Nutrition Flashcards
(131 cards)
1
Q
the process of providing or obtaining the food necessary for health and growth
A
nutrition
2
Q
nutrients (2)
A
macro-nutrients
micro-nutrients
3
Q
nutrients Required in large amounts
A
macro-nutrients
4
Q
macro-nutrients [3]
A
carbohydrates
fats
proteins
5
Q
energy value of carbohydrates
A
4 cal/g
6
Q
sources of carbohydrates (2)
A
simple (monosaccharides)
complex (polysaccharides)
7
Q
monosaccharides
A
fructose, glucose
(fruit & sugar)
8
Q
polysaccharides
A
starch, cellulose
(grains, plant cell walls)
9
Q
good carbs
A
more fiber, minerals & vitamins,
low glycemic index
feel full on fewer calories
10
Q
bad carbs
A
low fiber & nutrients,
high glycemic glucose
lots of calories needed to make you full
11
Q
a lack of dietary carbohydrates causes the brain to stop regulating [hormone] - formed in pineal gland
A
serotonin
12
Q
hormone responsible for suppressing appetite, uplifting a person’s moods and also functions as a tranquilizer
A
serotonin
13
Q
low serotonin supply causes ??? by altering the person’s mood
A
depression
14
Q
a diet deficient in carbohydrates causes a marked reduction of ???(almost 50%)
A
endurance
15
Q
with carbohydrate deficiency, the body starts using the proteins and convert it to sugars, causing ???
A
ketosis
16
Q
the accumulation of ketone in the body wherein excess amounts lead to water loss and removal of sodium in the body, may lead to tiredness and lethargy
A
ketosis
17
Q
low carbohydrate in our diet causes the ??? to be used as fuel source
A
fat reserves
18
Q
recommended minimum carbohydrate intake (grams/day)
0-6 months
A
60g
19
Q
recommended minimum carbohydrate intake (grams/day)
7-12 months
A
95g
20
Q
recommended minimum carbohydrate intake (grams/day)
1 year +
A
130g
21
Q
recommended minimum carbohydrate intake (grams/day)
pregnancy
A
175g
22
Q
recommended minimum carbohydrate intake (grams/day)
lactation
A
210g
23
Q
carbohydrate as percent of daily calorie intake
A
45-65
24
Q
building blocks of protein
A
amino acids
25
energy value of protein
4cal/g
26
PUFA
PolyUnsatruated Fatty Acids, healthy fat that includes omega-3 and omega-6 fatty acids
essential for brain function and cell growth
27
(fats deficiency) rough and dry skin due to lack of essential fatty acids
phrenoderma
28
a lack of essential vitamins and minerals required in small amounts by the body for proper growth and development
micronutrient deficiency
29
5 common micronutrient deficiency
vit a
iodine
iron
zinc
folate
30
chemical name: vit A
retinol
31
chemical name: vit A1
beta-carotene
32
chemical name: vit B1
thiamine
33
chemical name: vit B2
riboflavin
34
chemical name: vit B3
niacin, niacinamide
35
chemical name: vit B5
pantothenic Acid
36
chemical name: vit B6
pyridoxine
37
chemical name: Biotin
biotin
38
chemical name: Folate, Folacin
Folic Acid
39
chemical name: vit B12
cyanocobalamin
hydroxocobalamin
methylcobalamin
40
chemical name: vit C
Ascorbic Acid
41
chemical name: vit D
Ergocalciferol
Cholecalciferol
42
chemical name: vit E
Tocopherol
43
chemical name: vit K
Phylloquinone
Menaquinone
44
Deficiency Disease(s):
Vitamin B1
Beriberi, Wernicke syndrome
45
Deficiency Disease(s):
Vitamin B2
Ariboflavinosis, Glossitis, Angular Stomatitis
46
Deficiency Disease(s):
Vitamin B3
Pellagra
47
Deficiency Disease(s):
Vitamin B5
Paresthesia
48
Deficiency Disease(s):
Vitamin B6
Anemia, peripheral neuropathy
49
Deficiency Disease(s):
Folate
Megaloblastic anemia and
deficiency during pregnancy is associated with birth defects (such as neural tube defects)
50
Deficiency Disease(s):
Vitamin B12
megaloblastic anemia
51
Deficiency Disease(s):
Vitamin C
Scurvy
52
is the sum of all the interactions between an organism and the food it consumes. In other words, it is what a person eats and how the body uses it.
Nutrition
53
are organic and inorganic substances found in foods that are required for body functioning.
Nutrients
54
the nutrient content of a specified amount of food
nutritive value
55
Nutrients have three major functions:
providing energy for body processes and movement,
providing structural material for body tissues, and
regulating body processes.
