Principles of Dietetics Flashcards
(252 cards)
1
Q
Descriptive research
A
Generate hypothesis Change over time No causal relationship
2
Q
Survey research
A
Population, describe and quantify characteristics
3
Q
Correlation study
A
Frequency of events compared to nutrition intake
4
Q
Hawthorne effect
A
Positive response due to attention Avoid with placebo
5
Q
Analytical research
A
Test hypothesis. Cause and effect
6
Q
Time series research design
A
Quasi-experimental Before and after measurements
7
Q
Cohort study
A
Follow group through time to see if they get disease Incidence study
8
Q
Cross-sectional study
A
Prevalence One point in time how many have disease?
9
Q
Research author listed must have…
A
Contributed to design or analysis and interpretation
10
Q
Validity
A
Does it measure what it is supposed to measure? Relevance
11
Q
Reliability
A
Consistency of results Use test retest
12
Q
Internal validity
A
Difference in two groups is real
13
Q
External validity
A
Generalizability
14
Q
ANOVA
A
Three or more groups Evaluates validity Differences anywhere amount groups??
15
Q
Sensitivity
A
Proportion with disease who test positive
16
Q
Specificity
A
Portion without disease who test negative
17
Q
Measure of central tendency
A
Most typical data
18
Q
Measure of dispersion
A
Range, standard deviation
19
Q
Standard deviation
A
Degree of dispersion
20
Q
Standard deviation facts
A
Mean to point of inflection = 1 sd Rule of 68 95 99.7 0 sd = mean
21
Q
Coefficient r
A
Degree of linear relationship -1 to 1 Closer to 0 is more dispersed Close to 1/-1 strong relationship
22
Q
Mortality
A
Rate of death
23
Q
Morbidity
A
Rate of disease
24
Q
Inferential statistics
A
Probability results apply to larger population
25
Pilot study evaluation method?
Formative
26
Focus groups: subjective or objective?
Subjective. Attitudes and beliefs
27
Histogram
Use to summarize data collected over time
28
Where to look for best available evidence for good nutrition care
Evidence analysis library
29
Crispness
Turgor, osmotic pressure
30
Ethylene gas
Ripens fruit
31
Controlled atmosphere
Delays aging in apples
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Chlorophyll changes
Acid -\> pheophytin, olive green Base -\> chlorophyllin, bright green (mush)
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Pigment least affected by pH
Carotenoids, yellow orange
34
Red color in tomatoes, watermelon, apricot
Lycopene, a carotenoid Antioxidants
35
Pigment most affected by pH
Anthocyanins Red blue purple Acid = red Base = blue
36
Flavones
White yellow pigment Base- yellow Aluminum Pan - yellow Use stainless steel
37
Canned fruit grading
USDA grade a b c
38
Fresh fruit grading
USDA fancy extra #1 combination #2
39
Starchy food in storage
Sweeter Cook darker Potatoes
40
Cook time for frozen veggies
Shorter Blanching and freezing make tender
41
Best way to cook cabbage
Short time Lots of water Lid off to let acids escape at first
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#10 cans
6/case 13 cups
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#300 cans
24/case 15 oz
44
Collagen vs elastin
Collagen - structure surround muscle, gel in heat, tender Elastin - resistant to heat, yellow
45
Amount of fat cover on a carcass
Finish
46
How to id cut of meat
Shape of bone
47
Pigment change in meat due to
Myoglobin break down in oxygen Red brown green
48
How to increase water holding capacity in meat
Acid salt
49
Sous vide
Anaerobic, extends storage, unfrozen
50
MAP
Modified atmospheric packaging Slows respiration Air replaced with nitrogen or co2
51
Round purple stamp
USDA inspection, mandatory
52
Meat grade shown on...
Shield Prime choice select standard
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Tender cuts in order
Loin Chop Chuck Flank Brisket
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Meat temperature
165 - poultry 160 - ground 145 - meat fish
55
High cook temp
More shrinkage
56
Slow roast
Less waste
57
Why are cured meats pink?
Nitrites inhibit botulism
58
Dry heat cooking methods
Fry Broil Grill Roast
59
Oil smoke points
Highest- safflower Lowest- butter
60
Rancidity
Oxygen into unsaturated fatty acid Soybean oil has more double bonds so more subscribe to rancidity than olive oil
61
Gluconeogenesis
Glucose made from non-cho sources (glycerol and amino acids)
62
Coenzymes used in energy production
Pantothenic acid, thiamin, riboflavin, niacin
63
Hormones come from
Endocrine glands
64
TEE =
BEE + EEPA + TEF (10%)
65
What age range has highest BMR?
0-2 year old Older adults have lower bmr
66
Protein bound iodine can be used to measure...
Activity of thyroid gland. High PBI means elevated BMR
67
BMR is higher during what stages of life?
