Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the water soluble vitamins?

A

Bs and C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Alternate name of vitamin C

A

ascorbic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Dietary sources of Vit A

A

Dark green and yellow vegetables
Tomatoes
Eggs
Fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Dietary sources of Vit D

A

Mushrooms
Fortified milk
Eggs
Fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Dietary sources of Vit E

A

Wheat germ
Avocado
Seeds and nuts
Fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Dietary sources of Vit K

A 
Green leafy vegetables
Dairy products
Fruits
Vegetable oils
Cereals
Intestinal microflora
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Dietary sources of Vit B1

A

Legumes
Grains (whole and enriched)
Lean pork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Dietary sources of Vit B2

A

Wheat germ
Leafy vegetables
Dairy products
Meat/poultry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Dietary sources of Vit B3

A

Legumes
Wheat
Meats/poultry/fish
Everything except fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Dietary sources of Vit B6

A

Animal products
Vegetables
Whole grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Dietary sources of Vit B9

A 
Leafy vegetables (but destroyed in cooking)
Fruits
Whole Grains 
Beans
Nuts
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Dietary sources of Vit B12

A 
NONE IN PLANTS 
Dairy products
Meats
Liver
Eggs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Dietary sources of Vit C

A

Fruits

Vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Calcium

A 
Dark, leafy vegetables
Tofu
Broccoli
Cauliflower
Dairy products 
Flax seed
Beans and lentils
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Iron

A 
Dark leafy vegetables 
Broccoli
Cauliflower 
Legumes (lentils, tofu)
Nuts and seeds
Quinoa
Lean meat
Clams/oysters
Dried prunes & raisins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Metabolic role of Vit A (retinal / retinol)

A

Vision - needed for rhodopsin & iodopsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Metabolic role of Vit D

A

Bone metabolism and calcium homeostasis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Metabolic role of Vit E

A

ROS scavenger (membrane antioxidants)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Metabolic role of Vit K

A

Blood clotting (II, VII, IX, X)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Metabolic role of Vit B1

A

CHO metabolism

AA metabolism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions