Nutrition Exam 2

Front 1

• Lipid-

Back 1

family of organic compounds soluble in organic solvents but not in water. They include triglycerides (fats and oils) phospholipids and sterols

Front 2

• Cholesterol-

Back 2

member of the group of lipids known as sterols; a soft waxy substance made in the body for a variety of purposes and also found in animal derived foods

Front 3

• Fats-

Back 3

lipids that are solid at room temperature (70 F or 25 C)

Front 4

• Oils-

Back 4

lipids that are liquids at room temperature (70 F or 25 C)

Front 5

• Point of un-saturation-

Back 5

a site in a molecule where the bonding is such that additional hydrogen atoms can easily be attached

Front 6

• Unsaturated fatty acid-

Back 6

a fatty acid that has one or more points of un-saturation. An unsaturated fat is a triglyceride that contains one or more unsaturated fatty acids

Front 7

• Emulsifier-

Back 7

a substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion

Front 8

• Emulsification-

Back 8

the process of mixing lipid with water by adding an emulsifier

Front 9

• Bile-

Back 9

an emulsifier made by the liver from cholesterol and stored in the gallbladder. It doesn’t digest fast as enzymes do but emulsifies it so that enzymes in the watery fluids may contact it and split the fatty acids from their glycerol for absorption

Front 10

• Lipoproteins

Back 10

-clusters of lipids associated with protein which serve as transport vehicles for lipids in blood and lymph. Major lipoprotein classes are the chylomicrons, VLDL LDL and HDL

Front 11

• Chylomicrons

Back 11

Chylomicrons transport food fats through the water body fluids to the liver and other tissues
transport in the lymph and blood

Front 12

• Very low density lipoproteins (VLDL)-

Back 12

lipoproteins that transport triglycerides and other lipids from the liver to various tissues in the body

Front 13

• Low density lipoproteins (LDL)-

Back 13

lipoproteins that transport lipids from the liver to other tissues such as muscle and fat; contain a large proportion of cholesterol

Front 14

• High density lipoproteins (HDL)-

Back 14

lipoproteins that return cholesterol from the tissues to the liver for dismantling and disposal; contain a large proportion of protein

Front 15

• Oxidation-

Back 15

interaction of a compound with oxygen; in this case, a damaging effect by a chemically reactive form of oxygen

Front 16

• Dietary antioxidant-

Back 16

a substance in food that decreases the damaging effects of reactive compounds such as reactive forms of oxygen and nitrogen on tissue functioning

Front 17

• Linoleic acid and linolenic acid-

Back 17

polyunsaturated fatty acids that are essential nutrients for human beings

Front 18

• Omega-6 fatty acid-
and example

Back 18

a polyunsaturated fatty acid with its endmost double bond 6 carbons from the end of the carbon chain. Linoleic acid is an example

Front 19

• Omega-3 fatty acid-

Back 19

a polyunsaturated fatty acid with its endmost double bond 3 carbons from the end of the carbon chain. Linolenic acid is an example

Front 20

• Trans-fatty acids-

Back 20

fatty acids with unusual shapes that can arise when hydrogens are added to the unsaturated fatty acids of polyunsaturated oils

Front 21

• Hydrogenation-

Back 21

process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation

Front 22

• Proteins-

Back 22

compounds composed of carbon, hydrogen, oxygen, and nitrogen and arranged as strands of amino acids.

Front 23

• Amino acids-

Back 23

the building blocks of protein. Each has an amine group at one end, an acid group at the other, and a distinctive side chain

Front 24

• Amine group-

Back 24

the nitrogen containing portion of an amino acid.

Front 25

• Side chain-

Back 25

the unique chemical structure attached to the backbone of each amino acid that differentiates one amino acid from another.

Front 26

• Essential amino acids-

Back 26

amino acids that either cannot be synthesized by the body or cannot be synthesized in amounts sufficient to meet physiological need.

