NUR1172 Nutrition exam 2 study guide.

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