Nutrition 3-30-11

Front 1

Which vitamins are classified as B vitamins?

Back 1

Thiamin, ribolfavin, niacin, pantothenic acid, and biotin

Front 2

What is the general function of B vitamins as coenzymes in metabolism?

Back 2

coenzymes assist enzymes in the release of energy from metabolism. the vitamin portion of a coenzyme allows a chemical reaction to occur. The remaining portion of the conezyme binds to the enzyme. Without its coenzyme enzyme cannot function.

Front 3

What b vitamins are involved in energy metabolism?

Back 3

The energy-yeilding nutrients- carbs, fat, and protien are used for fuel; the b vitamins help the body to use that fuel.

Front 4

What B vitamin is important in amino acid metabolism?

Back 4

vitamin B6.

Front 5

what are the roles of folate and vitamin b12?

Back 5

folate and B12 help the cells multipy

Front 6

What does niacin equivalents mean?

Back 6

the amount of niacin present in food, including the nicacin that can theoretically be made in the body from its precursor, tryptophan, an essential amino acid.

Front 7

What is potential niacin toxicity?

Back 7

A niacin flush~ a temporary burning, tingling, and itching sensation that occurs when a person takes a large dose of nicotinic acid; often accompanied by a headache reddened face, arms, and chest.

Front 8

What is potential for vitamin b6 toxicity?

Back 8

people who take more than 2g of vitamin b6 daily for 2mths or more can get neurological damage. some people thought it would cure carpal tunnel syndrome, but it is ineffective and may cause irreversible nerve damage.

Front 9

Food fortification

Back 9

the body absorbs more folate from fortified food than from straight food.

Front 10

folate and neural tube defects

Back 10

all women of childbearing age who are capable of becoming pregnant should consume .4mg of folate daily and throughout the first trimester to prevent neural tube defects.

Front 11

dietary folate equivalents

Back 11

the amount of folate available to the body from naturally occuring sources, fortified foods, and supplements, accounting for differences in bioavailability from each source.

Front 12

toxicity of folate

Back 12

naturally occuring folate appears to cause no harm. excess from fortified foods or supplements can obsecure vitamin b12 deficience and delay diagnosis of neurologic damage.

Front 13

Vitamin b12 and vegan diets

Back 13

vegans need a reliable source of b12 such as fortified soy millk or vitamin b12.

Front 14

Vitamin b12 deficiency

Back 14

most vitamin b12 deficiencies reflect inadequate absorption typically occurs due to: a lack of HCl or lack of intrinsic factor.

Front 15

Vitamin c antioxidant function

Back 15

it defends the body against free radicals and protects tissues from oxidative stress.

Front 16

vitamin c and collagen

Back 16

vitamin c and iron help to make collagen. collagen serves as the matrix for bones and teeth. when a person is wounded, collagen gives the separated tissues together, forming scars.

Front 17

other functions of vitamin c

Back 17

stress, prevention, and treatment of common cold and disease prevention

Front 18

vitamin c deficiency - scurvy

Back 18

inadeqaute collagen synthesis causes further hemorrahging. muscles including the heart, degenerate. skin becomes rough brown, scaly, and dry. Wounds fail to heal. bone rebuilding falters.

Front 19

vitamin c toxicity

Back 19

GI distress and diarrhea. For glucose or ketone tests can get a false pos or false neg.

Front 20

food sources of vitamin c

Back 20

fruits and veggies. raw have more than cooked. vitamin c is readily destroyed by oxygen; food and juices should be stored properly and consumed within one week of opening

Front 21

precursors of vitamin a

Back 21

its precursor is beta carotene: one of the carotenoids; an orange pigment and vitamin a precursor found in plants

Front 22

forms of vitamin a

Back 22

retinol, retinal, and retinoic acid

Front 23

major roles of vitamin a

Back 23

promotes vision, participates in protien synthesis and cell differentiation and thereby maintaining the health of epithelial tissues and skin, and supporting reproduction and growth

Front 24

roles of beta-carotene as an antioxidant

Back 24

protects the body against disease. Fruits and veggies.

