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Medical Assistant Exam > Chapter Six: Nutrition > Flashcards

Chapter Six: Nutrition Flashcards

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USMLE® Step 1 flashcards
1
Q

What percentage of your daily caloric intake should fats provide?

A

20-35%

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2
Q

What are the three functions fats play in a diet?

A
  • They are essential nutrition that are important for the absorption of vitamins D, E, A, and K, which are fat-soluble vitamins
  • They are necessary to provide the body’s energy
  • They assisting in maintaining the core body temperature
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3
Q

What is the difference in benefit between saturated and unsaturated fats?

A

Saturated fats can have adverse effects on the body and heart health and un-saturated fats can have benefits to health

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4
Q

What are examples of saturated fats?

A
  • Fatty cuts of meat
  • Butter
  • Whole Milk
  • Cheese
  • Cream
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5
Q

What are examples of unsaturated fats?

A
  • Sunflower, corn, soybean and flaxseed oils
  • Avocados
  • Nuts
  • Seeds
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6
Q

What percentage of your daily caloric intake should proteins provide?

A

10-35%

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7
Q

What is the purpose of proteins within a healthy diet?

A
  • Protein is an essential nutrient for growth, development, and repair of skin, muscles, and other body tissues.
  • Necessary for the production of enzymes and hormones
  • Break down into amino acids which are essential for building muscle and tissue
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8
Q

What percentage of your daily caloric intake should carbohydrates provide?

A

45-65%

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9
Q

What is the purpose of carbohydrates within a healthy diet?

A
  • aids in digestion
  • provision and production of energy
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10
Q

What is the differences in risk between water and fat soluble vitamins?

A

Water soluble vitamins taken in excess are excreted but pose no threat to the body’s health. Fat soluble vitamins taken in excess can lead to toxicity (hypervitaminosis)

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11
Q

What is the name, solubility, dietary source and function of the following vitamin:

B12

A

Cobalamin
Water-Soluble
Meat, fish, seafood, eggs, milk, dairy products
Function: cell development, nerve function

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12
Q

What is the name, dietary source and function of the following vitamin:

B1

A

Thiamine
Water-Soluble
Pork, whole grains, breads and cereal, legumes, seeds, nuts
Energy and nerve function

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13
Q

What is the name, dietary source and function of the following vitamin:

B2

A

Riboflavin
Water-Soluble
Milk and dairy products, green leafy vegetables, whole grains
Metabolism, vision, skin health

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14
Q

What is the name, dietary source and function of the following vitamin:

B3

A

Niacin
Water-soluble
Meat, poultry, fish, breads, cereal, peanut butter, green leafy vegetables
Metabolism, digestive and nervous system function and health

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15
Q

What is the name, dietary source and function of the following vitamin:

B6

A

Pyridoxine
Water-Soluble
Meat, fish, poultry, fruits, vegetables
Protein metabolism and red blood cell production

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16
Q

What is the name, dietary source and function of the following vitamin:

C

A

Ascorbic Acid
Water-Soluble
Citrus fruits, vegetables in the cabbage family
Immunity, iron absorption, protein metabolism, antioxidant

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17
Q

What is the dietary source and function of the following vitamin:

Folic Acid

A

Water-Soluble
Green leaf vegetables, orange juice, seeds, legumes
Red blood cell production, liver health

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18
Q

What is the dietary source and function of the following vitamin:

A

A

Fat-Soluble
Animal sources, dairy products, liver, dark orange vegetables and fruits
Vision, bone, mucous membrane and tooth health, immunity

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19
Q

What is the dietary source and function of the following vitamin:

D

A

Fat-soluble
Egg yolks, fortified milk, liver, fatty fish, sun exposure
Calcium absorption

20
Q

What is the dietary source and function of the following vitamin:

E

A

Fat-Soluble
Plant oils, green leafy vegetables, whole grains, nuts, seeds
Antioxidant, cell health

21
Q

What is the dietary source and function of the following vitamin:

K

A

Fat-Soluble
Green leafy vegetables, with smaller amounts in fish, liver, eggs and cereal
Blood clotting

22
Q

What is the dietary source and function of the following mineral:

Potassium

A

Oranges, bananas, brocoli, potatoes, tomatoes
Essential for muscle contraction, any deviation from normal can result in cardiac problems or death

23
Q

What is the dietary source and function of the following mineral:

