Human Nutrition Exam Review (ch 5-7)

Niacin

Nicotinic Acid

Vitamin K

Phylloquinones

Lose

Does an atom or molecule lose or gain one or more electrons to be oxidized?

Thiamin, riboflavin, niacin, vitamin B-6, pantothenic acid, folate, biotin, vitamin B-12, and vitamin C

Water-soluble vitamins

Grows and develops tissues and regulates a variety of body processes.

What are the roles of vitamins?

Vitamin K

What fat-soluble vitamin is involved in the production of active blood clotting factors?

Free Radical

What is highly reactive and removes electrons from more stable molecules such as proteins, fatty acids, and DNA?

Vitamins ADEK

What vitamins are we not getting enough of?

Infancy, adolescence, and pregnancy

When do a person's vitamin needs increase?

When taking excessive amounts (megadoses) or consuming large amounts of vitamin-fortified foods regularly

When do people need to be concerned about vitamin toxicity?

Biological activity

vitamin's degree of potency or effects in the body

Vitamin B-12

Cobalamin

Vitamin D

Cholecalciferol

Heart attack, stroke, cancer, Alzheirmer's disease, and the aging process.

Excess oxidation leading to chemical changes in cells may ultimately lead to

Vitamin E

Helps with antioxidant defense

Folate

Helps with blood formation

Vitamin D

Helps with bone health

Sacrifices electrons to radicals

How does an antioxidant work?

0

How many kilocalories per gram do vitamins provide?

Retina

Light-sensitive area inside the eye

Cooking vegetables in small amounts of water and reusing that water for soups or sauces

Preserving water-soluble vitamins in food preparation can be achieved by

Small intestine

The primary site of vitamin absorption

sunlight

Vitamin D is not widespread in foods so it relies on _____ exposure to synthesize

Fat-soluble vitamins

Vitamins A, D, E, K

water-soluble vitamins

Which vitamins are easy for the body to filter through the kidneys?

fat-soluble vitamins

Which vitamins are hard for the body to excrete?

Carotenoids

Yellow-orange pigments in fruits and vegetables are called

enrichment

additional amounts of thiamin, riboflavin, niacin, folic acid, and iron to refined flour and cereal

Fortification

additional vitamins are added to milk

Changes to the normal GI transit time, health conditions, food processing and prep techniques, and source of the vitamin

the bioavailability of vitamins can be affected by