Chapter 13 – The Trace Minerals
MULTIPLE CHOICE
1. Which of the following is a characteristic of the trace minerals?
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
e.
Deficiencies of trace minerals are virtually unknown, although toxicities are well
documented.
2. A measure of the rate at which a nutrient is absorbed and used by the body is termed
a.
net utilization.
b.
bioavailability.
c.
biological value.
d.
utilization efficiency.
e.
biofunctionality.
3. What is the oxygen-carrying protein of muscle cells?
a.
Transferrin
b.
Myoglobin
c.
Hemoglobin
d.
Cytochrome
e.
Oxyglobin.
4. Which of the following is a characteristic of iron transport?
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 an inability to absorb and transport iron
d.
Ferritin functions by transporting iron from the spleen to the bone marrow
e.
Chelation is used to increase the bioavailability of iron.
5. Which of the following compounds provides a major storage reservoir for iron?
a.
Ferritin
b.
Myoglobin
c.
Transferrin
d.
Hemoglobin
e.
Metallothionein
6. What percent of the total iron content of a normal diet is heme iron?
a.
1
b.
5
c.
10
d.
15
e.
20
7. Which of the following foods provides iron in the most absorbable form?
a.
Rice
b.
Spinach
c.
Chicken
d.
Orange juice
e.
Watermelon
8. Which of the following nutrients enhances iron absorption from the intestinal tract?
a.
Biotin
b.
Calcium
c.
Vitamin D
d.
Vitamin C
e.
Vitamin A
9. Which of the following is known to enhance iron absorption?
a.
Tea
b.
Coffee
c.
Foods containing vitamin C
d.
Foods containing vitamin E
e.
Milk
10. Under normal circumstances, what is the average percentage of dietary iron that is absorbed from a
mixed diet?
a.
9
b.
18
c.
27
d.
37
e.
45
11. What component of tea is responsible for its effect on iron absorption?
a.
Tannic acid
b.
Lactic acid
c.
Citric acid
d.
Ascorbic acid
e.
Acetic acid
12. What is a major function of hemosiderin?
a.
Enhances absorption of zinc and copper
b.
Protects the body against free iron release
c.
Transports iron from the intestines to the liver
d.
Recycles iron from old red blood cells to the bone marrow
e.
Promotes iron excretion to protect against overload
13. What is hepcidin?
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
e.
A substance produced in the spleen that stores iron
14. Which of the following is a characteristic of iron utilization?
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
e.
Vegetarians need 4 times the iron as non-vegetarians.
15. What is the average lifespan of red blood cells?
a.
Two weeks
b.
One month
c.
Four months
d.
Six months
e.
Eight months
16. About how much iron is absorbed from a vegetarian diet compared with an omnivorous diet?
a.
One-tenth as much
b.
One-half as much
c.
The same
d.
Twice as much
e.
Three times as much
17. What is the chief function of hemosiderin?
a.
Stores excess body iron
b.
Inhibits hemoglobin synthesis
c.
Enhances heme iron absorption
d.
Enhances nonheme iron absorption
e.
Promotes iron excretion
18. Which of the following is found in the first stage of iron deficiency?
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.
e.
Erythrocyte protoporphyrin, begins to accumulate.
19. What is the major cause of iron deficiency?
a.
Blood loss
b.
Poor nutrition
c.
Hereditary defect
d.
Parasitic infections of the GI tract
e.
Exposure to environmental toxins
20. How much iron does a person donating a pint of blood lose?
a.
0.5 mg
b.
1.5 mg
c.
2.5 mg
d.
3.5 mg
e.
4.5 mg
21. The erythrocyte protoporphyrin level is used as an indicator of
a.
late iron toxicity.
b.
early iron toxicity.
c.
late iron deficiency.
d.
early iron deficiency.
e.
adequacy or iron stores.
22. Which of the following is a characteristic of iron deficiency?
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
e.
