DNT 200 Nutrition For Health Science Private Study Guide 7: ✓ Solved
Dnt 200 Nutrition For Health Scienceprivatestudy Guide 7: VITAMINS
Using Chapters 10 and 11, and the DRI tables (pp. A, B) of your textbook as a reference, answer the following questions. Please include the questions with your answers. Be sure to put your name on your document.
Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.
- Define these terms: Acne, Alpha tocopherol, Anemia, Antioxidant, Antiscorbutic factor, Ascorbic acid, Atrophic gastritis, Beriberi, Beta carotene, Bioavailability, Biotin, Calbindin, Calciferol, Carnitine, Carotenoids, Chlorophyll, Cofactor, Coenzyme, Collagen, Dietary folate equivalents (DFE), Dietary supplement, Erythrocyte hemolysis, False negative, False positive, FDA (Food and Drug Administration), Folate, Free radical, Hemolytic anemia, Hemophilia, Hemorrhagic disease, High potency, Histamine, Inositol, Intrinsic factor, Keratin, Keratinization, Keratomalacia, Menaquinone, Nanoceuticals, Nanotechnology, Neural tube, Neural tube defects, Niacin, Niacin equivalents (NE), Night blindness, Osteocalcin, Osteomalacia, Oxidants, Oxidative stress, Pantothenic acid, Pellagra, Peak bone mass, Pernicious anemia, Phylloquinone, Phytochemical, Precursor, Preformed vitamin A, Prooxidants, Remodeling, Retinal, Retinoic acid, Retinoids, Retinol, Retinol activity equivalents (RAE), Retinol-binding protein, Riboflavin, Rickets, Scurvy, Sterile, Teratogen, Thiamin, Tocopherols, Tocotrienols, Vitamins, Vitamin A, Vitamin A activity, Vitamin B6, Vitamin B12, Vitamin D2, Vitamin D3, Xanthophylls, Xerophthalmia, Xerosis.
- Discuss the differences between macronutrients (carbohydrates, fats, and proteins) and vitamins.
- Case Study: Sue W., dietary folate and vitamin C intake
- a. Calculate the amount of folate (µg) in each food based on given % DV and standard DV of 400 µg.
- b. Calculate the vitamin C content (mg) in each food based on given % DV and standard DV of 60 mg.
- c. Identify her primary source of folate and explain why these foods are high in folate.
- d. Justify why Sue might need extra vitamin C considering her diet and lifestyle.
- e. Discuss reasons she should increase intake of fresh fruits and vegetables despite fortified foods providing some vitamin C.
- f. Suggest a one-day meal plan combining pantry foods with other nutritious foods to meet her folate and vitamin C needs.
- Explain how excessive alcohol consumption can lead to deficiencies in certain B vitamins beyond the harmful effects on the liver.
- a. Describe steps Lee should take to balance his vitamin intake and avoid overdose.
- b. Analyze whether Lee may be overdosing on vitamins, providing reasons.
- c. Discuss the potential dangers of vitamin overdose for Lee.
- a. Provide dietary recommendations for Kelly to improve her folate levels.
- b. Offer guidance on supplementing vitamin B-12 based on her condition.
- c. List good food sources from different food groups to enhance her diet as per Figure 10-13.
- d. Comment on whether Kelly should use over-the-counter vitamin supplements after surgery and why.
- Calculate vitamin A per ounce for each food and determine the most vitamin A-rich and nutrient-dense foods based on given data. Draw conclusions from your calculations.
Sample Paper For Above instruction
1. Definitions of Nutritional Terms
Understanding fundamental nutritional terminology is essential for analyzing diet and health. For example, Acne refers to skin outbreaks often linked to hormonal and nutritional factors. Alpha tocopherol is the most active form of vitamin E, an antioxidant protecting cells from oxidative damage. Anemia is a condition characterized by a deficiency of red blood cells or hemoglobin, frequently caused by insufficient iron or vitamin B12. Antioxidants are compounds like vitamins C and E that reduce oxidative stress and prevent cell damage. Antiscorbutic factor pertains to vitamin C, which prevents scurvy, a disease resulting from vitamin C deficiency.
Similarly, Atrophic gastritis involves inflammation of stomach lining impairing nutrient absorption, often leading to vitamin B12 deficiency. Beriberi results from a deficiency of thiamin (vitamin B1), affecting the nervous and cardiovascular systems. Beta carotene is a carotenoid precursor to vitamin A, vital for vision and immune health. Bioavailability refers to the proportion of a nutrient that is absorbed and utilized in the body. Biotin is a B-vitamin important for carbohydrate, fat, and protein metabolism. Calbindin facilitates calcium absorption, whereas Calciferol is vitamin D, essential for calcium regulation. This extensive list encompasses essential terms which underpin understanding of nutrition and health.
