3ns#er

1. c 2. a !. a /. c '. a 6. d 9. c :. a


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a. blueberries

b. Sunlight

c. Salon) tuna sardines and ackereld. Fortified ilk and other dairy products

). *ne of the fatsoluble vitamins involved in coagulation is:

a. %itain *b. %itain A

c. %itain $d. %itain E

+. ,roducts that contain live microorganisms in sufficient numbers to alter intestinal

microflora and !romote intestinal microbial balance are -nown as:

a. Antibiotics

b. +robioticsc. Fruits and "egetables

d. $igesti"e en,yes

/. 0ondigestible food ingredients that stimulate the growth and activity of certain

bacteria in the colon are called:a. nsoluble fiber

b. +robioticsc. +rebiotics

d. Cellulose

. A deficiency of thiamine 1vitamin in the diet causes:

a. steopenia

b /eri-beric. +rotein alnutrition

d. Scur"y

2. Sym!toms of trigeminal neuralgia may include all of the following exce!t:

a. Extree) interittent facial pain in the 0a# or cheek

b. !ingling or nubness on one side of the face

c. +ain triggered by contact #ith the face or facial o"eentsd. nability to s#allo#

3. All of the following are true about Tourette syndrome exce!t:

a. $rug treatent copletely eliinates syptos

b. t is in"oluntary and ay be a chronic condition

c. Syptos are generally ost se"ere during adolescenced. Syptos are generally detected in children

4. The US(A (ietary 'uidelines for Americans advise:

a. Liiting carbohydrates to '( percent of daily caloriesb. Liiting total fat intake to 1( to 23 percent of calories

c. Liiting protein to '( percent of daily caloriesd. Liiting intake of fats and oils to '( percent of daily calories

". All of the following statements about vitamin 3 1niacin are true exce!t:

a. t helps to release energy in carbohydrates) fat) and protein

b. t ipro"es blood lipid le"els


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c. $eficiency causes beriberi

d. t is in"ol"ed in the synthesis of sex horones

#. The average American consumes a!!roximately how much sodium !er day%

a. 1)2(( g

b. 12( g

c. 24( gd. 2)4(( g

&. All of the following are !otentially modifiable ris- factors for osteo!orosis

exce!t:

a. Anorexia ner"osab. Chronically lo# intake of calciu and "itain $

c. Chronically lo# intake of "itains C and /5

d. Excessi"e alcohol consuption

). onsuming fewer than 3/ grams of carbohydrate !er day may lead to:

a. 6ypoglyceia

b. *#ashiorkor

c. 7arasusd. *etosis

+. haracteristics of successful dieters include all of the following exce!t:

a. 7aintaining a daily food 0ournal

b. Counting caloriesc. Adhering to a strict eating plan

d. Eliinating all carbohydrates fro their diets

2/. 5ron su!!lements are fre6uently recommended for all of the following exce!t:

a. 8oen #ho are pregnant

b. nfants and toddlers

c. !eenage girlsd. +ost-enopausal #oen

Answers and 7x!lanations. A:n addition to the abo"e-entioned foods) legues 9including broad beans) pinto

beans) and soybeans: are good sources of antioxidant "itains and a "ariety ofphytonutrients that often act as antioxidants) protecting the cells of the body fro the

daaging effect of free radicals. Soe of the best sources of antioxidants are berries)

ginger) poegranate) sunflo#er seeds) and #alnuts.

2. :/ecause ost Aericans do not consue the recoended nuber of ser"ings of

fruits and "egetables each day) coffee is the leading source of antioxidants in Aericans;diets. t is not because coffee is especially high in antioxidants) but because Aericans

drink so uch of it. !heir orning coffee gi"es Aericans nearly ')2(( g daily ofantioxidants in the for of polyphenols.

3. :Although essential fatty acids are reA or =-2 or

oega-2:) and they ust be deri"ed fro the diet. Also kno#n as polyunsaturated fatty

acids 9+UFAs:) oega-2 and oega-5 fatty acids play "ital roles in brain function as #ellas noral gro#th and de"elopent.


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4. :n addition to the abo"e-entioned facts) oega-2 fatty acids are necessary for the

structure of cell ebranes) especially in the brain and retina. !he cardioprotecti"e

effects of oega-2 fatty acids relate to ipro"eents in blood pressure) cardiac function)and arterial and "ascular function as #ell as ipro"ed lipid etabolis) antiplatelet) and

anti-inflaatory effects.

". (:Scur"y is caused by insufficient consuption of "itain C. Although it is rare)older adults) persons #ho abuse alcohol) and those #ho eat a diet that does not containfresh fruit and "egetables ay be at risk of de"eloping scur"y. Along #ith the abo"e-

entioned syptos) persons #ith scur"y ay suffer bleeding gus) petechial

heorrhage of the skin and ucous ebranes) bleeding in the eye) hyperkeratosis) andsicca syndroe.

#. (:Coen,ye &'( 9Co&'(: is a fat-soluble


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#oen. !he fre

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