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Nutrition Exam 2 > Ch. 5 Vitamins > Flashcards

Ch. 5 Vitamins Flashcards

1
Q

What plays a crucial role in our overall health?

A

Vitamins

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2
Q

There is a connection between inflammatory diseases, nutrition, and ___________.

A

Oral Health

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3
Q

What are impacted by vitamins?

A

Perio, gingivitis, and biofilm

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4
Q

In what way could concerns with supplementation have both a negative and positive affect?

A
  • Could cause interactions with other medications

- Systemic reactions within the body

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5
Q

Losing teeth (caries/perio) affects patient eating nutritious food. These patient may need ________.

A

Vitamins

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6
Q

What are carbon based organ molecules and needed in small quantities to help with metabolic/cellular processes?

A

Vitamins

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7
Q

Essential Vitamins:

A

Cannot be made by the body

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8
Q

Available in food sources and in supplements:

A

Essential Vitamins

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9
Q

Some vitamins can be made in the body from:

A

Precursor molecules

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10
Q

Megadose supplementation work on the principle that….

A

If a little is good, more Is better

May not be true, excesses can produce disease states

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11
Q

Antioxidants:

A

-Protect cells from environmental stressors
_Thought to prevent cell damage or cell death
-Some vitamins are considered antioxidants (vitamins that protect cells)

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12
Q

Categories of Vitamins:

A
  • Water Soluble

- Fat Soluble

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13
Q

Water soluble Vitamins:

A
  • Vitamin C

- All of the B vitamin complex

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14
Q

Fat Soluble Vitamins:

A

-Vitamins A,D,E,K

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15
Q

Fat Soluble and Water Soluble vitamins differ in:

A
  • Food sources of the vitamins
  • Vitamin stability during cooking
  • Functions in the body
  • Absorption and distribution in the body
  • Body’s ability to store vitamins in tissue for future use
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16
Q

Recommended dietary allowance (RDA):

A
  • Amount of Vitamins thought to be needed for good health(only small amounts are needed)
  • Considers age and sex in the recommendation
  • Each vitamin has its own RDA based on body needs
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17
Q

Amount of a vitamin thought to be needed for good health:

A

Only SMALL amounts

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18
Q

What is released from food during digestion but NOT digested?

A

Vitamins

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19
Q

Water Soluble Vitamins absorption:

A

-Absorbed directly into the bloodstream from the small intestines

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20
Q

Fat Soluble Vitamins absorption: (A,D,E,K):

A
  • Pass into cells of small intestine with fatty acids
  • Travel through lymphatic system to bloodstream and body cells
  • Require lipoprotein molecules to circulate though blood
  • May be stored
    • and because of that can be toxic in excessive amounts
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21
Q

Concerns in a person with malabsorption syndrome may result in:

A

Deficiency of vitamin if it cannot be absorbed as required

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22
Q

Toxicity and Imbalance are generally controlled with absorption and excretion through:

A
  • Excessive amounts of Water-Soluble vitamins that are readily excreted by the kidney
  • Excessive amounts of Fat-Soluble vitamins may be stored to toxic levels in the body tissues (some is excreted in feces)
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23
Q

How does toxicity occur?

A
  • Vitamins added to foods during processing
  • Eating too much of a certain food (binging)
  • Megadoses of supplements
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24
Q

Most toxic vitamins:

A
  • Vitamin D (MOST TOXIC)

- Vitamin B6 and B3 (Niacin)

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25
Q

Imbalances occur when:

A

Too much of one vitamin is added to an adequate diet

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26
Q

Having an imbalance in your diet can cause:

A
  • Deficiency of other vitamins

- Coenzyme functions

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27
Q

Coenzyme Functions:

A
  • B Vitamins act together in energy production
  • Excess of one of the B vitamins prevent others from working in cooperation
  • Then cellular energy production fails
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28
Q

____________ are not synthesized by the body and must be acquired through the diet or supplementation. (Can NOT get these naturally)

A

Essential Vitamins

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29
Q

____________ are made in the body from precursor molecules.

A

Synthesized vitamins

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30
Q

Synthesized Vitamins:

A
  • Niacin from amino acid tryptophan
  • Vitamin D from cholesterol in the skin interacting with UV light
  • Vitamin A from carotene molecule
  • Normal flora bacteria synthesize vitamins K,H, and B5 in the colon
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31
Q

