Chp 23

Question 1

Calculate intake and output

Answer 1

Know how to do this

Question 2

My plate recommendations

Answer 2

• Half your plate should be fruits and vegetables ( veggies making up the greater portion)
• The other half should be grains and protein (Grains portion being the larger of the 2)
• Dairy should be small and consist of low-fat or nonfat milk or small servings of other low-fat dairy products

Question 3

Six Major Minerals

Answer 3

• Calcium
• Chloride
• Magnesium
• Potassium
• Phosphorus
• Sodium

Question 4

Calcium

Answer 4

Chemical Symbol: Ca
Function: 99% found in structure of bones and teeth, 1% in blood used for electrical conduction of nerve impulses in the heart, and muscle contractions
Best food source: Dairy products
Deficiency Conditions: Tetany of muscles,bone and tooth loss; osteoporosis

Question 5

Chloride

Answer 5

Chemical Symbol: Cl
Function: Normal water distribution, electrical balance in cells, nerve impulse transmission
Best food sources: Beef, pork, cheese, salt, lettuce,celery and olives
Deficiency conditions: Nausea, vomiting, and diarrhea

Question 6

Magnesium

Answer 6

Chemical Symbol: Mg
Function: Supports muscle contraction and nerve conduction, electrical conduction of heart, and energy production
Sources: Spinach, seafood, bran cereal, legumes, dairy products and nuts and seeds
Deficiency: Elevated BP, agitation, restless leg syndrome, hypotension, muscle spasms, insomnia, and arrhythmia

Question 7

Potassium (K)

Answer 7

Function: Needed for proper nerve conduction, especially in the heart and muscles, helps to ,maintain a healthy BP level
Sources: Bananas, cantaloupe, tomato sauce and puree, white and sweet potatoes, tuna, cod, skim milk, peas and beans
Deficiency: Muscle weakness, cramping, malaise, fatigue, nausea, vomiting, numbness, tingling, life threatening arrhythmia and cardiac arrest

Question 8

Phosphorus (P)

Answer 8

Function: Serves as a structural component of bone and cell membranes
Sources: Dairy products, eggs, poultry, red meat, and fish
Deficiency: Anorexia, fatigue, fragile bones, bone pain, bone loss, and increased irritability

Question 9

Sodium (Na)

Answer 9

Function: Regulates body compartment fluid levels, acid base balance; needed for proper nerve conduction and muscle contraction
Sources: Salt, celery, beets, dairy products, pork, beef and **Processed foods
Deficiency: Stomach cramps, nausea, vomitting, diarrhea, lethargy, headache, confusion, and seizures due to brain swelling

Question 10

6 Categories of Nutrients

Answer 10

Macronutrients:
-Protein
-Carbs
-Fats
-Water
Micronutrients:
-Vitamins 
-Minerals

Question 11

Protein Functions

Answer 11

• New tissue production
• Formation of antibodies, enzymes and hormones
• Necessary component for heat and energy production
• Component to assist in maintaining fluid balance between cells and the blood stream
• Maintaining acid-base balance

Question 12

Functions of Fats

Answer 12

• Form each of the body cell membranes of every system
• Produce the adrenal and sex hormones as well as bile
• Protects our nerves
• Convert sunshine to Vitamin D
• Help metabolize fat-soluble vitamins

Question 13

Function of Carbs

Answer 13

-Primary source of energy

Question 14

Functions of Water

Answer 14

• Maintains body temp
• Transports minerals, vitamins, and electrolytes
• Cushions the brain and spinal cord
• Lubricates joints
• Carries toxins and excreted waste products out of the body
• Moisturizes and lubricates the GI tract to aid the passage of food through the intestines

Question 15

Function of vitamins

Answer 15

A crucial component for the body’s metabolic processes, such as synthesis of hemoglobin,conduction of nerve impulses, bone and collagen development, and blood clotting

Question 16

Functions of Minerals

Answer 16

• Forming the structure of the hard parts of the body (bones, teeth, nails)
• Assisting in water metabolism; fluid and electrolyte balance
• Activating enzymes and hormones
• Assisting in acid base balance
• Nerve cell transmission
• Muscle contraction

Question 17

Complete proteins

Answer 17

• Proteins that contain all 9 of the essential amino acids

- Sources: Animal and plant sources such as eggs, cheese, milk, sesame, peanuts, whitefish, pork, and beef

Question 18

Incomplete proteins

Answer 18

• Do not contain all 9 of the essential amino acids

- Sources: Plant sources, corn, wheat, seeds, beans, brown rice, and nuts.

