Ch 45: Nutrition_Vitamin Memorization Flashcards
1
Q
What are the characteristics of vitamin water solubility that need to be kept in mind?
A
- Absorbed with water
- Not stored in the body
- Need constantly in the diet
- Develop deficiency symptoms quickly
- Kidney excretes excess to decrease risk of toxicity
2
Q
What are the characteristics of vitamin fat solubility that need to be kept in mind?
A
- Absorbed with fats
- Can be stored in fat tissues
- Difficencies/impairment to fat absorption can result in pancreatic, liver and gallbladder problems
3
Q
What are the three types of Vitamin B?
A
- B1 - Thiamine
- B9 - Folic Acid
- B12 - Cobalamin
4
Q
Vitamin C is also known as…
A
absorbic acid
5
Q
Vitamin B1 sources:
A
- Organ meats
- Whole grains
- Eggs
6
Q
Vitamin B9 sources:
A
- Green leafy vegetables
- Organ meats
- Milk
- Eggs
7
Q
Vitamin B12 sources:
A
- Animal products
8
Q
Vit B1 Deficits:
A
- Beri Beri (wet and dry)
- Dry
- Mental confusion
- Peripheral paralysis
- Diarrhea, anorexia
- Decrease muscle effects
- Wet
- Affects heart/circulatory system
- CHF
- Edema
9
Q
Vit B9 Deficits:
A
- Macrocytic Anemia
- Fatigue
- Dyspnea
- Pallor
- Glossitis (swelling of tongue)
10
Q
Vit B9 Prophylaxis
A
- In pregnancy, it helps prevent neurotube defect:
- spina bifida
- fetal spine and spinal cord fail to close
- spina bifida
11
Q
Vitamin B12 Deficiency
A
- Anemia
- Fatigue
- Dyspnea
- Pallor
- Peripheral parathesis – tingling sensation/pins and needals
- Poor memory, depression
12
Q
Vitamin C
Sources
A
- Broccoli
- Citrus fruits
13
Q
Vitamin C
Dificency
A
- Scurvy
- Bleeding gums
- Poor wound healing
- Anemia
- Loose teeth
14
Q
Vitamin C
Excess
A
Kidney stones (Ca oxalate crystals)
15
Q
Vitamin A
Sources
A
- Liver
- Egg yolks
- Dairy
- Dark green, yellow and orange colored veggies
