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Adult 1 > Exam 2 - Nutritions > Flashcards

Exam 2 - Nutritions Flashcards

1
Q

Vitamin C

A

ascorbic acid

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2
Q

vitamin C- major sources

A
  • citrus fruits and juices

- vegetables

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3
Q

vitamin C deficiency

A
  • scurvy
  • decreased iron absorption
  • bleeding gums
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4
Q

thiamin

A

B1

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5
Q

thiamin deficiency

A
  • beriberi
  • headaches
  • weight loss
  • fatigue
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6
Q

thiamin major sources

A
  • meats
  • grains
  • legumes
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7
Q

riboflavin

A

B2

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8
Q

riboflavin major sources

A
  • milk
  • meats
  • DARK LEAFY VEGGIES
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9
Q

riboflavin deficiency

A
  • skin eruptions
  • cracked lips
  • red swollen tongue
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10
Q

niacin

A

B3

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11
Q

niacin deficiency

A
  • pellagra
  • skin lesion
  • GI and CNS findings
  • dementia
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12
Q

niacin major sources

A
  • liver
  • nuts
  • legumes
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13
Q

Pantothenic acid major sources

A
  • meats
  • whole grain cereals
  • dried peas
  • beans
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14
Q

Pantothenic deficiency

A
  • rare

- generalized body system failure

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15
Q

pyriodoxine

A

B6

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16
Q

pyriodoxine major sources

A
  • meats
  • grains
  • legumes
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17
Q

pyriodoxine deficiency

A
  • macrocytic anemia
  • CNS disturbances
  • poor growth
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18
Q

folate major sources

A
  • liver
  • green LEAFY veggies
  • legumes
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19
Q

folate deficiency

A
  • megaloblastic anemia

- CNS disturbance

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20
Q

cobalamin

A

B12

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21
Q

cobalamin major sources

A
  • meats
  • clams
  • oysters
  • eggs
  • dairy products
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22
Q

cobalamin deficiency

A
  • pernicious anemia
  • GI findings
  • poor muscle coordination
  • paresthesia of the hands and feet
23
Q

vitamin A major sources

A
  • orange/yellow fruits and vegetables
  • fatty fish
  • dairy
24
Q

vitamin A deficiency

A
  • reduced night vision
  • dry/thick corneas
  • mucosa changes
25
Q

Vitamin D major sources

A
  • fish
  • fortified dairy products
  • egg yolks
26
Q

vitamin D deficiency

A
  • low serum calcium
  • fragile bones
  • rickets
  • osteomalacia in adults
27
Q

vitamin E deficiency

A
  • anemia

- edema and skin lesions in infants

28
Q

vitamin E major sources

A
  • vegetable oils
  • grains
  • nuts
  • dark green vegetables
29
Q

Vitamin K deficiency

A
  • increased bleeding times
30
Q

vitamin K major sources

A
  • GREEN LEAFY VEGGIES

- eggs

31
Q

cardiovascular disorder- etiology

A
  • HTN
  • hyperlipidemia
  • coronary heart disease
32
Q

cardivascular assessment of risk factors

A
  • modifiable

- non modifiable

33
Q

cardivascualr diets

A
  • LOW fat

- LOW cholesterol

34
Q

what should be increased for cardiovascular disorders?

A
  • increase fibers

- increase intake of omega-3 fatty acids

35
Q

DASH (dietary approaches to stopping hypertension diet)

A
  • low Na, high K, high Calcium
  • read labels
  • consume fresh fruits and veggies
  • exercise
36
Q

diabetes etiology

A
  • type I/ II

- gestational

37
Q

DM assessment

A
  • polyuria
  • polyphagia
  • polydipsia
  • ketones in urine
38
Q

DM general guidelines

A
  • complex carb
39
Q

DM -CHO

A

CHO 45%- 65% diet

40
Q

DM- saturated fat

A

< 7%

41
Q

DM- protein

A

15-20%

42
Q

DM education

A
  • exercise
  • monitor blood glucose
  • s/s of hypoglycemia
  • long term complications
43
Q

renal disease -disorder

A
  • chronic kidney disease (CKD)

- end stage kidney disease (ESRD)

44
Q

renal disease -etiology

A
  • DM

- HTN

45
Q

renal disease assessment

A
  • daily weights
  • I/O
  • BUN and Cr
46
Q

renal disorder nutrition

A
  • restrict Na+ and K+
  • possible restrict protein intake
  • possible fluid restrictions
  • restrict phosphorus intake
47
Q

renal disorder education

A
  • read food lables

- review national renal diet

48
Q

underweight BMI

A

below 18.5

49
Q

normal BMI

A

18.5-24.9

50
Q

overwight BMI

A

25-29.9

51
Q

obese

A

30+

52
Q

obese: class I

A

30-34.9

53
Q

obese: class II

A

35-39.9

54
Q

obese: Class III

A

> 40

Adult 1 (8 decks)

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