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Nutrition > Test 2: Vitamins and Digestion > Flashcards

Test 2: Vitamins and Digestion Flashcards

(67 cards)

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1
Q

Vitamin a functions

A
  • health of eyes to see proper
  • beta carotene precursor is antioxidant
  • skin
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2
Q

vitamin A foods

A
  • deep orange fruits and veggies for beta carotene

- milk is fortified with vitamin A

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3
Q

vitamin D functions

A
  • bone health
  • prevent osteoporosis
  • helps body absorb calcium
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4
Q

vitamin D foods

A
  • fortified in milk
  • made in skin
  • none in cheese or yogurt!
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5
Q

vitamin D problems

A
  • most toxic
  • most deficient
  • older people have trouble making vit D in skin
  • deficiency causes rickets and osteoporosis
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6
Q

vitamin E functions

A

-antioxidant to prevent O2 damage

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7
Q

vitamin E foods

A
  • vegetable plant oils
  • salad dressings, margarines
  • nuts
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8
Q

vitamin k functions

A

-blood clotting

-

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9
Q

vitamin K foods

A
  • made by intestinal bacteria
  • green veggies
  • avoid these foods when on anticoagulants**
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10
Q

thiamin, riboflavin, and niacin

A

-coenzymes in process of extracting energy from carb, fat, protein

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11
Q

thiamin, riboflavin, and niacin foods

A
  • whole grain and refined grain
  • bread and cereal
  • rice
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12
Q

most susceptible to thiamin deficiency

A

-people with alcohol problems

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13
Q

vitamin b6 functions

A
  • protein metabolism

- makes non essential amino acids

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14
Q

vitamin b6 foods

A

-protein foods

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15
Q

folate functions

A
  • new cells

- important in pregnancy

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16
Q

folate foods

A
  • refined grains and cereals

- green leafy veggies

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17
Q

vitamin b12 functions

A
  • forming new cells
  • nervous system
  • needs compound in stomach in order to be absorbes
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18
Q

vitamin b12 foods

A

-animal foods

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19
Q

vitamin b12 problems

A
  • when deficient in elderly, may show signs of dementia
  • elderly may not contain compound for absorption
  • when deficient: causes a type of anemia as well as folate
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20
Q

vitamin C functions

A
  • helping make collagen (foundation for bones and tendons)
  • antioxidant to prevent O2 damage
  • antihistamine
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21
Q

vitamin c foods

A
  • fruits and veggies

- citus, melon, berries

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22
Q

vitamin c problems

A
  • higher RDA for people that smoke

- deficiency may cause scurvy (mouth bleeding)

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23
Q

americans dont get enough of what vitamins?

A
  • vitamin A
  • vitamin D
  • Vitamin E
  • folate
  • Vitamin C
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24
Q

digestion

A

-process by which food is broken down into absorbable units

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25
absorption
-the uptake of nutrients by the cells of small intestine into either the blood or lymph
26
gastrointestinal tract (GI)
- digestive tract | - starts at mouth and ends at rectum
27
challenges of digestion
- foods must be lubricated with correct amount of fluid - foods must be broken down into small particles - cells lining GI tract must be protected from digestive juices
28
mouth
-digestion begins here
29
mastication
-chewing
30
esophagus
- connects pharynx or throat to stomach | - two sphincters
31
sphincter
-circular muscle that surrounds and closes body openings
32
bolus
-mouthful of food that has been chewed and swallowed
33
GI motility
-refers to speed of digestion
34
stomach
- retains stomach in its upper portion then transfers it to lower stomach - in lower portion: juices are added to bolus and its ground into chyme - stomach releases chyme in small amounts into small intestine
35
gastric juices
- water - enzymes - hydrochloric acid: acid doesnt bother us because of mucus in stomach for protection
36
3 sections of small intestines
- duodenum: right after stomach - small intestine: most absorption takes place - bile duct: drips fluid into duodenum for digestion
37
large intestine
- chyme enters large intestine from small intestine - mostly water, salts, and fibers - colon withdraws water and absorbs some salts leaving semisolid waste
38
5 organs that produce digestive enzymes
- salivary glands - stomach - pancreas - live - small intestine
39
digestive enzyme definition
-proteins found in digestive juices that speed up breaking down of food so nutrients can be absorbed
40
salivary glands
- target: mouth - secretion: saliva - action: breaks down carbs
41
gastric glands
- target: stomach - secretion: gastric juice - action: break down proteins
42
pancreas
- target: small intestine - secretion: pancreatic juice - action: breaks down carbs, fats, and proteins
43
liver
- target: gallbladder - secretion: bile - action: stored until needed
44
gallbladder
- target: small intestine - secretion: bile - action: break down fat
45
intestinal glands
- target: small intestine - secretion: intestinal juice - action: break down carbs, fat, protein
46
absorption
-most takes place in small intestine (10 ft long)
47
villi
- projections in inner surface of small intestine | - increases surface area for absorption
48
what nutrients enter bloodstream
- water soluble nutrients and smaller products - sugars - amino acids
49
what nutrients enter lymphatic system
- larger fats and fat soluble vitamins that arent soluble in water - enter blood stream from lymph
50
gastrointestinal bacteria
- flora - not harmful - prevent infectious bacteria from establishing themselves
51
factors influencing bacteria presence
- diet | - medication
52
probiotics
- living microorganisms found in food and dietary supplements that are beneficial to health when consumed in sufficient quantities - example: yogurt
53
prebiotics
-food components (fibers) that arent digested by body but are used as food by GI bacteria to promote their growth and activity
54
health of GI tract is affected by:
- healthy supple of blood flow - lifestyle factors (balanced diet, sleep, physical activity, relaxed meals) - types of food eaten
55
dry mouth (xerostomia)
- caused by reduced blood flow | - side effect of many medications
56
how does dry mouth impair health
- difficulty swallowing - mouth infections - dental diseases - increased malnutrition risk
57
suggestions for managing dry mouth
- frequent sips of water - suck on ice cubes - avoid dry foods - avoid alcohol and smoking - chew sugarless gum - try over counter saliva substitutes - oral hygiene - meds that increase saliva
58
dysphagia
-difficulty swallowing
59
nutritional intervention for dysphagia
- physically modified foods and bevs - dietary plan requires frequent reassessment - national dysphagia diet
60
Level 3: Soft diet
- mostly regular consistency food - excluding hard, dry, sticky, or crunchy foods - excluded raw veggies and hard fruits - breakfast cereals must be well moistened - meats must be tender - lettuce must be shredded
61
level 2: ground diet
- all foods are moist, soft textured, and easily chewed - meats are ground and with gravy - cooked breakfast cereals and soft pancakes with syrup - well cooked pasta, tuna salad and egg salad are allowed
62
level 1: pureed diet
- all food must be pureed and thickened to pudding like consistency - lump free - little to no chewing
63
gastroesophageal reflux disease
- frequent reflux of stomachs acid into esophagus | - aka heart burn/ indegestion
64
risk factors of gerd
- overweight or obese - pregnancy - hiatal hernia - medications
65
treatment of gerd
- alleviate symptoms and facilitate healing - use acid-suppressing drugs - lifestyle changes
66
prevention of gerd
- lose weight - wait 3 hrs after meals before laying down - avoid tight clothes - dont smoke - decrease stomach acid with meds
67
what foods show symptoms of gerd
- peppermint/spearmint - chocolate - alcohol - caffeinated bev - high fat foods - regular of decaf coffee/tea - pepper

Nutrition (2 decks)

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