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Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 10.1 The Vitamins—An Overview
a. Many serve in the role of enzyme inhibitors
b. Structurally, many are found linked together
c. Several may be oxidized to yield 4 kcalories per gram
d. The quantities present in foods are measured in micrograms or milligrams
a. A conditionally essential vitamin
b. A sign or symptom of a vitamin deficiency disorder
c. A substance that is used to synthesize another compound
d. A substance that is recycled through the liver and intestines
a. The total amount available from plant and animal food
b. The amount absorbed and subsequently used by the body
c. The amount that escapes destruction from food processing
d. The number of different chemical forms of the same vitamin
a. they must be consumed daily.
b. toxic levels in the body are rarely found.
c. they are absorbed directly into the blood.
d. excesses are eliminated from the kidneys.
a. excesses are eliminated from the kidneys.
b. absorption is via the lymphatic circulation.
c. several of them require protein carriers for transport.
d. they can be stored in relatively large amounts in certain body tissues.
a. folate.
b. thiamin.
c. vitamin A.
d. riboflavin.
a. Thiamin
b. Vitamin A
c. Riboflavin
d. Vitamin B12
a. Bile
b. Kidney
c. Intestine
d. Perspiration
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a. Not absorbed
b. Excreted primarily in the urine
c. Excreted primarily in the feces
d. Stored in liver, bone, and adipose tissue
Questions for Section 10.2 The B Vitamins—As Individuals
a. Antioxidation
b. Anticoagulation
c. Antibody stabilization
d. Coenzyme participation
a. B vitamins are a source of kilocalories
b. Absorption of carbohydrates and fats is decreased
c. Oxygen for energy metabolism cannot be transported to the cells
d. Coenzymes needed for energy metabolism are produced in insufficient amounts
a. Attaches to RNA to assist in the synthesis of an enzyme
b. Attaches to cell membranes to assist in uptake of an enzyme
c. Attaches to an enzyme and allows a chemical reaction to take place
d. Attaches to an enzyme, which allows for transport of the enzyme through the
circulation
Questions for Section 10.2.1 Thiamin
a. Blood coagulation
b. Formation of red blood cells
c. Energy release from energy-yielding nutrients
d. Formation of epithelial cell mucopolysaccharides
a. Transfers amine groups in the synthesis of amino acids
b. Transfers hydrogen atoms in the synthesis of erythrocytes
c. Assists in addition of methyl groups to compounds involved in energy metabolism
d. Assists in removal of one-carbon units from compounds involved in energy
metabolism
a. Thiaminacide
b. Thiamin pyrophosphate
c. Thiamin adenine dinucleotide
d. Thiamin flavin mononucleotide
a. niacin.
b. thiamin.
c. vitamin C.
d. vitamin B12.
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a. High intakes of white rice
b. Low intakes of whole grains
c. High intakes of unrefined rice
d. Low intakes of enriched grains
a. folacin.
b. thiamin.
c. vitamin C.
d. vitamin B12.
a. The coenzyme contains pyrosulfate
b. It is required for regeneration of folate
c. It is required for regeneration of niacin
d. It is an integral part of the nerve cell membrane
a. 20
b. 40
c. 60
d. 80
a. severe deficiency may lead to edema.
b. severe deficiency may occur without edema.
c. recommended intakes are stated in “equivalents.”
d. recommended intakes are based primarily on participation in enzyme activity.
a. Ham
b. Squash
c. Whole milk
d. Whole-grain breads
a. Participates in activation of prothrombin
b. Poor sources include seafood and cheeses
c. Significant amounts are found in leafy vegetables
d. Deficiency results in cheilosis and marked dermatitis
a. Microwaving the food conserves much of the thiamin
b. Prolonged heating of the food has little, if any, effect on the thiamin
c. Boiling the food tends to conserve thiamin by forming a stable, hydrated complex
d. Steaming the food can lead to substantial thiamin loss due to the high heat needed to
form the steam
a. Pig
b. Fish
c. Steer
d. Chicken
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a. Lettuce
b. Soy milk
c. Cow milk
d. Refined rice
Questions for Section 10.2.2 Riboflavin
a. methyl groups.
b. 1-carbon units.
c. 2-carbon units.
d. hydrogen atoms.
reactions?
a. Biotin
b. Cobalamin
c. Riboflavin
d. Pyridoxine
a. Beriberi
b. Diarrhea
c. Keratomalacia
d. Inflamed mouth membranes
when expressed per kcalorie?
a. Dairy
b. Meats
c. Fruits
d. Vegetables
a. The vitamin B2 deficiency disease
b. Food sources devoid of vitamin B2
c. Ultraviolet destruction of vitamin B2
d. Excessive heat destruction of vitamin B2
a. pellagra.
b. antiflavonosis.
c. ariboflavinosis.
d. flavin adenine dinucleosis.
a. meats.
b. grains.
c. vegetables.
d. dairy foods.
