Nutrition Test 2

Front 1

____ are:
~Organic compound made up of amino acids
~Amino acids consider to be the building block
~Nitrogen mainly for _____
~___use nitrogen for building

Back 1

Proteins:
~Organic compound made up of amino acids
~Amino acids consider to be the building block
~Nitrogen mainly for building
~Cells use nitrogen for building

Front 2

Functions of Proteins are to: give an example of each
~Build and repair tissue
~Growth and maintenance
~Regulates fluid
~Constituent of regulatory enzymes
~Resistance to disease
~Transport mechanism
~Energy

Back 2

Functions of Proteins:
~Build and repair tissue
~Growth and maintenance
( Connective tissue, cartilage and skin)
~Regulates fluid (Osmotic pressure, Loss of fluid can cause edema)
~Constituent of regulatory enzymes (Enzymes and hormones provide framework for bones, teeth, collagens fibers)
~Resistance to disease (Regulate help with immunoglobins)
~Transport mechanism
(Help insoluble fats to be transported)
~Energy (4 kcal/gram)

Front 3

Classes of amino acids
_____: body cannot synthesize
an example inlcudes____

Back 3

Classes of amino acids
Essential: body cannot synthesize
example:Phenylalanine: some people are born with disorder that can not metabolize this
oThis must be on lable as a warning

Front 4

Classes of amino acids
_____: can be synthesized by the body as long as nitrogen is present

Back 4

Classes of amino acids
Nonessential: can be synthesized by the body as long as nitrogen is present

Front 5

Protein sources:
Animal: examples
Plant: examples

Back 5

Protein Sources:
~Animal sources: meat, milk, eggs, fish, crustaceans,
-gelatin (lack essential amino acids)
~Plant sources: legumes, peas, beans, grains

Front 6

(3) types of Biologic value of Proteins

Back 6

(3) types of Biologic value of Proteins
1.complete protein
2.incomplete protein
3.complementary protein

Front 7

Biologic value of Proteins ____
~Also called high quality or high biologic value
~Contain all essential amino acids
~Animal foods except gelatin

Back 7

Biologic value of protein:
Complete Protein
~Also called high quality or high biologic value
~Contain all essential amino acids
~Animal foods except gelatin

Front 8

Biologic value of Proteins ____
~Low in essential amino acids
~Corn, beans, plant sources

Back 8

Biologic value of Proteins
Incomplete Protein
~Low in essential amino acids
~Corn, beans, plant sources

Front 9

Biologic value of Proteins ____
~Combining foods to provide essential amino acids
~Complements=combine foods in order to provide
~Ex: beans and rice added together
~Vegetarians combine foods a lot because they do not eat the meat that has the complete protein

Back 9

Biologic value of Proteins
Complementary Protein
~Combining foods to provide essential amino acids
~Complements=combine foods in order to provide
~Ex: beans and rice added together
~Vegetarians combine foods a lot because they do not eat the meat that has the complete protein

Front 10

Physiology of Proteins:
Where does digestion occurs?
Mouth:___
Stomach:___-

Back 10

Physiology of Proteins:
Digestion:
Mouth: mechanical breakdown ONLY
Stomach: digestion begins with enzyme pepsin

Front 11

Physiology of Proteins:
Where does absorption occurs?

Back 11

Physiology of Proteins:
Absorption occurs in the small intestine

Front 12

Physiology of Proteins:
Transport:
~To the ___ by portal blood system
~___ is the main site of catabolism (break down)

Back 12

Physiology of Proteins: Transport
~To the live by portal blood system
~Liver is main site of catabolism (break down)

Front 13

Nitrogen Balance
~The amount of N entering the body is ____ to the amount cells need to replace parts

Back 13

Nitrogen Balance
~The amount of N entering the body is equal to the amount cells need to replace parts

Front 14

Nitrogen Balance
____ ___ ___: when the intake is greater than output
examples:

Back 14

Nitrogen Balance
~Positive N Balance: when the intake is greater than output
oRecovery from illness, surgery, trauma
oTeens growing up

