Test Bank for Nutrition for Health and Healthcare, 5th Edition : DeBruyne

Test Bank for Nutrition for Health and Healthcare, 5th

Edition : DeBruyne

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382

Chapter 9 – Water and the Minerals

Multiple Choice

1. What percentage of an adult’s body is 6. According to the DRI committee, the

water? adequate intake for total water for a female
a. 30 is:
b. 40 a. 2 cups per day.
c. 60 b. 2.7 L per day.
d. 90 c. 3.7 L per day.
d. 24 ounces per day.
2. Water is involved in all of the following
except: 7. In regard to caffeine, the DRI committee
a. regulating body temperature. determined that:
b. converting lipids to amino acids. a. beverages that contain caffeine do not
c. serving as a solvent for minerals and count toward meetings one’s fluid
vitamins. needs.
d. acting as a lubricant around joints. b. a person should not consume more than
three cups of caffeine-containing
3. The hormone that stimulates the kidneys to beverages a day.
reabsorb water rather than excrete it is c. caffeinated beverages contribute to daily
a. thyroxine. total water intake similarly to non-
b. ADH. caffeinated beverages.
c. cortisone. d. caffeine causes a net deficit of fluid in
d. epinephrine. the body; therefore, caffeine-containing
beverages should be avoided by athletes
4. What is the minimum amount of urine the particularly.
body must excrete each day to remove
waste products? 8. Electrolytes in the body function to:
a. 500 mL a. maintain fluid balance.
b. 700 mL b. stimulate enzyme action.
c. 2300 mL c. synthesize protein.
d. 3000 mL d. maintain the health of cell membranes.

5. A person must have water in his or her diet: 9. Body sodium levels are largely regulated
a. because the kidneys exert no control through:
over the amount of water excreted in the a. changes in intestinal absorption,
urine. depending on need.
b. to prevent vitamin imbalances in the b. changes in fecal excretion.
body. c. storage of excess sodium in the liver.
c. because the kidneys must excrete a d. excretion of excess sodium by the
minimum amount of water as urine to kidneys.
rid the body of wastes.
d. in order to prevent water intoxication.

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10. Which of the following organ systems plays 16. Which of the following foods is low in
the primary role in maintaining acid-base sodium?
balance? a. pickles
a. lungs b. fresh carrots
b. skin c. processed cheese
c. GI tract d. bologna
d. kidneys
17. The major negative ion of the extracellular
11. Which of the following is a trace mineral? fluid is:
a. iron a. sodium.
b. sulfur b. potassium.
c. calcium c. chloride.
d. potassium d. calcium.

12. The primary regulator of extracellular fluid 18. An important function of chloride in the
volume is: body is to:
a. chlorine. a. maintain fluid balance.
b. sodium. b. regulate metabolism.
c. magnesium. c. develop bone cells.
d. potassium. d. control blood glucose levels.

13. The UL for sodium intake for adults is set at: 19. The most reliable food source of chloride is:
a. 1200 mg. a. meats and whole-grain cereals.
b. 1500 mg. b. salt.
c. 2300 mg. c. dark green vegetables.
d. 3000 mg. d. drinking water.
e. milk and milk products.
14. The largest percentage of sodium in people’s
diets comes from: 20. Potassium:
a. salt added during cooking. a. is directly necessary for protein
b. salt added to foods by manufacturers. synthesis in cells.
c. salt added at the table. b. protects bone structure against
d. the natural salt content of foods. degeneration.
c. is the body’s principal electrolyte inside
15. Which of the following groups of people the cells.
would have the lowest sodium intakes? d. is necessary for wound healing.
a. those who avoid adding salt to their e. helps maintain gastric acidity.
food
b. those who exercise strenuously on a 21. Heart failure related to potassium loss may
regular basis occur:
c. those who eat mostly processed foods a. with diets low in fresh fruits and
d. those who eat mostly whole, vegetables.
unprocessed foods b. as a result of severe diarrhea.
c. in persons with diabetes.
d. due to an excessive intake of protein.

