Food Groups Flashcards
(56 cards)
0
Q
2 cups
A
Fruits
1
Q
3 cups
A
Diary
2
Q
2.5 cups
A
Vegetables
3
Q
6 ounces
A
Grains
4
Q
5 ounces females
5.5 ounces males
A
Protein
5
Q
Antioxidant Accents oxygen Vegetable oils- olive/ canola Fortified cereals Wheat germ Nuts Leafy vegetables
A
Vegetable E
6
Q
Blood clotting Bone building metabolism Manufactured by intestinal bacteria Leafy green vegtables Cabbage Broccoli
A
Vitamin K
7
Q
Promotes collagen synthesis in bone Skin, blood vessels Also acts as antioxidant and facilitates iron absorption Citrus fruits, oranges. grapefruit Strawberries, cantaloupe Berries, broccoli, papaya
A
Vitamin C
8
Q
Required for the formation of red blood cells
A
B12
9
Q
Necessary for DNA formation Green, leafy vegetables Lima Kidney beans Fortified grains
A
Folic Acid
10
Q
Calcium
Sodium
Potassium
Phosphorus
A
Macro minerals
11
Q
Bone & teeth Nerve impulse conduction Muscle contraction Milk/ dairy Green leafy vegetables Sardines/ anchioved Foods fortified with calcium (orange juice)
A
Calcium
12
Q
Maintenance of plasma volume and cell membrane potential and active transport
Table salt, smoked and pickled foods
A
Sodium
13
Q
Nerve impulse transmission Muscle contraction Bananas Dried fruit, raisins Melons Potatoes, carrots, spinach Legumes and milk
A
Potassium
14
Q
Structural component of bones Synthesis of ATP found in all plant foods, Soda Food additives
A
Phosphorus
15
Q
Iron
Iodine
A
Micro Minerals
16
Q
Transportation of oxygen Animal proteins Legumes Green leafy vegetables Dried fruit Fortified/enriched grains
A
Iron
17
Q
Component of thyroid hormones increase the basal metabolic metabolic rate and body temperature and regulate issue growth and development
Seafood
Salt
A
Iodine
18
Q
40-160 male
35-135 female
A
Triglyceride
19
Q
Recommendation: 300/day
Normal serum level: less than 200
A
Cholesterol
20
Q
Triglyceride and cholesterol attached to protein
A
Lipoproteins
21
Q
More than 60
A
HDL
22
Q
Less than 100
A
LDL
23
Q
Less than 200
A
Cholesterol
24
Men: greater than 45
Females: greater than 55
HDL
25
Can cause toxicity taken with variety of medications
- amiodarone
- carbamazepine
- cisapride
- diazepam
- statins
- verapamil
Grapefruit
26
Gums Spongy swollen inflamed bleed easy
Vitamin C
27
Expressed reflexes sensory loss burning and tingling of hands and feet mental confusion or irritability
B Vitamins
28
Nails Brittle, pale, ridged, or spoon shaped
Iron deficiency
29
Dull sparse hair
Protein deficiency
30
Inflammation of the corners of the mouth
Riboflavin deficiency
31
Pale or red conjunctiva
Dryness, dry cornea
Night blindness
Vitamin A deficiency
32
Tongue Swollen beefy red or magenta colored
Vitamin B deficiency
| Riboflavin
33
Primarily protein
| Good
HDL
34
Primarily cholesterol
| Bad
LDL
35
15-36 mg/dL
Prealbumin
36
3.5-5.0 g/dL
Albumin
37
215-389 mg/dL
Transferrin
38
Megace
Marinol
Periactin
Meds stimulate appetite
39
Promotes collagen formation
Enhances iron absorption
Maintains capillary wall integrity
Absorbic acid
| Vitamin C
40
Functions as a coenzyme in the metabolism of carbohydrates, fats, aminos acids, and alcohol
Riboflavin
| Vitamin B2
41
Promotes the maturation of red blood cells when red blood cells decreased and client considered anemic
Folic acid
| Vitamin B9
42
Performs as a coenzyme in the metabolism of carbohydrates, fats, amino acids, and alcohol
Thiamin
| Vitamin B1
43
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Canned white tuna
Cauliflower
Spinach/broccoli
Oatmeal
Peanut butter
Pork, beef, chicken, soy beans
```
Magnesium
44
```
Fish
Pumpkin
Squash
Pork, beef, chicken, organ meats
Whole grain breads
Cereals
```
Phosphorus
45
```
Cheese
Collard greens
Milk/soy milk
Rhubarb
Sardines
Spinach
Tofu
Yogurt
```
Calcium
46
```
Avocado
Bananas
Cantaloupe
Fish
Carries
Potatoes
Tomatoes
Strawberries
Raisins
Pork/veal/beef
```
Potassium
47
Diet relieves thirst prevents dehydration minimizes gastrointestinal stimulation and supplies carbohydrates
Used short term up to 36 hrs
Clear liquid
48
```
Water
Tea
Coffee
Clear broths
Ginger ale/ carbonated beverages
Clear or strained fruit juice
Apple, grape, cranberry
Gelatin, Popsicles, hard candy
```
Clear liquid diet
49
Diet includes liquids and foods that turn to liquid at body temperature
Full liquid
50
```
All floods on liquid diet
Milk/milk drinks
Pudding
Custard
Ice cream and sherbet
Vegetable juice
Yogurt
Refined cereals
Smooth peanut butter
Strained creamed soups
```
Full liquid diet
51
Foods that are easily chewed or digested
Cooked foods low in fiber
Lean, tender meat, fish
Poultry
Scrambled eggs, poached eggs/omelettes, cottage cheese, mild cheeses
Cooked vegetables and fruits
Canned fruits, pasta, bread an soft cake
Soft diet
52
Legume + a grain
Complete protein
53
Legumes + nut/seed
Complete protein
54
provides foods that have been mechanically altered in texture to require minimal chewing
- clients with difficulty chewing but can tolerate more variety in texture
Mechanical diet
55
used for clients having difficulty chewing or swallowing
- have ulcerations of mouth or gums
- broken jaw
- Plastic surgery or radiation treatment of the head or neck
- dysphagia
- or client with stroke
• clients with mouth sores should b served foods at cooler temperatures
Soft diet
