RD In a Flash Flashcards
(126 cards)
1
Q
Define osteoclast.
A
Cell that breakdown bone structure
2
Q
Describe heme vs non-heme iron.
A
Heme iron does not require a reducing agent to make it absorbable in the body. Found in meats and animal tissue. Only 50% of iron from animals is heme iron.
Non-heme iron in plants must have a reducing agent, like vitamin C.
3
Q
Name the chemical name and symbol for heme and non-heme iron.
A
Fe+++ is non-heme iron or ferric iron
Fe++ is heme iron or ferrous iron
4
Q
Define hemosiderosis.
A
Increased storage of insoluble iron in the spleen and liver without tissue damage.
5
Q
Define osteoblast.
A
Cell that forms bone structure.
6
Q
Define hemochromatosis.
A
A potential fatal disorder in which cellular damage has occurred due to large amounts of hemosiderin in the liver and spleen.
7
Q
What constitutes a lean fish and give examples?
A
0-5% fat; flounder, red snapper, halibut, sea trout
8
Q
Name some effects of zinc deficiency.
A
Loss of taste (hypogeusia).
Loss of smell (hypnosmia).
Poor wound healing
Short stature and development disorder in growth and reproduction.
9
Q
Name some effects of iodine deficiency.
A
Cretinism in children of deficient mothers.
Goiter
10
Q
What part of pork is the leanest?
A
Loin cuts
11
Q
Define anemia.
A
A reduction in size, number of the red blood cells and/or the quantity of hemoglobin (color) resulting in the decreased ability of carrying oxygen in the blood.
12
Q
Name the major nutrients to combat nutritional anemia.
A
Iron, protein, vitamins C, B12 and E
13
Q
Describe Wilson’s Disease.
A
Excessive accumulation of copper in the liver, brain, kidney, and cornea.
An inherited disorder of copper metabolism.
14
Q
What constitutes a fatty fish and give examples?
A
10-22% fat; herring, mackerel, salmon, lake trout.
15
Q
How is the color of a cell classified?
A
Hyperchromic: high color index
Normochromic: normal color index
Hypochromic: low color index
16
Q
How is the size of a cell classified?
A
Macrocrytic: large cell
Normocrytic: normal cell
Microcrytic: small cell
17
Q
Describe soluble fiber and give examples.
A
Has the ability to hold water, form gels, and plays a role in fermentation by colonic bacteria.
Includes pectins, gums, and some hemicelluloses.
18
Q
Describe the role of LDL cholesterol.
A
Carries cholesterol from the liver to tissues. This is the main cause of atherogenesis.
19
Q
Describe the role of chylomicrons.
A
Transports dietary triglycerides to the liver, utilizing the lymph system.
20
Q
Describe the role of HDL cholesterol.
A
Transports excess cholesterol to the liver to recycle into the bike acids and excreted.
21
Q
Describe the role of VLDL.
A
Transports triglycerides from the liver to muscles and adipose tissue.
22
Q
Why is chicken meat often darker near the bone?
A
Hemoglobin causes straining during freezing and thawing.
Myoglobin is found in muscle and gives an overall red coloring to the meat.
23
Q
Describe insoluble fibers and gives examples.
A
Major source is from bran layer of cereal grains.
Includes cellulose and some hemicelluloses.
Lignin gives a woody structure to plants and remains as long, tough strings in cooked vegetables.
24
Q
Define glycogenolysis.
A
The breakdown of glycogen due to glucagon and other catabolic conditions.
25
Define anabolism.
The building up of molecules.
26
Define glycolysis.
A series of enzymatically catalyzed reactions by which glucose and other sugars are broken down to yield lactic acid (anaerobic glycolysis) or pyruvic acid (aerobic glycolysis).
27
Define catabolism.
The breaking down of molecules.
28
Define gluconeogenesis.
Formation of glucose from
| non-carbohydrate sources like protein and fat
29
Describe TVP
Textured vegetable protein is a meat extender and decreases the total amount of fat in meat dishes.
30
Describe ethylene.
