Nutrition and Dietetics
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Nutrition and Dietetics - Details
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| 🇬🇧 | 🇬🇧 |
| The word vitamin comes from the Latin word? Meaning? | Vita, meaning life; and the suffix amine, which is a nitrogen compound. |
| Vitamin B2 (Riboflavin): RDA: | 1.3 mg for men and 1.1 mg for women |
| True or False: all vitamins contain nitrogen. | False, it was discovered later that not all vitamins contain nitrogen; nevertheless, "vitamin" has been used pervasively and has become a common word. |
| Vitamin B2 (Riboflavin): RDA: | 1.3 mg for men and 1.1 mg for women |
| Vitamin B2 (Riboflavin): RDA: | 1.3 mg for men and 1.1 mg for women |
| In the absence of vitamins, a related ??? occurs. cure is through the administration of the vitamin involved | Vitamin deficiency or deficiency |
| Vitamin B2 (Riboflavin): RDA: | 1.3 mg for men and 1.1 mg for women |
| Vitamin B2 (Riboflavin): RDA: | 1.3 mg for men and 1.1 mg for women |
| Classification of vitamin deficiency: Occurs when the vitamin is not consumed in sufficient amounts to meet physiologic needs | Primary deficiency |
| Classification of vitamin deficiency: absorption is impaired excess secretion occurs underlying disorder lifestyle factor | Secondary deficiency |
| Classifications of vitamin deficiency | Secondary deficiency |
| True or false: Vitamins do have caloric value | False, vitamins does not have caloric value |
| Terms associated with vitamins: These are naturally occurring vitamins that are in inactive form and ready for biological use | Preformed vitamins |
| Ergosterol, when radiated, becomes? | Vitamin D |
| Avitaminosis A leads to | Night blindness and xerophthalmia |
| Avitaminosis C leads to | Scurvy |
| Avitaminosis B leads to | Beri beri |
| Terms associated with vitamins: This is sometimes referred to as "vitamin toxicity", a result of excessive accumulation of a vitami in the body | Hypervitaminosis |
| Terms associated with vitamins: The prefix "mal" meaning bad denotes that too much or too little vitamin is not good for the health. | Vitamin malnutrition |
| Two types of vitamins: classification of Vitamins on the basis of Solubility: | The fat-soluble vitamins A, D, E, and K in association with lipids are found in foods The water-soluble vitamins are B complex and vitamin C |
| Vitamins are formerly called ???, because their presence in minute quantities is easily overlooked. | Accessory food factors |
| The word vitamin was coined by: when: How: | The word vitamin was coined by Casimir Funk; in 1912; when he was searching for a constituent in rice bran which could cure beriberi. The missing substance he called 'vitamine' comes from vita meaning necessary for life and amine denoting that the anti-beriberi factor contained nitrogen. He hypothesized that nutritional deficiencies which were observed in the past such as scurvy, pellagra, and rickets were due to the lack of "vitamine". |
| Researchers later showed that ???, so the final letter "e" was dropped, hence the word "vitamin" | Not all these dietary factors contained nitrogen |
| Besides solubility properties, fat-soluble vitamins differ from water-soluble vitamins based on the following factual criteria: | 1. Fat-soluble vitamins generaly have precursors or provitamins 2. Because they can be stored in the body: liver, adipose tissue, deficiencies are slow to develop 3. They are not absolutely needed daily from food sources. 4. They are generally stable, especially in ordinary cooking methods • Absorbed directly into blood transported and stored like fats • Dissolve in fatty tissues or substances • Need fat: for absorption & transport |
| Water-soluble vitamins differ from fat-soluble vitamins having the general characteristics: | 1. they must be supplied every day in the diet 2. They do not have precursors 3. they are not stored significantly in the body and any excess is excreted in the urine. except Vit. B 12 (Cobalamin) and Vit. B 6 (Pyridoxine) 4. Deficiency symptoms develop relatively fast 5. Being water-soluble, they are most likely to be destroyed in ordinary cooking. therefore opposite sa fat-soluble, bilat. |
| Vitamin B1: | Thiamin |
| Thiamin (B1): Stability: | • Loss of vitamin in cooking is extremely variable, depending on the pH of the food, time, temperature, quantity of water used and discarded and the use of sodium bicarbonate to enhance the green color of vegetables. • Freezing has little or no effect on the thiamin content of foods. |
