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______ is important for immune function because it promotes the health of mucus-producing cells of the epithelial tissue.


A) Vitamin E
B) Vitamin A
C) Vitamin D
D) Vitamin K

E) B) and C)
F) A) and B)

Correct Answer

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Vitamin C,vitamin E,and selenium support immune function mainly through their roles in


A) DNA synthesis.
B) phagocytosis.
C) collagen synthesis.
D) antioxidant systems.

E) A) and B)
F) A) and C)

Correct Answer

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The bioavailabilty of carotenoids is affected by


A) cooking.
B) consumption with meat products.
C) soil mineral content.
D) exposure to acid.

E) C) and D)
F) A) and D)

Correct Answer

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Suppression of the ______ immune response by vitamin D may help to prevent autoimmune diseases.


A) adaptive
B) innate

C) A) and B)
D) undefined

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______ is needed for DNA synthesis,protein metabolism,wound healing,growth,development of sexual organs,and white blood cell formation.


A) Vitamin E
B) Vitamin A
C) Selenium
D) Zinc

E) A) and C)
F) B) and D)

Correct Answer

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In general,the richest sources of vitamin E are


A) refined grain products.
B) plant oils.
C) citrus fruits.
D) yellow and orange vegetables.

E) A) and D)
F) B) and C)

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Which of the following population groups has increased vitamin C requirements?


A) Vegetarians
B) Alcoholics
C) Older adults
D) Smokers

E) All of the above
F) B) and D)

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For cancer prevention,which of the following dietary components should be limited?


A) Cured meats
B) Low-fat dairy products
C) Omega-3 fatty acids
D) Phytochemicals

E) A) and C)
F) None of the above

Correct Answer

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A rich source of vitamin E is


A) oranges.
B) chicken breast.
C) corn oil.
D) prime rib.

E) A) and C)
F) A) and B)

Correct Answer

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Match the role in supporting the immune system with the nutrient.

Premises
Necessary for formation of new cells
Protect immune cells from oxidative damage
Used in chemical reactions that destroy pathogens
Responses
Vitamins C and E
Iron and zinc
Protein, B vitamins, and iron

Correct Answer

Necessary for formation of new cells
Protect immune cells from oxidative damage
Used in chemical reactions that destroy pathogens

When a cell membrane is damaged by free radicals,which specific component of the cell membrane is damaged?


A) Cholesterol
B) Phospholipid
C) Polysaccharide
D) Saturated fat

E) None of the above
F) A) and C)

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Which of the following qualities can help to identify produce that is rich in phytochemicals?


A) Price
B) Fat content
C) Color
D) Texture

E) B) and D)
F) A) and D)

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Cruciferous vegetables such as ______ are rich in cancer-preventing phytochemicals.


A) onions and leeks
B) carrots and sweet potatoes
C) cabbage and cauliflower
D) spinach and Swiss chard

E) None of the above
F) A) and D)

Correct Answer

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Which of the following is a good source of provitamin A?


A) Orange
B) Apricot
C) Cauliflower
D) Potatoes

E) A) and C)
F) All of the above

Correct Answer

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Because of its roles in regulating the growth of development of epithelial tissue and supporting the activity of white blood cells,______ is sometimes called the "anti-infection" vitamin.


A) vitamin A
B) folate
C) vitamin E
D) vitamin B-12

E) C) and D)
F) A) and B)

Correct Answer

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Specialized cells and tissues that participate in the immune response,such as the spleen,thymus,and lymph nodes,are collectively called


A) lymphoid tissue.
B) bone marrow.
C) white blood cells.
D) lymphocytes.

E) B) and C)
F) A) and D)

Correct Answer

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Selenium toxicity would most likely result from


A) high intakes of seafood.
B) high intakes of grain products grown on selenium-rich soil.
C) high intakes of green,leafy vegetables.
D) dietary supplementation.

E) All of the above
F) B) and C)

Correct Answer

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Which of the following foods is highest in selenium?


A) Whole grain bread
B) Special K
C) Salmon
D) Tuna

E) B) and C)
F) None of the above

Correct Answer

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Flavonoids,carotenoids,and stanols are examples of


A) toxic chemicals.
B) phytochemicals.
C) zoochemicals.
D) provitamin A

E) B) and C)
F) B) and D)

Correct Answer

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The selenium level in a food is tightly associated with


A) fortification of the food.
B) selenium content of the soil.
C) fortification of the feed provided to animals.
D) oxygen exposure.

E) B) and C)
F) A) and C)

Correct Answer

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