Question 19

Simple Carbohydrates

Answer 19

-Also known as simple sugars, are chemically made up of one or two sugar molecules that are absorbed rapidly
Sources: fruit juice, honey, milk, white bread, table sugar, syrup, candy, pastries and colas

Question 20

Complex Carbohydrates

Answer 20

-The starches and fiber (cellulose)
Sources: Potatoes, white and sweet, brown rice, mullet, buckwheat and Bulgur, broccoli, beans, legumes, whole-grain, high fiber, low sugar cereals, oatmeal and rolled oats

Question 21

Monounsaturated Fats

Answer 21

• Become solid when they are refrigerated but are liquid when kept at room temp
• They are better for us because they help to lower our blood levels of the bad cholesterol, LDL
• Sources include olive oil, canola oil, and peanut oil

Question 22

Polyunsaturated Fats

Answer 22

• Found in sources such as corn oil, soybean oil, sesame oil, and safflower oil
• Examples of essential ones are omega-3 and omega-6 found in many types of fatty fish, walnuts and flax seed (these are known to decrease ones risk of type 2 diabetes and cardiovascular disease

Question 23

Saturated Fats

Answer 23

• Come from animal sources
• Solid at room temp
• Raise blood cholesterol, so they should be limited in a healthy diet
• Sources: Meat, whole milk, cheese, coconut and palm oil, hydrogenated vegetable oil, and cocoa butter

Question 24

Trans fats

Answer 24

• Vegetable oils that have been partially hydrogenated, a process of adding hydrogen, which changes unsaturated fat to saturated fat
• Used to keep food fresh
• Mostly found in fast food and processed food

Question 25

Functions of fiber

Answer 25

- A decrease in LDL cholesterol, which reduces the risk of coronary artery disease - Promotion of normal bowel function and the prevention of constipation - Increased absorption of minerals - A lowered colon pH, which helps to discourage pathogen and cancer cell growth - Support of GI tract normal flora by providing them with a food source - Promotion of weight loss

Question 26

Sources of soluble fiber

Answer 26

- Oat bran - Beans - Rice bran - Oatmeal - Apples - Strawberries - Oranges - Pears - Blueberries - Dried peas - Celery - Carrots

Question 27

Sources of insoluble fiber

Answer 27

- Brown rice - Whole wheat - Bran - Dark green, leafy vegetables - Nuts - Seeds - Cucumbers - Cabbage - Tomatoes - Broccoli - Grapes/Raisins - Fruit

Question 28

Recommended amount of daily fiber

Answer 28

25g to 35g

Question 29

Fat and water soluble vitaminsT

Answer 29

Table 24.3

Question 30

Clear liquid diet

Answer 30

A type of diet ordered to provide hydration and calories in the form of simple carbohydrates that help meet some of the body's energy needs; most often used postoperative or during or GI disease recovery. Ex. Broth, water, tea without milk

Question 31

Full liquid diet

Answer 31

A diet that consists of all the liquids found in a clear liquid diet with the addition of all other opaque liquids and food items that become liquid at room temp

Question 32

Mechanical soft

Answer 32

-includes all items from a full liquid diet plus the addition of soft food such as scrambled eggs and cottage cheese

Question 33

Pureed Diet

Answer 33

-Any food but must be blended up or put in a food processor

Question 34

Antioxidant

Answer 34

Specific vitamins that help to deactivate radicals before they can cause damage

Question 35

Nitrogen Balance

Answer 35

An equal amount of nitrogen ingested in the form of protein with the level of nitrogen that is utilized by the body, with excesses removed by the kidneys