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Term 2! > kin 146 midterm 4 > Flashcards

kin 146 midterm 4 Flashcards

1
Q

What are the 4 antioxidants

A
  • Vitamin A and Beta carotene (fat soluble)
  • Vitamin E (fat soluble)
  • Vitamin C (water soluble)
  • Selenium - acts as a cofactor in enzymes tat protect from free radicals
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2
Q

What do enzymes require to protect against oxidative damage

A

Trace minerals
- Manganese
- Iron
- Zinc
- Copper

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3
Q

What do phytochemical do , give an example

A

protects against oxidative damage , such as vegetables and fruit

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4
Q

What is a free radical

A
  • produced during oxidation (lose electrons)
  • When an electron is released and not paired with another electron (very unstable and highly reactive)
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5
Q

What happens where there are too many free radicals and what should be done to prevent it

A
  • Oxidative stress
  • antioxidants donate an electron to pair up with the unstable atom/molecule , neutralizing the end chain reaction of creating free radicals
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6
Q

Good effects of free radicals

A

attack virus or bacteria in the immune system

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7
Q

Bad effects of free radicals

A
  • Attack polyunsaturated fats at the double bonds
  • Rupture lipid memmbranes, make lipoproteins ineffective
  • Alter DNA and RNA
  • Create excess and deficiency of some proteins
  • Impair cell function
  • Cause inflammation
  • Cell damage, disease, aging
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8
Q

Why are antioxidants in the diet good

A

associated with a lower risk of
- heart disease
- cancer
- diabetes
- Immune system
- Neurological conditions
- improved microbiome dysbiosis

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9
Q

Vitamin A: forms found in the body , what is carried by in the blood

A

Retinoids (from animal based products)
- readily absorbed

Carried by Retinol Binding Protein in the blood

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10
Q

Carotenoids

A

plant based foods that can be converted to Vitamin A
- split by intestines and liver into retinol
- not as well absorbed and used by the body as retinoids

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11
Q

Describe the conversion of Vitamin A

A

Retinyl (foods) converted to Retinol (in body)
- Retinol converted to Retinal in the body (reversible)
- Retinal converted to Retinoic acid (irreversible)

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12
Q

Nutrient: Vitamin A ; Roles beyond antioxidant?

A
  • Regulates genes; vision
  • Protein synthesis, cell differentiation, epithelial cell integrity
  • Reproduction and growth
  • Remodelling of bone
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13
Q

Vitamin A deficiency/ excess

A

Deficiency:
Circulates the lymph system then Stored in liver ; dependant on vit A and protein status for RBP

hypovitaminiosis A - night blindness, infections, keratinzation

Excess:
- Pro-oxidant
- weakens bones
- birth defects

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14
Q

Vitamin A Diet

A
  • Retinol Activity Equivalents (RAE)
  • Liver
  • Fish liver oil
  • Milk, butter, eggs; fortified mik, margarine
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15
Q

B - carotene roles beyond antioxidant

A

Comes before (precursor) to retinal

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16
Q

B carotene Excess

A

Orange skin
- Supplements = pro-oxidants

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17
Q

B carotene diet

A
  • orange
  • dark green vegetables and fruit; better absorbed with fat in meal
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18
Q

Vitamin E roles beyond antioxidant

A
  • Alpha tocopherol is most active in humans
  • Powerful antioxidant
  • Protects oxidation of LDL
  • decrease inflammation
  • decreases blood clotting
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19
Q

Vitamin E deficiency

A

Rare (fat malabsorption)
- RBC break due to oxidation of polyunsat fat in membranes aka erythrocyte hemolysis
- loss of muscle coordination, reflexes
- impaired speech and vision

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20
Q

Vitamin E Excess

A

interfere with blood clotting, hemorrhagic stroke

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21
Q

Vitamin E Diet

A
  • Vegetable oils
  • margarine
  • wheat germ oil
  • destroyed by heat
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22
Q

Suggestion for Beta carotene supplementation

A

15-30 mg daily or every other day

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23
Q

Vitamin C Ascorbic acid roles beyond antioxidant

A

Cofactor in collagen formation (protects iron as a cofactor from oxidation)

