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Exam 5 > Nutrition > Flashcards

Nutrition Flashcards

0
Q

Metabolism

A

Total of all physical and chemical processes

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1
Q

Definition of Nutrition

A

Study of nutrients and how body utilizes the nutrients in food

Total of all processes involved in the taking in and utilization of food substances for proper growth functioning & maintenance of health

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2
Q

Catabolism

A

Process of breaking down, disintegrating, or tearing substances into simpler substances (breakdown of larger molecules into smaller ones)

Energy is often released during this process.

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3
Q

Anabolism

A

Building up, assimilation, or conversion of ingested substances

Synthesis of substances to form new, larger substances

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4
Q

Role of Organs of the GI Tract

A 
Digestion 
Absorption 
Metabolism 
Storage 
Elimination of nutrients
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5
Q

General good nutrition status:

A 
Alert
Responsive 
Sleeps well
Energetic 
Seldom ill
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6
Q

Good weight nutrition status:

A

Appropriate for:
Age
Height
Body build

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7
Q

Good skeleton nutrition status:

A

Good posture

No malformations

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8
Q

Good skin nutrition status:

A 
Good color 
Smooth 
Moist 
Good turgor 
No rashes 
Swelling
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9
Q

Good muscle nutritional status:

A

Firm

Good tone

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10
Q

Good nail nutritional status

A

Pink

Firm

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11
Q

Good eye nutritional status

A

Clear
Bright
Moist

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12
Q

Good hair nutritional status

A

Shiny

Smooth

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13
Q

Good elimination nutritional status:

A

Regular

Soft

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14
Q

General inadequate nutritional status:

A

Apathetic
Easily fatigued
Looks tired
Often ill

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15
Q

Inadequate weight nutritional status:

A

Overweight

Underweight

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16
Q

Inadequate skeleton nutritional status:

A

Poor posture

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17
Q

Inadequate skin nutritional status:

A

Rough
Dry
Pale
Poor turgor

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18
Q

Inadequate muscle nutritional status:

A

Flaccid

Poor tone

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19
Q

Inadequate nail nutritional status:

A

Brittle

Pale

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20
Q

Inadequate eye nutritional status:

A

Dull
Pale
Dry

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21
Q

Inadequate hair nutritional status:

A

Dull
Dry
Brittle

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22
Q

Inadequate elimination nutritional status:

A

Diarrhea

Constipation

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23
Q

Substances (chemical compounds) are needed for:

A

Growth, maintenance and repair of the body

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24
Q

Basic functions of chemical compounds:

A

Provide energy
Build/repair tissue
Regulate body processes

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25
Q

Define essential nutrients

A

Nutrients our body cannot make in amounts necessary for good health

Must obtain them through food

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26
Q

6 classes of essential nutrients:

A 
Carbohydrates 
Fats 
Proteins 
Vitamins 
Minerals 
Water
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27
Q

Substances that are thought to protect cells from the damage caused by free radicals:

A

Antioxidants

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28
Q

Nitrogen Balance

A

When the body takes in more nitrogen than it excretes, to use excess nitrogen to build new tissue

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29
Q

Simple Carbs

A

One or two molecules of sugar that are absorbed and burned very quickly; they raise BG level, causing dumping of insulin, causing BG level to plummet

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30
Q

Essential Amino Acids

A

Cannot be made by the body and must be ingested through food

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31
Q

Complex Carbs

A

Are starches and fiber
Made of long chains of 3 or more molecules of sugar
Take longer to digest than shorter chains
Help stabilize BG levels

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32
Q

Satiety

A

By slowing gastric emptying, satisfies hunger and leads to overall decrease in caloric intake

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33
Q

Estimated average dietary intake for active adolescent and young man:

A

2,400 calories

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34
Q

Adults 50+ should include food sources or supplements that are fortified with:

A

Crystalline form B12

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35
Q

Salivary amylase begins to break down:

A

Fat and simple carbs

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36
Q

Most absorption of nutrients occurs in the:

A

Duodenum and jejunum

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37
Q

The digestive enzymes needed to digest starches and proteins are released from the:

A

Liver
Gallbladder
Pancreas
Small intestine

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38
Q

Nutrients absorbed into the bloodstream from the GI tract travel to the liver via the:

A

Portal vein

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39
Q

What individual requires the highest level of water intake for optimal health?

