The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
Vitamin D
Thiamin
Vitamin B
Folate
Vitamin K
Folate
Riboflavin
Thiamin
Vitamin B12
Vitamin K
Thiamin, Riboflavin, Vitamin E
Vitamin B12, Thiamin, Niacin
Vitamin D, Pantothenic acid, Vitamin E
Vitamin C, Niacin, Vitamin B6
Vitamin A, Folate, Vitamin E
Biotin
Vitamin D
Vitamin K
Niacin
Thiamin
Pellagra
Dermatitis
Diarrhoea
Dementia
All of the above
Biotin
Vitamin B12
Vitamin D
Vitamin K
Thiamin
Vitamin D
Vitamin A
Riboflavin
Vitamin C
Biotin
Vitamins A, B, C and D
Vitamins A, C, E and K
Vitamins A, B, C and E
Vitamins A, D, E and K
Vitamins A, B, D and E
Niacin
Vitamin D
Vitamin K
Thiamin
Pantothenic acid
Sweet potato
Corn
Pineapple
Salmon
Yeast
Scurvy
Defective collagen synthesis
Bleeding & bruising
Susceptibility to infections
All of the above
Vitamin B6
Vitamin C
Vitamin A
Carnitine
Thiamin
Biotin
Vitamin C
Vitamin E
Riboflavin
Thiamin
Cooking fruits and vegetables whole and unpared
Cooking in small amounts of water
Dicing fruits and vegetables into small pieces
Cutting just before serving time
Cooking in the shortest time possible
Not been demonstrated to be beneficial in humans
Been shown to cause toxicity for some vitamins
Been shown to interfere with the absorption of other nutrients
Been shown to cause increased excretion of water-soluble vitamins
All of the above
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