Exam 3 Review

Vitamins Responsible for Energy Metabolism


1. Thiamin
2. Riboflavin
3. Niacin
4. B12
5. B6

Vitamins Responsible for DNA Synthesis


1. Folate
2. B12

**Chapter 8: Vitamins and Phytochemicals**


1. Identify characteristics of vitamins and the key differences between fat-soluble and water-soluble vitamins. (2)


1. }}Vitamins are essential, organic (carbon-based) and have no calories.}}
2. }}Fat soluble vitamins are stored longer and it more likely you experience toxic effects from them.}}
3. }}Water soluble vitamins are absorbed directly into from the intestine into the blood stream}}
2. Identify the major functions of each vitamin. (3 multiple choice and 4 matching)


1. {{Vitamin A functions{{


1. }}gene regulation and expression}}
2. }}cell differentiation}}
3. }}antioxidant}}
4. }}vision}}
5. }}treatment of acne}}
6. }}immune function}}
2. {{Vitamin D functions{{


1. }}bone development}}
2. }}managing blood calcium levels}}
3. }}increases calcium absorption in the GI}}
4. }}decreases calcium loss in kidneys}}
3. {{Vitamin E functions{{


1. }}anti oxidant}}
2. }}free-radicals neutralized}}
3. }}blood clotting}}
4. {{Vitamin K functions{{


1. }}blood clotting}}
2. }}bone development}}
5. {{Vitamin C functions{{


1. }}connective tissue synthesis}}
2. }}antioxidant}}
3. }}making collagen (wound healing, blood vessels, cartilage)}}
6. {{Thiamin functions{{


1. }}energy metabolism}}
7. {{Riboflavin functions{{


1. }}energy metabolism}}
8. {{Niacin functions{{


1. }}energy metabolism}}
9. {{Vitamin B6 functions{{


1. }}energy metabolism}}
10. {{Folate functions{{


1. }}DNA synthesis}}
11. {{Vitamin B12 functions{{


1. }}energy metabolism}}
2. }}DNA synthesis}}
3. }}nerve development/function}}
4. }}normal red blood cell production}}
5. }}myelin sheath}}
3. Identify major food sources of each vitamin, including factors (if any) that enhance or interfere with the use of a specific vitamin. (5)


1. {{Vitamin A food sources{{


1. }}preformed from organ tissues in the liver}}
2. }}beta-carotene (carrots, orange/yellow fruits, dark leafy greens)}}
2. {{Vitamin D food sources{{


1. }}fortified dairy}}
2. }}fatty fish and oils}}
3. }}egg yolks}}
4. }}10-20 mins of sunlight/day}}
3. {{Vitamin E food sources{{


1. }}PUFA oils}}
2. }}nuts, seeds}}
3. }}eggs}}
4. }}wheat germ}}
4. {{Vitamin K food sources{{


1. }}dark leafy greens}}
2. }}cabbage family}}
5. {{Vitamin C food sources{{


1. }}potatoes}}
2. }}citrus fruits}}
3. }}green peppers}}
4. }}broccoli}}
6. {{Thiamin food sources{{


1. }}fortified grains}}
2. }}pork}}
3. }}bran}}
4. }}nuts}}
7. {{Riboflavin food sources{{


1. }}dairy products}}
2. }}fortified grains}}
8. {{Niacin food sources{{


1. }}most meats}}
2. }}tryptophan}}
9. {{Folate food sources{{


1. }}dark leafy greens}}
2. }}enriched grains}}
3. }}dried beans}}
4. }}orange fruits}}
10. {{Vitamin B12 food sources{{


1. }}found only in animal products}}
11. {{Vitamin B6 food sources{{


1. }}meats}}
2. }}fish}}
3. }}poultry}}
4. }}potatoes}}
5. }}bananas}}
4. Identify the disease name, if any, and symptoms of each vitamin deficiency. (1 multiple choice and 7 matching)


1. {{Vitamin A deficiency{{


1. }}rough scaly skin}}
2. }}increased infection}}
3. }}keratomalacia}}
4. }}night blindness}}
2. {{Vitamin D deficiency{{


1. }}problems for bones}}
2. }}rickets}}
3. }}osteomalacia}}
3. {{Vitamin E deficiency{{


1. }}trouble with blood clotting}}
2. }}bruising}}
4. {{Vitamin K deficiency{{


1. }}hemorrhages excessive bruising}}
5. {{Vitamin C deficiency{{


1. }}scurvy}}
2. }}excessive bruising}}
6. {{Thiamin deficiency{{


1. }}berri berri}}
2. }}wernickle-korsakoff syndrome}}
7. {{Riboflavin deficiency{{


1. }}cracks at corner of mouth}}
2. }}sore throat}}
3. }}hypersensitivity to light}}
8. {{Niacin deficiency{{


1. }}pellagra: dermatitis, diarrhea, dementia, death}}
9. {{Folate Deficiency{{


1. }}neural-tube defects (spina bifida~28 days)}}
10. {{Vitamin B12 Deficiency{{


1. }}anemia}}
2. }}nerve damage}}
3. }}paralysis}}
11. {{Vitamin B6 Deficiency{{


1. }}weak}}
2. }}confused}}
3. }}irritable}}
5. Identify toxicity problems, if any, for each vitamin. (1 multiple choice and 5 matching)


1. {{Vitamin A toxicity{{


1. }}birth defects}}
2. }}discoloration}}
3. }}development of orange skin}}
2. {{Vitamin D toxicity{{


1. }}cause calcium deposits in soft tissues and joints}}
2. }}weird bone growth}}
3. {{Vitamin E toxicity{{


1. }}anti-coagulant}}
4. {{Vitamin K toxicity{{


1. }}increased risk of clots and strokes}}
5. {{Vitamin C toxicity{{


1. }}GI problems (nausea, vomiting, diarrhea)}}
6. {{Niacin toxicity{{


1. }}low blood pressure}}
2. }}niacin flush}}
7. {{Folate toxicity{{


1. }}masks B12 deficiency}}
8. {{Vitamin B6 toxicity{{


1. }}nerve damage}}
6. Describe how to minimize nutrient losses during food storage and preparation. (1)


1. }}shorter amount of cooking time, peel or cut them just prior to cooking them, store in a cool place}}
7. Identify who might benefit from multivitamin-mineral supplements and identify guidelines for selecting supplements. (3)


1. }}people with nutrient deficiencies}}
2. }}pregnant and lactating women}}
3. }}newborns}}
4. }}health that limits good intake or certain foods}}
5. }}elderly}}
6. }}vegetarians}}
7. }}alcoholics}}
8. Describe the general process by which a cancer develops, and identify dietary and lifestyle factors that are helpful or harmful for cancer risk. (3)


1. To reduce cancer risk, increase:


1. }}fruits and veggies}}
2. }}whole grains}}
3. }}omega-3 fats}}
4. }}control weight, calories, alcohol and red meat}}

**Chapter 9: Water and Minerals**


1. Focus on calcium, magnesium, sodium, potassium, iodine, iron, zinc, selenium, and fluoride. There will not be exam questions on the other minerals.
2. Identify the major roles of water in the body and describe factors influencing the amount of water needed by the body. (2)


1. < 2. < 3. <