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Nursing 101 > nutrition 1 > Flashcards

nutrition 1 Flashcards

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1
Q

3 types of lipids

A

Glycerides
sterols
phospholipids

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2
Q

Adequate amount of calcium prevents

A

osteoporosis

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3
Q

Calcium function

A 
bone and teeth formation, 
blood clotting 
nerve conduction 
muscle contraction 
cellular metabolism 
heart action
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4
Q

Can an incomplete protein become complete?

A

yes by combining 2 incomplete proteins

EX. peanut butter on whole grain bread makes a complete protein

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5
Q

Do carbohydrates fuel short or long term skeletal muscle activity and provide almost all the energy for the brain ?

A

short term

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6
Q

Effects of vitamin A deficiency

A

night blindness, skin lesions, keratomalacia, xerophthakmus

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7
Q

Effects of vitamin D deficiency

A

bone and muscle pain, weakness, softening of bone (fractures)

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8
Q

Effects of vitamin E deficiency

A

hyporeflexia, ataxis, hemolytic anemia, myopathy

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9
Q

Effects of vitamin K deficiency

A

increased bleeding

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10
Q

Folacin function

A 
cellular metabolsim 
neurotransmitter synthesis 
cell division 
DNA synthesis 
hemoglobin formation
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11
Q

From complete and incomplete proteins which contain all the essential amino acids necessary for protein synthesis

A

Complete proteins contain all the essential amino acids while incomplete does not

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12
Q

From the three listed which is more easily and quickly digested?
A. Carbohydrates
B. Proteins
C. Lipids

A

A. Carbohydrates

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13
Q

function of solvent (water)

A

basic solvent for the bodys chemical processes

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14
Q

function of water transport

A

water is a medium for transporting oxygen, nutrients, and metabolic waste

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15
Q

greater the 2500 mg of sodium increases risk for what

A

hypertension , heart attack and stroke

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16
Q

iron deficiency causes

A

anemia

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17
Q

iron function

A

synthesis of hemoglobin
general metabolism production
drug detoxification in the liver

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18
Q

Lipid functions

A

supply essential nutrients
energy source
flavor and satiety
body fat

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19
Q 
Macronutrients inclue 
A. Carbohydrates 
B. water
C. Vitamins 
D. Proteins 
E. Lipids
A

A. Carbohydrates
D. Proteins
E. Lipids

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20
Q

magensium deficiency increase what

A

risk for hypertension and coronary artery disease in women

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21
Q

magnesium function

A

aids thyroid hormone secretion
maintains normal basal metabolic rate
activates enzyme
cardiac function

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22
Q 
micronutrients include 
A. Minerals 
B. water
C. Vitamins 
D. Proteins 
E. Lipids
A

A. Minerals

C. Vitamins

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23
Q

Most important sterol in the body is

A

cholesterol

24
Q

Pantothenic acid function

A

cell metabolism of fat and cholesterol
amnio acid activation
heme formation

25
Q

potassium function

A 
intracellular fluid control 
acid-base balance 
nerve transmission 
muscle contraction 
protein synthesis 
BP regulation
26
Q

Sodium function

A 
water balance 
acid-base balance 
muscle action 
nerve transmission 
convulsions
27
Q

Source of carbohydrates - complex sugars

A

Vegetables, breads, cereals, pasta, grains

28
Q

Sources of Carbohydrates - simple sugars

A

corn syrup, honey, milk, table sugar, fruits

29
Q

Sources of complete proteins

A

mostly from animal sources - fish meat poultry

30
Q

Sources of fats are

A

fish
nuts
vegetable oil

31
Q

sources of incomplete proteins

A

supplied by plant sources - grains, nuts, seeds

32
Q

The percent of “ trans fat” should be below what percent of total calories

A

less the 1% of total calories

33
Q

The percent of “saturated fats” should be below what percent of total calories

A

less then 10% of total calories

34
Q

The total precent of “Total fat” intake should be below what percent

A

20 - 30 % of total calories

35
Q

True or false

Micronutrients are supplied within the body

A

False micronutrients are not produced in the body and must be derived from the diet

36
Q

True or False

The USDA Guidelines specify daily amounts of food and nutrients

A

False they do not specify

37
Q

Vitamin C function

A 
collagen synthesis 
Cementing substances for capillary walls 
antioxidant 
iron absorption 
immune function
38
Q

what are disaccharide

A

sugars made up of two saccharide or units of sugar

39
Q

what are monosaccharides ?

A

simple sugar with a single unit of sugars

40
Q

what are the functions of protein?

A 
Tissue building and repair/maintenance of cells 
facilitate cellular reactions 
precursors to digestive enzymes and hormones 
combine with iron to make hemoglobin 
Immune system function 
fluid balance 
acid-base balance 
secondary energy source
41
Q

what does a myplate include?

A 
Fruits
vegetables
grains 
proteins
dairy
42
Q 
what does a nutritional fact label include? Select all that apply 
A. serving size
B. number of servings per package
C. total calories 
D. calories from fat per serving 
E. amounts of key nutrients 
F. percent of daily values
A 
A. serving size
B. number of servings per package
C. total calories 
D. calories from fat per serving 
E. amounts of key nutrients 
F. percent of daily values
43
Q

What is a simple carbohydrate

A

it is a sugar

names according to the number of sugar units making up their chemical structure

44
Q

What is daily percent values?

A

the percentage that a serving a food contributes to a consumers daily intake of the nutrient listed
usually based on a 2,000 total calories

45
Q

What is Ketones

A

alternative fuel converted from lipids

raises the acidity of the blood and can lead to acid-base. imbalance

46
Q

What is myplate

A

five color food guide that visually illustrates a healthy meal

47
Q

What is the function of a carbohydrate ?

A

Primary energy source for the body - for muscle and organ function

48
Q

What is the function of a macronutrient?

A

supply the body with energy

49
Q

What is the function of micronutrient

A

help manufacture repair and maintain cells

50
Q

What is the scientific evidence given by the USDA Guidelines?

A

Provide information about nutritious diet, maintaining weight, adequate exercise and food safety

51
Q

what level of cholesterol should be in your total calories

A

300mg

52
Q 
When is the USDA Guidelines updated? 
A. Every year 
B. Every 6 months 
C. Every 5 years 
D. Every 10 years
A

C. Every 5 years

53
Q

Where is glucose stored?

A

in the liver and skeletal muscle tissue as glycogen which is converted back into glucose to meet energy needs

54
Q

Which amino acid can be synthesized in the body and which can not ?
(Essential and nonessential )

A

Essential - cannot be manufactured in the body while nonessential can

55
Q 
Who are the intended primary source of health information from the USDA Guidelines. Select all that apply 
A. Patients in a hospital setting 
B. Educators 
C. Policy makers 
D. Obese individuals 
E. Healthcare providers
F. The malnutrition
A

B. Educators
C. Policy makers
E. Healthcare Providers

56
Q

Why was the USDA Guidelines developed.

A

to help people improve their nutritional habits

57
Q

Zinc function

A

cofactor for many enzymes involved in growth
insulin storage immunity
alcohol metabolism
sexual and developmental and reproductive

Nursing 101 (23 decks)

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