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Basic Nutrition and Diet Therapy > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

What is Nutrition?

A

Nutrition is the study of food and how the body makes use of it. It is the science that interprets the nutrients and other substances in food in relation to growth reproduction maintenance health and disease of an organism. It deals not only with the quantity and quality of food consumed but also with the processes of ingestion absorption assimilation biosynthesis catabolism breakdown and excretion.

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2
Q

What is the function of the stomach in digestion?

A

The stomach is a saclike organ that holds mixes and grinds food while mixing it with powerful acids and enzymes secreted in the stomach to break food into a liquid or paste consistency to pass on to the small intestine.

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3
Q

What are the parts of the small intestine?

A

The small intestine is made up of the duodenum jejunum and ileum. The duodenum continues the process of breaking down food.

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4
Q

What are Diet therapies?

A

Diet therapies are specially designed and prescribed for medical and/or general nutritional reasons. They promote a balanced selection of foods vital for good health.

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5
Q

What is Individualized diet therapy?

A

Individualized diet therapy can provide the patient important insight into food-related illnesses and education regarding how various nutrients (protein carbohydrate fat alcohol) affect illnesses diseases or obesity. It can be tailored to meet the treatment needs of patients on diagnosis of specific illnesses help reduce complications and/or side effects and can improve general well-being.

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6
Q

What are Nutrients?

A

Nutrients are chemical substances found in food components that are indispensable to the body’s functioning. They provide energy serve as building material help maintain or repair body parts and support growth.

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7
Q

What is Food in a medical context?

A

Food is any substance that the body can take and assimilate that will enable it to stay alive and grow; socially it is a more limited number of substances defined as acceptable by each culture.

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8
Q

What is Digestion?

A

Digestion is defined as the process of breaking down food and substances like carbohydrates proteins fats and vitamins that aid the body in its different functions.

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9
Q

What constitutes the digestive system?

A

The digestive system is made up of the gastrointestinal tract (GI tract or digestive tract) the liver pancreas and gallbladder.

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10
Q

How are Nutrients classified?

A

Nutrients are classified according to the following: 1) Function (bodybuilding nutrients vs. energy furnishing nutrients) 2) Chemical properties (organic or inorganic) 3) Essentiality (essential vs. nonessential nutrients) 4) Concentration (high nutrient density vs. low nutrient density).

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11
Q

What are Macronutrients?

A

Macronutrients are nutrients that provide calories or energy and are required in large amounts to maintain body functions and carry out the activities of daily life.

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12
Q

What are the three broad classes of macronutrients classified by Atwater’s Physiological Factors?

A

The three broad classes of macronutrients are carbohydrates (4 kcal/g) fats (9 kcal/g) and proteins (4 kcal/g).

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13
Q

What are carbohydrates?

A

Carbohydrates are organic compounds known as saccharides starches and sugars.

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14
Q

What is the function of pectins?

A

Pectins are nondigestible colloidal polysaccharides that have a gel quality. They are used to treat diarrhea as they absorb toxins and bacteria in the intestine and also bind cholesterol reducing the amount the blood can absorb.

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15
Q

What is fructose?

A

Fructose also known as levulose is the sweetest of simple sugars. It is found in milk sugar and is converted into glucose in the body.

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16
Q

What is galactose?

A

Galactose is a sugar that is not found in foods by itself; it is derived from the breakdown of milk sugar.

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17
Q

What are disaccharides?

A

Disaccharides are double sugars made up of two monosaccharides that must be changed to simple sugars by hydrolysis before they can be absorbed.

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18
Q

What is the composition of sucrose?

A

Sucrose is composed of glucose and fructose and is commonly known as ordinary table sugar.

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19
Q

What are fats?

A

Fats are organic compounds composed of carbon hydrogen and oxygen. Triglycerides or fats and oils are fatty acid esters of glycerol.

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20
Q

What are the health concerns related to carbohydrates?

A

Health concerns include insulin release by pancreas glucagon release after meals and epinephrine’s role in blood glucose regulation. High glycemic index foods raise blood glucose rapidly while low glycemic index foods do not.

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21
Q

What is the Glycemic Index (GI)?

A

The Glycemic Index (GI) provides an estimate of how foods affect serum blood glucose levels.

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22
Q

What are compound lipids?

A

Compound lipids are various combinations of fats with other components including phospholipids glycolipids and lipoproteins.

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23
Q

What are the functions of phospholipids?

A

Phospholipids are important for forming cell membranes and play a role in the blood clotting process.

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24
Q

What are glycolipids?

A

Glycolipids are compounds of fatty acids combined with carbohydrates and nitrogenous bases playing a vital role in cell membrane stability and cellular recognition.

