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68 Cards in this Set
- Front
- Back
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Fats Food Functions
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Source of energy: A gram of fat such as butter provides more than twice the kcal as a gram of pure carbohydrates such as sugar.
Palatability: fat makes food smell good Satiety and Satiation: helps prevent hunger between meals. Food processing: certain qualities of lipids, besides their nutritional purposes make them a valuable resource for the processing of foods. Nutrient source: some facts contain or transport the fat soluble nutrients of vitamins A, D, E, and K and the essential fatty acids of linoleic acid and linolenic fatty acids. |
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PHYSIOLOGIC FUNCTION of Fats
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Stored energy: body fat cells contain nearly pure fat also in the form of triglycerides
Organ protection: stored fat safely cushions and protects body organs during bumpy activities such as high impact aerobics or snowboarding Temperature regulation: the fat layer just under the skin serves as insulation to regulate body temperature by minimizing the loss of heat. Insulation: a substance composed of fatty tissue called myelin, covers nerve cells. |
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Functions of essential fatty acids
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EFA’s components of fats, triglycerides, are necessary materials for making compounds such as prostaglandins that regulate many body functions such as blood pressure, blood clotting through platelet aggregation, gastric acid secretions and muscle secretions.
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describe the consequences of essential fatty acid deficiency.
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• Deficiencies: Noted in older people with peripheral vascular disease, patients with fat mal-absorption such as CF, patients receiving treatment for protein mal-nutrition with low-fat high protein diets recovering from serious accidents and burns are also at risk for brittle bones and slow circulatory system.
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. Functions of Phospholipids
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Important as a part of all cell membrane structure and serve as emulsifiers to keep fats dispersed in body fluids.
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Triglycerides
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compounds consisting of 3 fatty acids and one glycerol molecule
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Saturated fatty acids
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a single bonded carbon chain that is fully saturated because hydrogen atoms are attached to all available bonding sites
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Monounsaturated fatty acids
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oleic acid- the main monounsaturated fatty acids in foods. Dietary sources are: olive oil, peanuts (peanut butter and peanut oil) and canola oil
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Polyunsaturated fatty acids
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a carbon chain that has two or more unsaturated double bonds. Vegetable oils (corn, safflower, wheat germ, canola, sesame and sunflower), fish and margarine. These are categorized by the location of the unsaturation in the molecular structure of the fatty acid.
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Functions of cholesterol and identify the sources of body cholesterol
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Carbon rings intermeshed with side chains of carbon, hydrogen and oxygen which make them more complex than triglycerides, they are synthesized by the body and are not essential nutritionally. Generally accounts for 25% of cholesterol in the body the rest, made in the liver seems to be produced in relation to how much is needed.
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Lipid Digestion
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the mouths primary fat digestion process is mechanical, as teeth masticate fatty foods. The glands of the tongue produce a fat-splitting enzyme (lingual lipase) released with saliva that lingers digestion of long-chain fatty acids like those found in milk.
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Lipid Absorption
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Fatty acids, monoglycerides & cholesterol are assisted by bile salts in moving from the lilmen to the villa for absorption.
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Lipid Metabolism
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Catabolism of lipids for energy involves the hydroglycerides of triglycerides into two carbon units that become part of Acetyl coenzyme a (acetyl CoA) the acetyl CoA then enters the series of reactions called the TCA Cycle, eventually leading to the oxidation of the carbon & hydrogen atoms derived from the fatty acids to carbon dioxide & water with the release of energy as A&P lipid metabolism is regulated mainly by insulin ACth & glucose corticoids.
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Visible and Invisible Fat & identify food that contains each type
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Visible fat is fairly easy to find & control just cut off the white fat on the outside of a steak & measure the butter or sour cream on the potato. Invisible fat is harder to measure fat in milk, cheese, and yogurt is nearly impossible to see, but many people learn to taste the difference between whole and low-fat products. In addition dairy foods are labeled so that fat content is known.
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Lipoproteins: show their role in digestion, absorption, and metabolism of fats
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The amount of fat & protein determines the density or weight of the lipoprotein. Lipoproteins transport fats in the circulatory system. The more fat & lipid substances, the lower the density (or lighter) of the compound
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Risks and benefits associated with synthetic fats
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Surveys show that sugar substitutes have not reduced the amount of sugar we consume; optimists hope fat substitutes will reduce fat in our diets. Scientists are working to develop fat-free substances that replace fat, yet retain the taste and mouth-feel of fats in foods.
