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CNS Study Guide > Micronutrients - Vitamins A, D, E > Flashcards

Micronutrients - Vitamins A, D, E Flashcards

1
Q

Vitamin A Top Ten Foods

A
  1. Carrots - 1329 mcg per cooked cup - 148% RDA 2. Tuna - 1287 mcg in 6oz fillet - 143% RDA 3. Squash - 1144 mcg in 1 cup cooked - 127% 4. Sweet Potato - 1096 mcg in 1 cup - 122% RDA 5. Spinach - 943 mcg per 1 cup cooked - 105% 6. Cantaloupe - 299 mcg per cup - 33% RDA 7. Lettuce - 205 mcg per cup - 23% RDA 8. Red Bell Pepper - 198 mcg per cup cooked - 22% 9. Pink Grapefruit - 133 mcg per cup - 15% 10. Broccoli - 120 mcg per cup cooked - 13% RDA
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2
Q

Vitamin A Enhancers

A

Fat, bile, vitamin E, Zn, Protein

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3
Q

Vitamin A Inhibitors

A

Low fat, low protein, alcohol

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4
Q

Where is Vitamin A stored?

A

The Liver and Adipose Tissue

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5
Q

Vitamin A Functions

A

Red blood cell production Epithelium growth Tissue repair Immunity Growth and development Eye health - cornea reproduction Regulation of gene expression Anti-Cancer - breast, bladder, and cervical Antioxidant

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6
Q

Vitamin RDA - Adults

A

Males - 900 μg, Females 700 μg

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7
Q

Vitamin A Bio-Avaliable Forms

A

Caroteniods - found in plants Performed Vitamin A - animal sources Both have to be converted to active vitamin A by the body

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8
Q

Vitamin A Deficiency Condition

A

Hypovitaminosis A - <0.35nmol/L on labs

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9
Q

Vitamin A Deficinecy Symptoms

A

Follicular hyperkertosis, nightblindness, anorexia, growth retardation

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10
Q

Who is vulnerable to Vitamin A deficiency?

A

Preschool aged children, low vitamin A intakers, pregnant women, lactating women

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11
Q

Vitamin A Toxocity Condition

A

Hypervitaminosis - >1.05-3 nmol/L; >30,000IU longterm

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12
Q

Signs of Vitamin A Toxicity

A

Peeling of skin, bone and joint pain, nausea, headache, irritability, frontal buldging (infants), elevated liver enzymes, vertigo.

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13
Q

Who is vulnerable to Vitamin A toxicity?

A

Fad dieters, users of high dose vitamin A porducts

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14
Q

Methods of lab testing vitamin A

A

Serum A, RPB, Retinyl Esters, Dark Adaption

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15
Q

What is the optimal range of serum vitamin A?

A

1.05 - 3 mmol/L (30-86 mcg/dL)

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16
Q

NFPE for Vitamin A?

A

ridges in nails, acne, excema, dry skin

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17
Q

Drug-Nutrient Interactions for Vit A

A

Chronic alcohol consumption - depletes liver stores of vitamin A Birth control with estrogen Bile acid sequestrants - can decrease absoprtion Isotepetionion

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18
Q

What vitamins are fat soluble?

A

A, D, E, K

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19
Q

Vitamin D Functions?

A

-Insufficent Vit D may adversly affect both insulin secretion and glucose tolerance. - Blood pressure regulation - Cell differentiation - inhibits proliferation and stimulates differentation. - Important for brain development - Hormone activity - Gene transcription - Essential for absorption of calcium - Immune system modulator - Anti-cancer - Anti-inflammatory

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20
Q

Where is vitamin D absorbed?

A

Small Intestine

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21
Q

After absorption, where does vitamin D go?

A

In the liver is it hydroxylated from vitamin D to 25(OH)D; In the kidneys it is hydroxylated to I,25(OH)2D

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22
Q

Where is vitamin D stored?

A

Fat Cells

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23
Q

How is vitamin D excreted?

A

Bile into feces, very little through urine

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24
Q

How is vitamin A excreted?

A

Bile excretion, feces and urine

25
Q

What nutrient partners help with the absoprtion of vitamin D?

A

Dietary fat, bile, taurine

26
Q

What nutrient inhibitors decrease absoprtion of vitamin D?

A

Low fat diet, steroids, caffiene

27
Q

Adult RDA of vitamin D?

A

Males - 600 IU Females - 600 IU (All age groups)

28
Q

Tolerable Upper Intake of Vitamin D for adults?

A

4000 IU

29
Q

Tolerable Upper Intake of Vitamin A in Adults?

A

2800 μg

30
Q

Top 10 Food Sources of Vitamin D?

