Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Advanced Human Nutrition > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

fat soluble vs water soluble vitamins

A

fat: ADEK
water: BC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

fortification

A

process of adding nutrients to foods
added nutrients are generally not food in the foods or are added in much larger amounts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

enrichment

A

adding nutrients back to foods that have lost nutrients due to processing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

dietary supplements

A

cannot replace the benefits of a diet containing a wide variety of foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

vitamins in the mouth

A

chewing breaks food into small particles, helping to release vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

vitamins in the stomach

A

digestion releases vitamins, some niacin is absorbed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

vitamins and the gallbladder

A

releases bile which emulsifies fat and helps absorb fat-soluble vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

vitamins and the pancreas

A

secretes digestive enzymes that help release vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

fat soluble vitamins in the small intestine

A

incorporated into micelles and absorbed via simple diffusion
inside the mucosal cells, they are packaged in chylomicrons, which enter the lymph

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

water soluble vitamins in the small intestine

A

absorbed directly into the blood
many depend on active transport or must bind to specific molecules in the GI tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

bioavailability

A
  • vitamins must be absorbed by the body in order to perform
  • fat soluble vitamins require fat
  • water soluble may require specific molecules/active transport
    some
  • some vitamins are absorbed in inactive provitamin or vitamin precursor forms that must be converted to active forms by the body
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

water soluble storage and excretion

A

easily excreted, except B12
stores can be rapidly depleted, so must be consumed regularly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

fat soluble storage and excretion

A
  • stored in the liver and fatty tissue so it takes longer for a deficiency to develop
  • increased risk for toxicity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

coenzymes

A
  • vitamin combines with chemical group to form functional coenzyme
  • functional coenzyme combines with incomplete enzyme to form active enzyme
  • active enzyme binds to one or more molecules and accelerates the chemical reaction to form new molecules
  • enzyme and coenzyme (vitamin) can be reused or separated
  • essential for energy metabolism
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

is fresh fruit better?

A
  • canned can provide an available, affordable source of nutrients
  • fresh can be lower in nutrients due to transport time
  • frozen can minimize nutrient loss
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

thiamin/B1

A
  • assists in energy production, carb metabolism, production of ribose, health of nervous system
  • beriberi: deficiency
  • wernicke-korsakoff: deficiency in alcoholics
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

riboflavin

A
  • easily destroyed by heat and light
  • important in citric acid cycle and for assisting with absorption of other vitamins
  • FAD and FMN are coenzyme forms
  • Ariboflavinosis: deficiency
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

niacin

A
  • can be synthesized from tryptophan
  • important in production of energy and metabolism
  • two forms: nicotinic acid and nicotinamide
  • two active coenzymes: NAD and NAPD
  • Pellagra: deficiency; symptoms are dermatitis, diarrhea, dementia, death
  • toxicity from supplements: elevated blood pressure, cardiac arrhythmia, nausea, vomiting, elevated blood sugar levels, impaired liver function
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

biotin

A

functions as a coenzyme in energy metabolism
avidin in raw eggs destroys biotin
deficiency: dermatitis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

vitamin B6

A
  • called pyridoxine and comprises a group of compounds including pyridoxal, pyridoxine, and pyridoxamine
  • can be converted to pyridoxal phosphate, which is required for many enzyme reactions in the body
  • anemia: deficiency due to impaired hemoglobin synth and neurotransmitter issues
    toxicity from supplements: irreversible nerve damage
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

folate (folic acid)

A
  • folate enzymes needed for DNA synthesis and the metabolism of some amino acids
  • low intake in early pregnancy is associated with an increased risk of NTDs
  • low intake associated with increased risk of heart disease related to the metabolism of homocysteine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

vitamin B12

A
  • necessary for proper absorption of iron in the body
  • most readily absorbed from animal products, vegan diets need to be supplemented with readily absorbable forms of B12
  • atrophic gastritis may lead to deficiencies
  • pernicious anemia: deficiency, form of anemia that does not respond to iron supplementation
  • excessive intake of folic acid can mask B12 deficiencies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

vitamin C

A
  • known as ascorbic acid or ascorbate
  • can be destroyed in food by oxygen, light, heat, contact with copper or iron cookware
  • antioxidant in the body
  • helps maintain the immune system
  • important in the production of collagen
  • aids in iron absorption
  • deficiency: scurvy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

malabsorption of fat soluble vitamins

A
  • fat malabsorption leads to deficiencies of fat soluble vitamins
  • alcohol abuse and intestinal diseases affect absorption of some B vitamins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

vitamin A

A
  • found preformed, from animal products or supplements, or in precursor form, from plant foods
  • key role in night vision, cell differentiation, growth regulation
  • retinoids: reformed vitamin A compounds; derivative of retinoic acid is used for skin
  • carotenoids: precursors to vitamin A found in plants
    hypercarotenemia: turn orange
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

