Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Nutrition Exam 2 Cards > Flashcards

Nutrition Exam 2 Cards Flashcards

1
Q

A1c level for diabetes

A

6.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Fasting plasma glucose (8 hours) for diabetes

A

126 mg/dL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

2-hour Oral Glucose Tolerance Test value for diabetes

A

200+mg/dL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

“Type 3 Diabetes”

A

Insulin resistance and insufficiency in the brain that plays a role in the development of alzheimers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Thresholds for prediabetes

A

Fasting glucose 100-125
OGTT 140-199
A1c 5.7-6.4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

4 lifestyle interventions for DM

A

Healthy eating (high fiber, low carb)
Physical Activity
Quality sleep
Tobacco avoidance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Carbohydrates for DM patients

A

High in fiber - 30g/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Recommended protein intake for DM patients

A

0.8 g/kg/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Nuts and diabetes

A

Mostly beneficial to the cardiovascular system - can still eat too many

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Ethanol and diabetes

A

Can interfere with hepatic gluconeogenesis causing hypoglycemia - highest risk in those taking drugs that stimulate insulin release

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Caffeine and diabetes

A

Long term abstinence may help with A1c but the data is limited

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Chromium and diabetes

A

Supplumentation up to 8mcg/day is safe and may help with insulin receptor activation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Vanadium and diabetes

A

Insulin cofactor that we usually consume in small amounts - causes GI side effects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Fish oil and diabetes

A

Not recommended - may help with elevated triglyceride levels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Chocolate and diabetes

A

Dark is healthier, still a calorie dense food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Cinnamon and diabetes

A

Not likely to be harmful but not much benefit that it helps either

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How fructose metabolism differs from sucrose metabolism

A

It is directly converted to fat and does not provoke the same insulin response

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

alternative sweetener with the lowest glycemic index

A

Agave

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Effects of sugar alcohols

A

GI symptoms are a major side effect (think of the haribo gummy bears)
Erythritol recently linked to blood clots

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Pro/Con of non-nutritive sweeteners

A

Can be good, generally not found to be carcinogenic but aren’t always associated with weight loss or better health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Ischemia

A

Not enough blood flow

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Infarction

A

No blood flow

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

LDL level at which lifestyle changes should be considered for those with over 20% risk

A

Over 100 mg/dL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

LDL level at which lifestyle changes should be considered if risk is under 20%

A

130 for those with 2+ risk factors
160 for those with 0 or 1 risk factor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Fat intake recommendation for cardiovascular disease

A

Keep fat as low as possible while still getting adequate nutrition - 20-35% of total calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Where do US women and children get most of there saturated fats?

A

From dairy (milk) and processed foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Polyunsaturated fats and heart disease

A

May have some benefit in those who already have heart disease by preventing LV remodeling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Monounsaturated fats and CV disease

A

Linked to better heart health as part of a mediterranean diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Ketogenic diet and CV disease

A

May worsen arterial endothelial function and promote atherosclerosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Atherosclerosis and carbohydrates

A

Fruits/Vegetables are better sources of carbohydrates generally

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Protein sources and CV from best to worst

A

Plant based
Poultry/Fish
Dairy
Unprocessed red meat
Eggs
Processed red meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Atherosclerosis and antioxidants

A

Reduce cell damage and therefor help slow growth of plaques

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Atherosclerosis and B vitamins

A

May not cause harm but also not much evidence for benefit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Coenzyme Q10

A

Supplement that may help patients with heart failure, found in plant based foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Atherosclerosis and alcohol

A

Small amounts may have some benefit, although this may not be due to ethanol itself

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Nuts and atherosclerosis

A

Consistently positive association - walnuts and almonds are the best - mind caloric intake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Plant stanols/sterols

A

Interfere with cholesterol absorption may be helpful for CV disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Garlic and CV disease

A

May help lower blood pressure, not strongly associated with reduced mortality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Red Yeast Rice

A

Statin like supplement - questionable efficacy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Magnesium and CV disease

