Vitamins And minderals

Question 1

Sources: yellow and orange fruits, green leafy veg, fish, liver, sweet potato
Def: night blindness - IS reversible

Answer 1

Vitamin A

Question 2

Sources: sunlight, egg yolk, fortified milk

Answer 2

Vitamin D

Question 3

Sources: vegetable oils, whole grains, green vegetables, almonds

Answer 3

Vitamin E

Question 4

Sources: spinach, kale, broccoli, green leafy veg

Answer 4

vitamin K

Question 5

Sources: grains, wheat germ, pork (BEST SOURCE), liver

• Increased CHO = increased need for this vit
• Def: beriberi, memory loss, muscle weakness, increased plasma pyruvate

Answer 5

Thiamin (B1)

Question 6

Def: chellosis (cracked lips) and stomatitis (inflammation of the mouth) - affects cells with rapid turnover

• destroyed by UV light
• energy release from proteins

Answer 6

Ribofalvin (B2)

Question 7

Def: dermatitis and diarrhea

Metabolism of CHO, Pro, and fat

Answer 7

Niacin (B3)

Question 8

Sources: fortified dry cereal, liver, kidneys, green leafy vegetables, citrus, lentils, beans
Def: anemia and fatigue

Answer 8

Folic Acid

Question 9

AA metabolism = increased protein = increased need for this vitamin

• digestion and absorption of proteins
• Source: meat, wheat, corn, yeast, pork, ready to eat cereals

Answer 9

Pyridoxine (B6)

Question 10

Sources: animal foods

-Removal of the ileum –> deficiency in this vitamin –> macrocytic megalobastic anemia

Answer 10

Cyanocobalamin (B12)

Question 11

synthesis of F.A. – synthesized by intestinal bacteria

Answer 11

pantothenic acid (B5)

Question 12

Source: citrus fruits, dark green and yellow vegetables

• Most easily destroyed vitamin
• Produces collagen

Answer 12

Vitamin C

Question 13

Sources: Liver, kidneys, egg yolk, yeast

• Synthesized by intestinal bacteria
• fatty acid synthesis coenzyme

Answer 13

Biotin (B7)

Question 14

• regulated by PTH
• most abundant mineral in the body
• Blood clotting, cardiac function, nerve transmission, smooth muscle contractility
• Deficiency = tetany (irregular muscle contractions)

Answer 14

Calcium

Question 15

sources: animal proteins

Answer 15

phosphorus

Question 16

Heme iron; Most absorbable form of iron

Answer 16

ferrous iron

Animal products: Meat, poultry, pork, fish

Question 17

best for assessment of iron levels

Answer 17

serum ferritin

Question 18

Non-heme food form of iron

Answer 18

ferric iron

Plants, beans, lentils, spinach

Question 19

heme iron

Answer 19

increased absorption; meat fish poultry

Question 20

non-heme iron

Answer 20

decreased absorption; cereals and vegetables

Question 21

Gastric juice, vitamin C, Ca if oxolates are present all _________ iron absorption

Answer 21

Increase

Question 22

Eggs, tea, milk, and cheese all ________ iron absorption

Answer 22

decrease

Question 23

Def: spoon shaped nails

Answer 23

Iron

Question 24

Increased protein, Ca, or vitamin D requires increased _________

Answer 24

Magnesium

Question 25

Sources: meat, liver, eggs, fish

• increased taste acuity
• enhances insulin action

Answer 25

zinc

Question 26

Sources: livery, kidney, shellfish

LOW serum levels = wilson’s disease

Answer 26

copper

Question 27

• aids in insulin action

- required for maintaining glucose metabolism

Answer 27

chromium

Question 28

two minerals important for glucose metabolism

Answer 28

zinc and chromium

Question 29

Sources: fruits, veg, meat
Def: cardiac arrhythmias

Answer 29

potassium

Question 30

Sources: animal proteins (meat, fish, eggs, poultry)

Answer 30

sulfure

Question 31

Increased energy expenditure increases the needs of which 4 vitamins?

Answer 31

Thiamin, niacin, pantothenic acid, riboflavin

Question 32

NaCl = ______% sodium?

Answer 32

40%

Question 33

One tsp salt = 6 gm NaCl –> how many mg of Na?

Answer 33

6 gm = 6,000 mg * .4 = 2,400 mg Na