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Nursing > Nutrition 1 > Flashcards

Nutrition 1 Flashcards

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1
Q

What is nutrition?

A

All the interactions between an organism and the food it consumes

It includes what a person eats and how the body uses it.

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2
Q

What are nutrients?

A

Organic (proteins, lipids, carbohydrates, vitamins) or inorganic (water & minerals) substances found in foods required for body functioning.

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3
Q

What is nutritive value?

A

The nutrient content of a specified amount of food, affected by the way foods are processed or cooked.

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4
Q

What is metabolism?

A

The chemical reactions that occur in the body’s cells that change food into energy.

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5
Q

Define anabolism.

A

Energy using reactions that build tissue by converting simple into complex compounds.

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6
Q

Define catabolism.

A

Energy producing reactions that break down complex compounds to free up energy.

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7
Q

List the three functions of nutrients.

A
  • Provide energy for body processes and movement
  • Provide structural material for body tissues
  • Regulate chemical processes in the body
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8
Q

What is the most basic nutrient needed for cellular function?

A

Water.

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9
Q

What are macronutrients?

A

Energy producing nutrients that include carbohydrates, proteins, and fats.

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10
Q

What are micronutrients?

A

Vitamins and minerals.

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11
Q

What are essential nutrients?

A

Nutrients that cannot be produced by the body and must come from food.

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12
Q

Name the two kinds of carbohydrates.

A
  • Simple carbohydrates (sugars)
  • Complex carbohydrates (starches & fiber)
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13
Q

What health benefits are associated with high amounts of complex carbohydrates and fiber?

A

Lower incidence of heart disease and certain cancers.

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14
Q

What is glucose?

A

The principal product formed by hydrolysis of more complex carbohydrates during digestion and is the form of sugar found in the bloodstream.

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15
Q

What are disaccharides?

A

Double sugars such as sucrose, maltose, and lactose, which are hydrolyzed to monosaccharides before absorption.

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16
Q

What are polysaccharides?

A

Insoluble polysaccharides made from glucose molecules, including starches and glycogen.

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17
Q

What is fiber?

A

A complex carbohydrate that comes from plants, aiding intestinal function and contributing to a feeling of fullness.

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18
Q

What percentage of the diet should come from carbohydrates according to Health Canada?

A

55%.

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19
Q

What are proteins commonly referred to as?

A

Building blocks of life, known as amino acids.

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20
Q

What percentage of the diet should be protein sources?

A

10-35%.

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21
Q

What are essential amino acids?

A

Amino acids that cannot be manufactured by the body and must be ingested.

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22
Q

What are complete proteins?

A

Proteins that contain all essential amino acids, typically found in animal products.

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23
Q

What are incomplete proteins?

A

Proteins that lack one or more essential amino acids, usually derived from vegetables.

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24
Q

What is the recommended maximum energy percentage from fat in a diet?

A

30%, with no more than 10% from saturated fat.

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25
Q

What are triglycerides?

A

Fats and oils, accounting for 95% of fats in foods.

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26
Q

What are essential fatty acids?

A

Fatty acids needed for healthy skin and growth in children that cannot be synthesized by the body.

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27
Q

What are saturated fats?

A

Fats that are solid at room temperature and can increase LDL cholesterol (bad cholesterol).

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28
Q

What are unsaturated fats?

A

Fats that are liquid at room temperature, considered ‘good’ fats that help maintain or decrease blood cholesterol.

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29
Q

What are trans fats?

A

Fats formed during processing that may increase bad cholesterol levels.

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30
Q

What are phospholipids?

A

Lipids that provide structure to cell membranes and help transport fat-soluble substances.

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31
Q

What is cholesterol?

A

A sterol found in all cells, essential for structural membranes and classified as ‘bad’ (LDL) or ‘good’ (HDL).

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32
Q

What are fat-soluble vitamins?

A

Vitamins A, D, E, and K, absorbed with fat and stored in the liver and adipose tissue.

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33
Q

What are water-soluble vitamins?

A

Vitamins that are absorbed directly into the bloodstream and must be provided daily, including vitamins B and C.

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34
Q

What is vitamin A important for?

A

Healthy eyes, skin, and bones.

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35
Q

What can vitamin A deficiency lead to?

A

Poor teeth and bone growth, diarrhea, night blindness.

36
Q

What is the function of vitamin D?

A

Strong bones and teeth, helps maintain blood calcium levels.

37
Q

What can vitamin D deficiency lead to?

A

Softening of bones, osteoporosis, rickets.

38
Q

What is vitamin E’s primary function?

A

Acts as an antioxidant and stabilizes cell membranes.

39
Q

What is the role of vitamin K?

A

Blood clotting and assisting in bone formation.

40
Q

What is thiamine (vitamin B1) used for?

A

Energy metabolism and nervous system function.

41
Q

What deficiency is associated with thiamine? (B1)

A

Beriberi, which can cause edema and heart damage.

42
Q

What is riboflavin (vitamin B2) important for?

A

Energy metabolism and maintaining healthy skin.

43
Q

What deficiency symptoms are associated with riboflavin? B2

A

Sun sensitivity, skin rash, cracks at the corners of the mouth.

44
Q

What is niacin (vitamin B3) essential for?

A

Energy metabolism and healthy skin.

45
Q

What disease is caused by niacin deficiency?

A

Pellagra.

46
Q

What is Niacin also known as?

A

Vitamin B3

Niacin is essential for energy metabolism and maintaining healthy skin, nervous system, and digestive system.

47
Q

List three food sources of Niacin (B3).

A
  • Meat
  • Milk
  • Whole grains
48
Q

What are the symptoms of Niacin deficiency?

A
  • Weakness
  • Dizziness
  • Loss of appetite
  • Confusion
  • Diarrhea
  • Rash
49
Q

What disease is caused by Vitamin B3 deficiency?

A

Pellagra

50
Q

What is the primary function of Pyridoxine (B6)?

A

Amino acid and fatty acid metabolism

It also helps form red blood cells and supports a healthy nervous system.

51
Q

Which foods are high in Pyridoxine (B6)?

A
  • Meat
  • Fish
  • Whole grains
  • Potatoes
  • Bananas
52
Q

What deficiency symptoms are associated with Pyridoxine (B6)?

A
  • Skin disorders
  • Anemia
  • Cracks in mouth corners
  • Convulsions
  • Muscle twitching
53
Q

What is the function of Vitamin B12?

A

Helps make new blood cells and maintains nervous system function

Intrinsic factor produced by stomach cells aids in Vitamin B12 absorption.

54
Q

List two food sources of Vitamin B12.

A
  • Meat
  • Eggs
55
Q

What are the deficiency symptoms of Vitamin B12?

A
  • Anemia
  • Fatigue
  • Paralysis
56
Q

What is the function of Folate (B9)?

A

Synthesis of new red blood cells, cell growth, and division

It prevents neural tube defects in embryos.

57
Q

List three food sources of Folate (B9).

A
  • Legumes
  • Leafy greens
  • Fruit juices
58
Q

What are the deficiency symptoms of Folate (B9)?

A
  • Anemia
  • Diarrhea
  • Constipation
  • Confusion
59
Q

What is Biotin (B7) used for?

A

Energy and amino acid metabolism, fat synthesis and breakdown

60
Q

Which food sources are high in Biotin (B7)?

A
  • Liver
  • Egg yolk
  • Green vegetables
61
Q

What are the symptoms of Biotin deficiency?

A
  • Fatigue
  • Loss of appetite
  • Muscle pain
62
Q

What macrominerals are required in daily amounts of over 100mg?

A
  • Calcium
  • Phosphorus
  • Sodium
  • Potassium
  • Magnesium
  • Chloride
  • Sulfur
63
Q

What is the primary function of Calcium?

A

Strong bones and teeth, muscle contraction, blood clotting

Calcium is the most plentiful mineral in the body.

64
Q

List two food sources of Calcium.

A
  • Milk products
  • Dark green leafy vegetables
65
Q

What deficiency symptoms are associated with Calcium?

A
  • Stunted growth in children
  • Bone loss in adults
66
Q

What is the function of Potassium?

A

Maintains fluid balance and normal heart rhythm

It is also responsible for nerve impulse conduction and muscle contraction.

67
Q

List three food sources of Potassium.

A
  • Bananas
  • Potatoes
  • Avocados
68
Q

What are the deficiency symptoms of Potassium?

A
  • Muscle weakness
  • Cardiac arrhythmias
69
Q

What is the function of Magnesium?

A

Development of bones and teeth, nerve impulse transmission

It also activates enzymes needed for energy.

70
Q

List three food sources of Magnesium.

A
  • Whole grains
  • Nuts
  • Dark green leafy vegetables
71
Q

What deficiency symptoms are associated with Magnesium?

A
  • Weakness
  • Confusion
72
Q

What is the primary function of Iron?

A

Helps produce hemoglobin, which carries oxygen in the blood

73
Q

List three food sources of Iron.

A
  • Red meat
  • Legumes
  • Leafy vegetables
74
Q

What are the deficiency symptoms of Iron?

A
  • Anemia
  • Fatigue
  • Weakness
75
Q

What is the function of Iodine?

A

Needed for the production of thyroid hormone (thyroxine)

76
Q

What are the deficiency symptoms of Iodine?

A
  • Enlarged thyroid
  • Weight gain
  • Mental retardation in infants
77
Q

What are the guidelines for healthy eating according to the Canada Food Guide?

A
  • Adequacy
  • Balance
  • Calories
  • Variety
  • Moderation
78
Q

What foundation does the new Canada Food Guide emphasize?

A

Plant-based proteins and water as the beverage of choice

79
Q

What should be limited according to the Canada Food Guide?

A

Highly processed foods

80
Q

True or False: Nutrition labeling is mandatory for all prepackaged foods.

A

True

81
Q

What should the sodium content of the diet be?

A

Reduced

82
Q

Fill in the blank: Excessive alcohol use can lead to nutritional _______.

A

deficiencies

83
Q

What influences Basal Metabolic Rate (BMR)?

A
  • Muscle mass
  • Age
  • Sex
  • Physical activity
84
Q

What is energy balance?

A

The relationship between energy produced from food and energy used by the body

85
Q

When does a person gain weight?

A

When the amount ingested is greater than energy needs

86
Q

When does a person lose weight?

A

When ingestion does not meet energy needs

Nursing (6 decks)

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