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NDT LEC PRELIMS > BASIC CONCEPTS IN NUTRITION AND DIET THERAPY > Flashcards

BASIC CONCEPTS IN NUTRITION AND DIET THERAPY Flashcards

1
Q

a state of complete physical, mental and
social well-being and not merely the absence of
disease and infirmity (WHO,n.d,para.1)

A

HEALTH

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2
Q

acdng to Dubos (1959) as cited in Green (2017)
this is the “the expression of the extent to which the
individual and the social body maintain in readiness
the resources required to meet the exigencies of
future.”

A

HEALTH

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3
Q

“The merging and balancing of the five physical and
psychological dimensions of health: physical,
mental, emotional, social, and spiritual.”

A

HEALTH

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4
Q

A lifestyle (pattern of behaviors) that enhances our
level of health

A

WELLNESS

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5
Q

science of food and nutrients, their action and
interaction, in relation to providing the body with
the necessary substances to maintain homeostasis

A

NUTRITION

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6
Q

impacts the health maintenance
and disease prevention and is essential for growth
and optimal bodily

A

Nutritional balance

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7
Q

One’s physical condition as determined by the diet

A

Nutritional Status

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8
Q

 For Cellular Differentiation
 Metabolism and Energy Production
 Immune Health and Disease Prevention
 Bone Structure and Strength
 Adapting food pattern to nutritional needs
 Awareness of need in specified disease

A

FUNCTIONS OF NUTRITION

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9
Q
  1. It is safe to eat
  2. It is nourishing or nutritious
  3. Its palatability factors (color, aroma, flavor,
    texture etc.) satisfy the consumer
  4. It has satiety value
  5. It offers variety and planned within the socioeconomic context
  6. It is free from toxic substance
A

FOOD QUALITIES

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10
Q

NUTRIENTS

A

NUTRIENTS

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11
Q
  1. To provide energy (Fuel Nutrients)
  2. To build and repair tissues (Body Building)
  3. To regulate life processes (Regulatory)
A

THREE GENERAL FUNCTIONS of NUTRIENTS

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12
Q

Professional trained to assess nutrition status and
recommend appropriate diet therapy

A

DIETITIAN

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13
Q

 Bachelor’s Degree
 Completion of Dietetic
Internship
 Passed a national exam
 Maintains on-going
education credits

A

DIETITIAN

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14
Q

A qualified health professional who
helps promote good health through
proper nutritional habits

A

DIETITIAN

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15
Q

 An expert on nutrition
 Registered with the
Commission of Dietetics
Registration (CDR
 Licensed to practice diet
and nutritional consultation

A

DIETITIAN

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16
Q

 None required
 Self-proclaimed title

A

NUTRITIONIST

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17
Q

Someone who works
with food and
nutritional science,
aiming to prevent
diseases related to
nutrient deficiency

A

NUTRITIONIST

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18
Q

Not legally
accepted as
an expert

A

NUTRITIONIST

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19
Q

s a condition of the body resulting from the
utilization of essential nutrients

A

NUTRITIONAL STATUS (NUTRITURE)

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20
Q

body has an adequate supply of essential
nutrients that are efficiently utilized and maintained
in highest possible level

A

Optimal of Good Nutrition

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21
Q

Poor nutrition, can be either
nutritional deficiency or overnutrition and
hypervitaminosis

A

Malnutrition

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22
Q

Primary faulty diet both in quantity and
quality

A

Malnutrition

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23
Q

Secondary-multiple and include all
conditions within the body that reduce the
ultimate supply of nutrients to the cell after
the food goes beyond the mouth

A

Malnutrition

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24
Q

found in large amnts

A

Essential Elements

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25
Q

less than 0.01% of the the body mass

A

Trace Elements

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26
Q

Contains carbon

A

Organic compounds

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27
Q

Carbohydrates
Proteins
Lipids
Nucleic Acid

A

Organic compounds

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28
Q

Do not contain carbon

A

Inorganic compounds

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29
Q

Water
Minerals and Salts

A

Inorganic compounds

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30
Q
  1. Carbohydrates
  2. Protein
  3. Fats
  4. Vitamins
  5. Minerals
  6. Water
A

