NDT MIDTERMS [DECK 2] Flashcards
(100 cards)
1
Q
The building blocks are called
A
‘’amino acid’’.
2
Q
Has amino acids that serve as the building units of the body
tissues.
A
PROTEINS
3
Q
PROTEINS are Organic compounds composed of
A
carbon, hydrogen, oxygen,
and nitrogen
4
Q
% of total energy needs in supplied by CHON
A
10% - 15%
5
Q
1 gram CHON = - calories upon complete hydrolysis
A
4
6
Q
Albumins, Globulins
A
Simple Proteins
7
Q
Simple Protein that is soluble in water, coagulated by heat
A
Albumins
8
Q
Simple Protein that is insoluble in water, soluble in salt solution, coagulated by heat
A
Globulins
9
Q
Essential Amino Acid (EAA) other name
A
Indespensible Amino Acid
10
Q
Amino Acid that cannot be synthesized by the body
A
Essential Amino Acid (EAA) or Indespensible
11
Q
○ Histidine
○ Phenylalanine
○ Isoleucine
○ Threonine
○ Leucine
○ Tryptophan
○ Lysine
○ Valine
○ Methionine
A
Essential Amino Acid (EAA) or Indespensible
12
Q
Semi-essential Amino Acid other name
A
Semi-indispensable Amino Acid
13
Q
Reduce a need for a particular EAA and partially
spares it
A
Semi-essential Amino Acid or Semi-indispensable Amino Acid
14
Q
○ Arginine
○ Cystine
○ Serine
○ Tyrosine
○ Glycine
A
Semi-essential Amino Acid or Semi-indispensable Amino Acid
15
Q
● Builds and repairs body tissue for growth and maintenance.
A
PROTEINS
16
Q
repairing worn-out body tissue.
A
Anabolism
17
Q
continued wear and tear going on in
the body.
A
Catabolism
18
Q
● Builds resistance to infection by helping form antibodies.
● Supplies additional energy.
● Contributes to numerous body secretions and fluids.
● Maintain water balance.
A
PROTEINS
19
Q
egg, milk, milk products, meat, fish,
poultry, and seafood.
A
PROTEIN
● ANIMAL SOURCE
20
Q
- cereals (wheat, rice, corn), legumes (mungo,
beans, peas, peanuts, soybeans), processed vegetable protein
(vegemeat, tofu).
A
PROTEIN
● PLANT SOURCE
21
Q
● Retarded growth in children.
● Low resistance to infection at any age.
● Slow recovery from illness.
● Low birth weight.
● Loss of weight.
● Edema, skin lesions, mental sluggishness.
A
lack of protein
22
Q
Marasmus and Kwashiorkor.
A
Protein-energy malnutrition
23
Q
A protein deficiency, disease caused by
severe shortage of protein; associated with
post weaning diets ↑ cereals and ↓ in
quality and quantity protein; usual onset is
from 1-6 years old with signs and
symptoms of edema, enlarged liver due to
accumulation of fat, altered skin and hair
pigmentation and moon’s face.
A
Kwshiorkor
24
Q
A protein caloric deficiency,
disease caused by inadequate
protein and calories, from
semi-starvation resulting from
mother’s failure to nurse her
infant. The onset is from 6
months-4 years old with signs
and symptoms of loss of
subcutaneous fat-very
underweight and old man’s face.
A
Marasmus
25
effect of excessive protein intake
Heart disease - foods rich in animal protein
rich in saturated
fats.
26
high CHON diet - increase intake of rich fat foods.
Obesity
27
Mineral losses - increased CHON diet
calcium excretion rises.
28
- high CHON diet = increased work of -
kidneys
29
increase in CHON diet - increases rich saturated fats foods intake.
Cancer
30
Facilitates absorption of the fat-soluble vitamins
FATS
31
fat-soluble vitamins
(A, D, E, K).
32
As insulator and protector.
FATS
33
a basic structural unit of fat. They are the key
refined fuel forms of fat that the cell burns for energy.
Two Fatty Acids
34
Serve as the continuing supply of energy every hour.
FATS
35
● Organic nutrient containing C, H, and O attached in a glycerol
base.
FATS
36
● 1 gram fat = - calories
9
37
% of TER is from fat.
20% - 30%
38
Remains in the stomach for the longest period.
FATS
39
neutral fats
SIMPLE LIPIDS
40
SIMPLE LIPIDS - neutral fats
- The chemical name is
triglycerides
41
- is derived from a water-soluble form of
CHO.
Glycerol
42
a combination of fats with other
components important in human nutrition.
COMPOUNDS LIPIDS
43
fatty acids, phosphoric acids, and nitrogen
bases.
