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Domain 1: Principles of Dietetics > E. Vitamins and Minerals > Flashcards

E. Vitamins and Minerals Flashcards

1
Q

What is the precursor (or provitamin: nutrient changed into vitamin) of vitamin A?

A

Carotene

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2
Q

What is the toxic level of vitamin A?

A

10,000 IU

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3
Q

What are the sources of vitamin A?

A

Yellow, orange fruits, dark green leafy vegetables

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4
Q

______ is the earliest sign of vitamin A deficiency (reversible).

A

Night blindness (nyctalopia)

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5
Q

_____ indicates severe, prolonged vitamin A deficiency and is irreversible.

A

Xeropthalmia (corneal damage, bitot’s spots)

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6
Q

What is the precursor of vitamin D?

A

Cholesterol

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7
Q

Functions of vitamin D include:

A

Metabolism of calcium and phosphorous

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8
Q

Sources of vitamin D include:

A

Sunlight, egg yolk, fortified milk

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9
Q

This vitamin is one of the least toxic and functions as an antioxidant.

A

Vitamin E (tocopherol)

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10
Q

Sources of vitamin E include:

A

Vegetable oils, whole grains, green vegetables, almonds

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11
Q

Sources of vitamin K include:

A

Green leafy vegetables (spinach, kale, broccoli)

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12
Q

Functions of vitamin K include:

A

Forms prothrombin in liver: aids in blood clotting

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13
Q

Sources of vitamin B1 (thiamin) include:

A

Grains, wheat germ, pork, liver

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14
Q

This vitamin is lost in cooking with increasing temperature or pH, but remains heat stable in an acidic solution

A

Vitamin B1 (thiamin)

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15
Q

Deficiency in vitamin B1 (thiamin) causes:

A

Beriberi, muscle weakness, foot drop, memory loss, tachycardia

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16
Q

This vitamin is lost in UV light.

A

Vitamin B2 (riboflavin)

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17
Q

Vitamin B2 (riboflavin) functions in:

A

Energy release from protein

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18
Q

Sources of vitamin B2 (riboflavin) include:

A

Liver, kidney, meat, milk

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19
Q

Vitamin B2 (riboflavin) deficiency effects:

A

Cells with rapid turnover rate (ie. mouth); cheilosis, angular stomatitis, magenta tongue

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20
Q

Tryptophan is the precursor of ____.

A

Niacin

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21
Q

Essential in all cells for energy metabolism. Functions in the metabolism of CHO, PTN, and FAT.

A

Niacin

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22
Q

Sources of niacin include:

A

Protein (tryptophan is precursor), chicken, peanuts, ready-to-eat-cereals, rice, yeast, milk

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23
Q

Niacin deficiency is characterized by:

A

Pellagra (3 D’s: Dermatitis, Diarrhea, Dementia)

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24
Q

This vitamin functions as a coenzyme in DNA synthesis. It also prevents neural tube defects and works with vitamin B12 to regulate formation of RBCs.

A

Folate

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25
Q

Sources of folate include:

A

Fortified dry cereal, liver, kidney, green leafy vegetables, citrus fruits, beans

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26
Q

Folate deficiency is characterized by:

A

Megalobastic, macrocytic anemia

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27
Q

This vitamin functions as a coenzyme in amino acid metabolism. Increased protein consumption, increased ______ needs.

A

Vitamin B6 (Pyridoxine)

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28
Q

Sources of vitamin B6 (pyridoxine) include:

A

Meat, wheat, corn, yeast, pork, liver, ready-to-eat cereals

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29
Q

This vitamin is a coenzyme in protein synthesis and is also involved in RBC formation. Contains cobalt.

A

Vitamin B12 (cyanocobalamin).

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30
Q

Sources of vitamin B12 (cyanocobalamin) include:

A

Meat, liver, kidney, fish, eggs, milk, cheese

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31
Q

Deficiency of vitamin B12 (cyanocobalamin) is characterized by:

A

Macrocytic, megaloblastic anemia or Pernicious Anemia

32
Q

A decrease in RBC occurring when the body is lacking intrinsic factor and cannot properly absorb vitamin B12.

A

Pernicious anemia

33
Q

______ is a precursor for coenzyme A, which is essential in energy production and fatty acid synthesis.

A

Pantothenic acid

34
Q

Sources of pantothenic acid include:

A

Animal foods, grains, legumes

35
Q

This vitamin is the most easily destroyed (by heat, alkaline pH, oxidation). It functions in the production of collagen, which aids in wound healing. Also aids iron absorption.

