Midterm

Question 1

Low BMI health risk range

Answer 1

Less then 18.5

Question 2

Normal range BMI

Answer 2

18.5-24.9

Question 3

Overweight BMI

Answer 3

25-29.9

Question 4

Obese BMI

Answer 4

30 and up

Question 5

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

Answer 5

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

Question 6

Albumin

Answer 6

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

Question 7

Factors that would skew accurate BMI measurements

Answer 7

1) Edema or dehydration

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

Question 8

Social Factors that put a person at nutrition risk

Answer 8

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

Question 9

Simple Carbohydrates:

Sugars

Answer 9

1) Monosaccharides
- Glucose
- Galactose & Fructose

2) Disaccharide
- Maltose, Sucrose, Lactose

Question 10

Complex Carbohydrates have 3 classes

Answer 10

Fiber
Starch
Glycogen

Polysaccharides are these

Question 11

Two major classes of Fiber

Answer 11

Soluble

Insoluble

Question 12

Soluble Fiber

Answer 12

Delays stomach emptying.
Slows glucose absorption
Can lower blood cholesterol

Question 13

Insoluble Fiber

Answer 13

Increases fecal bulk

Decreases intestinal transits time

Question 14

Recommend fiber intake

Answer 14

Women: 14 grams a day

Men: 17 grams a day

Question 15

RDA (Recommend Daily Ammount) of Carbohydrates needed

Answer 15

130 grams minimum daily for adults

Question 16

Carbohydrate FNB

Answer 16

45%-65% of total calories

Question 17

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

Answer 17

Glucose

Question 18

Names for Sugars

Answer 18

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

Question 19

AMDR for Protein

Answer 19

10-35%

Question 20

Calculate protein

Answer 20

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

Question 21

What foods are high in Protein?

Answer 21

Meat 
Eggs
Fish
Dry beans 
Nuts

Question 22

High quality/ Complete Protein

Answer 22

Provides all the essential amino acids

All animal and soy protein

Question 23

Lower quality / Incomplete protein

Answer 23

Lacks one or more amino acids

All plant protein

Question 24

There are 9 essential Amino acids, why?

Answer 24

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

Question 25

There are 11 nonessential amino acids, why?

Answer 25

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

Question 26

How do you make a complete protein

Answer 26

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

Question 27

Why do you want to limit amenities acids?

Answer 27

So it doesn't turn into fat

Question 28

Pros to being a vegetarian

Answer 28

Decrease risk for obesity diabetes Some forms of cancer Hypertension

Question 29

Cons of being a vegetarian

Answer 29

Nutrient concerns such as ``` Vitamin B12 Iron Zinc Calcium Omega 3 fatty acids ```

Question 30

3 main types of fatty acids

Answer 30

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

Question 31

Are Trans fats good or bad?

Answer 31

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

Question 32

Cholesterol intake

Answer 32

Less than 300 mgs a day

Question 33

Cholesterol intake for CVD patients

Answer 33

No more then 200 mg daily

Question 34

Risk factor for CHD

Answer 34

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

Question 35

Mono saturated fats

Answer 35

``` Olives/ Olive oil Sunflower/ sunflower oil Canola oil Peanuts/almonds/cashews/pecans Allocation ```

Question 36

Essential Fatty Acids Polyunsaturated

Answer 36

Omega 3 fatty acid (fish oil, canola, walnuts, crab, shrimp) Omega 6 fatty acid (vegetable oils)

Question 37

Omega 3Health related effects

Answer 37

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

Question 38

Symptoms of HF

Answer 38

SOB Fatigue Edema

Question 39

Causes of HF

Answer 39

CHD High BP Arrhythmias Valve disorders

Question 40

Nutrition therapy for HF

Answer 40

Control underlying risks DASH-sodium diet (>2g/day) Regular exercise Alcohol is discouraged Low calorie diet Small frequent meals Increase potassium

Question 41

Fiber and alcohol impact the cholesterol level how?

Answer 41

Light to moderate alcohol intake raise HDL Reduce blood levels of fibrinogen Decrease platelet stickiness Include soluble fiber in diet

Question 42

LDL cholesterol

Answer 42

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

Question 43

HDL cholesterol

Answer 43

Prevents oxidation of LDL | Removes cholesterol from circulation

Question 44

Cardiac cachexia

Answer 44

Malnutrition of patients with CHF. ``` Because of decreased hunger Diet restrictions Fatigue SOB Nausea Anxiety ``` Nutrition supplements for additional protein and calories

Question 45

Glycogen

Answer 45

Animal version of starch. Stored as a carbohydrate available for energy as needed Stored in liver and muscles

Question 46

Starch

Answer 46

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