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Nutrition MIdterm > midterm > Flashcards

midterm Flashcards

1
Q

What is the number one reason why people choose the foods they do?

A

TASTE

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2
Q

What is a nutrient?

A

A chemical substance obtained from food

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3
Q

What are the general functions of nutrients?

A 
Energy provision
Helper nutrients
Cell and body structure
Repair
Reduce risk of disease
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4
Q

what are the six classes of nutrients?

A 
Water 
Protein 
Fat 
Carbohydrate 
Vitamin 
Minerals
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5
Q

What are phytochemicals?

A

Non-nutrient compounds in plants that have biological activity in the body.
EX: Capsaicin, Carotenoids, Flavonoids

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6
Q

What are the energy yielding nutrients?

A

CHO=4 calories/gram
PRO=4 calories/gram
ETOH= 7calories/gram
FAT=9 calories/gram

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7
Q

What is the most vital nutrient?

A

Water

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8
Q

What are the dietary reference intakes?

A

Estimated Average Requirement (EAR)
Recommended Dietary Allowance (RAD)
Adequate Intake(AI)
Tolerable Upper Intake Levels (UL)

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9
Q

Acceptable Macronutrient Distribution Ranges (AMDR)

A

45 to 65% from CHO
10 to 35% from PRO
20 to 35% from FAT

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10
Q

What is nutrient density?

A

a measure of the nutrients a food provides relative to the energy it provides.
The more nutrients and the fewer calories, the higher the nutrient density.

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11
Q

What are empty calories?

A

A food that contains excess energy (calories) and little or no protein, vitamins, or minerals

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12
Q

What is the difference between enriched and fortified foods?

A
  • Enriched
    • The addition to a food the nutrients that were lost during processing
    • Foods which have nutrients added back including iron, thiamin, riboflavin, niacin, and folate
  • Fortified
    • The addition to a food nutrients that were either not originally present or present in insignificant amounts
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13
Q

How can illness and treatment lead to malnutrition?

A
  • Reducing food intake
  • interfering with digestion and absorption
  • Altering nutrient metabolism and excretion
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14
Q

What is iatrogenic?

A

Induced inadvertently by a physician or surgeon or by medical treatment or diagnostic procedure

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15
Q

Who is responsible for the patients nutrition?

A

All members of the health care team.

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16
Q

Who conducts the nutrition assessment?

A

Registered dietitians

17
Q

How to collect food intake data?

A
  • The 24-hour recall
  • Food frequency questionnaire
  • Food record
  • Direct observation –
    • Can include your documentation after patient meal
    • Can include your cooperation during a 72-hour calorie count
18
Q

How do you measure BMI?

A

BMI=Weight (kg) / height (m)2

19
Q

Percent Weight Loss

A

Usual weight- current weight/usual weight X 100

% of unplanned weight loss in past 3 to 6 months:
< 5% = 0 (low risk)
5-10 % = 1 (moderate risk)
> 10% = 2 (high risk)

20
Q

What is the most common form of cardiovascular disease?

A

Atherosclerosis in coronary arteries

21
Q

What are the non-modifible risk factors for CHD?

A
  • Increasing age
  • Male gender
  • Race
  • Family history
    • Genetic predisposition to diabetes, obesity, high blood pressure or high cholesterol could also increase your risk
  • Personal history
    • If you experienced a cardiac event in the past
22
Q

What are the modifiable risks factors for CHD?

A
  • High blood LDL cholesterol
  • High blood triglycerides
  • Low blood HDL cholesterol
  • High blood pressure
  • Diabetes
  • obesity
23
Q

What is dyslipidemia?

A
  • Increased
    • Triglycerides
    • VLDL
    • LDL-C and Small Dense LDL
  • Decreased
    • HDL-C
24
Q

What type of fat raises LDL levels?

A

Saturated fats and trans fats

25
Q

What dietary factors effect LDL and HDL?

A
  • An extra 5-10 g/day of soluble fiber associated with 5% reduction in LDL-chol
  • Foods with added plant sterols or stanols
  • DASH diet to help lower BP
  • Limit sodium to 2400 mg/day
  • Fish
  • Caution with alcohol
  • Physical activity
  • Weight reduction
  • NO SMOKING
26
Q

What percent of the daily intake should be from fats?

A

Maintain total fat intake of 25 to 35% of total calories

27
Q

What foods are high in saturated fats?

A

Fatty red meats, lard, cream, butter, cheese

28
Q

What foods are low in saturated fats?

A

Poultry, fish, and nuts

29
Q

What is metabolic stress?

A

-Disruption in body’s internal chemical environment due to infection , tissue damage, including deep penetrating wounds, or multiple broken bones

Nutrition MIdterm (1 decks)

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