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Nutrition Exam 5 Ch 10 &11 > Review Exam 5 > Flashcards

Review Exam 5 Flashcards

1
Q

 Precursor

A

Form they are in food is an inactive form, known as a precursor.

Once consumed it is converted to it’s active form

Consideration has to be made for the amount of active vitamin consumed and the potential amount from precursor.

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2
Q

 Bioavailability

A

Rate and extent to which a nutrient is absorbed and used.
Depends on:
Efficiency of digestion and time of transit through GI tract.
Previous nutrient intake and nutrition status
Other foods that may inhibit or enhance absorption
Method of food preparation
Source – whether natural or synthetic

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3
Q

 General characteristics of fat and water-soluble vitamins

A

See PPT Chapter 11 Slide 2

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4
Q

 Primary function of B vitamins

A

B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism

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5
Q

 Function of a coenzyme

A

Helpers to the vitamin

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6
Q

 Beriberi

A

Thiamin Deficiency disease
Beriberi
Wet, with edema
Dry, with muscle wasting

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7
Q

 Richest food sources of thiamin

A

Whole grain, fortified, or enriched grain products
Moderate amounts in all nutritious food
Pork – most significant

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8
Q

 Best cooking method for food sources of thiamin

A

Steam or microwave

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9
Q

 Function of the coenzyme form of Riboflavin

A

Part of coenzymes FMN (flavin mononucleotide) and FAD (flavin adenine dinucleotide) used in energy metabolism.

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10
Q

 Riboflavin and UV light

A

Easily destroyed by ultraviolet light and irradiation

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11
Q

 Niacin and Tryptophan

A

Carries electrons to the ETC
significant source is protein

Precursor: dietary tryptophan

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12
Q

 Niacin flush

A

Painful flush, hives, and rash (“niacin flush”)

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13
Q

 Protein found in what food inhibits absorption of Biotin

A

Egg whites

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14
Q

 Deficiency disease of Riboflavin

A

ariboflavinosis

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15
Q

 Vitamin thought to combat PMS

A

Folate

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16
Q

 Best food source of Riboflavin

A 
Significant sources
Milk products (yogurt, cheese)
Enriched or whole grains
Liver
Dark Green veggies
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17
Q

 Pellagra

A

Deficiency disease: Pellagra
Deficiency symptoms
Remember the 4 D’s
Dermatitis, Diarrhea, Dementia, Death
Abdominal pain, vomiting
Inflamed, swollen, smooth, bright red tongue
Depression, apathy, fatigue, loss of memory, headache
Bilateral symmetrical rash on areas exposed to sunlight

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18
Q

 Vitamin synthesized by intestinal bacteria

A

Biotin, K

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19
Q

 Vitamin that is part of coenzyme A

A

Pantothenic Acid / Vitamin B

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20
Q

 Vitamin that reduces the risk of neural tube defects

A

Folate

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21
Q

 Most common neural tube defect

A

Spina bifida

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22
Q

 Function shared by B12 and Folate

A

DNA synthesis

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23
Q

 Vitamin that is bound to glutamic acid molecules in food

A

Folate glutamic

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24
Q

 Bioavailability of dietary and supplemental folate

A

Bioavailability ranges from 50% with foods to 100% from supplements

25
Q

 Deficiency symptoms of Folate

A

Anemia (large-cell type) Megaloblastic anemia
Smooth, red tongue
Mental confusion, weakness, fatigue, irritability, headache

26
Q

 Intrinsic Factor

A

substance secreted by stomach to help absorb Vit B 12

27
Q

 Likely reason for a B12 deficiency

A

B12 deficiency caused by atrophic gastritis and lack of intrinsic factor is pernicious anemia

28
Q

 Deficiency symptoms of B12

A

Anemia (large-cell type)
Fatigue, degeneration of peripheral nerves progressing to paralysis
If folate is given when B 12 is deficient neurological symptoms may persist.

29
Q

 Groups at risk for B12 deficiency

A

older people

30
Q

 Pernicious anemia

A

deficiency of Vit B12

31
Q

 Main functions of Vitamin C

A

Collagen synthesis
Strengthens blood vessel walls, forms scar tissue, provides matrix for bone growth
Antioxidant
Thyroxin synthesis – important in metabolism
Amino acid metabolism
Strengthens resistance to infection
Helps in absorption of iron

32
Q

 Vit C deficiency signs and symptoms

A

scurvy
Anemia (small-cell type)
Atherosclerotic plaques
Pinpoint hemorrhages, bone fragility, joint pain
Poor wound healing, frequent infections, bleeding gums, loosened teeth
Muscle degeneration and pain, hysteria, depression, rough skin, blotchy bruises

33
Q

 Foods rich in Vit C

A 
Citrus fruits
Cabbage-type vegetables, dark green vegetables (such as bell peppers and broccoli)
Cantaloupe, strawberries
Lettuce, tomatoes, potatoes
Papayas, mangoes
34
Q

 Know alternative names for vitamins

A

See cards

35
Q

 Different forms of Vit A

A

Retinoids

Carotenoids

36
Q

 Functions of Vitamin A

A

Promoting Vision

Participating in Protein Synthesis and cell differentiation (maintaining the health of epithelial tissues and the skin).