Front 27

• Conditionally essential amino acid-

Back 27

an amino acid that is normally nonessential but must be supplied by the diet in special circumstances when the need for it exceeds the body’s ability to produce it.

Front 28

• Collagen-

Back 28

a type of body protein from which connective tissues such as scars, tendons, ligaments, and the foundations of bones and teeth are made.

Front 29

• Denaturation-

Back 29

the irreversible change in a protein’s folded shape brought about by heat, acids, bases, alcohol, salts of heavy metals, or other agents.

Front 30

• Protein turnover-

Back 30

the continuous breakdown and synthesis of body proteins involving the recycling of amino acids.

Front 31

• Antibodies-

Back 31

large proteins of the blood, produced by the immune system in response to an invasion of the body by foreign substances (antigens). Antibodies combine with and inactivate the antigens.

Front 32

• Edema-

Back 32

swelling of body tissue caused by leakage of fluid from the blood vessels; seen in protein deficiency (among other conditions)

Front 33

• Acids-

Back 33

compounds that release hydrogens in a watery solution.

Front 34

• Bases-

Back 34

compounds that accept hydrogens from solutions.

Front 35

• High quality proteins-

Back 35

proteins containing all the essential amino acids in relatively the same amounts that human beings require.

Front 36

• Limiting amino acids-

Back 36

an essential amino acid that is present in dietary protein in an insufficient amount, thereby limiting the body’s ability to build protein.

Front 37

• Complementary protein-

Back 37

two or more proteins whose amino acid assortments complement each other in such a way that the essential amino acids missing from one are supplied by the other.

Front 38

• Nitrogen balance-

Back 38

the amount of nitrogen consumed compared with the amount excreted in a given time period.

Front 39

• Protein energy malnutrition (PEM)-

Back 39

the world’s most widespread malnutrition problem, including both marasumus and kwashiorkor and states in which they overlap

Front 40

• Marasmus-

Back 40

the calorie deficiency disease; starvation

Front 41

• Kwashiorkor-

Back 41

a disease related to protein malnutrition, with a set of recognizable symptoms, such as edema.

Front 42

• Dysentery-

Back 42

an infection of the digestive tract that causes diarrhea.

Front 43

• Osteoporosis-

Back 43

a disease of older persons characterized by porous and fragile bones that easily break, leading to pain, infirmity, and death

Front 44

• Vitamins-

Back 44

organic compounds that are vital to life and indispensable to body functions but are needed only in minute amounts, non-caloric, essential nutrients

Front 45

• Precursors, pre-vitamins-

Back 45

compounds that can be converted into active vitamins

Front 46

• Beta-carotene-

Back 46

an orange pigment antioxidant activity, a vitamin A precursor made by plants and stored in human fat tissue

Front 47

• Epithelial tissue-

Back 47

the layers of the body that serve as selective barriers to environmental factors. Examples are the cornea, the skin, the respiratory tract lining, and the lining of the digestive tract

Front 48

• Cell differentiation-

Back 48

process by which immature cells are stimulated to mature and gain the ability to perform functions characteristic of their cell type

Front 49

• Dietary antioxidants-

Back 49

compounds found in plant foods that significantly decrease the adverse effects of oxidation on living tissues. The major antioxidant vitamins are vitamin E, C, and beta carotene

Front 50

• Rickets-

Back 50

the vitamin-D deficiency disease in children; characterized by abnormal growth of bone and manifested in bowed legs or knock-knees, outward-bowed chest, and knobs on the ribs

Front 51

• Osteomalacia-

Back 51

the adult expression of vitamin D-deficiency disease, characterized by an overabundance of un-mineralized bone protein.