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22. People who regularly take prescription 28. Bones continuously gain and lose minerals.
drugs such as steroids and diuretics are at This ongoing process is called:
risk for a deficiency of: a. reorganization.
a. potassium. b. remodeling.
b. chloride. c. reorienting.
c. iodine. d. redesigning.
d. selenium.
29. Which of the following body processes is
23. Which of these foods are richest in not dependent upon the presence of calcium
potassium? in the body fluids?
a. fresh fruits and vegetables a. blood clotting
b. milk and dairy products b. muscle contractions
c. meats and meat substitutes c. transmission of nerve impulses
d. bread and cereals d. secretion of hormones
e. transport of oxygen in the blood
24. Which of the following is not a good source
of potassium? 30. When blood calcium falls too low, a
a. orange juice regulatory system acts in three locations to
b. bananas raise it. Which of the following is not one of
c. potatoes those locations?
d. broccoli a. stomach
e. cheese b. small intestine
c. bones
25. The typical U. S. diet provides _____ d. kidneys
potassium.
a. adequate 31. Blood calcium levels can be increased by all
b. excessive of the following except:
c. inadequate a. increased absorption of calcium in the
d. no intestine.
b. retention of calcium by the kidneys.
26. Almost all (99%) of the calcium in the body c. release of calcium from the bones.
is used to: d. manufacture of calcium from albumin.
a. provide energy for cells.
b. provide rigidity for the bones. 32. Osteoporosis is found in:
c. regulate the transmission of nerve a. young women; they have porous and
impulses. thin bones.
d. regulate muscle contraction. b. older women; they have large bones.
c. older women; they have porous, thin,
27. In many people, chronic high intakes of and fragile bones.
_____ raise blood pressure. d. young children; they have bowed legs.
a. sodium e. men; they have thick bones.
b. potassium
c. calcium 33. Osteoporosis is more prevalent in women
d. phosphorus due to all of the following reasons except:
e. zinc a. women consume less calcium.
b. women have lower bone mass.
c. women have smaller bodies.
d. bone loss begins later in women.

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 385
34. All of the following foods are good sources 40. Of the following, the mineral that is least
of bioavailable calcium except: likely to be deficient in anyone’s diet is:
a. milk. a. calcium.
b. sardines. b. phosphorus.
c. cheddar cheese. c. iron.
d. spinach. d. iodine.

35. Calcium is found in the most abundance in: 41. Magnesium’s major functions in the body
a. dark green vegetables. include all of the following except:
b. milk. a. assisting the operation of hundreds of
c. meats. enzymes.
d. cereal grains. b. synthesis of protein in the soft tissues.
c. allowing muscles to relax after
36. Which of the following enhances calcium contraction.
absorption from the GI tract? d. regulation of body temperature.
a. vitamin D
b. vitamin C 42. The hallucinations commonly experienced
c. protein during withdrawal from alcohol intoxication
d. linoleic acid are believed to be due to a deficiency of:
a. magnesium.
37. All of the following are true of phosphorus b. phosphorus.
except that it: c. iron.
a. participates in the transfer of energy d. calcium.
during cellular respiration.
b. is necessary for growth. 43. Magnesium deficiency may occur as a result
c. is found with calcium in bones and of all of the following except:
teeth. a. vomiting.
d. aids in blood glucose regulation. b. diarrhea.
c. constipation.
38. Which mineral is a principal component of d. alcohol abuse.
cell membranes?
a. iron 44. The best food sources of magnesium
b. phosphorus include:
c. potassium a. legumes, whole grains, and chocolate.
d. iodine b. milk, rice, and apples.
c. oranges, beef, and cheese.
39. Of the foods listed, the best source of d. oils, bananas, and pork.
phosphorus is:
a. tofu. 45. Amino acids containing the mineral _____
b. chicken. help to form the shape of proteins.
c. noodles. a. sulfur
d. cheese. b. sodium
c. phosphorous
d. selenium

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46. A person who is severely lacking in _____ 53. Pica is a behavior seen in some people who
may experience a sulfur deficiency. are deficient in:
a. carbohydrate a. sodium.
b. fatty acids b. potassium.
c. protein c. chromium.
d. vitamins d. iron.

