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Chapter 8-Water and Minerals
MULTIPLE CHOICE
1. If water makes up about 60 percent of the body’s weight, how many kilograms of water are found within
a 75 kilogram person?
a. 35 kg
b. 39 kg
c. 43 kg
d. 45 kg
ANS: D PTS: 1 REF: Page 281
2. What governs water intake?

a. hunger
b. kidney function
c. satiety
d. sodium intake
ANS: C PTS: 1 REF: Page 283
3. Which of the following minerals is found in high concentrations in hard water?

a. potassium
b. sodium
c. cadmium
d. magnesium
4. Which of the following organs regulates water excretion?

a. brain
b. liver
c. kidneys
d. lungs
5. Which of the following threats to the body is caused by severe dehydration?

a. low blood pressure
b. fainting
c. seizures
d. kidney stones
6. Water assists in which of the following body functions?

a. providing energy for the body
b. storing fat
c. temperature regulation
d. acid–base regulation
7. Which of the following is the first sign of dehydration?

a. confusion
b. fatigue
c. thirst
d. headache
8. Which of the following helps PREVENT changes in the acid–base balance of body fluids?
a. carbohydrates
b. lipids
c. vitamins
d. proteins
9. Which of the following factors affects a person’s absorption of calcium?

a. gender
b. thyroid hormone levels
c. nutritional status
d. vitamin D status
10. Which of the following minerals stabilizes bones and makes teeth resistant to decay?
a. fluoride
b. cadmium
c. chloride
d. mercury
ANS: A PTS: 1 REF: Page 289–290
11. Which of the following minerals is the most abundant in the body?
a. sodium
b. phosphorus
c. iron
d. calcium
12. Sharon is looking for a good bottled water. In terms of mineral content, what should she look for?
a. water that is rich in calcium and magnesium
and low in sodium
b. water that is rich in potassium and magnesium
and high in sodium
c. water that is rich in iron and calcium and high
in potassium
d. water that is rich in iron and fluoride and low
in potassium
ANS: A PTS: 1 REF: Page 287
13. Approximately what percentage of ingested calcium is absorbed by infants and children?
a. 10%
b. 30%
c. 50%
d. 60%
14. What is the recommended dietary reference intake (DRI) for calcium for women and men in the 19- to
50-year-old range?
a. 600 mg
b. 800 mg
c. 1,000 mg
d. 1,200 mg
15. Which of the following groups is the best source of calcium?

a. cream cheese, butter, and cream
b. milk, cheese, and yogurt
c. spinach, rhubarb, and Swiss chard
d. cottage cheese, ice cream, and frozen yogurt
ANS: B PTS: 1 REF: Page 291–292
16. Which of the following is the chief ion used to maintain the volume of fluid outside cells?
a. potassium
b. sodium
c. calcium
d. chloride
ANS: B PTS: 1 REF: Page 295
17. Typically, how many milligrams of sodium per day do Canadian men 19 to 30 years of
age consume on average?
a. 1,000 milligrams
b. 1,500 milligrams
c. 3,000 milligrams
d. 4,000 milligrams
18. How does food processing affect the minerals the food contains?
a. It increases its sodium content.
b. It increases its potassium content.
c. It decreases its sodium content.
d. It decreases its potassium content.
19. Which of the following is the principal positively charged ion inside body cells?
a. sodium
b. potassium
c. calcium
d. magnesium
20. A sufficient amount of which of the following nutrients provides adequate sulphate in the diet?
a. protein
b. carbohydrate
c. fat
d. vitamins
21. Which of the following parts of the body store over half the body’s magnesium?
a. bones
b. kidneys
c. liver
d. teeth
22. Which of the following is the principal food source of chloride?

a. plants
b. animal products
c. salt
d. grains
23. Which of the following minerals must be available for thyroxine to be synthesized?
a. zinc
b. fluoride
c. iron
d. iodine
24. Which of the following IMPAIRS iron absorption?

a. vitamin C
b. phytates
c. copper
d. alcohol
25. According to the dietary reference intakes (DRI) recommendations, which one of the following groups
should consume 8 mg of iron per day?
a. women 19–50 years of age
b. men
c. women 71 years or older
d. pregnant women
26. Which of the following foods provides the smallest amount of available zinc?
a. legumes
b. meats
c. poultry
d. shellfish
27. Which of the following is the best source of phosphorus?

