food science 3

Question 1

Vitamin A deficiency

Answer 1

vision problems, night blindness, dermal problems,, impaired bone growth

Question 2

Vitamin D deficiency

Answer 2

rickets, bone disorders ,onsteomalacia

Question 3

Vitamin E deficiancy

Answer 3

Rare, anemia, blood disorders, muscle wasting

Question 4

Vitiman K deficiency

Answer 4

blood clotting disorders, bone disorders

Question 5

vitamin c deficiency

Answer 5

scurvy, poor wound healing, affects connective tissue

Question 6

thiamin deficiency

Answer 6

wet or dry beriberi, edema, heart problems, mental confusion, weakness, neurological disorders, paralysis

Question 7

Riboflavin deficiency

Answer 7

eye and skin disorders

Question 8

Niacin deficiency

Answer 8

Pellagra, rashes, weakness, mental confusion

Question 9

B6 Deficiency

Answer 9

nervous disorder, skin rashes, anemia, kidney stones

Question 10

Folate deficiency

Answer 10

neural tube defect, anemia, depression, heart problems

Question 11

B12 Deficiency

Answer 11

pernicious anemia, nerve degenaration

Question 12

pantothenic acid defieciency

Answer 12

rare

Question 13

biotin deficiency

Answer 13

muscle pain, weakness,depression , pain

Question 14

what factors effect vitamin requirements

Answer 14

children vs adults, gender, pregnancy , oral contraceptives-c ,B1 ,N2 ,B6 ,B12, alcohol consumption-B1, B6, folate , smoking, stress, drugs, physical activity

Question 15

calcium, Ca

Answer 15

dairy products, small fish w/ bones, tofu, legumes,fortified juices, some green vegetables

Question 16

phosphorus , P

Answer 16

Animal products, soft drinks, processed foods

Question 17

magnesium, Mg

Answer 17

nuts, legumes, whole grains, dark green vegetables, seafood, cocoa

Question 18

sodium, Na

Answer 18

salt, soy sauce, processed food , cured meats

Question 19

chloride, Cl

Answer 19

salt, soy sauce, processed food, cured meats

Question 20

potassium, K

Answer 20

all Whole Foods

Question 21

sulfur, S

Answer 21

protein-containing foods

Question 22

over consumption of sodium causes

Answer 22

high blood pressure which causes heart disease

Question 23

iodine, I

Answer 23

iodized salt, seafood

Question 24

iron, Fe

Answer 24

flesh foods, shellfish, eggs, fortified cereals

Question 25

zinc, Zn

Answer 25

protein containing food

Question 26

copper, Cu

Answer 26

meat, drinking water

Question 27

fluoride, F

Answer 27

drinking water, seafood

Question 28

selenium , Se

Answer 28

seafood, meats, grains, vegetables sometimes

Question 29

chromium, Cr

Answer 29

meats, vegetable oil

Question 30

Molybdenum, Mo

Answer 30

legumes, cereal ,organ meats

Question 31

manganese Mn

Answer 31

wide spread

Question 32

cobalt, Co

Answer 32

meat and dairy

Question 33

mineral-trace

Answer 33

iodine, iron , zinc, copper, fluoride, selenium, chromium, molybdenum, cobalt

Question 34

iodine deficiency

Answer 34

goiter

Question 35

mineral- major

Answer 35

calcium, phosphorous, magnesium,sodium,chloride,ptassium,sulfur

Question 36

calcium deficiency

Answer 36

stunted growth, osteposrosiues

Question 37

phosphorous deficiency

Answer 37

muscle weakness, bone pain

Question 38

magnesium deficiency

Answer 38

weakness, pancreatic dysfunction ,growth depression,muscle spasiums

Question 39

sodium defeciency

Answer 39

muscle cramps, loss of appetite, mental apathy

Question 40

chloride defecency

Answer 40

muscle cramps, loss of appetite, mental apathy

Question 41

potassium defeciency

Answer 41

muscle weakness, paralysis, confusion, death

Question 42

sulfur deficiency

Answer 42

rare

Question 43

signifigant toxicity risks

Answer 43

Vit A, selenium

Question 44

Synergistic Nutrient Interactions

Answer 44

Vitiman C increase absorption of Fe

Vitiaman D and lactose increase Ca absorption

Question 45

components of food that impairs nutrient availability

Answer 45

oxalates bind calcium

phyatates bind iron

Question 46

Nixtamalization :

Answer 46

Alkaline treatment of maize (corn) with cooking and

soaking to remove the pericarp (outer layer of corn kernel)

Question 47

Nixtamalization Process :

Answer 47

1. Corn mixed with water and slaked lime
   (Calcium hydroxide Ca(OH)2 or Ash – KOH or NaCO3)
2. Mixture is cooked and steeped
3. Drained
4. Mixture ground into a flour or meal
5. Used to make corn tortillas or masa tamales

Question 48

4 D’s in pellegra

Answer 48

Dermatitis, dementia, diarrhea, and death

Question 49

rice polishing

Answer 49

Post harvest husk is removed to create brown rice Brown rice has bran which is a good source of thiamin Polished rice is subject to abrasion to remove the bran thus removes the thiamin
Populations consuming lots of white rice developed “Beri Beri”

Question 50

dry beri beri symptoms

Answer 50

 Neurological symptoms – muscle atrophy, poor reflexes,
difficulty speaking, involuntary eye movement
 Poor memory – mental confusion
 Irritability
 Sleep disturbances
 Paresthesia in lower extremities
 Vomiting

Question 51

wet beri beri symptoms

Answer 51

 Edema in extremities

 Enlarged heart – shortness of breath ‐ increased heart rate

Question 52

enrichment

Answer 52

Enrichment – Replacing nutrients removed during processing
 Examples:
 Enriched Flour – Thiamin, Riboflavin, Niacin, Folic acid, Fe  Enriched Rice ‐ Thiamin, Riboflavin, Niacin, Folic acid, Fe

Question 53

fortification

Answer 53

Fortification – Adding additional nutrients  Examples:
 Milk – A and D in reduced fat milk
 Orange juice ‐ Calcium