A

Nursing mothers

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40
Q

Protein is required by the body for:

A

Producing energy and heat
Building new tissue
Manufacturing hormones and enzymes
Forming antibodies

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41
Q

Increasing your fiber intake too much too quickly can cause:

A

Excessive GI gas

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42
Q

The avg. adult needs how much fiber per day?

A

25-30 grams

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43
Q

Fat-soluble vitamins

A

A
D
E
K

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44
Q

This nutrient cannot be digested and retain their original chemical identities in the body:

A

Minerals

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45
Q

Older children, active women, and sedentary men need how many calories a day?

A

2,000 calories

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46
Q

What should a healthy diet provide?

A

An adequate amount of each essential nutrient to support growth and development

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47
Q

What are the 3 things for a healthy diet?

A

Moderation, Variety, and Balance

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48
Q

Dietary Guidleines (6)

A

Eat a variety of food
Balance what you take in with physical activity to maintain or improve weight
Choose plenty of grain prodcuts, vegetables, and fruits
Choose foods low in fat (especially saturated)
Choose diet moderate in sugars, salt, and sodium
Consume alcohol in moderation

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49
Q

What does DRI’s stand for?

A

Dietary reference intakes

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50
Q

What are the 6 major components of labeling?

A 
Food amount and energy content
Macronutrient content
Vitamin and Mineral content
Daily reference value
Health claims
Labels for special needs
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51
Q

What are the components that are MANDATORY for food labels (6)?

A 
Total calories
Calories from fat
Total fat
Saturated fat
Cholesterol
Sodium
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52
Q

What are purines?

A

They help us break down uric acid

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53
Q

What is a Kilocalorie

A

Unit of measurement that specifies the heat energy in a particular amount of food

Amount of heat required to raise temperature of 1 kg of water, 1 degree C

Calorie values of energy nutrients

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54
Q

1g of carbohydrates yelds how many kcals?

A

4 kcals

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55
Q

1g of fat yields how many kcals?

A

9 kcals

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56
Q

1g of protein yeilds how many kcals?

A

4 kcals

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57
Q

The amount of energy (calories) a helathy individual needs depends on what?

A 
Age
Sex
Weight
Body composition
Activity level
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58
Q

What is REE (resting energy expenditure)?

A

Most of the energy used in a typical day

  • Higher in men because of muscle mass
  • Younger adults need more due to growth
  • Pregnancy, lactation, and fever also affect REE
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59
Q

What are empty calories?

A

Foods that supply calories with few or no nutrients

ex: candy, soda, alcohol

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60
Q

How many calories does the average sedentary adult male need?

A

2000

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61
Q

How many calories does the average sedentary woman need?

A

1600

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62
Q

How many calories does a young child need?

A

1600

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63
Q

How many calories does the average active adult adolescent boy need?

A

2400

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64
Q

What does IBW stand for?

A

Ideal body weight

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65
Q

General body weight assessment for a woman

A

100 pounds for 5 ft of height, add five pounds for each additional inch

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66
Q

General body weight assessment for a man

A

106 pounds for 5 ft of height, add 6 pounds for each additional inch

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67
Q

What does BMI measure?

A

Weight in relationship to height

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68
Q

Underweight BMI classification

A

Less than 18.5

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69
Q

Healthy BMI classification

A

18.5-24.9

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70
Q

Overweight BMI classification

A

25-29.9

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71
Q

Obese BMI classification

A

30 or greater

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72
Q

Very obese BMI classification

A

> 40

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73
Q

How is obesity determined?

