riboflavin (B2)
1. characteristic: sensitive to UV rays in sunlight and artificial light
2. function: co-enzyme in the release of energy from nutrients in every cell of the body
3. deficiency: ariboflavinosis - swollen and cracked lips (cheilosis) and swollen tongue (glo
Thiamin (B1)
1. characteristic: causes beriberi. eating hulled (white) rice caused beriberi, and eating brown rice fixed it, because it provided a source of thiamin
2. function: serves as a coenzyme, a substance that activates an enzyme, in energy metabolism; it also
Niacin (B3)
1. Characteristic: occurs naturally in two forms: nicotinic acid and niacinamide
2. Function: Involved as a coenzyme for many enzymes, especially those involved in energy metabolism; it is critical for glycolysis and the TCA cycle
3. Deficiency: Pellagra
Pyridoxine (B6)
1. Characteristic: generic terms representing a group of related chemicals; 3 main members are: pyridoxine, pyridoxal, and pyridoxamine
2. Function: in the form of PLP, B6 functions as a coenzyme in the metabolism of amino acids and proteins
3. Deficiency
Folate
1. Characteristic: folate, like other B vitamins, consists of several similar compounds; it is the nutritional factor responsible for the control of pernicious anemia
2. Function: acts as a coenzyme in reactions involving the transfer of one-carbon units
Cobalamin (B12)
1. Characteristic: generic terms to refer to cobalt-containing compounds; aka cyanocobalamin
2. Function: coenzymes, plays a role in folate, fatty, and amino acid metabolism, and develops and maintains the myelin sheaths
3. Deficiency: usually secondary,
Vitamin A
1. Charactersitic: number one cause of preventable blindness
2. Function: maintains skin and mucous membranes throughout the body, helps eyes
3. Deficiency: xeropthalmia from keratomalacia and casues night blindness
4. Toxicity: hypervitaminosis A only oc
Vitamin D
1. characteristic: the body can manufacture its own vitamin D with enough exposure to sunlight/
2. Function: intestinal absorption of calcium and phosphorus
3. Deficiency: rickets and osteomalacia
4. Toxicitity: hypercalcemia and hypercaluria which can ha
Vitamin E
1. characteristic: used to be thought to be an aphrodisiac
2. function: acts as an antioxidant, protecting polyunsaturated fats and vitamin a in cell membranes from oxidative damage
3. deficiency: primary deficiency is rare; secondary deficiency can occur
Vitamin K
1. characteristic: called K for its blood coagulating properties
2. function: a cofactor in the synthesis of blood clotting factors, including prothrombin; protein formation depends on K as well
3. deficiency: inhibits blood coagulation
4. toxicity: food
Vitamin C
1. discovery of C was associated with the search of the cause for scurvy
2. function: acts as an antioxidant and coenzyme
3. deficiency:scurvy
4. toxicity:: doesn't really occur from food
5. Food: citrus fruits
calcium
1. most abundant mineral in our body
2. function: is found in our bones, serving structural and storage functions
3. deficiency: primarily effects bone health; osteoporosis
4. toxicity: not a concern from foods
5. Food: dairy products
magnesium
1. function: mostly found in bones, assisting structural and storage functions
2. deficiency: related to secondary causes usually; muscle weakness
3. toxicity: rare, but serious
4. food: unprocessed foods are best sources
sodium
1. function: major cation in extracellular fluid
2. deficiency: hyponatremia
3. toxicity: excess is difficult for the body to handle; can harm kidneys
4. food: table salt
potassium
1. function: the primary intracellular cation, maintains fluid levels inside the cells
2. deficiency :caused by dehydration
3. toxicity: occurs only from supplements, toxic to those with renal disease
4. food: unprocessed foods, bananas, bananas and orang
chloride
1. function:key anion of extracellular fluids
2. deficiency: rare.
3. toxicity: can occur due to dehydration
4. food: consumption of foods with sodium chloride
iron
1. function: responsible for distributing oxygen throughout our bodies; is in hemoglobin in RBCs
2. deficiency: iron deficiency anemia
3. toxicity:hemosiderosis is a health concern; can cause liver and heart damage and skin discoloration
4. food:heme iron
iodine
1. function: part of the hormone thyroxin produced from the thyroid gland, regulates growth and development
2. deficiency:goiter
3. toxicity: iodine induced goiter called thyrotoxicosis
4. food:seafood is a good source
fluoride
1. function: increases resistance to tooth decay and is part of tooth formation
2. deficiency: risk of dental caries
3. toxicity: fluorosis, rotting/brown spotting of tooth enamel
4. food: most consistent is fortified water in which fluoride has been adde
primary deficiency
a nutrient deficiency caused by inadequate dietary intake of a nutrient
secondary deficiency
a nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient.
