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Nurs-215 > Vitamins B, C > Flashcards

Vitamins B, C Flashcards

1
Q

how are vitamins different from carbohydrates, fats, and proteins?

A
  • structure: vitamins are individual proteins

- function: vitamins do not yield energy

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2
Q

the rate or extent to which a nutrient is absorbed and used

A

bioavailability

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3
Q

factors that affect a vitamin’s bioavailability

A
  • efficiency of digestion and time in the GI tract
  • previous nutrient intake and nutrition status
  • method of food preparation
  • source of nutrients
  • other foods consumed at the same time
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4
Q

precursors

A
  • inactive form of vitamins: pro-vitamins

- activates once inside the body

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5
Q

two types of vitamins

A
  • Water soluble vitamins: B vitamins and vitamin C

- Fat soluble vitamins: Vitamin A,D,E, and K

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6
Q

Describe water soluble vitamins

  • absorption
  • transport
  • storage
  • excretion
  • toxicity
  • requirement
A
  • Directly in the blood
  • travel freely
  • circulate the body
  • excreted through the kidneys
  • possible toxicity when consumed through supplements
  • frequent (1 to 3 days)
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7
Q

Describe Fat soluble vitamins

  • absorption
  • transport
  • storage
  • excretion
  • toxicity
  • requirement
A
  • absorbed through the lymph first and then the blood
  • many require transport proteins
  • they are stored in cells associated in with fat (adipose tissue)
  • less readily excreted. usually stored in fat tissue
  • possibly toxic when consumed through supplements
  • need periodically since it is stored in the body
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8
Q

What is the main role of B vitamins?

A

Help the body use fuel from carbohydrates, lipids, and proteins

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9
Q

Vitamin part of the coenzym TPP (coenzyme that participates in the conversion of pyruvate to acetyl CoA)

A

Thiamin

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10
Q

Thiamin deficiency can cause?

A 
-Beriberi
(dry and wet)
-enlarged heart
-cardiac failure
-muscle weakness
-short term memory
-confusion
-anorexia
-weight loss
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11
Q

Dry beriberi symptoms

A

damage to the nervous system

muscle weakness in arms and legs

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12
Q

wet beriberi symptoms

A

damage to the cardiovascular system
dilated blood vessels causing heart to work harder
kidneys retain salt causing edema

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13
Q

sources for thiamin

A
  • whole-grain
  • fortified or enriched grain products
  • lean pork chop
  • soy milk
  • squash and acorn
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14
Q

with a coenzyme form of FAD and FMN (Picks up electrons in TCA cycle and delivers it to electron Transport chain

A

Riboflavin

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15
Q

Riboflavin deficiency can cause?

A
  • inflammation of the mouth,skin, eyes, and GI tract
  • sore throat
  • cracks and redness of corneas of the mouth
  • purplish red tongue
  • skin lesions
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16
Q

Food sources for Riboflavin

A
  • Milk product (yogurt and cheese)
  • whole grain
  • fortified or enriched grain products\
  • liver
  • mushroom
  • broccoli
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17
Q

a coenzyme for of NAD and NADP which can carry hydrogen and its electron in TCA cycle

A

Niacin

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18
Q

Deficiency disorders of Niacin

A 
-Pellagra
(4 D's)
-Diarrhea
-dementia
-dermatitis
-death
depression
inflamed tongue
rash
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19
Q

Toxicity of niacin

A

Niacin flush
nausea
vomiting
impaired glucose tolerance

20
Q

Niacin food sources

A
  • meat
  • eggs
  • poultry
  • fish
  • milk
  • wholegrain, fortified or enriched grain products
  • nuts
21
Q

Delivers carbon to 3-carbon pyruvate which replenishes the oxaloacetate that would keep TCA cycle going

