Quiz 2 Flashcards
(300 cards)
1
Q
Most common substance in body after water:
A
protein, 1/2 dry weight of body
2
Q
True or False? Proteins function in energy production.
A
T
3
Q
% of body proteins broken down and regenerated daily:
A
3%
4
Q
excess protein intake is used for this, and how:
A
energy, amino acid to glucose
5
Q
negative nitrogen balance with:
A
infection, fever, surgery, stress, blood loss
6
Q
When will the body use proteins for energy?
A
Wo sufficient amino acids
7
Q
Positive protein balance is needed for:
A
growth, pregnancy, illness recovery, training, increased *secretions of insulin, GH, Testosterone
8
Q
Negative protein balance:
A
fasting, intestinal tract disease, inadequate energy intake, fever, burns, infection, bed rest, amino acids deficiency, increased protein loss, increased *secretion of some hormones (Thyroid Hormone and Cortisol)
9
Q
4 protein functions:
A
osmotic pressure (albumin), acid-base balance, immunity (antibodies, complement), energy
10
Q
Fluid will build up in ____ if a person is starving:
A
tissues
11
Q
of proteins used for protein synthesis:
A
22
12
Q
of essential amino acids:
A
9
13
Q
list the essential amino acids:
A
his, ill, leu, lys, met, phe, thr, trp, valine (HILL MTV PT) (went up HILL MET VAL to TRiP THRee PHEnylalanines)
14
Q
True or False? We can not synthesize any of the essential amino acids.
A
F. Some we can synthesize, just not enough
15
Q
2 ways to describe Quality and Quantity of Protein:
A
PER (protein efficiency ratio) OR BV (biological value)
16
Q
What does PER stand for?
A
protein efficiency ratio, weight gain when eating only that food
17
Q
What does BV stand for?
A
biological value
18
Q
What determines the quality of a protein?
A
Composition and digestibility, nitrogen absorbed and retained (retained ÷ absorbed X 100)
19
Q
These proteins tend have high BV while these tend to have low BV:
A
animal, plant
20
Q
What is a complete protein?
A
proper amounts and proportions of essential aa, similar to body levels, high BV
21
Q
complete protein is aka:
A
high-quality protein
22
Q
True or False? Low-quality proteins can be synthesized to body protein.
A
F, deficient in some essential aa.
23
Q
True or False? Nuts and beans provide all amino acids.
A
F. may be deficient in some
24
Q
Why are complementary proteins needed?
A
amino acid utilization for protein synthesis
25
What happens to amino acids if the correct proportions are not present for protein synthesis?
used for energy
26
Can amino acids be stored in the body for later use?
no
27
Within what time frame do complementary proteins need to be eaten?
within a couple of hours of each other
28
Ideal protein food:
albumin
29
Example of two incomplete proteins:
grains and legumes
30
What do grains lack?
Lysine (and threonine)
31
What do legumes lack?
Methionine
32
Examples of legumes:
beans, peas, lentils
33
Examples of grains:
Corn, Oats, Wheat
34
Complementary proteins are one protein that lacks _this_ was one protein that lacks _this_.
lysine, methionine
35
When does a person have to decrease protein intake?
End stage kidney disease/ dialysis
36
What food lacks tryptophan?
corn (corn lacks trp, thr, and lys)
37
What food lacks threonine?
grains (also lack lysine)
38
RDA for protein:
0.8 g per kg for adults
39
RDA for protein is higher in:
infants: 1.5 g/kg, 1 to 18 years: 1.1 to 0.85 g/kg, pregnant or lactating: additional 25 g/day
40
We consume about __ times the required amount of protein in the U.S.:
2
41
Protein excess can lead to problem with:
kidney or liver disease (diabetics want to conserve kidney function), dehydration
42
True or False? A low-protein diet is recommended.
T
43
Effects of insufficient protein:
metabolic changes, reduced immunity increasing risk of infection, disease, and death
44
PEM stands for:
protein-energy malnutrition
45
PEM is seen in:
non-industrialized countries, diet low in both calories and protein
46
What usually causes death in a person with marasmus?
infection
47
Marasmus:
diet low in both calories and proteins (PEM), little or no fat stores, little muscle mass and weakness, death from infection
48
“the disease that the first child gets when the new child comes:”
Kwashiorkor
49
2 forms of PEM:
Kwashiorkor and marasmus
50
A switch from this nutritive source to this nutritive source often precedes Kwashiorkor.
breast milk to grains and roots, adequate calories but not protein
51
Kwashiorkor is compounded by:
infection, swelling (legs and abdomen), poor growth, weakness, some subcutaneous fat
52
When might you see Kwashiorkor in the hospital environment?
