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CDR Exam > Domain I, Topic D, Nutrition and Supporting Sciences > Flashcards

Domain I, Topic D, Nutrition and Supporting Sciences Flashcards

1
Q

Carbohydrates and protein provide _ calories / gram, fat provides _ calories / gram

A

4, 9

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2
Q

The brain uses ______ as an energy source unless the body is in starvation when it uses _____ bodies

A

glucose, ketone

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3
Q

_______ is stored as ________ in the muscles and liver

A

glucose, glycogen

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4
Q

________ is converted to _______ tissue when it isn’t used and stored as fat

A

glycogen, adipose

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5
Q

_______________ is the conversion of non carbohydrate sources into glucose (from glycerol an amino acids)

A

gluconeogenesis

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6
Q

___________ is the state of equilibrium of the internal environment of the body

A

homeostasis

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7
Q

_______ are proteins that are organic catalysts that control reactions

A

enzymes

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8
Q

________ are enzyme activators. Ex pantothenic acid, thiamin, riboflavin, niacin

A

coenzymes

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9
Q

A _________ is a substance upon which an enzyme works

A

substrate

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10
Q

A ________ assists enzymes; often minerals

A

cofactor

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11
Q

________ are secretions from the endocrine gland

A

hormones

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12
Q

________ are chemical messengers that trigger enzymes

A

hormones

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13
Q

Thyroxine is a _______ that regulates metabolism and the rate of oxidation. It influences physical and mental growth and stimulates glycogenolysis and gluconeogenesis; raises blood sugar

A

hormone

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14
Q

_________ is the synthesis of a substance; requires energy

A

anabolism

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15
Q

__________ is the breakdown of a substance; produces energy

A

catabolism

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16
Q

_____ _____ ___________ (TEE) is the sum of basal energy expenditure (BEE), the energy expended in physical activity (EEPA), and the thermic effect of food (TEF)

A

Total Energy Expenditure

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17
Q

_____ ______ ___________ (BEE) is the minimum amount of energy needed at rest in fasting (amount needed to carry out involuntary work of the body, activity of internal organs, internal temperature)

A

Basal Energy Expenditure

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18
Q

_____ ______ ___________ is affected by extremes in temperature (tropical climate 5 - 20% increase), caffeine, alcohol, and nicotine stimulate 7 - 15%

A

Basal Energy Expenditure

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19
Q

______ ________ in ________ ________ (EEPA) is highly variable. AKA ________ _____________ (AT)

A

Energy Expended in Physical Activity, Activity Thermogenesis

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20
Q

The _______ ______ of ____ (TEF) is the amount of energy needed to digest food, absorb and assimilate nutrients. Greater after the consumption of carbohydrate and protein rather than fat.

A

Thermic Effect of Food

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21
Q

_____ _________ ____ (BMR) is measured in the morning when reclining, awake, relaxed, at normal body temperature, at least 12 hours after last meal, and several hours after strenuous activity

A

Basal Metabolic Rate

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22
Q

Basal Metabolic Rate measures ______ consumed

A

oxygen

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23
Q

Basal Metabolic Rate is primarily affected by ___, ___, ____ composition, and __________ glands.

A

sex, age, body, endocrine

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24
Q

Basal Metabolic Rate is measured by _______ _____ ______ (PBI)

A

Protein Bound Iodine

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25
Q

Protein Bound Iodine (PBI) measures activity of the _______ gland; specifically the hormones thyroxine (T4) and triiodothyronine (T3)

A

Thyroid

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26
Q

When _ _ _ is elevated _ _ _ is elevated

A

PBI, BMR

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27
Q

___ measures energy metabolism and the amount of thyroxine produced

A

PBI

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28
Q

___ is NOT a nutritional assessment parameter

A

PBI

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29
Q

___ is higher during periods of growth, pregnancy, lactation, fever (7% increase for each degree rise in temperature), some diseases

A

BMR

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30
Q

___ is increased by exercise

A

BMR

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31
Q

_____ ______ __________ (BEE) also known as calculated BMR includes age, sex, body surface area (height, weight)

A

Basal Energy Expenditure

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32
Q

_______ _________ ____ (RMR) is energy expenditure measured under similar condition to BMR, after a short rest and controlled intake of caffeine and alcohol

A

Resting Metabolic Rate

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33
Q

RMR is used more frequently than ___ and is 10 - 20% higher

A

BMR

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34
Q

The predictive equation _______ - __ ____ predicts within 10% of indirect calorimetry.

A

Mifflin - St. Joer

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35
Q

______ ____ ______ (ABW) should be used for underweight, overweight, and obese people when calculating calories

A

Actual Body Weight

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36
Q

Following changes in ______ is the most practical way of measuring energy balance

A

weight

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37
Q

______ calorimetry measures heat produced in respiration chamber

A

direct

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38
Q

________ calorimetry measures oxygen consumed and carbon dioxide excreted using a portable machine

A

Indirect

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39
Q

__________ _________ (RQ) = VCO2 (Carbon dioxide expired / VO2 (Oxygen consumed)

A

Respiratory Quotient

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40
Q

The RQ for carbohydrates alone is __

A

1

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41
Q

The RQ for protein alone is ____

A

0.82

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42
Q

The RQ for fat alone is ___

A

0.7

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43
Q

The RQ for mixed intake is ____

A

0.85

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44
Q

Glucose, fructose, and galactose are _______________

A

monosaccharides

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45
Q

sucrose is a ____________ and is made up of _______ and ________

A

disaccharide, glucose, fructose

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46
Q

Starch, cellulose, pectin, glycogen, and dextrin are all _______________

A

polysaccharides

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47
Q

______ are composed of glucose chains; make up 50% of all CHO intake

A

starch

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48
Q

_________ is resistant to digestive enzyme amylase; adds bulk

A

cellulose

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49
Q

______ is a non digestible carbohydrate that thickens fruit

A

Pectin

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50
Q

________ is an animal starch that is stored in the muscle liver

A

Glycogen

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51
Q

_______ is an intermediate product of starch breakdown

A

Dextrin

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52
Q

________ is an alcohol derived from glucose that is absorbed more slowly than glucose by passive diffusion

A

Sorbitol

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53
Q

In order of sweetness: fructose, ______ _____, sucrose, _______, sorbitol, ________, galactose, _______, and lactose

A

invert sugar, glucose, mannitol, maltose

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54
Q

Carbohydrates are made up of ______, ________, and ______

A

carbon, hydrogen, oxygen

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55
Q

____________ produce a protein sparring action, preventing the use of protein for energy and allowing it to be used primarily for tissue synthesis.

A

carbohydrates

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56
Q

A carbohydrate restricted diet leads to _______ to fuel the brain

A

ketosis

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57
Q

________ are made up of carbon, hydrogen, oxygen, nitrogen, and sulfur (in some amino acids)

A

Proteins

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58
Q

The amino acids cysteine, cystine, and methionine all contain ______

A

sulfur

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59
Q

_____ _____ have an amino group (NH2), a base carboxyl group (COOH), and an acid

A

amino acids

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60
Q

The _________ amino acids include theronine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, and histidine

A

Essential

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61
Q

During catabolic stress the amino acids arginine and glutamine are _____________ _________.

