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PCM IV Exam I > Nutritional Assessment > Flashcards

Flashcards in Nutritional Assessment Deck (82)
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1

What is the recommended number of servings of fruits and vegetables/day?

6-9

2

What is the recommended amount of protein per day?

5.5 oz

3

Good vs. bad fats

Good fats = Poly and Monounsaturated fat [sources: seafood, sunflower, corn, olive, soybean, cottonseed oil, walnuts, pine nuts, sesame seeds, sunflower seeds, pumpkin seeds, flaxseed]

Bad fats = saturated and trans fats [sources: animal fats (meat, butter, whole milk), solid fats like margarine, coconut and palm kernel oils]

4

Describe the mediterranean diet

Plant based — fruits, veggies, nuts, grains, seeds, beans, and olive oil

Eggs, dairy, poultry, and fish are eaten several times per week but the portions are small

Minimal intake of red meat, refined sugar, flour, butter, and fats (except olive oil)

Includes 1-2 glasses of red wine per day

5

What 2 food groups are the most different in terms of serving size between healthy american-style eating pattern, healthy mediterranean-style eating pattern, and healthy vegetarian eating pattern?

Dairy and protein

Healthy american diet = 3 C dairy/day, 5.5 oz protein/day

Healthy mediterranean diet = 2 C dairy/day, 6.5 oz protein/day

Healthy vegetarian diet = 3 C dairy/day, 3.5 oz protein/day (most of which comes from eggs, nuts, seeds, and soy products)

6

What nutritional deficiency may result in a strict vegetarian or vegan diet?

A. B12 (cobalamin)
B. B3 (niacin)
C. Iron
D. B1 (thiamine)
E. Folic acid

A. B12 (cobalamin)

[there are no plant sources for B12]

7

Current recommendations regarding salt intake

Less than 2300 mg/day

8

What is the DASH diet and its effect on 2 important health conditions?

DASH diet is based on study limiting sodium to 2300 mg/d

Lowered both blood pressure and LDL cholesterol

9

4 vitamins and minerals required by law to be listed on food labels

Vitamin A
Vitamin C
Calcium
Iron

10

What does it mean to be salt/sodium-free?

Less than 5 mg sodium per serving

11

What does it mean to be very low sodium?

Less than 35 mg sodium per serving

12

What does it mean to be low sodium?

140 mg sodium or less per serving

13

What does it mean to be “reduced sodium”?

At least 25% less sodium than the original product

14

What does it mean to be light in sodium or lightly salted?

At least 50% less sodium than regular product

15

What does it mean to be “no-salt-added” or “unsalted”?

No salt is added during processing — it does NOT mean there is no sodium in the product

16

What does it mean to be fat-free?

Less than 0.5 g of fat per serving

[same thing for “trans-fat free” — may still contain up to 0.49 grams which can add up with multiple servings]

17

What does it mean to be low fat?

3 g of fat or less per serving

18

What does it mean to be reduced fat or “less fat”

At least 25% less fat than regular produce

19

PMH and PSH clues to nutritional status

PMH — diet related illnessess (CV disease, DM, HTN), psychiatric disorders, seizure disorders, colitis, end-stage chronic disease (COPD, CKD)

PSH — GI surgery: gastrectomy, bariatric surgery, fistula or wound healing concerns

20

Medications and allergy-related clues to nutritional status

Antiepileptics, PPIs, supplement use (MVI, herbal remedies)

Allergies: food intolerances (lactose, gluten), true allergies (nuts, seeds, shellfish)

21

Social history clues to nutritional status

Chronic alcoholism or recreational drugs

Social isolation (divorce, loss of spouse)

Loss of job (food insecurity, homelessness)

Dietary history

22

PE findings suggestive of possible nutritional deficiency in general

Vitals: BMI assessment

Eyes, tongue, teeth, gums, hair, nails, mental status changes

Changes in skin integrity, loss of subcutaneous fat

23

Important lab values to assess for possible nutritional deficiency

CBC (MCV)
WBC
Albumin
total protein
TSH

24

Integral component of rhodopsin and iodopsin; deficiency is made worse with conditions that have fat malabsorption. Sources include milk, fish oil, liver, eggs, carrots, squash, and greens

Vitamin A

25

Which of the following might lead to vitamin A deficiency?

A. Crohns disease
B. Celiac disease
C. Bariatric surgery
D. Chronic mineral oil use for constipation
E. All of the above

E. All of the above

26

Diarrhea, dementia, pigmented dermatitis in sun-exposed areas, glossitis, stomatitis, vertigo, and BURNING paresthesias are signs of _____ deficiency

Niacin (B3)

27

Hyperpigmentation in exposed areas, creases and flexures; megaloblastic anemia, thrombocytopenia, weakness, paresthesias, numbness, ataxia, delirium, atrophic patch tongue, weight loss, and fatigue may indicate ___ deficiency

Vitamin B12

28

Fatigue, depression, widespread abnormalities in CT, inflamed gingiva, petechiae, hemorrhage, impaired wound healing, hyperkeratosis, corkscrew hairs, and bleeding into body cavities indicates possible ____ deficiency

Vitamin C

29

Vitamin needed for biosynthesis of bile acids, collagen, and norepinephrine

Vitamin C

30

Niacin (B3) is synthesized in the body from ______; sources include meats, poultry, fish, legumes, and wheat

Tryptophan