a. vegetable protein
b. animal protein
c. fruit
d. grain products
28. Which of the following foods has the LOWEST percentage of water?
a. lean steak
b. margarine
c. Chinese cabbage
d. fresh apple
29. The Tolerable Upper Limit for fluoride for people 8 years of age and over is which of the
following?
a. 2.5 milligrams
b. 5 milligrams
c. 7.5 milligrams
d. 10 milligrams
30. Which of the following minerals interferes with copper absorption and can cause deficiency?
a. potassium
b. fluoride
c. zinc
d. sodium
31. Where is most of the phosphorus found in the body?

a. in the stomach
b. in the spinal column
c. in the liver
d. in the bones and teeth
32. Which of the following types of cancer is associated with low blood selenium?
a. breast cancer
b. prostate cancer
c. colon cancer
d. stomach cancer
33. Chromium works closely with which of the following?

a. collagen
b. hemoglobin
c. insulin
d. enzymes
34. Which of the following words best describes the fluoride content of bottled water?
a. moderate
b. unpredictable
c. high
d. low
35. Which of the following foods provides the highest amount of zinc?
a. shellfish
b. whole-grain bread
c. spinach
d. legumes
36. Which of the following characteristics of water is responsible for its ability to act as a lubricant?
a. its ability to act as a cleansing agent
b. its incompressibility
c. its heat-holding capacity
d. its ability to act as solvent
37. Your friend Sophie drinks a large amount of coffee in a day. She says her urine output is increased when
she drinks four to five cups daily. What is the role of caffeine on Sophie's urine output?
a. Caffeine is a depressant.
b. Caffeine is a solvent.
c. Caffeine is a stimulant.
d. Caffeine is a diuretic.
38. How many litres of water and fluid beverages should a man consume each day, under moderate
environmental conditions and given a normal diet?
a. 1.5 litres
b. 2.7 litres
c. 3.7 litres
d. 4.0 litres
39. Which of the following groups absorbs the largest amount of calcium?
a. pregnant women
b. adults
c. the elderly
d. infants
40. Which of the following mineral deficiencies is responsible for a condition known as goitre?
a. iodine
b. selenium
c. fluoride
d. zinc
41. What is the tolerable upper intake level for calcium for adults?
a. 500 mg/day
b. 1000 mg/day
c. 1500 mg/day
d. 2500 mg/day
42. Which of the following mineral deficiencies can cause damage to the liver?
a. cobalt
b. boron
c. silicon
d. nickel
43. You examine a child in a health clinic who has growth retardation, impaired immunity, and a poor
appetite. This child most likely has a deficiency of which of the following minerals?
a. zinc
b. chromium
c. magnesium
d. iron
44. Your best friend complains that she is tired all of the time and has a problem concentrating. In addition,
she likes to chew ice. Which of the following mineral deficiencies does your friend most likely have?
a. potassium deficiency
b. zinc deficiency
c. magnesium deficiency
d. iron deficiency
45. To facilitate iron absorption, which of the following foods would you consume, along with a food source
of iron?
a. calcium supplement and whole wheat bread
b. coffee and wheat bran muffins
c. tea and a soy protein hamburger
d. tomato and meat, fish, or poultry
46. Which of the following ethnic groups has the highest bone density?
a. Africans
b. Mexican Americans
c. Asians
d. Hispanics
47. At what age does cortical bone loss begin ?
a. 25 years
b. 30 years
c. 35 years
d. 40 years
48. Osteoporosis is most often associated with which of the following factors?
a. higher body fatness
b. lower intensity exercise
c. higher body weights
d. lower body weights
49. What is the name of the mineral that assists a group of enzymes that works in concert with Vitamin E to
prevent the formation of free radicals and prevent oxidative harm to cells and tissues?
a. iodine
b. phosphorus
c. cobalt
d. selenium
50. Donna's doctor diagnosed her with a condition in which she has both inadequate and impaired red blood
cells. What is the name of this condition?
a. anemia
b. iron-deficiency anemia
c. iron deficiency
d. anemic deficiency
51. What is the term for essential mineral nutrients that are found in the body in amounts of less than 5
grams?
a. major minerals
b. minor minerals
c. small minerals
d. trace minerals
52. Which of the following elements assists in the operation of more than 300 enzymes, is needed for the
release and use of energy from the energy yielding nutrients, and directly affects the metabolism of potas-
sium, calcium, and vitamin D?
a. magnesium
b. sodium
c. chlorine
d. phosphorus
53. Which of the following medications blocks damage to the thyroid gland during radiation, and in doing so,
helps prevent thyroid cancer?
a. potassium iodide
b. thyroxin iodide
c. magnesium iodide
d. phosphorous iodide
54. Which of the following elements plays a major role in maintaining fluid and electrolyte balance, cell
integrity, and is critical to maintaining the heartbeat?
a. sodium
b. chlorine
c. magnesium
d. potassium
55. Which mineral ion plays a special role as a part of hydrochloric acid?
a. iodine
b. zinc
c. chloride
d. potassium
56. Which of the following terms describes the maximum bone density attained at any time in life, usually
during adolescence or in early adulthood?
a. peak bone density
b. optimum bone mass
c. peak bone mass
d. preliminary bone mass
57. What is the most common cause of osteoporosis?