Front 15

Nitrogen Balance
___ ___ ___: when intake lss than output
examples:

Back 15

Nitrogen Balance
~Negative N balance: intake less than output
oIf it’s negative your body is breaking down it’s own protein or tissue to meet the need to stay healthy
oEx: someone who’s fasting, has an infection, weight loss, burns

Front 16

Nutritional Management
~______: genetic disorder pt who has this has to restrict the protein in their diet, only have enough of protein for growth (Artificial sweeteners has this so body can not break it down) pt w/ this has to watch phenylalanine or aspartane intake

Back 16

Nutritional Management
~Phenylketouria: genetic disorder pt who has this has to restrict their diet, only have enough of protein for growth
(Artificial sweeteners has this so body can not break it down)

Front 17

Nutritional Management
~____: insufficient protein intake
~_____: starvation complete lack of calories

Back 17

Nutritional Management
~Kwashiorkor: insufficient protein intake/ osmotic pressure is off
~Marasmus: starvation complete lack of calories & protein

Front 18

Proteins deficiency can cause these (8) things:

Back 18

Protein deficiency:
-Anemia
-Lowered resistance to infection - antibodies
-Brittle and slow-growing hair and nails
-Skin dry and scaly
-fingernails: Dry cracked nails or spooned shaped
~ Orally: Smaller molars, delayed eruptions
- Secretary IgA levels depressed
-Impaired phagocytic activity

Front 19

Vegetarianism: if complete vegetarian pt in risk of __ deficiency
~Lacto-ovo:
~Lactovegetarian:
~Vegan:
~Fruitarian:

Back 19

Vegetarianism: have risk of B12 deficiency if they are a complete vegetarian
~Lacto-ovo: pt will eat eggs and have milk
~Lactovegetarian: will have milk and vegetables
~Vegan:only have vegetable and no milk cheese eggs and no by products
~Fruitarian: eat fruits only

Front 20

How would you Cousel a patient with protein deficiency?

Back 20

Couseling for patient with protein deficiency
~Include cheese, eggs, nuts, and beans with salad
~Include more poultry, fish
~Encourage chopped chicken, turkey with pasta or rice (versus large serving of meat)

Front 21

(3) oral signs of a patient with protein deficiency

Back 21

Orally patient with protein deficiency
~Pt buccal mucosa maybe pale
~Coloration of skin pale
~Tongue: some papilla maybe atropy or diluted

Front 22

Recommended amt of protein is __ oz daily.
~ if someone doesn't eat alot of red meat his/her buccal mucosa will appear __ like an anemic person
~ How will tongue appear on a patient who has a protein deficiency?

Back 22

Recommende amt of protein is 6OZ DAILY
~ buccal mucosa appears pale if someone doesn't eat alot of red meat like an anemic person
~ tongue appear to have diluted or atrophy of the papilla

Front 23

___ are composed of carbon, fiber, hydrogen, oxygen, and considered to be insoluble in water

Back 23

LIPIDS
- composed of carbon, fiber, hydrogen, oxygen, and considered to be insoluble in water

Front 24

Lipids have 2 classifications...
___ occurs in both food & body
it is considered to be a simple lipis and "true fat" & this one occurs most often in the body
___ is produced by the body for specific functions and some are used for component of tooth structure

Back 24

2 classifications of Lipids...
1. Simple/ triglycerides
- occurs in both food & body
- considered to be a simple lipis and "true fat"
- occurs most often in the body
2. Structural lipids
- produced by the body for specific functions
- some are used for component of tooth structure

Front 25

The Simple/ Triglyceride lipids are broke down into __ or __
___ are  Solid at room temperature
= have a high melting point
Sources:
oAnimal (beef, larb)
oCoconut oil, palm oil, cocoa butter
have an Increase serum cholesterol
o We want 10% or less of total calories needed

Back 25

Simple/ Triglyceride lipids are broken down into SATURATED OR UNSATURATED
~ SATURATED
Solid at room temperature
= have a high melting point
Sources:
oAnimal (beef, larb)
oCoconut oil, palm oil, cocoa butter
have an Increase serum cholesterol- want 10% or less of total calories needed