Growth, pregnancy, lactation, fever, some diseases
68
How accurate is Mifflin?
Within 10% of indirect calorimetry
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Use mifflin with:
Normal and overweight Always use actual body weight
70
What is the most practical way of measuring energy balance?
Track weight change
71
RQ
Respiratory quotient Used in indirect calorimetry
72
RQ = 1
Cho alone is being metabolized
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RQ = 0.85
Mixed intake
74
To lower RQ
Increase fat
75
Monosaccharides
Glucose, fructose, galactose
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Disaccharides
Maltose (gg) sucrose (gf) lactose (ggal)
77
Sorbitol
Alcohol from glucose Absorbed slowly Too much can cause diarrhea
78
Chemical makeup of protein
Carbon, hydrogen, oxygen, nitrogen(16%)
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Essential amino acids (9)
Threonine Valine Tryptophan Isoleucine Leucine Lysine Phenylalanine Methionine Histidine
80
High biological value proteins
All essential amino acids to promote growth
81
Dietary protein requirement
0.8g/kg 10-15% intake
82
Soybeans are not a good source of
Methionine So are legumes and gelatin
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Most unsaturated oil
Canola
84
Most poly unsaturated oil
Safflower
85
Essential fatty acids
Linoleic w6 - poor growth, eczema, petechiae, safflower
A-linolenic w3 - brain, fish oil, walnuts
86
A-lenolenic acid effect on fat
Decreased hepatic tag production Little effect on cholesterol
87
Naming fatty acid
Number of carbons, position and number of double bonds Name first double from methyl end (ch3)
88
Oil with most and least saturated fat
Most coconut Least canola
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Oils with most and least monunstaurated fat
Most olive Least coconut
90
Oils with most/least polyunsaturated fat
Most safflower Least palm
91
Order of fatty acids for butter and margarine
Butter: sat, mufa, pufa Margarine is opposite
92
What nutrient delays gastric empty and increase satiety?
Fat.
93
Why does fat provide more energy?
More carbons for oxidation
94
Alcohol digestion
None needed. Directly absorbed by simple diffusion into bloodstream
95
How does alcohol affect fat?
Reduces beta oxidation and increase tag synthesis
96
Risk factor for head/neck cancers
Alcohol
97
Winterized oils
Corn soy and cottonseed. Not olive oil (Chill to 45, remove solids)
98
Vitamin A function and sources
Skin eyes Yellow orange fruit. Dark green leafy. Mango liver
99
Vitamin A deficiency
Night blindness (reversible) Xeropthalmia (not reversible) But it’s spots Dry scaly skin
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Vitamin D properties
cholesterol is precursor. Get form UV light
101
Vitamin D deficiency
rickets in kids, osteomalacia in adults
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Vitamin E properties
least toxic vitamin, tocopherol
103
Vitamin E function
antioxidant, resist hemolysis of RBC
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Vitamin E sources
veggie oil, whole grain, green veggies, nuts
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Vitamin K property
made by bacteria in intestinal tract, no toxicity
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Vitamin K function
forms prothrombin, blood clotting
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Vitamin K sources
spinach, kale, broccoli
108
Vitamin K deficiency
bleeding
109
Vitamin K alerts
mineral oil, anticoagulants, antibiotics
110
Thiamin properties and function
B1, lost in heat, stable in acid, CHO metabolism
111
Thiamin sources
pork, whole grain, wheat germ, liver
112
Thiamin deficiency
Beriberi, muscle weakness, memory, tachy. Check plasma pyruvate!
113
Riboflavin properties
B2, lost in light, protein metabolism
114
Riboflavin sources
liver, meat, milk
115
Riboflavin deficiency
poor growth, mouth probs (cheilosis, stomatitis, red tongue)
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Niacin properties
B3, precursor is tryptophan, al cells need for ernergy
117
Niacin deficiency
pellagra (dermatitis, diarrhea, dementia), red tongue, rash
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Folate function
B9, neural tube, DNA synthesis
119
Folate sources
fortified cereal, leafy greens, lentils!
120
Folate deficiency
megaloblastic macrocytic anemia, fatigue/irritability
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Pyridoxine
B6, protein metabolism coenzyme
122
Cyanocobalamin
B12, cobalt, protein synthesis coenzyme
123
B12 deficiency
cause by GI resection since bound by intrinsic factor. macro, megalomaniac anemia pernicious anemia after resection
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Pantothenic acid function
coenzyme A - fatty acid metabolism
125
Vitamin C properties
easily destroyed by heat/base/oxidation, needs acid pH,
126
What helps aid iron absorption?
