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Nutrition ATI > Sources of Nutrition > Flashcards

Sources of Nutrition Flashcards

(72 cards)

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1
Q

Carbohydrates

A

carbon, hydrogen, oxygen

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2
Q

main function of carbs

A

provide energy for body

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3
Q

avg carbs needed to fuel brain

A

130 g/day

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4
Q

Median carb intake

A

male > 20: 305 g/day

female, kids, adults: 228 g/day

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5
Q

AMDR for carbs

A

45%-65%

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6
Q

Carb functions

A

provide energy for cell work. Regulate protein and fat metabolism

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7
Q

Two structures requiring carbs for max effectiveness

A

brain and NS tissue

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8
Q

Protein sparing effect

A

too much protein produced = protein spared from energy use for other fx

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9
Q

Simple carbs

A

monosaccharides

disaccharides

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10
Q

complex carbs

A

polysaccharides

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11
Q

monosaccharides

A

basic cell energy

glucose: corn syrup
fructose: fruits
galactose: milk

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12
Q

disaccharides

A

energy, aids Ca + P absorption (lactose)

sucrose: table sugar
lactose: milk sugar
maltose: malt sugar

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13
Q

Process of liver converting monosaccharides

A

liver converts fructose and galactose = glucose which is released into bloodstream = inc blood glucose levels = insulin release from pancreas

w/ insulin, glucose in bloodstream -> cells

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14
Q

how much starch does the body digest and within how long after ingestion

A

95% starch within 1-4 hrs after ingestion

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15
Q

Digestion

A

SI using pancreatic amylase to reduce complex carbs -> disacch

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16
Q

Glycogen

A

stored carb in liver and muscles

backup energy, but limited

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17
Q

How do you maintain glucose levels bt meals?

A

glucose released through breakdown of liver glycogen

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18
Q

Carb energy

A

4 cal/g of energy; make blood glucose levels more stable

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19
Q

Dietary fiber and types

A

plant foods - indigestible

pectin, gum, cellulose, oligosaccharides

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20
Q

How does fiber relate to the GI?

A

proper bowel elimination. adds bulk to feces, stimulates peristalsis to ease elimination

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21
Q

How does fiber relate to cholesterols, cancer and blood glucose?

A

lowers cholesterol, dec intestinal cancer, stabilize glucose levels by slowing glucose absorption rate

