UNIT 1 Flashcards
1
Q
has become an essential topic of conversation at workplaces, at social gatherings, and in the media
A
Nutrition
2
Q
is now a highly regarded discipline. The progressive advances in the science and technology of this discipline offer us hope in controlling our destiny by preventing or delaying the onset of some chronic diseases related to nutrition, food, and lifestyle.
A
Nutrition science
3
Q
are substances required by the body to perform its essential functions. Most nutrients must be obtained from our diet since the human body does not synthesize or produce them.
A
Nutrients
4
Q
is defined as the processes by which you takes in and utilizes food substances.
A
Nutrition
5
Q
is mainly achieved by putting foods into our mouths, chewing, and swallowing. The required amounts of the essential nutrients differ by age and the state of the body, such as physical activity, diseases present (e.g., prostate cancer, breast cancer, or weakened bones – known as osteoporosis), medications, pregnancy, and lactation
A
Nutrition
6
Q
is essential for growth and development, health, and well-being. Eating a healthy diet contributes to preventing future illness and improving the quality and length of life. Your nutritional status is the state of your health as determined by what you eat.
A
Nutrition
7
Q
Three Basic Functions of Nutrients
A
- They provide energy
- Contribute to body structure
- Regulate chemical processes in the body.
8
Q
Six Classes of Nutrients Required for the Body to Function and Maintain Overall Health
These classes are as follows:
A
- Carbohydrates
- Lipids or Fats
- Proteins
- Water
- Vitamins
- Minerals
9
Q
is not technically a nutrient, but it is essential for the utilization of nutrients. Nutrients perform various functions in our bodies, including energy provision and maintaining vital processes such as digestion, breathing, growth, and development.
A
Water
10
Q
provides all the essential nutrients and calories needed to maintain good health and acceptable body weight.
A
Adequate diet
11
Q
An estimate of average requirements when evidence is not available to establish an RDA.
A
Adequate Intake (AI).
12
Q
A unit of energy, often used for the term kilocalorie (see also kilocalorie). Common usage indicating the release of energy from food.
A
Calorie (Cal).
13
Q
The beliefs, arts, and customs make up a way of life for a group of people.
A
Culture.
14
Q
A set of values that covers nutrients, such as fat and fiber, does not appear in the RDA tables. Expressed as % Daily Value (%DV).
A
Daily Reference Values (DRVs).
15
Q
The foods that a person eats most frequently of which:
1. food considered in terms of its qualities and effects on health;
2. a particular selection of food, usually prescribed to cure a disease or to gain or lose weight.
A
Diet.
16
Q
A set of dietary reference values including but not limited Adequate Intake (AI), Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), and Tolerable Upper Intake Level (UL) used for planning and assessing diets of individuals and groups.
A
Dietary Reference Intakes (DRIs).
17
Q
Capacity to do work; also refers to calories, that is, the “fuel” provided by certain nutrients (carbohydrates, fats, proteins).
A
Energy.
18
Q
. Intake that meets the estimated nutrient needs of one-half of the individuals in a specific group. Used as a basis for developing the RDA.
A
Estimated Average Requirement (EAR)
19
Q
Any substance taken into the body will help meet the body’s needs for energy, maintenance, and growth.
A
Food.
20
Q
The intake of a balanced diet containing all the essential nutrients to meet the body’s requirements for energy, maintenance, and growth.
A
Good nutritional status.
21
Q
A unit of weight in the metric system. 1 g =0.036 oz. There are 28.385 grams to an ounce. This conversion is usually rounded to 30 g for ease in calculation or rounded down to 28 g.
A
Gram (g).
22
Q
The state of complete physical, mental, and social well-being, not merely the absence of disease and infirmity.
A
Health.
23
Q
Technically correct term for a unit of energy in nutrition, equal to the amount of heat required to raise 1 kg of water to 1°C.
A
Kilocalorie (kcalorie, kcal).
24
Q
State of impaired health due to undernutrition, over nutrition, an imbalance of nutrients, or the body’s inability to utilize the nutrients ingested.
A
Malnutrition.
25
A unit of weight in the metric system equal to 1/1,000,000 of a gram.
Microgram.
26
A unit of weight in the metric system equal to 1/1,000 of a gram.
Milligram.
27
To watch over or observe something for a while.
Monitor.
28
. A chemical substance obtained from food and needed by the body for growth, maintenance, or repair of tissues. Many nutrients are considered essential. The body cannot make them; they must be obtained from food.
Nutrient
29
The sum of the processes by which food is selected and becomes part of the body.
Nutrition.
30
State of the body resulting from the intake and use of nutrients.
Nutritional status.
31
The state of receiving and utilizing essential nutrients to maintain health and well-being at the highest possible level. It provides a reserve for the body.
Optimum nutrition.
32
Excessive intake of one or more nutrients, frequently referring to nutrients providing energy (kcalories).
Overnutrition.
33
An inadequate intake (or utilization) of nutrients to meet the body's requirements for energy, maintenance, and growth.
Poor nutritional status.
34
These are levels of nutrients recommended by the Food and Nutrition. Board of the National Academy of Sciences for daily consumption by healthy individuals, scaled according to sex and age.
Recommended Dietary Allowances (RDAs).
35
It is the maximum intake by an individual unlikely to pose risks of adverse health effects in a healthy individual in a specified group. There is no established standard for individuals to consume nutrients at levels above the RDA or AI.
Tolerable Upper Intake Level (UL).
36
It is a deficiency of one or more nutrients, including nutrients providing energy (calories).
Undernutrition.
37
Responsibilities of Health Personnel
These are as follows:
1. Assume responsibility for one's health through changes in eating habits and lifestyle patterns.
2. Select, prepare, and consume an adequate diet.
3. Promote good eating habits for all age groups.
4. Use appropriate guidelines when teaching clients regarding food selection.
5. Facilitate healthy lifestyles by encouraging clients to expand their knowledge of nutrition.
6. Use approved food guides when assessing, planning, and evaluating a client's intake.
38
Nutrients that are needed in large amounts are called
macronutrients.
39
There are three classes of macronutrients:
carbohydrates, lipids, and proteins
40
are carbon-based compounds that can be metabolically processed into cellular energy through changes in their chemical bonds. The chemical energy is converted into cellular energy known as ATP, which the body utilizes to perform work and conduct essential functions.
