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31.Which of the following phrases best describes the term, ariboflavonosis?

a.vitamin B2 deficiency disease

b.food sources devoid of vitamin B2

c.ultraviolet destruction of vitamin B2

d.excessive heat destruction of vitamin B2

32.The signs and symptoms of riboflavin deficiency are known collectively as which of the following?

a.cheilosis

b.antiflavonosis

c.ariboflavinosis

d.flavin adenine dinucleosis

33.Riboflavin needs are more difficult to meet when the diet is low in which of the following?

a.meats

b.grains

c.vegetables

d.dairy foods

34.Riboflavin is most easily destroyed when exposed to which of the following?

a.heat

b.acid

c.alkali

d.ultraviolet light

35.Which of the following containers is best for protecting the riboflavin content of milk?

a.transparent plastic

b.cardboard

c.transparent glass

d.translucent plastic

36.The coenzyme FAD is formed from which of the following vitamins?

a.niacin

b.choline

c.thiamin

d.riboflavin

37.Which of the following commonly eaten foods makes the greatest contribution to riboflavin intake?

a.milk

b.potatoes

c.orange juice

d.peanut butter

38.Milk and milk products provide liberal amounts of which of the following vitamins?

a.folate

b.biotin

c.riboflavin

d.pantothenic acid

39.Characteristic cracking and redness at the corners of the mouth is produced by a deficiency of which of the following vitamins?

a.biotin

b.niacin

c.riboflavin

d.ascorbic acid

40.Which of the following fruits or vegetables is the richest source of riboflavin?

a.broccoli

b.carrots

c.apples

d.blueberries

 

 

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