Front 52

• Free radicals-

Back 52

atoms or molecules with one or more unpaired electrons that make the atom or molecule unstable and highly reactive

Front 53

• Jaundice-\

Back 53

yellowing of the skin due to spillover of the bile pigment bilirubin from the liver into the general circulation

Front 54

• Scurvy-

Back 54

the vitamin C-deficiency disease

Front 55

• Coenzyme-

Back 55

a small molecule that works with an enzyme to promote the enzyme’s activity. Many coenzymes have B vitamins as part of their structure

Front 56

• Beriberi-

Back 56

the thiamin deficiency disease; characterized by loss of sensation in the hands and feet, muscular weakness, advancing paralysis, and abnormal heart action

Front 57

• Pellagra-

Back 57

the niacin-deficiency disease. Symptoms include the “4 Ds”: diarrhea, dermatitis, dementia, and ultimately, death

Front 58

• Neural tube defects (NTD)-

Back 58

abnormalities of the brain and spinal cord apparent at birth and believed to be related to a woman’s folate intake before and during pregnancy

Front 59

• Intrinsic factor

Back 59

-a factor found inside a system. The intrinsic factor necessary to prevent pernicious anemia is now known to be a compound that helps in the absorption of vitamin B12

Front 60

• Pernicious anemia-

Back 60

a vitamin B12 deficiency disease, caused by lack of intrinsic factor and characterized by large, immature red blood cells and damage to the nervous system

Front 61

Function of fat

Back 61

insulation, call reproduction, cushions and protects organs

Front 62

Number of fatty acids, glycerols in Monoglycerides, Diglycerides, Triglycerides

Back 62

Monoglycerides- 1 fatty acid, 1 glycerol
Diglycerides- 2 fatty acids, 1 glycerol
Triglycerides- 3 fatty acids, 1 glycerol

Front 63

How do Fatty acids differ

Back 63

chain length and degree of saturation

Front 64

Classes of lipids

Back 64

Sterols, phospholipids

Front 65

Main sterol

Back 65

cholesterol

Front 66

Functions of cholesterol

Back 66

made into bile, sex hormones, Vitamin D, emulsifier
important to structure of cell membranes, necessary to body function

Front 67

function of Phospholipids

Back 67

emulsifier, Makes a bubble around the fat

Front 68

o Unsaturated fatty acid-

Back 68

chain that possesses one or more points of unsaturation

Front 69

• Lipid Digestion

Back 69

o Nothing in mouth or stomach
o Small intestine- bile emulsifies, triglycerides break down, enzymes come from pancreas (makes fat digestion more efficient)
o Villi-
 takes short chain fatty acid into the blood, then liver
 long chain fatty acid, repackages them, goes into lymph, blood, then liver
o Large intestine- fiber grabs cholesterol and it is excreted in feces

Front 70

Lipid absorption

Back 70

o Cells extract lipids

Front 71

Lipid transportation

Back 71

oLarge chain fatty acid must form lipoproteins to go into lymph, blood, liver
oTriglycerides go to fat deposits in the body: muscles, breasts, and fat layer under the skin

Front 72

Use of lipids in body

Back 72

o Lipoproteins- lipid and protein molecules used for transportation in the lymph and blood (chylomicrons)
o Energy

Front 73

• Health benefits of lipids

Back 73

o Get essential fatty acids
o get HDL-lowers cholesterol
o fats aid in the absorption of phytochemicals

Front 74

Importance of essential fatty acids

Back 74

-Can prevent blood clots, stroke
-Lowers blood pressure, lowers risk for heart disease
-Helps form structures, good for the brain

Front 75

• Health problems associated with lipids

Back 75

o LDL takes cholesterol to the tissues
o Greater risk for heart disease, stroke, high blood pressure,

Front 76

• Sources of cholesterol- saturated and trans fats

Back 76

o Nutritious if used in moderation
o Animal products- eggs, beef, poultry, cheese, milk

Front 77

• Sources of unsaturated fats

Back 77

o Fish, oils, nuts, seeds

Front 78

• Sources of saturated fats

Back 78

o Meat, milk and added fats

Front 79

• Purpose of hydrogenation

Back 79

o Makes it a more stable structure, less likely to oxidize
o Longer shelf life
o Can change texture of food and its properties
o Cheap

