NUTR 280 Exam 3 Study Guide JMU |193 Questions
and Answers
Which food groups lack B12? - -grains, veggies, and fruits
-Which food groups are low in Vitamin C? - -grains, protein foods, and dairy
-What Vitamins are Government Mandated? - -milk/milk products and
refined grains/grain products
-Refined grains/grain products are fortified with? - -B vitamins (thiamin, riboflavin,
niacin, and folic acid) and iron
-Voluntary fortification - -risk for exceeding the tolerable upper intake levels that can
cause health effects and nutrient toxicities
-voluntary fortification is mandated by the government (true or false) - -false, not
mandated by government
-What can cause nutrient losses? - -heat, light, oxygen, passage of time, food processing,
cooking, storage
-fresh fruits and veggies have more nutrients than frozen (true or false) - -true, frozen
fruits or veggies have more nutrients in them
-why do frozen fruits and veggies have more nutrients than fresh? - -they undergo
minimal processing
-Tips for preserving the vitamins in your food - -1. choose locally gorwn fresh produce and
eat soon after purchase
2. cut fruits and veggies as close to possible time they are cooked or preserved
3. do not soak fruits or veggies
4. cook veggies with as little water as possible
-What helps to release vitamins from food? - -mechanical digestion and chemical digestion
-mechanical digestion, what is it and where does it occur - -"act of chewing", in the mouth
-where does chemical digestion occur? - -some in the stomach but MORE in the small
intestine
, -Where does vitamin absorption mainly occur? - -in the small intestine
-transport system - -assistance is needed with absorption or they bind to a specific
molecule
-Absorption of Water-Soluble Vitamins - -transport system -> directly into blood
-Water and Fat Soluble Vitamins must be - -transported to the cells
-Absorption of Fat-Soluble Vitamins - -incorporated into micelles along with other lipids
-What is the purpose of fat soluble vitamins absorption? - -facilitates the absorption of fats
and fat soluble vitamin via "simple disffusion"
-Once Fat Soluble Vitamins are absorbed... - -it is incorporated into chylomicrons
-What is the purpose of fat soluble vitamins being absorbed? - -transports fats and fat-
soluble vitamins out of mucosal cells
-How do chylomicrons leave the mucosal cells? - -leave via the lymph than the blood
stream and delivers TGs in the body
-Why chylomicrons leave the mucosal cells through the lymph? - -they are too big to enter
the capillaries out of the mucosal cells
-What happens in the large intestine regarding vitamins? - -a small amount of certain
vitamins can be made by bacteria
-Bioavailability - -extent to which the body can absorb and use a nutrient
-What is Vitamin Bioavailability influenced by? - -composition of diet, condition of GI tract,
and overall health of the body
-Impaired absorption examples - -- diet very low in fat --> impaired fat-soluble vitamin
absorption
- low concentrations of blood proteins --> impaired water-soluble vitamin absorption
-Diet low in fat --> - -impaired fat-soluble vitamin absorption
-Low concentrations of blood proteins --> - -impaired water-soluble vitamin absorption
-Vitamin compounds that are absorbed in an inactive form but transform to the vitamins
active form once inside the body are called - -provitamin or vitamin precursor
and Answers
Which food groups lack B12? - -grains, veggies, and fruits
-Which food groups are low in Vitamin C? - -grains, protein foods, and dairy
-What Vitamins are Government Mandated? - -milk/milk products and
refined grains/grain products
-Refined grains/grain products are fortified with? - -B vitamins (thiamin, riboflavin,
niacin, and folic acid) and iron
-Voluntary fortification - -risk for exceeding the tolerable upper intake levels that can
cause health effects and nutrient toxicities
-voluntary fortification is mandated by the government (true or false) - -false, not
mandated by government
-What can cause nutrient losses? - -heat, light, oxygen, passage of time, food processing,
cooking, storage
-fresh fruits and veggies have more nutrients than frozen (true or false) - -true, frozen
fruits or veggies have more nutrients in them
-why do frozen fruits and veggies have more nutrients than fresh? - -they undergo
minimal processing
-Tips for preserving the vitamins in your food - -1. choose locally gorwn fresh produce and
eat soon after purchase
2. cut fruits and veggies as close to possible time they are cooked or preserved
3. do not soak fruits or veggies
4. cook veggies with as little water as possible
-What helps to release vitamins from food? - -mechanical digestion and chemical digestion
-mechanical digestion, what is it and where does it occur - -"act of chewing", in the mouth
-where does chemical digestion occur? - -some in the stomach but MORE in the small
intestine
, -Where does vitamin absorption mainly occur? - -in the small intestine
-transport system - -assistance is needed with absorption or they bind to a specific
molecule
-Absorption of Water-Soluble Vitamins - -transport system -> directly into blood
-Water and Fat Soluble Vitamins must be - -transported to the cells
-Absorption of Fat-Soluble Vitamins - -incorporated into micelles along with other lipids
-What is the purpose of fat soluble vitamins absorption? - -facilitates the absorption of fats
and fat soluble vitamin via "simple disffusion"
-Once Fat Soluble Vitamins are absorbed... - -it is incorporated into chylomicrons
-What is the purpose of fat soluble vitamins being absorbed? - -transports fats and fat-
soluble vitamins out of mucosal cells
-How do chylomicrons leave the mucosal cells? - -leave via the lymph than the blood
stream and delivers TGs in the body
-Why chylomicrons leave the mucosal cells through the lymph? - -they are too big to enter
the capillaries out of the mucosal cells
-What happens in the large intestine regarding vitamins? - -a small amount of certain
vitamins can be made by bacteria
-Bioavailability - -extent to which the body can absorb and use a nutrient
-What is Vitamin Bioavailability influenced by? - -composition of diet, condition of GI tract,
and overall health of the body
-Impaired absorption examples - -- diet very low in fat --> impaired fat-soluble vitamin
absorption
- low concentrations of blood proteins --> impaired water-soluble vitamin absorption
-Diet low in fat --> - -impaired fat-soluble vitamin absorption
-Low concentrations of blood proteins --> - -impaired water-soluble vitamin absorption
-Vitamin compounds that are absorbed in an inactive form but transform to the vitamins
active form once inside the body are called - -provitamin or vitamin precursor
