Macro & Micro Molecules Flashcards
1
Q
Process of nourishing
A
Nutrition
2
Q
Sum of processes of taking in food
A
nutrition
3
Q
process of eating the right kind of food
A
nutrition
4
Q
Origin of “diet” (Middle English; Anglo French/ Latin; Greek)
A
Middle English= diete
Anglo French/ Latin= diaete
Greek=diaita
5
Q
Define diet
A
food & drink regularly consumed
habitual nourishment
kind & amount of food prescribed for a person
regimen of eating & drinking sparingly to reduce weight
5
Q
Treatment of Physical Illness
A
Therapy
6
Q
Nutritious Substance taken to maintain growth
A
Food
7
Q
Calorie is the unit of ____ equal to the amount of ____ needed to raises temperature of ______ of water by ______
A
heat; heat; 1000g, 1C
8
Q
Unit/ measure of heat released by food as it is digested by human body
A
Calorie
9
Q
value of heat produce by a particular food
A
calorie
10
Q
Amount of quality Nutrients a food has for its volume
A
Nutrient Density
11
Q
Foods w/ higher amount of vitamins, minerals, & fiber w/ relatively few calories
A
Nutrient Dense Food
12
Q
Simplest approach to lifelong weight management w/o hunger
A
Calorie Density
13
Q
food w/ large amount of nutrients
A
Nutrient dense food
14
Q
Nutrient Dense food contains large amounts of
A
nutrients
antioxidant
minerals
relatively few calories
15
Q
DRI
A
Dietary Reference Intake
16
Q
Represent set of 4 standards used to provide measure of nutrition
A
DRIs
17
Q
4 standards under DRI
A
RDA, UL, EAR, AI
18
Q
RDA
A
Recommended dietary Allowance
19
Q
UL
A
Tolerable Upper Limits
20
Q
EAR
A
Estimated Average Requirement
21
Q
AI
A
Adequate Intake
22
Q
The greek origin of diet, diaita means?
A
manner of living
23
Q
word related to diet that means to lead one’s life
A
diaitasthai
24
Unit of energy or measurement of amount of energy provided by food
kilocalorie
25
It is the estimated amount of nutrient needed to meet requirements of half of healthy people in a group
EAR
26
Extent & rate at w/c active moiety enters systemin circulation to access action site
bioavailability
27
Calculated nutrient needs for healthy individuals based on gender, age, life-based group.
RDA
28
RDA is calculated using _____ (but later on with adjustments)
EAR
29
Estimated guideline for nutrient intake of a patient when RDA can't be used due to lack of data
AI
30
Maximum level of daily nutrient that is likely to result in no adequate effect of pt.
UL
31
What are the 5 anthropometric measurements?
1. height weight, body size
2. BMI (body mas index)
3. BMR (Basal Metabolic Rate)
4. Fat Fold Measurement
5. Skin Fold Measurement
32
It is the table of norms use in height, weight, body size as reference
Metropolitan life insurance table
33
Measures the body's O2 consumption and rate of calories burned when body maintains basal metabolic system
BMR
34
assess relative weight and Height
BMI
35
The ___ the BMR the ___ calories the pt can take without weight gain
higher; higher
36
It directly affects BMR
Lean muscle tissue mass
37
BMR degenerates about ___% each decade, and this happens until the age of ___
2; 30
38
BMR increased with:
activity
stress
pregnancy
temperature
smoking
caffeine
growth
fasting
undernutrition
39
T/F: calculation of BMR in accordance with type of lifestyle is necessary to determine exact caloric requirement
T
40
Helps determine fats distribution
Fat fold measurement
41
In fat fold-measurment, _________ & ______ is determined
waist circumference; hip-waist ratio
42
skin fold measurement can be done ____,___,___. ()include definitions/ uses)
1. Use of calipers - provides objective measurement of body fat stores & nutritional status
2. TSF - Triceps skin fold; use of subscapular & suprailiac skin fold
3. MId-arm circumference - measures fat stores and muscle; use to calculate MAMC
43
MAMC
mid-arm muscle circumference
44
It provides info about muscle mass and distinguishes the fat and muscle
MAMC
45
FOOD LABELS: Free
less than 0.5 / serving
may refer to all
46
FOOD LABELS: low
less than 3 gms of fat
less than 20 mg of cholesterol
47
FOOD LABELS: very low
less than 35 mg of sodium
48
FOOD LABELS: reduced or less
25% reduction in a nutrient
48
FOOD LABELS: light or lite
1/3 fewer calories
50% less fat
49
FOOD LABELS: high, rich in, excellent source
more than 20%
50
What are the 5 nutritional status assessment?
