Fundamentals of Nutrition (trans 1, devlin Ch. 27)

Question 1

Standards that define the amount of energy, nutrients, dietary components and physical activities that best support life

Answer 1

Dietary Reference Index

Question 2

Estimated Average Requirement:

Recommended Daily Allowance:

Answer 2

Estimated Average Requirement: The amount of a nutrient needed to meet the basic requirements of half the individuals in a specific group

Recommended Daily Allowance: The level of dietary intake sufficiently high to meet the requirements of almost all healthy individuals (of a life stage and gender group) generated by setting it at 2 standard deviations from the mean.

Question 3

Adequate Intake:
Tolerable Upper Level:
Maximum Daily Requirement:

Answer 3

Adequate Intake: The approximate level of an average intake determined by the observation of or experimentation with a particular group or population that appears normal

Tolerable Upper Level: The level of nutrient that should not be exceeded to avoid adverse health risks

Maximum Daily Requirement: The smallest exogenous supply of a nutrient that must be absorbed or consumed to prevent manifestations of deficiency

Question 4

Growth in grams / amount of protein ingested in grams

Answer 4

Protein Efficiency Ratio (PER)

Question 5

Amount of protein retained / amount of protein absorbed

Answer 5

Biological Value (BV)

Question 6

Amount of protein retained / amount of protein ingested

Answer 6

Net Protein Utilization (NPU)

Question 7

Nutrients low in vegetarian diet

Answer 7

Iron
Vitamin B12
Calcium
Essential amino acids – lysine, methionine, threonine, tryptophan
Zinc – stimulates immune system and usually found in some medications for diseases

Question 8

Natural toxicants in food

Solanine:
Nitrites/nitrates:
Aflatoxin:
Proteaase inhibitor:
Hemagglutinins:
Cyanide:

Answer 8

Solanine: Potatoes
Nitrites/nitrates: Green leafy vegetables
Aflatoxin: Peanuts, cereal grain
Proteaase inhibitor: Legumes
Hemagglutinins: Peanuts, kidney beans, soybeans
Cyanide: cassava apple seeds

Question 9

Environmental pollution

Mercury:
Lead:
Cadmium:

Answer 9

Mercury: GIT, hepatic and renal disorders
Lead: anemia, GIT and CNS disorders
Cadmium: renal

Question 10

Cellulose
Major Source in Diet:
Chemical Properties:
Physiological Effects:

Answer 10

Major Source in Diet: Unrefined cereals, Bran, Whole wheat
Chemical Properties: Nondigestible, Water insoluble, Absorbs water
Physiological Effects: Increases stool bulk, Decreases intestinal transit time, Decreases intracolonic pressure

Question 11

Hemicellulose

Major Source in Diet:
Chemical Properties:
Physiological Effects:

Answer 11

Major Source in Diet: Unrefined cereals, some fruits and vegetables, Whole wheat
Chemical Properties: Partially digestible, usually water insoluble, Absorbs water
Physiological Effects: Increases stool bulk, Decreases intestinal transit time, Decreases intracolonic pressure

Question 12

Lignin
Major Source in Diet:
Chemical Properties:
Physiological Effects:

Answer 12

Major Source in Diet: Woody parts of vegetables
Chemical Properties: Nondigestible, Water insoluble, Absorbs organic substances
Physiological Effects: Increases stool bulk, Bind cholesterol, Bind carcinogens

Question 13

Pectin
Major Source in Diet:
Chemical Properties:
Physiological Effects:

Answer 13

Major Source in Diet: Fruits
Chemical Properties: Digestible, Water soluble, Mucilaginous
Physiological Effects: Decreases rate of gastric, Decreases serum cholesterol emptying, Decreases rate of sugar uptake

Question 14

Gums
Major Source in Diet:
Chemical Properties:
Physiological Effects:

Answer 14

Major Source in Diet: Dried beans, Oats
Chemical Properties: Digestible, Water soluble, Mucilaginous
Physiological Effects: Decreases rate of gastric emptying, Decreases rate of sugar uptake, Decreases serum cholesterol

Question 15

The energy expenditure by the body when at rest, but not asleep, under controlled conditions of thermal neutrality, measured soon after waking, about 12 hr after the last meal (post-absorptive state)

Answer 15

Basal metabolic rate (BMR)

• *Expressed as the calories released per kilogram of body weight
• *Depends on weight, age, and gender
• *Differs from REE by less than 10%

Question 16

BMR

Answer 16

Weight (kg) ** x 24 kcal/day

• *use ideal body weight (IBW) or desirable body weight (DBW)
• *Tannhauser’s formula for IBW

Question 17

IBW

Answer 17

[height (cm) – 100] x 90%

Question 18

REE increases approximately:
20%
10-30% 
20-50% 
90-100%

Answer 18

20% with routine activity;
10-30% for patients with multiple fractures
20-50% for patients with sepsis
90-100% for patients with burn injury

Question 19

Physical Activity
Light:
Moderate:
Heavy:

Answer 19

Light: PA = 30% of BMR
Moderate: PA = 40% of BMR
Heavy: PA = 50% of BMR

Question 20

Physical Activity
Light:
Moderate:
Heavy:

Answer 20

Light: office workers, most professional men and women unemployed men, housewives in houses with mechanical appliances, students, teachers
Moderate: most men in light industry, farm workers, fishermen, housewives w/o mechanical household appliances
Heavy: some agricultural workers, forestry workers, army, soldiers in active service, professional dancers, athletes, lumberjacks

Question 21

The energy used in digestion, absorption and distribution of nutrients

Answer 21

SDA = 6% of (BMR + PA)

Question 22

Total Calorie Requirement (TCR)

Answer 22

BMR + PA + SDA

Question 23

Measures protein quality as to its essential amino acid content in relation to a reference protein

Answer 23

Amino acid score or chemical score

Question 24

Utilizes weight for a particular height and height for a particular age to detect wasting for acute malnutrition and stunting for chronic malnutrition

Answer 24

Waterlow Classification

Question 25

% for height (for stunting)

Answer 25

(Height of patient/height of a normal child of the same age) x 100

Question 26

% for weight (for wasting)

Answer 26

(Weight of patient / weight of a normal patient of the same age) x 100

Question 27

Waterlow Classification

Answer 27

Mild: 80-90%
Moderate: 70-79%
Severe:

Question 28

Body Mass Index (BMI)

Answer 28

Weight in kg / (Height in meters) 2
**
Normal: 18.5-25
Underweight: below 18.5
Overweight: 25-30
Obese:  >30