The coenzyme FAD is formed from what vitamin?
a. Niacin
b. Choline
c. Thiamin
d. Riboflavin
e. Pantothenic acid
Q. 2Riboflavin needs are more difficult to meet when the diet is low in
a. meats.
b. grains.
c. vegetables.
d. dairy foods.
e. fruits.
Q. 3Which of the following contains the highest amount of riboflavin when expressed per kcalorie?
a. Cheddar cheese
b. Pinto beans
c. Tuna (in water)
d. Liver
e. Strawberries
Q. 4Which of the following is indicative of a dietary deficiency of riboflavin?
a. Beriberi
b. Diarrhea
c. Keratomalacia
d. Inflamed mouth membranes
e. Facial clefts
Q. 5The signs and symptoms of riboflavin deficiency are known collectively as
a. pellagra.
b. antiflavonosis.
c. ariboflavinosis.
d. flavin adenine dinucleosis.
e. beriberi.
Q. 6Which of the following contains the highest concentration of thiamin?
a. Pork
b. Fish
c. Beef
d. Chicken
e. Tofu
Q. 7How does the method of cooking affect thiamin stability?
a. Microwaving the food conserves much of the thiamin.
b. Prolonged heating of the food has little, if any, effect on the thiamin.
c. Boiling the food tends to conserve thiamin by forming a stable, hydrated complex.
d. Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam.
e. Blanching the food before cooking it will preserve thiamin content.
ANS: A
Q. 8Which of the following provides the most thiamin per serving size?
a. Ham
b. Squash
c. Whole milk
d. Whole-grain breads
e. Cheddar cheese
Q. 9Which of the following is a characteristic of thiamin nutrition?
a. It contains pyrosulfate.
b. It is required for regeneration of folate
c. It is required for regeneration of niacin
d. It is an integral part of the nerve cell membrane
e. It is integral in carrying activated carbon dioxide.
Quick Reply
