Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NURS 100 > Midterm Review > Flashcards

Midterm Review Flashcards

1
Q

6 classes of nutrients

A
  1. Protein
  2. Carbs
  3. Lipids (Fats)
  4. Minerals
  5. Vitamins
  6. Water
    *Alc has calories - but not a nutrient
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Malnutrition

A

Any condition that is not receiving proper nutrition, either excess or deficient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Undernutrition

A

food DEFICIENT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Overnutrition

A

food EXCESS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Primary Deficiency

A

Cause by inadequate intake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Secondary Deficiency

A

Caused by anything other than a inadequate intake - disease condition, drug influence, etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Energy Levels in Carbs, Protein, Fats

A

Carbs: 45-65% - 4 kcal/g
Fat: 20-35% - 7 kcal/g
Protein: 10-35% - 4 kcal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Macronutrients

A

BIG nutrients, needed in large amounts (carbs, fat, protein)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Micronutrients

A

Needed in small amounts (ex. vitamins and minerals)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Essential nutrients

A

Nutrients that the body cannot make itself, has to be taken in through diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Inorganic

A

Don’t have carbon (Water and minerals)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Organic

A

Has carbon (carbs, fat, protein, vitamins)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Energy Yielding Nutrients

A

Can be broken down to provide energy for the body. (Carbs, Fat, Protein)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

2 things that have greatest impact on body

A

Smoking and alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Chronic Disease

A

Long term disease, usually cannot be prevented on good diet alone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

5 Key Characteristics of a Good Diet

A
  1. Moderation
  2. Balance
  3. Adequacy
  4. Variety
  5. Calorie control
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

RDA

A

Recommended Daily Average: avg nutrient level that meets needs of healthy people

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

AI

A

Adequate Intake: Taking recommended daily nutrient intakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

EAR

A

Estimated Average Requirements - avg daily nutrient requirement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

UL

A

Upper Intake Level: highest avg daily nutrient level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

AMDR

A

Acceptable Macronutrient Distribution Ranges - Values for macronutrients expressed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Discretionary Calorie Allowance

A

Diff b/w calories needed to maintain weight and those needed to supply nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Saturated

A

NO DOUBLE BONDS - also more unhealthy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Unsaturated

A

Double bonds + healthier (ex: fish/veg oil)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Animal + tropical fats

A

Most saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Coconut Oil

A

Most saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Canola Oil

A

Least saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Chylomicrons

A

Biggest, dietary triglycerides
Lipids: travel in lymph, go into bloodstream, largest and least dense

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

VLDLs

A

Carry new triglycerides from liver to body
Lipids: Carry TAG made in the liver to body cells for use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

LDLs

A

Bad, continue to carry excess VLDLs to body; delivering cholesterol
Lipid: Transport cholesterol and lipids to body tissues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

HDLs

A

Good - Scavenges excess cholesterol and lipids from body
Lipids: Carry cholesterol from body cells to liver for disposal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Daily Values

A

Based on the recommended daily intake levels/standards (5% too little, 15% too much

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Nutrient Content Claims

A

Highlights a nutrition feature like “Low, light, free”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Disease Reduction Claims

A

Highlight relationship b/w a food or ingredient and persons health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Function Claims

A

Describe roles of food on normal function

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Changes made in Dec 2022 to Food Guide

A
  • Consistent and realistic serving sizes
  • Revising daily amount
  • Adding new daily amount for total sugar
  • Adding potassium to the list of required nutrients
  • Adding a footnote about daily amount
  • Ingredient list is now listed by most to least weight
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Basic Tastes

A

Bitter, sour, salty, umani (savoury), sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Flavour

A

Total sensory info when food is eaten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Digest

A

To break down food into smaller molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Absorb

A

Movement of nutrients into intestinal cells after digestion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Where does digestion start?

A

Begins in the mouth by chewing and saliva moistens food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What liquifies food via peristalsis

A

Stomach and intestines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

The large intestine…

A

Reabsorbs water and forms feces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

The small intestine…

A

Major focus on absorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Microbiota

A

Mix of microbial species in GI tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Probiotics

A

Consumable products to strengthen gut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Prebiotics

A

Food for the bacteria

48
Q

Hep A

A
  • Causes Jaundice
  • Uncooked/raw shellfish
49
Q

Listeria

A
  • Found in deli and soft cheese
  • Symptoms start 3-70 days after
50
Q

Salmonella

A
  • Uncooked/raw chicken
  • Symptoms begins 1-3 days after
51
Q

E coli

A
  • Unwashed food or uncooked ground beef
  • Can cause acute kidney failure
52
Q

