Domain I: Principles of Dietetics Flashcards
1
Q
Vitamin A Precursor/Provitamin
A
Carotene
2
Q
Vitamin A Toxic Level
A
10,000 IU
3
Q
Vitamin A Function
A
skin, vision
4
Q
Vitamin A Sources
A
cantaloupe, fish, liver, carrots, fortified skim milk, apricots, sweet potato
5
Q
Vitamin A Deficiency
A
nyctalopia (reversible); xerophthalmia (non-reversible)
6
Q
Vitamin D Precursor
A
Cholesterol
7
Q
Vitamin D Deficiency
A
Rickets (children); Osteomalacia (adults)
8
Q
What is the another name for Vitamin E
A
Tocopherol
9
Q
Vitamin E Function
A
Antioxidant
10
Q
Which is the least toxic vitamin?
A
Vitamin E
11
Q
Vitamin K synthesized by what and where?
A
bacteria in lower intestinal tract
12
Q
Vitamin K function
A
forms prothrombin
13
Q
Vitamin K deficiency
A
May lead to hemorrhage -> slow clotting
14
Q
Vitamin B1 Name
A
Thiamin
15
Q
Vitamin K Sources
A
spinach, kale, broccoli, green leafy vegetables
16
Q
B1 Properties
A
LOST as temperature or pH rises, heat stable in acidic solution
17
Q
Main Function B1
A
oxidation of carbohydrates, increase in CHO requires more thiamin in diet
18
Q
Sources of B1 (Thiamin)
A
grains, wheat germ, pork, liver
19
Q
Thiamin Deficiency
A
beriberi, muscle weakness, foot drop, memory loss
20
Q
Laboratory Value indicating deficiency of Thiamin
A
Elevated Plasma Pyruvate (needed for metabolism of pyruvate)
21
Q
Vitamin B2 Name
A
Riboflavin
22
Q
B2 Function
A
required for energy release, destroyed by UV light
23
Q
B2 Deficiency
A
affects cells with rapid turnover, leads to growth failure
24
Q
Symptoms of B2 Deficiency
A
Cheilosis (cracked lips), Angular Stomatitis (mouth corner cracks), Magenta tongue
25
Niacin Precursor
Tryptophan
26
Niacin Function
metabolism of CHO, fat, protein
27
Symptoms of Niacin Deficiency
pellagra, dermatitis, diarrhea, dementia, bright red tongue
28
Folate Function
DNA synthesis, prevents neural tube defects; with B12-> RBC formation
29
Sources of Folate
fortified dry cereal, liver, kidney, green leafy vegetables, citrus fruits, lentils, beans
30
Name for Vitamin B6
Pyridoxine
31
Function B6
acts as a coenzyme in amino acid metabolism (deamination, transamination); increase in protein requires increase in pyridoxine
32
Name for B12
Cyanocobalamin
33
Properties Vitamin B12
contains cobalt, bound by intrinsic factor in gastric juice
34
Deficiency in B12
megaloblastic anemia; pernicious anemia after gastrectomy, removal of ileum
35
Pantothenic Acid
functions as coenzyme A in energy release
36
Vitamin C/Ascorbic Acid Properties
is the most easily destroyed and has a structure like glucose
37
Vitamin C
changes proline to hydroxyproline into collagen -> aids in wound healing
38
Biotin is synthesized by what?
intestinal bacteria
39
Biotin acts as
a conenzyme in fatty acid synthesis, converts pyruvate to oxaloacetate in gluconeogenesis
40
What is the most abundant mineral in the body?