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22
Q

total fiber intake

A

females: 25 g/day
males: 38 g/day

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23
Q

Fermentation and metallization of fiber in colon

A

1.5-2.5 cal/g of energy

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24
Q

Types of protein

A

complete
incomplete
complementary

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25
Complete proteins
animal and soy | 9 AA
26
Incomplete proteins
plant | <9 AA = limits protein synthesis ability
27
Complementary protein
incomplete proteins that combine to make complete black beans w rice; hummus w crackers
28
Metabolic fx of proteins
``` tissue-building and maintenance N2 and H20 balance backup energy N2 balance + nutrients transports immune system support acid base, f&e balance formation of neurotransmitters, enzymes, antibodies, peptide hormones, breast milk, mucus, histamine, sperm ```
29
What factors influence body's requirement for protein
tissue growth needs, quality of dietary protein, added needs due to illness
30
RDA of protein | AMDR for adults
0.8 g/kg | 10%-35%
31
Extreme protein energy malnutrition (PEM)
Kwashiorker and marasmus
32
Protein energy
4 cal/g
33
Polysaccharides
energy storage (starch), digestive aid (fiber) starches: grains, legumes, root veggies fiber: whole grain, fruit, veggies
34
Lipid sources
dark meat, poultry skin, dairy foods, added oils (margarine, butter, shortening, oils, lard
35
Lipid functions
concentrated form of stored energy for body hormone production, structural material for cell walls, protective padding for vital organs insulation to maintain body temp, cover nerve fibers, aid in absorption of fat soluble vit
36
Triglycerides
95% total fat in food combine w glycerol to supply energy to body, allow fat soluble vit transport, form adipose tissue that protects internal organs
37
saturated fat
solid @ room temp
38
unsaturated fat
monounsaturated and polyunsaturated
39
monounsaturated fatty acids
olives, canola oil, avocado, peanuts, other nuts
40
polyunsaturated fatty acids
corn, wheat, germ, soybean, safflower, sunflower, fish
41
essential fatty acids
broken down fats | omega 3 and 6
42
omega 3 and omega 6 support:
blood clotting, BP, inflammatory responses
43
phospholipids
cell membrane structure
44
sterols
cholesterol; animal tissue excess: congestion and inc CVD
45
AMDR fats
20-35% of total calories | 10% < from sat fat
46
low diet cholesterol reduces:
risks of CVD and obesity
47
diet high in fat related to
CVD, HTN, DM
48
< 10% fat results to
cachectic (wasting) state
49
Lipid metabolism
occurs after fat reaches SI -> gallbladder -> conc bile -> breaks down fat for digestion pancreases -> pancreatic lipase -> breaks down fat
50
VLSL
carry triglycerides to cells
51
LDL
carry cholesterol to tissue cells
52
HDL
remove cholesterol from cells and to liver for disposal
53
Lipid energy
9 cal/g
54
Classes of vitamins
water soluble: vit C and B complex | Fat soluble: vit A, D, E, K
55
Vit C (ascorbic acids) function
tissue building, metabolic rx (healing, collagen formation, iron absorption, immune system fx)
56
vit C foods
citrus fruits (oranges, lemons), tomatoes, peppers, green leafy veggies, strawberries
57
What disorders causes an inc in vit C
stress, illness, cig smoking
58
How much vit C do cig smokers need to take?
35 mg/day bc inc oxidative stress and metabolic turnover
59
Vit C deficiencies
scurvy, hemorrhagic dz w diffuse tissue bleeding, painful limbs/joints, weak bones, swollen gums/loose teeth
60
Thiamin B1
fx: energy metabolism, inc appetite, muscle actions w nerve fx Deficiencies: berberi: ataxia, confusion, anorexis, tachycardia HA, weight loss, fatigue foods: all plants and animal tissues; meats, grains, legumes
61
Riboflavin B2
fx: release energy from cells deficiencies: cheilosis (scales, cracks on lips/corners of mouth), glossitis, dermatitis of ears, nose, mouth foods: milk, meats, dark leafy
62
Niacin B3
fx: metabolism of fats, glucose, alc; synthesis of steroid hormones, cholesterol, fatty acids deficiencies: pellagra (sun sensitive skin lesions, GI issues w bad food digestion/excretion, anxiety, insomnia, confusion, paranoia) foods: meats, legumes, milk, whole grain, enriched breads and cereals
63
Pantothenic acid
fx: metabolism of carbs, fat, proteins as part of coenzyme A def: rare but generalized body system failure foods: meats, whole grain cereals, dried peas and beans
64
biotin
fx: coenzyme used in fatty acid synthesis, AA metabolism, glucose formation deficiency: rare but neuro (depression, fatigue), hair loss, scaly red rash food: eggs, milk, dark green veg
65
folate
fx: required for hgb and AA synthesis, new cell synthesis, prevention of neural tube defects in utero def: megaloblastic anemia, CNS, disturbances, fetal neural tube defects (spina bifida, anencephaly) foods: liver, dark green leafy veg, OJ, legumes
66
Cobalamin B12
fx: folate activation and RBC maturation def: pernicious anemia; pt w strict vegan diet or lack IF for B12 foods; meat, shellfish, eggs, dairy
67
Fat soluble vit deficiencies disorders
cystic fibrosis, Celiac dz, Crohn's, intestinal bypasses
68
Retinoids
animal foods; active form of vit A
69
carotenoids
found in plants, precursor form of VA
70
Vit A deficiencies
vision health, xerophthalmia (dry/hard cornea), GI disturbances, hyperkeratosis
71
Vit A foods
fatty fish, egg yolks, butter, cream, dark yellow/orange fruits/veggies (carrots, yams, apricots, squash, cantaloupe)
72
Vit D
absorb Ca + P, bone mineralization

Nutrition ATI (1 decks)

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