Nutrition Quiz: Vitamins and Intakes
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Questions and Answers

The maximum risk level for Vitamin A intake is 3,000 μg/d for adults aged 19-70 years.

True (A)

The RDA for Vitamin C is 90 mg/d for women.

True (A)

Water-soluble vitamins include Vitamins A and D.

False (B)

Enrichment involves restoring nutrients lost during food processing to their original levels.

<p>False (B)</p> Signup and view all the answers

The adequate intake of Vitamin D is 5 μg/d for both men and women aged 19-50 years.

<p>True (A)</p> Signup and view all the answers

Vitamin E has a tolerable upper intake level of 1,000 mg/d.

<p>True (A)</p> Signup and view all the answers

Niacin has a recommended intake of 14 mg/d for men and 16 mg/d for women.

<p>False (B)</p> Signup and view all the answers

B vitamins assist enzymes by acting as coenzymes, which are essential for energy release.

<p>True (A)</p> Signup and view all the answers

Ultraviolet rays can decrease the riboflavin content in foods stored in transparent containers.

<p>True (A)</p> Signup and view all the answers

Animal products have a consistent vitamin content regardless of their diet.

<p>False (B)</p> Signup and view all the answers

Blanching vegetables stops all vitamin losses during processing.

<p>False (B)</p> Signup and view all the answers

Milling cereal grains does not affect the vitamin content of the bran.

<p>False (B)</p> Signup and view all the answers

Chemicals that affect pH can influence the stability of certain vitamins.

<p>True (A)</p> Signup and view all the answers

Postharvest changes include enzymatic activities that affect vitamin content.

<p>True (A)</p> Signup and view all the answers

Beta-carotene, found in fruits and vegetables, is an inactive form of vitamin A.

<p>True (A)</p> Signup and view all the answers

Frozen vegetables are generally less nutritious than fresh ones.

<p>False (B)</p> Signup and view all the answers

Dry beriberi is characterized by damage to the cardiovascular system.

<p>False (B)</p> Signup and view all the answers

Wernicke-Korsakoff Syndrome is primarily linked to chronic riboflavin deficiency.

<p>False (B)</p> Signup and view all the answers

Both dry and wet beriberi usually appear together with one set of symptoms predominating.

<p>True (A)</p> Signup and view all the answers

Thiamin toxicity is commonly seen with normal dietary intake.

<p>False (B)</p> Signup and view all the answers

Riboflavin is more stable than thiamin but is sensitive to light.

<p>True (A)</p> Signup and view all the answers

Riboflavin, in its coenzyme form, can accept and donate three hydrogens.

<p>False (B)</p> Signup and view all the answers

Opaque containers are essential for selling milk to prevent riboflavin loss due to light exposure.

<p>True (A)</p> Signup and view all the answers

Pork and whole grains are rich sources of thiamin.

<p>True (A)</p> Signup and view all the answers

Pellagra is characterized by the symptoms of diarrhea, dementia, dermatitis, and death.

<p>True (A)</p> Signup and view all the answers

A diet high in protein does not contribute to the development of pellagra.

<p>True (A)</p> Signup and view all the answers

Corn is an excellent source of niacin because it contains niacin that is freely available for absorption.

<p>False (B)</p> Signup and view all the answers

Pellagra was initially thought to be caused by an infectious disease.

<p>True (A)</p> Signup and view all the answers

Nicotinamide does not cause the 'niacin flush' that is often associated with large doses of nicotinic acid.

<p>True (A)</p> Signup and view all the answers

Taking niacin supplements can harm patients with heart disease if used without monitoring.

<p>True (A)</p> Signup and view all the answers

Leucine promotes the conversion of tryptophan to niacin.

<p>False (B)</p> Signup and view all the answers

The only recognized cause of diseases in the past was believed to be infectious agents.

<p>True (A)</p> Signup and view all the answers

Fat soluble vitamins are generally more bioavailable than water soluble vitamins.

<p>False (B)</p> Signup and view all the answers

Vitamins from plant foods are generally more bioavailable than those from animal foods.

<p>False (B)</p> Signup and view all the answers

Proper food preparation can affect the bioavailability of vitamins in food.

<p>True (A)</p> Signup and view all the answers

Water soluble vitamins are less stable than fat soluble vitamins.

<p>True (A)</p> Signup and view all the answers

Excess intake of vitamins is always beneficial for health.

<p>False (B)</p> Signup and view all the answers

The absorption of vitamins can depend on the fat content in the diet.

<p>True (A)</p> Signup and view all the answers

Leaching into water is one of the primary ways water-soluble vitamins can be destroyed.

<p>True (A)</p> Signup and view all the answers

The quantity of vitamins in fresh foods is always retained after processing.

