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Nutrition > Chapter 9 > Flashcards

Chapter 9 Flashcards

1
Q

Fat soluble vitamins

A

Vitamin A, D, E, K

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2
Q

Fat soluble vitamins require what for absorption

A

Bile and dietary fat

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3
Q

Vitamin A function

A
  • Vision
  • regulate growth and cellular differentiation
  • necessary for maintenance of epithelial tissue
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4
Q

Vitamin A sources

A
  • found preformed
  • animal products or supplements or in precursor form from plant foods

Eggs, dairy, liver, fish
Orange, yellow and dark green veggies

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5
Q

Retinoids

A

The chemical forms of preformed vitamin A: retinol, retinal and Retinoic acid

-liver, fish, egg yolk and milk

Animal products

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6
Q

Carotenoids

A

Natural pigments synthesized by plants and many micro-organisms. They give yellow and red-orange fruits and veggies their colour.

  • a precursor converted to retinoids
  • provitamin A
  • function as antioxidants

Ex: beta-carotene, provitamin converted into vitamin A

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7
Q

Beta-carotene

A

A carotenoid that’s has more provitamin A activity than other carotenoids. It also acts as an antioxidant.

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8
Q

Vitamin A digestion steps

A
  1. Preformed vitamin A and carotenoids are bound to proteins in food. To be absorbed they must be release from the rite in by pepsin
  2. In small intestine, released retinol and carotenoids combine with bile acids to form micelles which facilitate diffusion into mucosal cells.
  3. Preformed vitamin A is absorbed more than carotenoids.
  4. Once inside mucosal cells, much of Beta-carotene is converted to retinoids.
  5. Preformed vitamin A and carotenoids absorbed are transported from intestine by chylomicrons to body tissues
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9
Q

Retinol-binding protein

A

A protein that is necessary to transport vitamin A from the liver to other tissues

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10
Q

Rhodopsin

A

A light absorbing compound found in the retina of the eye that is composed of the protein Opsin loosely bound to retinal

-rhodopsin helps transform the energy from light into a nerve impulse that is sent to the brain

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11
Q

Night blindness

A

The inability of the eye to adapt to reduced light, causing poor vision in dim light
-caused by vitamin A deficiency

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12
Q

Keratin

A

A hard protein that makes up hair and nails

-mucus secreting cells during vitamin A deficiency become keratinized and hard

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13
Q

All _______tissues are affected by a deficiency in vitamin A

A

Epithelial

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14
Q

Xerophthalmia

A

A spectrum of eye conditions resulting from vitamin A deficiency that may lead to blindness. An early symptom is night blindness, and as deficiency worsens, lack of muscle leaves the eye dry and vulnerable to cracking and infection

  • abnormal jaw bone growth in children
  • increased infections
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15
Q

Keratomalacia

A

Softening and drying and ulceration of the cornea resulting from vitamin A deficiency

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16
Q

Vitamin A and D in gene expression

A

Have functions that regulate gene expression

  • cell differentiation: immature cells change in structure and function to become specialized by changing gene expression (on and off)
  • vitamin A helps ensure healthy eyes
  • vitamin D promoters strong bones
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17
Q

Unconverted carotenoids circulate in blood and may function as

A

Antioxidants

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18
Q

Retinol activity equivalents (RAE)

A

The amount of retinol, B-carotene, alpha-carotene or B-cyrptoxanthin that provides vitamin A activity equal to 1 microgram of retinol

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19
Q

Toxicity of vitamin A symptoms

  • acute
  • chronic
A

Nausea, vomiting, headache, dizziness, blurred vision, and lack of muscle coordination

Weight loss, muscle and joint pain, liver damage, vision defects, dry scaling skin

Due to excess supplementation

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20
Q

Hypercarotenemia

A

A condition in which carotenoids accumulate in the adipose tissue, causing the skin to appear yellow-orange, especially the palms of the hands and the soles of the feet

  • not dangerous
  • when intake lowers, colour disappears

Caused by excess B-carotene

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21
Q

Vitamin D is produced where

A

In the skin by exposure to ultraviolet light

  • inactive until modified in liver and kidneys
  • essential in the diet only hen exposure to sunlight is limited or the body’s ability to synthesize it is reduced (winter)
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22
Q

Natural food sources of vitamin D include

A

Liver, fatty fish like salmon, cod liver oil and egg yolks. These foods contain cholecalciferol

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23
Q

Cholecalciferol

A

The chemical name for vitamin D3. It can be formed in the skin of a sinks by the action of sunlight in a form of cholesterol called 7-dehydrocholesterol

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24
Q

Principle function of Vitamin D

A

Maintain levels of calcium (helps calcium be absorbed) and phosphorus in the blood
-low blood calcium stimulates parathyroid hormone release which stimulates vitamin Activation
(Bone health)
-changes gene expression: intestine: turns on genes for calcium absorption. Bone: turns on genes for bone breakdown
-working of the brain, heart, stomach, pancreas, skin and reproductive organs
-immune system
-functions as a hormone

25
Q

Parathyroid hormone

A

A hormone released by the parathyroid gland that acts to increase blood calcium levels

26
Q

Vitamin D receptor

A

A protein to which vitamin D binds. This receptor vitamin complex is then able to bind to DNA and alter gene expression

To increase blood calcium levels

27
Q

Rickets

A

A vitamin D deficiency disease in children that is characterized by poor bone development because of inadequate calcium absorption
-causes bowed legs, reduced height, weak bones

28
Q

Osteomalacia

A

A vitamin D deficient disease in adults, characterized by a loss of mineral from bones. Bones bend. It causes bone pain, muscle aches, and an increase in bone fractures

