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FSU HUN 1201 > Final Exam (Cumulative) > Flashcards

Final Exam (Cumulative) Flashcards

1
Q

What is nutrition?

A

Nutrition is the science that studies food, and how food nourishes the body and influences health

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2
Q

stages of nutrition

A 
ingestion
digestion
absorption
transport
metabolism
excretion
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3
Q

Why is nutrition important?

A

because there is a relationship between nutrition and disease. Poor nutrition is associated with deficiency diseases such as scurvy and pellagra, plays a role in the development of cancer and osteoporosis, is associated with heart disease, stroke, and type 2 diabetes

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4
Q

Organic Nutrients

A

contain carbon, such as carbohydrates, lipids, proteins, and vitamins

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5
Q

inorganic nutrients

A

do not contain carbon, such as minerals and water

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6
Q

6 nutrients

A 
carbs
lipids
proteins
vitamins
water
minerals
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7
Q

macronutrients

A

provide energy/fuel for our bodies

required in large amounts

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8
Q

micronutrients

A

do not provide energy, facilitate the release of energy, assist in regulating body processes
required in smaller amounts

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9
Q

fat-soluble vitamins

A

stored in the human body, toxicity can occur from consuming excess amounts which accumulates in the body
Vitamins A, D, E, and K

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10
Q

water-soluble vitamins

A

not stored anywhere in the body, excess secreted in urine
toxicity generally only occurs by taking vitamin supplementation
Vitamins C and B-vitamins

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11
Q

Energy Yielding Nutrients – kcal/g for each

A

Carbohydrates - 4kcal/g
fat - 9kcal/g
protein - 4kcal/g
alcohol - not a nutrient - 7kcal/g

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12
Q

Dietary Reference Intakes (DRIs)

A

dietary standards for healthy people only. They aim to prevent deficiency disease and reduce chronic diseases.

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13
Q

Estimated Average Requirement (EAR)

A

supports a specific function in the body for half (50%) of the healthy population

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14
Q

Recommended Dietary Allowance (RDA)

A

Use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations (98%)

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15
Q

Adequate Intake (AI)

A

Reflect the average daily amount of a nutrient that a group of healthy people consumes

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16
Q

Tolerable Upper Intake Level (UL)

A

Highest daily amount of a nutrient that appears safe for most healthy people and not be toxic

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17
Q

Estimated Energy Requirement (EER)

A

The average daily energy intake to maintain energy balance and good health for population groups
- defined by age, gender, weight, height, and level of physical activity

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18
Q

acceptable macronutrient distribution range (AMDR)

A

Represents the range of intake for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease

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19
Q

3 useful tools for designing a healthy diet

A

food labels
the 2010 dietary guidelines for Americans
USDA food patterns: MyPlate

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20
Q

nutrient density

A

most nutrients for the least amount of calories

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21
Q

recommendations of the Dietary Guidelines for Americans

A

-balance calories to maintain weight
-consume fewer foods “of concern”
-consume more healthful foods and nutrients
follow healthy eating patterns

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22
Q

recommendations for MyPlate

A 
make half of your grains whole
vary your veggies
focus on fruits
get your calcium-rich foods
go lean with protein
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23
Q

chronic disease

A

a disease characterized by a gradual onset and long duration, with signs and symptoms that are difficult to interpret and that respond poorly to medical treatment
examples: cancer and cardiovascular disease

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24
Q

how to evaluate if a person’s body weight is healthful

A

determining the body mass index (BMI)
assessing the pattern of fat distribution
measuring body composition

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25
Q

BMI

A

BMI=[weight (lbs)/height (inches)^2] * 703

Normal BMI: 18.5-25kg/m^2

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26
Q

fat patterns

A

apple or pear shaped

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27
Q

meausuring body composition

A 
Underwater weighing
skin fold measurements
bioelectric impedence analysis
dual-energy x-ray absorptiometry (DXA)
Bod Pod
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28
Q

components of energy expenditure

A

Basal Metabolic Rate (BMR) or resting – 60-75%
Thermic Effect of Food (TEF) – 5-10%
Energy cost of physical activity – 15-35%

