vitamins Flashcards

1
Q

Apart from the normal food that we take, our body requires a certain number of compounds in small amounts for the proper functioning and deficiency of these compounds may cause diseases. These compounds are known as vitamins.

A
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2
Q

Is an organic molecule that is an essential micronutrient which an organism needs in small quantities for the proper functioning of its metabolism.

A

VITAMINS

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3
Q

Essential nutrients cannot be synthesized in the organism, either at all or not in sufficient quantities, and therefore must be obtained through the diet.

A
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4
Q

Are organic compounds that people need in small quantities. Most of these need to come from food because the body either does not produce them or produces very little. Each organism has different vitamin requirements.

A

VITAMINS

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5
Q

Are chemical compounds that are required in small amounts with our regular diet in order to carry out certain biological functions and for the maintenance of our growth.

A

VITAMINS

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6
Q

Travel freely through the body, and excess amounts usually are excreted by the kidneys. The body needs these in frequent, small doses.

A

WATER-SOLUBLE VITAMINS

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7
Q

This vitamin, at high levels over a long period of time has been shown to cause irreversible nerve damage.

A

PYRIDOXINE

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8
Q

These vitamins have upper consumption limits.

A

Niacin
Choline
Pyridoxine
Folate
Ascorbic acid

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9
Q

A balanced diet usually provides enough of these vitamins. People older than 50 and some vegetarians may need to use supplements to get enough B12.

A
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10
Q

Are stored in the body’s cells and are not excreted as easily as water-soluble vitamins. They do not need to be consumed as often as water-soluble vitamins, although adequate amounts are needed. If you take too much of these, it could become toxic.

A

FAT-SOLUBLE VITAMINS

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11
Q

A balanced diet usually provides enough fat-soluble vitamins. You may find it more difficult to get enough vitamin D from food alone and may consider taking a vitamin D supplement or a multivitamin with vitamin D in it.

A
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12
Q

Vitamins in B-group and Vitamin C are Water-Soluble and cannot be stored in our bodies as they pass with
the water in urine. These vitamins must be supplied to our bodies with regular diets.

A
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13
Q
  • Part of an enzyme needed for energy metabolism
     Important to nerve function
A

THIAMINE (B1)

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14
Q

Sources of Thiamine (B1)

A

 Meat
 Whole grain foods or enriched Breads and Cereals
 Legumes, nuts and seeds

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15
Q

Thiamine (B1) Deficiency Effects

A

 Beri-beri
 Dwarfism

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16
Q

 Part of an enzyme needed for energy metabolism
 Important for normal vision and skin health

A

RIBOFLAVIN (B2)

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17
Q

Sources of Riboflavin (B2)

A

 Milk and milk products
 Leafy green vegetables
 Whole grain foods
 Enriched Breads and Cereals

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18
Q

Riboflavin (B2) Deficiency Effects

A

 Disorders in the digestive, reproductive and nervous system
 Skin disorders, liver disorders
 Sore throat, hair loss, swollen and cracked lips

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19
Q

 Part of an enzyme needed for energy metabolism

 Important for nervous system, digestive system, and skin health

A

NIACIN (B3)

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20
Q

Sources of Niacin (B3)

A

 Meat, Poultry, Fish
 Whole grain foods, Enriched Breads and Cereal
 Vegetables (especially Mushrooms, Asparagus, and Leafy green vegetables), Peanut butter

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21
Q

Niacin (B3) Deficiency Effects

A

 Pellagra
 Depression, Disorientation
 Sensitivity to sunlight
 Glossitis, Dermatitis, Alopecia

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22
Q

 Brain development
 Protecting heart health
 Boosting metabolism
 Reducing the risk of pregnancy
complications

A

CHOLINE (B4)

23
Q

Sources of Choline (B4)

A

 Meat, Fish
 Dairy products, Eggs
 Vegetables, Whole grains

24
Q

Choline (B4) Deficiency Effects

A

 Hypotension
 Sweating
 Vomiting
 Excessive salivation
 Liver toxicity
 Fishy body odor

25
Q

 Part of an enzyme needed for energy metabolism.