Macronutrients
41
Food energy is measured in
kilocalories.
42
is also a macronutrient in the sense that the body needs it in large amounts, but unlike the other macronutrients, it does not contain carbon or yield energy.
Water
43
are the most abundant organic substances on Earth, comprising approximately 70% of the plant structure. They are the primary source of the body's energy. About 50% of dietary energy comes from THESE
Carbohydrates
44
are mainly found in particular fresh and processed products such as vegetables, bread, and cereals. They provide a large number of calories and lesser amounts of protein, vitamins, minerals, and water.
Starches
45
, on the other hand, furnish only calories and no nutrients. They are derived from sugar cane and sugar beets.
Sugars
46
another plant component, is also an essential carbohydrate. Although it neither furnishes energy nor is digestible, it is necessary for health.
Fiber,
47
are composed of carbon, hydrogen, and oxygen.
Carbohydrates
48
are significant sources of body energy. They are the cheapest and most easily used form of fuel for the body.
Starches and sugars
49
r are the primary forms in which carbohydrates occur in food.
Sugars, starches, and fibe
50
Classification of Carbohydrates
These are as follows:
1. Monosaccharides (simple sugars)
2. Disaccharides (double sugars)
3. Polysaccharides (mainly starches).
51
All carbohydrates must be reduced to ___ in the intestine before they can be absorbed into the bloodstream.
simple sugars (monosaccharides)
52
a pure sugar, in the form in which carbohydrates circulate in the bloodstream. is commonly referred to as blood sugar.
Glucose,
53
Polysaccharides
1. Starch
2. Dextrin
3. Cellulose*—
4. Pectin*—
5. Glycogen—
*Nondigestible
54
Monosaccharides
1. Glucose
2. Fructose
3. Galactose
55
Disaccharides
1. Sucrose
2. Lactose
3. Maltose
56
cereals, grains, vegetables
1. Starch
57
infant formula
2. Dextrin—
58
stems, leaves coverings, seeds skins, hulls
3. Cellulose*—
59
fruits
4. Pectin*—
60
muscle, and liver
*Nondigestible
5. Glycogen—
61
—blood sugar
Glucose
62
a sugar found in fruit
. Fructose—
63
dairy products, avocados, sugar beets, other gums and mucilage
. Galactose—
64
table sugar
Sucrose—
65
a sugar found in milk
. Lactose—
66
germinating seed
Maltose—
67
dissolves in water, and includes plant pectin, gums, mucilages, and algae and are found in oats, peas, beans, apples, citrus fruit, carrots, barley, and psyllium.
Soluble fiber
68
doesn’t dissolve in water. It includes plant cellulose and hemicellulose which is found in whole-wheat flour, wheat bran, nuts, beans, cauliflower, green beans, and potatoes.
Insoluble fiber
69
Functions of Carbohydrates
They are as follows:
1. Energy Source. Carbohydrates are the most economical and efficient source of energy. They furnish 4 kcal/g of energy.
2. Protein-Sparing Action. Carbohydrates prevent protein from being used as energy. Carbohydrates, protein, and fat can all be used to produce energy. However, the body utilizes carbohydrates first. When not enough carbohydrate is present, the body uses protein and fat for its energy needs. Thus, an adequate amount of carbohydrates can spare protein that can then be used for tissue building and repair rather than energy.
3. Metabolic Functions (breakdown of food and its transformation into energy). Under normal conditions, the tissues of the central nervous system (especially the brain) can use only glucose as an energy source. Muscles can use either glucose or fats as fuel. The muscles use body fat only during physical activity, varying from walking upstairs to lifting weights. In the absence of carbohydrate, fats are not completely burned and may lead to ketosis. Severe restriction of carbohydrates in reducing diets can cause ketosis, which can produce negative effects like headache, fatigue, brain fog, increased hunger, poor sleep, nausea, and decreased physical performance. Carbohydrates are essential components of certain substances needed for regulating body processes.
4. Fiber. Insoluble fiber has a laxative effect. It provides bulk, leading to the regular elimination of solid wastes. Insoluble fiber provides a feeling of fullness, thereby reducing the amount of food eaten. Most food sources of insoluble fiber, such as legumes, vegetables, and fruits, are not calorie-dense. These factors are helpful when weight-reduction diets are needed. Insoluble fibers also exert a binding effect on bile salts and cholesterol, preventing their absorption. However, excessive ingestion of fiber is undesirable, as this fiber also binds with minerals such as calcium, zinc, and iron, which are essential for body function. Soluble fibers are critical in preventing diseases like heart disease, colon cancer, and diabetes mellitus. Major sources of soluble fiber include vegetables and fruits.
5. Blood Glucose. The form of carbohydrate used by the body is a monosaccharide—glucose. Glucose is the form of sugar found in the blood, and its control at normal blood levels is vital to health. Without sufficient glucose, the body will use its protein to make glucose, since the brain requires glucose to function. This diverts protein from its essential functions of the building and repairing tissues. Normal blood glucose levels range between 70 to 120 mg per 100 ml of blood. When blood sugar is less than 70 mg, hunger occurs.
70
The primary food sources of carbohydrate are ___, which vary in the amounts of sugar and starches they provide.
plants
71
are the only significant animal sources of carbohydrates.
Milk and milk products containing lactose
72
leads to a loss of muscle tissue as protein is burned to meet energy and glucose needs
carbohydrate deficiency
73
are classified according to the type of fatty acids. It contains the most significant quantity.
fats
74
are generally solid at room temperature and come from animal sources
saturated food fats
75
are found in whole milk and products made from whole milk; egg yolk; meat; meat fat (bacon, lard); coconut oil and palm oil; chocolate; regular margarine; and hydrogenated vegetable shortenings.
Saturated fats
76
2. are generally liquid at room temperature and come from plant sources. They can be monounsaturated or polyunsaturated.
Unsaturated food fats
77
a) Sources of monounsaturated fats are
olive oil and most nuts.
78
b) Sources of polyunsaturated fats are
safflower, sunflower, corn, cottonseed, soybean, and sesame oil; salad dressings made from these oils; special margarine that contain a high percentage of such oils; and fatty fish such as mackerel, salmon, and herring.