A

Found in leafy greens - low levels beneficial although dietary consumption is preferred

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Concerning BP threshold

A

Over 120/80

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Elevated systolic BP

A

120-129

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Stage 1 hypertensive BP

A

130-139 over 80-89

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Stage 2 hypertensive BP

A

140+/90+

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Hypertensive crisis BP

A

180+/120+

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Populations with higher BPs

A

Black patients and high BMI patients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

DASH Diet

A

Focus on fruits and vegetables rather than salt and animal products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Dietary elements with positive BP effects (4)

A

Calcium, Magnesium, Fiber, Potassium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

3 Dietary elements with negative effects on BP

A

Sodium, Alcohol, Caffeine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Metabolism difference of AKI patients

A

Faster protein metabolism - at risk for cachexia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Top two causes and one contributing cause of CKD in the US

A

DM and HTN
Atherosclerosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

General protein recommendations for CKD and why

A

Plant proteins are preferred due to lower phosphate content - may need B12 supplement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Recommended protein intake for CKD 1-2

A

.8g/kg/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Recommended protein intake for CKD 3-5

A

.6-.8g/kg/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Recommended protein intake for stage 5 and dialysis

A

Actually needs INCREASED protein intake 1-1.3 (1.3 for Peritoneal dialysis) per kg/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

General dietary guidelines for all CKD adults

A

Plant Dominant, Low Protein diet (PLADO)
50%+ protein from plants
Under 4 g of sodium daily (3 if edema)
High fiber
30-35 cal/kg/day unless trying to loose weight for medical reasons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

3 things you might want to supplement in a CKD diet

A

Iron, C and B12 (any water soluble vitamin really)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Protein intake for a very low protein diet

A

.28-.43g/kg/day
Must have various supplements (Keto acids, amino acids, B12)`

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Energy intake recommendation for CKD

A

30-35calories/kg/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Fat intake for CKD

A

Avoid saturated fats as atherosclerosis can be an aggravating factor

61
Q

Dietary fiber intake for CKD

A

25-30 g/day - Long known to help with kidney disease due to anti-inflammatory properties

62
Q

Sodium recommendation for CKD

A

3-4 g or less per day depending on whether edema is present

63
Q

Fluid intake recommendation for CKD patients

A

1.5 L/day
1.0 L/day if complications such as fluid overload or hyponatremia

64
Q

2 ways to help CKD patients avoid potassium in fruits and vegetables

A

Give them a list of things that don’t have potassium
Have them boil fruits/vegetables first

65
Q

Potassium recommendation for CKD

A

Under 3g/day in later stages

66
Q

Animal based food with high acid content

A

Hard cheeses and Egg yolks

67
Q

PRAL

A

Potential Renal Acid Load

68
Q

2 ways to reduce acid levels in CKD

A

Supplement with bicarbonate or eat 2-4 cups of fruits/vegetables daily

69
Q

Organic v Inorganic Phosphorus

A

Organic is harder to absorbed - naturally occuring
Inorganic is easier to absorb - in dark sodas and processed foods

70
Q

Dietary phosphorus recommendation for CKD

A

800mg/day

71
Q

3 things to eleminate from beverages for a CKD diet

A

CO2, Caffeine, Sugar

72
Q

Vitamin D and CKD

A

Always supplement - will generally cause calcium increase

73
Q

What do we do if we have to choose between calcium and Vitamin D

A

Choose calcium b/c the heart needs it

74
Q

Carnitine

A

Supplement that may help with lipid levels

75
Q

2 minerals deficient in CKD that are not recommended for supplementation

A

Zinc and Selenium

76
Q

2 medications that contain aluminum that should be avoided with CKD

A

Antacids and Immune boosters

77
Q

Eosinophilic esophagitis

A

Chronic allergic inflammatory condition with infiltration of esophageal lining - can lead to scarring and strictures
Like squeezing a toothpaste tube with the cap on

78
Q

Dietary modifications for eosinophilic esophagitis

A

Remove allergy causing foods
Six food elimination diet
Elemental diet (formula)

79
Q

Presentation of eosinophilic esophagitis

A

Trachealized esophagus

80
Q

8 Major allergens

A

Milk, Wheat, Eggs, Soy, Peanuts/Treenuts, fish/shellfish

81
Q

Prognosis for six food elimination diet

A

Symptom response in 87% of patients
Histologic response in 69% of patients

82
Q

Prognosis of elemental diet in Eosinophilic esophagitis

A

100% symptomatic response
95% histologic response

83
Q

Elemental diet

A

Nutrient rich amino acid formulas used to replace ALL foods

84
Q

Dyspepsia

A

Chronic, recurring upper abdominal discomfort

85
Q

Peptic ulcer disease

A

Characterized by open sores on the mucosal membrane of the stomach or duodenum

86
Q

Macros for GERD dyspepsia and PUD

A

Decrease simple carbs and increase fiber
High fat fried foods may trigger symptoms
No guidelines for specific proteins

87
Q

3 acidic foods that can trigger GERD

A

Tomato based, Citrus, Carbonated beverages

88
Q

5 other foods that can trigger gerd

A

Spicy, Coffee, alcohol, peppermint, chocolate

89
Q

Alcohol and stomach problems

A

THought to cause peptic ulcers

90
Q

Dairy and stomach problems

A

Associated with lower PUD risk

91
Q

3 herbs that MAY help with dyspepsia and GERD

A

Curcumin, Ginger, Peppermint/Caraway oil

92
Q

Lifestyle modifications for GERD

A

Small meals
Weight loss
Loose clothing
HOB elevation
Quitting alcohol, tobacco, caffeine

93
Q

Prebiotics

A

Food high in non-digestible fiber that promotes the growth of beneficial gut bacteria

94
Q

6 foods with prebiotics

A

Apple, Asparagus, Garlic, Onion, Banana, Oats

95
Q

Probiotics

A

Food containing live organisms with associated health benefits

96
Q

4 common probiotic strains

A

Bifidobacterium, Sacchromyces, Lactobacillus, E. coli (non-pathogenic)

97
Q

Consipation

A

Infrequent, hard stools that are difficult to pass

98
Q

Dietary treatment of constipation

A

30g/day fiber
Fruits and vegetables - dried fruits are especially helpful
Whole grain also an option

99
Q

Lifestyle modifications for constipation

A

Hydrate
Physical activity may help with peristalsis

100
Q

Diarrhea definition

A

3 or more loose watery stools per day

101
Q

Chronic diarrhea definition

A

Greater than 4 weeks of symptoms

102
Q

Nutrition and acute diarrhea

A

Usually an infectious etiology - BRATY diet

103
Q

Why are prunes a good laxative

A

they contain sorbitol

104
Q

BRAT(Y) diet

A

Banana, Rice, Applesauce, Toast +/- Yogurt

105
Q

Nutrition for chronic diarrhea

A

low-FODMAP diet, elimination with reintroduction

106
Q

FODMAP

A

Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, Polyols

107
Q

3 low FODMAP veggies

A

Cucumbers, Carrots, Lettuce

108
Q

3 high FODMAP veggies

A

Garlic, Beans, Onion

109
Q

3 low FODMAP fruits

A

Pineapple, Strawberries, Grapes

110
Q

3 high FODMAP fruits

A

Blackberries, Watermelon Peaches

111
Q

3 Low FODMAP starches cereals and grains

A

Potatoes, Chips, Popcorn

112
Q

3 Low FODMAP proteins

A

Chicken eggs tofu

113
Q

3 high FODMAP Proteins

A

Sausage, Beer battered fish, Breaded meat

114
Q

3 high FODMAP starches cereals and grains

A

Beans, Bread Muffins

115
Q

Prevalence of food allergies

A

10-11% of the US population

116
Q

Manifestation of food allergies

A

Have a rapid and potentially severe onset - Immunologic symptoms that are often life-threatening

