Introduction - NCP Flashcards
(158 cards)
1
Q
It is the principal form in which carbohydrate is used by the body
A
Glucose
2
Q
abundant in fruits, sweet corn, and corn syrup
A
Glucose
3
Q
Moderately sweet sugar found naturally preformed in few foods but mainly created in body from starch digestion
A
Glucose
4
Q
The sweetest of the simple sugars
A
Fructose
5
Q
found in honey, most fruits, and some vegetables
A
Fructose
6
Q
this monosaccharide is not found in foods but is produced from lactose (milk sugar) by digestion and is converted into glucose in the body
A
Galactose
7
Q
this disaccharide takes a form of ordinary table sugar-granulated
A
Sucrose
8
Q
this disaccharide is composed of glucose and fructose
A
sucrose
9
Q
found in milk and milk products except cheese
A
Lactose
10
Q
This disaccharide is converted into glucose and galactose in digestion and is less soluble and less sweet than sucrose
A
Lactose
11
Q
This Disaccharide remain in the intestine longer than other sugars and encourages the growth of certain useful bacteria
A
Lactose
12
Q
This disaccharide is not found in free foods but i produced by hydrolysis of starch and is converted into glucose in digestion
A
Maltose
13
Q
This disaccharide can be found in certain infant formulas, beer, and malt beverage products
A
maltose
14
Q
This disaccharide is less sweet compared to glucose and sucrose
A
Maltose
15
Q
How many sugar units are oligosaccharides composed of?
A
3-10 units of sugar
16
Q
The most significant polysaccharide in human nutrition
A
Starch
17
Q
Is the major food sources include cereal grains, potatoes and other root vegetables, and legumes. And it is more converted entirely into glucose upon digestion
A
Starch
18
Q
sugar that are not found free in foods but instead are formed as intermediate products in the breakdown of starch
A
Dextrins
19
Q
What are the hormones that increase blood sugar level?
A
- Glucagon
- Growth Hormone
- Steroid Hormone
- ACTH (Adrenocorticotropic Hormone)
- T4
20
Q
Are formed from glucose and stored in liver and muscle tissues
A
Glycogen
21
Q
Are non-digestible, colloidal polysaccharides having a gel quality and have sources that include mostly fruits and are often used as base for jellies
A
Pectins
22
Q
Polysaccharide used to treat diarrhea, and give its whys
A
pectin,
as they absorb toxins and bacteria in the intestine. They bind cholesterol reducing the amount the blood can absorb
23
Q
what are the two classification of cellulose, and give the difference
A
Soluble
- found sa mga fruits and legumes, barleys, and oats -
- delays gastrointestinal transit and glucose absorption
- lowers blood cholesterol.
Insoluble
- found in wheat bran, corn brans, whole grain bead, cereals, and vegetables
- accelerate gastrointestinal transit, increase fecal
weight, slow down starch hydrolysis
- delay glucose absorption
24
Q
Polysaccharide that has no specific enzyme is present and provides important bulk in the diet which helps move digestive food mass along and stimulates peristalsis
A
Cellulose
25
the measurement of Normoglycemia
90 -120 mg/100ml of blood
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only hormone decreasing blood sugar level
Insulin
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This type of lipids are compounds of fatty acids, PHOSPHORIC ACIDS, and nitrogenous bases which also serves as EMULSIFIERS to keep the fat dispersed in the body fluid
Phospholipids
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the most widely distributed phospholipid which traces are placed in liver and egg yolk and in raw vegetable oils such as corn oil. Carries fat & cholesterol away from plaque deposits in the arteries
Lecithin
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type of phospholipid that are needed to form thromboplastin for the blood-clotting process
Cephalin
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type of phospholipid that are found in the brain and other nerve tissues as components of myelin sheath
Sphingomyelin
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Give the 3 types of common lipids
1. Phospholipids
2. Glycolipids
3. Lipoprotiens
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compounds of fatty acids combined with CARBOHYDRATES and nitrogenous bases
Glycolipids
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type of glycolipid that are components of nerve tissue and certain cell membranes where they play a vital role in fat transport
Cerebrosides
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type of glycolipid that are made up of certain glucose, galactose, and a complex compound containing an amino sugar
Gangliosides
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what are the two types of glycolipids?
Cerebrosides and Gangliosides
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are lipids combined with proteins
Lipoprotein
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type of lipid formed primarily in the liver and are found in cell and organelle membranes, mitochondria, and lysosomes
Lipoprotein
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what are the four forms of Lipoproteins>
CHYLOMICRONS
VLDLs
LDLs
HDLs
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a type of lipoprotein that leave the liver cells full of fats & lipid components to transfer newly made triglycerides to the cells
VLDL
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reduced as fats & lipids are released on their journey through the body. They carry cholesterol throughout the body to tissue cells for various function
LDLs
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are formed within cells to remove cholesterol from the cell, bringing it to the liver for disposal
HDL
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Health guidelines recommend a dietary cholesterol intake of ___ mg or less per day; If LDL cholesterol is elevated, dietary cholesterol intake should be less than ___ mg.
300mg, 200mg
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Are simple derivatives from fat digestion or other more complex products.
Derived Lipids
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They are fat substances produced from fats and fat compounds during digestive breakdown
Derived Lipids
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Are key refined fuel forms of fat that the cell burns for energy. They are the basic structural units of fat and may be saturated or unsaturated in nature.
Fatty acid
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Give the 3 sources of fatty acids
SATURATED FAT
MUFA - Mono Unsaturated fatty acid
PUFA - Poly Unsaturated fatty acid
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type of fatty acid which no hydrogen can be added
saturated fats
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what saturation of fatty acid remains solid at room temperature? Give an example
Fats high in saturated fatty acid / animal fats
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[source of fatty acid] in which two of the carbon atoms are joined by a double bond
MUFA
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[source of fatty acid] are those in which two or more double bonds are present. Linoleic acid is the most common example.
PUFA
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is a water - soluble component of triglycerides and is inconvertible with carbohydrates
Glycerol
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what percentage of glycerol comes out of the fat?
It comes out 10% of the fat.
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are a class of fat-related substances that contain sterols
Steroids
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________ is a main member of steroids
Cholesterol
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are those which yield only amino acids upon hydrolysis.
simple proteins
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are combination of simple proteins and nucleic acids.
Deoxyribonucleic nucleoproteins are necessary for the synthesis of proteins in the cytoplasm.
Nucleoproteins
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[classification of protein] are compounds or metals attached to proteins found in ferritin, hemosiderin, and transferin.
metalloproteins
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[classification of protein] are compounds of phosphoric acid joined in ester linkage to protein found in casein of milk
Phosphoproteins
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[classification of protein] are compounds of proteins and non-protein pigments found in flavoproteins, hemoglobin, and cytochromes.
Chromoproteins
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[classification of protein] are compounds of a protein and a triglyceride or other lipids such as phospholipids or cholesterol found in cell and organelle membranes.
Lipoproteins
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[classification of protein] are combination of a protein and large quantities of complex polysaccharides such as mucin found in secretion from gastric mucous membranes.
Mucoproteins and glycoproteins
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amino acid that ensures proper growth in infants and is a precursor of serotonin and melatonin
tryptophan
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Are building blocks of protein
amino acids
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Are products formed in the various stages of hydrolysis of a protein molecule
Derived proteins
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Amino acids that cannot be manufactured by the human body.
Essential Amino Acids
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EAA that facilitates growth, the creation of blood cells, and tissue repair
Histidine
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EAA that helps in wound healing, immunity, blood sugar regulation, and hormone production
Isoleucine
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Is a condition resulting from insufficiency of protein or energy or both in the diet
Protein-Energy Malnutrition (PEM)
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A malnutrition caused by a lack of sufficient energy intake characterized by being extremely thin, skin seems to hang on the skeletal bones, & there is reduced muscle mass.
Marasmus
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a malnutrition caused by lack of protein while consuming adequate energy. The individual has an appearance of more than sufficient fat stores in the stomach & face due to edema.
Kwashiorkor
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Differentiate acute and chronic Protein-Energy Malnutrition
● Acute PEM occurs in children who are thin for their height.
