Most of the iron in plants and eggs is tightly bound to substances such as _____, which limit iron ...

Most of the iron in plants and eggs is tightly bound to substances such as _____, which limit iron absorption.
 a. solanine or cyanide
  b. cyanide or phytates
  c. phytates or oxalic acid
  d. oxalic acid or solanine
  e. phytates or solanine

Q. 2

A primary function of fluoride is to _____.
 a. act as an antioxidant
  b. processed foods
  c. maintain an appropriate water balance in the body
  d. regulate energy production
  e. help rebuild enamel that is beginning to decay

Q. 3

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. 4

Salt 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. 5

Iron-deficiency anemia is characterized by _____.
 a. a decreased heart rate
  b. paleness
  c. tooth decay
  d. muscle cramps
  e. nausea and vomiting

Q. 6

Water 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. 7

Absorption 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. 8

Directly 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