vitamin D

A
  • 80% of vitamin D consumed is incorporated into micelles
  • no RDA due to variation in sunlight exposure
  • AI: 5 micrograms for under 51, 10 - 15 for over
  • light skinned can produce from casual sun
  • infants are born w it but recommended supplementation
  • increases calcium absorption
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

vitamin D deficiency and toxicity

A
  • rickets: deficiency in children
  • ostromalacia: deficiency in adults
  • deficiency means dietary Ca cannot be absorbed efficiently -> improper bond mineralization and abnormalities in bone structure
  • over supplementation: high blood and urine Ca concentration, depositing Ca in blood vessels and kidneys, CV damage, death
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

vitamin K

A
  • named for koagulation; Danish word for coagulation
  • phylloquinone: vitamin K in plants
  • menaquinone: vitamin K in animals and formed by bacteria
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

vitamin K deficiency

A
  • rare in the US
  • abnormal blood coagulation
  • excess vitamin A and E interferes with vitamin K
  • newborns are injected with vitamin K, breastmilk is a poor source
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

vitamin K absorption, storage, and excretion

A
  • absorption requires bile and pancreatic enzymes
  • 80% absorbed in small intestine
  • 10% of menaquinones synthesized by intestinal bacteria is absorbed in colon
  • stored in liver and incorporated into lipoproteins
  • excretion is primarily by bile
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

vitamin K and antibiotics

A
  • destroy intestinal bacteria
  • inhibit vitamin K synthesis and absorption
  • potential for excessive bleeding
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

major mineral vs minor

A

major: needed in over 100 mg/day or are present in over 0.01% of body weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

compounds that interfere with absorption

A

phytates can limit Ca, Zn, Fe, Mg
Oxalates can limit Ca, Fe
Tannins can limit Fe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

minerals as cofactors

A
  • bind to incomplete enzymes to form complete enzyme
  • can be reused or separated from enzyme
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

calcium functions

A
  • provide structure to bones and teeth and has important regulatory roles
  • in fluid, plays a role in nerve transmission, muscle contractions, blood pressure regulation, release of hormones
  • most abundant mineral in body
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

osteoporosis

A

low bone mineral density/mass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

calcium absorption

A
  • high concentration allows for absorption by passive diffusion
  • low/moderation concentration requires active transport
  • vitamin D turns on synthesis of Ca transport proteins, which shuttle Ca from lumen across the mucosal cell
  • Ca pump requires energy to move Ca from mucosal cell into blood stream
  • bioavailability decreased in the presence of tannins, fiber, phytates, oxalates
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

calcium regulation

A

high blood Ca: triggers calcitonin release from thyroid gland, which inhibits Ca release from bones
low blood Ca: triggers PTH release from parathyroid gland, which promotes Ca reabsorption by kidney, stimulates activation of vitamin D by kidney, and stimulates Ca release from bone. active vitamin D increases intestinal Ca absorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

phosphate

A

-1% of adult body, 85% in bones and teeth
- important component of molecules with structural or regulatory toles
- ATP
- more readily absorbed than Ca
- deficiency can lead to bone loss, weakness, loss of appetite
- toxicity is rare, but can lead to bone resorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

magnesium

A

-50-60% found in bond, rest is in cells
- cofactor for over 300 enzymes, necessary for generation of energy from carbons, lipids, and proteins
- deficiency: rare, occurs with alcoholism, malnutrition, kidney and GI disease, and diuretics. may cause nausea, muscle weakness and cramping, mental derangement, changes in blood pressure and heart beat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

sulfur

A
  • found in protein foods and sulfur containing amino acids in vitamins
  • sulfur containing AA (methionine, cysteine) are needed for protein synthesis
  • also found in nonfood additives
  • vitamins thiamin and biotin contain sulfur
42
Q

trace minerals

A

Fe, Zn, Cu, Mn, Se, I, F, Cr, Mb
- difficult to study bc difficult to remove from diet
- rate of bioavailability is a concern for trace elements

43
Q

iron absorption and function

A
  • absorbed into intestinal mucosal cells
  • essential for delivery of oxygen to cells
44
Q

hemoglobin

A
  • iron containing component of blood
  • most of the iron in the body
  • heme iron: from animal products, more efficiently absorbed
  • nonheme iron: from plant products, iron cookware
45
Q

ferritin, transferrin, hemosiderin

A
  • ferritin: major iron storage protein
  • transferrin: iron transport protein in the blood
  • hemosiderin: insoluble iron storage compound produced by the body when iron exceeds the storage capacity of ferritin
46
Q

iron deficiency

A
  • hemoglobin cannot be produced
  • iron deficiency anemia: when there is insufficient hemoglobin, red blood cells are microcytic and hypochromic and unable to deliver sufficient oxygen to the tissues
  • risk: women with menstruation, pregnant, infants, children, teens, low meat diets, high phytates and fiber diets, poverty, intestinal parasites
47
Q

