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MC > Nutrition in Health and Illness > Flashcards

Nutrition in Health and Illness Flashcards

1
Q

The essential components of nutrition 1 can be
classified as:

•_________—proteins, fats and
carbohydrates, which are interchangeable sources
of energy and also water
•________—sodium, chloride, potassium,
calcium, phosphate and magnesium
•________—water-soluble vitamins (e.g. C,
B); fat-soluble vitamins (e.g. A, E, K); essential
trace elements (e.g. copper, iodine, iron, zinc)

A

macronutrients

macrominerals

micronutrients

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2
Q

_______ factors may play a vital role in the
causation of several of the major diseases, such as
coronary artery disease, hypertension, diabetes and
cancer

A

Nutritional

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3
Q

Special diets are important in the management
of many hereditary metabolic disorders, such as
____ and ______ and several
other disorders such as ______

A

phenylketonuria and galactosaemia,

coeliac disease

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4
Q

Proteins are composed of carbon, hydrogen, oxygen,

nitrogen, _____, _______ and ______

A

phosphorus, sulphur and iron.

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5
Q

A complete protein is one that contains

all the nine indispensable amino acids, namely:

A 
histidine, 
isoleucine,
 leucine, 
lysine, 
methionine,
phenylalanine, 
threonine
, tryptophan 
and valine
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6
Q

Protein in animal products (fish, meat and milk) is
of high quality and that in vegetable products is lower
because of a limited supply of ______(in cereals) and
methionine and ______ (in legumes)

A

lysine

cysteine

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7
Q

Infants and children require_____ g protein/kg/day.

A

2–2.2

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8
Q

________content foods—lean beef and lamb,
chicken, fish, eggs, milk, cheese, soy beans

______ content foods—bread,
spaghetti, corn, potatoes (cooked), rice (cooked),
cabbage, cauliflower

A

High protein

• Medium protein

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9
Q

This is a deficiency syndrome with a reduction in
all macronutrients, energy (kilojoules) and many
micronutrients due to an inadequate intake of protein
and energy foodstuffs

A

PEM

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10
Q

Clinically, protein-energy malnutrition has three
forms:

1 dry (thin, desiccated)— \_\_\_\_\_\_
2 wet (oedematous, swollen)—\_\_\_\_\_\_\_\_
3 combined— \_\_\_\_\_\_\_\_
A

marasmus

kwashiorkor

marasmic kwashiorkor

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11
Q

What PEM

  • grossly underweight
  • gross muscle wasting
  • no fat
  • hungry
  • _________’ face
  • no oedema
  • normal hair
A

Marasmus

‘old man’s

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12
Q

Caused by diet low in protein and calories.

A

Marasmus

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13
Q 
Clinical features:
• oedema
• \_\_\_\_\_\_\_\_\_ face
• anorexic
• hair pale and thinned
• apathetic
• skin changes
A

Kwashiorkor

‘moon’

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14
Q

Caused by a diet low in protein with some

carbohydrate, leading to hypoalbuminaemia

A

Kwashiorkor

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15
Q

_________include simple sugars,
complex carbohydrates (starches) and indigestible
carbohydrate (dietary fibre).

A

Dietary carbohydrates

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16
Q

The two most
important crops feeding the world are ____ and ___
which are rich in starch.

A

rice and wheat,

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17
Q

Carbohydrates that are available in food are:

• ______—sucrose, lactose, maltose, glucose,
fructose
•______—sorbitol, xylitol, maltilol, lactilol
________—amylose, amylopectin
• dextrose

A

sugars

polyols

• starch

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18
Q

As long as adequate energy and protein are
provided in the diet, there is no specific requirement
for _______

A

dietary carbohydrate.

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19
Q

A small amount—____—is necessary to prevent ketosis. 3

A

100 g/

day

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20
Q

The two most
important crops feeding the world are ____ and ___
which are rich in starch.

