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Nutrition ATI > Ch 1 > Flashcards

Ch 1 Flashcards

1
Q

Carbohydrates

A

Provide energy for body

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2
Q

Minimal carbohydrate intake

A

130 g

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3
Q

Distribution range for carbohydrates

A

45-65%

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4
Q

Monosaccharides

A

Simple carbs

Glucose (corn syrup)

fructose (fruit)

Galactose (milk)

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5
Q

Disaccharides

A

Simple carbs

Sucrose (table sugar)

lactose (milk sugar)

maltose (malt sugar)

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6
Q

Polysaccharides

A

Complex carbs

Starch (grains, legumes, root vegetables)

fiber (whole grains, fruits, veg)

Glycogen

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7
Q

Total fiber AI

A

25 g/day women

38 g/day men

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8
Q

DRI

A

Dietary reference intake

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9
Q

RDA

A

Recommended dietary allowance

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10
Q

EAR

A

Estimated average requirement

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11
Q

AI

A

Adequate intake

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12
Q

UL

A

Tolerable upper intake level

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13
Q

Complete proteins

A

Animal sources and soy

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14
Q

Complementary proteins

A

Incomplete when eaten alone

Equivalent to a complete protein

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15
Q

Functions of protein

A

Tissue building

Nitrogen and water balance

Backup energy

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16
Q

RDA protein

A

.8 g/kg

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17
Q

Proteins ADMR

A

10-35%

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18
Q

PEM

A

Underconsumption of protein

Kwashiorkor and marasmus

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19
Q

Vegans

A

Lack B12

Does not naturally occur in plants

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20
Q

Types of fats

A

Saturated

Unsaturated

Essential

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21
Q

Saturated fats

A

Solid at room temp

Animal sources

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22
Q

Unsaturated fats

A

Monosaturated and polysaturated

Plant sources

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23
Q

Essential fatty acids

A

Omega 6 and omega 3

Blood clotting, BP, inflamm response

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24
Q

ADMR fats

A

20-35%

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25
Q

Cholesterol

A

200-300 mg/day

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26
Q

Water soluble vitamins

A

C and B

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27
Q

Fat soluble vitamins

A

A
D
E
K

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28
Q

Vitamin C deficiency

A

Scurvy

Hemorrhagic disease

Painful limbs/joints

Weak bones

Swollen gums/ loose teeth

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29
Q

Thiamin (B1)

A

Promotes appetite

Assists with muscle actions

Sources: plant, animal, grains, legumes

30
Q

Beriberi

A

Deficiency of B1

ataxia, confusion, anorexia, tachycardia

31
Q

Riboflavin (B2)

A

Release energy from cells

Sources: milk, meats, dark leafy veg

32
Q

Niacin (B3)

A

Metabolism of fats, glucose, alcohol

Sources: meats, legumes, milk, whole grain bread and cereal

33
Q

Pyridoxine (B6)

A

Cellular function and synthesis of hemoglobin, neurotransmitters, niacin

34
Q

Pantothenic acid

A

Metabolism of carbohydrates, fats, proteins

Meats, whole grains, dried peas and beans

35
Q

Biotin

A

Fatty acid synthesis, amino acid metabolism, formation of glucose

Eggs, milk, dark green veg

36
Q

Folate

A

Hemoglobin and amino acid synthesis

37
Q

Cobalmin (B12)

A

Folate activation and RBC formation

38
Q

Vitamins C deficiency

A

Scurvy

Decrease iron absorption

Bleeding gums

39
Q

Thiamin (B1) deficiency

A

Beriberi

Headache

Weight loss

Fatigue

40
Q

Riboflavin (B2) deficiency

A

Skin eruptions

Cracked lips

Swollen tongue

41
Q

Niacin (B3) deficiency

A

Pellagra

Skin lesions

GI and CNS findings

Dementia

42
Q

Pyridoxine (B6) deficiency

A

Anemia

CNS

Poor growth

43
Q

Folate deficiency

A

Megaloblastic anemia

CNS

44
Q

Cobalamin (B12) deficiency

A

Pernicious anemia

Poor muscle coordination

Paresthesia on hand and feet

45
Q

Vitamin A

A

Normal vision, tissue strength, growth and immune system

Orange/ yellow fruits, fatty fish, dairy

Def: reduce night vision, dry/thick cornea, mucosa change

46
Q

Vitamin D

A

Maintain serum calcium and phosphorus

Fish, dairy, egg yolks, sun

Def: fragile bones, rickets, osteomalacia

47
Q

Vitamin E

A

Protects A from oxidation

Veg oils, grains, nuts, dark green veg

Def: anemia, edema, infant skin lesions

48
Q

Vitamin K

A

Prothrombin synthesis, bone metabolism

Green leafy veg, eggs

Def: increased bleeding

49
Q

Electrolytes

A

Sodium

Potassium

Chloride

50
Q

Sodium action

A

Fluid volume

Muscle contractions

Transmit nerve impulses

51
Q

Potassium action

A

Maintain fluid volume inside cells

Muscle action

52
Q

Chloride action

A

Intracellular and extracellular fluid balance

Aids digestion

53
Q

Calcium action

A

Bone/ teeth

BP

Clotting

Nerve transmission

54
Q

Magnesium action

A

Bone formation

Catalyst for many enzyme reactions

Nerve/ muscle function

Smooth muscle relaxation

55
Q

Phosphorus action

A

Energy transfer RNA/DNA

acid-base balance

Bone and teeth

56
Q

Sulfur action

A

Protein metabolism

57
Q

Micronutrients

A

Trace minerals

Less than 5 g and 20 mg or less

58
Q

Iodine

A

Thyroid hormone

Regulates metabolism

RDA 150 mcg

Seafood

59
Q

Iron

A

Oxygen distribution

Vitamin C increase absorption

Encourage high fiber diet

60
Q

Fluoride

A

Bind with calcium

Ex, fluoride mouth wash

61
Q

Water intake

A

1500 mL

3 L- men

2.2 L- women

62
Q

Assessment for proper hydration

A

Skin turgor

Mental status

Orthostatic BP

urine output concentration

Moistness of mucous membranes

63
Q

Thirst

A

Late sign of need for hydration

64
Q

Heme iron

A

meat, fish, poultry

65
Q

Nonheme iron

A

grains, legumes, vegetables

66
Q

Magnesium sources

A

Green leafy veg

Nuts (think macadamia nut)

Whole grains

Tuna

Halibut

Chocolate

67
Q

Chloride sources

A

Table salt

68
Q

Potassium sources

A

Oranges

Dried fruits

Tomatoes

Avocados

Dried peas

Meats

Broccoli

Bananas

Dairy

Whole grains

69
Q

Phosphorus sources

A

Dairy

Peas

Meat

Eggs

Legumes

70
Q

Sulfur sources

Nutrition ATI (12 decks)

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