Nutrition and Vitamins Quiz

A type of protein deficiency where the immune system mistakenly attacks protein in food, leading to inflammation and damage.

An autoimmune disorder where the immune system attacks gluten in the small intestine, damaging the villi that absorb nutrients. Symptoms improve when gluten is removed from the diet.

A condition where people experience symptoms after consuming gluten, but don't have celiac disease. Symptoms improve on a gluten-free diet.

The process of adding nutrients back to foods that were lost during processing.

The process of adding additional nutrients to foods to improve their nutritional value and reduce the risk of deficiencies.

Proteins that contain all nine essential amino acids in adequate amounts for the body and are easily absorbed.

Proteins that lack one or more of the essential amino acids, making them less beneficial for the body.

Combining different plant-based protein sources to provide all the essential amino acids, eliminating the need for animal protein.

A group of vitamins that are absorbed and stored in the body's fat cells and liver.

The process where newly formed cells develop a specialized function after dividing. This helps our body create tissues like the skin, lining of our organs and mucous membranes.

The amount of a nutrient that is absorbed into the body and becomes available for use by cells. This is influenced by several factors such as how the food is prepared and the individual's nutritional needs.

A precursor to vitamin A, found in plants. It has a distinctive orange-yellow pigment. Cooking helps break down the rigid plant cell wall, increasing its bioavailability.

A type of vitamin A found in animal products. It can be converted into other forms of vitamin A by the liver. It supports vision, cell growth and immune function.

A sticky substance that lines many surfaces in our body, including the digestive tract. It helps protect our body from harmful microorganisms.

The ability of a substance to be dissolved in water.

A class of vitamins that are absorbed and stored in the body's fat cells and liver. They include Vitamins A, D, E and K.

A molecule with an unpaired electron, making it unstable and highly reactive. To stabilize, it steals an electron from other molecules, causing damage.

Substances that donate electrons to free radicals, preventing them from damaging cells.

Vitamin A is crucial for epithelial cells, which line many body surfaces. Deficiency leads to keratinization, making skin hard and scaly. In the eye, it causes dryness and can lead to blindness.

When exposed to sunlight, our skin converts cholesterol into inactive vitamin D3. The liver then converts it further, and finally the kidneys activate it (calcitriol) for calcium absorption.

Vitamin D increases calcium absorption in the small intestine, boosting its bioavailability. Low vitamin D leads to poor calcium absorption.

Vitamin E, a fat-soluble antioxidant, protects cell membranes from damage caused by free radicals.

Vitamin K is essential for blood clotting. Deficiency can lead to excessive bleeding even from minor injuries.

Vitamin K is produced partially by gut bacteria and partially from diet. Infants have high risk of deficiency due to limited gut bacteria.

A condition caused by thiamin deficiency, often associated with diets high in white rice and alcohol consumption. It can lead to neurological and cardiovascular complications.

A condition characterized by dementia, dermatitis, and diarrhea, caused by niacin deficiency. It is often linked to diets low in niacin-rich foods like meat, poultry, and fish.

A bleeding disorder that can occur in newborns due to vitamin K deficiency. Vitamin K helps with blood clotting, and newborns have a sterile gut, lacking the bacteria necessary for its production.

A condition caused by vitamin B12 deficiency, often due to a lack of intrinsic factor, a protein produced in the stomach that helps absorb the vitamin. This can lead to anemia and neurological problems.

A vital nutrient involved in energy metabolism, DNA synthesis, and red blood cell production. Deficiency during pregnancy can lead to neural tube defects.

A vitamin that acts as a coenzyme for over 100 enzymes, playing a crucial role in amino acid metabolism and the synthesis of heme, a component of hemoglobin.

A trace mineral essential for oxygen transport in the blood. Deficiency can lead to anemia.

A condition caused by vitamin C deficiency, characterized by weakened connective tissue and bleeding gums. It was a common problem among sailors during long voyages.

