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240
Chapter 13 – The Trace Minerals
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 13.1 The Trace Minerals—An Overview
a. A deficiency sign common to many trace minerals is dermatitis
b. The amounts in foods are dependent, in part, on soil composition
c. Deficiencies are more difficult to recognize in children than in adults
d. The amount of all trace minerals in the average person totals approximately 100
grams
a. net utilization.
b. bioavailability.
c. biological value.
d. utilization efficiency.
a. Mild deficiencies are easy to overlook
b. They are rarely found in dietary supplements
c. Most are toxic at only 2½-7 times the requirements
d. The amounts contained in supplements are free from regulation by the FDA
Questions for Section 13.2 Iron
a. -2
b. -1
c. +1
d. +2
a. +3
b. +2
c. -2
d. -3
a. Ferritin
b. Myoglobin
c. Transferrin
d. Hemoglobin
a. Transferrin
b. Myoglobin
c. Hemoglobin
d. Cytochrome
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hemoglobin?
a. 1
b. 2
c. 3
d. 4
a. Albumin is the major iron transport protein in the blood
b. Transferrin in the blood carries iron to the bone marrow
c. Hemochromatosis results from inability to absorb and transport iron
d. Ferritin functions by transporting iron from the spleen to the bone marrow
a. Albumin
b. Transferrin
c. Hemosiderin
d. Metallothionein
c 425-426 11. Which of the following is a characteristic of iron absorption?
a. MPF in plant foods enhances overall iron absorption
b. Ferritin in red meat interferes with ferrous iron absorption
c. Absorption of heme iron is about 50% higher than nonheme iron
d. Transferrin released from pancreatic juice regulates iron uptake from mucosal cells
a. Ferritin
b. Myoglobin
c. Transferrin
d. Hemoglobin
a. ferritin.
b. transferrin.
c. hemosiderin.
d. metallothionein.
a. absorption is inhibited by fiber.
b. absorption is inhibited by cow’s milk.
c. transport in the blood is primarily by albumin.
d. absorption rises with increased needs of the body.
a. Good food sources include dairy products
b. Proteins in the blood are needed for their transport
c. Severe deficiencies lead to delay in the onset of puberty
d. Doses of 10 times the RDA may cause death in children
a. It activates transferrin
b. It keeps iron in the reduced ferrous form
c. It releases iron from the proteins in the stomach
d. It complexes with iron and promotes mucosal transport
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a. 1/100
b. 1/10
c. 1/3
d. 1/2
a. 0
b. 20
c. 40
d. 60
a. Rice
b. Spinach
c. Chicken
d. Orange juice
a. It is lower in people with iron toxicity
b. It is higher in people with iron deficiency
c. It is lower when iron is in the form of heme rather than non-heme
d. It is higher in adults than children due to more mature intestinal function
nonheme iron is absorbed less efficiently than heme iron, you want to make sure Emily is
getting enough iron. What should you recommend Emily do to maximize her iron
absorption?
a. Choose spinach as her main source of iron
b. Eat her nonheme iron sources with a glass of milk
c. Eat her nonheme iron sources with a glass of orange juice
d. Refrain from any major activity after eating to aid digestion/absorption of iron
a. Tuna
b. Spinach
c. Hamburger
d. Chicken leg
a. Enhances iron absorption
b. Acts as an iron enrichment nutrient
c. Simulates metallothionein synthesis
d. Acts as chelating agent for iron toxicity treatment
following factors are of major importance except
a. EDTA content.
b. phytate content.
c. vitamin C content.
d. MFP factor content.
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a. Biotin
b. Calcium
c. Vitamin D
d. Vitamin C
a. tea.
b. meat.
c. milk.
d. whole-grain bread.
c 426(K) 27. Which of the following is known to enhance iron absorption?
a. Tea
b. Coffee
c. Foods containing vitamin C
d. Foods containing vitamin E
a. MFP factor.
b. organic acids.
c. ascorbic acid.
d. calcium from milk.
a. Neither functions in the maintenance of blood glucose
b. Neither is circulated from the pancreas to the intestines and back to the pancreas
c. Both are absorbed into intestinal mucosal cells and bound to metallothionein for
transport first to the liver
d. Both are absorbed into intestinal epithelial cells but may then be lost by normal
villus cell renewal processes
absorbed?
a. 10
b. 18
c. 33
d. 60
a. Caffeine
b. Phytates
c. Vitamin C
d. MFP factor
a. tea.
b. coffee.
c. sugars.
d. phytates.
