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Nutrition > Vitamin > Flashcards

Vitamin Flashcards

1
Q

Vitamin

A

Organic compound Present in minute amounts

Is essential (usually in minute amounts) for normal physiological function (i.e., maintenance, growth, development, and/or production)

not synthesized by the host in amounts adequate to meet normal physiological needs

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2
Q

Vitamin B12

A

Cyanocobalamin

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3
Q

Vitamin B1

A

Thiamin

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4
Q

Vitamin D

A

Cholecalciferol

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5
Q

vitamin A

A

Retinol

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6
Q

Vitamin B3

A

Niacin

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7
Q

Vitamin B1 deficiency

A

Beri beri

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8
Q

Vitamin D deficiency

A

Ricket

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9
Q

Vitamin B3 deficiency

A

Pellagara

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10
Q

Vitamin C deficiency

A

scurvy

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11
Q

Vitamin B2

A

Riboflavin

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12
Q

Fat-Soluble Vitamins

A

Appreciably Soluble in Non-polar Solvents:

Vit A/ D/ E/ K

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13
Q

Water-Soluble Vitamins:

A

Appreciably Soluble in Polar Solvents

Biotin/ folate[ B9] / Niacin [B3] / Riboflavin [B2] / Pantothenic acid/ Thiamin [B1] / Vit B6/ B12/ C

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14
Q

Vitamins That Can Be Biosynthesized

[ Precursor & route]

A

Niacin - Tryptophan - Conversion to NMN via picolinic acid

Vit D3 - 7-Dehydrocholesterol - UV photolosis

Vit C - Glucose - Gulonic acid pathway

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15
Q

Synthesis of Vitamin C

[ which organ & enzyme]

A

synthesis in liver

L- gulonolactone oxidase

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16
Q

Vitamin C

A

asorbic acid

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17
Q

Metabolic functions of vitamins

A

Antioxidants: Vit C/ E

Hormones [ Vit A /D]
Gene transcription elements [ Vit A /D]

Coenzymes: [Vitamin A, K, C, B1, B6, B12, Niacin, Riboflavin, Biotin, Pantothenic acid, Folate]

18
Q

Focus of Current Vitamin Research

A

Analytical and physical chemistry:

  • Determining chemical and biological potencies and stabilities (to storage, processing, and cooking of vitamins)
  • Developing analytical methods for measuring vitamin contents of food

Biochemistry and molecular biology
- Elucidation the molecular mechanism of vitamin action, including roles in gene expression, elucidating pathways of vitamin metabolism

Nutritional surveillance and epidemiology
- Determining vitamin intakes and status of populations and at-risk subgroups; elucidating relationships of vitamin intake/status and disease risk

19
Q

Genes Regulated by Vitamin E

A

Group 1- Uptake and degradation of tocopherols

Group 2- Lipid uptake and atherosclerosis

Group 3- Modulation of extracellular proteins

Group 4- Inflammation, cell adhesion, and platelet aggregation

Group 5- Cell signaling and cell-cycle regulation

20
Q

Focus of Current Vitamin Research II

A

Medicine
Determining roles of vitamins in aetiology and/or management of chronic (e.g, cancer, CHD), congenital (e.g, neural tube defects), and infectious diseases

Agriculture and international development
Developing smallholder farming/gardening systems and other food-based approaches that support nutritional adequacy with respect to vitamins and other nutrients

Food technology:
Developing food-processing techniques that retain vitamins in food; and methods for the effective vitamin fortification of foods

21
Q

High risk groups of vitamin deficiency

A 
pregnant women
Infants and young children 
Elderly people 
Poor/ food insecure people 
People with intestinal parasites or infections
Smokers
22
Q

Primary deficiencies have psychological and technological causes [7]

A
  • poor food habits
  • poverty (limited food choice/ diversity)
  • Ignorance (lack of nutrient info)
  • Lack of total food (crop failure)
  • Vitamin destruction (e.g., during storage, processing, and/or cooking)
  • Anorexia (e.g., homebound elderly, infirm dental problems)
  • Apathy (lack of incentive to prepare adequate meals)
23
Q