PHOSPHOLIPIDS
44
most widely distributed.
Lecithin
45
needed to form thromboplastin for blood
clotting.
Cephalin
46
found in the brain and other nerve
tissue; serves as an insulator around nerve fibers.
Sphigomyelin
47
fatty acids combined with CHO and nitrogen.
GLYCOLIPIDS
48
lipids combination of protein.
LIPOPROTEIN
49
transport diet-derived lipids
Chylomicrons
50
Chylomicrons are Mostly
triglycerides.
51
VLDL (very low-density
lipoprotein).
Pre-beta lipoprotein
52
Fat circulates in the blood during the
- state.
fasting
53
- LDL (low-density lipoprotein)
- Transport in the artery wall.
Beta lipoprotein
54
scavengers; GOOD CHOLESTEROL
Alpha lipoprotein
55
fats substances produced from fats and fat
compounds.
DERIVED LIPIDS
56
a basic structural unit of fat and stearic acids.
Fatty acids
57
avocados, salmon, almonds, walnuts, flax seed, olive
oil, etc., can help lower triglyceride levels and
decrease inflammation.
Good fat: monounsaturated fats & omega-3’s
58
Saturated fats like full-fat dairy products, and fatty
animal proteins, might increase the risk of heart
disease, high cholesterol, and some cancers,
including the colon.
Not as good fat: saturated fats
59
Fried foods, packaged chips, candy, etc., decrease
good cholesterol, increase bad cholesterol and
inflammation, and increase the risk of heart disease
and cancer.
Really bad fat: trans fat
60
Avocado, peanut butter, peanut oil, pili nut, olive oil,
shortening
Monounsaturated - oleic acid (omega 9)
61
- linolenic acid - Vitamin F, omega
3, linoleic acid - omega 6
○ Vegetable oil, corn, soybean, rapeseed, canola,
sunflower sesame
Polyunsaturated fatty acids
62
water-soluble component of triglycerides.
- Available for the formation of glucose in the diet.
GLYCEROL
63
- fat-related substances that contain sterols.
- The main member is a cholesterol - an important
constituent of body cells and tissues.
STEROIDS
64
○ Not absolutely needed daily from food sources.
○ Have precursors.
○ Stored in the body.
○ Deficiency develops slowly.
FAT SOLUBLE VITAMINS
65
○ Must be supplied every day in the diet.
○ Do not have precursors.
○ Not stored in the body, any excess excreted in urine.
○ Deficiency develops fast.
WATER SOLUBLE VITAMINS
66
■ Aso known as retinol with precursor of
carotene, absorbed through lymphatic
system and portal blood to liver. An
antioxidant and never be given for
pregnant mother for the first trimester
because causes teratogenic to the baby.
VITAMIN A
67
■ Helps maintain normal vision
■ Helps keep lining of the mouth, nose,
throat and respiratory tract healthy
■ Helps skin and hair glossy, teeth strong
■ Promotes growth
■ Maintains the stability of the cell
membrane
■ Assists in immune reaction.
VITAMIN A
68
■ Bitot’ s Spot a mild form and Xeropthalmia
a severe form of blindness
■ Inability to see in dim light or “night
blindness”
■ Eyes sensitive to bright light
■ Rough dry skin and membranes of nose
and throat
■ Low body resistance to disease
■ Affects health of skin, hair, nails and poor
growth.
lack of vitamin
VITAMIN A
69
■ Yellow discoloration of the skin or
“carotenemia”
■ Dry, itchy skin and coarse hair
■ Nausea and headache
■ Irritability; and loss of appetite
EXCESS INTAKE OF VITAMIN
VITAMIN A
70
FOOD SOURCES of vitamin
■ Animal liver
■ Egg yolk
■ Dairy product
■ Green, yellow, and orange fruit vegetables
VITAMIN A
71
■ Also known as calciferol with precursor of
ergosterol,
■ It is also produced endogenously when
ultraviolet rays from sunlight strike the skin
and trigger vitamin D synthesis.
■ It can be warmed or kept for long period of
time without deteriorating.
■ It is needed for calcium and phosphorous
absorption, bone mineralization.
VITAMIN D
72
■ Helps build and maintain strong bones and
sound teeth
■ Absorbs calcium and phosphorus
■ Promotes normal growth and
development.
VITAMIN D
73
■ Tetany – muscle twitching;
■ Malformed or soft bones (rickets for
children and osteomalmacia for adult)
■ Poor development of teeth
■ Stunted growth (osteoporosis)
■ Lowered amount of calcium and
phosphorus in blood.
