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Nutri Sci > Exam 4 > Flashcards

Exam 4 Flashcards

1
Q

Mineral nutrients

A

Elements
Present in small quantities

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2
Q

Mineral element rankings

A

Calcium > phosphorus > potassium > sodium = chloride > magnesium

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3
Q

Major minerals

A

Calcium
Phosphorus
Magnesium
Sodium
Chloride
Potassium

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4
Q

Trace minerals

A

Iron
Copper
Iodine
Selenium
Chromium
Manganese
Molybdenum
Zinc

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5
Q

Roles of minerals

A

Electrolyte
Structure
Component of a prosthetic group
Signal transduction
Cofactor role

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6
Q

Factors affecting mineral content

A

Genetic variation (animals and plants)
Mineral content of animal feed/medications
Mineral content of soil/water for plants
Cooking utensils
Food processing
Fortification

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7
Q

Bioavailability

A

Rate and extent to which a nutrient is absorbed and used

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8
Q

Calcium functions

A

Bone health
Catalytic role
Signal transduction

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9
Q

Calcium bone health

A

Part of bone structure

Hydroxyapatite in bone

The trabecular bone structure of bone marrow and blood vessel

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10
Q

Osteoblasts

A

Build new bone

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11
Q

Osteoclasts

A

Dissolve bone to mobilize calcium

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12
Q

Calcium catalytic role extracellular

A

Regulation of blood clotting/coagulation

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13
Q

Calcium catalytic role Intracellular

A

Regulation of muscle contraction
Transmission of nerve impulses
Secretion of hormones
Activation of enzyme reactions

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14
Q

Calcium absorption enhanced by

A

Active vitamin D hormone
Lactose , other sugars
Adequate protein intake
Increased calcium needs (pregnancy)

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15
Q

Calcium absorption inhibited by

A

Lack of stomach acid
Vitmain D deficiency
High phosphours intake
Phytate
Oxalate

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16
Q

Calcium sources (50% absorbed)

A

Cauliflower
Cabbage
Brussel sprouts
Kale
Broccoli

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17
Q

Calcium sources (30% absorbed)

A

Milk
Yogurt
Fortified foods

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18
Q

Calcium sources <5% absorbed

A

Spinach (due to oxalate)

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19
Q

Maintain mineral balance

A

Minerals are not expended/destroyed during biological processes

Required in diets due to variable efficiency in recycling

Bioavailability

Transition metals can be reactive and/or toxic

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20
Q

Parathyroid hormone

A

Raise blood calcium levels

Stimulates activation of vitamin D

Stimulates calcium reabsorption in kidney, intestine

Stimulates resorption/release from bones

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21
Q

Calcitonin

A

Lower blood calcium levels

Inhibits activation of vitamin D

Prevents calcium reabsorption in kidney

Limits calcium absorption in intestines
Inhibits resorption from bones

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22
Q

Osteoporosis

A

Silent diseases
Increases when you age

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23
Q

Osteoporosis prevention

A

Weight-bearing exercise
Resistance exercise
Nutrition

24
Q

Weight bearing exercise

A

Work against gravity
Cycling and swimming does not count

25
Q

Resistance exercise

A

Delays the rate of bone density drop
Increase mechanical force that increases osteoblast and decreases osteoclast

26
Q

Phosphorus

A

2nd most abundant mineral in the body
Hydroxyapatite in bone and teeth

27
Q

Phosphorus roles

A

Part of major buffer system
Part of RNA/DNA
Assist in energy metabolism
Help transport lipids in the blood
Structural component of cell membranes

28
Q

Magnesium roles

A

Maintain bone health
Part of protein making machinery
Necessary for energy metabolism
Participates in enzyme systems
Muscle contraction and blood clotting
Supports normal function of immune system
Stabilizes ATP

29
Q

Iron functions

A

Oxygen carrier
Cofactor of enzymes

30
Q

Iron: oxygen carrier

A

Iron helps accept, carry, release oxygen
Heme has Fe 2+ at center of porphyrin ring

31
Q

Hemoglobin

A

4 heme groups, protein subunits
Each subunit can carry an oxygen
Delivers oxygen and moves CO2

32
Q

Myoglobin

A

Heme protein in muscle cells
Single heme group and subunit
Release oxygen to cells

33
Q

Iron cofactor

A

Enzymes in TCA cycle
Cytochromes in ETC
Production of neurotransmitters
Redox active

34
Q

Iron gene expression

A

Packing and unpacking of DNA → transcription → mRNA → translation → protein processing → protein degradation

35
Q

Fe 2+

A

Ferrous iron

36
Q

Fe3+

A

Ferric iron

37
Q

Proteins requiring iron to function

A

Hemoglobin
Myoglobin
Iron containing enzymes

38
Q

Iron transport proteins

A

Transferrin
Transferrin receptor
Ferroportin

39
Q

Iron storage protein

A

Ferritin

40
Q

Iron sources

A

Heme and nonheme

Meat
Poultry
Fish
Tofu
Dried beans
Dark chocolate
Whole grains
Green leafy vegetables

41
Q

Absorb heme iron

A

Goes through heme transporter into enterocyte

42
Q

Absorb nonheme iron

A

Has to be reduced to Fe 2+
Goes through DMT1 into enterocyte

DMT1 handles other 2+ ions
Iron might have to compete with Zn or Ca

43
Q

Absorb food iron

A

Food iron –> mucosal cells

If not needed –> excreted
If needed –> ferritin, transferring, blood, body

44
Q

Absorbing iron

A

If iron isn’t needed
Travels to ferritin
Stored

If iron is needed
Goes to ferroportin
Has to be oxidized to Fe 3+ (need Copper)
Attaches to transferrin
Travels throughout the body

45
Q

Heme transporter

A

Transport heme iron into enterocyte

46
Q

DMT1

A

Divalent metal transporter 1
Transports Fe2+

47
Q

Ferroportin

A

Transports Fe2+ out of enterocyte, into liver

Transports cell membrane (opens it up)
Allows cells to send out iron

48
Q

Transferrin

A

Moves iron around

Transport ferric iron to body cells

49
Q

Transferrin receptor

A

Cells make it
Picks up iron from circulation

50
Q

Ferroxidase

A

Oxidizes Fe2+ into Fe3+ so it can attach to transferrin

51
Q

Ferritin

A

Iron binding protein
Produced in enterocytes
Binds and stores mucosal iron
Prevents it from entering the bloodstream

52
Q

Low iron stores

A

Transport protein production increases
Ferritin production decreases
Allow iron into bloodstream

53
Q

High iron stores

A

Transport production decreases
Ferritin production increases
Stored iron is excreted when enterocytes are sloughed

54
Q

Enhance iron absorption

A

Increased requirements
Consumption of animal tissues
Fe 2+ is better absorbed than Fe 3+
Heme iron is better absorbed
Vitamin C
Gastric acid

55
Q

Inhibit iron absorption

A

Decreased requirements
Phytate in whole grains and legumes
Oxalate in green leafy vegetables
High fiber intake
Polyphenols

Excess Ca, Zn, Mn

56
Q

Bioavailability factors

A

Method of food prep
Nutrient nutrient interaction
Nutrition status
Physiological need
Dietary substances
Fiber
Phytate
Oxalate
Polyphenols
Gastric acidity
Genetic variation
Aging

57
Q
A

Nutri Sci (10 decks)

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