Front 26

Triglycerides are broken down into Saturated & Unsaturated
~ Unsaturated are broken down into ___ & ____

Back 26

Triglycerides (simple lipids)
broken down into saturated or unsaturated
~Unsaturated are broken down into Monounsaturated and Polyunsaturated

Front 27

Under Unsaturated Triglycerides (simple lipids)
___ is Liquid at room temperature
o has Low melting point
o Most abundant: oleic acid-
o found in canola oil, olive oil, and peaunts
o only 10% of the calories needed are from this
o Oleic acid found in structure of teeth

Back 27

MONOSATURATED
-under triglycerides- unsaturated- monosaturated
o Liquid at room temperature
o has Low melting point
o Most abundant: oleic acid-
o Found in canola oil, olive oil, and peaunts
o only 10% of the calories needed are from this

Front 28

Under Unsaturated Triglycerides (simple lipids)
___ has a liquid consistency
o has Low melting point
o No more than 10% of calories needed come from this
o Consist of Omega- 6 fatty acid : Linoleic, Linolenic, arachidonic acids & Omega- 3 fatty acids which produces eiconsanoids

Back 28

POLYUNSATURATED
- under Triglycerides (simple lipids) & unsaturated
o has a liquid consistency
o has Low melting point
o No more than 10% of calories needed come from this
o Consist of Omega- 6 fatty acid : Linoleic, Linolenic, arachidonic acids & Omega- 3 fatty acids which produces eiconsanoids

Front 29

Polyunsaturated consist of the Omega ___ fatty acids
 Linoleic must be provided by diet
• Helps with the Production of phospholipids and eicosanoids (hormones help produce prostaglandins which help with inflammatory effect)
 includes Linolenic and arachidonic acids that are synthesized from Linoleic
• Sources: flaxseed, canola, soybean, walnuts, wheat germ

Back 29

Polyunsaturated consist of the OMEGA 6 FATTY ACIDS
 Linoleic must be provided by diet
~ 1st point of unsaturation is at point of carbone end of linoleic
• Helps with the Production of phospholipids and eicosanoids (hormones help produce prostaglandins which help with inflammatory effect)
 includes Linolenic and arachidonic acids that are
Synthesized from Linoleic
• Sources: flaxseed, canola, soybean, walnuts, wheat germ

Front 30

Polyunsaturated consist of the Omega ___ fatty acids
 these Produce Eiconsanoids
• Helps in regulation of: blood pressure, blood clotting, immune response, inflammatory
• Sources-fish oil, mackerel, salmon, albacore tuna

Back 30

OMEGA 3 FATTY ACIDS
-under polyunsaturated triglycerides (simple lipids)
 these Produce Eiconsanoids
• Helps in regulation of: blood pressure, blood clotting, immune response, inflammatory
• Sources-fish oil, mackerel, salmon, albacore tuna

Front 31

___ lipids are a type of triglyceride (simple lipid) that have another compound added in

Back 31

Compound Lipids
- type of triglyceride that have another compound added in

Front 32

Compound Lipids consist of ___ the body produces all these it needs from linoleic it is involved in initiation of calcification and mineralization of teeth and bones
~ types of these include Lecithin, cephalin, sphingomyelins

Back 32

Compound Lipids consist of PHOSPHOLIPIDS
- the body produces all these it needs from linoleic it is involved in initiation of calcification and mineralization of teeth and bones
~ types of these include Lecithin, cephalin, sphingomyelins

Front 33

Compound Lipids:
~ Phospholipids: type of....
___ is present in all cells and also used commercially as an additive in bread because it keep the fats and water from separating
___ is present in thromboplastin that is used for blood clotting
___ is a consistuent of nerve fibers

Back 33

Compound Lipids:
Phospholipids: type of....
~LECITHIN- is present in all cells and also used commercially as an additive in bread because it keep the fats and water from separating
~ CEPHALIN- is present in thromboplastin that is used for blood clotting
~ SPHINGOMYELINS- is a consistuent of nerve fibers

