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2nd year > Nutrition > Flashcards

Nutrition Flashcards

1
Q

The study of food and how the body makes use of it
Deals with the quantity and quality of food consumed as well as the process of receiving and utilizing it

A

Nutrition

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2
Q

Chemical substances found in food
Basic functions:
Provide heat and energy
Build and repair body tissues
Regulate body processes

A

Nutrients

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3
Q

Material containing or consisting of carbohydrates, fats and proteins used in the body of an animal to sustain growth, repair and vital processes and to furnish energy

A

Food

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4
Q

A problem-solving method used to evaluate and treat nutrition-related problems

A

The Nutrition Care Process

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5
Q

The use of preliminary nutrition assessment techniques to identify people who are malnourished or are at risk for malnutrition

A

Nutrition Screening

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6
Q

A comprehensive analysis of a person’s nutrition status using various methods and measurements

A

Nutrition Assessment

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7
Q

Involves the identification and labelling of an actual occurrence, risk of, or potential for developing a nutrition problem

A

Nutrition Diagnosis

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8
Q

Identify patient outcomes relevant to the nutrition diagnosis and the intervention plan

A

Nutrition Monitoring and Evaluation

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9
Q

Screens hospitalized patients to identify who are at nutritional risk
Serves as liaison between the dietitian and the physician and with other members of the health care team
Nurses are often available as a nutrition resource
Reinforce nutrition counseling provided by the dietitian and responsible for basic nutrition education

A

Roles and functions of nurse in nutritional care

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10
Q

breaks up food particles
Assists in producing spoken language

A

Mouth

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11
Q

saliva moistens and lubricates food
Amylase digests polysaccharides

A

Salivary Glands

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12
Q

Swallows

A

Pharynx

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13
Q

transports food

A

Esophagus

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14
Q

breaks down and builds up many biological molecules
Stores vitamins and iron
Destroys old blood cells
Destroys poisons
Bile aids in digestion

A

Liver

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15
Q

stores and concentrates bile

A

Gallbladder

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16
Q
  • stores and churns food
    Pepsin digest protein
    HCl activates enzymes, breaks up food, kills germs
    Mucus protects stomach wall
    Limited absorption
A

Stomach

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17
Q
  • hormones regulate blood glucose levels
    Bicarbonates neutralize stomach acid
    Trypsin and chymotrypsin digest proteins
    Amylase digests polysaccharides
    Lipase digests lipids
A

Pancreas

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18
Q
  • completes digestion
    Mucus protects gut wall
    Absorbs nutrients, most ater
    Peptidase digests proteins
    Sucrases digest sugars
    Amylase digests polysaccharides
A

Small Intestine

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19
Q

reabsorbs some water and ions
Forms and stores feces

A

Large Intestine

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20
Q

Stores and expels feces

A

Rectum

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21
Q

Opening from elimination of feces

A

Anus

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22
Q

classified based on their significant contribution to the body’s physiological functioning

A

Essentiality

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23
Q

large amnt, small amnt

A

Concentration

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24
Q

body-building nutrients-form tissues in the body
Fats, carbohydrates, proteins-furnish heat and energy

A

Function

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25
Q

Organic;inorganic

A

Chemical Properties

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26
Q

framework of nutrient standards
Provide reference values for use in planning and evaluation diets for healthy people

A

Dietary Reference Intakes (DRIs)

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27
Q

average daily intake of a nutrient that will meet the requirement of nearly all (97-98%) healthy people of a given age and gender

A

Recommended Dietary Allowance (RDA)

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28
Q

a suggested daily intake of nutrient to meet body needs and support health
Used when available research is insufficient to develop an RDA
Serves as a guide for intake when planning diets

A

Adequate Intake (AI)

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29
Q
  • highest amount of a nutrient that can be consumed safely with no risk of toxicity or adverse effects on health
    Used to evaluate dietary supplements or review total nutrient intake from food and supplements
    Intake exceeding UL usually results from concentrated supplement, not food
A

Tolerate Upper Intake Level (UL)

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30
Q

average daily intake of nutrient that will meet the requirement of 50% of healthy people pof a given age and gender
Used to plan and evaluate the nutrient intake of population groups

A

Estimated average requirement (EAR)

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31
Q

the suggested proportional distribution of kcalories across the macronutrients
Percentage Distribution of kcalories on macronutrients:
Carbohydrates: 45-65% of total kcalories
Fats: 20-35% of total kcalories
Protein: 10-35% of total kcal

A

Acceptable Macronutrient Distribution Range (AMDR)

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32
Q

Basic tools in nutrition

A

FNRI Daily Nutritional Guide Pyramid
Nutritionally Adequate Menu
Philippine Dietary Reference Index (PDRI)
Glycemic Index (GI)
Nutritional Guidelines for Filipinos
Pinggang Pinoy

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33
Q

One Day Menu

A

Nutritionally Adequate Menu

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34
Q

Was launched by
the Food and Nutrition Research Institute of the Department of
Science and Technology (FNRI-DOST) on July 1, 2015.
● It is for planning and assessing diets of healthy groups and
individuals.
● It is a multi-level approach for setting appropriate nutrient reference
values to meet the needs of various stakeholders (e.g. food
companies)

A

Philippine Dietary Reference Index

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35
Q

Was introduced to provide
additional information about foods, to be considered along with their
nutritional composition to assist in food choice.
classify foods in terms of their glycemic response whether foods
eaten release glucose rapidly or in a slow and sustained fashion for
a period of time.