LACK OF VITAMIN
VITAMIN D
74
■ Loss of appetite
■ Nausea and vomiting
■ Intense thirst and frequent urination
■ Severe constipation and/or diarrhea
■ Muscular weakness
■ Headache and drowsiness
EXCESS INTAKE OF VITAMIN
VITAMIN D
75
FOOD SOURCES of VITAMIN D
■ Dairy products, eggs, yolks, and fatty fish
76
■ Is an antioxidant vitamin with precursor of
tocopherol, stored in adipose tissue, aided
by bile and fats and stable to heat and
acid.
VITAMIN E
77
■ Maintains nerves, muscles and a healthy
reproductive system
■ Helps protect tissues and membranes
against the damage of oxidation
■ Helps in the formation of red blood cells
and in the utilization of Vitamin K.
VITAMIN E
78
FOOD SOURCES of vitamin E
■ Vegetable oils
■ Nuts
■ Seeds
■ Whole grains
79
■ Also known as menadione,
pytomenadione and phylloquinone.
■ It is synthesized by normal intestinal flora
and maintenance of prothrombin level in
blood plasma.
VITAMIN K
80
■ Helps in the normal clotting of the blood
■ Increases calcium absorption
■ Maintains strong healthy bones
VITAMIN K
81
Antioxidant
Growth and
development of
skeletal and muscle tissues
Eyesight
VITAMIN A
82
LACKING OF VITAMIN - RESULTS IN:
■ Slow clotting of blood
■ Tendency to bleed easily
■ Hemorrhage following operations or in the
umbilical cord of newborn infants
VITAMIN K
83
FOOD SOURCES OF VITAMIN - ARE Green leafy vegetables
VITAMIN K
84
fresh food vitamins
WATER-SOLUBLE VITAMINS
85
■ Also known as ascorbic acid, anti-oxidant
vitamin and easily absorbed from small
intestines.
VITAMIN C
86
■ Increases the body resistance to infection
■ Helps keep gums and teeth healthy
■ Aids in the absorption of iron and calcium
■ in the body
■ Helps in the formation of red blood cells
■ Prevents scurvy.
VITAMIN C
87
■ Bleeding gums, loose teeth
■ Skin hemorrhages (black and blue spots)
■ Slow wound healing
■ Bone changes
■ Anemia
■ Scurvy in severe deficiency.
LACK OF ASCORBIC ACID
88
FOOD SOURCES:
■ Citrus
■ Fruits
■ Broccoli
■ Kiwi
■ Cabbage
■ Strawberries
■ Tomatoes
■ Melons
VITAMIN C
89
■ Short life that needs to be replaced
continually; if food rich in vitamin B
complex especially vitamin B2 and need to
be boiled losses of Vitamin B is 15-40%.
■ When frying – 40-50% and roasting –
30-60%. That’s why lost vitamins from
cooking are transferred to the cooking
liquids and best turn these liquids to
sauces and gravies.
VITAMIN B COMPLEX
90
■ Also known as thiamine
VITAMIN B1
91
■ It is also known as riboflavin, co-enzyme
for energy metabolism, essential for
protein, fat and carbohydrates metabolism
and vitamin readily destroyed in cooking.
VITAMIN B2
91
■ Prevents beri-beri / nutritional polyneuritis
VITAMIN B1
92
■ It is also known as niacin or nicotinic acid
and co-enzyme for energy metabolism.
VITAMIN B3
93
○ DEFINITION:
■ It is also known as panthothenic acid
VITAMIN B5
94
■ It is also known as pyridoxine with
functions of metabolism of amino acids
and protein
■ Helps the body use carbohydrate, fat and
protein
■ Neurotransmitter synthesis
■ Avoided to patient with parkinson’s
■ Supplemented in anti-TB therapy
■ Converts tryptophan to niacin and linoleic
acid to arachidonic acid
VITAMIN B6
95
■ It is also known as folic acid or folate with
functions of aids in metabolism of genetic
material (DNA, RNA)
■ Helps cure a form of anemia, poor growth,
and birth defects
■ Synthesizes DNA which control cell
function, heredity and tissue growth
■ Regenerates red blood cell and essential
formation of WBC in the bone marrow.
VITAMIN B9
96
■ It is also known as cyanocobalamin or
cobalamin, consider as folate metabolism,
nerve function and problem with intrinsic
factor in pernicious anemia with lifetime
treatment.
VITAMIN B12
97
Night blindness
Bitot’s spot
Xerophthalmia
(SEVERE)
Faulty skeletal
and dental
development
VITAMIN A
98
Rickets in children
Osteomalacia in adult
VITAMIN D
99
