HUN 1201 EXAM 3
Thiamin (Vitamin B1) (V) food sources - ANS-1. food sources: many have some, few
are very rich, but eaten all together it is adequate for diet; grain selections should be
whole grain or enriched; fortified cornflakes, tomato juice, lean pork chop, soy milk,
acorn squash
Thiamin (Vitamin B1) (V) deficiency - ANS-2. deficiency: malnourished and alcoholics;
alcohol impairs absorption and increases urinary excretion; beriberi- chronic deficiency,
dry affects the nervous system and causes muscle weakness, wet affects the
cardiovascular system and causes edema
Thiamin (Vitamin B1) (V) toxicity - ANS-3. toxicity: no adverse effect; no UL established
Thiamin (Vitamin B1) (V) roles in body - ANS-4. roles in body: assists in energy
metabolism as part of coenzyme thiamin pyrophosphate (TPP); nerve activity and
muscle activity
Thiamin (Vitamin B1) (V) facts - ANS-5. facts: average intake meets/exceeds
recommendations; must eat nutritious foods to meet energy needs; destroyed by
prolonged cooking, leaches into cooking water- best to steam or microwave
riboflavin (vitamin b2) (V) food sources - ANS-1. food sources: milk and milk products;
fortified cereals; dark green leafy vegetables; broccoli, plain yogurt, egg, liver,
mushrooms
riboflavin (vitamin b2) (V) deficiency - ANS-2. deficiency: inflammation of
membranes-mouth, skin, eyes, GI tract; most people meet/ exceed their needs
riboflavin (vitamin b2) (V) toxicity - ANS-3. toxicity: no UL established
riboflavin (vitamin b2) (V) role in body - ANS-4. role in body: serves as a coenzyme in
energy metabolism- flavin mononucleotide (FMN), flavin adenine dinonuceotide (FAD)
riboflavin (vitamin b2) facts - ANS-5. facts: destroyed by ultraviolet rays and irradiation;
heat/cooking stable
niacin (vitamin b3) (V) toxicity - ANS-3. toxicity: no harm when it is naturally occurring in
foods; supplements and drugs can causes a "niacin flush" which is 3-4x more than the
RDA of niacin and causes tingling and vessel dilation; there can be potential benefit
from large doses of nicotinic acid but can be toxic if other diseases are present
niacin (vitamin b3) (V) roles in body - ANS-4. roles in the body: body manufacturers it
from tryptophan and it only occurs after protein synthesis needs have been met; has
two coenzyme forms that assist in metabolic reactions- nictotinamide adenine
dinonucleotide (NAD)--> carries hydrogen and their electrons- metabolism; NADP
(phosphate form of NAD)
niacin (vitamin b3) (V) facts - ANS-5. facts: less vulnerable to food preparation loses but
still can leach into cooking water at times; has two chemical structures- nicotinic acid
and nicotinamide (major form in blood); body makes it from tryptophan
folate (folacin or folic acid) (V) deficiency - ANS-2. deficiency: primary deficiency is
inadequate intake and secondary deficiency is impaired absorption, increased needs,
drug interactions; can cause anemia (macrocytic or megaloblastic) and GI tract
deterioration
folate (folacin or folic acid) (V) toxicity - ANS-3. toxicity: high intake can mask a b12
deficiency; UL is established
folate (folacin or folic acid) (V) roles in body - ANS-4. roles in the body: primary
coenzyme form-THF (tetrahydrofolate) transfers 1-carbon compounds during
metabolism, converts b12 to coenzyme form, synthesizes DNA, regenerates methione
from homocystitine; may protect against heart disease and cancers
folate (folacin or folic acid) (V) facts - ANS-5. facts: bioavailabilty ranges from 50%
(food)- to 100% (supplements), dietary folate equivalents (DFE) account for enhanced
absorption from supplements; is disposed by secretion by the liver into bile; needs are
increased during pregnancy or can result in neural tube defects and congenital birth
defects; decreasing prevalence of NTD's since folate fortification
vitamin b12 (V) food sources - ANS-1. food sources: found exclusively in animal
products; milk and fish; nutritional yeast; specifically foods fortified with b12
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