NUTR 280 - Final Exam Questions with Detailed
Verified Answers
vitamin defined Ans: complex organic compound that regulates certain metabolic
processes, essential nutrients
how do vitamins differ from macronutrients? Ans: not metabolized for energy, present
in foods in smaller amounts, recommended amounts to consume are smaller (mg/mcg)
classifying of vitamins, divided into 2 groups based on their Ans: solubility in either
water or fat
fat vs water soluble in a vitamin determines how they are Ans: absorbed, transported,
stored, and how easily they are lost, i.e., excreted
which vitamins are fat soluble? Ans: A, D, E, K
characteristics of fat-soluble vitamins Ans: digested and absorbed with fats
stored in the body, primarily in liver and adipose tissue
over time, can accumulate and potentially cause toxicity
which vitamins are water-soluble? Ans: vitamin C and all B vitamins (thiamin,
riboflavin, niacin, biotin, pantothenic acid, vitamin B6, folate/folic acid, vitamin B12)
characteristics of water-soluble vitamins Ans: dissolve in watery components of body
stored in limited amounts (exception is vitamin B12)
kidneys filter excess and eliminate them in urine
less likely to be toxic
how do we obtain the needed vitamins? Ans: by eating foods from all the food groups
and oils
,which food groups lack vitamin B12? Ans: fruits, vegetables, and grains
which food groups are low in vitamin C? Ans: grains, protein, and dairy
another source of vitamins Ans: fortification and enrichment
government mandated fortification/enrichment Ans: milk: vitamin A, vitamin D
voluntarily added
refined grains/grain products: iron and certain B vitamins (thiamin, riboflavin, niacin,
folic acid)
concern with voluntary fortification Ans: risk of exceeding tolerable upper intake
levels (ULs) → possible nutrient toxicities and adverse health effects
if an individual is healthy and follows a nutritionally adequate diet, it is __ necessary to
consume 100% of each vitamin every day Ans: not
bacteria in lower intestinal tract can produce certain __ that can be absorbed Ans:
vitamins
under certain conditions, the body can __ certain vitamins Ans: synthesize
what can cause nutrient losses? Ans: heat, light, oxygen, passage of time, food
processing, food preparation (including cooking), and storage
fresh vs canned vs frozen, which is highest in vitamins? Ans: frozen may supply the
most vitamins as they're frozen in the field to minimize nutrient loss
vitamin absorption occurs mainly in the __ Ans: small intestine
what helps to "release" vitamins from food? Ans: act of "chewing"
chemical digestion - mainly in small intestine (pancreatic digestive enzymes)
absorption of fat-soluble vitamins Ans: incorporated into micelles
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,once absorbed incorporated into chylomicrons
purpose of micelle in absorption of fat-soluble vitamins Ans: facilitate absorption of
fats and fat-soluble vitamins via simple diffusion
simple diffusion Ans: unassisted movement across a cell membrane
purpose of chylomicron in absorption of fat-soluble vitamins Ans: transport fats and
fat-soluble vitamins out of absorptive cells via lymph vessels
absorption of water-soluble vitamins Ans: transport system/bind to a specific molecule
once in absorptive cells go directly into bloodstream and bind to proteins for
transport to cells
vitamins in general must be __ to the absorptive cells Ans: transported
what happens in the large intestine regarding vitamins? Ans: certain vitamins can be
made by the bacteria living there
bioavailability defined Ans: amount of a nutrient that can be effectively digested,
absorbed, and used by the body
vitamin bioavailability is influenced by Ans: composition of diet, source of nutrient,
nutrient status, health of GI tract, overall health of body
examples of impaired absorption (vitamin) Ans: very low-fat diet: impaired fat-soluble
vitamin absorption
low concentration of blood proteins: impaired water-soluble vitamin absorption
provitamin/vitamin precursor Ans: "inactive" form of a vitamin that is absorbed then
transformed to the "active" form once inside the body
significance of the conversion from vitamin precursor to vitamin Ans: enables vitamin
to fulfill biological functions in the body
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, coenzymes Ans: organic compounds that assist enzymes with chemical reactions; they
bind to an enzyme to promote the activity of the enzyme with which it is bound
enzymes that require coenzymes are Ans: "incomplete", coenzyme binds with the
enzyme to make it "active"
antioxidant defined Ans: a substance that gives up electrons to free radicals to protect
cells; protect against oxidative damage
oxidative damage defined Ans: damage caused by highly reactive oxygen molecules
that steal electrons
free radical defined Ans: a substance with an unpaired electron, highly reactive atom
or molecule that causes oxidative damage
what do antioxidants donate? significance? Ans: donate electrons which stabilize the
free radical, no longer reactive
which vitamins are antioxidants? Ans: vitamin E, provitamin A, vitamin C
the RDAs and AIs are set at amounts to Ans: prevent deficiencies and promote health
vitamin needs can be met by Ans: meeting calorie needs
consuming nutrient-dense foods
eating a diet pattern suggest by MyPlate & DGA
tolerable upper intake level (UL) Ans: set at an amount to help avoid the risk for
toxicity
chronic disease risk reduction intake (CDRR) Ans: reducing intake at or below the
CDRR is expected to lower chronic disease risk, currently none have been set for
vitamins
% DV 20 or more is Ans: great, excellent source of; rich in
© Get it right 2025 Getaway - Stuvia US All rights reserved
