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Nutrition > chapter 8 > Flashcards

chapter 8 Flashcards

1
Q

provitamins

A
  • substance converted to a vitamin in an organism

- precursor to vitamin

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2
Q

examples of provitamins

A
  • tryptophan: amino acid converted to niacin

- beta carotene: converted to vita

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3
Q

water soluble vitamins

A
  • less chance of harm than fat soluble
  • not retained by body
  • need regular consumptio
  • quick deficiencies
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4
Q

Thiamin functions

A
  • coenzyme in energy metabolism

- helps synthesize neurotransmitters

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5
Q

food sources of thiamin

A
  • whole and enriched grains

- pork, legumes, nuts, liver

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6
Q

thiamin deficiency

A
  • beriberi
  • common with staple diet of white rice
  • muscle weakness, anorexia, nerve degeneration, edema
  • diagnose using urinary excertion <100ug/day insufficient, <40ug/day extremely low
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7
Q

suspected thiamin deficiency?

A
  • behavioural changes
  • eye signs
  • gait disturbances
  • delirium
  • encephalopathy
  • patients with poor nutrition
  • on insulin for hyperglycemia
  • 80% of alcoholics
  • elderly
    chronic gi problems
  • anorexia,
  • cancer treatment
  • diuretic therapy
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8
Q

riboflavin funcitons

A
  • coenzyme in energy metabolism

supports antioxidants

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9
Q

food sources of riboflavin

A
  • milk and dairy products

- whole and enriched grains

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10
Q

riboflavin deficiency

A
  • ariboflavinosis
  • common cause: alcoholism and barbituates
  • symptoms: mouth sores then anemia
  • leads to b6 deficiency
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11
Q

niacin functions

A
  • coenxyme in energy metabolism

- supports fatty acid synthesis

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12
Q

niacin food sources

A
  • whole and enriched grains
  • meat poultry fish nuts peanuts
  • 1/2 of supply made from tryptophan - high in high quality protein and soy
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13
Q

niacin deficiency

A
  • occurs due to too little trp in diet, high corn diet, low protein diet
  • pellagra
  • symptoms: dermatitis, diarrhea, dementia, death
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14
Q

niacin toxicity

A
  • high doses used to treat high blood trigs and cholesterol
  • raised HDL levels
  • side effects: skin flushing, liver damage
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15
Q

b6 functions

A
  • coenzyme in protein and amino acid metabolism
  • supports immune system
  • normal brain developemnt
  • serotonin production
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16
Q

b6 food sources

A
  • whole grains
  • lost during refinement and irreplaceable during enrichment
  • meat fish poultry liver potatoes bananas sunflower seeds
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17
Q

b6 deficiency

A
  • alcholism

- micryhypochromic anemia

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18
Q

b6 toxicity

A

can cause permanent nerve damage in high doses

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19
Q

folate food sources

A
  • leafy greens, orange juice, legumes fortified cereals enriched grains
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20
Q

folate functions

A
  • coenzyme in DNA synthesis and cell division

- needed for normal red blood cell synthesis

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21
Q

folic acid

A
  • synthetic form of folate
  • supplements
  • added to fortified foods
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22
Q

folate deficiency

A
  • can contribute to neural tube defects
  • women of child bearing age need 400ug per day of folic acid
  • too late once pregnancy suspected
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23
Q

b12 functions

A
  • normal folate function
  • DNA and red blood cell synthesis
  • maintains myelin sheath around nerves
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24
Q

b12 food sources -

A
  • meat liver milk eggs

- supplements or fortified foods

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25
Q

b12 deficiency

A
  • begaloblastic anemia

- nerve damage

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26
Q

b6 b12 folate and homocysteine

A
  • low amounts of those vitamins associated with homocysteine
  • homocysteine marker for heart disease
  • higher levels: thickens artery walls and promotes blood clots
  • recommended to get enough vitamins
27
Q

vitamin c functions

A
  • collagen synthesis
28
Q

vitamin c food sources

A
  • fruits: citrus, strawberries, kiwi

veg: broccoli, tomatoes, potato skin

29
Q

vitc toxicity

A
  • may cause GI distress in high doses
30
Q

vit c deficiency

A

scurvy

unravels triple helix of collagen

31
Q

fat soluble vitamins

A
  • vits A D E K
  • require bile and dietary fat
  • once absorbed, transported through lymphatic system in chylomicrons before entering blood
  • stored in body fat
  • intakes vary without risk of deficiency
  • not easily excreted
  • can accumulate - risk of toxicity in hgih levels
32
Q

