Nutrition, Review Midterm #1
43 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to Lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

A patient presents with symptoms of impaired collagen formation and microcytic anemia. Which combination of micronutrient deficiencies is MOST likely?

  • Iron and Zinc
  • Copper and Iron (correct)
  • Selenium and Fluoride
  • Iodine and Chromium

A strict vegan diet, lacking fortified foods and sunlight exposure, increases the risk of deficiency in which combination of vitamins?

  • Vitamin A and Vitamin C
  • Vitamin B12 and Vitamin D (correct)
  • Vitamin B12 and Vitamin E
  • Vitamin D and Vitamin K

A patient with a history of recurrent infections and impaired night vision might be deficient in which of the following nutrients?

  • Vitamin K and Calcium
  • Vitamin C and Vitamin D
  • Vitamin E and Selenium
  • Vitamin A and Zinc (correct)

Elderly patients with osteoporosis are often prescribed Vitamin D and Calcium supplements. What is the PRIMARY reason for prescribing these nutrients together?

<p>Vitamin D enhances the absorption of Calcium (C)</p> Signup and view all the answers

Which of the following scenarios would MOST likely lead to a combined deficiency of iodine and iron?

<p>Following a strict vegan diet rich in goitrogens and lacking iron-rich foods (A)</p> Signup and view all the answers

In Phenylketonuria (PKU), the inability to convert phenylalanine to tyrosine results in tyrosine becoming:

<p>An essential amino acid that must be obtained through the diet. (D)</p> Signup and view all the answers

Which statement accurately differentiates between saturated and unsaturated fatty acids regarding their state at room temperature and primary sources?

<p>Saturated fatty acids are typically solid and derived from animal sources (excluding coconut), while unsaturated fatty acids are typically liquid and derived from plant sources and fish. (A)</p> Signup and view all the answers

How does the turnover rate of digestive cells (every 1-3 days) directly support the function of the digestive system?

<p>It allows for the continuous production of digestive enzymes ensuring efficient breakdown of nutrients. (D)</p> Signup and view all the answers

What is the primary role of gastric juices, including hydrochloric acid, within the stomach?

<p>To facilitate protein digestion and create an acidic environment conducive to enzyme activity. (D)</p> Signup and view all the answers

How does the mechanical action of the stomach contribute to the overall digestive process?

<p>By physically breaking down food and mixing it with gastric juices. (B)</p> Signup and view all the answers

How do phospholipids contribute to the structure of cell membranes?

<p>By creating a flexible bilayer that regulates the passage of substances into and out of the cell. (C)</p> Signup and view all the answers

What is the role of bicarbonate secreted into the small intestine during digestion?

<p>To neutralize the acidic chyme coming from the stomach. (B)</p> Signup and view all the answers

What is the primary distinction between omega-3 (linolenic acid) and omega-6 (linoleic acid) fatty acids?

<p>Omega-3 and omega-6 fatty acids differ in the placement of their first double bond from the methyl end of the fatty acid chain. (B)</p> Signup and view all the answers

How does saliva initiate the process of chemical digestion in the mouth?

<p>By beginning the breakdown of carbohydrates via salivary amylase. (A)</p> Signup and view all the answers

What are the key characteristics that define sterols, and how do they differ from triglycerides and phospholipids?

<p>Sterols have a unique multi-ring structure and include compounds like cholesterol, steroid hormones, and vitamin D, unlike triglycerides and phospholipids, which have glycerol backbones. (B)</p> Signup and view all the answers

Which statement accurately describes the role of conditionally essential amino acids?

<p>They become indispensable only under specific physiological conditions, such as illness or stress, even though they are typically synthesized by the body. (A)</p> Signup and view all the answers

How does refining a whole grain affect its nutritional composition?

<p>Refining primarily leaves the endosperm, which is rich in starch and protein, while removing the bran and germ. (C)</p> Signup and view all the answers

Why are linoleic and linolenic acids classified as essential fatty acids (EFAs)?

<p>They cannot be synthesized by the human body and must be obtained through the diet. (A)</p> Signup and view all the answers

Considering the daily recommended intake, what is the approximate ratio of linoleic acid to linolenic acid for young women?

<p>Approximately 10:1, indicating a significantly higher need for linoleic acid. (B)</p> Signup and view all the answers

How does the consumption of whole grains, as opposed to refined grains, contribute to overall health?

