Nutrition

Question 1

Macronutrients

Answer 1

provide energy and calories and dietary essential nutrients. Carbohydrates, fats, proteins.

Question 2

Micronutrients

Answer 2

Needed in less quantity and fulfill many functions. Vitamins and minerals.

Question 3

Water soluble vitamins

Answer 3

Used to synthesize coenzymes

Question 4

Vitamin A

Answer 4

Growth and vision

Question 5

Vitamin D

Answer 5

Calcium metabolism and bone health

Question 6

Vitamin E

Answer 6

Radical scavenging

Question 7

Vitamin K

Answer 7

Blood clotting

Question 8

What are the lipid soluble vitamins?

Answer 8

ADEK

Question 9

Electrolytes

Answer 9

Inorganic ions that are dissolved in the fluid compartments of the body (sodium, potassium, chloride)

Question 10

Minerals

Answer 10

Required in large quantities. Calcium, phosphorous, magnesium, iron, and sulfur.

Question 11

Estimated Energy requirement

Answer 11

Average facility dietary intake require to maintain an energy balance.

Question 12

Positive Caloric Balance

Answer 12

Weight gain, increase fat stores, lead to heart disease or T2 diabetes

Question 13

Negative Caloric Balance

Answer 13

Weight loss. Decreased fat stores. Decrease ability to fight infections, lead to pneumonia or diarrhea.

Question 14

Total Energy Expenditure

Answer 14

Consists of the:

1) Resting Metabolicrate
2) Diet induced thermogenesis
3) Energy cost of physical activity

Question 15

Resting Metabolic Rate

Answer 15

Energy absorbed in a resting, postabsorptive state. Affected by age, gender, body temperature, and others. Increased in hyperthyroidism and decreases in hypothyroidism.

Question 16

Rank the following according to metabolic rate: fat, organs, muscle

Answer 16

Organs–>Muscle–>Fat

Question 17

Diet-Induced Thermogenesis

Answer 17

The energy required to digest, absorb, transport, and store food.

Question 18

What is the assumed BMR for young people?

Answer 18

24 kcal/day/kg

Question 19

Respiratory Quotient

Answer 19

Allows the determination of the relative rate of utilization of carbohydrates and fats. Ratio of carbon dioxide output to oxygen usage.

Question 20

What is the medical importance of dietary lipids?

Answer 20

Important for energy metabolism and storage of fat in human adipose tissue. Help to metabolize lipid soluble vitamins.

Question 21

What is the medical importance of dietary fatty acids?

Answer 21

Membrane fluidity and precursor to eicosanoids. Omega-3 or omega-6

Question 22

What are some types of eicosanoids?

Answer 22

Prostaglandins, thromboxanes, and leukotrienes

Question 23

What is the medical importance of dietary carbohydrates?

Answer 23

Energy metabolism

Question 24

Glycemic Response and Index

Answer 24

Glycemic index is a relative ranking of carbohydrates in foods and how they affect blood glucose levels. The glycemic index measures the response

Question 25

Low glycemic index foods

Answer 25

Slowly increase blood glucose, low maximum effect, sustain blood glucose levels longer

Question 26

Fiber

Answer 26

Adds bulk to food, absorbs water, and increases bowel motility. Makes you feel full.

Question 27

what is the medical important of dietary proteins?

Answer 27

Provide amino acids which are used after absorption by many cells for protein synthesis

Question 28

What are the essential amino acids?

Answer 28

PVT TIM HALL | Phenylalanine, valine, threonine, tryptophan isoleucine, methionine, histidine, arginine, leucine, lysine

Question 29

What do children and pregnant women need more of, in regards to amino acids?

Answer 29

Arginine and histidine

Question 30

How much nitrogen is in one gram of protein?

Answer 30

6.25 grams

Question 31

What is the main way of getting rid of nitrogen?

Answer 31

Urea in the urine

Question 32

Positive Nitrogen balance

Answer 32

The nitrogen intake exceeds nitrogen excretion. Used for tissue growth

Question 33

Negative Nitrogen Balance

Answer 33

Increased catabolism of tissue protein

Question 34

Gherlin

Answer 34

Peptide hormone produced by the stomach under fasting conditions. Stimulates appetite.

Question 35

Cholecystokinin (CCK)

Answer 35

Peptide hormone produced by the small intestine and stimulate satiety.

Question 36

Leptin

Answer 36

Peptide hormone produced by adipose tissue. Secreted in proportion with fat scores. decreases fat stores and increases energy expenditure.

Question 37

Insulin

Answer 37

Peptide hormone produced by the Beta cell of pancreas. Decreases appetite

Question 38

Protein Energy Malnutrition

Answer 38

Most commonly seen in patients with medical conditions that have decreased appetite or altered digestion and absorption.

Question 39

Kwashiorkor

Answer 39

Deficiency of dietary proteins and dietary essential amino acids that results in deceased blood albumin and edema in the abdomen and legs. Disease of the displaced child.

Question 40

Marasmus

Answer 40

Caused by severe undernourishment with deficiency in carbohydrates, lipids, protein, and other nutrient. Arrested growth, extremes tissue and muscle wasting, loss of fat, anemia, and loose skin folds. Can be found in the elderly.