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Nutrition in the Practice of Dentistry > Quiz 2 > Flashcards

Quiz 2 Flashcards

1
Q

Most common substance in body after water:

A

protein, 1/2 dry weight of body

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2
Q

True or False? Proteins function in energy production.

A

T

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3
Q

% of body proteins broken down and regenerated daily:

A

3%

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4
Q

excess protein intake is used for this, and how:

A

energy, amino acid to glucose

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5
Q

negative nitrogen balance with:

A

infection, fever, surgery, stress, blood loss

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6
Q

When will the body use proteins for energy?

A

Wo sufficient amino acids

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7
Q

Positive protein balance is needed for:

A

growth, pregnancy, illness recovery, training, increased *secretions of insulin, GH, Testosterone

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8
Q

Negative protein balance:

A

fasting, intestinal tract disease, inadequate energy intake, fever, burns, infection, bed rest, amino acids deficiency, increased protein loss, increased *secretion of some hormones (Thyroid Hormone and Cortisol)

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9
Q

4 protein functions:

A

osmotic pressure (albumin), acid-base balance, immunity (antibodies, complement), energy

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10
Q

Fluid will build up in ____ if a person is starving:

A

tissues

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11
Q

of proteins used for protein synthesis:

A

22

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12
Q

of essential amino acids:

A

9

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13
Q

list the essential amino acids:

A

his, ill, leu, lys, met, phe, thr, trp, valine (HILL MTV PT) (went up HILL MET VAL to TRiP THRee PHEnylalanines)

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14
Q

True or False? We can not synthesize any of the essential amino acids.

A

F. Some we can synthesize, just not enough

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15
Q

2 ways to describe Quality and Quantity of Protein:

A

PER (protein efficiency ratio) OR BV (biological value)

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16
Q

What does PER stand for?

A

protein efficiency ratio, weight gain when eating only that food

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17
Q

What does BV stand for?

A

biological value

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18
Q

What determines the quality of a protein?

A

Composition and digestibility, nitrogen absorbed and retained (retained ÷ absorbed X 100)

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19
Q

These proteins tend have high BV while these tend to have low BV:

A

animal, plant

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20
Q

What is a complete protein?

A

proper amounts and proportions of essential aa, similar to body levels, high BV

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21
Q

complete protein is aka:

A

high-quality protein

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22
Q

True or False? Low-quality proteins can be synthesized to body protein.

A

F, deficient in some essential aa.

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23
Q

True or False? Nuts and beans provide all amino acids.

A

F. may be deficient in some

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24
Q

Why are complementary proteins needed?

A

amino acid utilization for protein synthesis

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25
Q

What happens to amino acids if the correct proportions are not present for protein synthesis?

A

used for energy

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26
Q

Can amino acids be stored in the body for later use?

A

no

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27
Q

Within what time frame do complementary proteins need to be eaten?

A

within a couple of hours of each other

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28
Q

Ideal protein food:

A

albumin

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29
Q

Example of two incomplete proteins:

A

grains and legumes

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30
Q

What do grains lack?

A

Lysine (and threonine)

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31
Q

What do legumes lack?

A

Methionine

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32
Q

Examples of legumes:

A

beans, peas, lentils

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33
Q

Examples of grains:

A

Corn, Oats, Wheat

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34
Q

Complementary proteins are one protein that lacks this was one protein that lacks this.

A

lysine, methionine

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35
Q

When does a person have to decrease protein intake?

A

End stage kidney disease/ dialysis

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36
Q

What food lacks tryptophan?

A

corn (corn lacks trp, thr, and lys)

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37
Q

What food lacks threonine?

A

grains (also lack lysine)

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38
Q

RDA for protein:

A

0.8 g per kg for adults

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39
Q

RDA for protein is higher in:

A

infants: 1.5 g/kg, 1 to 18 years: 1.1 to 0.85 g/kg, pregnant or lactating: additional 25 g/day

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40
Q

We consume about __ times the required amount of protein in the U.S.:

A

2

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41
Q

Protein excess can lead to problem with:

A

kidney or liver disease (diabetics want to conserve kidney function), dehydration

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42
Q

True or False? A low-protein diet is recommended.

A

T

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43
Q

Effects of insufficient protein:

A

metabolic changes, reduced immunity increasing risk of infection, disease, and death

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44
Q

PEM stands for:

A

protein-energy malnutrition

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45
Q

PEM is seen in:

A

non-industrialized countries, diet low in both calories and protein

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46
Q

What usually causes death in a person with marasmus?

A

infection

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47
Q

Marasmus:

A

diet low in both calories and proteins (PEM), little or no fat stores, little muscle mass and weakness, death from infection

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48
Q

“the disease that the first child gets when the new child comes:”

A

Kwashiorkor

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49
Q

2 forms of PEM:

A

Kwashiorkor and marasmus

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50
Q

A switch from this nutritive source to this nutritive source often precedes Kwashiorkor.

A

breast milk to grains and roots, adequate calories but not protein

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51
Q

Kwashiorkor is compounded by:

A

infection, swelling (legs and abdomen), poor growth, weakness, some subcutaneous fat

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52
Q

When might you see Kwashiorkor in the hospital environment?

A

IV glucose for days

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53
Q

There is maintenance of some subcutaneous tissue in this PEM:

A

Kwashiorkor

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54
Q

There is little subcutaneous fat tissue in this PEM:

A

marasmus

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55
Q

Which PEM looks sicker?

A

marasmus

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56
Q

What do plants provide besides protein?

A

complex carbohydrates, vitamin A, C, E, beta carotene, magnesium, fiber

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57
Q

Benefits of consuming plant protein over animal:

A

no cholesterol, low in saturated fat, economical

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58
Q

Do lacto-vegetarians drink milk?

A

yes

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59
Q

What do lacto-ovo-vegetarians eat?

A

dairy products, eggs, and plant foods

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60
Q

Deficiencies possible with vegetarianism:

A

calcium, vitamin D, riboflavin, vitamin B-12, iron, zinc

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61
Q

Things not very bioavailable in vegetables:

A

Calcium, iron, zinc, no B12

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62
Q

Most important dietary supplement that vegetarians should take:

A

Vitamin B12

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63
Q

Vitamin C helps with:

A

iron absorption

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64
Q

What do people get from milk consumption?

A

riboflavin, vitamin D, and calcium

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65
Q

Where in the diet can a person get riboflavin?

A

milk, leafy vegetables, grains, yeast, and legumes

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66
Q

Vitamin B-12 in diet:

A

animal foods

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67
Q

Where do we get iron in the diet?

A

Grains, legumes, and fruits (vitamin C helps absorb iron)

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68
Q

Where do we get zinc in the diet?

A

Grains, legumes

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69
Q

Functions of fat in body:

A

energy, insulation, protection, myelin (action potentials transmission), membranes, precursor substances

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70
Q

Fats are precursors for:

A

Prostoglandins, leukotrienes

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71
Q

Examples of visible fats:

A

oil, fat, butter, margarine

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72
Q

Examples of invisible fats:

A

meats, potato chips, milk, nuts, seeds

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73
Q

Type of fat in nuts:

A

Mono- or poly- unsaturated fats

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74
Q

Types of fats:

A

True (glycerides), saturated, mono-, or polyunsaturated

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75
Q

oleic acid, # of chains:

A

1

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76
Q

Saturated fat, effect on body:

A

raise cholesterol

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77
Q

Polyunsaturated fat, effect on body:

A

lower cholesterol

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78
Q

True or False? Monounsaturated fats raise cholesterol.

A

F. doesn’t affect cholesterol

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79
Q

Give an example of a saturated, monounsaturated, and 2 polyunsaturated fatty acids:

A

stearic acid, oleic acid, linoleic acid, and alpha-linolenic acid respectively

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80
Q

omega 9 is found in:

A

olive oil

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81
Q

What types of fatty acid is linoleic, essential or non-essential?

A

essential fatty acids

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82
Q

Examples of saturated fats:

A

‘-ric’ and ‘tic’: Stearic, Palmitic, Myristic, and Auric acid (C18-C12) (alphabetical backwards, AMPS backwards)

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83
Q

2 monounsaturated fats:

A

oleic and palmitoleic (C18:1 and C16:1)

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84
Q

3 Polyunsaturated fats:

A

linoleic (C18:2), linolenic (C18:3) and arachidonic acid (20:4)

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85
Q

arachidonic acid is involved in:

A

inflammation, 4 double bonds

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86
Q

Animal fats and tropical oils such as coconut and palm are high in:

A

saturated fats

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87
Q

Most vegetable oils are high in:

A

unsaturated fats

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88
Q

Lipids help in the absorption of:

A

fat soluble vitamins

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89
Q

True or False? Large chain fatty acids don’t effect cholesterol as much as small.

