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Nutrition Midterm > Midterm > Flashcards

Midterm Flashcards

1
Q

Low BMI health risk range

A

Less then 18.5

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2
Q

Normal range BMI

A

18.5-24.9

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3
Q

Overweight BMI

A

25-29.9

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4
Q

Obese BMI

A

30 and up

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5
Q

What would put a person at nutritional risk? How do you measure this?

A

Rapid weight loss. (Usual body weight-Current body weight)/usual body weight x 100. Significant vs severe weight loss.

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6
Q

Albumin

A

1) Used to assess protein/nutrition status and potential malnutrition
2) Serum levels may be maintained until malnutrition is in a chronic stage
3) Low albumin may indirectly identify patients who may benefit from nutrition assessment and intervention

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7
Q

Factors that would skew accurate BMI measurements

A

1) Edema or dehydration

2) BMI can still be high if someone is undernourished for a particular nutrient

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8
Q

Social Factors that put a person at nutrition risk

A

1) social isolation
2) Low Income
3) Use of recreational drugs
4) Altered intake related to religion
5) Inadequate cooking arrangements
6) Limited transportation to food

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9
Q

Simple Carbohydrates:

Sugars

A

1) Monosaccharides
- Glucose
- Galactose & Fructose

2) Disaccharide
- Maltose, Sucrose, Lactose

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10
Q

Complex Carbohydrates have 3 classes

A

Fiber
Starch
Glycogen

Polysaccharides are these

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11
Q

Two major classes of Fiber

A

Soluble

Insoluble

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12
Q

Soluble Fiber

A

Delays stomach emptying.
Slows glucose absorption
Can lower blood cholesterol

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13
Q

Insoluble Fiber

A

Increases fecal bulk

Decreases intestinal transits time

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14
Q

Recommend fiber intake

A

Women: 14 grams a day

Men: 17 grams a day

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15
Q

RDA (Recommend Daily Ammount) of Carbohydrates needed

A

130 grams minimum daily for adults

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16
Q

Carbohydrate FNB

A

45%-65% of total calories

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17
Q

Which carbohydrate is the primary fuel source for muscle/brain and other cells

A

Glucose

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18
Q

Names for Sugars

A 
Corn sweeteners 
Dextrose 
Evaporated cane juice
Fructose
Glucose
Lactose
Maltose
Molasses
Sorbitol
Mannitol
Xylitol
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19
Q

AMDR for Protein

A

10-35%

20
Q

Calculate protein

A

Weight in kg (divide by 2.2) x .8g protein

21
Q

What foods are high in Protein?

A 
Meat 
Eggs
Fish
Dry beans 
Nuts
22
Q

High quality/ Complete Protein

A

Provides all the essential amino acids

All animal and soy protein

23
Q

Lower quality / Incomplete protein

A

Lacks one or more amino acids

All plant protein

24
Q

There are 9 essential Amino acids, why?

A

They are considered essential because the body cannot make them. They must consume through food.

25
Q

There are 11 nonessential amino acids, why?

A

They are considered nonessential because they can be made by the body

26
Q

How do you make a complete protein

A

Mixing complimentary Proteins

Pasta and tomatoes
Green beans and almonds
Soybeans and ground sesame seeds
Red beans and rice

27
Q

Why do you want to limit amenities acids?

A

So it doesn’t turn into fat

28
Q

Pros to being a vegetarian

A

Decrease risk for obesity
diabetes
Some forms of cancer
Hypertension

29
Q

Cons of being a vegetarian

A

Nutrient concerns such as

Vitamin B12
Iron
Zinc 
Calcium 
Omega 3 fatty acids
30
Q

3 main types of fatty acids

A

1) Saturated fatty acids
Solid form at room temp

2) Unsaturated fatty acids
Liquid form at room temp

3) Trans Fat
Man made and most detrimental to health

31
Q

Are Trans fats good or bad?

A

Bad:
Increases the risk of coronary heart disease by raising the levels of “bad” LDL cholesterol

Lowers levels of good cholesterol HDL

There is no safe level of consumption of Trans fats

32
Q

Cholesterol intake

A

Less than 300 mgs a day

33
Q

Cholesterol intake for CVD patients

A

No more then 200 mg daily

34
Q

Risk factor for CHD

A 
Total blood chol level >200 mg/dl 
Smoking-increased clotting
Hypertension >139/89
Atherogenic diet
Diabetes
35
Q

Mono saturated fats

A 
Olives/ Olive oil
Sunflower/ sunflower oil
Canola oil
Peanuts/almonds/cashews/pecans
Allocation
36
Q

Essential Fatty Acids Polyunsaturated

A

Omega 3 fatty acid (fish oil, canola, walnuts, crab, shrimp)

Omega 6 fatty acid (vegetable oils)

37
Q

Omega 3Health related effects

A 
Decrease blood clotting
Reduce heart attack
Decrease inflammation
Excess may cause hemorrhagic stroke
Lower triglycerides 
Rheumatoid arthritis 
Behavioral disorders 
Brain development
38
Q

Symptoms of HF

A

SOB

Fatigue

Edema

39
Q

Causes of HF

A

CHD

High BP

Arrhythmias

Valve disorders

40
Q

Nutrition therapy for HF

A

Control underlying risks

DASH-sodium diet (>2g/day)

Regular exercise

Alcohol is discouraged

Low calorie diet

Small frequent meals

Increase potassium

41
Q

Fiber and alcohol impact the cholesterol level how?

A

Light to moderate alcohol intake raise HDL

Reduce blood levels of fibrinogen
Decrease platelet stickiness

Include soluble fiber in diet

42
Q

LDL cholesterol

A

Grow to become fatty streaks
Develop/harden into plaque
Narrowing blood flow

43
Q

HDL cholesterol

A

Prevents oxidation of LDL

Removes cholesterol from circulation

44
Q

Cardiac cachexia

A

Malnutrition of patients with CHF.

Because of decreased hunger
Diet restrictions 
Fatigue
SOB
Nausea
Anxiety

Nutrition supplements for additional protein and calories

45
Q

Glycogen

A

Animal version of starch.
Stored as a carbohydrate available for energy as needed

Stored in liver and muscles

46
Q

Starch

A

Through the process of photosynthesis, plants synthesize glucose, which they use for energy

Nutrition Midterm (2 decks)

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