An instructor is explaining the functions, sources, and intake recommendations for vitamins. The instructor realizes additional instruction is required when a student says:
1. It is vital to consume an adequate amount of most vitamins in our daily diet or through supplements because the body cannot manufacture many of them.
2. With exposure of the skin to sunlight 15 minutes twice per week, the body can synthesize a significant amount of the needed vitamin D.
3. Fat-soluble vitamins serve as coenzymes for metabolism throughout the body and help to stimulate appetite, maintain healthy nervous and integumentary systems, and assist with growth.
4. Because fat-soluble vitamins can be stored, they can become toxic when consumed in excessively large doses over a long period of time.
Question 2
A dietitian teaches a class of student nurses that various laws ensure that nutrition facts food labels are found on all processed food products.
A student correctly identifies that each food label must include which of the following? Select all that apply.
1. Health claims
2. Bacterial content
3. Macronutrient content
4. Daily Reference Value
5. Vitamin and mineral content
Various types of proteins and their functions
Nuts are also a good source of B group vitamins (including folate), and vitamin E
Kidney beans, steak, and iron-fortified bread and cereal are good sources of iron
Cell parts and their functions
Domain of Functions
Selected hormones and their role in energy intake