<p>False (B)</p> Signup and view all the answers

NAD is primarily involved in energy-transfer reactions in carbohydrates, fats, and proteins.

<p>True (A)</p> Signup and view all the answers

The body can produce niacin from the amino acid leucine.

<p>False (B)</p> Signup and view all the answers

A food with 1 milligram of niacin and 60 milligrams of tryptophan provides 1 niacin equivalent.

<p>False (B)</p> Signup and view all the answers

Niacin is more prone to losses during cooking compared to other water-soluble vitamins.

<p>False (B)</p> Signup and view all the answers

Thiamin's coenzyme form is known as FAD.

<p>False (B)</p> Signup and view all the answers

Approximately 60 milligrams of dietary tryptophan is required to synthesize 1 milligram of niacin.

<p>True (A)</p> Signup and view all the answers

Biotin can be synthesized by the body and does not require dietary intake.

<p>False (B)</p> Signup and view all the answers

Niacin is heat resistant and can withstand reasonable cooking times.

<p>True (A)</p> Signup and view all the answers

Flashcards

What are vitamins?

Vitamins are organic compounds that are essential for normal growth and development. They are not produced by the body in sufficient amounts and must be obtained from the diet.

What is an essential nutrient?

An essential nutrient is a nutrient required for health that the body cannot produce or produce in sufficient amounts, so it must be obtained from the diet.

What are fat-soluble vitamins and how are they stored?

Fat-soluble vitamins are stored in the body, primarily in the liver and adipose tissue. They are typically absorbed with dietary fat.

What are water-soluble vitamins and how are they absorbed in the body?

Water-soluble vitamins are not stored in the body and are excreted in the urine. They are typically absorbed directly into the bloodstream.

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What is bioavailability?

Bioavailability refers to the amount of a nutrient that is absorbed and utilized by the body. It is not simply the amount of nutrients in a food but also how much your body actually gets from it.

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What factors influence bioavailability?

Factors that can impact bioavailability include digestion efficiency, previous nutrient intake, nutrition status, preparation methods, and consumption with other foods.

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How are vitamins affected by processing and cooking?

Vitamins are susceptible to degradation and loss during food processing, storage and cooking. Factors like prolonged heating, exposure to light, and changes in pH can cause vitamin loss.

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How do fat-soluble and water-soluble vitamins differ in stability?

Fat-soluble vitamins tend to be more stable than water-soluble vitamins, but they can also be affected by factors like light and heat.

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EAR (Estimated Average Requirement)

The amount of a nutrient that meets the needs of 50% of the population.

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RDA (Recommended Dietary Allowance)

The amount of a nutrient that meets the needs of 97-98% of the population.

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UL (Tolerable Upper Intake Level)

The maximum intake of a nutrient that is unlikely to pose a risk of adverse health effects.

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Restoration

A nutrient that is added back to a food after processing to restore it to its original level.

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Fortification

Adding nutrients to a food that were not originally present or present in insignificant amounts.

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Enrichment

Increasing the levels of specific nutrients beyond what was originally found in the food.

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Water Soluble Vitamins (B & C)

Vitamins that dissolve in water and are not stored in the body in significant amounts.

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Coenzymes

Organic molecules that assist enzymes in their function.

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Inherent Variation in Vitamin Content

The natural amount of vitamins in food can vary based on factors like the plant's stage of maturity, fertilization, and climate.

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Postharvest Vitamin Losses

Vitamins can be lost due to enzymatic reactions, physical damage, temperature changes, and the time between harvest and processing.

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Vitamin Loss from Trimming and Peeling

Trimming and peeling fruits and vegetables can lead to vitamin loss, especially water-soluble vitamins.

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Vitamin Loss from Milling

Milling can remove the bran and germ of grains, leading to a significant loss of vitamins.

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Blanching

A mild heat treatment used in processing food to deactivate enzymes and reduce bacteria. Blanching involves hot water, steam, or hot air and can lead to vitamin loss due to oxidation and leaching.

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Impact of pH on Vitamins

Chemicals that affect pH can impact vitamin stability, especially acid-sensitive vitamins.

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Oxidizing and Reducing Agents' Impact on Vitamins

Oxidizing agents can degrade vitamins like Vitamin A, C, and E. Reducing agents can stabilize them.

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Vitamin Precursors

Some compounds found in food are not directly active vitamins but can be converted to vitamins in the body. For example, beta-carotene is converted to Vitamin A.

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Wernicke-Korsakoff Syndrome

A severe neurological disorder caused by chronic thiamin deficiency, often associated with alcohol abuse.

