STUDY GUIDE….

EXAM # 4

FAT SOLUBLE VITAMINS CHAPTER 12

1. Define the word vitamin and list the general characteristics of vitamins as a group
2. Classify the vitamins according to whether they are fat or water-soluble.
3. Understand the general use of lipoproteins for the absorption and transporting of
various fat soluble vitamins in the body.
4. Recognize the major food sources for each vitamin that were emphasized in class
5. List the major function(s) for each fat-soluble vitamin as emphasized in class. Also
know how the vitamins work in those functions if discussed in lecture (for example,
retinal in the vision cycle)
6. Describe the major deficiency symptoms for each fat-soluble vitamin and state the
conditions in which deficiencies are likely to occur
7. Describe the toxicity symptoms caused by excess consumption of any fat-soluble
vitamins that have a UL
8. Differentiate between retinoids and carotenoids for vitamin A regarding the risk for
toxicity and food sources. What effects happens with excess of retinoids? And excess
of carotenoids?
9. There are several carotenoids, which is the most active form?
10. Know what synthetic vitamin A is used for in dermatology and its potential dangers?
11. How is vitamin D synthesized as a hormone in the body (know the various steps and
organs involved) and how much sun exposure is needed per day?
12. In regards to question 11, what various factors can limit the synthesis of vitamin D
from sun exposure?
13. What are free radicals and antioxidants?
14. Which fat soluble vitamins acts as an antioxidant?
15. Which vitamin is synthesized by intestinal bacteria? Which individuals will not have
intestinal bacteria so are at higher risk of deficiency of this vitamin? What other
conditions may reduce intestinal bacterial and therefore create a vitamin deficiency?
16. Review at the end of chapter 12 (page 430-431) the issues with dietary supplements,
which include vitamins. Are they monitored for purity, are they guaranteed to be safe,
and are claims tested? Can supplements substitute for a poor diet?
17. What individuals can benefit from taking supplements?
18. What should individuals look for when purchasing dietary supplements?

WATER SOLUBLE VITAMINS CHAPTER 13

1. What are some basic rules for preserving water soluble vitamins when storing,
preparing and cooking fruits and vegetables?
2. What vitamin must be protected in milk and what type of containers are best to use to
store milk to protect it?
3. List important food sources for each water-soluble vitamin that was emphasized in
class.
4. List the major functions of and deficiency symptoms for each water-soluble vitamin.
5. Know the general role of the various B vitamins as coenzymes in energy metabolism.
For example, decarboxylase or carboxylase reactions, or amino acid metabolism such
 as deamination reactions or coenzyme A to help carbons enter the citric acid cycle.
These are just a couple examples of energy metabolism but you need to know the
vitamins involved with the enzymes and pathways.
6. Why would brown rice (and other whole grains) typically have a shorter shelf life
than white rice and other refined grains?
7. Why was the enrichment program established in the 1940’s and which vitamins and
mineral are added to grains? What vitamin was later added to grains in1998?
8. Which water soluble vitamins have a UL and are most likely to cause adverse
systems?
9. Describe the adverse reactions or toxic symptoms if a person did go over the UL of
the vitamins in question #8.
10. If a water soluble vitamin does not have a UL, what happens to the excess?
11. How can niacin be synthesized endogenously?
12. Even though biotin deficiency is rare, why would someone eating raw egg whites
develop biotin?
13. Which B vitamin is supplied primarily in foods of animal origin?
14. Which individuals are most likely to experience poor B12 status?
15. Name the two B vitamins required for mature red blood cell development that would
otherwise cause megaloblastic anemia?
16. Describe the symptoms of scurvy?
17. How does smoking affect the needs for Vitamin C and why?
18. Why is folic acid so important in the early stages of pregnancy?
19. How do vitamins B6, folate and B12 collectively work to reduce your risk of
cardiovascular disease?

WATER AND MAJOR MINERALS CHAPTER 14

1. Describe the factors that influence water balance and how it is maintained in the body
2. Describe how both dehydration and water intoxication develop and how to prevent
them
3. Identify food sources of water and major minerals, as emphasized in class
4. Explain the most important functions of water and major minerals in the body
5. Discuss the problems with low and high intakes of major minerals and how to avoid
inadequate or excessive intakes
6. What are the different compartments in which body water are found and list them
from least to most?
7. Define electrolytes and categorize into what minerals are cations and anions?
8. Which is the major cation in the extra cellular fluid and the intracellular fluid?
9. Which minerals are most involved in fluid balance in the body?
10. How is the body’s temperature mechanism regulated?
11. How does a humid environment affect the ability to regulate body temperature via the
evaporation of sweat?
12. What are the recommendations for total water per day? Know the required water
liter(s) and cups for both men and women per day
13. Review figure 14-7 and know how to describe typical water input and output amounts
per day from various sources?
14. Which individuals are at most risks for dehydration?
 15. Understand the effects of dehydration on blood pressure and heart rate
16. Define hyponatremia and under what conditions it may occur
17. Review and understand figures 14-8 and 14-9
18. What is the role of the sodium-potassium pump in cells?
19. What is the highest source of sodium in the diet?
20. Explain the role of nutrition in the prevention and treatment of hypertension. For
example, what is DASH diet and what foods guidelines are included?
21. Define hypertension, including the systolic and diastolic numbers
22. Describe the role of nutrition in bone health and in the prevention of osteoporosis
23. Which bones are most likely to be affected by osteoporosis?
24. Differentiate between trabecular and cortical bone
25. Estimate and evaluate adequacy of dietary calcium intake
26. What are the guidelines in individuals in need to consume calcium supplements?
27. Other than developing and maintaining bone density, what other roles does calcium
play in the body?
28. Define bioavailability and what factors in foods may decrease bioavailability in
minerals?

TRACE MINERALS- CHAPTER 15

1. Differentiate between heme and nonheme-iron as far as food sources and absorption.
2. Describe how iron is absorbed, transported, and stored. Look at Figure 15-2 and
follow the route of ferritin- ferroportin- transferritin- ferritin
3. Which factors can increase and or decrease mineral absorption, such as iron? See
table 15-1
4. Where does iron get stored once it’s in the body?
5. What is the name of the storage form of iron in the intestinal cells and liver?
6. Other than oxygen transport, what other roles does iron play in the body?
7. Describe the deficiency symptoms of iron. Which individuals are at highest risk of
iron deficiency anemia?
8. What are the stages of iron deficiency? See table 15-3
9. Describe toxicity symptoms from the excess consumption iron
10. What is hemochromatosis?
11. What are factors that affect zinc absorption? What is metallothionein? Explain the
concept of the “mucosal block” theory and know what minerals it is specific for.
12. What are the effects of zinc deficiency?
13. What function does superoxide dismutase serve and what trace mineral(s) are
involved?
14. What is Wilson’s disease and what damage occurs?
15. Why can the amount of iodine and selenium vary so widely in foods from one region
in the world to another? How do Americans get most of their iodine?
16. What are the major effects of iodine deficiency?
17. Which foods are considered goitrogens?
18. Which mineral is part of glutathione peroxidase and what does this enzyme do?
19. What is the role of hydroxyfluorapatite?
20. What is the concern of excess fluoride exposure during tooth development?
21. What are the health guidelines for cancer prevention?