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NUTRITION AND DIET THERAPY > Module 02: Basics in Nutrition (Essential Vitamins) > Flashcards

Module 02: Basics in Nutrition (Essential Vitamins) Flashcards

1
Q

These are the types of nutrients that the body entails in large amounts (carbohydrates proteins and fat) in the diet. These are also characterized as calorie yielding nutrients.

A

Macronutrients

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2
Q

This is characterized as the unit that measures energy. Specifically one of this is the amount of energy it takes to raise the temperature of 1 gram of water by 1 degree Celsius.

A

Calories

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3
Q

This is delineated as the chief and cheap source of energy. The body cells require a steady and constant supply of energy level in the form of glucose.

A

Carbohydrates

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4
Q

How many grams of glucose is circulating in the blood?

A

There is only a total of 10 gm of glucose circulating in the blood or a constant of 70 to 100 mg glucose per 100 mL of blood (normal fasting blood glucose).

Beyond 70 to 100 mg of glucose in the blood is already an indication of diabetes.

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5
Q

How important is glucose in the body?

A

The glucose must be kept constant and ready for utilization.

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6
Q

Why are carbohydrates known as protein sparers?

A

If carbohydrate are not supplied, protein will be catabolized to provide heat and energy instead of doing its function.

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7
Q

Why are carbohydrates known as the sole energy source for the brain and nerve tissues?

A

(A) The brain and the nerve tissue utilize only glucose for energy,
(B) Otherwise, lack of glucose or oxygen needed for oxidation of glucose to release energy.

(may lead to fatigue or nausea)

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8
Q

Why is carbohydrates known as a regulator of intestinal peristalsis and provider of bulk?

A

Commonly called fiber or roughage in the diet, it serves as a broom and regulates peristalsis movement.

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9
Q

What are the sources of simple sugars?

A

(A) Table sugar (white, washed or brown) and syrups
(B) Jams and jellies
(C) Preserves and candies
(D) Softdrinks

(Glucose is converted to adenosine triphosphate or ATP in the Krebs cycle)

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10
Q

What are the sources of complex carbohydrates?

A

(1) Whole grains (cereals)
(2) Root crops
(3) Fruits and vegetables

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11
Q

This is known as the process that transforms paddy rice into food consumable by humans.

A

Milling

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12
Q

Based on the anatomy of a rice grain, this is known as the fibrous indigestible shell.

A

Hull

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13
Q

Based on the anatomy of a rice grain, this is characterized as the outer layer of the dehulled rice kernel.

A

Bran

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14
Q

Based on the anatomy of a rice grain, this is characterized as the large interior, containing most nutrients (fiber).

A

Endosperm

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15
Q

Based on the anatomy of a rice grain, this is characterized as the embryo of the rice kernel, containing most of the oil.

A

Germ

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16
Q

These types of fibers are characterized to dissolve in water and slow down digestion to give you that full feeling.

A

Soluble fibers

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17
Q

These types of fibers are characterized to add bulk to diet and help with constipation and also has that laxative benefit.

A

Insoluble fibers

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18
Q

What are examples of soluble fibers?

A

Oatmeals lentils apples oranges nuts flaxseeds beans dried peas cucumbers celery carrots pectin

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19
Q

What are examples of insoluble fibers?

A

Barley couscous brown rice zucchini broccoli cabbage green beans dark leafy vegetables and root vegetable skins.

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20
Q

Why does soluble fibers give you a full feeling?

A

Soluble fiber draws water into your gut, which softens your stools and supports regular bowel movements. It helps you feel fuller and reduces constipation, and may also lower your cholesterol and blood sugar levels.

(Helps prevent cardiovascular diseases)

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21
Q

This deficiency in carbohydrates is characterized as the deficiency of proteins and calories. It is most common in infants under 1 year of age.

A

Marasmus

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22
Q

What are the symptoms of marasmus?

A

(1) Subcutaneous fat is not preserved.
(2) Oedema is absent.
(3) No fatty liver and ribs become very prominent.
(4) Alert and irritable
(5) Severe muscle wasting and voracious feeder.

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23
Q

What do patients suffering from marasmus need?

A

The person suffering from marasmus needs adequate amount of protein fats and carbohydrates.

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24
Q

What are the functions of proteins?

A

Build, repair and maintain tissues. All living cells are built and repaired by protein.

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25
Q

How will growth occur in the context of proteins?

A

For growth to occur, essential amino acids needed for specific protein molecule must be available in proper amounts.

