Sale!

Nutrition For Healthy Living 3rd Edition Schiff Test Bank

$80.00 $12.99

Nutrition For Healthy Living 3rd Edition Schiff Test Bank

ISBN-13: 978-0073522753

ISBN-10: 0073522759

 

Description

Nutrition For Healthy Living 3rd Edition Schiff Test Bank

ISBN-13: 978-0073522753

ISBN-10: 0073522759

 

 

 

Be the best nurse you can be:

Nursing test banks are legit and very helpful. This test bank on this page can be downloaded immediately after you checkout today.

Here is the definition of nursing

Its true that you will receive the entire legit test bank for this book and it can happen today regardless if its day or night. We have made the process automatic for you so that you don’t have to wait.

We encourage you to purchase from only a trustworthy provider:

Our site is one of the most confidential websites on the internet. We maintain no logs and guarantee it. Our website is also encrypted with an SSL on the entire website which will show on your browser with a lock symbol. This means not a single person can view any information.

Have any comments or suggestions?

When you get your file today you will be able to open it on your device and start studying for your class right now.

Remember, this is a digital download that is automatically given to you after you checkout today.

Free Nursing Test Questions:

 

Chapter 08

Vitamins

 

 

Multiple Choice Questions

  1. Which of the following statements is true?
    A. Vitamins are organic compounds.
    B.  The body excretes fat-soluble vitamins more easily than water-soluble vitamins.
    C.  Foods generally supply larger amounts of vitamins than proteins or carbohydrates.
    D.  Most vitamins can be synthesized by the human body.

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Vitamins

  1. Which of the following statements is true about vitamins?
    A. Chemically, they are the same as minerals.
    B.  They are required in very small quantities.
    C.  Excesses can be converted to glucose for energy.
    D.  They are not usually in foods that Americans commonly eat.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.01
Topic: Food Supply
Topic: Vitamins

  1. Which of the following statements is true?
    A. Vitamins supply about 2 kcal per gram.
    B.  The body excretes fat-soluble vitamins more easily than water-soluble vitamins.
    C.  Foods generally contain much smaller amounts of vitamins than proteins or carbohydrates.
    D.  Most vitamins can be synthesized by the human body.

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Vitamins

 

  1. A researcher has isolated an organic, water-soluble chemical from roses. After performing in-vivo tests, the scientist determines that the chemical supplies no energy for cells, but protects cell membranes from being damaged by certain environmental factors. Based on this information, the researcher may have discovered a (an)
    A. antioxidant.
    B.  amino acid.
    C.  precursor.
    D.  autoanalyzing agent.

 

Bloom’s Level: 3. Apply
Section: 8.01
Topic: Nutrition Basics

  1. An _____ is a substance that protects vulnerable molecules from free radicals.
    A. enzyme
    B.  oncogene
    C.  antioxidant
    D.  ion

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.01 Classify vitamins according to whether they are fat soluble or water soluble.
Section: 8.01
Topic: Vitamins

  1. ______ prevent or limit the ability of free radicals to damage polyunsaturated fatty acids and DNA in cells.
    A. Phosphates
    B.  Oxidizing agents
    C.  Antidotes
    D.  None of these is correct.

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Vitamins

 

  1. A _____ is a substance that has an unpaired electron and, as a result, can damage vulnerable compounds, such as DNA.
    A. reducing agent
    B.  free radical
    C.  coenzyme
    D.  None of these is correct.

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Nutrition Basics

  1. Which of the following vitamins have antioxidant activity?
    A. B-6
    B.  D
    C.  K
    D.  E

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.01
Topic: Vitamins

  1. A medical researcher is investigating the chemical and physical properties of substance that she isolated from the surface of charcoal-grilled meat. When the scientist mixes a small amount of the substance with living human cells, the chemical causes the rapid breakdown of the cells’ plasma membranes. She is able to prevent this reaction by adding vitamin C to the mixture of the substance chemical and cells. Based on this information, the scientist has
    A. discovered that vitamin C is has pro-oxidant activity in-vivo experiments.
    B.  isolated a potential treatment for cancer in charcoal-grilled meat.
    C.  determined that the chemical isolated from charcoal-grilled meat is an oxidant.
    D.  conducted an in-vitro experiment under poorly controlled conditions.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.01
Topic: Nutrition Basics

 