79
appear to lower blood cholesterol levels.
Polyunsaturated and monounsaturated fats
80
is a fatlike substance (lipid) that is a key component of cell membranes and a precursor of bile acids and steroid hormones.
Cholesterol
81
travels in the circulation in spherical particles containing both lipids and proteins called lipoproteins.
Cholesterol
82
is made up of fats (cholesterol, triglycerides, fatty acids, etc.), protein, and a small number of other substances.
A lipoprotein
83
Fat Functions in the Body as the following:
1. A source of essential fatty acids
2. The most concentrated source of energy (9 kcal/g)
3. A reserve energy supply in the body
4. A carrier for the fat-soluble vitamins (A, D, E, and K)
5. A cushion and insulation for the body
6. A satiety factor (satisfaction from a fatty meal). All fats that are not burned as energy are stored as adipose tissue. Most people have ample storage of fat in the body.
84
are part of a healthy diet, but the type of fat makes a difference to heart health, and the total amount of fat consumed is also important. High intake of saturated fats, trans fats, and cholesterol increase the risk of unhealthy blood lipid levels, which, in turn, may increase the risk of coronary heart disease.
Fats and oils
85
T OR F
A high intake of fat (greater than 35% of calories) generally increases saturated fat intake and makes it more difficult to avoid consuming excess calories. A low intake of fats and oils (less than 20% of calories) increases the risk of inadequate intakes of vitamin E and essential fatty acids.
T
86
and serve as carriers for the absorption of the fat-soluble vitamins A, D, E, and K and carotenoids.
Fats supply energy and essential fatty acids
87
serve as building blocks of membranes and play a critical regulatory role in numerous biological functions
Fats
88
is found in foods derived from both plants and animals.
Dietary fat
89
The recommended total fat intake is between:
20% and 35% of calories for adults
30%–35% of calories for 2 to 3 years of age
25%–35% of calories for 4 to 18 years of age
90
1. is composed mainly of triglycerides containing 10%–15% of the total serum cholesterol.
Very-Low-Density Lipoproteins (VLDL)
91
2. (LDL) are the primary culprits in cardiovascular diseases (CVD) and typically include 60%–70% of the total serum cholesterol.
Low-Density Lipoproteins
92
3. usually contain 20%–30% of the total cholesterol, and their levels are inversely correlated with risk for coronary heart disease (CHD).
High-Density Lipoproteins (HDL)
93
provide approximately 80% of trans fats in the diet, compared to 20% that occur naturally in food from animal sources.
Processed foods and oils
94
are liquid vegetable oils, including soybean oil, corn oil, and safflower oil.
Sources of omega-6 polyunsaturated fatty acids
95
Plant sources of ___include soybean oil, canola oil, walnuts, and flaxseed.
omega-3 polyunsaturated fatty acids (a-linolenic acid)
96
are omega-3 fatty acids that are contained in fish and shellfish.
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
97
are composed of carbon, hydrogen, oxygen, and nitrogen; they provide the foundation for every cell in the body.
Proteins
98
are broken down into amino acids by the body.
Proteins
99
provide 4 kcal per g, the same as carbohydrates.
Proteins
100
Classification of Amino Acids
1. Essential amino acids
2. Nonessential amino acids
101
cannot be produced by the body and must be obtained from food.
1. Essential amino acids -
102
- can be produced by the body.
2. Nonessential amino acids
103
are also categorized as complete or incomplete.
Proteins
104
1. e are complete proteins and contain all essential amino acids in adequate amounts to promote growth.
Proteins of high biological valu
105
2. they may not supply all the essential amino acids or provide some of them in limited amounts.
Proteins of low biological value are called incomplete proteins;
106
The recommended daily protein intake for adults is 0
0.8 g per kg of body weight.
107
There are ___ amino acids, 20 of which are commonly found in food
20 to 25
108
Nine essential amino acids are
histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
109
is to provide the body with the amino acids necessary for growth and maintenance of body tissues. Cells, enzymes, hormones, antibodies, muscles, blood, and tissues and fluids, except bile and urine, require protein.
primary function of protein
110
are the building blocks of the body.
Proteins in the form of amino acids
111
is made by comparing the amount of protein in a serving of food to the amount required by humans.
quantitative value of protein foods
112
are based on the amount or quantity of nitrogen and the kind or quality of amino acids consumed.
Recommended protein intakes
113
is sometimes expressed as a biological value (BV).
Quality
114
This is a measure of the body's retention of the nitrogen contained in the ingested protein
biological value (BV
115
Eggs, with a BV of _, have the highest quality of any dietary proteins. Milk, at _, follows a close second. Most meats, fish, and poultry have a BV of about _.
Eggs, with a BV of 100, have the highest quality of any dietary proteins. Milk, at 93, follows a close second. Most meats, fish, and poultry have a BV of about 75.
116
1. individuals who eat only fruit.
Fruitarians:
117
2. individuals who eat no animal flesh nor any food of animal origin. They are sometimes called strict vegetarians.
Vegans:
118
3. individuals who eat plant proteins, and also use milk.
Lacto-vegetarians:
119
4. individuals who eat plant proteins, as well as eggs
Ovo-vegetarians:
120
5. individuals who eat both milk and eggs along with plant proteins.
Lacto-ovo-vegetarians:
121
restrict red meats only—that is beef, pork, lamb, and game animals. Fish, poultry, dairy foods, eggs, and plants furnish proteins for their diet.
Semivegetarians
122
Questions raised about excessive protein intake include the following:
1. The kidneys must clear excess nitrogen. This may negatively affect kidneys that are malfunctioning, damaged, or underdeveloped.
2. High protein consumption has recently been cited as one factor in bone demineralization, especially if coupled with low calcium intake.
3. According to some research high protein consumption may increase colon cancer risks by changing the internal environment and altering the bacteria of the colon.
4. Large amounts of protein, especially of animal origin, also contain saturated fats. Most authorities are convinced that saturated fats contribute to a high incidence of heart disease.
5. Since excess protein from any source is converted to fat and stored as adipose tissue, it can contribute to obesity.
123
Significant losses of protein may occur during
illness or surgical procedures.
124
is the most severe and widespread deficiency disease in developing countries.
Protein-energy malnutrition (PEM)
125
The two major types of PEM
-nutritional marasmus
-kwashiorkor
126
due primarily to caloric deficiency
nutritional marasmus
127
mainly owing to a lack of protein
kwashiorkor.
128
Responsibilities of Health Personnel
The health professional should do the following:
1. Recommend moderate amounts of animal protein. Excess protein is wasteful, since the excess is converted to energy, and excess energy is converted to fat. Protein food is an expensive form of energy.
2. Be aware that protein foods are not low in calories. They provide the same number of calories per gram as carbohydrates. Furthermore, protein foods from animal sources (such as meats, cheese) frequently contain excessive calories from fat.
3. Advise clients to eat good-quality protein at each meal to provide a consistent supply of essential amino acids. Protein cannot be stored in the body and is continuously used in its significant functions.
4. Plan some meals for clients around complementary vegetable protein foods for variety, economy, and increased fiber.
5. Be aware that meals containing legumes and grains are very nourishing and less expensive than meals containing meat.
6. Be mindful of the importance of eating extra protein during illnesses, which cause excessive breakdown of body tissue.
7. Recognize that certain diseases require alterations in amounts and types of protein ingested.
8. Ask clients questions regarding their use of supplements and advise them of any undesirable side effects.
129
There is one other nutrient that we must have in large quantities:
water.
130
does not contain carbon but is composed of two hydrogen atoms and one oxygen atom per molecule of
WATERQ
131
More than 60 percent of your total body weight is
WATER
132
Functions of Water
In the human body, water acts as the following:
1. Solvent
2. Component of all body cells, giving structure and form to the body
3. Body temperature regulator
4. Lubricant
5. Medium for the digestion of food
6. Transport medium for nutrients and waste products
7. Participant in biological reactions
8. Regulator of acid-base balance
133
Water is lost from the body in many ways:
1. Most water is lost through the kidneys as urine.
2. Water is lost from the skin as sweat. Some insensible (unnoticed) perspiration occurs because it evaporates rapidly. Sweating, the critical means of cooling the body, causes substantial water loss.
3. Water is lost from the lungs in breathing (water vapor).
4. Water is lost in the feces.
5. Certain disease conditions and injury can result in considerable water losses, creating a crisis if not replaced at once. Some examples are acute diarrhea, burns, and blood losses.
134
are one of the major groups of nutrients your body needs. They include vitamins and minerals.
Micronutrients
135
are essential organic substances needed daily in minimal amounts to perform a specific function in the body.
Vitamins
136
The four fat-soluble vitamins are:
1. vitamin A (retinol)
2. vitamin D (cholecalciferol)
3. vitamin E (tocopherol)
4. vitamin K (menadione)
137
The nine water-soluble vitamins are:
vitamin C (ascorbic acid)
vitamin B complex:
2. vitamin B1 (thiamin)
3. vitamin B2 (riboflavin)
4. vitamin B3 (niacin)
5. vitamin B5 (pantothenic acid)
6. vitamin B6 (pyridoxine)
7. vitamin B7 (biotin)
8. vitamin B9 (folacin/folate or folic acid)
9. vitamin B12 (cobalamin
138
* Essential in the formation of collagen, a protein that binds cells together.
1. Vitamin C (Ascorbic Acid)
139
* Needed to heal wounds build new tissue, and provide strength to supporting tissue.
1. Vitamin C (Ascorbic Acid)
140
* * Aids formation of bone matrix and tooth dentin.
1. Vitamin C (Ascorbic Acid)
141
* Absorbs iron, which promotes prothrombin formation.
1. Vitamin C (Ascorbic Acid)
142
* Helps maintain the elasticity of blood vessels and capillaries.
1. Vitamin C (Ascorbic Acid)
143
* * Acts as an antioxidant, protecting the cells from oxidation.
. Vitamin C (Ascorbic Acid)
144
* Has a sparing effect on several vitamins, especially A, B, and E
1. Vitamin C (Ascorbic Acid)
145
1. Vitamin C (Ascorbic Acid)
For adults
RDA male:
female:
For adults 19–30 years
RDA male: 90 mg/d RDA female: 75 mg/d
146
Deficiency VITAMIN C
scurvy, delayed wound healing, failure to thrive (children), decayed and breaking teeth, iron deficient, gingivitis, anemia (if iron intake is also low), low resistance to infection (especially infants), small vessel hemorrhage seen under the skin, easy bruising
147
(specific effects depend on the individual’s tolerance level), rebound scurvy, interference with certain drugs, gastrointestinal upsets, and diarrhea, bladder irritations, kidney stones, interference with anticoagulant drug therapy
Excess VITAMIN C
148
Excellent Sources VITAMIN C
chili peppers, green peppers, parsley, broccoli, kale, cabbage, strawberries, papaya, oranges, lemons, grapefruit, guava, tangerines, cantaloupe, watermelon
149
Good Sources VITAMIN C
tomatoes, white potatoes (with skin on), sweet potatoes, honeydew, melon, pineapple
The only animal source of vitamin C is liver
150
1. is easily destroyed by heat, storage, exposure to air, dehydration alkali (such as baking soda), and lengthy exposure to copper and iron utensils.
Vitamin C
151
2. deficiency is rare in developed countries but can occur in any cases of serious neglect such as psychiatric problems, substance abuse, advanced age, and lack of nutrition knowledge.
Vitamin C
152
* Releases energy from fat and carbohydrate.
2. Vitamin B1 (Thiamin)
153
* It Helps transmits nerve impulses.
2. Vitamin B1 (Thiamin)
154
* Breaks down alcohol.
2. Vitamin B1 (Thiamin)
155
* Promotes better appetite and functioning of the digestive tract.
2. Vitamin B1 (Thiamin)
156
Excellent Sources VITAMIN B1
sunflower seeds, sesame seeds, soybeans, wheat germ, peanuts, animal sources: liver, kidney, pork
157
Good Sources VITAMIN B1
enriched cereals, enriched pasta, enriched or brown rice, whole grains, oatmeal
animal sources: eggs, poultry
158
* acute: beriberi
* subacute: loss of appetite, vomiting, leg cramps, mental depression, edema, weight loss
Deficiency VITAMIN B1
159
no evidence of toxicity in excess amounts. May create a shortage of other B vitamins if taken exclusively
Excess B1
160
* The B vitamins have four common properties:
1. All of them function as coenzymes in biochemical reactions.
2. All are water-soluble.
3. All are natural parts of yeast and liver.
4. All promote the growth of bacteria.
VIT B1
161
t or f
* If there is a deficiency in one of the B vitamins, there will be deficiencies in the others.
