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Nutrition > Chapter 1: Sources of Nutriton > Flashcards

Chapter 1: Sources of Nutriton Flashcards

1
Q

Carbohydrates calories?

A

45-65% of calories

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2
Q

Carbohydrates

A
  • provide energy and regulate protein and fat metabolism

- important for cardiac and CNS

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3
Q

glycogen

A

stored carb energy in LIVER and MUSCLES

-release in between meals to help regulate blood sugar levels

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4
Q

carb per cal

A

4 calories/ gram of energy

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5
Q

Fiber needed for women

A

24 grams

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6
Q

Fiber needed for men

A

38 grams a day

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7
Q

Protein percentage

A

10-35% of calories

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8
Q

protein

A
  • Function: tissue building, metabolism, immune function, maintain neutral nitrogen balance
  • WOUND HEALING
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9
Q

complete protein:

A

contain sufficient amounts of all nine essential amino acids (in animal sources and soy)

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10
Q

incomplete proteins

A

contain an insufficient amount or quantity of amino acids → limits ability for protein synthesis (in plant sources)

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11
Q

complementary proteins

A

food sources that are incomplete proteins eaten alone, but together equivalent to a complete protein

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12
Q

fiber per cal

A

4 calories/gram of energy (same as carb)

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13
Q

Protein energy malnutrition

A
  • Kwashiorkor

- marasmus

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14
Q

lipids percentage

A

20-35% of calories

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15
Q

Lipids

A

Function: provide stored energy for the body, provide padding and insulation, hormone product production, and absorption of fat soluble vitamins

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16
Q

What is the percentage of lipids from saturated fats

A

10%

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17
Q

cholesterol limit

A

200-300 mg/day

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18
Q

lipids per cal

A

9 calories/ gram of energy

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19
Q

water soluble

A

Vitamin C and B-complex

-Thiamin (B1), Riboflavin (b2) , Niacin (b3), Pyridoxine (B6), Pantothenic acid, biotin, folate, Cobalamin (b12)

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20
Q

fat soluble

A

Vitamins A,D,E,K

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21
Q

fat soluble characteristics

A

-carry risk for toxicity bc stored in body for long time

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22
Q

conditions that impair fat soluble vitamin

A
  • cystic fibrosis
  • celiac disease
  • Crohn’s disease
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23
Q

Vitamin C

A
  • important for tissue building, metabolism, IRON ABSORPTION

- Food sources: citrus fruits and juices, tomatoes, green leafy veggies, strawberries, peppers

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24
Q

deficiency in Vitamin C

A

Scurvy

-signs: bleeding, joint pain, and swollen gum

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25
when do you increase vitamin C?
- in times of stress and illness | - ESPECIALLY SMOKERS by 35mg/day --> bc of oxidative stress and metabolic turnover
26
B-complex vitamins
- crucial to metabolism, energy, and NERVE FUNCTIONING | - Food sources: meat, milk, enriched grains, whole grains, legumes (beans) and green leafy vegetables
27
Beriberi
- Deficiency in Thiamin (B1) | - Common with alcohol use disorder
28
Cheilosis
- Deficiency in Riboflavin (B2) | - cracks/scales on lips/corner of lips; smooth/swollen tongue (glossitis) , dermatitis of ears, nose, mouth
29
megaloblastic anemia
- Deficiency in folate | - Neural tube defects in utero
30
pernicious anemia
- Deficiency Cobalamin (B12) | - Seen mostly in vegans and those lacking intrinsic factor (needed for absorption of B12)
31
Vitamin A
- VISION HEALTH, skeletal and soft tissue development and strength - Food sources: orange and yellow fruits and veggies such as carrots, apricots and cantaloupe, fatty fish, eggs yolks, liver, dairy products - lutein
32
deficiency of vitamin A
- vision changes | - xerophththalmia (dryness and hardening of conjuctiva and cornea)
33
Vitamin D
- important in ABSORPTION OF CALCIUM - plays key role in bone mineralization - Sources: SUNLIGHT, fortified milk, fatty fish, eggs
34
deficiency of Vitamin D
bone demineralizatoin/loss, rickets
35
Vitamin E
- serves as ANTIOXIDANT, protect cells from damage | - sources: FAT CONTAINING FOODS (vegetable oils, nuts), dark green veggies, WHOLE grain
36
Vitamin E deficiency
- rare | - can cause muscle pain, weakness, and poor balance
37
Vitamin K
- assists in BLOOD CLOTTING and bone maintenance - ANTIDOTES (fix up) for excess anticoagulations (too much blood thinning) such as WARFARINS - Sources: dark green veggies, carrot, eggs
38
Sodium (electrolytes) | normal level
136-145
39
sodium
- maintain fluid balance, nerve and muscle function | - sources: salt and process foods
40
hypernatremia
hypervolemia, hypertension (fluid retention)
41
hyponatremia
confusion (common in elderly), muscle cramping, fatigue, nausea, vomiting, headache
42
potassium normal level
3.5-5.0
43
potassium (electrolytes)
maintain INTRA-cellular fluid balance, important for nerve function, regulate muscle and heart CONTRACTION Foods: banana, tomatoes, potatoes, oranges, dried fruits, avocados and dark green veggies
44
hyperkalemia
risk for DYSRHYTHMIAS, muscle weakness, numbness and tingling, NV, confusion
45
hypokalemia
also risk for DYSRHYTHMIAS, muscle cramps, constipation
46
chloride normal range
98-106
47
chloride (electrolytes)
- help with digestion, MAINTAIN ICF and ECF balance | - sources: table salt
48
excess chloride
Nausea and vomiting
49
low level of chloride
muscle cramps, GI upsets
50
calcium normal level
9-10.5
51
calcium (electrolytes)
- important for bone and teeth formation, nerve and muscle function, for clotting and BP - sources: DAIRY PRODUCT, darn green veggies, fortified foods
52
hypercalcemia
constipation, decreased-deep tendon reflexes, kidney stones and lethargy
53
hypocalcemia ***
positive CHVOSTEK'S and TROUSSEAU's sign, muscle spasms and tingling in the lips and fingers
54
magnesium normal levels
1.3-2.1
55
magnesium
- assists with nerve and muscle function, bone formation, biochemical reactions in the body - sources: nuts, dark green veggies, whole grains, meat and milk
56
excess magnesium
NV, hypotension, muscle weakness, lethargy, respiratory and cardiac arrest (everything going down)
57
deficient magnesium
dysrhythmias, tremors, seizures, confusion, increased deep-tendon reflex (everything amps UP)
58
phosphorus normal level
3-4.5
59
phosphorus (electrolytes)
- bone and teeth formation along with calcium - INVERSE relationship with calcium - energy transfer of RNA/DNA - High CA= low phosphorus (vice versa) - Sources: dairy (including cheese), dark green vegetables, meat, fish, eggs, and legumes
60
excess phosphorus
- decreased serum calcium level - High levels of phosphorus= signs of Hypocalcemia (positive chvostek’s and Trousseau’s signs, muscle spasms and tingling in the lips and fingers)

Nutrition (6 decks)

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