Nutrition

Question 1

FATS

Answer 1

Fats should provide approximately 20-35 % of the average daily caloric intake.
Fats serve three important functions :
1. they are essential nutrients important for the absorption of vitamins D, E, A, and K which are soluble vitamins
2. They are necessary to provide the body’s energy
3. They assist in maintaining the core body temperature

Fat are saturated or unsaturated

- saturated fats tend to be solid at room temperature 
- unsaturated fats tend to be liquid form 

saturated fats can have an adverse effect on the body –> increasing risk of cardiac damage and disease – mainly found in meat and dairy products

unsaturated fats tend to benefit health and support cardiac function ; found in mainly in foods derived from plants and fish

Question 2

PROTEINS

Answer 2

is an essential nutrient for growth, development, and repair of skin, muscles, and other body tissues.

Proteins are also necessary for the production of enzymes and hormones within the body.
- as proteins are digested, they break down into amino acids, which are essential for the body to build muscle and tissue

The body is not capable of storing protein for use at a later time; therefore a person’s protein intake should contribute 10-35% percent fo calories consumed daily

Practitioners typically increate protein in the diets of patients who have suffered would because it aids i restoring the health of tissues.

Best source of protein are plant and animal based such as legumes, nuts, beans, soy, eggs, lean leans, fish, and dairy products

Question 3

CARBOHYDRATES

Answer 3

provide the bulk of the caloric needs per day. should consume 45-65% of daily intake.

They occur as sugars, starches, and dietary fiber and serve as two main purposes : digestion and provision of energy

Sugar and starches break down into glucose, which is the simplest form of carbohydrate. Fiber does not break down into glucose; important in digestion. Fiber also assists in weight loss by producing a feeling of satiety, or fullness

Processed food are high in carbohydrates ; low in fiber
they are also high in calories ; low in nutrients

simple carbohydrates such as those in fruit, break down very quickly in the body and produce a burst of energy ; more complex carbs such as starches from potatoes, whole grain and peas take longer for the body to process and provide a sustained level of sugar

Question 4

VITAMINS

Answer 4

categorized as either fat soluble or water soluble

Water-soluble vitamins taken in excess are excreted and pose no threat to the body’s health

Fat-soluble vitamins are stored in the body and if taken in excess ; can lead to toxicity referred to as hypervitaminosis

If fat intake is too low, or if fat absorption is compromised by as disease such as cystic fibrosis or through certain drugs, the absorption of fat-soluble vitamins is inhibited.

Can behave different ways in different bodies :

        - alcoholics are prone to a secondary vitamin B6 deficiency 
        - individuals with B12 deficiency are likely lacking an intrinsic factor in the stomach. If pernicious anemia is diagnosed, these patients require an injection of B12 on a monthly basis. 
        - infants are born with low levels of vitamin K : an injection of this vitamin is administered shortly after delivery to enhance clotting and deter intracranial bleeding associated with the trauma of delivery.

Question 5

Water Soluble Vitamins

B12 ( cobalamin )

Answer 5

Source : meat, fish, seafood, eggs, milk, dairy products

Function : cell development; nerve function

Question 6

Water Soluble Vitamins

B1 ( thiamine)

Answer 6

Source : pork, whole grains, breads and cereals, legumes, seeds, nuts
Function : energy and nerve function

Question 7

Water Soluble Vitamins

B2 ( riboflavin )

Answer 7

Source : milk and dairy products , green leafy vegetables, whole grains
Function : metabolism, vision, skin health

Question 8

Water Soluble Vitamins

B3 ( niacin/ niacinamide )

Answer 8

Source : meat, poultry, fish, breads, cereals, peanut butter, green leafy vegetables
Function : metabolism, digestive and nervous system function and health

Question 9

Water Soluble Vitamins

B6 ( pyridoxine )

Answer 9

Source : meat, fish, poultry, fruits and vegetables

Function : protein metabolism and red cell production

Question 10

Water Soluble Vitamins

C (ascorbic acid )

Answer 10

Source : citrus fruits, vegetables in cabbage family

Function : immunity , iron absorption , protein metabolism , antioxidant

Question 11

Water Soluble Vitamins

Folic acid

Answer 11

Source : green leafy vegetables , orange juice, seeds, legumes
Function : red blood cell production, liver health

Question 12

Fat Soluble Vitamins

A

Answer 12

Source : animal sources, dairy products, liver, dark orange vegetables and fruits
Function : vision, bone, mucous membrane, and tooth health; immunity

Question 13

Fat Soluble Vitamins

D

Answer 13

Source : egg yolks, fortified milk, liver, fatty fish, sun exposure
Function : calcium absorption

Question 14

Fat Soluble Vitamins

E

Answer 14

Source : plant oils, green leafy vegetables , whole grains, nuts, seeds
Function : antioxidant; cell health

Question 15

Fat Soluble Vitamins

K

Answer 15

Source : green leafy vegetables, with smaller amounts in fish, liver eggs and cereals
Function : blood clotting

Question 16

MINERALS

Answer 16

necessary part of the body’s chemistry :

   - potassium is essential for muscle contraction, and any deviation from the normal amount may result in cardiac problems or death 
   - calcium is needed for strong bones and teeth, as well as muscle contraction 
   - iron is important as a precursor to red blood cells' ability to carry oxygen
   - fluoride is important to prevent cavities ( dental decay ) 
   - sodium needs are easily exceeded. it is found in excess amounts everywhere. the purpose of it is to control blood pressure and blood volume. For your muscles and nerves to work properly.

Question 17

Source of Minerals

Potassium

Answer 17

oranges, bananas, broccoli , potatoes , tomatoes

Question 18

Source of Minerals

Calcium

Answer 18

milk, sardines and salmon bones, fortified orange juice, or bread

Question 19

Source of Minerals

Iron

Answer 19

red meat, liver, raisins, tomato juice, dried fruit

Question 20

Source of Minerals

Fluoride

Answer 20

fluoridated water, toothpaste (too much is bad)

Question 21

ELECTROLYTES

Answer 21

substance that dissolve to produce a solution that conducts electrical impulses. electrolytes include sodium, potassium, calcium, magnesium, chloride, bicarbonate, and hydrogen phosphate

Important points to remember about electrolytes :

• the body needs electrolytes to sustain life
• electrolytes are found in fruits and vegetables
• electrolytes imbalance or deficiency results in symptoms of confusion, irregular heart rate, blood pressure changes, numbness, muscular twitching, weakness, and in severe cases, seizures
• the elderly are susceptible to electrolyte imbalances
• various diseases and conditions, and medications affect electrolyte levels :
  - kidney disease affects all electrolytes
  - heart failure causes low sodium level
  - diabetes is associated with low sodium levels
  - cancer is associated with high calcium levels
  - certain diuretics cause loss of potassium through kidneys
  - vomiting, diarrhea, and dehydration cause electrolyte imbalances
  - anorexia and bulimia affect electrolyte levels

Electrolyte replacement may be necessary in patients presenting with these symptoms

Question 22

WATER

Answer 22

the human body is 60 % water, and maintaining a healthy level of water is important in preserving life and maintaining homeostasis

hydration is important for the transport of nutrients, the moisture of tissues, and the removal of waste products.

water regulates most activities in the body, including the activity in lymph, blood, glands, tissues, and cells — water is lost through perspiration, respiration, and elimination

The amount of water consumption per day depends on a variety of individual circumstances, including age, activity level, geographic location, and general health
recommended men drink 3 liters and women 2.2 liters

Question 23

FIBER

Answer 23

is found in most fruits and vegetable
whole foods are good for best for fiber intake

unlike other nutrients; fiber is not digested or absorbed ; it passes directly through the gastrointestinal tract—-soluble fiber dissolves and forms a gelatin-like substance– this type of fiber is found in oats, barley, carrots, peas, beans, apples, and citrus fruits

insoluble fiber increases stool bulk and is found in whole wheat flour, nuts, beans, and vegetables such as cauliflower, potatoes and green beens

Most people associate fiber intake with the goal of preventing or relieving constipation, but its value goes beyond this function

benefits of fiber include:

 - lowering cholesterol 
 - normalizing bowel movements and maintaining bowel health 
 - contributing to the prevention of colorectal cancer 
 - controlling weight by producing a lasting feeling of fullness

Fiber does tend to produce additional gas, bloating , and cramping if implemented too quickly into diet. Adjust body’s fiber intake gradually, increasing it over several weeks until it reaches approximately 25-35 grams per day. Additional water also aids in absorbing fiber and facilitating elimination.

Question 24

DIETS

Answer 24

patients with specific health conditions will have special dietary needs.
—- celiac disease = gluten free ; lactose intolerant = no dairy ; diabetics = glucose- control diet

Question 25

Special Diets

DASH

Answer 25

Use: lowers blood pressure

Description : fresh fruits and vegetables, no alcohol; low salt , high fiber

Question 26

Special Diets

BRAT

Answer 26

Use : controls diarrhea

Description : bananas, rice, applesauce, and tea

Question 27

Special Diets

Soft diet

Answer 27

Use : decreases strain on GI tract

Description : no fresh or raw fruits and vegetables, no strong pieces, no gas-forming vegetables

Question 28

Special Diets

Bland diet

Answer 28

Use : decreases GI irritation

Description : no caffeine , no alcohol , no pepper , no chili, no nutmeg, no fried foods, no concentrated sweets

Question 29

Special Diets

Low salt

Answer 29

Use: decreases blood pressure or water retention
Description : avoid processed foods ( canned and frozen) ; no added table salt; no cured meats like ham, bacon or sausage; minimal dairy products; avoid pickled items; avoid salty snacks

Question 30

Special Diets

Low fat

Answer 30

Use: promotes heart health
Description : avoid saturated fats, pastries, icings, butter and whole-milk products, and fatty cuts of meat; remove poultry skins

Question 31

Special Diets

Low cholesterol

Answer 31

Use : promotes heart health
Description : avoid egg yolk, shrimp, organ meats, coconut and palm oils, and lard; increase foods that elevate HDL (avocados, nuts, legumes, canola oils)

Question 32

Special Diets

Antioxidant

Answer 32

Uses : prevents cancer

Description : dark green and yellow vegetables, green tea, oregano, sesame, rosemary, thyme, and cloves

Question 33

Special Diets

Vegan

Answer 33

Use : lifestyle

Description : no animal products, all nutrients from plant sources

Question 34

Special Diets

Lacto-vegetarian

Answer 34

Use : lifestyle

Description : plant sources of nutrition supplemented by dairy products

Question 35

Special Diets

Lacto-ovo-vegetarian

Answer 35

Uses : lifestyle

Description : plant sources of nutrition supplemented by dairy products and eggs

Question 36

METABOLISM

Answer 36

is the production of energy from food ; the body’s internal temperature is related to metabolism.

caloric intake requirements are dependent on many factors, including health status, age, activity level, and male or female sex

Women’s recommended caloric intake is usually 1,600-1.800 calories per day; pregnancy requires approximately 300 more calories per day. – lactation requires approximately 800 calories more per day.

Men’s recommended caloric intake is usually 1,800-2,000 calories per day.