Botulism

A
  • Found in anaerobic environments
  • Causes nervous system symptoms
53
Q

Staphylococcal Food Poisoning

A

Person-person
Onset = 1-8hrs

54
Q

How to prevent spread of bacteria

A
  • Clean
  • Separate
  • Chill - fridge or microwave @ 0-4 degrees
  • Cook - to safe internal temp, reheat solid leftovers at least to 74 degrees
55
Q

Monosaccharides (single sugars)

A
  • Glucose (Most common, mildly sweet)
  • Fructose (Sweetest)
  • Galactose (Milk sugar)
56
Q

Disaccarides

A
  • Lactose (glucose-galactose, milk sugar)
  • Maltose (glucose-glucose, from starch breakdown)
  • Sucrose (glucose-fructose, sweetest, table sugar)
57
Q

Polysaccarides

A
  • Starch (glucose in plants)
  • Glycogen (glucose in animals)
  • Fibres (Passes thru body, found in veg, fruit, legumes
58
Q

Soluble

A

Dissolve in water

59
Q

Insoluble

A

Does not dissolve in water

60
Q

Glucose

A

Fuel for body functions

61
Q

Recommended daily kcal of carbs

A

45-65%

62
Q

Fibre

A
  • Helps maintain healthy bowel function
  • Too much fibre w/o enough water can cause constipation
    Males: 38g/day
    Females: 25g/day
63
Q

Digestion of:
1. Carbs
2. Starch
3. Sugars

A
  1. Must be a monosaccharide to get absorbed
  2. Begins in mouth, salivary amylase and resumes in small intestine
  3. Easily digestible, split into monosaccharides before they are absorbed
64
Q

Lactose Intolerance

A
  • Some ppl produce less lactase
  • Lactase deficiency can occur due to damaged intestinal villi
  • Bacteria ferment the undigested lactose, producing gas and intestinal irritants
65
Q

Blood glucose reg

A
  • Eating increases blood glucose
  • High blood glucose = insulin secreted from the pancreas
  • Low blood glucose = glucagon secreted from pancreas
66
Q

Glycemic Index

A

Measure of food to elevate glucose and insulin levels

67
Q

Hypoglycemia

A

Low blood glucose

68
Q

Postprandial hypoglycemia

A

Low blood glucose after a meal

69
Q

Fasting glycemia

A

Occurs 8-14 hrs after fasting

70
Q

Type 1 diabetes

A

Little to no pancreatic secretion of insulin; treated with insulin injections

71
Q

Type 2 Diabetes

A

Body produces insulin but develops insulin resistance

72
Q

To treat hypoglycemia with diabetes:

A

Eat or drink a fast acting carb
- 15 g of glucose from tablets
- 15 mL of sugar dissolved in water
- 150 mL of juice or pop
- 6 lifesavers
- 15 mL of honey

73
Q

Sugar Alcohols

A
  • Produce a low glycemic index response
74
Q

Aspartame

A

Zoox sweeter than sucrose but not safe for ppl with phenylketonuria

75
Q

Stevia

A

300x sweeter than sucrose; naturally sweet herb

76
Q

Alcohol

A
  • A class of organic compounds containing hydroxyl groups
  • Can rapidly penetrate cells and destroy cell structure
  • Arrives @ brain; liver is major site of alcohol metabolism
  • 1 standard drink = 13.6g of alcohol
    • 142 mL of wine
    • 43 mL of hard liquor
    • _41 of beer
77
Q

Free Sugar

A
  • Added sugars as well as sugars naturally present in honey, syrups, fruit, juices concentrations
78
Q

Lipids

A

A family of organic compounds not soluble in water

79
Q

Triglycerides (fats and oils)

A
  • 3 fatty acids and a glycerol
  • Double bond = unsaturation
  • the more unsaturated the fatty acid = the more liquid the fat @ room temp
  • the more saturated the fatty acid = the firmer it is at room temp
  • Recommended to limit saturated fats and avoid trans fats and use more mono and poly unsaturated fats
80
Q

Hydrogenation

A

Chem process adding hydrogen to mono or poly unsaturated fats to reduce # of double bonds and make fat more saturated (increases shelf life, improves food texture)

81
Q

Phospholipids

A
  • 2 fatty acids and a glycerol + p. containing molecule
  • Cell membrane structure
82
Q

Sterols

A

Cholesterol: only food derived from animals
- Serves as a precursor for making bile
- Can be made by the body: not an essential nutrient

83
Q

Phytosterols

A

Plant derived confounds with structural similarity to cholesterol
- Competes with cholesterol for absorption

84
Q

To lower LDL cholestrol…

A

Reduce trans and saturated fats and add soluble fibre

85
Q

To increase HDL cholesterol…

A

Lower trans fats, eat good amounts of saturated fat along with exercising

86
Q

Essential Fatty Acids (Omega 6 and 3)

