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PCM II Final > Clinical Applications of Nutrition > Flashcards

Clinical Applications of Nutrition Flashcards

1
Q

What are the fat soluble vitamins?

A

A, D, E, K

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2
Q

What are the water soluble vitamins?

A

Bs and C

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3
Q 
Alternate names of:
B1 - 
B2 -
B3 - 
B6 - 
B9 - 
B12 -
A 
"The Rhythm Nearly Proved Fully Contagious" 
B1 =  thiamine
B2 = riboflavin
B3 = niacin
B6 = pyridoxine
B9 = folate / folic acid
B12 = cobalamin
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4
Q

Alternate name of vitamin C

A

ascorbic acid

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5
Q 
Alternate names of:
A - 
D - 
E - 
K -
A 
A = Retinol / retinal / retinoic acid
D = cholecalciferol / ergocalciferol
E = tocopherol
K = 2 methyl 1, 4 naphthoquinone (3) derivatives
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6
Q

Dietary sources of Vit A

A

Dark green and yellow vegetables
Tomatoes
Eggs
Fish

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7
Q

Dietary sources of Vit D

A

Mushrooms
Fortified milk
Eggs
Fish

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8
Q

Dietary sources of Vit E

A

Wheat germ
Avocado
Seeds and nuts
Fish

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9
Q

Dietary sources of Vit K

A 
Green leafy vegetables
Dairy products
Fruits
Vegetable oils
Cereals
Intestinal microflora
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10
Q

Dietary sources of Vit B1

A

Legumes
Grains (whole and enriched)
Lean pork

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11
Q

Dietary sources of Vit B2

A

Wheat germ
Leafy vegetables
Dairy products
Meat/poultry

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12
Q

Dietary sources of Vit B3

A

Legumes
Wheat
Meats/poultry/fish
Everything except fat

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13
Q

Dietary sources of Vit B6

A

Animal products
Vegetables
Whole grains

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14
Q

Dietary sources of Vit B9

A 
Leafy vegetables (but destroyed in cooking)
Fruits
Whole Grains 
Beans
Nuts
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15
Q

Dietary sources of Vit B12

A 
NONE IN PLANTS 
Dairy products
Meats
Liver
Eggs
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16
Q

Dietary sources of Vit C

A

Fruits

Vegetables

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17
Q

Calcium

A 
Dark, leafy vegetables
Tofu
Broccoli
Cauliflower
Dairy products 
Flax seed
Beans and lentils
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18
Q

Iron

A 
Dark leafy vegetables 
Broccoli
Cauliflower 
Legumes (lentils, tofu)
Nuts and seeds
Quinoa
Lean meat
Clams/oysters
Dried prunes & raisins
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19
Q

Metabolic role of Vit A (retinal / retinol)

A

Vision - needed for rhodopsin & iodopsin

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20
Q

Metabolic role of Vit A (retinoic acid)

A

Embryonic development
Maintenance of epithelia
Cell growth, proliferation, and differentiation (deficiency issues can lead to kidney stones)

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21
Q

Metabolic role of Vit D

A

Bone metabolism and calcium homeostasis

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22
Q

Metabolic role of Vit E

A

ROS scavenger (membrane antioxidants)

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23
Q

Metabolic role of Vit K

A

Blood clotting (II, VII, IX, X)

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24
Q

Metabolic role of Vit B1

A

CHO metabolism

AA metabolism

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25
Q

Metabolic role of Vit B2

A

Oxidoreductases

FMN, FAD

26
Q

Metabolic role of Vit B3

A

Oxidoreductases
NAD, NADP

Remember Niacin = N

27
Q

Metabolic role of Vit B6

A

CHO, AA, lipid metabolism

Neurotransmitter, sphingolipids, heme synthesis

28
Q

Metabolic role of Vit B9

A

1-C transfer rxns
Choline synthesis of AA
Purines and pyrimidine synthesis

29
Q

Metabolic role of Vit B12

A

Heme structure

Folate recycling

30
Q

Metabolic role of Vit C

A

Antioxidant (free radical scavenger)
Collagen, bile acid synthesis
NE neurotransmitter synthesis

31
Q

Metabolic role of calcium

A

M. contraction
Cell transport
B. metabolism

32
Q

Metabolic role of iron

A

Hgb, myoglobin and cytochromes a/b/c

33
Q

What is considered a leafy vegetable?