A

conditionally essential

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62
Q

__________ is a precursor for serotonin and niacin

A

Tryptophan

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63
Q

_____________ is converted to tyrosine

A

Phenylalanine

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64
Q

__________ is converted to cystenine

A

Methionine

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65
Q

A ________ has all essential amino acids in sufficient quantity and ratio to maintain body tissues and promote growth

A

complete

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66
Q

____ __________ _____ (HBV) proteins are foods that are at least 50% protein

A

High Biological Value

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67
Q

__________ proteins are those that are missing one or more essential amino acids

A

incomplete

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68
Q

______ proteins are amino acids

A

simple

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69
Q

__________ proteins (lipoproteins) are amino acids plus a non protein substance

A

conjugated

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70
Q

_______ proteins (peptide) are fragments from simple and conjugated proteins

A

derived

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71
Q

Sources of _______ include meat, poultry, fish, eggs, milk, and legumes

A

protein

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72
Q

The functions of _______ are tissue synthesis, maintaining growth, and regulation of body processes

A

Protein

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73
Q

_______ is an inefficient energy source, nitrogen has to be removed first

A

Protein

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74
Q

Only __% of protein can be converted to glucose

A

58

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75
Q

An average person needs ___ grams per KG body weight per day (10-15% of total energy intake)

A

0.8

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76
Q

Soybeans are low in the amino acid __________

A

methionine

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77
Q

___ protein is equivalent in protein quality to animal protein

A

Soy

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78
Q

Legumes are low in the amino acid __________, _______, nd __________

A

Methionine, cystine, tryptophan

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79
Q

Gelatin is low in the amino acids __________, ______, and has no __________

A

Methionine, lysine, tryptophan

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80
Q

___ (lipids) are composed of carbon, hydrogen, and oxygen

A

Fat

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81
Q

______ fats are known as triglycerides

A

Simple

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82
Q

______________ are composed of 3 fatty acids and 1 glycerol

A

triglycerides

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83
Q

Most food fats are ____________

A

triglyceride

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84
Q

________ fats are simple fats plus other components

A

compound

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85
Q

____________ are found in cell membranes and control the passage of compounds in and out of the cell

A

Phospholipids

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86
Q

Most _____________ are lecithins which contain choline.

A

phospholipids

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87
Q

_____________ help prevent fat accumulation in the liver

A

phospholipids

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88
Q

Phospholipids function in the transport and utilization of fatty acids and cholesterol through the enzyme ________ ___________ _______________ (LCAT)

A

Lecithin cholesterol acyltransferase

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89
Q

A _______ fat is a fat substance derived from a simple or compound fat by hydrolysis or enzymatic breakdown (fatty acid, glycerol, steroid)

A

derived

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90
Q

_________ fatty acids have all available bonds of carbon chain are filled with hydrogen; solid and hard at room temp

A

Saturated

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91
Q

___________ fatty acids have one or more double bonds

A

Unsaturated

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92
Q

_____________ fatty acids have one double bond

A

Monounsaturated

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93
Q

_______________ fatty acids have two or more double bonds

A

Polyunsaturated

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94
Q

Safflower oils are mostly _______________ fatty acids

A

Polyunsaturated

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95
Q

Canola oils are mostly ___________ fatty acids

A

Unsaturated

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96
Q

The absence of _________ fatty acids will create a specific deficiency disease

A

essential

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97
Q

Linoleic acids are omega ___ fatty acids

A

six

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98
Q

a-linolenic acids are omega _____ fatty acids

A

three

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99
Q

A lack of omega ___ fatty acids can create eczema, poor growth rate, and petechiae (red, purple skin spots)

A

six

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100
Q

If omega ___ fatty acids replace CHO for energy, LDL goes down and HDL goes up

A

six

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101
Q

If omega ___ fatty acids replace saturated fat, total cholesterol goes down and HDL goes down

A

six

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102
Q

_________ is the best source of omega ___ fatty acids

A

Safflower, six

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103
Q

Omega _____ fatty acids are responsible for retinal function and brain development. Deficiency results in neurological changes such as numbness and blurred vision

A

three

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104
Q

Omega _____ fatty acids come mainly from fish oils, walnuts, flaxseed, and canola

A

three

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105
Q

Omega _____ fatty acids decrease hepatic production of triglycerides (inhibit VLDL synthesis)

A

three

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106
Q

Omega _____ fatty acids have little effect on cholesterol levels

A

three

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107
Q

____ _____ are straigh hydrocarbon chains terminating in a carboxyl group (COOH) at one end and a methyl group (CH3) at the other end

A

Fatty Acids

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108
Q

Fatty acids are classified by the number of _______ in the chain, the position of the first double bond, and the number of double bonds

A

carbons

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109
Q

The location of the first double bond in a fatty acid, counted from the methyl end of the fatty acid is designated by the _____ sign

A

omega

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110
Q

C18:2ω6 is the structure of ________ acid. Indicates that there are 18 carbons, two double bonds, and the first double bond is located at the sixth carbon

A

linoleic

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111
Q

C18:3ω3 is the structure of _________ acid. Indicates there are 18 carbons, three double bonds at the first and third carbon

A

linolenic

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112
Q

_____________ is the process of adding hydrogen at the double bond to unsaturated fatty acids to increase saturation and stability

A

Hydrogenation

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113
Q

_____ fatty acids have hydrogens across from each other; pack as tightly as SFA in membranes; intake can influence membrane fluidity and could be harmful to cell function; found in milk fat (4 - 8%), margarines, shortenings, frying fats as product of partial hydrogenation of PUFA

A

Trans

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114
Q

___ fatty acids have hydrogens on the same side at the double bond; found in most natural fats and oils

A

Cis

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115
Q

______ chain triglycerides (MCT) are SFAs between 6 and 12 carbons; naturally found in milk fat, coconut oil, and palm and kernel oil

A

Medium

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116
Q

Olive, canola, peanut, sunflower, and coconut oil are ______________ fatty acids

A

monounsaturated

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117
Q

Safflower, corn, soybean, cottenseed, sunflower, and palm kernel oil are _______________ fatty acids

A

Polyunsaturated

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118
Q

______ is made up of saturated, monounsaturated, and polyunsaturated fatty acids

A

Butter

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119
Q

_________ is made up of polyunsaturated, monounsaturated, and saturated fatty acids

A

Margarine

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120
Q

Most _____ - _______ lipids have zero grams of trans fat, no partially hydrogenated oils and are liquid plant oils

A

heart healthy

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121
Q

_____ _____ provide energy, insulation, padding, and depresses gastric secretion to delay gastric emptying

A

fatty acids

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122
Q

_____ _____ have less oxygen than carbohydrates and more carbons, and therefore provide more energy

A

fatty acids

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123
Q

_____ _____ should compose less than 30% of daily calories

A

fatty acids

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124
Q

_______ is metabolized as a fat and provides 7 calories per gram

A

alcohol

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125
Q

To determine calories from _______ (0.8)(proof)(ounces)

A

alcohol

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126
Q

_______ requires no digestion and is readily absorbed by simple diffusion through the stomach or small intestine and transported unaltered in the bloodstream

A

alcohol

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127
Q

Alcohol can cause decreased ____ _________ of fatty acids and promotes triglyceride synthesis

A

beta oxidation

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128
Q

__________ oil is found in salad dressings and won’t crystallize when cold

A

winterized

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129
Q

__________ oil is chilled to 45 degrees and fatty acids with high melting points crystallize and are filtered out

A

winterized

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130
Q

__________ oil is clear, not cloudy

A

winterized

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131
Q

Corn, soy, and cottenseed oils are __________, whereas olive oil is not

A

winterized

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132
Q

Vitamin __ is fat soluble, stored in the liver, carotene precursor, provitamin converted in intestinal mucosal cells. Toxic level 10,000 IU.

A

A

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133
Q

Vitamin __ functions in skin and vision and is found in yellow orange fruits, dark green leafy vegetables, cantaloupe, fish, liver, carrots, fortified skim milk, apricots, sweet potato

A

A

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134
Q

DRI for Vitamin __: Males = 900 micrograms. Females = 700 micrograms

A

A

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135
Q

Vitamin __ deficiencies include night blindness (nyctalopia) which is reversible, xerophthalmia (corneal damage) which is not reversible, and hyperkeratosis (dry, scaly skin)

A

A

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136
Q

Vitamin __ is a fat soluble whose precursor is cholesterol and is developed in the skin through exposure to UV light

A

D

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137
Q

Vitamin __ functions in calcium and phosphorus metabolism

A

D

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138
Q

Sources of vitamin __ include sunlight, egg yolk, and fortified milk

A

D

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139
Q

DRI for vitamin __ 5-15 micrograms per day

A

D

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140
Q

Deficiencies of vitamin __ include rickets and osteomalacia

A

D

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141
Q

The process for vitamin __ is 7 dehydrocholesterol > D3 cholecalciferol > D2 > ergocalciferol

A

D

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142
Q

Vitamin __ (also known as tocopherol) is a fat soluble vitamin. One of the least toxic vitamins (UL 1000 mgs)

A

E

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143
Q

Vitamin __ functions as an antioxidant and helps prevent the hemolysis of red blood cells

A

E

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144
Q

Vegetable oils, whole grains, green vegetables, and almonds are all sources of vitamin __

A

E

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145
Q

DRI for vitamin __: 15 mg

A

E

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146
Q

Deficiencies of vitamin __ include hemolytic anemia

A

E

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147
Q

Vitamin __ is a fat soluble vitamin synthesized by bacteria in the lower intestinal tract. No toxicity symptoms.