A gas naturally emitted during ripening. Used to hasten the ripening of fruits and vegetables.
31
Which amino acid can synthesize serotinin?
Tryptophan
32
Describe the role of HCl in the stomach.
Keeps the stomach in an acidic environment essential for proteolysis (protein broken down to peptones and polypeptides down to amino acids).
33
Which amino acid is a precursor to another?
Phenylalanine yields tyrosine
34
Who is most likely in positive nitrogen balance?
Infant, pregnant women, adolescent, and person recovering from illness.
35
Who is most likely in nitrogen balance?
A healthy adult (non-pregnant or lactating).
36
Describe PKU.
Due to an enzyme deficiency, phenylalanine is not converted to tyrosine causing a build-up of phenylalanine.
37
Name the temperature that fruits and vegetables should be frozen.
0-10 degrees F
38
Name the amino acid, which is lacking in gelatin, making it an incomplete protein.
Tryptophan
39
Which stage of the lifecycle can one absorb intact proteins?
Newborn infants
40
Describe tannin.
Gives the astringent taste to fruits and vegetables.
| Tannins in tea reduce non-heme iron absorption.
41
Name three monosaccharides.
Glucose
Fructose
Galactose
42
Name the three disaccharides.
Lactose (glucose + galactose)
Maltose (glucose + glucose)
Sucrose (glucose + fructose)
43
Describe pepsin and trypsin.
Needed for the hydrolysis of peptide bonds in protein and polypeptides.
Inactive state of the compounds are pepsinogen and trypsinogen.
44
Describe the advantage of cooking vegetables in the microwave.
Better retention of nutrients.
45
Describe the Glucostatic theory.
Signals are sent to the hypothalamus indicating to the brain that satiety has been reached.
46
Compare sorbitol to sucrose.
Sorbitol has 2/3 the calories per gram and is not as sweet as sucrose.
The comparative sweetness for sorbitol to sucrose is .67.
47
How should vegetables be stored?
Below 45 degrees F to delay the action of enzymes.
As a vegetable ripens, the sugar molecules turn to starch. This is just the opposite of fruits.
48
Describe the difference between insulin and glucagon.
Insulin is produced by the beta cells in the Ilets of Langerhans and decreases blood glucose.
Glucagon is produced by the alpha cells in the Ilets of Langerhans and causes a rise in blood glucose by increasing glycogenolysis and gluconeogenesis.
49
What is the average consumption of fiber in the US diet?
12-15gm per day
50
Name the RDI for niacin.
6.6mg/1000kcals
51
Where is the lactose mainly broken down to its monosaccharide parts?
Lactose is broken down in the small intestines.
52
Name the RDI for thiamin
0.5mg/1000kcals
Mainly carbohydrates
53
Describe phenophytin and chlorophyllin.
Both are products of chlorophyll cooking.
Phenophytin: yields a dull yellow color due to cooking in an acid medium [Mg+ is replaced with H+].
Chlorophyllin yields a bright yellow color and turns vegetables mushy due to cooking in an alkaline medium, like baking sodium.
54
Describe carotenoids.
Yellow, orange, and red fat-soluble pigments.
55
Name the RDA for riboflavin.
0.6mg/1000kcal
56
Name the structure that closely resembles glucose.
Vitamin C (ascorbic acid)
57
Name the major function of thiamin B1.
Metabolism of carbohydrates (decarboxylation of pyruvate)
Pork is a major source of thiamin.
58
Name the nutrients destroyed by UV light.
Riboflavin and vitamin C.
| The reason why milk is packaged in opaque containers.
59
Name the major function of biotin.
During energy metabolism, it adds or removes CO2 from compounds; Coenzyme for fatty acid metabolism.
60
Name the major function of B6.
Con enzyme in transamination related to protein metabolism.
As protein intake increase B6 requirements increase.
61
Describe the proper heating of canned foods.
Boil for at least 10 minutes to prevent botulism.
62
With what must skim milk be fortified?
Vitamins A & D
63
Name the nutrients involved in conversion of homocysteine to methionine.
Vitamins B6, B12, and folate.
