Lutz, Nutrition and Diet Therapy 6e ETB

Chapter 6: Vitamins

1. Fatalities have been associated with toxicity from:

1. Vitamins B12 and E
2. Vitamin B6 and folic acid
3. Vitamin C and niacin
4. Vitamins A and D

Ans: 4
Feedback
1. Vitamins B12 and E are not associated with toxicity that can be fatal.
2. Vitamins B6 and folic acid are not associated with toxicity that can be fatal.
3. Vitamins C and niacin are not associated with toxicity that can be fatal.
4. Toxicity from vitamins A and D can be fatal.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Comprehension

2. The deficiency disease associated with vitamin C is:

1. Osteomalacia
2. Night blindness
3. Xerophthalmia
4. Scurvy

Ans: 4
Feedback
1. Night blindness is due to a deficiency of vitamin A.
2. Osteomalacia is due to a deficiency of vitamin D.
3. Xerophthalmia is due to a deficiency of vitamin A.
4. A deficiency of vitamin C leads to scurvy.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge

3. The nurse who is caring for a client with alcoholism anticipates that the physician will order
injections of which of the following due to the frequent occurrence of deficient states associated
with this disease?
1. Thiamin
2. Riboflavin
3. Folic acid
4. Vitamin B12

Ans: 1
 Feedback
1. Individuals with alcoholism commonly develop a thiamin deficiency due to
inadequate food intake, increased requirements, and decreased absorption.
Thiamin given by injection is used to raise plasma levels sufficiently to cross
the blood–brain barrier
2. Although individuals with alcoholism may have numerous vitamin
deficiencies, a thiamin deficiency is most common and often requires
injections of the vitamin.
3. Although individuals with alcoholism may have numerous vitamin
deficiencies, a thiamin deficiency is most common and often requires
injections of the vitamin.
4. Although individuals with alcoholism may have numerous vitamin
deficiencies, a thiamin deficiency is most common and often requires
injections of the vitamin.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Physiological
Adaptation | Cognitive Level: Application

4. Ms. H is reluctant to take vitamin supplements and states that acidic foods upset her stomach.
Which of the following foods could the nurse suggest as good sources of vitamin C?
1. Wheat germ, asparagus, and spinach
2. Milk, eggs, and liver
3. Broccoli, peppers, and kiwi
4. Pork, salmon, and black beans

Ans: 3
Feedback
1. Wheat germ, asparagus and spinach are good sources of folic acid.
2. Milk, eggs, and liver are good sources of riboflavin.
3. Good sources of vitamin C include broccoli, peppers, and kiwi.
4. Pork, salmon, and black beans are good sources of thiamin.
KEY: Integrated Process: Nursing Process | Client Need: Health Promotion and Maintenance |
Cognitive Level: Application

5. Beta-carotene is provitamin ______.

1. A
2. B12
3. C
4. D

Ans: 1
Feedback
1. Beta-carotene is provitamin A.
2. Beta-carotene is provitamin A.
3. Beta-carotene is provitamin A.
4. Beta-carotene is provitamin A.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge

6. Which of the following is a fat-soluble vitamin?

1. Vitamin D
2. Thiamin
3. Folate
4. Riboflavin

Ans: 1
Feedback
1. Vitamin D is a fat-soluble vitamin.
2. Thiamin is a water-soluble vitamin.
3. Folate is a water-soluble vitamin.
4. Riboflavin is a water-soluble vitamin.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge

7. Which of the following are the best sources of preformed vitamin A?

1. Pork and fortified cereals
2. Carrots and sweet potatoes
3. Egg yolk and fortified milk
4. Salmon and cod liver oil

Ans: 3
Feedback
1. Pork and fortified cereals are good sources of thiamin.
2. Carrots and sweet potatoes are good sources of provitamin A.
3. Good sources of preformed vitamin A include egg yolk and fortified milk.
4. Salmon and cod liver oil are good sources of vitamin D.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Application

8. A person at high risk of vitamin D deficiency does not drink milk and:
1. Takes cod liver oil daily
2. Does not go outside
3. Is fair-skinned
4. Has lactose intolerance

Ans: 2
Feedback
1. Risk for vitamin D deficiency is not related to the intake of cod liver oil.
2. Sunlight is a good source of vitamin D. Lack of sunlight can lead to a vitamin
D deficiency.
3. Being fair-skinned does not place a person at risk for vitamin D deficiency.
4. Lactose intolerance does not increase a person’s risk for vitamin D deficiency.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension

9. Milk is fortified with vitamin D. Which of the following statements is true?

1. Milk normally does not contain the vitamin.
2. The vitamin has been destroyed by pasteurization and therefore has been replaced.
3. The body readily destroys vitamin D, so an ample supply is essential.
4. Skim milk will maximize the availability of the vitamins to the body.