162
* Converted rice contains more thiamin than other types of rice.
vit b 1
163
* Releases energy from fat, carbohydrate, and protein.
3. Vitamin B2 (Riboflavin)
164
* Essential for healthy skin and growth.
3. Vitamin B2 (Riboflavin)
165
* Promotes visual health.
Vitamin B2 (Riboflavin)
166
* Functions in the production of corticosteroids and red blood cells.
Vitamin B2 (Riboflavin)
167
Excellent Sources Vitamin B2 (Riboflavin)
Milk, cheese, wheat germ, yeast, liver, and kidney
168
lesions around the mouth and nose, hair loss, scaly skin, failure to thrive (children), light sensitivity, clouding of the cornea of the eye, weight loss, glossitis
Deficiency b2
169
2. Foods high in calcium are usually high in
B2.
170
8. B2 is destroyed by
alkaline.
171
* Releases energy from carbohydrates, protein, fat.
4. Vitamin B3 (Niacin)
172
* Synthesizes proteins and nucleic acids.
4. Vitamin B3 (Niacin)
173
* Synthesizes fatty acids from glucose.
4. Vitamin B3 (Niacin)
174
Yeast, peanuts and peanut butter, soybeans, sesame seeds, sunflower seeds
animal sources: beef, poultry, fish, organ meats especially high
Excellent Sources 4. Vitamin B3 (Niacin)
175
1. is synthesized in the body from tryptophan, an essential amino acid. Diets adequate in protein are adequate in niacin.
Niacin
176
2. is stable in foods; it can withstand reasonable periods of heat, cooling, and storage.
Niacin
177
3. is water-soluble; use the cooking liquids (do not drain off).
Niacin
178
* Helps release energy from carbohydrates, fat, and protein.
5. Vitamin B5 (Pantothenic Acid)
179
* Aids in the formation of cholesterol, hemoglobin, and other hormones.
5. Vitamin B5 (Pantothenic Acid)
180
* Assists in synthesizing certain fatty acids.
5. Vitamin B5 (Pantothenic Acid)
181
* liver, kidney, fish, whole grains
* found in every plant and animal food
Richest Sources b5
182
* uncommon; not observed under normal conditions
* Induced deficiencies cause headaches, insomnia, nausea, vomiting, tingling of hands and feet
* poor coordination
Deficiency 5. Vitamin B5 (Pantothenic Acid)
183
1. Most commonly occurring of all the vitamins
5. Vitamin B5 (Pantothenic Acid)
184
2. Name taken from the Greek and means “everywhere”
Vitamin B5 (Pantothenic Acid)
185
* Forms reactions that break down and rebuild amino acids.
6. Vitamin B6 (Pyridoxine)
186
* Produces antibodies and red blood cells.
6. Vitamin B6 (Pyridoxine)
187
* Aids functioning of the nervous system and regeneration of nerve tissue.
6. Vitamin B6 (Pyridoxine)
188
* Changes one fatty acid into another.
6. Vitamin B6 (Pyridoxine)
189
Yeast, sunflower seeds, wheat germ, wheat, bran, avocado, banana
animal source: liver
Excellent Sources of b6
190
1. The essential fatty acid, linoleic, is converted to arachidonic acid.
2. Converts tryptophan to niacin.
3. Involved in conversions and catabolism of all the amino acids.
6. Vitamin B6 (Pyridoxine)
191
* Acts as a coenzyme in the metabolism of fat and carbohydrate.
7. Vitamin B7 (Biotin)
192
Richest Sources of b7
* liver/kidney, egg yolk, milk, yeast
* found in almost all foods
193
Deficiency b7
uncommon; intestinal bacteria produce biotin. can be induced large-scale use of raw eggs as in tube feedings, etc., may cause the development of symptoms such as nausea, muscle pain, dermatitis, glossitis, abnormal EKG (electrocardiogram), elevated cholesterol level
194
1. can be bound by avidin, a protein in raw egg, and becomes unavailable to the body
Biotin
195
* Synthesizes the nucleic acids (RNA DNA).
8. Vitamin B9 (Folacin/Folate or Folic Acid)
196
* Essential for a breakdown of most of the amino acids.
Vitamin B9 (Folacin/Folate or Folic Acid)
197
* Necessary for proper formation of red blood cells.
Vitamin B9 (Folacin/Folate or Folic Acid)
198
liver/kidney, yeast, oranges/orange juice, green leafy vegetables, asparagus, broccoli, wheat germ, nuts
Excellent Sources 8. Vitamin B9 (Folacin/Folate or Folic Acid)
199
* slows growth interferes with cell regeneration
* Macrocytic Anemia (red blood cells are large and too few and have less Hgb than normal)* Megaloblastic Anemia (young red blood cells fail to mature, reduction in white blood cells; also histidine, an amino acid, not utilized)
Deficiency 8. Vitamin B9 (Folacin/Folate or Folic Acid)
200
no toxic effect from megadose, but will mask pernicious anemias, vitamin supplements may not contain more than 0.1 mg/folacin (by law)
Excess 8. Vitamin B9 (Folacin/Folate or Folic Acid)
201
4. is common in the third trimester of pregnancy; the requirement is six times the normal amount.
Folic acid deficiency
202
1. the diet must include all the other nutrients needed to produce red blood cells, i.e., protein copper iron B12/vitamin C
When there is a folic acid deficiency,
203
2. have sore mouths and tongues; soft bland foods or liquids may be needed.
Persons with macrocytic or megaloblastic anemia
204
* Aids proper formation of red blood cells.
9. Vitamin B12 (Cobalamin)*
205
* Part of the RNA-DNA nucleic acids; is therefore essential for the normal function of all body cells, especially the gastrointestinal tract, nervous system.
9. Vitamin B12 (Cobalamin)*
206
* Bone marrow formation.