Front 34

___ is a type of compound lipid / phospholipid that is found in brain and nervous tissue

Back 34

GLYCOLIPID
- is a type of compound lipid / phospholipid that is found in brain and nervous tissue

Front 35

___ is a type of compound lipid / phospholipid
 responsible for carrying the fats around the body
 Produce by the liver
 Chylomicrons- carry the exogenous triglycerides around the body
 VLDL’S- carry endogenous triglycerides around the body
 consist of LDL’S & HDL

Back 35

LIPOPROTEIN
- a type of compound lipid / phospholipid
 responsible for carrying the fats around the body
 Produce by the liver
 Chylomicrons- carry the exogenous triglycerides around the body
 VLDL’S- carry endogenous triglycerides around the body
 consist of LDL’S & HDL

Front 36

Lipoprotein consist of LDL&HDL
__ has • Low density lack of proteins
•Consider the bad guys
• They carry triglycerides/ cholesterol from the liver and deposit where we don’t want it
• Risk of heart attack if you have level that is greater 160mg/100ml

Back 36

HDL
• Low density lack of proteins
•Consider the bad guys
• They carry triglycerides/ cholesterol from the liver and deposit where we don’t want it
• Risk of heart attack if you have level that is greater 160mg/100ml

Front 37

Lipoprotein consist of HDL& LDL
 ______
• Good guys (helper)
• They carry cholesterol from the peripheral back to the liver
• Risk of heart attack if you have less than 35/100ml of blood work
** at risk for heart attack of total blood cholesterol is greater than 240**

Back 37

 HDL’S
• Good guys (helper)
• They carry cholesterol from the peripheral back to the liver
• Risk if you have less than 35/100ml of blood work
** at risk for heart attack of total blood cholesterol is greater than 240**

Front 38

___ (type of lipid) is not essential because the liver produces all the ones we need
~ Functions:
o produces Hormones-estrogen and testosterone
o makes Bile-emulsifier for digestion
o Structural component of cell membranes and teeth
- this is waxy substance found in animal foods

Back 38

CHOLESTEROL (type of lipid) ~ not essential because the liver produces all the ones we need
~ Functions:
o produces Hormones-estrogen and testosterone
o makes Bile-emulsifier for digestion
o Structural component of cell membranes and teeth
- this is waxy substance found in animal foods

Front 39

What are some of the Artificial Fats? (4)
___ is indigestible form of a fatty acids causes decrease in fat soluble vitamins
Because it’s not digestive it does not produce any calories from it however, it interfere with some absorption which can cause diarrhea and cramping
___ is used mostly in salad dressing; not a very creamy salad dressing-made from egg whites
____ & ____ - fat replacers ex: breakfast bars, cereals

Back 39

Artificial fats...
Olestra: indigestible form of a fatty acids causes decrease in fat soluble vitamins
Because it’s not digestive it does not produce any calories from it however, it interfere with some absorption which can cause diarrhea and cramping
 Simplesse: used mostly in salad dressing; not a very creamy salad dressing- made from egg whites
 Oatrim and maltodextrim: fat replacers ex. breakfast bars

Front 40

___ is when  Hydrogen added to oil to form a solid
 Shape of fatty acids is altered from “cis” to “trans” formation
 Ex: tub of margin that you can buy
 This product is consider bad because it raise your LDL and lower the HDL

Back 40

HYDROGENATION
 Hydrogen added to oil to form a solid
 Shape of fatty acids is altered from “cis” to “trans” formation
 Ex: tub of margin that you can buy
 This product is consider bad because it raise your LDL and lower the HDL

Front 41

What are the 6 physiologic roles of Lipids?

