Exam 2 - Nutritions Flashcards
1
Q
Vitamin C
A
ascorbic acid
2
Q
vitamin C- major sources
A
- citrus fruits and juices
- vegetables
3
Q
vitamin C deficiency
A
- scurvy
- decreased iron absorption
- bleeding gums
4
Q
thiamin
A
B1
5
Q
thiamin deficiency
A
- beriberi
- headaches
- weight loss
- fatigue
6
Q
thiamin major sources
A
- meats
- grains
- legumes
7
Q
riboflavin
A
B2
8
Q
riboflavin major sources
A
- milk
- meats
- DARK LEAFY VEGGIES
9
Q
riboflavin deficiency
A
- skin eruptions
- cracked lips
- red swollen tongue
10
Q
niacin
A
B3
11
Q
niacin deficiency
A
- pellagra
- skin lesion
- GI and CNS findings
- dementia
12
Q
niacin major sources
A
- liver
- nuts
- legumes
13
Q
Pantothenic acid major sources
A
- meats
- whole grain cereals
- dried peas
- beans
14
Q
Pantothenic deficiency
A
- rare
- generalized body system failure
15
Q
pyriodoxine
A
B6
16
Q
pyriodoxine major sources
A
- meats
- grains
- legumes
17
Q
pyriodoxine deficiency
A
- macrocytic anemia
- CNS disturbances
- poor growth
18
Q
folate major sources
A
- liver
- green LEAFY veggies
- legumes
19
Q
folate deficiency
A
- megaloblastic anemia
- CNS disturbance
20
Q
cobalamin
A
B12
21
Q
cobalamin major sources
A
- meats
- clams
- oysters
- eggs
- dairy products
22
Q
cobalamin deficiency
A
- pernicious anemia
- GI findings
- poor muscle coordination
- paresthesia of the hands and feet
23
Q
vitamin A major sources
A
- orange/yellow fruits and vegetables
- fatty fish
- dairy
24
Q
vitamin A deficiency
A
- reduced night vision
- dry/thick corneas
- mucosa changes
25
Vitamin D major sources
- fish
- fortified dairy products
- egg yolks
26
vitamin D deficiency
- low serum calcium
- fragile bones
- rickets
- osteomalacia in adults
27
vitamin E deficiency
- anemia
| - edema and skin lesions in infants
28
vitamin E major sources
- vegetable oils
- grains
- nuts
- dark green vegetables
29
Vitamin K deficiency
- increased bleeding times
30
vitamin K major sources
- GREEN LEAFY VEGGIES
| - eggs
31
cardiovascular disorder- etiology
- HTN
- hyperlipidemia
- coronary heart disease
32
cardivascular assessment of risk factors
- modifiable
| - non modifiable
33
cardivascualr diets
- LOW fat
| - LOW cholesterol
34
what should be increased for cardiovascular disorders?
- increase fibers
| - increase intake of omega-3 fatty acids
35
DASH (dietary approaches to stopping hypertension diet)
- low Na, high K, high Calcium
- read labels
- consume fresh fruits and veggies
- exercise
36
diabetes etiology
- type I/ II
| - gestational
37
DM assessment
- polyuria
- polyphagia
- polydipsia
- ketones in urine
38
DM general guidelines
- complex carb
39
DM -CHO
CHO 45%- 65% diet
40
DM- saturated fat
< 7%
41
DM- protein
15-20%
42
DM education
- exercise
- monitor blood glucose
- s/s of hypoglycemia
- long term complications
43
renal disease -disorder
- chronic kidney disease (CKD)
| - end stage kidney disease (ESRD)
44
renal disease -etiology
- DM
| - HTN
45
renal disease assessment
- daily weights
- I/O
- BUN and Cr
46
renal disorder nutrition
- restrict Na+ and K+
- possible restrict protein intake
- possible fluid restrictions
- restrict phosphorus intake
47
renal disorder education
- read food lables
| - review national renal diet
48
underweight BMI
below 18.5
49
normal BMI
18.5-24.9
50
overwight BMI
25-29.9
51
obese
30+
52
obese: class I
30-34.9
53
obese: class II
35-39.9
54
obese: Class III
>40
