FSN329 wint04 exam1 - FSN 329 Advanced NutritionII NAML...

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Unformatted text preview: FSN 329: Advanced NutritionII NAML I”... ' ' . Winter 2004 Exam 1 75 points total 1. Niacin is a generic term that includes both the acid and the amide forms. What are the two forms? (2) NicofiM/wwwkfiw Q 2- Nt’wfi m a flirt}! (} 2. Niacin is‘unique in the body in that it can be made from 1115‘ Pm Pb 44/) . (2) 3. There are two active forms of Niacin. What are they and what are their primary fimctions? (4) 1 NAD’NI'whv'e/i.wnm , ltd/(.VHW'LL Aim/much e01- ’ TVflh J'fLr 0t CICLWOWS m The {Manama t|e-‘awwvar'+v camw'r 4 Z-N/lDP' NiafifiMnnafiL namm a 41wa 0“ ‘9‘" PV’OSPV‘W '— l'tauamg claw; HA mam :x*06‘»~{t*itvx—L””?é P 41'}! WA j 6, 4. Niacin is involved in various biosynthetic pathways. List 2(2) 1. DNA“ gvmfI/us's 2' Ffl‘lN film‘s swarm», ) 5. A deficiency of Niacin results in the disease EQI l 0 fl Vfl . What are the clinical mamfestations of th1s disease? (4) _ mama 0V owtl mvwszarl A ‘M \ of“ WWI/Ht has a) Suntan»! til/IVA flmfivlfl Y My J), r \ DWI/WNW: tram” rm (dill/MM *9 A) 05 0Yw{ WWW/6’— WW/ WW 9? Iii???) is HS 6. What are some possible clinical applications for the use of pharmacological doses of "(C- niacin? Is there any concern for toxicity? If so, at what levels? (4) W l‘; fjl‘vfli IW flows Di“ (3"I63 1‘0 pvt}; veterans; [Du rv'lr ) m,; c. Hm rrwu’, ”W6" YMMV” +quuwfi—L lax/{16. v V F Wu, UL, for chw; I"; 551/3443, avid firm/V29 ViSl‘ OF- Tpxmltbj’ abut/‘6' T'V’Cfa" [ft/”’33 [U’Q’OMVO/f (2, 7. How is Niacin found in foods? Describe digestion and absorption? (4) - Nimm is few/ml in foods low/mt 1'0 more: V15 and a s NADMVM NADP. tit/l iw rm stun/1mm 9%ch Niacin mmal allows 1+ to W, absorbed {in W IWSUVWM ‘ What might affect bioavailability of Niacin? (Bonus 2) mm 140 of— prom W lair, yum/M FEW M twig 00V ‘ W52 “W1 WWfiS pg QVWLU gorilla; (NMWfiM/LS) me W0 3% “WU/“Wt“ 9 VWC 54/“ WWWQLMVMWU la 8. Riboflavin functions in bolically as the essential component of two coenzymes. _ l ' What are they? (2) W W/ 1. FAD — Fmem/qunr/ flit/2 vc--Ifct7'€£«¢« 2' FMN- Flm/IMMalachi/Quotient 9. These act as intermediates in ~ g IQQtKQfl tm jaggzyj: reactions? (2) 10. What foods contribute approximately one-half of riboflavin to the American diet?(2) MSW“ flle wintry 11. Explain to the best of your ability 1 way in which riboflavin is involved in protecting cells against oxidative stress. (2) lZilaoflnvn‘t/IpL/oitoté VH1 blUOai cells fret/V1 ”mm-N0 9W5? '0‘] VSMg ciwt/w-«w; art/(Ital *Flnvapmirms‘ . What are the clinical manifestations of general B vitamin deficiency? (Bonus 2 pts) LlSiitSMugCfi.Fnfigvfi,”a. lYYI‘i’MbiHI/j," bond none, g/loaaiig/ WKOQZ, WWW dz, 13. Thiamin was studied very early among all vitamins because of its relationship to the following condition: 5C Kl YZC r‘" . (2) 7% 14. Describe the environment/conditions in which Thiamin deficiency was first seen. (3) Dafi Limo; was five!!