UNRS 260-Summer 2025
Exam 2 (Chapters 7-15)
50 Points
Instructions: This is NOT a group assignment. Enter your answers directly under each questions.
Be descriptive and explicit in your answers. Do not alter the layout/template of this exam. Cite
all sources you used and enter a separate reference page. Be sure not to have a red or orange
warning flag from TurnItIn as this will invalidate your exam. All answers should be double-
spaced. APA, not required.
Part I – 5 Points
1. How does the solubility of a vitamin (water versus fat solubility) affect the vitamin’s
transport, excretion, and storage? (Answer should be minimum of 3 sentences).
Water-soluble vitamins dissolve & disperse in water (B complex vitamins & vitamin C); they
are easily absorbed in the small intestine and pass into the bloodstream for circulation
throughout the body. Excess of these vitamins are generally non-toxic and are excreted
through urine. Water-solubility of the B and C vitamins has minimal storage of excess
vitamins; tissues can be saturated with these vitamins but are not usually stored. Fat-soluble
vitamins dissolve in fatty tissues or substances: vitamins A, D, E, and K. Fat-soluble vitamins
require bile for absorption from the small intestine. Consuming more than the daily
requirement of a fat-soluble vitamin, the body will store the excess rather than excrete it.
Organs store fat-soluble vitamins and other fatty tissues; however, any excess of it will also
be stored and can become toxic, causing illness. This occurs with fat-soluble vitamin
supplements. (pg. 107)
Water-Soluble Vitamins:
2. Thiamine (Vit. B1) (pg. 106-107)
Function: Coenzyme energy metabolism; muscle nerve action
Sources (Provide at least, 3): Whole/ enriched grains and flours, legumes, lean pork, seeds, &
nuts.
3. Riboflavin (Vit. B2) (pg. 106, 109-110)
Function: Coenzyme energy metabolism (release of energy from nutrients in every cell in the
body)
Sources (At least 3): Milk, broccoli, asparagus, dark leafy greens, whole grains, enriched bread
and cereals, dairy products, meats, fish, poultry, eggs
4. Niacin (Vit. B3) (pg. 106, 110)
Function: Cofactor to enzymes involved in energy metabolism; glycolysis & tricarboxylic acid
(TCA) cycle synthesis.
Sources (At least 3): Protein-containing foods. Meats, poultry, fish, legumes
, 5. Pyridoxine (Vit. B6) (pg.111)
Function: Acts as a coenzyme in the metabolism of amino acids and proteins. These reactions
are involved in the formation of neurotransmitters and are essential for the proper
functioning of the nervous system.
Sources (At least 3): Whole grains and cereals, legumes, chicken, and fish.
6. Folate (pg. 111-112)
Function: Coenzyme in reactions involving the transfer of one-carbon units during metabolism.
his is required for the synthesis of amino acids, which are the building blocks of protein, and
for the synthesis of DNA and RNA.
Sources (At least 3): leafy green vegetables, legumes, ready-to-eat cereals, orange juice.
7. Cobalamin (Vit. B12) (pg. 106, 113)
Function: Metabolism of fatty acids and amino acids
Sources (At least 3): Meat, fish, poultry, eggs, dairy products.
8. Biotin (pg. 106, 114)
Function: Metabolism of carbohydrates, fats, and proteins.
Sources (At least 3): Liver, kidney, peanut butter, egg yolks, and yeast
9. Pantothenic Acid (pg. 106, 114)
Function: Part of coenzyme A; metabolism for carbohydrates, fats, protein
Sources (At least 3): Whole grain cereals, legumes, meat, fish, poultry.
10. Choline (pg. 114-115)
Function: Synthesis of acetylcholine, a neurotransmitter, and lecithin, the phospholipid.
Sources (At least 3): Milk, eggs, peanuts.
11. Vitamin C (pg. 115,117)
Function: Antioxidant, coenzyme, collagen
Sources (At least 3): Fruits, red and green peppers, green leafy vegetables, potatoes.
Fat-Soluble Vitamins:
12. Vitamins A (pg. 122)
Function: Maintains epithelial tissues (skin and mucus membranes); rhodopsin formation for
vision, bone growth, and reproduction.
Sources (At least 3): Deep green, yellow, and orange fruits, and vegetables; animal fat sources;
whole milk, fortified skim, and low-fat milk; butter liver egg yolks.
13. Vitamin D (pg. 122)
Function: Calcium and phosphorus absorption; bone mineralization.
Sources (At least 3): Animal (fat) sources; butter, egg yolks, fatty fish liver, fortified milk; body
synthesis vegetable oil, whole grains, seeds, nuts
14. Vitamin E (pg. 122)
Exam 2 (Chapters 7-15)
50 Points
Instructions: This is NOT a group assignment. Enter your answers directly under each questions.