A

rice and wheat,

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21
Q

Carbohydrates that are available in food are:

• ______—sucrose, lactose, maltose, glucose,
fructose
•______—sorbitol, xylitol, maltilol, lactilol
________—amylose, amylopectin
• dextrose

A

sugars

polyols

• starch

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22
Q

As long as adequate energy and protein are
provided in the diet, there is no specific requirement
for _______

A

dietary carbohydrate.

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23
Q

A small amount—____—is necessary to prevent ketosis. 3

A

100 g/

day

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24
Q

The_______ which applies to carbohydrate foods, is a

numerical index based on a reference point of 100.

A

GI,

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25
Q

It is a measure of the capacity to increase postprandial
glucose levels compared to a glucose load. The
standard food is glucose, which is given an arbitrary
level of 100.

A

The glycaemic index (GI)

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26
Q

The higher the GI, then the higher the rise in

blood glucose level and thus the greater the ___

A

insulin

response

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27
Q

_______, which is composed mainly of fatty acids
and dietary cholesterol, is the most concentrated
source of food energy

A

Dietary fat

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28
Q

Fatty acids are classified according to the number

of _____

A

unsaturated double bonds

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29
Q

Classification of FA according to # of bonds

nil—________(e.g. butyric and stearic acids)
• one—_______ (e.g. oleic acid)
• more than one—__________ (e.g. linoleic
acid, eicosapentanoic acid [EPA], docosahexanoic
acid [DHA])

A

saturated

monounsaturated

polyunsaturated

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30
Q

The n-3 and n-6 polyunsaturated fatty acids
with chain lengths of 18 or more are called _________because they are required for vital body
functions and animals, including humans, are unable
to synthesise them

A

essential

fatty acids

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31
Q

The
current strategy is to reduce total fat intake and
reduce saturated fats and increase unsaturated fats,
especially _______

A

n-3 polyunsaturated fats.

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32
Q

_________- contains omega-3 fatty acids, which are
considered more potent than the omega-3 fatty acids
found in plants

A

Fish oil

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33
Q

The value of____________in
preventing cardiovascular mortality has been well
proven. They have no effect on cholesterol levels but
have a well-documented potent hypotriglyceridaemic
effect.

A

omega-3 fatty acids

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34
Q

The plasma cholesterol
level, and hence the amount of cholesterol in
the diet, has been related to the development of
________________

A

atherosclerosis

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35
Q

Nutritional assessment
The first step in nutritional assessment is to identify
the ______________

A

high-risk patient

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36
Q

When taking the history it is appropriate to
include a _____________ eaten and ideally
get the patient to complete a symptom questionnaire
that can then be linked to a computerised nutritional
evaluation program, such as Nutricheck

A

24-hour recall of foods

37
Q

A nutritionally focused physical examination
should be performed on each patient at risk, with the
emphasis on _____________, ____________ and signs of micronutrient deficiencies

A

body weight,
waist size,
muscle wasting,
fat stores

38
Q

Deficiencies of
vitamins B6 and B12 cause neurological disorders,
such as

A

peripheral neuropathy.

39
Q

The oral cavity, especially
the gums, teeth and buccal mucosa, are affected by
__________ and ________deficiencies

A

vitamin B complex and vitamin C

40
Q

The important anthropometric
measurements include height and weight, skin-fold
thickness and ______

A

waist:hip circumference ratio

41
Q

The RACGP in its red book 6 outlines dietary
recommendations based on national guidelines. For
adults this is summarised as follows.