iron toxicity

A
  • poisoning can be life threatening, can damage intestinal lining and cause abnormalities in body pH, shock, and liver failure
  • overload can happen over time and accumulates in tissues like heart and liver
  • hemochromatosis: most common form of iron overload
48
Q

zinc

A
  • essential for growth and development
  • animal sources absorbed better than plant
  • can be bound by phytates, affecting bioavailability
  • most abundant intracellular trace element
  • toxic in excess
  • involved in functioning of over 300 enzymes, including superoxide dismutase which is important for protecting cells from free radicals
49
Q

copper

A
  • important in helping to prevent certain types of anemia
  • richest source is organ meat, also in seafood, chocolate, nuts, seeds, whole grain foods
  • Zn can decrease bioavailability
  • metallothionein binds to Cu, limiting absorption; synthesis is stimulated by high levels of Zn
50
Q

manganese

A
  • sources: whole grains and nuts
  • constituent of some enzymes and an activator of others
  • Mn requiring enzymes are involving in AA, CHO, and cholesterol metabolism, cartilage formation, urea synthesis, and antioxidant protection
  • needed for the activity of a form of superoxide dismutase
51
Q

selenium

A
  • Se content of plant foods depends on soil
  • deficiency: muscular discomfort and weakness, can lead to Keshan disease, affective the heart and muscle
  • high intake: brittle hair and nails
52
Q

iodine

A
  • content depends on soil where plants are grown or where animals graze
  • soil near ocean is higher in I
  • most dietary I comes from iodized salt (fortified, natural sea salt may be low)
  • more than half I in the body is in thyroid gland
  • essential for thyroid hormones, including thyroxine
53
Q

chromium

A
  • sources: brewer’s yeast, liver, nuts, whole grains, cooking in stainless steel
  • involved in carb and lipid metabolism
  • enhances glucose uptake by the cell
54
Q

fluoride

A
  • important for dental health, makes teeth resistant to decay
  • present in small amounts in almost all soil, water, plants, and animals
  • sources: fluorinated water, tea, marine fish eaten with their bones such as canned salmon or sardines, topical toothpaste
  • Ca rich foods reduce F bioavailability
  • deficiency makes teeth susceptible to dental caries
  • fluorosis: toxicity, teeth appear mottled
55
Q

calcium dri

A

1000 mg/day

56
Q

Na and Cl in the diet

A
  • necessary to maintain extracellular fluid volume and plasma osmolarity
  • 98% absorbed, excess excreted in urine
  • major adverse effect is elevated blood pressure, which is risk factor
  • most NaCl in the diet is added during processing
  • immediate, deliberate reduction is needed
57
Q

water function

A
  • lubricant and cleanser (tears, synovial fluid in joints, saliva, spinal fluid)
  • regulating body temp by holding onto heat and changing temp slowly
  • metabolism: hydrolysis and dehydration
  • osmosis in response to concentration of dissolved substances
58
Q

water in blood

A
  • blood is 90% water
  • blood transports O2 and nutrients to cells and removes CO2 and waste products
59
Q

thirst mechanism

A
  • decrease in blood volume and increase in solute concentration in blood
  • dry mouth + brain signals = thirst
  • consumption of water increases blood volume and decreases solution concentration
60
Q

antidiuretic hormone

A
  • in response to decrease in blood volume and increase in solute concentration, pituitary gland secretes ADH
  • ADH signals kidneys to increase water reabsorbed into blood, less water lost in urine
61
Q

3 principal electrolytes

A

Na: major pos extracellular
K: major pos intracellular
Cl: major neg extracellular

62
Q

electrolyte

A
  • pos and neg charged ions that conduct an electrical current in solution
  • distribution affects distribution of water throughout the body
  • nerve conduction
63
Q

Na K ATP ase

A

Na extracellular, K intracellular

64
Q

blood pressure regulation

A
  • decrease in blood pressure triggers kidneys to release enzyme renin
  • renin converts angiotensinogen to angiotensin I which is activated to angiotensin II by ACE
  • Angiotensin II increases blood pressure by constricting walls of blood vessels and stimulates aldosterone from adrenal gland
  • aldosterone increases Na reabsorption by kidneys
  • water follows Na, decreasing urine output, increase in blood pressure
65
Q

electrolyte deficiency

A

fluid loss and medications

66
Q

electrolyte toxicity

A

K supplements or renal disease can cause toxicity
Na toxicity is rare as fluid is usually increased to compensate

67
Q

hypertension

A

high blood pressure where there is an increase in the pressure of the blood against the arterial wall