A
  1. Fish (salmon) - 28.4 μg per 6oz. - 142% RDA 2. Crimini Mushrooms - 27.8 μg per cup - 139% RDA 3. Fortified Milk - 6.3 μg per 16 oz. - 32% RDA 4. Soy Milk - 5.8 μg per 16 oz - 29% RDA 5. Fortified Tofu - 5.7 μg per cup - 28% RDA 6. Fortified Yogurt - 3.2 μg per cup - 16% RDA 7. Fortified Cereal - 2.5 μg per 3/4 cup - 12% RDA 8. Fortified O.J. - 2.5 μg per cup - 12% RDA 9. Pork Chops - 2.1 μg per chop - 10% RDA 10. Eggs - 1.1 μg per large egg - 6% RDA
31
Q

Supplemental forms of vitamin D

A

D3 - Cholecalciferol - Dose 200 - 2000 IU Multivitamin - most common 400 IU D2 - Ergocalciferol - 50,000 IU based on need

32
Q

Drug-nutrient interactions of vitamin D

A

Aluminum Anti-convulsants Atrovastatin Psoriasis Drugs Cytochrome p450 3A4 Some blood pressure meds Steriods Laxatives

33
Q

Name of vitamin D deficincy condition?

A

Rickets, osteomalacia

34
Q

Signs of vitamin D deficiency?

A

Profuse sweating, psoriasis, bone tissue doesn’t properly mineralize, osteoporosis, bone pain and weakness, restlessness, scaly lips, muscle pain, shortness of breath

35
Q

Name of vitamin D toxicity condition?

A

Hypervitaminosis D

36
Q

Signs of vitamin D toxicity?

A

Hypercalcemia, joint pain, nausea, anxiety, thirst

37
Q

Method of lab testing for vitamin D

A

Serum 25(OH)D - lab range 40-80; optimal >50

38
Q

NFPE for vitamin D?

A

Asses skin, lips, look for frontal head bulge

39
Q

Main functions of Vitamin E?

A
  • Prevents or limits formation of oxidized LDL - Anti-clotting - Nerve and muscle reproduction - Boosts antioxidant defense - Protects cell membranes - Enhances immune function - Antioxidant - Gene expression - Transcription
40
Q

Where is vitamin E absorbed?

A

Upper half of small intestine

41
Q

What is required for the absoprtion of vitamin E?

A

Dietary fat and bile

42
Q

After absorption, where does vitamin E go?

A

Absorded in small intestine then goes to liver

43
Q

Where is vitamin E stored?

A

Adipose tissue

44
Q

How is vitamin E excreted?

A

Feces via bile

45
Q

What helps with the absoprtion of vitamin E?

A

Fat, bile, selenium, vitamin C

46
Q

What inhibits absorption of vitamin E?

A

Pollutents, N2O, ozone, mineral oil, inflammation, neomycin, toxins, cholestyramine, malabsoprtion, excess Cu and Fe, low Zn.

47
Q

RDA of Vitamin E in adults?

A

15 mg

48
Q

Tolerable Upper Intake of Vitamin E in adults?

A

1000 mg

49
Q

Top 10 Food Sources of Vitamin E?

A
  1. Sunflower Seeds - 7.4 mg per 1oz - 49% RDA 2. Almonds - 7.3 mg per 1 oz - 49% of RDA 3. Avacados - 4.2 mg per avacado - 28% RDA 4. Spinach - 3.7 mg per cooked cup - 25% RDA 5. Butternut Squash - 2.6 mg per cooked cup - 18% RDA 6. Kiwi - 2.6 mg per cup - 18% RDA 7. Broccoli - 2.3 mg per cooked cup - 15% RDA 8. Trout - 2 mg per fillet - 13% RDA 9. Olive Oil - 1.9 mg per Tbl. - 13% RDA 10. Shrimp - 1.9 mg per 3 oz - 12% RDA
50
Q

What are supplement forms of vitamin E?

A

d-alpha, mixed tocotriends

51
Q

Drug-nutrient interactions of vitamin E?

A

Blood thinners (Warfarin)

52
Q

Name of deficinecy of vitamin E condition?

A

Abetalipoproteinemia

53
Q

Signs of vitamin E deficiency?

A

Hemolytic anemia, weak muscles, myopathy, peripheral nueropathy, impaired balance and coordination.

54
Q

Signs of vitamin E toxicity?

A

Impaired blood coagulation, muscle weakness, fatigue, mild GI symptoms (nausea, diarrhea, flatulance), respiratory infections, double vision.

55
Q

Methods for lab testing vitamin E?

A

Plasma alpha-tocopherol

56
Q

Lab ranges of vitamin E?

A

Normal: 5-20 mcg/mL Deficient: <5 mcg/mL Toxicity: >20 mcg/mL

57
Q

Is vitamin K water or fat soluble?

A

Fat

58
Q
A

CNS Study Guide (5 decks)

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