ATI - Nutrition Chapters 1-6? Flashcards
(229 cards)
1
Q
Nutrients absorbed in the diet determine to a large degree, the _____ of the body.
A
health
2
Q
Deficiencies or _____ can contribute to a poor state of health.
A
excesses
3
Q
______ nutrients are those that the body cannot manufacture, and the absence of _____ nutrients can cause deficiency diseases.
A
essential
essential
4
Q
Components of nutritive sources
A
carbs fiber protein lipids (fats) vitamins minerals electrolytes water
5
Q
Carbohydrates, fats, and _____ are all energy-yielding nutrients.
A
proteins
6
Q
_______ are developed by the Institute of Medicine’s Standing Committee on the Scientific Evaluation of Dietary Reference Intakes.
A
Dietary Reference Intakes (DRIs)
7
Q
The _______ was replaced with the DRIs in the mid-1990s.
A
Recommended Dietary Allowance (RDAs)
8
Q
The DRIs are comprised of four reference values.
A
RDAs
Estimated Average Requirement (EAR)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)
9
Q
All carbohydrates are organic compounds composed of carbon, hydrogen, and _____.
A
oxygen
CHO
10
Q
The main function of ______ is to provide energy for the body.
A
carbs
11
Q
The average minimum amount of carbs needed to fuel the brain is _____ a day.
A
130 g
12
Q
Median carbohydrate intake is _____ a day in men aged 20 years and older and _____ in women in the same age range.
A
296 g - men
256 g - women
13
Q
The acceptable macronutrient distribution range for carbs is ______ of calories.
A
45% to 65%
14
Q
Carbs provide energy for ______ and help to regulate protein and fat metabolism.
A
cellular work
15
Q
______ are essential for normal cardiac and CNS functioning.
A
Carbs
16
Q
Carbohydrates are classified according to the number of ______ units making up their structure.
A
saccharide
17
Q
simple cabohydrates
A
monosaccharides
18
Q
simple carbohydrate examples
A
glucose, fructose, galactose
19
Q
disaccharides
A
simple carbohydrates
20
Q
examples of disaccharides
A
sucrose, lactose, maltose
21
Q
complex carbhohyrates
A
polysaccharides
22
Q
examples of polysaccharides
A
starch, fiber, and glycogen
23
Q
The _____ converts fructose and galatose into glucose, which is then released in the bloodstream. This elevates _____ levels, which causes the release of insulin from the pancreas.
A
liver
blood glucose
24
Q
With insulin production, glucose is moved out of the ______ into cells in order to meet energy needs.
A
bloodstream
25
The body digests ____ of starch within 1 to 4 hours after ingestion. Digestion occurs mainly in the ______ using pancreatic amylase to reduce complex carbs into disaccharides.
95%
| small intestine
26
______ is the stored carbohydrate energy source found in the liver and muscles. It is a vital source of backup energy , but is only available in limited supply.
glycogen
27
To maintain expected glucose levels between meals, glucose is released through the breakdown of _____
liver glycogen
28
Digestible carbs provide ___ cal/g of energy.
4
29
Fiber is categorized as a ____.
carb
30
Dietary fiber is the substance in plant foods that is _______.
indigestible
31
Types of dietary fiber
pectin
gum
cellulose
oligosaccharides
32
Fiber is important for proper bowel elimination. It adds ___ to the feces and stimulates peristalsis to ease elimination
bulk
33
Studies show fiber helps to lower ______ and lessen the incidence of intestinal cancers.
cholesterol
34
Total fiber AI is ____ for women and _____ for men.