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Risks and benefits associated with fat replacers
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Classified two types: already existing in nature or synthesized in the lab. The naturally occurring ones do not change chemically & thus require less rigorous testing before the USDA allows them to be used in foods. Heating & blending protein from milk in eggs in a process called micro-articulation produces on type of fat replacer.
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Over consumption of fats concerns
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obesity, Cad, heart disease, type II diabetes, Decrease he functioning of the circulatory system.
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•Under consumption of fats concerns
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malnutrition, failure to thrive, anorexia
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water preforms a variety of vital functions
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for cell function
helps to regulate body temperature provides shape and rigidity to cells acts as lubricant cushions body tissues transports nutrients and waste products acts as a solvent provided source of trace minerals participates in chemical reactions |
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water sources in the body
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AI (adequate intake) recommends about 13 cups for men, 9 for women
amount in addition to fluids from foods consumes such as fruits and veggies minimum amount about 4 cups primary source is liquids some contain other nutrients: milk, fruit juices and soup some fruits and veggies 85% to 95% water: watermelon, grapes, oranges, lettuce, tomatoes and zucchini |
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coffee, tea and alcohol
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act as diuretics even though contain water
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soda drinks add fluid to body
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but contain solutes
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What controls thirst
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Thirst is controlled by the hypothalamus. As water level in body gets low, sodium and solute levels in blood increase. This causes the water to be drawn from salivary gland to provide more fluid for blood. Mouth then feels dry because less saliva.
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Water excretion
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Water comprises 50-60% of adult weight; higher in infants 75-80%. The kidneys regulate amount of water excreted. Obligatory water excreted of at least 500 mL (1 pint) must be excreted daily, regardless of amount ingested, to clear waste products. The mechanism relies on the combined action of the brain, kidneys, pituitary gland and adrenal gland.
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When body fluids are low
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hypothalamus stimulates pituitary gland to release antidiuretic hormone (ADH). ADH secreted in response to high sodium level or too low blood pressure to blood volume. Kidneys are the target organs, they decrease fluid excretion, and the fluid is recycled.
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When sodium level gets too high
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high the kidneys release renin (enzyme-activating blood protein angiotensin). Renin raises blood pressure by vasoconstriction, renin (angiotensin) prompts the adrenal gland to release aldosterone-the kidneys are the target of aldosterone. This process decreases the excretion of sodium and the kidneys respond by retaining fluid.
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Functions of minerals serve in the body
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structurally provide rigidity and strength to teeth and skeleton. Skeletal mineral components serve as storage depot for other body needs. Allow for proper muscle contractions and release influencing never and muscle functions. Required for blood clotting and tissue repair and growth.
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Electrolytes are
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sodium, potassium and chloride
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minerals circulation in blood and other body fluids
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that carry electrical charge
effect on body processes such as water amount in body, blood pH, and muscle action travel in blood as acids, bases and salts |
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Structure of proteins
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Proteins are organic compounds formed from chains of amino acids
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Amino acids-
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are compounds containing carbon, hydrogen, oxygen, and nitrogen
20 amino acids from which all the proteins that are required by plants and animals are made. |
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Essential amino acids (EAAs)
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are amino acids that cannot be manufactured by the human body.
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Nonessential amino acids (NEAAs)
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are amino acids manufactured by the human body.
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Amino acids pool
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is the assortment of amino acids available to cells
cell must have access to all 20 amino acids |
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Growth and maintance function of a protien
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Amino acids needed to make proteins for muscle, tissue, bone formation, collagen, connective tissues, synthesis of scar tissue, and continual turnover of cells (protein turnover)
Hair, nails and skin are composed of similar protein substances |
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(Protiens) Creation of communicators
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Hormones act as communicators to alert different part of body to chances or to regulate function; some hormones are proteins
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Catalysts (Protiens)
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Enzymes are catalysts enabling chemical reactions or biologic changes to occur; enzymes are protein
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Immune system response
(Protiens) |
To defend body from foreign viruses and bacteria, proteins, or antibodies, are produced.