Verified Answers
vitamin defined Ans: complex organic compound that regulates certain metabolic
processes, essential nutrients
how do vitamins differ from macronutrients? Ans: not metabolized for energy, present
in foods in smaller amounts, recommended amounts to consume are smaller (mg/mcg)
classifying of vitamins, divided into 2 groups based on their Ans: solubility in either
water or fat
fat vs water soluble in a vitamin determines how they are Ans: absorbed, transported,
stored, and how easily they are lost, i.e., excreted
which vitamins are fat soluble? Ans: A, D, E, K
characteristics of fat-soluble vitamins Ans: digested and absorbed with fats
stored in the body, primarily in liver and adipose tissue
over time, can accumulate and potentially cause toxicity
which vitamins are water-soluble? Ans: vitamin C and all B vitamins (thiamin,
riboflavin, niacin, biotin, pantothenic acid, vitamin B6, folate/folic acid, vitamin B12)
characteristics of water-soluble vitamins Ans: dissolve in watery components of body
stored in limited amounts (exception is vitamin B12)
kidneys filter excess and eliminate them in urine
less likely to be toxic
how do we obtain the needed vitamins? Ans: by eating foods from all the food groups
and oils
,which food groups lack vitamin B12? Ans: fruits, vegetables, and grains
which food groups are low in vitamin C? Ans: grains, protein, and dairy
another source of vitamins Ans: fortification and enrichment
government mandated fortification/enrichment Ans: milk: vitamin A, vitamin D
voluntarily added
refined grains/grain products: iron and certain B vitamins (thiamin, riboflavin, niacin,
folic acid)
concern with voluntary fortification Ans: risk of exceeding tolerable upper intake
levels (ULs) → possible nutrient toxicities and adverse health effects
if an individual is healthy and follows a nutritionally adequate diet, it is __ necessary to
consume 100% of each vitamin every day Ans: not
bacteria in lower intestinal tract can produce certain __ that can be absorbed Ans:
vitamins
under certain conditions, the body can __ certain vitamins Ans: synthesize
what can cause nutrient losses? Ans: heat, light, oxygen, passage of time, food
processing, food preparation (including cooking), and storage
fresh vs canned vs frozen, which is highest in vitamins? Ans: frozen may supply the
most vitamins as they're frozen in the field to minimize nutrient loss
vitamin absorption occurs mainly in the __ Ans: small intestine
what helps to "release" vitamins from food? Ans: act of "chewing"
chemical digestion - mainly in small intestine (pancreatic digestive enzymes)
absorption of fat-soluble vitamins Ans: incorporated into micelles
© Get it right 2025 Getaway - Stuvia US All rights reserved
,once absorbed incorporated into chylomicrons
purpose of micelle in absorption of fat-soluble vitamins Ans: facilitate absorption of
fats and fat-soluble vitamins via simple diffusion
simple diffusion Ans: unassisted movement across a cell membrane
purpose of chylomicron in absorption of fat-soluble vitamins Ans: transport fats and
fat-soluble vitamins out of absorptive cells via lymph vessels
absorption of water-soluble vitamins Ans: transport system/bind to a specific molecule
once in absorptive cells go directly into bloodstream and bind to proteins for
transport to cells
vitamins in general must be __ to the absorptive cells Ans: transported
what happens in the large intestine regarding vitamins? Ans: certain vitamins can be
made by the bacteria living there
bioavailability defined Ans: amount of a nutrient that can be effectively digested,
absorbed, and used by the body
vitamin bioavailability is influenced by Ans: composition of diet, source of nutrient,
nutrient status, health of GI tract, overall health of body
examples of impaired absorption (vitamin) Ans: very low-fat diet: impaired fat-soluble
vitamin absorption
low concentration of blood proteins: impaired water-soluble vitamin absorption
provitamin/vitamin precursor Ans: "inactive" form of a vitamin that is absorbed then
transformed to the "active" form once inside the body
significance of the conversion from vitamin precursor to vitamin Ans: enables vitamin
to fulfill biological functions in the body
© Get it right 2025 Getaway - Stuvia US All rights reserved
, coenzymes Ans: organic compounds that assist enzymes with chemical reactions; they
bind to an enzyme to promote the activity of the enzyme with which it is bound
enzymes that require coenzymes are Ans: "incomplete", coenzyme binds with the
enzyme to make it "active"
antioxidant defined Ans: a substance that gives up electrons to free radicals to protect
cells; protect against oxidative damage
oxidative damage defined Ans: damage caused by highly reactive oxygen molecules
that steal electrons
free radical defined Ans: a substance with an unpaired electron, highly reactive atom
or molecule that causes oxidative damage
what do antioxidants donate? significance? Ans: donate electrons which stabilize the
free radical, no longer reactive
which vitamins are antioxidants? Ans: vitamin E, provitamin A, vitamin C
the RDAs and AIs are set at amounts to Ans: prevent deficiencies and promote health
vitamin needs can be met by Ans: meeting calorie needs
consuming nutrient-dense foods
eating a diet pattern suggest by MyPlate & DGA
tolerable upper intake level (UL) Ans: set at an amount to help avoid the risk for
toxicity
chronic disease risk reduction intake (CDRR) Ans: reducing intake at or below the
CDRR is expected to lower chronic disease risk, currently none have been set for
vitamins
% DV 20 or more is Ans: great, excellent source of; rich in
© Get it right 2025 Getaway - Stuvia US All rights reserved