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a. heat.
b. acid.
c. alkali.
d. ultraviolet light.
a. Airtight
b. Cardboard
c. Transparent glass
d. Translucent plastic
a. Niacin
b. Choline
c. Thiamin
d. Riboflavin
riboflavin intake?
a. Milk
b. Potatoes
c. Orange juice
d. Peanut butter
a. Folate
b. Biotin
c. Riboflavin
d. Pantothenic acid
corners of the mouth?
a. Biotin
b. Niacin
c. Riboflavin
d. Ascorbic acid
a. Stability to heat is good
b. Deficiency leads to beriberi
c. Requirements are proportional to body weight
d. Significant amounts are found in citrus products
Questions for Section 10.2.3 Niacin
a. It is susceptible to destruction in foods exposed to light
b. It participates primarily in reactions involving amino acids
c. It is soluble in both water and lipids depending upon its chemical form
d. It can be synthesized in the body from the essential amino acid tryptophan
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a. Unstable to irradiation
b. Unstable to metal cooking utensils
c. Acceptance and transfer of hydrogen atoms
d. Acceptance and transfer of carboxyl groups
the body to synthesize niacin?
a. Lysine
b. Valine
c. Tryptophan
d. Phenylalanine
symmetrical dermatitis, primarily on areas exposed to the sun?
a. Niacin
b. Choline
c. Inositol
d. Riboflavin
a. “rough skin.”
b. “paralyzed limbs.”
c. “demented behavior.”
d. “flattened erythrocytes.”
of what vitamin?
a. Niacin
b. Thiamin
c. Vitamin C
d. Vitamin B12
corn and low in protein?
a. Scurvy
b. Pellagra
c. Wet beriberi
d. Pernicious anemia
a. Diarrhea
b. Dementia
c. Dermatitis
d. Desiccation
following organs/systems except
a. skin.
b. skeletal system.
c. nervous system.
d. gastrointestinal tract.
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a. FAD.
b. biotin.
c. niacin.
d. inositol.
sister who died fairly young. The symptoms leading up to her death included diarrhea,
dermatitis, and dementia. Because the family led a poor, corn-farming existence, you
suspect this relative died of
a. scurvy.
b. cancer.
c. pellagra.
d. beriberi.
pellagra?
a. Avidin
b. Leucine
c. Phytates
d. Phenylalanine
ingesting a pharmacologic dose of nicotinic acid?
a. Niacin flush
b. NAD dermatitis
c. Niacin erythrema
d. Bilateral symmetrical dermatitis
quantity of nicotinic acid?
a. Constipation
b. Mental confusion
c. Painful, tingling, itching sensation
d. Hair loss, bloating, and photophobia
and peptic ulcers?
a. Niacin
b. Thiamin
c. Vitamin B6
d. Vitamin B12
a. dilation of capillaries.
b. increased HDL cholesterol.
c. lowering of LDL cholesterol.
d. disappearance of learning disorders in children.
a. Low doses may lead to kidney stones
b. High doses may lower blood cholesterol
c. Low doses may lead to heartburn and low blood pressure
d. High doses may elevate red blood cell count in mildly anemic individuals
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B toxicity. However, she doesn’t recall the name of the vitamin. Which of the following
is the only possible culprit associated with toxicity symptoms?
a. Niacin
b. Biotin
c. Riboflavin
d. Vitamin B12
a. 15 niacin equivalents
b. 30 niacin equivalents
c. 15 tryptophan equivalents
d. 30 tryptophan equivalents
a. Milk
b. Broccoli
c. Chicken
d. Strawberries
Questions for Section 10.2.4 Biotin
egg white omelets per day. Bob remembers a warning about a possible vitamin deficiency
from consuming too many egg whites and asks if he should follow the prescribed diet.
Your reply to Bob is that he should not
a. be concerned as long as he consumes both the yolk and whites of the eggs.
b. follow the diet, since the avidin in the egg whites could bind to niacin and prevent its
absorption.
c. follow the diet, since the avidin in the egg whites could bind to biotin and prevent its
absorption.
d. be concerned, because, when the eggs are cooked, the avidin protein is denatured,
and thus does not pose a problem for deficiency disease.
a. it functions in the breakdown of amino acids and fatty acids.
b. it functions as a carrier of carbon dioxide in energy metabolism.
c. a deficiency can be induced by ingesting large quantities of raw egg whites.
d. a deficiency can be induced by ingesting large amounts of thiamin and folic acid,
which interfere with its absorption.
considered a vitamin for human beings?
a. Biotin
b. Inositol
c. Lipoic acid
d. Orotic acid
a. Aged wine
b. Aged cheese
c. Raw egg whites
d. Raw cauliflower
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a. Aged cheese
b. Raw egg whites
c. Whole wheat bread
d. Unhomogenized milk
a. Folate
b. Biotin
c. Cyanocobalamin
d. Pantothenic acid
a. avidin.
b. the skin.
c. the liver.
d. intestinal bacteria.
a. 3 µg
b. 30 µg
c. 3 mg
d. 30 mg
Questions for Section 10.2.5 Pantothenic Acid
a. Biotin
b. Folate
c. Riboflavin
d. Pantothenic acid
a. 1 mg
b. 3 mg
c. 5 mg
d. 8 mg
of food?
a. Biotin
b. Niacin
c. Vitamin B12
d. Pantothenic acid
Questions for Section 10.2.6 Vitamin B6
a. pyridoxal.
b. pyridoxine.
c. pyrimidine.
d. pyridoxamine.
