Exam 3 Flashcards

1
Q

Definition of micro nutrients

A

Naturally occur in foods in small amounts ,body needs in MG but grams are needed for macro nutrients

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2
Q

Major risk factors for hypertension or high blood pressure

A

Smoking and drinking excess alcohol, consuming NA+

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3
Q

List Fat soluble vitamins

A

vitamins A, D, E, K
can accumulate in the liver or adipose tissue

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4
Q

List the water soluble vitamins

A

Vitamin C and “B vitamins” -excess excreted in urine

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5
Q

Definition of alcohol tolerance

A

Prior drinking history (tolerance)
-Liver address to use your note EtOH amounts consumed

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6
Q

Difference between fat soluble vitamins and water soluble vitamins

A

Fat soluble can accumulate in liver while water soluble can be excreted by urine

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7
Q

Between fat soluble vitamins and water soluble vitamins which are more likely to cause toxicity and why

A

Fat soluble are more likely to be more toxic because they are stored in tissue why water soluble is excreted by urine

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8
Q

What Is the function of bile for Vitamin absorption

A

Helps fat – soluble vitamins be absorbed. And is absorbed in small intestine

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9
Q

What is the function of water in the human body

A

Waste removal

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10
Q

What is the precursor for vitamin A

A

Beta-carotene

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11
Q

What micro - nutrients are commonly added during the enrichment process

A

Are enriched with thiamin,riboflavin,niacin,folate and iron

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12
Q

What is the primary site for vitamin absorption in the body (located in the digestive tract) 

A

Small intestine

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13
Q

Which cooking methods tend to lead to a loss of water soluble vitamins

A

Boiling

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14
Q

Identify cooking tips for enhancing the body‘s ability to absorb fat-soluble vitamins (What could you add to a cook vegetable to enhance Fat soluble vitamin absorption )

A

Add fats (oils) after cooking

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15
Q

What are the deficiency symptoms of vitamin a

A

Impaired immunity (infections) due to epithelial cells failing to differentiate which result in less of a barrier to infection

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16
Q

What can happen if a pregnant woman consumes too much vitamin a

A

Birth defects,permanent damage to the liver ,bones ,and eyes

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17
Q

Which vitamins can be made by the human body

A

Vitamin D

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18
Q

Which minerals are necessary for muscle contraction

A

Electrolytes

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19
Q

List natural sources of vitamin D in a diet

A

: fortified foods like milk, ready to eat cereals, orange juice, margarine

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20
Q

What are the DNA dual vitamins

A

Folate – involved in DNA synthesis
Vitamin B 12 – helps convert folate to coenzyme forms

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21
Q

What are the risk factors for osteomalacia And identify them in a real life scenario

A

Low sun exposure, older adults, people with kidney, liver, or G.I. disease

22
Q

Which vitamin is synthesized by intestinal bacteria 

A

Vitamin K

23
Q

What are the deficiency symptoms for vitamin E

A

RBC Hemolysis-breakdown of red blood cells

24
Q

What is a function for vitamin K

A

Blood clotting factors

25
What are good food sources of vitamin K
Green leafy vegetables, soy beans and canola oil’s, margarine and salad dressing, liver, intestinal production
26
Be able to identify major minerals that are not trace minerals
Calcium CA, chloride CL -, magnesium MG, Phosphorus P, potassium K, sodium in a comma sulfur S, silicone SI 
27
what does vitamin C help enhance the absorption of
Iron
28
What vitamin intrinsic factor helps absorb
Vitamin B 12
29
what are the signs and symptoms of pellagra
4 D’s diarrhea, dermatitis, dementia, death
30
What happens when you expose milk to light
Reduce content of riboflavin
31
Which type of vitamins functions as co-enzymes
Water soluble vitamins- thiamin, riboflavin,niacin
32
What are the symptoms of consuming too much alcohol
Heart damage-heart muscles resulting in enlargement of heart and heart failure, causing hypertension, liver Liver-liver pills with fat, resulting in hepatitis cirrhosis, And liver Failure
33
List various ways that the body illuminates water,beyond kidneys
Saliva, Sweat, and tears, mucus, joint fluid, blood
34
What are good food sources of calcium that are also highly bio available
Nonfat yogurt
35
Be able to list a type of individual that would be at a high risk for developing osteoporosis 
White male or Asian ancestry
36
What are the risk factors for osteoporosis And apply it in a real life situation
 smoking, low estrogen for women, low testosterone for men, sedentary lifestyle or bed confinement
37
 which minerals help maintain fluid balance 
Potassium and sodium
38
What are the symptoms of consuming too much fluoride
Create porous tooth enamel – teeth become strained and pitted
39
What is the normal range for hypertension ( systolic and diastolic blood pressure )
Normal = (systolic <120) (diastolic <80)
40
What would be considered high blood pressure and low blood pressure
Pre-hypertension= (Systolic 120–139) (diastolic 80–89) Hypertension= ( systolic> or equal to 140) (Diastolic> Or equal to 90)
41
What are good food sources of potassium
Banana, tomato, orange juice
42
Identify good food sources of iron
Red meat and poultry, fish and shellfish, eggs, plants: enriched breads, leafy green vegetables, legumes and dried fruits
43
Identify a certain population who would be at the highest risk of magnesium deficiency
Alcoholics, uncontrolled diabetes, elderly, and medication‘s that increase urine output
44
What is the function of selenium 
Antioxidant
45
What drug classification is ethanol or alcohol classified as
Mind altering depressant drug
46
What is the amount of alcohol that is present in hard liquor as well as other types of alcohol like beer or wine foreign 
12 oz of beer or wine cooler, 5 oz of wine, 1 1/2 oz liquor
47
What are the long term consequences of excessive alcohol intake
Heart damage-heart muscles resulting in enlargement of heart and heart failure, causes hypertension Liver – liver filled with that, resulting in hepatitis cirrhosis, And liver Failure
48
Identify a certain mineral that scientists are not sure whether is essential or not for humans
49
What are the primary source of sodium in the standard western diet
Large amounts in processed foods
50
Provide food sources of vitamin E 
Plant oils(Sunflower, safflower, olive)
51
Identify food sources of vitamin A or beta-carotene
Fruits and vegetables are red, orange, yellow, and deep green
52
Identify antioxidant
chemicals that protect cells from damage from certain environment factors such as oxidation