Nutrition

Question 0

Energy Balance

Answer 0

-relationship between energy derived from food and energy used by body

Question 1

Nutrition Overview

Answer 1

• fuel for energy, repair, movement, function, growth
• anorexia–>poor appetite
• anorexia nervosa–>prolonged refusal to eat
• dysphagia–>difficult swallowing
• malnutrition
  
  • any disorder of nutrition
  • results from unbalanced, insufficient, excessive diet
• recommended daily allowance–>daily intake of essential nutrients to maintain health

Question 2

Macronutrient

Answer 2

• supply energy and build tissue

- carbs, fats, proteins

Question 3

Micronutrient

Answer 3

• needed in smaller amounts for metabolic processes
• don’t provide energy
• vitamins and minerals

Question 4

Nutrients

Answer 4

-elements necessary for body processes and functions

Essential Nutrients

• must be obtained from food
• body can’t synthesize

Question 5

Basal Metabolic Rate

Answer 5

• number of calories to support involuntary functions

- energy requirement of person at rest

Question 6

Glycemic Level Response

Answer 6

• glucose levels in blood rise after food ingestion

- esp. after sugars and carbs

Question 7

Weight Maintenance

Answer 7

• maintain weight–>intake=energy output
• gain weight–>intake>energy
• lose weight–>intake<energy

Question 8

Measurements

Answer 8

-height, weight

BMI

• body mass index
• useful estimate of obesity
• weight in kg/ (height in inches) squared

Hip to waist ratio

• amount and location of adipose tissue
• waist and hip circumference
• fat or skin fold thickness
• blood tests–>proteins, Fe, electrolytes, cholesterol, glucose

Question 9

Carbohydrates

Answer 9

• main source of energy
• 1g=4kcal
• converted into glucose (immediate) and glycogen (stored)

Simple

• monosaccharides (glucose, fructose)
• disaccharides (sucrose, lactose)
• fruits, milks, veggies, refined sugar products

Complex

• polysaccharides (starches)
• take longer to digest
• whole wheat, veggies

Fiber

• polysaccharides that can’t be broken down
• increased bulk in stool promotes regular bowel activity
• decreased is cholesterol and LDL

Question 10

Protein

Answer 10

• 1g=4kcal
• builds body tissue and forms body substances
• for blood clotting, fluid regulation, acid-base balance, transport
• 20 AA
  
  • 9 essential–>need in diet (milk, eggs, fish, cheese)
  • 11 nonessential–>made by body
• complete protein
  
  • contains all 9 essential AA
  • meat, soy
• incomplete protein
  
  • lack one or more essential
  • cereals, beans, peas, veggies

Question 11

Fats

Answer 11

• provide energy 9kcal/g
• structure for cell membrane, transport, insulation, protection, vit. ab.
• triglycerides–>most common, 3 fatty acids and glycerol
• phospholipids
  
  • 2 fatty acids, glycerol, phosphate, nitrogen
  • primary component of cell membranes
• sterol–>cholesterol

Question 12

Fats-Fatty Acids

Answer 12

• saturated–>animal fats, solid at room temp.
• unsaturated–>most veg. oils, liquid at room temp.
• trans–>found in processed foods
• essential–>body can’t make, made by plants
• Omega-3
  
  • prevents heart disease, reduces inflammation
  • canola, flax, fatty fish, avocados

Question 13

Fats-Cholesterol

Answer 13

• animal source
• synthesized by liver, present in bile
• synthesizes hormones, vit. D3, cell membranes

Question 14

Fats-Lipoproteins

Answer 14

• transport lipids, produced in liver
• LDL
  
  • low density (bad)
  • lets cholesterol build up
• HDL
  
  • high density (good)
  • delivers cholesterol to liver for excretion
  • exercise increases and decreases heart disease

Question 15

Vitamins

Answer 15

• essential to normal metabolism
• depend on diet
• affected by processing, storage, preparation

Question 16

Fat-Soluble Vitamins

Answer 16

• stored in body
• not readily excreted
• toxicity risk

A

• growth of skin, vision, decreased resistance to infection
• yellow and green vegetables

D

• promotes calcium absorption
• from sun, fortified milk, tooth and bone development

E

• antioxidant, neurological defects
• vegetable oils, nuts, leafy veggies

K

• blood clotting ,hemorrhage
• green leafy vegetables

Question 17

Water-soluble Vitamins

Answer 17

-can’t be stored, excess excreted

B

• maintenance of myelin sheath, healthy RBCs
• from meat, milk, eggs, cheese
• neurologic changes, anemia

C

• immune system, iron absorption
• strawberries, papaya, tomatoes
• scurvy, bleeding, gums

Question 18

Minerals

Answer 18

• catalyst in biochemical reactions
• calcium
  
  • bones and teeth, clotting, muscle contraction
  • found in milk and dairy products
  • brittle bones and teeth enamel if not enough
• sodium
  
  • water balance
  • found in salt, cheese
• potassium
  
  • found in oranges and bananas
• iron
  
  • important for hemoglobin, liver
  • found in eggs, yolk, dark green veg.
• fluoride
  
  • for enamel
  • found in water

Question 19

Nutritional Assessment

Answer 19

• Anthropomorphic data (height, weight, BMI)
• biochemical data (Hb, Hct, LDL, HDL, fasting flood glucose)
• clinical data (skin, hair, nails, activity, Hx, drugs)
• dietary data (Hx, food recall, frequency, preferences, allergies)

Question 20

Factors Affecting Nutrition

Answer 20

• G&D
• gender
• ethnicity
• food beliefs
• preferences
• religion
• physiological factors
• lifestyle
• economics
• meds
• health
• alcohol consumption
• advertising

Question 21

Nutrition Interventions

Answer 21

• teach healthy eating–>food guide, caloric intake, activity
• encourage fluids
• aware of special diets and G&D needs
• record and report signs of poor habits/nutrition
• stimulation of appetite
  
  • preferences, small, frequent meals, environment, relieve pain
  • good mouth care, proper positioning
  • ambulate, assist as needed