Fat-Soluble Vitamins

• Characteristics of vitamins include all of the following, EXCEPT that they

  are incorporated into the structure of cells
• Vitamins are classified according to their:

  solubility
• Inactive precursor forms of vitamins are termed:

  provitamins
• Possible toxicity from vitamins is MOST likely to occur when consuming:


  fortified foods and dietary supplements
• All of the following are TRUE regarding carotenoids, EXCEPT that:

  they supply approximately two-thirds of vitamin A in the U.S. diet
• Vitamin A deficiency:


  see in low light, epithelial cells, risk of death from diseases in children, leading cause of preventable blindness in children.
• All of the following are TRUE regarding vitamin D, except:

  its synthesis in the body is not diminished by use of sunscreens
• The Recommended Dietary Allowances (RDA) for vitamin D:

  are established based on minimal sun exposure
• The fat-soluble vitamin that is LEAST likely to be toxic when consumed in amounts above recommended intake levels is:


  vitamin E
• All of the following are characteristics of vitamin E as an antioxidant, EXCEPT that it:

  dramatically reduces the risks of heart disease and cancer
• Vitamin K has a key role in

  blood clotting
• Which of the following is the BEST food source for vitamin K

  brussel sprouts