phytochemicals have
disease fighting properties
coenzymes in energy metabolism
thiamin, riboflavin, and niacin
deficiency of folate causes
spina bifida and anencephaly in newborns
women in their child bearing years need
400ug of folate daily
vitamin C acts as
antioxidant and coenzyme
vitamin A maintains
skin and mucous membranes throughout the body
primary deficiency of vitamin E is
rare
lack of vitamin A could cause
night blindness
riboflavinosis
the signs and symptoms of riboflavin deficiency are known collectively as:
niacin deficiency
pellagra: dermatitis, diarrhea, dementia, death
Thiamin deficiency
Beriberi
only reliable source of B-12
foods of animal origin
not listed as primary sources of water
coffee, tea, and soda
diruretics that increase water loss from kidneys as urine
coffee, tea, and alcohol
functions of water:
-water helps regulate body temperature
-water acts as a lubricant as joint fluid
-water is a major component of blood and lymph
what regulates electrolyte levels?
kidneys
carries ions that dissolve in water
electrolytes
to maintain fluid balance, cells
control the movement of electrolytes
major electrolytes in the body
sodium, potassium, chloride
magnesium
in bones, assists 100s of enzymes throughout the body and regulates nerve and muscle function
iron distributes
oxygen throughout the body
oxygen depends on iron in
hemoglobin
hemoglobin needs iron to
carry oxygen to all cells
sea salt is
NOT a good source of iodine
iodine deficiency reduces amount of
thyroxin produced by the thyroid gland (can cause goiter)
fluoride added to water
is a reliable source
fluoride is only added to water if
the bottle says it is
increased thirst, urination, and stomach aches are signs of increased blood sugar.
true
normal blood sugar is between:
70-110
are potatoes, breads, and rice all carbohydrates?
yes
Does insulin raise or lower blood glucose levels?
lower
pre-diabetes
high blood glucose levels that do not warrant a diabetic diagnosis
polyuria
excessive urination
polyphagia
excessive hunger
polydipsia
excessive thirst
type 1 diabetes comes on
suddenly
type 2 usually isn't diagnosed until
a complication occurs
Glycosalated Hemoglobin
Allows you to see a patients history for the last 3 months, gives an average of blood sugar level; test doctor does twice a year for people with diabetes, they must fast for test
with gestational diabetes, the BGLs usually
return to normal after birth
gestational diabetes go through
the same treatments as normal diabetes
if blood sugar is less than 70, it is low blood sugar aka
hypoglycemia
children are now getting type 2 diabetes because of
obesity and teen pregnancy
if a woman has high blood sugar, can she still breast feed her baby?
yes
rapid and short acting
5-15 min; have food ready first before taking meds
a person with diabetes should have a quick acting simple carb
with them throughout the day to raise blood sugar
the most important part of the medical team
patient
carb counting
gives flexibility in food choices. 15g each choice
exchange system
a diet-planning tool that organizes foods with respect to their nutrient content and calories. Foods on any single exchange list can be used interchangeably.; this is what carb counting is
types of insulin
rapid/short, intermediate, long acting
weight gain may lead to
uterin growth
CDC says for a full term baby, if the mom has normal pre-pregnancy weight, she should gain
25-35 pounds
once you are pregnant, the doctor gives
pre-natal vitamins that have a higher amount of folic acid
a low birth weight the baby weighs less than
5.5 pounds
the major goal of WIC is for
a healthy mom and baby, at least 5.5lbs or more
to avoid FAS, the mother should
drink no alcohol while pregnant
smoking while pregnant could cause
-sudden infant death
-the baby to weigh less
preeclampsia
pregnancy induced hypertension
hormones important in breast feeding
oxytocin and prolactin
cholostrum
provides maternal antibiotics and nutrients essential to life
mom needs support of
the baby's father and her mother to be successful in breast feeding
mother needs
64oz of water daily
do not give babies under 1
honey / could cause botulism
the first solid food introduced for baby
rice cereal
new food should be introduced to baby for
5-7 days, look for allergic reactions
baby will transition to eating some foods by the time it is
one
whole milk for babies aged
1-2
1% milk for
2 and older
do not give a baby a bottle
for bed
do not give baby water until
6 months
fast foods lack in
vitamin A and C
growth is done
women - late teens
men - early twenties
family meals are important for
nutrition
school lunch program
school wellness policy on obesity prevention
1g carb =
15g carbs in the body
water soluble vitamins are
easily absorbed into small intestines
vitamin B-12 deifiency is seen
in older people
iron deficiency occurs when
there is reduced supply of iron stores available in the liver