25 g/day - women
| 38 g/day - men
35
The function of ______ is to provide the basic energy for cells.
monosaccharides
36
The function of ______ is energy, it also aids in calcium and phosphorus absorption (lactose)
disaccharides
37
The function of _____ is energy storage and digestive aid.
polysaccharides
38
Galatose is found in ____.
milk
39
Glucose is found in ____.
corn syrup
40
Fructose is found in _____.
fruits
41
Sucrose is found in _____.
table sugar
42
Lactose is found in _____.
milk sugar
43
Maltose is found in _____.
malt sugar
44
Starches are found in ____, _____ and root vegetables.
grains and legumes
45
Fiber is found in ______, fruits, and vegetables.
grains
46
Proteins are provided by plant and ____ sources.
animal
47
______ are formed by linking amino acids in various combinations for specific use by the body.
proteins
48
There are three types of proteins, each obtained from the diet in various ways.
complete
incomplete
complementary
49
_____ proteins from animal sources and soy, contain sufficient amounts of all nine essential amino acids.
complete
50
______ proteins, generally from plant sources, contain all nine essential amino acids. However, one or more of the amino acids is not adequate for protein synthesis.
incomplete
51
______ proteins are food sources that are incomplete proteins eaten alone, but together are equivalent to a complete protein. It is not necessary to consume complementary proteins at the same time to form a complete protein; instead, consuming a variety of ______ proteins over the course of the day is sufficient.
complementary
| complementary
52
Proteins have many metabolic functions (5)
```
tissue-building and maintenance
balance of nitrogen and water
backup energy
support of metabolic processes
-nitrogen balance
-transportation of nutrients, other vital substances
support of the immune system
```
53
Three main factors that influence the body's requirement for protein.
tissue growth needs
quality of the dietary protein
added needs due to illness
54
The RDA of protein for healthy adults is _____.
0.8 g/kg
55
Protein' acceptable macronutrient distribution range (AMDR) for adults is ________ of total calories.
10% to 35%
56
_______ can lead to protein energy malturition (PEM).
Underconsumption
57
Kwashiorkor and marasmus are two disorders cause by extreme __________. These serious disorders are caused by a lack of protein ingestion, or lack of protein metabolism.
PEM
| Protein Energy Malnutrition
58
Vegan diets can lack vitamin ____ because it does not naturally occur in plants.
B12
59
Protein provides ____ cal/g of energy.
4
60
The chemical group of fats is called ____,
lipids
61
Fats (lipids) are available from many sources
dark meat
poultry skin
dairy foods
added oils (margarine, butter, shortening, oils, lard)
62
Fat is an _____ nutrient for the body.
essential
63
______ serves as a concentrated form of stored energy for the body and supplies important tissue needs.
Fat
64
Fat supplies energy for (6)
```
Hormone production
structural material for cell walls
protective padding for vital organs
insulation to maintain body temperature
covering for nerve fibers
aid in the absorption of fat soluble vitamins
```
65
Fats are divided into three categories:
triglycerides
phospholipids
sterols
66
Triglycerides are further comprised of _____, which include saturated fatty acids and unsaturated fatty acids.
fatty acids
67
_____ total 98% of fat in food.
triglycerides
68
Triglyerides combine with _____ to supply energy to the body, allow fat soluble vitamin transport, and form adipose tissue that protects internal organs.
glycerol
69
____ fatty acids are solid at room temperature, and are found primarily in animal sources
saturated fatty acids
70
______ fatty acids, including monosaturated and polyunsaturated fatty acids are usually from plant sources and help reduce health risks.
unsaturated
71
Sources of ______ fatty acids include olives, canola oil, avocado, peanuts, and other nuts.
monosaturated
72
Sources of _______ fatty acids include corn, wheat germ, soybean, safflower, sunflower and fish.
polyunsaturated
73
_____ fatty acids, made from broken down fats, must be supplied by the diet.
essential
74
Essential fatty acids, including ______ and _____, are used to support blood clotting, blood pressure, inflammatory responses and many other metabolic processes.
omega 3 and omega 6
75
_______ ARE IMPORTANT TO CELL MEMBRANE STRUCTURE AS WELL AS THE TRANSPORT OF FAT SOLUBLE SUBSTANCES ACROSS THE CELL MEMBRANE.
PHOSPHOLIPIDS
76
______ (cholesterol) are found in the tissues of animals of animals, and are not an essential nutrient because the liver is able to produce enough to meet needs.
sterols
77
If ______ is consumed in excess, it can build up in the tissues, causing congestion and increasing the risk for cardiovascular disease.
cholesterol
78
The AMDR for fats is approximately ______ of total calories.