● Chronic PEM occurs in children who are short for their age;
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are a group of unrelated organic compound found in food needed in minute quantities in the diet
Vitamins
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Vitamins comes from the from "____" word "___" which means "life" and "____" which means - "___________"
Comes from "Latin" word "Vita" - "life" and "Amine" - "Nitrogen Compound"
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also known as calciferol
Vitamin D
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Also known as vitamin A
Retinol
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also known as vitamin e
tocopherol
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This vitamin is stable to light and heat, but prolonged heating in contact with air destroys it
Vitamin A(Retinol)
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what are the two forms of vitamin a
1. Preformed vitamin A/Retinol - active form; animal sources
2. Carotenoids - inactive form; found in plants
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This vitamin is stable to heat and acids and unstable to alkalis, ultraviolet light and oxygen ; also destroyed when in contact with rancid fats, lead, and iron
Vitamin E (Tocopherol)
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This vitamin functions mostly as an antioxidant and acts as an essential for protection of cell structure especially RBC
Vitamin E (tocopherol)
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Deficiency of this vitamin can cause night blindness, dry rough skin, and increased susceptibility to infections
Vitamin A (Retinol)
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Deficiency of this vitamin can lead to the destruction of RBC and Low levels of tocopherol
Vitamin E (Tocopherol)
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When it comes to this vitamin, M=much is lost in cooking. Bruising, cutting, and exposure to air cause much loss of ascorbic acid. Less destroyed when food is cooked quickly in small amounts of boiling water and covered tightly
Vitamin E (TOCOPHEROL)
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This major mineral maintains normal muscle irritability and excitability by helping to Allow the passage of glucose through the cell wall
Sodium
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This major mineral allows normal muscle contraction, increase stability of calcium in the tooth enamel, and is essential in the transfer of energy and cellular metabolism
Magnesium
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This major mineral acts as a membrane stabilizer and also promotes blood coagulation. Moreover, this mineral participates in muscular contraction and relaxation
Calcium
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This Major Mineral plays a role in the activity of the skeletal and cardiac muscles
Potassium
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This mineral acts as muscle relaxant in contrast to calcium
Potassium
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This major mineral helps to maintain fluid & electrolyte and acid-base balance and also contributes to the stomach acidity
Chlorine
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Maintaining protein structure, Activating enzymes, and Detoxification are the functions of this major mineral
Sulfur
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This trace mineral helps to increase the storage of thiamine
Manganese
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This trace mineral acts as a carrier of oxygen needed for cellular respiration and is also necessary for hemoglobin formation
Iron
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This trace mineral reduces or prevents the effects of vitamin E deficiency
Selenium
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A trace mineral that forms a stable compound in the dentine and enamel of the teeth, reducing dental caries and minimizing bone loss
Fluorine
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This trace mineral is present in the RNA and also enhances wound healing and helps maintain a normal sense of taste
Zinc
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This trace mineral is constituent of vitamin B12(Cobalamin) and is also necessary for RBC formation
Cobalt
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This trace mineral is needed for the production of thyroid hormone
Iodine
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This trace mineral is essential in the formation of hemoglobin, also promotes absorption of iron from the GIT, and maintains the integrity of the myelin sheath
Copper
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Vitamin B 1 is known as
ThiaminV
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Vitamin B 2 is known as
Riboflavin
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Vitamin B 3 is known as
Niacin
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Vitamin B 5 is known as
Panthothenic acid
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B6 is known as
pyridoxine
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B7 is known as
Biotin
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B9 is known as
Folic Acid
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B12 is known as
Cobalamin
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Spot the Not(s)
B1 B2
B3 B4
B5 B6
B7 B8
B9 B10
B11 B12
B4, B8, B10, B11
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P laced into the nares or sometimes orally, usually at bedside. the short term access provides a means to meet patient nutrient needs and can provide a change to assess tolerance of the tube feedings if more permanent long-term placement is determined to be required.
Short term enteral access tubes
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when do long term enteral access tubes are used?
when there is an obstruction in the upper GIT
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a long term enteral access tube wherein liquid food is delivered straight into the small intestine.
Gastro jejunum tube
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long term access tube that involves placing through the abdominal wall into the stomach.
gastronomy tube
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The delivery of calories and nutrients into a vein.
parenteral nutrition
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type of parenteral nutrition that involes a large vein for administration (neck and chest) vena cava and subclavian vein
TPN
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type of parenteral nutrition that is done when the problem is on the stomach unable to digest food
PPN
115
A meal plan that controls the intake of certain foods or nutrients. It is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician
Therapeutic diet
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What are the diseases that require therapeutic diets?
Cardiovascular, diabetes, and GI diseases
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other term for General diet, Full diet, Complete diet
Balanced diet
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type of medical diet that provides food that are not irritating to the digestive tract and do not increase acid production in the stomach
Bland diet
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type of medical diet that involves foods that have no or low residue and fat and also aims to prevent dehydration or to clear the git
Clear liquid diet
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this type of medical diet is not to be given MORE THAN 2 DAYS unless ordered by doctor
clear liquid diet
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type of medical diet that aims at giving relief to fresh mouth sores and surgery
cold diet
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cold diet is also known as?
tonsil diet
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type of medical diet that aids in stool formation, is recommended to lbm, by a combination of low-residue, low fiber & low-fat diet
constipation diet (Anti diarrhea diet)
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more liberal diet than clear liquid diet
full liquid diet
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is a balanced diet measured to provide the number of exchanges or servings based on the individual's caloric requirement
Diabetic diet
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type of medical diet that is high in fiber and low in fat.
