The amount of thiamin absorbed from a food may be reduced because

The amount of thiamin absorbed from a food may be reduced because
 
 A. thiamin may be destroyed by heat during cooking.
  B. the body has adequate amounts of thiamin.
  C. of compounds found in Brussels sprouts, raw fish, and alcohol.
  D. All of the above

Q. 2

Fortification and enrichment of foods differ since the process of enrichment
 
 A. adds specific nutrients to specific foods.
  B. add nutrients at levels specified by the U.S. Department of Commerce.
  C. adds only fat-soluble vitamins to foods.
  D. must include the addition of calcium to foods.

Q. 3

Fortification and enrichment of foods are similar processes that
 
 A. add nutrients to foods during processing.
  B. add nutrients to foods during harvesting.
  C. add nutritional supplement information to the labels of certain foods.

Q. 4

According to the FDA, a dietary supplement is a product that contains vitamins, minerals, or other compounds. A supplement is intended to
 
 A. replace certain foods in the diet.
  B. replace certain meals in the diet.
  C. supplement the diet.
  D. increase the potency of a typical multivitamin supplement.

Q. 5

Vitamin K is essential for the process of
 
 A. digestion.
  B. absorption.
  C. reproduction.
  D. coagulation.

Q. 6

Rickets is a disease caused by
 
 A. hypervitaminosis D.
  B. vitamin A deficiency.
  C. vitamin D Deficiency.
  D. calcium deficiency.

Q. 7

Together parathyroid hormone and calcitriol increase blood calcium levels by
 
 A. increasing calcium absorption in the small intestine.
  B. increasing calcium release from bone.
  C. decreasing calcium excretion in the urine
  D. All of the above

Q. 8

Cholecalciferol must undergo 2 conversion steps before it becomes the active form of vitamin D, calcitriol. Those steps take place in the _____ and the _____.
 
 A. liver, bone
  B. liver, kidney
  C. small intestine, kidney
  D. heart, liver