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ECOS Midterm Exam > Clinical Approach to Nutrition > Flashcards

Clinical Approach to Nutrition Flashcards

1
Q

Fat Soluble Vitamins

A

ADEK
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K

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2
Q

Water Soluble Vitamins

A
  • B1
  • B2
  • B3
  • B6
  • B9
  • B12
  • C
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3
Q

Vitamin A
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Retinol/Retinal, retinoic acid
(2) Retinol/Retinal: vision
Retinoic Acid: embryonic development, maintenance of epithelia, cell growth/proliferation/differentiation
(3) eggs, dairy products, meat, oily salt-water fish, dark green and yellow vegetables and tomatoes

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4
Q

Vitamin D
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Cholecalciferol, Ergocalciferol
(2) bone metabolism, calcium homeostasis
(3) fortified milk, OJ, cereal, cod liver oil, swordfish, salmon, herring, trout, egg yolks, MUSHROOMS

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5
Q

Vitamin E
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Tocopherols
(2) reactive oxygen species scavenger (membrane antioxidants)
(3) wheat germ, sunflower seeds, almonds, peanuts, sunflower oil, avocado, abalone, Atlantic salmon, rainbow trout

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6
Q

Vitamin K
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) 2-methyl-1,4-naphthoquinone (3-) derivatives
(2) blood clotting (II, VII, IX, X)
(3) green leafy vegetables, fruits, dairy products, vegetable oils, cereals, intestinal microflora

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7
Q

Vitamin B1
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Thiamine
(2) carb metabolism, amino acid metabolism
(3) whole & enriched grains, lean pork, legumes

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8
Q

Vitamin B2
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Riboflavin
(2) oxidoreductases, FMN, FAD
(3) dairy products, meat, poultry, wheat germ, leafy vegetables

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9
Q

Vitamin B3
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Niacin
(2) oxidoreductases, NAD, NADP
(3) meats, poultry, fish, legumes, wheat, all foods except fat

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10
Q

Vitamin B6
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Pyridoxine
(2) carb, lipid and AA metabolism; synthesis of NTs, sphingolipids, and heme
(3) animal products, vegetables, whole grains

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11
Q

Vitamin B9
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Folic Acid
(2) one-carbon-transfer reactions, choline synthesis of AAs, synthesis of purines and pyrimidines (thymine)
(3) leafy vegetables (destroyed in cooking), fruits, whole grains, wheat germ, beans, nuts

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12
Q

Vitamin B12
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Cobalamin
(2) heme structure, folate recycling
(3) eggs, dairy products, liver, meats, NONE IN PLANTS

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13
Q

Vitamin C
(1) Other Names
(2) Metabolic Role
(3) Dietary Source

A

(1) Ascorbic Acid
(2) antioxidant function, collagen synthesis, bile acid synthesis, NT synthesis
(3) fruits, vegetables

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14
Q

___ iron is found in meat and animal sources and is readily absorbed

A

Heme

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15
Q

___ -___ iron comes from plants and is not as readily absorbed

A

Non-Heme

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16
Q

What vitamin aids in the absorption of non-heme iron?

A

Vitamin C

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17
Q

___ can inhibit the absorption of both heme- and non-heme iron

A

Calcium

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18
Q

Calcium
(1) Metabolic Role
(2) Dietary Source

A

(1) muscle contraction, cell transport, bone metabolism
(2) dairy products, dark leafy vegetables, tofu, broccoli, cauliflower, flax seed, beans, lentils

19
Q

Iron
(1) Metabolic Role
(2) Dietary Source

A

(1) hemoglobin; myoglobin; cytochromes a, b and c
(2) dark leafy vegetables, broccoli, cauliflower, nuts and seeds, legumes, lentils, tofu, quinoa, fortified cereal, lean meat, clams, oysters, dried prunes, raisins

20
Q

Scurvy

A
  • due to Vitamin C deficiency
  • sxs include: fatigue, depression, widespread abnormalities of connective tissue
  • PE findings: inflamed gingiva, petechiae, hemorrhage, impaired wound healing, hyperkeratosis, bleeding into body cavities
21
Q

Mediterranean Diet

A
  • plant-based: fruits, veggies, nuts, grains, seeds, beans, olive oil
  • eggs, dairy, poultry and fish are eaten several times per week but the portions are very small
  • minimal intake of red meat, refined sugar, flour, butter and fats (except olive oil)
  • includes: 1-2 glasses of red wine per day
  • reduces all-cause mortality and mortality as a result of cancer and CV disease in older adults
22
Q

Raw Vegan Diet

A
  • based on vegetables, fruit, nuts and seeds, legumes, and sprouted grains
  • amount of uncooked food varies from 75% to 100%
22
Q

Raw Vegan Diet

A
  • based on vegetables, fruit, nuts and seeds, legumes, and sprouted grains
  • amount of uncooked food varies from 75% to 100%
23
Q

What vitamin deficiency are vegans and vegetarians at risk of developing?

A

B12 (Cobalamin)

24
Q

Current daily salt recommendation

A

less than 2300 mg/d (AHA 1500 mg/d)

25
Q

DASH Diet

A
  • based on study, limiting sodium to 2300 mg/d can lower both blood pressure and LDL cholesterol
  • based on low fat foods (limit foods high in saturated fats), avoid sugar-sweetened beverages and sweets
  • recommended in guidelines for both BP and lipid management
26
Q

What Vitamins and Minerals are found on Food Labels? What ones are not?

A
  • Vitamin D, potassium, calcium, iron
  • Vitamin A and C are optional
27
Q

Food Label Laws

A
  • ingredient lists: in order of descending predominance
  • mandatory labeling of major allergens: milk, eggs, peanuts
  • varies between countries
  • can have a generic statement like “contains milk”
28
Q

Salt Content: Salt/Sodium-Free

A

< 5 mg per serving

29
Q

Salt Content: Very Low Sodium

A

< 35 mg per serving

30
Q

Salt Content: Low Sodium

A

140 mg per serving

31
Q

Salt Content: Reduced Sodium

A

at least 25% less sodium than in the original product

32
Q

Salt Content: Light in Sodium or Lightly Salted

A

at least 50% less sodium than in the original product

33
Q

Salt Content: No Salt Added or Unsalted

A

no salt added during processing; does not mean that there is no salt in the product

34
Q

Fat Content: Fat-Free

A

< 0.5 g per serving

35
Q

Fat Content: Low-Fat

A

< 3g per serving

36
Q

Fat Content: Reduced Fat or Less Fat

A

at least 25% less fat than in the original product

37
Q

Fat Content: Trans Fat Free

A

< 0.5 g per serving; still may contain 0.49 g of trans fat

38
Q

Vitamin A

A
  • fat-soluble
  • required for epithelial functions – proliferation of basal cells, hyperkeratosis, formation of stratified cornified squamous epithelium
  • integral component of rhodopsin and iodopsin
  • worse with conditions that have fat malabsorption
  • sources: milk, fish oil, liver, eggs, carrots, squash, greens
39
Q

Recommended weekly exercise

A

150 minutes per week

40
Q

What general diet should a patient with Diabetes follow?

A

Low Carb Diet

41
Q

What general diet should a patient with HTN follow?

A

DASH Diet

42
Q

What general diet should a patient with Hyperlipidemia follow?

A

DASH Diet
(could use Mediterranean Diet only if patient does not also have a dx of HTN)

ECOS Midterm Exam (19 decks)

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