Supporting Reproduction and Growth

37
Q

 Deficiency signs and symptoms of Vitamin A

A

Night blindness, corneal drying (xerosis), triangular gray spots on eye (Bitot’s spots), softening of the cornea (keratomalacia), and corneal degeneration and blindness (xerophthalmia)
Deficiency symptoms (continued)
Impaired immunity (infections)
Plugging of hair follicles with keratin, forming white lumps (hyperkaratosis)

38
Q

 Retinol-Binding-Protein

A

Special transport protein that picks up Vitamin A from the liver where it is stored and carries it to the bloodstream.

39
Q

 Features of Accutane

A

Vitamin A will not cure acne.

Accutane made from Vitamin A, chemically different

Highly toxic especially for pregnant women.

40
Q

 Vitamins that are antioxidants

A

Vitamins C, E & A(beta carotene)

41
Q

 Organ that stores fat-soluble vitamins

A

Liver

42
Q

 Toxicity of Beta-Carotene

A

Skin discoloration – beta carotene

43
Q

 Food sources of Vitamin A

A

Vitamin A in foods
The colors of vitamin A foods
Vitamin A-poor fast foods
Vitamin A-rich liver
Retinol: fortified milk, cheese, cream, butter, fortified margarine, eggs, liver
Beta-carotene: spinach and other dark leafy greens; broccoli, deep orange fruits (apricots, cantaloupe) and vegetables (squash, carrots, sweet potatoes, pumpkin)

44
Q

 Precursor to Vitamin D

A

Precursor is the body’s own Cholesterol

45
Q

 Organs that help synthesize Vitamin D

A

Liver & Kidneys

46
Q

 Deficiency diseases of Vitamin D

A

Rickets - Children
Inadequate calcification, resulting in misshapen bones (bowing of legs)
Enlargement of ends of long bones (knees, wrists)
Deformities of ribs (bowed, with beads or knobs)
Delayed closing of fontanel, resulting in rapid enlargement of head
Lax muscles resulting in protrusion of abdomen
Muscle spasms

Osteomalacia- Adults; softening of the bones.
Loss of calcium, resulting in soft, flexible, brittle, and deformed bones
Progressive weakness
Pain in pelvis, lower back, and legs

47
Q

 Food sources of Vitamin D

A

Synthesized in the body with the help of sunlight

Fortified milk, margarine, butter, cereals, and chocolate mixes

Veal, beef, egg yolks, liver, fatty fish (herring, salmon, sardines) and their oils

48
Q

 Main function of Vitamin E

A

An Antioxidant – Stops the chain reactions of free radicals from producing other free radicals.
Protects PUFA and Vitamin A from oxidation
Protects LDL from oxidation and so reduces the risk of heart disease.

49
Q

 Deficiency disease of Vitamin E

A

Deficiency from inadequate dietary intake is rare, deficiency associated with disease of fat malabsorption
Red blood cells break open and spill their contents – Erthrocyte Hemolysis can lead to hemolytic anemia
Premature Infants
Nerve damage – involving spinal cord and retina of the eye

50
Q

 Food source of Vitamin E

A

Polyunsaturated plant oils (margarine, salad dressings, shortenings)
Leafy green vegetables, wheat germ, whole grains, liver, egg yolks, nuts, seeds

51
Q

 Precursor to Vitamin A

A

Beta-carotene

52
Q

 Blood clotting protein that need Vit K to be synthesized

A

slide process with prothromin look at slide***

53
Q

 Vitamins that are synthesized in the body (2 of them)

A

bioten and K

54
Q

 Food sources of Vitamin K

A

Bacterial synthesis in the digestive tract
Liver
Leafy green vegetables, cabbage-type vegetables
Milk

55
Q

 Vitamin injected at birth in newborns

A

Vit K

56
Q

 Free radicals

A

Free radicals are molecules with one or more unpaired electrons, highly unstable, highly reactive.

57
Q

 Deficiency disease of Vitamin E

A

Malabsorption

in pregnancy during 3rd trimester it causes them to come out premature Erthrocyte Hemolysis can lead to hemolytic anemia

58
Q

 Function of Vitamin K

A

Synthesis of blood-clotting proteins

Activates prothrombin – a precursor of thrombin

Nutrition Exam 5 Ch 10 &11 (3 decks)

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