Overall immunologic response depends on proteins formed with the body |
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-Fluid and Electrolyte regulation (Protiens)
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Proteins maintain body fluid and electrolyte balance
As proteins circulate through body fluids, keeps water appropriately divided among 3 compartments; intravascular (within veins and arteries), intracellular (inside cells), and interstitial (between cells) |
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(Protiens)
Acids-Base Balance |
Blood proteins can buffer effect of fluids to maintain safe acidic level in body fluids
Buffering effect of protein is ability of protein to regulate balance between acidic and base characteristics of body fluids. Crucial function to protect shape of proteins to be able to perform usual functions |
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(Protiens)
Transportation- |
For individual cells, proteins act as pumps, assisting nutrient movement in and out of cells
Transport of nutrients in blood by proteins such as lipoproteins Hemoglobin, special protein carrier, transports oxygen in blood Myoglobin, another protein carrier, stores oxygen in muscles |
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Marasmus
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Malnutrition caused by lack of energy (k-calorie) intake
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Complete and Incomplete protein
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Complete protein- contains all 9 essential amino acids. Examples- animal derived foods, meat, poultry, fish, eggs, etc.
Incomplete protein- lack one or more of essential amino acids. Examples- better sources- grain and legumes. |
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. Potential health benefits of a vegetarian dietary pattern
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Reduce risk of obesity, coronary artery disease (CAD), type 2 diabetes mellitus, hypertension, GI disorders, and certain cancers. The financial cost, cheaper because it’s more vegetables and do not have to spend so much on meat products. Also the costs to the natural environment as well.
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Kwashiorkor
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Malnutrition caused by lack of protein while consuming adequate energy.
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Water soluble vitamins
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dissolve in water (examples ( thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12, biotin, and pantothenic acid, choline and vitamin C)
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Fat soluble vitamins
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- dissolve in fatty tissues or substances (examples vitamin A, D, E, and K)
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Thiamine (B1)
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function- Coenzyme in energy metabolism and role in nerve functioning r/t muscle actions. Sources- Lean pork, whole or enriched grains and flours, legumes, seeds, and nuts. Deficiency risk factors-Beriberi: a severe, chronic deficiency characterized by ataxia (muscle weakness and loss of coordination), pain, anorexia, mental disorientation, and tachycardia. Other risk factors- renal dialysis, parenteral nutrition, HIV-AIDS, and persistent vomiting
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Niacin (B3)
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- A coenzyme for many enzymes, especially those involved in energy metabolism. Critical for glycolysis and tricarboxylic acid (TCA) cycle. Sources- meats, poultry, fish, legumes, enriched cereals, milk, and even coffee and tea. Deficiency- Pellagra- disorder noted by 3 D’s- Diarrhea, dermatitis, and dementia. May lower total cholesterol and low density lipoprotein
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Pyridoxine (B6)
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Function- Three forms, pyridoxine, pryidoxal, and pyridoxamine, convert to coenzyme pyridoxal phosphate (PLP). As PLP, acts as coenzyme in metabolism of amino acids and proteins. Involved in formation of neurotransmitters, essential for proper nervous system function, necessary for hemoglobin synthesis, and required for conversion of tryptophan to niacin. Sources- whole grains and cereals, legumes, chicken, fish, pork, and eggs. Deficiency rarely occurs alone, accompanies low intake of other B vitamins. Symptoms of deficiency include dermatitis, altered nerve function, weakness, poor growth, convulsions, and microcytic anemia
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Folate-
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Acts as coenzyme in reactions involving transfer of one-carbon units during metabolism, required for the synthesis of amino acids, synthesis of DNA and RNA. Role in proper formation of fetal neural tubes. If deficient can cause neural tube birth defects affect brain and spinal cord development resulting in spina bifida and anencephaly. Affects cells whose normal activities require rapid cell growth and division- including any condition requiring cell division to speed up, including- Infection, cancer, burns, blood loss and etc. Taking folic acid can reduce birth defect risks. Sources- green leafy vegetables, legumes, ready to eat cereals, and some fruits and vegetables.
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Cobalamin (B12)-
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Role in folate metabolism by modifying folate coenzymes to active forms. Required for metabolism of fatty acids and amino acids. Develops and maintains the myelin sheaths surrounding and protecting nerve fibers. Appears to reduce levels homocysteine, with vitamin B6 and folate possibly decreasing CAD risk. Sources- Meat, fish, poultry, eggs and dairy. Can help prevent pernicious anemia, damage to the spinal cord from breakdown of myelin sheath synthesis.
