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Nutrition > General Principles of Nutritions > Flashcards

General Principles of Nutritions Flashcards

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?

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)?

A

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

24
Q

What are the benefits of insoluble fiber?

A

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

25
Q

What is the function of lipid?

A

oxidized to become and energy source
structural components of cell membranes
in transporting fats (lipoprotein - LDL and HDL)
building block for hormones

26
Q

What are the types of fatty acids?

A

Unsaturated (Monounsaturated- MFA and Polyunsaturated-PUFA)
Saturated (fully hydrogenated)
Transfats (partially hydrogenated)

27
Q

What are monounsaturated fatty acids?

A

oleic acid– olive oil, canola oil, nuts– decreased LDL
neutral effect on HDL and triglycerides, and inflammation

28
Q

What are polyunsaturated fatty acids?

A
  • 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
Q

What are the benefits of omega-6 fatty acids?

A

health impact neutral - corn, cottonseed, peanut oil

30
Q

What are the benefits of omega-3 fatty acids?

A
  • decreases triglycerides
  • mild anti-inflammatory effects
  • severe deficiency can worsen cognitive function– supplementing without deficiency not beneficial
31
Q

What are saturated fatty acids?

A
  • Palmitic, myristic, stearic, lauric
  • increases LDL and increases HDL (not optimal)
32
Q

What is lauric acid?

A
  • 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
Q

Where do transfats come from?

A
  • 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
Q

Where do transfats come from?

A
  • 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
Q

What are the benefits of natural trans-fats?

A
  • less LDL/HDL and CRP effects
  • only small amounts of trans-fats in meat and milk
36
Q

What are the benefits/risks of industrial trans-fats?

A
  • partial hydrogenation of unsaturated fats
  • solid at room temp
  • take longer to spoil
37
Q

What are the risk of all trans fats?

A
  • Increase risk of heart disease
  • raises LDL
  • lower HDL
  • raise CRP (c reactive protein)
38
Q

What is dietary cholesterol used for?

A
  • 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
Q

What is LDL?

A
  • Low density lipoprotein
  • “bad cholesterol”
  • associated with plaque formation leading to atherosclerosis and peripheral artery disease
40
Q

What is HDL?

A
  • High density lipoprotein
  • helps remove LDL from arteries
  • protect againts heart attack and stroke
41
Q

What are triglycerides?

A
  • 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
Q

How many amino acids are there and how many are essential?

A
  • Body protein is made of 20 amino acids
  • 9 of the 20 are essential
43
Q

What happens when you lose body protein?

A
  • loss of 15% reduces general muscle strength
  • loss of > 30% results in reduction in muscle strength for breathing, immune funcion and organ function
44
Q

What are amino acids used for?

A
  • oxidized for energy
  • incorporated in to body protiens
  • formation of other nitrogen containing compounds
45
Q

What is recommended daily allowance?

A

The daily level of dietary intake needs to meet the needs of individuals in a specifc age and gender group

46
Q

What is reference daily intake?

A

guidelines for daily intake of vitamins, minerals, and proteins

47
Q

What is daily value?

A
  • indicated the percent of a daily value that each food serving provides
  • based on a 2000 calorie diet
48
Q

What are the rules of thumb for looking at a food label?

A
  • 5% or less is low
  • 20% or more is high
  • look at serving size first, then check calories
  • limit fat and sodium
49
Q

What is a serving size?

A
  • typically less than what most people eat
  • adjust all values based on the serving size
50
Q

How much sodium is recommended to consume per day?

A

Less than 2400 mg

51
Q

How much in carbs/fiber is recommended to consume per day?

A

20 to 35 g

52
Q

What is a calorie?

A
  • Measure of energy use
  • no more than 30% of your calories should come from fat
53
Q

What is % daily value?

A
  • 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
Q

What are vitamin & minerals in a food labels?

A

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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