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Vitamins and Nutrition

Total questions: 40

Worksheet time: 23mins

Name
Class
Date
1.

What are vitamins?

a)

High-calorie nutrients needed in large amounts

b)

Inorganic compounds that the body can produce

c)

Calorie-free molecules that are essential and organic

d)

Substances that increase cellular breakdown

2.

Which of the following is a role of vitamins in the body?

a)

They provide a direct source of energy for daily activities

b)

They assist the body in metabolic processes

c)

They are the primary source of body mass

d)

They are needed in large amounts for growth and development

3.

Vitamins are classified based on their solubility as either:

a)

Acid or base soluble

b)

Protein or carbohydrate soluble

c)

Fat or water soluble

d)

Mineral or fiber soluble

4.

What is the purpose of having a set Recommended Dietary Allowance (RDA) for vitamins?

a)

To limit the maximum consumption of vitamins

b)

To indicate the minimum amount of vitamins needed to prevent weight gain

c)

To provide a guideline for the optimal amount of vitamins to prevent deficiency/disease

d)

To standardize vitamin production by pharmaceutical companies

5.

What is the alpha/numeric name for Vitamin B3?

a)

Thiamin

b)

Riboflavin

c)

Niacin

d)

Pantothenic Acid

6.

Which vitamin is known as Ascorbic Acid?

a)

Vitamin A

b)

Vitamin C

c)

Vitamin E

d)

Vitamin K

7.

Vitamin B12 is also known as:

a)

Pyridoxine

b)

Folate

c)

Cobalamin

d)

Biotin

8.

What does Vitamin E stand for in the alpha/numeric naming system?

a)

Retinols

b)

Calciferol

c)

Tocopherol

d)

Coagulation

9.

Vitamin K is associated with which of the following functions?

a)

Vision

b)

Coagulation

c)

Antioxidant

d)

Skin Health

10.

Which vitamins are classified as water soluble?

a)

A, D, E, K

b)

B complex & vitamin C

c)

C, D, E, K

d)

A, B complex, C, D

11.

Why is daily intake of water soluble vitamins necessary?

a)

They are stored in body fat

b)

They are destroyed by cooking

c)

They are not stored by the body

d)

They can cause toxicity

12.

Which factors can alter the absorption of vitamins?

a)

Exercise and hydration

b)

The RDA

c)

Aging, medications, and disease

d)

Climate and weather conditions

13.

Which vitamin is considered the most toxic fat-soluble vitamin?

a)

Vitamin A

b)

Vitamin C

c)

Vitamin D

d)

Vitamin E

14.

Which vitamins are mentioned as the most toxic water-soluble vitamins?

a)

Vitamin B-1 and B-2

b)

Vitamin B-3 and B-6

c)

Vitamin B-9 and B-12

d)

Vitamin C and B-1

15.

How do B complex vitamins typically work in the body?

a)

Independently of each other

b)

Only in the presence of vitamin C

c)

As a group

d)

Only with mega doses

16.

Which precursor molecule is used by the body to make niacin (B-3)?

a)

Cholesterol in skin & sun

b)

Carotene

c)

Tryptophan

d)

Normal bacteria in colon

17.

What does the body require in addition to cholesterol to synthesize vitamin D?

a)

Sunlight

b)

Carotene

c)

Tryptophan

d)

Normal bacteria in colon

18.

Which vitamin is synthesized from carotene?

a)

Vitamin A

b)

Vitamin B-3

c)

Vitamin D

d)

Vitamin K

19.

This vitamin is critical for collagen development

(a)  

20.

What are the vitamins produced with the help of normal bacteria in the colon?

a)

Niacin (B-3), biotin, & pantothenic acid

b)

Vitamin A, D, & K

c)

Vitamin K, biotin, & pantothenic acid

d)

Vitamin B-3, A, & D

21.

What role does Co-Q 10 play in the body?

a)

A) It helps in digestion

b)

B) It plays a role in cellular energy production

c)

C) It is primarily involved in muscle contraction

d)

D) It aids in bone formation

22.

Who may benefit from taking Co-Q 10 supplements?

a)

A) Persons with heart failure and recovering from heart surgery

b)

B) Individuals with perfect health

c)

C) People with a common cold

d)

D) Athletes for muscle building

23.

What is fortification in the context of food processing?

a)

The process of cooking food at high temperatures

b)

The removal of vitamins and minerals during food processing

c)

The addition of vitamins and minerals to food that were not originally present

d)

The preservation of vitamin properties during cooking

24.

What does enrichment refer to in food processing?

a)

Enhancing the flavor of food without adding nutrients

b)

Adding vitamins and minerals to food to replace those lost during processing

c)

The process of removing all nutrients from food

d)

The method of cooking food using the least amount of light and oxygen

25.

Which cooking methods are suggested to best preserve vitamin properties?

a)

Boiling and Crock-Pot

b)

Stir fry and microwave

c)

Deep frying and grilling

d)

Baking and steaming

26.

What can destroy water-soluble vitamins in food?

a)

Freezing and thawing repeatedly

b)

High temperatures, light, and oxygen

c)

Enrichment and fortification processes

d)

Stir frying and microwaving

27.

Which vitamin may cause fissures, cheilitis, glossitis, atrophied papillae?

(a)  

28.

Beriberi is caused by a deficiency of

(a)  

29.

What is recommended to avoid when choosing canned foods?

a)

High fiber content

b)

Organic labels

c)

Added salt/sugar

30.

What plays a role in nutrient density according to the tips for choosing produce?

a)

Cooking method

b)

Soil & growing environments

c)

Packaging material

d)

Brand of the product

31.

Neural tube defects of fetus; spina bifida is caused by a deficiency



(a)  

32.

A cofactor for the synthesis of prothrombin, required for clotting is vitamin



(a)  

33.

Which of the following is a deficiency disease associated with Niacin B3?

a)

Scurvy

b)

Pellagra

c)

Beriberi

d)

Rickets

34.

What is the function of Pyroxidine B6?

a)

Muscle growth

b)

Coenzyme in 100 reactions

c)

Blood sugar regulation

d)

Vitamin C synthesis

35.

Which of the following is a deficiency symptom of Pyroxidine B6?

a)

Scurvy

b)

Microcytic anemia

c)

Rickets

d)

Hypercalcemia

36.

  Xerostomia is a cause from vitamin (a)   deficiency.

37.

What vitamin deficiency is associated with microcytic anemia?

a)

Pyridoxine

b)

Calciferol

c)

Cobalamin

d)

Niacin

38.

What vitamin deficiency is associated with pernicious anemia?

a)

Cobalamin

b)

Coagulations

c)

Calciferol

d)

Retinol

39.

Which vitamin is associated with blood clotting?

a)

Calciferol

b)

Retinol

c)

Coagulations

d)

Niacin

40.

Which vitamin is likely to be deficient in vegan patients with Celiac disease?

a)

Cobalamin

b)

Calciferol

c)

Riboflavin

d)

Thaimin