Vitamin C
127
Vitamin C deficiency
Bleeding gums, scurvy, poor wound healing
128
Biotin properties
made by intestinal bacteria, needed for fatty acid synthesis
129
Most abundant mineral
calcium
130
How does calcitonin work?
inhibits bone resorption, lowering serum calcium
131
Tetany caused by?
Hypocalcemia
132
Second most abundant mineral?
Phosphorus, from animal protein
133
What aids Iron absorption
gastric juice and vitamin c
134
Iron deficiency
spoon nails, pale conjunctivae
135
Zinc
animal protein taste acuity poor wound healing
136
Copper deficiency
Wilson's disease good source: oysters
137
Copper function
hemoglobin synthesis iron absorption
138
Chromium function
aids insulin action glucose metabolism
139
How much insensible water loss in a day?
0.8 - 1.2 liters
140
Electrolyte concentration equation
mEq = mg/atomic wt x valence
141
Sodium atomic weight and valence
23, 1
142
Potassium atomic weight and valence
39, 1
143
Calcium atomic weight and valence
40, 2
144
Normal saline
0.9% NaCl (40% sodium)
145
Intracellular electrolytes
K, Mg, P
146
Extracellular electrolytes
Na, Ca, Cl, HCO3
147
Sources of potassium
meat, fruit, veggies (banana, orange, tomato, potato, cantaloup)
148
Sources low in potassium
apple, cranberry, blueberry, carrot, corn
149
Aldosterone affect on Na and K
keeps sodium, excretes potassium
150
Na normal range
136 - 145 mEq
151
K normal range
3.5 - 5 mEq
152
Ca normal range
4.5 - 5.5 mEq
153
What does the formula for Urine Specific Gravity use?
weight and volume
154
Osmosis
fluid movement to area of higher concentration
155
Diffuision
particle movement to lower concentration area
156
Anasarca
extreme, generalized edema. heart, liver, renal, and pro/kcal malnut.
157
Best assessment parameter for fluid status
sodium lab
158
Major acid base buffer
carbonic acid (controlled at lungs) and sodium bicarb (controlled at kidneys), maintains pH 7.4
159
Emphysema may show what acid/base imbalance?
respiratory acidosis due to hypoventilation lung keeps acid, kidney comps by absorbing more bicarb
160
Acid/base normals
pH 7.4 HCO3 24 - 28 pCO2 35 - 45
161
Weight gain in pregnancy by BMI categories
lower limits: (achieve lower limit!) underweight 28 lb normal. 25 lb overt. 15 lb obese 11 lb
162
High risk pregnancy
adolescents and those who do not gain 4lb/month in last half of pregnancy
163
How much linolenic acid in pregnancy?
1.4 g/day for fetal nervous system
164
What vitamin to avoid excess in pregnancy?
A
165
Normal birth wt?
2500 - 4000 grams (5.5 lb lower limit)
166
Baby calorie needs
0-6 months: 108 kcal/kg 7-12 months: 98 kcal/kg
167
Which has more protein: egg yolk or white?
Yolk, by weight
168
How are eggs graded?
candling
169
What does a fresh egg do in water?
sinks. has dull, rough shell
170
What is syneresis
liquid released from coagulated product, tough watery product
171
When do you see syneresis?
cooked at too high temp too low temp for long time
172
Acid effect on egg white?
Tenderizes protein, extended more easily, stiffen foam
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Whipping egg whites
room temp due to lower surface tension. cold egg whites have high tension and will collapse
174
Egg yolk or white for an emulsion?
Yolk, more protein, stiffer foam
175
Frozen egg additive?
10% salt or sugar by wt of yolk
176
Egg substitutes are higher in?
sodium (lower in fat, cholesterol, and kcal)
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Breastmilk kcal/oz?
20
178
Prolactin vs. oxytocin
prolactin production, oxytocin moves milk
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Breastfeeding recommendations
exclusive through 6 months, then add complementary foods. at least 12 months
180
How do you know if breastmilk supply is good?
growth, frequent stools, 6-8 wets daily
181
Baby friendly hospital initiative
increase breastfeeding incidence and duration (measurable outcomes)
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How much formula does infant need?
1.5 oz/lb/day
183
What should be fortified in infant formula?
Iron
184
Hyperbilirubinemia reccommendations
feeding 9-12 times a day to increase hydration and GI motility.
185
When to start solids and what to use?
extrusion stops, sitting posture, use iron-fortified rice cereal
186
When to add teething biscuits?
6-8 months, with palmar grasp
187
When to add small finger foods?
9-12 months, with pincer grasp
188
Infant cannot tolerate cow's milk or soy. Use what?
Product with casein hydrolysate (pregestimil) no lactose
189
Sunken fontanel may mean?
dehydration or protein malnut
190
How much fruit juice for kids?
4 oz max under age 6
191
PA in kids?
60 minutes daily
192
Adolescent protein recommendations
Male: 52 g Female: 46 g
193
What can detect short term change in nutrition status in children?