  1. five serves of vegetables and two serves of fruit
  2. three serves of ________
  3. one or two serves of ________
A

cereals (including breads, rice, pasta and noodles)

lean meat, fish, poultry and/ or alternative

42
Q

The RACGP in its red book:

at least 2 g per day of ________________by
including foods such as canola-based or soybean-
based oils and margarine spreads, seeds
(especially linseeds), nuts (particularly walnuts),
legumes (including soy beans), eggs and green
leafy vegetables

A

alpha-linolenic acid

43
Q

The RACGP in its red book:

Take care to:

limit saturated fat and moderate total fat intake,
but consume about 500 mg per day of combined ______ and _______

A

docosahexaenoic acid and eicosapentaenoic

acid

44
Q

The RACGP in its red book:

Take care to:

limit salt intake to less than______________ day
(approximately 2300 mg of sodium a day), which
is approximately 1½ teaspoons of salt

A

6 g of salt a

45
Q

This very impressive prospective, randomised, singleblinded,
secondary prevention trial investigated the
effects of a ‘Mediterranean’-type diet containing
a plant oil rich in omega-3 fatty acids on 605
subjects who had survived their first heart attack

A

The Lyon Heart Study 7

46
Q

The Lyon Heart Study:

The control group were given a ________. The intervention
group had a diet higher in _______ and _________, fibre and vitamin C (olive and canola oils
were used in food preparation).

A

low-cholesterol diet
with a mix of unsaturated fats

oleic acid, omega-3 fatty acid

47
Q

The Lyon Heart Study results:

Intervention group: ______

A

the
cardiovascular mortality was reduced by 73%.

the benefit
was independent of any reduction in cholesterol or
triglycerides.

48
Q

Explanation of results of Lyon Heart Study:

A

One explanation is that the antioxidants
and phytochemicals in the plant-based diet stabilise
the endothelium of arteries.

49
Q

The program involves drinking a lot of
water, cutting down consumption of dairy produce and
eating plenty of complex carbohydrates

A

Ornish nutritional program

50
Q

Food antioxidants appear to
protect against _______which can suppress
immunity

A

free radicals,

51
Q

Example of anti-oxidants:

Vitamin A, especially \_\_\_\_\_\_
Vitamin C
Vitamin E
\_\_\_\_\_\_ (co-enzyme Q10)
Selenium, zinc, manganese and copper (nutrient
cofactors
A

beta-carotene

Ubidecarenone

52
Q

studies have proved

that antioxidants have a preventive role in ____

A

macular

degeneration

53
Q

It causes dryness with keratinisation of
the conjunctivae and cornea. It causes growth
retardation in children.

A

Vitamin A (beta-carotene/retinol).

54
Q

causes
beriberi and also Wernicke–Korsakoff
syndrome (typically in alcoholics).

A

Vitamin B1 (thiamine) deficiency

55
Q

deficiency causes
growth retardation, dry scaly skin and
angular cheilitis

A

Vitamin B2 (riboflavin)

56
Q

causes pellagra.

A

Vitamin B3 (niacin, nicotinic acid)

57
Q

deficiency may cause

oral soreness, anaemia and CNS dysfunction

A

Vitamin B6 (pyridoxine

58
Q

deficiency causes

pernicious anaemia and memory dysfunction

A

Vitamin B12 (cobalamin

59
Q

deficiency is responsible

for scurv

A

Vitamin C (ascorbic acid)

60
Q

Features of Vitamin C deficiency

A 
deficiency is responsible
for scurvy. Clinical features: weakness, malaise,
fatigue, bleeding swollen inflamed gums,
atraumatic haemarthrosis, impaired wound
healing, impaired bone growth.
61
Q

Vit C deficiency:

One sign is the
__________with surrounding
hyperaemia. Diagnosis by decreased plasma
ascorbic acid and X-rays of bones and joints.

A

hyperkeratotic hair follicle

62
Q

______causes rickets

in children and osteomalacia in adults

A

Vitamin D (calciferols) deficiency

63
Q

Features of rickets:

Clinical
features (rickets): impaired growth, skeletal
deformities (bow legs, pelvis, _______),
inability to walk, bone pain (arms, legs, spine,
pelvis),______ and _____

A

‘rachitic rosary’
dental deformities,
muscle weakness.