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29
Q

Anorexia Nervosa

A
  • self-starvation leading to a severe nutrient deficiency, extreme drive for thinness
  • 90-95% are young females, 5-20% die from complications within 10 years
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30
Q

Signs of Anorexia Nervosa

A

restrictive eating practice
fear of gaining weight
amenorrhea

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31
Q

Consequences of Anorexia Nervosa

A 
energy and nutrient deficiency
electrolyte imbalance
cardiovascular problems
gastrointestinal problems
bone problems
death
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32
Q

Bulimia Nervosa

A
  • recurrent episodes of extreme overeating and compensatory behaviors (purging, excessive exercise) to prevent weight gain
  • at least twice a week or 3 months
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33
Q

signs of bulimia

A

chronically inflamed and sore throat

swollen glands in neck and below the jaw

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34
Q

Consequences of bulimia

A

electrolyte imbalance
gastrointestinal problems
dental problems

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35
Q

Binge-Eating

A

extreme overeating without purging
After stressful events, more than twice a week
common in men

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36
Q

consequences of binge-eating

A

low self-esteem
avoidance of social contact
depression and negative thoughts

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37
Q

Night-Eating Syndrome

A

people who were not hungry during the day, but eat in the evening and night
depressed mood and insomnia
combination of eating disorder, sleep disorder, and mood disorder

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38
Q

alcohol abuse

A

the excessive alcohol consumption, whether chronically or occasionally, that results in distress, danger, or harm to one’s health functioning, or relationships
Include: alcohol hangover, reduced brain function, alcohol poisoning, increased risk for chronic disease, malnutrition, increased risk for traumatic injury, fetal and infant health problems

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39
Q

fatty liver (alcohol steatosis)

A

an early and reversible stage of liver disease

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40
Q

alcohol hepatitis

A

inflammation of the liver caused by alcohol, more severe

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41
Q

cirrhosis of the liver

A

end-stage liver disease, having significant abnormalities in liver structure and function

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42
Q

alcohol oxidation

A

first-pass metabolism: small amount of alcohol is oxidized in the stomach, before being absorbed into the bloodstream
alcohol then goes into the liver and is oxidized by liver enzymes (Alcohol dehydrogenase and aldehyde dehydrogenase)

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43
Q

Alcohol Dehydrogenase (ADH)

A

converts ethanol to acetaldehyde in the first step

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44
Q

Aldehyde Dehydrogenase (ALDH)

A

oxidizes acetaldehyde to acetate

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45
Q

Reduced cardiovascular risk from moderation

A

HDL increases
LDL decreases
Abnormal blood clot formation decreases

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46
Q

Moderation linked to increase risk of (3)

A

Breast cancer
Hypertension
Hemorrhagic Stroke

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47
Q

Concerns of moderation (3)

A

may increase total energy intake, increasing the risk of overweight or obesity
magnifies the effect of drug
increases the risk of GI bleeding, stomach bleeding, or liver damage

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48
Q

metabolic tolerance

A

the liver becomes more effective in its total breakdown of alcohol, BAC rises more slowly after drinking

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49
Q

functional tolerance

A

individuals show few signs of impairment/intoxication even at high BAC

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50
Q

hunger

A

a physiological sensation that prompts us to eat – nonspecific

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51
Q

appetite

A

a psychological drive to consume specific foods

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52
Q

how do hormones regulate appetite?

A

pancreatic hormones maintain the blood glucose levels

feeling full results from signals from the stomach and a rise in blood glucose

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53
Q

What does CCK do?

