Ch. 9: Fat-Soluble Vitamins (Test 4)

List the fat-soluble and water-soluble vitamins.

fat: A, D, E and K water: thiamin, riboflavin, niacin, vitamin B-6, pantothenic acid, folate, biotin, vitamin B-12, and vitamin C; vitamin-like compounds choline, carnitine, and lipoic acid

Compare and contrast general characteristics of fat- and water-soluble vitamins.

fat: body has more difficulty eliminating excess; do not dissolve in watery substances; over time, they can cause toxicity because the body stores them in liver and adipose tissue water: body stores only limited amounts; kidneys can filter excesses and eliminate them; not as toxic

List food sources of vitamin D.

fish liver oils, fatty fish (salmon, herring, catfish), milk, some ready-to-eat cereals, orange juice, and margarine

List food sources of vitamin K.

green leafy vegetables (kale, turnip greens, salad greens, cabbage, and spinach); broccoli and green beans; soybean and canola oils; margarine and salad dressing

Summarize the main functions of each of the fat-soluble vitamins.

A: vision and reproduction, cellular growth, immune system & function D: absorption of calcium and phosphorus, maintenance of normal blood calcium, calcification of bone, maintenance of immue function E: antioxidant K: production of active blood-clotting factors

Explain why it is unlikely that any vitamins have yet to be discovered.

Babies grow and thrive on infant formulas; very ill people who cannot eat solid foods can be kept alive for years on liquid synthetic feedings that contain all known nutrients-if vitamins remained undiscovered, these people would not be able to survive on formula diets

Describe the cause, signs, and symptoms of cystic fibrosis.

Cause: defective gene-overproduction of thick and sticky mucus that negatively affects lungs, pancreas, liver, intestines, sinuses, and sex organs Signs and symptoms: no bowel movements in first 24-48 hours of life; failure to gain weight in infancy and childhood; salty-tasting skin; abdominal pain, bloating, gassiness, and severe constipation; nausea and loss of appetite; foul-smelling feces that contain mucus or float; chronic cough with significant mucus accumulation in sinuses or lungs; recurrent fever

Discuss vitamin A deficiency and toxicity disorders.

Deficiency: corneas can be damaged easily by dirt and bacteria, can lead to blindness; reduces effectiveness of immune system; infections such as measles Toxicity: can damage liver, headache, nausea, vomiting, visual disturbances, hair loss, bone pain, bone fractures; yellowing of skin (carotenemia)

Discuss vitamin E deficiency and toxicity disorders.

Deficiency: disease that interfere with fat absorption may lead to it-damages nervous system and results in nerve damage, loss of neuromuscular control, and blindness; reduces functioning of immune system Toxicity: from FOOD, no negative effect on health; from SUPPLEMENTS, may lead to uncontrolled bleeding

Discuss deficiency and toxicity signs and symptoms of vitamin K.

Deficiency: increase in time it takes for blood clot; infants: serious bleeding Toxicity: not reported to be harmful to humans

Discuss vitamin D deficiency and toxicity disorders.

Deficiency: rickets and osteomalacia ("soft bones")-not enough calcium Toxicity: small intestine absorbs too much calcium-cellular death, muscular weakness, loss of appetite, diarrhea, vomiting, and mental confusion

Identify factors that affect the bioavailability of a vitamin.

Food processing and preparation; digestion and absorption; changes to normal GI transit time; health conditions that affect absorption of fats; source of vitamin

Explain how the vitamin content of a food can be conserved.

Fresh produce: store at temperatures near freezing, in high humidity, and away from air Fresh fruits and vegetables: plastic packaging and chilled Tomatoes, bananas, and garlic: stored at room temp. Don't trim, peel, or cut until just before eating or serving Cooking vegetables in small amounts of water and reusing water; cutting into larger pieces; cook with skins on; microwaving, steaming, and stir-frying

Describe the relationship between vitamin E and cardiovascular disease, cancer, and inflammation.

Trials failed to show that high intakes reduce risk of CVD and cancer

Describe the activation of vitamin D from food sources and sunlight exposure.

Ultraviolet radiation converts substance in skin into prohormone (D3). D3 circulates to liver, converted to 25-hydroxyvitamin D. Kidneys convert it to active form of vitamin D (1, 25-dihydroxyvitamin D)

Describe the relationship between vitamin A and cardiovascular disease, cancer, and age-related macular degeneration.

Use of beta-carotene supplements does not reduce the risk of cancer or CVD. High amounts of carotenoids may lower risk of age-related macular degeneration

Compare the sources and biological activities of alpha- and gamma-tocopherol.

alpha-tocopherol: maintained in plasma and used by the body; in many foods and vitamin E supplements gamma-tocopherol: biological activity significantly lower, but also in foods (vegetable oil)

List food sources of vitamin A.

animal foods: liver, butter, fish, fish oils, and eggs; milk, yogurt, margarine, and cereals; carrots, spinach, leafy greens, pumpkin, sweet potatoes, broccoli, mangoes, and cantaloupe

Explain the major functions of vitamin A in human health.

cell production, growth and development, function, and maintenance; help produce white blood cells (prevent infections); vision

Explain why vitamins A, D, E, and K are soluble in fat.

contain hydrocarbon chain: make it compatible with fats

Identify the different forms of vitamin K.

phylloquinone (plants) and menaquinones (in egg yolks, butter, and beef)

Describe the activity of antioxidants.

protect cells by giving up electrons to free radicals; regulate oxidation

Explain the major functions of vitamin E in human health.

protects polyunsaturated fatty acids in cell membranes from being damaged by free radicals; maintaining nervous tissue and immune system function

Describe the relationship between vitamin D and chronic disease.

reduce risk of heart disease, cancer, diabetes mellitus, multiple sclerosis, asthma, and depression-but more research is needed to clarify for chronic diseases

Identify the different forms of vitamin A.

retinol (alcohol form); retinal; retinoic acid

State the meaning of the term vitamin.

substance that is necessary for life

List food sources of vitamin E.

sunflower seeds, almonds, plant oils; fish, whole grains, nuts, seeds, and certain vegetables

Summarize general dietary guidelines for cystic fibrosis.

vitamin A supplementation, routine supplement of vitamin D, vitamin E supplements, vitamin K supplements

Describe vitamin K's relationship to bone health and to metabolic syndrome.

inverse relationship between vitamin K and risk for osteoporosis

Explain the major functions of vitamin K in human health.

makes blood clotting factors; needed for bone mineralization

Explain the major functions of vitamin D in human health.

metabolism of calcium and phosphorus; production and maintenance of healthy bones; regulating neuromuscular and immune function, and reducing inflammation