11.3 Quiz: Vitamin Concepts

Question 1

Dietary fat can help increase the bioavailability of which type of vitamins?

Answer 1

fat soluble fats

Question 2

A kiwi contains 65 mg of vitamin C. Once it is cut up into pieces and made into kiwi jam, the kiwi now contains only 45 mg of vitamin C. 45 mg represents

Answer 2

availability

Question 3

A small orange contains 50 mg of vitamin C. When we consume it, we absorbed approximately 70% of the vitamin C, which is 35 mg. The 35 mg represents_____

Answer 3

bioavailability

Question 4

White breads are enriched with B vitamins because these nutrients were lost during processing. Which part of the grain contains vitamins?

Answer 4

germ

Question 5

which type of vitamins will most likely lead to toxicity if consumed in large quantity (ie supplements)?

Answer 5

fat soluble vitamins

Question 6

Cereal, pasta, and flour are _______ with ______ to prevent neural tube defect.

Answer 6

fortified with folic acid

Question 7

RDA for calcium does not change during pregnancy. What is the likely explanation for this?

Answer 7

Bioavailability of calcium increases during pregnancy

Question 8

Which type of vitamins requires frequent intake (every few days vs. weeks/months?)

Answer 8

Water soluble vitamins