Calcium
41
___ lowers serum calcium by inhibiting ___
calcitonin; bone reabsorption
42
Functions of Calcium
blood clotting, cardiac function, nerve transmission, smooth muscle contractility
43
Deficiency in Calcium
hypocalcemia leads to tetany (irregular muscle contraction)
44
Phosphorus Properties and Functions
second most abundant mineral, part of DNA, in phospholipids that transport fat, found in animal proteins
45
Sources of Phosphorus
meat, milk, poultry, eggs, fish, cheese
46
Iron Properties and Functions
Oxygen transport, part of hemoglobin, ferritin assessment of iron status, ferrous most absorbable form of iron
47
Iron Absorption Aids
gastric juice, vitamin C, calcium in presence of oxalates
48
Does not aid in Iron Absoprtion
eggs, tea, milk, cheese
49
Magnesium Function and Properties
part of chlorophyll, needed for protein and fatty acid synthesis; high protein, calcium, and vitamin D consumption increases need
50
Zinc Function and Properties
excess leads to copper or iron deficiency, increases taste acuity, enhances insulin action
51
Sources fo Zinc
meat, liver, eggs, fish; phytates and copper decrease absoprtion
52
Copper Function and Properties
attached to protein ceruloplasmin, hemoglobin synthesis, aids in iron absoprtion
53
Copper Deficiency
Wilson's disease: low serum copper
54
Chromium Function and Properties
aids in insulin action, required for glucose metabolism
55
Which two minerals are required for glucose metabolsim?
chromium + zinc
56
Sulfur Properties and Sources
part of amino acids cysteine, methionine; animal protein (meat, fish, eggs, poultry)
57
Choline
component of lecithin
58
What is the insensible water loss per day?
0.8-1.2 L/day (skin, breathing)
59
Sodium AW and Valence
23; 1
60
Potassium AW/Valance
39; 1
61
Calcium AW/Valence
40; 2
62
Formula mEq/Mg conversion
mEq/V = mg/AW
63
Crispiness (state of turgor) of fruit and vegetables is due to
osmotic pressure of water-filled vacuoles
64
What is the limiting amino acid in soybeans
methionine
65
What accelerates ripening of fruits during storage
ethylene
66
Which two fruits and vegetables should be washed right before eating?
berries and mushrooms
67
Acid solution forms what from chlorophyll
phenophytin
68
Alkaline solution forms what from chlorophyll
Chlorophyllin
69
What pigment contributes to the red colors in tomatoes
Lycopene
70
Onions may turn what color when cooked in an aluminum pan
yellow
71
Grade A canned fruits and vegetables
desserts, salads ; Fancy
72
Grade B canned fruits and vegetables
processed; choice
73
Grade C canned fruits and vegetables
puddings, pies, Standard
74
Who grades canned fruit and vegetables
USDA
75
How to cook cabbage
cook for short time, keep lid off initially to let acids escape, cook in large amount of water
76
10 can contains ___ cans/case
6
77
10 can = __ net weight
6 lbs. 9 oz
78
10 can measures ___
13 cups
79
10 can __ servings
20-25
80
Collagen
hydrolyzed to gelatin in heat and becomes tender
81
Elastin
resistant to heat, therefore little change occurs in cooking
82
Pork is a good source of what vitamin
Thiamin
83
Fish canned with bones, oysters, and shrimp are high in what mineral
calcium
84
What causes the green color in meat
further oxidation of myoglobin
85
Vacuum-packing meat extends storage life of meat and is ___
anaerobic (oxygen permeable film)
86
Inspection of meat is done by __ at ___
USDA; slaughter
87
Grades of meat (from highest to lowest)
prime, choice, select, standard
88
Meat cuts determine what
method of cooking
89
Most tender cuts of meat come from
least used muscles
90
Least tender cuts of meat come from
most used muscles
91
Which meats need a minimum internal temperature of 145 F?
pork, beef, veal, lamb, steaks, roast, fish
92
Which meats need a minimum internal temperature of 160F
ground beef, ground veal, ground lamb
93
Which meets need an internal temperature of 165F?
turkey, chicken, duck
94
Purpose of nitrate additives in cured meats?
inhibit botulism
95
Dry heat cooking method is used for what cuts of meat?
tender cuts
96
What is carry over cooking?
occurs for 10 minutes when meat is removed from the oven, internal temperature will rise 15-25 F
97
Braising is what kind of cooking methid?