  1. A medical researcher has isolated a chemical from cigarette smoke. When the scientist mixes a small amount of the substance with living human cells, the chemical damages unsaturated fatty acids in the cells’ plasma membranes. He is able to prevent this damage by adding vitamin E to the mixture of the chemical and cells. Based on this information, the scientist has
    A. determined that the chemical in cigarette smoke is an oxidant.
    B.  discovered a vitamin-based cure for lung cancer.
    C.  conducted an in-vitro experiment under poorly controlled conditions.
    D.  identified vitamin E as a pro-oxidant.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.01
Topic: Nutrition Basics

  1. _____ are fat-soluble vitamins.
    A. Niacin, riboflavin, and thiamin
    B.  Vitamins K, E, and D
    C.  Pantothenic acid, vitamin A, and choline
    D.  Vitamins B-12, B-6, and E

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.01 Classify vitamins according to whether they are fat soluble or water soluble.
Section: 8.01
Topic: Vitamins

  1. _____ are fat-soluble vitamins.
    A. Vitamins D and E
    B.  Niacin and thiamin
    C.  Pantothenic acid and vitamin A
    D.  Vitamins B-12 and B-6

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.01
Topic: Vitamins

 

  1. _____ are fat-soluble vitamins.
    A. Niacin, riboflavin, and thiamin
    B.  Vitamins B-12, B-6, and E
    C.  Pantothenic acid, vitamin E, and choline
    D.  Vitamins K, D, and A

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.01
Topic: Vitamins

  1. _____ are water-soluble vitamins.
    A. Niacin, riboflavin, and thiamin
    B.  Vitamins K, D, and E
    C.  Pantothenic acid, vitamin A, and choline
    D.  Vitamins B-12, B-6, and E

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.01
Topic: Vitamins

  1. _____ are water-soluble vitamins.
    A. Vitamin D, A, and E
    B.  Thiamin, vitamin K, and niacin
    C.  Pantothenic acid, vitamin C, and thiamin
    D.  Vitamin A, riboflavin, and vitamin C

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.01
Topic: Vitamins

 

  1. The body can store large amounts of
    A. vitamin C.
    B.  riboflavin.
    C.  thiamin.
    D.  vitamin B-12.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.01 Classify vitamins according to whether they are fat soluble or water soluble.
Section: 8.01
Topic: Vitamins

  1. Why is taking excess amounts of fat-soluble vitamins more likely to cause toxicity than taking excesses of water-soluble vitamins?
    A. The body has higher requirements for water-soluble vitamins.
    B.  In general, excesses of fat-soluble vitamins cannot be excreted as easily as water-soluble vitamins.
    C.  The body has higher requirements for fat-soluble vitamins.
    D.  In general, water-soluble vitamins are more likely to be stored in the body than fat-soluble vitamins.

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.01 Classify vitamins according to whether they are fat soluble or water soluble.
Topic: Vitamins

  1. The human body can absorb some _____ that is synthesized by intestinal bacteria.
    A. vitamin C
    B.  riboflavin
    C.  biotin
    D.  beta-carotene

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Vitamins

 

  1. The human body can absorb some of the _____ that is synthesized by intestinal bacteria.
    A. vitamin K
    B.  riboflavin
    C.  thiamin
    D.  vitamin A

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Vitamins

  1. Sonya has a chronic illness, and to treat the condition, she takes an antibiotic every day. Despite her illnessRemember,nya’s diet is nutritionally adequate, and she exercises regularly. Based on this informationRemember,nya may need to
    A. reduce her protein intake.
    B.  eat more vitamin-C rich foods.
    C.  consume fewer foods that contain omega-3 fatty acids.
    D.  take a dietary supplement that contains biotin.

 

Bloom’s Level: 3. Apply
Section: 8.01
Topic: Vitamins

  1. Damon has a chronic illness, and to treat the condition, he takes an antibiotic every day. Despite his illness, Damon’s diet is nutritionally adequate, and he exercises regularly. Based on this information, Damon may need to
    A. reduce his protein intake.
    B.  eat more vitamin-C rich foods.
    C.  take a dietary supplement that contains vitamin K.
    D.  consume fewer foods that contain omega-3 fatty acids.

 

Bloom’s Level: 3. Apply
Section: 8.01
Topic: Vitamins

 

  1. Which of the following substances is a provitamin or a precursor for a vitamin?
    A. lecithin
    B.  acetyl-CoA
    C.  beta-carotene
    D.  alpha-tocopherol

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Vitamins

  1. Barry is a vegan. His diet does not include foods that contain preformed vitamin A, and he does not take any vitamin A supplements. Nevertheless, his body has adequate vitamin A stores. Which of the following statements provides the best explanation for Barry’s adequate vitamin A status?
    A. He eats plenty of foods that contain beta-carotene.
    B.  His body does not require sources of vitamin A.
    C.  He consumes foods that supply tryptophan, which his liver converts to preformed vitamin A.
    D.  His fat cells synthesize preformed vitamin A from essential fatty acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. _____ is added to refined grain products as part of the enrichment process.
    A. Vitamin B-6
    B.  Thiamin
    C.  Vitamin D
    D.  Choline