Cofactor in other reactions and making of hormone

deactivates histamine

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24
Q

Vitamin C Deficiency

A

Scurvy; increased needs with burns, temp extremes, intake of toxic heavy metals, gum bleeds, capillaries break , muscles deteriorate, wounds don’t heal, bones malformed and softened

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25
Q

Vitamin C Excess

A
  • GI distress
  • Diarrhea
  • kidney stones
  • supplements can be pro-oxidant in those with iron overload
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26
Q

Vitamin C Diet

A

Fruits
- vegetables
- affected by heat
- destroyed by oxygen

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27
Q

Selenium roles beyond antioxidant

A
  • substitute for sulphur in amino acids
  • enzymes that activate and deactivate thyroid hormones
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28
Q

Selenium Deficiency

A

Keshan disease (a heart disease)

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29
Q

Selenium Excess

A
  • hair loss and brittleness of hair, nails
  • garlic breath odour
  • nervous system abnormalities
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30
Q

Selenium diet

A

Soil content varies
- grain and legume
- meat, eggs, milk

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31
Q

Vitamin C intake (mg/day) suggestions for men and women

A

Women - 75
Men - 90

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32
Q

What are the key nutrients involved in bone health

A
  • Calcium
  • Phosphorous
  • Magnesium
  • Fluoride
  • Vitamins A, D, K
  • Protein
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33
Q

Describe the composition of bone

A

65% inorganic mineral crystals (strength)
35% protein in the form of collagen (flexibility)

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34
Q

What are the two types of bone

A
  1. Cortical - very dense, outer wall of large bones, and most of tissue in small bones (exterior shell)
  2. Trabecular - readily release minerals due to hormone changes, lacy and less dense (fills interior)
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35
Q

What do osteoclasts and osteoblasts of bone do

A

Osteoclasts of bone degrades parts of bone
Osteoblasts have enzymes that create bone

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36
Q

Describe the making of strong bones

A
  • Genetically programmed for modeling to a certain length during growth
  • Remodelling is continual after growth in adulthood
    (remodelling, strengthening, lose osteoblast)
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37
Q

What is the largest mineral content in body and where is it found

A
  • Calcium
  • 1% in blood circulation
  • 99% in bones and teeth
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38
Q

What percent of consumed calcium is absorbed

A

30% (can be upregulated in pregnancy and growth)
- increased excretion with sodium and protein

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39
Q

Role of vitamin D in calcium absorption

A

makes the calcium binding protein needed for absorption

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40
Q

Bone nutrients: Calcium function

A
  • Hydroxyapatite crystals on bone matrix; blood pressure, blood clotting, activation of enzymes
  • stimulate hormones that break down stored fat
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41
Q

Bone nutrients: Calcium Deficency

A
  • Stunting
  • Osteopenia/osteoporosis
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42
Q

Bone nutrients: Calcium Excess

A
  • Constipation
  • Kidney stones
  • Kidney dysfunction
  • affects absorption of other minerals
43
Q

Bone nutrients: Diet

A
  • Milk products
  • tofu made with calcium salt
  • fortified beverages; almonds, sesame seeds, bread, fish bones, kale, broccoli
44
Q

Bone nutrients: Phosphorous function

A

85% in bone crystals

45
Q

Bone nutrients: Phosphorous Excess

A

week bones and teeth

46
Q

Bone nutrients: Phosphorous diet

A

Protein rich foods, soft drinks

47
Q

Bone nutrients: Vitamin D function

A

Assists in the absorption of calcium and phosphorous from intestines; promotes reabsorption of bone minerals in kidney and mobilizes from bone
- enhances or suppresses genes involved in cell growth

48
Q

Bone nutrients: Vitamin D Deficiency

A

Impaired calcium absorption and deficiency
- rickets in children
- osteomalacia in adults ; osteoporosis

49
Q

Bone nutrients: Vitamin D Excess

A

hypercalcemia
calcification of soft tissues

50
Q

Bone nutrients: Vitamin D diet

A

fatty fish and egg yolks
margarine

51
Q

Bone nutrients: Magnesium function

A

Protein making in cells
energy metabolism
enzyme systems
ATP catalyst
Protein, fat, nucleic acids synthesis
cell membrane transport
muscle contraction and blood clotting
immune system

52
Q

Bone nutrients: Magnesium deficiency

A

exacerbate inflammation
chronic disease
proects against high blood pressure
nervous system activity
confusion
tetany

