21.Which of the following foods are good sources of dietary calcium?

a.fruits

b.breads

c.enriched grains

d.certain green vegetables

22.Which of the following green vegetables shows the lowest bioavailability of calcium?

a.kale

b.spinach

c.broccoli

d.mustard greens

23.On a per kcalorie basis, which of the following foods are the best sources of calcium?

a.meats

b.fruits

c.breads

d.vegetables

24.Which of the following foods shows the highest bioavailability for calcium?

a.milk

b.spinach

c.broccoli

d.pinto beans

25.Which of the following is a good plant source of calcium for the body?

a.spinach

b.almonds

c.rutabaga

d.sesame seeds

26.Which of the following ages is typically associated with people having the densest bone?

a.15 years

b.28 years

c.35 years

d.46 years

27.At what age do adults normally begin to lose bone mass?

a.30–40 years

b.40–50 years

c.50–60 years

d.60–70 years

28.Approximately how many people in Canada are afflicted with osteoporosis?

a.500,000

b.1 million

c.1.5 million

d.2 million

29.Certain green leafy vegetables have a very low calcium bioavailability due to the presence of which of the following substances?

a.low calcium content

b.low vitamin D content

c.naturally occurring binders

d.high magnesium content, which lowers calcium absorption

30.Which of the following is the UL for calcium?

a.2000 mg

b.2500 mg

c.3000 mg

d.3500 mg