1. Dietary Intake
2. 24-hour recall
3. Food Diary
4.ROS
5. NSI
51
NUTRITIONAL STATUS ASSESSMENT: pt consumption record in a set of time (e.g. a week)
Dietary Intake
52
NUTRITIONAL STATUS ASSESSMENT: It is the dietary intake recording (verbally /written)
24 - hour recall
53
24 - hour recall is most accurate if done in what manner
if one enumerates food intake from most recent.
54
NUTRITIONAL STATUS ASSESSMENT: Similar to dietary intake but reasons and emotion of consuming is included
Food diary
55
ROS
Review of Systems
56
NUTRITIONAL STATUS ASSESSMENT: Asking pt about body system for symptoms and nutritional problems related to deficiency/ excess (e.g. constipation - low fiber or water intake)
ROS
57
NSI
Nutritional Screening Initiatives
58
NUTRITIONAL STATUS ASSESSMENT: A 3 step approach :
1. to determine pt, nutritional health
2. to assess those with increased nutritional risk
3. Provides a comprehensive exam for pt. w/ poor nutrition
NSI
59
LABORATORY & DIAGNOSTIC MEASUREMENT: It is used in nutritional screening
Albumin
60
LABORATORY & DIAGNOSTIC MEASUREMENT: Albumin is normal in ____ and decreases in ____
normal = marasmus (chronic malnutrition)
decreases =
stress
illness
bed rest
after trauma/ surgery
61
LABORATORY & DIAGNOSTIC MEASUREMENT: Prealbumin levels is decrease in ____ and increase in ______
decrease = infection/inflammation
increase = renal failure & use of steroids
62
LABORATORY & DIAGNOSTIC MEASUREMENT:
= More sensitive indicator of nutritional status due to their half life & short term changes in proteins.
Prealbumin
63
LABORATORY & DIAGNOSTIC MEASUREMENT: poor measure of visceral proteins stores due to their relatedness to iron stores
transferring levels
64
LABORATORY & DIAGNOSTIC MEASUREMENT: TLC
Total lymphocyte count
65
LABORATORY & DIAGNOSTIC MEASUREMENT: TLC decreases as _________ depletes
protein stores
66
LABORATORY & DIAGNOSTIC MEASUREMENT:It reflects iron intake
hemoglobin levels
67
LABORATORY & DIAGNOSTIC MEASUREMENT: carries iron from intestine through serum & drops more rapidly than albumin
transferrin
68
normal serum albumin level is
3.5 gms/ dL (deciliter)
69
mild depletion of serum albumin level is
3.4 -2.8 gms/ dL
70
moderate depletion of serum albumin level is
2.7- 2.1 gms/dL
71
severe depletion of serum albumin level is
less than 2.1 gms/dL
72
What are the basic function of nutrients
1. building tissue
2. maintain tissue
3. body fuels
73
It provides energy when glucose is low and cannot meet the body demands
protein
74
CHON refers to
protein
75
CHO refers to
carbohydrates
76
Nutrients needed in large amounts
macronutrients
77
Nutrients needed in small amounts
micronutrients
78
micronutrients includes (3)
fats, proteins, carbs
79
micronutrients includes (5)
vitamins, minerals, antioxidant, trace elements, phytochemicals
80
sugar is a _____
carbohydrate
81
lipid is a _____
fat
82
in calculating calories, what is the equivalent calories of carbs, proteins, & lipids
carbs = 4
proteins = 4
lipids = 9
83
Collagens is for _____ and found in____
structural integrity
tendons, ligaments, fascia
84
macronutrient found in all kinds of cell
protein
85
It is the distinguishing element of chon
Nitrogen
86
Protein as enzyme (3)
1. participates in chem reactions in the body as nucleoproteins (DNA/RNA)
2. digestive enzymes
3. muscle contraction (as actin/myosin)
87
major protein in plasma that helps transfer free fatty acids & binds with certain medication in the body
albumin
88
liquid portion of blood
plasma
89
HGB
hemoglobin
90
protein with O2 carrying capacity
HGB
91
protein carriers involved in iron storage and transfer (2)
ferritin & transferrin
92
protein carriers in muscle cells
myoglobin
93
is a form of protein + fat that helps carry cholesterol and fat soluble vitamins in the body
lipoproteins
94
protein part of hgb
globin
95
O2 carrying part of HGB
hemi
96
large proteins in the blood the respond to antigens
antibody
97
humoral bodies secreted in response to antigen
immunoglobulin
98
5 immunoglobulins
IgG,IgM, IgA, IgD, IgE
99
function of protein as fluid & acid base component (3)
1. maintain osmotic pressure
2. low albumin levels (hypoalbuminemia) leads to edema
3.buffer system of body (maintain acid-base balance)