A
  • stimulates secretion of pancreatic digestive enzymes
  • stimulate gallbladder contraction
  • slows gastric emptying
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54
Q

accessory organs of digestion (3)

A

gallbladder
pancreas
liver

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55
Q

digestion

A

large food molecules are broken down to smaller molecules, mechanically and chemically

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56
Q

absorption

A

process of taking these products through the intestinal wall

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57
Q

elimination

A

undigested portions of food and waste are removed from the body

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58
Q

segmentation

A

rhythmic contraction of circular muscles in the intestinal wall
mixes the chyme and enhances its contact with digestive enzymes and enterocytes

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59
Q

Four types of absorption

A

passive diffusion
active transport
facilitated diffusion
endocytosis (pinocytosis)

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60
Q

passive diffusion

A

nutrients simply pass through the enterocytes and into the bloodstream without the use of a carrier or energy

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61
Q

facilitated diffusion

A

requires a carrier protein

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62
Q

active transport

A

requires energy and a protein carrier to transport nutrients

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63
Q

endocytosis (pinocytosis)

A

active transport by which a small amount of intestinal contents is engulfed by the cell membrane and cells

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64
Q

The smallest molecules that make up carbohydrates are called __________________.

A

Monosaccharides (glucose, fructose, galactose)

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65
Q

Where does carbohydrate digestion occur and what enzymes are involved?

A 
Mouth (begins) -- salivary amylase
small intestine (mostly) -- pancreatic amylase
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66
Q

What type of diet causes ketosis?

A

A fasting diet

  • fat breakdown during fasting forms ketones
  • excess ketones increase the blood acidity and causes ketoacidosis
  • sufficient energy from carbs prevents ketone production as an alternate energy source
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67
Q

hyperglycemia

A

high blood glucose

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68
Q

hypoglycemia

A

low blood glucose

may cause shakiness, sweating, anxiety, or weakness

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69
Q

What does insulin do?

A
  • secreted by the beta cells of the pancreas
  • stimulates glucose transport (carrier protein) to help take glucose from the blood across the cell membrane
  • stimulates the liver to take up glucose and convert it to glycogen
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70
Q

What does glucagon do?

A
  • secreted by the alpha cells of the pancreas
  • stimulates the liver to convert glycogen to glucose
  • stimulates gluconeogenesis, the production of glucose from amino acids
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71
Q

Type I Diabetes

A 
accounts for 10% of all cases
body is not able to produce enough insulin
causes hyperglycemia 
insulin injections
may be an autoimmune disease
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72
Q

Type II Diabetes

A

Accounts for 90% of all cases
insulin insensitivity – cells less responsive to insulin
causes: genetics, obesity, and physical inactivity
treatment: weight loss, healthy eating, regular exercise, and medication

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73
Q

food sources of saturated fats (8)

A 
(solid at room temperature)
cocunut oil
palm kernel oil 
butter
cheese
whole milk
cream
lard
beef fat
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74
Q

food sources of polyunsaturated fats (4)

A 
(liquid at room temperature)
cotton seed
canola
corn
safflower oils
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75
Q

food sources of monounsaturated fats (4)

A 
(liquid at room temperature)
olive oil
canola oil
peanut oil
cashew nuts
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76
Q

Food sources of trans fats(4)

A

hydrogenated veggie oils
margarine
baked goods
fried foods

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77
Q

Trans fats are not good for health. Why?

A
  • Trans fat raises blood cholesterol levels and appear to change cell membrane function and the way cholesterol is removed from the blood
  • increased risk of cardiovascular disease
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78
Q

essential fatty acids (EFAs)

A

must be obtained from food because the body cannot synthesize them

79
Q

Two EFAs

A

Linoleic Acid

Alpha-linoleic acid

80
Q

linoleic acid

A

omega-6 fatty acid

found in vegetable and nut oils, sunflower, corn, soy, and peanut oils

81
Q

alpha-linoleic acid

A

omega-3 fatty acid
found primarily in dark green, leaky vegetables, flaxseeds and flaxseed oil, soybeans and soybean oil, walnuts and walnut oil, and canola oil

82
Q

What compound secreted during digestion emulsifies fats? What organ makes and stores this?

A

Bile emulsifies fats into small droplets

Bile is produced in the liver, and stored in the gallbladder

83
Q

What is a phospholipid?

