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Certified Medical Assistant > Module 4: Nutrition > Flashcards

Module 4: Nutrition Flashcards

1
Q

nutrition

A
  • essential food substances
  • organic and inorganic materials the body needs for energy and cellular activities like growth, repair, disease resistance, fluid balance, thermoregulation
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2
Q

essential nutrients

A
  • body cannot produce
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3
Q

nonessential nutrients

A
  • body can make
  • ex: vitamin D, cholesterol
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4
Q

nutrients containing calories

A
  • proteins
  • carbohydrates
  • fats (lipids)
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5
Q

nutrients not containing calories

A
  • water
  • vitamins
  • minerals
  • fiber
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6
Q

where does energy come from

A
  • nutrient groups containing calories (proteins, carbs, fats)
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7
Q

what affects how much energy/how many calories a person needs

A
  • basal metabolism
  • activity level
  • age
  • sex
  • disorder
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8
Q

a good diet is

A
  • low in fat
  • high in fiber from plants/whole grains
  • within caloric limits
  • balance of nutrients
  • no highly processed foods
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9
Q

human body water percentage

A

50-80%

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10
Q

recommended daily water intake

A
  • 2 to 3 L
  • 64 to 96 oz
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11
Q

functions of water

A
  • transporting nutrients and oxygen throughout the body
  • helping remove waste
  • regulating body temperature through perspiration
  • providing a basic component of blood and other body fluids
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12
Q

how body loses water and how much lost each day

A
  • urine, stool, seat, water vapor in breath
  • 1750 to 3000 mL each day
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13
Q

urine color of adequate hydration

A
  • pale yellow
  • nearly clear
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14
Q

dehydration

A
  • adversely affects body temp, heart rate, mental/physical functioning
  • causes fatigue, weakness, dizziness, loss of balance, delirium, exhaustion
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15
Q

overhydration

A
  • won’t adversely affect healthy people
  • excessive intake in infants, athletes, and people with some medical conditions can cause hyponatremia (low sodium)
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16
Q

what are proteins

A
  • large and complex molecules made from amino acids in the body
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17
Q

what are amino acids

A
  • natural compounds that plant and animal foods contain
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18
Q

three types of amino acids

A
  1. essential - body cannot produce
  2. nonessential - body can make from essential amino acids or as proteins break down
  3. conditional - not usually essential but may become essential under stress or illness
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19
Q

how many amino acids are there

A

20

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20
Q

functions of amino acids

A
  • repair and build tissues
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21
Q

functions of proteins

A
  • energy, if other sources are not available (wasteful, body will lose lean tissues and muscle strength)
  • contribute to body structure
  • fluid balance
  • creation of transport molecules
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22
Q

how many calories 1g of protein provides

A

4 calories

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23
Q

too little protein causes

A
  • weight loss
  • malnutrition
  • fatigue
  • increased susceptibility to infection
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24
Q

too much protein

A
  • winds up as body fat
  • converted to glucose
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25
Q

when is additional protein needed

A
  • burns
  • major infection
  • trauma
  • surgery
  • pregnancy
  • breastfeeding
  • infancy to adolescence
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26
Q

complete proteins

A
  • come from animal sources (also soy)
  • contain all 9 essential amino acids
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27
Q

incomplete proteins

A
  • plant sources
  • do not contain all 9 essential amino acids
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28
Q

complementary proteins

A
  • combinations of incomplete protein foods
  • together they provide all 9 essential amino acids
  • black beans and rice
  • pea soup with toast
  • peanut butter sandwich
  • wheat and soybeans
  • corn and beans
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29
Q

recommended daily protein intake

A
  • 5 to 6 oz
  • 2.5 to 3 oz of animal proteins
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30
Q

animal protein sources

A
  • meat
  • seafood
  • poultry
  • milk
  • yogurt
  • eggs
  • cheese
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31
Q

plant protein sources

A
  • legumes
  • grains
  • nuts
  • seeds
  • some vegetables (broccoli, leafy greens, potatoes, peas)
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32
Q