A

Linoleic (Omega 6)
- Most veg oils
Linolenic (Omega 3)
- Fish, fish oil, flaxseed oil

87
Q

Mediterranean Diet

A

Well researched in heart disease and stroke prevention
- Low in saturated fats; very low in trans fats
- Rich in unsaturated fat, olive oil
- Rich in complex carbs and fibre

88
Q

DASH diet

A

Dietary approaches to stop hypertension

89
Q

Water

A
  • Most needed macronutrient
  • Water intake needs to = water loss
  • AI total water = 3.7 L/day for males, 2.7 L/day for females
90
Q

Water input

A

Food, water, metabolism

91
Q

Water output

A

Skin, lungs, feces, urine, kidneys

92
Q

Proteins

A
  • Associated with strength and muscle
  • Shape = function
  • Can be enzymes, hormones, antibodies, blood clotting
93
Q

Amino Acids

A
  • Contain an amine group, acid group, and unique side chain
  • Peptide bonds connect to aa to make proteins
94
Q

Essential/indispensable amino acids:

A

Can’t be made by body in sufficient amounts; needs to come from diet

95
Q

Conditionally indispensable/essential aa:

A

Normally non-essential but in some cases when need exceeds body’s ability to produce it, it must come from the diet

96
Q

Protein digestion

A
  • Denaturation important, allows digestive enzymes to cleave peptide bonds
97
Q

Wasted AA

A

Not used to build a protein or make another N-containing compound
- When body does not have enough energy, too much of a single aa, diet supplies protein of low quality, or has more protein than needed

98
Q

+‘ve Nitrogen balance

A

nitrogen in > than nitrogen out

99
Q

What happens with too little protein?

A

Marasmus: Chronic inadequate food intake
- Shrivelled + small
- Breakdown of muscle
Kwashiorkor: Severe acute malnutrition
- Swollen belly and skin rash
- Too lil energy and protein to support body functions

100
Q

Lacto-ovo (Veg diet)

A

Dairy + eggs, no animal flesh and fish

101
Q

Lacto-vegetarian

A

Dairy, no eggs, animal flesh, and fish

102
Q

Ovo-vegetarian

A

Eggs, no dairy, animal flesh, and fish

103
Q

Vitamins: 2 classes

A

Fat soluble: ADEK
- Absorbed in lymph
- Stored in liver and adipose
- Need bile for absorption
Water soluble: BC
- Absorbed directly into blood
- Most are not stored
- Lower risk of toxicity

104
Q

Vitamin A

A

Retinol, Retinal, Retinoic Acid
- Liver, fish oil, dark green, deep orange food
- Gene expression, vision, immunity
- Deficiency: Night/total blindness
- Toxicity: 3000 mcg/day

105
Q

Vitamin D

A
  • Sunlight, fortified milk
  • Bone health
  • Deficiency: Rickets, osteomalacia
  • Toxicity: Calcium buildup
  • Needs to be converted in liver and kidneys
106
Q

Vitamin E

A

Alpha, Delta, Beta, Gamma
- Veggies, wheat germ, nuts
- No value in supplements
- Antioxidants, eliminates free radicals
- Deficiency: hemolysis, nerve damage
- Toxicity: blood thinning in 400 IU

107
Q

Vitamin K

A
  • Dark green veggies
  • Blood clotting proteins (interacts w blood thinners)
  • Deficincy and toxicity is unlikely
108
Q

Energy Metabolism Vitamin B’s

A

Riboflavin, niacin, thiamin, biotin, pantothenic

109
Q

Cell multiplication Vitamin B’s

A

B12, folate

110
Q

Thamin

A

Metabolism, nerve processing
Deficiency: beriberi, wernicke’s
Widespread of foods

111
Q

Riboflavin

A

Metabolism
Deficiency: ariboflavinosis, inflammation
Widespread of foods

112
Q

Niacin

A

Energy production
Deficiency: pellagra; diarrhea, dementia, dermatitis, death
Proteins r significant source

113
Q

Folate

A

DNA synthesis, cell multiplication, aa metabolism
Deficiency: anemia, diminished immunity
Excess can be antagonistic to anti cancer drugs

114
Q

B12

A

Maintenance of nerve sheaths
Deficiency: damaged nerve sheaths and creeping paralysis
Animal sources
Pernicious anemia

115
Q

B6

A

Loot reactions in cells
Deficiency: weakness and confusion, depression
Toxicity: loss of sensation
Protein food

116
Q

Biotin

A

Metabolism, cofactor
Rare - only by eating dozens of raw eggs
Widespread

117
Q

Pantothenic acid

A

Metabolism
Widespread of foods
Deficiency can occur w rare diseases

NURS 100 (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions