Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
39 Cards in this Set
- Front
- Back
RDA
|
Recommended Daily Allowancw
Daily intake of nutrients that meets needs of most healthy people |
|
EAR
|
Estimated Average Requirements
Intake level for 1/2 of people in specific group |
|
AI
|
Adequate Intake
Used when not enough scientific information is available |
|
UL
|
Tolerable Upper Level Intake
Maximum intake that should not pose health problems |
|
Definition of Vitamin
|
Vital, organic dietary substance
Not a CHO, protein, fat or mineral Necessary only in small amounts |
|
Vitamin Functions
|
Controls agents in cell metabolism
Components in body tissue construction Prevents specific nutritional deficiency disease |
|
Vitamin A (AKA)
|
Retinol
|
|
Functions of Vit A
|
Vision-retina
Tissue strength-epithelial tissue Growth- skeletal and soft tissue |
|
Xerosis
|
Caused by deficiency of Vit A
Itching, burning, red inflamed eyelids |
|
Xerophthalamia
|
Caused by deficiency of Vit A
Blindness |
|
Preformed Vit A (AKA)
|
Retinol
|
|
Provitamin A (AKA)
|
Carotene
|
|
Preformed Vit A (form and food sources)
|
In a complete sate in ingested foods
Found in animal foods (liver, kidney, egg yolk) and fortified milk |
|
Provitamin A (form and food sources)
|
Requires conversion in body to be in complete usable form
Fruits and vegtables- orange in color, green leafy veg, broccoli and cabbage |
|
Body storage of Vit A
|
Liver stores large amount
|
|
Toxis S&S Vit A
|
Liver injury
|
|
Food sources of Vit A
|
Fish liver oils, liver, egg yolk, butter, cream, fat part of milk, fortified margarine, beta-carotene
|
|
Digestion of Vit A
|
Requires bile salts to absorb from intestines
Acts as antioxidant |
|
Stability of Vit A
|
Unstable in heat and in contact with air
Cookin in uncovered pot will destroy |
|
Requirements of Vit A
|
Men require more than women (RDA)
|
|
Vitamin D (AKA)
|
Choleclciferol
|
|
Function of Vit D
|
Absorption of Ca and P
Bone mineralization |
|
Deficiency of Vit D
|
Rickets
|
|
Toxicity of Vit D
|
Calcification of soft tissues
Calcium deposits in kidney nephrons |
|
Food sources of Vit D
|
Natural- yeast, fish & liver oils
Fortified foods- milk, butter |
|
Stability of Vit D
|
Stable to heat, agin and storage
|
|
Requirements of Vit D
|
Varies with sun exposure
|
|
Vit E (AKA)
|
Tocopherol
|
|
Functions of Vit E
|
Antioxidant- protects cellular structures from being broken down by O2
Selenium metabolism- secondary line of defense in protecting cell membrane |
|
Deficiency of Vit E
|
Hemolytic anemia- lipid membrane of RBCs are oxidized by O2
|
|
Requirements of Vit E
|
Children require less
|
|
Toxicity of Vit E
|
No known toxic effects
|
|
Food sources for Vit E
|
Veg oils rich in polyunsaturated fatty acids
Milk, eggs, muscle meats, fish, cereal, leafy veg |
|
Stability of Vit E
|
Stable to heat and acids
Not stable to alkalis, light and frying |
|
Forms of Vit K
|
Phyllaquinone- dietary form
Menaquinone- synthesized by intestinal bacteria |
|
Functions of Vit K
|
Blood clotting
Bone development |
|
Food sources For Vit K
|
Green leafy vegtables
Small amounts in dairy, meats, fortified cereals, fruits and vegetables |
|
Requirements for Vit K
|
No RDA because intestinal bacteria can synthesize
|
|
Stability of Vit K
|
Sensitive to light and radiation
|