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Nutrition > Chapter 1: Sources of Nutriton > Flashcards

Chapter 1: Sources of Nutriton Flashcards

1
Q

Carbohydrates calories?

A

45-65% of calories

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2
Q

Carbohydrates

A
  • provide energy and regulate protein and fat metabolism

- important for cardiac and CNS

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3
Q

glycogen

A

stored carb energy in LIVER and MUSCLES

-release in between meals to help regulate blood sugar levels

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4
Q

carb per cal

A

4 calories/ gram of energy

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5
Q

Fiber needed for women

A

24 grams

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6
Q

Fiber needed for men

A

38 grams a day

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7
Q

Protein percentage

A

10-35% of calories

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8
Q

protein

A
  • Function: tissue building, metabolism, immune function, maintain neutral nitrogen balance
  • WOUND HEALING
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9
Q

complete protein:

A

contain sufficient amounts of all nine essential amino acids (in animal sources and soy)

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10
Q

incomplete proteins

A

contain an insufficient amount or quantity of amino acids → limits ability for protein synthesis (in plant sources)

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11
Q

complementary proteins

A

food sources that are incomplete proteins eaten alone, but together equivalent to a complete protein

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12
Q

fiber per cal

A

4 calories/gram of energy (same as carb)

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13
Q

Protein energy malnutrition

A
  • Kwashiorkor

- marasmus

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14
Q

lipids percentage

A

20-35% of calories

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15
Q

Lipids

A

Function: provide stored energy for the body, provide padding and insulation, hormone product production, and absorption of fat soluble vitamins

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16
Q

What is the percentage of lipids from saturated fats

A

10%

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17
Q

cholesterol limit

A

200-300 mg/day

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18
Q

lipids per cal

A

9 calories/ gram of energy

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19
Q

water soluble

A

Vitamin C and B-complex

-Thiamin (B1), Riboflavin (b2) , Niacin (b3), Pyridoxine (B6), Pantothenic acid, biotin, folate, Cobalamin (b12)

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20
Q

fat soluble

A

Vitamins A,D,E,K

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21
Q

fat soluble characteristics

A

-carry risk for toxicity bc stored in body for long time

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22
Q

conditions that impair fat soluble vitamin

A
  • cystic fibrosis
  • celiac disease
  • Crohn’s disease
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23
Q

Vitamin C

A
  • important for tissue building, metabolism, IRON ABSORPTION

- Food sources: citrus fruits and juices, tomatoes, green leafy veggies, strawberries, peppers

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24
Q

deficiency in Vitamin C

A

Scurvy

-signs: bleeding, joint pain, and swollen gum

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25
Q

when do you increase vitamin C?

A
  • in times of stress and illness

- ESPECIALLY SMOKERS by 35mg/day –> bc of oxidative stress and metabolic turnover

26
Q

B-complex vitamins

A
  • crucial to metabolism, energy, and NERVE FUNCTIONING

- Food sources: meat, milk, enriched grains, whole grains, legumes (beans) and green leafy vegetables

27
Q

Beriberi

A
  • Deficiency in Thiamin (B1)

- Common with alcohol use disorder

28
Q

Cheilosis

A
  • Deficiency in Riboflavin (B2)

- cracks/scales on lips/corner of lips; smooth/swollen tongue (glossitis) , dermatitis of ears, nose, mouth

29
Q

megaloblastic anemia

A
  • Deficiency in folate

- Neural tube defects in utero

30
Q

pernicious anemia

A
  • Deficiency Cobalamin (B12)

- Seen mostly in vegans and those lacking intrinsic factor (needed for absorption of B12)

31
Q

Vitamin A

A
  • VISION HEALTH, skeletal and soft tissue development and strength
  • Food sources: orange and yellow fruits and veggies such as carrots, apricots and cantaloupe, fatty fish, eggs yolks, liver, dairy products
  • lutein
32
Q

deficiency of vitamin A

A
  • vision changes

- xerophththalmia (dryness and hardening of conjuctiva and cornea)

33
Q

Vitamin D

A
  • important in ABSORPTION OF CALCIUM
  • plays key role in bone mineralization
  • Sources: SUNLIGHT, fortified milk, fatty fish, eggs
34
Q

deficiency of Vitamin D

A

bone demineralizatoin/loss, rickets

35
Q

Vitamin E

A
  • serves as ANTIOXIDANT, protect cells from damage

- sources: FAT CONTAINING FOODS (vegetable oils, nuts), dark green veggies, WHOLE grain

36
Q

Vitamin E deficiency

A
  • rare

- can cause muscle pain, weakness, and poor balance

37
Q

Vitamin K

A
  • assists in BLOOD CLOTTING and bone maintenance
  • ANTIDOTES (fix up) for excess anticoagulations (too much blood thinning) such as WARFARINS
  • Sources: dark green veggies, carrot, eggs
38
Q

Sodium (electrolytes)

normal level

A

136-145

39
Q

sodium

A
  • maintain fluid balance, nerve and muscle function

- sources: salt and process foods

40
Q

hypernatremia

A

hypervolemia, hypertension (fluid retention)

41
Q

hyponatremia

A

confusion (common in elderly), muscle cramping, fatigue, nausea, vomiting, headache

42
Q

potassium normal level

A

3.5-5.0

43
Q

potassium (electrolytes)

A

maintain INTRA-cellular fluid balance, important for nerve function, regulate muscle and heart CONTRACTION
Foods: banana, tomatoes, potatoes, oranges, dried fruits, avocados and dark green veggies

44
Q

hyperkalemia

A

risk for DYSRHYTHMIAS, muscle weakness, numbness and tingling, NV, confusion

45
Q

hypokalemia

A

also risk for DYSRHYTHMIAS, muscle cramps, constipation

46
Q

chloride normal range

A

98-106

47
Q

chloride (electrolytes)

A
  • help with digestion, MAINTAIN ICF and ECF balance

- sources: table salt

48
Q

excess chloride

A

Nausea and vomiting

49
Q

low level of chloride

A

muscle cramps, GI upsets

50
Q

calcium normal level

A

9-10.5

51
Q

calcium (electrolytes)

A
  • important for bone and teeth formation, nerve and muscle function, for clotting and BP
  • sources: DAIRY PRODUCT, darn green veggies, fortified foods
52
Q

hypercalcemia

A

constipation, decreased-deep tendon reflexes, kidney stones and lethargy

53
Q

hypocalcemia ***

A

positive CHVOSTEK’S and TROUSSEAU’s sign, muscle spasms and tingling in the lips and fingers

54
Q

magnesium normal levels

A

1.3-2.1

55
Q

magnesium

A
  • assists with nerve and muscle function, bone formation, biochemical reactions in the body
  • sources: nuts, dark green veggies, whole grains, meat and milk
56
Q

excess magnesium

A

NV, hypotension, muscle weakness, lethargy, respiratory and cardiac arrest (everything going down)

57
Q

deficient magnesium

A

dysrhythmias, tremors, seizures, confusion, increased deep-tendon reflex (everything amps UP)

58
Q

phosphorus normal level

A

3-4.5

59
Q

phosphorus (electrolytes)

A
  • bone and teeth formation along with calcium
  • INVERSE relationship with calcium
  • energy transfer of RNA/DNA
  • High CA= low phosphorus (vice versa)
  • Sources: dairy (including cheese), dark green vegetables, meat, fish, eggs, and legumes
60
Q

excess phosphorus

A
  • decreased serum calcium level
  • High levels of phosphorus= signs of Hypocalcemia (positive chvostek’s and Trousseau’s signs, muscle spasms and tingling in the lips and fingers)

Nutrition (6 decks)

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