20 to 35%
79
10% or less of total calories should come from _____ sources.
saturated
80
Cholesterol should be limited to ___ to ____ m/day.
200 to 300 mg/day
81
A diet high in fat is linked to cardiovascular disease, hypertension, and _______.
diabetes mellitus
82
Those that can have a diet high in fat includes children under the age of 2, who need a higher amount of fat to form ______.
brain tissue
83
A diet with less than 10% of fat cannot supply adequate amounts of essential fatty acids and results in a ______ state.
cachectic (wasting)
84
The majority of lipid metabolism occurs after fat reaches the small intestine, where the ______ secretes concentrated bile and acts as an emulsifier to break fat into smaller particles. At the same time the pancreas secretes pancreatic lipase, which breaks down fat. Intestinal cells absorb the majority of the end products of digestion, with some being excreted in the feces
gallbladder
85
_____ carry triglycerides to the cells.
VLDL
86
_____ carry cholesterol to the tissue cells.
LDL
87
____ remove excess cholesterol from the cells, and transport it to the liver.
HDL
88
Lipids provide ___ cal/g of energy and are the densest form of stored energy.
9 cal
89
There are two classes of vitamins.
water soluble
| fat soluble
90
Water soluble vitamins
B and C
91
Fat soluble vitamins
KADE
92
_____ yield no usable energy for the body.
vitamins
93
____ aids in tissue building and metabolic reactions (healing, collagen formation, iron absorption, immune system function.)
vitamin c (abcorbic acid)
94
Vitamin _____ is found in citrus fruits (oranges, lemons), tomatoes, peppers, green leafy vegetables, and strawberries)
C
95
Stress and illness, as well as smoking, increases the need for _____.
vitamin C
96
Cigarette smokers are advised to increase Vitamin C intake by ____ mg/day due to increased oxidative stress and metabolic turnover.
35
97
Severe deficiency causes ______, a hemorrhagic disease with diffuse tissue bleeding, painful limbs/joints, weak bones, and swollen gums/loose teeth. While scurvy can be fatal, it can also be cured with moderate doses of vitamin C for several days.
scurvy
98
____ vitamins have many functions in cell metabolism. Each one has a varied duty.
B complex
99
Many partner with other B vitamins for ______ reactions.
metabolic
100
Most b vitamins affect energy, metabolism, and _____ function.
neurological
101
Sources for B vitamins almost always include green leafy vegetables and unprocessed or _______.
enriched grains
102
______ functions as a coenzyme in energy metabolism, promotes appetite, and assists with muscle actions through its role in nerve functioning.
Thiamin (B1)
103
Deficiency results in _________ (ataxia, confusion, anorexia, tachycardia) headache, weight loss, and fatigue.
beriberi
104
_______ are widespread in almost all plant and animal tissues, especially meats, grains, and legumes.
Food sources
105
______ works as a coenzyme to release energy from cells.
riboflavin (B2)
106
Deficiency of __________ results in cheilosis (manifestations include scales and cracks on lips and in corners of the mouth), smooth/swollen red tongue (also called glossitis), and dermatitis of the ears, nose, and mouth.
riboflavin (B2)
107
________ dietary sources include milk, meats, and dark leafy vegetables.
Riboflavin (B2)
108
______ aids in the metabolism of fats, glucose, and alcohol.
Niacin (B3)
109
Deficiency of _______ causes pellagra (manifestations include sun-sensitive skin lesions, and gastrointestinal and neurologica findings.