A

F. small don’t affect as much as large.

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90
Q

Butter:

A

66% saturated, 33% monoun-

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91
Q

Coconut oil:

A

92% sat

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92
Q

Olive oil:

A

¾ monounsaturated, omega-9

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93
Q

Functions of EFA:

A

bind cholesterol lowering blood cholesterol levels, strengthen membrane structure, increase clotting time

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94
Q

Why are Omega 3, flax seed, and fish oil beneficial?

A

longer chain fatty acids, polyunsaturated, lower cholesterol

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95
Q

arachidonic and linoleic acids are:

A

essential, polyun-

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96
Q

Effect of Omega 3 fatty acids on body:

A

lowers risk of heart attack

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97
Q

Arachidonic acid can be synthesized in the body from:

A

linoleic acid, another polyun-

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98
Q

Precursors of prostaglandins and leukotrienes:

A

EFA derivatives

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99
Q

EFA’s:

A

linoleic acid, alpha-linoleic acid, eicosapentaenoic acid, docosahexaenoic acid, EPA, and DHA in fish oils, ALA - seeds like flax

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100
Q

ALA (alpha-linolenic acid) found in:

A

flax seed oil

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101
Q

Fish oil:

A

EPA (eicosopentanoic acid) , DHA (docosahexanoic acid) (20 or 22 chain)

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102
Q

Can be made from linoleic acid, but not quickly:

A

fish oil, contains arachidonic acid, EPA and DHA

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103
Q

True or False? Cholesterol is found in plant foods in very low amounts.

A

F. not found in plants

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104
Q

Ideal intake of cholesterol per day:

A

100-300 mg

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105
Q

Fats that raise serum cholesterol:

A

saturated

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106
Q

Fats that lower serum cholesterol:

A

polyunsaturated

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107
Q

Recommended daily intake of cholesterol:

A

There is none

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108
Q

Foods with highest levels of cholesterol:

A

egg yolks (highest), chicken, beef, lamb, pork

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109
Q

Hypercholesterolemia:

A

up to 300 at early age, prescribe statin drug to prevent heart attack

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110
Q

True or False? Our body makes all the cholesterol we need.

A

T

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111
Q

True or False? There is a genetic component to cholesterol levels.

A

T

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112
Q

Bonds in naturally occurring unsaturated fatty acids:

A

cis double

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113
Q

Hydrogenated vegetable oils have what type of bonds?

A

trans double

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114
Q

Hydrogenated vegetable oils are present in:

A

margarine and shortening

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115
Q

____ bonds are straighter.

A

trans, part of bilayer of cells

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116
Q

Trans and hydrogenated fats are metabolized like:

A

saturated fatty acids

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117
Q

Effect of trans fatty acids on body:

A

raise cholesterol

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118
Q

True or False? Trans fatty acids have EFA activity.

A

F

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119
Q

Trans fatty acids hidden as:

A

monounsaturated fats (?, but broken down as if they were saturated?)

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120
Q

Trans fatty acids cause an elevation of:

A

Blood lipids

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121
Q

Effect of trans fatty acids on cellular membrane:

A

property changes

122
Q

Hydrogenated oil has this type of fat:

A

trans fat

123
Q

How are trans fatty acids are generated?

A

harden the fat

124
Q

How to reduce breakdown of oils?

A

hydrogenation, reducing number of double bonds, less rancid

125
Q

True or False? Double bonds in polyunsaturated fats are oxidized more readily than monounsaturated or saturated fats.

A

T

126
Q

This reduces oxidation of hydrogenated fats:

A

Vitamin E in plant oils, antioxidant

127
Q

What can cause the bad smell of canola, saflower, corn oil?

A

oxidation, being broken down

128
Q

Which has a longer shelf life, hydrogenated or polyunsaturated?

A

Hydrogentated

129
Q

Health benefit of fish oils, EPD, DHA, omega 3:

A

reduce heart disease risk, reduce PDD, reduce sclerosis

130
Q

Which end is numbered starting at 1 for fatty acids?

