Question

Chapter 7 Vitamins

1. Define what a vitamin is.
2. Identify the fat-soluble vitamins and water-soluble vitamins.
3. Identify the functions and major food sources of: vitamin A, Vitamin D, Vitamin E, Vitamin K, Vitamin C, Vitamin B12, niacin, thiamin, riboflavin, pantothenic acid, folic acid/folate, and beta-carotene.
4. What are the functions of antioxidants.
5. Identify the causes of beriberi, scurvy, pellagra, hemolytic anemia, megaloblastic anemia, macrocytic anemia, pernicious anemia, neural tube defects, rickets, osteoporosis, xerophthalmia.

Chapter 8 Minerals

1. Define what a mineral is.
2. What is the difference between major minerals and trace elements.
3. State functions, deficiency symptoms, and major food sources of: calcium, magnesium, potassium, sodium, chloride, iron, zinc, copper, selenium, manganese, iodine, fluoride.
4. What is hypokalemia and how can it be caused.
5. What is hypernatremia? Hyponatremia?

Chapter 9 Water and Electrolyte Balance

1. What are the functions of water in the body and routes of water loss.
2. Identify the water compartments in the body (extracellular, intracellular, interstitial)
3. What is the role of anti-diuretic hormone.
4. How is water balance regulated by electrolytes and plasma proteins.
5. Body water requirements per day (male and female)
6. Describe the forces that move water and solutes across membranes.
7. State the function of antidiuretic hormone (ADH), aldosterone, hemoglobin, and collagen.

Chapter 1

1. Nutrient standards definition (DRI, RDA, AI)

Chapter 13

1. Food Labels and Health Promotion (pp. 202-206)
2. Food-borne Disease (pp212-219)

Answer 1

Answers are:

1. Vitamins are micronutrients required in small quantities by the body to survive.

2. Fat soluble vitamins can be stored in the body which includes Vitamin A, D, E, K whereas water soluble vitamins(Vitamins B and C)  are dissolved in water, supplied to the tissues and cannot be stored by the body

3.Vitamin A- Functions- Cell growth, immunity, Vision

Food- Carrots, green leafy vegetables,milk, egg, liver

Vitamin D - Functions- Proper absorption of Calcium and phosphorus and aid in bone growth

Food- Dairy products, Tuna, Salmon, Egg yolk

Vitamin E- Function- Skin health, Immunity, cell growth

Food- Nuts, sunflower seeds, safflower oils, sunflower oils, germ oils

Vitamin K- Function- Healing of wound( blood clotting) , bone jealth

Food- Green leafy vegetables, meat, liver,eggs

Vitamin C- Proper growth and development, tissue repairing, iron absorption

Food- lemon, orange, broccoli, strawberries, tomatoes

4. Antioxidants protect the cells from damage which can be caused by free radicals. Free radicals are formed in the process of normal metabolism