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Nutrition > General Principles of Nutritions > Flashcards

General Principles of Nutritions Flashcards

(54 cards)

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1
Q

What percentage of pts in hospitals are undernourished?

A

20% to 50%

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2
Q

What are the different constructs of nutrition?

A

Macronutrients (carbohydrates, fiber, fats, proteins), fluids, and micronutrients (fat and water soluble vitamins, minerals)

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3
Q

What are carbohydrates?

A

Sugar and starch as readily available energy

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4
Q

How many calories are provided by carbs?

A

50-60%

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5
Q

What are complex carbs?

A

Polysaccharides, oligosaccharides

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6
Q

What are simple carbs?

A

di- and mono-saccharides

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7
Q

What are examples of polysaccharides?

A

Glycogen, amylopectin, and amylose (plant starches)

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8
Q

What are examples of disaccharides?

A

Sucrose (glucose and fructose), lactose (glucose and galactose), maltose (glucose, and glucose)

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9
Q

What are most sweeteners made out of?

A

Almost entirely fructose and glucose and have 50% to 90% fructose

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10
Q

What sugar is in milk?

A

Milk has 50% lactose

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11
Q

What are the types of monosaccharides?

A

glucose, fructose, galactose

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12
Q

What is glucose?

A

primary sugar involved in energy production (G6P)
Glucose = Dextrose

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13
Q

What is fructose?

A

Less healthy sugar, causes more abdominal obesity

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14
Q

Where are carbs stored?

A

First in the liver and then in the muscle as glycogen

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15
Q

What is glycogenesis?

A

Making of glycogen

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16
Q

What is glycogenolysis?

A

Breaking of glycogen

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17
Q

What happens to the rest of glycogen?

A

Converted into fat and stored

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18
Q

What are the two types of fiber?

A

soluble (hydrolyzed), insoluble (not hydrolyzed)

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19
Q

What are the types of soluble fiber?

A

whole oats, barley, psyllium, chitosan, beans, plums/prunes, berries, potatoes, onions, gluconmannon, inulin

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20
Q

How does soluble fiber slow digestion?

A

Extracts water to form a gel

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21
Q

What are the benefits of soluble fiber?

A

helps control weight, beneficial to insulin sensitivity, lowers LDL

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22
Q

What is butyrate?

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A

short chain fatty acid created from the breakdown of soluble fiber (prebiotics) by gut bacteria (probiotics)
provides 70% of the nutrition of the gut lining and can support gut health and reduce inflammation

23
Q

What are some examples of insoluble fibers (not hydrolyzed)?

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A

other whole grains, nuts, seeds, green beans, celery, skins of fruit, polycarbophil

24
Q

What are the benefits of insoluble fiber?

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A

build bulk, speed up passage of food and waste through gut, laxative effect

25
What is the function of lipid?
oxidized to become and energy source structural components of cell membranes in transporting fats (lipoprotein - LDL and HDL) building block for hormones
26
What are the types of fatty acids?
Unsaturated (Monounsaturated- MFA and Polyunsaturated-PUFA) Saturated (fully hydrogenated) Transfats (partially hydrogenated)
27
What are monounsaturated fatty acids?
oleic acid-- olive oil, canola oil, nuts-- decreased LDL neutral effect on HDL and triglycerides, and inflammation
28
What are polyunsaturated fatty acids?
* Omega-6 (linoleic acid) and Omega-3 (EPA; DHA; ALA) * EPA and DHA from fish (salmon, sardines, mackerel and herring) * ALA from Plants (flax seed oil)
29
What are the benefits of omega-6 fatty acids?
health impact neutral - corn, cottonseed, peanut oil
30
What are the benefits of omega-3 fatty acids?
* decreases triglycerides * mild anti-inflammatory effects * severe deficiency can worsen cognitive function-- supplementing without deficiency not beneficial
31
What are saturated fatty acids?
* Palmitic, myristic, stearic, lauric * increases LDL and increases HDL (not optimal)
32
What is lauric acid?
* saturated fatty acid * medium chain triglyceride * might not be as bad as long chain * coconut and palm oil are not as bad for your health
33
Where do transfats come from?
* naturally derived from red meat and milk products (cis-9, 11-trans linoleic acid) * man made for food industry (trans-11, cis-12 linoleic acid, elaidic acid) * created by hydrogenation of unsaturated fats
34
Where do transfats come from?
* natutall derived from red meat and milk products (cis-9, 11-trans linoleic acid) * man made for food industry (trans-11, cis-12 linoleic acid, elaidic acid) * created by hydrogenation of unsaturated fats
35
What are the benefits of natural trans-fats?
* less LDL/HDL and CRP effects * only small amounts of trans-fats in meat and milk
36
What are the benefits/risks of industrial trans-fats?
* partial hydrogenation of unsaturated fats * solid at room temp * take longer to spoil
37
What are the risk of all trans fats?
* Increase risk of heart disease * raises LDL * lower HDL * raise CRP (c reactive protein)
38
What is dietary cholesterol used for?
* Formations of cell membranes, brain, and nervous tissue * maintain membrane structral integrity and fluidity * steroid hormones and bile acids * does not impact LDL or VLDL
39
What is LDL?
* Low density lipoprotein * "bad cholesterol" * associated with plaque formation leading to atherosclerosis and peripheral artery disease
40
What is HDL?
* High density lipoprotein * helps remove LDL from arteries * protect againts heart attack and stroke
41
What are triglycerides?
* where most body fat is stored * glycerol esterified by 3 long chain fatty acids * 20% of triglycerides transported by VLDL * >750mg/dL can increase risk of pancreatitis * VLDL atherogenic
42
How many amino acids are there and how many are essential?
* Body protein is made of 20 amino acids * 9 of the 20 are essential
43
What happens when you lose body protein?
* loss of 15% reduces general muscle strength * loss of > 30% results in reduction in muscle strength for breathing, immune funcion and organ function
44
What are amino acids used for?
* oxidized for energy * incorporated in to body protiens * formation of other nitrogen containing compounds
45
What is **recommended daily allowance**?
The daily level of dietary intake needs to meet the needs of individuals in a specifc age and gender group
46
What is **reference daily intake**?
guidelines for daily intake of vitamins, minerals, and proteins
47
What is **daily value**?
* indicated the percent of a daily value that each food serving provides * based on a 2000 calorie diet
48
What are the rules of thumb for looking at a food label?
* 5% or less is low * 20% or more is high * look at serving size first, then check calories * limit fat and sodium
49
What is a **serving size**?
* typically less than what most people eat * adjust all values based on the serving size
50
How much sodium is recommended to consume per day?
Less than 2400 mg
51
How much in carbs/fiber is recommended to consume per day?
20 to 35 g
52
What is a **calorie**?
* Measure of energy use * no more than 30% of your calories should come from fat
53
What is **% daily value?**
* how much of recommended amount is in one serving (2,000 calorie diet) * goal is not to eat more than 100% of each a day
54
What are vitamin & minerals in a food labels?
how much of recommended amount of certain vitamins and minerals are in food goal is to reach 100% for each vitamim and mineral every day

Nutrition (6 decks)

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