Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card
14th Edition
ISBN: 9781337127547
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Chapter 7, Problem 1SC
Summary Introduction
Introduction:
Based on their solubility vitamins are classified into two groups, they are the fat-soluble vitamins and water-soluble vitamins. The nature of solubility of vitamins determines how they are absorbed into and transported around by the bloodstream, whether they can be stored in the body, and how easily they lost from the body.
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The following are an example of fat-soluble vitamins, except:*
A. Vitamin D
B. Vitamin K
C. Vitamin A
D. Vitamin E
E. None of the given option
Which of the following is a water-soluble vitamin? a. vitamin A b. vitamin E c. vitamin K d. vitamin C
Which of the following is considered a fat soluble vitamin?
Select one:
a.
Vitamin A
b.
Vitamin E
c.
Vitamin B12
d.
Vitamin D
e.
Answer choices A, B and D are correct
Chapter 7 Solutions
Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card
Ch. 7 - Prob. 1RQCh. 7 - Prob. 2RQCh. 7 - Prob. 3RQCh. 7 - Prob. 1CTCh. 7 - Prob. 2CTCh. 7 - Prob. 1SCCh. 7 - Prob. 2SCCh. 7 - Prob. 3SCCh. 7 - Prob. 4SCCh. 7 - Prob. 5SC
Ch. 7 - Prob. 6SCCh. 7 - Prob. 7SCCh. 7 - Prob. 8SCCh. 7 - Prob. 9SCCh. 7 - Prob. 10SCCh. 7 - Prob. 11SCCh. 7 - Prob. 12SCCh. 7 - Prob. 13SCCh. 7 - Prob. 14SCCh. 7 - Prob. 15SCCh. 7 - Prob. 16SCCh. 7 - Prob. 17SCCh. 7 - Prob. 18SCCh. 7 - A deficiency of niacin may result in which...Ch. 7 - Prob. 20SCCh. 7 - Prob. 21SCCh. 7 - Prob. 22SC
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- Which of the following foods is a rich source of protein? A. lean meat, such as chicken breast B. whole grains (e.g., whole wheat bread) C. olive oil D. leafy greens E. berries (e.g., blueberries and raspberies)arrow_forwardA complete protein fooda. provides the daily amount (grams) of protein recommended for ahealthful diet.b. can be used to synthesize the nonessential amino acids.c. contains all 20 amino acids.d. includes beans, peas, and leafy green vegetables.arrow_forwardGood glycemic control requires: O a. self-monitoring of blood glucose. O b. eating small amounts of food. O c. monthly visits to the doctor d. restricting carbohydrate in the diet.arrow_forward
- All of the following nutrients play a critical role in immunity and wound healing except: a. zinc. O b. vitamin C. C. vitamin A. O d. thiamine.arrow_forwardA vegetarian must be especially careful about intakes of: a. vitamin C and vitamin A; they may be too high b. iron and zinc; they may be too low, c. vitamin B12; it may be too low, d. b and c, e. a and c Vegetarians should eat iron-rich foods with foods rich in to increase iron absorption. a. vitamin C, b. calcium, c. phytic acid, d. fiber Proteins differ from the other energy nutrients because they contain: a. glycerol, b. carbon, c. fatty acids, d. nitrogen Resistance to disease is dependent largely on the body's: a. carbohydrates, b. lipids, c. proteins, d. vitamins, e. No minerals All amino acids have to be supplied by food This is true for which reason? a. all necessary amino acids are not found in food, b. hormones furnish the missing amino acids c. the body is able to manufacture some amino acids from others, d. the body is able to manufacture some amino acids from fatty acids, e. the body is able to manufacture some amino acids from glucose How many essential amino acids are…arrow_forwardClassify the 13 known vitamins into water-soluble or fat-soluble vitamins. Water-Soluble Vitamins Fat-Soluble Vitaminsarrow_forward
- Which of the following are two fat-soluble vitamins that humans obtain from non-dietary sources? Group of answer choices Niacin and thiamin A and C D and K B and Earrow_forwardJamila eats a meal containing some fats. Her body has removed the chylomicrons from her blood within how many hours after absorption? Select one: Oas O b. 14 OC 24 Od 18 Oe 2arrow_forwardwhich of the following regarding fat-soluble vitamins is correct? A. low reserve capacity, hypervitaminosis is a concern B. low reserve capacity, hypovitaminosis is a concern C. high reserve capacity, hypovitaminosis is a concern D. high reserve capacity, hypervitaminosis is a concernarrow_forward
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