Chapter 7 Flashcards
1
Q
vitamins
A
- organic compounds that are vital to life and indispensable to body functions but that are needed only in minute amounts, essential, non caloric nutrients.
2
Q
Precursors
A
compounds that serve as starting material for other compounds. In nutrition, vitamin precursors are compounds that can be converted into active vitamins. (provitamins)
3
Q
Fat-Soluable Vitamins
A
- absorbed into the lymph
- travel in the blood and within the cells in association with protein carriers
- can be stored in the liver or with other lipids in fatty tissues, some can build up to toxic concentrations.
- A, D, E, K
4
Q
Water-Soluable Vitamins
A
- absorbed directly into the bloodstream and excreted from the body easily
- travel freely
- excesses are excreted in the urine
- C, B vitamins
- foods that supply them must be consumed frequently
5
Q
Vitamin A
A
- fat-soluable
- pre-cursor is beta-carotene
- 3 forms active in body (retinol stored in liver), (retinal), and (retinoid acid).
- gene expression, vision, maintenance of body linings/ skin, immune defenses, growth of the body.
- sustains normal eyesight
6
Q
cornea
A
- transparent, hard outer covering of the front of the eye
7
Q
retina
A
- layer of light-sensitive nerve cells lining the back of the inside of the eye
8
Q
rhodopsin
A
- light-sensitive pigment of the cells lining the back of the inside of the eye
9
Q
night blindness
A
- show recovery of vision after exposure to flashes of bright light at night, an early symptom of vitamin A deficiencies.
10
Q
keratin
A
- the normal protein of hair and nails
11
Q
keratinization
A
accumulation of keratin in a tissue
12
Q
xerosis
A
drying of the cornea; symptom of vitamin A deficiency
13
Q
xerophthalmia
A
- progressive hardening of the cornea of the eye in advanced vitamin A deficiency that can lead to blindness.
14
Q
epithelial tissue
A
- layers of the body that serve as selective barriers to environmental factors (cornea, skin, respiratory tract lining, lining of the digestive tract)
15
Q
cell differentiation
A
- process by which immature cells are stimulated to mature and gain the ability to perform functions characteristic of their cell type.
16
Q
Vitamin A Foods
A
- cheese
- eggs
- milk
- yogurt
- liver
- fortified cereals
- foods of animal origin
- fish oil
- butter
17
Q
Vitamin A Recommendations
A
- women 700 micrograms
- men 900 micrograms
- UL 3,000 micrograms/ day
- stored in the tissues, you need not consume everyday
18
Q
Beta-Carotene
A
- dietary antioxidants
- bright orange food
- carrots
- sweet potatoes
- pumpkins
- mango
- cantaloupe
- apricots
- spinach, broccoli, dark green color vegetables
19
Q
dietary antioxidants
A
- compounds typically fond in plant foods that counteract the adverse effects of oxidation on living tissue.
- vitamin E, C, beta-carotene
20
Q
carotenoids
A
- members of a group of pigments in foods that range in color form light yellow to reddish orange are are chemical relatives of beta-carotene
21
Q
muscular degeneration
A
- common, progressive loss of function of the part of the retina that is most crucial to focused vision.
- degeneration often leads to blindness.
22
Q
Vitamin D
A
- calcium regulation
- chemical transformation in liver/ kidneys
- nutrients and hormones that interact to regulate blood calcium and phosphorus concentrations maintain bone integrity
- functions as a hormone
- affect how cells grow, multiply, differentiate
- hair follicles, reproductive cells, cells to immune system
23
Q
rickets
A
- Vitamin D deficiency disease in children
- abnormal growth of the bone and manifested in bowed legs or knock-knees, outward-bowed chest deformity (pigeon chest), knobs on ribs
24
Q
osteomalacia
A
- adult expression of vitamin D deficiency
- possible painful joints (often misdiagnosed arthritis)
- overabundance of unmineralized bone protein
- bending of the spine and bowing of the legs.
- bones are increasingly soft, flexible, weak, deformed
25
Q
Who’s at risk for low vitamin D
A
- anyone with restriction intakes of fish/ dairy foods
- strict vegetarians
- people with milk allergies/ lactose intolerance
- people living in northern areas of north america
- anyone lacking exposure to sunlight
- dark skinned people
- overweight children/ adults in US
26
Q
Too much Vitamin D
A
- collects in soft tissues and damage them
- kidney and heart function decline
- blood calcium out of control
- kidneys and heart failure
27
Q
Vitamin D sources
A
- sardines
- enriched cereal
- salmon/ mackerel
- sunlight
- cod-liver oil
- fortified milk
- tuna
28
Q
tocopherol
A
kind of alcohol, active form of vitamin E is alpha- tocopherol
29
Q
free radicals
A
- atoms/ molecules with one or more unpaired electrons that make the atom or molecule unstable and highly reactive
30
Q
oxidative stress
A
- theory of disease caution involving cell and tissue damage that arises when free radical reaction exceed the capacity of antioxidants to quench them.
31
Q
Vitamin E
A
- bodyguard against oxidative damage
- low amounts result in free radical formed during normal cell metabolism run amok creating inflammation and cell damage
- blood vessel linings, sensitive brain tissues, bones, red blood cell membranes depend on Vitamin E
32
Q
Vitamin E Recommendation
A
- 15 milligrams/ day adults
33
Q
erythrocyte hemolysis
A
- rupture of the red blood cells that can be caused by vitamin E deficiency. The anemia produced by the condition is hemolytic anemia.