244
a. More transferrin is produced to allow absorption and transport of more iron
b. The average life of the red blood cell is increased in order to allow better tissue
oxygenation
c. Fewer iron storage proteins are produced, which increases the amount of iron
available for synthesis of new red blood cells
d. The liver and muscles release their supply of stored red blood cells, which
compensates, in part, for the decrease in red blood cell concentration of the
circulation
a. liver.
b. spleen.
c. muscle.
d. bone marrow.
a. Transferrin
b. Hemosiderin
c. Marrowferritin
d. Metallothionein
a. decreasing iron absorption.
b. increasing iron absorption.
c. decreasing zinc absorption.
d. increasing zinc absorption.
a. A factor in meats that enhances iron absorption
b. An intestinal mucosa protein that assists in iron turnover
c. A substance in legumes that interferes with iron absorption
d. A liver-derived hormone that helps regulate iron absorption and transport
a. Most of the body’s iron is recycled
b. The chief storage site for iron is the intestinal epithelium
c. Iron is absorbed better from supplements than from foods
d. Iron from nonheme food sources is absorbed better than that from heme food sources
a. Two weeks
b. One month
c. Four months
d. Six months
deficiency anemia?
a. 1 million
b. 100 million
c. 1.6 billion
d. 3.5 billion
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diet?
a. The same
b. One-half as much
c. Twice as much
d. Three times as much
a. Stores excess body iron
b. Inhibits hemoglobin synthesis
c. Enhances heme iron absorption
d. Enhances nonheme iron absorption
a. 1 mg
b. 5 mg
c. 12 mg
d. 18 mg
a. phytates.
b. MFP factor.
c. soybean protein.
d. tannic acid in tea.
a. Older infants
b. Children 2-10 years of age
c. Women of childbearing age
d. Men 20-45 years of age
a. Iron stores decline, as assessed by serum ferritin
b. Hemoglobin levels fall, as assessed by complete blood count
c. Red blood cell count falls, as assessed by hematocrit count
d. Hemoglobin synthesis declines, as assessed by erythrocyte protoporphyrin
a. Iron stores decline - iron transport diminishes - hemoglobin synthesis falls
b. Hemoglobin synthesis falls - iron transport diminishes - iron stores decline
c. Iron transport diminishes - hemoglobin synthesis falls - iron stores decline
d. Iron transport diminishes - iron stores decline - hemoglobin synthesis falls
a. Blood loss
b. Poor nutrition
c. Hereditary defect
d. Parasitic infections of the GI tract
a. milk.
b. cereals.
c. vegetables.
d. dried beans.
246
much dietary iron must be consumed to account for the iron lost by donating a pint of
blood?
a. 5 mg
b. 15 mg
c. 50 mg
d. 100 mg
a. Two-year-old
b. Elderly female
c. Pregnant female
d. Adolescent female
a. Iron chelating drug
b. Hemoglobin precursor
c. Indicator of iron toxicity
d. Inherited iron-deficiency disease
a. late iron toxicity.
b. early iron toxicity.
c. late iron deficiency.
d. early iron deficiency.
except
a. size of red blood cells.
b. number of red blood cells.
c. DNA content of red blood cells.
d. hemoglobin content of red blood cells.
a. Hemolytic
b. Megaloblastic
c. Microcytic hypochromic
d. Macrocytic hyperchromic
a. zinc.
b. iron.
c. copper.
d. manganese.
iron-deficiency anemia?
a. Fatigue
b. Headaches
c. Concave nails
d. Diminished sense of smell
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status?
a. They are expensive to perform
b. They are notoriously inaccurate
c. They are late indicators of iron deficiency
d. The range of normal value is usually wide
a. Blood erythrocyte protoporphyrin levels decline as anemia worsens
b. Iron supplements are not as effective at treating anemia as is proper nutrition
c. People with anemia generally become fatigued only when they exert themselves
d. The concave nails of iron-deficiency anemia result from abnormal ferritin levels
a. Erythrocyte iron levels fall before mental alertness is affected
b. Moderate iron deficiency promotes constipation and hyperactivity
c. Mild iron deficiency impairs energy metabolism and neurotransmitter synthesis
d. Iron deficiency increases risk for infections that promote dysfunctional behavior
a. The practice of pica may enhance iron absorption
b. Changes in behavior precede the appearance of anemia
c. The practice of pica may delay the onset of iron-induced behavioral changes
d. Adults are more resistant to iron-induced behavioral changes than children
a. ferrocyanosis.
b. hemoglobinemia.
c. hemochromatosis.
d. metalloferrothionosis.
a. Pica
b. Goiter
c. Tetany
d. Hemosiderosis
following except
a. iron overload.
b. hemosiderosis.
c. hemoglobinemia.
d. hemochromatosis.
hemochromatosis?
a. Dairy products
b. Fluoridated water
c. Iron-fortified cereals
d. Carbonated beverages
a. Excess tissue iron destroys vitamin C
b. Iron-rich blood favors growth of bacteria
c. Iron-rich blood impairs the immune system
d. Excess tissue iron interferes with antibiotic function
248
a. It is characterized by acrodermatitis
b. It is found primarily in women of child-bearing age
c. It is associated with defects of copper and zinc absorption
d. It is the most common genetic disorder in the United States
a. Dermatitis
b. Diverticulosis
c. Heart disease
d. Neural tube defects
a. Among men in the United States, it is twice as common as iron-deficiency anemia
b. In adults, the consumption of alcohol is somewhat protective against absorption of
excess iron
c. In most people with this disorder, infections are rare because bacteria are killed by
excess iron in the blood
d. It is usually caused by a virus that attacks the intestinal mucosal cells leading to
unregulated and excessive iron absorption
a. an injury to the GI tract.
b. a genetic predisposition.
c. excessive use of iron cookware.
d. excessive use of iron supplements.
a. Adult men
b. Adult women
c. Pregnant women
d. Adolescents
a. 5
b. 10
c. 20
d. 40
a. apathy.
b. fatigue.
c. hypochromic anemia.
d. increases in infections.
a. 33
b. 67
c. 100
d. 130
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kcalories?
a. 3 mg
b. 6 mg
c. 12 mg
d. 30 mg
iron in legumes?
a. Nuts
b. Fiber
c. Oranges
d. Whole-grain breads
childbearing age compared with her nonvegetarian counterpart?
a. 33%
b. 80%
c. 150%
d. 200%
iron deficiency?
a. Consume iron supplements at a level 2-3 times the RDA
b. Switch to iron cooking utensils and eat 4 servings of red meat daily
c. Eat small amounts of citrus products and increase intake of low-fat milk
d. Eat small quantities of meat, fish, and poultry frequently together with liberal
amounts of vegetables and legumes
a. Iron plays an important role in the synthesis of thyroxine
b. On average, people absorb about 50-60% of dietary iron
c. On average, women do not eat enough iron-containing foods
d. Iron deficiency represents the second most common mineral deficiency in the United
States
a. Yogurt
b. Skim milk
c. Pinto beans
d. American cheese
a. 45 mg
b. 90 mg
c. 120 mg
d. Twice the RDA
the consumption of
a. milk.
b. red meat.
c. fresh fruits.
d. yellow vegetables.
250
a. Milk and cheese
b. Breads and cereals
c. Peanut butter and jellies
d. Orange juice and tomato juice
body, approximately what minimum amount (mg/day) should she consume from the diet
to prevent negative iron balance?
a. 2
b. 5
c. 11
d. 19
a. An iron frypan
b. An iron chelate
c. A ferric iron supplement
d. A ferrous iron supplement
a. Using an iron skillet to scramble eggs can triple their iron content
b. Cooking acidic foods in a copper pot can extract chelate iron from the pot
c. Simmering acidic foods in glass dishes leads to leaching of iron salts from the glass
d. Cooking leafy vegetables in a galvanized pot leads to a six-fold increase in iron
content
supplements?
a. Taking then with milk
b. Taking them with orange juice
c. Taking them on an empty stomach rather than with meals
d. Taking them in the form of the ferric salt rather than the ferrous salt
supplements?
a. The iron in the supplement is in a chelated form
b. The iron in the supplement is already in the ferrous form
c. The iron in the supplement binds irreversibly with vitamin C
d. The iron supplement already contains MFP to enhance absorption
a. Itching
b. Diarrhea
c. Constipation
d. Black tongue
a. 8 mg
b. 10 mg
c. 18 mg
d. 32 mg
251
Questions for Section 13.3 Zinc
a. metalloenzyme.
b. oxidoreductase.
c. cytochromidase.
d. metallothionase.
a. Thyroxine: zinc transporter
b. Globulin: transports zinc into cells
c. Transferrin: essential to zinc excretion
d. Metallothionein: promotes zinc homeostasis
a. Ligand
b. Ferritin
c. Hemosiderin
d. Metallothionein
a 435(K) 94. Which of the following is a feature of zinc in nutrition?
a. Pancreatic enzymes are rich in zinc
b. The body’s primary excretory route is urine
c. Good food sources are whole-grain products
d. Toxicity symptoms include constipation and low body temperature
a. Metallothionein in the intestinal cells
b. Zinc-releasing enzymes in the intestinal mucosa
c. Pancreatic juice containing zinc-absorption enhancers
d. Bile acids which form a complex with zinc to promote its absorption
a. 2-5%
b. 5-10%
c. 15-40%
d. 50-60%
metabolism?
a. Iron
b. Zinc
c. Copper
d. Fluoride
a. wound healing.
b. synthesis of retinal.
c. production of sperm.
d. oxidation of polyunsaturated fatty acids.
a. Albumin
b. Metallothionein
c. Carbonic anhydrase
d. High-density lipoproteins
252
a. 0.5 to 1
b. 1 to 1
c. Less than 2 to 1
d. Greater than 2 to 1
zinc absorption in an individual with a zinc intake of 15 mg?
a. 5 mg
b. 15 mg
c. 30 mg
d. 60 mg
a. Excess zinc
b. Excess protein
c. Insufficient iodine
d. Insufficient calcium
amounts of zinc supplements?
a. Iron toxicity due to increased ferritin synthesis
b. Zinc salt deposits in soft tissues such as the heart and kidneys
c. Copper deficiency due to interference with copper absorption
d. Mineral-binding protein deficiency due to a decrease in metallothionein production
a. 20 mg
b. 40 mg
c. 80 mg
d. 120 mg
sexual development in children?
a. Iron
b. Zinc
c. Iodine
d. Chromium
a. altered taste.
b. kidney failure.
c. abnormal night vision.
d. poor healing of wounds.
a. anemia.
b. altered taste acuity.
c. impaired vision in dim light.
d. increased susceptibility to infection.
