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NUR 113 > Food Groups > Flashcards

Food Groups Flashcards

0
Q

2 cups

A

Fruits

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1
Q

3 cups

A

Diary

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2
Q

2.5 cups

A

Vegetables

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3
Q

6 ounces

A

Grains

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4
Q

5 ounces females

5.5 ounces males

A

Protein

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5
Q 
Antioxidant 
Accents oxygen 
Vegetable oils- olive/ canola 
Fortified cereals 
Wheat germ 
Nuts 
Leafy vegetables
A

Vegetable E

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6
Q 
Blood clotting 
Bone building metabolism 
Manufactured by intestinal bacteria 
Leafy green vegtables
Cabbage 
Broccoli
A

Vitamin K

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7
Q 
Promotes collagen synthesis in bone 
Skin, blood vessels 
Also acts as antioxidant and facilitates iron absorption 
Citrus fruits, oranges. grapefruit 
Strawberries, cantaloupe 
Berries, broccoli, papaya
A

Vitamin C

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8
Q

Required for the formation of red blood cells

A

B12

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9
Q 
Necessary for DNA formation 
Green, leafy vegetables
Lima 
Kidney beans 
Fortified grains
A

Folic Acid

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10
Q

Calcium
Sodium
Potassium
Phosphorus

A

Macro minerals

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11
Q 
Bone & teeth 
Nerve impulse conduction 
Muscle contraction 
Milk/ dairy 
Green leafy vegetables 
Sardines/ anchioved 
Foods fortified with calcium (orange juice)
A

Calcium

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12
Q

Maintenance of plasma volume and cell membrane potential and active transport

Table salt, smoked and pickled foods

A

Sodium

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13
Q 
Nerve impulse transmission 
Muscle contraction
Bananas 
Dried fruit, raisins 
Melons 
Potatoes, carrots, spinach 
Legumes and milk
A

Potassium

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14
Q 
Structural component of bones 
Synthesis of ATP
found in all plant foods, 
Soda 
Food additives
A

Phosphorus

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15
Q

Iron

Iodine

A

Micro Minerals

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16
Q 
Transportation of oxygen 
Animal proteins 
Legumes 
Green leafy vegetables 
Dried fruit 
Fortified/enriched grains
A

Iron

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17
Q

Component of thyroid hormones increase the basal metabolic metabolic rate and body temperature and regulate issue growth and development
Seafood
Salt

A

Iodine

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18
Q

40-160 male

35-135 female

A

Triglyceride

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19
Q

Recommendation: 300/day

Normal serum level: less than 200

A

Cholesterol

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20
Q

Triglyceride and cholesterol attached to protein

A

Lipoproteins

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21
Q

More than 60

A

HDL

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22
Q

Less than 100

A

LDL

23
Q

Less than 200

A

Cholesterol

24
Q

Men: greater than 45
Females: greater than 55

A

HDL

25
Q

Can cause toxicity taken with variety of medications

  • amiodarone
  • carbamazepine
  • cisapride
  • diazepam
  • statins
  • verapamil
A

Grapefruit

26
Q

Gums Spongy swollen inflamed bleed easy

A

Vitamin C

27
Q

Expressed reflexes sensory loss burning and tingling of hands and feet mental confusion or irritability

A

B Vitamins

28
Q

Nails Brittle, pale, ridged, or spoon shaped

A

Iron deficiency

29
Q

Dull sparse hair

A

Protein deficiency

30
Q

Inflammation of the corners of the mouth

A

Riboflavin deficiency

31
Q

Pale or red conjunctiva
Dryness, dry cornea
Night blindness

A

Vitamin A deficiency

32
Q

Tongue Swollen beefy red or magenta colored

A

Vitamin B deficiency

Riboflavin

33
Q

Primarily protein

Good

A

HDL

34
Q

Primarily cholesterol

Bad

A

LDL

35
Q

15-36 mg/dL

A

Prealbumin

36
Q

3.5-5.0 g/dL

A

Albumin

37
Q

215-389 mg/dL

A

Transferrin

38
Q

Megace
Marinol
Periactin

A

Meds stimulate appetite

39
Q

Promotes collagen formation
Enhances iron absorption
Maintains capillary wall integrity

A

Absorbic acid

Vitamin C

40
Q

Functions as a coenzyme in the metabolism of carbohydrates, fats, aminos acids, and alcohol

A

Riboflavin

Vitamin B2

41
Q

Promotes the maturation of red blood cells when red blood cells decreased and client considered anemic

A

Folic acid

Vitamin B9

42
Q

Performs as a coenzyme in the metabolism of carbohydrates, fats, amino acids, and alcohol

A

Thiamin

Vitamin B1

43
Q 
Canned white tuna 
Cauliflower 
Spinach/broccoli 
Oatmeal 
Peanut butter 
Pork, beef, chicken, soy beans
A

Magnesium

44
Q 
Fish 
Pumpkin 
Squash 
Pork, beef, chicken, organ meats 
Whole grain breads 
Cereals
A

Phosphorus

45
Q 
Cheese 
Collard greens 
Milk/soy milk 
Rhubarb 
Sardines 
Spinach 
Tofu
Yogurt
A

Calcium

46
Q 
Avocado 
Bananas 
Cantaloupe 
Fish 
Carries 
Potatoes 
Tomatoes 
Strawberries 
Raisins 
Pork/veal/beef
A

Potassium

47
Q

Diet relieves thirst prevents dehydration minimizes gastrointestinal stimulation and supplies carbohydrates
Used short term up to 36 hrs

A

Clear liquid

48
Q 
Water 
Tea 
Coffee 
Clear broths 
Ginger ale/ carbonated beverages 
Clear or strained fruit juice 
Apple, grape, cranberry 
Gelatin, Popsicles, hard candy
A

Clear liquid diet

49
Q

Diet includes liquids and foods that turn to liquid at body temperature

A

Full liquid

50
Q 
All floods on liquid diet 
Milk/milk drinks 
Pudding 
Custard 
Ice cream and sherbet
Vegetable juice 
Yogurt 
Refined cereals 
Smooth peanut butter 
Strained creamed soups
A

Full liquid diet

51
Q

Foods that are easily chewed or digested
Cooked foods low in fiber
Lean, tender meat, fish
Poultry
Scrambled eggs, poached eggs/omelettes, cottage cheese, mild cheeses
Cooked vegetables and fruits
Canned fruits, pasta, bread an soft cake

A

Soft diet

52
Q

Legume + a grain

A

Complete protein

53
Q

Legumes + nut/seed

A

Complete protein

54
Q

provides foods that have been mechanically altered in texture to require minimal chewing
- clients with difficulty chewing but can tolerate more variety in texture

A

Mechanical diet

55
Q

used for clients having difficulty chewing or swallowing
- have ulcerations of mouth or gums
- broken jaw
- Plastic surgery or radiation treatment of the head or neck
- dysphagia
- or client with stroke
• clients with mouth sores should b served foods at cooler temperatures

A

Soft diet

NUR 113 (9 decks)

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