IV glucose for days
53
There is maintenance of some subcutaneous tissue in this PEM:
Kwashiorkor
54
There is little subcutaneous fat tissue in this PEM:
marasmus
55
Which PEM looks sicker?
marasmus
56
What do plants provide besides protein?
complex carbohydrates, vitamin A, C, E, beta carotene, magnesium, fiber
57
Benefits of consuming plant protein over animal:
no cholesterol, low in saturated fat, economical
58
Do lacto-vegetarians drink milk?
yes
59
What do lacto-ovo-vegetarians eat?
dairy products, eggs, and plant foods
60
Deficiencies possible with vegetarianism:
calcium, vitamin D, riboflavin, vitamin B-12, iron, zinc
61
Things not very bioavailable in vegetables:
Calcium, iron, zinc, no B12
62
Most important dietary supplement that vegetarians should take:
Vitamin B12
63
Vitamin C helps with:
iron absorption
64
What do people get from milk consumption?
riboflavin, vitamin D, and calcium
65
Where in the diet can a person get riboflavin?
milk, leafy vegetables, grains, yeast, and legumes
66
Vitamin B-12 in diet:
animal foods
67
Where do we get iron in the diet?
Grains, legumes, and fruits (vitamin C helps absorb iron)
68
Where do we get zinc in the diet?
Grains, legumes
69
Functions of fat in body:
energy, insulation, protection, myelin (action potentials transmission), membranes, precursor substances
70
Fats are precursors for:
Prostoglandins, leukotrienes
71
Examples of visible fats:
oil, fat, butter, margarine
72
Examples of invisible fats:
meats, potato chips, milk, nuts, seeds
73
Type of fat in nuts:
Mono- or poly- unsaturated fats
74
Types of fats:
True (glycerides), saturated, mono-, or polyunsaturated
75
oleic acid, # of chains:
1
76
Saturated fat, effect on body:
raise cholesterol
77
Polyunsaturated fat, effect on body:
lower cholesterol
78
True or False? Monounsaturated fats raise cholesterol.
F. doesn’t affect cholesterol
79
Give an example of a saturated, monounsaturated, and 2 polyunsaturated fatty acids:
stearic acid, oleic acid, linoleic acid, and alpha-linolenic acid respectively
80
omega 9 is found in:
olive oil
81
What types of fatty acid is linoleic, essential or non-essential?
essential fatty acids
82
Examples of saturated fats:
'-ric' and 'tic': Stearic, Palmitic, Myristic, and Auric acid (C18-C12) (alphabetical backwards, AMPS backwards)
83
2 monounsaturated fats:
oleic and palmitoleic (C18:1 and C16:1)
84
3 Polyunsaturated fats:
linoleic (C18:2), linolenic (C18:3) and arachidonic acid (20:4)
85
arachidonic acid is involved in:
inflammation, 4 double bonds
86
Animal fats and tropical oils such as coconut and palm are high in:
saturated fats
87
Most vegetable oils are high in:
unsaturated fats
88
Lipids help in the absorption of:
fat soluble vitamins
89
True or False? Large chain fatty acids don't effect cholesterol as much as small.
F. small don't affect as much as large.
90
Butter:
66% saturated, 33% monoun-
91
Coconut oil:
92% sat
92
Olive oil:
¾ monounsaturated, omega-9
93
Functions of EFA:
bind cholesterol lowering blood cholesterol levels, strengthen membrane structure, increase clotting time
94
Why are Omega 3, flax seed, and fish oil beneficial?
longer chain fatty acids, polyunsaturated, lower cholesterol
95
arachidonic and linoleic acids are:
essential, polyun-
96
Effect of Omega 3 fatty acids on body:
lowers risk of heart attack
97
Arachidonic acid can be synthesized in the body from:
linoleic acid, another polyun-
98
Precursors of prostaglandins and leukotrienes:
EFA derivatives
99
EFA's:
linoleic acid, alpha-linoleic acid, eicosapentaenoic acid, docosahexaenoic acid, EPA, and DHA in fish oils, ALA - seeds like flax
100
ALA (alpha-linolenic acid) found in:
flax seed oil
101
Fish oil:
EPA (eicosopentanoic acid) , DHA (docosahexanoic acid) (20 or 22 chain)
102
Can be made from linoleic acid, but not quickly:
fish oil, contains arachidonic acid, EPA and DHA
103
True or False? Cholesterol is found in plant foods in very low amounts.