| Thiamin (B1): Thiamine Deficiency | • c.1. loss of appetite • c.2. weakness • c.3. easy fatigability • c.4.indigestion • c.5. severe constipation • c.6. gastric atony • c.7. poor reflexes and irritability • c.8. retarded growth • c.9. numbness of extremities • c.10. beri-beri- also called nutritional polyneuritis |
| Thiamin (B1): beri beri characterized by | Ataxia, pain, anorexia, mental disorientation, and tachycardia. |
| Types of beriberi: | Infantile beriberi wet beriberi dry beriberi |
| Wernicke's encephalopathy: | COAT: C- confusion O- ophthalmoplegia A- ataxia T- thiamin deficiency |
| Korsakoff's Psychosis: | RACK: R- retrograde amnesia A- Anterograde amnesia C- Confabulation K- Korsakoff's psychosis |
| Thiamine requirement or allowance: | • RDA: 1.2 mg (men) & 1.1 mg (women) • The amount of thiamine required increases as the metabolic rate increases. • The amount of thiamine required increases as the metabolic rate increases. • Those engaged in rigorous physical activity burn more energy, so they require more energy. |
| Vitamin B2: | Riboflavin |
| It operates as a vital coenzyme factor in both energy production and tissue protein building. | Vitamin B2 (Riboflavin): function: |
| Vitamin B2 (Riboflavin): RDA: | 1.3 mg for men and 1.1 mg for women |
| Vitamin B2: Plant sources: | ❖Broccoli ❖asparagus, ❖dark leafy greens ❖whole grains, ❖enriched breads and cereals. |
| Vitamin B2 Animal sources: | ❖Dairy products ❖Meats ❖Fish ❖Poultry ❖Eggs |
| Caution: Riboflavin is sensitive to what? | Light and irradiation it is destroyed by ultraviolet light and sunlight |
| Ariboflavinosis or riboflavin deficiency causes: | Corneal vascularization Dermatitis Glossitis Cheilosis Anemia, erythroid hypoplasia |
| Ariboflavinosis: -An inflammation of the skin that exhibits a greasy, scaling appearance, • - Typically involves the cheeks and the areas behind the ears. | Seborrheic dermatitis |
| Niacin B3: average RDA: | • 2-12 mg a day for children • 14 mg a day for women • 16 mg a day for men • 18 mg a day for pregnant or breast- feeding women |
| Pellagra, aniacin (avitaminosis of Vitamin B3 or Niacin) deficiency is characterized by: | 4 "D's": Diarrhea Dermatitis Dementia Death |
| Pyridoxine (B6): Average RDA: | 1-2 mg day |
| Pyridoxine (B6): deficiencies: | Dermatitis, altered nerve function, weakness, poor growth, convulsions, and microcytic anemia (small red blood cells deficient in hemoglobin.) |
| Pyridoxine (B6): Toxicity: | Ataxia, sensory neuropathy (for long-term supplementation in megadoses gram quantities) |
| 3 most common types of spina bifida: A defect of the backbone (spine) and spinal cord | Myelomeningocele |
| 3 most common types of spina bifida: backbone (spine) does not fully form during pregnancy | Spina bifida occulta |
| Childbearing age: Should take how many/much of synthetic folic acid to reduce the risks of birth defects? Pregnant women should also take? | Childbearing age should take 400 mcg/day of synthetic folic acid to reduce the risks of birth defects. Pregnant women should take 600 mcg/day |
| A form of anemia characterized by large red blood cells that cannot carry oxygen properly. | Megaloblastic anemia |
| A neurotransmitter associated with attention, learning and memory, muscle control, and many other functions. | Acetylcholine |
| Vitamin C Ascorbic Acid: Chemical and Physical nature: | A.1. Water soluble acid, easily oxidized, unstable A.2. Other animals can synthesize Vitamin C from glucose but humans lack the necessary specific enzymes |
| Vitamin C Ascorbic Acid: Absorption and Storage: | • B.1. Easily absorbed from small intestine • B.2. Not stored in tissue depots; distributed to tissue saturation levels in general circulation, remainder being excreted; • large amounts present in adrenal tissues |
| Vitamin C Ascorbic Acid: Physiologic Function: | Antioxidant and co-enzyme, collagen synthesis, amino acid metabolism; may have the role in reducing the risk of cancer(stomach, esophagus and colon) |
| Vitamin C Ascorbic Acid: Average RDA : | 90 mg for men & 75mg for women. Recommendations vary worldwide: a minimum of 10 mg-to prevent symptoms of scurvy. |
| Signs and symptoms of scurvy (Vitamin C deficiency, Ascorbic acid avitaminosis) | Pale skin, Loss of teeth, sunken eyes. also gingival hemorrhage, corkscrew hair- pinpoint bleeding around hair follicles, periungual hemorrhage- include pinpoint bleeding under the nails, Bruising and hemorrhages |