Niacin (B3)
110
_____ sources include meats, legumes, milk, whole grain and enriched breads and cereals.
Niacin B3
111
_______ is needed for cellular function and synthesis of hemoglobin, neurotransmitters, and niacin.
pyridoxine/Vitamin B6
112
_____ deficiency causes macrocytic anemia and CNS disturbances.
pyridoxine/Vitamin B6
113
A high intake of ______ supplements can cause sensory neuropathy.
pyridoxine/Vitamin B6
114
A widespread food source that includes meats, grains and legumes is ____.
pyridoxine/vitamin B6
115
_____ is involved in the metabolism of carbs, fats and proteins as part of coenzyme A
pantothenic acid
116
A deficiency of ______ is extremely rare, but results in generalized body system failure.
pantothenic acid
117
______ serves as a coenzyme used in fatty acid synthesis, amino acid metabolism, and the formation of glucose.
biotin
118
Deficiency of ____ is rare, but results in neurological findings (depression, fatigue) hair loss, and scaly red rash.
biotin
119
Widespread food sources of biotin include eggs, milk, and ____.
dark green veggies
120
_____ is required for hemoglobin and amino acid synthesis, new cell synthesis, and prevention of neural tube defects in utero. (folic acid in the synthetic form)
folate
121
_____ deficiency causes megalobastic anemia, CNS distrubances, and fetal neural tube defects (spina bifida, anencephaly). It is important that all women of child bearing age get an adequate amount of ____ due to neural tube formation occurring early in gestation, often before a woman knows she is pregnant.
folate
| folate
122
Folate occurs naturally in a variety of foods including liver, dark green leafy vegetables, ______, and legumes.
orange juice
123
______ is necessary for folate activation and red blood cell maturation.
cobalamin (B12)
124
______ deficiency causes pernicious anemia and is seen mostly in strict vegans (B12 is found solely in food of animal origin), and those with the absence of intrinsic factor needed for the absorpbtion of B12.
cobalamin
125
Sources of ______ include meat, shellfish, eggs, and dairy products.
cobalamin (B12)
126
All _____ vitamins have the possibility for toxicity due to their ability to be stored in the body for long periods of time.
fat soluble
127
Absorption of fat-soluble vitamins is dependent on the body's ability to absorb _____. Fat digestion can be interrupted by any number of conditions, particularly those that affect the secretion of fat-converting enzymes, and conditions of the small intestine.
dietary fat
128
Clients who have cystic fibrosis, celiac disease, Chrohn's disease, or intestinal bypasses are at risk for ______ deficiencies.
fat soluble
129
Clients who have _______ should be careful not to take more than the daily recommendation of fat soluble vitamins, as excess is stored in the liver and adipose tissue.
liver disease
130
Major action of vitamin ____ is an antioxidant, tissue building, and iron absorption.
c
131
Deficiency of vitamin C can result in scurvy, decreased iron absorption, and ______.
bleeding gums
132
_______ major action is to produce muscle energy and energy for metabolism.
thiamin B1
133
_______ assists with releasing energy from cells.
riboflavin B2
134
Energy and protein metabolism and cellular metabolism is the major action of ______.
niacin B3
135
Vitamin _____ (retinol, beta-carotene) contributes to vision health, tissue strength and growth, and embryonic development.
A
136
Care should be taken when ______ administered to pregnant clients as some forms have teratogenic effects on the fetus.
vitamin A
137
________ deficiency results in vision changes, xerophthalmia (dryness and hardening of the cornea), GI disturbances, and hyperkeratosis.
vitamin A
138
Food sources for ______ include fatty fish, egg yolks, butter, cream, and dark yellow/orange fruits and vegetables (carrots, yams, etc)
vitamin A
139
_____ assists in the absorption of calcium and phosphorus, and aids in bone mineralization.
vitamin D
140
Sunlight enables the body to syntesize _____ in the skin.
vitamin D
141
_____ deficiency results in bone demineralization, and extreme deficiency results in rickets.
vitamin D
142
Too much vitamin D can result in ______.
hypercalcemia
143
Food sources that contain Vitamin D include fortified milk, fatty fisk, and _____.
eggs
144
Vitamin ____ is an antioxidant that helps to preserve lung and red blood cell membranes.
E
145
____ deficiency rare, but results in anemia and can cause edema and skin lesions in infants.
vitamin E
146
Food sources for _______ include vegetable oils and certain nuts.
vitamin E
147
Vitamin ____ assists in blood clotting and bone maintenance.
K
148
_____ deficiency results in increased bleeding time.
vitamin K
149
_______ used as an antidote for excess anticoagulants (warfarin).
vitamin K
150
Vitamin _____ is found in carrots, eggs, and dark green vegetables (spinach, broccoli, asparagus).
