Ch19 - Nutritional Concepts and Related Therapies

Question 1

Dietary reference intake (DRI) (1 of )

Answer 1

• a set of nutrient-based reference values that provide quantitative recommendations by gender, age, life stage, or physiological condition (such as pregnancy or lactation) for nutrient intakes of individuals living in the United States and Canada.
• provides nutrient standards that are used to shape various public policies, such as nutrient standards for school lunch programs, congregate and delivered elderly meal programs, and guidelines for the women, infants, and children (WIC) supplemental feeding program.
• the basis for developing dietary advice for patients requiring medical nutrition therapy and to establish the daily values displayed on the nutrition fact panels of packaged food and supplements; they are the foundation for formulating the Dietary Guidelines for Americans.
• includes the estimated average requirement (EAR) for vitamins, minerals, and macronutrients (including protein, essential fatty acids, carbohydrates, and fiber) when possible, and three other reference values: the Recommended Dietary Allowance (RDAs), the adequate intake (AI), and the tolerable upper intake level (UL).
  - for energy, the total energy expenditure (TEE) and estimated energy requirement (EER) are presented.
  - for energy-yielding nutrients, an acceptable macronutrient distribution range (AMDR) is also presented.

Question 2

Nutrient

Answer 2

a chemical compound or element necessary for good health that is found in food.

Question 3

Essential nutrients

Answer 3

nutrients that the body cannot make in the amounts essential for good health; therefore, it is necessary to obtain these nutrients through the diet or from other sources.

Question 4

kilocalorie (kcal)

Answer 4

a measurement of energy

Question 5

Metabolism

Answer 5

the combination of all chemical processes that take place in living organisms; the constant process that your body is using to keep everything functioning.
- kind of like the engine that keeps your body going; it’s the drive that allows your body to utilize the food and nutrients you put into it.

Question 6

Carbohydrates (CHO)

Answer 6

organic compounds containing carbon, hydrogen, and oxygen; main function is to provide energy.

Question 7

Saccharides

Answer 7

sugar units

Question 8

Monosaccharides

Answer 8

only one sugar unit; require no digestion; absorbed directly into the blood.

Question 9

Digestion

Answer 9

breaking down food into a form that can be absorbed and used for fuel.

Question 10

Fructose

Answer 10

the sugar found naturally in fruits; a monosaccharide

Question 11

Glucose

Answer 11

often called “blood glucose” because it is the major form of saccharides in the blood.

Question 12

Disaccharides

Answer 12

made up of two sugar units bonded together; reduced by hydrolysis into monosaccharides before being absorbed when taken into the body; sucrose and lactose.

Question 13

Hydrolysis

Answer 13

a double decomposition reaction with water as one of the reactants. Thus, if a compound is represented by the formula AB in which A and B are atoms or groups and water is represented by the formula HOH, the hydrolysis reaction may be represented by the reversible chemical equation AB + HOH ⇌ AH + BOH. The reactants other than water, and the products of hydrolysis, may be neutral molecules, as in most hydrolyses involving organic compounds, or ionic molecules, as in hydrolyses of salts, acids, and bases.

Question 14

Polysaccharides (complex carbohydrates)

Answer 14

made of long chains of glucose units - starch, glycogen, and dietary fiber.

Question 15

Starch

Answer 15

• also called amylum, a complex carbohydrate that plays a crucial role in a nutritious, well-balanced diet, as they provide the body with glucose, which is the main energy source for every cell. They also provide a range of vitamins, minerals, fiber, and other nutrients; existing in grains, vegetables, fruits, etc.
• a natural polymer/polysaccharide, meaning that it is a long chain comprising one type of molecule, consisting of glucose molecules.
• it can occur in two forms: amylose - a linear or straight-line polymer that scientists describe as amorphous or solid. Amylopectin forms a branched chain and is crystalline.

Question 16

Glycogen (animal starch)

Answer 16

• the stored form of glucose that’s made up of many connected glucose molecules.
• when your body doesn’t immediately need glucose from the food you eat for energy, it stores glucose primarily in your muscles and liver as glycogen for later use. Your body creates glycogen from glucose through a process called glycogenesis. Your body breaks down glycogen for use through a process called glycogenolysis.
• glycogen comes from carbohydrates, but it’s not technically a carbohydrate. It is made of many connected glucose molecules.

Question 17

Dietary fiber

Answer 17

• also known as roughage or bulk, includes the parts of plant foods your body can’t digest or absorb. Unlike other food components, such as fats, proteins or carbohydrates - which your body breaks down and absorbs - fiber isn’t digested by your body. Instead, it passes relatively intact through your stomach, small intestine and colon and out of your body.
• fiber is commonly classified as soluble, which dissolves in water, or insoluble, which doesn’t dissolve.