6 BASIC NUTRIENT

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31
Q

known as saccharides, a Greek
word, meaning sugar

A

CARBOHYDRATES (CHO)

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32
Q

are organic compounds composed of
carbon, hydrogen, and oxygen

A

CARBOHYDRATES (CHO)

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33
Q

Source of “Instant Energy”

A

CARBOHYDRATES (CHO)

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34
Q
  1. Monosaccharides
  2. Disaccharides
  3. Polysaccharides
A

Classification of Carbohydrates

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35
Q

Glucose
Fructose
Galactose
Galactose
Galactose

A

Monosaccharides

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36
Q

= simple sugar (one sugar unit)

A

Monosaccharides

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37
Q

also known as
dextrose, grape sugar, and
physiologic sugar. (corn syrup)

A

Glucose

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38
Q

also known as fruit
sugar or levulose. Sweetest of
all sugar. (fruits and honey)

A

Fructose

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39
Q

also known as milk
sugar. An important of brain
and nerve tissue.

A

Galactose

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40
Q

examples are
mannitol and sorbitol

A

Sugar alcohol

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41
Q

e (ribose and ribulose)-
meat and seafood

A

Pentose

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42
Q

 Sucrose
 Maltose
 Lactose

A

Disaccharides

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43
Q

composed of two
monosaccharides (one of which is
glucose)

A

Disaccharides

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44
Q

complex
carbohydrates, composed of many
sugar units

A

Polysaccharides

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45
Q

 Starch
 Glycogen
 Fiber

A

Polysaccharides

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46
Q
  1. Energy Source
  2. Helping to burn fat more efficiently and
    completely
  3. Aiding in normal functioning of the intestine
    (fiber)
  4. Providing laxative action and aiding in the
    absorption of calcium (lactose)
  5. Cerebroside- group of complex lipid present in
    the shield of nerve fibers(galactose and
    glucose)
A

Functions of Carbohydrate

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47
Q

group of complex lipid present in
the shield of nerve fibers(galactose and
glucose)

A

Cerebroside

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48
Q

 Yields 4 kilocalories of energy
 Protein sparring
 60% of diet (50-100 grams)

A

Carbohydrates

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49
Q
  1. Digestion
  2. Absorption
  3. Metabolism
A

How the Body Handles CHO

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50
Q

should be in its simplest form.
Begins in the mouth. Fibers are not digested.

A

Digestion -

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51
Q

should be in its simplest form.
Begins in the mouth. Fibers are not digested.

A

Digestion -

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52
Q

takes place in intestinal mucosa

A

Absorption

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53
Q

takes place in the
liver(conserves and release glucose)

A

Metabolism

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54
Q

Principal source: Plant foods
 Cereal grains
 Vegetables
 Fruit
 Nuts
 Sugar

A

CARBOHYDRATE FOOD SOURCES

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55
Q

The only substantial animal sources of carbohydrate
is

A

Milk

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56
Q

 Preventing and relieving constipation
 Preventing colon and rectal cancer
 Reduce cholesterol
 Aiding weight management
 Decreasing blood glucose

A

FIBER

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57
Q

● Comes the Greek word proteios/protos meaning “to hold” or “is of prime importance”, first position or primary

A

PROTEIN (CHON)

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58
Q

are complex organic compounds composed of amino acids as a building units linked by a peptide bonds

A

PROTEIN (CHON)

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59
Q

Arginine
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine

A

ESSENTIAL AMINO ACIDS

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60
Q

Alanine
Arginine
Asparagine
Hydroxyproline
Cystine
Glutamic Acid
Glutamine
Glycine
Histidine
Proline
Serine
Tyrosine

A

NON-ESSENTIAL AMINO ACIDS

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61
Q

Two incomplete proteins combine to make a complete protein

A

Complimentary Proteins

62
Q
  1. Munggo and rice
  2. Soybean and wheat
  3. Soybean and nuts
  4. Peanut butter and sandwich
  5. Cereal and milk
A

Complimentary Proteins

63
Q
  1. Structural Role
  2. Fuel Nutrient
  3. Regulator of Physiologic Processes
A

Functions of CHON

64
Q

● build and repair tissue
●1/5 or 20% of an adult body weight is protein
●1/3 is in the muscle
●1/5 is in the bones and teeth
●1/10 is in the skin and the rest is in body fluid and tissues

A
  1. Structural Role
65
Q

● supplies energy
● 1 gram of protein supplies 4 Kcal. (10-15% of diet)

A
  1. Fuel Nutrient
66
Q

● Regulates body processes

A
  1. Regulator of Physiologic Processes
67
Q
  1. Kwashiorkor
  2. Marasmus
A

PROTEIN-ENERGY MALNUTRITION

68
Q
  1. Digestion
  2. Absorption
  3. Metabolism
A

How the body handles CHON

69
Q

begins in the stomach

70
Q

mucosa of the small intestine through Active Transport, with the aid Vitamin B6

A
  1. Absorption
71
Q

through catabolism and anabolism. (Protein turnover)

A
  1. Metabolism
72
Q

● regulate the release of amino acids into the bloodstream and remove excess amino acids from the circulation.

● regulates energy metabolism

73
Q
  1. Body size
  2. Growth
  3. Aging
  4. State of health
  5. Physical activity
  6. Quality of protein
  7. Adequacy of calories
A

Factors Affecting Protein Requirement

74
Q

● infants (2.75 to 3 gm protein/kg body weight)
● Children (1.5 to 2 gm)
● Early adolescent (1.5 gm)
● Teenagers ( 1.25 gm)
● Adults (1.12 gm)

75
Q

● Are organic compounds that dissolve in alcohol and other solvents but don’t dissolve in water.

● It is composed of carbon, hydrogen, and oxygen, in glyceride linkage.

A

FATS AND OTHER LIPIDS (CHO)

76
Q
  1. VISIBLE FATS
  2. INVISIBLE FATS
A

CLASSIFICATION OF FATS

77
Q

used and purchased as fats. It is easy to estimate their intake in daily diet.

A
  1. VISIBLE FATS
78
Q

● cooking oil
● lard
● salad dressing
● margarine
● butter
● animal fats

A

EXAMPLES OF VISIBLE FATS

79
Q

not immediately noticeable. It is difficult to estimate their intake.

A
  1. INVISIBLE FATS
80
Q

● egg yolk
● milk
● olives
● avocado

A

EXAMPLES OF INVISIBLE FATS

81
Q
  1. SATURATED FATS (SFA)-
  2. UNSATURATED
A

TRIGLYCERIDES

82
Q

animal source LDL “bad”. Not more 10 % of diet. Attributed to cancer and ATHEROSCLEROSIS.

A
  1. SATURATED FATS (SFA)
83
Q

plant source HDL “good”

A
  1. UNSATURATED
84
Q
  • commonly referred to as ‘bad’ cholesterol.
  • Elevated of this levels are associated with an increased risk of heart disease
A

LDL cholesterol

85
Q
  • are combinations of fats (lipids) and proteins

-the form in which lipids are transported in the blood.

A

Lipoproteins

86
Q
  • are combinations of fats (lipids) and proteins

-the form in which lipids are transported in the blood.

A

Lipoproteins

87
Q

a disease of the arteries characterized by the deposition of plaques of fatty material on their inner walls.

A

Atherosclerosis

88
Q
  1. Concentrated source of energy- yields 9 calories per gram of energy. Should be 25-30 % of your diet.
  2. Storage form of energy.
  3. Protects and cushions vital organs in the body.
A

FUNCTIONS OF FAT (CHO)

89
Q
  1. Carrier of fat soluble vitamins- ADEK
  2. Sparer of Protein, Thiamine and Niacin
  3. Lubrication- sebaceous glands
A

FUNCTIONS OF FAT (CHO)

90
Q
  1. DIGESTION
  2. METABOLISM
A

HOW THE BODY HANDLES FATS

91
Q
  • begins in the mouth and stomach.
  • true digestion of fats begins in the DUODENUM.
92
Q
  • controlled by the liver.
  • hydrolyzes triglycerides and forms new ones from this hydrolysis as needed.