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.01 Classify vitamins according to whether they are fat soluble or water soluble.
Section: 8.01
Topic: Vitamins

 

  1. _____ is added to refined grain products as part of the enrichment process.
    A. Vitamin B-6
    B.  Pantothenic acid
    C.  Vitamin D
    D.  Riboflavin

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.01 Classify vitamins according to whether they are fat soluble or water soluble.
Section: 8.01
Topic: Vitamins

  1. _____ is added to refined grain products as part of the enrichment process.
    A. Niacin
    B.  Pantothenic acid
    C.  Vitamin D
    D.  Vitamin B-6

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.01 Classify vitamins according to whether they are fat soluble or water soluble.
Section: 8.01
Topic: Vitamins

  1. Which of the following vitamins is not added to refined grain products as part of the enrichment process?
    A. Niacin
    B.  Folic acid
    C.  Vitamin B-6
    D.  Thiamin

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.01 Classify vitamins according to whether they are fat soluble or water soluble.
Section: 8.01
Topic: Vitamins

 

  1. The _____ is the primary site for vitamin absorption in the body.
    A. large intestine
    B.  stomach
    C.  pancreas
    D.  small intestine

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Vitamins

  1. To treat an intestinal blockage, Terry had a surgical procedure that involved removing most of his small intestine. Based on this information, Terry will need
    A. physiologic doses of vitamin C, thiamin, and niacin.
    B.  regular injections of most vitamins.
    C.  dietary supplements that contain fat-soluble vitamins.
    D.  a combination liver and gallbladder transplant.

 

Bloom’s Level: 2. Understand
Section: 8.01
Topic: Vitamins

  1. Which of the following diseases interferes with digestion and absorption of fat-soluble vitamins?
    A. Cystic fibrosis
    B.  Gastroesophageal reflux disease (GERD)
    C.  Cardiovascular disease
    D.  Sickle cell anemia

 

Bloom’s Level: 1. Remember
Section: 8.01
Topic: Vitamins

 

  1. Which of the following cooking methods can result in major losses of water-soluble vitamins?
    A. Stir-frying in a small amount of oil
    B.  Boiling in a saucepan of water
    C.  Steaming in a vegetable steamer
    D.  Microwaving in little or no water

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.04 Discuss ways to conserve the vitamin content of foods.
Section: 8.01
Topic: Vitamins

  1. To conserve the vitamin content of foods,
    A. cook slowly in large amounts of water.
    B.  peel vegetables and cut into small pieces before cooking in water.
    C.  store in warm conditions, and expose to sunlight and air.
    D.  None of these is correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.04 Discuss ways to conserve the vitamin content of foods.
Section: 8.01
Topic: Vitamins

  1. When cooking green beans, Lenny likes to add baking soda to the cooking water, because it keeps the beans from turning olive green. As a result of this practice, Lenny’s green beans have _____ than green beans cooked in plain water.
    A. more essential amino acids
    B.  greater fatty acid content
    C.  less vitamin C
    D.  fewer kilocalories

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.04 Discuss ways to conserve the vitamin content of foods.
Section: 8.01
Topic: Vitamins

 

  1. Adding a small amount of _____ to cooked vegetables can enhance the intestinal tract’s ability to absorb the fat-soluble vitamins they contain.
    A. water
    B.  wine
    C.  oil
    D.  sugar

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.04 Discuss ways to conserve the vitamin content of foods.
Section: 8.01
Topic: Vitamins

  1. _____ is the most biologically active form of vitamin A in the body.
    A. Alpha-tocopherol
    B.  Lutein
    C.  Beta-carotene
    D.  None of these is correct.

 

Bloom’s Level: 1. Remember
Section: 8.02
Topic: Vitamins

  1. Which of the following statements is true?
    A. Retinol is found only in plant foods.
    B.  Certain carotenoids are precursors for preformed vitamin A.
    C.  Vitamin A is necessary for calcium and phosphorus absorption.
    D.  In children, vitamin A deficiency is called rickets.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

 

  1. Deep yellow, dark green and orange fruits and vegetables are rich sources of
    A. gelatin.
    B.  essential amino acids.
    C.  beta-carotene.
    D.  vitamin D.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. Which of the following foods provides the most beta-carotene per serving?
    A. Celery
    B.  Peach
    C.  Chicken
    D.  Pear

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. Which of the following foods is a good dietary source of beta-carotene?
    A. Pumpkin
    B.  Spinach
    C.  Broccoli
    D.  All of these are correct.

