Theme I Flashcards

Question

Vitamin C (ascorbic acid): sources, function, deficiency cause and signs, oral relevance, requirements

Answer 1

- citrus fruits, tomatoes, berries, kiwi (most fruit and veg) - anti-oxidant. Helps iron and folate absorption. Tissue repair, forming collagen, producing neurotransmitters. - deficiency= usually in elderly, alcoholic and smokers (turnover of Vit C is greatly increased by smoking) Causes scurvy

Answer 2

- liver, milk, egg yolk, veg and fruit - Retinoic acid- acts as a hormone, controlling protein synthesis - Retinal - for vision - B carotene - antioxidant - deficiency rare but more common in developing countries, associated with inadequate protein diets. - toxicity= dermatitis, hair loss, mucous membrane defects, hepatic dysfunction, red gums, thinning and fracturing of long bones

Answer 3

- vegetable oils, nuts, green veg, seeds - alpha tocopherol the most potent - antioxidant. Prevents oxidative damage of polyunsaturated FAs. Enhances immune function. Gathers harmful free radicals in the body. - deficiency unlikely as easy to get in diet. But may be caused if fat absorption is impaired in diseases such as pancreatitis. causes premature babies. Causes haemolytic anaemia. Weakened immune system. Muscle damage - Overdose= risk of bleeding

Answer 4

-D2= ergocalciferol. Derived from ergosterol in plants,, fungi and moulds. - D3= cholecalciferol. milk and dairy products. And formed in the skin by the action of UV light on 7-dehydrocholesterol. - Maintains calcium and phosphate levels in blood so bone mineralisation is achieved. - Deficiency= rickets, delayed tooth eruption, hypoplasia of enamel in children. osteomalacia in adults. - Toxicity= hypercalcemia, GI disturbances, calcification of heart, lungs, kidney.

Answer 5

- green leafy veg. Small amounts in milk, meat, eggs, cereals - used in blood clotting. Activates prothrombin. Funnels calcium into bones - deficiency = bruising easily, bleeds in mucous membranes - supports enamel mineralisation. And causes osteocalcin to produce dentine

Answer 6

- In Haemoglobin and myoglobin - In red meat, lentils, pulses, cocoa, curry powder, wholemeal bread, fortified cereals - Involved in oxygen transport - Deficiency causes anaemia. Early deficiency causes thinking of oral mucosa, a white film may loosen from the oral mucosa - Absorption from food is low but is increased by vitamin C

Answer 7

- dairy products- fortified white flour, fish with bones, watercress, dried figs, green veg - Component of bones, muscle contraction, nerve function, enzyme activity, blood clotting - Deficiency can lead to less dense bones and osteoporosis - Absorption= only 20-30% absorbed. Vitamin D is essential for absorption. Fibre and physic acid reduce absorption

Answer 8

- dairy foods and marmite. - For healthy bones and teeth - utilisation of energy from food (ATP) nucleic acids - Present in all foods.

Answer 9

- Widespread in foods, especially green vegetables - Most is present in bones, present in enamel and dentine. - Essential in energy metabolism - Animal experiments have shown excess magnesium increases caries development. - Deficiency is rare.

Answer 10

- Functions in enzymes - Sources: Shellfish and liver, meat, bread, cereals and vegetables. - Deficiency: Menkys kinky hair syndrome! - Excess=Toxic - Present in saliva

Answer 11

-Involved in glucose metabolism and widely distributed in foods.

Answer 12

-maintaining healthy bones and teeth

Answer 13

- Thyroid hormone constituent | - Seafood. Vegetables and cereals

Answer 14

- Antioxidant - Co-enzyme. - Found in animal protein. - High intakes provoke caries in experimental animals.

Answer 15

-Immune function -Enzyme function -Present in bones -Sources: Meat and dairy Fibre reduces absorption.

Answer 16

- Scientific Advisory Committee on Nutrition (SACN) - DRVs are a series of estimated energy and nutrient requirements needed for different healthy populations (age, sex). - Reflected in the eat well plate: a visual representation of the proportions of each type of food needed in a balanced diet - Doesn't take into account activity levels for each individual, only for population groups

Answer 17

1. RNI: the amount of a nutrient that allows 97.5% of the population to meet their needs - used as a reference amount for population groups, as 97.5% will be consuming the right amount. 2. EARs: average requirement for nutrient/ energy. So 50% of population will need less and the other 50% will need more - used for energy references (RNI not used as most people would be getting too much energy leading to obesity) 3. amount of nutrient that is only enough for 2.5% of population, who have low requirements. The rest of the population will need more. - useful measure of nutritional inadequacy.

Answer 18

- Fat <35% - Saturated fat <10% - trans fatty acid <2% - Free sugar <5% - Protein 12-15% -Starchy carbohydrates ~50%

Answer 19

4-6 years =19g, 5 cubes, 4-5 tsp 7-10 years =24g, 6 cubes, 5-6 tsp 11+ =30g, 7 cubes, 6-7tsp

Answer 20

- 6-8 glasses of water a day - women= 2000kcal - men= 2500kcal - 2 portions of fish a week, 1 of which should be oily

Answer 21

- A whole grain is a grain of any cereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm - usually low in fat but rich in fibre and starchy carbohydrate and often have a low glycaemic index. - Also high in iron, magnesium, manganese, phosphorus - Eg. brown rice, oatmeal, barley, whole-wheat bread & pasta

Answer 22

- Non dairy products | - Meat, fish, egg, beans, nuts