— 3a m m popumfiofls {MM M0 7' V‘LflV‘ ,W’OKM 0F WM, Who-W flu, Via/if W": Hm Hap WM fwné‘v’fd, peoplf/ IDCjaA/W W 6mm”) (Mean-9 01:: Mfial'fwca], 'WWWW mm" m m-mmmfim 1 . What are 2 dietary factors that may limit or re uce Thiamin availability and in what oods are they found?(2) l. V1l4W‘0MVU0l’HdH/Af0“ WVHW VYW ‘ fill/“W" .wfly‘: Wfigh)Q/fz 2‘ VH4” Pmi‘bll/L’ bee/P, @ PAW“ I ”{me 16. Describe and explain 1 major function of Thiamin in the body. (4) W fl m m h t ‘P‘3 Hr? 0'” W581. f‘fflfi_§-_€Q!.‘_m£efl§£ Wat/#10345 {In The body. H' facilitwt-cs SUM/L Vtacfiamg $96“ [“3 WYUVAl‘D-flfiwm] 1,0,4, puny! awcwgwnram’? \ Svmm WWGW \16Hd amigo can 17. What is Pantothenic Acid’s role in energy metabolism? Describe/explain 2 reactions that require Pantothenic Acid. (6) ‘ PflWWlWFHlD fit/Ml l5 fl LOI'V'Ipm'LcM 0F 00/}. 00/4 19 hCCaLeat‘ 1W W’Ifllfl‘} chr’fiy-mes‘nfi Veacficms (m flaw waxy-l E/mmplcs [we the fiysr 4M0 STIPS in nu, WW 3 vile-w: mywm «Mom: 004 Inna! mt COHMV’ISM‘MW 0+ fia-hql 60/? art-wt 0AA. 50“,] o; Wfio fractions cream flurgy 24$ ALTR %. Pantothenic Acid is a part of a Acyl Carrier Protein. Where is this important? (2) «El 00 TH? V’l Wan _ H (M W- 7 : SP9 V) w PA?‘1W 9 20. ’ How is Biotin found in foods? How is it digested/absorbed? (2:) “" 7 WM fibSOWrd m Tm» jcjwww'l. 01/05/554 if, //'d/ca/}fi[ f,r?;;m(5 ——~> 5/5575}! ) 47/14/54er \m . , (“v in fl/MA I flécwérfl [lg /(/V'(W'L MA [357}? 4— (mm map/MHZ rr /"757/'/‘r ”fly/”(3,4 ”l lmé kw, ” V W52” 9... What protein might interfere with Biotin bioavailability? How? (3) WM mic/IMO] IL 22. F1111n the blanks (10) ‘5 W Nutrient Niacin ’ Riboflavin / Thiamin /Pantothenic Acid Biotin Wit/z <~' "" "' "h _‘~” W wnm Hr Wow/ms [an mmzof (a (/9. fl it ‘ my) (TM/4753 ' Food Sources 1. 1. Meat V» 1. Pox/l4 / 1. lflflVWS a/ 1. LG’WWV‘ ‘3 J M" “WV 0’? MU! (arr 1’5 2. \Imsi-v 2. 2. NHle l/ffll/W S 9' Men/1' V V‘Oénvé //W 23. Fill in the blanks. Answer 3 out of 5. Additional answers will be given extra credit. (6) Nutrient Niacin Riboflavin Thiamin Pantothenic Acid Biotin 1314 /c RDAgadultM/F) \w/M W13 M «75/th / \ Z/I 4 mg I/ 9/ W1 3 (won) / Al'— BOMQ / 100,27, UL 739mg c/ Label the structures with one of the following compounds. Terms may only be used once. There are extra terms listed below. (3) ‘ \Nicotinamide kBiotin > 6‘ TPP d. Riboflavin e. Pantothenic Acid 35. 36. E ’N I "K NH CONHZ Nwahnmmwu, 5 “i“? E: aim \ -— C00" “2 \s/ (”‘94 37. 0 0 ' H36 ‘ /N NH2 9 cHzcwo—fi—o-fi-o / U M" > 60 599 TPP $ 'CH29 CH3 ...
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