53
Q

Bone nutrients: Magnesium excess

A

diarrhea
alkalosis
dehydration

54
Q

Bone nutrients: Magnesium diet

A

nuts
legumes
whole grains
dark leafy vegetables
seafood
chocolate
hard water

55
Q

Bone nutrients: Fluoride function

A

Makes bones and teeth strong

56
Q

Bone nutrients: Fluoride deficiency

A

dental carries

57
Q

Bone nutrients: Fluoride Excess

A

fluorosis of teeth (staining and pitting of enamal)

58
Q

Bone nutrients: fluoride sources

A

fluoridated water
tea
fish

59
Q

Bone nutrients: Vitamin K function

A

Metabolism of bone proteins (osteocalcin)
blood clotting

60
Q

Bone nutrients: Vitamin K deficiency

A

hemorrhage (can’t clot blood)

61
Q

Bone nutrients: Vitamin K diet

A

gut bacteria
leafy green vegetables
soybean oil

62
Q

Osteoporosis - what is the problem?

A
  • Silent development
  • Prevalent in 1 in 3 women and 1 in 5 men will have an osteoporotic fracture
  • Fractures are an end state of the condition
63
Q

How to maximize bone mass

A
  • Lay down sufficient bone mass in growth years
  • Diet of calcium and vitamin D
  • Resistance exercise
64
Q

Why do we lose bone with age

A
  • Decreased intake of calcium and vitamin D
  • Reduced exposure to sun
  • Decreased absorption of calcium
  • Kidney and liver activation of vitamin D declines
  • Hormones change with age , increase mineral loss from bone
65
Q

How can bone loss occur for 6-8 years around menopause

A
  • decreased estrogen with menopause
  • cytokine released, causes inflammation
  • Accelerate bone loss
66
Q

What are some medications to support bone

A
  • estrogen replacement therapy
  • Bisphosphonates
  • Denosumab
  • Parathyroid hormone
67
Q

What happens during supplementation of vitamin D and Calcium

A
  • minimal benefit
  • may decrease falls
68
Q

Composition of blood

A

55% is plasma
45% is RBC
1% is platelets

69
Q

Vitamin K Role

A

Activation of prothrombin for blood clotting

70
Q

Vitamin K deficiency

A

Hemorrhaging
Interfere with blood anticoagulant drugs

71
Q

Vitamin K diet

A

Gut bacteria
Liver
Leafy green vegetables
Cruciferous vegetables
milk
oils

72
Q

Copper role

A

enzymes that consume oxygen or oxygen radicals
Key factor in hemoglobin synthesis and transport of iron
protect against oxidative damage
Energy metabolism

73
Q

Copper deficiency

A

Anemia
Bone abnormalities
Genetic disease Menekes

74
Q

Copper Toxicity

A

Liver damage from supplements
Genetic disease Wilson’s

75
Q

Copper diet

A

Seafood
Nuts
Whole grains
Legumes

76
Q

Zinc Role

A

Enzymes that synthesize genetic material and proteins , sperm, immune reactions , transport vitamin A, taste, wound healing , insulin , normal fetal development

77
Q

Zinc deficiency

A

Impaired growth, maturation, ummune function
eye/skin lesions
poor appetite
diarrhea
poor wound healing

78
Q

Zinc toxicity

A

poor appetite
nausea
vomitting impaired immunity
copper and iron deficiency
low HDL

79
Q

Zinc sources

A

Protein foods
Whole grains
Fortified cereal
Legumes
Vegtables

80
Q

Describe the process of blood clotting

A
  • thromboplastin released when blood exposed to air
  • which catalyzes conversion of inactive prothrombin to active thrombin
  • Thrombin catalyzes conversion of fibrinogen to fibrin that forms the clot
81
Q

Describe zinc absorption and metabolism

A

Occurs when phytates in whole grains and legumes bind
- Mucosal cells in intestine store excess zinc in metallothionein
- which releases zinc to albumin and transferrin for transport to rest of body
- pancreas uses zinc to make digestive enzymes and secretes into intestine
- when not in use zinc excreted