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Dry Beriberi

A deficiency disease characterized by damage to the nervous system, causing muscle weakness in the arms and legs.

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Wet Beriberi

A deficiency disease characterized by damage to the cardiovascular system, leading to dilated blood vessels, heart strain, and edema.

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Thiamin Pyrophosphate (TPP)

The coenzyme form of thiamin, involved in energy release from carbohydrates.

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Flavin Adenine Dinucleotide (FAD)

Riboflavin's coenzyme form that accepts and donates two hydrogens during energy metabolism, involved in the TCA cycle and electron transport chain.

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Flavin Mononucleotide (FMN)

Riboflavin's coenzyme form that accepts and donates two hydrogens during energy metabolism.

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Beriberi

A deficiency disease characterized by muscle weakness, nerve damage, and heart problems, caused by a lack of thiamin.

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Thiamin RDA

The recommended daily allowance (RDA) for thiamin is 1.2 mg for men and 1.1 mg for women.

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List the B Vitamins

Thiamin, Riboflavin, Niacin, B6, Folate, Pantothenic Acid, Biotin, B12.

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TPP

Thiamine Pyro Phosphate. A coenzyme important for carbohydrate metabolism and energy production.

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FAD and FMN

Flavin Adenine Dinucleotide and Flavin Mononucleotide. They are coenzymes associated with energy production and carbohydrate metabolism.

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NAD

Nicotinamide Adenine Dinucleotide. A coenzyme essential for energy production and metabolism of all macronutrients.

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NADP

Nicotinamide Adenine Dinucleotide Phosphate. A coenzyme similar to NAD that plays a vital role in energy production and metabolism.

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PLP

Pyridoxal Phosphate. A coenzyme crucial for protein metabolism and synthesis of neurotransmitters.

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THF

Tetrahydrofolic Acid. A coenzyme crucial for DNA synthesis and cell division, particularly important during pregnancy.

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What is Pellagra?

Pellagra is a disease caused by severe niacin deficiency, characterized by four main symptoms: diarrhea, dermatitis, dementia, and ultimately death.

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What role did diet play in the Pellagra epidemic in the US?

In the early 1900s, a corn-based diet low in protein, led to widespread pellagra in the US, resulting in significant deaths. This diet lacked both niacin and tryptophan, essential for niacin production.

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Why is the niacin in corn difficult to absorb?

Corn contains niacin, but it is bound to complex carbohydrates and peptides, making it largely unavailable for absorption.

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How does leucine relate to Pellagra?

Leucine, an amino acid abundant in corn, interferes with the conversion of tryptophan to niacin, further contributing to the development of pellagra.

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How was the cause of Pellagra discovered?

Pellagra was initially attributed to an infection, but research eventually showed that the cause was dietary deficiency, specifically the lack of niacin and tryptophan.

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What are the effects of large doses of nicotinic acid?

Naturally occurring niacin in food is not harmful. However, large doses of nicotinic acid from supplements or drugs can cause side effects like 'niacin flush' - a tingling sensation due to dilated capillaries.

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What is the potential benefit and risk associated with using niacin as a drug?

Large doses of nicotinic acid can increase HDL cholesterol levels, but its effectiveness in treating heart disease is questionable, especially for patients already on lipid-lowering medications. Niacin's use requires monitoring for potential side effects, including liver damage.

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Which form of niacin does not cause 'niacin flush'?

Nicotinamide, a form of niacin, doesn't cause the flushing effect.

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Study Notes

Water Soluble Vitamins (B & C)

  • Eight water-soluble vitamins: B vitamin complex and vitamin C
  • Four fat-soluble vitamins: vitamins A, D, E, and K

Vitamin Overview

  • Vitamins are essential organic components of animal life's biochemical and physiological systems
  • As animals evolved, they lost the ability to produce vitamins in adequate amounts in their bodies
  • Vitamins usually occur in only tiny amounts in biological materials
  • Their absence, lack of absorption, or insufficient dietary intake can cause a deficiency syndrome

Roles of Vitamins

  • Promote growth and reproduction
  • Support nutritional health
  • Different from energy-yielding nutrients (do not provide energy)
  • Composed of individual units, not complex structures
  • Measured in micro/milligrams, not grams
  • Are micronutrients
  • Crucial amounts are needed, too much can be harmful

Vitamin Absorption and Storage

  • All vitamin absorption takes place in the small intestine
  • Fat-soluble vitamins are absorbed into the lymph system
  • Storage: Vitamin A primarily stored in the liver; Vitamins K and E are partially stored in the liver; Vitamin D mainly stored in fat and muscle tissue
  • Can accumulate in the body to toxic levels; therefore, food amounts are usually below daily values (DV) to avoid this