A

K

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148
Q

Vitamin __ forms prothrombin in the liver which aids in blood clotting. Is given pre surgery. Aids in calcium metabolism

A

K

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149
Q

Sources of vitamin __ include spinach, kale, broccoli, and green leafy vegetables

A

K

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150
Q

DRI for vitamin __: Males = 120 micrograms Females = 90 micrograms

A

K

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151
Q

Deficiencies of vitamin __ include blood hemorrhage. Is also affected by antibiotics and anticoagulants

A

K

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152
Q

Vitamin __ (thiamin) is a water soluble vitamin lost as temperature or pH rises. Is heat stable in acid.

A

B1

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153
Q

Vitamin __ (thiamin) aids in the oxidation of CHO and the metabolism of pyruvate

A

B1

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154
Q

Sources of vitamin __ (thiamin) include grains, wheat germ pork, and liver

A

B1

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155
Q

DRI for vitamin __ (thiamin): Males = 1.2 mg Females = 1.1 mg

A

B1

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156
Q

Vitamin __ (thiamin) deficiencies include beriberi, muscle weakness, foot drop, memory loss, tachycardia, low levels of erythrocyte transketolase, and an increase in plasma pyruvate

A

B1

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157
Q

Vitamin __ (Riboflavin) is lost in UV light

A

B2

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158
Q

Vitamin __ (riboflavin) helps to release energy from protein and promotes red blood cell production

A

B2

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159
Q

Sources of vitamin __ (riboflavin) include liver, kidney, meat, and milk

A

B2

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160
Q

DRI for vitamin __ (riboflavin): Males = 1.3 mg Females = 1.1 mg

A

B2

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161
Q

Deficiencies of vitamin __ (riboflavin) include growth failure, cheilosis (cracked lips), angular stomatitis (mouth corner cracks), sore throat, magenta tounge

A

B2

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162
Q

Vitamin __ (niacin) is the precursor to tryptophan. Essential in all cells for energy production and metabolism

A

B3

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163
Q

Vitamin __ (niacin) aids in the metabolism of CHO, protein, and fat

A

B3

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164
Q

Sources of vitamin __ (niacin) include protein, peanuts, ready to eat cereals, chicken, rice, yeast, and milk

A

B3

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165
Q

DRI for vitamin __ (niacin): Males = 16 mg Females = 14 mg

A

B3

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166
Q

Deficiencies of vitamin __ (Niacin) include pellagra, dermatitis, diarrhea, dementia, beefy bight red tounge, symmetrical pigmented rash in sunlight

A

B3

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167
Q

Vitamin __ (folate) is a water soluble. para aminobenzoic acid (PABA) is its precursor

A

B9

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168
Q

Vitamin __ (folate) aids in DNA synthesis, forms RBC in bone marrow, prevents neural tube defects

A

B9

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169
Q

Source of vitamin __ (folate) include dry cereal, liver, kidney, green leafy vegetables, citrus fruits, lentils and beans

A

B9

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170
Q

RDI for vitamin __ (folate): 400 micrograms

A

B9

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171
Q

Deficiencies of vitamin __ (folate) include megaloblastic and macrocytic anemia, diarrhea, fatigue

A

B9

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172
Q

Vitamin __ (Pyridoxine) is a coenzyme in amino acid metabolism, deamination, and transamination

A

B6

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173
Q

Source of vitamin __ (Pyridoxine) include meat, wheat, corn, yest, pork, ready to eat cereals

A

B6

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174
Q

DRI for vitamin __ (Pyridoxine): Males = 1.22 - 1.7 mg Females = 1.3 - 1.5 mg

A

B6

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175
Q

Deficiencies of vitamin __ (pyridoxine) include seizures, anemia, dermatitis, glossitis, peripheral neruopathy

A

B6

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176
Q

Vitamin __ (cyanocobalamin) contains cobalt and is bound by intrinsic factor in gastric juices

A

B12

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177
Q

Vitamin __ (cyanocobalamin) is a coenzyme in protein synthesis and helps to form RBC

A

B12

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178
Q

Sources of vitamin __ (cyanocobalamin) include liver, meat, milk, kidney, eggs, fish, cheese

A

B12

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179
Q

DRI for vitamin __ (cyanocobalamin): 2.4 micrograms

A

B12

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180
Q

Deficiencies of vitamin __ (cyanocobalamin) include macrocytic, megaloblastic anemia, pernicious anemia.

A

B12

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181
Q

Pernicious anemia usually occurs after removal of the ileum due to a lack of ________ ______, preventing vitamin __ (cyanocobalamin) absorption.

A

Intrinsic factor, B12

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182
Q

___________ acid is the precursor to coenzyme A. Aids in the synthesis of fatty acids

A

Pantothenic

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183
Q

Sources of ___________ acid include animal foods, grains, legumes

A

Pantothenic

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184
Q

DRI for ___________ acid = 5 mg

A

Pantothenic

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185
Q

Deficiency of ___________ acid is very rare and results in paresthesia in feet

A

Pantothenic

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186
Q

Vitamin _ (ascorbic acid) is very easily destroyed, has a structure like glucose, is an antioxidant, needs an acidic pH, destroyed by heat, alkaline pH, and oxidation

A

C

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187
Q

Vitamin _ (ascorbic acid) changes proline into hydroxyproline into collagen which strengthens intercellular substances. Aids in wound healing and iron absorption

A

C

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188
Q

Vitamin _ (ascorbic acid) is found in citrus fruits, potatoes, papaya, dark green and yellow vegetables

A

C

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189
Q

DRI for vitamin _ (ascorbic acid) is 70 - 90 mg

A

C

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190
Q

Deficiencies of vitamin _ (ascorbic acid) include scurvy, poor wound healing, bleeding gums, petechiae

A

C

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191
Q

Vitamin __ (biotin) is synthesized by intestinal bacteria, inactivated by avidin (protein in raw egg white)

A

B7

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192
Q

Vitamin __ (biotin) is a coenzyme in fatty acid synthesis, converts pyruvate to oxaloacetate in gluconeogenesis

A

B7

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193
Q

Vitamin __ (biotin) is found in liver, kidney, egg yolk, and yeast

A

B7

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194
Q

DRI for Vitamin __ (biotin) is 30 micrograms

A

B7

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195
Q

Deficiencies for Vitamin __ (biotin) include muscle pan, dermatitis, and glossitis

A

B7

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196
Q

___ - ________ is found in plants as phytic acid. Related to sugar and contains phosphorus vitamin like factor

A

Myo - Inositol

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197
Q

___ - ________ (Phytic Acid) binds to calcium, zinc, iron, and helps provide cell membrane structure

A

Myo - Inositol

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198
Q

___ - ________ (Phytic Acid) is found in the outer husks of cereal grains and leafy green vegetables

A

Myo - Inositol

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199
Q

_______ is the most abundant mineral in the body. Regulated by the parathyroid hormone. Vitamin D, acid, lactose aid absorption. Calcitonin lowers serum _______ by inhibiting bone resorption.