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25
What are lipoproteins?
Lipoproteins are lipids combined with proteins formed primarily in the liver and found in cell and organelle membranes containing cholesterol and fatty acids.
26
What are omega polyunsaturated fats known for?
Omega polyunsaturated fats lower blood cholesterol and prevent heart disease.
27
How often should fish be eaten to help lower blood cholesterol and risk of heart attack and stroke?
Fish should be eaten once a week.
28
Does fat instigate cancer development?
No
29
What are lipoproteins?
Lipoproteins are lipids combined with proteins formed primarily in the liver and found in cell and organelle membranes containing cholesterol and fatty acids. ## Footnote Example sentence: Lipoproteins play a vital role in cell membrane stability and cellular recognition.
30
What are omega polyunsaturated fats known for?
Omega polyunsaturated fats lower blood cholesterol and prevent heart disease. ## Footnote Example sentence: Omega-3 polyunsaturated fats have benefits related to cancer and obesity.
31
Does fat instigate cancer development?
No fat does not instigate cancer development but can promote it once it has arisen.
32
What type of diet is colon cancer related to?
Colon cancer is related to increased fat and low fiber diet.
33
What type of diet is breast cancer related to?
Breast cancer is related to increased levels of saturated fats in the diet.
34
What is the impact of high fat diets on body fat?
High fat diets tend to store body fat.
35
What are the benefits of omega-3 polyunsaturated fats?
Omega-3 polyunsaturated fats have benefits related to cancer and obesity.
36
What are the food sources of margarine and shortening?
Margarine and shortening are made from relatively less expensive vegetable oils such as cottonseed oil soybean oil corn oil and coconut oil.
37
How is margarine processed to give it the flavor of butter?
Margarine is further processed by churning the cultured milk.
38
What vitamins are margarine usually fortified with?
Margarine is usually fortified with vitamins A and D.
39
What are visible fats?
Visible fats include lard butter margarine shortenings salad oils and visible fats of meat.
40
What are invisible fats?
Invisible fats are those found in milk cheese eggs nuts and meat.
41
What is linoleic acid and where is it found?
Linoleic acid is the primary member of the omega-6 family found in vegetable oils like corn safflower soybean and cottonseed as well as in poultry fats.
42
What can linoleic acid be converted into?
Linoleic acid can be made into arachidonic acid which is abundant in meats.
43
What is linolenic acid and where is it found?
Linolenic acid is the primary member of the omega-3 family found in oils like flaxseed canola walnut wheat germ and soybeans as well as in nuts and seeds.
44
What can linolenic acid be converted into?
Linolenic acid can be made into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
45
What are the functions of EPA and DHA?
EPA and DHA are essential for growth and development and for the prevention or treatment of heart disease hypertension arthritis and cancer.
46
Where else can linolenic acid be found?
Linolenic acid is also found in human milk shellfish and fish.
47
What are essential fatty acids?
Essential fatty acids are not manufactured in the body and must be supplied in the diet.
48
What is the recommended daily cholesterol limit for individuals with risk factors for heart disease?
Individuals with risk factors for heart disease should not consume more than 200 milligrams of cholesterol a day.
49
What is the upper limit of cholesterol intake for those with existing risk factors for heart disease?
Cholesterol intake should be limited to not more than 300 milligrams a day.
50
What is the requirement for linoleic acid?
The requirement for linoleic acid is low and easily met.
51
What are essential amino acids?
Essential amino acids cannot be synthesized by the body and are necessary in the diet.
52
List some examples of essential amino acids.
Examples of essential amino acids include Threonine Leucine Isoleucine Valine Lysine Methionine Phenylalanine and Tryptophan.
53
What are nonessential amino acids?
Nonessential amino acids can be manufactured by the body and are not as necessary for consideration in the diet.
54
List some examples of nonessential amino acids.
Examples of nonessential amino acids include Glycine Alanine Aspartic acid Glutamic acid Proline Hydroxyproline Cystine Tyrosine Serine Arginine and Histidine.
55
What are complete proteins?
Complete proteins are those that contain all the essential amino acids in sufficient quantities and ratios to supply the body's needs.
56
What are examples of complete proteins?
Complete proteins are of animal origin such as meat milk cheese and eggs.
57
What are incomplete proteins?
Incomplete proteins are those deficient in one or more of the essential amino acids and are of plant origin such as grains legumes seeds and nuts.
58
What are complementary proteins?
Complementary proteins are those food sources that when eaten together provide all the essential amino acids.
59
What is aspartame?
Aspartame is an artificial sweetener composed of phenylalanine and aspartic acid found in Equal and Nutra Sweet.