what are carbohydrates

A
  • organic compounds that combine carbon, oxygen, and hydrogen into sugar molecules
  • primarily from plant sources
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33
Q

what comprises the majority of calories in most diets

A

carbohydrates

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34
Q

simple sugars

A
  • honey, candy, cane sugar
  • one or two sugar molecules
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35
Q

complex carbohydrates

A
  • fruits, vegetables, cereal, pasta, rice, beans, whole grain products, fiber, starch
  • long chains of hundreds to thousands of sugar molecules
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36
Q

what is starch

A
  • glucose plants do not need immediately for energy
  • stored in seeds, roots, and stems
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37
Q

sources of starch

A
  • potatoes
  • wheat
  • rice
  • corn
  • barley
  • oats
  • some vegetables
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38
Q

function of carbohydrates

A
  • energy for cells and their functions
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39
Q

glucose

A
  • simple sugar
  • required for energy needs
  • burned more completely and efficiently than protein or fat
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40
Q

where is excess glucose stored in the body

A
  • liver
  • stored as glycogen
  • ready when needed
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41
Q

functions of glucose

A
  • create nonessential amino acids from available essential amino acids
  • make other compounds
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42
Q

how many calories does 1g of carbohydrates provide

A

4 calories

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43
Q

too little carbs

A
  • protein loss
  • weight loss
  • fatigue
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44
Q

too many carbs

A
  • weight gain
  • tooth decay
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45
Q

does dairy contain protein? fat? carbs?

A
  • yes, all three
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46
Q

what are fats

A
  • also called lipids
  • highly concentrated sources of energy used as backup for available glucose
  • made of carbon, hydrogen, oxygen
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47
Q

unsaturated fatty acids

A
  • less dense and heavy
  • basically oils
  • less potential for raising cholesterol levels than saturated fats
  • monounsaturated (olive/canola/peanut oil) or polyunsaturated (corn/sunflower/safflower oil)
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48
Q

trans fat

A
  • fatty acids used to preserve processed food products
  • byproduct of solidifying polyunsaturated oils (process called hydrogenation
  • raises LDL
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49
Q

saturated fats

A
  • solid at room temperature
  • primarily from meat products, also palm/coconut oil
  • raises LDL
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50
Q

functions of fats

A
  • absorption of fat-soluble vitamins
  • structure for cell membranes
  • promotes growth in children
  • maintains healthy skin
  • assists with protein functions
  • helps form various hormone-like substances that prevent blood clots and control blood pressure
  • stored fats insulate and protect organs
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51
Q

how many calories does 1g of fats provide

A

9 calories

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52
Q

too little fat

A
  • vitamin deficiences
  • fatigue
  • dry skin
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53
Q

too much fat

A
  • heart disease
  • obesity
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54
Q

minimize intake of which types of fats

A
  • trans fats
  • saturated fats
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55
Q

foods high in saturated fats

A
  • whole milk dairy products
  • egg yolks
  • butter
  • cream
  • ice cream
  • mayonnaise
  • meat (especially red meat)
  • oil-packed fish
  • shortening
  • coconut/palm oils
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56
Q

what is fiber

A
  • complex carbohydrates that humans cannot digest
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57
Q

functions of fiber

A
  • slowing time it takes food to pass through stomach, feeling of fullness
  • adds bulk to stool
  • absorbs some wastes for easier elimination
  • lowers cholesterol levels
  • slows glucose absorption
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58
Q

diet rich in fiber prevents/manages/reduces risk of

A
  • constipation
  • gallstones
  • hemorrhoids
  • irritable bowel syndrome
  • diverticulosis
  • diabetes
  • colon cancer
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59
Q

does fiber provide calories

A
  • no
  • reactions it causes in intestines can produce some fatty acids, estimated 1.5 to 2.5 calories per gram of fiber
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60
Q

too little fiber

A
  • increases risk of cancer
  • increases blood glucose
  • constipation
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61
Q

