1
Test Two Overview- Nutrition
Chapter 1:
A. Government agencies:
1. Roles and responsibilities
o FDA (United States Department of Agriculture): food regulations, vaccinations,
drugs safe, promoting health, education about nutrition, food temp,
o USDA (Food and Drug Administration): dietary guidelines, farming industry,
o CDC (Centers for Disease Control and Prevention): responsible for tracking the
incidence of foodborne illness and sharing their findings with other regulatory
agencies in an effort to improve food production and handling methods
o
B. Evidence based practice (EBP):
o Based on research, practices based on scientific data
o EBP has three steps:
1. Identify the problem:
2. Review the evidence
3. Implement the findings
C. Function of nutrients:
o Nutrients have three general functions, as follows:
1. To provide energy
2. To build and repair body tissues and structures
3. To regulate the metabolic processes that maintain homeostasis.
D. Nutrition misinformation:
o Internet sites marketing herbs, drugs, and health devices are not monitored by
government regulatory agencies and often contain misleading information
Chapter 6:
A. What is a vitamins?
Prevent certain disease
Have to get from our food (not synthesized in body),
needed for enzymatic processes (must be organic and not energy producing)
don’t need in mass quantities
To be classified as a vitamin, a compound has to meet several criteria:
It must be an organic dietary substance that is not energy
producing, as are carbohydrate, fat, and protein.
It is needed in very small quantities to perform a particular
metabolic function and prevent an identified deficiency disease.
It cannot be synthesized by the body, so it must be supplied in food
B. Classification
o Fat- soluble vitamins
A
D
E
February 5, 2016
, 2
Test Two Overview- Nutrition
K
o Water soluble vitamins
Vitamin C (ascorbic acid)
Thiamin
Riboflavin
Niacin
Pantothenic acid
Biotin
Vitamin B6 (pyridoxine)
Folate
Vitamin B12 (cobalamin)
Water – soluble vitamins: body does not keep
o Vitamins C, B12
C
Functions: antioxidant (join with free O2), helps build and maintain
body tissues i.e. collagen.
Found: citrus fruits, tomatoes, strawberries, broccoli,
Deficiency: dry splitting hair, easy bruising, slow wound healing,
scurvy
Excess: curing common cold, delay aging
B12
Function: amino acid metabolism, formation of heme in hemoglobin,
myelin sheath
Food: lean meat, eggs, cheese,
Deficiency: disrupts blood formation, pernicious anemia, fatigue
Fat-soluble vitamins: A, D, E, K (stay in the body)
o Vitamins:
A:
Functions in the eye and influences the body epithelia tissue.
Found in carrots, broccoli, apricots, milk, dark yellow or orange
veggies
Deficiency: causes night blindness, cell differentiation, bone health
Excess: bone lose occurs more rapidly than bone production,
impaired vision,
D: most abundant
February 5, 2016
, 3
Test Two Overview- Nutrition
Functions: Calcium and phosphorus absorption, bone formation,
and maintain blood calcium levels
Found: yeast, fish liver oils, salmon, milk, lots of fruit drinks have
it added. SUN
Deficiencies: cannot build or maintain normal bone (rickets),
causes all the osteos
Excess: toxicity: hypercalcemia, bone pain/ fractures, cardio
vascular disease
E
Functions: antioxidant (destroy free radicals), works with Selenium
Found: vegetable oils (i.e sunflower), penut butter, nits, tomatoes,
spinach
Deficiencies: anemia in premature infants, in children and adults:
cystic fibrosis (messes with nerves), degeneration of the pigment
Excess: can interfere with blood platelet aggregation
K:
Functions: blood clotting, bone health,
Found: dark green veggies : broccoli, spinach, Brussel sprouts
Deficiencies: hemorrhage, lack of blood clotting, if on Coumadin
or Plavix… you should avoid VK because they can oppose the
action of the drugs.
Excess: interfere with Coumadin
VITAMIN PHYSIOLOGIC FUNCTIONS RESULTS OF DEFICIENCY FOOD SOURCES
February 5, 2016
Test Two Overview- Nutrition
Chapter 1:
A. Government agencies:
1. Roles and responsibilities
o FDA (United States Department of Agriculture): food regulations, vaccinations,
drugs safe, promoting health, education about nutrition, food temp,
o USDA (Food and Drug Administration): dietary guidelines, farming industry,
o CDC (Centers for Disease Control and Prevention): responsible for tracking the
incidence of foodborne illness and sharing their findings with other regulatory
agencies in an effort to improve food production and handling methods
o
B. Evidence based practice (EBP):
o Based on research, practices based on scientific data
o EBP has three steps:
1. Identify the problem:
2. Review the evidence
3. Implement the findings
C. Function of nutrients:
o Nutrients have three general functions, as follows:
1. To provide energy
2. To build and repair body tissues and structures
3. To regulate the metabolic processes that maintain homeostasis.
D. Nutrition misinformation:
o Internet sites marketing herbs, drugs, and health devices are not monitored by
government regulatory agencies and often contain misleading information
Chapter 6:
A. What is a vitamins?
Prevent certain disease
Have to get from our food (not synthesized in body),
needed for enzymatic processes (must be organic and not energy producing)
don’t need in mass quantities
To be classified as a vitamin, a compound has to meet several criteria:
It must be an organic dietary substance that is not energy
producing, as are carbohydrate, fat, and protein.
It is needed in very small quantities to perform a particular
metabolic function and prevent an identified deficiency disease.
It cannot be synthesized by the body, so it must be supplied in food
B. Classification
o Fat- soluble vitamins
A
D
E
February 5, 2016
, 2
Test Two Overview- Nutrition
K
o Water soluble vitamins
Vitamin C (ascorbic acid)
Thiamin
Riboflavin
Niacin
Pantothenic acid
Biotin
Vitamin B6 (pyridoxine)
Folate
Vitamin B12 (cobalamin)
Water – soluble vitamins: body does not keep
o Vitamins C, B12
C
Functions: antioxidant (join with free O2), helps build and maintain
body tissues i.e. collagen.
Found: citrus fruits, tomatoes, strawberries, broccoli,
Deficiency: dry splitting hair, easy bruising, slow wound healing,
scurvy
Excess: curing common cold, delay aging
B12
Function: amino acid metabolism, formation of heme in hemoglobin,
myelin sheath
Food: lean meat, eggs, cheese,
Deficiency: disrupts blood formation, pernicious anemia, fatigue
Fat-soluble vitamins: A, D, E, K (stay in the body)
o Vitamins:
A:
Functions in the eye and influences the body epithelia tissue.
Found in carrots, broccoli, apricots, milk, dark yellow or orange
veggies
Deficiency: causes night blindness, cell differentiation, bone health
Excess: bone lose occurs more rapidly than bone production,
impaired vision,
D: most abundant
February 5, 2016
, 3
Test Two Overview- Nutrition
Functions: Calcium and phosphorus absorption, bone formation,
and maintain blood calcium levels
Found: yeast, fish liver oils, salmon, milk, lots of fruit drinks have
it added. SUN
Deficiencies: cannot build or maintain normal bone (rickets),
causes all the osteos
Excess: toxicity: hypercalcemia, bone pain/ fractures, cardio
vascular disease
E
Functions: antioxidant (destroy free radicals), works with Selenium
Found: vegetable oils (i.e sunflower), penut butter, nits, tomatoes,
spinach
Deficiencies: anemia in premature infants, in children and adults:
cystic fibrosis (messes with nerves), degeneration of the pigment
Excess: can interfere with blood platelet aggregation
K:
Functions: blood clotting, bone health,
Found: dark green veggies : broccoli, spinach, Brussel sprouts
Deficiencies: hemorrhage, lack of blood clotting, if on Coumadin
or Plavix… you should avoid VK because they can oppose the
action of the drugs.
Excess: interfere with Coumadin
VITAMIN PHYSIOLOGIC FUNCTIONS RESULTS OF DEFICIENCY FOOD SOURCES
February 5, 2016