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26
Q

These are entailed for growth and development and maintenance of life considered of high biological value.

A

Essential or complete proteins

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27
Q

Why is protein known as the regulator of body processes?

A

Because it regulates water balance and acid base balance

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28
Q

Why is protein characterized as the supplier of energy?

A

1 gm of Protein is four calories, though. Protein should not be primarily used as a source of energy.

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29
Q

What are the sources of proteins?

A

(A) Meats (beef pork chicken lamb and carabeef)
(B) Glandular organs
(C) Milk and milk products
(D) Seafoods and eggs

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30
Q

What are the vegetable sources of proteins?

A

(A) Soybean and by products (taho tofu tokwa)
(B) Legumes and beans
(C) Nuts sitaw and patani

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31
Q

What are the different types of protein substitutes?

A

(A) Gluten (from wheat and barley that adds elasticity quality for foods)
(B) Textured Vegetable Portein (TVP) : defatted soy product
(c) Mycoprotein

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32
Q

This deficiency develops in children whose diets are deficient of protein. This occurs in children between 6 months and 3 years of age.

A

Kwashiokor

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33
Q

What are the symptoms of Kwashiokor?

A

(1) Subcutaneous fat is preserved.
(2) Oedema is present
(3) Enlarged fatty liver
(4) Ribs are not very prominent
(5) Lethargic
(6) Muscle wasting is mild or absent along with a poor appetite

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34
Q

What do patients with Kwashiokor need?

A

The person suffering from Kwashiokor needs adequate amounts of proteins (any extra protein in the diet adequate in carbohydrate and fats will yield additional calories and can be stored as body fat).

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35
Q

This is known as the concentrated source of energy.

A

Fats (1 gm of fat is equal to 9 calories)

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36
Q

Explain the storage form of energy in tissues within the body.

A

Storage form of energy adipose tissue is the largest storage of potential energy-
subcutaneous tissues( 50% ), surrounding organs (45%) & intramuscular tissues (5%)

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37
Q

When can fat storage be delineated as excessive within the human body?

A

When fat storage is excessive ( over 20% overweight), this can result to obesity.

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38
Q

What essential fatty acids does fat supply the human body?

A

(A) Arachidonic
(B) Linoleic
(C) Linoleic (PUFA)

Arachidonic acid and linoleic acid can be synthesized in the body from linoleic acid (constitutes about 30% of the human diet)

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39
Q

Why are fats characterized as the carrier of FAT soluble vitamins (ADEK)?

A

Carrier of FAT soluble Vitamins (ADEK) these vitamins need fat to keep them in solution and facilitate reactions in food and in the body. (transport carrier)

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40
Q

What are the animal sources of fats?

A

(1) All animal meats
(2) Milk and milk products
(3) Seafoods and shellfish
(4) Source of saturated fats and cholesterol, sausages, bacon and lard

(They supply more energy (calories) than carbohydrates)

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41
Q

What are the vegetable sources of fats?

A

(1) Avocado and avocado oil
(2) Olive oil and peanut oil
(3) Corn oil and palm oil

(If used to replaced saturated fats: also helps in decreasing cholesterol)

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42
Q

This kind of fat is utilized to replace saturated fats and also decreases the total cholesterol, triglycerides and LDL. It also increases high density lipoproteins (HDL).

A

Omega 3 fat

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43
Q

What are the sources of omega 3 fat?

A

(A) Salmon mackerel and tuna
(B) Canola and flaxseeds
(C) soy foods
(D) Walnuts

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44
Q

This kind of fat is utilized to increase total cholesterol and low density lipoproteins.

A

Transfat

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45
Q

What are the sources of transfat?

A

(A) Margarine
(B) Cakes and cookies
(C) Doughnuts and chips
(D) Shortening (Lard)

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46
Q

These type of nutrients are characterized to be only entailed by the body in small amounts.

A

micronutrients

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47
Q

What are the two groups of vitamins?

A

(A) Fat soluble: ADEK
(B) Water soluble: Thiamine riboflavin nicotinic acid Pyridoxine Cobalamin Pantothenic Acid Folic Acid Choline Biotin Vitamin C

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48
Q

What are the general properties and stability of fat soluble vitamins?

A

(A) They have precursors or provitamins.
(B) Deficiencies are slow to develop because they can be stored in the body.
(C) Not needed daily from food sources.
(D) generally stable especially ordinary cooking methods.

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49
Q

What are the general properties and stability of water soluble vitamins?

