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87 Cards in this Set

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Thiamine
(Function)
-B1
-Coenzyme energy metabolism
-Muscle nerve action
Riboflavin
(Function)
-B2
-Coenzyme energy metabolism
Folate
(Function)
-Folic acid; folacin; PGA
-Coenzyme metabolism (synthesis of amino acid, heme, DNA, RNA)
-CNS
-Hemoglobin Synthesis
Niacin
(Function)
-B3 (nicotinic acid & niacinamide precursor: tryptophan)
-Cofactor to enzymes involved in energy metabolism
-Glycolysis & TCA cycle
Cobalamin
(Function)
-B12
-Transport/storage of folate
-Metabolism of fatty acids/amino acids
Vitamin C
(Function)
-Antioxidant
-Coenzyme
-Collagen formation
-Wound healing
-Iron absorption
-Hormone synthesis
Thiamine
(Deficiency)
-B1:
-Beriberi (ataxia, disorientation, tachycardia)
-Marginal (headaches, tiredness)
-Dry beriberi (nervous system)
-Wernicke-Korsakoff syndrome (alcoholism)
Riboflavin
(Deficiency)
-B2:
-Ariboflavinosis with cheilosis
-Glossitis
-Seborrheic dermatitis
Niacin
(Deficiency)
-B3:
-Pellagra
Niacin
(Toxicity)
-B3:
-Vasodilation
-Liver damage
-Gout
-Arthritic reactions
Folate
(Deficiency)
-Megaloblastic anemia
-Many drugs affect folate use
Folate
(Toxicity)
-Megadoses may mask pernicious anemia
Cobalamin
(Deficiency)
-B12:
-Pernicious anemia
-CNS damage
Vitamin C
(Deficiency)
-Scurvy
Vitamin C
(Toxicity)
1-Cramps
2-Nausea
3-Kidney stone formation
4-Gout (1-15g)
5-Rebound Scurvy
Thiamine
(Food Sources)
-B1:
1-Lean Pork
2-Whole/enriched grains/flours
3-Legumes, seeds, & nuts
Riboflavin
(Food Sources)
-B2:
1-Milk/dairy products
2-Meat, fish, poultry & eggs
3-Dark Leafy greens (broccoli)
4-Whole/enriched bread/cereal
Niacin
(Food Sources)
-B3:
1-Meats, poultry, & fish
2-Legumes
3-Whole/enriched cereals
4-Milk
Folate
(Food Sources)
1-Leafy green vegetables
2-Legumes
-Abscorbic acid containing foods
Cobalamin
(Food Sources)
-B12:
1-Animal sources
Vitamin C
(Food Sources)
1-Fruits/vegetables (citrus, tomatoes, peppers, strawberries, broccoli)
Vitamins
Essential organic molecules needed in very small amounts for cellular metabolism.
Primary Vitamin Deficiency
Occurs when the vitamin is not consumed in sufficient amounts to meet physiologic needs.
Secondary Vitamin Deficiency
Develops when absorption is imaired or excess excreation occurs, limity bioavailability
How are most vitamin deficiencies detected?
Through clinical and biochemical assessment (blood work).
Iron
(Function)
1-Distributes oxygen in hemoglobin and myoglobin
Minerals
1-Iron 6-Magnesium
2-Zinc 7-Fluoride
3-Coper 8-Iodine
4-Calcium 9-Chromium
5-Phosphorus 10-Sulfur
Zinc
(Function)
1-Cofactor for 200+ enzymes (including enzymes that make hemoglobin, genetic material, and proteins)
Copper
(Function)
1-Helps with iron use
Calcium
(Function)
1-Bone and tooth formation
Phosphorus
(Function)
1-Bone and tooth formation (component of hydroxyapatite)
2-Energy metabolism (enzymes)
3-Acid-base balance
Magnesium
(Function)
1-Bone structure
Fluoride
(Function)
1-Bone and tooth formation
2-Increases stability of bone
Iodine
(Function)
1-Thyroxine synthesis (thyroid hormone that regulates growth and development)
2-Basal metabolic rate (BMR) regulation
Chromium
(Function)
1-Carbohydrate metabolism
2-Part of glucose tolerance factor
Sulfur
(Function)
1-Component of protein structures
Fat-soluble Vitamins
Dissolve in fatty tissues or substances:
1-D
2-E
3-A
4-K "DEAK"
Water-soluble Vitamins
Dissolve or disperse in water:
1-B complex vitamins (Thiamine, riboflavin, niacin, pyridoxine, folate, B12, biotin, & pantothenic acid)
2-Choline
3- Vitamin C
Beriberi
A severe chronic deficiency of thiamine (B1) characterized by muscle weakness and pain, anorexia, mental disorientation, and tachycardia
Scurvy
Extreme vitamin C deficiency disorder characterized by inflammation of connective tissues, gingivitis, muscle degeneration, bruising, hemorrhaging as the vascular system weakens
Antioxidant
A compound that guards other compounds from damaging oxidation. (Vitamins C & E, Beta carotene, Selenium)
Xerophthalmia
A condition caused by vitamin A deficiency ranging from night blindness to keratomalacia; may result in complete blindness
Rickets
A childhood disorder caused by vitamin D or calcium deficiency that leads to insufficient mineralization of bone and tooth matrix.
