Fundamentals of Nutrition (trans 1, devlin Ch. 27) Flashcards

1
Q

Standards that define the amount of energy, nutrients, dietary components and physical activities that best support life

A

Dietary Reference Index

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2
Q

Estimated Average Requirement:

Recommended Daily Allowance:

A

Estimated Average Requirement: The amount of a nutrient needed to meet the basic requirements of half the individuals in a specific group

Recommended Daily Allowance: The level of dietary intake sufficiently high to meet the requirements of almost all healthy individuals (of a life stage and gender group) generated by setting it at 2 standard deviations from the mean.

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3
Q

Adequate Intake:
Tolerable Upper Level:
Maximum Daily Requirement:

A

Adequate Intake: The approximate level of an average intake determined by the observation of or experimentation with a particular group or population that appears normal

Tolerable Upper Level: The level of nutrient that should not be exceeded to avoid adverse health risks

Maximum Daily Requirement: The smallest exogenous supply of a nutrient that must be absorbed or consumed to prevent manifestations of deficiency

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4
Q

Growth in grams / amount of protein ingested in grams

A

Protein Efficiency Ratio (PER)

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5
Q

Amount of protein retained / amount of protein absorbed

A

Biological Value (BV)

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6
Q

Amount of protein retained / amount of protein ingested

A

Net Protein Utilization (NPU)

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7
Q

Nutrients low in vegetarian diet

A

Iron
Vitamin B12
Calcium
Essential amino acids – lysine, methionine, threonine, tryptophan
Zinc – stimulates immune system and usually found in some medications for diseases

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8
Q

Natural toxicants in food

Solanine:
Nitrites/nitrates:
Aflatoxin:
Proteaase inhibitor:
Hemagglutinins:
Cyanide:
A

Solanine: Potatoes
Nitrites/nitrates: Green leafy vegetables
Aflatoxin: Peanuts, cereal grain
Proteaase inhibitor: Legumes
Hemagglutinins: Peanuts, kidney beans, soybeans
Cyanide: cassava apple seeds

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9
Q

Environmental pollution

Mercury:
Lead:
Cadmium:

A

Mercury: GIT, hepatic and renal disorders
Lead: anemia, GIT and CNS disorders
Cadmium: renal

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10
Q

Cellulose
Major Source in Diet:
Chemical Properties:
Physiological Effects:

A

Major Source in Diet: Unrefined cereals, Bran, Whole wheat
Chemical Properties: Nondigestible, Water insoluble, Absorbs water
Physiological Effects: Increases stool bulk, Decreases intestinal transit time, Decreases intracolonic pressure

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11
Q

Hemicellulose

Major Source in Diet:
Chemical Properties:
Physiological Effects:

A

Major Source in Diet: Unrefined cereals, some fruits and vegetables, Whole wheat
Chemical Properties: Partially digestible, usually water insoluble, Absorbs water
Physiological Effects: Increases stool bulk, Decreases intestinal transit time, Decreases intracolonic pressure

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12
Q

Lignin
Major Source in Diet:
Chemical Properties:
Physiological Effects:

A

Major Source in Diet: Woody parts of vegetables
Chemical Properties: Nondigestible, Water insoluble, Absorbs organic substances
Physiological Effects: Increases stool bulk, Bind cholesterol, Bind carcinogens

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13
Q

Pectin
Major Source in Diet:
Chemical Properties:
Physiological Effects:

A

Major Source in Diet: Fruits
Chemical Properties: Digestible, Water soluble, Mucilaginous
Physiological Effects: Decreases rate of gastric, Decreases serum cholesterol emptying, Decreases rate of sugar uptake

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14
Q

Gums
Major Source in Diet:
Chemical Properties:
Physiological Effects:

A

Major Source in Diet: Dried beans, Oats
Chemical Properties: Digestible, Water soluble, Mucilaginous
Physiological Effects: Decreases rate of gastric emptying, Decreases rate of sugar uptake, Decreases serum cholesterol

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15
Q

The energy expenditure by the body when at rest, but not asleep, under controlled conditions of thermal neutrality, measured soon after waking, about 12 hr after the last meal (post-absorptive state)

A

Basal metabolic rate (BMR)

  • *Expressed as the calories released per kilogram of body weight
  • *Depends on weight, age, and gender
  • *Differs from REE by less than 10%
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16
Q

BMR

A

Weight (kg) ** x 24 kcal/day

  • *use ideal body weight (IBW) or desirable body weight (DBW)
  • *Tannhauser’s formula for IBW
17
Q

IBW

A

[height (cm) – 100] x 90%

18
Q
REE increases approximately:
20%
10-30% 
20-50% 
90-100%
A

20% with routine activity;
10-30% for patients with multiple fractures
20-50% for patients with sepsis
90-100% for patients with burn injury

19
Q

Physical Activity
Light:
Moderate:
Heavy:

A

Light: PA = 30% of BMR
Moderate: PA = 40% of BMR
Heavy: PA = 50% of BMR

20
Q

Physical Activity
Light:
Moderate:
Heavy:

A

Light: office workers, most professional men and women unemployed men, housewives in houses with mechanical appliances, students, teachers
Moderate: most men in light industry, farm workers, fishermen, housewives w/o mechanical household appliances
Heavy: some agricultural workers, forestry workers, army, soldiers in active service, professional dancers, athletes, lumberjacks

21
Q

The energy used in digestion, absorption and distribution of nutrients

A

SDA = 6% of (BMR + PA)

22
Q

Total Calorie Requirement (TCR)

A

BMR + PA + SDA

23
Q

Measures protein quality as to its essential amino acid content in relation to a reference protein

A

Amino acid score or chemical score

24
Q

Utilizes weight for a particular height and height for a particular age to detect wasting for acute malnutrition and stunting for chronic malnutrition

A

Waterlow Classification

25
Q

% for height (for stunting)

A

(Height of patient/height of a normal child of the same age) x 100

26
Q

% for weight (for wasting)

A

(Weight of patient / weight of a normal patient of the same age) x 100

27
Q

Waterlow Classification

A

Mild: 80-90%
Moderate: 70-79%
Severe:

28
Q

Body Mass Index (BMI)

A
Weight in kg / (Height in meters) 2
**
Normal: 18.5-25
Underweight: below 18.5
Overweight: 25-30
Obese:  >30