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Nutrition Science > Vitamins & Minerals > Flashcards

Vitamins & Minerals Flashcards

1
Q

Fat soluble, stored in the liver; carotene is precursor, provitamins converted in intestinal mucosa cells

A

Vitamin A

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2
Q

Functions of vitamin A

A

Skin and vision

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3
Q

Sources of vitamin A

A

Yellow, orange fruits; dark green leafy vegetables

Cantaloupe, fish, liver, carrots, fortified skim milk, apricots, sweet potato

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4
Q

Three results of vitamin a deficiency

A

Night blindness (nyctalopia) - reversible
Xerophthalmia (corneal damage) - not reversible
Dry, scaly skin (hyperkaratosis)

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5
Q

Precursor of vitamin D

A

Cholesterol

7 dehydrocholesterol –D3 cholecalciferol – D2 ergo calciferol

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6
Q

Rickets and osteomalacia are caused by deficiencies of what vitamin?

A

Vitamin D

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7
Q

Calcium and phosphorous metabolism is the function of…

A

Vitamin D

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8
Q

Egg yolk and fortified milk

A

Sources of vitamin D

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9
Q

Functions: antioxidant, resists destruction of RBC
Sources: vegetable oils, almonds, green vegetables, whole grains
Deficiency can lead to hemolytic anemia

A

Vitamins E / tocopherol

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10
Q

Synthesized by bacteria in lower GI Tract; forms prothrombin in the liver

A

Vitamin K

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11
Q

Needed for calcium metabolism. Deficiency can lead to hemorrhage.

A

Vitamin K

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12
Q

Vitamin K can be affected by:

A

Mineral oil, antibiotics, anticoagulants

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13
Q

Functions:
Oxidation of carbohydrates
Metabolism of pyruvate to acetyle CoA

A

Thiamin

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14
Q

Beriberi is a deficiency related to deficiency in:

A

Thiamin

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15
Q

Symptoms:

Muscle weakness, memory loss, tachycardia, loss of sensation

A

Beriberi

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16
Q

Sources of thiamin/B1

A

Grains, wheat germ, pork, liver

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17
Q

Thiamin deficiency can cause an increase in what lab value?

A

Plasma Pyruvate

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18
Q

Name for Vitamin B2

A

Riboflavin

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19
Q

Functions of riboflavin

A

Energy release from protein

Red cell production

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20
Q

Sources of riboflavin

A

Liver, kidney, meat, milk

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21
Q

Growth failure, cheilosis, angular stomatitis, and magneta tongue are symptoms of what deficiency?

A

Riboflavin

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22
Q

Nutrient essential in all cells for energy production and metabolism (carbs, protein and fat)

A

Niacin/B3

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23
Q

Sources of niacin

A

Protein, peanuts, cereal, chicken, rice, yeast, milk

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24
Q

Enrichment of grains include these vitamins:

A

Thiamin, riboflavin, niacin

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25
Q

What are the three D’s of pellagra?

A

Dementia, dermatitis, diarrhea

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26
Q

Pellagra and a beefy, bright red tongue are symptoms of what deficiency?

A

Niacin

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27
Q

Para-amino benzoin acid is precursor

Functions: DNA synthesis, forms RBC in bone marrow, prevents neural tube defects

A

Folate

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28
Q

Sources of folate

A

Fortified dry cereals, liver, kidney, green leafy vegetables, citrus fruits, lentils, beans

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29
Q

Folate deficiency leads to

A

Megaloblastic, macrocytic anemia
Diarrhea
Fatigue

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30
Q

Coenzyme in amino acid metabolism - deamination and transamination

A

B6/pyridoxine

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31
Q

Higher intake in protein requires increased

A

Pyridoxine/B6

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32
Q

Sources of B6

A

Meat and grains:

Meat, wheats corn, yeast, pork, liver, cereal

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33
Q

Deficiency symptoms:

Seizures, anemia, dermatitis, glossitis, peripheral neuropathy

A

B6

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34
Q

Cyanocobalamin
Contains cobalt
Bound by intrinsic factor in gastric juice

A

B12

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35
Q

Functions:
Coenzyme in protein synthesis
Forms red blood cells

A

B12

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36
Q

Sources of B12

A

Animal proteins:

Liver, meat, the milk, kidney, eggs, fish, cheese

37
Q

Deficiency of B12 can lead to these two conditions:

A

Macrocytic, megaloblastic anemia

Pernicious anemia - after gastric tony or removal of ilium due to lack of intrinsic factor

38
Q

Coenzyme A - energy

Synthesis of fatty acids

A

Pantothenic acid

39
Q

Sources of Pantothenic acid

A

Animal foods, grains, legumes

40
Q

Antioxidant
Changes proline into hydroxyproline into collagen which strengthens intercellular substances
Wound healing
Aids iron absorption

A

Vitamin C

41
Q

Sources of vitamin C

A

Citrus fruits, potatoes, papaya, dark green, yellow vegetables

42
Q

Scurvy is characterized by poor wound healing, bleeding gums, and petechia. This is a symptom of what vitamin deficiency?

