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Diet & Nutrition > Macro & Micro Molecules > Flashcards

Macro & Micro Molecules Flashcards

1
Q

Process of nourishing

A

Nutrition

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2
Q

Sum of processes of taking in food

A

nutrition

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3
Q

process of eating the right kind of food

A

nutrition

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4
Q

Origin of “diet” (Middle English; Anglo French/ Latin; Greek)

A

Middle English= diete
Anglo French/ Latin= diaete
Greek=diaita

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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

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5
Q

Treatment of Physical Illness

A

Therapy

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6
Q

Nutritious Substance taken to maintain growth

A

Food

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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

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8
Q

Unit/ measure of heat released by food as it is digested by human body

A

Calorie

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9
Q

value of heat produce by a particular food

A

calorie

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10
Q

Amount of quality Nutrients a food has for its volume

A

Nutrient Density

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11
Q

Foods w/ higher amount of vitamins, minerals, & fiber w/ relatively few calories

A

Nutrient Dense Food

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12
Q

Simplest approach to lifelong weight management w/o hunger

A

Calorie Density

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13
Q

food w/ large amount of nutrients

A

Nutrient dense food

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14
Q

Nutrient Dense food contains large amounts of

A

nutrients
antioxidant
minerals
relatively few calories

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15
Q

DRI

A

Dietary Reference Intake

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16
Q

Represent set of 4 standards used to provide measure of nutrition

A

DRIs

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17
Q

4 standards under DRI

A

RDA, UL, EAR, AI

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18
Q

RDA

A

Recommended dietary Allowance

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19
Q

UL

A

Tolerable Upper Limits

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20
Q

EAR

A

Estimated Average Requirement

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21
Q

AI

A

Adequate Intake

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22
Q

The greek origin of diet, diaita means?

A

manner of living

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23
Q

word related to diet that means to lead one’s life

A

diaitasthai

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24
Q

Unit of energy or measurement of amount of energy provided by food

A

kilocalorie

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25
Q

It is the estimated amount of nutrient needed to meet requirements of half of healthy people in a group

A

EAR

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26
Q

Extent & rate at w/c active moiety enters systemin circulation to access action site

A

bioavailability

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27
Q

Calculated nutrient needs for healthy individuals based on gender, age, life-based group.

A

RDA

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28
Q

RDA is calculated using _____ (but later on with adjustments)

A

EAR

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29
Q

Estimated guideline for nutrient intake of a patient when RDA can’t be used due to lack of data

A

AI

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30
Q

Maximum level of daily nutrient that is likely to result in no adequate effect of pt.

A

UL

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31
Q

What are the 5 anthropometric measurements?

A
  1. height weight, body size
  2. BMI (body mas index)
  3. BMR (Basal Metabolic Rate)
  4. Fat Fold Measurement
  5. Skin Fold Measurement
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32
Q

It is the table of norms use in height, weight, body size as reference

A

Metropolitan life insurance table

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33
Q

Measures the body’s O2 consumption and rate of calories burned when body maintains basal metabolic system

A

BMR

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34
Q

assess relative weight and Height

A

BMI

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35
Q

The ___ the BMR the ___ calories the pt can take without weight gain

A

higher; higher

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36
Q

It directly affects BMR

A

Lean muscle tissue mass

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37
Q

BMR degenerates about ___% each decade, and this happens until the age of ___

A

2; 30

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38
Q

BMR increased with:

A

activity
stress
pregnancy
temperature
smoking
caffeine
growth
fasting
undernutrition

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39
Q

T/F: calculation of BMR in accordance with type of lifestyle is necessary to determine exact caloric requirement

A

T

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40
Q

Helps determine fats distribution

A

Fat fold measurement

41
Q

In fat fold-measurment, _________ & ______ is determined

A

waist circumference; hip-waist ratio

42
Q

skin fold measurement can be done ____,___,___. ()include definitions/ uses)

A
  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
Q

MAMC

A

mid-arm muscle circumference

44
Q

It provides info about muscle mass and distinguishes the fat and muscle

A

MAMC

45
Q

FOOD LABELS: Free

A

less than 0.5 / serving

may refer to all

46
Q

FOOD LABELS: low

A

less than 3 gms of fat

less than 20 mg of cholesterol

47
Q

FOOD LABELS: very low

A

less than 35 mg of sodium

48
Q

FOOD LABELS: reduced or less

A

25% reduction in a nutrient

48
Q

FOOD LABELS: light or lite

A

1/3 fewer calories

50% less fat

49
Q

FOOD LABELS: high, rich in, excellent source

A

more than 20%

50
Q

What are the 5 nutritional status assessment?

