Perspectives in Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University
Margaret W. Kessel, Ohio State University

The Water-Soluble Vitamins

Chapter 10 Nutrition Awareness Inventory

Please answer all questions


1	The RDA for thiamin is set in relation to the intake of dietary fat.
		A)	True
		B)	False


2	One of the richest sources of dietary thiamin is pork and pork products.
		A)	True
		B)	False


3	White rice is a good source of niacin.
		A)	True
		B)	False


4	Milk is an excellent source of riboflavin.
		A)	True
		B)	False


5	A deficiency in riboflavin suggests a simultaneous deficiency in thiamin, niacin, and vitamin B-6.
		A)	True
		B)	False


6	Older people who exhibit anemia may have a vitamin B-12 deficiency.
		A)	True
		B)	False


7	The body can synthesize the vitamin niacin from the amino acid tryptophan.
		A)	True
		B)	False


8	The federal government currently requires fortification of grain products with the vitamin folate.
		A)	True
		B)	False


9	Eating an excessive amount of raw egg whites can lead to a biotin deficiency.
		A)	True
		B)	False


10	Alcohol decreases absorption of the vitamin folate.
		A)	True
		B)	False


11	Excessive supplementation with vitamin B-12 may mask a folate deficiency.
		A)	True
		B)	False


12	Vitamin B-12 is present only in animal foods.
		A)	True
		B)	False


13	A deficiency in vitamin C causes pinpoint hemorrhages in the skin.
		A)	True
		B)	False


14	Vitamin C contributes to iron absorption.
		A)	True
		B)	False


15	Many nutrients in a diet contribute to a reduced risk of developing cancer.
		A)	True
		B)	False

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