A
  • one of the three types of lipids that are found in foods, body cells, and tissues
  • made up of a glycerol backbone + two fatty acids + a phosphate
  • soluble in water
  • transport fat in the bloodstream
  • manufactured in our bodies
84
Q

What transports fats into the enterocyte during digestion?

A

Micelles transport lipid digestion products to the enterocytes. Within entercytes, components from micelles reform triglycerides and are repackaged as chylomicrons for transport into the lymphatic system.

85
Q

Micelle

A

spherical compound made up of bile salts and biliary phospholipids that can transport fats into the enterocyte for absorption
hydrophobic core and hydrophillic surface

86
Q

chylomicron

A

a lipoprotein produced in the mucosal cell of the intestine

transports dietary fat out of the intestinal tract

87
Q

monoacylglyceride

A

a glycerol molecule with one fatty acid still attached at the second carbon on the glycerol backbone

88
Q

triclyceride

A

a molecule consisting of three fatty acids attached to a three-carbon glycerol backbone

89
Q

The smallest molecules that make up proteins are called __________.

A

amino acids

90
Q

essential amino acids

A

cannot be produced in sufficient quantities to meet physiological needs, must be obtained from food

91
Q

What are the 9 essential amino acids?

A 
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Theronine
Tryptophan
Valine
92
Q

Limiting amino acid

A

essential amino acid that is missing or in the smallest supply
slows down or halts synthesis

93
Q

What is a complete protein?

A

sufficient amounts of all nine essential amino acids
derived from animal and soy protein
soy protein sufficient for adults, but not infants

94
Q

What are the functions of mucous in the stomach

A

to protect the stomach from being digested by the digestive juices

95
Q

What does HCl activate in the stomach?

A

denatures protein strands and activates pepsin

96
Q

Pepsin

A

an enzyme that breaks down proteins into short polypeptides and amino acids

97
Q

What compound neutralizes stomach acid? What organ secretes this?

A

Bicarbonate neutralizes stomach acid and is produced in the pancreas

98
Q

Intrinsic factor is needed to absorb which nutrient? Which cells in the stomach secrete this?

A

Parietal cells secrete intrinsic factor to absorb vitamin B12.

99
Q

Which hormone triggers the stomach to release digestive juices? What is this digestive juice called?

A

Gastrin stimulates gastric glands to secrete gastric juice

100
Q

Marasmus

A

disease caused by inadequate protein and energy intake

causes wasting and weakening of muscle, depressed metabolism, and a weakened immune system

101
Q

Kwashiorkor

A

disease caused by adequate energy but inadequate protein intake
causes weight loss, muscle wasting, retarded growth, and edema

102
Q

denaturation

A

the process by which protein uncoil and lose their shapte and function when they are exposed to heat, acids, bases, heavy metals, alcohol, and other damaging substances

103
Q

transamination

A

the process of transferring the amine group from one amino acid to another in order to manufacture a new amino acid

104
Q

Deamination

A

the process by which an amine group is removed from an amino acid

105
Q

Describe a hydrolysis reaction

A

hydrolysis is a catabolic process by which large, chemically complex compound is broken apart with the addition of water

106
Q

example of a hydrolysis reaction

A

pepsin is an enzyme that breaks down proteins into short polypeptides and amino acids via hydrolysis

107
Q

Describe a condensation reaction

A

(dehydration synthesis)
an anabolic process that occurs when simple units combine to produce a larger, more complex molecule
water is released as a by-product

108
Q

example of condentation reaction

A

dissacharides contain two molecules, as a result or condensation (lactose: one glucose molecule + one galactose molecule)

109
Q

What is the starting molecule in the TCA cycle? What two compounds combine to form citrate?

A

Acetyl CoA = starting molecule

Acetyl CoA + Oxaloacetate = citrate

110
Q

anabolism

A

the process of making larger, chemically complex molecules from smaller ones

  • critical for growth, repair, maintenance,, and synthesis of chemical products essential for human functioning
  • requires energy
111
Q

catabolism

A

breakdown of larger, complex molecules to smaller, more basic ones

  • begins with digestion (chemical reactions break down proteins lipids, and carbohydrates)
  • old cells or tissues are broken down for repair or replacement;
  • releases energy
112
Q

Aerobic environment means that pyruvate will be converted to what molecule?

A

aerobic = without oxygen

pyruvate –> lactic acid

113
Q

In the anaerobic environment, pyruvate will be converted to what molecule?

A

anaerobic = with oxygen

pyruvate –> acetyl CoA

114
Q

ketogenic amino acid

A

the carbon skeletons are converted directly to acetyl CoA for the synthesis of free fatty acids

115
Q

Glucogenic amino acid

A

the carbon skeletons are convered to pyruvate which is used to resynthesize glucose or is converted to acetyl CoA

116
Q

Can glycogen released from the muscle raise your blood glucose?

A

Glycogen is stored in the liver and muscles

  • liver glycogen is what maintains blood glucose levels and supports the needs of our cells
  • the glycogen released from the muscles will not raise blood glucose levels. Instead it continually provides energy to the muscles during exercise
117
Q

How can you restore glycogen in muscle?

A

By consuming diets high in carbohydrates

118
Q

how do you determine protein requirement?

A

using nitrogen balance

119
Q

what is the primary role of B-complex vitamins?

A

act as coenzymes in metabolic processes

120
Q

What vitamins are parts of TPP, PLP, and NADP?

A

TPP - thiamin is required for formation
PLP - B6 is a part of it
NADP - niacin is essential for the formation

121
Q

Ariboflavinosis

A

riboflavin deficiency
associated with protein-energy malnutrition and alcoholism
symptoms - sore throat, swollen mucous membranes

122
Q

Pellagra

A

Niacin deficiency

symptoms: dementia, dermatitis, diarrhea (3 D’s)

123
Q

Beriberi

A

thiamin deficiency

symptoms: muscle waste, nerve damage

124
Q

Which of the B-vitamins are involved in metabolism of homocysteine? (5)

A 
Folate
Vitamin B12
Vitamin B6
Riboflavin
Pantothenic Acid
125
Q

What is choline? Is it a vitamin?

A

a vitamin-like substance important for metabolism, cell membranes, and neurotransmission

  • necessary for synthesis of phospholipids
  • accelerates synthesis and release of acetylcholine
126
Q

deficiency of choline

A

liver damage due to accumulation of fat in the liver

127
Q

toxicity of choline

A 
fishy body odor
vomiting
excessive salivation
sweating
diarrhea
low blood pressure
128
Q

Chromium is involved in the cellular uptake of which molecule?

A

glucose

129
Q

What hormones require iodine to be produced?

A

thyroid hormones

130
Q

What are the two common extracellular ions and the two common intracellular ions?

A

extracellular - sodium, chloride

intracellular - potassium, phosphorus

131
Q

What function does ADH have? What organ secretes it?

A

antidiuretic hormone: a hormone released to stimulate kidneys to reabsorb water and reduce production of urine
secreted by the pituitary gland

132
Q

What function does aldosterone have? What organ secretes it?

A

signals kidneys to retain sodium and chloride

secreted by adrenal galnds

133
Q

chloride is sourced mostly from what food product in our diet?

A

tables salt

134
Q

processed foods typically contain what mineral to help preserve it?

A

Sodium

135
Q

hypokalemia

A

low blood potassium

136
Q

hyperkalemia

A

high blood potassium

137
Q

hyponatremia

A

low blood sodium

138
Q

hypernatremia

A

high blood sodium

139
Q

Where is phosphorus stored? What can enhance the absorption of phosphorus?

A

phosphorus is stored mostly in bones and somewhat in the ICF

Vitamin D enhances the absorption

140
Q

How are free radicals formed? How do antioxidants stabilize free radicals?

A

Free radicals are formed when oxygen has an odd number or unpaired electrons
-antioxidants stabilize free radicals by opposing oxidation. They work independently by donating their electrons or hydrogen molecules to free radicals to stabilize them and reduce the damage caused by oxidation.

141
Q

What are the 4 main antioxidant micronutrients?

A

A
C
E
Selenium

142
Q

Superoxide Dismutase

A

converts free radicals to less damaging substances, such as hydrogen peroxide

143
Q

Catalase

A

removes hydrogen peroxide from the body by converting to water and oxygen

144
Q

Glutathione peroxidase

A

removes hydrogen peroxide and stops the production of free radicals in lipids

145
Q

Which food groups provide the majority of antioxidants in the diet?

A

Fruits, Vegetables, and whole grains

146
Q

What are the functions of Vitamin E?

A

protects PUFA’s fatty cell components, and LDL’s from oxidation
normal nerve and muscle development
enhances immune system
added to oil-based foods and skincare products to reduce rancidity and spoilage
improves vitamin A absorption

147
Q

Where is vitamin E stored?

A

90% in adipose tissue, 10% cell membranes

148
Q

What function does Vitamin E have in the cellular membrane?

A

Vitamin E neutralizes free radicals in the cell membrane

149
Q

In what forms is Vitamin E present in foods?

A

Vitamin E is present in the form of Alpha-tocopherol

150
Q

What are some major functions of Vitamin C?

A

synthesizes: collage, DNA, bile, neurotransmitters, carnitine, hormones, and appropriate levels of thyroxine hormone.
antioxidant that protects LDL-cholesterol from oxidation, lungs from ozone and cigarette damage, white blood cells
reduces formation of nitrosamines
regenerates oxidized vitamin E
Enhances iron absorption

151
Q

How does Vitamin C influence Vitamin E?

A

Vitamin C regenerates Vitamin E after it has been oxidized

152
Q

What are toxicity and deficiency symptoms for vitamin C?

A

Toxicity – (only by supplements) nausea, diarrhea, nosebleeds, and abdominal cramps, iron accumulation
Deficiency – scurvy, bleeding gums, loose teeth, weakness, wounds that fail to heal, bone pain and fractures, diarrhea, depression, and anemia can resule

153
Q

What circumstances increase your need for Vitamin C?

A

smoking (+35 mg/day)
Healing from a traumatic injury, surgery, burns
use of oral contraceptives

154
Q

What is collagen?

A

Collagen is a protein found in all connective tissues of the body
-vitamin C is required for production

155
Q

Vitamin A has a precursor, what is it?

A

Beta Carotene

156
Q

What process helps increase beta-carotene bioavailability in food?

A

Bioavailability - the degree to which our bodies can absorb and utilize any given nutrient
beta-carotenes are absorbed better from cooked foods

157
Q

What biological functions is Vitamin A involved in?

A 
scavenges free radicals and protects LDL from oxidation
essential for healthy vision
cell differentiation
sperm growth and fertilization
bone growth
158
Q

What does glutathione peroxidase requre as a cofactor?

A

Selenium

159
Q

What does this enzyme system do? (glutathione peroxidase)

A

glutathione peroxidase removes hydrogen peroxide and stops the production of free radicals in lipids

160
Q

explain the components of bone (4)

A

bone tissue, nerves, cartilage, connective tissue

161
Q

factors that influence peak bone density

A 
late pubertal age in boys
late onset of menstruation in girls
inadequate calcium intake
low body weight
physical inactivity during the pubertal years
162
Q

How does the body regulate calcium levels in the blood?

A
  • Low blood calcium levels stimulate the production of parathyroid hormone and activation of Vitamin D, which in turn causes an increase in blood calcium levels
  • high blood calcium levels stimulate the secretion of calcitonin, which in turn causes a decrease in blood calcium levels
163
Q

Sources of vitamin K

A

green leafy vegetables, vegetable oils

164
Q

vitamin K synthesis

A

by bacteria in the large intestine

165
Q

function of vitamin K

A

to serve as a coenzyme during the production of specific proteins (osteocalcin and Matrix Gla protein) that play important roles in the coagulation of blood and in bone metabolism

166
Q

What factors influence magnesium absorption?