Functions of vitamins:

A
  • Energy metabolism

- Protein synthesis of body tissues, enzymes, hormones, and components of cells

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32
Q

Energy Metabolism:

A

Conversion of glucose to ATP

adenosine triphosphate

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33
Q

Antioxidants:

A
  • Vitamins protect cells from oxidative stress of free radicals
  • Free radicals occur when cellular components interact with oxygen atoms
  • Free radicals are highly reactive and will begin a chain reaction releasing other oxygen atoms from their bonds which results in additional damage to calls
  • Free radicals damage cellular structures at the molecular level
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34
Q

Antioxidants
________________
Free radicals formed in the body:

A
  • When food is conveyed to energy
  • When body is exercising
  • When exposure to pollutants occur
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35
Q

Antioxidants
________________
Oxidative stress (by the free radicals) can result in:

A
  • Cancer
  • Heart and blood vessel disease
  • Eye disease: cataracts, macular degeneration
  • Parkinson’s and Alzheimer’s disease
  • Aging
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36
Q

Antioxidants
________________
Role of vitamin antioxidants:

A

Intercepts the single oxygen atom before the chain reaction releasing more oxygen atoms can occur

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37
Q

A little about Co-Q 10:

A
  • Vitamin like, but not generally classified as a vitamin
  • Has antioxidant properties
  • Found in body tissues: heart, liver, kidney
  • Found in food sources: Fish, meat, whole grains
  • Available as a supplement
  • Plays role in cellular energy production
  • May benefit person with heart failure and recovery from heart surgery
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38
Q

Benefits of food processing: (Positive things)

A
  • Makes food safer by eliminating harmful bacteria
  • Extends shelf life
  • Enables companies to produce and sell foods in large quantities for the consumer
  • Makes food more affordable
39
Q

Limitations of food processing: (Negative things)

A

-Destruction of vitamin molecules and other nutrients

40
Q

Fortification of processed foods:

A
  • Vitamins and minerals added to the food product during or after processing
  • May add nutrients to food that do not naturally occur in those foods

EX: Calcium added to orange juice

41
Q

Enrichment of processed foods:

A

-Vitamins and minerals lost during processing are added to food product

EX: Fiber added back to milled bread

42
Q

Nutrients are lost in food processing due to:

A
  • High temperature
  • Light
  • Oxygen exposure
43
Q

Food preparation techniques that cause nutrient depletion:

A
  • Boiling releases nutrients into cooking water
  • Prolonged exposure to heat, such as a Crock-Pot cooking or roasting
  • Even fertilizers can affect vitamin content
44
Q

Tips for getting the most nutrients from foods:

A
  • Select fresh fruits and remember the longer they sit the less vitamin content they have
  • Shop for fruits and vegetables that are in season
  • Select frozen foods that have not been thawed and refrozen
  • Select canned foods that do not contain salt or sugar for preservatives
  • Select foods that are preserved using high pressure rather than high temp. When available
  • Wash fresh fruits and vegetables instead of peeling them
  • Select the shortest cooking method possible
45
Q

Water Soluble Vitamin

Thiamine B1 Function:

A
  • Coenzyme in the metabolism of major nutrients

- Plays a role in growth and development of cells

46
Q

Water Soluble Vitamin

Thiamine B1 Sources:

A
  • Enriched and fortified bread and cereal
  • Infant formula
  • Pork, black beans
47
Q

Water Soluble Vitamin
Thiamine B1
Deficiency: (beriberi)

A
  • RARE in the US
  • Wernicke-Korsakoff syndrome-assoc. w/
    • alcohol abuse
    • GI disorders
    • Leukemias
    • HIV/AIDS
    • Some Medications
48
Q

Water Soluble Vitamins
Thiamine B1
Excesses:

A

Generally, excess thiamine is excreted in the urine

49
Q

Water Soluble Vitamins
Riboflavin B2
Function:

A
  • Coenzyme Essential In production of ATP
  • Growth and development
  • Metabolism of drugs
50
Q

Water Soluble Vitamins
Riboflavin B2
Sources:

A
  • Enriched and fortified bread and cereal

- Milk products

51
Q

Water Soluble Vitamins
Riboflavin B2
Deficiency:

