SCI 228 Week 5 Quiz 2025| Chamberlain University|
Actual Exam Questions and Correct Answers
Question 1: (CO 5) Where does our body obtain the majority of its antioxidants?
A. Supplements
B. Fruits and vegetables
C. Meat and dairy
D. Grains
Correct answer: B
Explanation: Fruits and vegetables (e.g., berries, leafy greens) are rich in antioxidants like
vitamins C and E, and phytochemicals.
Question 2: (CO 5) How do antioxidant vitamins stabilize free radicals?
A. By donating electrons to neutralize them
B. By increasing free radical production
C. By blocking enzyme activity
D. By binding to oxygen
Correct answer: A
Explanation: Antioxidant vitamins (e.g., C, E) donate electrons to neutralize unstable free
radicals, preventing cellular damage.
Question 3: (CO 5) Which of the following food preparation methods would be the least likely to
destroy Vitamin E?
A. Boiling
B. Frying
C. Steaming
D. Raw consumption
Correct answer: D
, Explanation: Vitamin E is sensitive to heat and oxidation; consuming foods raw (e.g., nuts,
seeds) preserves it best.
Question 4: (CO 5) Which of the following are rich sources of Vitamin C?
A. Oranges and bell peppers
B. Eggs and milk
C. Beef and poultry
D. Bread and pasta
Correct answer: A
Explanation: Citrus fruits, bell peppers, and strawberries are high in vitamin C, unlike animal
products or grains.
Question 5: (CO 5) The deficiency disease associated with Vitamin C is:
A. Rickets
B. Scurvy
C. Pellagra
D. Beriberi
Correct answer: B
Explanation: Scurvy, characterized by bleeding gums and poor wound healing, results from
vitamin C deficiency.
Question 6: (CO 5) Which of the following is false concerning carotenoids?
A. They are precursors to vitamin A
B. They have antioxidant properties
C. They are found only in animal products
D. They include beta-carotene
Correct answer: C
Explanation: Carotenoids (e.g., beta-carotene) are found in plant foods like carrots and spinach,
not animal products.
Actual Exam Questions and Correct Answers
Question 1: (CO 5) Where does our body obtain the majority of its antioxidants?
A. Supplements
B. Fruits and vegetables
C. Meat and dairy
D. Grains
Correct answer: B
Explanation: Fruits and vegetables (e.g., berries, leafy greens) are rich in antioxidants like
vitamins C and E, and phytochemicals.
Question 2: (CO 5) How do antioxidant vitamins stabilize free radicals?
A. By donating electrons to neutralize them
B. By increasing free radical production
C. By blocking enzyme activity
D. By binding to oxygen
Correct answer: A
Explanation: Antioxidant vitamins (e.g., C, E) donate electrons to neutralize unstable free
radicals, preventing cellular damage.
Question 3: (CO 5) Which of the following food preparation methods would be the least likely to
destroy Vitamin E?
A. Boiling
B. Frying
C. Steaming
D. Raw consumption
Correct answer: D
, Explanation: Vitamin E is sensitive to heat and oxidation; consuming foods raw (e.g., nuts,
seeds) preserves it best.
Question 4: (CO 5) Which of the following are rich sources of Vitamin C?
A. Oranges and bell peppers
B. Eggs and milk
C. Beef and poultry
D. Bread and pasta
Correct answer: A
Explanation: Citrus fruits, bell peppers, and strawberries are high in vitamin C, unlike animal
products or grains.
Question 5: (CO 5) The deficiency disease associated with Vitamin C is:
A. Rickets
B. Scurvy
C. Pellagra
D. Beriberi
Correct answer: B
Explanation: Scurvy, characterized by bleeding gums and poor wound healing, results from
vitamin C deficiency.
Question 6: (CO 5) Which of the following is false concerning carotenoids?
A. They are precursors to vitamin A
B. They have antioxidant properties
C. They are found only in animal products
D. They include beta-carotene
Correct answer: C
Explanation: Carotenoids (e.g., beta-carotene) are found in plant foods like carrots and spinach,
not animal products.
