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Food Prep Domain I > Nutr > Flashcards

Nutr Flashcards

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1
Q

What is gerd

A

Acid reflux

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2
Q

What is dysphagia

A

Difficulty swallowing

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3
Q

What is gastritis

A

Inflammation of stomach lining

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4
Q

What is anthropometric data

A

Height weight Bmi etc

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5
Q

What is a biochemical analysis

A

Labs urine samples

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6
Q

What does adime stand for?

A 
Assessment 
Diagnosis 
Intervention
Monitoring
Evaluation
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7
Q

What does the assessment part of adime consist of

A

Family hx
Medical hx
Important and relative data

Ht wt bmi

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8
Q

What does the diagnosis part of adime stand for

A

Lists and prioritizes nutrition diagnosis

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9
Q

What does the intervention portion of adime consist of

A

Describes treatment goals and expected outcomes, specific interventions, and the pets response to nutrition care

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10
Q

What does soap stand for

A

Subjective
Objective
Assessment
Plan

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11
Q

What is in the subjective portion of soap notes

A

Info obtained from medical records and interview with the pt or pts family

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12
Q

What is in the objective portion of soap notes

A

Biochemical analysis
Anthropometric data
Medical procedures
Physical procedures

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13
Q

What is in the assessment part of soap notes

A

Brief evaluation of the subjective and objective data and nutrition Dx

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14
Q

What is a pes statement

A

Structure used for formatting a nutritional dx

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15
Q

What is the cognitive domain of learning?

A

Knowledge, information

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16
Q

What is the affective domain of learning

A

Attitude , beliefs

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17
Q

What is the psychomotor domain of learning

A

Manual skills,

Performance

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18
Q

What are some examples of cognitive goals

A

Knowledge
Comprehension
Analyze
Evaluate

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19
Q

What are some examples of affective goals

A 
Listening
Responding
Valuing 
Organizing
Characterization
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20
Q

What are some examples of psychomotor goals

A

Fundamental movement coordination
Physical ability
skilled movement

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21
Q

What are the two types of bonds that make up organic nutrients?

A

Carbon-carbon

Carbon-hydrogen

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22
Q

What are minerals

A

Chemical elements that remain unchanged despite cooking digestion or excretion

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23
Q

What are two inorganic nutrients?

A

Minerals and water

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24
Q

What are essential nutrients?

A

A nutrient that is necessary for life process that cannot be synthesized by the body and must be obtained from a dietary source

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25
Q

What are some examples of essential nutrients

A

Vitamins minerals essential fatty acids and essential amino acids

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26
Q

How many kcals per gram are each macronutrient?

CHO
PRO
FAT

A

4kcal/g
4kcal/g
9kcal/g

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27
Q

What is a monosaccharide

A

6-carbon hexose

One chain

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28
Q

What is a disaccharide

A

A pair of monosaccharides

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29
Q

What is the chemical formula of a monosaccharide

A

C6H12O6

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30
Q

What is the energy source for all body activities

A

Glucose

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31
Q

What is fructose

A

The sweetest sugar found in fruit or honey

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32
Q

What is the makeup of maltose and where is it found

A

Glucose + glucose

Found in starches

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33
Q

What is the makeup of sucrose and where is it found

A

Glucose + fructose

Table sugar

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34
Q

What is the makeup of lactose and where is it found

A

Glucose + galactose found in milk

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35
Q

What is condensation?

A

Combining of 2 monosaccharides

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36
Q

What is hydrolysis?

A

The breaking Down of two disaccharides

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37
Q

What are 3 types of polysaccharides

A

Glycogen
Starches
Fibers

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38
Q

What is glycogen

A

Storage from glucose in animals and humans

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39
Q

What are starches

A

Storage form of glucose in plants

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40
Q

What are fibers

A

Structural parts of plants that can not be broken down by digestive enzymes

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41
Q

What is soluble fiber

A

Fiber dissolved in water

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42
Q

What is viscous fiber

A

Fiber that forms a gel

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43
Q

What is fermentable fiber

A

Fiber that is easily digested by bacteria in the colon

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44
Q

What will fiber help lower?