68
Q

overload principle

A

assumes the body will adapt to the stresses placed on it

69
Q

aerobic exercise

A
  • includes endurance exercises that increase heart rate and requires oxygen in metabolism
  • regular aerobic exercise strengthens the heart muscle, increases stroke volume, and decreases the resting heart rate
70
Q

aerobic capacity

A

body’s max ability to generate ATP by aerobic metabolism during exercise
AKA VO2 max

71
Q

hypertrophy

A
  • stress or overload during exercise causes muscles to adapt by increasing in size and strength
  • people who are fit have a greater proportion of lean body tissue than those who are not fit
72
Q

atrophy

A

when muscles are not used, they become smaller and weaker

73
Q

aerobic metabolism

A
  • metabolism in the presence of oxygen
  • glucose, fatty acids, and amino acids are completely broken down to form CO2 and H2O and to produce ATP
74
Q

anaerobic metabolism

A
  • metabolism in the absence of oxygen
  • each glucose produces two ATP
  • when oxygen cannot be supplied quickly enough to the tissues
  • AKA anaerobic glycolysis
75
Q

instant energy

A
  • energy from stored ATP
  • creatine phosphate broken down to form more ATP
76
Q

short term energy

A

anaerobic metabolism of glucose, obtained either from blood or muscle glycogen

77
Q

long term energy

A

oxygen delivery to muscles has increased enough to support aerobic metabolism, which uses fatty acids and glucose to produce ATP

78
Q

sports nutrition issues

A

unhealthy weight loss practices
making weight
female athlete triad
eating disorders
healthy weight gain
sports anemia
dehydration

79
Q

micronutrient needs to athletes

A

can meet needs through diet
special attention: B vitamins, antioxidant vitamins like C and E, iron, calcium, vitamin D

80
Q

sports fluid needs

A
  • water needed to eliminate heat, transport O2 and nutrients to the muscles, and to remove waste
  • adult loses 4.5C of water per day through evaporation
  • if heat cannot be lost from the body, temp rises and performance and health can be jeopardized
  • even with regular consumption, it may not be possible to consume sufficient fluid
81
Q

dehydration

A

when water loss is great enough for blood volume to decrease
reduces the body’s ability to deliver oxygen and nutrients to muscles

82
Q

hyponatremia

A

replacing just water dilutes sodium

83
Q

common nutrient deficiencies

A

iron, vitamin A, iodine, zinc, selenium, calcium

84
Q

sustainable agriculture

A

food production methods that prevent damage to the environment and allow the land to restore itself so food can be produced indefinitely

85
Q

local food

A

can minimize energy costs and pollution due to food transport

86
Q

organic foods

A

minimally processed and ecologically packaged can minimized environmental impacts

87
Q

biotechnology

A
  • uses techniques to manipulate DNA for the purpose of changing the characteristics of an organism or creating a new product
  • speeds up the process of introducing new traits that can be passed through generations
88
Q

applications of biotech

A
  • improving crop yield by producing crops that are herbicide resistant, insect resistant, and disease resistant
  • improving nutritional quality, food safety, production
  • combating human disease
89
Q

consumer safety of genetically modified foods

A
  • concern that it may cause health problems and cause environmental damage
  • allergens and toxins may be introduced or created
  • changing nutrient content
  • antibiotic resistance
  • GM foods do not currently carry special labels
  • FDA has focused on the characteristics of a food, not how it’s produced
90
Q

environmental concerns of GM foods

A

gene diversity may change, gene banks and seed banks established as precautions
superweeds and superbugs may be created

91
Q

FDA vs USDA vs EPA

A

FDA: regulated safety and labeling
USDA: regulates agricultural products and research concerning development of new plant varieties
EPA: regulates GM foods that are able to protect themselves from insects or disease

92
Q

orthorexia nervosa

A

fixation of the virtue of food or unhealthy obsession with healthy eating

93
Q

1943: basic seven

A

people don’t eat nutrition, they eat food

94
Q

NOVA

A
  • published system that groups foods according to the nature, extent, and purposes of the industrial processes they undergo
  • seeks to relate food processing as the primary driver of diet quality
95
Q

ultraprocessed foods

A

made from processed substances extracted or refined from whole foods with little or not whole foods

96
Q

nutrient profiling

A

classify or rank foods according to their nutritional composition for reasons related to preventing disease and promoting health

97
Q

dietary guidelines committee

A
  • considers original systematic reviews, reports, NHANES, only human studies, food pattern modeling analysis
  • issues technical report with recommendation, DHHS/USDA uses this to develop dietary guidelines
98
Q

healthy pattern limits

A

sat fat: <10% kcal/day
trans fat: as low as possible
added sugars: <10% kcal/day
sodium: <2300 mg/day

99
Q

protein and nitrogen

A

g protein = g N * 6.25

100
Q

vitamin E

A

antioxidant
deficiency: broken RBC, nerve damage

Advanced Human Nutrition (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions