Chapter 7: Vitamins

Question 1

How do vitamins function in the human body?

Answer 1

-Antioxidants
-Components of enzymes
-Components of cell membranes
-Hormones that affect gene expression

Question 2

Which factors affect the risk for toxicity with fat-soluble vitamins?

Answer 2

-Intake of the vitamin
-Ability to store the vitamin
-Capacity of the liver and kidney to clear the vitamin

Question 3

Which factors contribute to reaching the Tolerable Upper Limit (UL) of vitamins?

Answer 3

-Fortified foods
-Daily food intake
-Ingredients in a nutrient supplement

Question 4

After the nurse provides health education to a patient about vitamins, which vitamins would the patient identify as water soluble?

Answer 4

-B
-C

Question 5

Which statement regarding retinol is accurate?

Answer 5

Retinol is the active form of vitamin A

Question 6

Which symptoms can be seen in a patient who takes 5000 mcg of vitamin A per day in capsule form?

Answer 6

-Hair loss
-Skin irritation

Question 7

Which signs and symptoms could indicate a vitamin A deficiency?

Answer 7

-Impaired vision
-Altered wound healing
-Frequent respiratory infections

Question 8

A patient with vitamin A deficiency develops xerosis. Which signs and symptoms can be seen in this patient?

Answer 8

-Itchy eyes
-Red sclera
-Inflamed eyelids

Question 9

Which foods would be recommended to a patient with a vitamin A deficiency to provide preformed vitamin A?

Answer 9

Whole milk

Question 10

Organize the steps in correct order of how the human body produces the active form of vitamin D.

A) Exposure to ultraviolet light
B) Skin converts 7-dehydrocholesterol to cholecalciferol
C) Hydroxylation reaction in the kidney using alpha-1-hydroxylase to produce calcitriol (1,25-dihydroxycholecalciferol and 1,25-dihydroxyvitamin D3)
D)Hydroxylation reaction in the liver using D-25-hyroxylase to produce calcidiol (25-hdroxycholecalciferol and 25-hydroxyvitamin D)

Answer 10

A, B, D, C

Question 11

Which symptoms are expected in a patient who develops osteomalacia from vitamin D deficiency?

Answer 11

-Hip pain
-Leg weakness
-Difficulty ambulating

Question 12

Which body changes can result from prolonged, excessive intake of vitamin D supplements?

Answer 12

-High serum calcium
-Calcium deposits in the kidneys

Question 13

Which foods are at risk of vitamin E degradation based on the method of preparation?

Answer 13

-Roasting corn at very high heat
-Boiling peanuts for an extended time

Question 14

How does vitamin E clear free radicals from the body?

Answer 14

Intercepts the oxidation process

Question 15

Why would a patient with vitamin E deficiency be at risk for hemolytic anemia?

Answer 15

Vitamin E impacts the stability and strength of the red blood cell membrane

Question 16

To which patients might a health care provider recommend vitamin E supplements?

Answer 16

-Patient with a family history of glaucoma
-Patient with a history of decreased sensation

Question 17

Which information would be concerning in a patient receiving warfarin?

Answer 17

The patient eats sautéed spinach four to five times per week

Question 18

Vitamin K is readily available in the body for which reason?

Answer 18

It is synthesized by intestinal bacteria

Question 19

How does vitamin K support bone growth?

Answer 19

Helps build proteins such as osteocalcin

Question 20

How does rickets in childhood affect bone health in adulthood?

Answer 20

Increases risk for osteoporosis

Question 21

Which factor could lead to secondary vitamin K deficiency?

Answer 21

Severe malabsorption

Question 22

Which medications are affected by vitamin K-rich foods?

Answer 22

Anticoagulants

Question 23

Which signs and symptoms are associated with scurvy?

Answer 23

-Poor wound healing
-Loss of multiple teeth
-Bleeding in the joints
-Frequent bleeding gums

Question 24

A patient reports accidently taking three 2000 mcg vitamin C tablets in a 24-hour period. How should the nurse respond to this patient?

Answer 24

“The excess amount will likely cause diarrhea.”

Question 25

A 36-year-old male patient smokes one pack of cigarettes per day and takes one 90 mg vitamin C tablet per day. Which recommendation would the primary health care provider make?

Answer 25

Increase dosage of vitamin C

Question 26

The registered dietitian is instructing a patient and family on how to properly cook vegetables to retain the most nutrition. Which method of cooking will help prevent vitamin C degradation?

Answer 26

-Steaming briefly with herbs -Least amount of water necessary to properly cook the vegetable

Question 27

Which foods would be a good choice for a patient with thiamin deficiency?

Answer 27

-Pork chops -Dinner rolls

Question 28

Why is thiamin degraded in cookies made with baking soda, sugar, and vanilla and baked in a 375° F oven?

Answer 28

Thiamin is degraded in an alkaline environment

Question 29

Which findings would be expected in an adult patient with thiamin deficiency?

Answer 29

-Fatigue -Irritability -Decreased alertness

Question 30

A patient with constipation and fatigue reports a history of chronic alcoholism for the past 5 years. Which additional symptoms would the nurse expect this patient to exhibit?

Answer 30

-Anorexia -Short-term memory loss -Abnormal, unsteady gait -Delayed response to questions

Question 31

A patient with riboflavin deficiency is experiencing cracks at the corners of the mouth. Which statement best explains the patient’s symptoms?

Answer 31

Riboflavin affects body areas with rapid cell growth

Question 32

A patient with a dairy allergy who does not consume milk or milk products presents with signs of cracked lips and a swollen red tongue. Foods containing which vitamin may be missing from the diet?

Answer 32

Vitamin B2

Question 33

How does riboflavin play a part in vision?

Answer 33

Riboflavin converts retinol to retinoic acid

Question 34

A patient who is lactating asks the nurse if she needs extra riboflavin. Which statement by the nurse is appropriate?

Answer 34

“Lactation increases energy use, which increases the need for riboflavin.”

Question 35

Which body processes require niacin?

Answer 35

-Energy production -Synthesis of steroid hormones -Repair of damaged DNA molecules

Question 36

Which food would help support niacin production by the body?

Answer 36

Chicken breast

Question 37

A patient taking a daily niacin supplement reports itching of the face and arms. Which additional symptoms would be concerning for niacin toxicity?

Answer 37

-Flushed skin on the face -Irritation to skin of the chest

Question 38

A patient with niacin deficiency presents with weakness and anorexia. Which additional signs and symptoms would indicate worsening of the condition?

Answer 38

-Confusion -Flat affect -Weakness

Question 39

Which signs and symptoms can be seen in a patient with a pyridoxine deficiency?

Answer 39

-Muscle twitches -Activity intolerance -Hyperactive reflexes -Low oxygen saturation

Question 40

Which food choice provides the best source of pyridoxine?

Answer 40

Whole grain bread

Question 41

Why is pyridoxine deficiency rare?

Answer 41

More pyridoxine is provided in a typical diet than is required

Question 42

Why would storing pyridoxine in a clear glass bottle be detrimental?

Answer 42

Pyridoxine degrades when exposed to light

Question 43

Which additional B-complex vitamin requires pyridoxine to function?

Answer 43

Niacin

Question 44

Which body processes are supported by folate?

Answer 44

-DNA replication -Heme synthesis

Question 45

Why do women of childbearing age require more folic acid supplements?

Answer 45

Folic acid is needed to prevent neural tube defects

Question 46

A patient taking 1500 mcg per day of folic acid reports numbness to the fingers and toes. Which additional assessment data should be obtained?

Answer 46

Vitamin B12 levels

Question 47

A patient with folic acid deficiency develops macrocytic anemia. Which additional manifestations would be expected?

Answer 47

-Depression -Difficulty standing -Tingling in the toes

Question 48

A patient asks the nurse why boiling collard greens causes deterioration of folate. Which responses by the nurse are correct?

Answer 48

-“Folate leaches into water when cooking.” -“Folate is destroyed during the boiling process.” -“The majority of folate is destroyed through cooking and processing food.”

Question 49

Which foods would a patient with vitamin B12 deficiency choose as good dietary sources of cobalamin?

Answer 49

-Mussels -Boiled eggs -Pickled herring

Question 50

Which conditions may lead to vitamin B12 deficiency?

Answer 50

-Gastric bypass surgery -Eating a strict vegan diet -Chronic atrophic gastritis -Long-term use of heartburn medication

Question 51

A patient diagnosed with pernicious anemia who had a gastrectomy (removal of the stomach) would receive which treatment?

Answer 51

Vitamin B12 injections

Question 52

For the patient with primary vitamin B12 deficiency, which food selections demonstrate an understanding of nutritional management of the condition?

Answer 52

-Eggs -Milk products -Fish and lean meats

Question 53

Which signs and symptoms indicate that a patient has progressed to advanced vitamin B12 deficiency?

Answer 53

-Swollen, painful tongue and gums -Numbness and tingling of the fingers

Question 54

Which condition would be expected in a patient with choline toxicity?

Answer 54

-Slow growth -Low blood pressure -Excessive salivation

Question 55

How does choline aid in nervous system function?

Answer 55

Helps build the neurotransmitter acetylcholine

Question 56

A patient with biotin deficiency asks the nurse about recommended dietary changes to improve biotin intake. Which recommendation is most appropriate for the nurse to make?

Answer 56

Eat corn tortillas instead of flour tortillas

Question 57

Which foods provide good sources of pantothenic acid?

Answer 57

-Milk -Meat -Eggs -Sunflower seeds

Question 58

A patient who eats sushi every day is diagnosed with thiamin deficiency. Which statement accurately explains the association between the patient’s diet and diagnosis?