A

All kinds of lettuce + dark green leafy veggies

34
Q

BMI calculation

A

weight (kg) / height (m^2)

35
Q

BMI ranges (normal, overweight, obese)

A

Normal: 18-25
Overweight: 25.1-29.9
Obese: 30+

36
Q

Weight circumference of ____ for males and ____ for females is considered obese.

A

Male: >40 in
Female: >35 in

37
Q

Modest weight loss of 5-10% improves ____ & decreases ____.

A

Improves BP

Decreases insulin resistance

38
Q

How do you counsel patients about food choices?

A
  1. Follow healthy, balanced eating pattern across lifetime
  2. Focus on variety, nutrient density, amount
    (wide variety of veggies and protein, whole fruit better
    than juice, low fat/fat-free dairy, meat 4 oz serving size
    = palm/deck of cards size)
  3. Limit calories from added sugars
  4. Limit saturated fats and fried foods
  5. Reduce sodium intake to <2300 mg daily
  6. Shift to healthier food and beverage choices
39
Q

How do you counsel patients about exercise?

A

Exercise for sake of exercise; outside of daily activities

Choose an activity you like

Start slow and increase over time

Goal: build up to at least 150 minutes/week

If losing weight is a goal: 500 calories/day = 1 lb/wk

40
Q

Condition associated w/ vitamin C deficiency?

A

Scurvy:

  • impaired wound healing
  • fatigue
  • depression
  • CT abnormalities
  • inflamed gingiva
  • bleeding issues: i.e. of gums, petichiae, hemorrhage
  • hyperkeratosis
41
Q

What constitutes as starchy vegetables?

A

potatoes, corn, starch, etc.

42
Q

What are considered bad fats?

A

Saturated and trans fats:

  • animal fats
  • solid fats
  • coconut & palm kernel oils
43
Q

What are considered good fats?

A

Mono- and Polyunsaturated fats:

  • Seafood (omega 3)
  • Walnuts
  • Pretty much all other liquid, vegetable/seed oils
44
Q

Describe the Mediterranean diet

A 
Plant based
Small portion of egg, dairy, poultry, fish few times per wk
Minimal red meat, sugar, fats
Olive oil ok
1-2 glasses of red wine/day
45
Q

Type of diet?

May or may not include egg or dairy products

A

Vegetarian

46
Q

Type of diet?

Includes egg & dairy products

A

Lacto-ovo- vegetarian

47
Q

Type of diet?

Includes dairy products, but not eggs

A

Lacto-vegetarian

48
Q

Type of diet?

Includes eggs, but not dairy products

A

Ovo-vegetarian

49
Q

Type of diet?

Excludes eggs & dairy products & sometimes honey

50
Q

Type of diet?

Uncooked food 75-100%, plant/nut/legume/grain based

51
Q

Type of diet?

Includes fish & seafood

A

Pescatarian

52
Q

Describe the DASH Diet

A
  • low fat (limit high saturated fat) foods
  • avoid added sugars

Diet helps lower BP and LDL

53
Q

Nutrients that are required to be listed on food labels?

Ones that are optional?

A

Required: D, calcium, iron, potassium
Optional: A & C

54
Q

What components are required by food label laws?

A
  1. Ingredient listing in descending order of predominance (highest amount present first)
  2. Labeling of major allergens
55
Q

What type of patients are susceptible to Vit A deficiency?

A

Those with fat malabsorption conditions. (i.e. Crohn’s disease or hx of gastric bypass surgery)

56
Q

Define:

  1. Sodium free
  2. Very low sodium
  3. Low sodium
  4. Reduced sodium
  5. Light in sodium or lightly salted
  6. No salt added or unsalted
A
  1. SF: <5 mg per serving
  2. VLS: = or <35 mg per serving
  3. LS: = or <140 mg per serving
  4. RS: 25% less than original product
  5. LIS: 50% less than original product
  6. NSA: none added during processing but DOES NOT = no sodium in product
57
Q

Define:

  1. Fat free
  2. Low fat
  3. Reduced or less fat
  4. Trans fat free
A
  1. FF: <0.5g per serving
  2. LF: = or <3g per serving
  3. RF: 25% less than original product
  4. TFF: <0.5g trans fat per serving (0.49g considered TFF)
58
Q

Measurement equivalents of:

  1. palm of hand
  2. DIP to end of thumb
A
  1. 1/2 cup

2. 1 tablespoon

59
Q

How many fruits and vegetables should adults ideally aim for?

60
Q

What are the 4 tools used to obtain a diet history?

A
  1. 24 hr recall
  2. Typical day
  3. Food diary (write everything down!)
  4. Food frequency (the how often questions)

PCM II Final (10 decks)

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