MULTIPLE CHOICE

1.How does one measure the quantity of a vitamin in a food?

a.By millilitres

b.By grams

c.By millimoles

d.By micrograms or milligrams

2.What is a precursor?

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

3.Which of the following describes the bioavailability of a vitamin in food?

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

4.Which one of the following general characteristics best describes the water-soluble vitamins?

a.They must be consumed daily.

b.Toxic levels in the body are common.

c.They are inorganic.

d.They are structurally linked together.

5.Which of the following is a water-soluble vitamin?

a.pantothenic acid

b.citric acid

c.tannic acid

d.carbonic acid

6.When the water-soluble vitamins are absorbed, to which location in the body do they directly move toward?

a.the blood

b.the lymph nodes

c.the liver

d.the small intestine

7.Suzanne has a bowl of iron-enriched cereal for breakfast.  Which of the following beverages will help her to best absorb the iron from the cereal?

a.milk

b.orange juice

c.tea

d.prune juice

8.Which of the following is the primary excretory route for the water-soluble vitamins?

a.bile

b.kidney

c.intestine

d.perspiration

9.When thiamin is consumed in excess of needs, the body treats the excess in which of the following ways?

a.stored in the adipose tissue

b.excretes primarily in the urine

c.excretes primarily in the feces

d.stores in liver, bone, and adipose tissue

10.Which is a chief function of the B vitamins?

a.antioxidation

b.anticoagulation

c.antibody stabilization

d.coenzyme participation