Unit 7: Vitamins

Question 1

Fat Soluble Vitamins

Answer 1

Vitamins A, D, E, and K

Question 2

Vitamin Toxicity

Answer 2

Vitamin poisoning.

Question 3

Malabsorption

Answer 3

Incorrect absorption.

Question 4

International Unit

Answer 4

A measure of potency based on an accepted international standard.

Question 5

Hemorrhage

Answer 5

To bleed excessively.

Question 6

Hemolytic Anemia

Answer 6

A condition in which the hemoglobin becomes separated from the red blood cells.

Question 7

Transamination Reaction

Answer 7

The process in which an amino group is transferred from an amino acid to a molecule, usually to produce another amino acid.

Question 8

Daily values total Intake for Vitamin A

Answer 8

5,000 iu

Question 9

Daily values total Intake for Vitamin D

Answer 9

60 mg

Question 10

Daily values total Intake for Vitamin E

Answer 10

30 iu

Question 11

Daily values total Intake for Vitamin K

Answer 11

80 mcg

Question 12

Daily values total Intake for Niacin

Answer 12

20 mg

Question 13

Vitamin A other name

Answer 13

Beta-Carotene

Question 14

Dietary Sources of Vitamin A

Answer 14

Liver and fish liver oils, egg yolk, crab, halibut, whole milk products, butter, cream, margarine, vitamin A-fortified milk. Beta-carotene sources: carrots and green leafy vegetables, spinach, broccoli, squash, apricots, sweet potatoes, and cantaloupes.

Question 15

Dietary Sources of Vitamin D

Answer 15

Fish liver oil, eggs, butter, cream, halibut, herring, liver, mackerel, salmon, sardines, and shrimp.

Question 16

A main source of Vitamin D

Answer 16

Sunlight

Question 17

Dietary Sources of Vitamin E

Answer 17

Vegetable oils, such as soybean, corn, cottonseed, peanut, and safflower. Products containing vitamin E include margarine, wheat germ, and nuts.

Question 18

Dietary Sources of Vitamin K

Answer 18

Green leafy vegetables

Question 19

Dietary Sources of Vitamin C

Answer 19

fruits and vegetables, especially citrus fruits, green and red peppers, collard greens, broccoli, spinach, tomatoes, potatoes, and strawberries.

Question 20

Dietary Sources of Thiamin

Answer 20

brewer’s yeast, peas, pork, wheat germ, whole grain pasta, peanuts, beans, organ meats, and enriched and fortified grains and cereals.

Question 21

Dietary Sources of Riboflavin

Answer 21

brewer’s yeast, meats, poultry, fish, dairy products, nuts, enriched grain products, green vegetables, broccoli, asparagus, spinach, turnip greens, wheat germ, kidney, and liver.

Question 22

Dietary Sources of Niacin

Answer 22

liver, brewer’s yeast, lean meats, whole grains, nuts, legumes, and potatoes.

Question 23

Dietary Sources of B6

Answer 23

chicken, fish, kidney, liver, eggs, rice, soybeans, banana, lima beans, peanuts, and walnuts.

Question 24

Dietary Sources of Folate

Answer 24

beef, lamb, pork, chicken liver, eggs, asparagus, whole wheat, deep-green leafy vegetables, salmon, and yeast.

Question 25

Dietary Sources of B12

Answer 25

animal products, such as lamb, beef, herring, mackerel, pork livers, oysters, poultry, clams, eggs, and tofu.

Question 26

Dietary Sources of Biotin

Answer 26

liver, egg yolk, soy flour, cereals, yeast, nuts, cauliflower, milk, and legumes.

Question 27

Dietary Sources of Pantothenic Acid

Answer 27

potatoes, eggs, pork, beef, fish, milk, whole wheat, whole grain cereals, fruits, and vegetables.

Question 28

Dietary Sources of Choline

Answer 28

lecithin, egg yolk, liver, soybeans, most fatty foods, meat, whole grains, asparagus, green beans, spinach, and wheat germ.

Question 29

Dietary Sources of Inositol

Answer 29

heart, organ meat, whole grains, fruit, milk, nuts, meats, and vegetables.