Back 41

Physiologic roles of Lipids
 Energy: 9/cal
 Store energy: allow protein to do it’s function
 Satiety: give you the feeling of fullness
 Palatability: gives flavor
 Insulation to protect internal organs
 Carry fat-soluble vitamins A,D,E,K

Front 42

Consideration of ___
 Incorporated into tooth structure
 can have Anticariogenic effect
 Food retention reduced
 Lubricate tooth surface
 Delay gastric emptying
 Protect against acid attack: because it lubricate tooth surface- because it lubricates tooth surfaces

Back 42

Considerations for FATS
 Incorporated into tooth structure
 can have Anticariogenic effect
 Food retention reduced
 Lubricate tooth surface
 Delay gastric emptying
 Protect against acid attack: because it lubricate tooth surface- because it lubricates tooth surfaces

Front 43

In the digestion of Lipids in the mouth it is ___ only &
in the stomach it is ___ with lipase

Back 43

Digestion of Lipase:
In the mouth it’s mechanical action only
In the stomach: lipase enzyme help with hydrolysis

Front 44

Over consumption of fats: patient will be ___, ___, ___
Under consumption could be anorexia, patient will have dull hair, dry __, and __ sensitivity

Back 44

~ Over consumption: you will be overweight, obese, associated with heart diseases
~ Under consumption: anorexia, patient will have dull hair, dry skin, cold temp sensitive,

Front 45

What are the 2 types of vitamins

Back 45

2 types of vitamins
1. fat soluble
2. water soluble

Front 46

___ ___ is a type of vitamin that
~Catalyst for metabolic reactions
~Essential to life
~Regulatory functions
~Acts as coenzymes

Back 46

Fat Soluble is a type of vitamin that
~Catalyst for metabolic reactions
~Essential to life
~Regulatory functions
~Acts as coenzymes

Front 47

___ ___ ___ is describe in these charateristics
~Soluble in fat
~Stable to heat
~Organic substance
~Absorbed in intestine
~Require bile for absorption
~Not readily excreted/stored in liver
~Deficiency symptoms slow to develop
~Toxic with excessive intake
~Required for calcified structures

Back 47

Fat Soluble Vitamins is describe in these charateristics
~Soluble in fat
~Stable to heat
~Organic substance
~Absorbed in intestine
~Require bile for absorption
~Not readily excreted/stored in liver
~Deficiency symptoms slow to develop
~Toxic with excessive intake
~Required for calcified structures

Front 48

Physiologic role of what type of Vitamin?
~Vision
~Growth and development
~Maintains epithelial cells, mucous membranes
~Essential to health of gingival, reproductive, nerve cell
~Antioxidant: prevent cell damage from free radicals

Back 48

Physiologic role of what type of Vitamin? Vitamin A
~Vision
~Growth and development
~Maintains epithelial cells, mucous membranes
~Essential to health of gingival, reproductive, nerve cell
~Antioxidant: prevent cell damage from free radicals

Front 49

What are good sources of Vitamin A?

Back 49

Sources: Vitamin A
~Retinol (preformed vitamins A)-animal form-found in liver, fish, milk, cheese, eggs, and fortified foods
~Beta-carotene (provitamin A)-plant derived-found in yellow, orange, and green leafy vegetables

Front 50

Where are Vitamin A absorped and excreted?

Back 50

 Absorption and excretion
~Absorption optimal when body stores are depleted
~Liver stores approximately 90% of it
~Not readily excreted by the body

Front 51

These are deficiency of what type of vitamin?
~Nyctalopia (night blindness)
~Xeroderma (dry, flaky, scaly skin)
~Follicular hyperkeratosis (goose flesh)
~Degeneration of epithelial cells (inability to produce mucus, so you may have respiratory effect
~Enamel hypoplasia

Back 51

Deficiency of Vitamin A
~Nyctalopia (night blindness)
~Xeroderma (dry, flaky, scaly skin)
~Follicular hyperkeratosis (goose flesh)
~Degeneration of epithelial cells (inability to produce mucus, so you may have respiratory effect
~Enamel hypoplasia

Front 52

Deficiency symptoms of oral cavity of what type of vitamin?
~Ameloblast atrophy
~Hypoplasia
~Faulty bone and tooth formation
~Accelerated periodontal destruction
~Drying and hardening of salivary glands
~Xerostomia
~Keratinaztion of epithelium
~Cleft lip
~Oral and oropharyngeal cancer association

