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Nutri Lec > Prelims > Flashcards

Prelims Flashcards

1
Q
  • A science of foods and the nutrients and other substance they contain and their ingestion, digestion, absorption , transport , metabolism , interaction .storage and excretion
A

NUTRITION

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2
Q

Factors that influence food choices

A
  1. Preference
  2. Habit
  3. Association
  4. Ethnic heritage or tradition
  5. Values
  6. Social Pressure
  7. Emotional Status
  8. Availability, Convenience and Economy
  9. Age
  10. Occupation
  11. Body Image
  12. Medical Condition
  13. Health and Nutrition
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3
Q

the sum process in the growth, maintenance and repair of living body as a whole or its constituent parts.

A

NUTRITION by Oxford

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4
Q

nutrition is the science of food and its
relationship to health. It is concerned primarily with the part played by the nutrient in body growth, development & maintenance

A

NUTRITION by WHO

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5
Q

the science which deals with the study of nutrient and foods and their effects on the nature & function of organism under different condition of age, health & disease.

A

NUTRITION by NIZEL 1989

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6
Q

Any substance which when taken into the body or an organ may be used either to supply energy or build a tissue.

A

FOOD by Oxford

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7
Q

any thing that is eaten, drunk or absorbed for maintenance of life, growth & repair of the tissue.

A

FOOD by NIZEL 1989:

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8
Q

referred to as food & drink regularly consumed.

A

DIET by Oxford

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9
Q

total oral intake of a substance provides nourishment.

A

DIET by NIZEL 1989

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10
Q

It is the total intake of substance that furnish nourishment or calories

A

DIET by P.M Randelph(1981)

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11
Q

is defined as one which contains a variety of foods in such quantities and proportions that the need forenergy,aminoacids, vitamins, minerals, fats, carbohydrates and other nutrients is adequately met for maintaining health, vitality and general well being and also makes a small provision for extra nutrients to withstand short duration of leanness.

A

BALANCED DIET by Park

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12
Q

Daily requirement of protein

A

15-20% of daily energy intake

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13
Q

•Fat requirement

A

20-30% of daily energy intake.

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14
Q

NONNUTRIETNT compound in plant

A

PHYTOCHEMICALS

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15
Q

derived foods that have biological activity in the body.

A

NONNUTRIETNT compound

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16
Q

Sometimes dictates people food choices. People eat sandwich for lunch or drink, orange juice at breakfast simply because they always doing that.

A

Habit

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17
Q

Food eat in the midst of warm family gatherings on traditional holidays or given to them as children by someone who love them. By the same token people can attach intense and unalterable dislikes to foods they ate when they were sick or they were forced on them when they weren’t hungry.

A

Association

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18
Q

Every country, and every region, has its own typical foods and ways of combining into meals.

A

Ethnic heritage or tradition

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19
Q

Food ways and cuisine, typically of national origin. races cultural heritage or geographic location.

A

Ethnic Diets

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20
Q

By choosing to eat some foods or avoid others, people make statement for themselves that reflect their values.

• Ex: people may select only food that come in container that can be reused. Or the JEWISH law, Cristian will forgo meat during lent for period of Easter. And other faiths.

A

Values

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21
Q

• Another powerful influence on people’s food choices.

• Pressure operates in all circles and across all cultural lines. It is often considered rude to refuse food or drink being shared by a group or offered by a host.

• Sometimes you become accepted as a member of social gathering

A

Social Pressure

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22
Q

• People may eat in response to emotional stimuli- for example to relieve boredom or depression or calm anxiety.

A

Emotional Status

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23
Q

• People’s food selection is clear. You cannot eat foods if they are not available or you cannot get to the grocery.

A

Availability, convenience and economy

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24
Q

may influence choices.

• Infants for example: depends for others to choose foods for them. Older children, also rely on others, but become more active in selecting foods that taste sweet and familiar to them. And rejecting those who taste or texture dislike.

A

Age

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25
Q

Some people have job that keep them away from home for days at a time, or require them to conduct business in restaurant or at convention or involve in hectic schedules that allow little or no time for meals at home.

A

Occupation

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26
Q

Sometimes people select foods they associated with ideals of body image. Ex: the fashion and movie industries

A

Body Image

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27
Q

Sometimes medical condition and treatment limit foods a person can select. Ex Person with DM, heart disease, chemotherapy and allergy.

A

Medical Condition

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28
Q

• Primary concern in making food choices, yet the foods they choose do not always reflects this concern

• Manufacturer have developed functional foods.

A

Health and nutrition

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29
Q

• Foods that contain physiologically active compounds that may provide health benefits beyond their nutrients contribution.

A

Functional Foods

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30
Q

• Substance obtained from food and used in the body to provide energy and structural material and to serve as regulating agents to promote growth. maintenance and repair.

• Also, reduced the risk of some diseases.