9. Vitamin B12 (Cobalamin)*
207
* Used in folacin metabolism.
9. Vitamin B12 (Cobalamin)*
208
* Prevention of pernicious anemia.
9. Vitamin B12 (Cobalamin)*
209
Glossitis, anorexia, weakness, weight loss, mental and nervous symptoms, abdominal pain, constipation/diarrhea, macrocytic anemia and if intrinsic factor also missing: pernicious anemia
Deficiency Vitamin B12 (Cobalamin)*
210
no toxicity observed; but at high doses, vitamins are considered drugs and often create imbalances in the functioning of other nutrients.
ExcessVitamin B12 (Cobalamin)*
211
1. The normal liver will store enough B12 to last for
two to five years.
212
is made only by microorganisms in the intestines.
2. B12
213
4. must bind to the intrinsic factor, which is a protein secreted by the stomach lining.
B12
214
6. Absorption of B12 is influenced by body levels of
B6.
215
7. are at the highest risk of developing pernicious anemia
The elderly
216
8. are indicated for megaloblastic and pernicious anemia (the mouth is sore).
Smooth, bland foods
217
* Enables the eye to adjust to changes in light (formation of rhodopsin in the retina).
1. Vitamin A (Retinol)
218
* Helps maintain healthy skin and mucous membranes as well as the cornea of the eye.
1. Vitamin A (Retinol)
219
* Develops healthy teeth and bones.
1. Vitamin A (Retinol)
220
* Aids reproductive processes.
1. Vitamin A (Retinol)
221
* Synthesizes glycogen in the liver.
1. Vitamin A (Retinol)
222
* Regulates fat metabolism in the formation of cholesterol.
1. Vitamin A (Retinol)
223
* Aids formation of cortisone in the adrenal gland.
1. Vitamin A (Retinol)
224
* Synthesizes glycogen in the liver.
1. Vitamin A (Retinol)
225
* Regulates fat metabolism in the formation of cholesterol.
1. Vitamin A (Retinol)
226
* Aids formation of cortisone in the adrenal gland.
1. Vitamin A (Retinol)
227
Liver, eggs, carrots, cantaloupe, sweet potato, winter, squash, pumpkin, apricots, broccoli, green pepper, dark green leafy vegetables
Excellent Sources 1. Vitamin A (Retinol)
228
night blindness (inability to see in dim light), keratinization (formation of a horny layer of skin, cracking of skin), xerophthalmia (cornea of the eye becomes opaque, causing blindness), faulty bone growth, defective tooth enamel, less resistance to decay, decreased resistance to infection, impaired wound healing
Deficiency 1. Vitamin A (Retinol)
229
highly toxic in excessive doses (1– 3,000 µg RE/kg/ body weight), accumulates in the liver, causing enlargement, vomiting, skin rashes, hair loss, diarrhea, cramps, joint pain, dry scaly skin, anorexia, abnormal bone growth, cerebral edema
Excess Vitamin A (Retinol)
230
1. is found only in animal sources
Preformed vitamin A (retinol)
231
2. is found in plant sources and is a yellow-orange group of pigments. It is called a precursor.
Provitamin A (beta carotene)
232
3. is an important world health problem: more than 1,000,000 children go blind yearly, especially in developing countries.
Xerophthalmia
233
8. is usually from megavitamin supplements.
Hypervitaminosis
234
is being considered for the prevention of certain types of skin cancer.
10. Beta carotene
235
* Promotes the absorption of calcium and phosphorus in the intestine.
2. Vitamin D (Cholecalciferol)
236
* Helps maintain blood calcium and phosphorus levels for normal bone calcification.
2. Vitamin D (Cholecalciferol)
237
* Aids in the formation of bone matrix.
2. Vitamin D (Cholecalciferol)
238
rickets, serious decalcification of bones, osteomalacia (tender, painful bones in adults), tooth decay
Deficiency severe Vitamin D (Cholecalciferol)
239
high blood calcium levels, kidney damage, growth retardation, vomiting, diarrhea, weight loss
excess severe Vitamin D (Cholecalciferol)
240
2. Milk, unless fortified, is a poor source of
vitamin D.
241
* The only demonstrated function is as an antioxidant (protects vitamin A and unsaturated fats from destruction; protects red and white blood cells from destruction by preventing oxidation of cell membrane).
3. Vitamin E (Tocopherol)
242
* Protects vitamin C and fatty acids. Believed to enter into biochemical changes that release energy.
3. Vitamin E (Tocopherol)
243
* Assists in cellular respiration.
* Helps synthesize other body substances.
* Helps maintain intact cell membranes.
3. Vitamin E (Tocopherol)
244
plant: vegetable oils, margarine, shortenings, sunflower seeds, wheat germ, nuts, whole grains
3. Vitamin E (Tocopherol) sources
245
headache, nausea, fatigue, dizziness, blurred vision, skin changes, thrombophlebitis
Excess of vit e
246
1. Does not travel well across the placenta of pregnant women.
Vitamin E (Tocopherol)
247
2. Is usually given with vitamin A when there is a vitamin A deficiency.
Vitamin E (Tocopherol)
248
2. Is usually given with vitamin A when there is a vitamin A deficiency.
Vitamin E (Tocopherol)
249
* Prothrombin formation (prothrombin is a protein that converts eventually to fibrin, the key substance in blood clotting)
* Blood coagulation
4. Vitamin K (Menadione)
250
The two sources are of vit k
The two sources are:
1. intestinal bacteria and
2. food sources: dark green vegetables, cauliflower, tomatoes, soybeans, wheat bran
Small amounts in egg yolk, organ meats, cheese
251
hemorrhaging when blood does not clot
deficiency vit k
252
* irritation of the skin and respiratory tract with the synthetic form, menadione
* toxicity found only in newborns who are administered doses above 5 mg
* causes an excessive breakdown of red blood cells
* brain damage
Excess vit k
253
are substances that may protect your cells against the effects of free radicals.
Antioxidants
254
are molecules produced when your body breaks down food; they are also provided by environmental exposures such as tobacco smoke and radiation.