Front 80

• Drawbacks of hydrogenation

Back 80

More saturated
Creates trans fatty acids
Increases LDL and lowers HDL
Changed shape

Front 81

• Recommendations for fat intake: DRI, AMDR

Back 81

o DRI: 30g/day, limit saturated and trans fats
o AMDR: 20-35%
o Cholesterol >300mg/day

Front 82

• Fat replacers

Back 82

o Conventional ingredients in unconventional ways
o Whip air in, use skim milk or water, use lean cuts of meat, etc.
o Choose natural foods
o Low/reduced fat foods
o Reduce fat intake

Front 83

• Olestra problems

Back 83

o Vitamin and phytochemical loss, possible digestive upset, anal leakage, slight aftertaste, expensive, no long term studies in children

Front 84

• Structure of Proteins

Back 84

o Proteins have nitrogen, unlike other macronutrients, have carbon, hydrogen and oxygen
o Proteins have a backbone – amine and acid groups, and a side chain that is different for all types of amino acids

Front 85

• Amino Acids in body

Back 85

o Body can only produce 10 types of amino acids for itself
o Some must come from food
o If the body doesn’t have a certain amino acid when it is forming a protein it will destroy the whole chain and recycle the amino acids
- A protein can contain 20 different amino acids

Front 86

• Protein digestion

Back 86

o Other than being crushed, torn by chewing, saliva, nothing happens until stomach
o Stomach-denatures protein, uncoils bonds-enzymes can attack peptide bonds
o Small intestine-
 proteins denatured fully, broken up into amino acids - polypeptides
-Enzymes from pancreas, intestines work until they’re in single amino acids-tripeptides

Front 87

• Protein absorption

Back 87

o Small intestine absorbs single amino acids
- Enzymes on surface split up di and tri peptides
- Some absorbed large then split
- Most don’t stay intact when entering bloodstream
o Amino acids- bloodstream -> liver -> used or released into blood for other cells

Front 88

• Nitrogen balance

Back 88

o Healthy adults-protein in=protein out; equilibrium
o Positive nitrogen balance-growing child, person building muscle, pregnant woman; retain more nitrogen than excreting
o Negative nitrogen balance-astronaut, surgery patient; lose more nitrogen than taking in

Front 89

• Roles of Protein

Back 89

o Makes structures-muscles, hair bones, cells
o Regulation-hormones, enzymes (turn on/off body processes)
o Energy-4 cal/gram

Front 90

• Different Protein qualities, food sources

Back 90

o High quality-animal products—milk, meat
o Mid range—legumes
o Low range—grains (absorb about 70-90%)

Front 91

• Complementary proteins examples

Back 91

o Grains/nuts + legumes
o Tortillas + beans
o Rice + lentils
o Pita bread + hummus
o Bread + peanut butter

Front 92

How can one recognize saturated fats?

Back 92

solid at room temperature

Front 93

Which is not a health benefit associated with more dietary fats coming from omega-3 than omega-6 sources?

Back 93

Longer endurance during exercise

Front 94

What does hydrogenation do to fatty acids?

Back 94

It makes them resistant to oxidation.

Front 95

What is not characteristic of the traditional heart healthy Mediterranean diet?

Back 95

coconut oil

Front 96

Which is NOT part of the recommendations for fat intake?

Back 96

Add more poly- and mono-unsaturated fats to the diet if it is high in saturated fats

Front 97

What makes up a triglyceride?

Back 97

A glycerol molecule with three fatty acids

Front 98

Are amino acid supplements more easily digested than whole proteins?

Back 98

no, whole proteins are more easily digested

Front 99

Which part of amino acids is excreted in urine?

Back 99

Nitrogen

Front 100

When does negative nitrogen balance occur?

Back 100

When muscle is broken down and lost

Front 101

What food group has high quality protein?