Red blood cells become hypochromic and enlarged (macrocytic).
23. Which of the following is a characteristic of iron deficiency and behavior?
a.
Erythrocyte iron levels fall before mental alertness is affected
b.
Moderate iron deficiency promotes constipation
c.
Mild iron deficiency impairs energy metabolism and neurotransmitter synthesis
d.
Iron deficiency increases risk for infections that promote dysfunctional behavior
e.
Severe iron deficiency is associated with paradoxical hyperactivity.
24. Iron overload is also known as
a.
ferrocyanosis.
b.
hemoglobinemia.
c.
hemochromatosis.
d.
metalloferrothionosis.
e.
hyperferrotosis.
25. What is the name given to the ingestion of nonnutritive substances?
a.
Pica
b.
Goiter
c.
Tetany
d.
Hemosiderosis
e.
Metallothionein
26. Why are people with iron overload at increased risk for infections?
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
e.
Iron binds with cells that produce T– and NK-cells, decreasing their production.
27. The most common cause of iron overload is
a.
an injury to the GI tract.
b.
a genetic predisposition.
c.
excessive use of iron cookware.
d.
excessive use of iron supplements.
e.
environmental pollution.
28. What population group is at the highest risk for iron overload?
a.
Adult men
b.
Adult women
c.
Pregnant women
d.
Adolescents
e.
Infants
29. Which of the following is a characteristic of iron nutrition?
a.
Absorption is improved on diets high in phytates
b.
Iron deficiency and iron overload share some of the same signs and symptoms
c.
The risk for acute iron toxicity is highest among women of childbearing age
d.
Iron overload results from a genetic predisposition for excessive synthesis of ferritin
e.
Consumption of calcium-rich foods increases absorption.
30. On average, women receive only ____ milligrams of iron per day
a.
8 to 9
b.
10 to 11
c.
12 to 13
d.
14 to 15
e.
16 to 17
31. Which of the following foods provides the greatest amount of iron per serving?
a.
Yogurt
b.
Skim milk
c.
Pinto beans
d.
Cheddar cheese
e.
Carrots
32. Which of the following has been shown to improve absorption of iron from iron 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
e.
Take them with coffee or tea
33. Which of the following is a major binding protein for zinc?
a.
Ligand
b.
Ferritin
c.
Hemosiderin
d.
Metallothionein
e.
Albumin
34. What is the chief transport substance for zinc in the circulation?
a.
Albumin
b.
Metallothionein
c.
Carbonic anhydrase
d.
High-density lipoproteins
e.
Goitrogen
35. Which of the following conditions is known to lead to copper deficiency?
a.
Excess zinc
b.
Excess protein
c.
Insufficient iodine
d.
Insufficient calcium
e.
Cretinism
36. What is the Tolerable Upper Intake Level for zinc for adults?
a.
20 mg
b.
40 mg
c.
80 mg
d.
120 mg
e.
160 mg
37. Which of the following represents the most reliable dietary source of zinc?
a.
Nuts and oils
b.
Milk and yogurt
c.
Fruits
d.
Meats and whole-grain cereals
e.
Vegetables
38. Zinc content is highest in foods that also contain a large amount of
a.
fat.
b.
fiber.
c.
protein.
d.
complex carbohydrate.
e.
simple carbohydrate.
39. What formulation of zinc has been found somewhat effective in treating the symptoms of the common
cold?
a.
Zinc chelator
b.
Zinc gluconate
c.
Zinc plus ferrous iron
d.
Zinc plus copper salt
e.
Zinc plus vitamin C
40. Goiter is caused primarily by a deficiency of
a.
iron.
b.
zinc.
c.
iodine.
d.
selenium.
e.
manganese.
41. What mineral is critical to the synthesis of thyroxine?
a.
Iron
b.
Copper
c.
Iodine
d.
Magnesium
e.
Manganese
42. What is the primary function of the thyroid hormones?
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
e.
