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Nutrition Exam 1 > Dr. Z > Flashcards

Dr. Z Flashcards

1
Q

individual nutrient requirements vary based on what things?

A

age
sex
disease state
clinical condition
size (height and weight)
nutritional status
level of physical activity

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2
Q

diabetes macronutrient?

A

carbohydrates (sugar)

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3
Q

diabetes is the body being unable to properly store?

A

sugars

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4
Q

a healthy plates consists of what 3 things?

A
  1. drinking water, coffee, or tea (limit sugars)
  2. limit milk/diary (1-2 servings/day) and juice (1 small glass/day)
  3. avoiding sugary drinks
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5
Q

a nutritional label consists of what macronutrients?

A

proteins, fats, and carbohydrates

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6
Q

a nutritional labels consists of what micronutrients?

A

electrolytes, vitamins, and trace elements

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7
Q

what are 3 important things about portion size?

A
  1. important to quantify how much you eat
  2. most accurately by using measuring tools
  3. a clinched fist is roughly one cup or a double serving of ice cream
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8
Q

describe simple or “fast” carbs

A

high glycemic index
quickly absorbed causing a quick rise in blood glucose

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9
Q

what are examples of simple of “fast” carbs?

A

sugars, bread, cereals, fruits, and starchy vegetables

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10
Q

describe complex or “slow” carbs

A

low glycemic index
slower energy full of fiber

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11
Q

what are examples of complex or “slow” carbs?

A

whole grains, seeds, nuts, peas, beans, legumes, non-starchy vegetables

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12
Q

what are the 3 different kinds of fats?

A

saturated fats
unsaturated fats
trans fats

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13
Q

what do trans fats do to LDL’s and HDL’s?

A

increase LDL
decrease HDL

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14
Q

what type of fats are mostly synthetically created?

A

trans

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15
Q

which fats are cheaper and have a longer shelf life?

A

trans

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16
Q

which fats are always considered “bad” fats?

A

trans

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17
Q

what are examples of trans fats?

A

shortening, margarine, non-dairy creamer, fried foods, cake/pastries, ready to bake bread products (frozen dough, pizzas, biscuits)

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18
Q

what do saturated fats do to LDL’s and HDL’s?

A

increase both

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19
Q

which fats may increase the risk of diabetes?

A

saturated

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20
Q

which fats are considered “bad” fats most of the time?

A

saturated

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21
Q

which fats are important for immune cell function, so small portions of plant-based products are considered benefical?

A

saturated

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22
Q

what are examples of saturated fats?

A

meat-fat, lard, cheese, butter, cream, coconut oil, palm oil, cocoa butter

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23
Q

what are the types of unsaturated fats?

A

polyunsaturated and monounsaturated

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24
Q

what do polyunsaturated fats do to our LDL’s?

A

decrease

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25
Q

which fats reduce the risk of heart diseases and diabtes?

A

polyunsaturated

26
Q

which fats are considered the “good” fats?

A

polyunsaturated and monounsaturated

27
Q

what are examples of polyunsaturated fats?

A

corn, soybean, sunflower oils, pumpkin and sesame seeds, and cold-water fish

28
Q

what do monounsaturated fats do to our LDL’s?

A

reduce levels

29
Q

which fats are “complete” with saturated fats, therefore improving heart health?

A

monounsaturated

30
Q

what are examples of monounsaturated fats?

A

olive, peanut, and canola oils, avocados, almonds, hazelnuts, and pecans

31
Q

all vitamins excepts what 3 must come from dietary sources?

A

vitamins D, K and biotin (B7)

32
Q

what are our fat-soluble vitamins?

A

A,D,E, and K

33
Q

what are out water-soluble vitamins?

A

B and C

34
Q

what is the chemical composition of vitamins?

A

complicated, organic substances

35
Q

what is the chemical composition of minerals?

A

simple, inorganic substances

36
Q

what is the source of vitamins?

A

plants and animals

37
Q

what is the source of minerals?

A

soil and rock

38
Q

describe the vulnerability of vitamins

A

destroyed easily by cooking with heat or chemical reagents

39
Q

describe the vulnerability of minerals

A

not vulnerable to heat, sunlight, or chemical reactions

40
Q

describe the nutritional requirements of vitamins

A

all vitamins are necessary for the body to function properly

41
Q

describe the nutritional requirements of minerals

A

not all minerals are required for nutrition

42
Q

other name for vitamin E?

A

tocopherol

43
Q

what is the drug interaction with vitamin E?

A

antagonizes vitamin K, watch clotting with patients on warfarin

44
Q

other name for vitamin K?

A

phytonadione

45
Q

what are natural sources of vitamin K?

A

green leafy vegetables, avocado, kiwi, parsley

46
Q

a deficiency in vitamin K can cause what?

A

bleeding

47
Q

B1

A

thiamine

48
Q

B2

A

riboflavin

49
Q

B3

A

niacin

50
Q

B5

A

pantothenic acid

51
Q

B6

A

pyridoxine

52
Q

B7

A

biotin

53
Q

B9

A

folate

54
Q

B12

A

cyanocobalamin

55
Q

we must correct hypomagnesemia to correct what?

A

hypokalemia and hypocalcemia

56
Q

calcium carbonate (caltrate) is what percent of elemental calcium?

A

40%

57
Q

calcium citrate (citracal) is what percent of elemental calcium?

A

21%

58
Q

ferrous sulfate (feosol) is what percent of elemental iron?

A

20%

59
Q

ferrous gluconate (fergon) is what percent of elemental iron?

A

11.6%

60
Q

ferrous fumarate (ferrosequels, femrion) is what percent of elemental iron?

A

33%

61
Q

multivitamins should be recommended for who?

A

vegans, lactose intolerance

Nutrition Exam 1 (2 decks)

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