82
Q

Describe the requirement for iron and where is it found

A
  • Needed just in the right amount (not too much or too little)
  • Found as hemoglobin in blood and myoglobin in muscle cells
  • Co factor for enzymes in oxidation reduction reactions , ETC
  • iron is reduced when body does not need iron
83
Q

Where is Heme and Nonheme iron found

A

Animal flesh: provide heme and nonheme

Plant foods: non heme iron

calcium in milk, polyphenols in tea, coffee, wine bind nonheme iron

84
Q

What promotes the absorption of nonheme iron

A

Animal flesh has MFP factor that increases absorption of nonheme iron
Vitamin C promotes absorption

Upregulated when deficient
Downgraded when in excess

85
Q

Hepcidin

A

Produced by liver maintains iron within normal range in the blood

86
Q

Hemosiderin

A

a long term storage, protects the body from free iron which is a free radical

87
Q

What is the most common nutrient deficiency

A

Iron (menstruation and pregnancy)

88
Q

Stage 1 of Iron deficiency

A

Decreased iron stores as ferritin

89
Q

Stage 2 of iron deficiency

A
  • decreased iron transport
  • Increase in transferrin (to enhance iron absorption)
    (more transferrin and less ferritin will indicate more severe deficiency)
90
Q

Stage 3 of iron deficiency

A

hemoglobin production limited
- decrease in hemoglobin and hematocrit
- Increace in reythrocyte protoporphyrin that is precursor to hemoglobin

91
Q

Effects of iron deficiency without anemia

A

Energy metabolism impaired
Neurotransmitter synthesis altered
Decreased capacity for physical work and mental capacity
Apathy
Confused with behavioural problems in children
Pica - craving for non food items

92
Q

Iron deficiency anemia

A
  • develops in stages
  • small pale, red blood cells
  • Can’t carry enough oxygen to the body
  • Energy metabolism fails
  • Symptoms: weakness, aches, fatigue
  • Skin is pale, inside of eyelids, tongue
93
Q

What are the stages of anemia

A
  • Stores deplete
  • Transport iron decreases
  • Hemoglobin production slows
94
Q

Iron overload

A
  • Body absorbs less iron when stores full
  • Disorder: Hemochromatosis
    Genetic disease
  • Dietary iron continues to be absorbed when not needed

Alcohol abuse damages intestines
Blood transfusion (supplementation) overwhelms intestinal defence

95
Q

Symptoms and Identification of iron overload

A
  • Apathy
  • Lethargy
  • Fatigue

Hemoglobin will not indicate excess storage , need to assess transferrin saturation and serum ferritin

96
Q

Long term effects of iron overload

A
  • Accumulates in liver, heart, joints and other tissues
  • Free radical damage
  • Infections
  • Cirrhosis, liver cancer
  • Heart failure
  • Arthritis
97
Q

Iron supplementation

A
  • Most common reason for iron poisoning in children
  • Take only when prescribed
  • Large doses: nausea, vomitting, diarhhea, constipation, intestinal bleeding
  • Less well-absorbed than from food
98
Q

How should ferrous sulphate be supplemented

A

take between meals or on an empty stomach to promote absorption
- Take with fluid

99
Q

Iron in food recommendation

A

Men 8 mg (or women over 50 years of age)
Women 18 mg (18-50 years)
Vegetarians 14 mg (male), 32 mg (female)

100
Q

What do phytochemicals in food provide

A

Flavour, Colour, Aroma

101
Q

Phytochemicals

A

Food have benefit or function beyond essential nutrients

102
Q

Phytochemical roles

A

antioxidants
mimic hormones
stiimulate enzymes
suppress DNA replication
Suppress inflammation
destroy bacteria

103
Q

Examples of phytochemicals that can protect against DNA damage

A

Soy: isoflavones limites growth by blocking new blood vessels

Tomatoes: lysopeme inhibits growth, cooking increases absorption

104
Q

Key phytochemicals that help with heart disease

A
  • Flavonoids (antioxidant, reduce blood platelet stickiness, decrease oxidation of LDL , decrease inflammation)
    (whole grains, legumes, soy, vegetables, tea, olive oil)
  • Carotenoids - lutein and beta carotein
  • Plant sterols and Lignans of flaxseed (inhibits cholesterol absorption, reduced LDL cholesterol, reduce inflammation)

Term 2! (59 decks)

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