a. lack of estrogen in postmenopausal women
b. lack of weight-bearing exercise during the
growing years
c. increased bone formation in the elderly
d. too much caffeine
58. Which of the following types of exercise can improve the outcome of osteoporosis?
a. weight-bearing exercises, such as walking
b. swimming laps or water aerobics
c. skating
d. skiing
59. What dietary interventions can improve osteoporosis?
a. avoiding meat and poultry
b. increasing salt intake
c. eating legumes and vegetables
d. increasing calcium intake
60. Which trace mineral is required to produce the active form of vitamin A in visual pigments?
a. zinc
b. iron
c. selenium
d. copper
61. Which mineral, if injected into a vein, can stop the heart?
a. potassium
b. magnesium
c. chromium
d. selenium
62. Which of the following symptoms is very often the first indication that a person has osteoporosis?
a. numbness of the toes
b. a feeling of tenderness in the hips
c. lower back problems
d. a broken hip or wrist
63. Jerry needs to reduce his sodium intake. Which of the following foods would you advise Jerry to remove
from his diet?
a. scallops
b. milk
c. homemade salad dressing
d. hot dogs
64. Which of the following populations is at greatest risk for iron deficiency?
a. adult men
b. elderly women
c. low-income men
d. low-income children
65. What is the major cause of iron deficiency?
a. hereditary defect
b. parasitic infections of the gastrointestinal (GI)
tract
c. malnutrition
d. blood loss
66. Which of the following can enhance nonheme iron absorption?

a. tea
b. foods containing vitamin C
c. foods containing vitamin E
d. coffee
67. What iron-containing compound carries and stores oxygen in the muscles?
a. immunoglobin
b. ferritin
c. myoglobin
d. hemoglobin
68. What is the name given to the symptom of iron deficiency characterized by the consumption of nonfood
substances?
a. piedra
b. Peches syndrome
c. Piters syndrome
d. pica
69. Which of the following is a sign of iron toxicity?

a. hypochromic anemia
b. weight gain
c. abdominal pains
d. excess energy
70. What is the name of the trace mineral that works with proteins in every organ and helps approximately
one hundred enzymes?
a. fluoride
b. iron
c. selenium
d. zinc
71. What is the most common cause of iron overload?
a. excessive use of iron supplements
b. a genetic predisposition
c. excessive use of iron cookware
d. an injury to the GI tract
72. What is the most reliable source of dietary fluoride?

a. dark green vegetables
b. public water
c. meats and whole grain cereals
d. milk and milk products
73. A deficiency of which of the following minerals is a very common and preventable cause of mental
retardation?
a. zinc
b. iron
c. iodine
d. fluoride
74. One of the chief functions of chromium is participation in the metabolism of which of the following?
a. carbohydrates
b. lipids
c. iron
d. proteins
75. Which of the following trace minerals helps form hemoglobin and collagen?
a. selenium
b. fluoride
c. copper
d. chromium
76. Besides bananas, which of the following foods provides an excellent source of potassium?
a. spinach
b. tuna
c. chick peas
d. blueberries
77. An athlete training in the heat can sweat out a great deal of fluid. Approximately how
many litres of fluid can he/she lose per hour of training?
a. 1/2 litre
b. 1 litre
c. 1 1/2 litres
d. 2 litres
78. The electrolytes include which of the following groups?

a. chloride, fluoride, and sodium
b. magnesium, potassium, and fluoride
c. sodium, chloride, and potassium
d. iron, calcium, and magnesium
79. Which of the following trace minerals assists a group of enzymes and, along with vitamin E, works to
prevent the formation of free radicals and prevent oxidation harm to cells and tissues?
a. chromium
b. iron
c. fluoride
d. selenium
TRUE/FALSE
1. Anyone who eats a meal high in salt can temporarily increase the body's water content.
ANS: T PTS: 1 REF: Page 283
2. After about 25 years of age, regardless of calcium intake, bones begin to lose density.
ANS: F PTS: 1 REF: Page 291
3. Sodium is the positive ion in the compound sodium chloride and makes up 20 percent of its weight.
4. A deficiency of sodium is not harmful.
5. The body needs only an infinitesimally small quantity of iodine.