A

Glucose and cholesterol

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45
Q

Where are soluble fibers found

A

Fruits legumes and oats

46
Q

What are 3 types of lipids

A

Triglycerides
Phospholipid
Sterols

47
Q

What is a triglyceride made of

A

One glycerol and 3 fatty acids

48
Q

Three different ways fatty acids differ between one another

A

Length of carbon chain
Degree of saturation
Location of double bonds

49
Q

What is the usual length of organic fatty acid carbon chains?

A

4-24 carbons

50
Q

What is the chemical makeup of an acid group

A

COOH

51
Q

What are saturated fatty acids molecularly

A

All carbons are attached to hydrogens

Each attachment contains single bonds between carbon atoms

52
Q

What are unsaturated fatty acids molecularly

A

One or more carbons lack hydrogen atoms which are replaced with a double bind between carbons

53
Q

How many double bonds do monounsaturated fatty acids have

A

One

54
Q

What are two examples of monounsaturated fatty acids

A

Olive oil and canola oil

55
Q

How many double bonds in polyunsaturated fatty acids

A

Two or more

56
Q

What’s an example of a polyunsaturated fatty acid

A

Vegetable oil

57
Q

What are two essential fatty acids and how many double bonds do they have

A

Linoleic 2 double bonds

Linolenic 3 double bonds

58
Q

Where is the location of a double bond in omega 3

A

3 carbons away from the methyl group

59
Q

Where is the location of the double bonds in omega 6

A

6 carbons away from the methyl group

60
Q

What is the methyl group in an unsaturated fatty acid

A

CH3

61
Q

What is the factor that determines saturated from unsaturated fatty acids?

A

The chain length. Shorter the chain, the softer the fat

62
Q

Why do unsaturated fats go rancid quickly ?

A

The double bind is unstable and make it not resistant to oxidation

63
Q

4 ways to prevent rancidity in fats

A

Air tight seal ( prevent oxidation )
Protection from light
Addition of antioxidants (these compete for oxygen)
Removal of double bonds (hydrogenization)

64
Q

What is hydrogenation ?

A

The removal of double bonds in unsaturated fats to make them more stable and have a longer shelf life

65
Q

I hydrogenation, what happens to the hydrogen formation

A

It is changed from cis to trans.

66
Q

What is the cis hydrogen formation

A

Hydrogens next to the double bind are on the same side

67
Q

What is the trans hydrogen formation

A

Hydrogens next to the double bond are on opposite side

68
Q

What is a phospholipid

A

A compound similar to a triglyceride that has a phosphate-group and choline in place of one of the fatty acids

69
Q

What is a phospholipid used for?

A

Emulsifiers (also soluble in water)

70
Q

What is an example of a phospholipid?

A

Lecithin

71
Q

What is a sterol

A

A compound found in plants and animals.

72
Q

Wat is the structure of a sterol

A

Four carbon ring with a variety of side chains

73
Q

What are some examples of sterols

A 
Cholesterol
Vitamin D 
Bike
Sex hormones 
Adrenal hormones
74
Q

What is a protein made of

A

Carbon
Hydrogen
Oxygen
Nitrogen **

75
Q

What is the basic structure of an amino acid

A

One hydrogen
An amino group (NH2)
An acid group (COOH)
A side chain

76
Q

What is an amino group composed of

A

NH2

77
Q

How many essential and how many non essential amino acids make up the 20

A

9 essential

11 non essential

78
Q

What are amino acids linked together by to make a protein

A

Peptide bond

79
Q 
How many amino acids do a 
Dipeptide 
Tripeptide
Ogliopeptide
And polypeptide

Have?

A

2
3
4-9
10+

80
Q

What are some roles of protein?

A 
Building blocks of most body structures
Enzymes
Hormones
Fluid balance
Acid-base regulators
Transporters of lipids oxygen and iron
Antibodies
Used as energy
81
Q

What is nitrogen balance

A

The amount of nitrogen consumed as compared with the amount of nitrogen excreted in a given period of time. Used to determine protein utilization.

82
Q

What is a positive nitrogen balance

A

Nitrogen is greater in than out.

83
Q

When does positive nitrogen balance occur (5)

A 
Infants
Children 
Pregnancy
Wound healing 
Recovery from illness
84
Q

What is negative nitrogen balance

A

Nitrogen is greater out than in.

85
Q

When does negative nitrogen balance occur (3)

A

Starvation
Acute injury
Infection

86
Q

How do you calculate the nitrogen content of the diet?

A

Divide total grams of protein consumed by 6.25 grams of nitrogen

92g pro / 6.25 = 14.7 g nitrogen

87
Q

What is deamination

A

Removal of the amino group (NH2)

88
Q

What does deamination do?

A

Creates ammonia.

89
Q

What is ammonia from deamination converted into? And what organ converts it.

A

Deamination causes ammonia which is then converted by the liver into urea.

90
Q

What organ filters urea from the blood?

A

Kidneys.

91
Q

Give the process from deamination-> urine

A

Deamination removed the amino group of a protein which created ammonia
Ammonia is converted into urea in the blood by the liver
Kidneys filter urea from the blood and excrete nitrogen in m the urine

92
Q

What is a reference protein

A

A measure of the quality of a protein compared to the essential amino acid requirements of preschool age children

93
Q

What is a Complimentary protein

A

2 or more dietary proteins that can be combined to obtain all of the essential amino acids in quantities sufficient to support health

94
Q

What percent should protein account for in a total daily calorie count

A

10-35%

95
Q

Recommended intake of protein

0-5mo. _______g/kg
5-12mos______
1-3yrs_________
4-14yrs________

A
  1. 2
  2. 6
  3. 2
  4. 0
96
Q

What is marasmus

A

Severe deprivation or impaired absorption of energy, protein, essential fatty acids, vitamins, and minerals.

97
Q

What age is marasmus mostly common in

A

Infants under 2

98
Q

What are symptoms of marasmus?

A

Short for age
Muscle wasting
No body fat
Impaired brain development

99
Q

What is kwashiorkor

A

Inadequate protein intake or infection

100
Q

What is the common age for kwashiorkor

A

18mo-3yr

101
Q

Kwashiorkor symptoms

A

Muscle wasting
Decreased body fat
Enlarged fatty liver

102
Q

What is bioavailability

A

The rate at and extent to which a nutrient is absorbed and used

103
Q

Bioavailability is affected by:

5

A

GI time
Nutritional status
Other foods eaten that may inhibit absorption
Food prep (heat, oxygen, light)
Source of nutrient (synthetic vs natural)

104
Q

Water soluble vitamins:

Each one : (8)

A

B and c

Thiamin
Niacin
Riboflavin
Biotin
Pantothenic acid
Vit b6
Vit b12
105
Q

Fat soluble vitamins:

A

A
D
E
K

106
Q

Water soluble vitamins are

A

Hydrophilic

107
Q

Fat soluble vitamins are

A

Hydrophobic

108
Q

What are upper levels

A

The highest amount of a nutrient that is not likely to cause harm

109
Q

What is joint commission

A

Requires that all pts be screened for nutrition risk within 24 hrs of admission

110
Q

4 steps to the nutrition care process

A 
Assessment 
Diagnosis
Intervention
Monitoring 
Evaluation

ADIME!!!

111
Q

Hamwi method for calculation of ideal body weight:

Women
Men

A

100lbs for the first 5 feet add 5 lbs for each inch over 5 ft.
Add 10% for large frame and subtract 10% for small frame

Add 106 for 5ft add 6lbs for each inch above 5ft
Add 10% lg frame -10% small

Food Prep Domain I (6 decks)

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