BIOLOGY 105 Lecture Notes - Lecture 11: Vitamin D Deficiency, Vitamin K Deficiency, Vitamin A Deficiency

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20 Dec 2019

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Rickets condition associated with bone malformations in children from d deficiency. Sunshine vitamin produced in the skin from cholesterol with exposure to uv light. Most of us meet the needs this way. Limited sun exposure or impaired synthesis important to consume sufficient vitamin d through our diet. Through synthesis in the skin or through foods vitamin d must be activated in the kidneys and liver to fulfill its biological functions in the body. Sunlight makes vitamin d when skin is exposed to sun"s uv energy. Even though sunlight is a significant source of vitamin d. Rdas are established to maintain bone health and normal calcium metabolism in healthy people are set on the basis of minimal sun exposure. In 2010, the institute of medicine increased the rda for vitamin d for all age groups. Increased threefold to 600 iu (15mcg) for adults 19-50.

Related Questions

Based on below tables just answer tWO PARTS OF question

Sample Case Study

Mrs. King is a 43-year-old married mother of four. Mrs. King is 5â 4â tall, weighs 160 pounds, and has a history of mild hypertension. Her blood pressure is controlled with a low-sodium diet, and although her doctor told her for years that she should exercise, she tried running but found it unpleasant and discontinued all forms of exercise. She is currently sedentary. Her grandmother died as a result of heart disease from years of diabetes and high cholesterol.

Gender	Female
Age	43 yrs
Height	5 ft. 4 in.
Weight	160 lbs.
Activity level	Sedentary
Pregnancy/Lactation status	Not Pregnant or Lactating

Begin New Calculation

Results:
Body Mass Index (BMI)ï	27.4
Estimated Daily Caloric Needs	1921 kcal/day

Macronutrients:
Macronutrient	Recommended Intake per day
Carbohydrate	216 - 312 gramsï
Total Fiber	25 grams
Protein	58 grams
Fat	43 - 75 gramsï
Saturated fatty acids	As low as possible while consuming a nutritionally adequate diet.
Trans fatty acids	As low as possible while consuming a nutritionally adequate diet.
Î±-Linolenic Acid	1.1 gramsï
Linoleic Acid	12 gramsï
Dietary Cholesterol	As low as possible while consuming a nutritionally adequate diet.
Total Water	2.7 Liters (about 11 cups)ï

Vitamins:
Vitamin	Recommended Intake per day	Tolerable UL Intake per day
Vitamin A	700 mcg	3,000 mcgï
Vitamin C	75 mg	2,000 mg
Vitamin D	15 mcg	100 mcg
Vitamin B6	1.3 mg	100 mg
Vitamin E	15 mg	1,000 mgï
Vitamin K	90 mcg	ND
Thiamin	1.1 mg	ND
Vitamin B12	2.4 mcg	ND
Riboflavin	1.1 mg	ND
Folate	400 mcg	1,000 mcgï
Niacin	14 mg	30 mgï
Choline	0.425 g	3.5 g
Pantothenic Acid	5 mg	ND
Biotin	30 mcg	ND
Carotenoids	NA	NDï

Minerals (Elements):
Mineral	Recommended Intake per day	Tolerable UL Intake per day
Essential
Calcium	1,000 mg	2,500 mg
Chloride	2.3 g	3.6 g
Chromium	25 mcg	ND
Copper	900 mcg	10,000 mcg
Fluoride	3 mg	10 mg
Iodine	150 mcg	1,100 mcg
Iron	18 mg	45 mg
Magnesium	320 mg	350 mgï
Manganese	1.8 mg	11 mg
Molybdenum	45 mcg	2,000 mcg
Phosphorus	0.7 g	4 g
Potassium	4.7 g	ND
Selenium	55 mcg	400 mcg
Sodium	1.5 g	2.3 g
Zinc	8 mg	40 mg
Non-Essential
Arsenic	NA	NDï
Boron	NA	20 mg
Nickel	NA	1 mg
Silicon	NA	NDï
Sulfate	NA	ND
Vanadium	NA	1.8 mgï

Questions: Please type your answer

A) Do you think Mrs King is currently meeting all her micro nutrient goals. Do you think this diet will provide her with all the vitamins and minerals she needs to be healthy why? AT LEAST 4 COMPLETE SENTENCES

B) Identify three changes to Mrs Kings day that would likely improve her long term health (do not restrict your answer to Diet alone)

( answer at least in 6 complete sentences)

home / study / science / biology / biology questions and answers / based on below tables just answer two parts of question sample case study mrs. king is a 43-year-old... Your question has been answered Let us know if you got a helpful answer. Rate this answer Question: Based on below tables just answer tWO PARTS OF question Sample Case Study Mrs. King is a 43-year-... Based on below tables just answer tWO PARTS OF question Sample Case Study Mrs. King is a 43-year-old married mother of four. Mrs. King is 5â 4â tall, weighs 160 pounds, and has a history of mild hypertension. Her blood pressure is controlled with a low-sodium diet, and although her doctor told her for years that she should exercise, she tried running but found it unpleasant and discontinued all forms of exercise. She is currently sedentary. Her grandmother died as a result of heart disease from years of diabetes and high cholesterol. Gender Female Age 43 yrs Height 5 ft. 4 in. Weight 160 lbs. Activity level Sedentary Pregnancy/Lactation status Not Pregnant or Lactating Begin New Calculation Results: Body Mass Index (BMI)ï 27.4 Estimated Daily Caloric Needs 1921 kcal/day Macronutrients: Macronutrient Recommended Intake per day Carbohydrate 216 - 312 gramsï Total Fiber 25 grams Protein 58 grams Fat 43 - 75 gramsï Saturated fatty acids As low as possible while consuming a nutritionally adequate diet. Trans fatty acids As low as possible while consuming a nutritionally adequate diet. Î±-Linolenic Acid 1.1 gramsï Linoleic Acid 12 gramsï Dietary Cholesterol As low as possible while consuming a nutritionally adequate diet. Total Water 2.7 Liters (about 11 cups)ï Vitamins: Vitamin Recommended Intake per day Tolerable UL Intake per day Vitamin A 700 mcg 3,000 mcgï Vitamin C 75 mg 2,000 mg Vitamin D 15 mcg 100 mcg Vitamin B6 1.3 mg 100 mg Vitamin E 15 mg 1,000 mgï Vitamin K 90 mcg ND Thiamin 1.1 mg ND Vitamin B12 2.4 mcg ND Riboflavin 1.1 mg ND Folate 400 mcg 1,000 mcgï Niacin 14 mg 30 mgï Choline 0.425 g 3.5 g Pantothenic Acid 5 mg ND Biotin 30 mcg ND Carotenoids NA NDï Minerals (Elements): Mineral Recommended Intake per day Tolerable UL Intake per day Essential Calcium 1,000 mg 2,500 mg Chloride 2.3 g 3.6 g Chromium 25 mcg ND Copper 900 mcg 10,000 mcg Fluoride 3 mg 10 mg Iodine 150 mcg 1,100 mcg Iron 18 mg 45 mg Magnesium 320 mg 350 mgï Manganese 1.8 mg 11 mg Molybdenum 45 mcg 2,000 mcg Phosphorus 0.7 g 4 g Potassium 4.7 g ND Selenium 55 mcg 400 mcg Sodium 1.5 g 2.3 g Zinc 8 mg 40 mg Non-Essential Arsenic NA NDï Boron NA 20 mg Nickel NA 1 mg Silicon NA NDï Sulfate NA ND Vanadium NA 1.8 mgï Questions: Please type your answer A) Do you think Mrs King is currently meeting all her micro nutrient goals. Do you think this diet will provide her with all the vitamins and minerals she needs to be healthy why? AT LEAST 4 COMPLETE SENTENCES B) Identify three changes to Mrs Kings day that would likely improve her long term health (do not restrict your answer to Diet alone) ( answer at least in 6 complete sentences)

Scenario/Summary

Welcome to Lab 3.

The goal of this assignment is to examine food available at fast-food establishments and examine dietary practices of the everyday consumer while reviewing key nutritional components.

Fast Food Menu Creation Overview

For this assignment, you have been asked to explore the nutritional value of menu items at a local fast-food restaurant. Using the available menu items, plan two meals: the healthiest meal possible and the unhealthiest meal possible. Both meals should include an entrÃ©e, a side, a beverage, and dessert.

Deliverables

Describe the healthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.

Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)

Discuss your reaction to the analysis--make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.

How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.

In a Word document, please answer and discuss the following questions.

Describe the unhealthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.

How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.

BIOLOGY 105 Lecture Notes - Lecture 11: Vitamin D Deficiency, Vitamin K Deficiency, Vitamin A Deficiency

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