A

(A) Should be supplied in the diet everyday (because they are excreted)
(B) Not stored significantly in the body and excreted in the urine
(C) Deficiency symptoms develop relatively fast
(D) Most likely to be destroyed in ordinary cooking

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50
Q

This vitamin is known to maintain integrity of epithelial tissues especially mucus lining (lining the respiratory tract, digestive tract, eyes and skin).

A

Vitamin A

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51
Q

What are the functions of Vitamin A?

A

(A) Constituent of the visual purple in the retina, needed for normal eye vision.
(B) Needed for normal bone and skeletal growth. Catalyzes release of protein splitting enzymes that act on the cartilages of bone tissue.

52
Q

This vitamin is characterized to be digested and absorbed in the small intestine, transported into the lymphatic system and enters blood circulation to be carried out to the liver.

A

Vitamin A

53
Q

What are the organs involved with Vitamin A?

A

Conversion of the precursors to active Vitamin A occurs chiefly in the intestinal wall and to some extent in the liver and kidneys.

54
Q

Where is active vitamin A transported?

A

Active Vitamin A is transported in the cells as retinol and utilized as retinal.

55
Q

This vitamin is characterized to enhance the storage in the liver or absorption of Vitamin A.

A

Vitamin E

56
Q

What are the food sources of vitamin A?

A

(A) Dark green leafy yellow fruits and vegetables
(B) Animal sources: liver, egg yolk, milk, cream, butter, cheese, dilis, clams, and tahong

57
Q

What is the inactive form of vitamin A?

A

Carotenoids

58
Q

What are the deficiencies in vitamin A?

A

(A) Night blindness
(B) Eye lesions
(C) Bitot’s spots and xeropthalmia

59
Q

This condition is characterized as the (hardening and sloughing) of epithelial linings and disturbances in the respiratory, gastrointestinal and genitourinary tract.

A

Keratinization

60
Q

What is the function of vitamin D?

A

Promotes normal bone and teeth formation because it facilitates Calcium and Phosphorus absorption.

61
Q

How is Vitamin D utilized within the body?

A

(A) This is absorbed through the lymphatic system. It is stored in the liver, bones and soft tissues (brain and lungs).
(B) Placental transfer from mother to fetus in not enough so the need for supplementation.

62
Q

What are the sources of Vitamin D?

A

(A) Food Animal Sources: fortified margarine, butter, milk and cheese; liver and other glandular organs, salmon, sardines and egg yolk
(B) Exposure to sunlight

63
Q

This condition engendered by vitamin D deficiency is characterized as soft and deformed bones rachitic rosary like chest, and bow-legged.

A

Rickets (children)

64
Q

This condition engendered by vitamin D deficiency softening of the bones among adults.

A

Osteomalacia (softening)

65
Q

What are the causes of osteomalacia?

A

(A) Celiac disease
(B) Kidney or liver dysfunction
(C) Anti-epileptic use

66
Q

What are the functions of vitamin E?

A

(A) Acts as an antioxidant that prevents cell membrane damage in the blood cells, lungs and other tissues by repairing tissues caused by free radicals.
(B) Reduces the ability of LDL to form plaques.

67
Q

How much vitamin E is absorbed in the body?

A

Our bodies absorb 20-30% of ingested Vitamin E and absorption decreases as intake increases. Excess is excreted via urine or bile.

68
Q

This vitamin is characterized to be not stored to a great extent in the body. They are found in the fatty tissues and the liver however it is not stored to a great extent in the body.

A

Vitamin E

69
Q

What are the food sources of Vitamin E?

A

Food Sources:
(A) Butter, oils and fats, salad dressings, and mayonnaise
(B) Whole grain, nuts and seeds

70
Q

What are the different conditions caused or engendered by Vitamin E?

A

(1) Muscle weakness
(2) Red blood cells in the body become vulnerable thus resulting to hemolysis
(3) Weakness
(4) Nerve damage

71
Q

This vitamin is characterized to be an essential component of mechanism that cause blood to clot when bleeding occurs. Moreover, it also aids in the incorporation of Calcium into the bones.

A

Vitamin K

72
Q

How is vitamin K utilized within the human body?

A

(A) This is produced by bacteria in the gut.(Part of our Vitamin K supply comes from the gut)
(B) Stored in the liver but easily used up.

73
Q

What are the food sources of Vitamin K?

A

Dark green leafy vegetables, wheat bran, vegetable oils especially soy bean oil

74
Q

What are the different conditions caused or engendered by Vitamin K?

A

(A) Bleeding bruises
(B) Decreased calcium in bones

75
Q

This water soluble vitamin is characterized to help the body released energy from carbohydrates ingested. It also facilitates growth and maintenance of nerve and muscle tissue.

A

Thiamine (Vitamin B1)

it also promotes normal appetite.

76
Q

How is thiamine (Vitamin B1) utilized within the human body?

A

The absorption is facilitated by an acid medium, thus it is absorbed in the proximal part of the duodenum where it is less alkaline than in the lower portion of the small intestine.

77
Q

Where is thiamine (vitamin B1) concentrated?

A

(A) t is concentrated in the liver, heart, brain and muscles.
(B) Limited storage in the body lasting for a few days only.
(C) Any excess is excreted in the urine.

78
Q

How do carbohydrates proteins and fats utilize thiamine (Vitamin B1)?

A

Carbohydrates increase the need for Thiamin, while Fats and Proteins spare Thiamin.

79
Q

What are the food sources of thiamine (Vitamin B1)?

A

(A) Grains and grain products, and RTE cereals
(B) Milk, cheese, and yogurt

80
Q

This deficiency of thiamine or vitamin B1 is characterized as the inflammation of the nerves which also involves changes of the cardiovascular system and GI tract.

A

Polyneuritis

81
Q

What are the different conditions caused or engendered by Vitamin B1?

A

(1) Fatigue
(2) Weakness
(3) Loss of appetite

82
Q

This vitamin is essential for Protein, Fat and Carbohydrate metabolism (helps the body capture and use energy).

A

Riboflavin (Vitamin B2)

83
Q

How is Riboflavin (Vitamin B2) absorbed?

A

(A) Absorbed through the small intestine after it is activated by phosphorylation.
(B) Easily destroyed by light, alkali and radiation. Excretion is increased with protein catabolism.

84
Q

What are the food sources of Riboflavin (Vitamin B2)?

A

(A) Milk, yogurt, cheese
(B) Grains and grain products
(C) Eggs, liver, poultry, fish

85
Q

What are the different conditions caused or engendered by Vitamin B2?

A

Seborrheic dermatitis

86
Q

This vitamin is characterized to act as a hydrogen and electron acceptors, a biochemical reaction important in energy metabolism.

A

Niacin (Vitamin B3)

87
Q

How is Niacin (Vitamin B3) utilized within the body?

A

The most stable of all water soluble vitamins. It is stored in the tissues depending on tissue depletion or saturation.

88
Q

What is the precursor of Niacin (Vitamin B3)?

A

It has a precursor, Tryptophan which is an amino acid, which is converted to Niacin in the body.

89
Q

High and low levels of Niacin (Vitamin B3) would ensue to what?

A

High doses raises HDL and lowers LDL and cholesterol.

90
Q

What are the food sources of Niacin (Vitamin B3)?

A

(A) All types of meats
(B) Grain and grain products
(C) Dried beans, nuts
(D) RTE cereals
(E) Milk, cheese, yogurt

91
Q

This condition caused by.a deficiency in niacin (Vitamin B3) Is characterized by 4 D’s: Dermatitis, Dementia, Diarrhea and Death.

A

Pellagra

92
Q

Pellagra is charactirized by what?

A

(1) Dermatitis
(2) Dementia
(3) Diarrhea
(4) Death

93
Q

This vitamin is known to promote the normal formation of red blood cells. This is also needed for reactions that utilize amino acids for protein tissue formation.

A

Folic acid or folate

94
Q

How is Folic acid or folate absorbed?

A

Easily absorbed in the small intestines and can be synthesized by intestinal bacteria. Little amounts are stored in the liver and excess is excreted in the urine and feces.

95
Q

What is the synthetic form of folate?

A

Synthetic form (folic acid) added to fortified grain products is better absorbed than the naturally occurring folates.

96
Q

What are the food sources of folate (folic acid)

A

(A) Fortified grain products
(B) RTE cereals
(C) Dark green leafy vegetables
(D) Orange, bananas and grapefruits

97
Q

This deficiency in folate is defined as the abnormally large blood cells.

A

Megaloblastic Anemia

98
Q

This vitamin is essential to maintain nerve tissues. This is also needed for the normal blood cell development. Moreover, it also aids in reactions that build up protein tissues.

A

Cyanocobalamin (Vitamin B12) - can be stored in the body for 3 to 5 years)

99
Q

How are cobalamins absorbed?

A

Are absorbed in the small intestines with the aid of an intrinsic factor, which is a mucoprotein enzyme secreted in the stomach.

100
Q

How are cobalamins stored?

