vitamins Flashcards
(95 cards)
1
Q
(results from inhibition of DNA synthesis during red blood cell production) and
other blood disorders
A
megaloblastic anemia
2
Q
- mouth – corners are cracked and lips are swollen (cheilosis)
A
riboflavin b2 deficiency
3
Q
- tongue – becomes swollen and turns magenta red (glossitis - inflammation of the tongue.)
A
riboflavin b2 deficiency
4
Q
- a disease causing inflammation of the nerves and heart failure, caused by a deficiency of vitamin B1.
A
Beriberi
5
Q
- a mixture of proteins and phospholipids forming a whitish insulating sheath around many nerve fibers, increasing the speed at which impulses are conducted
A
Myelin
6
Q
- helps maintain healthy skin, tongue, mouth and normal vision; and proper growth and development.
A
Riboflavin B2
7
Q
- sensitive to alkali, destroyed by baking soda (soften dried peas or beans for faster cooking)
A
riboflavin b2 stability
8
Q
- using sodium bicarbonate in cooking vegetables (preserve and improve their color) is destructive to vitamin.
A
vit c stability
9
Q
-required for one step conversion of histidine into glutamic acid,
A
Folic Acid
10
Q
9 health benefits of niacin
A
Lowers LDL Cholesterol.
Increases HDL Cholesterol
Lowers Triglycerides
May Help Prevent Heart Disease
May Help Treat Type 1 Diabetes
Boosts Brain Function
Improves Skin Function
May Reduce Symptoms of Arthritis
Treats Pellagra
11
Q
a coenzyme that functions in protein, fat, and carbohydrate metabolism.
A
Pyridoxal phosphate (PLP)
12
Q
a colorless crystalline compound with basic properties
A
Pyrimidines
13
Q
a colorless crystalline compound with basic properties, forming uric acid on oxidation.
A
Purines
14
Q
a decrease in red blood cells that occurs when the intestines cannot properly absorb vitamin B12
A
Pernicious anemia-
15
Q
A degenerative process that erodes away the myelin sheath that normally protects nerve fibers.
A
Demyelination
16
Q
a nutritious foodstuff of a dry floury consistency consisting of the extracted embryos of grains of wheat.
A
wheat germ
17
Q
acts as hydrogen and electron acceptor,
A
Niacin (nicotinic acid)
18
Q
also known as “edematous malnutrition” because of its association with edema (fluid retention), is a nutritional disorder most often seen in regions experiencing famine. It is a form of malnutrition caused by a lack of protein in the diet.
A
Kwashiorkor
19
Q
also needed for photosynthesis in plants and fixation of CO2 in animal cells.
A
Niacin (nicotinic acid)
20
Q
an amino acid
A
Methionine
21
Q
an essential nutrient that is naturally present in some foods and available as a dietary supplement.
A
Choline
22
Q
an integral part of the coenzyme factor
A
Thiamine (B1)
23
Q
anorexia
Indigestion
A
niacin deficiency
24
Q
aromatic heterocyclic organic compound similar to pyridine
A
Pyrimidine
25
avoid cooking, bruising, cutting and exposing fruit and vegetables to air it can cause loss of ascorbic acid - when cooking use less water and must be covered tightly,
vit c stability
26
blackish or dark, scaly patches – appear symmetrically in areas exposed to sunlight
bilateral dermatitis
27
blackish or dark, scaly patches – appear symmetrically in areas exposed to sunlight
bilateral dermatitis
28
by injection – possible on massive doses but not serious
riboflavin b2 toxicity
29
characterized by tissue changes particularly in the:
ariboflavin
30
charcterized by dermatitis, dementia, diarrhea, and death
niacin deficiency
31
chemical reaction in which a carboxylic acid group is produced by treating a substrate with carbon dioxide.
Carboxylation
32
coenzyme for many chemical reactions related to protein metabolism
Pyridoxal phosphate (PLP)
33
colorless crystalline compound with basic properties, forming uric acid on oxidation.
Purines
34
deficiency disease caused by a lack of nicotinic acid or its precursor tryptophan in the diet
pelagra
35
deficiency – results in fatty livers as seen in chronic alcoholism and kwashiorkor
Choline
36
during exertion – they are involved in the production and repair of tissues (muscular tissues),
Vitamin B Complex
37
essential component of coenzyme – flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD) - essential for protein, fat, and carbohydrates metabolism,
Riboflavin B2
38
essential for carbohydrate, protein and fat metabolism
PANTOTHENIC ACID
39
essential for the formation of tryptophan and for the conversion of tryptophan into nicotinic acid.
PYRIDOXINE (VITAMIN B6)
40
essential for the formation of both RBC and WBC in the bone marrow and for their maturation.
Folic Acid
41
evidence by edema of both lower extremeties which progress upwards – body cavities (abdomen and chest), enlarge heart and irregular heart beat leads to difficulty in breathing.
wet beriberi
42
eyes - corneal vascularization or extra blood
vessels in the cornea.
When gets severe, there is accompanying photophobia and dimness of vision.
riboflavin b2 deficiency
43
found in yeast and liver
Lipoic Acid
44
has metabolic role in the cells since it is part of coenzyme A.
PANTOTHENIC ACID
45
is a binder that holds cells in proper relation to each other as cellular fluids which bathe and nourish them,
cementing substance
46
helps maintain healthy appetite, good muscle tone (GI tract) and normal functioning of nerves.