64
What color would onions turn if cooked in an aluminum pan?
Yellow.
In iron and copper pans it turns reddish-brown or blue-back.
65
Describe beta carotene.
A precursor to vitamin A, converted in the small intestine.
66
What is the mineral that plays an important role in blood clotting?
Calcium
67
Name the vitamins involved in pernicious anemia.
B12 and folate
68
Describe the benefit of cooking vegetables in a pressure cooker.
Retains the nutritive value but decreases the color.
69
In blood clotting, what is the role of vitamin K?
Vitamin K triggers the liver to make prothrombin.
70
Define provitamin.
A compound that can be converted to a vitamin within the body.
Beta carotene-> vitamin A
Tryptophan-> Niacin
7-dehydrocholesterol->Vitamin D
71
Describe flavonoids.
Water soluble color pigments found in fruits and vegetables.
Anthocyanins= blue and reddish blue (cabbage and radishes)
Anthoxanthins= whites and yellow
72
Describe how antibiotics can cause vitamin K deficiency.
High doses of antibiotics can destroy the intestinal flora which synthesizes intrinsic factor causing a decrease synthesis of vitamin K.
73
Name some anticoagulants and their role with vitamin K.
Coumadin, Warfarin, Heparin: act as vitamin K antagonists.
While on these medications, it is important to keep a consistent intake of vitamin K.
74
Name the best source of vitamin K.
Leafy green vegetables; broccoli, cabbage, turnip greens, lettuce
75
Describe humidity conditions for dry storage.
65-70% humidity
76
Name the primary role of pantothenic acid.
Acts as a constituent of coenzyme A that is essential to cellular metabolism.
77
Describe the conversion of tryptophan to niacin.
60mg tryptophan yields 1mg niacin.
If protein or tryptophan intake increases, then there is a decreased need for intake of niacin.
78
Describe the proper storage of potato chips.
Dark, cool place to prevent fat from becoming rancid.
79
Describe the role of vitamin E.
- acts as an antioxidant
- enhances activity of vitamin A
- prevents peroxidation of polyunsaturated fatty acids.
80
Describe cholesterol.
- only found in animal products
- precursor to vitamin D
- key intermediate to estrogen, progesterone and androgens
81
Name the active form of vitamin D.
1,25-dihydroxycholecalciferol (calcitriol)
82
Describe collagen formation.
Proline (with the aid of vitamin C) yields hydroxyproline that in turns yields collagen.
83
Name the best sources of B6.
Whole grain cereals, yeast, legumes, liver, oatmeal
84
Name some symptoms of vitamin A deficiency.
Keratinization of skin and mucous membranes.
| Night blindness
85
Describe the effect of a high CO2 environment, or low O2 on fruits and vegetables.
Extends life and improves market quality.
86
Name the major function of folic acid.
Transport single carbon fragments in amino acid metabolism and nucleic synthesis.
Essential to cell division and RBC formation.
87
Name the preparation process that contributes to the most vitamin loss.
Chopping and cutting of foods into small pieces.
88
Describe blanching.
Small amounts of food are plunged into boiling water to retard enzymatic action.
89
Name a risk to folic acid fortification in foods.
May mask symptoms of a B12 deficiency.
90
Name some influences on iron absorption.
Citrus juices increase iron absorption.
Tea, coffee, and milk decrease absorption.
91
Name the environment which vitamin C is most stable.
Acidic environment of <6.5pH
92
Describe the Maillard reaction.
Non-enzymatic browning. Reaction occurring between the combination of an amino group with a reducing sugar. Seen in the baking of bread or frying of potatoes.
93
Which minerals are involved in carbohydrate metabolism?
Phosphorus and chromium
94
Describe the difference between bone resorption and bone absorption.
Bone resorption: breaking down of bone
Bone absorption: making of new bone
95
What role does estrogen play in bone loss?
Estrogen decreases resorption of calcium from the bone.
96
Name the factors increasing risk of bone loss.
Immobility, lack of weight bearing activity, menopause (decrease in estrogen production) and decrease intake of calcium.
