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ECOS I Exam 1 > Clinical Approach To Nutrition > Flashcards

Clinical Approach To Nutrition Flashcards

1
Q

What is the recommendation for adult for vegetables and fruits per day?

A

6-9 fruits and veggies

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2
Q

A deficiency in vitamin C results in what disease?

A

Scurvy

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3
Q

Characteristics of vitamin C

A

Biological antioxidant and free radical scavenger

Necessary for biosynthesis of bile acids, collagen and NE

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4
Q

Sx of scurvy

A

Fatigue, depression and widespread abnormalities of CT

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5
Q

PE findings for scurvy

A

Inflamed gingiva, petechia, hemorrhage, impaired wound healing, hyperkeratosis, bleeding into body cavity

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6
Q

What is the source of vitamin C?

A

Fruits and veggies

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7
Q

Protein deficiency

A

Is rare as there are many plant based on protein sources

However, in chronic starvation protein calorie deficiencies result in loss of muscle mass as well as body fat

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8
Q

Sources of saturated and trans fat (bad fat)

A

Animal fats: meat, butter, whole milk, etc
Solid fats: margarine
Coconut and palm kernel oils

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9
Q

Sources of poly and mono-unsaturated (good) fats

A

Seafood (omega 3)
Sunflower, corn, olive, soybean and cottonseed oils
Walnuts, pine nuts
Sesame, sunflower, pumpkin and flax seeds

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10
Q

Mediterranean diet

A

Based on the eating habits of Greece and southern Italy in early 60s
Plant based: fruits, veggies, nuts, grains, seeds, beans and olive oil
Eggs, dairy, poultry, and fish are eaten several times/week but portions are small
Minimal intake of red meat, refined sugar, flour, butter, and fats (except for olive oil)
Includes 1-2 glasses of red wine per day

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11
Q

Mediterranean diet benefits

A

Primary and secondary prevention of cardiovascular disease

Not yet recommended in guidelines for pts with HTN or HLD bc more research is needed

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12
Q

Vegetarian diet

A

May or may not include egg or dairy products

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13
Q

Lacto-ovo-vegetarian

A

Includes eggs and dairy products

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14
Q

Lacto-vegetarian

A

Includes dairy products, but not egg products

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15
Q

Ovo-vegetarian diet

A

Includes eggs and egg products, but no dairy

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16
Q

Vegan diet

A

Excludes egg and dairy products, and may exclude honey

17
Q

Raw vegan diet

A

Based on vegetables, fruit, nuts, seeds, legumes and sprouted grains
Amount of uncooked food varies from 75-100%

18
Q

Pescatarian diet

A

Includes fish and seafood

19
Q

What is the current recommendation for salt intake?

A

2300mg/d

20
Q

Salt is directly related to what?

A

Blood pressure and fluid retention

21
Q

There are no plant sources of which vitamin?

A

B12

22
Q

Characteristics of the DASH diet

A

Based on study limiting Na to 2300mg/d
Lowered both BP and LDL cholesterol
Low fat foods
Limit foods that are high in saturated fats
Avoid sugar-sweetened beverages and sweets

23
Q

Describe food label laws

A

Ingredient list is in descending order of predominance
Mandatory labeling of major allergens (i.e. milk, eggs, peanuts)
Varies between countries can have a generic statement “contains milk”

24
Q

What is required to be listed on a nutrition label?

A

Serving size, total calories, vitamin D, K, Ca and iron

Vitamin A and C are optional

25
Q

Salt/Na free means

A

Less than 5mg of Na per serving

26
Q

Very low Na means

A

Less 35mg of Na or less per serving

27
Q

Low sodium means

A

140mg of Na or less per serving

28
Q

Reduced Na means

A

At least 25% less Na than in the original product

29
Q

Light in Na or slightly salted means at least

A

50% less Na than the regular product

30
Q

No salt added or unsalted means that

A

No salt is added during processing

It does not mean that there is no Na in the product

31
Q

Fat free means the food has

A

Less than 0.5g of fat per serving

32
Q

Low fat means

A

3g of fat or less per serving

33
Q

Reduced fat or less means

A

The food has at least 25% less fat than the regular product

34
Q

Trans fat free means the food has

A

Less than 0.5g of trans fat per serving
Even through the food says trans fat free it may still contain 0.49 trans fat
Eating many serving of a food with small amounts of trans fat per serving can add up

35
Q

Characteristics of vitamin A

A

Fat soluble
Requirement for epithelial functions such as proliferation of basal cells, hyperkeratosis, and formation of stratified cornfield squamous epithelium
Integral component of rhodopsin and iodopsin
Worse with conditions that have fat malabsorption

36
Q

What are some sources for vitamin A?

A

Milk, fish oil, liver, eggs, carrots, squash and greens

ECOS I Exam 1 (26 decks)

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