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

 

  1. Which of the following foods is the best source of preformed vitamin A?
    A. Carrots
    B.  Liver
    C.  Soybeans
    D.  Apples

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. In the body, vitamin A helps
    A. reduce collagen synthesis.
    B.  insulin enter cells.
    C.  maintain epithelial cells.
    D.  the small intestine absorb calcium and phosphorus.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. A deficiency of vitamin _____ results in deterioration of epithelial cells.
    A. B-6
    B.  A
    C.  B-12
    D.  K

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

 

  1. Which of the following statements is true?
    A. Vitamin A is necessary for rods and cones to function properly.
    B.  Liver, butter and eggs are good sources of preformed vitamin A.
    C.  Excessive intakes of vitamin A can damage the liver.
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.02
Topic: Vitamins

  1. An early symptom of vitamin A deficiency is
    A. night blindness.
    B.  headaches.
    C.  hair loss.
    D.  swollen tongue.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.02
Topic: Vitamins

  1. In underdeveloped countries, severe vitamin A deficiency is a major cause of
    A. diabetes mellitus.
    B.  megaloblastic anemia.
    C.  blindness.
    D.  beriberi.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.02
Topic: Vitamins

 

  1. Which of the following statements is true?
    A. Excessive intakes of vitamin A are toxic.
    B.  Vitamins are inorganic substances that the body requires in gram amounts.
    C.  B vitamins are a source of energy for cellular activity.
    D.  Poor vision in dim light is an early symptom of vitamin E deficiency.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.02
Topic: Vitamins

  1. Which of the following vitamins is a teratogen, when consumed in excess?
    A. Pantothenic acid
    B.  Choline
    C.  Vitamin C
    D.  Vitamin A

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.02
Topic: Vitamins

  1. Gina is pregnant. Although Gina’s physician prescribed a prenatal vitamin for her to take daily, Gina thought she could have a very healthy baby by taking extra vitaminsRemember, she took several other dietary supplements, including those that contained vitamin A and vitamin C. As a result, her total intake of vitamin C was 250 mg/day and her total intake of vitamin A was 5000 mcg RAE/day. Based on this information, Gina is at risk of
    A. giving birth to  a baby with cystic fibrosis.
    B.  developing gestational diabetes mellitus.
    C.  giving birth to a baby with birth defects.
    D.  developing vitamin C-resistant scurvy.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.02
Section: 8.03
Topic: Vitamins

 

  1. Matt is a vegan. As a result of his diet, he consumes no sources of preformed vitamin A. Which of the following statements explains why he has not developed a deficiency of vitamin A?
    A. Matt’s diet supplies high amounts of beta-carotene.
    B.  Matt’s diet is rich in vitamin C, which reduces his need for vitamin A.
    C.  Matt eats plenty of enriched cereal products.
    D.  All of these are correct.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. Which of the following vitamins can be made by the human body?
    A. C
    B.  B-12
    C.  D
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Section: 8.02
Topic: Vitamins

  1. Which of the following vitamins acts as a hormone in the human body?
    A. C
    B.  Niacin
    C.  Riboflavin
    D.  D

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

 

  1. Which of the following foods are reliable dietary sources of vitamin D?
    A. Fresh fruits
    B.  Fortified dairy products
    C.  Enriched breads and cereals
    D.  Processed luncheon meats

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. Which of the following foods is a natural source of vitamin D?
    A. Fatty fish and fish oils
    B.  Dark orange and yellow vegetables
    C.  Whole-grain breads and cereals
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. Which of the following statements is true?
    A. Excessive intakes of vitamin D cause rickets in children.
    B.  Skin can form prohormone vitamin D after being exposed to sunlight.
    C.  Pellagra is the vitamin D deficiency disorder in adults.
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Section: 8.02
Topic: Vitamins

 

  1. On sunny days, Juan spends at least 20 minutes exercising outdoors, because he knows sunlight helps his body make
    A. choline.
    B.  vitamin D.
    C.  copper.
    D.  glucose.

 

Bloom’s Level: 1. Remember
Section: 8.02
Topic: Vitamins

  1. Which of the following hormones acts to increase calcium absorption and decrease urinary calcium excretion?
    A. Parathyroid hormone
    B.  Glucagon
    C.  Antidiuretic hormone
    D.  Insulin

 

  1. Vitamin D helps the body absorb
    A. Iron and copper
    B.  Sodium and potassium
    C.  Phosphorus and calcium
    D.  Magnesium and iodine

 

  1. Jameela is an Iranian woman living in poverty. She is not seen in public places without being covered almost completely in heavy veils. Her usual diet is comprised of legumes, small amounts of yogurt, whole-grain breads and rice, fruits, and a few vegetables. Based on this information, Jameela is most at risk of
    A. pellegra.
    B.  beriberi.
    C.  scurvy.
    D.  osteomalacia.