97
Name the main extracellular and intracellular electrolytes.
Intracellular: potassium
Extracellular: sodium
98
Describe oxalis acid.
Found in chocolate, spinach, cranberries, and leafy green vegetables, binds with calcium and iron and inhibits absorption.
99
Describe the basic structure of quick breads.
Flour and eggs
100
Name the mineral involved in lipid transportation through the lymph and blood system.
Phosphorus; phospholipids
101
Describe the difference between osmosis and diffusion.
Osmosis is water crossing a membrane to establish equilibrium ie water entering lettuce leaves.
Diffusion is when a substance goes from an area of higher concentration to a lower concentration ie sugar dissolving in water.
102
Name 2 nutrients that compete with calcium's absorption site that may prevent absorption.
Zinc and Iron
Calcium can affect zinc and iron absorption as well.
103
Name the 4 forms of iron.
Ferrous (Heme)
Ferric (Non heme)
Ferritin (stored form)
Transferrin (transport form)
104
What increases the absorption of iron?
Basic Intestinal Tract and Vitamin C
Vitamin C helps convert ferric to ferrous in the stomach
105
Name the average amount of dietary iron per 1000kcals in the US diet.
6.0mg
| Americans only consume approximately 60% of RDA for iron.
106
Describe phytic acid.
Found in husks of cereal grain, binds with calcium and inhibits absorption.
107
Describe the difference between active transport, passive transport, and facilitated diffusion.
Active: requires energy
Passive: movement from greater concentration to lower concentration.
Facilitated diffusion: carriers are required.
108
Describe solanine alkaloid production.
Green tissue formed under the skin of potatoes due to storage in sunlight. Causes a bitter taste and burning sensation.
109
Describe the effects of too much sugar in bread.
Too much baking soda?
Sugar causes a crunchy, moist texture
| Baking Soda causes an alkaline taste
110
Name an excellent source of potassium.
Cantaloupe and dried fruits
| Also for vitamin A.
111
What did the recommended daily allowance (RDA) change to?
Dietary Reference Intake (DRI)
112
Describe glutathione peroxidase.
Active form of selenium that acts with antioxidants.
There is a risk of selenium deficiency in TPN patients without supplementation.
113
Name the 2 amino acids containing sulfur.
Methionine and Cysteine
114
Name the essential amino acids.
Threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, histidine (conditional), arginine (conditional)
TV TILL PM HA
115
Describe aldosterone.
Regulates sodium reabsorption.
116
Describe the effect of protein in flour on breads.
The increased concentration of protein in the flour yields a harder and tougher bread product.
That is why cake flour produces a softer product than all purpose flour.
117
Which mineral controls the contraction/rhythm of the heart?
Calcium
| Potassium is also important
118
Describe the proper way to cook broccoli and cauliflower.
Remove the lid for the first 2-3 minutes to remove volatile acids.
119
Name some high phosphorus containing foods.
Dairy products, processed foods, poultry, meat, eggs, legumes and nuts
120
Name the branch chain amino acids.
Isoleucine
Leucine
Valine
121
Name some symptoms of essential fatty acid deficiency.
Stunted growth and dermatitis (eczema) are seen in infants.
122
Describe lipase and name the organs that release it.
Enzyme that digests lipids.
| The stomach and pancreas release lipase for digestion.
123
Describe the effect of cornstarch in cooking.
```
Prevents clumping (anti-caking) becomes clear when cooking.
Mainly amylopectin in structure.
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124
Describe which life cycle stage has the highest growth rate and protein need per kg of body weight.
Infancy
125
Describe the different flours and gluten strengths (protein).
Gluten flour- 4.1% protein
Cake flour 7.5% protein
Self-rising-9.3% protein with baking soda and salt
Pastry flour-9.7% protein
All purpose- 10.5% protein
Hard wheat- 11.8% protein
*More important to know which have more protein than exact numbers.*
126
Name the two classes of essential fatty acids and chief sources of both.
Linoleic acid is common in most vegetable oils especially safflower, corn and soybean oils.
Linolenic acid is common is soybean and canola oils.