Back 52

Deficiency symptoms of oral cavity of vitamin A
~Ameloblast atrophy
~Hypoplasia
~Faulty bone and tooth formation
~Accelerated periodontal destruction
~Drying and hardening of salivary glands
~Xerostomia
~Keratinaztion of epithelium
~Cleft lip
~Oral and oropharyngeal cancer association

Front 53

Toxicity symptoms of what type of Vitamin?
~Headache, vomiting, diplopia, alopecia
~Dryness of mucous membrane
~Thinning epithelium
~Cracked bleeding lips
~Increased osteoclast activity
~Hypercarotenemia
~Birth defects

Back 53

Toxicity symptoms of Vitamin A
~Headache, vomiting, diplopia, alopecia
~Dryness of mucous membrane
~Thinning epithelium
~Cracked bleeding lips
~Increased osteoclast activity
~Hypercarotenemia
~Birth defects

Front 54

Physiologic Role of what type of Vitamin?
~Classified as hormone-assist in absorption of calcium and phosphorus
~Formation and mineralization of teeth and bones
~Hematospoiesis (formation of red blood cells)
~Function cells-skin, cardiovascular, immune

Back 54

Physiologic Role of Vitamin D
~Classified as hormone-assist in absorption of calcium and phosphorus
~Formation and mineralization of teeth and bones
~Hematospoiesis (formation of red blood cells)
~Function cells-skin, cardiovascular, immune

Front 55

Sources of what type of Vitamin?
~Sunlight: need 15 min/day
~Food: dairy products, milk, eggs

Back 55

Sources of Vitamin D
~Sunlight: need 15 min/day
~Food: dairy products, milk, eggs

Front 56

Deficiency found in what type of vitamin?
~Rickets (softer bones due to lack of vit D)
~Osteomalacia (deficiency in adults: looking at elderly person calcium taken up from bone because insufficient absorption from the small intestine/ signs: pain in hip
~Osteoporosis: reduce bone density

Back 56

Deficiency: Vitamin D
~Rickets (softer bones due to lack of vit D)
~Osteomalacia (deficiency in adults: looking at elderly person calcium taken up from bone because insufficient absorption from the small intestine/ signs: pain in hip
~Osteoporosis: reduce bone density

Front 57

Deficiency symptoms oral cavity found in what type of Vitamin?
~Failure to bone to heal
~Enamel hypoplasia
~Increased caries rate
~Delayed dentition
~Loss of alveolar bone
~Loss of lamina dura

Back 57

Deficiency symptoms oral cavity found in vitamin D
~Failure to bone to heal
~Enamel hypoplasia
~Increased caries rate
~Delayed dentition
~Loss of alveolar bone
~Loss of lamina dura

Front 58

Toxicity found in too much of this vitamin?
~Nausea, vomiting, poop appetite, weight loss, constipation, weakness
~Calciferol poisoning- increased bone resorption, irreversible kidney, cardiovascular damage

Back 58

Toxicity of Vitamin D
~Nausea, vomiting, poop appetite, weight loss, constipation, weakness
~Calciferol poisoning- increased bone resorption, irreversible kidney, cardiovascular damage

Front 59

Consideration:
Anticonvulsant drugs inactivate by this type of Vitamin___

Back 59

Consideration:
Anticonvulsant drugs inactivate by this type of Vitamin D

Front 60

Vitamin E
Physiologic Role of what type of vitamin?
~Antioxidant
~Protects integrity of cells membrane
~Improves immune response
~Promotes resistance of inflammation

Back 60

Physiologic Role of Vitamin E
~Antioxidant
~Protects integrity of cells membrane
~Improves immune response
~Promotes resistance of inflammation

Front 61

These are good sources of what type of vitamins?
~Vegetable oils
~Green leafy vegetables
~Nuts, legumes
~Whole grains, wheat germ
~Some fruits

Back 61

Sources of Vitamin E
~Vegetable oils
~Green leafy vegetables
~Nuts, legumes
~Whole grains, wheat germ
~Some fruits

Front 62

Deficiency of Vitamin E

Back 62

Deficiency of Vitamine E
~Possibly anemia

Front 63

Deficiency symptoms oral cavity of what type of vitamin?
~Inflammation of periodontium
~Loss of integrity cell membranes of mucosa

Back 63

Deficiency symptoms oral cavity of vitamin E
~Inflammation of periodontium
~Loss of integrity cell membranes of mucosa

Front 64

Toxicity of what type of Vitamin?
~Interferes with blood coagulation
~Relatively non-toxic, possible GI disturbance

Back 64

Toxicity of Vitamin E
~Interferes with blood coagulation
~Relatively non-toxic, possible GI disturbance

Front 65

Physiologic Role of what type of vitamin?
~Synthesis of blood clotting

Back 65

Physiologic Role of Vit K
~Synthesis of blood clotting

Front 66

Sources descibe what type of vitamin?
~Food-green leafy vegetables
~Microflora- synthesized by intestine/intestine provide about 50%

Back 66

Sources of Vitamin K
~Food-green leafy vegetables
~Microflora- synthesized by intestine/intestine provide about 50%

Front 67

Deficiency of Vitamin ___
~Internal hemorrhage
Diarrheal disease
~Ulcerative colitis
~Celiac disease
~Sprue

Back 67

Deficiency of Vitamin K
~Internal hemorrhage
Diarrheal disease
~Ulcerative colitis
~Celiac disease
~Sprue

Front 68

Deficiency symptoms of oral cavity of Vitamin K

Back 68

Deficiency symptoms of oral cavity of Vitamin K
~Gingival hemorrhage
~Petechia

Front 69

Consideration of Vitamin K
(2)

Back 69

Consideration of Vitamin K
~Link to reduced bone mass density
~Antibiotic therapy inhibits productions of vit k due to antibody eruption of micro flora in the intestine

Front 70

___ ____ ____
•Consider to be all the b’s and c’s
•Easily excreted in urine
•Unlikely to reach toxic levels
•Main function-metabolism (acts as coenzyme in creb cycle)
•Deficiency- cheilosis and glossitis
•coenzyme

Back 70

Water Soluble Vitamins
•Consider to be all the b’s and c’s
•Easily excreted in urine
•Unlikely to reach toxic levels
•Main function-metabolism (acts as coenzyme in creb cycle)
•Deficiency- cheilosis and glossitis
•coenzyme

Front 71

Type of B vitamin
•Sources: organ meat, dark green vegetables
•Deficiency: Beri beri ( I can not) person has damage to muscles and cannot move; can effect heart too
•Oral deficiency:
~Burning sensation
~Flabby, red, edematous tongue
~Fungiform papillae enlarged
~Loss of taste

Back 71

Thiamin (B1)
•Sources: organ meat, dark green vegetables
•Deficiency: Beri beri ( I can not) person has damage to muscles and cannot move; can effect heart too
•Oral deficiency:
~Burning sensation
~Flabby, red, edematous tongue
~Fungiform papillae enlarged
~Loss of taste

Front 72

Type of B vitamin
•Sources: milk poultry fish grains
• light sensitive
•Oral deficiency
~Angular cheilosis
~Glossitis
~Blue/purple mucosa
~Enlarged fungiform papillae
~Burning sensation

Back 72

Riboflavin (B2)
•Sources: milk poultry fish grains
• light sensitive
•Oral deficiency
~Angular cheilosis
~Glossitis
~Blue/purple mucosa
~Enlarged fungiform papillae
~Burning sensation

Front 73

Type of B vitamin
•Sources: meat fish enriched bread/cereal
•Deficiency: pellagra (latin animal hives) skin and gi lesions demintra, dermatistis, diahhea
•Oral deficiency:
~Glossitis
~Ulceration of tongue
~Atrophy of papillae
~Cheilosis
~Erythemic marginal (resemble NUG)

Back 73

Niacin (B3)
•Sources: meat fish enriched bread/cereal
•Deficiency: pellagra (latin animal hives) skin and gi lesions demintra, dermatistis, diahhea
•Oral deficiency:
~Glossitis
~Ulceration of tongue
~Atrophy of papillae
~Cheilosis
~Erythemic marginal (resemble NUG)