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

 

  1. Excessive vitamin D intakes can result in
    A. deposition of calcium in soft tissues.
    B.  increased blood clot formation.
    C.  megaloblastic anemia.
    D.  No particular health problems, because the vitamin is rapidly excreted in urine.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.02
Topic: Vitamins

  1. Sunbathing or using a tanning bed increases the risk of
    A. skin cancer.
    B.  vitamin D deficiency.
    C.  iron overload disorder.
    D.  metabolic syndrome.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: 8.02
Topic: Vitamins

  1. Which of the following statements is true?
    A. Technically, vitamin E is not a vitamin because the body can make the nutrient.
    B.  Premature infants are at risk of vitamin E deficiency.
    C.  Megadoses of vitamin E are associated with bone pain, general weakness, and death.
    D.  According to scientific research, 75% of Americans consume diets that supply excessive amounts of vitamin E.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.02
Topic: Vitamins

 

  1. Which of the following foods is not a good source of vitamin E?
    A. Safflower oil
    B.  Sunflower seeds
    C.  Ground beef
    D.  All of these are correct.

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. Vitamin _____ protects polyunsaturated fatty acids from being damaged by free radicals.
    A. B-12
    B.  E
    C.  D
    D.  K

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. _____ is a sign of vitamin E deficiency in humans.
    A. Edema
    B.  Diarrhea
    C.  Irritability
    D.  Hemolysis

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.02
Topic: Vitamins

 

  1. The human body needs vitamin K to
    A. absorb phosphorus from foods.
    B.  release the energy stored in glucose.
    C.  synthesize DNA.
    D.  form active blood clotting factors.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. In the United States, newborns receive an injection of _____ to prevent _____.
    A. vitamin K; bleeding
    B.  vitamin C; collagen breakdown
    C.  niacin; pellagra

    D.  thiamin; beriberi

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. The liver needs vitamin K to
    A. process calcium.
    B.  store glycogen.
    C.  synthesize prothrombin.
    D.  metabolize alcohol.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

 

  1. Which of the following foods is a good source of vitamin K?
    A. Green leafy vegetables
    B.  Enriched breads
    C.  Processed poultry products
    D.  Citrus fruit

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. Which of the following foods is a good source of vitamin K?
    A. Enriched breads
    B.  Spinach
    C.  Processed poultry products
    D.  Citrus fruit

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. Which of the following foods is a good source of vitamin K?
    A. Enriched breads
    B.  Ground beef
    C.  Soybean oil
    D.  Citrus fruit

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

 

  1. The liver needs _____ to make certain blood clotting factors.
    A. vitamin C
    B.  vitamin K
    C.  homocysteine
    D.  riboflavin

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Topic: Vitamins

  1. B vitamins function as
    A. parts of coenzymes.
    B.  hormones.
    C.  neurotransmitters.
    D.  structural components of body cells.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following vitamins is part of a coenzyme that participates in energy metabolism?
    A. Thiamin
    B.  Niacin
    C.  Pantothenic acid
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

 

  1. Which of the following vitamins does not play a direct role in energy metabolism?
    A. Thiamin
    B.  Niacin
    C.  Folate
    D.  Pantothenic acid

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following vitamins does not play a direct role in energy metabolism?
    A. Thiamin
    B.  Niacin
    C.  Folate
    D.  Pantothenic acid

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following vitamins plays a direct role in energy metabolism?
    A. Vitamin A
    B.  Vitamin K
    C.  Vitamin C
    D.  None of these is correct.