Stimulation of the production of antibodies in response to antigens
43. The most common cause of iodine deficiency is
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.
e.
excess alcohol intake.
44. Which of the following is a prominent feature of mild iodine deficiency in children?
a.
Demineralization
b.
Growth retardation
c.
Discoloration of teeth
d.
Poor performance in school
e.
Hyperactivity
45. What is the origin of goitrogens in the diet?
a.
Naturally occurring
b.
Food industry additives
c.
Excessive use of fortified salt
d.
Hydrogenation of certain minerals
e.
Environmental contamination
46. Which of the following is a feature of iodide utilization?
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.
e.
Use of iodized salt has resulted in significant increases in iodine toxicity.
47. Which of the following is the richest source of iodine?
a.
Corn
b.
Seafood
c.
Orange juice
d.
Cruciferous vegetables
e.
Rice
48. During pregnancy, exposure to excessive iodine from foods, prenatal supplements, or medications
a.
is associated with subsequent development of attention deficit-hyperactivity disorder.
b.
increases the risk of the development of gestational diabetes.
c.
may cause agitation in the mother and fetus.
d.
can result in the fetus developing a severe, life-threatening goiter.
e.
rarely has a lasting impact on mother or child.
49. Which of the following would most likely result from an excessive intake of iodine?
a.
Diarrhea
b.
Skin rashes
c.
Dehydration
d.
Thyroid gland enlargement
e.
Pineal stimulation
50. Which of the following would be the most appropriate food source of iodide for a person who lives
inland?
a.
Fresh-water fish
b.
Iodized table salt
c.
Locally grown produce
d.
Plants of the cabbage family
e.
Soybeans and peanuts
51. Which of the following is an important function of selenium?
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
e.
Is an important natural food preservative
52. Keshan disease risk increases with a deficiency of
a.
copper.
b.
selenium.
c.
manganese.
d.
molybdenum.
e.
rubidium.
53. Which of the following nutrients has functions similar to those of vitamin E?
a.
Iron
b.
Selenium
c.
Chromium
d.
Molybdenum
e.
Manganese
54. Which of the following trace minerals functions primarily in reactions that consume oxygen?
a.
Zinc
b.
Copper
c.
Chromium
d.
Molybdenum
e.
Cadmium
55. What is the Tolerable Upper Intake Level for copper?
a.
1 mg/day
b.
2.5 mg/day
c.
7.5 mg/day
d.
10 mg/day
e.
20 mg/day
56. The rare genetic disorders Menkes disease and Wilson’s disease result from abnormal utilization of
a.
iron.
b.
zinc.
c.
copper.
d.
manganese.
e.
fluoride.
57. Which of the following is a feature of copper nutrition?
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.
e.
Wilson’s disease is treated with IV copper administration.
58. Which of the following meats would be the best source of copper?
a.
Chicken
b.
Shellfish
c.
Beefsteak
d.
Hamburger
e.
Lamb
59. Which of the following minerals is a cofactor in the formation of hemoglobin?
a.
Iodine
b.
Copper
c.
Sodium
d.
Calcium
e.
Selenium
60. What is the primary mechanism associated with the role of fluoride in prevention of 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
e.
Fluoride increases salivation which aids in the removal of bacteria and the foods needed to
sustain bacterial growth
61. What is the most reliable source of dietary fluoride?
a.
Public water
b.
Dark green vegetables
c.
Milk and milk products
d.
Meats and whole-grain cereals
e.
Legumes
62. Which of the following is a feature of fluoride in nutrition?
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.
e.
Fluoride supplementation is no longer necessary in much of the U.S.
63. One of the chief functions of chromium is participation in the metabolism of
a.
iron.
b.
proteins.
c.
carbohydrates.
d.
metallothionein.
e.
lipids.
64. Chromium deficiency is characterized by
a.
hypertension.
b.
hyperglycemia.
c.
enlargement of the liver.