Answer to Question 1
A
Feedback:
Some vitamins are used as food additives in certain foods to boost their nutritional content, such as vitamin C and vitamin D. Other foods have certain vitamins added to help preserve quality, such as vitamin C added to frozen fish to help prevent rancidity and to luncheon meats to stabilize the red color. Vitamin E helps retard rancidity to vegetable oils, and beta-carotene adds color to margarine.
Answer to Question 2
1
Rationale: Reddened, bleeding gums are a precursor to scurvy, a deficiency of vitamin C which is found in fresh fruits and vegetables. An individual who is on a very low-carbohydrate diet will refrain from eating fruits and vegetables and would need a vitamin supplement. If a supplement is not used, a vitamin C deficiency might develop. Skin lesions, or dermatitis, are a potential sign of vitamin B-6 deficiency. A shiny, swollen tongue, or glossitis, is associated with a riboflavin (B-2) deficiency. Balance problems, or ataxia, result from a thiamine (B-1) deficiency. The B vitamins are readily available in high-protein foods which are consumed on a very low-carbohydrate diet.