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Self-assessment 13

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created 5 years ago by dezziwhite
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nutrition 200 class

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1

What is erythrocyte protoporphyrin?

Hemoglobin precursor

2

Which of the following is an important function selenium?

Inhibits the formation of free radicals

3

Which of the following foods should be especially limited in the diet of individuals with hemochromatosis?

Iron-fortified cereals

4

What is the response of the thyroid gland to an iodine deficiency?

Increase in its size to trap more iodine

5

One of the thyroid gland hormones is called

Thyroxine

6

Which of the following characteristics are shared by iron and zinc?

Both are absorbed into intestinal epithelial celss but may then be lost by normal villius cell renewal processes

7

Which of the following is a feature of iron nutrition?

On average, women do not eat enough iron-containing foods

8

Approximately how many people worldwide are thought to be affected by iron-deficiency anemia?

1.6 billion

9

Which of the following is a characteristics of iron deficiency?

People with anemia generally become fatigued only when they exert themselves

10

Which of the following is a characteristics of iron absorption?

Abosorption of heme iron that is about 50% higher than nonheme iron

11

Under normal circumstances, what is the average percentage of dietary iron that is absorbed?

18

12

What is the oxygen-carrying protein of muscle cells?

Myoglobin

13

What is the primary function of the thyroid hormones?

Control the rate of oxygen use of cells

14

An enzyme in which zincor copper is an integral part of its structure is classified as a(n)

Metallothionase

15

Which of the following is not a feature of zinc supplements?

They reduce the incidence of goiter in developing countries

16

What is the primary mechanism associated with the role of flouride in prevention of dental caries?

Flouride becomes incorporated into the crystalline structure of teeth, making them less susceptibleto decay

17

What is the average lifespan of red blood cells?

Four months

18

Which of the following provides the greatest amount of iron per serving?

Pinto beans

19

Which of the following is the richest source of iodine?

Seafood

20

The erythrococyte protoporphyrin level is used as an indicator of

Late iron deficiency

21

All o fthe following are recognized symptons of zine deficiency EXCEPT

Anemia

22

If a person's body has a total of 5 grams of iron, how many grams would be found in the hemoglobin?

4

23

Keshan disease results from a deficiency of

Selenium

24

All of the following are known to reduce the absorption of iron EXCEPT

Sugars

25

What population group is at the highest risk for iron overload?

Adult men

26

What is the bioavailability of dietary zinc?

15-40%

27

How does vitamin C enhance iron absorption when consumed in the same meal?

It keeps iron in the reduced ferrous form

28

Which of the following is a feature of zinc in nutrution?

Pancreatic enzymes are rich in zinc

29

Which of the following minerals functions primarily in reactions that consume oxygen?

Copper

30

Which of the following is a common side effect from taking iron supplements?

Constipation

31

Approximately how much higher is the RDA for iron for a vegetarian woman of childbearing age compared with her nonvegetarian counterpart?

80%

32

What iron-containing compound carries oxygen in the bloodstream?

Hemoglobin

33

All off the following are chief storage sites for surplus iron EXCEPT the

Muscle.

34

Which of the following is a feature of iodine in nutrition?

Processesed foods in the U.S do not use iodized salt

35

Which of the following minerals undergoes enterpancreatic circulation during normal metabolism?

Zinc

36

What is the adult RDA for iodine?

150 mg

37

What is hepcidin?

A liver-derived hormone that helps regulate iron absorption and transport

38

Which of the following fruits are known to contain substances that inhibit the functioning of the thyroid gland?

Peaches and strawberries

39

What is the ionic state of ferric iron?

+3

40

Characteristics of manganese in nutrition include all of the following EXCEPT

Deficiency are seen primarily in the elderly