6. Zinc supplements can reach toxic doses, but zinc found in foods is nontoxic.
7. Magnesium barely qualifies as a major mineral.
8. Studies have demonstrated that people who smoke heavily have denser bones than those of non-smokers.
SHORT ANSWER
1. Identify and explain factors involved in governing water intake and water excretion.
ANS:
The total amount of fluid in the body is kept balanced by delicate mechanisms. Imbalance such as dehy-
dration and water intoxication/overhydration can occur, but the balance is restored as promptly as the
body can manage it. The body controls both intake and excretion to maintain water equilibrium.Thirst and
satiety govern water intake. When the blood is too concentrated, the molecules and particles in the blood
attract water out of the salivary glands, and the mouth becomes dry. The hypothalamus plays the major
role in monitoring the concentration of the blood. When the blood is too concentrated or when the blood
volume or pressure is too low, the hypothalamus initiates nerve impulses to the brain that register as
"thirst." The net result is that the more water the body needs, the less it excretes. Thirst lags behind a lack
of water. When too much water is lost from the body and is not replaced, dehydration can threaten sur-
vival.Water intoxication/overhydration occurs when too much water floods the body's fluids and disturbs
their normal composition. Most victims have consumed several gallons of plain water in a few hours'
time. Water intoxication is rare, but when it occurs, immediate action is needed to reverse dangerously
diluted blood before death occurs.
PTS: 1 REF: Page 282–284
2. Would you discourage someone from purchasing a water softener? Provide a rationale for your answer.
ANS:
Water softeners remove magnesium and calcium, while also replacing sodium. Some evidence suggests,
however, that soft water, even when it bubbles naturally from the ground, may aggravate hypertension
and heart disease. It is known that increased levels of sodium are a risk factor for hypertension, and
therefore, yes, it would be wise to avoid using a water softener.
PTS: 1 REF: Page 285

3. What is peak bone mass and when is it developed?
ANS:
Peak bone mass is the highest attainable bone density for an individual. It is developed during the first
three decades of life.
4. Explain the rationale for the following statement: “The way to keep body salt and water weight under
control is to control salt intake and drink more, not less, water.”
ANS:
If blood sodium rises, as it will after a person eats salted foods, thirst ensures that the person will drink
water until the sodium-to-water ratio is restored. Then the kidneys excrete the extra water along with the
extra sodium. If an individual eats too much salt and thus needs to drink water, he or she will gain water
weight, but the excess salt is excreted once enough water is consumed. The way to keep body salt and
water weight under control is to watch one's salt intake and drink more water.
5. Differentiate between iron deficiency and iron-deficiency anemia, and describe the causes and symptoms
of the latter.
ANS:
Iron deficiency is the condition of having depleted iron stores, which, at the extreme, causes
iron-deficiency anemia. Iron-deficiency anemia is a form of anemia caused by a lack of iron and charac-
terized by red blood cell shrinkage and colour loss. Accompanying symptoms are weakness, apathy,
headaches, pallor, intolerance to cold, and inability to pay attention.
6. Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
ANS:
The DASH (Dietary Approaches to Stop Hypertension) diet often achieves a lower blood pressure than
restriction of sodium intake alone. The approach calls for greatly increased intakes of fruit and vegetables,
along with adequate amounts of nuts, fish, whole grains, and low-fat dairy products. At the same time, red
meat, butter, and other high-fat foods and sweets are held to occasional small portions. Salt and sodium
are greatly reduced.

7. Explain the rationale for the argument against high-level iron fortification in foods.
ANS:
The danger of iron overload is an argument against high-level iron fortification in foods. Susceptible peo-
ple would have trouble following a low-iron diet if most foods had additional iron. In addition, if an indi-
vidual were to consume vitamin C along with higher iron, this practice would enhance iron absorption.
Iron overload can cause vague symptoms in the beginning (fatigue, abdominal pains, mental depression);
however, later on, tissue damage occurs with liver failure, abnormal heartbeats, and diabetes. Infections
are also likely, because bacteria thrive on iron-rich blood.
8. Why do nutrition authorities recommend foods as the source of calcium rather than supplements?
ANS:
Nutrition experts strongly recommend foods and beverages as the source of calcium and that people take
supplements only when advised to do so by a physician. Although taking calcium supplements are well
tolerated by most people, taking self-prescribed calcium supplements entails possible risks, and cannot
take the place of sound food choices and other healthy habits.
9. Describe what is known about the relationship between a high-protein diet and bone loss.
ANS:
Excess dietary protein causes the body to excrete calcium in the urine. This finding suggests that a life-
time of consuming excess dietary protein could accelerate bone loss, especially when calcium intake is
low. Research is not entirely clear on the relationship, but some findings support the relationship between
a diet rich in animal protein but low in vegetables. In experiments, people fed increasing amounts of puri-
fied animal protein developed an increasingly negative calcium balance.
10. Describe the relationship between salt and blood pressure in salt-sensitive people. Who is at greatest risk
for being salt sensitive?
ANS:
The relationship between salt intakes and blood pressure is direct – the more salt a person eats, the higher
the blood pressure goes. Even small increases in sodium, even when salt intakes are low to begin with,
have this effect – any amount of salt seems to raise the blood pressure. This effect occurs more strongly
among more salt-sensitive people, including those with diabetes, hypertension, or kidney diseases; those
of African descent; those whose parents had high blood pressure; and anyone over age 50 because the
blood pressure responds to salt more dramatically in older age.
11. If a processed food is low in sodium, it is usually high in which other mineral?
ANS:
potassium
12. Thirst lags behind a lack of what?
ANS:
water
13. Skin, hair, and nails contain some of the body’s more rigid proteins. These proteins contain high levels of
which mineral?
ANS:
sulphate
14. A slow and steady loss of bone calcium resulting in fracturing or splintering of bones is a characteristic of
what condition?
ANS:
osteoporosis
15. Cooking iron-rich foods in what type of pan can increase the body's intake?
ANS:
a black iron skillet
16. What type of exercise is best for someone with osteoporosis?
ANS:
weight-bearing (walking, weight training)
17. Which trace mineral is known to be involved in bone calcification in animals?
ANS:
silicon

18. Give a definition of osteoporosis and discuss the following aspects of it: how it develops;
how age, sex, hormones, and genetics affect it; how activity affects it; and what dietary interventions can
help prevent or treat osteoporosis.
ANS:
Answers could include the following information:Definition: osteoporosis is a condition whereby bone
density is lost, thus creating fractures.
• Development and dietary influences:
• Strongest predictor of bone density is age,
followed by sex.
• Skeletal growth and density occurs during the
first two-and-a-half decades of life.
• Calcium absorption declines after about age
65.
• Vitamin D is less active after age 65, therefore
less calcium absorption.
• Women suffer from osteoporosis more than
men before age 75; then it is equal in fre-
quency.
• Estrogen as well as testosterone plays a part in
the development of osteoporosis, but estrogen
seems to be more protective in women up to
menopause.
• Asian and Caucasian women have more oste-
oporosis than other ethnic groups.
• Weight-bearing activities are protective
against osteoporosis.
• High protein intakes seem to promote calcium
excretion, thereby decreasing bone density.
• Dietary calcium and/or calcium supplements
are necessary to maintain bone density, as
well as possibly fluoride supplements.
19. Iron deficiency makes children more susceptible to which condition?
ANS:
lead poisoning
20. What is the name of the substance found in plant foods that can bind with iron or zinc and render them
unavailable for absorption?
ANS:
phytates (phytic acid)

21. What helps form hemoglobin and is part of several enzymes?
ANS:
copper

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Nutrition Concepts and Controversies Canadian 4th

Nutrition Concepts and Controversies 13th Edition Sizer

Nutrition Concepts and Controversies Canadian 4th

Statistics Concepts and Controversies 9th Edition Moore

Aging Concepts And Controversies 8th Edition Moody Test

2. What governs water intake?

3. Which of the following minerals is found in high concentrations in hard water?

4. Which of the following organs regulates water excretion?

5. Which of the following threats to the body is caused by severe dehydration?

6. Water assists in which of the following body functions?

7. Which of the following is the first sign of dehydration?

9. Which of the following factors affects a person’s absorption of calcium?

15. Which of the following groups is the best source of calcium?

22. Which of the following is the principal food source of chloride?

24. Which of the following IMPAIRS iron absorption?

27. Which of the following is the best source of phosphorus?

31. Where is most of the phosphorus found in the body?

33. Chromium works closely with which of the following?

57. What is the most common cause of osteoporosis?

66. Which of the following can enhance nonheme iron absorption?

69. Which of the following is a sign of iron toxicity?

72. What is the most reliable source of dietary fluoride?

78. The electrolytes include which of the following groups?

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4. A deficiency of sodium is not harmful.

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5. The body needs only an infinitesimally small quantity of iodine.

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7. Magnesium barely qualifies as a major mineral.

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6. Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).

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12. Thirst lags behind a lack of what?

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16. What type of exercise is best for someone with osteoporosis?

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17. Which trace mineral is known to be involved in bone calcification in animals?

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19. Iron deficiency makes children more susceptible to which condition?

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