Chapter 10 Nutrition

  1. The rate at and the extent to which a nutrient is absorbed and used is referred to as its ________ .
    bioavailiability
  2. The hydrophilic vitamins include ________ .
    vitamin c
  3. The Committee on Dietary Reference Intakes (DRI) addresses the possibility of adverse effects from high doses of nutrients by establishing ________ .
    Tolerable Upper Intake Levels
  4. Prolonged thiamin deficiency can result in ________ .
    beriberi
  5. What foods provide the greatest contributions of riboflavin?
    milk and milk products
  6. What niacin - deficiency disease produces the symptoms known as the "four Ds?"
    pallegra
  7. A(n) ________ is the best source of B6 per kcalorie.
    banana
  8. With a folate deficiency, the ________ .
    production of red blood cells falters
  9. What disease is associated with a deficiency of B12?
    pernicious anemia
  10. Deficiency of choline is associated with ________ .
    liver damage
  11. Vitamin B12 is easily inactivated by ________ .
    microwaving
  12. What disease results from a vitamin C deficiency?
    scurvy
  13. Which food will provide the most vitamin C per serving?
    broccoli
  14. Vitamin C is involved in the ________ .
    synthesis of DNA
  15. Dietary supplements are regulated by the Food and Drug Administration as ________ .
    Foods
Author
Bnasty
ID
336522
Card Set
Chapter 10 Nutrition
Description
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Updated