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.02
Section: 8.03
Topic: Vitamins

 

  1. Which of the following foods is not a good source of thiamin?
    A. Whole milk
    B.  Pork chops
    C.  Enriched bread
    D.  Wheat germ

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following foods is a good source of thiamin?
    A. Wheat germ
    B.  Pork chops
    C.  Enriched bread
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Exposing milk to light can reduce its _____ content.
    A. thiamin
    B.  riboflavin
    C.  niacin
    D.  vitamin D

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.04 Discuss ways to conserve the vitamin content of foods.
Section: 8.03
Topic: Vitamins

 

  1. Libby wants to have a birthday party for her 5-year old daughter and several of the child’s friends. She plans to serve cake, ice cream, and milk to the children in the backyard on a warm sunny afternoon. To conserve vitamins in the milk, Libby should
    A. add a teaspoon of baking soda and chocolate syrup to it.
    B.  serve the milk in a clear glass container.
    C.  heat the milk to the boiling point, and let it cool before serving it.
    D.  None of these is correct.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.04 Discuss ways to conserve the vitamin content of foods.
Section: 8.01
Section: 8.03
Topic: Vitamins

  1. Which of the following MyPlate food groups includes foods that are good sources of riboflavin?
    A. Fruits
    B.  Vegetables
    C.  Dairy
    D.  All of these are correct.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following MyPlate food groups includes foods that are good sources of riboflavin?
    A. Grains
    B.  Vegetables
    C.  Fruit
    D.  All of these are correct.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

 

  1. Which of the following foods is a rich source of riboflavin?
    A. Tomatoes
    B.  Corn oil margarine
    C.  Fat-free milk
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Ron’s diet lacks niacin. He hasn’t developed pellagra, because he consumes a high-protein diet that contains plenty of _____, the precursor for niacin.
    A. beta-carotene
    B.  alanine
    C.  alpha-tocopherol
    D.  tryptophan

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. The classic signs and symptoms of pellagra include
    A. diarrhea.
    B.  dry cough.
    C.  edema.
    D.  night blindness.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.03
Topic: Vitamins

 

  1. The classic signs and symptoms of pellagra include
    A. heartburn.
    B.  weak bones.
    C.  dermatitis.
    D.  night blindness.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.03
Topic: Vitamins

  1. Felicity’s LDL cholesterol level is too high. To lower her cholesterol level, she took large doses of a certain vitamin supplement, but she experienced severe facial flushing and liver damage as a result. Based on this information, which vitamin did she take?
    A. B-12
    B.  Niacin
    C.  Vitamin C
    D.  Riboflavin

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.03
Topic: Vitamins

  1. Humans need vitamin B-6 for
    A. magnesium absorption.
    B.  vitamin C synthesis.
    C.  carbohydrate excretion.
    D.  amino acid metabolism.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

 

  1. Erika takes megadoses of vitamin B-6 because she thinks it benefits her health. After learning about this vitamin in your nutrition class, which of the following statements about vitamin B-6 would be the most accurate information to tell her?
    A. Vitamin B-6 is the least toxic of the B vitamins.
    B.  Megadoses of vitamin B-6 can result in calcification of soft tissues.
    C.  Ingesting large doses of vitamin B-6 can cause nerve damage.
    D.  Women who take megadoses of vitamin B-6 are healthier than those who do not take such high doses the vitamin.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.03
Topic: Vitamins

  1. Sean has carpal tunnel syndrome. A few months ago, he began taking megadoses of vitamin B-6, when he read that the vitamin can cure the disorder. Today, Sean reported to his friends that his hands were feeling numb and his walking is unsteady. Based on this information, Sean should
    A. continue taking the megadoses of vitamin B-6, because his body needs more time to heal.
    B.  discontinue taking vitamin B-6, because his body does not require the micronutrient.
    C.  increase his vitamin B-6 intake, because the numbness and unsteadiness are signs that the treatment is working.
    D.  stop taking vitamin B-6, because he is showing signs and symptoms of vitamin B-6 toxicity.

 

Bloom’s Level: 2. Understand
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.03
Topic: Vitamins

 

  1. Ronald has an inherited metabolic defect in which his cells have difficulty processing homocysteine to methionine. His physician may recommend vitamin _____ supplements to help Ronald’s body metabolize homocysteine.
    A. B-6
    B.  A
    C.  C
    D.  D

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.03
Topic: Vitamins

  1. The body needs folate to produce a coenzyme that
    A. metabolizes vitamin E.
    B.  protects fatty acids from oxidation.
    C.  helps form DNA.
    D.  transmits nervous impulses.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. As a result of an inherited metabolic defect, Christopher’s cells have difficulty converting homocysteine to
    A. tryptophan.
    B.  cysteine.
    C.  vitamin B-6.
    D.  folate.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.03
Topic: Vitamins

 

  1. Green leafy vegetables and orange juice are rich sources of
    A. vitamin B-12.
    B.  iron.
    C.  thiamin.
    D.  folate.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Topic: Vitamins

