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Nutrition 100 > Chapter 8 > Flashcards

Chapter 8 Flashcards

1
Q

What is a vitamin?

A

an organic compound essential in small quantities for normal metabolism and must be obtained from the diet because the body cannot synthesize enough of it.

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2
Q

What is a coenzyme?

A

A non-protein compound necessary for the functioning of an enzyme, helping enzymes catalyze reactions.

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3
Q

Water-soluble

A

(e.g., B-vitamins, Vitamin C) dissolve in water and are excreted in urine

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4
Q

Fat-soluble vitamins?

A

(A, D, E, K) are stored in fat tissue and the liver.

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5
Q

What is enrichment? Give an example.

A

process of adding back nutrients lost during food processing, like adding B vitamins to refined flour.

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5
Q

What is fortification? Give an example

A

process of adding nutrients to foods that weren’t originally there, like adding Vitamin D to milk.

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6
Q

What is bioavailability?

A

the proportion of a nutrient that is absorbed and used by the body.

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7
Q

What are the food sources of thiamin (Vitamin B1)?

A

Whole grains, enriched cereals and breads, pork, organ meats, legumes, and some green leafy vegetables.

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8
Q

What is the active form of thiamin and its function?

A

thiamin pyrophosphate (TPP), which is involved in energy production and nerve function.

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9
Q

What are the symptoms of thiamin deficiency?

A

muscle wasting, nerve damage, cardiovascular problems, and neurological symptoms, leading to beriberi.

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10
Q

What is the significance of polished/white rice in relation to thiamin?

A

Polished rice has the bran removed, leading to thiamin loss, which historically caused beriberi in populations reliant on white rice.

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11
Q

What is the coenzyme form of riboflavin (Vitamin B2)?

A

FAD (Flavin adenine dinucleotide) and FMN (Flavin mononucleotide)

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12
Q

What are the functions of riboflavin?

A

involved in energy production, fatty acid breakdown, and activating other vitamins like niacin, folate, and B6.

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13
Q

What are the symptoms of riboflavin deficiency (ariboflavinosis)?

A

Inflammation of eyes, lips, mouth, tongue; scaly skin; cracks in the corners of the mouth; confusion.

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14
Q

Why is the clear milk bottle significant for riboflavin?

A

Riboflavin is sensitive to light and can be destroyed if exposed, so opaque containers are recommended.

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15
Q

What are the forms of niacin (Vitamin B3)?

A

Nicotinic acid and nicotinamide.

16
Q

How is niacin synthesized in the body?

A

from the amino acid tryptophan if dietary tryptophan levels are adequate.

17
Q

What is the coenzyme form of Vitamin B6?

A

Pyridoxal phosphate (PLP).

17
Q

What is the deficiency disease associated with niacin?

A

Pellagra, characterized by dermatitis, diarrhea, and dementia (the 3 D’s).

18
Q

What are the functions of Vitamin B6?

A

Involved in amino acid metabolism, neurotransmitter synthesis, hemoglobin production, and conversion of tryptophan to niacin.

19
Q

What are the food sources of Vitamin B6?

A

Meat, fish, poultry, legumes, nuts, enriched cereals, and some fruits and vegetables.

20
Q

What is folate’s role in the body?

A

necessary for DNA synthesis, cell production, and the synthesis of amino acids.

21
Q

What are the symptoms of folate deficiency?

A

Macrocytic anemia, increased risk of neural tube defects in pregnancy, and increased risk of heart disease and cancer.

22
Q

What are the sources of folate in the diet?

A

Green leafy vegetables, oranges, legumes, seeds, organ meats, eggs, and enriched flour.

23
Q

What is the function of Vitamin B12 (cobalamin)?

A

It is essential for nerve function, DNA synthesis, and red blood cell formation.

24
Q

How is Vitamin B12 absorbed?

A

requires stomach acid and intrinsic factor for absorption in the small intestine.

25
Q

What are the symptoms of Vitamin B12 deficiency?

A

Megaloblastic anemia, nerve damage, and neurological symptoms.

26
Q

What are the functions of Vitamin C?

A

Collagen synthesis, antioxidant activity, immune function support, and iron absorption.

27
Q

What is scurvy?

A

deficiency disease of Vitamin C, leading to poor wound healing, bleeding gums, and joint pain.

28
Q

What is an antioxidant?

A

A compound that neutralizes free radicals, preventing cellular damage.

29
Q

Does Vitamin C prevent colds?

A

Vitamin C may reduce the duration and severity of colds, but it doesn’t prevent them.

29
Q

What are the food sources of choline?

A

Milk, liver, eggs, legumes, and peanuts.

30
Q

What are high food sources of water-soluble vitamins?

A

Whole grains, enriched cereals, meats, fish, poultry, leafy greens, legumes, and fresh fruits (especially for Vitamin C).

31
Q

What populations are at risk for water-soluble vitamin deficiencies?

A

Vegans, elderly, pregnant women, alcoholics, and individuals with certain medical conditions (e.g., gastrointestinal disorders)​

Nutrition 100 (11 decks)

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