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x.FSCN 4612W > Ch. 8 Vitamins > Flashcards

Ch. 8 Vitamins Flashcards

1
Q

vitamins are _________ essential in the diet to promote

growth and health maintenance

A

organic compounds

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2
Q

water-soluble vitamins = ______

fat-soluble vitamins = _____

A
  • B vitamins, vitamin C

- vitamin A, D, E, K

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3
Q

Process of adding nutrients to foods

A

fortification

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4
Q

the added nutrients in fortification (are/are not) generally found in the food or
are added in much larger amounts, such as fortifying orange
juice with calcium

A

are not

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5
Q

Adding nutrients back to foods that have lost nutrients due to
processing

A

enrichment

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6
Q

dietary supplements (can/cannot) replace the benefits of a diet containing a wide variety of foods

A

cannot

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7
Q

some of _____ is absorbed in the stomach

A

niacin

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8
Q

water-soluble vitamins are absorbed from the _______ directly into the ____. Many depend on ________ or must ___ to specific molecules in the GI tract to be absorbed

A

small intestine, blood, energy-requiring transport, bind

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9
Q

in the large intestine, _______ ______ small amounts of vitamins, some of which (are/are not) absorbed

A

bacteria synthesize, are

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10
Q

vitamins must be ____ by the body in order to perform their functions

A

absorbed

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11
Q

fat-soluble vitamins require ______ to be absorbed

A

fat in the diet

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12
Q

water-soluble vitamins may require _________ in the GI tract

A

transport molecules or specific molecules

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13
Q

some vitamins are absorbed in __________ that must be converted into active forms by the body

A

inactive provitamin or vitamin precursor forms

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14
Q

_________ are easily excreted from the body, except for ____

A

water-soluble (B12)

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15
Q

because vitamin stores can be _______, they must be ______

A

rapidly depleted, consumed regularly

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16
Q

fat-soluble vitamins are stored in the ____ and _____ so it takes longer for a _______ to develop

A

liver, fatty tissue, deficiency

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17
Q

did you study the B vitamins as co-enzymes page?

A

I hope you did!

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18
Q

coenzymes are _____ for ______

A

essential, energy metabolism

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19
Q

the _______ used in canning can reduce nutrient content

A

high temperatures

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20
Q

fresh produce may be ____ in nutrients that you think because of travel/storage time

A

lower

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21
Q

which can provide more nutrients: fresh or frozen fruits/veggies?

A

frozen, typically

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22
Q

B1 vitamin is ____

A

thiamin

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23
Q

functions of thiamin

assist in _____, _____, _____, ______

A
  • energy production
  • carbohydrate metabolism
  • production of ribose
  • nervous system health
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24
Q

a deficiency of thiamin; deficiency of thiamin in alcoholics

A

beriberi, wernicke-korsakoff syndrome

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25
Q

dietary sources of thiamin/B1 (top 3)

A

pork, lentils, spaghetti

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26
Q

thiamin helps in carbohydrate metabolism because of this…

A

helps make pyruvate into acetyl-CoA

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27
Q

_____ is an important component in the citric acid cycle and for assisting the body with the absorption of other vitamins

A

riboflavin

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28
Q

dietary riboflavin sources

A

milk, pork, trout

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29
Q

niacin can be ______ from the essential amino acid _____ if diet is adequate in it

A

synthesized in the body, tryptophan

30
Q

two forms of niacin

A

nicotinic acid and nicotinamide

31
Q

niacin deficiency

A

pellagra

32
Q

niacin toxicity symptoms

A

elevated BP, cardiac arrhythmia, nausea, vomiting, elevated blood sugar

33
Q

dietary sources of niacin (top 3)

A

chicken, trout, peanuts

34
Q

biotin functions as a _______

A

coenzyme in energy metabolism

35
Q

_____ in raw eggs destroys biotin

A

avidin

36
Q

dietary sources of biotin

A

egg yolks, yogurt, nuts

37
Q

pantothenic acid dietary sources (top 3)

A

sunflower seeds, lentils, trout

38
Q

vitamin B6 is also called _____; comprises a group of including pyridoxal/pyridozine/pyridozamine which all can be converted into ______

A

pyridoxine, pyridoxal phosphate

39
Q

vitamin B6 deficiency may lead to ______ due to impaired hemoglobin synthesis and neurotransmitter issues

A

anemia

40
Q

a toxicity from vitamin B6 vitamins can cause irreversible ______

A

nerve damage

41
Q

vitamin B6 dietary sources (top 3)

A

chicken, pork, lentils

42
Q

Folate coenzymes are needed for ___ synthesis and

the metabolism of some _______

A

DNA synthesis, amino acids

43
Q

low folate intake in early pregnancy is associated with _______

A

incr risk of neural tube defects

44
Q

low folate intake has been associated with an incr. risk of _________ related to the metabolism of the AA ______

A

heart disease, homocysteine

45
Q

folate dietary sources (top 3)

A

lentils, spaghetti, asparagus

46
Q

folate _____: RBC precursor –> normal cell division –> RBC

A

adequate

47
Q

folate ____: RBC precursor –> unable to divide (_____) –> macrocyte

A

deficient, megaloblast

48
Q

`vitamin B12 is necessary for proper absorption of ____ in the body

A

iron

49
Q

vitamin B12 is most readily absorbed from ______; ___ need to supplement

A

animal products, vegan

50
Q

_____ may lead to B12 deficiencies

A

atrophic gastritis

51
Q

a form of anemia that does not respond to iron supplementation

A

pernicious anemia (B12 deficiency)

52
Q

excessive intake of ___ can mask B12 deficiencies

A

folic acid

53
Q

dietary sources of B12 (top 3)

A

trout, beef, chicken/trout

54
Q

in the stomach, ________ help release vitamin B12 from food proteins

A

acid and pepsin

55
Q

____ can be destroyed in food by oxygen/light/heat/contact as well as contact with copper/iron cookware

A

vitamin C

56
Q

Vitamin C functions

A
  • antioxidant
  • helps maintain immune system
  • important in collagen production
  • aids in iron absorption
57
Q

vitamin C dietary sources (top 3)

A

orange juice, kiwi, strawberries

58
Q

vitamin C helps with collagen to form ______

A

strong, healthy cross-linked CT

59
Q

UL of vitamin C is _____

A

2000 mg

60
Q

dietary sources of choline (top 3)

A

eggs, beef, salmon

61
Q

enrichment is “_____”

A

adding it back

62
Q

the only fat soluble that can be stored (it’s stored in the liver)

A

vitamin A

63
Q

_____ are more important than fresh v. frozen

A

cooking method

64
Q

beriberi is a _____ _____

A

peripheral nervitis

65
Q

riboflavin can be __________

A

easily destroyed by light or heat

66
Q

niacin is _______

A

conditionally required

67
Q

3 Ds and 4th D of Pellagra

A
  • dermatitis, diarrhea, dementia

- death

68
Q

biotin helps _______ to substrates

A

add CO2

69
Q

when you think amino acids, think ___

A

vitamin B6

70
Q

folic acid/folate is involved in ______

A

single carbon metabolism

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