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Nutrition Exam 4
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Nutrition Exam 4 Nutrition Exam 4 Nutrition Exam 4
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Nutrition Exam 4Vitamins - CORRECT ANSWER Micronutrients that are essential and assist in many body function
mostly energy metabolism that are categorized based on solubility
water soluble vitamins - CORRECT ANSWER All B vitamins and vitamin C and choline
Fat soluble vitamins - CORRECT ANSWER Vitamins A, D, E, and K are soluble in fat; fat is required
for their transport
Sources of vitamins in grains - CORRECT ANSWER thiamin
riboflavin
niacin
folic acid
Sources of vitamins in vegetables - CORRECT ANSWER Vitamin A
Vitamin K
Folate
Vitamin C
Sources of vitamins in fruit - CORRECT ANSWER Vitamin A
Vitamin C
Sources of vitamins in dairy - CORRECT ANSWER vitamin D
riboflavin
vitamin B-12
choline
Sources of vitamins in protein - CORRECT ANSWER thiamin
riboflavin
niacin
,biotin
vitamin B-6
vitamin B-12
choline
vitamin absorption - CORRECT ANSWER In small intestine
Fat-soluble vitamins require dietary fat to be absorbed
40-90% efficiency
fat malabsorption can lead to deficiency
Water-soluble vitamins (C and B) are absorbed by diffusion or by passive or active transporters
50-90% efficiency
intestinal diseases and alcohol and alcohol abuse can lead to deficiency
Fat soluble vitamin transport - CORRECT ANSWER Incorporated into chylomicrons and transported
by lymphatic system
transported to liver as part of chylomicron remnants
bound to proteins or incorporated into lipoproteins for export by liver
Water soluble vitamins transport - CORRECT ANSWER absorbed directly into the bloodstream
Fat soluble storage - CORRECT ANSWER Not readily excreted
stored in liver and adipose tissue
prolonged time to deficiency symptoms
Water soluble storage - CORRECT ANSWER Readily excreted via urine
limited storage
deficiency symptoms appear within weeks
Bioavailability - CORRECT ANSWER the rate at and the extent to which a nutrient is absorbed and
used
differs from amount in food/supplement
, influenced by efficiency of digestion, previous nutrient intake and nutrition status, preparation
synthetic and fortified foods influence
Precursors - CORRECT ANSWER Substances that are converted to an active form of the vitamin
organic nature—fresh foods contain, but can be easily destroyed during processing
Preserving vitamin content - CORRECT ANSWER • Environmental exposures destroy vitamins
- Heat
- Light
- Air
- Alkalinity
• Leached into fats or water during cooking
• Food processing
- Refinement of grains
-avoid storing food for long periods of time
Vitamin toxicity - CORRECT ANSWER Happens if intake routinely exceeds UL
supplements vs food sources
highest risk for fat-soluble vitamins
low risk for water-soluble vitamins
The B vitamins - CORRECT ANSWER Without B vitamins the body would lack energy (help body use
macronutrients for fuel)
coenzyme assist enzymes with energy release (without coenzyme, enzyme cannot function)
RDA vs AI
Thiamin (Vitamin B1) Function - CORRECT ANSWER Functions as coenzyme
metabolism of carbs
converts pyruvate to acetyl CoA
metabolism of BCAAs
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