117
Q

Manifestation of a food intolerance

A

Usually severity correlates with the dose (unlike allergies) Symptoms focus around the GI tract and are usually non-life threatening

118
Q

Number of possible food additive allergens

A

160+

119
Q

Common food intolerance foods

A

High FODMAP, Gluten, Fructose, Caffeine, Lactose

120
Q

Ninth common allergen

A

Sesame

121
Q

Imperfection of food allergen labeling

A

Milk=cow milk
Eggs=Chicken eggs

122
Q

Newer children allergen guidlines

A

Delay of exposure to allergens NOT recommended - only delay in HIGH risk babies

123
Q

Early indirect allergen exposure

A

Mother eats allergenic foods while breastfeeding or pregnant

124
Q

5 symptoms of IgE mediated food allergy

A

Uticaria (hives), Angioedema, Dyspnea, Sense of impending doom, tachycardia

125
Q

Acute management of an IgE mediated allergic response

A

Administration of epinephrijne ASAP may use steroids, antihistamines or beta agonists as well

126
Q

Oral allergy syndrome

A

Foods cause lip tingling and mouth itching - most common in adults with hx of seasonal allergies

127
Q

Distinguishing factors of Oral allergy syndrome

A

Presents within a few minutes and is usually exclusive to RAW foods not cooked ones

128
Q

Management of oral allergy syndrome

A

self limiting - Antihistamines can help - work up if systemic symptoms are present

129
Q

Diagnosis of lactose intolerance

A

Stool studies for osmotic gap, Hydrogen breath test, small bowel biopsy

130
Q

Percent of americans with actual celiac disease and percent with non-celiac sensitivity

A

13% non-celiac
1% true celiac

131
Q

Symptoms of gluten intolerance

A

Bloat flatulence and borborygmy accompanied by malabsoption and B and D vitamin deficiencies

132
Q

Celiac skin lesions

A

Dermatitis Herpetiformis

133
Q

3 diagnostics for celiac disease

A

Exclusion test, Serum antibody assay, Small bowel biopsy

134
Q

What to animal and plant products tend to turn into in the body

A

Animal - Acid
Plant - Base

135
Q

Seitan

A

Plant based meat product made from vital wheat gluten

136
Q

What happens to B12 absorption as we age

A

It gets less efficient around 50

137
Q

Vegetarian friendly sources of B12

A

Fortified cereals, plant based milks, dairy and eggs - often still need supplementation

138
Q

2 types of B12 supplements

A

Cyanobobalamin
Methylcobalamin - more natural but not much better nutritionally

139
Q

Plant based sources of VItamin A

A

Orange, yellow, red, and some green vegetables that contain carotenoids
Vegetarians can usually get enough

140
Q

High risk for iodine deficiency

A

Vegans that eat non-iodized salt
Can eat seaweed

141
Q

Calcium rich vegetables with low oxalate

A

Cauliflower, chives, cucumbers, cabbage

142
Q

Iron and vegetarian diets

A

Eat with vitamin C for better absorption whole grains and nuts can be good sources - but less easy to absorb than iron in meat!

143
Q

4 vegetarian foods with zinc

A

Nuts, seeds, legumes, whole grains

144
Q

What limits zinc absorption

A

Phytates - can be removed via soaking

145
Q

Fatty acid supplementation for vegetarin diets

A

Need to add chia seeds, flax seeds, hemp seeds, walnuts or seaweed to get enough ALA to convert to DHA/EPA
Supplemetation often recommended esp. if pregnant or breastfeeding

146
Q

Vegeterian complete protein sources and higher risk determination

A

Higher risk if no iodized salt
Quinoa, soybeans, chia, buckwheat

147
Q

4 risks of a plant based diet

A

Poor bone health
Anemia
Childhood malnutrition
Pregnancy and lactation difficulties

148
Q

4 benefits of a plant based diet

A

Decreased mortality
Decreased T2DM
Decreased CV disease
Decreased cancer

Nutrition (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions