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