A

Nutrients

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31
Q

Types of Nutrients

A
  1. Macronutrients
  2. Micronutrients
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32
Q

These are proteins, fats, and carbohydrates, which are often called “proximate principles’ because they form the main bulk of food. In the Indian dietary practices, they contribute to the total energy intake in the following proportions

A

Macronutrients

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33
Q

These are vitamins and minerals. They are called micronutrients because they are required in small amounts which may vary from a fraction of a milligram to several grams.

A

Micronutrients

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34
Q

Nutrients a person must obtained from food because the body cannot make them for itself in sufficient quantities to meet physiological needs.

A

Essential Nutrients

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35
Q

SIX CLASSES OF NUTRIENTS

A
  1. CARBOHYDRATES
  2. FATS
  3. PROTEINS
  4. VITAMINS
  5. MINERALS
  6. WATER
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36
Q

provide energy the body can use.

A
  1. Fats
  2. CHO (Carbohydrates)
  3. CHON (Protein)
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37
Q

The fuel nutrients those that yield energy the body can use.

A

Energy Yielding Nutrients

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38
Q

complex organic nitrogen compounds composing of carbon, hydrogen, oxygen, nitrogen and sulphur in varying amounts

A

PROTEINS

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39
Q

Proteins are made up off smaller units called

A

Amino Acids

40
Q

Proteins are classified into 3 types

A

SIMPLE
CONJUGATED
DERIVED

41
Q

FUNCTIONS OF PROTEINS

A

Body building
Repair and maintenance of body tissues

42
Q

On hydrolysis they yield only the amino acids and occasional small carbohydrate compounds. Examples are: albumins, globulins, glutelins, albuminoids, histones and protamines.

A

Simple proteins.

43
Q

These are simple proteins combined with some non-protein material in the body. Examples are: nucleoproteins, glycoproteins, phosphoproteins, haemoglobins and lecithoproteins.

A

Conjugated proteins.

44
Q

These are proteins derived from simple or conjugated proteins by physical or chemical means. Examples are: denatured proteins and peptides.

A

Derived proteins.

45
Q

The first indicator of PEM is

A

under weight

46
Q

other effects of PROTEIN MALNUTRITION.

A

PHENYL KETONURIA and NUTRITIONAL LIVER DISEASE

47
Q

Fats and oils are classified as

A
  1. Simple lipids (triglycerides)
  2. Compound lipids (phospholipids)
  3. Derived lipids (cholesterol)
48
Q

Fatty acids are divided into

A
  1. Saturated fatty acids
  2. Unsaturated fatty acids
49
Q

Saturated fatty acids such as

A

lauric, palmitic and stearic acids

50
Q

Unsaturated fatty acids:

A

monounsaturated fatty acids
(oleic acid)
poly unsaturated fatty acids
(linoleic acid)

51
Q

FUNCTIONS OF FATS

A

They provide energy– 9 kcal every gram.
• Fats serve as vehicle for fat soluble vitamins.
• Fats support viscera such as kidney, heart and intestine.
They act as thermal insulators for skin.
•Essential fatty acids are required for the body growth and structural integrity.

52
Q

FATS AND DISEASE

A
  1. Obesity
  2. CORONARY HEART DISEASE
  3. CANCER
  4. ATHEROSCLEROSIS
  5. CHRONIC SWELLING OF PAROTID GLANDS
53
Q

deficiency of essential fatty acids in diet is associated with rough and dry skin (toad skin)

A

PHRENODERMA

54
Q

They fall into the category of micro nutrients.
It does not yield energy but enable the body to use other nutrients.

A

VITAMINS

55
Q

FAT SOLUBLE VITAMINS

A

A DE and K

56
Q

WATER SOLUBLE VITAMINS

A

B and C

57
Q

VITAMIN A also referred as

A

RETINOL, RETINOIC ACID

58
Q

FUNCTIONS OF VITAMIN A

A
  1. Promotes bone remodeling
  2. Promotes normal reproduction
  3. Promotion of health of oral structures.
59
Q

VITAMIN A DISEASES

A
  1. XEROPHTHALMIA
  2. Night Blindness
  3. Conjunctival Xerosis
  4. Bitots Spots
  5. Corneal Xerosis
  6. Keratomalacia
  7. Growth Retardation
60
Q

• Means dry eyes. Serious nutritional disorder due to vitamin A deficiency. • Can cause blindness in children below 3 yrs.
• Risk factors include poor nutrition, ignorance, faulty feeding
practices, infections particularly measles and diarrhea.

A

XEROPHTHALMIA

61
Q

Sources of Vitamin A

A

Animal Foods - Liver, Eggs, Fish, Me Cod Liver Oil
Plant Foods-Green Leafy Vegetables. Yellow Fruits, carrot
Fortified Foods - Vanaspati, Margarine, Cheese, fecereas

62
Q

produces hyperkeratosis and hyperplasia of gingiva.

A

Vitamin A deficiency

63
Q

enlarged liver and spleen, yellow orange discoloration of skin and oral mucosa, and sclera of eyes.
(hyper carotenemia).

A

Excess of Vitamin A

64
Q

Also called thiamine.