A

In terms of BMI

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74
Q

Special nutritional considerations for infancy

A

Need a lot of calories for development
Feed on demand (trust vs. mistrust)
Double weight in first 6 months, usually triple in 1 year
Introduction of solid food (usually at 6 months)
Breast milk or iron fortified infant formula is generally recommended for 1 year
Breast feeding should be encouraged
Introducing solid food too early can increase risk for allergies and choking

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75
Q

When introducing solid foods, how should you do it?

A

Single ingredient foods should be chosen and introduced one at a time at weekly intervals

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76
Q

Special nutritional considerations for childhood

A

Permanent eating habits are formed
If offered nutritious foods in pleasant surroundings, will most likely be adequately nourished
Parents decide which foods to serve at what times and child decides what and how much to eat
Need frequent small meals
Fat is an important energy source

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77
Q

What is a clear liquid diet?

A

Liquids that are see-through
(tea, coffee, clear broths, etc)

Noniritating liquids, easily digested and absorbed and leaves little residue in the GI tract

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78
Q

Special nutritional considerations for adolescence

A

Snacking (diets of filled with kcal rich and nutrient poor snacks)
Skipping meals
Dietary inadequacies (include iron and calcium)
May experiment with alcohol or drugs, which can have detrimental effects on nutrients

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79
Q

Common problems in adolescence

A 
Anorexia nervosa
Bulimia nervosa
Obesity
Poor bone growth
Anemia
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80
Q

What is a good source of iron?

A

Raisins

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81
Q

Special nutrient consideratoins for early/middle adulthood

A

Need nutrient dense foods (dark green leafy vegetables)
Calcium vitamin D
Drink caffiene

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82
Q

What happens during early/middle adulthood?

A

Caloric requirements decrease
Muscle and bone mass start declining
Proportion of fat increases

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83
Q

Types of nutrient modification diets

A

Carbohydrate-controlled (for diabetics)
Lactose-restriced diets
HIgh and low fat diets
Protein controlled diets (high and restricted)
Gluten restricted diets
Controlled mineral and electrolyte diets (sodium, calcium, phosphrous, potassium)

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84
Q

What can caffeine cause in children?

A

Hyperactive behavior

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85
Q

What should you limit intake of caffeine to?

A

300mg/day

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86
Q

Why are elderly at rsik of nutritional problems?

A

Physiologic, economic, and psychosocial changes

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87
Q

What are some changes as we age?

related to nutrition

A

Decreased ability to absorb nutrients

Difficulty swallowing

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88
Q

Nursing consideratons with the elderly

A

Constipation
Decreased thirst
Weight management

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89
Q

What are some nutritional concernse for adults in LTC?

A

Malnutrition is common
Residents should be offered familiar foods that taste good
Fluids should be offered frequently
Nurses must understand the value of mealtime as a pleasant, social experience

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90
Q

What are some drug interactions with nutrients?

A

Drugs can alter appetite or ability to eat
Can affect absorption, metabolism, and excretion of certain nutrients
Food intake and vitamin/mineral supplementatoin may affect the absorption, distribution, metabolism, and action of some medications

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91
Q

Pregancy nutrition needs

A

Caloric needs increase (increase 300 calories daily in 2nd and 3rd trimesters)
Should select food from all food groups
Increase milk, yogurt, and cheese group to 3-4 servings daily
Increase calcium intake before last half of pregancy
Maintain folic acid (recomended 400-600)
Fiber is important
Increase fluid intake

92
Q

Definition of Pica

A

Abnormal craving for nonfood item during pregnancy

93
Q

What are concerns during pregnancy?

A 
Weight gain (normal is 25-30lbs)
Pregnancy induced hypertension
Gestational diabetes
Anemia
Alcohol consumption
Caffeine consumption
Smoking
Lactation 
Additonal 500 kcal/day is recommended
Fluid needs increase
Adequate nutritional intake is vital
94
Q

Red meat, fish, poultry, and beans are all high in:

A

Iron

95
Q

Citrus fruits & vitamin c supplements enhance the absorption of:

A

Iron

96
Q

The DASH Eating Plan focuses on:

A

Limiting intake of cholesterol
Increasing intake of nutrients known to lower BP
increasing intake of potassium, magnesium, and calcium

97
Q

3 essential amino acids & what foods they’re found in:

A

Lysine
Histidine
Tryptophan

Milk, eggs, cheeses, and whole-grain cereals and breads

98
Q

Delivery of tube feedings via the GI tract

Usually replaces all oral intake

A

Enteral nutrition

99
Q

Nutrients administered directly into blood stream via a central venous catheter, bypassing the GI tract

A

Parenteral nutrition

100
Q

Glycosolated Hemoglobin Test

A

Measure the amount if glucose present in the blood over a period of 2-3 months, giving a better overall picture of glycemic control

101
Q

H2 Blockers are sometimes known to interfere with absorption of which nutrients?

A

Vitamin B 12
Iron
Folate

102
Q

Purpose of the blue pigtail of a double lumen NG tube is to:

A

Serve as an air vent

Prevent tube from adhering to the stomach wall during decompression

103
Q

Mealtime preparation considerations?

A 
Odors
Environment
Toileting 
Client comfort
Client positioning (high fowlers)
Client cleanliness
104
Q

What are the types of consistency modifications?

A 
Bland 
Liquid (clear, full, mechanical soft, pureed)
105
Q

What is a clear liquid diet?

A

Liquids that are see-through

tea, coffee, clear broths, etc

106
Q

What is a full liquid diet?

A

Foods that are liquid at room temperature

107
Q

What is a mechanical soft diet?

A

Foods easily chewed and digested (usually low in fiber and fat)

108
Q

Two types of textured modification diets

A

High fiber diets

Low-residue diet

109
Q

What is a high calorie diet for?

A

People who are underweight

Persons with prolonged illnesses

110
Q

What is a low calorie diet for?

A

To promote obesity related weight loss

111
Q

Types of nutreitn modification diets

A

Carbohydrate-controlled (for diabetics)
Lactose-restriced diets
HIgh and low fat diets
Protein controlled diets (high and restricted)
Gluten restricted diets
Controlled mineral and electrolyte diets (sodium, calcium, phosphrous, potassium)

112
Q

What is a soft diet?

A

Soft foods, generally low in fiber, includes foods from all give food groups nutritionally adequate except fiber

113
Q

What is a low residue diet?

A

Similiar to soft, but also restricts milk because it leaves more residue in the colon

114
Q

What is a high fiber diet?

A

Variation of the regular diet that doubles the intake of fiber

115
Q

Meal frequency modifications

A

6-8 small meals or snacks

Decreases workload on the GI tract and CV system

116
Q

Lactose intolerance

A

Occurs as a result of a lack of the digestive enzyme lactase
The GI system cannot break down lactose

Diet excludes milk and milk products; food with milk added may need to be avoided as well

117
Q

S&S of lactose intolerance

A

Occurs after ingestion of milk products

N/D
Cramps
Bloating
Flatulence

118
Q

What does a fat controlled diet limit?

A

Total fat, saturated fat, and trans-fatty acids

***Rather than totally limiting intake, moderatoin is key

119
Q

Why might someone be on a fat controlled diet?

A

Prevent/treat atherosclerosis, heart disease, hyperlipidemia

120
Q

Why might someone be on a low fat diet?

A

For a disease that involves malabsorption of fat

121
Q

Why might someone be on a potassium restricted diet?

A

Renal failure

Cirrhosis of the liver

122
Q

Why might someone be on a sodium restricted diet?

A

Hypertension
Water retention
CHF
Edema

123
Q

Why might someone be on a potassium MODIFIED diet?

A

Increased- BP control

Restriction- end stage renal/kidney disease

124
Q

Why might someone be on a fluid modified diet?

A 
End stage renal disease
Edema
CHF
Directly after MI
Hepatic coma
Ascites
125
Q

Nursing considerations for a fluid modified diet

A

May expereince excessive thirst

Rinse mouth with mouth wash
Lemon in cold water
Freezing fluids
Cold fruits and veggies
Breath mints
Hard candies
Brush teeth
126
Q

Why might someone be on a kcal modification diet?

A

Treatment of obesity

127
Q

Vegetarian diet

A

Made up of mainly plant foods, some may include dairy products or eggs as well

128
Q

Vegan diet

A

Excludes ALL animal products

129
Q

Lactovegetarian diet

A

Includes fruits, vegetables, grains, and milk and dairy products
(NO EGGS)

130
Q

Ovo-vegetarian diet

A

Plant foods, eggs, NO DAIRY PRODUCTS

131
Q

Lacto-ovo-vegetarian diet

A

Includes eggs and dairy products

132
Q

When is nutritonal support instituted?

A

When a person is unable to meet nutritional needs orally.

Can be short or long term

133
Q

What does nutritional support include?

A

Tube feedings
TPN
IV fluids

134
Q

Tube feedings

A

Means of providing liquid nourishment through a tube into the GI tract
(AKA enteral feeding)

135
Q

When is a tube feeding indicated

A

When a client is unable to chew or swallow, has no appetite, or refuses to eat
Used only when all or at least part of the GI tract is functioning

136
Q

Are tube feedings continuous or intermittent

A

BOTH

137
Q

Types of tubes

A 
NG
PEG
Endoscopic
G tube
J tube
Button feeding device
138
Q

NG tube feeding

A

Check for placement before feeding or administering meds (tube may be in the lung or esophagus) or (NI may be in stomach when it should be in the small bowel)

139
Q

How do you check if a tube is in place?

A

Chest x-ray
Test pH of aspirated fluid
Use auscultory method

140
Q

What is another term for parenteral nutrition?

A

Hyperalimentation

141
Q

What is TPN?

A

Total parenteral nutrition

Administered through a large central VEIN

142
Q

Parenteral support is composed of?

A

Glucose, amino acids, vitamins, minerals, electrolytes,

Fats also given as supplementation to the main formula

143
Q

When is parenteral support indicated?

A

Client has a nonfunctioning or dysfunctional GI tract

144
Q

Common diagnositc tests to evaluate nutritional status

A 
Creatinine
BUN
Lipid profile 
Blood glucose
CBC
Albumin (protein/blood)
145
Q

What comprises a lipid profile?

A

Trglycerides (Normal 40-160, critical >400)
Cholesterol (HDL 35-60, LDL 80-110)
Lipoproteins

146
Q

What comprises a CBC

A

RBC
Hemoglobin/Hematocrit
WBCs

147
Q

How can the nurse promote good nutrition?

A

Help the client understand the importance of the diet and encouraging dietary compliance
Serve meal trays to clients prompt and positively
Assist some clientswith eating
Take and records clients weight
Record clientsintake
Observe S&S of poor nutrition and report them
Serve as a communication link
Educate clients on food pyramid (myplate) and reading labels

148
Q

Feeding the patient

A

Weakness, paralysis, cast, and other physical limitations may make self-feeding impossible (these clients are fed)
Provide relaxed mood
Demonstrate caring and respect
Ask client about order in which to offer food and fluids
Use spoon
For visually impaired cleints, identify foods and fluids and their location on the tray (like a clock)

149
Q

What is the pH of stomach content?

A

1-4

150
Q

Macronutrients

A

Carbs
Fats
Proteins
Water

151
Q

Adult loss of water = _____

A

2.5 quarts / 2.37 Liters

152
Q

Protein is made up of what 4 things?

A

Carbon
Hydrogen
Oxygen
Nitrogen

153
Q

Protein produces ____ and ____

A

Energy, Heat

154
Q

In the absence of dietary protein, the body uses _____ from _______, ______, and ______.

A

Proteins

Bloodstream, muscles, organs

155
Q

Complete Proteins contain all 9 ______ ________.

A

Amino acids

156
Q

Complete proteins are found in what foods and what ONE plant?

A 
Meat 
Poultry 
Fish 
Eggs 
Cheese 
SOY
157
Q

Incomplete proteins come from what plants?

A

Grains
Legumes
Nuts
Seeds

158
Q

Marasmus

A

Disease of wasting (extreme form of malnutrition)

Not enough intake of food to maintain body weight

159
Q

Kwashiorkor

A

Protein deficiency of young children
Classic pot belly with thin legs
Changes in pigment of skin (spots)

160
Q

Major function of fats

A

Provide energy

161
Q

What essential nutrient helps maintain function and integrity of capillaries and cell membranes?

A

Fats (lipids)

162
Q

Saturated Fatty Acids

A
  • Animal fats
  • Chemical bonds are completely filled with hydrogen
  • Solid at room temperature
163
Q

Food sources of saturated fatty acids:

A 
Lard
Butter
Whole milk
Cream
Egg yolks
Fat in meat 
Poultry 
Fish 
Coconut 
Palm
Palm kernel oils
164
Q

Unsaturated Fatty Acids

A

Can be mono or poly saturated fats

Usually liquid at room temperature

165
Q

Unsaturated Fatty Acids

A

Poultry
Fresh water fish
All plant oils (except coconut, palm, and palm kernel)

Olive, canola, peanut and sunflower oils = mono

Safflower, sunflower, soybean, and corn oils = poly (more processed)

166
Q

Trans-Fatty Acids

A

Produced during hydrogenation
Tend to increase cholesterol, but not as much as saturated fats
Found in foods containing partially hydrogenated vegetable oils

167
Q

Cholesterol

A 
Does not provide energy 
Manufactured in liver 
Found in foods of animal origin 
Highest in organ meats and egg yolks 
Intake should average no more than 300 mg/day
168
Q

Fats must be emulsified by ____ to be digested

A

Bile

169
Q

____________ facilitate the transport of lipids into the bloodstream.

A

Lipoproteins

170
Q

Body stores fat in the form of:

A

Triglycerides

171
Q

Carbs are made up of what 3 things?

A

Carbon
Hydrogen
Oxygen

172
Q

Major function of carbs

A

Provide energy

173
Q

Simple or Complex Carbs are based on the # of _____ _________.

A

Sugar molecules

174
Q

_______ is the body’s major source of energy.

A

Glucose

175
Q

2 examples of simple carbs:

A

Monosaccharides

Disaccharides

176
Q

Polysaccharides are ______ _____

A

Complex carbs

177
Q

Starch, dextrin, glycogen, and dietary fiber are all what?

A

Complex carbs

178
Q

Complex carbs are (insoluble/soluble) in water.

A

Insoluble

179
Q

All carbs (except fiber) are broken down in the GI tract into _________.

A

Monosaccharides (simple sugar units)

180
Q

Carb Sources

A 
Plant food (except oils) 
Honey
Sugar
Molasses 
Milk
Breads/cereals 
Legumes/dried beans
Fruits
Vegetables
181
Q

Vitamins extract energy from:

A

Carbs
Fats
Protein

182
Q

Where do fat-soluble vitamins love to be stored?

A

Liver

183
Q

Vitamin A is also known as:

A

Retinal A

184
Q

Vitamin A sources:

A

Orange, yellow & dark green sources:
Carrots
Oranges
Sweet potato

185
Q

Which vitamin helps with skin and vision?

A

Vitamin A

186
Q

Deficiency in vitamin A can cause:

A

Night blindness

187
Q

Toxicity of Vitamin A can cause:

A

Double vision

N/V/D

188
Q

Vitamin D Sources

A

Sunlight
Milk
Dairy products

189
Q

Deficiency of Vitamin D can cause:

A

Osteoporosis
Softening of bones
Dwarfed growth

190
Q

Toxicity of Vitamin D can cause:

A

Kidney stones

Rickets (bones don’t harden and tend to bend - bowlegged)

191
Q

Vitamin E Sources

A 
Salmon 
Wheat germ 
Seeds
Nuts
Dark, green leafy vegetables 
Butter
192
Q

Which vitamin is the “reproductive vitamin” and protects cell membranes?

A

Vitamin E

193
Q

Deficiency in Vitamin E

A

Very rare

Cystic fibrosis

194
Q

Toxicity of Vitamin E:

A

Is hard to reach

195
Q

Vitamin K Sources

A 
Spinach 
Cabbage 
Egg yolk
Dark, green leafy vegetables 
Liver
196
Q

Which vitamin helps with clotting & prothrombin?

A

Vitamin K

197
Q

Deficiency of Vitamin K can cause:

A

Bleeding

198
Q

Water-soluble vitamins are absorbed directly into the:

A

Bloodstream from GI tract

199
Q

Can water-soluble vitamins be stored?

A

No.

Must be consumed daily

200
Q

8 types of B-complex vitamins

A 
Riboflavin: B2 
Thiamine: B1 
Niacin: B3 
Folate/Folic acid: B9 
Cobalamin: B12 
Pyridoxine: B6 
Biotin 
Pantothenic Acid
201
Q

Deficiency of Thiamine: B1 can cause:

A

Beriberi (disease of nervous system)

Lose hair

202
Q

Alcoholics need what supplement?

A

Thiamine: B1

203
Q

Sources of Thiamine: B1

A

Pork
Dry yeast
Organ meats

204
Q

Niacin: B3 causes:

A

Flushing

Vasodilation (lowers BP)

205
Q

Folate/Folic Acid is supplemented during pregnancy to reduce:

A

Neuro tube defects

Chances of spinal bifida

206
Q

Vitamin C is also known as:

A

Ascorbic Acid

207
Q

Which vitamin helps with wound healing?

A

Vitamin C

208
Q

Sources of Vitamin C

A 
Strawberries 
Sunlight 
Citrus fruits
Broccoli 
Cauliflower
209
Q

Which vitamin do you need to absorb Iron?

A

Vitamin C

210
Q

Deficiency of Vitamin C can cause;

A

Scurvy (teeth fall out, gums become unhealthy)

Alcoholic likely to have this deficiency

211
Q

Which 2 vitamins are sources of antioxidants?

A

Vitamins E and C

212
Q

Function of Antioxidants:

A

Delay or prevent the destruction/breakdown of cell membranes in presence of O2

213
Q

Minerals are vital for building:

A

Bones and teeth

214
Q

Minerals cannot be destroyed because:

A

They are single elements rather than compounds

215
Q

Electrolytes are minerals in forms of:

A 
Salts
Acids and bases 
Sodium
Potassium
Chloride
Magnesium
216
Q

Sodium is found in:

A

Extra cellular fluids

217
Q

Potassium is found in

A

Intercellular fluids

218
Q

Magnesium helps with

A

Bone mineralization
Muscle contraction/relaxation
Energy metabolism

219
Q

Calcium helps with:

A

Balancing body fluids
Blood clotting
Regulating heart and other muscle activity

220
Q

Phosphorus is contained in:

A

Every body cell

221
Q

Major Minerals present in amounts greater than:

A

5 grams

222
Q

Major Minerals:

A 
Calcium
Phosphorus 
Sodium
Potassium
Magnesium
223
Q

Trace minerals are needed by body in _____ amounts

A

Small

224
Q

Trace minerals present in amounts of _______ or less.

A

5 grams

225
Q

Trace Minerals:

A 
Iron 
Iodine 
Zinc 
Chromium 
Fluoride 
Copper 
Selenium
226
Q

Iodine is needed for production of

A

Hormone thyroxin (found in salt)

227
Q

Chromium has a role in:

A

Function of insulin

228
Q

Zinc is important in producing:

A

Hormones and RNA

Exam 5 (5 decks)

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