Unit 7: Vitamins Flashcards

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1
Q

Fat Soluble Vitamins

A

Vitamins A, D, E, and K

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2
Q

Vitamin Toxicity

A

Vitamin poisoning.

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3
Q

Malabsorption

A

Incorrect absorption.

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4
Q

International Unit

A

A measure of potency based on an accepted international standard.

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5
Q

Hemorrhage

A

To bleed excessively.

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6
Q

Hemolytic Anemia

A

A condition in which the hemoglobin becomes separated from the red blood cells.

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7
Q

Transamination Reaction

A

The process in which an amino group is transferred from an amino acid to a molecule, usually to produce another amino acid.

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8
Q

Daily values total Intake for Vitamin A

A

5,000 iu

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9
Q

Daily values total Intake for Vitamin D

A

60 mg

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10
Q

Daily values total Intake for Vitamin E

A

30 iu

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11
Q

Daily values total Intake for Vitamin K

A

80 mcg

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12
Q

Daily values total Intake for Niacin

A

20 mg

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13
Q

Vitamin A other name

A

Beta-Carotene

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14
Q

Dietary Sources of Vitamin A

A

Liver and fish liver oils, egg yolk, crab, halibut, whole milk products, butter, cream, margarine, vitamin A-fortified milk. Beta-carotene sources: carrots and green leafy vegetables, spinach, broccoli, squash, apricots, sweet potatoes, and cantaloupes.

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15
Q

Dietary Sources of Vitamin D

A

Fish liver oil, eggs, butter, cream, halibut, herring, liver, mackerel, salmon, sardines, and shrimp.

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16
Q

A main source of Vitamin D

A

Sunlight

17
Q

Dietary Sources of Vitamin E

A

Vegetable oils, such as soybean, corn, cottonseed, peanut, and safflower. Products containing vitamin E include margarine, wheat germ, and nuts.

18
Q

Dietary Sources of Vitamin K

A

Green leafy vegetables

19
Q

Dietary Sources of Vitamin C

A

fruits and vegetables, especially citrus fruits, green and red peppers, collard greens, broccoli, spinach, tomatoes, potatoes, and strawberries.

20
Q

Dietary Sources of Thiamin

A

brewer’s yeast, peas, pork, wheat germ, whole grain pasta, peanuts, beans, organ meats, and enriched and fortified grains and cereals.

21
Q

Dietary Sources of Riboflavin

A

brewer’s yeast, meats, poultry, fish, dairy products, nuts, enriched grain products, green vegetables, broccoli, asparagus, spinach, turnip greens, wheat germ, kidney, and liver.

22
Q

Dietary Sources of Niacin

A

liver, brewer’s yeast, lean meats, whole grains, nuts, legumes, and potatoes.

23
Q

Dietary Sources of B6

A

chicken, fish, kidney, liver, eggs, rice, soybeans, banana, lima beans, peanuts, and walnuts.

24
Q

Dietary Sources of Folate

A

beef, lamb, pork, chicken liver, eggs, asparagus, whole wheat, deep-green leafy vegetables, salmon, and yeast.

25
Q

Dietary Sources of B12

A

animal products, such as lamb, beef, herring, mackerel, pork livers, oysters, poultry, clams, eggs, and tofu.

26
Q

Dietary Sources of Biotin

A

liver, egg yolk, soy flour, cereals, yeast, nuts, cauliflower, milk, and legumes.

27
Q

Dietary Sources of Pantothenic Acid

A

potatoes, eggs, pork, beef, fish, milk, whole wheat, whole grain cereals, fruits, and vegetables.

28
Q

Dietary Sources of Choline

A

lecithin, egg yolk, liver, soybeans, most fatty foods, meat, whole grains, asparagus, green beans, spinach, and wheat germ.

29
Q

Dietary Sources of Inositol

A

heart, organ meat, whole grains, fruit, milk, nuts, meats, and vegetables.