Susan Algert

FACS 113

Study Guide for Water Soluble Vitamins

1. How do the vitamins differ from the energy yielding nutrients?
2. Define bioavailability and provide an example of how bioavailabiity affects nutrient needs in the body
3. What is the relationship of tryptophan to niacin?
4. Describe the relationship between folate and vitamin B12.
5. What risks are associated with high doses of niacin? vitamin B6? vitamin C?
6. List the nine water soluble vitamins and one main function for each.
7. What factors enhance the absorption of B vitamns? What factors inhibit their absorption?

Multiple Choice:
1. In general, excess amounts of water soluble vitamins are excreted via the
a kidneys
b. intestine
c. lungs
d. skin

2. Which water soluble vitamin is subject to destruction by improper storage, cooking, light and exposure to air?
a. folate
b. vitamin C
c. Thiamin
d. all of the above

3. The best sources of thiamin in the average diet are:
a. pork products
b. whole grains, enriched cereals and legumes
c. whole grains and fresh fruits
d. vegetables from the cabbage family

4. The vitamin that prevents beri beri is
a. thiamin
b. riboflavin
c. niacin
d. vitamin B-12

5. Which of the following represents the most nutrient dense source of riboflavin?
a. low-fat milk
b. an apple
c. whole wheat bread
d. green leafy vegetables
e. non-fat milk

6. Niacin occurs in two enzyme forms:
a. nicotinic acid and nicotinamide
b. FAD/FMN
c. NAD/NADP
d. ATP/FAD

7. An essential component of coenzyme A is:
a. biotin
b. pantothenic acid
c. thiamin
d. vitamin C

8. Biotin is needed for
a. gluconeogenesis
b. glutathione reductase
c. adenine dinucleotide
d. none of the above

9. The cells most sensitive to a deficiency of folate are cells that
a. have a shorter life span and rapid turnover rate
b. convert polyunsaturated fat to saturated fat
c. form glucose from galactose and frutcose
d. synthesize purine bases from RNA and DNA

10. Green leafy vegetables are a source of
a. riboflavin
b. vitamn K
c.beta carotene
d. folate
e. all of the above

11. Intrinsic factor is produced by
a. the pancreas
b. salivary glands
c. parietal cells in the stomach
d. the bacteria of the colon

12. Which meal contains the highest amount of vitamin C
a. hamburger, french fries, cola
b. meat, mashed potatoes and gravy, diet coke
c. baked fish with lemon, brocoli, cole slaw, strawberries
d. baked chicken, carrots, noodles, milk

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