Answer 58

Some raw fish destroys thiamin

Question 59

Which milk storage practices are key to preventing the destruction of riboflavin?

Answer 59

Opaque cardboard container

Question 60

How can niacin levels be maintained when cooking a pasta dish?

Answer 60

Use the pasta water to cook the sauce

Question 61

How can probiotics help promote absorption of biotin?

Answer 61

Probiotics restore normal flora that synthesizes biotin

Question 62

To obtain more lycopene in the diet, which food can the nurse recommend?

Answer 62

Tomatoes

Question 63

A 29-year-old female patient questions the nurse about the accurate amount of lycopene required in the daily diet. Which statements made by the nurse are appropriate?

Answer 63

-“There is no specific recommended daily intake for lycopene.” -“Intake requirements can be met by filling half the plate with fruits and vegetables.”

Question 64

A patient questions the nurse about the need to increase colorful fruits and vegetables in the diet. Which statements would the nurse include in an explanation about the importance of phytochemicals?

Answer 64

-Phytochemicals help to prevent heart disease -Eating a diet rich in phytochemicals can help to prevent cancer -Chronic disease may be prevented by eating phytochemicals

Question 65

Match the food with the phytochemical it contains. -Lycopene -Anthocyanin -Beta-carotene -Glucosinolate

Question 66

Which statement describes the difference between nutraceuticals and functional foods?

Answer 66

Functional foods are only found in foods, whereas nutraceuticals are any bioactive component that may be found in supplements

Question 67

Which functional foods would be considered conventional foods?

Answer 67

-Organic coconut oil -Free-range chicken breasts -Fresh-squeezed orange juice

Question 68

How are conventional foods different from modified foods?

Answer 68

Modified foods contain bioactive compounds by enrichment or fortification, whereas conventional foods contain these compounds naturally

Question 69

A cardiovascular nurse notices several patients expressing a desire to include more functional foods in their diet. Which factors contribute to this increase in demand?

Answer 69

-Age -Medical history -Health care costs

Question 70

Match the food with its appropriate description. Functional food Nutraceutical Dietary supplement

Question 71

In which way does a phytochemical affect a food?

Answer 71

Gives distinctive color

Question 72

What is the upper intake level (UL) of retinol for adults established by the Dietary Reference Intake Committee?

Answer 72

3000 mcg/day

Question 73

Why does the body rely on frequent intake of foods rich in water-soluble vitamins?

Answer 73

The body does not store water soluble vitamins

Question 74

Which statement is most accurate regarding vitamins?

Answer 74

Most vitamins are provided through dietary intake

Question 75

Which amount of micrograms (mcg) represents the daily recommended intake of Biotin?

Answer 75

30

Question 76

Which individual will have the highest intake of phytonutrients?

Answer 76

A person who eats whole grains for breakfast daily

Question 77

Which snack food is the best source for phytonutrients?

Answer 77

Nuts

Question 78

Which system is affected by a Vitamin A deficiency?

Answer 78

Ocular

Question 79

A patient states to the nurse, "I eat plenty of grains and fruits to help prevent cardiovascular disease, so I don't need a lot of vegetables." Which statement regarding this patient is accurate?

Answer 79

Vegetables should be added to obtain phytonutrients that some grains and fruits do not contain

Question 80

Which trait best indicates the specific phytochemical a fruit or vegetable contains?

Answer 80

Color

Question 81

Fruits and vegetables of which color are the best source of phytochemical anthocyanin?

Answer 81

Red-purple

Question 82

Which food source provides the most phytonutrients?

Answer 82

Legumes

Question 83

Which food is considered "nutrient empty"?

Answer 83

Refined grains

Question 84

Which carotenoid found in yellow-green foods is specifically associated with the prevention of age-related macular degeneration?

Answer 84

Zeaxanthin

Question 85

Which characteristic of Vitamin D is accurate?

Answer 85

It is measured in international units

Question 86

Which system is sensitive to Vitamin D deficiency?

Answer 86

Musculoskeletal

Question 87

Which amount of Vitamin B12 (cobalamin) is recommended as part of a vegan diet?

Answer 87

2.4 mcg

Question 88

Which of the following is a fat-soluble vitamin?

Answer 88

Vitamin D

Question 89

Which best describes the function of Vitamin A?

Answer 89

Maintains skin and the inner mucous membranes

Question 90

Which B-complex vitamin is an essential constituent of the body's main activating agent, coenzyme A?

Answer 90

Pantothenic acid

Question 91

Which toxicity symptoms might occur with an intake of Vitamin C (ascorbic acid) greater than 2000 mg/day?

Answer 91

Gastrointestinal disturbance

Question 92

What is the upper intake level (UL) of retinol for adults established by the dietary reference intake committee?

Answer 92

3000 mcg/day