-occurs in the cells, where fatty acids are broken down to carbon dioxide and water, releasing energy

A
  1. METABOLISM
93
Q
  1. Beef
  2. Butter or margarine
  3. Salad dressings (mayonnaise)
  4. Cheese
  5. milk
A

SOURCES OF FATS

94
Q

To reduce fat intake just remember the

95
Q

B- BAKE
B- BOIL
B- BROIL

96
Q

● Was originated by Casimir Funk in 1912

97
Q

● “vitamine”- “vita”- necessary for life and “amine”- an anti beri-beri factor contained nitrogen

98
Q

● do not give energy to the body BUT help convert food into energy via biochemical reactions.

● Shortage can lead to fatigue

99
Q
  1. Water Soluble
  2. Fat soluble
A

CLASSIFICATION OF VITAMINS

100
Q

are absorbed directly into the bloodstream and move freely within the cells. They must be consumed daily in the diet

A
  1. Water Soluble
101
Q

are absorbed with fat into the lymphatic system, and the bloodstream. They attached into the lipoproteins to be transported.

A
  1. Fat soluble
102
Q

1.Vitamin B 1 (Thiamine)
2.Vitamin B 2 (Riboflavin)
3.Vitamin B 3 (Niacin)
4.Vitamin B 6 (Pyridoxine)
5.Vitamin B12 (Cobalamin)
6.Vitamin C (Ascorbic)
7.Biotin
8.Folate (Folic acid)
9.Pantothenic acid

A

Water Soluble

103
Q
  1. Vitamin A (Retinol)
  2. Vitamin D (Calciferol )
  3. Vitamin E (Tocopherol)
  4. Vitamin K (menadione )

ADEK

A

Fat Soluble

104
Q
  1. Vision
  2. Skin
  3. Immune System
105
Q

Carrots
Sweet Potato
Spinach
Cantaloupe

ANIMALS:
1. Liver
2. dairy products
3. Dilis
4. Tahong
5. Fish Liver Oil

PLANTS:
1. Dark green leafy
2. deep orange fruits

A

Vitamin A SOURCES

106
Q
  1. Bone Development
  2. Immune System
  3. Mood
107
Q

The sun
Fatty fish
Beef liver
Eggs
Mushrooms

ANIMAL:
1. Dairy products
2. Egg yolk
3. Fish Liver Oil (sardines)

A

Vitamin D SOURCES

108
Q
  1. Healthy skin
  2. Antioxidant
  3. Fat digestion
109
Q

Sunflower seed
Avocado
Olive oil
Leafy Greens

PLANT
1. Vege Oil
2. Nuts and Seeds
3. Whole grain

A

Vitamin E SOURCES

110
Q
  1. Blood clotting
  2. Bone + Tissue Development
111
Q

Leafy Greens
Broccoli & cabbage
Brussel sprouts
Asparagus
Cauliflower

ANIMAL
1. Liver and milk

PLANT
1. Green leafy vegies

A

Vitamin K SOURCES

112
Q
  • retinol
  • maintain vision in dim
    -hair, nails, bone, and glands and epithelium
    -prevents infection
113
Q
  1. Night blindness
  2. Xeropthalmia or Bitot’s Spot
  3. retarded growth
    4, Toad Skin (Phrynederma)
  4. Resp infection
A

VIT A DEFICIENCY

114
Q
  1. Fetal Malformation
  2. Hair Loss
  3. Skin changes
  4. Bone pain
A

VIT A TOXICITY

115
Q

-calciferol
- Calcium and Phosphorus absorption
- bone mineralization
- prevention of tetany

116
Q
  1. Rickets (children)
  2. Osteomalacia (Adult)
  3. Hypocalcemia
  4. Osteoporosis
A

Vitamin D Deficiency

117
Q
  1. Growth retardation
  2. Kidney damage and stone
  3. Deposits in soft tissue
  4. Hypercalcemia
A

Vitamin D Toxicity

118
Q
  • Tolcopherol
    -Antioxidant
  • Prevents cell damage from oxidation
119
Q

Red Blood cell and nerve destruction (hemolysis)