Back 101

animal products--milk, meat

Front 102

Which is true about complementary proteins?

Back 102

They provide all the essential amino acids.

Front 103

What isn't associated with excess of proteins?

Back 103

enlarged livers in humans

Front 104

How does a child with marasmus look?

Back 104

A child with marasmus is starving and looks like skin and bones.

Front 105

Which is NOT one of the main ideas in the article, "A New Food Guide for North American Vegetarians"?

Back 105

Vegetarians need to follow a very strict food guide in order to meet nutrient needs.

Front 106

All of these are examples of "looking beyond the mark," EXCEPT for:

Back 106

Following the counsel of the Brethren.

Front 107

What could vegetarians consume to include B12 in their diets?

Back 107

fortified non dairy milk

Front 108

Which is true concerning fat soluble vitamins?

Back 108

They are stored in the liver and fatty tissues and do not need to be supplied every day.

Front 109

Which vitamin can the body make?

Back 109

Vitamin D

Front 110

The best natural sources of Folate include:

Back 110

Raw spinach

Front 111

Main function of vitamin K is

Back 111

help synthesize proteins that clot the blood

Front 112

Which is not a good source of vitamin A or beta carotene

Back 112

grains

Front 113

Which vitamin can be synthesized by bacteria found in the digestive tract

Back 113

vitamin K

Front 114

Why is milk sold in opaque plastic containers?

Back 114

Plastic containers protect riboflavin from being destroyed by UV light

Front 115

Who would be most likely to develop pellagra?

Back 115

A person who does not consume meats and eats corn as the dietary staple

Front 116

In the US scurvy is seldom seen today except in:

Back 116

People addicted to alcohol

Front 117

Beriberi is a deficiency of which vitamin?

Back 117

thiamin

Front 118

Women taking vitamin supplements over several years to help with PMS symptoms developed problems with numbness in their hands and feet and were then unable to walk. Which vitamin in the supplement was most likely to cause the symptoms?

Back 118

Vitamin B6

Front 119

Which best maintains the vitamin and mineral contents?

Back 119

Cook vegetables in a small amount of water for the least amount of time possible.

Front 120

How can nutrient supplements be dangerous to overall health?

Back 120

They can interfere with the use of other vitamins.

Front 121

Who would be most likely to develop pellagra?

Back 121

a person who doesn't consume meats, consumes corn as a dietary staple

Front 122

Which supplement would be best?

Back 122

supplement with less than the DRI of every nutrient for you gender, age

Front 123

AMDR, RDA for protein

Back 123

• AMDR: 10-35%
• RDA: .8 g/kg (of body weight) /day

Front 124

Protein deficiency

Back 124

o Marasmus-commonly among children 6-18 months,
o Kwashiorkor-mostly in countries where a baby is weaned from breast milk when a second baby is born

Front 125

Symptoms of marasmus

Back 125

-muscles waste and weaken
-brain development is stunted, learning impaired
-body temperature low, skin cracks,

Front 126

Symptoms of kwashiorkor

Back 126

- High protein->low protein
- Fluids out of blood -> belly and legs ->edema
- No melanin-hair loses color, patchy and scaly skin, unhealed sores and measles

Front 127

• Excess protein

Back 127

o Heart disease, kidney disease, adult bone loss, cancer

Front 128

• Benefits of vegetarian diets

Back 128

o Less obesity/ chronic disease

Front 129

• Pitfalls of vegetarian diets

Back 129

o Low energy for kids, less minerals
o Concerned about: vitamin B12, vitamin D, mineral: calcium

Front 130

Characteristics of vitamins

Back 130

• Essential, non-caloric, organic nutrient needed in small amounts in the diet

Front 131

• Role of vitamins

Back 131

help make possible processes by which other nutrients are digested, absorbed, and metabolized or built into body structures

Front 132

• Fat soluble vitamins characteristics

Back 132

o Found in fats and oils of foods, require bile for absorption
o Stored in liver and fatty tissues—don’t need to eat daily