diabetic diet
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diabetic diet is also known as?
calculated diet
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type of medical diet that allows food and drink with an energy value of 50% to 1007 above the caloric requirement or above the actual food intake
high calorie diet
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this diet is prescribed to persons with liver disorder, gallbladder problem, hyperlipidemia and heart disorder
low fat diet
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what medical condition which involves a patient to be in a low protein diet?
kidney and liver problems
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this medical diet is great for individuals with post-surgery or into high muscle building
high protein diet
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AVOID FOOD WITH ALLERGENS
Hypoallergenic diet
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no more than 300mg/per day of cholesterol
LOW CHOL diet
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examples of Polyunsaturated fats
Corn, soubeans peanut oil
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Foods to eat with SOFT DIET
Mga lugaw ah
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how many mg/day of Low cholesterol diet
not more than 300mg/day
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how many g/day for LOW PROTEIN DIET
20 to 40 grams/day
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Any liquid served COLD and ICED
COLD DIET ptngmnmo
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what kind of diet
EAT MORE BANANAS APPLES AND STAR APPLES
Constipation diet
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rich in fiber
most rich in fiber
Pectin
Stem/Stalk of veggies
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diet for pregnancy, tissue bone repair, inflammatory, injury, post surgery
High Protein
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CAP free means…
and what diet
No Coffee alcohol and pepper
BLAND diet
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Systematic Problem solving method that DIETETIC AND NUTRITION PROFESSIONALS use
PROVIDE FRAMEWORK TO CUSTOMIZE CARE
Nutrition Care Process
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four INTERRELATED STEPS OF NCP
ADIME
1. Nutrion Assessment
2. Nutri Diagnosis
3. Nutri Intervention
4. anutri Monitoring and Evaluation
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involves COLLECTION AND ANALYSIS of health relation INFO to IDENTIFY NUTRI PROBLEMS and underlying causes
Assessment of Nutri Status
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5 STANDARD DOMAINS OF NUTRITION ASSESSMENT
FOOD NUTRITION RELATED HISTORY
ANTHROPOMETRIC MEASUREMENT
BIOCHEMICAM DATA, MEDICAL TEST, AND PROCEDURES
NUTRITION- FOCUSED PHYSICAL FINDINGS
CLIENT HISTORY
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what a client consume daily
Dietary Intake Data
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examining the specific nutrients in the foods consumed by client
Nutrient Intake Analysis
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1. How Often certain food or food groups are consumed kver a SPECIFIED PERIOD
2. DETAILED recording of the client food intake for 3 days
3. CLEINT REPORTS EVERYTHING consumed in the past 24 HOURS
1. Food Frequency
2. Food Diary
3. 24-Hour Recall
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an index of a person’s WEIGHT in relation to HEIGHT determined…
BMI
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consist OF IDENTIFICATION OF NUTRITIONAL PROBLEM for which nutrtion related activities PROVIDE THE PRIMARY INTERVENTION
Nutrition Diagnosis
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1. PES STATEMENT (ano ni)
2. Evidenced by
3. Related to
4. Describe alterations in the pateint
1. Problem, etiology/Cause, s/s
2. s/s
3. Etiology
4. Problem
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1. What are the THREE DOMAINS of NUTRITIONAL PROBLEMS
——
1. too much or too little food or nutrient compared to actual or estimated needs
ex. EXCESSIVE SUGAR INTAKE which can lead to obesity and related health problems
2. nutrition problems that relate to medical or physical conditions
Ex: malnutrition related to chronic kidney disease due to dietary restrictions and symptoms such as nausea and loss of appetite.
2. knowledge, attitudes, beliefs, physical environment, access to food, or food safety
Ex: poor food safety practices, such as inadequate food storage or handling, lack knowledge about safe food practices
1 Intake, Clinical, Behavioral
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what did the Nutrition Council of the Philippinrs created (program
PHILIPPINR PLAN OF ACTION GOR NUTRION 2017-2022 (PPAN)
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Nutrtion Intervention includes… (METHOD
MEDICATION
EXERCISE
TREATMENT
HYGIENE
OUTPATIEN REFERRALS
DIET
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INDIVIDUALIZED APPROACH FOR FOOD/NUTRIENT PROVISION
Food and Nutrient Delivery
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Health effects of carbohydrates
High blood sugar : Diabetes
Heart Disease
Weight Gain
Cancer
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Hormones that increase Blood Sugar
T4
AcTH
Steroid Hormone
Glucagon
Growth Hormone