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a. Biotin
b. Folate
c. Vitamin B6
d. Pantothenic acid
a. confusion and depression.
b. muscle cramps and stiffness.
c. profound fatigue and anemia.
d. hyperactivity and shortness of breath.
a. Biotin
b. Vitamin A
c. Vitamin B6
d. Riboflavin
a. It is stored in muscle tissue
b. It is required in amounts proportional to energy expenditure
c. It can lead to irreversible nerve damage when taken in large doses
d. It functions, in part, in the synthesis of glycine and glutamic acid
a. a deficiency or toxicity leads to depression.
b. its destruction and excretion are promoted by alcohol intake.
c. it functions primarily as the coenzyme pyridoxal phosphate.
d. it enhances physical performance when supplied at a level of l mg/g of dietary
protein.
a. 100 mg
b. 500 mg
c. 1000 mg
d. 10,000 mg
metabolism of vitamin
a. B6.
b. B12.
c. C.
d. D.
a. vitamin B1.
b. vitamin B2.
c. vitamin B6.
d. vitamin B12.
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toxicity?
a. Toxicity symptoms for vitamin B6 can be severe and irreversible
b. Toxicity symptoms for vitamin C include constipation and hyperactivity
c. Toxicities of the B vitamins occur almost as often from foods as from supplements
d. Toxicity of niacin has been reported in body builders taking large amounts of amino
acid supplements
a. It reduces acetaldehyde formation
b. It increases fecal excretion of the vitamin
c. It dislodges the PLP coenzyme from its enzyme
d. It interferes with synthesis of the PLP coenzyme
a. 1.3 mg
b. 5.5 mg
c. 15 mg
d. 22 mg
a. Meats
b. Fruits
c. Legumes
d. Vegetables
Questions for Section 10.2.7 Folate
a. Folate
b. Inositol
c. Methoxatin
d. Lipoic acid
a. folate.
b. choline.
c. inositol.
d. pyridoxamine.
a. it is needed for proper functioning of vitamin B12.
b. it functions primarily in the transfer of amino groups.
c. the coenzyme of folate requires vitamin B12 to function properly.
d. it requires enzymes on the intestinal mucosa to enhance its absorption from most
foods.
a. Both are required for nucleic acid synthesis
b. Both require intrinsic factors for their release from food proteins
c. Both are found in significant amounts in green leafy vegetables
d. Both are considered problem nutrients for strict vegetarians
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a. Folate
b. Niacin
c. Thiamin
d. Pyridoxine
glutamic acid molecules in food?
a. Folate
b. Thiamin
c. Vitamin B6
d. Ascorbic acid
of
a. folate.
b. niacin.
c. riboflavin.
d. ascorbic acid.
from folate deficiency?
a. Since folate is required for bile synthesis, folate deficiency results in insufficient bile
production, thereby promoting fat malabsorption and diarrhea
b. Since folate functions, in large part, in the process of cell renewal, a deficiency slows
mucosal cell replacement, thereby resulting in decreased GI functioning
c. The anemia of folate deficiency results in decreased oxygen supply to body tissues,
with the intestines being particularly affected because of their high metabolic activity
d. Since folate functions, in part, in the synthesis of pancreatic digestive enzymes, a
deficiency leads to decreased enzymatic capacity in the intestines, thereby resulting
in malabsorption
a. Most food folate is bound to a string of amino acids
b. Folate is actively secreted back into the GI tract with bile
c. Food folate must be hydrolyzed by intestinal cell enzymes prior to absorption
d. Folate must be methylated by homocysteine prior to crossing the brush border
membrane
a. 10
b. 25
c. 50
d. 80
a. 5.
b. 25.
c. 50.
d. 100.
a. 50
b. 70
c. 133
d. 170
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a. ¼
b. 1/3
c. ½
d. 2/3
of
a. niacin.
b. folate.
c. vitamin C.
d. vitamin B12.
a. Scurvy
b. Beriberi
c. Pellagra
d. Spina bifida
a. The coenzyme form is FAD
b. Dairy foods are a poor source of folate except for goat’s milk
c. Insufficient folate intake results in deficiency of homocysteine
d. Synthetic folate is 70% more available than naturally occurring food folate
breads, flour, and rice?
a. 5
b. 50
c. 100
d. 140
d 327(A) 102. Nicole is pregnant and is trying to monitor her folate intake. She is eating foods high in
folate as well as taking folate supplements, and she is having a hard time determining
how many dietary folate equivalents she is consuming. Below is a list of her daily intake
with respect to folate:
½ cup of cooked lentils (180 μg food folate)
½ cup of fresh orange juice (60 μg food folate)
folate supplement (200 μg)
a. 440
b. 480
c. 540
d. 580
a. 400 µg.
b. 600 µg.
c. 1,000 µg.
d. 2,000 µg.