A

Vitamin E Deficiency

120
Q
  • Menadione
  • Blood clotting
    -Clotting factors 10,9,7,2
121
Q
  1. Hemorrhage (newborn)
  2. Prolonged blood Clotting (adults)
A

Vitamin K Deficiency

122
Q
  1. Hemolytic Anemia
  2. Kernicterus
A

Vitamin K Toxicity

123
Q
  • Thiamine
  • Muscle nerve function
  • CHO metabolism
  • maintain good appetite
A

Vitamin B1

124
Q
  1. loss of appetite
  2. Constipation sec to gastric atony
A

Vitamin B1 Deficiency EARLY STAGE

125
Q

none but if given more than dosage via IV

A

Vitamin B1 Toxicity

126
Q
  1. Beri-beri
  2. Wet edema on lower extremities
  3. CHF, ascites
  4. Paresthesia
  5. WERNICKE KORSAKOFF SYNDROME
  6. Metabolic Acidodis
A

Vitamin B1 Deficiency LATER STAGE

127
Q

ANIMAL:
1. Lean Pork
2. Organ meats (Liver)

PLANTS:
1. Whole grains
2. Legumes

A

Vitamin B1 SOURCES

128
Q

● High output heart failure
● Heart Hypertrophy especially of the right ventricle
● Tachycardia or Bradycardia
● Dyspnea/ Respiratory Distress
● Edema in lower extremities; oliguria
● Lactic Acidosis

A

Wet Beri-Beri

129
Q

● Peripheral neuropathy
● Muscle weakness
● Gait ataxia
● Parasthesias
● Wernicke’s Encephalopathy

A

Dry Beri-Beri

130
Q
  • Riboflavin
  • Essential for CHO, CHON, COOH metabolism or r/t to caloric reqs
A

Vitamin B2

131
Q
  1. Ariboflavinosis
  2. Cheilosis
  3. Glossitis
  4. Seborrheic dermatitis
  5. Pellagra
A

Vitamin B2 DEFICIENCY

132
Q

Inhibit Zn uitlization

A

Vitamin B2 TOXICITY

133
Q

ANIMAL:
fish
meats

PLANT:
grains
cereals
Green-leafy Vegie

A

Vitamin B2 SOURCES

134
Q

-Niacin
-Co-enzyme in energy metabolism

A

Vitamin B3

135
Q
  1. Pellagra
  2. Dermatitis
  3. Dementia
  4. Diarrhea
  5. Death
  6. Glossitis
  7. Angular Stomatitis
A

Vitamin B3 DEFICIENCY

136
Q
  1. Vasodilator and liver damage
  2. Hypermotility and acidity of stomach
  3. paralysis of Resp System
A

Vitamin B3 TOXICITY

137
Q

ANIMAL:
1. Fish
2. Meat
3. Eggs

PLANTS
1. whole grain

A

Vitamin B3 SOURCES

138
Q

⮚ small, naturally occurring, inorganic, chemical elements

⮚ Inorganic: being or composed of matter other than plant or animal

139
Q

⮚ serve as structural components and in many vital processes in the body

140
Q

⮚ Smaller quantities (<5g)

Iron
Zinc
Copper
Fluoride
Selenium
Iodine
Chromium
Manganese
Magnesium
Molybdenum

A

Trace Minerals

141
Q

⮚ Larger quantities

Calcium
Chloride
Magnesium
Potassium
Phosphorus
Sodium
Sulfur

A

Major Minerals

142
Q

calcium, phosphorous, magnesium

A

BONE HEALTH

143
Q

IRON, zinc, copper

A

BLOOD HEALTH

144
Q

chlorine

145
Q

SUPPORTS REPRODUCTION AND GROWTH

146
Q

: 135-145 mEq/L

A

● Sodium

147
Q

3.5-5 mEq/L

A

● Potassium

148
Q

: 4.5-5.5 mEq/L

A

● Calcium

149
Q

4.5-5.5 mEq/L

A

● Magnesium

150
Q

: 1.7-2.6 mEq/L

A

● Phosphate

151
Q

98-108 mEq/L

A

● Chloride

NDT LEC PRELIMS (3 decks)

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