<p>Whole grains offer more fiber, vitamins, and minerals due to the inclusion of the bran and germ. (A)</p> Signup and view all the answers

What distinguishes monosaccharides from polysaccharides in terms of their chemical structure and impact on blood sugar levels?

<p>Monosaccharides are simple sugars that are quickly absorbed, leading to rapid increases in blood sugar, whereas polysaccharides are complex carbohydrates that are digested more slowly. (D)</p> Signup and view all the answers

Which component of the wheat kernel is most directly associated with the ability of the seed to sprout and grow into a new plant?

<p>The germ, as it contains the embryo and essential nutrients for germination. (A)</p> Signup and view all the answers

How do soluble and insoluble fibers differ in their physiological effects within the digestive system?

<p>Soluble fiber lowers cholesterol and regulates blood sugar by forming a gel-like substance, while insoluble fiber promotes bowel regularity by adding bulk to the stool. (D)</p> Signup and view all the answers

The mnemonic 'PVT TIM HaLL' assists in remembering essential amino acids. What implication does this have for nutritional planning?

<p>It highlights the importance of consuming a variety of foods to ensure all essential amino acids are included in the diet. (D)</p> Signup and view all the answers

In the context of dietary sugars, how does the term 'sugar' create ambiguity, and why is this significant for public health?

<p>It confuses the understanding of different types of sugars, potentially leading to overconsumption of added sugars under the guise of natural sources. (C)</p> Signup and view all the answers

An individual weighing 150 pounds requires a protein intake within the range of 0.8-2g/kg. What is the approximate range of protein, in grams, this individual should consume daily?

<p>54-136 grams (B)</p> Signup and view all the answers

A diet provides 2000 calories with the following macronutrient breakdown: 250 grams of carbohydrate, 75 grams of protein, and 83 grams of fat. Evaluate whether this macronutrient profile aligns with the Acceptable Macronutrient Distribution Ranges (AMDR).

<p>The diet has excessive fat and insufficient carbohydrate as a percentage of calories. (C)</p> Signup and view all the answers

If an individual consumes a diet providing 2200 calories, what is the maximum amount of calories, based on recommendations, that should come from added sugars?

<p>220 calories (D)</p> Signup and view all the answers

Which of the following scenarios represents the most appropriate dietary modification strategy, in line with dietary recommendations?

<p>Substituting saturated fats with monounsaturated fatty acids and polyunsaturated fatty acids while monitoring total caloric intake. (A)</p> Signup and view all the answers

A food item is analyzed and found to contain phytochemicals. What implications does this finding have for the food's nutritional profile?

<p>The food item provides non-nutrient components that may offer health benefits beyond basic nutrition. (D)</p> Signup and view all the answers

An individual meticulously tracks their food intake and notices that, despite meeting their macronutrient needs and caloric requirements, they still experience digestive discomfort. How might the functions beyond nutrient provision of this food be relevant?

<p>Adequate digestive tract stimulation may still be lacking, independently of nutrient content. (D)</p> Signup and view all the answers

A nutrition expert is advising a client on their dietary choices, emphasizing adherence to the DRI for protein. Which approach best reflects how the expert integrates individual factors into their recommendation?

<p>Adjusting the protein intake recommendation based on the client's weight, physiological state, and activity level, within a range of 0.8-2 g/kg. (B)</p> Signup and view all the answers

In a scenario where an individual's diet consistently exceeds the recommended upper limit for saturated fat intake, what compensatory strategies would be most appropriate?

<p>Replace saturated fats with monounsaturated and polyunsaturated fatty acids, while also monitoring overall caloric intake. (A)</p> Signup and view all the answers

Which of the following correctly describes the role of bile in nutrient absorption?

<p>Bile emulsifies fats, increasing their surface area for enzymatic digestion and absorption. (D)</p> Signup and view all the answers

How do chylomicrons facilitate fat absorption in the small intestine?

<p>By encapsulating fats and allowing them to be absorbed into the lymphatic system. (D)</p> Signup and view all the answers

Which of the following statements accurately contrasts water-soluble and fat-soluble vitamins?

<p>Fat-soluble vitamins require bile for absorption and are generally stored in tissues, increasing the risk of toxicity with excessive intake. (B)</p> Signup and view all the answers

How does the large intestine contribute to overall nutrient processing and waste elimination?

