Which of the following is a feature of iodine in nutrition?
a. Excessive intakes shrink the thyroid gland
b. Processed foods in the United States do not use iodized salt
c. Iodization of salt is mandatory in the United States but not in Canada
d. Worldwide, the prevalence of iodine deficiency and iodine toxicity are approximately the same
Q. 2SIRS is characterized by
a. decreased temperature. b. decreased heart rate.
c. abnormal white blood cell counts. d. decreased respiratory rate.
Q. 3When energy-yielding nutrients are consumed in excess, which one(s) can lead to storage of fat?
a. Fat only b. Carbohydrate only
c. Fat and carbohydrate only d. Fat, carbohydrate, and protein
Q. 4Which of the following is a feature of iodide utilization?
a. It is an integral part of pituitary thyroid-stimulating hormone
b. Ingestion of plants of the cabbage family stimulates iodide uptake
c. A deficiency or a toxicity leads to enlargement of the thyroid gland
d. The amount in foods is unrelated to the amount of iodine present in the soil
Q. 5Shock is characterized by
a. increased blood pressure. b. decreased heart rate.
c. increased oxygenation. d. increased respiratory rate.
Q. 6Which of the following leads to the production of urea?
a. Oxidation of glucose
b. Oxidation of amino acids
c. Incomplete oxidation of fatty acids
d. Synthesis of protein from amino acids
Q. 7You have just been hired by the World Health Organization to promote nutrition education and policies in a small country in Asia, whose population has a high prevalence of goiter. Which of the following policies would be the best to implement with respect to iodine status, cost, and efficiency?
a. Fortify the salt with iodine
b. Promote free iodine supplements for all who want them
c. Educate the population to avoid all goitrogens in their diet
d. Educate the population to spend more time at the beach as seawater, sea mist, and seafood are sources of iodine
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