Calcium

A

Milk, sardine and salmon bones, fortified orange juice or bread
Needed for bone and teeth health and muscle contraction

24
Q

What is the dietary source and function of the following mineral:

Iron

A

Red meat, liver, raisins, tomato juice, dried fruit
Precursor to red blood cells’ ability to carry oxygen

25
Q

What is the dietary source and function of the following mineral:

Flouride

A

Fluoridated water, toothpaste
Important to prevent cavities and oral decay

26
Q

What is the dietary source and function of the following mineral:

Iodine

A

Seafood, iodized salt
Maintain balance of bodily fluids and keep muscles and nerves running smoothly

27
Q

What are common symptoms in individuals with deficiency of electrolytes?

A
  • confusion
  • irregular heartbeat
  • blood pressure changes
  • numbness
  • muscular twitching
  • weakness
  • seizures, in severe cases
28
Q

What are the 7 main electrolytes?

A
  • sodium
  • potassium
  • calcium
  • magnesium
  • chloride
  • bicarbonate
  • hydrogen peroxide
29
Q

What percentage of the human body is water?

A

60%

30
Q

What ways is water excreted in the body?

A

perspiration, respiration, and elimination

31
Q

What is the function of water in the body?

A
  • transport of nutrients
  • moisture of tissues
  • removal of waste products
32
Q

What are the benefits of fiber in a healthy diet?

A
  • lowering cholesterol
  • normalizing bowel movements and maintaining bowel health
  • contributes to prevention of colorectal cancer
  • controls weight by producing a lasting feeling of fullness
  • helping control blood sugar levels
33
Q

Explain the use and limitations of the following diet protocol:

DASH

A

Lowers blood pressure
Fresh fruits and vegetables, no alcohol, low salt, high fiber

34
Q

Explain the use and limitations of the following diet protocol:

Soft diet

A

Decreases strain on GI tract
No fresh or raw fruits or vegetables, no strong spices, no gas-forming vegetables

35
Q

Explain the use and limitations of the following diet protocol:

Bland Diet

A

Decreases GI irritation
No caffeine, no alcohol, no pepper, no chili, no nutmeg, no fried foods, no concentrated sweets

36
Q

Explain the use and limitations of the following diet protocol:

Low salt

A

Decreases blood pressure or water retention
Avoid processed foods (canned and frozen); no added table salt, no cured meats like ham, bacon or sausage, minimal dairy products, avoid pickled items, avoid salty snacks

37
Q

Explain the use and limitations of the following diet protocol:

Low fat

A

Promotes heart health
Avoid saturated fats, pastries, icings, butter and whole-milk products, and fatty cuts of meat; remove poultry skins

38
Q

Explain the use and limitations of the following diet protocol:

Low Cholesterol

A

Promotes heart health
Avoid egg yolk, shrimp, organ meats, coconut and palm oils, and lard, increase food that elevate HDLs (ex. avocados, nuts, legumes, canola oils)

39
Q

Explain the use and limitations of the following diet protocol:

Antioxidant

A

Prevents cancer
dark green and yellow vegetables, green tea, red wine, oregano, sesame, rosemary, thyme, and cloves

40
Q

Explain the use and limitations of the following diet protocol:

Vegan

A

Lifestyle preference
No animal products, all nutrients from plant sources

41
Q

Explain the use and limitations of the following diet protocol:

Lacto-vegetarian

A

Lifestyle preference
Plant sources of nutrition supplemented by dairy products

42
Q

Explain the use and limitations of the following diet protocol:

Lacto-ovo-vegetarian

A

Lifestyle preference
Plant sources of nutrition supplemented by dairy products and eggs

43
Q

Explain the use and limitations of the following diet protocol:

Gluten-Free

A

Manages celiac disease and non-celiac gluten sensitivity
No grains that contain gluten (wheat, barely, rye, tricticale)

44
Q

What is the recommended daily caloric intake for women? What are the considerations for pregnant and lactating mothers?

A

1,600-1800 normal
+ 300 for pregnant women
+ 800 for lactating women

45
Q

What is the recommended daily caloric intake for men?

A

1,800-2,000

46
Q

What are four factors that can affect your recommended daily caloric intake?

A
  • Health status
  • age
  • activity level
  • sex
47
Q
A

Medical Assistant Exam (14 decks)

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