<p>It primarily absorbs water and minerals, compacting waste into feces for elimination. (A)</p> Signup and view all the answers

How does the presence of villi and microvilli affect nutrient absorption in the small intestine, and what cellular mechanisms are involved?

<p>They increase the surface area, enhancing the efficiency of nutrient absorption through increased exposure to intestinal cells. (C)</p> Signup and view all the answers

What is the significance of the ileocecal valve in the digestive process?

<p>It controls the passage of chyme from the small intestine to the large intestine. (A)</p> Signup and view all the answers

A patient presents with symptoms of impaired fat digestion. Which of the following deficiencies would most likely contribute to this condition?

<p>Reduced secretion of bile from the gallbladder. (C)</p> Signup and view all the answers

A patient has been advised to increase their intake of trace minerals. Which of the following combinations represents trace minerals?

<p>Iodine, Iron, Zinc (B)</p> Signup and view all the answers

Considering the chemical conversions that occur in the liver, which of the following represents a key role of the liver in nutrient metabolism?

<p>Conversion of nutrients into forms that can be used or stored by the body. (C)</p> Signup and view all the answers

Which sequence accurately represents movement through the human digestive system?

<p>Small intestine, ileocecal valve, colon, rectum, anus (B)</p> Signup and view all the answers

Flashcards

Functions of Food

Fuel, building blocks, regulation, and enjoyment.

Six Classes of Nutrients

Carbohydrates, fats, proteins, vitamins, minerals, and water.

Carbohydrate AMDR

45-65% of daily calories.

Fat AMDR

20-35% of daily calories.

Signup and view all the flashcards

Protein DRI

0.8g/kg of body weight.

Signup and view all the flashcards

Protein AMDR

10-35% of daily calories.

Signup and view all the flashcards

Added Sugar Recommendation

Less than 10% of daily calories.

Signup and view all the flashcards

Trans Fat Recommendation

Less than 1% of total calories.

Signup and view all the flashcards

What are PUFAs?

Essential fatty acids that must be obtained from the diet.

Signup and view all the flashcards

What is Linoleic Acid?

An essential fatty acid; the body cannot synthesize it.

Signup and view all the flashcards

What is a Whole Grain?

The entire grain kernel, minus the inedible husk.

Signup and view all the flashcards

What is the Germ?

The nutrient-rich part of the grain that can germinate.

Signup and view all the flashcards

What is the Endosperm?

The starchy part of the grain containing protein.

Signup and view all the flashcards

What is the Bran?

The protective, fibrous outer layer of a grain.

Signup and view all the flashcards

What are Monosaccharides/Disaccharides?

Simple sugars, like table sugar or glucose.

Signup and view all the flashcards

What are Essential Amino Acids?

The body cannot synthesize these amino acids, so they must be consumed through diet.

Signup and view all the flashcards

What are Nonessential Amino Acids?

The body can synthesize these amino acids in sufficient amounts.

Signup and view all the flashcards

What are Conditionally Essential Amino Acids?

Normally nonessential amino acids that become essential under specific conditions.

Signup and view all the flashcards

Vitamin C (Ascorbic Acid)

Water-soluble vitamin; functions in collagen and connective tissue maintenance, and as an antioxidant.

Signup and view all the flashcards

Vitamin A (Retinol)

Fat-soluble vitamin; important for vision, immunity, and growth.

Signup and view all the flashcards

Calcium

The most abundant mineral; essential for bone health and muscle contraction.

Signup and view all the flashcards

Iodine

Trace mineral; a component of thyroid hormone.

Signup and view all the flashcards

Copper

Trace mineral; is important for the formation of hemoglobin and collagen.

Signup and view all the flashcards

Phenylketonuria (PKU)

An inherited disease where phenylalanine builds up due to a defect in the enzyme that converts it to tyrosine.

Signup and view all the flashcards

Triglycerides

The major form of lipids found in the body and in food; commonly referred to as 'fats'.

Signup and view all the flashcards

Phospholipids

A category of lipids that make up cell membranes.

Signup and view all the flashcards

Sterols

A category of lipids including cholesterol, steroid hormones, and Vitamin D.

Signup and view all the flashcards

Saturated Fats

Tend to be solid at room temperature and are often derived from animal sources (plus coconut).

Signup and view all the flashcards

Unsaturated Fats

Tend to be liquid at room temperature and are often derived from plant-sourced foods and fish.

Signup and view all the flashcards

Essential Fatty Acids

Omega 3 (linolenic acid) and Omega 6 (linoleic acid); the body cannot produce them.

Signup and view all the flashcards

Salivary Amylase

Enzyme in saliva that starts carbohydrate digestion in the mouth.

Signup and view all the flashcards

Salivary Lipase

Enzyme in saliva that starts fat digestion in the mouth.

Signup and view all the flashcards

Chyme

The fluid resulting from the stomach's mechanical and chemical digestion.

Signup and view all the flashcards

Pancreatic Juices

Glands that secret pancreatic juices into the small intestine, aiding digestion.

Signup and view all the flashcards

Villi and Microvilli

Finger-like projections in the small intestine which increase the surface area for absorption.

Signup and view all the flashcards

Ileocecal Valve

Connects the small intestine to the large intestine.

Signup and view all the flashcards

Large Intestine

The colon; reabsorbs water and minerals, forms and eliminates feces.

Signup and view all the flashcards

Bile

Emulsifies fats, is produced by the liver, and stored in the gallbladder.

Signup and view all the flashcards

Chylomicrons

They form to transport fats via the lymphatics.

Signup and view all the flashcards

Water-Soluble Vitamins

Dissolve in water, are easily absorbed, not extensively stored, less likely to reach toxic levels.

Signup and view all the flashcards

Fat-Soluble Vitamins

Dissolve in lipids, require bile for absorption, are stored in tissue, and can be toxic in excess.

Signup and view all the flashcards

Minerals (Macrominerals)

Macrominerals needed by the body in larger quantities.

Signup and view all the flashcards

Trace Minerals (Microminerals)

Microminerals needed by the body in smaller quantities.

Signup and view all the flashcards

Study Notes

  • EPHE 155 is an introduction to nutrition, covering concepts and controversies
  • The midterm review is for the University of Victoria, School of Exercise Science, Physical and Health Education

Exam Essentials

  • Bring a calculator, paper for notes, and a pencil or pen

Midterm Format

  • The midterm includes multiple choice and matching questions
  • There are 65 multiple choice questions, each worth one point
  • Matching includes three groupings, each worth 5 points
  • Select the best match for each item, ensuring each item has one match
  • It is an online, open book exam
  • The standard time is 80 minutes
  • Answers auto-submit at the time limit, but also can click submit when done
  • The midterm is worth 80 points, contributing 25% of the final mark

Calculations to Know

  • Converting pounds to kilograms
  • Calculating Calories from each Macronutrient category
  • Calculating a Protein DRI from a body weight

Exam Day Questions

  • Post questions on the Discussion Board (public) during the class time exam window
  • The discussion board will be monitored during class time

Functions of Food

  • Provides nutrients, of which there are 6 categories
  • Supplies non-nutrients like phytochemicals
  • Provides physical and emotional satisfaction
  • Stimulates the digestive tract
  • Creates hormonal responses

Six Classes of Nutrients

  • Nutrients containing carbon are organic
  • The six classes of nutrients include:
    • Water
    • Carbohydrate
    • Fat
    • Protein
    • Vitamins
    • Minerals

Elements in the Six Classes of Nutrients

  • Water includes oxygen and hydrogen
  • Carbohydrate includes carbon, oxygen, and hydrogen
  • Fat includes carbon, oxygen, and hydrogen
  • Protein includes carbon, oxygen, hydrogen, and nitrogen
  • Vitamins include carbon, oxygen, hydrogen, and possibly nitrogen
  • Minerals include minerals
  • All B vitamins contain nitrogen
  • Amine means nitrogen
  • Protein and some vitamins contain the mineral sulphur
  • Vitamin B12 contains the mineral cobalt

DRI on the Macronutrients

Carbohydrate

  • AMDR is 45-65% of calories
  • DRI is 130g minimum, with a working target of 5-12g/kg
  • Fibre recommendations:
    • Women age 19-50: 25g
    • Women age 51+: 21g
    • Men age 19-50: 38g
    • Men age 51+: 30g
    • WHO: 25g
  • Consume less than 10% of daily calories from added sugar
  • Added sugars are those added during food processing