A

Stored in the liver for several years supply. Highest concentration in the body is kidneys, testes, brain, spleen, pancreas, bone marrow and muscles.

101
Q

What is the most active form of vitamin B12 (cyanocobalamin)?

A

Adenylcobamide.

102
Q

What are the food sources of Cyanocobalamin (Vitamin B12)?

A

(A) Meats and seafood like crabs, clams and fish
(B) Milk and milk products
(C) RTE cereals

103
Q

What are the different conditions caused or engendered by the lack of Cyanocobalamin (Vitamin B12)?

A

(A) Pernicious anemia
(B) Neurological disorders (tingling sensations, nervousness)

104
Q

What are the symptoms of pernicious anemia?

A

(A) Weakness
(B) Bleeding of gums
(C) Jaundice
(D) Loss of appetite

105
Q

This vitamin is entailed for the body’s manufacture of fats, proteins and glycogen.

A

Biotin (There is little intestinal synthesis of Biotin)

106
Q

How is biotin absorbed?

A

Readily absorbed in the intestine and is bound to protein in foods and is released during digestion.

107
Q

This in protein in raw eggs, binds with Biotin and makes it unavailable.

A

Avidin

108
Q

What are the food sources of biotin?

A

(A) Liver and other glandular organs, meats, egg yolk (cooked egg)
(B) Whole grain cereals
(C) Legumes nuts

109
Q

This water soluble vitamin is entailed for the release of energy from fat and carbohydrate.

A

Pantothenic Acid (pantothenate)

110
Q

How is Pantothenic Acid (pantothenate) absorbed?

A

Readily absorbed in the small intestine.

111
Q

How is Pantothenic Acid (pantothenate) stored?

A

It is stored in the liver and kidney for a limited extent.it occurs in the blood and tissues in the bound form (coenzyme A). There is bacterial synthesis in the intestines

112
Q

What are the different food sources of Pantothenic Acid (pantothenate)?

A

(A) Meats , glandular organs, milk, cheese and legumes
(B) Widely available in animal and plant

113
Q

Explain the presence of deficiencies engendered by the lack of Pantothenic Acid (pantothenate)?

A

As long as protein and other B vitamins are adequate, there is no dietary problem with Pantothenic
Acid.

114
Q

This water soluble vitamin is needed for the transport and metabolism of fat and cholesterol.

A

Choline

115
Q

Why is choline an essential part of acetylcholine?

A

Because it helps in the transmission of nerve impulses.

116
Q

How is choline utilized within the human body?

A

The lipid soluble compounds (sphingomyelin and phosphatidylcholine) present in foods are absorbed into the lymph as chylomicrons via the thoracic duct

117
Q

What are the food sources of choline?

A

(A) Egg yolk
(B) Glandular organs and meats
(C) Legumes and nuts

118
Q

What are the deficiencies engendered by the lack of choline in the body?

A

Fatty liver as seen in chronic alcoholism and kwashiorkor

119
Q

This water soluble vitamin is needed in the formation and maintenance of intercellular cementing substance.

A

Ascorbic Acid (Vitamin C)

120
Q

What are some functions of ascorbic acid (Vitamin C)

A

(A) The integrity of every cell, especially the collagenous connective tissues, bone marrow, capillary walls, teeth and gums, skin is maintained by Ascorbic Acid
(B) An antioxidant that protects normal cells from the damage of free radicals and other substances by oxidation

121
Q

Ascorbic acid is completely absorbed where?

A

Completely absorbed in the small intestines except in GI disorders.

122
Q

How is ascorbic acid (vitamin c) stored in the body?

A

There is no storage in the tissues, thus the labile reserves in the white blood cells is used as an index of Vitamin C saturation.

123
Q

Which body parts contain the highest amount of vitamin c in the body?

A

Adrenal glands, liver and other glandular organs contain the highest amount of Vitamin C in the body.

124
Q

What are the food sources of ascorbic acid (Vitamin C)?

A

(A) Citrus fruits – dalandan, oranges, lemon,
lime, ponkan
(B) Bayabas, atis, kasuy fruit
(C) Other fruits – mangoes, papaya, kiwi, melon,grapefruit, berries
(D) Vegetables – red and green bell pepper, broccoli , tomatoes, cabbage, asparagus, potatoes

125
Q

This condition is manifested by bleeding gums, swollen gums, swollen tender joints, internal hemorrhage underneath the skin and various tissues

A

Scurvy

NUTRITION AND DIET THERAPY (6 decks)

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