Foods and Nutrition 1021 Study Guide - Midterm Guide: Menorrhagia, Nba Coach Of The Year Award, Diverticulosis

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Rod Martin

Document Summary

Vitamin a: 3 active forms in the body: Retinal and retinoic acid (converted by cells from retinol: plant-derived precursor - beta-carotene. Most abundant carotenoid precursor for vit a. Measured in retinol activity equivalents (rae: convert b-carotene (+ other carotenoids) to retinol, takes 12 ug b-carotene to equal 1 ug of retinol. Excess not toxic compared to retinol; turns people bright yellow/orange (due to build up in fat tissues beneath the skin. Rich source: carrots, sweet potatoes, yams, mango, spinach, broccoli: other colourful veggies: red cabbage, beets, yellow corn, which yam (poor sources, good food sources: liver, forti ed milk, deep orange fruits, dark green leafy vegetables, functions. Eyesight: light perception at the retina; pigment rhodopsin contains vit a. Process: when light hits the eye, it bleaches the rhodopsin, a piece of vit a breaks off, which conveys sensation of sight to the optic centre of the brain, new vit a is needed to replace.