Fat

  • AMDR is 20-35% of calories
  • Saturated Fat DRI is less than 10% of Calories
  • Trans Fat intake:
    • WHO: less than 1% of total calories
  • DRI advises keeping saturated fat, trans fat, and cholesterol consumption as low as possible
  • Replace saturated fats with monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) where possible
  • PUFA recommendations: EPA's
    • Linoleic Acid (5-10% of total Calories)
      • Young men: 17g per day
      • Young women: 12g per day
    • Linolenic Acid (0.6-1.2% of total Calories)
      • Men : 1.6g per day
      • Women: 1.2g per day

Protein

  • DRI is 0.8g/kg, working target use is 0.8-2g/kg
  • AMDR is 10-35% as percentage of calories

The Stages of Behaviour Change

  • Precontemplation includes not considering change, having no intention of changing, and seeing no problems with current behaviour
    • Actions for precontemplation include raising awareness of the risks of current behaviors, collect information about health effects and benefits of change
  • Contemplation includes admitting that change may be needed/ weighing pros and cons of changing
    • Actions for contemplation include committing to making and setting a date to start
  • Preparation includes preparing to change a specific behaviour, taking initial steps and setting some goals
    • Actions include creating an action plan and spelling out steps, setting small goals, and telling people the plan
  • Action includes committing time and energy to make and following a plan for a specific behaviour change
    • Actions for the action phase include performing the new behaviour, managing emotional and pysical reactions to the change
  • Maintenance includes striving to integrate the new behaviour into daily life
    • Actions for maintenance include persevering through lapses and helping others achieve their own goals
  • Adoption/Moving On includes former behaviour is gone, and the new behaviour is routine
    • The former behaviour is gone, and the new behaviour is routine

Whole Grains

  • Whole Grain is the whole kernel/seed minus the husk
  • Refined is the process of removing the course parts of grain
  • The kernel/whole grain includes:
    • The Germ, nutrient rich, can germinate into new plant, vitamin and minerals
    • The Endosperm, contains starch and protein
    • The Bran, a protective fibrous coating (comparable to the shell of a nut)
    • The Husk is inedible
  • The Kernel is the part of the plant that can eventually become flour
  • When wheat flour is refined, only the edosperm is left (husk, brands and germ are removed)

Simple Sugars

  • Monosaccharides include fructose, and glucose, galactose
  • A milk is a source of galactose.
  • Disaccharides include:
    • Sucrose (fructose-glucose)
    • Maltose (glucose-glucose)
    • Lactose (glucose-galactose)
  • Table sugar is sucrose
  • The words sugar means table sugar, or glucose (in the body)
  • Sugars can be naturally occurring, or added during food processing

Complex Carbohydrates

  • Glucose units are linked in long, occasionally branced chains to make starch
  • Human digestive enzymes can digest these bonds, retrieving glucose
  • Real glucose units are so itty that you can't see them, even with the hgihest-power light microscope
  • Glycogen resembles starch in that the bonds between its glucose units can be broken by human enymes, but the chains of glycogen are more highly branched
  • The bonds that link glucose unites together in cellulose are different from the binds in starch of glycogen
  • Human enzymes cannot digest cellulose

Characteristics, Sources, and Health Effects of Fibres

  • Fibres are classified as viscous/nonviscous and soluble/insoluble,
  • The more viscous, the more fermentable

Viscous, soluble, more fermentable

  • Gums
  • Pectins
  • Psyllium
  • Some hemocelluloses
  • Food sources include barley, oats, oat bran, rye, fruits (apples, citrus), legumes
  • Actions in the body include lowered blood cholesterol, slow glucose absorption and transit of food, holding moisture in stools, and yielding small fatlike moleculues that the colon can use for energy
  • Lower risk of heart disease
  • Risks include diabetes, may help with weight managment

Nonviscous, insoluble, less fermentable

  • Cellulose
  • Lignin
  • Resistant starch
  • Many hemicelluloses
  • Inulin (fructose polymers)
  • Food sources include brown rice, fruit, legumes, seeds, vegetables, or added to pastas
  • Action include increased fecral weight and speed, provide bulk and feelings of fullness, a plant-based source of dietary fibre
  • Alleviate constipation and lower the risk of diverticulosis, may help with weight managment, and may be beneficial as a prebiotic

Protein Structure

  • Structure of protein includes an amino acid made up of:
    • An amine group
    • An acid group
    • A side chain
  • Proteins are assembled by different amino acids joining together

The 20 Amino Acids

  • Essential (indispensable) AA cannot be synthesized by the body at all or not enough to meet physiological needs.
  • Nonessential AA is an amino acid that the body can synthesize enough to meet its needs
  • Conditionally Essential AA is a nonessential AA that become essential under certain circumstances

