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2nd Year > NDT MIDTERMS [DECK 3] > Flashcards

NDT MIDTERMS [DECK 3] Flashcards

1
Q

Sugar as one
of the main
ingredients of
the food
product
Ripe fruits,
Grains,
Legumes

A

Carbohydrates

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2
Q

Poultry, Eggs, Meat, Milk
Seafoods,
SOYBEAN
Cereals, Grains
Vegetables,
Legumes

A

Proteins

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3
Q

Red meat
Egg, Poultry
Dairy Products
Seafoods
Vegetable oils
Nuts, Tuna
Soybean

A

FATS

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4
Q

Acute:
Hypoglycemia
Chronic:
Weight loss

A

Carbohydrates

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5
Q

Protein Energy Malnutrition
Marasmus
Kwashiorkor

A

Proteins

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6
Q

ADEK
deficiency
Underweight

A

FATS

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7
Q

Acute:
Hyperglycemia
Chronic:
Diabetes and
Obesity

A

Carbohydrates

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8
Q

Cardiovascular Diseases
Obesity

A

Proteins

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9
Q

Cancer –
prostate,
pancreas,
kidney, breast
and colon
Kidney Disease

A

Fats

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10
Q

FOOD SOURCES:
■ Green leafy vegetables

A

VITAMINN K

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11
Q

Antioxidant
Growth and
development of
skeletal and muscle tissues
Eyesight

A

VIT. A

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12
Q

Calcium and
phosphorus
absorption
↓
Important for the
formation of
normal bones and
teeth

A

VIT. D

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13
Q

Antioxidant
functions
Healthy skin

A

VIT. E

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14
Q

Essential for
BLOOD CLOTTING

A

VIT. K

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15
Q

Night blindness
Bitot’s spot
Xerophthalmia
(SEVERE)
Faulty skeletal
and dental
development

A

VIT. A

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16
Q

Rickets in children
Osteomalacia in adult

A

VIT. D

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17
Q

Anemia
Nerve
degeneration
Weakness

A

VIT. E

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18
Q

Excessive
bleeding
Easy bruising

A

VIT. K

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19
Q

Hepatomegaly

A

VIT. A

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20
Q

Muscle spasms
Demineralization of
bones and deposits
in soft tissues
Kidney stones

A

VIT. D

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21
Q

Cramps, diarrhea
Dizzines
Blurred vision
Headaches

A

VIT. E

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22
Q

■ Increases the body resistance to infection
■ Helps keep gums and teeth healthy
■ Aids in the absorption of iron and calcium
■ in the body
■ Helps in the formation of red blood cells
■ Prevents scurvy.

A

VITAMIN C

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23
Q

VITAMIN C, B COMPLEX, B1, B2, B3, B5, B6, B9, B12

A

WATER SOLUBLE VITAMINS

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23
Q

■ Bleeding gums, loose teeth
■ Skin hemorrhages (black and blue spots)
■ Slow wound healing
■ Bone changes
■ Anemia
■ Scurvy in severe deficiency.

LACK OF

A

ASCORBIC ACID

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24
Q

○ FOOD SOURCES:
■ Citrus
■ Fruits
■ Broccoli
■ Kiwi
■ Cabbage
■ Strawberries
■ Tomatoes
■ Melons

A

VITAMIN C

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25
Q

■ Prevents beri-beri / nutritional polyneuritis
■ Keeps nerves in healthy condition, muscle
nerve function
■ Promotes good appetite and normal
digestion
■ Promotes good growth

A

VITAMIN B1

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26
Q

– occurs in infant 2 to
5 months of age, gets the
disease from mother’s milk
suffering from beri-beri and
symptoms like loss of voice
(aphoria) and cyanosis.

A

infantile beri-beri
/ nutritional polyneuritis

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27
Q

– edema on both
extremities progress
upwards to heart and
lungs.

A

infantile beri-beri
/ nutritional polyneuritis - WET

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28
Q

– involves
peripheral nerves
causing paresthesia
leading to paralysis.

A

infantile beri-beri
/ nutritional polyneuritis - DRY

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29
Q

■ Mental confusion/depression
■ Poor appetite
■ Nervousness
■ Loss of ankle and knee jerk reflexes
■ Painful calf muscles (cramps)
■ Constipation
■ Fatigue, weakness
■ Retarded growth

LACK OF

A

THIAMINE/VITAMIN B1

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30
Q

THIAMINE

A

VITAMIN B1

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31
Q

■ Keeps eyes and skin healthy
■ Aids in normal functioning of nervous
system
■ Promotes growth.

A

VITAMIN B2

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32
Q

■ Sores in angles of mouth and fold of nose
■ Itching burning eyes
■ Sore, swollen and chapped lips
■ Swollen, fissured, and painful tongues
■ Retarded growth

LACK OF

A

RIBOFLAVIN/VITAMIN B2

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33
Q

RIBOFLAVIN

A

VITAMIN B2

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34
Q

FOOD SOURCES:
■ Pork
■ Grains
■ Cereal Products
■ Meats
■ Fish
■ Green leafy vegetables

A

VITAMIN B2

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35
Q

■ Promotes normal digestion and keep nerve
in healthy condition
■ Keeps skin healthy
■ Promotes growth.

A

VITAMIN B3

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36
Q

■ Rough, red skin which later becomes
pigmented
■ Sore mouth, tongue and throat
■ Digestive and nervous disturbances
■ Loss of appetite and weight
■ Pellagra or “3D disease” (dementia,
dermatitis, diarrhea) in severe deficiency
■ Irritability
■ Mental confusion.

LACK OF

A

VITAMIN B3

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37
Q

NIACIN

A

VITAMIN B3

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38
Q

■ Essential for carbohydrate, protein and fat
metabolism
■ Maintenance of normal growth, healthy
skin and integrity of CNS
■ Co-enzyme for energy metabolism

A

VITAMIN B5

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39
Q

LACK OF - RESULTS IN:
■ Insomnia
■ Tingling sensation of the extremities
■ Muscle cramps
■ Vomiting

A

PANTHOTHENIC ACID/VITAMIN B5

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40
Q

PANTHOTHENIC ACID

A

VITAMIN B5

41
Q

LACK OF - RESULTS IN:
■ Loss of appetite, nausea and vomiting;
■ Nervous irritability and convulsions;
■ Dermatitis around the eyes, mouth, on the
nose and behind the ears.

A

PYRIDOXINE /VITAMIN B6

42
Q

PYRIDOXINE

A

VITAMIN B6

43
Q

FOOD SOURCES:
■ Whole grains
■ Spinach
■ Broccoli
■ Legumes
■ Vegetable oils of corn

A

VITAMIN B6

44
Q

■ It is also known as folic acid or folate with
functions of aids in metabolism of genetic
material (DNA, RNA)
■ Helps cure a form of anemia, poor growth,
and birth defects
■ Synthesizes DNA which control cell
function, heredity and tissue growth
■ Regenerates red blood cell and essential
formation of WBC in the bone marrow.

A

VITAMIN B9

45
Q

LACK OF - RESULTS IN:
■ Poor growth
Fatigue
○ Depression
○ Confusion
○ Macrocytic anemia
○ Glossitis
○ Diarrhea
○ Malformation in the offspring especially neural tube
defect
○ Gastrointestinal disturbances

A

FOLIC ACID/VITAMIN B9

46
Q

FOLIC ACID

A

VITAMIN B9

47
Q

■ Maturation of red blood cells
■ Protects the “myelin” the fatty material -
transmit electrical impulses (messages)
between nerve cells
■ Metabolizes carbohydrate, protein, fat,
nucleic and folic acid in the body and
normal functioning of all cells.

A

VITAMIN B12

48
Q

LACK OF -RESULTS IN:
■ Pernicious anemia;
■ Changes in the nervous system
■ Retarded growth

A

COBALAMIN /VITAMIN B12

49
Q

FOOD SOURCES:
■ Foods of animal in origin
■ Fermented foods

A

VITAMIN B12

50
Q

VITAMINS AND MINERALS

A

MICRONUTRIENTS

51
Q

Antioxidant
Immune system
Iron absorption
Healing of
wounds and
fracture

A

VIT C

52
Q

Scurvy

A

VIT C

53
Q

Beri beri

A

B1

54
Q

Normal function
of the heart,
muscles, nerves

A

B1

55
Q

Ariboflavinosis
Magenta red tongue (Glossitis)
Cheilosis
Photophobia

A

B2

56
Q

Maintain health
tongue, mouth
and ocular

A

B2

57
Q

Pellagra (4D)

A

B3

58
Q

Keeps normal
activity of the
GIT and CNS
Maintain healthy
skin

A

B3

59
Q

Peripheral neuritis

A

B6

60
Q

Essential for the
formation of
tryptophan and
conversion to
Vit. B3
Taken with
Isoniazid (INH)

A

B6

61
Q

Megaloblastic Anemia
Neural Tube Defects

A

B9

62
Q

Essential for
formation of RBC
Taken with Iron
supplements
during
pregnancy

A

B9

63
Q

Pernicious anemia

A

B12

64
Q

Essential for
formation of RBC
Helps maintain
nerve cells

A

B12

65
Q

■ 99% present in the bone, major
component of renal calculi, with blood
serum of normal value 4.5 to 5.5 mEq/liter.

A

CALCIUM (Ca)

66
Q

■ Build and maintain strong bones and teeth
■ Promotes normal blood clotting, regular
heartbeat, cell metabolism and other
muscle contractions
■ Prevents rickets in children and
osteomalacia in adult
■ Lowers risk to fracture

A

CALCIUM (Ca)

67
Q

LACK OF - RESULTS IN:
■ Stunted growth
■ Defective structure of teeth and bones
called rickets in very young children
■ Soft bones or osteomalacia in adults
■ Decreased bone density
■ Increased porosity (demineralization) of
the bones called osteoporosis.
■ Low peak bone mass
■ Increased risk to fracture

A

CALCIUM

68
Q

FOOD SOURCES:
■ Milk products
■ Dark green leafy vegetable
■ Salmon
■ Orange juice
■ Tofu

A

CALCIUM

69
Q

■ Has a blood serum normal value 1.5 to 3.0
mEq/liter.

A

MAGNESIUM (Mg)

70
Q

FUNCTIONS:
■ Helps regulate body processes including
regulation of normal heart rhythm
■ Aids in the normal functioning of the body
enzymes
■ Relaxes muscle after contraction
■ Promotes resistance to tooth decay by
holding calcium in the tooth enamel.

A

MAGNESIUM (Mg)

71
Q

■ A chief cat-ion in the extracellular fluid
(ECF) with blood serum normal value of
135 to 145 mEq/ liter.

A

SODIUM (Na)

71
Q

■ Maintains proper water balance within the
body
■ Preserves the normal movement of the
muscles, nerve impulse transmission

A

SODIUM (Na)

72
Q

■ A chief cat-ion in the Intra-cellular Fluid
(ICF) with blood serum normal value 3.5 to
5.5 mEq/ liter.

A

POTASSIUM (K)

73
Q

■ Helps in muscle contraction, nerve
impulses, and the proper functioning of
the heart and kidneys
■ Regulates blood pressure and water
balance in the cells
■ Important in CHO and CHON metabolism

A

POTASSIUM (K)

74
Q

■ Important in pH regulation and principal
anion in the Intra-cellular cell (ICF).

A

PHOSPHOROUS (P)

75
Q

■ Helps in proper bone and tooth
development
■ Facilitates quick release of energy for
muscle contraction
■ Transports lipids and fatty acid in the blood
■ Transports nutrient in and out of the cell
■ Prevents rickets, demineralization of bone

A

PHOSPHOROUS (P)

76
Q

■ Function of protein

A

SULFUR (S)

76
Q

■ Plays an important role in crucial functions
in body, such as making protein, regulating
gene expression, building and repairing
DNA, and helping body metabolize food.

A

SULFUR (S)

77
Q

■ A major anion in the Extracellular Fluid
(ECF) and serve as formation of gastric
juice.

A

CHLORIDE (Cl)

78
Q

■ Helps maintain the osmotic pressure and
acid-base equilibrium in the body
■ Helps balance the ph level of the blood
■ Maintains the strong acidity of the
stomach as part of hydrochloric acid

A

CHLORIDE (Cl)

79
Q

an excessive loss of chloride
ions from the gastric secretions (vomiting,
gastric lavage or suctioning).

A

Alkalosis

80
Q

an excessive supply of chloride
ions from the gastric secretions (diarrhea,
during the state of NPO or diet).

A

Acidosis

81
Q

■ A components of hemoglobin.
■ Ferrous SO4 is taken with meals and with
orange juice (Vitamin C) for better
absorption.
■ Watch out for any black tarry stools if
given orally and nothing to do because it is
a normal assessment.

A

IRON (Fe)

82
Q

■ The Z-track method is being used if given
IM injection and straw as not to stain the
teeth.
■ Ferrous is better absorbed than ferric, iron
in green leafy vegetable is poorly absorbed
and coffee taking iron – iron absorption is
reduced.

A

IRON (Fe)

83
Q

iron that
is found only in meat, fish and poultry

A

heme

84
Q

iron found in cereals and
vegetables.

A

non-heme iron

85
Q

■ Helps build and maintain blood supply
■ Give healthy red color to the blood
■ Prevents simple anemia.

A

IRON

86
Q

High iron stores leading to iron toxicity like

A

hemochromatosis and hemosiderosis.

87
Q

■ Essential trace mineral necessary for
survival.
■ Plays a role in making red blood cells and
maintaining nerve cells and the immune
system.
■ It also helps the body form collagen and
absorb iron, and plays a role in energy
production.

A

COPPER (Cu)

88
Q

■ Helps the body to use iron
■ Helps build hemoglobin in the blood
■ Takes part in the metabolism of ascorbic
acid in the body
■ Helps the body use fatty acids

A

COPPER (Cu)

89
Q

– a genetic disorder in
which excess copper builds up in the body.

A

Wilson’s Disease

90
Q

● Symptoms – related to the brain
and liver:
○ Vomiting
○ Weakeness
○ Fluid build-up in the
abdomen
○ Swelling of the legs
○ Yellowish skin and
itchiness

A

Wilson’s Disease

91
Q

■ Mineral component of the hormone
thyroxine

A

IODINE (I)

92
Q

■ Helps in normal functioning of the thyroid
gland in regulating energy metabolism
■ Helps in protein synthesis, tissue growth
and reproduction, and prevents goiter.

A

IODINE (I)

93
Q

– mental and physical
retardation accompanied by irreversible
hearing and speech problem due to
insufficient of iodine intake by the mother
during pregnancy

A

Cretinism

94
Q

– experience by adults who
had problem with low iodine throughout
their childhood and adolescence, and
increased risk of abortion, stillbirths,
miscarriage and infant deaths

A

Myxedema

95
Q

LACKING OF - RESULTS TO:
■ Enlarged thyroid gland (goiter)
■ Painful swallowing
■ Cretinism
■ Myxedema

A

IODINE

95
Q

■ A mineral constituents of vitamin B1,
contributes to many bodily functions,
including the metabolism of amino acids,
cholesterol, glucose, and carbohydrates.

A

MANGANESE (Mn)

96
Q

■ The human body cannot produce
manganese, but it can store it in the -
■ A person usually obtains manganese from
their diet.

A

liver,
pancreas, bones, kidneys, and brain.

2nd Year (11 decks)

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