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PCM II Final > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Dietary source of Vitamin A

A

Eggs, dairy products, meat. fish. dark green and yellow vegetables, tomatoes

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2
Q

Dietary source of vitamin D

A

fortified milk, orange juice, cereal, cod liver oil, swordfish, salmon, egg yolks, trout, mushrooms

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3
Q

Dietary source of vitamin E

A

wheat germ, almonds, peanuts, sunflower oil, avocado, atlantic salmon

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4
Q

Dietary source of Vitamin K

A

green leafy vegetables, fruits, dairy products, vegetable oils, cereals, intestinal microflora

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5
Q

Dietary source of Vitamin B1 (Thiamin)

A

whole and enriched grains, lean pork, legumes

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6
Q

Dietary source of Vitamin B2 (riboflavin)

A

dairy, meat, wheat germ, leafy vegetables

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7
Q

Dietary source of Vitamin B3

A

meats, poultry, fish, legumes, wheats

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8
Q

Dietary source of Vitamin B6

A

animal products, vegetables, whole grains

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9
Q

Dietary source of Vitamin B9

A

leafy vegetables, fruits, whole grains, wheat germ, beans, uts

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10
Q

Dietary source of vitamin C

A

fruits and vegetables

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11
Q

Dietary source of Calcium

A

dairy products, dark leafy vegetables, tofu, broccoli, cauliflower, flax seed

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12
Q

Dietary source of iron

A

dark leafy vegetables, broccoli, cauliflower, quinoa, lentils, lean meat, clams, oysters, raisins

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13
Q

What vitamin aids in the absorption of non-heme iron?

A

Vitamin C

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14
Q

What mineral inhibits Fe absorption?

A

calcium

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15
Q

Fat soluble vitamins

A

A, D, E, K

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16
Q

Role of vitamin A

A

vision, embryonic development, cell growth, proliferation, and differentiation

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17
Q

Role of Vitamin D

A

Bone metabolism and calcium homeostasis

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18
Q

Role of Vitamin E

A

ROS scavenger

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19
Q

Role of vitamin K

A

blood clotting (II, VII, IX, X)

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20
Q

Water soluble vitamins

A

B1, B2, B3, B6, B9, B12, C

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21
Q

Role of Vitamin B1

A

carb and amino acid metabolism

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22
Q

Role of Vitamin B2

A

oxidoreductases, FMN, FAD

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23
Q

Role of Vitamin B3

A

oxioreductases, NAD, NADP

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24
Q

Role of Vitamin B6

A

Carb, lipid, aa metabolism; NT synthesis

25
Q

Role of vitamin B9

A

One-carbon-transfer reactions, choline synthesis of aa, synthesis of purines and thymine

26
Q

Role of vitamin B12

A

Heme structure, folate recycling

27
Q

Role of vitamin C

A

antioxidant, collagen synthesis, bile acid synthesis, neurotransmitter synthesis

28
Q

Role of Ca

A

muscle contraction, cell transport, bone metabolism

29
Q

Role of Fe

A

Hgb, mgb, cyt a, b, and c

30
Q

BMI = ?

A

weight (kg) / height (m) ^2

31
Q

BMI > 30

A

Obese

32
Q

BMI 25.1-29.9

A

Overweight

33
Q

BMI 18-25

A

Healthy

34
Q

Men waist circumference

A

> 40 inches

35
Q

Women waist circumference

A

> 35 inches

36
Q

Biggest factor related to obesity

A

life style

37
Q

Daily recommendation for fruits and vegetables

A

6-9 fruits and vegetables per day

38
Q

PE findings for vitamin C deficiency

A

fatigue, depression, connective tissue abnormalities, inflamed gingiva, petechia, impaired wound healing, bleeding into body cavities

39
Q

What are “bad” fats?

A

saturated and trans fat

40
Q

Sources of bad fat

A

meat, butter, whole milk, margarine, coconut oil

41
Q

What are “good” fats?

A

poly and monounsaturated fats

42
Q

Sources of good fat

A

omega3, sunflower, corn, olive, soybean and cottonseed oils, walnuts, pine nuts, flax, sesame, sunflower seeds

43
Q

What is the “mediterranean diet”?

A

plant based, some eggs, dairy, poultry, fish, MINIMAL intake of red meat, refined sugars, flower, butter, and fats

44
Q

What deficiency are vegetarian and vegan diets most at risk for?

A

Vitamin B12 – no plant sources!

45
Q

Recommendation of salt intake

A

<2300mg/d

46
Q

Daily servings of grain

A

6-8

47
Q

Daily servings of meat, poultry, fish

A

6 or less

48
Q

Daily servings of dairy

A

2-3

49
Q

Daily servings of fats and oils

A

2-3

50
Q

“salt/sodium-free” means…

A

<5mg per serving

51
Q

“Very low sodium” means….

A

<35 mg per serving

52
Q

“Low sodium” means…

A

<140mg per serving

53
Q

“Lightly salted” means…

A

50% less sodium than regular product

54
Q

“No-salt-added” means…

A

no additional salt added during processing

55
Q

“Fat-free” means…

A

<0.5 g per serving

56
Q

“Low fat” means…

A

<3g fat per serving

57
Q

What aids in the absorption of vitamin A?

A

fat (like in salad dressing)

58
Q

Questions to ask patients interested in losing weight

A

Obese? Overweight? Motivation? Previous tactics? Current habits?

PCM II Final (7 decks)

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