A

Calcium

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200
Q

_______ aids in blood clotting, cardiac function, nerve transmission, smooth muscle contractility

A

Calcium

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201
Q

_______ is found in dairy products, leafy vegetables, and legumes.

A

Calcium

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202
Q

DRI for _______ is 1000 - 12000 mg

A

Calcium

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203
Q

Deficiencies of ______ leads to tetany (invoulantary muscle contractions)

A

Calcium

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204
Q

__________ is the second most abundant mineral. Part of DNA, RNA, and ATP

A

Phosphorus

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205
Q

__________ helps transpot fat through lymph and blood, bone, teeth

A

Phosphorus

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206
Q

__________ is found in meat, milk, poultry, eggs, fish, and cheese

A

Phosphorus

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207
Q

DRI for __________ is 700 mg

A

Phosphorus

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208
Q

Deficiencies of __________ are very rare

A

Phosphorus

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209
Q

____ is a trace mineral. Part of hemoglobin. In food: ferric. Absorbable: ferrous. Stored: ferritin.

A

Iron

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210
Q

The form of iron in food is ______

A

ferric

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211
Q

The form of iron in food is _______

A

ferrous

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212
Q

The form of iron in food is ________

A

ferritin

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213
Q

____ aids in oxygen transport in the blood

A

Iron

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214
Q

Sources of ____ ____ include animal foods, meat, fish, poultry.

A

heme iron

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215
Q

Source of non ____ ____ include cereals, vegetables. Non ____ ____ is poorly absorbed, aided by gastric juices and vitamin C. Calcium helps if oxalates are present. Eggs, tea, milk, and cheese do not aid in absorption

A

heme iron

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216
Q

DRI of ____ = Males 8 mg, females 18 mg

A

Iron

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217
Q

____ deficiency include pale tounge, fatigue, anemia, spoon shaped nails, pale conjunctivae (mucous membranes lining eyelid)

A

Iron

218
Q

_________ is part of chlorophyll, 50% in bone, 50% in cells

A

Magnesium

219
Q

_________ aids in protein and fatty acid synthesis, stabilizes the structure of ATP.

A

Magnesium

220
Q

_________ is found in most foods, milk, and bread

A

Magnesium

221
Q

DRI for _________ : Males = 420 mg Females = 320 mg

A

Magnesium

222
Q

_________ deficiency is rare, causes tremors

A

Magnesium

223
Q

____ is a trace mineral, excess leads to copper or iron deficiency

A

Zinc

224
Q

____ increases taste acuity, enhances insulin action, stabilizes DNA, RNA, cell division

A

Zinc

225
Q

____ is found in meat, liver, eggs, fish. Phytates and copper lower ____ absorption

A

Zinc

226
Q

DRI for ____: Male 11 mg Female 8 mg

A

Zinc

227
Q

Deficiencies for ____ include reduced immune function, alopecia, poor wound healing, and hypogeusia

A

zinc

228
Q

______ is a trace mineral, part of thyroxine.

A

Iodine

229
Q

Sources of ______ include seafood and iodized salt

A

Iodine

230
Q

DRI of ______: 150 micrograms

A

Iodine

231
Q

______ deficiency usually materializes as a goiter

A

Iodine

232
Q

________ is a trace mineral that fortifies teeth and bones, found in soil and public water.

A

Fluoride

233
Q

DRI of ________ : Males = 4 mg Females = 3 mg

A

Fluoride

234
Q

Symptom of ________ deficiency are dental carries

A

Fluoride

235
Q

______ is a trace mineral attached to protein, ceuloplasmin

A

copper

236
Q

______ aids in hemoglobin synthesis and aids in iron absorption

A

Copper

237
Q

______ is found in liver kidneys and shellfish

A

Copper

238
Q

DRI for ______ is 900 micrograms

A

copper

239
Q

______ deficiency is rare, leads to microcytic anemia, neutropenia, wilson’s disease: low serum copper, genetic absence of liver enzyme

A

copper

240
Q

________ is a trace mineral that cooperates with vitamin E.

A

Selenium

241
Q

_______ is an antioxidant mineral that aids in tissue respiration

A

Selenium

242
Q

________ is found in soil, grains, meat, fish, poultry, and dairy

A

Selenium

243
Q

DRI for ________ : Male = 55 microgram Female = 45 microgram

A

Selenium

244
Q

Deficiency of ________ identifies as myalgia, cardiac, myopathy

A

Selenium

245
Q

_________ is a trace mineral that aids in central nervous system function

A

Manganese

246
Q

The trace mineral ________ is found in whole grains legumes and nuts

A

Manganese

247
Q

DRI for the trace mineral _________ is 1.8 - 2.3 micrograms per day

A

Manganese

248
Q

Deficiency of the trace mineral _________ is very unlikely

A

Manganese

249
Q

________ is an ultra trace mineral whose absorption is enhanced by vitamin C and niacin

A

Chromium

250
Q

The ultra trace mineral ________ aids in insulin action and glucose metabolism

A

Chromium

251
Q

Sources of the ultra trace mineral _________ include yeast, oysters, potatoes, and liver

A

Chromium

252
Q

DRI for the ultra trace mineral ________ : 25 - 35 micrograms

A

chromium

253
Q

Deficiencies of the ultra trace mineral _______ include insulin resistance

A

chromium

254
Q

_______ is a mineral that exists with vitamin B12 and is stored in the liver

A

Cobalt

255
Q

The mineral ______ aids in the maturation of red blood cells

A

cobalt

256
Q

Deficiencies of the mineral ______ are related to B12 deficiency

A

cobalt

257
Q

The mineral ______ is part of the amino acids cysteine, cystine, and methionine

A

sulfur

258
Q

The mineral ______ is a component of organic molecules

A

Sulfur

259
Q

The mineral ______ is found in meat eggs fish and poultry

A

sulfur

260
Q

The DRI for the mineral ______ is 425 - 550 mg

A

sulfur

261
Q

________ is an essential nutrient that is a component of lecithin and helps transport lipids as acetyl_______

A

choline

262
Q

The essential nutrient _______ is found in the fat in eggs milk, liver, and soybeans

A

choline

263
Q

Water is _____________ (ICW) within cells

A

intracellular

264
Q

Plasma, lymph, interstitial or intercellular fluid are all ____________ (ECW)

A

extracellular

265
Q

_____ serves as the medium for cell metabolism

A

water

266
Q

__________ water loss is water lost through the skin and through breathing. This is about 0.8 - 1.2 liters per day

A

insensible

267
Q

_____ _____ fluid includes both extracellular and extravascular fluid

A

Third Space

268
Q

____________ dissociate into ions in water

A

electrolytes

269
Q

cations are __________ charged and ______ are negatively charged

A

cations, anions

270
Q

___ = (mg / atomic weight) x # of valence electrons

A

mEq

271
Q

The ___________ electrolytes include Na+, Ca++, Cl-, and HCO3- (bicarbonate)

A

extracellular

272
Q

Sodium chloride is __% sodium

A

40

273
Q

One teaspoon of salt has _ grams of NaCl, and therefore ___ grams of sodium

A

6, 2.4

274
Q

Sodium is absorbed by the hormone ___________ and retained by steroids

A

aldosterone

275
Q

Normal saline is ___% (NaCl) 154 mEq Na and 154 mEg Cl per liter

A

0.9

276
Q

The _____________ electrolytes are K+, Mg++, P

A

intracellular

277
Q

Sources of the intracellular electrolyte _________ include meat, fuits, vegetables, (banana, orange, tomato, potato, cantaloupe).

A

Potassium

278
Q

Poor sources of the intracellular electrolyte _________ include apple, cranberry, blueberry, carrot, and corn

A

Potassium

279
Q

The hormone ___________ increases the excretion of the intracellular electrolyte _________.