A

PANTOTHENIC ACID (B5)
BIOTIN (B7)

26
Q

Sources of Pantothenic Acid (B5)

A

 Widespread in foods

27
Q

Pantothenic Acid (B5) Deficiency Effects

A

 Fatigue
 Insomnia
 Depression, Irritability
 Stomach pain, Vomiting
 Upper respiratory infections

28
Q

 Part of an enzyme needed for energy metabolism

 Helps make red blood cells

A

PYRIDOXINE (B6)

29
Q

Sources of Pyridoxine (B6)

A

 Meat, Fish, Poultry
 Vegetables
 Fruits

30
Q

Pyridoxine Deficiency Effects

A

 Convulsions
 Conjunctivitis
 Sometimes neurological disorders

31
Q

Sources of Biotin (B7)

A

 Widespread in foods
 Also produced in intestinal tract by
bacteria

32
Q

Biotin (B7) Deficiency Effects

A

 Thinning and loss of hair
 Scaly, red rash around body openings (eyes, nose, mouth)
 Conjunctivitis

33
Q

 Part of an enzyme needed for making DNA new cells, especially red blood cells.

A

FOLIC ACID (B9)

34
Q

Sources of Folic Acid (B9)

A

 Leafy green vegetables
 Legumes, Seeds
 Orange juice
 Liver
 Now added to most refined grains

35
Q

Folic Acid (B9) Deficiency Effects

A

 Anemia

36
Q

 Part of an enzyme needed for making DNA new cells
 Important to nerve function

A

Cyanocobalamin (B12)

37
Q

Sources of Cyanocobalamin (B12)

A

 Meat, Poultry, Fish, Seafoods
 Eggs, Milk and milk products
not found in plant foods

38
Q

Cyanocobalamin (B12) Deficiency Effects

A

 Pernicious anemia
 Decrease in RBC in hemoglobin

39
Q

 Part of an enzyme needed for protein metabolism

 Important for immune system health
 Aids in iron absorption

A

Ascorbic Acid (C)

40
Q

Sources of Ascorbic Acid (C)

A

 Found only in Citrus fruits and Vegetables in the cabbage family,

 Cantaloupe, Strawberries, Mangoes, Kiwifruit, Peppers, Tomatoes, Potatos, Lettuce, Papaya

41
Q

Ascorbic Acid (C) Deficiency effects

A

 Bleeding in gums
 Scurvy

42
Q

These are stored in adipose tissues

A

Fat-Soluble Vitamins

43
Q

 Needed for vision
 Healthy skin and mucous membranes
 Bone and tooth growth
 Immune system health

A

Beta-Carotene (A)

44
Q

Beta-Carotene Deficiency Effects

A

 Hardening of the cornea in eye
 Night blindness

45
Q

Sources of Beta-Carotene

A

 Animal sources (Retinol): Fortified milk, Cheese, Cream, Butter, Fortified margarine, Eggs, Liver

 Plant sources (Beta-carotene): Leafy, Dark green vegetables; Dark Orange fruits (Apricots, Cantaloupe) and Vegetables (Carrots, Winter squash, Sweet potatoes, Pumpkin)

46
Q

 Needed for proper absorption of calcium
 Stored in bones

A

Vitamin D (Ergocalciferol-D2)
(Cholecalciferol-D3)

47
Q

Sources of Vitamin D

A

 Egg yolks, Liver, Fatty fish
 Fortified milk, Fortified margarine
 When exposed to Sunlight, the skin can make Vitamin D

48
Q

Vitamin D Deficiency Effects

A

 Improper growth of bones
 Soft bones in kids
 Rickets

49
Q

 Antioxidants
 Protect cell walls

A

Vitamin E (Alpha-tocopherol)

50
Q

Sources of Vitamin E

A

 Polyunsaturated plant oils (Soybean, Corn, Cottonseed, Safflower)
 Leafy green vegetables, Wheat germ, Whole-grain products, Liver, Egg yolks, Nuts and Seeds

51
Q

Vitamin E Deficiency Effects

A

 Weakness in muscles
 Increases the fragility of red blood cells

52
Q

 Needed for proper blood clotting.

A

Vitamin K (Antihemorrhagic factor vitamin)

53
Q

Sources of Vitamin K

A

 Leafy green vegetables such as Kale, Collard greens, and Spinach
 Green vegetables such as Broccoli, Brussels sprouts, and Asparagus;
 Also produced in intestinal tract by bacteria

54
Q

Vitamin K Deficiency Effects

A

 Increases the time taken by the blood to clot
 Blood loss/hemorrhage