too much fiber

A
  • interferes with mineral absorption
  • bloating
  • diarrhea
62
Q

sources of fiber

A
  • whole grains
  • beans
  • nuts
  • fruits
  • vegetables
63
Q

good source of fiber

A
  • at least 3g of fiber per serving
64
Q

excellent source of fiber

A

5g or more of fiber per serving

65
Q

are vitamins organic or inorganic

A
  • organic
66
Q

which vitamins can the body make

A
  • D
  • A
  • B3
67
Q

do vitamins provide energy

A

no, they metabolize energy

68
Q

fat-soluble vitamins

A
  • A
  • D
  • E
  • K
69
Q

water-soluble vitamins

A
  • B1
  • B2
  • B3
  • B6
  • folate
  • B12
  • pantothenic acid
  • biotin
  • C
70
Q

functions of vitamin A (retinol)

A
  • night vision
  • cell growth and maintenance
  • health of skin and mucous membranes
71
Q

sources of vitamin A (retinol)

A
  • milk fat
  • meat
  • butter
  • leafy vegetables
  • egg yolks
  • fish oil
  • yellow and orange fruits
72
Q

functions of vitamin B1 (thiamine)

A
  • carb metabolism
  • heart, nerve, and muscle function
73
Q

sources of vitamin B1 (thiamine)

A
  • whole grains
  • meat
  • legumes
  • nuts
  • seeds
  • yeast
  • rice
74
Q

functions of vitamin B2 (riboflavin)

A
  • fat and protein metabolism
75
Q

sources of vitamin B2 (riboflavin)

A
  • organ meat
  • dairy products
  • fortified grain
  • leafy vegetables
  • eggs
76
Q

functions of vitamin B3 (niacin)

A
  • carb and fat metabolism
77
Q

soures of vitamin B3 (niacin)

A
  • fish
  • meat
  • poultry
  • fortified grains
78
Q

functions of vitamin B6 (pyridoxine)

A
  • enzyme assistance in amino acid synthesis
79
Q

sources of vitamin B6 (pyridoxine)

A
  • fish
  • meat
  • poultry
  • grain
  • nuts
  • beans
  • legumes
  • avocados
  • bananas
  • prunes
80
Q

functions of vitamin B12 (cobalamins)

A
  • protein and fat metabolism
  • nerve cell maintenance
  • cell development
81
Q

sources of vitamin B12 (cobalamins)

A
  • meats
  • seafood
  • dairy products
  • eggs
  • molasses
  • yeast
82
Q

functions of biotin

A
  • carb, protein, and fat metabolism
83
Q

sources of biotin

A
  • liver
  • cereals
  • grains
  • yeast
  • legumes
84
Q

functions of vitamin C (ascorbic acid)

A
  • immunity
  • iron absorption
  • structure of bones, muscle, and blood vessels
85
Q

sources of vitamin C (ascorbic acid)

A
  • berries
  • citrus fruits
  • green peppers
  • mangoes
  • broccoli
  • potatoes
  • cauliflower
  • tomatoes
86
Q

functions of vitamin D (calciferol)

A
  • calcium absorption
  • bone and tooth structure
  • support of heart and nerve function
87
Q

sources of vitamin D (calciferol)

A
  • sunlight
  • fortified milk
  • eggs
  • fish
  • butter
  • liver
88
Q

functions of vitamin E

A
  • protection of cells from destruction
  • formation of blood cells
89
Q

sources of vitamin E

A
  • fortified cereals
  • nuts
  • vegetable oils
  • leafy vegetables
90
Q

functions of folate

A
  • red blood cell maintenance
  • genetic material development
91
Q

sources of folate

A
  • liver
  • leafy vegetables
  • beans
  • asparagus
  • legumes
  • some fruits
92
Q

functions of vitamin K

A
  • normal blood clotting
  • bone growth
93
Q

sources of vitamin K

A
  • leafy vegetables
  • dairy products
  • grain products
  • meat
  • eggs
  • fruits
94
Q