Secondary deficiencies have biological causes:

A
  • Poor digestion (e.g. absence of stomach acid)
  • Mal-absorption (impaired intestinal absorption of nutrients, e.g., as a result of diarrhoea, intestinal infection, parasites, pancreatitis
  • Impaired metabolic utilization (e.g. certain drug therapies)
  • Increased metabolic need (e.g, pregnancy, lactation, rapid growth, infection, nutrient imbalance)

Increased vitamin excretion (e.g., diuresis, lactation, excessive sweating)

24
Q

Stages of Vitamin Deficiency

A

Marginal deficiency:
Stage I: Depletion of vitamin stores
Stage II: Cellular metabolic changes

Observable deficiency:
Stage III: Clinical defects
Stage IV: Morphological changes

25
Q

Assessment of Vit status

A
  • Plasma/ Serum: contain newly absorbed nutrients

Erythrocytes: With a half life of ~ 120days, tend to reflect chronic nutrient status

Leukocytes: have short half life, can use for monitoring short term changes in nutrient status

Hair/ nails: easily collect, but not useful for assessment

Liver/ adipose/ bone marrow. muscle tissue : Sample is invasive, require research or clinical setting

26
Q

RDA

A

Recommended Dietary Allowances
the levels of intake of essential nutrients that, in the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet the known nutritional needs of practically all healthy persons

27
Q

High toxic potential vit and upper safe limit

A

Vit A & D = 20 x RDA

28
Q

Moderate toxic potential vit and upper safe limit

A

Niacin = 50 x RDA

29
Q

Low toxic potential vit and upper safe limit

[ 5]

A

Vitamin E, C, B1, B6, Riboflavin

= 50 - 100 x RDA

30
Q

Very Low toxic potential vit and upper safe limit

[ 5]

A

Vitamin K, B12, Pantothenic acid, Biotin, Folate

= 500 - 1000 x RDA

31
Q 
Vit in:
Fats, oils
Dairy products
Veg
Meat / Bean/ nuts
Fruits
Grains
A

Fats, oils and sweets - E

Milk, yogurt, cheese -A, D, C, B6, B12

Vegetables - A, K, C, B6

Meat, poultry, fish, dry bean, nuts -B1, riboflavin, niacin, B6, B12, some A, D, E, folate

Fruits - C, some A

Bread, cereal, rice and pasta group - thiamine, riboflavin, niacin

32
Q

Effects of Blanching on Vitamin Contents of Foods

A

Partial removal of oxygen
Partial heat inactivation of enzymes

Vitamin C (10-60 %)
B1 (2-30%), riboflavin (5-40%),
niacin (15-50%), carotene (

33
Q

Effects of Pasteurization on Vitamin Contents of Foods

A

Inactivation of enzymes

Thiamine (10-15%)

34
Q

Effects of Canning on Vitamin Contents of Foods

A

Exclusion of oxygen

High variable losses

35
Q

Effects of Freezing on Vitamin Contents of Foods

A

Inhibition of enzyme activity

Very slight losses of vitamins

36
Q

Effects of Freeze drying on Vitamin Contents of Foods

A

Removal of water

Very slight losses of most vitamins

37
Q

Vitamins A and Cooking

A

Avoid cooking at high temperatures - this destroys some of the vitamins by oxidation

38
Q

B Vitamins and cooking

A

Avoid washing, soaking, or boiling, as B vitamins are water soluble and easily lost. Even brief boiling destroys up to a third of vitamin B12 and half the folic acid.

39
Q

Vitamin C and cooking

A 
This vitamin is water soluble and heat sensitive. To reduce losses:
 Use as little water as possible 
 Add food to rapidly boiling water 
 Cover the pan 
 Do not add sodium bicarbonate 
 Avoid using copper pans 
 Use cooking water for soups, sauces, and gravies 
 Serve and eat promptly
40
Q

Vitamin E & cooking

A

Avoid frying or baking as up to 50 % is lost

Nutrition (22 decks)

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