A

carboxyl end

131
Q

Where is the double bond in omega 3 fatty acids?

A

double bond 3 carbons from the carboxyl carbon

132
Q

Where are EPA and DHA found?

A

in fish oil

133
Q

Omega-3 Fatty Acids are synthesized from:

A

linoleic acid, process is slow

134
Q

Omega-3 Fatty Acids have an effect upon:

A

vascular function, inflammation, and immunity, increased blood clotting time, reduced inflammation of asthma and psoriasis

135
Q

Who is at much lower risk of a heart attack compared to people in Denmark?

A

Eskimos (Greenland), 40% of calories from fish oils, only 10% the risk

136
Q

Rats on fish oil showed lower levels of these (2) when infected with Porphyromonas gingivalis:

A

pro-inflammatory cytokines and alveolar bone loss

137
Q

What is the RDA for fats?

A

none

138
Q

current US diet has ~ of __ % calories from fat.

A

35%

139
Q

recommended % reductions for calories, saturated fats, mono-fats, and poly-fats:

A

a reduction to 25-30% of calories, 10% of each: saturated, mono-, poly

140
Q

about ___% of total calories from vegetable oils will provide sufficient EFA

A

4, 100 cal in a 2,500 cal diet

141
Q

Olestra (Olean):

A

a sucrose polyester, fatty acids + sucrose via ester linkages, not digested by humans or intestinal bacteria, provides no energy, may prevent absorption of fat soluble vitamins

142
Q

Effect of scurvy:

A

petechiae/ecchymoses/diffuse tissue bleeding, hemorrhagic disease, muscle weakness, lethargy, painful, swollen joints, fractures, poor wound healing, gingivitis, loss of PDL integrity

143
Q

Define petechiae:

A

small red or purple spot caused by bleeding into the skin

144
Q

When was scurvy a major problem?

A

Civil War

145
Q

What 2 early treatments for scurvy worked?

A

oranges and lemons AND cider

146
Q

True or False? Vitamin C is found in all living tissues.

A

T

147
Q

One form of Vitamin C:

A

ascorbic acid

148
Q

What is Vitamin C synthesized from in most animal species?

A

glucose

149
Q

Animals that do not make vitamin C:

A

humans, monkeys, guinea pigs, some birds, fish, and bats

150
Q

Why can’t humans synthesis Vitamin C?

A

no oxidase to convert glucose to L-ascorbic acid

151
Q

Most animals make Vitamin C by converting:

A

glucose to L-ascorbic acid

152
Q

True or False? Vitamin C is an oxidizing agent.

A

F. reducing

153
Q

Major functions of Vitamin C:

A

hydroxylation (proline and lysine in collagen), phagocytosis (microbial), and detoxification

154
Q

Effect of scurvy:

A

slow wound healing, lack of hydroxylation of proline and lysine in collagen

155
Q

Vitamin C plays a role in absorption of:

A

iron, maintain the Fe+2 oxidation state

156
Q

Vitamin C is involved in the production of:

A

thyroxine, epinephrine, serotonin, bile acids, and steroid hormones

157
Q

Mechanism of vitamin C as an antioxidant:

A

limit nitrosamine production, prevent destruction of vitamin A and folate, reduce cataract formation, scavenger of free radicals

158
Q

Body pools of vitamin C, __ g:

A

1–2 g

159
Q

Plasma levels of vitamin C:

A

are about 1 mg/100 ml

160
Q

RBC contain about ____ the Vitamin C levels than of plasma.

A

twice, 2 mg/100 ml

161
Q

How much Vitamin C do leukocytes contain?

A

20–40 mg/100 ml

162
Q

RDA for Vitamin C:

A

90 mg/day for males, 75 mg/day for females, 85 mg/day during pregnancy, 120 mg/day during lactation, smokers - 35 mg additional vitamin C, 10-15 mg/day will prevent scurvy

163
Q

How long will it take for signs of scurvy to develop?

A

~ 1–3 months

164
Q

Who is most likely to develop a deficiency of Vitamin C in the U.S.

A

alcoholics, nutrient-poor diets

165
Q

Sources of Vitamin C:

A

fruits and vegetables, destroyed in cooking

166
Q

2 vitamins most easily destroyed with heating:

A

vitamin C and folic acid

167
Q

Vitamin C toxicity can occur at these doses:

A

probably > 1-2 g/day (total body store levels on a daily basis)

168
Q

When is rebound scurvy seen?

A

babies, excess vitamin C during pregnancy

169
Q

False reactions for Vitamin C toxicity can be seen with:

A

glucose testing

170
Q

symptom of Vitamin C toxicity:

A

upset stomach, kidney stones, tooth erosion (chewable), sickling of red cells in people with sickle cell anemia

171
Q

B Complex Vitamins required for?

A

metabolic processes, coenzymes

172
Q

When are B complex vitamins functional?

A

when combined with apoenzyme

173
Q

What happens to excess B Complex vitamin?

A

float in blood or cell

174
Q

True or False? B Complex Vitamins contribute to body structure

A

F. contribute to the formation of body structure

175
Q

True or False? Vitamins supply energy.

A

F

176
Q

What vitamins are carbohydrates rich in?

A

B

177
Q

Fruits and vegetables are rich in:

A

Vitamin B and C

178
Q

Corn and sunflower oil are rich in:

A

Vit E

179
Q

Where are most B vitamins found in white rice?

A

outer coating, bran layer

180
Q

True or False? All vitamins are amines.

A

F

181
Q

True or False? Vitamin B is a group of vitamins

A

T

182
Q

What is Beriberi?

A

is a disease caused by a vitamin B1 (thiamine) deficiency

183
Q

Amounts of vitamins needed to be ingested:

A

in mg and ug amounts

184
Q

Where do we get essential vitamins?

A

diet or provitamin

185
Q

Treatment for thiamin deficiency disease (beriberi):

A

substance in rice polishings

186
Q

All B complex vitamins:

A

water soluble, promote bacterial growth

187
Q

Functions of B complex vitamins:

A

Energy production from carbohydrates and fats (B1,B2, niacin, pantothenic acid, biotin), formation of red blood cells (folic acid, B12), protein and amino acid metabolism (B6)

188
Q

True or False? All B vitamins can be supplied with plant foods.

A

F. not B12

189
Q

Thiamin deficiency (B1, beriberi) effects:

A

cardiovascular, muscular, and nervous system

190
Q

Oral symptoms of beriberi:

A

burning tongue, loss of taste

191
Q

Addition of what to the diet could prevent beriberi?

A

milk and meat

192
Q

B1 present in:

A

the bran of brown rice

193
Q

Thiamin is involved in:

A

ribose production, metabolism of fats, carbohydrates and proteins

194
Q

Thiamin is destroyed by heating in ___ solution, and heat stable in ____ solution

A

neutral or basic, acidic

195
Q

RDA for B1 for adults:

A

~1.1 mg/day f; 1.2 mg/day m

196
Q

True or False? The body has B1 stores.

A

T, minimal

197
Q

dietary sources of B1:

A

cereals, meats, legumes, sunflower seeds

198
Q

major deficiency of B1 is frequently seen in:

A

alcoholics, poor absorption and utilization, thiamin injections in the E.R.

199
Q

Why are alcoholics more prone to thiamin deficiency?

A

poor absorption and utilization of B1

200
Q

Function of Riboflavin (B2):

A

works with other B vitamins to provide energy, electron transport functions

201
Q

True or False? Riboflavin is heat and oxygen stable, light sensitive.

A

T

202
Q

B2 is aka:

A

riboflavin

203
Q

Riboflavin deficiency is usually seen with:

A

other B complex deficiencies

204
Q

What is the riboflavin deficiency disease?

A

no specific disease

205
Q

Symptoms of B2 deficiency:

A

gloss-, stoma-, and dermatitis

206
Q

Angular chelitis can result from a deficiency in:

A

B vitamins

207
Q

RDA for B2 (riboflavin) for adults:

A
  1. 1 mg/day females

1. 3 mg/day males

208
Q

dietary sources of B2:

A

milk, organ meats, whole grain and enriched cereals.

209
Q

milk is high in _____ compared to the other B complex vitamins in milk.

A

riboflavin

210
Q

Good source of riboflavin:

A

milk

211
Q

Niacin is chemically related to:

A

nicotine

212
Q

Niacin is a __ derivative.