Front 133

• Water soluble vitamins characteristics

Back 133

o Absorbed directly into the blood stream, travel freely
o Excesses excreted in urine, risks of toxicities not as great
o Needed in frequent doses (1-3 days) since not stored

Front 134

• Functions of Vitamin A-

Back 134

Regulation of gene expression, eyesight, skin and body linings, growth, immunity

Front 135

• Vitamin D function-

Back 135

Maintain blood calcium level, raise absorption of calcium (small intestine), regulate excretion of calcium (kidneys), strengthen bones

Front 136

• Vitamin E function-

Back 136

Antioxidant, stabilize free radicals, stops chain reaction, donates electron to stabilize

Front 137

• Vitamin K function

Back 137

Blood clotting proteins, bone matrix protein formations

Front 138

• Vitamin C function

Back 138

Connective tissue-collagen, antioxidant

Front 139

• B vitamins function

Back 139

o Involved with energy metabolism, act as coenzymes
o B12, Folate-DNA and RNA synthesis
o B12-maintain nerve cell integrity
o B6-helps convert tryptophan to niacin

Front 140

• Vitamin A food sources

Back 140

orange foods (carrots, sweet potato, apricot, cantaloupe), (dark) green foods (bok choy, spinach), milk, beef liver

Front 141

• Vitamin D sources

Back 141

sun exposure, seafood, milk
o Interference- sunscreen, concealing or heavy clothes, smog, makeup, high or low latitudes, window glass and screens, clouds, smoke,

Front 142

• Vitamin E sources

Back 142

vegetables oils and products: safflower oil, canola oil, margarine, salad dressings, mayo; wheat germ, sunflower seeds
o Enhances blood thinners (in toxic amounts) uncontrolled bleeding

Front 143

• Vitamin K sources

Back 143

cabbage, cauliflower, canola oil, spinach, lettuce and soybeans

Front 144

• Vitamin C sources

Back 144

citrus fruits: grapefruit, oranges; peppers, Brussels sprouts, broccoli, sweet potato, bok choy

Front 145

o Thiamin sources

Back 145

whole grains and enriched breads, pastas, cereals, etc; pork chop, sunflower seeds, green peas, potatoes, black beans

Front 146

o Riboflavin sources

Back 146

milk, yogurt, cheese, liver, pork, mushrooms, cereal
- UV light and irradiation- clear containers

Front 147

o Niacin sources

Back 147

meat products: chicken, pork, tuna; enriched cereal, potato, mushrooms

Front 148

o Folate sources

Back 148

green leafy vegetables- foliage: spinach; enriched cereal, beets, avocado, asparagus, pinto beans, beef liver, lentils

Front 149

o B12 sources

Back 149

meat products, milk products; in plant foods it is inactive

Front 150

o B6 food sources-

Back 150

liver, potato, chicken, bananas, sweet potato, spinach

Front 151

• Vitamin A deficiency

Back 151

impaired ability to see in dim light, outer covering of eye dries and hardens  infection, blindness; impaired cell differentiation: goblet cells in GI tract become misshapen, can’t function

Front 152

• Vitamin D deficiency

Back 152

disease: rickets- malformation of bones (children), osteomalacia- softening of bones, can lead to bone loss and osteoporosis (adults)

Front 153

• Vitamin E deficiency

Back 153

rare, no diseases

Front 154

• Vitamin K deficiency

Back 154

hemorrhaging- loss of blood, abnormal bone formation

Front 155

• Vitamin C deficiency

Back 155

disease: scurvy- bleeding gums, pinpoint hemorrhages; collagen problems, ruptured capillaries, slow wound healing