vit d synthesis

A
  • pre d molecule in skin stimulated by specific uvb wavelength
  • activated in liver and kidney
33
Q

vit d food sources

A
  • milk, dairy products made from fortified milk
  • margaine
  • fatty fish, egg yolk
34
Q

vit d3: cholecalciferol

A
  • animal sources
  • added to milk
  • more expensive to supplement
  • more effective at raising levels
35
Q

vit d2: ergocalciferol

A
  • plant sources
  • added to soy milk
  • inexpensive to supplement
36
Q

vit d functions

A
  • bone health: allows calcium to leave intestine and enter bloodstream and remain in bone, also works kidneys to help reabsorb calcium that would otherwise be excreted
  • vit d receptors in most tissue
  • muscle health
  • neurological health
  • immune function
37
Q

latitude effect on vit d

A
  • we are too north to get enough vit d from sun
38
Q

vit d deficiency

A
  • dark skinned poeple need more sun
  • rickets in children: most cases in intermediate to dark skinned infants or toddlers who were exclusively breast fed without vit d supplements
  • when deficient calcium cant be absorbed efficiently and can have improper bone mineralization
  • can lead to osteomalacia
39
Q

vit d toxicity

A
  • hgih blood urine calcium concentrations, depositing of calcium in blood vessels and kidneys, cardiovascular damage, death
40
Q

rickets in the north

A
  • 1999-2013 rickets in alaskan indigenous childre in creased 2.3 fold for every 4 degree increase in latitude
41
Q

vit E functions

A
  • antioxidant: protects cell membranes from free radicles

- short lived, highly reacitve chemicals that can have negative effects on cells DA and membranes

42
Q

forms of vit e

A
  • tocopherol: alpha, beta, gamma, delta

- tocotrienol: delta, alpha, beta, gamma

43
Q

vit e food sources

A
  • wheat germ/oil
  • nuts and seeds
  • vegetable oils, margarine, salad dressing
44
Q

vit e deficiency

A
  • due to fat malabsorption disorders

- hemolysis

45
Q

vit e toxicity

A
  • rare
46
Q

vit k functions

A
  • blood clotting

- formation of bone

47
Q

intrinsic sources of vit k

A
  • made by bacteria in intestinal tract
48
Q

food sources of vit k

A
  • cabbage broccoli spinach leafy greens cereal soybeans
49
Q

vit k deficiency

A
  • rare

- increases risk of hemmorhage

50
Q

vit k toxicity

A
  • can interfere with anticoagulant medications
51
Q

vit a functions

A
  • vision, cell development and health, immunity
52
Q

vit a sources

A
  • preformed from animal prdocuts or supplements (retinoids) - liver, milk, egg yolk
  • precursor from from plant foods (carotenoids) - yellow/orange fruits and veg
53
Q

chemical forms of vit a

A
  • retinol: most active form, stored in liver
  • retinal
  • retinoic acid
54
Q

vit a deficiency

A
  • affects eyes, skin, other epithelial tissues
  • can be due to some diseases
  • vision abnormalities and night blindness
55
Q

vit a toxicity

A
  • preformed can be toxic in high amounts

- medications made from vit a can have side effects

56
Q

functional foods

A
  • provide health benefits beyond basic nutrition
57
Q

phytochemicals

A

health promoting substances in plant foods

58
Q

zoochamicals

A

health promoting substances in animal foods

59
Q

phytochemicals in modern diet

A
  • carotenoids
  • flavonoids
  • indoles and alliums
  • phytoestrogens and other plant hormones
60
Q

carotenoids

A
  • yellow, orange, red pigment plants
  • might boost immune function
  • powerful antioxidants - scavenge free radical sin body
61
Q

lycopene

A
  • pigment that colours tomatoes, watermelon, grapefruit, gauva
  • autumn olive berry: 17x lycopene of a tomato, may reduce risk of cancer, heart disease, plant sold in nurseries as berry producer for birds
62
Q

lutein and zeaxanthin

A
  • identical chemical formulas - isomers
  • component of central region of retina and may play a role in visual acuity
  • may reduce risk for age related macular degeneration
  • kale, other leafy greens
63
Q

age related macular degeneration

A
  • leading cause of vision loss in people over 55

Nutrition (13 decks)

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