A
  • Ariboflavinosis (RARE in the US)
  • Sometimes attributed to thyroid hormone deficiency
  • Other groups: Vegetarians, pregnant women, lactose intolerant persons
52
Q

Water Soluble Vitamins
Riboflavin B2
Excesses:

A

Filtered and excreted by the kidney

53
Q

Water Soluble Vitamins
Niacin
Function:

A
  • Needed for all cell functions

- Also aids in conversion of glucose released from food into energy

54
Q

Water Soluble Vitamins
Niacin
Sources:

A
  • Yeast, meat, beans, nuts, coffee

- Fortified grains

55
Q

Water Soluble Vitamins
Niacin
Deficiency:

A

Pellagra (RARE in the Untied States because of fortified foods

56
Q

Water Soluble Vitamins
Niacin
Excesses:

A
  • Causes flushing at Rex. Dosages
  • Other signs of excess
    • Liver dysfunction
    • Gout
    • GI ulcers
    • High blood sugar
    • Irregular heart beat
57
Q

Water Soluble Vitamins
Pyroxidine B6
Function:

A
  • Coenzyme in the production of ATP
  • Formation of red and white blood cells
  • Formation of chemical mediators of the immune response
58
Q

Water Soluble Vitamins
Pyroxidine B6
Sources:

A
  • Chickpeas, potatoes,bananas
  • Liver, tuna, salmon, chicken breast
  • Fortified foods
59
Q

Water Soluble Vitamins
Pyroxidine B6
Deficiency:

A
  • Microcytic anemia
  • Depression
  • A toxic water-Soluble vitamin can be stored in muscle and liver
  • Can cause neurological damage
60
Q

Water Soluble Vitamins
Folate B9
Function:

A
  • Coenzyme in synthesis of nucleus acids

- Metabolism of amino acids (DNA, RNA)

61
Q

Water Soluble Vitamins
Folate B9
Sources:

A
  • Beef liver
  • Dark, leafy green vegetables, black eyed peas, asparagus, and Brussels sprouts
  • Fortified and Enriched flour products:Cereal, Rice, spaghetti noodles
62
Q

Water Soluble Vitamins
Folate B9
Deficiency:

A
  • High risk groups
    - Alcoholics
    - GI diseases
63
Q

Water Soluble Vitamins
Folate B9
Excesses:

A

Research on mega dosing as treatment for megaloblastic anemia

64
Q

Water Soluble Vitamins
Cobalamin B12
Function:

A
  • Production of hemoglobin

- Production if DNA, RNA, hormones

65
Q

Water Soluble Vitamins
Cobalamin B12
Sources:

A
  • Clams, Salmon, Tuna

- Fortified and Enriched cereals

66
Q

Water Soluble Vitamins
Cobalamin B12
Deficiency:

A

-Pernicious anemia (also known as megaloblastic anemia), which prevents absorption of the vitamin from the digestive tract

67
Q

Signs of deficiency from Cobalamin B12:

A

Nerve damage, depression, and memory loss

Oral signs: soreness of the tongue and Mucosa

68
Q

High risk groups of deficiency from cobalamin B12:

A

GI disorders, weight loss surgery and vegans

69
Q

Water Soluble Vitamins
Cobalamin B12
Excesses:

A

RARE

70
Q

Water Soluble Vitamins
Biotin H
Function:

A
  • Participates in synthesis of DNA and RNA
  • Participates in releasing energy from major nutrients
  • Helps regulate blood sugar levels
71
Q

Water Soluble Vitamins
Biotin H
Sources:

A

-Produced by normal flora in intestinal tract

  • Food Sources:
    • Liver
    • Salmon
    • cauliflower
    • carrots
    • bananas
    • Fortified cereals
72
Q

Water Soluble Vitamins
Vitamin C
Function:

A
  • Assists with collagen fiber formation
  • Strengthen immune system function
  • Aids with iron and calcium absorption
  • Assists with protein metabolism
  • Antioxidants
  • Posses Some antihistamine propertied to reduce swelling
73
Q

Water Soluble Vitamins
Vitamin C
Sources:

A
  • Fruits and Vegetables
    • Red and green peppers
    • Citrus fruits/juices
    • Kiwi
    • cauliflower
    • broccoli
    • tomatoes
    • strawberries
  • Fortified foods
74
Q

Water Soluble Vitamins
Vitamin C
Deficiency:

