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A) Zinc promotes the absorption of copper.
B) About 80% of copper is absorbed.
C) Vitamin C enhances copper absorption.
D) By inhibiting zinc absorption,phytates may enhance the copper absorption.
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A) Fluoride is poorly absorbed,with only ~20% transported across the intestine.
B) Calcium containing foods decrease fluoride absorption.
C) Fluoridated water typically contains 0.7-1.2 ppm fluoride.
D) Fluoride has the greatest effect on caries prevention before age 13.
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A) cretinism
B) neural tube defects
C) fetal goiter syndrome
D) hypoglycemia
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A) thyroxin interference aggregates.
B) goitrogens.
C) homeostatic decoupling agents.
D) cretinoids.
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A) apples
B) refined grains
C) chocolate
D) red meat
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A) connective tissue synthesis.
B) maintenance of heart muscle.
C) normal sexual development.
D) functioning of the central nervous system.
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A) binding to insulin.
B) slowing the absorption of glucose.
C) interacting with the insulin receptor.
D) stimulating the pancreas.
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A) toothpaste.
B) foods cooked with Teflon.
C) tea.
D) pork.
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A) some of them are required in such small amounts that environmental contamination can obscure experimental results.
B) they are so small,they are difficult to identify.
C) they are required in such small amounts that deficiencies do not occur.
D) biological tests are imprecise.
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A) Copper deficiency usually causes iron-deficiency anemia.
B) Copper deficiency may result in zinc deficiency.
C) High copper intake can cause osteoporosis.
D) Copper excess may cause changes in hair color.
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