Which of the following vitamins would be removed in the production of skim or non fat milk?
Which of the following vitamins would be removed in the production of skim or non fat milk?
Reduced-fat (2%), low-fat (1%), and nonfat milk have vitamin A and vitamin D added, since these vitamins are lost when the fat is removed. Natural levels of vitamin D are low, so most milk producers add vitamin D to whole milk. Check the nutrition facts label to learn more about vitamins and minerals in milk.
What is a feature of niacin nutrition?
As with all B vitamins, niacin helps convert food into energy by aiding enzymes. Specifically, niacin is a major component of NAD and NADP, two coenzymes involved in cellular metabolism. Furthermore, it plays a role in cell signaling and making and repairing DNA, in addition to acting as an antioxidant ( 4 ).
When vitamin C is consumed in excess of needs How does the body treat the excess?
Vitamin C is water-soluble, so it’s not stored within your body. If you consume more than your body needs, it’s excreted in your urine.
Which vitamin is synthesized in significant amounts by intestinal bacteria?
Thiamine, folate, biotin, riboflavin, and panthothenic acid are water-soluble vitamins that are plentiful in the diet, but that are also synthesized by gut bacteria. Likewise, it has been estimated that up to half of the daily Vitamin K requirement is provided by gut bacteria [33].
Which of the following foods is a very good source of vitamin A?
The top food sources of vitamin A in the U.S. diet include dairy products, liver, fish, and fortified cereals; the top sources of provitamin A include carrots, broccoli, cantaloupe, and squash [4,5].
Which is the following can the body use to synthesize vitamin D?
Answer Promotes secretion of calcitonin Promotes synthesis of 7-dehydrocholesterol Promotes synthesis of carotenoids and controls absorption of fat-soluble vitamins Promotes calcium and phosphorus absorption and promotes calcium mobilization from bone Which of the following can the body use to synthesize vitamin D?
Which is a sign of subclinical vitamin deficiency?
A substance that is used to synthesize another compound d. A substance that is recycled through the liver and intestines e. A sign or symptom of a subclinical vitamin deficiency disorder
Which is an antioxidant that prevents accumulation of cell-damaging oxides?
Answer An antioxidant substance that prevents accumulation of cell-damaging oxides A substance in food that interacts with nutrients to decrease their utilization A nutrient in excess of body needs that the body is free to degrade with no consequence A molecule that is unstable and highly reactive because it contains unpaired electrons
Which is the following is a feature of vitamins?
Which of the following is a feature of vitamins? a. Many serve in the role of enzyme inhibitors. b. Structurally, many are found linked together. c. Several may be oxidized to yield 4 kcalories per gram. d. The quantities present in foods are measured in micrograms or milligrams. e. Some are both water- and fat-soluble.
Answer Promotes secretion of calcitonin Promotes synthesis of 7-dehydrocholesterol Promotes synthesis of carotenoids and controls absorption of fat-soluble vitamins Promotes calcium and phosphorus absorption and promotes calcium mobilization from bone Which of the following can the body use to synthesize vitamin D?
A substance that is used to synthesize another compound d. A substance that is recycled through the liver and intestines e. A sign or symptom of a subclinical vitamin deficiency disorder
Answer An antioxidant substance that prevents accumulation of cell-damaging oxides A substance in food that interacts with nutrients to decrease their utilization A nutrient in excess of body needs that the body is free to degrade with no consequence A molecule that is unstable and highly reactive because it contains unpaired electrons
Which of the following is a feature of vitamins? a. Many serve in the role of enzyme inhibitors. b. Structurally, many are found linked together. c. Several may be oxidized to yield 4 kcalories per gram. d. The quantities present in foods are measured in micrograms or milligrams. e. Some are both water- and fat-soluble.