29
Q

Vitamin E function

A

A fat-soluble vitamin with an antioxidant function

Protects lipids in membranes

  • RBC, WBC, nerve cells, lungs cells
  • role in modulating immune response
  • reducing inflammation
  • allowing cells to communicate
  • regulating genes
  • inhibiting an early step in blood clot formation
30
Q

Tocopherol

A

Chemical name for vitamin E

  • vitamin E absorption depends on normal fat absorption
  • once absorbed, vitamin E is incorporated into chylomicrons
31
Q

Two groups of vitamin E in foods

A

Tocopherols

Tocotienols

32
Q

Alpha-tocopherol

A

The most common form of vitamin E in the human body that is absorbed

33
Q

Dietary sources of Vitamin E

A

Nuts, plant oils, leafy greens and wheat germ

34
Q

Vitamin E deficiency issues

A
  • membrane changes
  • nerve degradation
  • hemolytic anemia in newborns
35
Q

Hemolytic anemia

A

Anemia that results when red blood cells break open

  • poor muscle coordination
  • weakness
  • impaired vision

(Newborns)

36
Q

Coagulation

A

The process of blood clothing

37
Q

Phylloquinone

Menaquinones

A

The form of vitamin K found in plants

The forms of vitamin K synthesized by bacteria and found in animals

38
Q

Dietary sources of vitamin K

A

Liver, leafy green veggies like spinach, Kale, and Brussels sprouts, and veggie oils, kiwi

39
Q

Prothrombin

-what is needed to produce this

A

A blood protein required for blood clotting

  • vitamin K is a coenzyme needed for the production of this
  • creates thrombin used to make fibrin threads to form blood clots
40
Q

Deficiency of vitamin K causes

A

Blood does not clot!!!!

41
Q

Rhodopsin

A

Visual pigment in the eye
-when light strikes rhodopsin, it initiated a series of events that result in a nerve signal being sent to the brain, which allows us to see

Vitamin A

42
Q

Vitamin A deficiency skin symptom

A

Dry and hard skin

43
Q

Medications using vitamin A

A

Retin A

Accutane

44
Q

Deficiency of vitamin A may be cause by….

A

Insufficient intake of fat, protein or zinc

45
Q

Excess vitamin D

A

Causes high calcium concentrations in blood and urine, deposition of calcium in soft tissues such as the blood vessels and kidneys, and cardiovascular damage

/increase risk of high blood pressure, some cancers, type 1 diabetes, heart disease, arthritis, IBS, MS

46
Q

When to take Vitamin D supplements

A

All months with “r”

September-April

47
Q

Excess vitamin E in supplements

A

No reported effects from food but large supplements doses can interfere with blood clotting

48
Q

Vitamin K1/K2 functions

A
  • fat soluble
  • production of clotting factors
  • synthesis of proteins involved in bone formation and breakdown
  • inhibit blood vessel calcification
  • regulate cell growth
  • decrease risk of fractures due to osteoporosis
  • reduce risk of atherosclerosis and cancer
49
Q

Anticoagulants

A

Blood thinners like warfarin that inactivates vitamin K

50
Q

Excess of Vitamin K

A

No reported effects from food but large doses can interfere with blood clotting

51
Q

Functional foods

A

Provide health benefits beyond basic nutrition

52
Q

Phytochemcials

Zoochemicals

A

Health promoting substances found in plant foods

Health promoting substances found in animal foods

53
Q

Phytochemicals-Carotenoids

A
  • Yellow-orange pigments found in plants (and in some fish and birds)
  • antioxidants; some have vitamin A activity
  • B-carotene, alpha-carotene, B-cryptoxanthin, lycopene, lutein, zeaxanthin

Suggested health benefits: reduced risk of certain cancers, cardiovascular disease and age related eye disease

54
Q

Phytochemicals-Polyphenols (flavonoids)

A
  • anthocyanidins (blue and red)
  • blue, red or yellow pigments found in veggies, fruits, wine, grape juice, chocolate, and tea
  • strong antioxidants
  • some also have anti-inflammatory and anti cancer properties

Suggested health benefits: protecting against cancer and cardiovascular diseases

55
Q

Phytochemicals-Indoles and Alliums

A
  • sulfur-containing phytochemicals
  • rich in cruciferous vegetables and garlic, onions, leeks and shallots
  • stimulating the activity of enzymes that detoxify carcinogens
  • insoles inactivate estrogen (estrogen exposure increases cancer)
56
Q

Alliums

A
  • boost the activity of cancer-destroying enzymes
  • prevent future bacteria from converting nitrates to nitrites
  • protect against oxidative damage
  • garlic, onions and leeks
57
Q

Phytoestrogens and other plant hormones (phytochemcials)

A
  • phytoestrogens include isoflavones and lignins: soybeans, flaxseed and barley
  • suggested functions: blocking estrogen receptors, may protect against certain cancers and osteoporosis
58
Q

Choosing a phytochemical-rich diet

A
  • eat more veggies and fruits with colour!
  • choose whole grain foods: more phytochemicals and antioxidants than fruits and veggies
  • eat protein foods especially plant based
  • add nutraceuticals, designer foods, photochemical supplements, and photochemical-fortified foods with caution
59
Q

Chocolate

A

Cocoa-antioxidant, rich in minerals like magnesium, zinc, copper, iron, poly phenols

  • helps with stress, mood, pain, insulin sensitivity, BP
  • NOT CADBURY MINI EGGS

Nutrition (13 decks)

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