A

Vitamin C

43
Q

Synthesized by intestinal bacteria, inactivated by avidin

A

Biotin

44
Q

Coenzyme in fatty acid synthesis

Converts pyruvate to oxaloacetate in gluconeogenesis

A

Biotin

45
Q

Sources of biotin

A

Liver, kidney, egg yolk, yeast

46
Q

Deficiency symptoms:
Muscle pain
Dermatitis
Glossitis (inflammation of tongue)

A

Biotin

47
Q

Four functions of calcium

A

Blood clotting
Cardiac function
Nerve transmission (release of neurotransmitters)
Smooth muscle contractility

48
Q

Most abundant mineral
Regulated by parathyroid hormone
Vitamin D, acid, lactose aid absorption

A

Calcium

49
Q

Sources of calcium

A

Dairy, leafy vegetables, legumes

50
Q

Deficiency leads to tetany(stiff muscles)

A

Calcium

51
Q

Functions of phosphorous

A

Part of DNA and RNA
Phospholipids transport fat through lymph and blood
Bones
Teeth

52
Q

Sources of phosphorous

A

Animal proteins

Meat, fish, poultry, eggs, fish, cheese

53
Q

Iron function

A

Oxygen transport

54
Q

Iron deficiency

A

Pale tongue, fatigue
Anemia
Spoon-shaped nails
Pale conjunctivae (mucous membranes lining eyelid)

55
Q

In most foods, milk,bread

A

Magnesium

56
Q

Protein and fatty acid synthesis
Stabilizes structure of ATP
High pro, calcium, vit D increase need

A

Magnesium

57
Q

Magnesium deficiency is rare, but could cause….

A

Tremors

58
Q

Excess less to copper or iron absorption

A

Zinc

59
Q

Functions of zinc

A

Increases taste acuity
Enhances insulin action
Stabilizes DNA, RNA
Cell division

60
Q

Sources of zinc

A

Animal proteins

Meat, liver, eggs, fish

61
Q

Reduced immune function
Alopecia
Poor wound healing
Hypogeuisia

A

Zinc deficiency

62
Q

Sources of iron

A

Heme: animal foods, meat, fish, poultry

Non-heme: cereal, vegetables

63
Q

Absorption of iron is enhanced by

A

Vitamin C

Calcium if oxalates are present

64
Q

The following do not aid in absorption of iron

A

Eggs
Tea
Milk
Cheese

65
Q

50% in bone
50% in cells
Part of chlorophyll

A

Magnesium

66
Q

Iodine sources

A

Seafoods, iodized salt

67
Q

Iodine deficiency

A

Goiter

68
Q

Part of thyroxine

A

Iodine

69
Q

Functions of fluoride

A

Teeth and bone

70
Q

Sources of fluoride

A

Soil

Water

71
Q

Fluoride deficiency

A

Dental caries

72
Q

Copper functions

A

Hemoglobin synthesis

Aids iron absorption

73
Q

Sources of copper

A

Liver, kidney, shellfish

74
Q

Deficiency symptoms:
Microcytic anemia
Neutropenia
Wilson’s disease (low serum copper, genetic absence of liver enzyme)

A

Copper

75
Q

Cooperates with vitamin E
Antioxidant
Tissue respiration

A

Selenium

76
Q

Sources of selenium

A

Soil, grains

Animal protein: meat, fish, poultry, dairy

77
Q

Deficiency symptoms:
Myalgia
Cardiac myopathy

A

Selenium

78
Q

Function: central nervous system

A

Manganese

79
Q

Sources of manganese

A

Whole grains, legumes, nuts

80
Q

Absorption enhanced with vitamin C and niacin
Aids insulin action
Glucose metabolism

A

Chromium

81
Q

Sources of chromium

A

Yeast, oysters, potatoes, liver

82
Q

Chromium deficiency

A

Insulin resistance

83
Q

Exists with B12
Maturation of red blood cells
Deficiency related to B12

A

Cobalt

84
Q

Part of amino acids cysteine, cystine, methionine

Component of organic molecules

A

Sulfur

85
Q

Sources of sulfur

A

Animal proteins:

Meat, fish, eggs, poultry

86
Q

Choline is a component of ….

A

Lecithin

87
Q

Function of choline

A

Transports lipids as acetylcholine

88
Q

Sources of choline

A

Fat in eggs, lived, milk, soybeans

Nutrition Science (8 decks)

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