64
Q

diagnosis of rickets

A

low plasma 25(OH)
D3 and phosphate; elevated PTH and alkaline
phosphatase; X-rays of joints and long bones
of leg.

65
Q

______causes no
specific disease but may result in vague,
undifferentiated symptoms and anaemia

A

Vitamin E (tocopherol ) deficiency

66
Q

______deficiency is rare and

can lead to an increased bleeding tendency.

A

Vitamin K (phylloquinone )

67
Q

_____ deficiency is responsible for pernicious

anaemia and neural tube defects in the fetus.

A

Folic acid

68
Q 
Certain foods can aggravate gout. These include:
1
2
3
4
A
  • tinned fish (e.g. sardines, anchovies)
  • organ meats (e.g. liver, pancreas, brain, kidney)
  • alcohol (the major one)
  • fizzy, sugary soft drinks
69
Q

Since gout and hyperuricaemia

have a proven association with ______, a healthy heart prevention diet is advisable.

A

coronary artery

disease

70
Q

As many as _____ of people who suffer from diabetes
are now taking insulin and oral hypoglycaemic
medications.

A

30%

71
Q

In summary, the diet for both type 1 and type
2 diabetes is based on achieving ideal weight and
following a diet of_____ and ____-

A

high-fibre carbohydrates with a

low GI and low fat

72
Q

__________is a common problem in
our society, particularly in children from 6 months
to 2 years who have been given a lot of cow’s milk

A

Iron-deficiency anaemia

73
Q 
Guidelines for safe consumption
of alcohol (current NH & MRC recommendations
A

Healthy males and females
• No more than two standard drinks per day
• No more than four standard drinks on any single
occasion

74
Q

People aged _____years should delay drinking

for as long as possible.

A

15–17

75
Q

_______occurs as a result of sensitivity to
gluten. It is quite common and often undiagnosed. In
some cases, it can occur after a bout of gastroenteritis.

A

Coeliac disease

76
Q

Food associated with migraine

A
  • wine, particularly red wine
  • cheese
  • oranges
  • tomatoes
  • caffeine in some people
77
Q

Recurrent urinary calculi:

1 Drink at least______of water every day, or more
if there is increased fluid loss: this is the most
important step.

A

2 L

78
Q

Recurrent urinary calculi:

Minimise consumption of foods that contain
_____ or ____

A

oxalate or uric acid.

79
Q

Recurrent urinary calculi:

Avoid _____—calcium precipitates oxalate.

A

milk in tea

80
Q

Recurrent urinary calculi:

Reduce animal protein consumption: restriction
to one major ____

A

meat meal a day (includes chicken

and fish).

81
Q

Add ______containing fruit juices to the diet,

including grapefruit, apple and orange juice

A

citrate-

82
Q

The body needs small amounts of _____ to maintain
normal function of the thyroid gland—crucial
for normal growth and development.

A

iodine

83
Q

In iodinedeficient
areas (in soil and water) there is a high
rate of__________, ___________, ________

A

stillbirths, congenital hypothyroidism and

cretinism.

84
Q

The usual intake of iodine in
healthy persons is_______, mostly from
iodised salt.

A

100–200 mcg day

85
Q

An adequate intake is 150 mcg/day

with higher requirements for ______ and _____

A 
pregnancy (220 mcg)
and breastfeeding (290 mcg).
86
Q

Measurement is by
urinary iodine levels (WHO replete level standard
__________ and _______ in pregnancy

A

≥ 100 mcg/L and ≥ 150 mg/L

87
Q

Dietary guidelines for children and
adolescents in Australia (NHMRC)

Reduced-fat milks are not suitable for young children
under _____, because of their high energy needs, but reduced-fat varieties should be encouraged for
older children and adolescents.

A

2 years

88
Q

Dietary guidelines for children and
adolescents in Australia (NHMRC)

limit _______ and ______intake
— low-fat diets are not suitable for infants

A

saturated fat and moderate total fat

MC (90 decks)

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