The leading source of sodium in the U.S. diet is _____.
a. salt added at the table
b. processed foods
c. salt added during food preparation
d. meats
e. milk products
Q. 2Salt sensitivity is more common in _____ than in other population groups.
a. Asian Americans
b. American Indians
c. Caucasians
d. African Americans
e. Mexican Americans
Q. 3Iron-deficiency anemia is characterized by _____.
a. a decreased heart rate
b. paleness
c. tooth decay
d. muscle cramps
e. nausea and vomiting
Q. 4Water balance and cell functions are upset when there is an imbalance in the body's supplies of _____.
a. sodium and potassium
b. copper and chromium
c. magnesium and zinc
d. iodine and selenium
e. chloride and fluoride
Q. 5Absorption of iron from plants is increased substantially if foods containing vitamin _____ are included in the same meal.
a. D
b. E
c. K
d. C
e. A
Q. 6Directly after oxygen attaches to iron in hemoglobin _____.
a. oxygen enters the lungs
b. carbon dioxide is released from iron in hemoglobin
c. oxygen enters the lungs
d. oxygenated hemoglobin is transported in blood to body cells
e. iron in hemoglobin picks up carbon dioxide from cells and transports it to the lungs
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