  1. Becky’s 2-year old son can’t walk because he was born with spina bifida. To reduce the chances that her next baby is born with this birth defect or related disorders, Becky should
    A. consume green leafy vegetables, drink orange juice, and take a folic acid supplement before getting pregnant.
    B.  eat at least 3 ounces of fatty fish three times a week, take vitamin A and D supplements and drink more fat-free milk during the first three months of pregnancy.
    C.  take pantothenic acid, B-6, and B-12 supplements before getting pregnant.
    D.  take iron, zinc, and magnesium supplements during the first month of pregnancy, then eat more whole-grain breads and cereals for the remaining months of pregnancy.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.03
Topic: Vitamins

  1. Evita’s baby was born with anencephaly, and the child died soon after birth. This death may have been prevented, if the baby had
    A. been given an injection of vitamin K as soon as it was delivered.
    B.  had adequate vitamin A stores.
    C.  been placed on a ventilator until it could breathe on its own.
    D.  None of these is correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.03
Topic: Vitamins

 

  1. Pregnant women who have a history of inadequate _____ intakes are at risk of having babies with neural tube defects.
    A. vitamin A
    B.  iron
    C.  folate
    D.  selenium

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Intrinsic factor is needed to absorb vitamin
    A. B-12.
    B.  C.
    C.  B-6.
    D.  A.

 

Bloom’s Level: 1. Remember
Section: 8.03
Topic: Vitamins

  1. Dorothy is a 65-year-old woman with pernicious anemia. What treatment would her doctor recommend?
    A. Iron supplements
    B.  Vitamin B-12 injections
    C.  Vitamin C supplements
    D.  A vegan diet

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.03
Topic: Vitamins

 

  1. Which of the following foods is a good source of vitamin B-12?
    A. Whole-wheat bread
    B.  Apples
    C.  Eggs
    D.  Peanuts

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following foods is a good source of vitamin B-12?
    A. Raw carrots
    B.  Lean meats
    C.  Whole-wheat bread
    D.  Walnuts

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following foods is a good source of vitamin B-12?
    A. Fat-free milk
    B.  Broccoli
    C.  Grapefruit juice
    D.  Whole-wheat crackers

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

 

  1. Which of the following foods is a good source of vitamin B-12?
    A. Cheddar cheese
    B.  Roast chicken
    C.  Catfish
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. _____ results from lack of intrinsic factor.
    A. Pellagra
    B.  Cystic fibrosis
    C.  Osteomalacia
    D.  Pernicious anemia

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.03
Topic: Vitamins

  1. Edna is 70 years of age. She is very healthy, and the only medication she takes is a prescription drug that reduces her stomach’s acid production. Her diet includes a variety of foods from all food groups. Based on this information, Edna is at risk of developing
    A. pernicious anemia.
    B.  cystic fibrosis.
    C.  beriberi.
    D.  All of these are correct.

 

Bloom’s Level: 3. Apply
Section: 8.03
Topic: Vitamins

 

  1. James is 75 years of age. Recently, he developed muscle weakness, memory loss, and numbness and tingling in his hands. His tongue is smooth and shiny. Based on this information, James probably has
    A. emphysema.
    B.  pernicious anemia.
    C.  ariboflavinosis.
    D.  cystic fibrosis.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.03
Topic: Vitamins

  1. Which of the following statements is true?
    A. In the United States, milk is usually fortified with riboflavin.
    B.  A major role of vitamin B-6 is to provide energy.
    C.  Smokers generally have higher needs for vitamin C than nonsmokers.
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. When consumed with certain plant foods, vitamin C enhances the absorption of
    A. iron.
    B.  calcium.
    C.  niacin.
    D.  riboflavin.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

 

  1. Vitamin C
    A. dissolves in the fatty portions of foods.
    B.  acts as a coenzyme in certain reactions that release energy from glucose.
    C.  is needed to form strong collagen.
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Your best friend eats plenty of meats and dairy products but avoids eating fruits and vegetables. She bruises easily, her sores take a long time to heal, and her gums bleed when she brushes her teeth. Based on this information, which of the following nutrients is most likely to be deficient in her diet?
    A. Pantothenic acid
    B.  Vitamin B-6
    C.  Oleic acid
    D.  Vitamin C

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Kevin is a body builder who takes a variety of vitamin and mineral supplements. He often has diarrhea, and last week he was diagnosed with a kidney stone. Based on this information, which of his supplements is most likely contributing to his current health problems?
    A. Vitamin C
    B.  Thiamin
    C.  Iron
    D.  Vitamin B-6

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.03
Topic: Vitamins

 

  1. Which of the following foods is a rich source of vitamin C?
    A. Eggs
    B.  Papaya
    C.  Chicken
    D.  Whole-wheat bread

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following foods is a rich source of vitamin C?
    A. Ground beef
    B.  Fat-free milk
    C.  Broccoli
    D.  Whole-wheat bread

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

  1. Which of the following foods is a good source of vitamin C?
    A. Beef steak
    B.  Fat-free milk
    C.  Whole-wheat bread
    D.  White potato

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Section: 8.03
Topic: Vitamins

 

  1. Blake is a college student who doesn’t eat fruits and vegetables. His diet consists primarily of enriched white bread, meat, cheese, and milk. Furthermore, he doesn’t take dietary supplements. Based on this information, Blake is at risk of
    A. beriberi.
    B.  scurvy.
    C.  pellagra.
    D.  osteomalacia.

