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KNES 337 (Nutrition) > Vitamins, Phytochemicals (20/21)! > Flashcards

Vitamins, Phytochemicals (20/21)! Flashcards

1
Q

During what time period was Vitamin D deficiency prominent? Why?

A

-Industrialization Era (1880-1920)
-smoke from coal burning absorbed UV

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2
Q

What disease results from vitamin D deficiency?

A

Rickets- bone weakness, deformation

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3
Q

Who was susceptible to beri beri?

A

Sailors who ate polished rice (husk, bran, germ removed)

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4
Q

What disease results from thiamin deficiency?

A

Beri beri- fatigue, cardiovascular, nervous, muscular, and GI complications

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5
Q

What disease results from niacin deficiency?

A

Pellagra- dermatitis (scaly skin), diarrhea, dementia (cognitive functions)

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6
Q

When was Pellagra prominent?

A

-early 1900’s
-ate corn as staple
-niacin was not easily accessible in corn
-100,000 deaths

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7
Q

What functions are most effected by vitamin A deficiency?

A

-vision: leads to childhood blindness
-GI: death from diarrhea

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8
Q

What is one of the first signs of vitamin A deficiency?

A

Night blindness

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9
Q

Common sources of vitamin A

A

1) beta-carotene (plant foods)
2) retinol (animal foods)

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10
Q

Foods high in beta-carotene

A

-deep orange fruits and vegetables
-dark green vegetables

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11
Q

Foods high in retinol

A

-animal fat products (meat, fish)

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12
Q

Which vitamin A derivative may be dangerous for a developing fetus?

A

Retinoids- acne medications

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13
Q

What condition is a result of iodine deficiency?

A

Goiter- hypothyroidism leading to weight gain, inability to tolerate cold, fatigue, intellectual disabilities in babies

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14
Q

Which vitamins are easily destroyed during food storage and preparation?

A

-water soluble (B and C)

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15
Q

Which vitamins (previously learned) can be toxic in high doses

A

-B6, niacin, C
-megadoses stress kidney

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16
Q

How to minimize nutrient loss:

A

1) refrigerate fruits/vegetables
2) minimize oxidation (reduce contact w/ air)
3) wash before cutting
4) steam or stir fry (avoid high temps for a long time)

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17
Q

What is the synthetic form of folate (natural)

A

-folic acid

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18
Q

What foods are naturally high in folate?

A

-leafy green vegetables
-legumes
-lentils
-fortified grain products

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19
Q

Which is more bioavailable- folate (natural) or folic acid (synthetic)

A

Folic acid

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20
Q

Implications of folate deficiency

A

1) reduces DNA stability (induces/accelerates carcinogenesis)
2) high homocysteine (increased heart attacks, strokes)
3) fetal health (spinal cord and brain deformities- spinal bifida, anencephaly)

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21
Q

Folate intake for women, and pregnant women

A

female: 400ug
pregnant: 600ug

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22
Q

What do antioxidants protect against?

A

-oxidative stress (caused by free radicals produced in metabolism)

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23
Q

Which foods neutralize free radicals

A

-vitamin C w/ E
-fruits, vegetables

24
Q

Why is vitamin C necessary?

A

1) antioxidants protect against oxidative rest
2) helps form collagen, prevent bruising
3) necessary for stress reaction
4) reduce cold symptoms/severity

25
Q

Bodies need of vitamin C to prevent scurvy

A

10mg

26
Q

Excess vitamin C will cause…

A

-nausea, diarrhea, abdominal cramps, excessive gas

27
Q

Vitamin D is necessary for…

A

1) bone growth
2) decreasing cancer risk
3) avoiding multiple sclerosis, rheumatoid arthritis

28
Q

Time spent in the sun to receive optimal vitamin D

A

In the summer
-9 min
-25 min for darker pigment

29
Q

Common food sources of vitamin D

A

-fortified dairy foods
-fortified margarine
-fish oils
-egg yolk

30
Q

Who is at risk of reduced vitamin D production

A

1) age 70+ (production falls to 30% of original)
2) institutionalized
3) heavy sunscreen users

31
Q

Daily recommended intake for adults (vitamin D):

A

Adults: 600 IU
70+: 800 IU

32
Q

phytochemicals

A

-biologically active compounds in plants
-protective and antioxidant properties that are useful for human tissues

33
Q

What diseases can phytochemicals protect us from?

A

-cancer
-heart disease
-high blood pressure
-other chronic diseases

34
Q

What habit is particularly helpful for phytochemical intake?

A

eating a variety of foods

35
Q

What causes the formation of free radicals?

A

-UV light
-air pollution
-inflammation
-metabolism
-ionizing radiation
-smoking

36
Q

Phytochemicals w/ antioxidant activity:

A
  • allyl sulfides (garlic, onions)
    -carotenoids (carrots, tomatoes)
    -flavonoids (berries)
    -polyphenols (grapes, tea)
37
Q

Isoflavones

A

-found in soy
-help reduce menopausal symptoms and osteoporosis (imitate estrogen)

38
Q

Indoles

A

-found in broccoli and cabbage
-stimulate enzymes
-reduce risk of breast cancer

39
Q

Which compound is known for protecting DNA from carcinogens?

A

Capsaicin, found in hot peppers

40
Q

Which food prevents the adhesion of pathogens on the cell wall (physical action)?

A

Cranberries, will reduce the risk of urinary tract infections

41
Q

Are phytochemicals entirely beneficial?

A

No, in large doses they may be toxic

42
Q

Can you receive similar benefits from phytochemical supplements?

A

No, benefits are associated w/ foods

43
Q

Solanine

A

-green potatoes (exposed to light)
-diarrhea, vomiting, headache, paralysis

44
Q

Aflatoxins

A

-moldy peanuts, dried fruits, grains, spices (Aspergillus)
-can cause liver cancer w/ chronic exposure

45
Q

Oxalic acid

A

-from spinach, turnip greens, rhubarb
-bind to calcium and irritate stomach
-can cause kidney stones

46
Q

Phytates

A

-found in whole grains and legumes
-bind minerals like iron and zinc (reduce absorption availability)
-can reduce by cooking/baking/sprouting/fermentation

47
Q

Selective breeding

A

-breeding together the attributes you want

48
Q

Genetic engineering

A

-modifying genetic material of living cells so they produce new substances or perform new functions

49
Q

Benefits of food biotechnology

A

1) extended shelf life (firm and ripe longer)
2) efficient food processing (mass artificial production)
3) biopharming (using animals/plants to produce drugs/vaccines)
4) improved nutrient composition (protein/fat/minerals)
5) genetically assisted agriculture

50
Q

rennin

A

-mass produced in bacteria (no longer have to kill cattle for usage)
-coagulate milk in cheese production

51
Q

golden rice

A

added beta-carotene (to avoid vitamin A deficiency)

52
Q

Regulated genetically assisted crops in Canada

A

-soy, corn, canola, sugar, beets, alfalfa

53
Q

Allergenicity

A

-transfer of allergenic organisms to non-allergic
-not common

54
Q

Gene transfer

A

-concerned that antibiotic resistance may occur

55
Q

Outcrossing

A

-migration of GM genes into conventional crops

56
Q

Main issues of concern for human health with biotechnology?

A

1) allergenicity
2) gene transfer
3) outcrossing

KNES 337 (Nutrition) (21 decks)

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