Question

1. Which of the following food preparation or storage methods affects the amounts of
vitamins in foods?

milling of grains

boiling vegetables

drying apples

all of these

2.Which of the following statements is true about vitamin-like compounds such as choline
and inositol?

Even healthy people have a high risk of developing deficiencies of vitamin-like
compounds.

The body can synthesize these compounds.

Manufacturers are required to add these compounds to infant formulas.

None of these

3. A retinol equivalent is the amount of a particular form of vitamin A that is

in 1 gram of a reference food such as carrots.

fully absorbed from a test meal.

stored for at least an hour in the liver.

equal to the activity of one microgram of retinol.

4. Vitamin E's antioxidant properties are important for all of the following functions
EXCEPT

protecting the lungs from environmental contaminants.

helping to prevent cancer by reducing free radical damage.

stabilizing cell membranes.

recovering from post-traumatic stress syndrome.

5. In addition to vitamin D, low levels of which vitamin have been associated with a risk
of bone fractures?

Vitamin A

Vitamin K

Vitamin E

riboflavin

6. Vitamin K is necessary for the

visual cycle.

blood clotting process.

production of urea.

7. Which of the following foods is the best source of vitamin B6?

1 large plum

1 banana

1 medium orange

1/2 cup fresh chopped tomato

metabolism of carbohydrates.

8. Of the following, which food is the best source of niacin?

3 ounces roast turkey

2 ounces of romaine lettuce

1 small grapefruit

1 cup coffee

Answer 1

1. option 4

• Milling of grains involve cleaning, grading, pitting, grinding, processing like breaking, coverting to smaller grains or powder, polishing. These processes results in removal of several nutrients like vitamins in husks.
• Boiling also removes the water soluble vitamins.
• Drying process uses heat that may alter the nutrients.