A

Biotin

22
Q

Biotin deficiency

A
  • skin rash
  • hair loss
  • neurological impairment
  • depression
  • lethargy
  • hallucination
  • tingling
23
Q

biotin food source

A
  • synthesized by gi tract bacteria
  • widespread in food
  • egg yolk
  • liver
  • soy beans
  • fish
  • whole grain, fortified or enriched grain products
24
Q

part of coenzyme A (CoA)

A

Pantothenic acid

25
Q

pantothenic acid deficiency

A
  • failure of all body’s systems
  • fatigue
  • distress
  • neurological disturbance
  • irritability
  • restlessness
  • apathy
  • insulin sensitivity
  • inability to walk
  • muscle and stomach cramps
26
Q

food sources of pantothenic acid

A
  • widespread in foods
  • chicken
  • beef
  • potatoes
  • oats
  • tomatoes
  • broccoli
  • liver
  • egg yolk
  • whole grains
27
Q

can be converted to coenzyme PLP
valuable in protein and urea metabolism
participates in synthesis of heme, nucleic acids, and lecithin

A

Vitamin B6

28
Q

vitamin B6 deficiency

A
  • neurotransmitter deminishes
  • depression
  • confusion
  • abnormal brain wave patterns and convulsions
  • anemia
  • dermatitis
29
Q

Vitamin B6 toxicity

A
  • neurological damage
  • depression
  • fatigue
  • irritability
  • nerve damage
  • skin lesions
30
Q

Food sources for vitamin b6

A
  • meat
  • fish
  • poultry
  • potatoes
  • legumes
  • noncitrus fruits
  • cereal
  • liver
  • soy products
31
Q
  • converts vitamin B12 to its coenzyme form
  • synthesizes the DNA required for rapidly growing cells
  • regenerates the amino acid methionine from homocysteine
  • help protect against neural tube defects and heart disease
A

Folate

32
Q

Folate deficiency

A
  • anemia
  • smooth red tongue
  • confusion
  • weakness
  • fatigue
  • irritability
  • shortness of breath
  • high homocysteine
33
Q

toxicity of folate

A

can mask vitamin b12 deficiency

34
Q

food sources of folate

A 
fortified grains
leafy green vegetable
legumes
seeds
liver
35
Q

Activates folate
regeneration of methionine and synthesis of DNA and RNA
maintains the sheath the protects the nerve fibers
bone cell activity and metabolism

A

vitamine B12

36
Q

B12 deficeincy can be caused by

A

inadequate absorption due to lack of hydrochloric acid or lack of intrinsic factor (atrophic gastritis)

37
Q

B12 deficiency

A

Pernicious anemia

  • anemia
  • fatigue
  • degeneration of peripheral nervous system causing paralysis
  • constipation
38
Q

sources of B12

A

-Animal food
-meat
-fish
-poultry
-shellfish
-milk
eggs
-cereal

39
Q

what can cause B6 deficiency

A

alcohol and isoniazid

40
Q

used to make acetylcholine and lecithin

in fetal development, supports structure and function of brain and spinal cord

A

cholin

41
Q

deficiency of cholin

A

liver damage

42
Q

toxicity of choline

A 
body odor
sweating
salivation
reduced growth rate
low blood pressure
liver damage
43
Q

food sources for choline

A

milk
liver
eggs
peanuts

44
Q

protects tissue against freeradicals as antioxidants
helps form collagen as a cofactor
treatment and prevention of the common cold

A

Vitamin C

45
Q

Vitamin C deficiency

A 
bleeding gums
pinpoint hemorrhages
scurvy
muscle degeneration
scaly and dry skin
wound fail to scar and heal properly
bones become soft and malformed
46
Q

Vitamin C toxicity

A 
nausea
diarrhea
fatigue
insomnia
rashes
interference with medical tests
kidney stones
47
Q

Food sources for vitamin C

A
  • citrus fruits
  • cabbage type vegetable like cauliflower
  • dark green vegetables like spinach and broccoli
  • lettuce
  • tomatoes
  • mangoes
  • potatoes

Nurs-215 (9 decks)

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