Coenzymes that activate enzymes involved in energy generation from macronutrients. A deficiency in these vitamins can lead to impaired energy production.

The fluid inside cells, containing minerals and electrolytes that are essential for maintaining cell function.

Most abundant mineral in the body, forming hydroxyapatite crystals on a collagen foundation, crucial for bone structure. Also acts as a reservoir to maintain blood calcium levels.

Calcium floods into neurons to facilitate neurotransmitter release, enabling electrical signals to pass between neurons. Low blood calcium can lead to convulsions.

The body regulates calcium levels through osteoblasts (bone-building cells) and osteoclasts (bone-reabsorbing cells). Parathyroid hormone (PTH) and vitamin D play critical roles in maintaining blood calcium levels by increasing absorption from the intestines and reducing urinary excretion.

Not all dietary calcium is absorbed effectively. Spinach is high in calcium but low in bioavailability due to oxalates. Dairy products provide high calcium content and bioavailability.

Achieving peak bone mass in early adulthood is crucial for long-term bone health. After age 30, bone density typically declines. This decline is more pronounced in women post-menopause due to decreased estrogen levels.

A condition characterized by porous and fragile bones, increasing fracture risk. Preventative measures include maximizing peak bone mass, engaging in resistance exercise, and meeting calcium RDA.

Approximately 85% of phosphorus combines with calcium in the bones. Deficiency is rare, but excessive intake from processed foods can lead to dental issues.

Over 50% of the body's magnesium is found in bones and is important for forming hydroxyapatite crystals. Many people don't meet the recommended intake due to low consumption of magnesium-rich foods.

Crucial for fluid balance and nerve impulse transmission. Excessive intake can lead to hypertension. Most sodium comes from processed foods rather than added salt.

Mainly found inside cells and helps lower blood pressure by counteracting sodium effects. Fruits are a good source.

Over 60% of iron is found inside red blood cells (RBCs), which transport oxygen to the body. Every day, we produce 2 billion new RBCs, each containing millions of hemoglobin molecules that bind to iron.

Depends on the body's physiological need. Animal flesh provides heme-iron, while plants contain non-heme iron.

Low iron leads to low hemoglobin concentration, impairing oxygen transport in blood. This can lead to hypertension, an overworked heart, heart enlargement, and eventually heart failure.

Iodide is essential for thyroid hormone production, which regulates body temperature and metabolism. Deficiency can lead to goiter (enlarged thyroid gland) and cretinism (stunted physical and mental development in fetuses).

Enhances insulin's ability to take glucose into cells, aiding in glucose metabolism. Claims that it builds muscle and burns fat are not proven.

Adenosine triphosphate (ATP) is the primary energy currency of cells. It's a molecule composed of adenine (a nitrogenous base), ribose (a sugar), and three phosphate groups.

ATP is produced mainly in the mitochondria through oxidative phosphorylation. This process involves: 1) Nutrients provide high-energy electrons (NADH), 2) Electron transport chain pumps protons across the mitochondrial membrane, and 3) This proton gradient drives ATP synthesis via ATP synthase.

ATP powers crucial cellular functions by transferring phosphate groups (phosphorylation). These include muscle contraction, enzyme activation, transport processes, and biosynthesis.

Cells constantly break down and regenerate ATP. ATP hydrolysis releases energy and converts ATP to ADP. ADP is then reconverted to ATP through cellular respiration.

The number of mitochondria in cells varies based on their metabolic demands. Energy-demanding cells, like muscle and liver cells, have more mitochondria, while less metabolically active cells, like fat cells, have fewer.

ATP synthesis is not 100% efficient. About 40% of the chemical energy from glucose is stored in ATP, while the remaining 60% is lost as heat. This heat contributes to maintaining body temperature.

Basal metabolic rate (BMR) is the energy expended at rest for essential functions like breathing, circulation, and organ maintenance. It's measured after fasting for 12 hours.

The thermic effect of food (TEF) is the energy required for digesting, absorbing, and metabolizing food. It consumes about 10% of total caloric intake.