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Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C

Understanding Nutrition 14th Edition by Eleanor Noss Whitney- Sharon Rady Rolfes

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Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

  1. Which of the following is a feature of vitamins?
a. Many serve in the role of enzyme inhibitors.
b. Structurally, many are found linked together.
c. Several may be oxidized to yield 4 kcalories per gram.
d. The quantities present in foods are measured in micrograms or milligrams.
e. Some are both water- and fat-soluble.

 

 

ANS:  D                    DIF:    Bloom’s: Remember                        REF:   10.1 The Vitamins—an Overview

OBJ: UNUT.WHRO.16.10.1 Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

 

  1. What is a precursor?
a. A conditionally essential vitamin
b. A sign or symptom of a clinical vitamin deficiency disorder
c. A substance that is used to synthesize another compound
d. A substance that is recycled through the liver and intestines
e. A sign or symptom of a subclinical vitamin deficiency disorder

 

 

ANS:  C                    DIF:    Bloom’s: Remember                        REF:   10.1 The Vitamins—an Overview

OBJ: UNUT.WHRO.16.10.1 Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

 

  1. What is meant by 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
e. The number of kcal that can be produced from the vitamin

 

 

ANS:  B                    DIF:    Bloom’s: Remember                        REF:   10.1 The Vitamins—an Overview

OBJ: UNUT.WHRO.16.10.1 Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

 

  1. Milk and milk products provide much of the ____ in people’s diets.
a. Thiamin
b. Vitamin A
c. Riboflavin
d. Vitamin B12
e. Vitamin C

 

 

ANS:  C                    DIF:    Bloom’s: Remember                        REF:   10.1 The Vitamins—an Overview

OBJ: UNUT.WHRO.16.10.1 Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

 

  1. What is the primary excretory route for the water-soluble vitamins?
a. Bile
b. Kidney
c. Intestine
d. Perspiration
e. Feces

 

 

ANS:  B                    DIF:    Bloom’s: Remember                        REF:   10.1 The Vitamins—an Overview

OBJ: UNUT.WHRO.16.10.1 Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

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