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Nutrition 280 > Chapter 7 - Vitamins (Day 1 - 11.5.15) > Flashcards

Chapter 7 - Vitamins (Day 1 - 11.5.15) Flashcards

1
Q

vitamin (defined)

A

“essential” nutrients; organic compounds; needed in small amounts

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2
Q

water-soluble vitamins

A

vitamins B and C

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3
Q

fat-soluble vitamins

A

vitamins A, D, E, and K

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4
Q

solubility of vitamins determines how they are… (4 actions)

A

absorbed, transported, excreted, and stored in the body

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5
Q

where are vitamins found?

A

in ALL food groups, including oils

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6
Q

which food groups lack B12?

A

grains, fruits, and vegetables

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7
Q

which food groups lack vitamin C?

A

grains, dairy, and protein

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8
Q

what is another source of vitamins?

A

vitamin fortification

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9
Q

examples of government mandated vitamin fortification

A

B vitamins and iron added to grains; vitamin D added to milk

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10
Q

why fortify foods?

A

prevent nutrient deficiencies and promote health

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11
Q

concern with voluntary fortification (not government mandated)

A

risk for exceeding ULs –> adverse health effects and nutrient toxicities

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12
Q

what can cause nutrient losses in foods when they are processed, prepared, and stored? (7 variables)

A

heat, light, oxygen, passage of time, food processing, cooking, storage

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13
Q

fresh vs canned vs frozen

A

fresh- less nutrients b/c travels in trucks, in stores, on shelves, then sits in fridge
canned- high temps used in canning reduce nutrient content, but are cheaper and last longer
frozen- often frozen in the field to minimize nutrient loss –> may supply more vitamins than fresh

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14
Q

what helps release vitamins from food ( 2 actions)

A

mechanical digestion in the mouth (“chewing”), and chemical digestion in the stomach (some) but more in the small intestine (pancreatic digestion enzymes)

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15
Q

where does vitamin absorption occur?

A

mainly in the small intestine, but a small amount of niacin is absorbed in the stomach

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16
Q

how do some water-soluble vitamins get absorbed? (2 ways)

A

transport system (energy needed) OR they bind to a specific molecule

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17
Q

what happens after water soluble vitamins are absorbed?

A

they are able to go directly into the bloodstream with most being bound to blood proteins for transport to the cell

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18
Q

micelle

A

a particle that is formed in the small intestine when the products of fat digestion are surrounded by bile

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19
Q

composition of micelle

A

free fatty acids, glycerol, monoglycerides, cholesterol, phospholipids, and fat-soluble vitamins surrounded by bile

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20
Q

purpose of micelle

A

facilitates the absorption of fats and fat soluble vitamins

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21
Q

chylomicrons

A

a lipoprotein comprised id newly reassembled TGs, cholesterol, fat-soluble vitamins that are packaged with phospholipids and protein

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22
Q

purpose of chylomicrons

A

transport fats and fat soluble vitamins out of mucosal cells

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23
Q

how do chylomicrons leave the mucosal cells? why this route?

A

leave via the lymph –> blood stream –> deliver TGs to cells in the body b/c too big

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24
Q

large intestine

A

bacteria can make a small amount of some vitamins, some of which are absorbed

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25
Q

bioavailability

A

extent to which the body can absorb and use a nutrient

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26
Q

vitamin bioavailability is influenced by the following (3 variables)

A

composition of the diet, condition of the GI tract, overall health of the body

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27
Q

examples of impaired absorption

A

diet very low in fat –> impair fat-soluble vitamin absorption
low concentrations of blood proteins –> impair water-soluble vitamin absorption

28
Q

provitamin/vitamin precursor

A

compound in its inactive form that is converted to active form once in the body

29
Q

coenzyme

A

organic non-protein substance that binds to an enzyme to promote the activity of the enzyme with which it is bound

30
Q

enzymes that require coenzymes are…

A

considered incomplete; binding of coenzyme –> “active” enzyme

31
Q

ALL of WHICH type of vitamin acts as coenzymes (NEED TO KNOW)

A

B vitamin

32
Q

antioxidant

A

substance that decreases the adverse effects of reactive molecules on normal physiological function. they protect against oxidative damage

33
Q

oxidative damage

A

damage caused by highly reactive oxygen molecules that steal electrons from other compounds, causing changes in structure and function

34
Q

free radical

A

type of highly reactive atom or molecule that causes oxidative damage

35
Q

what is the significance of antioxidants donating electrons?