Selenium
(Functions)
Prevents cell and lipid membrane damage
Selenium
(Food Sources)
1-Meat
2-Fish
3-Eggs
4-Whole grains
Vitamin E
(Functions)
1-Atioxidant for PUFA and vitamin A
2-Antioxidant with selenium and ascorbic acid
3-May decrease risk of cancer
4-May also prevent or delay cataracts
Vitamin E
(Food Sources)
1-Vegatable oil
2-Nuts & Seeds
3-Margarine
4-Wheat germ
5-Olives
6-Leafy greens, avocado, asparagus
Beta carotene
(Functions)
May decrease risk of some cancers and CAD
Beta carotene
(Food Sources)
Sweet potatoes, winter squash, carrots, red bell peppers, dark green vegatables, apricots, mangos, cantaloupe
Vitamin E
(Deficiency)
1-Primary deficiency: rare
2-Secondary deficiency: (caused by fat absorbtion) neurologic disorders
Vitamin E
(Toxicity)
None, but supplements contraindicated with anticoagulation drugs
Vitamin D
(Function)
1-Calcium and phosphorus absorption
2-Bone mineralization
Vitamin D
(Deficiency)
1-Bone malformation
2-Rickets (children)
3-Osteomalacia (adults)
Vitamin D
(Toxicity)
1-Hypercalcemia
2-Hypercalciuria
Vitamin D
(Food Sources)
1-Animal (fat) sources: butter, egg yolks, fatty fish, liver, fortified, milk
2-Body synthesis
Hard Water
Water containing high amounts of minerals such as calcium and magnesium.
Soft Water
Water filtered to replace some of the minerals with sodium.
Intracellular Fluid
(65% of Body Water)
Fluid within the cells composed of water plus concentrations of potassium and phosphates.
Interstitial Fluid
Fluid between the cells containing concentrations of sodium and chloride.
Extracellular Fluid
(35% of Body Water)
All fluids outside cells including interstitial fluid, plasma, and watery components of body organs and substances.
Functions of Water
1-Provides shape and rigidity to cells
2-Helps to regulate body temperature
3-Acts as a lubricant
4-cushions body tissues
5-Transports nutients and waste products
6-Acts as a solvent
7-Provides a source of trace minerals
8-Participates in chemical reactions
Homeostasis
A state of physiologic equilibrium produced by a balance of functions and of chemical composition within an organism.
Major Minerals
Essential nutrient minerals required daily in amounts of 100 mg or higher.
1-Calcium, 2-Phosphorus, 3-Magnesium, 4-Sulfur, 5-Sodium, 6-Potassium, 7-Chloride
Trace minerals
Essential nutrient minerals required daily in amounts less than or equal to 20 mg.
Hemoglobin
Oxygen-transporting protein in red blood cells.
Goiter
Enlargement of the thyroid gland caused by iodine deficiency.
Health Literacy
The ability to understand basic health concepts and apply to one's own health decisions.
Five Dimensions of Health
1-Physical Health: Efficient body functioning
2-Intellectual Health: Use of intellectual abilities
3-Emotional Health: Ability to control emotions
4-Social Health: Interactions and relationships with others
5-Spiritual Health: Cultural beliefs about the purpose of life
Health Promotion
Strategies used to increase the level of health of individuals, families, groups, and communities.
Nutient Categories
1-Carbohydrates
2-Proteins
3-Lipids
4-Vitamins
5-Minerals
6-Water
Dietary Standards
A guide to adequate nutrient intake levels against which to compare the nutrient values of food consumed.
Estimated Energy Requirement
Dietary energy intake predicted to maintain energy balance in a healthy adult of a defined age, weight, and level of physical activity consistent with good health.
Adequate Intake
The approximate level of an average nutrient intake determined by observation of or experimentation with a particular group or population that appears to maintain good health.
Tolerable Upper Intake Level
The level of nutrient intake that should not be exceeded to prevent adverse health risks.
Acceptable Macronutient Distribution Ranges
Daily percent engergy intake values for fat, carbohydrate, and protein.
Dietary Reference Intakes
Dietary standards including Estimate Average Requirement, Recommended Dietary Allowance, Adequate Intake, and Tolerable Upper Intake Level.
Estimated Average Requirement
The amount of a nutrient needed to meet the basic requirements of half the individuals in a specific group; the basis for setting the RDAs.
Recommended Dietary Allowance
The level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life-stage and gender group.
Food Preferences
The foods we choose to eat when all foods are available at the same time and in the same quantity.
Food Choice
The specific foods that are convenient to choose when we are actually ready to eat.
Food Liking
Foods we really like to eat.
Clostidium Botulinum
This organism produces a toxin that causes botulism, a disease characterized by muscle paralysis. Sources: Home-repared foods, herbal oils.
Escherichia coli
This bacterium can produce a deadly toxin. Sources: Meat, especially undercooked or raw hamburger; produce; raw milk.
Listeria monocytogens
This causes listeriosis, a serious disease for pregnant women, newborns, and adults with weakened immune systems. Sources: Soil, water. Found in dairy products including soft cheeses and in raw and undercooked meat, poultry, seafood, and produce.
Salmonella
This is the second most common cause of foodborne illness and is responsible for millions of cases of foodborne illness a year. Sources Raw and undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits, vegetables.
Vibrio Vulnificus
This causes gastroenteritis or a syndrome called primary septicemia. People with liver diseases are especially at high risk. Sources: Raw or undercooked seafood.
Irradiation
A procedure by which food is exposed to radiation that destroys microorganisms, insect growth, and parasites that could spoil food or cause illness.