functions of pantothenic acid

A
  • release of energy from carbs and fats
95
Q

sources of pantothenic acid

A
  • meat
  • grains
  • legumes
  • fruits
  • vegetables
96
Q

what are minerals

A
  • inorganic substances needed in small quantities
97
Q

overall functions of minerals

A
  • building and maintaining body structures
  • contribute to crucial life functions
  • rigidity and strength of bones
  • muscle contraction and relaxation
  • regulate acid-base balance
  • normal blood clotting
  • tissue repair
  • assist enzymes in performing their metabolic functions (cofactors for enzymes)
98
Q

major minerals

A
  • 100mg or more daily
  • calcium, sodium, potassium, phosphorus, magnesium
99
Q

trace minerals

A
  • 20mg or less daily
  • iron, iodine, zinc, copper, fluoride, selenium, chromium, manganese, molybdenum
100
Q

functions of calcium

A
  • bone and tooth development
  • nerve and muscle function
  • normal blood clotting
101
Q

sources of calcium

A
  • dairy products
  • leafy vegetables
  • broccoli
  • almonds
  • fortified cereal
102
Q

functions of magnesium

A
  • carb and protein metabolism
  • muscle contraction and structure
103
Q

sources of magnesium

A
  • legumes
  • nuts
  • bananas
  • whole grains
  • leafy vegetables
104
Q

functions of phosphorus

A
  • muscle contraction
  • fluid balance
  • nerve, muscle, and heart function
105
Q

sources of phosphorus

A
  • meat
  • fish
  • dairy products
  • eggs
  • legumes
  • whole grains
  • carbonated beverages
106
Q

functions of potassium

A
  • muscle contraction
  • fluid balance
  • nerve, muscle, and heart function
107
Q

sources of potassium

A
  • bananas
  • raisins
  • oranges
  • vegetables
  • meat
  • dairy products
  • legumes
  • molasses
  • peanut butter
  • potatoes
108
Q

functions of sodium

A
  • fluid balance
  • glucose transport
  • acid-base balance
  • muscle and nerve function
109
Q

sources of sodium

A
  • salt
110
Q

functions of iron

A
  • formation of hemoglobin in red blood cells for oxygen transport
  • contributor to enzymes and protein
111
Q

sources of iron

A
  • meat (especially organ meats)
  • fortified cereals
  • leafy vegetables
  • molasses
  • legumes
  • dried fruit
112
Q

keys to optimal nutrition

A
  • balance
  • variety
  • moderation
113
Q

benefits of fruits

A
  • reduce risk of heart disease, obesity, type 2 diabetes, and kidney stones
  • protect against some cancers
  • lowers blood pressure and calorie intake
  • reduces bone loss
114
Q

recommended daily fruit consumption

A

1 to 2 cups

115
Q

benefits of vegetables

A
  • reduce risk of heart disease, obesity, type 2 diabetes, and kidney stones
  • protect against some cancers
  • lowers blood pressure and calorie intake
  • reduces bone loss
116
Q

recommended vegetable consumption

A

1 to 3 cups

117
Q

benefits of grains

A
  • reduce risk of heart disease
  • minimize or eliminate constipation
  • weight management
  • grains fortified with folate during pregnancy prevent neural tube defects during fetal development
118
Q

minimum daily grain consumption

A

1.5 to 4 oz

119
Q

recommended daily grain consumption

A

3 to 8 oz

120
Q

benefits of proteins

A
  • building blocks for bones, muscles, cartilage, skin, blood, enzymes, hormones, and vitamins
  • many protein foods provide iron
  • seafood provides omega 3 fatty acids which reduce risk of heart disease
121
Q

recommended daily protein consumption

A

2 to 6.5 oz

122
Q

benefits of dairy

A
  • improves bone health
  • reduces risk of osteoporosis, cardiovascular disease, and type 2 diabetes
123
Q

recommended daily dairy consumption

A

2 to 3 cups

124
Q

benefits of oils

A
  • provide essential nutrients including essential fatty acids
  • necessary for absorption of fat-soluble vitamins
125
Q

recommended daily oil consumption

A

3 to 7 tsp

126
Q

required elements of nutrition labels

A
  • serving size
  • calories per serving
  • gram of different fats
  • amounts of sodium, potassium, cholesterol, carbs, sugar, and protein
  • percent of recommended daily values for some vitamins and minerals
127
Q

what should patients be sure to check on a nutrition label

A

serving size

128
Q

ingredient list

A

begins with ingredients the product contains to most of

129
Q

“light” nutritional claim

A
  • reduced in fat OR sodium by at least 50%
    OR
  • reduced in calories by at least one third
130
Q

“fresh” nutritional claim

A

never frozen, processed, or preserved

131
Q

“lean” nutritional claim

A
  • less than 10.5g fat total
    AND
  • less than 3.5g saturated fat/serving
132
Q

“calories/fat/sugar-free” nutritional claim

A

less than 0.5 cal or g per serving

133
Q

“sodium-free” nutritional claim

A

less than 5mg sodium/serving

134
Q

diet modifications for cardiovascular disease

A
  • balanced diet
  • low sodium
  • low fat
  • high fiber
  • little or no alcohol
135
Q

diet modifications for diabetes mellitus

A
  • balanced diet
  • low sodium
  • sweets in moderation
  • calorie limitations
136
Q

diet modifications for cancer

A
  • high protein
  • vitamin supplements
  • low temp food
  • favorite foods
  • small meals frequently
137
Q

diet modifications for malabsorption syndromes

A
  • low fiber
  • supplements
  • low fat
  • small meals frequently
138
Q

diet modifications for GERD

A
  • low fat
  • not spicy
  • no coffee, mints, or chocolate
  • no dairy (lactose sensitive)
  • high fiber (chronic constipation)
139
Q

clear liquid diet

A
  • transparent or translucent fluids
  • broth, gelatin, plain tea, apple juice
140
Q

full liquid diet

A
  • clear liquids and all juices, milk, ice cream, custard, cooked eggs
141
Q

pureed diet

A
  • blenderized food with no particles that could trigger choking
142
Q

soft diet

A
  • cooked or canned foods
  • no stringy, chewy, or tough foods
143
Q

mechanical soft diet

A
  • chopped and blended foods that do not require knife to cut
  • cooked/chopped cauliflower, soft meatloaf
144
Q

anorexia nervosa signs and symptoms

A
  • self-starvation
  • perfectionism
  • sensitivity to criticism
  • fear of weight gain
  • weight loss of at least 15%
  • amenorrhea (no menstrual periods)
  • denial of hunger
  • excessive exercising
  • ritualistic eating
  • extreme control over behavior
  • image of self as obese
145
Q

anorexia nervosa treatment

A
  • life threatening
  • parenteral nutrition
  • nasogastric feedings
  • psychotherapy
  • education on nutrion
146
Q

bulimia nervosa

A
  • eating large amounts of food (bingeing)
  • self-induced vomiting, laxatives, or diuretics (purging)
147
Q

bulimia nervosa signs and symptoms

A
  • buying and consuming large amounts of food
  • purging after eating excessive amounts of food
  • using bathroom immediately after eating
  • using laxatives and diuretics
  • keeping weight constant while overeating fattening foods
  • mood swings
  • depression and guilt after bingeing and purging
148
Q

bulimia nervosa treatment

A
  • not life-threatening but can cause lesions in esophagus, erosion of tooth enamel, electrolyte/hormone imbalances
  • psychotherapy
  • medication for anxiety and depression
  • dental work
  • nutrition counseling
  • support groups
149
Q

binge-eating disorder

A
  • similar to bulimia without purging
  • chronic overeating
  • causes obesity
  • food becomes addiction
150
Q

binge-eating disorder signs and symptoms

A
  • not restricting diet between bingeing episodes
  • eating quickly and until uncomfortably full
  • eating when not hungry
  • eating alone due to feelings and shame and guilt
151
Q

binge-eating disorder treatment

A
  • eating healthful foods
  • self-acceptance
  • awareness of hunger and fullness
  • physical activity
  • food diary
  • counseling
  • psychotherapy

Certified Medical Assistant (40 decks)

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