A

nicotinamide

213
Q

Niacin can be synthesized from:

A

tryptophan (60 mg Trp yields 1 mg niacin)

214
Q

Niacin is present in:

A

NAD and NADP

215
Q

What is niacin used in?

A

most cellular metabolic processes

216
Q

Function of niacin:

A

energy production, works with other B vitamins

217
Q

Niacin is aka:

A

Vit B3

218
Q

True or False? Tryptophan is essential amino acids.

A

T. can make, but need more

219
Q

Niacin deficiency disease:

A

pellagra

220
Q

Niacin deficiency disease is seen in:

A

high corn (low Trp)

221
Q

Niacin is present here, but not biologically available without treatment with alkali

A

in corn

222
Q

Symptoms of Niacin deficiency disease:

A

4 D’s: dermatitis, diarrhea, depression, and death (stomatits, glossitis)

223
Q

Oral manifestations of niacin deficiency:

A

stomatitis, glossitis, sore mouth, inflamed tongue

224
Q

How can the Trp in corn be made bioavailable?

A

Alkali treatment, lime stone

225
Q

RDA adults for niacin:

A

~15 mg/day; 14 mg w, 16 mg m

226
Q

dietary sources of niacin:

A

mushrooms, meat, liver, yeast, legumes, whole grains

227
Q

Niacin toxicity:

A

temporary tingling and flushing of the skin – high doses treat elevated cholesterol levels

228
Q

You need more of this B Vitamin:

A

niacin, B3

229
Q

High doses of niacin can be used to treat:

A

high cholesterol, side effect: histamine release, flushing/ tingling of skin 200 – to couple 1,000 mgs

230
Q

Pantothenic acid is associated with:

A

coenzyme A, fa metabolism

231
Q

True or False? Pantothenic acid is very heat stable.

A

F. poor heat stability

232
Q

Symptoms of pantothenic acid deficiency state (uncommon):

A

tired, headaches, nausea

233
Q

True or False? There is a wide distribution of pantothenic acid in foods.

A

T

234
Q

AI for pantothenic acid:

A

~ 5 mg

235
Q

What is the RDA for panthoenic acid?

A

none, AI of 5 mg

236
Q

Biotin plays a role in:

A

synthesis of fat, glycogen and amino acids

237
Q

Biotin deficiency symptoms:

A

hair loss, dermatitis

238
Q

AI for biotin:

A

30ug, very small amount

239
Q

Dietary sources of biotin:

A

milk, egg yolk, yeast, liver

240
Q

True or False? Biotin is synthesized by intestinal bacteria.

A

T

241
Q

True or False? We may excrete more biotin than we consume.

A

T, because biotin is synthesized by intestinal bacteria.

242
Q

RDA for biotin:

A

none, adequate intake = 30 micrograms, 1 mg a month

243
Q

Biotin can be bound by:

A

avidin, raw egg white

244
Q

Frequency of biotin deficiency in infants

A

~1 in 10,000 infants

245
Q

Treatment for biotin deficiency:

A

~ 100 x AI

246
Q

Examples of Vitamin B6:

A

pyridoxINE, pyridoxAMINE, and pyridoxAL

247
Q

True or False? Pyridoxine, pyridoxamine, and pyridoxal occur naturally in food and have the same biological activity.

A

T

248
Q

Biological activity of pyridoxine, pyridoxamine, and pyridoxal (B6 Vitamins):

A

conversion of Trp to niacin, glycogen to glucose, metabolism of fatty acids, synthesis of hemoglobin, protein, and neurotransmitter

249
Q

True or False? Vit B6 deficiency is common.

A

F. rare

250
Q

RDA for Vitamin B6:

A

1.3 mg

251
Q

dietary sources of Vitamin B6:

A

meats, yeast, legumes, whole grains, B6 is lost in grain milling

252
Q

Vitamin B6 toxicity can lead to:

A

irreversible nerve damage, intake of ~2 grams for 2 - 40 months

253
Q

B6 is lost from grain in this step of the processing:

A

milling

254
Q

What vitamin deficiency can result in irreversible nerve damage?

A

Vitamin B6

255
Q

2 major vitamins associated with red blood cell formation:

A

folic acid and B12, both stored in liver

256
Q

Folic acid is essential for:

A

production of mature blood cells

257
Q

Folic acid is aka:

A

Folacin, tetrahydrofolic acid

258
Q

Folic acid prevents:

A

macrocytic anemia

259
Q

Folic acid acts as a coenzyme in:

A

the production of purines and pyrimidines

260
Q

Where is folic acid stored in the body?