60
What is monosodium glutamate (MSG)?
Monosodium glutamate (MSG) is a spice/preservative composed of amino acid and serves as an additional source of sodium in the diet.
61
What are the types of proteins based on hydrolysis?
Proteins can be classified as those which yield only amino acids upon hydrolysis such as simple proteins like Albumins Globulins Glutelins Prolamins and Albuminoids.
62
What is a function of proteins?
Proteins are used in repairing worn-out body tissue.
63
How many calories does one gram of protein contain?
One gram of protein contains 4 calories.
64
What are the types of proteins based on hydrolysis?
Proteins can be classified as those which yield only amino acids upon hydrolysis such as simple proteins like Albumins Globulins Glutelins Prolamins and Albuminoids. ## Footnote Example sentence: Albumins and Globulins are examples of proteins that yield only amino acids upon hydrolysis.
65
What is a function of proteins?
Proteins are used in repairing worn-out body tissue. ## Footnote No additional information.
66
How many calories does one gram of protein contain?
One gram of protein contains 4 calories. ## Footnote No additional information.
67
What role do proteins play in the body's fluids?
Proteins contribute to numerous essential body secretions and fluids including enzymes and hormones. ## Footnote No additional information.
68
What is the recommended dietary requirement of protein for adults?
The recommended dietary requirement of protein for adults is 10% of intake or 46 grams/day for women and 56 grams/day for men. ## Footnote No additional information.
69
What are the additional protein requirements during pregnancy?
Pregnancy requires an increase of 30 grams over that of a non-pregnant woman. ## Footnote No additional information.
70
What are the additional protein requirements during lactation?
Lactation requires an increase of 20 grams. ## Footnote No additional information.
71
What is marasmus?
Marasmus is a condition characterized by severe deprivation of food over a long period of time leading to insufficiency of protein and energy intake. ## Footnote No additional information.
72
What is kwashiorkor?
Kwashiorkor reflects an abrupt and recent deprivation of food which develops rapidly as a consequence of protein deficiency or an illness like measles. ## Footnote No additional information.
73
What is the function of vitamin A (retinol)?
Vitamin A is necessary for normal vision and is a component of visual purple (rhodopsin) a light-sensitive pigment in the retina. ## Footnote No additional information.
74
How is vitamin A absorbed?
Vitamin A absorption is aided by bile salts pancreatic lipase and dietary fat. ## Footnote No additional information.
75
What are the storage capabilities of vitamin A?
Vitamin A has a large storage capacity in the liver hence potential toxicity levels with large intakes. ## Footnote No additional information.
76
What can destroy vitamin A?
Vitamin A can be easily destroyed by oxidation ultraviolet light and prolonged heating in contact with air. ## Footnote No additional information.
77
What is the stability of vitamin E (tocopherol)?
Vitamin E is fairly stable to heat and acids but unstable to alkalis ultraviolet light and oxygen. ## Footnote No additional information.
78
What are the food sources of vitamin E?
Animal sources include egg yolk liver butter and milk; plant sources include vegetable oils germ oils of wheat corn cottonseed or soybean grains nuts and some legumes. ## Footnote No additional information.
79
What is the chemical name for Vitamin C?
Ascorbic acid ## Footnote No additional information.
80
How is Vitamin C absorbed and stored in the body?
Easily absorbed by the small intestine. Not stored in tissue depots it is distributed to tissue saturation levels in general circulation with the remainder being excreted. ## Footnote No additional information.
81
Where is a large amount of Vitamin C present in the body?
Adrenal tissues. ## Footnote No additional information.
82
What happens to Vitamin C during cooking?
Much ascorbic acid is lost in cooking and thrown out in the cooking water. ## Footnote No additional information.
83
What are some methods to preserve Vitamin C in food?
Quick cooking in a small amount of boiling water and covered tightly quick freezing of food and refrigeration aids retention of Vitamin C. ## Footnote No additional information.
84
What are some sources of Vitamin C?
Citrus fruits and juices datiles guava alugbati bitter gourd leaves malunggay cauliflower. ## Footnote No additional information.
85
What is Riboflavin also known as?
Vitamin B2. ## Footnote No additional information.
86
What is the stability of Riboflavin in terms of cooking?
Stable to heat oxidation and acid; very little is lost in cooking and processing of food due to its heat stability. ## Footnote No additional information.
87
What destroys Riboflavin content in food?
The addition of baking soda to soften dried peas or beans for faster cooking destroys much of their riboflavin content because it is sensitive to alkali. ## Footnote No additional information.
88
What are the sources of Riboflavin?
Animal sources include cheese milk eggs liver and other glandular organs. Plant sources include whole grains legumes leafy green vegetables and seaweeds. ## Footnote No additional information.
89
What is Ariboflavinosis?
A condition caused by Riboflavin deficiency. ## Footnote No additional information.
90
What are manifestations of Ariboflavinosis?
Scales and cracks on lips and mouth smooth swollen red tongue (glossitis) dermatitis particularly in skin folds. ## Footnote No additional information.
91
Does Riboflavin toxicity occur from oral doses?
No toxicity does not occur from oral doses but is possible when massive doses are given by injection. ## Footnote No additional information.
92
What is Pyridoxine also known as?
Vitamin B6. ## Footnote No additional information.
93
What are the main sources of Pyridoxine?
Vegetable oils of corn cottonseed linseed olive peanut wheat germ wheat and rice germ lard and legumes. ## Footnote No additional information.
94
What are some deficiency symptoms of Pyridoxine?
Anemia CNS hyperirritability dermatitis. ## Footnote No additional information.
95
What is Lipoic acid and its major actions?
Lipoic acid plays an essential role in many biochemical processes by which foods are metabolized by the body and serves as a coenzyme in energy metabolism converting pyruvic acid into acetyl CoA. ## Footnote No additional information.
96
Is Lipoic acid a true vitamin?
No it is not a true vitamin because it can be synthesized in adequate amounts in the body. ## Footnote No additional information.
97
What is Biotin's stability and solubility?
Biotin is stable to heat soluble in water and alcohol and susceptible to oxidation and alkali. ## Footnote No additional information.
98
What is Inositol and where does it occur?
Inositol occurs in meat and meat extractives muscle and glandular organs brain legumes nuts fruits vegetables and grains. ## Footnote No additional information.
99
What is the role of Inositol in the body?
In ## Footnote No additional information.
100
Is Lipoic acid a true vitamin?
No it is not a true vitamin because it can be synthesized in adequate amounts in the body. ## Footnote Example sentence: Lipoic acid is not considered a true vitamin because our bodies can produce it in sufficient quantities.
101
What is Biotin's stability and solubility?
Biotin is stable to heat soluble in water and alcohol and susceptible to oxidation and alkali. ## Footnote Additional information: Biotin is a water-soluble B vitamin that is stable to heat but can be oxidized or degraded in alkaline conditions.
102
What is Inositol and where does it occur?
Inositol occurs in meat and meat extractives muscle and glandular organs brain legumes nuts fruits vegetables and grains. ## Footnote Example sentence: Inositol can be found in a variety of foods such as meat, legumes, nuts, fruits, and grains.
103
What is the role of Inositol in the body?
Inositol is linked with phospholipids as phosphoinositols which help in the transportation and metabolism of fats. ## Footnote Additional information: Inositol plays a key role in fat metabolism and is involved in the formation of phosphoinositols, which are important for cellular functions.
104
What is Choline and its function?
Choline is a lipotropic agent that mobilizes fat and prevents the buildup of fatty acids. It is needed for fat transport as a constituent of phospholipids. ## Footnote Example sentence: Choline acts as a lipotropic agent in the body, helping to mobilize fats and prevent the accumulation of fatty acids.
105
What are rich sources of Choline?
Egg yolk liver brain kidney heart meats legumes nuts and yeast. ## Footnote Example sentence: Rich dietary sources of choline include egg yolk, liver, nuts, and legumes.
106
What is the importance of water for health?
Fluid balance is essential for optimum health and bodily function. Water makes up the largest portion of our total body weight and is crucial for all fluids and cellular functions. ## Footnote Additional information: Water is vital for maintaining hydration, regulating body temperature, and supporting various metabolic processes.
107
What is the minimum daily fluid output for a healthy adult?
1500 ml. ## Footnote Additional information: The minimum daily fluid output for a healthy adult is around 1500 milliliters.
108
What is the recommended adult fluid intake?
3 to 4 L/day for men and 2 to 3 L/day for women. ## Footnote Additional information: Men are generally advised to consume 3 to 4 liters of fluid per day, while women should aim for 2 to 3 liters daily.
109
What should be assessed for proper hydration?
Skin turgor mental status orthostatic blood pressures urine output and concentration and moistness of mucous membranes. ## Footnote Additional information: Assessing skin turgor, mental status, urine output, and mucous membrane moisture can help determine a person's hydration status.
110
How long can the body survive without water?
The body cannot survive without water/hydration for more than a few days. ## Footnote Additional information: The human body relies on water for numerous vital functions, and survival without adequate hydration is limited to just a few days.

Basic Nutrition and Diet Therapy (4 decks)

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