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Mizzou NUTR_S 2340 - Exam 2 Study Guide
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Water-soluble VitaminsExam #2 Study Guide NS 2380, Fall 2014CHAPTER 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C1. What does history tell us about the discovery of vitamins?Support sound nutritional healthVitamin supplements do not offer the many benefits that come from vitamin rich foods.2. Compare and contrast the characteristics of the water-soluble and fat-soluble vitamins.Are absorbed directly into the blood and travel freely, circulate freely in water-filled parts of the body, excreted through the kidneys which detect and remove excess in urine. Nutrition 2340 Are needed in frequent doses (1-3 days)Water-Soluble Vitamins: B Vitamins and Vitamin CFat-Soluble Vitamins: Vitamins A, D,E, and KAbsorption Directly into the blood First into the lymph, then the bloodTransport Travel freely Many require transport proteinsStorage Circulate freely in water-filled parts of the bodyStored in the cells associated with fatExcretion Kidneys detect and remove excess in urineLess readily excreted; tend to remain in fat-storage sitesToxicity Possible to reach toxic levels when consumed from supplementsLikely to reach toxic levels when con-sumed from supplementsRequirements Needed in frequent doses (perhaps 1 to 3 days)Needed in periodic doses (perhaps weeks or even months)3. What are precursors? What do they have to do with vitamins?When some of the vitamins are available from foods in inactive forms…Also known as Pro Vitamins.Once indie the body, the precursor is converted to an active for of the vitamin.It is important when measuring a person’s vitamin intake to consider the active vitamin and available amount from the persecutor. 4. What are coenzymes? What do they have to do with vitamins?Small organic molecules that associate closely with certain enzymesThey synthesize compounds or dismantle compounds5. Discuss bioavailability.The amount of vitamins available from foods depends on the quantity provided by the foods and the amount absorbed and used by the bodyHow do we determine the quantity?• Efficiency of digestion and time of transit through the GI tract• Previous nutrient intake and nutrition status• Method of food preparation (raw, cooked, or processed)• Source of the nutrient (synthetic, fortified, or naturally occurring)Other foods consumed at the same time6. What factors can destroy vitamins in food and why? What can be done to minimize these Nutrient losses?Minimizing nutrient loss: refrigerate fruits and vegetables,Oxidation of vitamins, put fruits and veggies in wrappers, juices in closed containers and refrigerate them.Washing: Rinse fruits and vegetables before cutting (not after)Cooking: Use a microwave oven or steam vegetables with just a little bit of water. Add vegetables after the water has come to a broil. Avoid high temperatures and high cooking times. 7. Identify circumstances when vitamin-mineral supplementation might be necessary.People with specific nutrient deficeniesLow energy intakes (1600 kcal per day)Vegitarians, vegans, older adults (astromic gastris) may beed B12Lactose intolerance/milk allergies may need calciumInflants: Vitamin D, iron, fluridePregnant: Folate and ironElderly: B12 and Vitamin DDiseases, infections, and injuriesTaking specific medications that interfere with specific nutrientsWater-soluble Vitamins1. Identify functions, recommendations, general deficiency symptoms/names of deficienciesincluding who’s at risk for deficiency, general toxicity symptoms including who’s at risk for toxicity, and rich food sources. You are responsible for the following water-soluble vitamins:· Thiamin· Riboflavin· Niacin· Biotin· Pantothenic Acid· Vitamin B6 (Pyridoxine)· Folate· Vitamin B12· Vitamin C*Charts are at the bottom of the study guide!!2. Discuss the importance of folate in the development of neural tube defects. How does a woman meet her folate requirement?The brain and spinal cord develop from the neural tube and defects in its orderly forma-tion during the early weeks of pregnancy may result in various central nervous system disor-ders and death.Folate supplements taken 1 month before conception and continued throughout the first trimester of pregnancy can help prevent neural tube defects. For this reason, all women of childbearing age who are capable of becoming pregnant should consume 0.4 milligram (400 micrograms) of folate daily.Neural Tube: the embryonic tissue that forms the brain and spinal cord. The two main types of neural tube defects are spina bifida (literally “split spine”) and anencephaly (“no brain”).3. Understand folic acid fortification. Why was this established? Folate fortification raises safety concerns as well. Because high intakes of folate can mask a vitamin B12 deficiency, folate consumption should not exceed 1 milligram daily without closemedical supervision. The risks and benefits of folate fortification continue to be a topic of current debate.4. Define Atrophic Gastritis.Chronic inflammation of the stomach accompanied by a diminished size and functioning of the mucous membrane and glands. This condition is also characterized by inadequate hydrochloric acid and intrinsic factor—two substances needed for vitamin B12 absorp-tion.• atrophy = wasting• gastro = stomach• itis = inflammation5. Define Pernicious Anemia.A blood disorder that reflects a vitamin B12 deficiency caused by lack of intrinsic factor and characterized by abnormally large and immature red blood cells. Other symptoms include muscle weakness and irreversible neurological damage.• pernicious = destructive.6. Explain how one with atrophic gastritis can develop poor vitamin B12 status. Because vitamin B12 is required to convert folate to its active form, one of the most obvi-ous vitamin B12–deficiency symptoms is the anemia commonly seen in folate deficiency. This anemia is characterized by large, immature red blood cells, which indicate slow DNA synthesis and an inability to divide (see Figure 10-12). When folate is trapped in its inactive (methyl folate) form due to vitamin B 12deficiency or is unavailable due to folate deficiency itself, DNA synthesis slows.7. Explain causes for pernicious anemia.Inherit a gene, vegetarian or lack of meat in the diet, vegan diet, and infants with vegan mothers. B12 deficiency is common in the elderly.8. Discuss the role of an antioxidant (as if you were explaining it to a patient). Which vitamins act as antioxidants?Antioxidant: Substances


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Mizzou NUTR_S 2340 - Exam 2 Study Guide

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