56
The body’s most basic nutrient need is
water
57
Carbohydrates, fats, protein, minerals, vitamins, and water are referred to as ???, because they are needed in large amounts (e.g., hundreds of grams) to provide energy
macronutrients
58
are those vitamins and minerals that are required in small amounts (e.g., milligrams or micrograms) to metabolize the energy-providing nutrients.
Micronutrients
59
High sugar-content (and solid fat) foods are referred to as “???"
empty calories
60
In addition, alcoholic beverages contain significant amounts of ???, but very few ??? and, thus, they are also empty calories.
carbohydrate;
nutrients
61
Often referred to as “???", noncaloric sweeteners including saccharin and aspartame are much sweeter than sugar by volume.
"artificial” sugar
62
such as erythritol and sorbitol are low in calories, do not contain ethanol (present in alcoholic beverages), and are often used in chewing gums
Sugar alcohols
63
are the insoluble, nonsweet forms of carbohydrate. They are polysaccharides; that is, they are composed of branched chains of dozens, sometimes hundreds, of glucose molecules.
Starches
64
a complex carbohydrate derived from plants, supplies roughage, or bulk, to the diet. However, this cannot be digested by humans. This complex carbohydrate satisfies the appetite and helps the digestive tract to function effectively and eliminate waste
Fiber
65
ptyalin
salivary amylase
66
is a major source of body energy.
Carbohydrate metabolism
67
Carbohydrates are stored either as ??? or as ???.
glycogen or as fat
68
is a large polymer (compound molecule) of glucose.
Glycogen
69
Almost all body cells can store glycogen; however, most is stored in the ??? and ???, where it is available for conversion back into glucose.
liver and skeletal muscles
70
that cannot be stored as glycogen is converted to fat.
Glucose
71
contain all of the essential amino acids plus many nonessential ones.
Complete proteins
72
Some animal proteins, however, contain less than the required amount of one or more essential amino acids and therefore cannot alone support continued growth. These proteins are sometimes referred to as ???
partially complete proteins
73
lack one or more essential amino acids (most commonly lysine, methionine, or tryptophan) and are usually derived from vegetables.
Incomplete proteins
74
If, however, an appropriate mixture of plant proteins is provided in the diet, a balanced ratio of essential amino acids can be achieved. For example, a combination of corn (low in tryptophan and lysine) and beans (low in methionine) is a complete protein. Such combinations of two or more vegetables are called
complementary proteins.
75
Digestion of protein foods begins in the ???, where the enzyme
??? breaks protein down into smaller units.
stomach;
pepsin
76
most protein is digested in the ???.
small intestine
77
The pancreas secretes the proteolytic enzymes [3];
glands in the intestinal wall secrete [2]
trypsin, chymotrypsin, and carboxypeptidase;
aminopeptidase and dipeptidase
78
are a storage medium that can rapidly be converted back into amino acids.
Plasma proteins
79
Because nitrogen is the element that distinguishes protein from lipids and carbohydrates, ??? reflects the status of protein nutrition in the body.
This is a measure of the degree of protein anabolism and catabolism; it is the net result of intake and loss of nitrogen
nitrogen balance
80
If the salivary glands do not function or are bypassed, which nutrients would miss beginning digestion?
carbohydrates (amylase)
(lingual lipase) which starts the digestion of fats, particularly in infants.
81
The client has an obstruction at the pyloric sphincter. Where is this and what result comes from this obstruction?
pyloric sphincter is located at the lower end of the stomach, where it connects to the small intestine.
= pyloric stenosis or gastric outlet obstruction
Delayed gastric emptying
Projectile vomiting
Acid reflux
Dehydration and malnutrition
Weight loss
82
If storage of bile is not possible because the gallbladder has been removed, what effect would this have on the client?
the liver continuously produces bile, which flows directly into the small intestine.
Difficulty digesting fatty foods
Diarrhea or loose stools
Bile reflux
Nutrient absorption issues
83
All of the colon is sometimes removed. What digestive actions would then not occur?
Water Absorption
Electrolyte Balance
Formation of Solid Stool
Bacterial Fermentation
Storage of Waste Before Elimination
84
Fatty acids with one double bond are called
monounsaturated fatty acids
85
fatty acids with more than one double bond(or many carbons not bonded to a hydrogen atom) are ?
polyunsaturated fatty acids
86
the simple lipids, are the most common form of lipids. They consist of a glycerol molecule with up to three fatty acids attached
Glycerides
87
(which have three fatty acids) account for more than 90% of the lipids in food and in the body. These may contain saturated or unsaturated fatty acids
Triglycerides
88
is a fatlike substance that is both produced by the body and found in foods of animal origin. Most of the body’s ___ is synthesized in the liver; however, some is absorbed from the diet
Cholesterol
89
Cholesterol is needed to create bile acids and to synthesize ???
steroid hormones
90
Although chemical digestion of lipids begins in the stomach, they are digested mainly in the ???, primarily by bile, pancreatic lipase, and enteric lipase, an intestinal enzyme.
small intestine
91
are made up of various lipids and a protein.