A
  1. Dietary Intake
  2. 24-hour recall
  3. Food Diary
    4.ROS
  4. NSI
51
Q

NUTRITIONAL STATUS ASSESSMENT: pt consumption record in a set of time (e.g. a week)

A

Dietary Intake

52
Q

NUTRITIONAL STATUS ASSESSMENT: It is the dietary intake recording (verbally /written)

A

24 - hour recall

53
Q

24 - hour recall is most accurate if done in what manner

A

if one enumerates food intake from most recent.

54
Q

NUTRITIONAL STATUS ASSESSMENT: Similar to dietary intake but reasons and emotion of consuming is included

A

Food diary

55
Q

ROS

A

Review of Systems

56
Q

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)

A

ROS

57
Q

NSI

A

Nutritional Screening Initiatives

58
Q

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

A

NSI

59
Q

LABORATORY & DIAGNOSTIC MEASUREMENT: It is used in nutritional screening

A

Albumin

60
Q

LABORATORY & DIAGNOSTIC MEASUREMENT: Albumin is normal in ____ and decreases in ____

A

normal = marasmus (chronic malnutrition)

decreases =
stress
illness
bed rest
after trauma/ surgery

61
Q

LABORATORY & DIAGNOSTIC MEASUREMENT: Prealbumin levels is decrease in ____ and increase in ______

A

decrease = infection/inflammation
increase = renal failure & use of steroids

62
Q

LABORATORY & DIAGNOSTIC MEASUREMENT:
= More sensitive indicator of nutritional status due to their half life & short term changes in proteins.

A

Prealbumin

63
Q

LABORATORY & DIAGNOSTIC MEASUREMENT: poor measure of visceral proteins stores due to their relatedness to iron stores

A

transferring levels

64
Q

LABORATORY & DIAGNOSTIC MEASUREMENT: TLC

A

Total lymphocyte count

65
Q

LABORATORY & DIAGNOSTIC MEASUREMENT: TLC decreases as _________ depletes

A

protein stores

66
Q

LABORATORY & DIAGNOSTIC MEASUREMENT:It reflects iron intake

A

hemoglobin levels

67
Q

LABORATORY & DIAGNOSTIC MEASUREMENT: carries iron from intestine through serum & drops more rapidly than albumin

A

transferrin

68
Q

normal serum albumin level is

A

3.5 gms/ dL (deciliter)

69
Q

mild depletion of serum albumin level is

A

3.4 -2.8 gms/ dL

70
Q

moderate depletion of serum albumin level is

A

2.7- 2.1 gms/dL

71
Q

severe depletion of serum albumin level is

A

less than 2.1 gms/dL

72
Q

What are the basic function of nutrients

A
  1. building tissue
  2. maintain tissue
  3. body fuels
73
Q

It provides energy when glucose is low and cannot meet the body demands

A

protein

74
Q

CHON refers to

A

protein

75
Q

CHO refers to

A

carbohydrates

76
Q

Nutrients needed in large amounts

A

macronutrients

77
Q

Nutrients needed in small amounts

A

micronutrients

78
Q

micronutrients includes (3)

A

fats, proteins, carbs

79
Q

micronutrients includes (5)

A

vitamins, minerals, antioxidant, trace elements, phytochemicals

80
Q

sugar is a _____

A

carbohydrate

81
Q

lipid is a _____

A

fat

82
Q

in calculating calories, what is the equivalent calories of carbs, proteins, & lipids

A

carbs = 4
proteins = 4
lipids = 9

83
Q

Collagens is for _____ and found in____

A

structural integrity

tendons, ligaments, fascia

84
Q

macronutrient found in all kinds of cell

A

protein

85
Q

It is the distinguishing element of chon

A

Nitrogen

86
Q

Protein as enzyme (3)

A
  1. participates in chem reactions in the body as nucleoproteins (DNA/RNA)
  2. digestive enzymes
  3. muscle contraction (as actin/myosin)
87
Q

major protein in plasma that helps transfer free fatty acids & binds with certain medication in the body

A

albumin

88
Q

liquid portion of blood

A

plasma

89
Q

HGB

A

hemoglobin

90
Q

protein with O2 carrying capacity

A

HGB

91
Q

protein carriers involved in iron storage and transfer (2)

A

ferritin & transferrin

92
Q

protein carriers in muscle cells

A

myoglobin

93
Q

is a form of protein + fat that helps carry cholesterol and fat soluble vitamins in the body

A

lipoproteins

94
Q

protein part of hgb

A

globin

95
Q

O2 carrying part of HGB

A

hemi

96
Q

large proteins in the blood the respond to antigens

A

antibody

97
Q

humoral bodies secreted in response to antigen

A

immunoglobulin

98
Q

5 immunoglobulins

A

IgG,IgM, IgA, IgD, IgE

99
Q

function of protein as fluid & acid base component (3)

A
  1. maintain osmotic pressure
  2. low albumin levels (hypoalbuminemia) leads to edema
    3.buffer system of body (maintain acid-base balance)

Diet & Nutrition (1 decks)

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