K
151
The major action of vitamin ____ includes normal vision, tissue strength, and growth and immune system function.
A
152
The major action of vitamin ____ includes maintaining serum calcium and phosphorus, aid in bone development.
D
153
The major action of vitamin ____ includes protecting vitamin A from oxidation.
E
154
The major action of vitamin ____ is essential for prothrombin synthesis, aids in bone metabolism.
K
155
______ are available in an abundance of food sources and are used at every cellular level for metabolic exchanges.
minerals
156
Minerals are divided into major and ______.
trace
157
_____ minerals occur in larger amounts (more than 5g) in the body, and 100 mg or more is required through dietary sources each day.
Major
158
The seven major minerals
```
calcium
phosphorus
sodium
potassium
magnesium
chloride
sulfur
```
159
_____ are electrically charges minerals that cause physiological reactions that maintain homeostasis. Major minerals include sodium, potassium, and chloride.
electrolytes
160
Major actions of _____ include maintaining fluid volume, allowing muscle contractions, and contributing to nerve impulses.
sodium
161
Major sources of sodium include table salt, added salts, and ______.
processed foods
162
______ deficiency results in muscle cramping, memory loss, and anorexia.
sodium
163
Findings of excess _____ result in fluid retention, hypertension, and disorientation.
sodium
164
In dealing with sodium monitor the level of consciousness, _______, and _______.
edema
| blood pressure
165
Major actions of _____ include maintaining fluid volume inside cells, and muscle action.
potassium
166
Major sources of _______ include oranges, dried fruits, tomatoes, avocados, dried peas, meats, broccoli, bananas, dairy products, meats, and whole grains.
potassium
167
Deficiency of potassium can result in ______, muscle cramps, and confusion.
dysrhytmias
168
an excess of ______ can result in dysrhythmia, muscle weakness, irritability, confusion, and numbness in extremities.
potassium
169
Nursing consideration for ______ includes monitoring cardiac status and ECG, PO tabs irritate the GI system. Give with meals.
potassium
170
Major action of ____ is to assist with intracellular and extracelluar fluid balance and aids in digestion.
chloride
171
Major source of chloride is _____.
table salt
172
Chloride deficiency is rare and results in _______ and anorexia.
muscle cramps
173
If chloride is found in excess it will result in ____.
vomiting
174
With chloride the nursing consideration involves monitoring _____.
sodium levels
175
The major action of _____ involves bones/teeth formation, bp, blood clotting, and nerve transmission.
calcium
176
Major sources of calcium include dairy, broccoli, kale, grains, and ______.
egg yolks
177
Deficiency of _______ results in tetany, positive Chvostek's and Trousseau's signs, ECG changes, osteoporosis in adults, and poor growth in children.
calcium
178
Excess calcium can result in constipation, renal stones, lethargy and _______.
depressed deep-tendon reflexes
179
A nursing consideration for calcium is to monitor ECG and _______. Give PO tabs with vitamin D.
respiratory status
180
_______'s major function is bone formation, catalyst for many enzyme reactions, nerve/muscle function, and smooth muscle relaxation.
magnesium
181
Magnesium comes from green leafy vegetables, nuts, whole grains, and tuna, halibut, and _____.
chocolate
182
Deficiency of _______ involves weakness, dyrsrhythmias, vertigo, confusions, increased bp, and anorexia.
magnesium
183
Excess of ______ can result in diarrhea, nausea, muscle weakness, hypotension, bradycardia, and lethargy.
magnesium
184
A nursing consideration for magnesium is to use _____ precautions and monitor the level of consciousness and _____.
seizure
| vital signs
185
Major actions of _____ include energy transfer of RNA/DNA, acid-base balance, bone and teeth formation.
phophorus
186
Major sources of ____ include diary, peas, meat, eggs, and legumes.
phosphorus
187
If you are deficient in phosphorus _____.
the findings are unknown
188
Excess ______ results in decreased serum calcium levels.
phosphorus
189
A nursing consideration for phosporus is to evaluate the use of ________ and the use of ______.
