Which of the following accurately describes vitamin A in foods?
a. Xanthophylls in beets and corn masks the presence of beta-carotene.
b. Butter is a poor source of vitamin A.
c. Most carotenoids can be converted in the body to active vitamin A.
d. Chlorophyll in dark green leafy vegetables masks the presence of beta-carotene.
e. Plants contain retinoids but no carotenoids.
Answer: D
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Different researchers have proposed that what percentage of our BMI is influenced by genetic factors?
A. 10-20% B. 25-50% C. 33-66% D. 50-90%
Which of the following is true of the Institute of Medicine's Recommended Dietary Allowances for proteins?
A) They depend on the amount of amino acids present in a person's body. B) They are relative to a person's body size. C) They are calculated based on the amount of amino acids a person excretes. D) They are relative to a person's fat intake.
What is meant by the bioavailability of a vitamin in food?
a. The total amount available from plant and animal food b. The amount absorbed and subsequently used by the body c. The amount that escapes destruction from food processing d. The number of different chemical forms of the same vitamin e. The number of kcal that can be produced from the vitamin
Answer the following questions true (T) or false (F)
1. Short-term alcohol consumption is linked to thiamin malabsorption which results in reversible memory loss, impaired vision, low blood pressure, and uncontrolled movement of the arms and legs. 2. Thiamin in lean pork and whole grains is necessary for energy metabolism and plays a role in nerve transmission. 3. Fish, poultry, fortified cereals, and enriched breads are rich in niacin.