Protein Functions

  • Proteins help maintain acid-base balance by acting as buffers
  • Antibodies - form the immune system molecules to fight against disease
  • Provides the netting on which blood clots are built
  • Provide fuel for the body's energy needs
  • Facilitate needed chemical reactions
  • Proteins help maintain the water and mineral composition of various body fluids
  • Form integral parts of most body tissues, building material for growth and repair of tissues
  • Regulate body processes
  • Help transport needed subsances
  • Some proteins help with vision

Types of Lipids

  • Triglycerides are the major form of lipids found in the body and food
  • Phospholipids make up cell membranes
  • Sterols are compounds like cholesterol, the steroid hormones and Vitamin D

Fats

  • The more carbon atoms in a fatty acid, the longer it is.
  • The more hydrogen atoms attached to those carbons, the more saturated the fatty is.
  • Omega 3 (linolenic acid) and 6 (linoleic acid) are PUFA and are essential fatty acids
  • Saturated fat tend to be solid and from animals (plus coconut).
  • Unsaturated tend to be liquid and from plant-sourced food and fish

Fatty Acid Composition

  • Animal fats and tropical oils are mostly saturated fatty acids
  • Some vegetable oils (olive, canola) are rich in monounsaturated fatty acids.
  • Many vegetable oils are high in omega-6 polyunsaturated fatty acids
  • Few oils provide omega-3 oils

Digestion Cells

  • Digestive cells turn over every 1-3 days

Mouth

  • Site of digestion (mechanical and chemical) begins here where food is for 1-2min
  • Teeth break food up and mix with saliva, Salivary Amylase begins carbohydrates digestion
  • Salivary Lipase begins fatdigestion

Stomach

  • Food enters via the esophageal and exits via the pyloric valve/sphincter
  • Protein digestion occurs here
  • Gastric juices, such as water, pepsin, and hydrochloric acid exist
  • The resulting fluid from stomach work is called Chyme
  • Food is here for 1-2 hours and ph is about 2.0
  • Small amount of alcohol can be absorbed here
  • Food is here for 1-2 hours

Small Intestine

  • The beginning is called the duodenum, major site of nutrient absorption
  • Peristalsis moves food
  • It has villi and microvilli which increase the surface area or absorption
  • "Food” (aka. Chyme.) is here 7-8 hours
  • Bicarbonate and enzymes come from the pancreas and pancreatic juices, bicarb help neturalize stomach acid.
  • Bile comes from the liver and emulsifies fat
  • Enzymes breakdown other things such as disaccharides
  • Chylomicrons form to allow fat absorption

Large Intestine

  • Also called the Colon
  • Passes waste and some water to the rectum for storage and then elimination
  • Reabsorbs water and minerals
  • Waste is called feces and is here for 12 to 14 hours

Liver

  • The liver is a site of key nutrient (chemical) conversions

Vitamins

  • Essential nutrients needed in small amounts
  • Facilitate energy release from macronutrients and other processes
  • Classified as either water-soluble or fat-soluble

Water-soluble vitamins

  • Includes Vitamin C and all the B vitamins
  • Cooking and washing can leach them out
  • Absorbed easily at the small intestine and not extensively stored
  • Less likely to reach toxic levels

Fat-soluble vitamins

  • Includes Vitamins A, D, E, and K
  • Dissolve in lipids, requires bile for absorption, and are stored in tissue
  • They can be toxic in excess
  • If the intake is low, people can rely on stores

Minerals

  • There are major minerals and trace minerals

Major Minerals

  • Calcium
  • Phosphorus
  • Magnesium
  • Sodium
  • Potassium
  • Chloride
  • Sulphate

Trace minerals (Microminerals)

  • Iodine
  • Iron
  • Zinc
  • Selenium
  • Fluoride
  • Chromium
  • Copper

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Quiz Team

Related Documents

Description

Assessing micronutrient deficiencies through patient symptoms and dietary factors. Includes identifying deficiencies, such as impaired collagen formation, anemia, and the impact of vegan diets, along with understanding the roles of vitamins and minerals in conditions like osteoporosis and PKU.

More Like This

Class 10 Nutrition Quiz
3 questions
Vitamin A and D Deficiencies Quiz
45 questions
Use Quizgecko on...
Browser
Browser