F. not found in plants
104
Ideal intake of cholesterol per day:
100-300 mg
105
Fats that raise serum cholesterol:
saturated
106
Fats that lower serum cholesterol:
polyunsaturated
107
Recommended daily intake of cholesterol:
There is none
108
Foods with highest levels of cholesterol:
egg yolks (highest), chicken, beef, lamb, pork
109
Hypercholesterolemia:
up to 300 at early age, prescribe statin drug to prevent heart attack
110
True or False? Our body makes all the cholesterol we need.
T
111
True or False? There is a genetic component to cholesterol levels.
T
112
Bonds in naturally occurring unsaturated fatty acids:
cis double
113
Hydrogenated vegetable oils have what type of bonds?
trans double
114
Hydrogenated vegetable oils are present in:
margarine and shortening
115
____ bonds are straighter.
trans, part of bilayer of cells
116
Trans and hydrogenated fats are metabolized like:
saturated fatty acids
117
Effect of trans fatty acids on body:
raise cholesterol
118
True or False? Trans fatty acids have EFA activity.
F
119
Trans fatty acids hidden as:
monounsaturated fats (?, but broken down as if they were saturated?)
120
Trans fatty acids cause an elevation of:
Blood lipids
121
Effect of trans fatty acids on cellular membrane:
property changes
122
Hydrogenated oil has this type of fat:
trans fat
123
How are trans fatty acids are generated?
harden the fat
124
How to reduce breakdown of oils?
hydrogenation, reducing number of double bonds, less rancid
125
True or False? Double bonds in polyunsaturated fats are oxidized more readily than monounsaturated or saturated fats.
T
126
This reduces oxidation of hydrogenated fats:
Vitamin E in plant oils, antioxidant
127
What can cause the bad smell of canola, saflower, corn oil?
oxidation, being broken down
128
Which has a longer shelf life, hydrogenated or polyunsaturated?
Hydrogentated
129
Health benefit of fish oils, EPD, DHA, omega 3:
reduce heart disease risk, reduce PDD, reduce sclerosis
130
Which end is numbered starting at 1 for fatty acids?
carboxyl end
131
Where is the double bond in omega 3 fatty acids?
double bond 3 carbons from the carboxyl carbon
132
Where are EPA and DHA found?
in fish oil
133
Omega-3 Fatty Acids are synthesized from:
linoleic acid, process is slow
134
Omega-3 Fatty Acids have an effect upon:
vascular function, inflammation, and immunity, increased blood clotting time, reduced inflammation of asthma and psoriasis
135
Who is at much lower risk of a heart attack compared to people in Denmark?
Eskimos (Greenland), 40% of calories from fish oils, only 10% the risk
136
Rats on fish oil showed lower levels of _these (2)_ when infected with Porphyromonas gingivalis:
pro-inflammatory cytokines and alveolar bone loss
137
What is the RDA for fats?
none
138
current US diet has ~ of __ % calories from fat.
35%
139
recommended % reductions for calories, saturated fats, mono-fats, and poly-fats:
a reduction to 25-30% of calories, 10% of each: saturated, mono-, poly
140
about ___% of total calories from vegetable oils will provide sufficient EFA
4, 100 cal in a 2,500 cal diet
141
Olestra (Olean):
a sucrose polyester, fatty acids + sucrose via ester linkages, not digested by humans or intestinal bacteria, provides no energy, may prevent absorption of fat soluble vitamins
142
Effect of scurvy:
petechiae/ecchymoses/diffuse tissue bleeding, hemorrhagic disease, muscle weakness, lethargy, painful, swollen joints, fractures, poor wound healing, gingivitis, loss of PDL integrity
143
Define petechiae:
small red or purple spot caused by bleeding into the skin
144
When was scurvy a major problem?
Civil War
145
What 2 early treatments for scurvy worked?
oranges and lemons AND cider
146
True or False? Vitamin C is found in all living tissues.