47. Iron is important in the body because it is: 54. Which of the following is a poor food source
a. needed for blood clotting. of iron?
b. an integral part of bones and teeth. a. dried fruits
c. an antioxidant. b. enriched cereals
d. an integral constituent of hemoglobin. c. legumes
d. cheese
48. Iron is a component of the protein _____,
which transports oxygen in the 55. In order to increase the amount of iron
bloodstream. absorbed from a meal, you would:
a. myoglobin a. consume tea as a beverage with the
b. transferrin meal.
c. hemosiderin b. eat a calcium-rich food with the meal.
d. hemoglobin c. consume orange juice as a beverage
with a meal.
49. The percentage of dietary iron normally d. avoid eating foods rich in vitamin C
absorbed is about: with the meal.
a. 10-15%.
b. 25-50%. 56. Which of the following food components or
c. 35-65%. nutrients does not contribute to iron
d. 70-80%. deficiency?
a. tannins
50. Which of the following is not an iron storage b. calcium
or transport compound? c. phytates
a. transferrin d. vitamin C
b. ferritin
c. hemosiderin 57. Which mineral is essential for wound
d. hepcidin healing?
a. potassium
51. Worldwide, the most common nutrient b. sulfate
deficiency is: c. zinc
a. zinc deficiency. d. iodine
b. selenium deficiency.
c. iron deficiency. 58. Zinc is most abundant in foods with a high
d. iodine deficiency. _____ content.
a. alcohol
52. In the U.S., low iron intake is often b. protein
associated with: c. carbohydrate
a. high sugar and fat intakes. d. fat
b. high protein intake.
c. low carbohydrate intake.
d. low intake of fruits and vegetables.

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59. Keshan disease is related to a deficiency of: 66. _____ is a cofactor for many enzymes, but
a. fluoride. can cause brain-disease-like toxicity
b. iodine. symptoms if inhaled in dust.
c. selenium. a. Copper
d. iron. b. Magnesium
c. Molybdenum
60. Iodine deficiency is associated with all of the d. Manganese
following except:
a. weight gain. 67. Nutrient supplements in amounts consistent
b. cretinism. with the RDA should be taken in all of the
c. suffocation. following circumstances except:
d. goiter. a. when your energy intake is low.
b. when you are a vegan.
61. A good food source of iodine is: c. when you have an illness that takes
a. bananas. away your appetite.
b. seafood. d. when you depend primarily on grocery-
c. broccoli. store foods.
d. pork.
68. Supplement users are more likely to have
62. High intakes of _____ interfere with copper excessive intakes of:
absorption and can lead to a deficiency. a. the B vitamins.
a. zinc b. iron, zinc, vitamin A, and niacin.
b. iron c. vitamins A, D, E, and K.
c. chromium d. calcium, iron, vitamin C, and thiamin.
d. manganese
69. The leading cause of accidental ingestion
63. Fluoride seems to be helpful in preventing: fatalities among children is an overdose of:
a. cancer. a. iron.
b. diabetes. b. vitamin D.
c. dental decay. c. zinc.
d. heart disease. d. niacin.
e. goiter.
70. When selecting a vitamin-mineral
64. A diabetes-like condition may develop supplement, choose one in which the
when _____ is lacking in the diet. nutrient levels are:
a. iron a. at or very close to the RDA.
b. zinc b. all the same.
c. chromium c. at least 200 percent of the RDA.
d. molybdenum d. at least 300 percent of the RDA.

65. The best way to ensure an adequate intake

of trace minerals is to:
a. eat foods containing the major minerals.
b. make sure your diet is sufficient in
vitamins.
c. consume a variety of foods.
d. practice dietary adequacy.

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388
71. All of the following supplement 72. The best advice to give a healthy person
preparations should be avoided except eating a typical diet who is considering a
those: supplement to improve his health is:
a. containing carnitine or inositol. a. Choose a supplement that has been
b. claiming to be “high-potency” or a approved by the FDA.
“therapeutic dose.” b. Spend your money on fruits, vegetables,
c. containing a balance of vitamins and whole grains, lean meats, and milk
minerals. products instead.
d. claiming to be “organic” or “natural” c. Buy supplements that have the USP
preparations with added substances. symbol on the label for assurance of
safety and effectiveness.
d. Choose a supplement that contains the
Tolerable Upper Intake Level for
maximum effectiveness.

Matching

1. aldosterone a. the balance between water intake and water excretion that keeps the
body’s water content constant.
2. antidiuretic hormone
b. the loss of water from the body that occurs when water output exceeds
3. dehydration
water input.
4. erythrocyte
c. the rare condition in which body water contents are too high.
protoporphyrin
d. a part of the brain that helps regulate many body balances, including
5. extracellular fluid
fluid balance.
6. hypertension
e. in the brain, the “king gland” that regulates the operation of many
7. hypothalamus other glands.
8. pica f. a hormone released by the pituitary gland in response to high salt
9. pituitary gland concentrations in the blood; the kidneys respond by reabsorbing
water.
10. water balance
g. a hormone secreted by the adrenal glands that stimulates the
11. water intoxication reabsorption of sodium by the kidneys; also regulates chloride and
potassium concentrations.
h. the fluid between the cells (interstitial fluid), plasma, and the water of
structures such as the skin and bones.
i. high blood pressure.
j. a precursor to hemoglobin.
k. a craving for nonfood substances.