A
  • Scurvy
    • gingival inflammation
    • petechiae and bruising, poor healing
    • joint pain
75
Q

Water Soluble Vitamins
Vitamin C
Excesses:

A
  • Can be stored in some organs, toxicity possible
  • Signs:
    • Diarrhea
    • Kidney stones
    • Iron toxicity
76
Q

Fat Soluble Vitamins
Vitamin A
Function:

A
  • Formation and function of tissues of the eye
  • Immune system function
  • Formation of other organs such as the heart, lungs, and kidney
77
Q

Fat Soluble Vitamins
Vitamin A
Sources:

A
  • Sweet potatoes
  • Spinach
  • Pumpkin
  • Carrots
  • Beef liver
  • Fortified foods
78
Q

Fat Soluble Vitamins
Vitamin A
Deficiency:

A

-RARE in US, more common in dev. Countries

  • Hypocuraminlsis A signs:
    • Poor immune system function
    • Slow growth
    • Night blindness w/ exophthalmia, macular degeneration
    • Increased incidence of periodontal disease
79
Q

Fat Soluble Vitamins
Vitamin A
Excesses:

A

Signs:

  • Increased risk of lung cancer in smokers
  • Double vision
  • Reduced bone density and increased risk of fractures
80
Q

Fat Soluble Vitamins
Vitamin D
Function:

A
  • assist with calcium absorption and maintenance of blood calcium levels
  • -assist with bone formation, remodeling and growth
  • aids in nerve and muscle function, immune system function
  • Assists with reduction of inflammation
81
Q

Fat Soluble Vitamins
Vitamin D
Sources:

A
  • Swordfish
  • Salmon
  • Tuna
  • Fortified foods such as orange juice and milk
82
Q

Fat Soluble Vitamins
Vitamin D
Deficiency:

A
  • Rickets-deficiency in children
  • Osteomalacia- deficiency in adults (both from rickets
  • Signs:
    • bone deformities and bone pain
    • delayed formation of dentition and poorly calcified teeth
83
Q

Fat Soluble Vitamins
Vitamin D
Excesses:

A 
-In conjunction with excess calcium-kidney stones and calcification of blood vessels 
Signs:
-anorexia
-frequent urination
-cardiac dysfunction
84
Q

Fat Soluble Vitamins
Vitamin E
Function:

A
  • antioxidant
  • immune system function
  • inhibits blood clotting
85
Q

Fat Soluble Vitamins
Vitamin E
Sources:

A
  • oils from seeds
    • Sunflowers
    • almonds
    • hazelnuts
86
Q

Fat Soluble Vitamins
Vitamin E
Deficiency:

A 
-GI disorders affecting absorption 
Signs:
-nerve pain, loss of muscle coordination
-retinal degeneration
-immune system disorders
87
Q

Fat Soluble Vitamins
Vitamin E
Excesses:

A
  • RARE when taken in food sources, occurs with supplementation in large doses
    • Nausea, diarrhea
    • Increased risk of hemorrhagic stroke and bleeding
88
Q

Fat Soluble Vitamins
Vitamin K
Function:

A
  • Assists with blood clotting

- Assists with bone metabolism

89
Q

Fat Soluble Vitamins
Vitamin K
Sources:

A
  • produced by normal flora of the intestine

- dark leafy green vegetables, broccoli, soybeans, carrot juice

90
Q

When you see vitamin K think of……

A

(K)lotting

91
Q

Fat Soluble Vitamins
Vitamin K
Deficiency:

A
  • May occur with use of broad-spectrum of drugs that kill intestinal bacteria
  • GI disorders

Signs:

  • Increased bleeding time
  • Failure to clot
92
Q

Fat Soluble Vitamins
Vitamin K
Excesses:

A

Interfere with anticoagulant medications

93
Q

Counseling Dental Patients about Vitamins:

A
  • Inquire about nutrition and supplementation
  • Carefully examine soft and hard oral tissues
  • Individualize treatment plan
  • High alert for vitamin related conditions
94
Q

High alert for vitamin related conditions is:

A
  • Chronic dieter
  • Denture patient
  • Experiencing high incidence of caries
  • Experiencing periodontal disease or oral lesions
  • Experiencing xerostomia
  • Requires multiple medications for conditions

Nutrition Exam 2 (3 decks)

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