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BOK280 > Human Nutrition Practical > Flashcards

Human Nutrition Practical Flashcards

1
Q

What is meant by nutritional status?

A

Balance between the intake of diet and the expenditure of these in growth, reproduction and health maintenance.

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2
Q

What influences the nutritional status of a person?

A

Food intake, quantity, quality and physical health.

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3
Q

What is the purpose of a nutritional assessment? Name 5.

A
  1. Evaluate the nutritional status.
  2. To identify individuals or population groups that are at a risk of becoming malnourished.
  3. To identify individuals or population groups that are malnourished.
  4. To develop health care programs that meet the needs of the community which are defined by the assessment.
  5. To measure the effectiveness of the nutritional program or intervention once initiated ( by monitoring changes in the nutritional status).
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4
Q

3 primary causes of development of clinical nutritional deficiency

A

Inadequate intake
Impaired absorption
Increased nutrient losses

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5
Q

List the steps of the development of clinical nutritional deficiency and the compenents of nutritional assessment that goes with them.

A

•Inadequate intake, impaired absorption and increased nutrient losses - DIETARY SURVEY AND NUTRIENT INTAKE.
•Body store/tissue level depletion,biologic dysfunction, physiologic dysfunction- BIOCHEMICAL/ PHYSIOLOGIC STUDIES.
•Cellular dysfunction, clinal signs and symptoms, morbidity - CLINICAL SIGNS AND SYMPTOMS.
•Mortality- VITAL STATISTICS.

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6
Q

How is nutritional status measured?(3)

A
  1. Anthropometric evaluation: Body size and body dimensions.
  2. Biochemical evaluation: static and functional (blood test).
  3. Clinical evaluation: medical history and physical examination.
    Psychosocial evaluation: developmental level, resource, income, lifestyle.
  4. Dietary intake: 24 hour recall, food frequency questionnaire and food record.
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7
Q

Name the deficiency(has to do with hair):

A.Spare and thin-
B.Easy to pull out-
C.Corkscrew/ coiled hair-
D.Flag sign-

A

A. Protein, biotin or zinc deficiency
B. Protein deficiency
C. VitA and C deficiency
D. Protein, energy deficiency

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8
Q

Name the deficiency (eyes)
A.Night blindness-
B. Bitot spots-
C. Conjunctival inflammation-
D. Keratomalacia-

A

A. Vitamin A
B. Vitamin A
C. Vitamin A and B2
D. Vitamin A

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9
Q

Name the deficiency (mouth):
A. Glossitis-
B. Bleeding and spongy gums-
C. Angular stomatitis, cheilosis and fissured tongue-
D. Sore mouth and tongue-

A

A. Niacin, folic acid, riboflavin, B12, protein.
B. Niacin, folic acid, vit c,a ,k.
C. Niacin, vit b2,6
D. Niacin, folic acid, iron, vit b6,12,c.

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10
Q

Name the deficiency (nails)
Transverse lines-
Spooning-

A

Protein deficiency
Iron deficiency

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11
Q

Name the deficiency (skin):
A. Follicular hyperkeratosis-
B. Bruising, purpura-
C. Pallor-
D. Flaking dermatitis, xerotic skin-
E. Pigmentation, desquamation-

A

A. Vit b and c.
B. Vitamin c and k, folic acid
C. Iron, folic acid, vit b12
D. Niacin, zinc, vit b2 and A, PEM
E. PEM, Niacin

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12
Q

Any biological specimen that is an indicator of nutritional status with respect to the intake or metabolism of dietary constituents. It can be biochemical, functional or clinical index of status of an essential nutrient or another dietary constituent.

A

Nutritional biomaker

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13
Q

Briefly describe what a static test is.

A

Test for:
Individual nutrients in body fluids
Abnormal amount of metabolites in urine
Analysis of hair, nails, skin for micro-nutrients

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14
Q

What is a functional test?

A

Measurement of suboptimal physiological processes ( urine, saliva)

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15
Q

What are the advantages and limitations of biochemical measurement. (3,1/2)

A

ADVANTAGES:
Detecting early changes before the appearance of clinical signs.
Precise, accurate, producible.
Validate data obtained from dietary methods.