2. Main Differences: Macronutrients vs. Vitamins
Macronutrients—carbohydrates, fats, and proteins—are nutrients required in large quantities for energy production and body structure. Carbohydrates are primarily sources of quick energy; fats provide long-term energy storage and support cell structure; proteins serve as building blocks for tissues and enzymes. Vitamins, however, are micronutrients needed in small amounts, acting as coenzymes or cofactors in metabolic pathways. Unlike macronutrients, vitamins do not provide calories; their primary role is facilitating biochemical reactions essential for health. For example, vitamin C aids collagen synthesis, while vitamin A supports vision. The key distinction lies in their quantity requirements and functional roles: macronutrients are structural and energy-providing, whereas vitamins are regulatory and catalytic.
3. Case Study: Sue W., Dietary Folate and Vitamin C Intake
a. Calculation of Folate Content
Sue’s foods and their % Daily Values (DV) for folate are as follows:
- Instant Breakfast Essentials: 25% DV
- Ovaltine: 0% DV
- Raisin Bran: 25% DV
- Toasted oats cereal: 50% DV
Given that 100% DV for folate is 400 µg, the folate content in each food is:
- Instant Breakfast Essentials: 0.25 x 400 µg = 100 µg
- Ovaltine: 0% x 400 µg = 0 µg
- Raisin Bran: 0.25 x 400 µg = 100 µg
- Toasted oats cereal: 0.50 x 400 µg = 200 µg
Therefore, these foods contain 100 µg, 0 µg, 100 µg, and 200 µg respectively.
b. Calculation of Vitamin C Content
Similarly, for vitamin C with a standard DV of 60 mg:
- Instant Breakfast Essentials: 50% DV = 0.50 x 60 mg = 30 mg
- Ovaltine: 10% DV = 0.10 x 60 mg = 6 mg
- Raisin Bran: 0% DV = 0 mg
- Toasted oats cereal: 10% DV = 6 mg
Thus, the foods provide 30 mg, 6 mg, 0 mg, and 6 mg respectively.
c. Primary Source of Folate
The fortified and grain foods—specifically toasted oats cereal and raisin bran—are likely the main dietary sources of folate, due to enrichment processes and the natural folate content of grains. The high folate content stems from fortification and the presence of natural folate in cereal grains, which are often enriched to prevent deficiency diseases like neural tube defects.
d. Need for Extra Vitamin C
Sue's limited fruit intake and high consumption of processed grains suggest her vitamin C intake could be insufficient. Vitamin C enhances immune function, aids in iron absorption, and prevents scurvy. Given her dietary habits, especially her infrequent fruit consumption, she may need additional vitamin C from fresh produce to meet daily requirements.
e. Why She Should Increase Fruits and Vegetables
Despite fortified foods providing vitamin C, they lack other phytochemicals and fiber critical for health. Fresh fruits and vegetables provide diverse antioxidants, flavonoids, and dietary fiber, reducing chronic disease risk. Moreover, whole foods contain a broader spectrum of nutrients and bioactive compounds identified to enhance longevity and prevent chronic illnesses.
f. Sample Meal Plan for a Day
Breakfast: Whole grain toast with peanut butter and a glass of fresh orange juice.
Snack: Apple with a handful of almonds.
Lunch: Grilled chicken salad with spinach, sliced tomatoes, and sweet corn, served with a side of whole-grain bread.
Snack: Carrot sticks and an orange.
Dinner: Baked salmon with steamed broccoli, quinoa, and a side of roasted potatoes.
This plan ensures adequate intake of folate and vitamin C, combining fortified cereals with fresh produce, animal, and plant-based sources.
4. Water- vs. Fat-Soluble Vitamins
Vitamins are classified based on their solubility. Water-soluble vitamins, including the B-complex and vitamin C, dissolve in water and are easily transported in the bloodstream. They are not stored extensively in the body, requiring regular consumption to prevent deficiencies. Fat-soluble vitamins, such as vitamins A, D, E, and K, dissolve in fat and are absorbed along with dietary fats. They can be stored in adipose tissue and the liver, which increases the risk of toxicity if consumed excessively. Their differing solubility influences absorption, storage, and excretion patterns, thereby impacting how dietary intake affects health.