A

Vitamin C (ascorbic acid)

36
Q

Sources of vitamin C include:

A

Citrus fruits, potatoes, papaya, dark green and yellow vegetables

37
Q

Vitamin D deficiency is characterized by:

A

Scurvy, bleeding gums, poor wound healing, petechaie (spots under the skin caused by bleeding)

38
Q

Biotin is synthesized by:

A

Intestinal bacteria

39
Q

___ converts pyruvate to oxaloacetate in gluconeogenesis and is also involved in fatty acid synthesis.

A

Biotin

40
Q

Sources of biotin include:

A

Liver, kidney, egg yolk, yeast

41
Q

_____ (AKA precursor of phytate) binds calcium, zinc, and iron, inhibiting absorption. It is found in outer husks of grains and green leafy vegetables.

A

Inositol

42
Q

___ is the most abundant mineral in the body. It is regulated by PTH.

A

Calcium

43
Q

Vitamin D, _____, and ____ aid in Calcium absorption, while ______ inhibits reabsorption, lowering serum levels.

A

Vitamin D, Lactose, Acid; Calcitonin inhibits reabsorption

44
Q

Functions in blood clotting, cardiac function, nerve transmission, and smooth muscle contractility.

A

Calcium

45
Q

Sources of calcium include:

A

Dairy, leafy vegetables, legumes

46
Q

Hypocalcemia leads to tetany, which is ____.

A

Irregular muscle contraction

47
Q

____ is the second most abundant mineral. It is part of the DNA molecule.

A

Phosphorous (phosphate groups on DNA strands)

48
Q

_____ functions in the transport of fat, and integrity of bones and teeth.

A

Phosphorous

49
Q

Sources of phosphorous include:

A

(Animal proteins) Meat, poultry, fish, eggs, cheese

50
Q

Food iron: _____, Most readily absorbed by body iron: _______, Storage form of iron: _____ (best assessment of nutritional status)

A

Ferric, Ferrous, Ferritin

51
Q

Iron functions in:

A

Oxygen transport

52
Q

____ iron, or those from animal foods, are most readily absorbed, and include _______.

A

Animal foods, meat, fish, poultry

53
Q

Non-heme iron found in cereals and vegetables is less readily absorbed. _______ enhances absorption, while _____, ____, _____, and ______ inhibit absorption.

A

Vitamin C enhances absorption. Oxalates, phytates, polyphenols, calcium inhibits absorption.

  • If oxalates are present, calcium may AID iron absorption by binding oxalates, preventing them from binding iron.
54
Q

Magnesium functions in:

A

Protein and fatty acid synthesis.

55
Q

High intake of _____, _____, and _____ increased the need for Magnesium.

A

Protein, calcium, vitamin D

56
Q

Sources of Magnesium include:

A

Most foods, milk, bread

57
Q

Excess of this mineral leads to copper or iron deficiency.

A

Zinc

58
Q

_____ functions in cell division, cell growth, and wound healing. It also enhances the action of insulin, and is needed for sense of smell and taste.

A

Zinc

59
Q

Sources of zinc include:

A

(Animal proteins) Meat, liver, fish, eggs

60
Q

____ deficiency causes Goiter. The best source is iodized salt.

A

Iodine

61
Q

_____ is found in water (and soil). It helps build strong teeth and bones.

A

Fluoride

62
Q

_____ functions in the synthesis of hemoglobin and aids in iron absorption.

A

Copper

63
Q

Sources of copper include:

A

Liver, kidney, shellfish

64
Q

Copper deficiency (low serum copper) is associated with ______ disease.

A

Wilson’s disease: Inherited disorder of copper metabolism. Absence of enzyme in liver leads to accumulation (toxic) in liver, low serum concentration.

65
Q

____ is an antioxidant that works with vitamin E.

A

Selenium

66
Q

Sources of selenium include:

A

Soil, grains, meat, fish, poultry, dairy

67
Q

Manganese functions in the central nervous system. Sources include ______.

A

Whole grains, legumes and nuts

68
Q

_____ (along with zinc) aids in insulin action and glucose metabolism.

A

Chromium

69
Q

Sources of chromium include:

A

Yeast, potatoes, oysters, liver

70
Q

____ exists with vitamin B12.

A

Cobalt

71
Q

____ is a component of amino acids cystine, cysteine, and methionine.

A

Sulfur

72
Q

Sources of sulfur include:

A

(Animal products) Meat, fish, eggs, poultry

73
Q

_____ is a component of Lecithin. It functions in the transports of lipids as acetylcholine.

A

Choline

74
Q

Sources of choline include:

A

Fat in eggs, milk, liver, soybeans

75
Q

*As energy expenditure increases, the need for _____, niacin, ______ and pantothenic acid also increases.

A

THIAMIN, NIACIN, RIBOFLAVIN, PANTOTHENIC ACID

Domain 1: Principles of Dietetics (7 decks)

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