T
147
One form of Vitamin C:
ascorbic acid
148
What is Vitamin C synthesized from in most animal species?
glucose
149
Animals that do not make vitamin C:
humans, monkeys, guinea pigs, some birds, fish, and bats
150
Why can't humans synthesis Vitamin C?
no oxidase to convert glucose to L-ascorbic acid
151
Most animals make Vitamin C by converting:
glucose to L-ascorbic acid
152
True or False? Vitamin C is an oxidizing agent.
F. reducing
153
Major functions of Vitamin C:
hydroxylation (proline and lysine in collagen), phagocytosis (microbial), and detoxification
154
Effect of scurvy:
slow wound healing, lack of hydroxylation of proline and lysine in collagen
155
Vitamin C plays a role in absorption of:
iron, maintain the Fe+2 oxidation state
156
Vitamin C is involved in the production of:
thyroxine, epinephrine, serotonin, bile acids, and steroid hormones
157
Mechanism of vitamin C as an antioxidant:
limit nitrosamine production, prevent destruction of vitamin A and folate, reduce cataract formation, scavenger of free radicals
158
Body pools of vitamin C, __ g:
1–2 g
159
Plasma levels of vitamin C:
are about 1 mg/100 ml
160
RBC contain about ____ the Vitamin C levels than of plasma.
twice, 2 mg/100 ml
161
How much Vitamin C do leukocytes contain?
20–40 mg/100 ml
162
RDA for Vitamin C:
90 mg/day for males, 75 mg/day for females, 85 mg/day during pregnancy, 120 mg/day during lactation, smokers - 35 mg additional vitamin C, 10-15 mg/day will prevent scurvy
163
How long will it take for signs of scurvy to develop?
~ 1–3 months
164
Who is most likely to develop a deficiency of Vitamin C in the U.S.
alcoholics, nutrient-poor diets
165
Sources of Vitamin C:
fruits and vegetables, destroyed in cooking
166
2 vitamins most easily destroyed with heating:
vitamin C and folic acid
167
Vitamin C toxicity can occur at these doses:
probably > 1-2 g/day (total body store levels on a daily basis)
168
When is rebound scurvy seen?
babies, excess vitamin C during pregnancy
169
False reactions for Vitamin C toxicity can be seen with:
glucose testing
170
symptom of Vitamin C toxicity:
upset stomach, kidney stones, tooth erosion (chewable), sickling of red cells in people with sickle cell anemia
171
B Complex Vitamins required for?
metabolic processes, coenzymes
172
When are B complex vitamins functional?
when combined with apoenzyme
173
What happens to excess B Complex vitamin?
float in blood or cell
174
True or False? B Complex Vitamins contribute to body structure
F. contribute to the formation of body structure
175
True or False? Vitamins supply energy.
F
176
What vitamins are carbohydrates rich in?
B
177
Fruits and vegetables are rich in:
Vitamin B and C
178
Corn and sunflower oil are rich in:
Vit E
179
Where are most B vitamins found in white rice?
outer coating, bran layer
180
True or False? All vitamins are amines.
F
181
True or False? Vitamin B is a group of vitamins
T
182
What is Beriberi?
is a disease caused by a vitamin B1 (thiamine) deficiency
183
Amounts of vitamins needed to be ingested:
in mg and ug amounts
184
Where do we get essential vitamins?
diet or provitamin
185
Treatment for thiamin deficiency disease (beriberi):
substance in rice polishings
186
All B complex vitamins:
water soluble, promote bacterial growth
187
Functions of B complex vitamins:
Energy production from carbohydrates and fats (B1,B2, niacin, pantothenic acid, biotin), formation of red blood cells (folic acid, B12), protein and amino acid metabolism (B6)
188
True or False? All B vitamins can be supplied with plant foods.
F. not B12
189
Thiamin deficiency (B1, beriberi) effects:
cardiovascular, muscular, and nervous system
190
Oral symptoms of beriberi:
burning tongue, loss of taste
191
Addition of _what_ to the diet could prevent beriberi?
milk and meat
192
B1 present in:
the bran of brown rice
193
Thiamin is involved in:
ribose production, metabolism of fats, carbohydrates and proteins
194
Thiamin is destroyed by heating in ___ solution, and heat stable in ____ solution
neutral or basic, acidic
195
RDA for B1 for adults:
~1.1 mg/day f; 1.2 mg/day m
196
True or False? The body has B1 stores.
