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Medical Assistant Exam > Chapter Six: Nutrition > Flashcards

Chapter Six: Nutrition 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
What is the dietary source and function of the following mineral: Flouride
Fluoridated water, toothpaste Important to prevent cavities and oral decay
26
What is the dietary source and function of the following mineral: Iodine
Seafood, iodized salt Maintain balance of bodily fluids and keep muscles and nerves running smoothly
27
What are common symptoms in individuals with deficiency of electrolytes?
- confusion - irregular heartbeat - blood pressure changes - numbness - muscular twitching - weakness - seizures, in severe cases
28
What are the 7 main electrolytes?
- sodium - potassium - calcium - magnesium - chloride - bicarbonate - hydrogen peroxide
29
What percentage of the human body is water?
60%
30
What ways is water excreted in the body?
perspiration, respiration, and elimination
31
What is the function of water in the body?
- transport of nutrients - moisture of tissues - removal of waste products
32
What are the benefits of fiber in a healthy diet?
- 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
Explain the use and limitations of the following diet protocol: DASH
Lowers blood pressure Fresh fruits and vegetables, no alcohol, low salt, high fiber
34
Explain the use and limitations of the following diet protocol: Soft diet
Decreases strain on GI tract No fresh or raw fruits or vegetables, no strong spices, no gas-forming vegetables
35
Explain the use and limitations of the following diet protocol: Bland Diet
Decreases GI irritation No caffeine, no alcohol, no pepper, no chili, no nutmeg, no fried foods, no concentrated sweets
36
Explain the use and limitations of the following diet protocol: Low salt
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
Explain the use and limitations of the following diet protocol: Low fat
Promotes heart health Avoid saturated fats, pastries, icings, butter and whole-milk products, and fatty cuts of meat; remove poultry skins
38
Explain the use and limitations of the following diet protocol: Low Cholesterol
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
Explain the use and limitations of the following diet protocol: Antioxidant
Prevents cancer dark green and yellow vegetables, green tea, red wine, oregano, sesame, rosemary, thyme, and cloves
40
Explain the use and limitations of the following diet protocol: Vegan
Lifestyle preference No animal products, all nutrients from plant sources
41
Explain the use and limitations of the following diet protocol: Lacto-vegetarian
Lifestyle preference Plant sources of nutrition supplemented by dairy products
42
Explain the use and limitations of the following diet protocol: Lacto-ovo-vegetarian
Lifestyle preference Plant sources of nutrition supplemented by dairy products and eggs
43
Explain the use and limitations of the following diet protocol: Gluten-Free
Manages celiac disease and non-celiac gluten sensitivity No grains that contain gluten (wheat, barely, rye, tricticale)
44
What is the recommended daily caloric intake for women? What are the considerations for pregnant and lactating mothers?
1,600-1800 normal + 300 for pregnant women + 800 for lactating women
45
What is the recommended daily caloric intake for men?
1,800-2,000
46
What are four factors that can affect your recommended daily caloric intake?
- Health status - age - activity level - sex
47

Medical Assistant Exam (14 decks)

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