Front 74

Type of B vitamin
•Source: organic meats, whole grains
•Deficiency: fatigue, sleep disturbances, muscle pain, impaired coordination
•Deficiency rare and in combination with another B deficiency

Back 74

Pantothenic Acid (B5)
•Source: organic meats, whole grains
•Deficiency: fatigue, sleep disturbances, muscle pain, impaired coordination
•Deficiency rare and in combination with another B deficiency

Front 75

Type of B vitamin
•Sources: organ meat, milk, egg, yeast
•Deficiency: alopecia (loss of hair), depression
•Oral deficiency:
~Glossitis
~Gray mucosa
~Atrophy of papillae

Back 75

Biotin (B8)
•Sources: organ meat, milk, egg, yeast
•Deficiency: alopecia (loss of hair), depression
•Oral deficiency:
~Glossitis
~Gray mucosa
~Atrophy of papillae

Front 76

Type of B vitamin
•Sources: meats, vegetables, whole grains, nuts
•Deficiency: irritability, impaired immune, anemia
•Oral deficiency:
~Cheilosis
~Glossitis
~Atrophy of tongue
~Burning sensation

Back 76

Pyridoxine (B6)
•Sources: meats, vegetables, whole grains, nuts
•Deficiency: irritability, impaired immune, anemia
•Oral deficiency:
~Cheilosis
~Glossitis
~Atrophy of tongue
~Burning sensation

Front 77

Type of B vitamin
•Folic acids
•Sources: liver, dark green leafy veg, orange juice, fortified cereal
•Deficiency: anemia, birth defects
•Oral deficiency:
~Glossitis
~Enlargement of fungiform papillae
~Gingivitis/chronic perio with mobility
~Erosion and ulcerations (tongue, buccal mucosa)

Back 77

Folate (B9)
•Folic acids
•Sources: liver, dark green leafy veg, orange juice, fortified cereal
•Deficiency: anemia, birth defects
•Oral deficiency:
~Glossitis
~Enlargement of fungiform papillae
~Gingivitis/chronic perio with mobility
~Erosion and ulcerations (tongue, buccal mucosa)

Front 78

Type of B vitamin
•Sources: meat
•Deficiency: anemia, neurological disorders (depression)
•Oral deficiency
~Glossitis
~Atrophy of papillae
~Burning of tongue
~Loss of taste

Back 78

Cobalamin (B12)
•Sources: meat
•Deficiency: anemia, neurological disorders (depression)
•Oral deficiency
~Glossitis
~Atrophy of papillae
~Burning of tongue
~Loss of taste

Front 79

B12 ____
Must have ___ ___to be absorb; B12 binds to ___ ___ for absorption

Back 79

Cobalamin (B12)
Must have intrinsic factors to be absorb; B12 binds to intrinsic factors for absorption

Front 80

Functions: decribe what type of Vitamin?
~Synthesis of collagen
~Antioxidant
~Assists with immune system help with wbc formation
~Enhances iron absorption
~Formation fibroblast, osteoblast, odontoblast

Back 80

Functions: decribe what type of Vitamin C/ Asorbic Acids
~Synthesis of collagen
~Antioxidant
~Assists with immune system help with wbc formation
~Enhances iron absorption
~Formation fibroblast, osteoblast, odontoblast

Front 81

This describe what type of vitamin?
•Sources: citrus fruits, strawberries, broccoli, brussell sprouts, sweet potatoes
•Deficiency: scurvy (rupture blood vessel so going to see petchia, pt going to be fatigue and have anemia)

Back 81

This describe what type of vitamin C
•Sources: citrus fruits, strawberries, broccoli, brussell sprouts, sweet potatoes
•Deficiency: scurvy (rupture blood vessel so going to see petchia, pt going to be fatigue and have anemia)

Front 82

Oral deficiency found in what type of Vitamin?
~Gingival inflammation, easy bleeding
~Ulceration and necrosis
~Slow wound healing
~Petechia

Back 82

Oral deficiency found in Vitamin C
~Gingival inflammation, easy bleeding
~Ulceration and necrosis
~Slow wound healing
~Petechia