Be descriptive and explicit in your answers. Do not alter the layout/template of this exam. Cite
all sources you used and enter a separate reference page. Be sure not to have a red or orange
warning flag from TurnItIn as this will invalidate your exam. All answers should be double-
spaced. APA, not required.
Part I – 5 Points
1. How does the solubility of a vitamin (water versus fat solubility) affect the vitamin’s
transport, excretion, and storage? (Answer should be minimum of 3 sentences).
Water-soluble vitamins dissolve & disperse in water (B complex vitamins & vitamin C); they
are easily absorbed in the small intestine and pass into the bloodstream for circulation
throughout the body. Excess of these vitamins are generally non-toxic and are excreted
through urine. Water-solubility of the B and C vitamins has minimal storage of excess
vitamins; tissues can be saturated with these vitamins but are not usually stored. Fat-soluble
vitamins dissolve in fatty tissues or substances: vitamins A, D, E, and K. Fat-soluble vitamins
require bile for absorption from the small intestine. Consuming more than the daily
requirement of a fat-soluble vitamin, the body will store the excess rather than excrete it.
Organs store fat-soluble vitamins and other fatty tissues; however, any excess of it will also
be stored and can become toxic, causing illness. This occurs with fat-soluble vitamin
supplements. (pg. 107)
Water-Soluble Vitamins:
2. Thiamine (Vit. B1) (pg. 106-107)
Function: Coenzyme energy metabolism; muscle nerve action
Sources (Provide at least, 3): Whole/ enriched grains and flours, legumes, lean pork, seeds, &
nuts.
3. Riboflavin (Vit. B2) (pg. 106, 109-110)
Function: Coenzyme energy metabolism (release of energy from nutrients in every cell in the
body)
Sources (At least 3): Milk, broccoli, asparagus, dark leafy greens, whole grains, enriched bread
and cereals, dairy products, meats, fish, poultry, eggs
4. Niacin (Vit. B3) (pg. 106, 110)
Function: Cofactor to enzymes involved in energy metabolism; glycolysis & tricarboxylic acid
(TCA) cycle synthesis.
Sources (At least 3): Protein-containing foods. Meats, poultry, fish, legumes
, 5. Pyridoxine (Vit. B6) (pg.111)
Function: Acts as a coenzyme in the metabolism of amino acids and proteins. These reactions
are involved in the formation of neurotransmitters and are essential for the proper
functioning of the nervous system.
Sources (At least 3): Whole grains and cereals, legumes, chicken, and fish.
6. Folate (pg. 111-112)
Function: Coenzyme in reactions involving the transfer of one-carbon units during metabolism.
his is required for the synthesis of amino acids, which are the building blocks of protein, and
for the synthesis of DNA and RNA.
Sources (At least 3): leafy green vegetables, legumes, ready-to-eat cereals, orange juice.
7. Cobalamin (Vit. B12) (pg. 106, 113)
Function: Metabolism of fatty acids and amino acids
Sources (At least 3): Meat, fish, poultry, eggs, dairy products.
8. Biotin (pg. 106, 114)
Function: Metabolism of carbohydrates, fats, and proteins.
Sources (At least 3): Liver, kidney, peanut butter, egg yolks, and yeast
9. Pantothenic Acid (pg. 106, 114)
Function: Part of coenzyme A; metabolism for carbohydrates, fats, protein
Sources (At least 3): Whole grain cereals, legumes, meat, fish, poultry.
10. Choline (pg. 114-115)
Function: Synthesis of acetylcholine, a neurotransmitter, and lecithin, the phospholipid.
Sources (At least 3): Milk, eggs, peanuts.
11. Vitamin C (pg. 115,117)
Function: Antioxidant, coenzyme, collagen
Sources (At least 3): Fruits, red and green peppers, green leafy vegetables, potatoes.
Fat-Soluble Vitamins:
12. Vitamins A (pg. 122)
Function: Maintains epithelial tissues (skin and mucus membranes); rhodopsin formation for
vision, bone growth, and reproduction.
Sources (At least 3): Deep green, yellow, and orange fruits, and vegetables; animal fat sources;
whole milk, fortified skim, and low-fat milk; butter liver egg yolks.
13. Vitamin D (pg. 122)
Function: Calcium and phosphorus absorption; bone mineralization.
Sources (At least 3): Animal (fat) sources; butter, egg yolks, fatty fish liver, fortified milk; body
synthesis vegetable oil, whole grains, seeds, nuts
14. Vitamin E (pg. 122)
