Nutrition final - Fat soluble vitamins

Question 1

Water Soluble Vitamins

Answer 1

(C) Vitamin C

(B Vitamins)
Thiamin - B1
Riboflavin - B2
Niacin - B3
Pantothenic Acid - B5
Pyridoxine - B6
Cobalamin - B12

Folic Acid
Biotin

Question 2

Fat Soluble Vitamins

Answer 2

Vitamin A
Vitamin D
Vitamin E
Vitamin K

Question 3

Vitamer

Answer 3

Chemical compounds having similar molecular structures to a particular vitamin - exhibiting vitamin activity

Question 4

Fat soluble vitamins

Answer 4

Fat and bile salts are necessary for absorption

• ADEK become components of small micelles (bilesalt+fat) to cross enterocyte membrane (vitamins bound to proteins are released in the St.)
• then fat soluble vitamin and cholesterol are packaged into lipoproteins called chylomicrons and enter the circulation via lymphatic vessel
• the water soluble vitamins are absorbed directly into the portal vein from the Si

Question 5

Vitamin A

Answer 5

over 50 carotenoids
90% stored in Liver
10% stored in adipose

• Retinoids - Retinol –> Neutrophil, NKT, monocyte, macrophage, lymphocyte, myeloid, kupffer cell, TNFalpha
• Retinoic acid - adaptive immunity (B and T-cell)

-vision (light sensitivity)
-gene transcription - regulates growth
(skin, bones, and teeth, reproductive health)
(skin mucus membranes)
-immune fx

Question 6

Vit A (excess/def)

Answer 6

Excess: (toxicity)

• hypervitaminosis A
• Nausea and vomit
• HA
• Yellowing of skin
• Teratogenic

Def:

• Night blindness
• delayed growth
• increased susceptibility to infection
• excess keratinization of skin

Question 7

Vit A (food)

Answer 7

Retinol :

• Liver, Cod Liver oil
• Butter and dairy
• Eggs

Beta Carotene

• PUMPKIN, BUTTERNUT, CARROTS, SWEET POTATO
• dandelion greens, kale, spinach, collards, broccoli
• cantaloupe
• apricots, mango, papaya

Question 8

Vitamin D

Answer 8

~Calcium balance 
-increase absorption from digestive tract
-increasing reabsorption from Kd
-mobilizing Ca from bone
~Cell differentiation
~Immune system modulator
~Insulin secretion
~BP regulator

Question 9

Vit D (excess/def)

Answer 9

Excess:

• toxicity - hypervitaminosis D
• elevated blood ca.
• calcification of soft tissue(blood vessel, kd, Ht, Lu, tissues around joints)

Def :
Rickets
-inadequate calcification (misshapen bones)
-lax muscles with spasm

Osteomalacia
-loss of calcium (soft, deformed bones, pain, weakness)

Risk factors for def.

• dark skin
• elderly
• sunscreen or covering up in sun
• fat malabsorption
• low fat diet
• inflammatory bowel dz
• obesity - vit D is deposited in adipose tissue

Question 10

Vit D (food)

Answer 10

Dairy
Cod Liver Oil
Egg yolk
Mushrooms
Fatty fish

Question 11

Vit. E

Answer 11

• Antioxidant
• stabilization of cell membranes
• protection of lipoproteins
• protection of polyunsaturated fatty-acids and Vit A.
• Strengthens cell immunity

Question 12

Vit E (excess/def)

Answer 12

Excess:

• rare: diarrhea, fatigue, double vision, and muscle weakness
• can interfere w/ clotting w/ blood thinners

Def:

• Peripheral Neuropathy
• cancer, fatty Liver dz
• Blindness, cataracts, macular degeneration
• cardiac arrhythmia, CVD
• dementia
• age related immune dysfunction

Question 13

Vit E (food)

Answer 13

• SUNFLOWER SEED/OIL, ALMONDS
• leafy green veggies, tomatoes
• Olives / oil
• avocado/ oil
• whole grain
• egg yolk

Question 14

Vit K

Answer 14

K1 - produced by plants
K2 - produced by bacteria in intestine converted from K1

fermented foods

• blood clotting
• bone health
• maintain blood vessel elasticity

Question 15

Vit K (excess/def)

Answer 15

Excess : uncommon
- high dose can decrease effectiveness of anti-clotting meds.

Def:

• Reduced clotting time (easy bruising and bleeding (gums, urine, menses, stool)
• Osteoporosis
• High dose Vit A and E may antagonize Vit K

Question 16

Vit K (food)

Answer 16

K2 :

• Japanese Natto (fermented soy)
• Goose and chicken Liver
• cheese,
• egg yolk
• lard and butter

K1
-Green leafy veggies:
kale, swiss chard, collards, spinach
-cruciferous veggies:
broccoli, cauliflower, brussel sprouts