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Fundamentals > Chapter 44 > Flashcards

Chapter 44 Flashcards

1
Q

The energy needed to maintain life-sustaining activities for a specific period of time at rest (breathing, circulation, heart rate, and temperature)

A

BMR (basal metabolic rate)

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2
Q

The amount of energy that an individual needs to consume over a 24-hour period for the body to maintain all of its internal working activities while at rest

A

Resting Energy Expenditure (REE)

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3
Q

Complex and simple saccharides; main source of energy

A

Carbohydrates

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4
Q

Amino acids, necessary for nitrogen balance; essential for synthesis of body tissue and growth, maintenance and repair

A

Proteins

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5
Q

Saturated, polyunsaturated and monounsaturated; most calorie dense; 9kcal/g

A

Fats

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6
Q

All cell function depends on a fluid environment

A

Water

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7
Q

Essential for metabolism; water-soluble or fat-soluble

A

Vitamins

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8
Q

Catalysts for enzymatic reactions; macrominerals; trace elements

A

Minerals

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9
Q

Begins in the mouth and ends in the small and large intestines

A

Digestion

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10
Q

Intestine is the primary area for this function

A

Absorption

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11
Q

Consists of anabolic and catabolic reactions

A

Metabolism and storage of nutrients

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12
Q

Chyme is moved through peristalsis and is changed into feces

A

Elimination

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13
Q

Acceptable range of quantities of vitamins and minerals for each gender and age group

A

DRIs (dietary reference intakes)

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14
Q

Recommended average dietary daily consumption

A

Food guidelines

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15
Q

Needed protein, vitamins, fats, cholesterol, carbohydrates, fiber, sodium, and potassium

A

Daily values

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16
Q

A measurement system of the size and makeup of the body

A

anthropometry

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17
Q

An estimate of what a person should weight

A

IBW (ideal body weight)

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18
Q

Measures weight corrected for height and serves as an alternative to traditional height-weight relationships

A

BMI (body mass index)

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19
Q

Difficulty swallowing

A

dysphagia

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20
Q

Provides nutrients into the GI tract.

A

Enteral nutrition (EN)

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21
Q

Nutrients are provided intravenously

A

Parenteral nutrition

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22
Q

Specific nutrition therapy usage for treating illness, injury, or a certain condition

A

Medical nutrition therapy (MNT)

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23
Q

Name that disease: Helicobacter pylori, stress, acid overproduction

A

Peptic ulcer etiology

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24
Q

What can you do to treat peptic ulcers?

A

avoid caffeine, avoid spicy foods, avoid aspirin & NSAIDs, consume small frequent meals

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25
Q

What are some ways to treat Crohn’s and idiopathic ulcerative colitis? (7)

A

Elemental diets, parenteral nutrition, vitamins & iron supplements, fiber increase, fat reduction, large meal avoidance, lactose and sorbitol avoidance

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26
Q

Name that disease: must avoid gluten

A

Celiac

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27
Q

Name that disease: intestinal surface decrease, lifetime EN or PN

A

Short bowl syndrome

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28
Q

Name that disease: inflammation of diverticula, low- to moderate-residue diet for infection, high-fiber diet for chronic conditions

A

Diverticulitis

29
Q

Name that disease: exercise and diet therapy initially, individualized diet, carbohydrate consistency and monitoring, saturated fat less than 7%, cholesterol intake less than 200mg/dL, protein intake 15-20%

A

Type II diabetes mellitus

30
Q

Name that disease: balance caloric intake and exercise, maintain a healthy body weight; eat a diet rich in fruits, vegetables, and complex carbs; eat fish twice per week; limit foods and beverages high in sugar and salt; limit trans-saturated fate to less than 1%

A

Cardiovascular diseases

31
Q

What are some things that radiation can cause? (5)

A

anorexia, stomatitis, severe diarrhea, intestinal strictures, pain

32
Q

Name 3 cancer treatment nutrition tips:

A

Maximize fluid and nutrient intake
individualize diet to patient needs, symptoms, situation
Encourage small, frequent meals and snack (easy to digest)

33
Q

Name that disease: body wasting and severe weight loss; severe diarrhea, GI malabsorption, altered nutrient metabolism; hypermetabolism as a result of cytokine elevation

A

HIV/AIDS

34
Q

All household members have access to sufficient, safe, and nutritious food to maintain a healthy lifestyle; sufficient food is available on a consistent basis; and the household has resources to obtain appropriate food for a nutritious diet.

A

Food security

35
Q

Elements necessary for the normal function of numerous body processes (carbohydrates, proteins, fats, water, vitamins, and minerals)

A

Nutrients

36
Q

Proportion of essential nutrients to the number of kilocalories

A

Nutrient density

37
Q

Provide a large number of nutrients in relationship to kilocalories

A

High-nutrient dense foods

38
Q

Main fuel source for the brain, 4cal/g

A

Carbohydrates

39
Q

Carbohydrate units

A

saccharides

40
Q

Monosaccharides and disaccharides; found primarily in sugars

A

simple carbohydrates

41
Q

A polysaccharide that is the structural part of plants that is not broken down by the human digestive enzymes

A

Fiber

42
Q

A source of enegy (not primary) 4kcal/g

A

Proteins

43
Q

simplest form of protein; made of hydrogen, oxygen, carbon, and nitrogen)

A

amino acid

44
Q

not synthesized in the body; must be provided in the diet (histidine, lysine, and phenylalnine)

A

indispensable amino acids

45
Q

synthesized by the body;alanin, aspargine, glutamic acid

A

dispensable amino acids

46
Q

contains all essential amino acids in sufficient quantity to support growth and maintain nitrogen balance

A

high-quality proteins

47
Q

circulate in the blood and are composed of three fatty acids attached to a glycerol

A

triglycerides

48
Q

chains of carbon and hydrogen atoms with an acid group on one end of the chain and a methyl group at the other

A

fatty acids

49
Q

Each carbon in the chain has two attached hydrogen atoms

A

saturated fats

50
Q

an unequal number of hydrogen atoms are attached and the carbon atoms attach to each other with a double band

A

unsaturated

51
Q

fatty acid with one double bond

A

monounsaturated

52
Q

fatty acids with two or more double carbon bonds

A

polyunsaturated

53
Q

animal fats tend to have high proportions of:

A

saturated fatty acids

54
Q

vegetable fats have higher amounts of:

A

unsaturated and polyunsaturated fatty acids

55
Q

Water percentage of the body’s weight is water

A

60-70%

56
Q

name four fat-soluble vitamins

A

A, D, E, and K

57
Q

name two water-soluble vitamins

A

C and B-complex

58
Q

results from megadoses of supplemental vitamins, excessive amounts in fortified foods, and large intake of fish oils

A

hypervitaminosis

59
Q

Mineral daily requirement is 100 mg or more

A

macrominerals

60
Q

Mineral requirement is less than 100 mg

A

trace elements

61
Q

Protein like substances that act as catalysts to speed up chemical reactions; essential part of the chemistry of digestion

A

enzymes

62
Q

wavelike muscular contractions

A

peristalsis

63
Q

building of more complex biochemical substances by synthesis of nutrients

A

anabolism

64
Q

oxidized fatty acids; used for energy when dietary carbs are not adequate

A

ketones

65
Q

catabolism of glycogen into glucose, carbon dioxide, and water

A

glycogenolysis

66
Q

anabolism of glucose into glycogen for storage

A

glycogenesis

67
Q

catabolism of amino acids and glycerol into glucose for energy

A

gluconeogenesis

68
Q

…….

A

EAR (estimated average requirement)

Fundamentals (11 decks)

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