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a. Nuts and oils
b. Milk and yogurt
c. Fruits and vegetables
d. Meats and whole-grain cereals
a. fat.
b. fiber.
c. protein.
d. carbohydrate.
a. inhibition of iron absorption.
b. galvanized liver and kidneys.
c. inhibition of copper absorption.
d. decreases in high-density lipoproteins.
beneficial?
a. In the treatment of colds
b. In the treatment of Menkes syndrome
c. In the treatment of toxicity from certain other metals
d. In the treatment of slow growth syndrome in U.S. children
common cold?
a. Zinc chelator
b. Zinc gluconate
c. Zinc plus ferrous iron
d. Zinc plus copper salt
a. fatigue.
b. vitamin A toxicity.
c. the common cold.
d. slowing of the BMR.
a. They induce nausea and bad taste reactions when administered in zinc lozenges
b. They reduce the incidence of goiter in developing countries
c. They reduce the incidence of diarrhea-related deaths in children
d. They reduce the incidence of pneumonia-related deaths in the elderly
Questions for Section 13.4 Iodine
a. iron.
b. zinc.
c. iodine.
d. selenium.
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a. Iron
b. Copper
c. Iodine
d. Magnesium
a. thyroxine.
b. goitrogen.
c. thiostimulating hormone.
d. tissue stimulating hormone.
a. Precursors for hemoglobin synthesis
b. Counteract a deficiency of goitrogens
c. Control the rate of oxygen use by cells
d. Regulate acetylcholine concentrations in the central nervous system
a. insufficient intake of iodine from foods.
b. overconsumption of other trace elements.
c. overconsumption of anti-thyroid substances.
d. pituitary deficiencies of thyroid-stimulating hormone.
a. Increase in its size to trap more iodine
b. Increase in its size to trap more thyroxine
c. Increased release of thyroid-stimulating hormone
d. Decreased release of thyroid-stimulating hormone
a. Gout
b. Goiter
c. Anemia
d. Hypertension
c 438(A) 122. A woman with a severe iodine deficiency during pregnancy may give birth to a child with
a. anemia.
b. rickets.
c. cretinism.
d. allergies.
a. Iodine
b. Copper
c. Chromium
d. Molybdenum
c 438(K) 124. What is a goitrogen?
a. One of the hormones produced by the thyroid gland
b. A substance that enhances absorption of dietary iodide
c. A substance that interferes with the functioning of the thyroid gland
d. A compound used to supplement salt as a way to increase iodide intake
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developing
a. cretinism.
b. simple goiter.
c. high blood T3 levels.
d. high blood thyroxine levels.
a. Shellfish
b. Whole grains
c. Cauliflower and broccoli
d. Blueberries and raspberries
of the thyroid gland?
a. Apples and pears
b. Lemons and limes
c. Avocados and mangos
d. Peaches and strawberries
a. Demineralization
b. Growth retardation
c. Discoloration of teeth
d. Poor performance in school
a. Naturally occurring
b. Food industry additives
c. Excessive use of fortified salt
d. Hydrogenation of certain minerals
education and policies in a small country in Asia, whose population has a high prevalence
of goiter. Which of the following policies would be the best to implement with respect to
iodine status, cost, and efficiency?
a. Fortify the salt with iodine
b. Promote free iodine supplements for all who want them
c. Educate the population to avoid all goitrogens in their diet
d. Educate the population to spend more time at the beach as seawater, sea mist, and
seafood are sources of iodine
a. It is an integral part of pituitary thyroid-stimulating hormone
b. Ingestion of plants of the cabbage family stimulates iodide uptake
c. A deficiency or a toxicity leads to enlargement of the thyroid gland
d. The amount in foods is unrelated to the amount of iodine present in the soil
a. Excessive intakes shrink the thyroid gland
b. Processed foods in the United States do not use iodized salt
c. Iodization of salt is mandatory in the United States but not in Canada
d. Worldwide, the prevalence of iodine deficiency and iodine toxicity are
approximately the same
256
b 439(A) 133. Which of the following is the richest source of iodine?
a. Corn
b. Seafood
c. Orange juice
d. Cruciferous vegetables
explanation?
a. Storage of milk in galvanized tanks
b. Grazing of cows on high-iodine soils
c. Addition of fortified salt at the milk processing plant
d. Exposure of cows to iodide-containing medications and disinfectants
RDA for iodine?
a. 1 mg
b. ½ teaspoon
c. 1 teaspoon
d. 1 tablespoon
a. 45 µg
b. 100 µg
c. 150 µg
d. 225 µg
a. Diarrhea
b. Skin rashes
c. Dehydration
d. Thyroid gland enlargement
a. 200 µg
b. 450 µg
c. 1100 µg
d. 2000 µg
who lives inland?
a. Fresh-water fish
b. Iodized table salt
c. Locally grown produce
d. Plants of the cabbage family
Questions for Section 13.5 Selenium
deficient in selenium, which he had just heard is essential to heart health. You are aware
of his food habits and explain that his condition could not be the result of a dietary
deficiency of selenium because
a. tap water is a source of selenium.
b. selenium is prevalent in most food groups.
c. he consumes legumes, a rich source of selenium.
d. he drinks fluoridated water, which increases bioavailability of selenium.