 

Bloom’s Level: 3. Apply
Learning Outcome: 8.02 List major functions and food sources for each vitamin.
Learning Outcome: 8.03 Describe deficiency and/or toxicity signs and symptoms for certain vitamins, including A, D, thiamin, B-6, niacin, and C.
Section: 8.03
Topic: Vitamins

  1. Megadoses of ____ may be used to reduce elevated LDL cholesterol levels.
    A. nicotinic acid
    B.  thiamin
    C.  vitamin K
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.04
Topic: Vitamins

  1. Routine vitamin C supplementation
    A. prevents common colds among the general population.
    B.  may reduce the duration of cold symptoms by a day or so.
    C.  prevents Alzheimer’s disease.
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.04
Topic: Vitamins

 

  1. Routine vitamin E supplementation
    A. reduces the risk of hemorrhagic stroke.
    B.  increases the rate of iron turnover.
    C.  prevents Alzheimer’s disease.
    D.  None of these is correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.05 Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards.
Section: 8.04
Topic: Vitamins

  1. ____ is a carcinogen.
    A. Cholesterol
    B.  White bread
    C.  Whole milk
    D.  Alcohol

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Vitamins

  1. Charcoal-broiled meats may be a source of
    A. dietary fiber.
    B.  vitamin C.
    C.  heterocyclic amines.
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Vitamins

 

  1. Which of the following practices is associated with an increased risk of cancer?
    A. Consuming high-fiber diets
    B.  Drinking alcoholic beverages
    C.  Being physically active
    D.  Eating foods that contain high amounts of folate and vitamin C

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Vitamins

  1. Having excess body fat increases the risk of
    A. beriberi.
    B.  cystic fibrosis.
    C.  diverticulosis.
    D.  esophageal cancer.

 

Bloom’s Level: 1. Remember
Section: Highlight
Topic: Vitamins

  1. Olivia wants to reduce her risk of cancer. She should
    A. avoid drinking alcohol.
    B.  eat plenty of fruits and vegetables.
    C.  avoid exposure to tobacco smoke.
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Vitamins

 

  1. Jamal wants to lower his risk of cancer. He should
    A. avoid drinking alcohol.
    B.  reduce his fiber intake.
    C.  reduce his coffee intake.
    D.  All of these are correct.

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Vitamins

  1. Sam wants to lower his risk of cancer. According to scientific studies, consuming ____ may increase his risk of this chronic disease.
    A. Brussels sprouts
    B.  onions
    C.  citrus fruit
    D.  processed meats

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Nutrition Basics

  1. Geoff wants to lower his risk of cancer. According to scientific studies, consuming ____ may decrease his risk of this chronic disease.
    A. beer
    B.  charcoal-grilled meat
    C.  broccoli
    D.  stick margarine

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Nutrition Basics

 

  1. Elaina wants to lower her risk of cancer. According to scientific studies, consuming ____ may decrease her risk of this chronic disease.
    A. berries
    B.  charcoal-grilled meat
    C.  hot dogs
    D.  stick margarine

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Nutrition Basics

  1. Freda wants to lower her risk of cancer. According to scientific studies, consuming ____ may decrease her risk of this chronic disease.
    A. wine
    B.  dark chocolate
    C.  hot dogs
    D.  stick margarine

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Nutrition Basics

  1. Emma wants to lower her risk of cancer. According to scientific studies, which of the following groups of foods should she consume regularly, because they may reduce her risk of this chronic disease.
    A. Beer and distilled spirits
    B.  Cornflakes, white flour products, and other foods that have a high glycemic index
    C.  Red meat and processed meats
    D.  Grapes, green tea, and tomato products

 

Bloom’s Level: 1. Remember
Learning Outcome: 8.06 Identify lifestyle practices associated with increased risk of certain cancers.
Section: Highlight
Topic: Nutrition Basics

Reviews

There are no reviews yet.

Be the first to review “Nutrition For Healthy Living 3rd Edition Schiff Test Bank”

Your email address will not be published. Required fields are marked *