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Biotin
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Important role in carbohydrate, fat, and protein metabolism. Sources- liver, peanut better, egg yolks, and yeast. Deficiency- scaly red skin rash, hair loss, appetite loss, and glossitis
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Pantothenic acid-
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Function as part of a coenzyme. – Required for carbohydrates, fats, and protein. Deficiencies do not naturally occur in humans. Sources- whole grain cereals, legumes, meat, fish, and poultry
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Choline
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Synthesis of acetylcholine, a neurotransmitter, and lecithin, the phospholipid. Sources- Milk, eggs, and peanuts. Deficiency in choline is rare
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Vitamin C
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Function- performs different functions in various situations. Functions as antioxidant and as coenzyme. Collage formation for bone matrix, teeth, cartilage, and connective tissue. Provides cement, holding structures together. Required for wound healing with new tissue formation. Sources- fruits and vegetables. May prevent damage by free radicals to vascular walls, thereby limiting plaque formation.
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Vitamin A-
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function- vitamin A is a group of compounds, maintains skin and mucous membranes. Functioning of vision, bone growth, immune system, and normal reproduction dependent on vitamin A. Sources- Broccoli, cantaloupe, sweet potatoes, carrots, tomatoes, and spinach are the best sources. Vitamin A deficiency primary, caused by lack of dietary intake, or secondary, the result of chronic fat malabsorption.
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Vitamin D-
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Function- Intestinal absorption of calcium and phosphorus depends on action of vitamin D. Affects bone mineralization and mineral homeostasis by helping to regulate blood calcium levels. Sources- Butter, egg yolks, fatty fish, and liver. Deficiency can cause osteomalacia (soft, demineralized bones), osteoporosis, and for children Rickets. Deficiency associated with increased risk of CAD, rheumatoid arthritis, cancers, type 1 diabetes, and multiple sclerosis
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Vitamin E-
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- Function- Acts as antioxidant, protecting polyunsatured fatty acids and vitamin A in cell membranes from oxidative damage by being oxidized itself. Particularly important in protecting integrity of lung and red blood cell membranes. Sources- vegetable oils, margarine, whole grains, seeds, nuts, wheat germ, and green leafy vegetables. Primary deficiency is rare. Secondary deficiencies occur in premature infants and other unable to absorb fat normally.
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Vitamin K-
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Function- cofactor in synthesis of blood-clotting factors, including prothrombin. Role in protein formation in bone, kidney, and plasma. Sources- dark green leafy vegetables; (lesser amounts) dairy products, cereals, meats, and fruits. Deficiency inhibits blood coagulation. Excess amounts may decrease clotting time, increasing risk for stroke.
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Methods of food preparation and storage that can affect vitamin levels found in foods
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Boiling, freezing, drying, cooking, reheating, broiling, roast, or fry in oil
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Populations that may be at risk for vitamin deficiencies.
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- Adolescent girls, older adults, pregnant and lactating women, third world countries, and individuals with limited economic resources
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Potential for toxicity is greater with fat soluble vitamins than with water soluble vitamins.
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Yes, because fat soluble vitamins stay in your system longer therefore increasing your risk of getting to a toxic level.
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benefits of food fortification
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This can deliver a significant proportion of the recommended dietary allowances for a number of micronutrients on a continuous basis. It could often be dovetailed into the existing food production and distribution system, and therefore, can be sustained over a long period of time.
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Risks of food fortification
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Fortified foods tend to be high in sugar and salt so it would increase the risk of hypertension, weight gain, diabetes, and other chronic conditions. It also has an imbalance of nutrients.
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Benefits of vitamin supplements
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supplements help you overcome nutritional deficiencies. We need all the nutrients in their proper amounts for optimum health. Since our diets most likely cannot provide all of them, nutritional supplements can fill in those gaps. Nutritional supplements are also useful in getting rid of the toxins which we horrendously take in every day.
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Risks of vitamin supplements
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People who get enough vitamins in their everyday intake are taking additional supplements that can cause serious side effects. For example there is an increase in the risk of developing prostate cancer among men who take high doses of vitamin E. In 2007 a study was published, researchers had established a link between taking selenium supplements and an increased risk of adult diabetes.
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