T, minimal
197
dietary sources of B1:
cereals, meats, legumes, sunflower seeds
198
major deficiency of B1 is frequently seen in:
alcoholics, poor absorption and utilization, thiamin injections in the E.R.
199
Why are alcoholics more prone to thiamin deficiency?
poor absorption and utilization of B1
200
Function of Riboflavin (B2):
works with other B vitamins to provide energy, electron transport functions
201
True or False? Riboflavin is heat and oxygen stable, light sensitive.
T
202
B2 is aka:
riboflavin
203
Riboflavin deficiency is usually seen with:
other B complex deficiencies
204
What is the riboflavin deficiency disease?
no specific disease
205
Symptoms of B2 deficiency:
gloss-, stoma-, and dermatitis
206
Angular chelitis can result from a deficiency in:
B vitamins
207
RDA for B2 (riboflavin) for adults:
1. 1 mg/day females
| 1. 3 mg/day males
208
dietary sources of B2:
milk, organ meats, whole grain and enriched cereals.
209
milk is high in _____ compared to the other B complex vitamins in milk.
riboflavin
210
Good source of riboflavin:
milk
211
Niacin is chemically related to:
nicotine
212
Niacin is a __ derivative.
nicotinamide
213
Niacin can be synthesized from:
tryptophan (60 mg Trp yields 1 mg niacin)
214
Niacin is present in:
NAD and NADP
215
What is niacin used in?
most cellular metabolic processes
216
Function of niacin:
energy production, works with other B vitamins
217
Niacin is aka:
Vit B3
218
True or False? Tryptophan is essential amino acids.
T. can make, but need more
219
Niacin deficiency disease:
pellagra
220
Niacin deficiency disease is seen in:
high corn (low Trp)
221
Niacin is present here, but not biologically available without treatment with alkali
in corn
222
Symptoms of Niacin deficiency disease:
4 D's: dermatitis, diarrhea, depression, and death (stomatits, glossitis)
223
Oral manifestations of niacin deficiency:
stomatitis, glossitis, sore mouth, inflamed tongue
224
How can the Trp in corn be made bioavailable?
Alkali treatment, lime stone
225
RDA adults for niacin:
~15 mg/day; 14 mg w, 16 mg m
226
dietary sources of niacin:
mushrooms, meat, liver, yeast, legumes, whole grains
227
Niacin toxicity:
temporary tingling and flushing of the skin – high doses treat elevated cholesterol levels
228
You need more of this B Vitamin:
niacin, B3
229
High doses of niacin can be used to treat:
high cholesterol, side effect: histamine release, flushing/ tingling of skin 200 – to couple 1,000 mgs
230
Pantothenic acid is associated with:
coenzyme A, fa metabolism
231
True or False? Pantothenic acid is very heat stable.
F. poor heat stability
232
Symptoms of pantothenic acid deficiency state (uncommon):
tired, headaches, nausea
233
True or False? There is a wide distribution of pantothenic acid in foods.
T
234
AI for pantothenic acid:
~ 5 mg
235
What is the RDA for panthoenic acid?
none, AI of 5 mg
236
Biotin plays a role in:
synthesis of fat, glycogen and amino acids
237
Biotin deficiency symptoms:
hair loss, dermatitis
238
AI for biotin:
30ug, very small amount
239
Dietary sources of biotin:
milk, egg yolk, yeast, liver
240
True or False? Biotin is synthesized by intestinal bacteria.
T
241
True or False? We may excrete more biotin than we consume.
T, because biotin is synthesized by intestinal bacteria.
242
RDA for biotin:
none, adequate intake = 30 micrograms, 1 mg a month
243
Biotin can be bound by:
avidin, raw egg white
244
Frequency of biotin deficiency in infants
~1 in 10,000 infants
245
Treatment for biotin deficiency:
~ 100 x AI
246
Examples of Vitamin B6:
pyridoxINE, pyridoxAMINE, and pyridoxAL
247
True or False? Pyridoxine, pyridoxamine, and pyridoxal occur naturally in food and have the same biological activity.
T
248
Biological activity of pyridoxine, pyridoxamine, and pyridoxal (B6 Vitamins):
conversion of Trp to niacin, glycogen to glucose, metabolism of fatty acids, synthesis of hemoglobin, protein, and neurotransmitter
249
True or False? Vit B6 deficiency is common.
