Final! Flashcards

1
Q

Function of Calcium

A

Maintain normal BP, blood clotting, muscle contractions, transmission of nerve impulses, may protect against HTN, protective relationship w/ diabetes, blood cholesterol & colon cancer

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2
Q

Food Sources of Calcium

A

Dairy/milk, OJ (fortified), Greens, Sardine’s bones, fish sauce, seaweed, tofu

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3
Q

Osteoporosis (Causes/prevention/treatment)

A
a thinning of the bones -- bone loss outpaces the growth of new bone. Bones become porous, brittle, and prone to fracture
Prevention: Adequate amounts of calcium
Adequate amounts of vitamin D
Regular exercise
Medication, exercises
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4
Q

Calcium: What increases absorption?

A

Stomach acid, vitamin D, lactose, growth hormones

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5
Q

Calcium: What increases excretion?

A

Hypocalcemia refers to low blood calcium concentration

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6
Q

Function of Iron

A

Cofactor in oxidation - reduction reactions, utilization of energy in metabolism, hemoglobin - carried O2 to cells, myoglobin - carries O2 to muscles

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7
Q

Food Sources of Iron

A

Meat (red/fish/poultry/shellfish), spinach & greens, parsley, legumes (beans), grains (breads&cereals)

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8
Q

Iron Deficiency

A

MOst common, 1.6 mill. people, blood losses, Microcytic hypochromic anemia (small & pale RBCs) Fatigue, headaches, weakness, pale (pallor)

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9
Q

Iron Overload

A

Hemochromatosis - genetic disorder that enhances Fe absorption (Can also be from repeated bld tranfsns, massive doses of Fe supplements, rare metabolic disorders) Apathy, lethargy, fatigue, liver tissue damage, higher risk of diabetes, liver cancer, CHD & arthritis

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10
Q

Function of Selenium

A

*antioxidant. Defends against oxidation. May protect against lung, prostate, colon & rectal cancer

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11
Q

Selenium Deficiency

A

Keshan disease - heart enlargement & muscle becomes fibrous, caused by virus but Se deficiency makes people pro-disposed to it, prevalent in regions of China b/c soil low in Se

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12
Q

Selenium Overload

A

Loss & brittleness of hair/nails, skin rash, fatigue, irritability & nervous system disorders, garlic breath OD

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13
Q

Function of Iodine

A

IodiNe-food, IodiDe-body, essential component of the thyroid hormone, regulates body temp, growth/development, metabolic rate

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14
Q

Iodine Deficiency

A

Simple goiter - enlargement of the thyroid gland. Cretinism - mental & physical retardation, maternal iodine deficiency during pregnancy

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15
Q

Function of Chromium

A

Enhances insulin action

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16
Q

Chromium Deficiency

A

Low chromium levels can result in elevated blood sugar

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17
Q

Function of Fluoride

A

Formation of teeth/bones, makes bones stronger & teeth more resistant to decay

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18
Q

Problems w/ Excessive Amounts of Fluoride

A

Fluorosis - irreversible pitting & discoloration of the teeth

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19
Q

Function of Zinc

A

Found in all cells, cofactor in > 100 enzymes, found in foods high in protein, important in sexual maturation & growth, involved in growth, development & immune function, influences behavior & learning performance, taste perception, wound healing, sperm development, fetal development

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20
Q

Zinc Deficiency Diseases

A

Stunted growth, seen mostly in Middle East & in children, diet low in zinc, high in legumes, unleavened bread & other whole grains (Bind w/zinc)

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21
Q

Functions of Magnesium

A

Bone mineralization, muscle contraction, immune system, blood clotting, blood pressure

22
Q

Functions of Potassium

A

Fluid balance (found in the cell), prevents high BP, maintains normal fluid & electrolyte balance, assists in nerve impulse transmission & muscle contractions

23
Q

Food Sources of Potassium

A

Fresh foods! Broccoli, carrots, tomato juice, strawberries, squash/acorn, artichoke, bananas

24
Q

Function of Water

A
Digestion - hydrolysis
Transport nutrients - blood
Carries nutrients & waste products
Regulates body temp
Maintains blood volume
Solvents for nutrients
Lubricates joints
Spinal Fluid
25
Q

How to calculate water requirements

A

1/2 cup per 100 kCal expended (2,000 mL = 10 cups)

26
Q

Functions of Sodium

A

Maintains fluid balance, maintains normal fluid, electrolyte & acid-base balance, assists in nerve impulse transmission & muscle contraction, increase excretion of calcium

27
Q

Sources of Sodium

A

Table salt, baking soda, monosodium glutamate (MSG), various seasonings, additives, condiments, meat, fish, poultry, dairy foods, eggs, smoked meats, olives, and pickled foods.