Lipoproteins
92
is an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes
vitamin
93
Microminerals are those that people require daily in amounts less than ???
100 mg
94
is the relationship between the energy derived from
food and the energy used by the body
Energy balance
95
A large calorie is the amount of heat energy required to raise the temperature of 1 gram of water 15 to 16 degrees Celsius and is the unit used in nutrition
(Calorie, kilocalorie [Kcal])
96
A ??? is a unit of heat energy.
calorie
97
A ??? is the amount of heat required to raise the temperature of 1 gram of water 1 degree Celsius.
small calorie (c, cal)
98
The amount of energy that nutrients or foods supply to the body is their ???
caloric value
99
In the metric system, the measure is the ???. One Calorie (Kcal) equals 4.18 kilojoules.
kilojoule (kJ)
100
fat energy value
9cal/g
101
alcohol energy value
7cal/g
102
is the rate at which the body metabolizes food to maintain the energy requirements of a person who is awake and at rest
basal metabolic rate (BMR)
103
is the amount of energy required to maintain basic body functions; in other words, the calories required to maintain life
Resting energy expenditure (REE)
104
is the optimal weight recommended for optimal health
Ideal body weight (IBW)
105
Many health professionals consider the body mass index to be a more reliable indicator of a person’s healthy weight. For people older than 18 years, the ??? is an indicator of changes in body fat stores and whether a person’s weight is
appropriate for height, and may provide a useful estimate of malnutrition.
body mass index (BMI)
106
due to a painfully inflamed throat or a stricture of the esophagus can
prevent a person from obtaining adequate nourishment.
Difficulty swallowing (dysphagia)
107
The newborn infant is usually fed “???.”
on demand
108
means that the child is fed when hungry rather than on a set
time schedule
Demand feeding
109
or spitting up, during or after a feeding is a common occurrence during the first year
Regurgitation
110
At about 6 months of age, infants require iron supplementation
to prevent ???
a form of anemia (decrease in red blood cells) caused by inadequate supply of iron for synthesis of hemoglobin.
iron deficiency anemia
111
Parents should be warned that having the bottle in bed could lead to ???. The term describes decay of the teeth caused by constant contact with sweet liquid from the bottle.
bottle mouth syndrome
112
is characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in individuals who continue to believe
they are fat.
Anorexia nervosa
113
is an uncontrollable compulsion to consume enormous amounts of food (binge) and then expel it by self-induced vomiting or by taking laxatives (purge).
Bulimia
114
Adolescents who are vegan or vegetarians are at risk for ???
some
nutritional deficits
115
Some medications increase ???, such as glucocorticoids.
appetite
116
Some medications decrease appetite by their actions or by
???
causing an unpleasant taste
117
Use the ??? method when feeding clients with dysphagia.
chin-tuck
118
A person is said to be:
overweight when the BMI is ???
obese when the BMI is ???
between 25 and 29.9 kg/m2
>30 kg/m2
119
seen in starving children of underdeveloped countries, is now also recognized as a significant problem of clients with long-term deficiencies in caloric intake
(e.g., those with cancer and chronic disease)
Protein-calorie malnutrition (PCM)
120
consists largely of skeletal muscle mass; it is assessed most commonly by conducting anthropometric measurements such as the mid-arm circumference (MAC) and the mid-arm muscle area (MAMA)
Somatic protein
121
is performed to determine fat stores
A skinfold measurement
122
The most common site for
measurement is ???. The fold of skin measured includes subcutaneous tissue but not the underlying muscle.
the triceps skinfold (TSF)
123
The ??? is a measure of fat, muscle, and skeleton. To measure this, ask the client to sit or stand
with the arm hanging freely and the forearm flexed to horizontal
mid-arm circumference (MAC)
124
is a checklist that indicates how often general food groups or specific foods are eaten
A food frequency record
125
is a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3 to 7 days
A food diary
126
is a comprehensive time-consuming assessment of a client’s food intake that involves an extensive interview by a nutritionist or dietitian.
A diet history
127
A ??? tube is inserted through one of the nostrils, down the nasopharynx, and into the alimentary tract
nasogastric
128
a longer tube than the nasogastric tube (at least 40 cm [15.75 in.] for an adult), is inserted through one nostril down into the upper small intestine.
nasoenteric (nasointestinal) tube
129
devices are used for long-term
nutritional support, generally more than 6 to 8 weeks
Gastrostomy and jejunostomy
130
administered through nasogastric, nasointestinal, gastrostomy, or jejunostomy tubes, are provided when the client is unable to ingest foods or the upper GI tract is impaired.
Enteral feedings
131
provided when oral intake is insufficient or unadvisable, is given intravenously into a large central vein (e.g., the superior vena cava).
Parenteral nutrition