LIMITATIONS:
Time consuming
Expensive
Cannot be applied on large scale
Need trained personnel and facilities

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16
Q

What predicts mortality better than all the other anthropometric measurements?

A

Waist circumference

17
Q

What are the advantages and limitations of anthropometry (4)

A

ADVANTAGES:
- Not expensive and requires minimal training.
- Measures many variables with nutritional significance.
- Reading are producible.
- Readings are numerical and gradable on standard growth charts.
- Objective with high specificity and sensitivity.

LIMITATIONS:
- Inter-observer errors in measurements.
- Problems with reference standards.
- Arbitrary statistical cut-off levels for what is considered as abnormal values.

18
Q

What is the difference between the qualitative and quantitative methods of interpreting dietary data?

A

QUALITATIVE
- Food pyramid and basic food groups.
- Number of servings from each group.
- Compare with the minimum requirement.

QUANTITATIVE:
- Amount of energy and specific nutrients.
- Food composition tables.
- Compared to recommended dietary intake (RDI).

19
Q

What are the sources of proteins, both animal and plant based?

A

Animal based- Meat, eggs, milk and dairy products, fish.
Plant based- Bread, pasta, rice, legumes, nuts, vegetables, fruits.

20
Q

Which of the protein sources have high biological value?

A

Animal sources

21
Q

Main functions of proteins in the human body(3 1/2)

A
  • Chemical messengers
  • Growth
  • Energy
  • Enzymes
  • Regulation of fluid and acid-base balance.
  • Transport
  • Immune response
22
Q

Difference btwn kwashiorkor and marasmus in terms of:
- skeletal muscle
-serum proteins
-adipose tissue
-body weight
-edema

A
  • normal in k, loss in m
  • decreased in k, normal in m
  • normal in k, loss in m
  • normal in k, loss in m
    -common in k, absent in m
23
Q

What are the carbohydrate sources?

A

-maize meal, oats, legumes, potatoes, sweets and desserts, fruits and vegetables.

24
Q

What is the glycemic response/effect of food on blood glucose?

A

Glycemic index

25
Q

The amount of carbohydrate in a common serving in addition to its glycemic index

A

Glycemic load

26
Q

List 4 defects caused by fats

A

Tendon xantomata
Xanthoma
Corneal ring
Xantelasma

27
Q

Two functions of vitamin A

A

Maintains epithelial tissue in skin and mucous membrane.
Important for night vision.

28
Q

Sources of vit A, both animal and plant sources

A

Animal- Liver, full cream milk, cheese
Plant- carrots, sweet potatoes, green leafy vegetables.

29
Q

Two types of iron sources

A

Heme and non-heme iron

30
Q

True or false:

Non-heme iron has a greater bioavailability

A

False, it is heme iron that has a greater bioavailability.

31
Q

What are the sources of heme iron

A

Haemoglobin, myoglobin

32
Q

What are the sources of non-heme iron?

A

Animal and plant sources

33
Q

What is the influence of meat, fish and poultry on iron?

A

Increases the uptake of non-heme and heme iron.

34
Q

What is the influence of calcium on iron?

A

It decreases the absorption of non-heme iron.

35
Q

What is the influence of phosphates, tannins, oxalates etc on iron

A

Decrease the bioavailability of non-heme iron

36
Q

What is the influence of vitamin c on iron

A

It increases the uptake of non-heme iron

37
Q

Briefly explain the three stages of iron deficiency anemia

A

Stage 1
-Low bone marrow stores and serum ferritin.
Stage 2
- further decrease in serum ferritin
- less iron in hemoglobin or less circulating iron
- increase in serum transferrin.
Stage 3
- further decrease in serum ferritin and low hemoglobin concentrations
-iron deficiency anemia
Symptoms- paleness, tiredness, low vitality and inability to regulate body temperature in cold environment.

38
Q

Iron containing molecule

A

Hemoglobin

BOK280 (66 decks)

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