A

aldosterone, potassium

280
Q

_____________ is causes by excessive stores of the intracellular electrolyte _________ and causes cardiac irregularities

A

Hyperkalemia, potassium

281
Q

Normal range for ______ cations: 136 - 145 mEq/L

A

sodium

282
Q

Normal range for ______ cations: 3.5 - 5 mEq/L

A

Potassium

283
Q

Normal range for ______ cations: 4.5 - 5.5 mEq/L (9 - 11 mg/dL)

A

Calcium

284
Q

Normal range for ______ cations: 1.5 - 2.5 mEq/L (1.8 - 3 mg/dL)

A

Magnesium

285
Q

Normal range for ______ anions: 96 - 106 mEq/L

A

Chloride

286
Q

Normal range for ______ anions: 3 - 4.5 mg/dL

A

Phosphorus

287
Q

_____ specific gravity = 1.002 - 1.025 (formula uses weight and volume)

A

Urine

288
Q

_______ is the movement of fluid from a less to a more concentrated side of a membrane

A

osmosis

289
Q

_________ is the movement of particles from a more to less concentrated side

A

diffusion

290
Q

________ effect on fluid balance is that it exerts colloidal osmotic pressure

A

Protein’s

291
Q

The protein _______ exerts pressure on blood vessel walls that keep water within. When _______ levels drop, the pressure drops, causing fluid to leak out

A

Albumin, albumin

292
Q

When _______ levels are low, water moves from the extracellular (plasma) space of cells to the interstitial space( between and around cells).

A

Albumin

293
Q

Low serum _______ leads to edema and ascities

A

protein

294
Q

________ is extreme, generalized edema and widespread swelling of skin due to effusion of fluid into extracellular space. It is associated with heart, liver, renal failure, and extreme protein and calorie malnutrition.

A

Anasarca

295
Q

___________ is caused by decreased water intake, excessive water output, and heavy solute load

A

dehydration

296
Q

Signs of ___________ include nausea, dizziness, sunken eyes, fever hyperventilation, excessive sweating, concentrated urine, dry inelastic skin, increase in solutes (BUN) tachycardia, headache, fatigue, decreased appetite, and rapid weight loss

A

dehydration

297
Q

Serum ______ is the BEST assessment parameter for fluid status.

A

sodium

298
Q

Hypernatremia is associated with ____ hydration, hyponatremia is associated with ____ hydration

A

dehydration, over hydration

299
Q

____ - ____ balance is the regulation of hydrogen concentration

A

acid - base

300
Q

____ releases hydrogen ions, _____ release take up hydrogen ions

A

acid, base

301
Q

A ______ is a mixture of acid and base components to protect against a strong acid or strong base

A

buffer

302
Q

The _____ buffer if the body is carbonic acid (H2CO3) and sodium bicarbonate (NaHCO3)

A

major

303
Q

_____ control supply of carbonic acid (carbon dioxide, water)

A

Lungs

304
Q

The amount of _______ acid in the body is altered by the rate and depth of breathing

A

carbonic

305
Q

____ventilation promotes the retention of carbonic acid, _____ventilation promotes the loss of acid

A

hypo, hyper

306
Q

_______ control the amount of base in the body

A

Kidneys

307
Q

_______ regulate hydrogen ion secretion and bicarbonate reabsorption

A

Kidneys

308
Q

If kidneys retain __________, the level of base in the body increases

A

bicarbonate

309
Q

If kidneys excrete excess ___________ the level of base in the body decreases

A

bicarbonate

310
Q

A change in one side of the body’s major ______ brings about a compensatory change in the other side to maintain a pH balance close to ___

A

buffer, 7.4

311
Q

respiratory ________ is the retention of carbon dioxide by the lungs (decreased ventilation). To compensate the kidneys increase absorption of base

A

acidosis

312
Q

Respiratory _________ is the loss of carbonic acid (increased ventillation). To compenste the kidneys excrete additional base

A

alkalosis

313
Q

In metabolic ________ the kidneys either produce or retain too much hydrogen leading to an increase in production of carbonic acid; or the kidneys may excrete too much base. To compensate, respiration increases to remoce carbon dioxide and to decrease carbonic acid

A

acidosis

314
Q

In metabolic _________ hydrogen is lost due to a loss of acid; or an increased retention of base. To compensate, ventilation decreases to retain carbon dioxide to make carbonic acid

A

alkalosis

315
Q

In __________ acidosis H2CO3 increases. It is caused by CO2 retention, hypoventilation, and emphysema. The compensetory response is for the kidneys to increase absorption of bicarbonate

A

Respiratory

316
Q

In ___________ alkalosis H2CO3 decreases. This is caused by a loss of CO2 and H2O, hyperventilation, anxiety, and severe exercise. The compensatory response is for the kidneys to excrete bicarbonate.

A

respiratory

317
Q

In _________ acidosis HCO3 decreases and H+ increased. This occurs when the kidneys excrete excess base; uremia, diarrhea, increased hydrogen production or retention by the kidneys, uncontrolled diabetes, starvation, high fat or low CHO diet. The compensatory response is for respiration to increase and to expel CO2 to decrease carbonic acid (hyperventilation.

A

metabolic

318
Q

In _________ alkalosis HCO3 increases and H+ decreases. This is caused by an abnormal retention of base, increased ingestion of alkali, diuretics, vomiting, loss of acid, loss of chloride. The compensatory response is for respiration to decrease, retain carbon dioxide, increase carbonic acid, and hypoventilation.

A

metabolic

319
Q

The first step in evaluating a patient’s acid base balance is to: Check the patient’s __. Is it moving towards ________ or _________?

A

pH, acidosis, alkalosis

320
Q

The second step in evaluating a patient’s acid base balance is to: Look for the cause of acidosis or alkalosis, is it _________ or _________?

A

Respiratory, metabolic

321
Q

To determine if ________ or _______ is ___________, check pCO2, this is regulated by the lungs. This will tell you if the lungs are working normally.

A

acidosis, alkalosis, respiratory

322
Q

To determine if ________ or _______ is ___________, check HCO3, this is regulated by the kidneys. This will tell you if the kidneys are working normally.

A

acidosis, alkalosis, metabolic

323
Q

Normal weight women should gain __ - __ lbs during pregnancy

A

25 - 35

324
Q

Underweight women should gain __ - __ lbs during pregnancy

A

28 - 40

325
Q

Overweight women should gain __ - __ lbs during pregnancy

A

15 - 25

326
Q

Obese women should gain __ - __ lbs during pregnancy

A

11 -20

327
Q

_____ and very _____ women should try to attain the higher limit of their pregnancy weight gain recommendations to reduce risk

A

Black, young

328
Q

During the first trimester of pregnancy (0 - 12 weeks) a woman should add ___ calories to her needs per day

A

0

329
Q

During the second trimester of pregnancy (13 - 26 weeks) a woman should add ___ calories to her needs per day

A

340

330
Q

During the third trimester of pregnancy (27 - last week) a woman should add ___ calories to her needs per day

A

452

331
Q

During the first 6 months of lactation a woman should add ___ calories to her needs per day

A

330

332
Q

During the first 6 - 12 months of lactation a woman should add ___ calories to her needs per day

A

400

333
Q

During the second half of pregnancy (after 20 weeks) and during lactation women should consume an additional __ grams of protein

A

71

334
Q

Minimum hemoglobin during pregnancy = __ g/dL

A

11

335
Q

Minimum hematocrit during pregnancy = __ %

A

33

336
Q

Weight gain in pregnancy = __ lb / month for first 3 months; __ lb per week thereafter

A

1,1

337
Q

Pregnancy at risk with failure to gain __ lbs / month in last half of pregnancy

A

4

338
Q

Pregnancy at risk with mother less than __ yrs or greater than or equal to __ years

A

16, 35

339
Q

Pregnancy at risk when less than __ months between pregnancies

A

12

340
Q

Pregnant __________ are at high risk, needs extra iron, calcium and zinc

A

adolescents

341
Q

__ mg of ferrous sulfate should be taken during the 2nd and 3rd trimesters of pregnancy (taken between meals, not with milk, tea, or coffee)

A

30

342
Q

___ micrograms of folic acid should taken during pregnancy (added to 200 from foods for a total of ___)

A

400, 600

343
Q

AI of calcium for pregnancy and lactation: less than 18 yrs ____ mg, greater than 18 years ____ mg

A

1300, 1000

344
Q

____________ is a hormone that develops placenta after implantation

A

progesterone

345
Q

Recommend ___ g/ day of linoleic acid, ___ g / day with lactation. Needed for development of the fetal nervous system

A

1.4, 1.3

346
Q

Avoid excess intake of preformed vitamin _ during pregnancy

A

A

347
Q

Avoid shark, swordfish, king mackerel, limit albacore, raw fish during _________

A

pregnancy

348
Q

Normal birth weight ____ - ____ g

A

2500 - 4000

349
Q

Low birth weight less than ____ g

A

2500

350
Q

Very low birth weight less than ____ g

A

1500

351
Q

Extremely low birth weight less than ____ g

A

1000

352
Q

____ for ___________ ___ (SGA) = less than 10th percentile birth weight for gestational age

A

Small for gestation age

353
Q

___________ for ___________ ___ (AGA) = birth weight between 10 and 90th percentile

A

Appropriate for gestational age

354
Q

_____ for ___________ ___ (LGA) = birth weight above 90th percentile

A

Large for gestational age

355
Q

Calorie needs from 0 - 6 months : Males = ___ Females = ___

A

570, 520

356
Q

Protein needs from 0 - 6 months : ___ g

A

9.1

357
Q

Water needs 0 - 6 months : ___ - ___ mL/Kg

A

125 - 155

358
Q

Fat needs 0 - 6 months: minimum of __ grams per day

A

30

359
Q

Calorie needs 7 - 12 months = Males = ___ Females = ___

A

676, 743

360
Q

Protein needs 7 - 12 months = __ g

A

11

361
Q

Water needs 7 - 12 months = __ mL / kcal

A

1.5

362
Q

A neonate is from birth to __ month(s)

A

1

363
Q

Neonates can absorb whole intact _______

A

protein

364
Q

Weight at 0 - 6 months _ kg (__ lbs)

A

6, 13

365
Q

Weight at 7 - 12 months _ kg (__ lbs)

A

9, 20

366
Q

Length at 0 - 6 months __” (__cm)

A

24, 60

367
Q

Length at 7 - 12 months __” __cm

A

28, 71

368
Q

Hemoglobin for newborns = ____ - ____

A

16.5 - 19.5

369
Q

Hemoglobin for 6 - 23 months = ____

A

10.0+

370
Q

Hematocrit for newbon = __ - __

A

49 - 54

371
Q

Human milk is __ calories per ounce

A

20

372
Q

Maternal hormones come from the _________ gland

A

pituitary

373
Q

The hormone _________ stimulates milk production

A

prolactin

374
Q

________ moves milk through milk ducts

A

Oxytocin

375
Q

_________ is the yellowish transparent fluid secreted from the breast during the first few days

A

Colostrum

376
Q

_________ meets infants needs during the first week; has more protein, less fat and carbohydrate than mature milk; has antibodies

A

Colostrum

377
Q

Exclusive breastfeeding is recommended for the first _ - _ months, then weaning foods for at least up to 12 month

A

4 - 6

378
Q

Human milk is _% protein, __% carbohydrate, __% fat, and has more lactalbumin than cows milk

A

7, 38, 55

379
Q

Cows milk is __% protein, __% carbohydrate, __% fat

A

20, 30, 50

380
Q

Breast fed infants need: ___ IU vitamin D from birth and ____ mg fluoride / day after _ months of age if water contains inadequate fluoride

A

400, 0.25, 6

381
Q

Milk supply is adequate if infant gains ______ and ______, has frequent stools and _ - _ wet diapers per day

A

weight, length, 6 - 8

382
Q

The Baby Friendly Hospital Initiative is a global effort to increase the incidence and duration of ______ - _______. To be compliant the hospital must show it implements ten steps to be successful. Requires a multidisciplinary team.

A

Breast Feeding

383
Q

Infant formula has __ calories / ounce; need ____ oz/lb/day

A

20, 2 1/2

384
Q

Formula has more _______ and ____ than human milk but lacks __________

A

protein, iron, antibodies

385
Q

Vitamin _ requirement is met with formula feeding if infant receives at least one quart of standard infant formula daily

A

D

386
Q

Formula fed infants only need ________ (0.25 mg / day) as a supplement, after 6 months of age, if water supply is inadequate (less than 0.3 ppm)

A

fluoride

387
Q

Unmodified ____ ____ in formula is inappropriate; tough hard curd; hard to digest; less EFA; increased renal solute load

A

cows milk

388
Q

Dried whey has __% lactose. Casein hydrolysate does not have lactose

A

73

389
Q

____ fortified formula is recommended for all infants on formula

A

Iron

390
Q

__________________ unconjugated _________ levels are elevated within first week of life as a result of increased breakdown of red blood cells, or decreased intestinal mobility. Encourage 9 - 12 feedings per day of human milk or formula to promote hydration and intestinal motility

A

Hyperbilirubinemia, bilirubin

391
Q

Fetal ____ stores decrease at 3 - 4 months, need additional ____ preferably from formula or supplemental foods (cereal starting at 4 - 6 months)

A

iron, iron

392
Q

______ can be added to diet at 4 - 6 months of life, when sitting posture can be sustained and extrusion reflex diminishes; begin with iron fortified cereal, then strained vegetables or fruit

A

Solids

393
Q

Large finger foods such as teething biscuit can be added at _ - _ months of age. (Foods that can be secured with a palmar grasp)

A

6 - 8

394
Q

Small finger foods can be added at _ - __ months of age (dry cereals) pincer grasp (thumb and forefinger develops)

A

9 - 12

395
Q

No _____ ____ milk during first year of life

A

whole cow’s

396
Q

___ ___ and ___ - ___ milk are inappropriate during the first two years of life

A

low fat, non fat

397
Q

For those who cannot tolerate ___ milk or ___ products, use formulas made from a ______ ___________ (Pregestimil)

A

cow’s, soy, casein hydrolysate

398
Q

One serving of vitamin _ rich foods by around _ months to enhance iron absorption from non heme sources

A

C, 6

399
Q

Growth rate slows from age - (food serving sizes 2 - 4 ounces); from age - growth in spurts; from age - growth slows

A

1-3, 4-6, 7-10

400
Q

Protein needs age 1-3 __g, age 4-8 __g, from age 9-13 __g

A

13, 19, 34

401
Q

____ needs are the same for boys and girls up through age 10

A

Iron

402
Q

Limit fruit juice to _ ounces each day up to age 6

A

4

403
Q

Children should undergo __ minutes of physical activity per day

A

60

404
Q

Final growth spurt is in __________; most dietary deficiencies

A

adolescence

405
Q

Protein requirements age 14 - 18: Males = __ g Females = __ g

A

52, 46

406
Q

Calcium for males and females ages 9 - 13: ____ mg (adequate intake)

A

1300

407
Q

___ growth charts used from birth to 2 years of age; ___ growth charts from 2 to 20 years of age

A

WHO, CDC

408
Q

______ for ______ / stature (birth - 24 months, young children 2 - 5) identifies under/over nutrition, or within normal limits; detects short term changes in nutritional status; used to distinguish between stunting and wasting

A

Weight for length

409
Q

Less than __th percentile on the WHO and CDC growth charts reflects acute illness or wasting; greater than __th percentile reflects overnutrition

A

5, 95

410
Q

_______ / length for age (0 - 24 month recumbent length, 2 - 20 years height) defines shortness/tallness, reflects long term nutritional stress or chronic illness, less than 5th percentile is short _______

A

Stature, stature

411
Q

______ for ___ (birth - 24 month and 2 - 20 years); not used to classify under/overweight; short term marker of growth; affected by acute nutritional stress or illness; cannot distinguish between stunting and wasting because it does not include height; further evaluation needed if below 5th or above 95th percentile

A

weight for age

412
Q

___ for age percentiles starting at age 2 years: Underweight less than 5th percentile; healthy weight 5th to 84th; overweight 85th to 94th; obese greater than or equal to 95th percentile or ___ greater than or equal to 30

A

BMI, BMI

413
Q

____ _____________ measured until 3 years of age

A

Head circumference

414
Q

______ length is measured until age two

A

supine

415
Q

______ usually does not deviate by more than 25 percentile points from he established growth pattern

A

Growth

416
Q

One of the major reasons for large discrepancies in ______ patterns is human error in measurement

A

growth

417
Q

Newborn initial __% loss of birth weight should be regained by 10 - 14 days

A

6

418
Q

By month __ or __ birth weight should be doubled; by year __ birth weight should triple and length should increase 50%

A

4, 5, 1

419
Q

By __ years birth weight should be quadrupled and length should be 75% greater

A

2

420
Q

Normal gestation period is approximately __ weeks

A

40

421
Q

An infant born at __ weeks is __ weeks premature

A

28, 12

422
Q

__ months chronologic age - __ months correction factor = __ month adjusted age

A

4, 3, 1

423
Q

Growth charts from the American Academy of Pediatrics to assess children with ____ ________ should no longer be used.

A

Down Syndrome

424
Q

_____ charts for other special needs children are based on relatively _____ populations, and should be used in conjunction with CDC or WHO charts.

A

Growth, small

425
Q

_______ to ______ (FTT) may result from acute r chronic illness, restricted diet, poor appetite, lack of fiber leading to chronic constipation, diminished intake.

A

Failure to Thrive

426
Q

____ poisoning symptoms: irritability, lethargy, anorexia, vomiting, diarrhea, anemia

A

Lead

427
Q

________ activity determines needs in adulthood

A

Physical

428
Q

Adult RDA for protein (greater than 19 years of age): __ g for males and __g for females

A

56, 46

429
Q

Macronutrient recommendations for adults: __ - __% CHO, __ - __% fat, __ - __% protein

A

45 - 65, 20 - 35, 10 - 35

430
Q

AI for total fiber for adults under 50: men = __ women = __

A

38, 25

431
Q

Adult recommended fluid intake: __ mL / kg or _ mL / calorie ingested

A

35, 1

432
Q

Adult AI fluid intake: Men = ___ L / day Female = ___ L / day

A

3.7, 2.7

433
Q

Sodium AI for adult (19-50): ___ g / day (3.8 g NaCl)

A

1.5

434
Q

AI alpha linoleic acid: Male = ___ g Female = ___ g

A

1.6, 1.1

435
Q

AI linoleic acid: Male = __ g Female = __ g

A

17, 12

436
Q

Young old population = __ - __

A

65 - 74

437
Q

Aged population = __ - __

A

75 - 84

438
Q

Oldest and up population = __ and up

A

85

439
Q

______ needs decrease after age 65, _______ needs remain the same

A

Calorie, Protein

440
Q

_______ and ____ needs increase after 65 due to decreased absorption due to decreased HCL

A

Calcium, Iron

441
Q

____________ among the elderly due to lowered gastric motility and lower HCL secretion in stomach

A

Constipation

442
Q

Fluid needs over 65: __ - __ mL/kg

A

25 - 30

443
Q

Supplement ______ rich foods among the elderly, supplements of B6 and B12 may be needed

A

Folate

444
Q

Athletes need water during physical activity: __ oz. for every _ lb of body weight lost

A

16, 1

445
Q

Before intense physical activity, limited research suggests __ mL / kg of a high sodium containing beverage (around 164 mEqNa / L) priot to activity that is _ - _ hours long, may enhance maintenance of body core temperature in moderate to highly trained males 23 - 46

A

10, 1 - 4

446
Q

During continuous endurance physical activity of _ - _ hours in adults: To maintain hydration, beverages provided in a volume that equals ___% fluid lost during moderate - vigorous activity, pluss ___ - __% CHO and __ - ___ mEq Na.

A

1 - 4, 100, 5.5 - 15, 55 - 164

447
Q

To restore hydration in adults 19 years and older after continuous endurance physical activity _ - _ hours in duration: Rehydration beverages provided in a volume that equals ___ - ___% of fluid lost during exercise and contain _ - ___% CHO and ____ - ____ mg / dL sodium are more effective in improving hydration and endurance capacity than non CHO electrolyte solution

A

1 - 2, 100 - 150%, 6 - 7.6%, 57.5 - 1150

448
Q

Carbohydrate loading: Stores _ - _ times normal amount of muscle glycogen. Adverse effect include weakness, bloating, dizziness, soreness

A

2 - 3

449
Q

At rest and during normal activities fats are the primary energy source __ - __%; CHO _-__%; Protein -%

A

80 - 90, 5 - 18, 2 - 5

450
Q

During low to moderate intensity aerobic activity (long duration, steady pace, endurance training), ___ is a significant energy source

A

Fat

451
Q

When exercise goes above __ - __ of maximal oxygen uptake, CHO is needed as fuel source

A

60 - 65

452
Q

During prolonged exercise reliance on CHO to provide ________ for continued lipid oxidation

A

Pyruvate

453
Q

Muscle glycogen is depleted in _ - _ hour of continuous exercise at __ - __%

A

2 - 3, 60 - 80

454
Q

_______ supplements do not enhance endurance (not helpful for marathon runner, soccer player)

A

Creatine

455
Q

Herbals, botanicals, and supplements are regulated by the _______ __________ ______ and _________ Act (DSHEA) of 1994

A

Dietary Supplement Health and Education Act

456
Q

The _ _ _ _ _ clarifies marketing regulations for botanicals and reclassifies them as dietary supplements; plant extracts, enzymes, vitamins, minerals, hormonal products available without prescriptions, may carry ‘structure function’ claims; the physiological effect can be noted, but no claims about prevention or cure of specific conditions can be made

A

DSHEA

457
Q

_____ ______ supplement eases menopause symptoms; may cause clotting

A

Black Cohosh

458
Q

_________ supplement

prevent and moderate cold symptoms; avoid taking for more than 2 months

A

Echinacea

459
Q

_______ supplement

promotes weight loss; rapid heart rate, headaches, very likely hazardous

A

Ephedra

460
Q

______ supplement may lower cholesterol and blood pressure; reduces clotting time, avoid use with warfarin

A

Garlic

461
Q

______ supplement treats antiemetic; avoid use with drugs that effect bleeding

A

Ginger

462
Q

______ ______ supplement treats vasodilation; avoid use with warfarin

A

Ginkgo Biloba

463
Q

_______ supplement treats immunity, endurance; high blood pressure, avoid with warfarin

A

Ginseng

464
Q

____ supplement relieve anxiety; liver failure, very likely hazardous

A

Kava

465
Q

____ _______ supplement may help protect liver

A

Milk Thistle

466
Q

__ _____ ____ supplement treats anti depressive, serotonin - enhancing; reduces effect of warfarin, avoid with antihypertensives, oral contraceptives, some statins

A

St. John’s Wort

467
Q

_______ ____ supplement treats ulcers; avoid combinations with spironolactone, thiazide and loop diuretics, hypertensives

A

Licorice Root

468
Q

___ _______ supplement relieve symptoms of enlarged prostate; diuretic

A

Saw Palmetto

469
Q

________ ____ supplement calms nerves; avoid with liver disease

A

Valerian Root

470
Q

_______ supplement treats erectile dysfunction; elevates blood pressure

A

Yohimbe

471
Q

Food in oral cavity is chewed and mixed with saliva secreted by glands in the mouth (_______, ____________, __________)

A

Parotid, submaxillary, sublingual

472
Q

Food passes into the stomach via the esophagus through the _______ valve into the ______, the upper portion of the stomach that holds the bulk of the food to be digested. Most digestion in the stomach occurs in the pyloric (lower) region

A

cardiac, fundus

473
Q

Food is forced into the small intestine through the _______ valve of the stomach. Complete digestion and absorption of food takes place in the small intestine (________, _______, _____)

A

pyloric, duodenum, jejunum, ileum

474
Q

The _______ duct from the liver joins with the _____ duct from the gall bladder

A

hepatic, cystic

475
Q

____, produced in the liver is stored in the ___________. The liver stores ________ and synthesizes _______

A

Bile, gallbladder, glycogen, glucose

476
Q

The ________ lies between the duodenum and the stomach

A

pancreas

477
Q

Undigested food and water pass through the _________ valve into the large intestine or colon

A

ileocecal

478
Q

Chemical or enzymatic activity mainly occur in the _____ intestine.

A

small

479
Q

___________ starts in the stomach with protease pepsin and HCL; limited continuation of ______ hydrolysis by salivary amylase

A

Proteolysis, starch

480
Q

The hormone _______ stimulates gastric secretions and motility

A

gastrin

481
Q

The hormone _______________ (CCK) released from the duodenum when fat enters contracts the gallbladder releasing bile and stimulating the pancreas

A

cholecystokinin

482
Q

The hormone _________ (duodenum) stimulates flow of pancreatic juice (bicarbonate) and water into the duodenum, inhibits gastric acid secretion

A

secretin

483
Q

The hormone ________ - ____ _______ _ (GLP - 1) and the hormone _______ - _________ ______________ ___________ (GIP) are released from the intestines in the presence of glucose and fat, stimulates insulin synthesis and release

A

Glucagon - like Peptide 1, Glucose - Dependent Insulinotropic Polypeptide

484
Q

___________ produces a bolus (mass of food)

A

Mastication

485
Q

Rhythmic contractions of the esophagus force food into the ______ where it is mixed with gastric juice and reduced to _____ (acid)

A

stomach, chyme

486
Q

_______ emptying of a meal usually takes between two and six hours

A

Gastric

487
Q

CHO rich and protein rich foods empty at about the same rate from the stomach. High ___ foods and _______ CHO, especially _______ fibers slow gastric emptying

A

fat, complex, complex

488
Q

Acidic _____ enters the duodenum and mixes with fluids and bicarbonate ions from the pancreas which neutralize the acid

A

chyme

489
Q

Most digestion is completed by the ______ of the jejunum; nutrients absorbed include amino acids, fatty acids, glycerol, simple sugars, minerals, and vitamins

A

middle

490
Q

___________ is the rhythmic movements of the small intestine

A

Peristalsis

491
Q

Bacterial digestion occurs in the _____

A

colon

492
Q

The ____ intestine absorbs water, salts, and the vitamins synthesized by bacteria (vitamin K, B12, thiamin, riboflavin) which are used by GI mucosal cells

A

large

493
Q

_______ _______ is the anaerobic fermentation and absorption of end products of CHO, fiber, and amino acid breakdown

A

Colonic salvage

494
Q

Bacterial digestion also converts malabsorbed CHO and fiber into _____ ______ ____ _____ and_______ gas.

A

Short chain fatty acids, methane

495
Q

The mouth begins the ________ digestion of CHO and the __________ digestion of fat and protein

A

chemical, mechanical

496
Q

The stomach continues ________ digestion of CHO started in the mouth, __________ digests fat, and __________ digests fat through proteolysis using pepsin

A

chemical, mechanical, chemical

497
Q

The small intestine continues ________ digestion of CHO through pancreatic amylase, intestinal sucrase, maltase, and lactase

A

chemical

498
Q

____ _____ from the gallbladder emulsify fat

A

Bile salts

499
Q

______ from the pancreas converts triglycerides to FFA and glycerol

A

lipase

500
Q

__________ _______ from the pancreas converts cholesterol to cholesterol esters

A

Cholesterol esterase

501
Q

___________ from the pancreas converts phospholipids to lysolechithin and FFA

A

Phospohlipase

502
Q

_______ from the pancreas converts protein, proteose, and peptone to polypeptides

A

trypsin

503
Q

____________ from the pancreas converts proteose and peptone to poly and di peptides

A

chymotrypsin

504
Q

________________ from the pancreas converts polypeptides to dipeptides and amino acids

A

carboxypeptidase

505
Q

______________ from the intestines converts polypeptides to peptides and amino acids

A

aminopeptidase

506
Q

__________ from the intestines converts dipeptides to amino acids

A

dipeptidase

507
Q

______ sugars are absorbed in the small intestine, go to the liver, and are then converted to glucose or glycogen

A

simple

508
Q

______ is a product of intermediate metabolism resulting from the reconversion of lactic acid and pyruvic acid

A

glucose

509
Q

__% of protein can be converted to glucose; glucogenic amino acids (yield glucose following deamination)

A

58

510
Q

_______ is the most glucogenic amino acid and is catabolized to pyruvate or to Kreb’s Cycle intermediates

A

Alanine

511
Q

__% of fat can be converted into glucose

A

10

512
Q

Fatty acids and muscle glycogen do not contribute to the body’s supply of _______

A

glucose

513
Q

_______ is used by the body for energy

A

glucose

514
Q

_____________ is the process where glucose is stored as glycogen in the muscle and liver

A

Glycogenesis

515
Q

__________ is the process by which glycogen is converted into adipose tissue

A

lipogenesis

516
Q

A small amount of glucose is converted into other CHO compounds such as ______, which is needed to form RNA and DNA

A

ribose

517
Q

_______ is produced by the beta cells of the pancreas and increased cell permeability to glucose; fosters glycogenesis, and lipogenesis

A

Insulin

518
Q

________ is a hormone produced by the alpha cells of the pancreas and induces glycogenolysis (converts glycogen back to glucose

A

glucagon

519
Q

_______________ are hormones that convert protein to glucose

A

Glucocorticoids

520
Q

____________ is a hormone produced by the adrenal medulla that stimulates the sympathetic nervous system, stimulates liver and muscle glycogenolysis (glycogen into glucose) decreases the release of insulin from the pancreas (during catabolic stress; blood glucose rises)

A

Epinephrine

521
Q

_____ hormone and ____ (adrenocorticotropic) are insulin antagonists

A

Growth, ACTH

522
Q

__________ occurs in the cytoplasm. Its purpose is to produce pyruvate for the Kreb’s cycle by breaking down glucose, with or without oxygen, into pyruvate later

A

glycoysis

523
Q

In _______ glycolysis, the end product is pyruvate

A

aerobic

524
Q

In _________ glycolysis the end product is lactate

A

anaerobic

525
Q

_______ enters the cell aided by insulin; combines with __________ in the presence of magnesium to form glucose 6 phosphate; proceeds to pyruvic acid

A

glucose, phosphorus

526
Q

_______ - _ - _________ may lead to the synthesis of glucogen

A

Glucose 6 Phosphate

527
Q

Liver ________ releases glucose to the blood to maintain normal blood glucose levels; process requires _______ - _ - ___________. Muscles do NOT have this enzyme (muscle glycogen is only used by that muscle)

A

glycogen, glucose 6 phosphate,

528
Q

_______ - _ - _________ also proceeds through the pentose shunt (side channeling of glucose); does not require ATP; ribose (part of RNA) is produced; NADPH is also produced which is essential for the synthesis of fatty acids (NADPH has niacin)

A

Glucose 6 phosphate

529
Q

_______ acid can form ______ acid used for muscle contraction when energy needs exceed supply of oxygen (oxygen debt)

A

Pyruvic, lactic

530
Q

In the ____ cycle lactate is released from tissue, transported to the liver, and converted back to pyruvate

A

Cori

531
Q

Most of _______ acid is converted to form acetyl CoA (active acetate)

A

pyruvic

532
Q

________ is the main substrate for energy production in the Kreb’s Cycle

A

Pyruvate

533
Q

______ ___ comes from pyruvic acid CHO, oxidation of fatty acids, and degradation of carbon skeleton of certain amino acids.

A

Acetyl CoA

534
Q

______ ___ is the intermediate breakdown product of CHO, protein, and fat

A

Acetyl CoA

535
Q

The _____ _____ produces 90% of the body’s energy as ATP.

A

Kreb’s Cycle

536
Q

CHO is the fuel source needed to keep the _____ cycle going

A

Krebs

537
Q

Oxaloacetic acid is the main ___ fuel in the Kreb’s cycle and is used to form pyruvic acid and some amino acids

A

CHO

538
Q

If there is not enough ___________ acid to fuel the Kreb’s cycle, acetyl CoA coming in from fat cannot be handled properly and is diverted to form ketone bodies

A

oxaloacetic

539
Q

_____ ____________ acid needs thiamin for decarboxylation

A

Alpha ketoglutaric

540
Q

Full oxidation of 1 molecule of glucose yields __ ATP

A

38

CDR Exam (22 decks)

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