A

VITAMIN B1

65
Q

enables the body to use carbohydrates as energy. It is essential for glucose metabolism, and it plays a key role in nerve, muscle, and heart function.

A

Whole grains, cereals, wheat, grams, yeast, pulses,oil seeds, nuts, meat, fish, eggs, Vegetables, milk, fruits.

66
Q

enables the body to use carbohydrates as energy. It is essential for glucose metabolism, and it plays a key role in nerve, muscle, and heart function.

A

Vitamin B1, thiamin, or thiamine,

67
Q

VITAMIN B1 DEFICIENCY

A
  1. Beri beri
  2. Oral Manifestations
68
Q

Daily requirement of thiamine

A

0.5mg per 1000kcal of energy intake

69
Q

VITAMIN B2 aka

A

Riboflavin

70
Q

has a fundamental role cellular sign

“It is a cofactor in number of enzymes invo with energy metabolism.

“Helps in the metabolism of carbohydrates, proteins, and fats.

A

VITAMIN B2 (RIBOFLAVIN)

71
Q

Sources of b2 riboflavin

A

•Milk, eggs, liver, kidney, green leafy vegetables, fish,cereals, pulses.

72
Q

Daily Requirement of Riboflavin

A

0.6 mg per 1000 k cal of energy intake.

73
Q

RIBOFLAVIN DEFECIENCY

A
  1. Angular stomatitis
  2. Cheilosis
  3. Glossitis
  4. Inflammation of conjunctivae
  5. Dermatitis of the facial skin
  6. vomiting
74
Q

essential for metabolism of carbohydrate, proteins, and fat. “It is also essential for normal functioning of skin, intestinal and nervous system.

A

NIACIN

75
Q

2 Major methylated derivatives

A

N-METHYL NICOTINAMIDE
N-METHYL PYRIDONES.

76
Q

Sources of Niacin

A

Liver, kidney, meat, fish, legumes, cereals, maize.

77
Q

Daily requirement of niacin

A

6.6 mg/1000 k cal of energy intake.

78
Q

NIACIN DEFICIENCY

A

• PELLAGRA - dermatitis, diarrhea, dementia
• GLOSSITIS
• STOMATITIS
• DEPRESSION AND IRRITABILITY

79
Q

•Plays an important role in the metabolism or amino acids, fats, and carbohydrates. meat, fish.
•Widely distributed in milk, liver, cereals, vegetables, legumes.

A

VITAMIN B6 (PYRIDOXINE)

80
Q

associated with peripheral neuritis, convulsions and rashes on the nasolabial fold.

A

Pyridoxine Deficiency

81
Q

VITAMIN B6 (PYRIDOXINE) daily requirement

A

2 mg per day.

82
Q

Also referred as folic acid.

A

VITAMIN B9 Folate

83
Q

VIT B9 FOLATE requirements

A

HEALTHY ADULTS-100 mcg per day. PREGNANCY-400 mcg per day.
CHILDREN-100 mcg per day.

84
Q

Helps in the synthesis of DNA
Maintains the myelin sheath around the nerve fibers

A

VITAMIN B12 COBALAMIN

85
Q

Daily requirement of VIT B12

A

NORMAL ADULTS - 1mcg per day
PREGNANCY-1.5mcg per day INFANTS -0.2mcg per day

86
Q

VITAMIN B12 Deficiency

A

Pernicious anemia

87
Q

• weakness and tingling in extremities.
• ankle swelling, difficulty in walking. peripheral neuritis.
• bright, smooth beefy red tongue.

A

Pernicious anemia

88
Q

•Helps in tissue oxidation
•Formation of body collagen
•Provides matrix for the blood vessels
•Maintains integrity of the bones and capillaries
•Facilitates absorption of iron
•Inhibits nitrosamine formation from intestinal mucosa
•Prevention against common cold and infections.

A

FUNCTIONS OF VITAMIN C

89
Q

Daily requirement of VITAMIN C

A

Around 30-40 mg per day

90
Q

VITAMIN C DEFICIENCY

A

Scurvy
Delayed wound healing
Anemia and weakness

91
Q

•Promotes intestinal absorption of calcium and phosphorous.
•Stimulates bone mineralization, collagen maturation.
•Increases tubular reabsorbtion of calcium and phosphorous.
•Permits growth of the tissues.
•Maintains serum calcium and phosphorous levels.

A

FUNCTIONS OF VITAMIN D

92
Q

Daily requirement of VITAMIN D

A

ADULTS-2.5 mcg
INFANTS-5.0 mcg
PREGNANCY-10 mcg

93
Q

VITAMIN D Deficiency

A

RICKETS

94
Q

•Observed in young children between 6 months to two years.
•There is reduced calcification of growing bones.
•Disease is characterized by growth deformity,
•Muscular hypotonia, tetany, convulsions.
•There is elevated level of serum alkaline phosphatase.
•Bony deformities include curved legs, pigeon chest.

A

RICKETS

95
Q

It occurs in adults especially women during pregnancy and lactation when VITAMIN D needs are not met.

A

OSTEOMALACIA

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