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

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

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

Multiple Choice

Questions for Section 10.1 The Vitamins—An Overview

d      312(A)                   01.  Which of the following is a feature of vitamins?

1. Many serve in the role of enzyme inhibitors
2. Structurally, many are found linked together
3. Several may be oxidized to yield 4 kcalories per gram
4. The quantities present in foods are measured in micrograms or milligrams

c      312(K)                   02.  What is a precursor?

1. A conditionally essential vitamin
2. A sign or symptom of a vitamin deficiency disorder
3. A substance that is used to synthesize another compound
4. A substance that is recycled through the liver and intestines

b      312(K)                   03.  What is meant by the bioavailability of a vitamin in food?

1. The total amount available from plant and animal food
2.              The amount absorbed and subsequently used by the body
3. The amount that escapes destruction from food processing
4. The number of different chemical forms of the same vitamin

a      312-313(K)           04.  General characteristics of the water-soluble vitamins include all of the following except

1. they must be consumed daily.
2. toxic levels in the body are rarely found.
3. they are absorbed directly into the blood.
4. excesses are eliminated from the kidneys.

a      312-313(K)           05.  All of the following are general characteristics of the fat-soluble vitamins except

1. excesses are eliminated from the kidneys.
2. absorption is via the lymphatic circulation.
3. several of them require protein carriers for transport.
4. they can be stored in relatively large amounts in certain body tissues.

c      312-313(A)           06.  Cooking a food in liberal amounts of water is least likely to affect the vitamin content of

1. folate.
2. thiamin.
3. vitamin A.
4. riboflavin.