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a. Helps blood to clot
b. Inhibits the formation of free radicals
c. Stabilizes the alcohol content of beer
d. Acts as a cross-linking agent in collagen
a. copper.
b. selenium.
c. manganese.
d. molybdenum.
a. Iron
b. Zinc
c. Selenium
d. Chromium
a. It participates in the functioning of insulin
b. Severe deficiency is associated with heart disease in China
c. Significant food sources include dairy and unprocessed vegetables
d. It has no RDA but the estimated safe and adequate dietary intake is only 2-3 μg/day
a. Iron
b. Selenium
c. Chromium
d. Molybdenum
Questions for Section 13.6 Copper
a. Zinc
b. Copper
c. Chromium
d. Molybdenum
a. 1 mg
b. 2.5 mg
c. 7.5 mg
d. 10 mg
in copper. Which of the following explains the association of copper and anemia?
a. Copper is required for hemoglobin synthesis
b. Copper plays a role in wound healing, which prevents excessive blood loss
c. Anemia affects synthesis of protoporphyrin, which interferes with iron absorption
d. Copper is known to protect against free radical formation, which prevents excess
damage of red blood cells
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a. deficiency is rare.
b. legumes are a rich source.
c. absorption from foods is poor.
d. absorption is reduced by ingestion of zinc supplements.
utilization of
a. iron.
b. zinc.
c. copper.
d. manganese.
a. Absorption efficiency is similar to that of iron
b. It is involved in collagen synthesis and wound healing
c. Soft water may provide significant amounts in the diet
d. Deficiency is common in children of Middle East countries
a. Chicken
b. Shellfish
c. Beefsteak
d. Hamburger
a. Iodine
b. Copper
c. Sodium
d. Calcium
Questions for Section 13.7 Manganese
a. plant foods are good sources.
b. deficiencies are seen primarily in the elderly.
c. absorption is inhibited by calcium supplements.
d. toxicity is more common from environmental contamination than from the diet.
a. Consumption of supplements
b. Increased absorption due to genetic defect
c. Inhalation of dust contaminated with manganese
d. Consumption of foods grown on manganese-rich soils
Questions for Section 13.8 Fluoride
a. Both may be obtained from drinking tap water
b. Both serve as cofactors for a number of enzymes
c. Neither is involved in the integrity of bones and teeth
d. Neither is known to be toxic at intakes of 10 times the estimated safe and adequate
dietary intake
259
dental caries?
a. Fluoride increases calcium absorption, which increases crystal formation of teeth
b. Decay is inhibited due to neutralization of organic acids produced by bacteria on the
teeth
c. Decay is reduced due to the inhibitory effects of fluoride on growth of bacteria on
the teeth
d. Fluoride becomes incorporated into the crystalline structure of teeth, making them
less susceptible to decay
tooth decay?
a. It helps regulate calcium levels in saliva
b. It helps form decay-resistant fluorapatite
c. It inhibits growth of decay-producing bacteria
d. It changes the pH of the mouth, inhibiting bacterial growth
a. 10
b. 30
c. 50
d. 90
water is from wells. What major health problem would be expected among the children
of Smalltownville?
a. Goiter
b. Dental caries
c. GI infections
d. Hemochromatosis
a. Public water
b. Dark green vegetables
c. Milk and milk products
d. Meats and whole-grain cereals
a. Most bottled waters are fluoridated
b. A severe deficiency is known as fluorosis
c. Fluorapatite refers to an increase in the desire to eat fluoride-rich foods
d. A deficiency contributes to the most widespread health problem in the United States
a. dental decay.
b. osteoporosis.
c. discoloration of teeth.
d. nutritional muscular dystrophy.
a. 10 mg
b. 25 mg
c. 60 mg
d. 100 mg
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a. teas.
b. tuna.
c. milk.
d. shrimp.
a. Iron
b. Zinc
c. Iodine
d. Fluoride
a. 1 ppm
b. 2 ppm
c. 2.5 ppm
d. 4 ppm
a. Excessive fluoride in the water
b. Insufficient fluoride in the water
c. Excessive intake of simple sugars
d. Inability of the body to absorb fluoride
Questions for Section 13.9 Chromium
a. iron.
b. proteins.
c. carbohydrates.
d. metallothionein.
a. Renin
b. Gastrin
c. Insulin
d. Antidiurectic hormone
a. A deficiency leads to hypothyroidism
b. Supplements are known to be helpful
c. Whole grains represent an excellent source
d. In the body, it enhances the action of ceruloplasmin
a. A protein that stimulates glycolysis
b. A mineral cofactor for a specific enzyme
c. A hormone that enhances pancreatic function
d. A small organic compound that promotes the action of insulin
a. hypertension.
b. hyperglycemia.
c. enlargement of the liver.
d. enlargement of the thyroid gland.