5. Alcoholism and B Vitamin Deficiencies
Chronic alcohol consumption impairs the absorption and metabolism of various B vitamins, including thiamin, riboflavin, pyridoxine, and folate. Alcohol interferes with intestinal absorption, reduces liver storage, and accelerates excretion of these vitamins, leading to deficiencies. For example, thiamin deficiency causes Wernicke-Korsakoff syndrome, a neurological disorder common in alcoholics. Additionally, alcohol’s toxic effects damage the gastrointestinal lining, further hampering nutrient uptake, and impairing these vitamins’ roles in energy metabolism and neurological health.
6. Vitamin Supplementation and Toxicity in Lee H.
a. Resolving the Conflict
Lee should consult a healthcare professional to assess his current supplement regimen and understand appropriate dosage levels. Emphasizing a balanced diet rich in nutrients from food sources and limiting excessive supplement intake aligns with guidelines. He should aim for intake that meets DRI recommendations rather than excess. Adjusting supplements based on professional advice, and focusing on food-based nutrients, is the safest approach to meet his health and fitness goals.
b. Potential Overdose
Given that some of Lee’s supplements provide over 500% of the DRI, he might be overdosing, especially if combining multiple sources. Excessive intake of certain vitamins, particularly fat-soluble ones, can accumulate and cause toxicity. For example, high doses of vitamin A or vitamin D can be harmful, leading to symptoms such as liver damage or hypercalcemia, respectively.
c. Risks of Overdose
Overdosing on vitamins can result in adverse health effects, including toxicity symptoms such as nausea, headaches, liver damage, or nerve issues. Long-term excess intake may also increase the risk of chronic diseases. Therefore, moderation and professional guidance are crucial when taking supplements.
7. Dietary Recommendations for Kelly R. with Folate and B-12 Deficiency
a. Folate Recommendations
Kelly should increase intake of foods rich in folate, such as dark green leafy vegetables (spinach, kale), legumes (lentils, kidney beans), and enriched grains. These foods naturally supply high levels of folate to support cell division and reduce neural tube defect risks during pregnancy.
b. Vitamin B-12 Guidance
Given her low serum B-12, Kelly should include animal-derived products like lean meats, eggs, and dairy. If dietary intake remains insufficient, a B-12 supplement may be recommended, especially if absorption issues are present.
c. Food Sources from Food Groups
- Grains: Fortified cereals
- Vegetables: Spinach, asparagus
- Fruits: Oranges, bananas
- Proteins: Eggs, lean meats
- Dairy: Milk, yogurt
d. Use of Over-the-Counter Supplements
Kelly should use supplements only under medical advice post-surgery, especially to correct deficiencies. Overuse may interfere with medication and cause excess intake, so professional guidance ensures safety.
8. Vitamin A: Intake and Nutrient Density Analysis
| Food | Serving Size (kcal) | Vitamin A (µg RAE) | Vitamin A per Ounce (µg RAE) | Nutrient Density (µg RAE / kcal) |
|---|---|---|---|---|
| Corn Flakes | 110 | 205 | 205 µg / 1 oz | 205 / 110 ≈ 1.86 |
| Carrots | 27 | 665 | 665 / 3 ≈ 221.67 | 665 / 27 ≈ 24.63 |
| Banana | 109 | 4 | 4 / 4 ≈ 1 | 4 / 109 ≈ 0.037 |
| Orange | 62 | 14 | 14 / 1 ≈ 14 | 14 / 62 ≈ 0.23 |
| Cheddar Cheese | 171 | 75 | 75 / 2 ≈ 37.5 | 75 / 171 ≈ 0.44 |
| Pinto Beans | 117 | 0 | 0 | 0 / 117 = 0 |
| Peanut Butter | 188 | 0 | 0 | 0 / 188 = 0 |
| Egg | 78 | 75 | 75 / 2 ≈ 37.5 | 75 / 78 ≈ 0.96 |
| Beef Liver | 184 | 6586 | 6586 / 3 ≈ 2195.33 | 6586 / 184 ≈ 35.78 |
From the calculations, beef liver provides the most vitamin A per ounce and the highest nutrient density. Carrots also rank high in vitamin A density. The data indicates that organ meats like beef liver are the richest sources of vitamin A, essential for vision, immune function, and cellular health.
Conclusion
This exercise highlights the importance of choosing nutrient-dense foods, especially those naturally rich in essential micronutrients like vitamin A. Incorporating such foods into daily diets can optimize nutrient intake and promote overall health. It also demonstrates how food composition data guides dietary choices and strategic meal planning.
References
- Gordon, M. (2017). Nutrition for Health and Health Care. Pearson.
- Ross, A. C., Taylor, C. L., Yaktine, A. L., & Del Valle, H. B. (Eds