Front 156

o Thiamin deficiency

Back 156

disease: beriberi, symptoms: weakness and edema

Front 157

o Niacin deficiency

Back 157

disease: pellagra, symptoms: 4 d’s: diarrhea, dermatitis, dementia, death

Front 158

Folate deficiency

Back 158

- birth defect: spina bifida, damage, paralysis; anemia

Front 159

o B12 deficiency

Back 159

disease: (megaloblastic) anemia, cells can’t divide, folate can mask a B12 deficiency

Front 160

o B6 deficiency

Back 160

symptoms: weakness, depression, confusion, irritability, insomnia

Front 161

• Vitamin A toxicity

Back 161

get sick, birth defects in pregnant women, hypercarotenemia (not harmful)

Front 162

• Vitamin D toxicity

Back 162

not from over exposure to sunlight; acute symptoms, long term symptoms: from huge amounts of supplements- calcification of soft tissue, kidney stones

Front 163

• Vitamin E toxicity

Back 163

anticoagulant medicine= uncontrolled bleeding

Front 164

• Vitamin K toxicity

Back 164

opposes the effects of anti-clotting medicine

Front 165

• Vitamin C toxicity

Back 165

not commonly seen, but can happen >3g; urinated out, nausea, diarrhea, kidney stones

Front 166

o B6 deficiency

Back 166

nerve damage

Front 167

Minimize nutrient losses

Back 167

• Put most fruits and vegetables in the fridge – slows down breakdown of vitamins
• Protect it from light and air
o Opaque containers protects riboflavin
o Store cut fruits and vegetables in the refrigerator in sealed containers
• Minimize time exposed to water
o Avoid high temperatures and long cooking times
• Microwaving, steaming and stir frying for a short time is okay

Front 168

• Who may need supplements:

Back 168

o Pregnant/lactating women, or women who are able to get pregnant
o Newborns and Infants
o Lactose intolerant people
o Habitual dieters
o Old people
o Victims of AIDS or other wasting illnesses
o Druggies and alcoholics
o Those recovering from surgery, burns, injury, or illness
o Vegetarians and vegans
o People taking medications that interfere with the body’s use of nutrients

Front 169

• Supplement pros

Back 169

o Can prevent or reverse illnesses
o Good for people who have a condition that interferes with a person’s appetite, ability to eat, or ability to absorb or use nutrients
o People with deficiencies
o People with increased nutrient needs
o People with low nutrient status
o People coping with physical stress

Front 170

• Supplement Cons

Back 170

o Greater risk of nutrient imbalances or toxicities
o Toxicity- little kids think that it is candy
 Mild overdoses can make you sick, severe overdoses – death
o Life-threatening misinformation
 Can be misleading
o Unknown needs
 What nutrients and how much?
o False sense of security
 Consumers thinking supplements will cure diseases and cover needs
 Self-diagnosis
o Absorption and metabolism of nutrients
- Body absorbs nutrients best from foods
- Vitamin c enhances iron absorption
- Vitamin A can interfere with vitamin E metabolism

Front 171

• How to choose good supplements

Back 171

o Avoid supplements with extras like herbs
o Look for USF symbol on the label – will digest
o Vitamin C can erode tooth enamel
o Avoid vitamin bubble gum – kids can overdose
o Choose amounts smaller than, equal to, or very close to the intake recommendations
o Expect to reject about 80% of supplements

Front 172

o Avoid! in supplements

Back 172

- High doses of iron >10mg
- High doses of biotin
- Organic or natural
- High-potency or therapeutic dose
- Ones that have “new” nutrients
- Time release
- Stress formulas
-Pills with extracts of alalfa, berries, parsley, or other f’s and v’s
- Tonics
- With claims that today’s foods lack sufficient nutrients to support health

Front 173

o B12, Folate function

Back 173

-DNA and RNA synthesis

Front 174

o B6 function

Back 174

o B6-helps convert tryptophan to niacin

Front 175

o B12 function

Back 175

o B12-maintain nerve cell integrity

Front 176

disease with 4 d's

Back 176

pellagra

Front 177

4 d’s:

Back 177

diarrhea, dermatitis, dementia, death