Vitamins: Bioavailability

  • The amount of vitamins available from food is not just the amount of vitamin available but also the body's ability to absorb and use it
  • Fat-soluble vitamins are less readily available than water-soluble vitamins
  • Animal-derived vitamins are typically more readily available than plant-derived vitamins

Vitamins: Stability

  • Fat-soluble vitamins are more stable than water-soluble vitamins
  • Water-soluble vitamins can be destroyed by:
    • Leaching into water
    • Oxidation
    • Irradiation (UV light)
    • Heat
    • Changes in pH
  • Fresh foods naturally contain vitamins but can be destroyed by processing
  • Prolonged heating damages vitamin content of some foods; certain foods lose riboflavin from light exposure
  • Different factors can impact vitamin stability in food including processing techniques and storage conditions

Vitamins: Precursors

  • Some vitamins are available in inactive forms called precursors or provitamins
  • Precursors inside the body are converted to their active forms.
  • Beta-carotene is a precursor for vitamin A

Vitamins: Comparison

Feature Water-Soluble Vitamins (B Vitamins and Vitamin C) Fat-Soluble Vitamins (Vitamins A, D, E, and K)
Absorption Directly into the bloodstream First into the lymph, then into the blood
Transport Mechanism Travel freely Many require transport proteins
Storage Circulate freely throughout the body fluid; excess is excreted into urine Stored in fat-containing cells
Excretion Excess is excreted via the kidneys in urine Less readily excreted; tend to remain
Toxicity Possible to reach toxic levels with supplements Likely to reach toxic levels with supplements
Requirements Needed in frequent doses Needed in periodic doses

Understanding Dose

  • Dose-response curve: the relationship between the dose and observed effects
  • Optimum dose: the point at which the effect is the strongest

Dietary Reference Intakes (DRIs)

  • EAR (Estimated Average Requirement): 50% risk of deficiency
  • UL (Tolerable Upper Intake Level): 0% risk of toxicity

Addition of Vitamins into Foods

  • Restoration: Returning lost nutrients to original levels in foods
  • Fortification: Adding nutrients to foods either lacking or having low quantities of them
  • Enrichment: Increasing nutrient quantities above their original amounts in foods

The B Vitamins

  • The body needs B vitamins for energy
  • B Vitamins act as coenzymes assisting enzymes in energy release

B Vitamins (Specific examples)

  • Thiamin (Vitamin B1): Part of coenzyme thiamin pyrophosphate (TPP); assists in energy metabolism; crucial for nerve and muscle activity
    • Deficiency: Beriberi, Wernicke-Korsakoff syndrome - Toxicity: None reported
  • Riboflavin (Vitamin B2): Serves as coenzyme in energy metabolism; more stable than thiamin
    • Deficiency: Ariboflavinosis- Toxicity: None reported
  • Niacin (Vitamin B3): Two chemical structures (nicotinic acid and nicotinamide); Two coenzyme forms participate in metabolic reactions
    • Deficiency: Pellagra - Toxicity: Niacin flush (painful tingling); Can benefit heart disease patients, but must be monitored
  • Pantothenic Acid (Vitamin B5): Part of coenzyme A involved in numerous metabolic processes; widespread in food, but readily destroyed by processing
    • Deficiency: rare; symptoms may include fatigue, GI distress, and neurological disturbances- Toxicity: None reported
  • Pyridoxine (Vitamin B6): Three forms that all convert to coenzyme PLP; Involved in numerous metabolic reactions
    • Deficiency: Depression, confusion and convulsions - Toxicity: Nerve Damage
  • Biotin (Vitamin B7): Coenzyme in metabolism; involved in gluconeogenesis, fatty acid synthesis, and amino acid breakdown
    • Deficiency: rare- Toxicity: None reported

General Causes of Variation/Losses of Vitamins in Food

  • 1- Inherent Variation: Vitamin content in food varies from factor such as stage of maturity, fertilizer, and climate (fruits and vegetables); biological mechanisms and diet of animal (animal products)
  • 2- Postharvest Changes: Factors include enzymatic activities (oxidative and hydrolytic), physical damage, temperature abuse, length of time between harvest and processing, and chemical changes.
  • 3- Preliminary Treatment: Trimming/peeling vegetables and fruits, washing and leaching, or loss of water-soluble vitamins from milling cereal grains (bran) impact nutrient availability
  • 4- Blanching/Thermal Processing: Mild heat treatments inactivate enzymes and reduce microbial loads
  • 5- Influence of Processing Chemicals and Food Components: Chemicals that change pH (e.g. ascorbic acid) or oxidizing/reducing agents can impact the stability of specific vitamins, thus affecting their bioavailability.

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Description

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