Question 18

Insoluble fiber

Answer 18

promotes the movement of material through your digestive system and increases stool bulk, so it can be of benefit to those who struggle with constipation or irregular stools. Whole-wheat flour, wheat bran, nuts, beans and vegetables, such as cauliflower, green beans and potatoes, are good sources of insoluble fiber.

Question 19

Soluble fiber

Answer 19

• dissolves in water to form a gel-like material.
• it can help lower blood cholesterol and glucose levels.
• found in oats, peas, beans, apples, citrus fruits, carrots, barley and psyllium.

Question 20

Lipids

Answer 20

• any of a diverse group of organic compounds including fats, oils, hormones, and certain components of membranes that are grouped together because they do not interact appreciably with water.
• one type of lipid, the triglycerides, is sequestered as fat in adipose cells, which serve as the energy-storage depot for organisms and also provide thermal insulation.
• some lipids such as steroid hormones serve as chemical messengers between cells, tissues, and organs, and others communicate signals between biochemical systems within a single cell.

Question 21

Satiety

Answer 21

a feeling of fullness and satisfaction from food.

Question 22

Saturated fat(ty acid)

Answer 22

• a type of dietary fat; a fatty acid whose carbon chain cannot absorb any more hydrogen atoms.
• one of the unhealthy fats; these fats are most often solid at room temperature.
• foods like butter, palm and coconut oils, cheese, and red meat have high amounts of saturated fat.
• too much saturated fat in your diet can lead to heart disease and other health problems.

Question 23

Unsaturated fat(ty acid)

Answer 23

• has one or more carbon-carbon double bonds; indicates that fewer than the maximum possible number of hydrogen atoms are bonded to each carbon in the molecule. Those containing one or more double bonds indicating that they can absorb additional hydrogen atoms.
• predominantly found in foods from plants, such as vegetable oils, nuts, and seeds.
• liquid at room temperature.
• considered beneficial fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles.
• two types of “good” unsaturated fats: monounsaturated and polyunsaturated.

Question 24

Atherosclerosis

Answer 24

• a common condition that develops when a sticky substance called plaque builds up inside your arteries. Disease linked to atherosclerosis is the leading cause of death in the United States.
• risk factors may include: high cholesterol and triglyceride levels, high blood pressure, smoking, diabetes, obesity, physical activity, and eating saturated fats. Leading cause of heart attacks, strokes, and peripheral vascular disease.
• symptoms: chest pain or angina; pain in your leg, arm, and anywhere else that has a blocked artery; cramping in the buttocks while walking; shortness of breath, fatigue, confusion, which occurs if the blockage affects circulation to your brain. The warning sign for atherosclerosis in the heart is chest pain when you’re active, or angina. It’s often described as tightness and usually goes away with rest.

Question 25

Monounsaturated fatty acids

Answer 25

a fatty acid with only one point of unsaturation.

Question 26

Polyunsaturated fatty acids

Answer 26

with two or more points of unsaturation.

Question 27

Hydrogenation

Answer 27

a process in which hydrogen is added to a fat of vegetable origin (unsaturated) to make it more saturated or solid.

Question 28

Vitamins

Answer 28

• organic compounds that are essential in small quantities for normal metabolism and for growth and maintenance of the body.
• not sources of energy; they work in conjunction with other nutrients in the body to regulate many processes, including energy production.

Question 29

Minerals

Answer 29

inorganic, single elements rather than organic compounds; also help regulate bodily functions without providing energy and are essential to good health.

Question 30

Osteoporosis

Answer 30

abnormal reduction in bone density that leads to bone pain, fractures, loss of stature, and deformities such as kyphosis.

Question 31

Cirrhosis

Answer 31

a chronic degenerative disease of the liver in which scar tissue develops and hinders the liver’s effectiveness in removing ammonia; the ammonia then builds up in the bloodstream and, if not controlled, can lead to hepatic coma, brain damage, and death.

Question 32

Tube feeding

Answer 32

the administration of nutritionally balanced, liquefied foods or formula through a tube inserted into the stomach, the duodenum, or the jejunum by way of a nasogastric tube or ostomy.

Question 33

Nasojejunal/nasoduodenal tube

Answer 33

a tube that is passed through the nose and into the jejunum or the duodenum.

Question 34

Feeding ostomies

Answer 34

surgical openings through which a feeding tube is passed.

Question 35

Parenteral nutrition

Answer 35

(hyperalimentation) - intravenous feedings

Question 36

Peripheral parenteral nutrition (PPN)

Answer 36

parenteral nutrition administered through peripheral veins.

Question 37

Total parenteral nutrition (TPN)

Answer 37

parenteral nutrition given through a large central vein.