F. rare
250
RDA for Vitamin B6:
1.3 mg
251
dietary sources of Vitamin B6:
meats, yeast, legumes, whole grains, B6 is lost in grain milling
252
Vitamin B6 toxicity can lead to:
irreversible nerve damage, intake of ~2 grams for 2 - 40 months
253
B6 is lost from grain in this step of the processing:
milling
254
What vitamin deficiency can result in irreversible nerve damage?
Vitamin B6
255
2 major vitamins associated with red blood cell formation:
folic acid and B12, both stored in liver
256
Folic acid is essential for:
production of mature blood cells
257
Folic acid is aka:
Folacin, tetrahydrofolic acid
258
Folic acid prevents:
macrocytic anemia
259
Folic acid acts as a coenzyme in:
the production of purines and pyrimidines
260
Where is folic acid stored in the body?
stored in the liver (~10 mg)
261
True or False? Most B vitamins are not stored in the body
T
262
This is the most common vitamin deficiency in the USA:
folic acid
263
This was effective in treatment of microcytic anemia:
factor present in green leaves (foliage)
264
Macrocytic anemia is seen with:
both folic acid and B12 deficiency
265
True or False? folic acid deficiency leads to neurologic symptoms.
F. no neurological symptoms
266
Excess intake of folic acid leads to:
resolution of microcytic anemia, mask pernicious anemia, worsening of the neurological features
267
Where is folic acid found?
Foliage, green plants
268
Pernicious anemia:
not enough B12 (macrocytic: folic acid and B12 deficiency)
269
Prescription product women should take if they think they may be pregnant:
folic acid
270
How are red blood cells effected by a folate or vitamin b deficiency?
unable to divide
271
Folate and Vit B12 is required for:
cellular division, otherwise you will get macrocytic anemia
272
Greater than ___ mg is prescription strength folic acid
0.4
273
RDA __-mg/day m; f for folic acid; __ mg in pregnant women
0.4, 0.6
274
Dietary sources of folacin (folic acid)
liver, yeast, green leafy vegetables, nuts, orange juice
275
What were reduced in babies born to women taking 4 mg of folic acid daily during pregnancy
Neural tube defects (autism?)
276
Prescriptions strength folic acid:
> 0.1 mg for infants, >0.4 mg for adults
277
What is spina bifida?
large increase in volume of spinal fluid, protrudes through vertebrae
278
Low levels of folic acid are linked to:
higher risk of fatal coronary heart disease and stroke
279
Patients with high levels of homocysteine show a higher risk of:
coronary heart disease, stroke and peripheral vascular disease
280
Folic acid may help reduce levels of:
homocysteine. This is good. high levels of folic acid and low levels of homocysteine are better for heart health
281
How are homocystein levels measured?
Blood serum levels
282
Vitamin B12:
Cyanocobalamin, a cobalt ion, involved in the synthesis of purines and pyrimidines, folate metabolism, maintenance of myelin
283
Only source of cobalt in body:
cyanocobalamin
284
What is pernicious anemia?
macrocytic anemia with neurological symptoms
weakness and numbness in the extremities
inadequate absorption, not inadequate intake
285
early treatment for pernicious anemia:
raw liver (~1 lb/day) and gastric juice
286
Vitamin B12 requires this for absorption:
intrinsic factor (parietal cells of the stomach)
287
What is done if a patient has no intrinsic factor?
treatment is by injection of B12
288
oral symptom of Vitamin B12 deficiency
atrophic glossitis with some loss of papilla
289
How were B12 injections originally prepared?
preparation of 20 mg of B12 from 1 ton of liver
290
Anemia with neurological symptoms:
Vitamin B12 deficiency
291
Intrinsic factor is made by:
parietal cells
292
What do we need to absorb B12?
Intrinsic factor
293
TF Plants are high in VB12.
F. not found in plants
294
RDA of Vitamin B12:
RDA - adults 2.4 ug (0.0024 mg) /day
295
Where is Vitamin B12 soared in the body?
liver, may contain stores for 2–5 years
296
dietary sources of Vitamin B12:
found in animals
297
This is the richest source of B12
liver, (0.06 oz of liver for RDA, ~ 3 calories)
298
True or False? Vitamin B12 is made by bacteria.
T
299
Corn lacks these amino acids:
trp, thr, and lys
300
True or False? Protein excess can lead to dehydration.
T
