Bisc 110 Minerals

Front 1

Difference between macro and micro minerals

Back 1

Macro: require more than 100mg/day (more in body and more required in diet)
Micro: require less than or equal to 100mg/day (narrow range of safety - careful with megadosing)

Front 2

What four minerals are associated with bone/tooth health?

Back 2

Calcium, phosphorus, magnesium, and fluoride

Front 3

What is the major intracellular cation?

Back 3

Potassium (important for proper heart function)

Front 4

What three minerals are associated with hypertension control?

Back 4

Sufficient calcium, potassium, and magnesium (also, limiting sodium)

Front 5

What two minerals are important in activating enzymes in metabolism?

Back 5

Phosphorus and magnesium (=energy)

Front 6

What mineral is part of the hormone thyroxine?

Back 6

Iodine

Front 7

What is an important antioxidant that works with Vitamin E and is correlated with less risk of some cancers?

Back 7

Selenium

Front 8

True or false: 99% of calcium in the body is in serum; 1% is in bones and teeth.

Back 8

False

Front 9

What calcium level is prioritized in the body, the serum level or calcium in bones/teeth?

Back 9

Serum level - the body will take calcium from bones and teeth and put it into the serum levels

Front 10

What is serum blood calcium needed for?

Back 10

Blood clotting, nerve transmission, muscle contraction/relaxation, and enzyme activation

Front 11

What hormone increases bone resorption? Which decreases it?

Back 11

Parathyroid hormone increases bone resorption in response to hypocalcemia.
Calcitonin stops bone resorption in response to hypercalcemia.

Front 12

What vitamin enhances the absorption of calcium?

Back 12

Vitamin D

Front 13

What is cortical bone? Trabecular bone?

Back 13

Cortical bone is the outer surface shaft of the bone (stops growth at age 24).
Trabecular bone is the lacey, spongy internal network of the bone (can increase up to age 35-40).

Front 14

True or false: Osteoblasts break down bone.

Back 14

False; osteoclasts do

Front 15

What is the DRI of calcium for people ages 19 to 50?

Back 15

1,000mg/day

Front 16

Calcium may be preventative of what type of cancer?

Back 16

Colon cancer

Front 17

What are two of the lesser known consequences of calcium deficiency?

Back 17

Tetany (muscle spasms) and osteomalacia (adult rickets)

Front 18

What are ten risk factors for osteoporosis?

Back 18

1. Family history
2. Petite
3. Female
4. Caucasian
5. Smoker
6. Age (over 50)
7. Meds (steroids)
8. Lack of weight-bearing exercise
9. Poor history of dietary calcium intake
10. Excess caffeine, protein, alcohol, sodium

Front 19

What is type I osteoporosis?

Back 19

Most common
-females, associated with estrogen deficiency, usually beginning between the ages of 45 and 55 years old.
-Mainly trabecular loss, lower vertebrae, distal radius

Front 20

What is type II osteoporosis?

Back 20

-Age-related or senile
-Males and females over 70 years old
-Slow, steady rate of bone loss over time
-Trabecular and cortical bone loss; upper vertebrae and hip

Front 21

Dowager's hump is characteristic of ________.

Back 21

Osteoporosis

Front 22

When is the most critical time for realizing the development of peak bone mass?

Back 22

Preadolescence and adolescence

Front 23

What are the calcium supplements with the highest amount of elemental calcium?

Back 23

Calcium carbonate and calcium citrate malate

Front 24

What is the major treatment of osteoporosis?

Back 24

Prevention

Front 25

What are treatments of osteoporosis?

Back 25

-Ca/Vit. D supplements
-Estrogen replacement therapy
-Calcitonin (Miacalcin)
-Sodium fluoride
-Fosamax
-Evista
-Actonel
-Boniva

Front 26

What are the main food sources of calcium?

Back 26

Dairy, Ca fortified OJ, Sardine/salmon bones, kale, tofu (more solid = more Ca)

Front 27

Phosphorus

Back 27

Function: Bone/tooth formation (85% of phosphorus here) and enzyme activation, DNA/RNA component, buffering acid/base balance
Food sources: Milk and milk products, lean meats

Front 28

What is the major extracellular cation?

Back 28

Sodium

Front 29

What is the function of sodium?

Back 29

Important for fluid, acid/base balance; muscle irritability, nerve transmission

Front 30

What is the major dietary source of sodium?

Back 30

Convenience or processed foods

Front 31

How much sodium in is one teaspoon of salt (NaCl)?

Back 31

2,000mg

Front 32

True or false: The Dash diet + lowest sodium intake level lowered BP the most in the study.

Back 32

True

Front 33

Potassium

Back 33

Major INTRAcellular cation

Function: Important in fluid balance, acid/base balance, nerve transmission and muscle activity (ESP. heart)
Deficiency/excess: Hypo and hyperkalemia (both life-threatening because of effects on heart); diuretics can cause potassium wasting; hypokalemia can also be caused by starvation/anorexia
Food sources: Meats, milk, fruits, veggies

Front 34

Magnesium

Back 34

Function: Bone and tooth mineralization, nerve transmission, muscle contraction/relaxation
Food sources: Nuts, legumes, whole grains, dark green veggies

Front 35

Chloride

Back 35

The major extracellular anion

Functions: Water balance; acid/base balance; acid medium in the GI tract (HCl)

Food sources: Table salt

Front 36

Sulfur

Back 36

Seen with demonic presence

Function: Maintain protein structure, detoxifier

*Cysteinuria: inborn metabolism error causing excess sulfur excretion

Food sources: Protein rich foods (meat, eggs, etc)

Front 37

What are the two types of iron?

Back 37

1. Functional iron (2/3): hemoglobin/myoglobin, transferrin, iron containing tissue enzymes (ex: cytochromes), and serum ferritin
2. Storage iron (1/3): Ferritin (more soluble; in liver, spleen, bone marrow) and hemosiderin (more insoluble, mainly in liver)

Front 38

What is the standard iron test?

Back 38

Hemoglobin test

Front 39

What is the best test for iron levels in the body?

Back 39

Serum ferritin

Front 40

What is the primary function of iron?

Back 40

Oxygen transport and cellular respiration

Front 41

What is erythropoietin?

Back 41

Kidney hormone released when O2 is low or in response to anemia.
Stimulates RBC production.
Iron's role in RBC production.

Front 42

What is the most common reason for low iron levels in the blood?

Back 42

Poor absorption of dietary iron

Front 43

What are the two types of dietary iron? Which is better absorbed?

Back 43

1. Heme: 40% of animal based (meat) iron; better absorbed
2. Nonheme: 60% of animal based + all of plant based iron

Front 44

True or false: About 20-25% of dietary iron is actually absorbed.

Back 44

False: 10-15% of dietary iron is absorbed

Front 45

What vitamin can enhance the absorption of plant-based iron?

Back 45

Vitamin C

Front 46

What is the DRI for iron in males and post-menopausal females?

Back 46

8mg/day

Front 47

What is the DRI for iron in pre-menopausal females?

Back 47

18mg/day

Front 48

What is the most common nutritional deficiency of all?

Back 48

Iron deficiency anemia

Front 49

Who is the least likely to suffer from iron deficiency?

Back 49

Young, healthy adult males

Front 50

What is hemochromatosis?

Back 50

A genetic disorder that results in fatigue, joint pain, weight loss and damage to the liver and heart. Can cause arthritis and sterility.
Caused by excess iron being stored in the body.

Front 51

What are the main food sources of iron?

Back 51

Organ meats, red meats, fish/poultry/pork, and eggs

Front 52

What is milk anemia?

Back 52

Pediatric anemia associated with an overdependence of cow's milk (not a good source of iron) instead of eating/drink iron-rich foods/drinks

Front 53

What is aplastic anemia?

Back 53

NOT caused by dietary iron deficiency.

Disease of bone marrow causing a reduction of all blood cell types.
May be associated with cancers, AIDS, heart disease
Vunerable to infection (low WBCs)
Treat with platelets/transfusions, meds, bone marrow transplants

Front 54

Zinc Functions

Back 54

1. Component of hundreds of enzyme systems
2. Protein synthesis, growth, and digestion
3. Taste and smell perception
4. Brain development
5. Wound healing/immune fnctn

Front 55

True or false: Zinc losenges were shown to reduce the severity and duration of a cold.

Back 55

True

Front 56

When trying to treat the common cold, does zinc seem to be more effective in spray or lozenge form?

Back 56

Spray (directly to nasal cavity)

Front 57

True or false: Excess zinc enhances the body's ability to absorb copper.

Back 57

False; it impairs the body's ability to absorb copper; can be a factor in copper-based anemia

Zinc has been used to help treat Wilson's disease

Front 58

What are the consequences of zinc toxicity?

Back 58

Decreased immune response, drop in HDL (good cholesterol), nausea/vomiting, diarrhea, anemia, and poor coordination

Front 59

What are the best food sources of zinc?

Back 59

1. Protein sources
2. Seafood
3. Meats, liver, poultry
4. Dairy

Front 60

Iodine (fnctn, deficiency, sources)

Back 60

Function: Part of hormone thyroxine (regulates BMR rate)

Deficiency: Goiter, cretinism

Food Sources: Iodized salt, seafood

Front 61

Selenium (Fnctn, deficiency, toxicity, sources)

Back 61

Function: Antioxidant (works with Vit. E); may decrease risk of some cancers

Deficiency: Cardiac and skeletal disorders, Keshan disease

Toxicity: possible with industrial exposure

Food sources: Veggies (whole grains and seeds - vary with soil content), organ meats, seafood, meat, eggs

Front 62

What are sources of fluoride?

Back 62

1. Food: fish, tea
2. Toothpaste
3. Fluoride drops/tablets
4. Fluoridated water

Front 63

True or false: Most bottled waters contain adequate fluoride.

Back 63

False

Front 64

What is fluorosis? Who is likely to have it?

Back 64

Fluorosis is a cosmetic condition that results in mottling of the enamel on the teeth.
This caused by excess fluoride, often due to making formulas with fluoridated water.
Infants are most likely to develop this condition - once the teeth are in the mouth, they cannot develop it.

Front 65

Chromium (Function, sources)

Back 65

Function: Facilitates glucose uptake by cells, may lower insulin resistance

Food sources: Whole grains, nuts, some fruits and veggies, organ meats

Front 66

Copper (Function, excess, deficiency, sources)

Back 66

Function: Needed for hemoglobin formation (companion for iron), development of CT, important in wound healing, coenzyme in antioxidant reactions

Excess: Wilson's disease (body stores too much copper)

Deficiency: Caused by excess zinc, Vit. C, or iron - interfer with copper absorption

Food sources: Whole grains, seafoods, organ meats, nuts

Front 67

List the seven types of people who are most likely to need a nutritional supplement.

Back 67

1. Pure vegetarians (vegans)
2. Infants
3. Pregnant or lactating women
4. Elderly
5. Lactose intolerant and post menopausal women
6. People with unique needs (ex: food allergies, GI disorders)
7. Athletes (maybe)

Front 68

What type of supplement is the best 'nutritional insurance'?

Back 68

A multi-vitamin and mineral supplement supplying 100% of the DRI for each nutrient

Front 69

What three nutrients have the highest toxicity potentials?

Back 69

1. Vitamin A
2. Vitamin D
3. Vitamin B6

Too much Vitamin C can cause abdominal distress.