Ans: 1
Feedback
1. Vitamin D is added to milk because it normally does not contain vitamin D.
2. Milk does not contain vitamin D; therefore, it cannot be destroyed by
pasteurization.
3. The body does not regularly destroy vitamin D.
4. Milk, in any form does not contain vitamin D.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Comprehension

10. A dose 10 times the recommended dietary allowance (RDA) for a vitamin is called a:
1. Megadose
2. Prophylactic dose
3. Toxic dose
4. Tolerable upper intake level

Ans: 1
Feedback
1. A dose 10 times the RDA is called a megadose.
2. A dose 10 times the RDA is called a megadose.
3. A dose 10 times the RDA is called a megadose.
4. A dose 10 times the RDA is called a megadose.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity:
Pharmacological and Parenteral Therapies | Cognitive Level: Knowledge

11. Which of the following is associated with vitamin D deficiency?

1. Pernicious anemia
2. Beriberi
3. Xerophthalmia
4. Osteomalacia

Ans: 4
Feedback
1. Pernicious anemia is associated with vitamin B12 deficiency and lack of the
intrinsic factor.
2. Beriberi is associated with a thiamin deficiency.
3. Xerophthalmia is associated with a vitamin A deficiency.
4. Osteomalacia is associated with a vitamin D deficiency.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Physiological
Adaptation | Cognitive Level: Knowledge

12. Which of the following vitamins provides an important pulmonary barrier against air
pollution?
1. A
2. C
3. E
4. Folic acid

Ans: 3
Feedback
1. Vitamin A does not provide a pulmonary barrier against air pollution.
2. Vitamin C does not provide a pulmonary barrier against air pollution.
3. Vitamin E in lung cell membranes provides an important barrier against air
pollution.
4. Folic acid does not provide a pulmonary barrier against air pollution.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension

13. Which of the following would a nurse suggest as the best sources of thiamin?
1. Brussels sprouts and spinach
2. Eggs and milk
3. Tuna and liver
4. Pork and fortified cereals

Ans: 4
Feedback
1. Brussels sprouts and spinach are good sources of folate.
2. Eggs and milk are good sources of riboflavin.
3. Although liver is a good source of thiamin, it is also a good source of niacin
and folate. Tuna is a good source of niacin.
4. Pork and fortified cereals are good sources of thiamin.
KEY: Integrated Process: Teaching/Learning | Client Need: Health Promotion and Maintenance
| Cognitive Level: Application

14. Persons who consume ethnic foods emphasizing corn but containing limited protein should
be assessed carefully for adequacy of ______ intake.
1. Folic acid
2. Niacin
3. Riboflavin
4. Thiamin

Ans: 2
Feedback
1. Corn as a staple food can lead to a niacin, not folic acid, deficiency.
Therefore, it would be important to assess for the adequacy of foods
containing niacin.
2. Corn as a staple food can lead to a niacin deficiency. Therefore, it would be
important to assess for the adequacy of foods containing niacin.
3. Corn as a staple food can lead to a niacin, not riboflavin, deficiency.
Therefore, it would be important to assess for the adequacy of foods
containing niacin.
4. Corn as a staple food can lead to a niacin, not thiamin, deficiency. Therefore,
it would be important to assess for the adequacy of foods containing niacin.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge

15. Pyridoxine is ordered for a client. The nurse understands that which of the following will be
given?
1. Niacin
2. Riboflavin
3. Thiamin
4. Vitamin B6
Ans: 4
Feedback
1. The pharmaceutical preparation of vitamin B6 is pyridoxine.
2. The pharmaceutical preparation of vitamin B6 is pyridoxine.
3. The pharmaceutical preparation of vitamin B6 is pyridoxine.
4. The pharmaceutical preparation of vitamin B6 is pyridoxine.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity:
Pharmacological and Parenteral Therapies | Cognitive Level: Application

16. The need for which of the following vitamins increases whenever the need for protein
increases?
1. Riboflavin
2. Vitamin A
3. Vitamin C
4. Vitamin K

Ans: 1
Feedback
1. Riboflavin is a coenzyme in protein metabolism. The need increases as
protein needs increase.
2. Riboflavin is a coenzyme in protein metabolism. The need increases as
protein needs increase.
3. Riboflavin is a coenzyme in protein metabolism. The need increases as
protein needs increase.
4. Riboflavin is a coenzyme in protein metabolism. The need increases as
protein needs increase.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Physiological
Adaptation | Cognitive Level: Application

17. A review of a client’s diet history reveals that the client consumes no dairy products. The
nurse would identify this client at risk for a deficiency of which of the following?
1. Folic acid
2. Riboflavin
3. Vitamin E
4. Vitamin A

Ans: 2
Feedback
1. Avoidance of dairy product intake would not place a person at risk for folic
acid deficiency.
2. A person who avoids all dairy intake is at risk for riboflavin deficiency.
3. Avoidance of dairy product intake would not place a person at risk for
Vitamin E deficiency.
4. Avoidance of dairy product intake would not place a person at risk for
Vitamin A deficiency.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Knowledge

18. Which of the following B vitamins is stored to the greatest extent in the body?
1. Thiamin
2. Riboflavin
3. Vitamin B12
4. Folic acid

