NTDT200 Study Guide - Midterm Guide: Pernicious Anemia, Broccoli, Thrombin

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Wright Diane

Document Summary

Found in meats, fish, poultry, potatoes, legumes, soy products - Destroyed by microwave cooking: folate (folic acid): -part of coenzymes thf and dhf, used in dna synthesis -deficiency causes red tongue, weakness, fatigue - Found in fortified grains, seeds and leafy green veggies -easily destroyed by heat and oxygen -injections prevent neural tube defects -more bioavailable with supplements: pantothenic acid: -part of co-enzyme a used in energy metabolism. Deficiency causes vomiting, nausea, stomach cramps, insomnia - Define the following: bioavailability know for folate bioavailibility for folate: 100% synthetic vs. 50% food sources free radical: an unstable molecule with one or more unpaired electrons. To defend against them, co-enzymes disarm the most harmful oxidants: intracellular fluid - fluid inside the cells, usually high in potassium and phosphate. Cations: sodium - extracellular (primary) potassium - intracellular (primary) calcium - magnesium: anions: chloride - extracellular (primary) bicarbonate phosphate - intracellular (primary) sulfate organic acids (lactate, pyruvate)