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Nutrition > Chaps 7-10 > Flashcards

Chaps 7-10 Flashcards

0
Q

More likely to be toxic than water soluble ones

A

Fat soluble vitamins

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1
Q

Do not provide energy

A

Vitamins

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2
Q

Antioxidants

A

Neutralize free radicals

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3
Q

Free radicals are

A

Oxygen containing molecules that can damage the cells of the body and possible contribute to to increased risk of chronic diseases

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4
Q

Chronic Vitamin A deficiency can cause

A

Night blindness

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5
Q

Prolonged vitamin A deficiency can lead to

A

Xerophthalmia

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6
Q

Vitamin E

A

Antioxidant

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7
Q

Vitamin K

A

Essential for blood clotting

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8
Q

Vitamin D

A

Skin pigment melanin and use of sunscreen reduce vitamin D production. Regulates bone minerals calcium and phosphorus

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9
Q

Vitamin D deficiency

A

Rickets, osteomalacia (adult equivalent), osteoporosis

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10
Q

B vitamins

A

Share common role as coenzymes

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11
Q

Beriberi

A

Thiamin (B1) deficiency, loss of appetite, weight, memory; confusion

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12
Q

Pellagra

A

Niacin (B3) deficiency. Dermatitis, diarrhea, dementia, death (4 Ds)

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13
Q

Folate deficiency

A

Neural tube birth defects

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14
Q

Vitamin B12

A

Requires intrinsic factor, protein made in the stomach. Only found in animal foods

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15
Q

Pernicious anemia

A

People who cannot make intrinsic factor (absorption of B12 decreases with age)

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16
Q

Vitamin C

A

Ascorbic acid, prevents scurvy, needed to make collagen, antioxidant, helps absorb iron from plant foods

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17
Q

People who could benefit from a supplement

A

Pregnant/lactating women, elderly, strict vegetarians, people with food allergies, medical conditions, low cal diets

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18
Q

Most abundant source in the body

A

Water

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19
Q

Intercellular fluids

A

Fluids inside cells

20
Q

Extracellular fluids

A

Interstitial fluid between cells and fluid in the blood

21
Q

Electrolytes

A

Minerals that help maintain fluid balance

22
Q

Hyponatremia

A

Caused by over consumption of water

23
Q

Water

A

Universal solvent, medium for chem reactions, part of blood, transports oxygen, nutrients and hormones to cells. Maintains body temp, lubricant, cushion

24
Q

Most of the sodium consumed by Americans is from

A

Processed food

25
Q

Potassium comes from

A

Fruits and veggies

26
Q

Most abundant mineral in the body

A

Calcium

27
Q

Peak bone mass occurs in

A

Early adulthood/20s

28
Q

Heme iron

A

From animal sources

29
Q

Non heme iron

A

From plant foods. Absorption increases if eaten with vitamin c

30
Q

Iron deficiency

A

Most common nutritional disorder in the world

31
Q

Hemochromatosis

A

Genetic disorder causes iron overload

32
Q

Selenium is part of

A

Selenoproteins, enzymes, antioxidants

33
Q

Selenium deficiency

A

Keshan disease, seen in children in rural areas with selenium poor soils

34
Q

Fluoride

A

Reduces dental carries

35
Q

Chromium

A

Increases insulin’s effectiveness in cells

36
Q

Iodine deficiency

A

Goiter (enlarged thyroid gland)

37
Q

Alcohol interferes with insulin and glucagon that

A

Regulate blood glucose levels

38
Q

Alcohol can increase risk of

A

Osteoporosis and estrogen levels in women, sexual dysfunction, disrupt sleep, dehydration and electrolyte imbalances

39
Q

Cals per gram of alcohol

A

7

40
Q

No alcohol for pregnant women

A

Ever

41
Q

BMI

A

Weight to height ratio, >25 is overweight, >30 is obese

42
Q

Positive energy balance

A

Consume more calories than expended, leads to weight gain

43
Q

Negative energy balance

A

Calorie intake falls short of needs, leads to weight loss

44
Q

Energy is comprised of

A

Basal metabolism 50-70%
Thermic effect of food 10%
Physical activities 20-35%

45
Q

BMR

A

Minimum energy needed to meet basic physiological needs, 50-70% total energy needs

46
Q

Has greatest effect on BMR

A

Lean body mass

47
Q

Thermic Effect of Food (TEF)

A

Amount of calories expended to digest absorb and process food. About 10% of calories in food eaten

48
Q

Liver glycogen depletion

A

Causes rapid weight loss in low carbohydrate diets

Nutrition (4 decks)

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