Thiamine (B1)
47
helps maintain normal growth, healthy skin and integrity of the central nervous system
PANTOTHENIC ACID
48
hypermotility- abnormal or excessive movement of GIT
acidity of the stomach
paralysis in the respiratory center
niacin toxicity
49
important in energy metabolism, fatty acid synthesis/oxidation, and protein synthesis catabolism,
Niacin (nicotinic acid)
50
in infants – feeding formula lacking in pyridoxine for several weeks – causes irritability, poor growth, anemia and convulsions.
PYRIDOXINE DEFICIENCY
51
induced experimental deficiency resulting to: nausea, vomiting, seborrheic or oily dermatitis, glossitis, conjunctivitis and depressive moods;
PYRIDOXINE DEFICIENCY
52
inflammation of the tongue
glossitis
53
insomnia
muscle cramps
tingling sensation of the extremeties
vomiting
PANTOTHENIC ACID
54
involved in myelin formation.
Cobalamin (B12)
55
Irritability
general weakness
lack of appetite
lowered resistance to infections
pallor
vit c stability
56
is a coenzyme in energy metabolism.
Lipoic Acid
57
is a disease resulting from a
lack of vitamin C
scurvy
58
is the fraction of the grain with the richest nutrient content. Rice germ contains 95% of the total tocopherols of the entire grain, a third of the oil content and most of the vitamins and minerals.
The germ is only 1% of the total weight but contains 30% of the nutrients.
rice germ
59
it helps in the synthesis of purines, pyrimidines, fatty acid, and carboxylation reactions together with active acetate.
Biotin
60
it involves peripheral nerves
feeling of “pins and needles” (paresthesia) in toes, gradual loss of touch sensation, muscle weakness then leads to paralysis.
dry beriberi
61
it is a lipotropic agent – it mobilizes fat and prevents the build-up of
Choline
62
it is a sulfur containing fatty acid and is not a true vitamin
Lipoic Acid
63
It is abundant in the diet; minimum requirements for inositol are not known
Inositol
64
it is essential for carbohydrate, protein, and fat metabolism and is associated with folic acid absorption and metabolism.
Cobalamin (B12)
65
it is essential for normal metabolism and growth of cells (GI tract, bone marrow and nervous tissue),
Cobalamin (B12)
66
it is lipotropic agent– help in the transport and metabolism of fats.
Inositol
67
it is stable to heat, oxidation and acid
riboflavin b2 stability
68
It occurs in meat and meat extractives, muscle and glandular organs, brain legumes and nuts, fruits, vegetables and grains.
INOSITOL
69
Loss of appetite
weakness
easy fatigability
indigestion
gastric atony
thiamine b1 deficiency
70
Loss of appetite
weakness
easy fatigability
indigestion
gastric atony
thiamine b1 deficiency
71
loss of vitamin in cooking is highly variable depending on the:
thiamine b1 stability
72
loss of voice (Aphonia)
whining cry
bluish discoloration of infant (cyanosis)
difficulty in breathing and death after a few hours
infantile beriberi
73
more stable than thiamine and riboflavin,
resistant to heat, light, air, acids, and alkali,
small amount may lost in discarded cooking water.
niacin stability
74
needed for carbohydrate metabolism
thiamine
pyrophosphate or TPP
75
needed for conversion of tryptophan into niacin,
Riboflavin B2
76
needed for fat transport as a constituent of phospholipids, namely lecithin, cephalin, and sphingomyelin,
Choline
77
pH of the food
time
temperature
quantity of water used and discarded
use of sodium bicarbonate (enhance the green color of vegetables)
thiamine b1 stability
78
plays an essential role in many complex biochemical processes by which foods are metabolized by the body
PYRIDOXINE (VITAMIN B6)
79
primary disturbances in adipose tissue
metabolic derangement
80
quick freezing of food preserves the vitamin and refrigeration aids retention,
vit c stability
81
responsible in the transfer of one carbon units to appropriate metabolites in the synthesis of DNA, RNA, methionine and serine,
Folic Acid
82
serves as coenzyme factor in CO2 fixation
Biotin
83
severe constipation
poor reflexes and irritability
retarded growth
numbness of extremities
beriberi (nutritional poly- neuritis)
thiamine b1 deficiency
84
skin – develops seborrheic dermatitis (scaly,
greasy skin with burning
sensation
ariboflavin
85
they provide energy necessary for muscle contraction,
Vitamin B Complex
86
they transform increase amount of proteins, carbohydrates, and fats into extra energy,
Vitamin B Complex
87
Thiamine, riboflavin, vitamin B6, vitamin B12, niacin-folic acid, pantothenic acid, choline, inositol and biotin - they are found together
Vitamin B Complex
88
thick, dark brown syrup obtained from raw sugar during the refining process, a version of which is used in baking
molasses
89
together with folic acid, choline and methionine they aids in the transfer of methyl groups in the synthesis of nucleic acid, purines and pyramidine intermediates,
Cobalamin (B12)
90
tongue – beefy red swollen (glossitis)
mouth – corners are cracked ( angular stomatitis)
niacin deficiency
91
unstable to heat in acid media
stable to sunlight when in solution
there is folic acid loss in vegetables during storage at room temperature.
folic acid is destroyed when food is processed in high temperature
FOLIC ACID STABILITY
92
very little B2 will lost during cooking and processing due to its stability and water solubility.
riboflavin b2 satbility
93
vit. B is lost when:
will blend with the cooking liquids
– might as well turn them into sauces and gravies
94
vit. B is lost when:
boiling (meat):
frying:
roasting:
boiling (meat) – 15%- 40%
frying – 40%- 50%
roasting – 30%- 60%
95
– occurs in infants 2 to 5 mos.
whose main food is from a mother’s milk suffering from beriberi
Infantile beriberi