A

stored in the liver (~10 mg)

261
Q

True or False? Most B vitamins are not stored in the body

A

T

262
Q

This is the most common vitamin deficiency in the USA:

A

folic acid

263
Q

This was effective in treatment of microcytic anemia:

A

factor present in green leaves (foliage)

264
Q

Macrocytic anemia is seen with:

A

both folic acid and B12 deficiency

265
Q

True or False? folic acid deficiency leads to neurologic symptoms.

A

F. no neurological symptoms

266
Q

Excess intake of folic acid leads to:

A

resolution of microcytic anemia, mask pernicious anemia, worsening of the neurological features

267
Q

Where is folic acid found?

A

Foliage, green plants

268
Q

Pernicious anemia:

A

not enough B12 (macrocytic: folic acid and B12 deficiency)

269
Q

Prescription product women should take if they think they may be pregnant:

A

folic acid

270
Q

How are red blood cells effected by a folate or vitamin b deficiency?

A

unable to divide

271
Q

Folate and Vit B12 is required for:

A

cellular division, otherwise you will get macrocytic anemia

272
Q

Greater than ___ mg is prescription strength folic acid

A

0.4

273
Q

RDA __-mg/day m; f for folic acid; __ mg in pregnant women

A

0.4, 0.6

274
Q

Dietary sources of folacin (folic acid)

A

liver, yeast, green leafy vegetables, nuts, orange juice

275
Q

What were reduced in babies born to women taking 4 mg of folic acid daily during pregnancy

A

Neural tube defects (autism?)

276
Q

Prescriptions strength folic acid:

A

> 0.1 mg for infants, >0.4 mg for adults

277
Q

What is spina bifida?

A

large increase in volume of spinal fluid, protrudes through vertebrae

278
Q

Low levels of folic acid are linked to:

A

higher risk of fatal coronary heart disease and stroke

279
Q

Patients with high levels of homocysteine show a higher risk of:

A

coronary heart disease, stroke and peripheral vascular disease

280
Q

Folic acid may help reduce levels of:

A

homocysteine. This is good. high levels of folic acid and low levels of homocysteine are better for heart health

281
Q

How are homocystein levels measured?

A

Blood serum levels

282
Q

Vitamin B12:

A

Cyanocobalamin, a cobalt ion, involved in the synthesis of purines and pyrimidines, folate metabolism, maintenance of myelin

283
Q

Only source of cobalt in body:

A

cyanocobalamin

284
Q

What is pernicious anemia?

A

macrocytic anemia with neurological symptoms
weakness and numbness in the extremities
inadequate absorption, not inadequate intake

285
Q

early treatment for pernicious anemia:

A

raw liver (~1 lb/day) and gastric juice

286
Q

Vitamin B12 requires this for absorption:

A

intrinsic factor (parietal cells of the stomach)

287
Q

What is done if a patient has no intrinsic factor?

A

treatment is by injection of B12

288
Q

oral symptom of Vitamin B12 deficiency

A

atrophic glossitis with some loss of papilla

289
Q

How were B12 injections originally prepared?

A

preparation of 20 mg of B12 from 1 ton of liver

290
Q

Anemia with neurological symptoms:

A

Vitamin B12 deficiency

291
Q

Intrinsic factor is made by:

A

parietal cells

292
Q

What do we need to absorb B12?

A

Intrinsic factor

293
Q

TF Plants are high in VB12.

A

F. not found in plants

294
Q

RDA of Vitamin B12:

A

RDA - adults 2.4 ug (0.0024 mg) /day

295
Q

Where is Vitamin B12 soared in the body?

A

liver, may contain stores for 2–5 years

296
Q

dietary sources of Vitamin B12:

A

found in animals

297
Q

This is the richest source of B12

A

liver, (0.06 oz of liver for RDA, ~ 3 calories)

298
Q

True or False? Vitamin B12 is made by bacteria.

A

T

299
Q

Corn lacks these amino acids:

A

trp, thr, and lys

300
Q

True or False? Protein excess can lead to dehydration.

A

T

Nutrition in the Practice of Dentistry (5 decks)

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