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Essay

1. Describe the body’s mechanism for regulating water excretion.

2. Describe how the body regulates blood calcium levels.
3. Describe the major causes of iron deficiency in the U.S.
4. Identify four groups of individuals in the U. S. who are at risk for developing zinc deficiency and
briefly describe why these groups are more vulnerable than others.
5. Discuss the functions of copper in the body.
6. How does fluoride exert a caries-reducing effect?
7. Discuss the role of sodium in fluid balance and describe how it affects blood pressure.

Answer Key (ANS = answer, DIF = level of difficulty, REF = page reference, TOP = chapter section)

Multiple Choice
1. ANS: c DIF: Knowledge-level REF: 234 TOP: 9.1
2. ANS: b DIF: Knowledge-level REF: 234 TOP: 9.1
3. ANS: b DIF: Knowledge-level REF: 235 TOP: 9.1
4. ANS: a DIF: Knowledge-level REF: 235 TOP: 9.1
5. ANS: c DIF: Application-level REF: 235 TOP: 9.1
6. ANS: b DIF: Knowledge-level REF: 236 TOP: 9.1
7. ANS: c DIF: Knowledge-level REF: 236 TOP: 9.1
8. ANS: a DIF: Knowledge-level REF: 237 TOP: 9.1
9. ANS: d DIF: Knowledge-level REF: 237 TOP: 9.1
10. ANS: d DIF: Knowledge-level REF: 238 TOP: 9.1
11. ANS: a DIF: Knowledge-level REF: 238 TOP: 9.2
12. ANS: b DIF: Knowledge-level REF: 239 TOP: 9.2.1
13. ANS: c DIF: Knowledge-level REF: 239 TOP: 9.2.1
14. ANS: b DIF: Knowledge-level REF: 239 TOP: 9.2.1
15. ANS: d DIF: Application-level REF: 239 TOP: 9.2.1
16. ANS: b DIF: Knowledge-level REF: 239-240 TOP: 9.2.1
17. ANS: c DIF: Knowledge-level REF: 241 TOP: 9.2.2
18. ANS: a DIF: Knowledge-level REF: 241 TOP: 9.2.2
19. ANS: b DIF: Knowledge-level REF: 241 TOP: 9.2.2
20. ANS: c DIF: Knowledge-level REF: 241 TOP: 9.2.3
21. ANS: b DIF: Knowledge-level REF: 241|242 TOP: 9.2.3
22. ANS: a DIF: Application-level REF: 242 TOP: 9.2.3
23. ANS: a DIF: Knowledge-level REF: 242 TOP: 9.2.3
24. ANS: e DIF: Application-level REF: 242 TOP: 9.2.3
25. ANS: c DIF: Knowledge-level REF: 242 TOP: 9.2.3
26. ANS: b DIF: Knowledge-level REF: 242 TOP: 9.2.4
27. ANS: a DIF: Knowledge-level REF: 240 TOP: 9.2.1
28. ANS: b DIF: Knowledge-level REF: 242 TOP: 9.2.4
29. ANS: e DIF: Knowledge-level REF: 243 TOP: 9.2.4
30. ANS: a DIF: Knowledge-level REF: 243 TOP: 9.2.4
31. ANS: d DIF: Application-level REF: 243 TOP: 9.2.4