antacids (note type)
| alcohol (alcohol impairs absoption)
190
Major action of sulfur is it is a component of vitamin structure and a byproduct of ________.
protein metabolism
191
Major source of sulfur is ____.
protein
192
A sulfur deficiency is only seen in severe _____.
protein malnourishment
193
Excess sulfur toxicity does not result in _____.
any health issues
194
_____ levels are not usually monitored.
sulfur
195
____ minerals also called micronutrients are required by the body in amounts of less than ____g and ____ mg or less is required through dietary sources each day.
trace
5 g
20 mg
196
The 9 trace elements
```
iron
iodine
zinc
copper
manganese
chromium
selenium
molybdenum
fluoride
```
197
_____ is used for synthesis of thyroxine, the thyroid hormone that helps regulate metabolism.
iodine
198
Iodine is taken up by the ____.
thyroid
199
When iodine is lacking, the thyroid gland _____, creating a goiter.
enlarges
200
Grown food sources for _____ vary widely and are dependent on the iodine content of the soil in which they were grown.
iodine
201
Seafood provides a good amount of ______.
iodine
202
Table salt in the US is fortified with _____, so deficiencies are not as prevalent.
iodine
203
The RDA for iodine is _____ mcg for adults.
150
204
____ is responsible for oxygen distribution to hemoglobin and myoblobin.
iron
205
The body recycles unused _____ from dying red blood cells and stores it for later use.
iron
206
_____ in food consists of two forms: heme iron found in meat, fish and poultry and ______ found in grains, legumes, and vegetables.
iron
| nonheme iron
207
Iron supplements can cause constipation, nausea, vomitting, diarrhea, and teeth discoloration (liquid form). They can be taken with food to avert gastrointestinal symptoms, and nurses should encourage _______, _________, and a high-fiber diet.
fresh fruits
| vegetables
208
Iron supplements that are unneeded can become ____.
iron
209
Intramuscular injections of iron are caustic to tissues and must be administered by _______.
z track method
210
Vitamin _____ increases the absorption of iron.
C
211
Females during the menstruating years, older infants and toddlers and pregnant women are at risk for _______.
iron deficiency anemia
212
_____ forms a bond with calcium and thus accumulates in calcified body tissue (bones and teeth)
fluoride
213
Water with fluoride added protects against _____.
dental cavities
214
____ is the most basic of nutrients.
water
215
The body can maintain itself for several weeks on its food stores of energy, but it cannot survive without _______ for more than a few days.
water/hydration
216
_____ makes up the largest portion of our total body weight and is crucial for all fluid and cellular functions.
water
217
____ balance is essential for optimum health and bodily function.
fluid
218
The balance of fluid is a dynamic process regulated by the release of ____.
hormones
219
Healthy adults lose approximately _______ of water daily through insensible losses (respirations, skin, fecal) and to get rid of metabolic wastes needs to excrete at least 500 mL of urine daily. Therefor the minimum daily amount of water intake needed is _____ mL.
1000 mL
1500 mL
220
Under normal conditions, the AI for adult fluid intake is _____ for men a day and _____ for women a day.
3L - men
| 2.2 L -women
221
Additional hydration can be required for athletes, persons with fever/illness (vomitting, diarrhea), and those in _______.
hot climate conditions
222
Young children and older adults _____ more quickly.
dehydrate
223
The greatest elimination is through the _____.
kidneys
224
Clients who cannot hold down fluid or must withhold fluids in preparation for a procedure may be hydrates with _______.
intravenous fluids
225
A balanced input:output ratio
1:1
226
Assessment for proper hydration should include skin trugor, mental status, orthostatic blood pressures, urine output and concnetration, and ________
moistness of mucous membranes
227
Thirst is a _____ sign of the need for hydration, especially older adults.
late
228
Some individuals can have an aversion to drinking water, and should be encouraged to explore other options (______, ________, ______, frozen treats, soups)
fresh fruits
fruit juices
flavored gelatin
229
Caffeinated drinks have a _____ effect and should not be substituted for other fluids.
diuretic