Wt/lg
194
What can detect chronic nutrition problem in children?
Lg/age
195
When to use CDC vs WHO?
0-2 years - WHO 2-20 years - CDC
196
Age to stop measuring head circumference?
3 years
197
When to use Down syndrome growth charts?
never
198
When to use special needs growth charts?
alongside CDC and WHO, not alone
199
FTT may be caused by
lack of fiber, constipation and reduced intake.
200
Symptoms of lead poisoning?
irritable, leathery, anorexia, vomiting
201
Adult RDA protein?
Male: 56 g Female: 46 g
202
Macronutrient distribution
CHO 45-65% Fat 20-35% Pro 10-35%
203
How much fluid do adults need?
35ml/kg
204
Categories of elderly?
young old 65 aged 75 oldest old 85
205
Protein needs in elderly
remain the same even when kcal need decreases. 1g/kg
206
Nutrients of concern in elderly
iron and calcium, decreased absorption due to decreased HCL
207
Nutrients to encourage/supplement in elderly
folate, B6, B12
208
Water for athletes
16 oz/1 lb body weight lost
209
CHO loading, glycogen loading
stores 2-3 times normal amount of muscle glycogen Weakness, bloating, sore
210
Fuel source in rest and normal activity?
fat is primary
211
Fuel source needed in prolonged activity
CHO is needed to provide pyruvate for lipid oxidation
212
Should runner use creatine supplements?
No, they do not enhance endurance
213
Botanicals to avoid with Warfarin
garlic, ginger, ginkgo biloba, ginseng, St. John's wort
214
Hormone gastrin
gastric secretion and motility
215
Hormone CCK
from duodenum in presence of fat, makes gallbladder release bile, stimulates pancreas
216
Hormone secretin
stimulates pancreatic juice (bicarb) into duodenum, inhibit gastric acid
217
GLP-1 and GIP
released in intestine in presence of cho and fat. stimulate insulin release
218
Which vitamins are made by bacteria in large intestine?
thiamine, riboflavin, B12, K
219
Colonic salvage definition
anaerobic fermentation and absorption of end-products of cho, fiber, and aa breakdown
220
In large intestine, what happens to malabsorbed CHO and fiber?
converted to SCMFA for energy
221
How much of ingested portion becomes glucose?
58%, from amino acids
222
Which amino acid is most gluconeogenic?
Alanine
223
How much of ingested fat becomes glucose?
10%, from glycerol
224
End products of metabolism
energy, CO2, water
225
Where does glycolysis happen?
cytoplasm
226
What is the end product of aerobic glycolysis?
Pyruvate for kern's cycle
227
What is the end product of anaerobic glycolysis?
Lactate, Citric acid cycle
228
Kreb's cycle requires what main substrate?
pyruvate
229
What micronutrients are required for metabolism?
thiamin, pantothenic acid, niacin, riboflavin, magnesium
230
What is the intermediate breakdown product of CHO, fat, and protein metabolism?
acetyl CoA
231
What vitamin is needed for amino acid transport?
pyridoxine
232
Branched chain amino acids?
valine, leucine, isoleucine
233
Nitrogen balance equation
N g/6.25. - UUN+4
234
First step in catabolism of protein catabolism
deamination of NH2 by hydrolysis in liver
235
What happens with N in protein catabolism?
NH2 - NH3(ammonia/toxic) - urea - excretion
236
Most active site of lypogenesis
adipose tissue
237
How is fat storage avoided in liver?
Choline, lipotropin factor, makes lipoproteins to move fat out of liver
238
What is needed for complete fat metabolism?
CHO.
239
What are the ketone bodies?
acetoacetic acid, acetone, and beta-hydroxybutyrate
240
What happens when not enough CHO in fat metabolism?
ketones build up.
241
Situations with inadequate cho for metabolism
starvation, uncontrolled diabetes. lead to high ketones
242
Active transport
needs energy from ATP, sodium pump, most nutrients
243
passive diffusion
carrier facilitated, higher to lower concentration
244
What is vitamin D pathway?
hydroxylated in liver, then in kidney. needs bile, accompanies Ca absorption
245
Folate needs what for absorption?
zinc to cleave the glutamic acids
246
Neurotransmitters that affect hunger/satiety
controlled by hypothalamus serotonin - low makes crave cho gremlin - hunger leptin - from fat, satiety
247
genome
sum of genetic material
248
Nutrition genomics
study of diet and lifestyle-related disorders resulting from interaction of genome and environment
249
What food aids micornutrient absorption in keto diet?
spinach (folate, B6)
250
What increases and reduces risk of breast cancer?
increase - alcohol
reduce - indoles
251
High Vitamin E may antagonize?
Vitamin K
252
