2011 Exam 4-1
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Kansas State University *
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400
Subject
Biology
Date
Apr 3, 2024
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doc
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Name__________________
HN 400
Exam 4 Version 1
April 29, 2011
Section 1 - True-False Questions. Please circle the correct answer. For false statements, correct the error(s) in the statement (2 points each, 20 points total).
1.
Milk is no longer stored in glass bottles to protect its thiamin content.
T F
2.
High levels of nicotinamide can result in toxicity, but will not improve a person’s blood lipid profile.
T F
3.
One of the major cofactors formed from niacin is NAD.
T F
4.
Pantothenic acid is needed to form TPP.
T F
5.
Vitamin D
3
is a more potent form of vitamin D than vitamin D
2
.
T F
6.
Vitamin B
6
& iron deficiencies result in macrocytic anemia.
T F
7.
Pyridoxine is one form of vitamin B
12
.
T F
8.
Retinoic acid supplementation can reverse night blindness.
T F
9.
Fe
3+
is absorbed into the enterocyte, but it must be reduced, by hephaestin or ceruloplasmin, to Fe
2+
to bind to transferrin, the iron transport protein.
T F
10. In osteomalcia, the percentage of the bone that is mineral is lower than in osteoporosis.
T F
2
Last Name
Section 2 - Short & Long Answer Questions (variable points, 55 points total)
11. Goiter used to occur commonly in the US, what is the main reason why it is now uncommon to see this deficiency (2 points)?
12. How does warfarin act as a blood thinner (2 points)?
13. Why are niacin equivalents needed (2.5 points)?
14. What are the circulating forms of vitamins A & D? How do they circulate (i.e. alone, bound to something(s), 4 points)?
15. Green leafy vegetables are good sources of what form of vitamin K (1.5 points)?
16. Name a food or drink that you could consume to increase non-heme iron absorption (2 points).
3
Last Name
17. A) Consuming large amounts of raw eggs can lead to a deficiency of what micronutrient (1.5 point)?
B) Why does this potentially occur (2 points)?
18. A) Atrophic gastritis can lead to a deficiency of what micronutrient (1.5 points)?
B) Why can it result in this deficiency (2 points)?
19. Why is the fortification of milk with vitamin D potentially problematic for groups of people that are potentially most in need of dietary vitamin D (2 points)?
20. Are RAEs for β-carotene in food higher or lower than α-carotene in food? Why is the RAE higher or lower (2 points)?
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