Vitamins For Exam 1 Gi/gu

Front 1

Vitamin A

Back 1

Maintains the health of specialized tissue such as the retina, aids in growth and health of skin and mucous membranes, promotes normal development of teeth, soft and skeletal tissue.

Front 2

Vitamin A sources are...

Back 2

animal sources such as eggs, meat and dairy as well as Beta-carotene which comes from green leafy vegetables and intensely colored fruits and vegetables.

Front 3

Vitamin A deficiency

Back 3

nictalopia-loss of night vision

Front 4

Thiamine (B1)

Back 4

helps body convert food into energy, aids in the fct. of the heart and cardiovascular system and the brain/CNS. Normal growth and development.

Front 5

Sources of Thiamine

Back 5

found in fortified breads and cereals, fish, lean meats, milk.

Front 6

Berri-Berri disease

Back 6

is a Thiamine deficiency. degeneration of muscles and the inability to coordinate muscles. loss of appetite, irritability, fatigue and constipation.

Front 7

Riboflavin (B2)

Back 7

works with other B-vitamins to promote healthy growth and tissue repair, and helps release energy form carbohydrates. Healthy RBC production, healthy skin.

Front 8

Sources of Riboflavin

Back 8

Cereal, nuts, milk, eggs, green leafy vegetables and lean meat.

Front 9

Cheilosis

Back 9

red, swollen, chapped, inflamed lips. Riboflavin deficiency.

Front 10

Niacin (B3)

Back 10

works with other B vitamins to help release energy from carbohydrates, healthy nerves, healthy skin, and healthy digestive system.

Front 11

Sources of Niacin

Back 11

dairy, poultry, fish, lean meat, nuts, eggs, liver.

Front 12

Pellagra

Back 12

The inability to absorb Niacin or tryptophan (an amino acid) can cause this disease which is characterized by brown scaly sores, mucosal changes and mental symptoms, diarrhea.

Front 13

Folic Acid (B9)

Back 13

aids in production of RBC, in synthesis of DNA, and works with B12 and Vitamin C to help the body digest proteins. Helps prevent anemia.

Front 14

Sources of Folic Acid

Back 14

beans, legumes, citrus fruits and juices, whole grains, dark green leafy vegetables, poultry, pork, shellfish, liver.

Front 15

Vitamin B12 (aka cobalamin)

Back 15

important for metabolism, the formation of RBC, the maintenance of CNS.

Front 16

Sources of Vitamin B12

Back 16

eggs, meat, poultry, shellfish, milk and milk products

Front 17

Intrinsic factor is a

Back 17

glycoprotein produced by the parietal cells of the stomach and is necessary for the absorption of vitamin B12 later on in the terminal ileum.

Front 18

Pernicious anemia (aka Biermer's anemia, Addison's anemia or Addison-Biermer anemia)

Back 18

is a form of megaloblastic anemia, usually seen in atrophic gastritis, the autoimmune destruction of gastric parietal cells leads to a lack of intrinsic factor and this leads to a vitamin B12 deficiency.

Front 19

extrinsic factor

Back 19

is from food sources

Front 20

Vitamin C (aka ascorbic acid)

Back 20

promotes a healthy immune system, helps in wounds heal, maintains connective tissue and aids in the absorption of iron.

Front 21

Sources of Vitamin C

Back 21

citrus fruits, green peppers, strawberries, tomatoes, broccoli, sweet and white potatoes, rosehips, green leafy vegetables.

Front 22

Scurvy

Back 22

Vitamin C deficiency. leads to a formation of spots on the skin, spongy gums, and bleeding from the mucous membranes. Weakness, anemia, loose teeth, depression.

Front 23

Vitamin D

Back 23

promotes the body's absorption of calcium which is essential to the development of healthy bones and teeth.

Front 24

Sources of Vitamin D

Back 24

The body makes its own when exposed to sunlight. Food sources are butter, cheese, margarine, fortified milk, fish and cereals.

Front 25

Vitamin D deficiency

Back 25

Rickets (weakening and softening of bones). Osteoporosis and Osteomalacia.

Front 26

Vitamin E

Back 26

fct. not fully understood however protects cell membranes and tissue from damage by oxidation, aids in RBC formation and the use of Vitamin K, promotes a healthy circulatory system. Prevention of aging of cells.

Front 27

Sources of Vitamin E

Back 27

corn, nuts, olives, green leafy vegetables, vegetable oils, wheat germ, mayo, eggs, tomatoes, liver.

Front 28

Vitamin K

Back 28

benefits in blood clotting. Helps maintain a healthy level of prothrombin.

Front 29

antagonist of Vitamin K

Back 29

anticoagulants such as coumarins: coumadin, warfarin.

Front 30

Sources of Vitamin K

Back 30

cabbage, cauliflower, spinach, green leafy vegetables, cereals, also synthesized by normal intestinal bacteria.