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32. ANS: c DIF: Application-level REF: 244 TOP: 9.2.4
33. ANS: d DIF: Knowledge-level REF: 244 TOP: 9.2.4
34. ANS: d DIF: Application-level REF: 245-247 TOP: 9.2.4
35. ANS: b DIF: Knowledge-level REF: 245 TOP: 9.2.4
36. ANS: a DIF: Knowledge-level REF: 247 TOP: 9.2.4
37. ANS: d DIF: Knowledge-level REF: 247 TOP: 9.2.5
38. ANS: b DIF: Knowledge-level REF: 247 TOP: 9.2.5
39. ANS: b DIF: Application-level REF: 247 TOP: 9.2.5
40. ANS: b DIF: Knowledge-level REF: 247 TOP: 9.2.5
41. ANS: d DIF: Knowledge-level REF: 247 TOP: 9.2.6
42. ANS: a DIF: Knowledge-level REF: 247 TOP: 9.2.6
43. ANS: c DIF: Knowledge-level REF: 247 TOP: 9.2.6
44. ANS: a DIF: Application-level REF: 248 TOP: 9.2.6
45. ANS: a DIF: Knowledge-level REF: 248 TOP: 9.2.7
46. ANS: c DIF: Knowledge-level REF: 248 TOP: 9.2.7
47. ANS: d DIF: Knowledge-level REF: 249 TOP: 9.3.1
48. ANS: d DIF: Knowledge-level REF: 249 TOP: 9.3.1
49. ANS: a DIF: Knowledge-level REF: 249 TOP: 9.3.1
50. ANS: d DIF: Knowledge-level REF: 249|251 TOP: 9.3.1
51. ANS: c DIF: Knowledge-level REF: 251 TOP: 9.3.1
52. ANS: a DIF: Knowledge-level REF: 251 TOP: 9.3.1
53. ANS: d DIF: Knowledge-level REF: 252 TOP: 9.3.1
54. ANS: d DIF: Application-level REF: 254|255 TOP: 9.3.1
55. ANS: c DIF: Application-level REF: 254 TOP: 9.3.1
56. ANS: d DIF: Knowledge-level REF: 254 TOP: 9.3.1
57. ANS: c DIF: Knowledge-level REF: 254 TOP: 9.3.2
58. ANS: b DIF: Knowledge-level REF: 256 TOP: 9.3.2
59. ANS: c DIF: Knowledge-level REF: 257 TOP: 9.3.3
60. ANS: c DIF: Knowledge-level REF: 257 TOP: 9.3.4
61. ANS: b DIF: Knowledge-level REF: 258 TOP: 9.3.4
62. ANS: a DIF: Knowledge-level REF: 258 TOP: 9.3.4
63. ANS: c DIF: Knowledge-level REF: 258 TOP: 9.3.7
64. ANS: c DIF: Knowledge-level REF: 259 TOP: 9.3.8
65. ANS: c DIF: Application-level REF: 260-261 TOP: 9.3
66. ANS: d DIF: Knowledge-level REF: 258 TOP: 9.3.6
67. ANS: d DIF: Knowledge-level REF: 265 TOP: NIP 9
68. ANS: b DIF: Knowledge-level REF: 266 TOP: NIP 9
69. ANS: a DIF: Knowledge-level REF: 266 TOP: NIP 9
70. ANS: a DIF: Knowledge-level REF: 266-267 TOP: NIP 9
71. ANS: c DIF: Application-level REF: 267 TOP: NIP 9
72. ANS: b DIF: Application-level REF: 268 TOP: NIP 9

Matching
1. ANS: g DIF: Knowledge-level REF: 235 TOP: 9.1
2. ANS: f DIF: Knowledge-level REF: 235 TOP: 9.1
3. ANS: b DIF: Knowledge-level REF: 234 TOP: 9.1
4. ANS: j DIF: Knowledge-level REF: 252 TOP: 9.3.1
5. ANS: h DIF: Knowledge-level REF: 239 TOP: 9.2.1

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Test Bank for Nutrition for Health and Healthcare, 5th Edition : DeBruyne

391
6. ANS: i DIF: Knowledge-level REF: 240 TOP: 9.2.1
7. ANS: d DIF: Knowledge-level REF: 234|235 TOP: 9.1
8. ANS: k DIF: Knowledge-level REF: 252 TOP: 9.3.1
9. ANS: e DIF: Knowledge-level REF: 235 TOP: 9.1
10. ANS: a DIF: Knowledge-level REF: 234 TOP: 9.1
11. ANS: c DIF: Knowledge-level REF: 234 TOP: 9.1

Essay
1. DIF: Knowledge-level REF: 235 TOP: 9.1
2. DIF: Knowledge-level REF: 243-244 TOP: 9.2.4
3. DIF: Knowledge-level REF: 251 TOP: 9.3.1
4. DIF: Knowledge-level REF: 255 TOP: 9.3.2
5. DIF: Knowledge-level REF: 258 TOP: 9.3.5
6. DIF: Knowledge-level REF: 258 TOP: 9.3.7
7. DIF: Application-level REF: 237|239|240 TOP: 9.1|9.2

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