Free radicals
255
are molecules that can safely interact with free radicals and terminate or prevent the damaging effects of free radicals
Antioxidants
256
* Beta-carotene
* Lutein
* Lycopene
* Selenium
* Vitamin A
* Vitamin C
* Vitamin E
Antioxidant substances include the following:
257
1. Prevent or neutralize the harmful effects of free radicals.
2. Slow the aging process and protect against heart disease and strokes.
3. Prevent or interfere with the development of cancer.
4. Retard induced cell damage from exercise and enhance recovery.
Health Benefits of Antioxidants
258
Responsibilities of Health Personnel
1. Treat clients' vitamin deficiency diseases by supplying the missing vitamin(s) as drug therapy (through tablets, capsules, or intravenously) as an adjunct to a high-protein, high-calorie balanced diet.
2. Treat borderline vitamin deficiencies by supplying the appropriate diet and including rich sources of the missing vitamin(s).
3. Be aware that some patients may not be able to take food or medication by mouth. Nausea and anorexia, common among people suffering from vitamin deficiency diseases, may require different ingestion forms.
4. Most outright deficiency diseases occur among alcoholics, drug abusers, psychiatric patients, the aged, low-income groups, or people on extreme diets.
5. Be aware that borderline deficiencies cut across all socioeconomic lines, and are caused by poor eating habits and ignorance of essential nutrients.
6. Be prepared to give multivitamin and mineral supplements to allow for the metabolic interrelationships among the vitamins and their action as catalysts and coenzymes.
7. Request extra vitamins for clients with conditions that increase the metabolic rate.
8. Be aware that very low-fat diets lead to decreased intake and absorption of the fat-soluble vitamins.
9. Be mindful that the fat-soluble vitamins A and D are highly toxic in doses that greatly exceed the DRIs/RDA.
10. Request fat-soluble vitamin supplements in the aqueous form whenever there is a disease where fat malabsorption occurs, such as celiac disease or cystic fibrosis.
259
Only 4% of human body weight is composed of ____. The other 96% is composed of water and the organic compounds of carbon, hydrogen, oxygen, and nitrogen that we know as carbohydrates, proteins, and fats.
MINERALS
260
Minerals are divided into two general categories—
macrominerals and microminerals
261
The macrominerals are
calcium (Ca), phosphorus (P), potassium (K), sodium (Na), sulfur (S), magnesium (Mg), and chlorine (Cl).
262
The microminerals are
iron (Fe), zinc (Zn), manganese (Mn), fluorine (F), copper (Cu), cobalt (Co), iodine (I), selenium (Se), chromium (Cr), and molybdenum (Mo
263
Microminerals are frequently referred to as ___ because they are present in the body in such small quantities
"trace elements"
264
improve growth and development and regulate vital life processes.
Essential minerals
265
T OR F
Minerals are absorbed best by the body at a specific pH. For instance, neither calcium nor iron will be incorporated in an alkaline medium.
T
265
T OR F
Minerals are absorbed best by the body at a specific pH. For instance, neither calcium nor iron will be incorporated in an alkaline medium..
T
266
1. Aids bone and tooth formation.
2. Maintains serum calcium levels.
3. Aids blood clotting.
4. Aids muscle contraction and relaxation.
5. Aids transmission of nerve impulses.
6. Maintains normal heart rhythm.
1. Calcium (Ca)
267
Food Sources are:
Milk Group: milk and cheeses, yogurt
Meat Group: egg (yolk), sardines, salmon
Vegetable Group: green leafy vegetables, legumes, nuts
Grain Group: whole grains
1. Calcium (Ca)
268
1. rickets (childhood disorder of calcium metabolism from a vitamin D deficiency resulting in stunted growth, bowed legs, enlarged joints, especially legs, arms, and hollow chest)
2. osteomalacia (adult form of rickets: a softening of the bones)
3. osteoporosis (widespread disorder, especially in women, wherein bones become thin, brittle, diminish in size, and break)
4. slow blood clotting
5. tetany (see Specific Characteristics)
6. poor tooth formation
1. Calcium (Ca) DEFICIENCY
269
1. renal calculi (see Specific Characteristics)
2. hypercalcemia (deposits in joints and soft tissue)
EXCESS CALCIUM
270
1. Aids bone and tooth formation.
2. Maintains the metabolism of fat and carbohydrates.
3. Part of the compounds that act as buffers to control the pH of the blood.
2. Phosphorus (P)
271
Food Sources are:
Meat Group: cheeses (especially cheddar), peanuts, beef, pork, poultry, fish, eggs
Milk Group: milk and milk products
Vegetable/Fruit Group: all foods in this group
Grain: wheat, oats, barley, rice
Other: carbonated drinks contain large amounts of phosphorus
2. Phosphorus (P)
272
rickets, osteomalacia, osteoporosis, slow blood clotting, poor tooth formation, disturbing acid-base balance
Deficiency P
273
1. Maintains water balance.
2. Normalizes osmotic pressure.
3. Balances acid-base.
4. Regulates nerve impulses.
5. Regulates muscle contraction.
6. Aids in carbohydrate and protein absorption.
3. Sodium (Na)
274
hyponatremia (low serum sodium): nausea, headache, anorexia, muscle spasms, mental confusion, fluid, and electrolyte imbalance
Deficiency Na
275
hypernatremia (high serum sodium), cardiovascular disturbances, hypertension, edema, mental confusion
Excess Na
276
1. Maintains protein and carbohydrate metabolism.
2. Maintains water balance.
3. Normalizes osmotic pressure.
4. Balances acid-base.
5. Regulates muscle activity
4. Potassium (K)
277
Food Sources are:
Meat Group: all foods (best sources: red meats, dark meat, poultry)
Vegetable/Fruit Group: all foods (especially oranges, bananas, prunes)
Grain Group: especially whole grains
Other: coffee (especially instant)
4. Potassium (K)
278
Deficiency may result to:
1. hypokalemia
2. fluid and electrolyte imbalances
3. tissue breakdown
4. Potassium (K)
279
Excess may lead to:
1. hyperkalemia
2. renal failure
3. severe dehydration
4. shock
4. Potassium (K)
280
5. is a condition where there is low serum potassium. It manifests itself in muscle weakness, loss of appetite, nausea, vomiting, and rapid heartbeat (tachycardia).
Hypokalemia
281
6. is a condition that causes serum potassium to rise to toxic levels. It results in a weakened heart action that causes mental confusion, poor respiration, numbness of extremities, and heart failure.