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Question for Section 13.10 Molybdenum
a. Enhances the activity of insulin
b. Deficiency symptoms in people are unknown
c. Unusually poor food sources are legumes and cereal grains
d. Toxicity symptoms in human beings include damage to red blood cells
Questions for Section 13.11 Other Trace Minerals
a. Tin
b. Cobalt
c. Silicon
d. Barium
requires all of the following trace minerals except
a. boron.
b. silver.
c. silicon.
d. vanadium.
a. Copper
b. Cobalt
c. Nickel
d. Vanadium
Questions for Section 13.12 Contaminant Minerals
a. iron.
b. lead.
c. mercury.
d. cadmium.
minerals except
a. iron.
b. zinc.
c. calcium.
d. selenium.
Question for Section 13.13 Closing Thoughts on the Nutrients
a. copper and vitamin C.
b. selenium and iodine.
c. zinc and vitamin A.
d. chromium and calcium.
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Questions for Section 13.14 Phytochemicals and Functional Foods
health benefits beyond basic nutrition?
a. Health foods
b. Organic foods
c. Functional foods
d. Disease preventative foods
a. Potatoes
b. Soybeans
c. Cold-water fish
d. Green, leafy vegetables
a. lignan.
b. carotenoid.
c. phytoestrogen.
d. enzyme cofactor.
a. lutein.
b. lignans.
c. hepcidin.
d. phytosterols.
a. lutein.
b. lignans.
c. sulforaphane.
d. organosulfur compounds.
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Matching
H 425 01. Iron storage protein
E 425 02. Form of iron found only in animal flesh
J 425 03. Form of iron found in both plant and animal foods
M 425 04. Oxygen-carrying protein in muscle
O 425 05. Iron-containing protein in erythrocytes
N 426 06. Enhances absorption of nonheme iron
P 427 07. Substance in coffee and tea that reduces iron absorption
B 430 08. Toxicity from this mineral is twice as prevalent as deficiency in men
S 430 09. Condition characterized by large deposits of iron storage protein in body tissues
C 430 10. Craving for non-food substances
D 435 11. A deficiency of this element retards growth and arrests sexual maturation
T 435 12. Zinc binding protein of intestine
F 438 13. Iodine deficiency disease
R 439 14. Major dietary source of iodine
I 440 15. Disease associated with severe selenium deficiency
Q 442 16. Stabilized form of tooth crystal
K 443 17. Deficiency leads to hyperglycemia
L 443 18. Condition associated with discoloration of tooth enamel
A 443 19. Significant dietary source of fluoride
G 444 20. Mineral that forms integral part of vitamin B12
Essay
Page(s)
423–425 01. Make several general statements about trace elements in nutrition, including
common food sources, deficiencies, toxicities, and interactions.
425-427;435-436 02. Compare and contrast the absorption, transport, and recycling of iron and zinc.
425–444 03. Choose any 3 trace elements and discuss their major functions, deficiency symptoms,
toxicity symptoms, and food sources.
425–427 04. Explain the difference between heme and nonheme iron. How can the efficiency of
absorption be increased for both types of iron?
425-427;432-433 05. What factors are known to reduce or enhance iron absorption?
425-427;432-433 06. Discuss factors that influence the bioavailability of dietary iron. What are good
sources of bioavailable iron? What factors interfere with iron absorption?
428–429 07. In the proper sequence, describe the three stages in the development of iron
deficiency.
430–431 08. A. What signs and symptoms of iron deficiency are shared with iron overload?
B. What tests are used to assess for iron overload?
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430–432 09. Discuss the pros and cons of increasing the iron level of enriched bread in the United
States.
431 10. Explain how iron is thought to modify the risks for heart disease and for cancer.
434–436 11. What are the signs and symptoms of zinc deficiency? Which ones have similarities to
other nutrient deficiencies?
438–439 12. What are the effects of iodine deficiency and iodine excess? What population groups
show iodine abnormalities?
439 13. What factors account for the above average intake of iodine by many people in the
U.S. population?
439 14. Discuss iodine availability and sources of iodine in the U.S. diet.
440 15. Discuss the essential nature of selenium. Where and why are deficiencies observed in
the world?
441 16. Explain how a deficiency of copper can lead to “iron deficiency” anemia.
442–443 17. Discuss the essential nature of fluoride. What level in the diet is considered optimal?
What are the effects of excess fluoride intake and how does toxicity usually occur?
443–444 18. Discuss the essential nature of chromium, and list good food sources of chromium.
Why are chromium supplements promoted by the supplements industry?
445 19. Discuss the effects of lead exposure on health and human performance.
449–450 20. What are the potential adverse effects from consuming foods rich in phytoestrogens?
449–452 21. What is the meaning and significance of functional foods? Give several examples of
potential functional foods and their proposed uses.
450 22. List 6 different types of phytochemicals, their possible effects in the body, and food
sources.
451 23. Discuss the health benefits and food sources of flavonoids.
451–452 24. What are the important questions that should be addressed concerning the safety and
efficacy of functional foods?
451–453 25. Discuss the potential consequences of adding phytochemicals to foods.
453 26. Discuss the important unanswered questions concerning functional foods.