moist heat
98
The egg yolk
is more concentrated that the white; has more protein by weight, more fat, vitamin, and minerals
99
Grading of eggs is based on
candling- passed in front of bright light to view contents
100
Adding an acid will __ the egg white foam
stiffen
101
egg whites at ___ whip more quickly and yield ___ volume due to ___ surface tension
room temperature; larger; lower
102
The larger the % sag, the ___
more tender the gel of a custard
103
when eggs are held in the refrigerator for too long
lose carbon dioxide making the egg more alkaline
104
Buttermilk is made from
skimmed or partly skimmed milk and lactic acid bacteria
105
When using buttermilk in place of regular milk in recipe,
increase baking soda
106
acidophilus milk has
lower lactose
107
when milk is heated ____ protein precipitates
whey
108
adding an acid to milk precipitates ___
caesin
109
Rank creams from most fat to least fat
heavy or think, medium, whipped cream, light or thin, sour cream, half anf half
110
What is the purpose for adding disodium phosphate to processed cheese?
prevents fat separation leading to a smoother texture, this is why processed cheese is better for cooking
111
What is added to quick-cooking cereals to make the particles swell?
disodium phosphate - makes cereal alkaline. Patients on low sodium diets should avoid.
112
Rank flours from most to least protein
bread, all purpose flour, pastry, cake
113
Adding bran to flour ____ volume of end product. What do you do to compensate?
decreases; increase flour and liquid
114
Quick breads basic ingredients
egg and flour
115
What happens when quick breads are excessively mixed?
loss of carbon dioxide, overdeveloped gluten, forms tunnels
116
Old baking powder
more alkaline which causes a loss of thiamin in baked goods
117
Sugar is ___. It modifies texture my tenderizing product
hygroscopic
118
What are the ingredients in a pastry?
flour, salt, liquid, fat
119
When substituting butter/margarine for lard/oil
use more
120
How is tenderness enhanced in pie crust?
using oil, soft fats, or fat cut into very small pieces
121
How is flakiness promoted?
leaving at in coarse particles
122
to get a clear, shinny white sauce
use cornstarch as thickener
123
To produce smoother ice cream ____
increase the fat; use heavy cream instead of light cream
124
What is the enzyme found in fresh/frozen pineapple that breaks down protein and prevents gelatinization
Bromelain
125
Brewing coffee at temperatures above 203F
increases bitterness because tannin is extracted
126
Emulsifier additives
monoglycerides, diglycerides, lecithin, disoium phosphate
127
What is glycerol monosterate?
a humectant that retains water and increases firmness of food
128
Nitrate additives
inhibits spores of clostridium botulinum
129
Proprionate
mold inhibitor
130
Isoflavones in soybeans
lower elevated cholesterol
131
Define food synergy
additive influence of foods and constituents which, when eaten, have a beneficial effect on health
132
Keep reading level materials at __ grade for general public and ___ grade for lower literacy
8th; 6th
133
Formative Evaluation
early or during course of education.
helps pinpoint parts mastered and parts not mastered
allows for revision of plans and methods to improve the process
134
Summative Evaluation
designed at planning stage and conducted at the end
135
The Fediral Register
lists changes in USDA food programs
136
Correlation studies or ecological studies
compare the frequency of events (or disease rates) in different populations with the per capita consumption of certain dietary factors
137
Parallel versus cross over design
parallel - participants are randomly assigned to one group and remain in that group
crossover- each participants serves as their own control (longer, but decreases variance)
138
Cross sectional studies (prevalence)
a snap-shot look at one point in time; describes current, nor past or future events
139
Analysis of variance
used when several (three or more) products compete against one another. Answers: are there one or more significant differences ANYWHERE among the samples
140
Dependent variables are
outcomes
141
Independent variables
are what you manipulate in the study
142
Treatments for diseases are ____ variables
independent
143
What are the three measures of central tendency
arithmetic mean, median, mode
144
about 2/3 (68%) of all observations in a ___ distribution lie within ___ SD of the mean
normal; 1
145
mortality
rate of death
146
morbidity
state of disease
147
Enzymes are __
protein
148
Which coenzymes are necessary for energy production?
pantothenic acid, thiamin, riboflavin, niacin
149
age group with the highest BMR
0-2 years of age
150
to lower the RQ
increase fat intake
151
Sulfur containing amino acids
Homocysteine, cysteine, methionine, taurine (methionine and cysteine are the ones incorporated into proteins)
152
Essential Amino Acids
Phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, histidine, leucine, lysine
153
soybeans are low in
methionine
154
most polyunsaturated fat
safflower oil
155
most unsaturated fat
canola oil
156
most monounsaturated fat
olive oil
157
Lack of Linoleic acid
omega-6, leads to poor growth rate
158
a-linolenic
omega-3
159
omega is designated at
first double bond from the methyl group
160
most saturated fat
coconut oil
161
sources of trans fatty acids
margarines, shortenings, frying fats
162
Winterized oil
used for salad dressings, treated so that they won't crystalize when cold, clear oil
examples: corn, soy, cottonseed oils
163
Normal range of serum sodium
136-145 mEq/L
164
Normal range for pH
7.35-7.45
165
Normal range for pCO2
35-45
166
Normal range for HCO3
22-26
167
Respiratory acidosis causes
CO2 retention, hypoventilation, emphysema
168
Respiratory alkalosis
loss of CO2, hyperventilation, anxiety, severe exercise
169
Metabolic acidosis
renal disease, kidneys excrete too much bicarbonate, retention of hydrogen ions
170
metabolic alkalosis
abnormal retention of base, diuretics, vomiting, loss of acis
171
Compensatory Response of respiratory acidosis
kidneys increase absorption of the base (bicarbonate)
172
Compensatory Response of respiratory alkalosis
kidneys excrete bicarbonate
173
Compensatory Response of metabolic acidosis
respiration increases to expel CO2 (to reduce carbonic acid), hyperventilation
174
Compensatory Response of metabolic alkalosis
respiration decreases to retain CO2 and increase carbonic acid, hypoventilation
175
EER for 0-6 months female
520
176
EER for 0-6 months male
570
177
EER 7-12 months female
676
178
EER for 7-12 months male
743
179
Breast-fed infants need what supplements
400 IU vitamin D, 0.25 mg fluoride
180
Infants need how much formula
2.5 oz/lb/day
181
which age group is at most risk for dietary deficiencies
adolescence
182
secondary cause of FTT
lack of fiber leading to chronic constipation and diminished intake
183
RDA protein for males and females
M: 56 g F: 46 g
184
Name botanicals that may have potential interactions with anticoagulants
black cohosh, garlic, ginger, ginkgo bibola, ginseng
185
Valerian root
avoid with liver disease
186
Liver role in digestion
produces bile, stores glycogen, synthesizes glucose
187
Protein digestion begins in
the stomach
188
CCK
stimulated from duodenum when fat enters body, causes the release of bile
189
Secretin
stimulates flow of pancreatic juice and water into duodenum
190
Colon
absorbs water, salts, and vitamins syntheziesdby bacteria (vitamin K, B12, thiamin, riboflavin)
191
Colonic salvage
fermentation and absorption of end-products of carbohydrate, fiber, amino acid breakdown
192
Bacteria converts CHO and fibers into
short chain fatty acids which stimulate water and sodium absorption in the colon, and provides substrates for energy production
193
Lactase is produced in
small intestine
194
enzymes available for CHO digestion available in what order
1. maltase, sucrase
2. lactase
3. pancreatic amylase
195
Which is the most glucogenic amino acid
alanine
196
Glucocorticoids
protein -> glucose (requires paradoxine)
197
Epinephrine
decreases release of insulin from pancreases during catabolic stress; blood glucose rises
198
What are the end products of metabolsim
energy (ATP), CO2, water
199
purpose of glycolysis is to
produce pyruvate for the Kreb's cycle
200
aerobic glycolysis
pyruvate
201
anaerobic glycolysis
lactate
202
Cori cycle
converts lactate back to pyruvate
203
What nutrients are required in the Kreb's cycle
thiamin, niacin, riboflavin, pantothenic acid, magnesium, lipoic acid
204
ACETYL COA
IS THE INTERMEDIATE BREAKDOWN PRODUCT OF CHO, FAT, PROTEIN
205
conversion of oxaloacetate form pyruvate requires
biotin
206
which reaction is irreversible
pyruvic acid -> acetyl CoA
207
Branched chain amino acids
valine, leucine, isoleucine
208
Nitrogen Balance formula
(intake/6.25) - (UUN + 4)
209
Deamination
splitting off NH2 by hydrolysis in the liver
210
Transamination
transfer of amino group to a ketoacid to form a new amino group
211
Glucocorticoids are
catabolic, stimulate gluconeogenesis releasing glucose from protein
