Nutrition and Diets: 6 questions

Question 1

What are the three things that make up macronutrients?

Answer 1

Carbohydrates
Proteins
Lipids (fats)

Question 2

What are the three things that make up micronutrients?

Answer 2

Water
Vitamins
-Fat-soluble vitamins
-Water-soluble vitamins
Minerals

Question 3

What is the body’s main source of energy?

Answer 3

Glucose

Question 4

What do carbohydrates primarily comes from?

Answer 4

plants

Question 5

What are the two simple carbohydrates?

Answer 5

Monosaccharides and Disaccharides

Question 6

Proteins are made up of what?

Answer 6

Amino acids

Question 7

What are examples of complete proteins and what do they contain?

Answer 7

• Contain all essential amino acids
• Fish, poultry, beef, milk, cheese, eggs, soy

Question 8

what are examples Incomplete Proteins and what are they missing?

Answer 8

• Missing some needed amino acids
• Grains, seeds, nuts, legumes, some vegetables

Question 9

What are the two different types of lipids?

Answer 9

• Triglycerides (fats/oils)
• Fatty Acids

Question 10

3 fatty acids + a glycerol is what?

Answer 10

Triglycerides (fats/oils)

Question 11

What fatty acid is solid at room temperature and what are the examples?

Answer 11

Saturated ex: animal fats and coconut oil

Question 12

Saturated, trans fat, or unsaturated goes under what lipid category?

Answer 12

Fatty Acids

Question 13

what fatty acid is solid/semi-solid at room temperature is what?

Answer 13

trans fat

Question 14

what fatty acid is liquid (unsolid) at room temperature?

Answer 14

unsaturated

Question 15

What are the two unsaturated fats groups?

Answer 15

-Monounsaturated
-Polyunsaturated

Question 16

What unsaturated fats are one carbon molecule. Olive oil, canola oil, avocados?

Answer 16

Monounsaturated

Question 17

What group of unsaturated fats are Multiple carbon bonds. Salmon, vegetable oils, nuts/seeds?

Answer 17

Polyunsaturated

Question 18

What unsaturated fats are Omega-3 and Omega-6 fatty acids essential for brain function?

Answer 18

Polyunsaturated

Question 19

What fatty acid category:

Raises bad cholesterol (LDL) levels & lower good cholesterol (HDL)

Increases risk of stroke, heart disease, type 2 diabetes mellitus?

Answer 19

Trans fat

Question 20

what fatty acid group is Partially hydrogenated oils: margarine, fried foods, commercial baked goods?

Answer 20

trans fat

Question 21

what fatty acids Raise serum cholesterol & increase heart disease risk?

Answer 21

saturated

Question 22

water is what percentage of total body weight?

Answer 22

60%-70%

Question 23

what vitamins are fat-soluble?

Answer 23

K, A, D, E

Question 24

what vitamins are water-soluble?

Answer 24

C & B complex (needed everyday)

Question 25

what minerals category are Iron, zinc, iodine, selenium, manganese, chromium, copper and is < 100 mg daily?

Answer 25

Microminerals

Question 25

what minerals category are Calcium, phosphorus, magnesium, sulfur, sodium, chloride, potassium and is 100 mg or > daily?

Answer 25

Macrominerals

Question 26

if you see theses Warning signs you know the patient has what?
Cough during eating
Change of voice after swallowing
Abnormal movement of mouth/tongue/lips Speech abnormalities
Abnormal gag reflex
Delayed swallowing
Food pocketing
Regurgitation
Pharyngeal pooling
Poor control over saliva management

Answer 26

Dysphagia

Question 27

A BMI of 18.5-24.9 is what kind of weight?

Answer 27

healthy weight

Question 28

A BMI of 25-29.9 is what kind of weight?

Answer 28

overweight

Question 29

A BMI of >30 is what kind of weight?

Answer 29

obesity

Question 30

What is finely chopped foods that reduce the need to chew bananas, not fried eggs but regular eggs?

Answer 30

Mechanical soft

Question 31

What two ways would you fix a patients food if they have dysphagia?

Answer 31

• thickened liquids
• pureed

Question 32

< 10% dextrose, lipids, amino acids

does this pertain to central or peripheral line?

Answer 32

peripheral

Question 33

If aspiration occurs what is the first thing you do?

Answer 33

stop the feeding

Question 34

Subclavian or internal jugular vein
Used for total parenteral nutrition (TPN) & 10% or > dextrose

Does this pertain to central or peripheral line?

Answer 34

central