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

Micronutrients - Vitamins A, D, E Flashcards

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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?

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A

Bile excretion, feces and urine

25
What nutrient partners help with the absoprtion of vitamin D?
Dietary fat, bile, taurine
26
What nutrient inhibitors decrease absoprtion of vitamin D?
Low fat diet, steroids, caffiene
27
Adult RDA of vitamin D?
Males - 600 IU Females - 600 IU (All age groups)
28
Tolerable Upper Intake of Vitamin D for adults?
4000 IU
29
Tolerable Upper Intake of Vitamin A in Adults?
2800 μg
30
Top 10 Food Sources of Vitamin D?
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
Supplemental forms of vitamin D
D3 - Cholecalciferol - Dose 200 - 2000 IU Multivitamin - most common 400 IU D2 - Ergocalciferol - 50,000 IU based on need
32
Drug-nutrient interactions of vitamin D
Aluminum Anti-convulsants Atrovastatin Psoriasis Drugs Cytochrome p450 3A4 Some blood pressure meds Steriods Laxatives
33
Name of vitamin D deficincy condition?
Rickets, osteomalacia
34
Signs of vitamin D deficiency?
Profuse sweating, psoriasis, bone tissue doesn't properly mineralize, osteoporosis, bone pain and weakness, restlessness, scaly lips, muscle pain, shortness of breath
35
Name of vitamin D toxicity condition?
Hypervitaminosis D
36
Signs of vitamin D toxicity?
Hypercalcemia, joint pain, nausea, anxiety, thirst
37
Method of lab testing for vitamin D
Serum 25(OH)D - lab range 40-80; optimal \>50
38
NFPE for vitamin D?
Asses skin, lips, look for frontal head bulge
39
Main functions of Vitamin E?
- 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
Where is vitamin E absorbed?
Upper half of small intestine
41
What is required for the absoprtion of vitamin E?
Dietary fat and bile
42
After absorption, where does vitamin E go?
Absorded in small intestine then goes to liver
43
Where is vitamin E stored?
Adipose tissue
44
How is vitamin E excreted?
Feces via bile
45
What helps with the absoprtion of vitamin E?
Fat, bile, selenium, vitamin C
46
What inhibits absorption of vitamin E?
Pollutents, N2O, ozone, mineral oil, inflammation, neomycin, toxins, cholestyramine, malabsoprtion, excess Cu and Fe, low Zn.
47
RDA of Vitamin E in adults?
15 mg
48
Tolerable Upper Intake of Vitamin E in adults?
1000 mg
49
Top 10 Food Sources of Vitamin E?
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
What are supplement forms of vitamin E?
d-alpha, mixed tocotriends
51
Drug-nutrient interactions of vitamin E?
Blood thinners (Warfarin)
52
Name of deficinecy of vitamin E condition?
Abetalipoproteinemia
53
Signs of vitamin E deficiency?
Hemolytic anemia, weak muscles, myopathy, peripheral nueropathy, impaired balance and coordination.
54
Signs of vitamin E toxicity?
Impaired blood coagulation, muscle weakness, fatigue, mild GI symptoms (nausea, diarrhea, flatulance), respiratory infections, double vision.
55
Methods for lab testing vitamin E?
Plasma alpha-tocopherol
56
Lab ranges of vitamin E?
Normal: 5-20 mcg/mL Deficient: \<5 mcg/mL Toxicity: \>20 mcg/mL
57
Is vitamin K water or fat soluble?
Fat
58

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