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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
Cholesterol
200-300 mg/day
26
Water soluble vitamins
C and B
27
Fat soluble vitamins
A D E K
28
Vitamin C deficiency
Scurvy Hemorrhagic disease Painful limbs/joints Weak bones Swollen gums/ loose teeth
29
Thiamin (B1)
Promotes appetite Assists with muscle actions Sources: plant, animal, grains, legumes
30
Beriberi
Deficiency of B1 ataxia, confusion, anorexia, tachycardia
31
Riboflavin (B2)
Release energy from cells Sources: milk, meats, dark leafy veg
32
Niacin (B3)
Metabolism of fats, glucose, alcohol Sources: meats, legumes, milk, whole grain bread and cereal
33
Pyridoxine (B6)
Cellular function and synthesis of hemoglobin, neurotransmitters, niacin
34
Pantothenic acid
Metabolism of carbohydrates, fats, proteins Meats, whole grains, dried peas and beans
35
Biotin
Fatty acid synthesis, amino acid metabolism, formation of glucose Eggs, milk, dark green veg
36
Folate
Hemoglobin and amino acid synthesis
37
Cobalmin (B12)
Folate activation and RBC formation
38
Vitamins C deficiency
Scurvy Decrease iron absorption Bleeding gums
39
Thiamin (B1) deficiency
Beriberi Headache Weight loss Fatigue
40
Riboflavin (B2) deficiency
Skin eruptions Cracked lips Swollen tongue
41
Niacin (B3) deficiency
Pellagra Skin lesions GI and CNS findings Dementia
42
Pyridoxine (B6) deficiency
Anemia CNS Poor growth
43
Folate deficiency
Megaloblastic anemia CNS
44
Cobalamin (B12) deficiency
Pernicious anemia Poor muscle coordination Paresthesia on hand and feet
45
Vitamin 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
Vitamin D
Maintain serum calcium and phosphorus Fish, dairy, egg yolks, sun Def: fragile bones, rickets, osteomalacia
47
Vitamin E
Protects A from oxidation Veg oils, grains, nuts, dark green veg Def: anemia, edema, infant skin lesions
48
Vitamin K
Prothrombin synthesis, bone metabolism Green leafy veg, eggs Def: increased bleeding
49
Electrolytes
Sodium Potassium Chloride
50
Sodium action
Fluid volume Muscle contractions Transmit nerve impulses
51
Potassium action
Maintain fluid volume inside cells Muscle action
52
Chloride action
Intracellular and extracellular fluid balance Aids digestion
53
Calcium action
Bone/ teeth BP Clotting Nerve transmission
54
Magnesium action
Bone formation Catalyst for many enzyme reactions Nerve/ muscle function Smooth muscle relaxation
55
Phosphorus action
Energy transfer RNA/DNA acid-base balance Bone and teeth
56
Sulfur action
Protein metabolism
57
Micronutrients
Trace minerals Less than 5 g and 20 mg or less
58
Iodine
Thyroid hormone Regulates metabolism RDA 150 mcg Seafood
59
Iron
Oxygen distribution Vitamin C increase absorption Encourage high fiber diet
60
Fluoride
Bind with calcium Ex, fluoride mouth wash
61
Water intake
1500 mL 3 L- men 2.2 L- women
62
Assessment for proper hydration
Skin turgor Mental status Orthostatic BP urine output concentration Moistness of mucous membranes
63
Thirst
Late sign of need for hydration
64
Heme iron
meat, fish, poultry
65
Nonheme iron
grains, legumes, vegetables
66
Magnesium sources
Green leafy veg Nuts (think macadamia nut) Whole grains Tuna Halibut Chocolate
67
Chloride sources
Table salt
68
Potassium sources
Oranges Dried fruits Tomatoes Avocados Dried peas Meats Broccoli Bananas Dairy Whole grains
69
Phosphorus sources
Dairy Peas Meat Eggs Legumes
70
Sulfur sources
Proteins

Nutrition ATI (12 decks)

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