Hyperkalemia
282
1. Assists in the regulation of body fluids.
2. Activates enzymes.
3. Regulates the metabolism of carbohydrates, fat, and protein.
4. Necessary for the formation of ATP (energy production).
5. Component of chlorophyll.
6. Works with Ca, P, and vitamin D in bone formation.
5. Magnesium (Mg)
283
Food Sources are:
grains, green vegetables, soybeans, milk, meat, poultry
5. Magnesium (Mg)
284
Deficiency may result to:
1. fluid and electrolyte imbalance
2. skin breakdown
5. Magnesium (Mg)
285
Excess may lead to:
magnesemia
5. Magnesium (Mg)
286
1. occur most often in disease states such as cirrhosis of the liver, severe renal disease, and toxemia of pregnant women.
Magnesium deficiencies
287
The Functions are:
1. Aids in maintaining fluid-electrolyte balance and acid-base balance.
2. Aids in digestion and absorption of nutrients as a constituent of gastric secretion.
6. Chlorine (Cl)
288
is the chief anion of the fluid outside the cells.
Chloride
289
2. The gastric (stomach) contents are primarily
hydrochloric acid (HCI).
290
3. is a buffer in a reaction in the body known as the chloride shift. This has the effect of maintaining the delicate pH balance of the blood.
Chloride
291
1. Participates in detoxifying harmful compounds.
2. Component of amino acids.
7. Sulfur (S)
292
Food Sources are:
protein foods that contain the amino acids methionine, cysteine, and cystine (cheeses, eggs, poultry, and fish)
7. Sulfur (S)
293
2. The greatest concentration is in hair and nails.
7. Sulfur (S)
294
1. Plays an essential role in the formation of hemoglobin.
2. Is found in myoglobin, the iron-protein molecule in muscles.
8. Iron (Fe)
295
Food Sources are:
liver, kidneys, lean meats, whole grains, parsley, enriched bread, cereals, legumes, almonds
dried fruit: prunes (and juice), raisins, apricots
approximately 2 to 10% of the iron in vegetables and grains can be absorbed, compared with 10 to 30% absorption of iron from animal protein
8. Iron (Fe)
296
Deficiency may result to:
iron-deficiency anemia
8. Iron (Fe)
297
Excess may lead to:
hemosiderosis: a condition where iron is deposited in the liver and body tissues. The cell becomes distorted and dies. The liver is damaged.
8. Iron (Fe)
298
2. is the principal part of the red blood cell and carries oxygen from the lungs to the tissues. It assists in returning CO2 (carbon dioxide) to the lungs.
Hemoglobin
299
1. The basic component of thyroxin, a hormone in the thyroid gland that regulates the basal metabolic rate (BMR).
2. Contributes to normal growth and development of the body.
1. Iodine (I)
300
Food Sources are:
Iodized salt (major source)
seafood: saltwater fish
food additives: dough oxidizers, dairy disinfectants, coloring agents
foods containing seaweed
1. Iodine (I)
301
Severe Deficiency may result to:
1. cretinism (stunted growth, dwarfism)
2. goiter (enlargement of the thyroid gland)
1. Iodine (I)
302
Excess may lead to:
hyperthyroidism (toxic goiter)
1. Iodine (I)
303
1. Contributes to the formation of enzymes needed in metabolism.
2. Affects normal sensitivity to taste and smell.
3. Aids protein synthesis.
4. Aids normal growth and sexual maturation.
5. Promotes wound healing.
6. May help in the treatment of acne.
2. Zinc (Zn)
304
Deficiency may result to:
1. associated with extreme malnutrition
2. impairs wound healing
3. decreases taste and smell
4. dwarfism and impaired sexual development in children
2. Zinc (Zn)
305
Excess may lead to:
toxicity associated with ingestion of acid foods stored in zinc lined containers
2. Zinc (Zn)
306
Protects against dental caries.
3. Fluoride (F)
307
1. is being used to assist in regenerating bone loss due to osteoporosis in selected studies.
Fluoride
308
tooth decay
Fluoride deficiency
309
Excess may lead to:
1. fluorosis mottled stains on teeth
2. dense bones
3. mental depression (adults)
3. Fluoride (F)
310
1. Considered “twin” to iron; aids in the formation of hemoglobin and energy production.
2. Promotes absorption of iron from the gastrointestinal tract.
3. Aids bone formation.
4. Aids brain tissue formation.
5. Contributes to the myelin sheath of the nervous system.
4. Copper (Cu)
311
Deficiency occurs in association with disease states such as:
1. PEM (protein-energy malnutrition)
2. kwashiorkor (extreme protein deficiency)
3. sprue (disease marked by diarrhea)
4. cystic fibrosis
5. kidney disease
6. iron-deficiency anemia
4. Copper (Cu)
312
1. is concentrated in the liver, brain, heart, and kidneys.
Copper
313
Acts as a component of vitamin B12
Cobalt (Co)
314
1. Appears necessary for bone growth and reproduction.
2. Acts as an enzyme activator.
6. Manganese (Mn)
315
1. has not been demonstrated to be an essential nutrient in humans
Manganese
316
1. Parts of an enzyme that functions as an antioxidant.
2. Vitamin E repairs damage caused by oxygen.
7. Selenium (Se)
317
Deficiency may result to:
1. increased risk of cancer
2. causes one type of heart disease
7. Selenium (Se)
318
1. A catalyst in metabolic reactions
2. Cofactor in certain oxidative enzymes
8. Molybdenum
319
Deficiency may result to:
1. Defects in infants, including mental retardation
2. irritability
3. possible coma
4. dislocated lenses
8. Molybdenum
320
Cofactor in insulin metabolism:
1. Improves uptake of glucose
2. Lower LDL cholesterol increases HDL cholesterol
9. Trace Minerals with Newly Defined Functions
321
Food Sources are:
1. Liver Cheese
2. Brewer’s yeast
3. Whole grains
4. Leafy vegetables
9. Trace Minerals with Newly Defined Functions
322
Deficiency may result to:
1. Impaired glucose tolerance
2. Impaired function of CNS (TPN
9. Trace Minerals with Newly Defined Functions.