Front 25

deficiency of vitamin a

Back 25

if intake of vitamin a stopped symptoms would not appear until stores were depleated 1-2 yrs for a healthy adult, much sooner for a growing child. Become more vulnerable to infectious diseases and blindness. Night blindness, corneal drying, triangular gray spots on the eye, softening of cornea, corneak degeneration, plugging of hair follicles, and white lumps

Front 26

toxicity of vitamin a

Back 26

children are most vulnerable because they need less and are more sensitive to overdoses. ADR's most ev. in alcoholics and smokers. May weaken bones and contribute to fractures and osteoporosis. interferes with vitamin D. Excess during preg. increase risk for birth defects.

Front 27

food sources of vitamin a

Back 27

retinol:fortified milk, cheese, cream, butter, fortfied margarine, eggs, liver
Beta-carotene: spinach and other dark leafy greens, broccoli, and deep orange fruits

Front 28

retinol activity equivalents

Back 28

measure of vitamin a activity; amounts of retinol that the body will derive from a food containing preformed retinol or its precursor beta carotene.

Front 29

sources of vitamin d

Back 29

salmon, mackerel, sardines, and sun exposure

Front 30

functions of vitamin d

Back 30

vitamin d is a member of a large and cooperative bone making and maintence team. May protect against TB, inflammation, MS, hypertension, and some cancers.

Front 31

rickets- vitamin d deficiency

Back 31

disease in children characteristized by inadequate mineralization of bone. (mainfested in bowed legs or knocked knees, outward bowed chest, and knobs on ribs).

Front 32

vitamin d toxicity

Back 32

can cause calcification in major arteries of the brain, heart, and lungs

Front 33

how does vitamin e function as an antioxidant?

Back 33

it defends against the adverse effects of free radicals

Front 34

deficiency of vitamin e

Back 34

defieceny is rare, usually associated with diseases of fat malabsorption such as cystic fibrosis. prolonged defiency causes neuromuscular dysfunction including the spinal cord and retina of the eye.

Front 35

toxicity of vitamin e

Back 35

very high doses of vitamin e may interfere with the blood -clotting action of vitamin k causing hemorrhage.

Front 36

food sources of vitamin e

Back 36

comes from vegetable oils, such as margarine and salad dressings

Front 37

functions of vitamin k

Back 37

prevents hemmorrhaging and participates in metabolism of bone protiends -osteocalin

Front 38

deficiency of vitamin k

Back 38

it is rare; fat malabsorption, some drugs can interfere with vitamin k and newborns

Front 39

sources of vitamin k

Back 39

bacterial synthesis in the digestive tract; liver, leafy green vegetables, cabbage; milk.

Front 40

macro minerals

Back 40

calcium, phosphorus, potassium, sulfur, sodium, chloride, and magnesium

Front 41

micro minerals

Back 41

iron, zinc, copper, manganese, iodine, seleium

Front 42

mineral bio-availability

Back 42

refers to the rate at and the extent to which a nutrient is absorbed and used

Front 43

mineral interactions

Back 43

they reflect an excess of one mineral creating an inadequacy of another. supplements, not food are to blame.

Front 44

functions of sodium

Back 44

principle cation of extracellular fluid and primary regulator of its volume. Maintains acid-base balance, nerve impulse transmission, and muscle contraction

Front 45

difference between salt and sodium

Back 45

salt has a greater effect on BP than either sodium or chloride alone.