A

the electrons stabilize the free radical, causing it to no longer be “reactive”

36
Q

which vitamins are antioxidants? (3 vitamins)

A

vitamin C, vitamin E, and provitamin A

37
Q

vitamin content on food labels

A
  • currently required to list amounts of vitamin A and vitamin C as a % DV
  • if proposal goes through, those two will be replaced with vitamin D and Potassium
38
Q

what is considered an “excellent source” for vitamins

A

20% or more of DV

39
Q

what is considered a “good source” for vitamins

A

between 10% and 19% of DV

40
Q

what is considered a “poor source” for vitamins

A

5% or less of DV

41
Q

general water-soluble vitamin (vitamins B&C) info

A
  • easily absorbed
  • not stored in the body to any large extent –> excess is excreted in the urine
  • they have to be consumed regularly
  • toxicity is not an issue if they are obtained from foods, but toxic levels can occur with supplementation
42
Q

B vitamins

A

Thiamin, Riboflavin, Niacin, Folate, B6, B12, Biotin, Pantothenic acid

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43
Q

every B vitamin is part of what???

A

ONE OR MORE COENZYMES

44
Q

B vitamins are directly involved with transferring the blank from CHO, fat, and protein to blank

A

energy; ATP

45
Q

what do B vitamins NOT provide us with?

A

energy

46
Q

a deficiency of ANY B vitamin would…

A

effect EVERY cell in the body

47
Q

thiamin

A

part of a coenzyme needed in energy metabolism

48
Q

thiamin helps provide energy by aiding in the breakdown of…

A

glucose

49
Q

thiamin is needed to convert pyruvate to…

A

Acetyl Co-A (ACoA)

50
Q

how thiamin aids nerve function

A

thiamin occupies a specific site on nerve cell membranes; hence, it is available to breakdown any needed glucose, which is the energy source for nerve cells

51
Q

thiamin is needed for the synthesis of…

A

neurotransmitters

52
Q

thiamin is needed in the metabolism of…(2 answers)

A

other sugars and certain amino acids

53
Q

thiamin is required for the synthesis of…(2 sugars)

A

ribose and deoxyribose

54
Q

Beriberi (NEED TO KNOW)

A

thiamin deficiency disease –> marked by inflammatory or degenerative changes of the nerves, digestive system, and the heart. without thiamin, glucose can’t be used normally, nerve impulses cannot be transmitted normally

55
Q

symptoms of Beriberi

A

loss of sensation in the hands and feet; edema; muscle weakness and poor coordination; advancing paralysis; poor short-term memory and confusion; and changes to the heart (enlargement and possibly heart failure)

56
Q

riboflavin

A

a part of two coenzymes; acts as an electron carrier functioning in reactions needed to produce ATP from CHO, fat, and protein

57
Q

involved (directly or indirectly) with converting some vitamins into which form? (examples: folate, niacin, B6, and vitamin K)

A

their active form

58
Q

occurrence of riboflavin deficiencies

A

rarely occur, but when it does, it is usually in conjunction with another vitamin B deficiency

59
Q

symptoms of riboflavin deficiency (4 symptoms)

A
  • cheilosis - cracking and redness of the lips and corners of the mouth
  • flaking of the skin around the nose, eyebrows and earlobes
  • glossitis - inflammation of the tongue (red&swollen)
  • the eyes are affected - increased sensitivity to light; burning; tearing; and itching of eyes
60
Q

niacin

A

a part of two coenzymes that are involved in metabolism of glucose, fat, and alcohol as well as the synthesis of fatty acids and cholesterol

61
Q

niacin can be made in the body from…

A

tryptophan, an essential amino acid

62
Q

niacin equivalents (NE)

A

a measure that accounts for the availability of tryptophan

63
Q

where is tryptophan abundant?

A

in most proteins. diet sufficient in high quality protein –> lots of niacin

64
Q

Pellagra (NEED TO KNOW)

A

a niacin deficiency disease –> early symptoms are fatigue, decreased appetite, and indigestion

65
Q

symptoms of Pellagra (4 D’s)

A

diarrhea, dermatitis, dementia, death

66
Q

who is at risk of developing pellagra?

A

poorly nourished and alcoholics

67
Q

toxicity of niacin –> niacin flush

A

tingling, burning, and itching sensation of the skin caused by dilation of capillaries under the skin

Nutrition 280 (2 decks)

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