Ans: 3
Feedback
1. Vitamin B12 is stored to a greater extent than the other B vitamins.
2. Vitamin B12 is stored to a greater extent than the other B vitamins.
3. Vitamin B12 is stored to a greater extent than the other B vitamins.
4. Vitamin B12 is stored to a greater extent than the other B vitamins.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Comprehension

19. When counseling a client about food preparation, which of the following food-preparation
practices would the nurse identify as least likely to destroy the vitamin C content of food?
1. Adding baking soda to peas to maintain their bright green color
2. Boiling water for 1 minute before adding vegetables
3. Cooking a citrus fruit compote
4. Storing orange juice in a plastic container

Ans: 2
Feedback
1. Adding baking soda to peas would not help prevent the destruction of vitamin
C.
2. Boiling the cooking water for 1 minute before adding the food allows for the
elimination of dissolved oxygen that would otherwise oxidize the vitamin C.
3. Crisp-cooked is better than limp-cooked for retaining vitamin C content.
4. Storing orange juice in a metal or glass opaque container that holds no more
than an amount that can be consumed in a short time would help minimize the
loss of vitamin C.
KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Application
20. Lack of vitamin B12 or impairment of its metabolism can lead to which of the following?
1. Osteomalacia
2. Tetany
3. Pernicious anemia
4. Wernicke’s encephalopathy

Ans: 3
Feedback
1. Osteomalacia results from a deficiency of vitamin D.
2. Tetany is a sign of a vitamin D deficiency in infants.
3. Pernicious anemia is the result of a vitamin B12 deficiency.
4. Wernicke’s encephalopathy is associated with a thiamin deficiency, usually in
individuals who abuse alcohol.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Physiological
Adaptation | Cognitive Level: Application

21. The World Health Organization recommends that in developing countries, clients with
measles should receive supplemental vitamin:
1. A
2. D
3. E
4. K

Ans: 1
Feedback
1. Supplemental vitamin A is recommended for clients with measles in
developing countries.
2. Supplemental vitamin A is recommended for clients with measles in
developing countries.
3. Supplemental vitamin A is recommended for clients with measles in
developing countries.
4. Supplemental vitamin A is recommended for clients with measles in
developing countries.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension

22. The amino acid tryptophan serves as a provitamin for:

1. Folic acid
2. Niacin
3. Riboflavin
4. Vitamin K

Ans: 2
Feedback
1. Not all of the body’s niacin has to come from preformed niacin in food. The
liver can convert the essential amino acid tryptophan to niacin.
2. Not all of the body’s niacin has to come from preformed niacin in food. The
liver can convert the essential amino acid tryptophan to niacin.
3. Not all of the body’s niacin has to come from preformed niacin in food. The
liver can convert the essential amino acid tryptophan to niacin.
4. Not all of the body’s niacin has to come from preformed niacin in food. The
liver can convert the essential amino acid tryptophan to niacin.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Health
Promotion and Maintenance | Cognitive Level: Comprehension

23. Which of the following organs provides the final step in the activation of vitamin D?
1. Adrenal gland
2. Kidney
3. Liver
4. Skin

Ans: 2
Feedback
1. The liver alters the vitamin to calcidiol, an inactive form of vitamin D. By
enzyme action, the kidney converts the calcidiol to calcitriol, the active form
of vitamin D.
2. The liver alters the vitamin to calcidiol, an inactive form of vitamin D. By
enzyme action, the kidney converts the calcidiol to calcitriol, the active form
of vitamin D.
3. The liver alters the vitamin to calcidiol, an inactive form of vitamin D. By
enzyme action, the kidney converts the calcidiol to calcitriol, the active form
of vitamin D.
4. The liver alters the vitamin to calcidiol, an inactive form of vitamin D. By
enzyme action, the kidney converts the calcidiol to calcitriol, the active form
of vitamin D.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge

24. Which of the following foods would a nurse recommend as the best sources of vitamin K?
1. Spinach, broccoli, and Brussels sprouts
2. Grapefruit, oranges, and tomatoes
3. Black beans, salmon, and beef liver
4. Sweet potatoes, cantaloupe, and apricots

Ans: 1
Feedback
1. Spinach, broccoli, and Brussels sprouts are excellent sources for vitamin K.
2. Grapefruit, oranges, and tomatoes would be good sources of vitamin C.
3. Black beans, salmon, and beef liver would be good sources of thiamin.
4. Sweet potatoes, cantaloupe, and apricots are good sources of vitamin A.
KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Application

25. After teaching a client about nutrition and vitamins, the nurse determines that the teaching
was effective when the client identifies which of the following as antioxidants?
1. Provitamin A, C, and E
2. Thiamin, riboflavin, and niacin
3. Vitamin B6, folic acid, and vitamin B12
4. Vitamins C, D, and K

Ans: 1
Feedback
1. Provitamin A, vitamin C, and vitamin E are antioxidants.
2. Thiamin, riboflavin, and niacin are not antioxidants.
3. Vitamin B6, folic acid, and vitamin B12 are not antioxidants.
4. Vitamins C, D, and K are not antioxidants.
KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Analysis