Front 46

sodium content of foods

Back 46

processed foods have the most sodium. 75% of sodium is added by manufacturers, 15% is added during cooking, and 10% is natural

Front 47

sodium and hypertension

Back 47

salt has a greater effect on BP

Front 48

deficiency of sodium

Back 48

may occur with diarrhea, vomiting, or heavy sweating. Symptoms: headache, confusion, stupor, seizures, and coma

Front 49

high sodium food sources

Back 49

pickles, olives, sauerkraut, smoked meats, salty/smoked fish, chips, condiments

Front 50

DASH diet

Back 50

dietary approaches to stop hypertension-emphasized fruits, veggies, and low-fat milk

Front 51

functions of chloride

Back 51

it is a major anion of the extracellular fluids, where it occurs mostly in association with sodium

Front 52

functions of potassium

Back 52

maintains fluid and electrolyte balance, facilitates many reactions; supports cell integrity; assists nerve impulse transmission and muscle contraction

Front 53

food sources of potassium

Back 53

meats, milks, fruits, veggies, grains, and legumes

Front 54

deficiency of potassium

Back 54

irregular heartbeat, muscular weakness, glucose intolerance

Front 55

toxicity of potassium

Back 55

muscular weakness, vomiting, can stop heart if given IV

Front 56

functions of calcium in bone and body fluids

Back 56

mineralization of bones and teeth; muscle contraction and relaxation, nerve functioning, blood clotting, BP

Front 57

calcium absorption

Back 57

on average adults absorb about 30% of calcium -binding protein needed for absorption

Front 58

food sources of calcium

Back 58

8oz lowfat milk=~300mg calcium
1cup yogurt plain= 450mg
1.5oz cheddar cheese= 300mg
1/2 cup tofu= 150mg

Front 59

areas of concern for persons with lactose intolerance

Back 59

you should be worried about calcium intake

Front 60

alternative sources of food intake

Back 60

fortified juices, mustard and turnip greends, bok choy, kale, parsley, watercress, and broccoli are rich in calcium

Front 61

deficiency of calcium

Back 61

low calcium during growing years limits the bones ability to reach their optimal mass and density. osteoparosis ass well.

Front 62

functions of phosphorous

Back 62

mineralization of bones and teeth, part of every cell, important in genetic material, part of phospholipids, used in energy transfer and in buffer systems that maintain acid-base balance

Front 63

food sources of phosphorous

Back 63

all animal tissues (meat, fish, poultry, eggs, milk)

Front 64

functions of magnesium

Back 64

bone mineralization, building of protien, enzyme action, normal muscle contraction, nerve impulses transmission, maintenance of teeth, and functioning of immune system

Front 65

deficiency of magnesium

Back 65

it is rare. may develop in cases of alcohol abuse, protein malnutrition, kidney disorders, and prolonged vomiting or diarrhea

Front 66

sources of magnesium

Back 66

nuts, legumes, whole grains, dark green veggies, seafood, chocolate, cocoa

Front 67

functions of Iron

Back 67

it can serve as a cofactor to enzymes involved in oxidation. reduction reactions so widespread in metabolism that they occur in all cells.

Front 68

iron deficiency

Back 68

having depleted iron stores

Front 69

iron-deficiency anemia

Back 69

severe depletion of GI iron stores women in reproductive years, preg. women, infants, and young children and teenagers.

Front 70

milk anemia

Back 70

iron poor milk displaces iron rich foods, blood loss

Front 71

what foods enhance iron absorption?

Back 71

vitamin c

Front 72

what are sources of iron

Back 72

red meats, fish, poultry, shellfish, eggs, legumes, dried fruits

Front 73

enrichment of grain products with iron

Back 73

it doesnt contain much, but with the quantity people eat it, it gets the job done.

Front 74

Folate RDA

Back 74

400 micrograms/day

Front 75

Vitamin C RDA for women and men

Back 75

men 90mg/day
women 75mg/day
smokers + 35 mg/day

Front 76

Vitamin C UL

Back 76

2,000mg per day

Front 77

Vitamin A RDA for men and women

Back 77

men 900 micrograms/ day
women 700 micrograms/day

Front 78

Vitamin A UL

Back 78

3,000 micrograms/day

Front 79

Vitamin D RDA

Back 79

400 IU/day

Front 80

Vitamin D Toxicity

Back 80

4,000 IU/day

Front 81

Iron RDA for men and women

Back 81

men 8mg/day
women 18mg/day

Front 82

Calcium RDA

Back 82

1,000mg/day