A

Kidney regulate blood magnesium levels
Dietary protein enhances absorption and retention
Phytates and fiber decrease the absorption

167
Q

Flurosis

A

abnormally high intake of fluoride

teeth become more porous, and become stained and pitted

168
Q

Skeletal health issues associated with Vitamin D deficiency

A

rickets in children

osteomalacia in adults

169
Q

How is vitamin D produced?

A

synthesized by the body from exposure to UV rays from the sun

170
Q

Food sources of Vitamin D?

A

fortified foods - milk, soy, cereal products

cod liver oil, fatty fish (salmon mackerel sardines)

171
Q

Osteoporosis

A

a disease characterized by:
low bone mass
deterioration of bone tissue
fragile bones leading to bone-fracture risk
compression of bone
shortening and hunching of the spine (kyphosis)

172
Q

components of blood (4)

A

Erythrocytes
Leukocytes
Platelets
Plasma

173
Q

Erythrocytes

A

red blood cells transport oxygen through the body

174
Q

Leukocytes

A

white blood cells are key to our immune system

175
Q

Platelets

A

cell fragments assist in blood clotting

176
Q

Plasma

A

fluid portion of the blood maintains adequate blood volume

177
Q

Iron absorption

A

iron goes from the stomach, to the small intestine, from there it goes to the colon and the enterocyte, and then into the blood

178
Q

vitamin B12 absorption

A

B12 goes from the stomach to the small intestine, into the enterocyte, and then into the blood

179
Q

food sources of vitamin B12

A

found primarily in dairy products, eggs, meats, poultry, fish, and shellfish

180
Q

heme iron

A

only in animal based foods

meats, poultry, fish, clams, oysters, liver, enriched or fortified cereals and breads

181
Q

non-heme iron

A

animal and plant based foods

182
Q

What digestive conditions cause greater absorption of iron? (3)

A

Meat factor
Stomach Acids
Vitamin C

183
Q

What are the storage (2) and transport (1) molecules for iron?

A

Storage – ferritin and homosiderin

Transport – transferrin

184
Q

How is zinc absorbed and transported?

A

inhibit absorption
-high non-heme iron intake
-phytates and fiber (whole grains, beans)
enhance absorption
-animal-based protein
absorbed- from the lumen of the intestine into the erythrocytes through both active transport by carriers and simple diffusion

185
Q

copper toxicity and deficiency

A

toxicity: abdominal pain, nausea, diarrhea, vomiting, liver damage (Wilson disease)
deficiency: anemia, reduced white blood cells, osteoporosis, in children–bone demineralization

186
Q

folate toxicity and deficiency

A

toxicity: intestinal pain, nausea, vomiting
deficiency: macrocytic anemia, elevated homocysteine, neural tube defects

187
Q

iron toxicity

A

nausea
vomiting
diarrhea
hemochromatosis

188
Q

iron deficiency (3 stages)

A

stage 1: decreased iron stores, reduces ferritin level, no physical symptoms
stage 2: decreased iron transport, reduced transferrin, reduced production of heme, physical symptoms include reduced work capacity
stage 3: decreased production of normal red blood cells, reduced production of heme, inadequate hemoglobin to transport oxygen, symptoms include pale skin, fatigue, reduced work performance, impaired immune and cognitive functions

189
Q

vitamin B12 toxicity and deficiency

A

toxicity: no known adverse effects
deficiency: dietary insuffiency or reduced absorption, gastrointestinal and neurologic effects, pernicious anemia

190
Q

what cells function as part of the immune system?

A

RBCs- transport oxygen
WBCs- key to our immune function and protect us from infection and illness
Platelets: cell fragments that assist in the formation of blood clots
Plasma: fluid portion of blood and is needed to maintain adequate blood volume so blood flows easily throughout the body

191
Q

non-specific immune cells

A

body’s primary defense against microbes, airborne particles, venom, and ingested toxins

192
Q

specific immune cells

A

directed against antigens

193
Q

Describe immunocompetence and how it relates to diet

A

the body’s ability to adequately produce an effective immune response to an antigen
-decreased immunocompetence is a sensitive indicator of reduced nutritional status

FSU HUN 1201 (6 decks)

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