28
Q

Problems w/ Excessive amounts of Sodium

A

Raises BP, excess may aggravate HTN

29
Q

Difference between Aerobic & Anaerobic Metabolism

A

Aerobic (slow) jogging, swimming, biking, dancing. Anaerobic (quick) printing, weight lifting, long jump

30
Q

Energy source for muscle use: ATP

A

Adenosine triphosphate, delivers energy instantly, 2-4 secs worth stored in each cell

31
Q

Energy source for muscle use: CP

A

Creatine phosphate, used anaerobically,

32
Q

Energy source for muscle use: Glucose

A

Anaerobic

33
Q

Energy source for muscle use: Fat

A

Aerobic

34
Q

Pre-Game Meals

A
Fluids
300-800 kCal
CHO rich foods 60-75%
Low in fat & fiber
Moderate in protein
Light & easy to digest (smoothie)
3-4 hours before event
35
Q

Replenishing during Event

A

Every 15 min during 1/2 - 2 cups

36
Q

Post-Game Meals

A

High CHO-meals, low in fiber, fat & protein

Beverages w/CHO

37
Q

Proper Hydration before/after and Event

A

2-3 hours before 2-3 cups
15 mins prior 1-2 cups
After 2 cups/lb of body weight lost

38
Q

Use of Sports Drinks

A

6-8% glucose by weight
8% cramps, nausea & diarrhea
Na in sports drinks increase fluid absorption
Ex. drink weighs 240 g, 16 g glucose 16/240 = 6.7%, acceptable range

39
Q

Nutrient Needs of Athletes

A

Carbs, fat, protein

40
Q

Risk factors of CHD

A

Modifiable: Diet (more sat fat), transfat, cholesterol, fruits/veggies, whole grains, PA, no smoking, stress level, obesity
Not modifiable: genetics, gender, age

41
Q

Dietary prevention and treatment for CHD

A

Increase:sat fat, cholesterol, trans fat(worse), decrease: fruits/veggies, whole grains, fiber (legumes), omega 3s - fatty acids

42
Q

Prevention & Treatment for HTN (High BP)

A

Weight control, PA, DASH diet, moderate consumption, lower Na intake

43
Q

Cancer - Increasing Dietary Factors

A

Benzopyrene & heterocyclamines produced from cooking fatty meats over a BBQ
Alcohol
Smoking
High red meat & processed meat (nitrates & proteins = nitrosannines, Vit C can stop it)
Fried foods - acrylamide

44
Q

Cancer - Decreasing Dietary Factors

A
Fruits/veggies
Milk
Garlic
Fiber - rich diet
Folate
Lycopene
Calcium
Phytochemicals found in cruciferous veggies
Antioxidant nutrients - Vit E, C, Beta-carotene, Se (selenium)
45
Q

HIV/AIDS Nutritional Concerns

A

AIDS Wasting Syndrome - malnutrition major contributing factor in causing death in AIDS patients

46
Q

HIV/AIDS Medical Nutrition Therapy (MNT)

A

High calories & protein (2g/kg body weight)
Weight training & endurance activity to build up muscle mass
2 multiple vitamin & mineral supplements
Well cooked foods (no raw milk eggs mushrooms)
Increased fluids w/diarrhea, vomiting, night sweats

47
Q

Diabetes - Medical Nutrition Therapy (MNT)

A

Total CHO intake - consistent intake helps to regulate blood sugar, too little CHO consumption can lead to hypoglycemia, avoid foods & beverages w/ added sugar
Consume 1/2 grains from high fiber, whole grain products

48
Q

Diabetes - Complications from poor control

A

Dieseses of the Large Blood Vessels (atherosclerosis)
Diseases of the small blood vessel (affect kidney function & retinal degeneration)
Disease of the Nerves: Nerve tissue deteriorates, loss sensation in hands/legs (injuries go unnoticed, infections lead to gangrene & eventually amputation)

49
Q

Ergogenic aids: Work

A

Caffeine: enhances alertness & reduces fatigue, GI distress, nervousness, irritability, headaches & diarrhea, rapid heart beat, insomnia & decreased performance
Creatine: improvement in muscle strength and size, cell hydration & glycogen loading capacity, enhances high intensity activity - weight lifting & sprints, not shown to benefit endurance, fluid weight gain, cramping, nausea & diarrhea, safe up to 5 g/day
Sodium Carbonate: use prior to high intense sport, enhances exercise capacity, buffers & neutralizes CO2, maintain pH levels close to normal, 0.3 g/kg

50
Q

Ergogenic aids: Insufficient Evidence

A

Beta-hydroxymethylbutrate (HMB) - metabolite of leucine, increases muscle mass & strength in those untrained
Ribose: Claims to help re synthesize ATP, does not increase performance

51
Q

Ergogenic aids: Do NOT performed as claimed

A

Carnitine: Does not enhance fatty oxidation

Chromium Picolinate: no effects on strength, lean body mass or reduced body fat

52
Q

Recommended levels of total cholesterol, LDL, HDL, Tri, BP

A
TC: less 200 mg/dl
LDL: less 100 mg/dl
HDL: more 60 mg/dl
Triglyceride: less 150 mg/dl
BP: more 120/80 mg/dl