Which of the following are major sources of vitamin E in the diet?
a. Meats
b. Citrus fruits
c. Vegetable oils
d. Milk and dairy products
e. Egg whites
Q. 2What is prothrombin?
a. A storage protein for vitamin K
b. A transport protein for vitamin E
c. A protein needed for bone formation
d. A protein needed for blood clot formation
e. A protein that decreases the stickiness of red blood cells
Q. 3Which of the following is a feature of vitamin E?
a. The vitamin functions as a hormone-like substance.
b. Toxicity symptoms include bone abnormalities.
c. Deficiencies occur from inability to absorb dietary lipids.
d. Important food sources include enriched breads and pasta.
e. The RDA is based on the tocopherols and the tocotrienols.
Q. 4Which of the following is a feature of vitamin E in foods?
a. Vitamin E is fairly stable to heat.
b. Most convenience foods are poor sources of vitamin E.
c. Saturated oils are the major dietary sources of vitamin E.
d. The amount of alpha-tocopherol in foods is underestimated.
e. Lean meats are better sources than fatty meats.
Q. 5Which of the following is a property of the tocopherols?
a. Easily destroyed by air and oxygen
b. Act as precursors for the menaquinones
c. May dissolve from foods into cooking water
d. Absorbed from the intestines into the portal circulation
e. Very resistant to degradation
Q. 6Which of the following conditions may improve with vitamin E therapy?
a. Diabetes
b. Pernicious anemia
c. Muscular dystrophy
d. Intermittent claudication
e. Dementia
Q. 7What form of tocopherol shows vitamin E activity in the human body?
a. Alpha
b. Beta
c. Gamma
d. Delta
e. Epsilon
Q. 8Which of the following disorders may result from vitamin E deficiency in people?
a. Rickets
b. Xerophthalmia
c. Muscular dystrophy
d. Erythrocyte hemolysis
e. Osteomalacia
Q. 9The major function of vitamin E is to inhibit the destruction of
a. lysosomes.
b. free radicals.
c. mucopolysaccharides.
d. polyunsaturated fatty acids.
e. monounsaturated fatty acids.
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