Nutrition 130 1st Edition These are lectures for October 14th 2014 and October 15th 2014 since Tuesday was a Monday schedule due to the Columbus Day weekend Lecture 16 th Tuesday October 14 2014 Learning outcomes Understand the difference between water soluble and fat soluble vitamins for deficiency toxicity Understand the risks of vitamin and mineral supplementation Vitamins Carbon containing compounds Organic molecules o We cannot manufacture them Have to eat them o Some soluble in water Minimal storage capacity Rare Toxicity Needed every 1 3 days B Vitamins Thiamin Riboflavin Niacin B6 Folate Folic acid B12 These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute Vitamin C o Soluble in fat Large storage capacity Needed in periodic doses weekly or monthly Possible toxicity with supplemental use Vitamin A D E and K Minerals Are what we find in the soil Dietary Reference Intake DRI A set of nutritional reference values for the united states that applies to healthy people Supplements Pros o Folate For women of childbearing age Protective o B 12 Most common deficiency in Elderly Vegans o Vitamin D Many people are deficient Problems associated with over supplementation o Toxic overload o Unsure of long term outcome o Competition between nutrients for absorption Ex Taking iron supplements then you re competing with your zinc o Missing many dietary factors Wednesday October 15th 2014 Learning outcomes Blood Nutrients Know the nutrients that contribute to healthy blood and anemia their food sources and significant deficiency symptoms Know which groups are at increased risks for anemia due to deficiency of these nutrients Male vs female requirements for iron Describe the risk of toxicity due to mineral supplementation Nutrients in Energy Metabolism B vitamins o Thiamin o Riboflavin o Vitamin B12 o Niacin o Vitamin B6 Folate Iodine Iron Bolded words above are important for blood health Vitamins CHO Protein and Fat Metabolism Thiamin o Deficiency beriberi o Chronic alcoholics at risk o Good sources Whole and enriched grains pork Niacin o Deficiency pellagra o Good sources Whole and enriched grains meat Riboflavin o Destroyed by light o Good sources Mushrooms and milk B6 o Food sources Whole grains meat fish some starchy vegetables Bananas Enriched bread Some of the nutrients that are moved during processing are replaced Iodine Significant sources o Iodized salt seafood o Bread dairy plants grown in iodine rich soils animals fed those plants Deficiency In adults goiter In utero during pregnancy cretinism mental retardation Review Question Describe the function of a coenzyme What nutrients are involved in the metabolic processes of the body What are good food sources of thiamin niacin riboflavin B6 and iodine What group is most likely to be deficient in thiamin Define enrichment and know nutrients replaced by this process o Thiamin niacin iron Vitamins act as coenzymes Without activation by coenzyme most reactions in the body could not take place Anemia Most common nutrient deficiency Pale skin Exhaustion Shortness of breath Difficult focusing Reduced performance in academics Hemoglobin Red blood cells contain o Two types Folate B12 deficiency anemia Iron deficiency anemia Folate Vulnerable groups pregnant and fertile women Fortified bread products legumes green leafy products o Good sources Involved in DNA synthesis cell division Woman s need increases dramatically during pregnancy Deficiency causes neural tube defects Fortified Bread Fortified means vitamins or minerals have been added to foods in quantities greater than were originally in the food
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