A

Glycemic Index (GI)

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36
Q

If you want to have sustainable diet:
○ Variety, balance, and moderation
● A new, easy-to-understand food guide that uses a familiar food plate
model to convey the right food group proportions on a per-meal
basis to meet the body’s energy and nutrient needs of adults.
● Serves as a visual tool to help Filipinos adopt healthy eating habits
at meal times by delivering effective dietary and healthy lifestyle
messages.

A

Pinggang Pinoy

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37
Q

Kinds of Nutrients

A

Macronutrients and Micronutrients

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38
Q

Types of Macronutrients

A

Carbohydrates, Proteins, Fats

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39
Q

Types of Micronutrients

A

Vitamins (Fat-soluble and Water soluble)
Minerals (Major and Trace)

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40
Q

The body needs a large amount of
Carbohydrate, Protein, and Fats in the diet
* These are calorie-yielding nutrients

A

Macronutrients

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41
Q

Identify the function of carbohydrates:
* Body cells require a steady and constant supply
of energy level in the form of glucose.

A

Chief and cheap source of energy

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42
Q

Identify the function of carbohydrates:
if Carbohydrates are not supplied, protein will
be catabolized to provide heat & energy
instead of doing its function

A

Protein Sparer

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43
Q

Identify the function of carbohydrates:
* the brain and nerve tissues utilize only glucose
for energy
* Otherwise lack of glucose or oxygen needed for
the oxidation of glucose to release energy

A

Sole energy source for the brain and nerve tissues

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44
Q

Identify the function of carbohydrates:
* commonly called fiber or roughage in the diet,
it serves as a “broom “ and regulates peristalsis
movement

A

Regulator of intestinal peristalsis and
provider of bulk

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45
Q

Sources of Carbohydrates

A

Simple sugars, Complex Carbohydrates,

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46
Q

Carbohydrate source:
table sugar (white, washed or
brown), syrups, jams, jellies,
preserves, candies, softdrinks

A

Simple sugars

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47
Q

Carbohydrate source:
whole grains (cereals), root
crops, fruits and vegetables

A

Complex Carbohydrates

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48
Q

Dissolve in water and slow down digestion to give you that full feeling
Oatmeal
lentils
apples
oranges
nuts
flaxseeds
beans
dried peas
cucumbers
celery carrots

A

Soluble fibre

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49
Q

Add bulk to diet and help with constipation have that laxative benefit:
Barley
couscous
Brown rice
zucchini
broccoli
cabbage
green beans
dark leafy vegetables
root vegetable skins

A

Insoluble fibre

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50
Q

basta buto’t balat kasi walang makain

A

Marasmus

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51
Q

Build, repair and maintain tissues. All living
cells are built and repaired by this

A

Proteins

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52
Q

Identify the function of protein:
1 gm of Protein is 4 calories, though
Protein should not be primarily used
as a source of energy.

A

Supply energy

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53
Q

Identify the function of protein:
regulates water balance, acid-base
balance

A

Regulator of body processes

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54
Q

Source of protein:
Meats (beef, pork, chicken, lamb,
carabeef), glandular organs, milk and milk
products, seafoods, eggs

A

Animal Sources

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55
Q

Source of protein:
soybean and by products (taho, tofu,
tokwa), legumes and beans, nuts,
sitaw, patani

A

Vegetable Sources

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56
Q

Source of protein:
Gluten, Textured Vegetable Protein (TVP),
Mycoprotein

A

Protein substitutes

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57
Q

Any extra protein in the diet adequate in carbohydrate and fats will yield additional calories and can be stored as BODY FAT

A

Kwashiorkor

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58
Q

Concentrated source of energy

A

Fat

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59
Q

arachidonic acid and linolenic acid can
be synthesized in the body from linoleic
acid

A

Arachidonic, linolenic and linoleic
(PUFA)

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60
Q

Carrier of FAT soluble Vitamins
(ADEK) these vitamins need fat to
keep them in solution and
facilitate reactions in food and in
the body (transport carrier)

A

Function of fat

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61
Q

Fat Sources:
all animal meats, milk and milk products,
seafoods/shellfish
– Source of saturated fats and
cholesterol, sausages, bacon,
lard

A

Animal sources

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62
Q

Fat sources:
avocado, avocado oil, olive oil, peanut
oil, corn oil, palm oil

A

Vegetable sources

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63
Q

If vegetable source is used to replaced saturated fats then

A

decreased cholesterol

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64
Q

Salmon, mackerel, tuna,
tuna, canola, flaxseed, soy
foods, walnuts

A

Omega-3 fat

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65
Q

Margarine, cakes, cookies,
doughnuts, chips,
shortening (lard)

A

Transfat

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66
Q

If omega-3 fat is used to replace saturated
fats

A

Will decrease the total cholesterol, triglyceride and LDL; increase HDL

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67
Q

If transfat is used to replace saturated
fats

A

Increase total cholesterol and LDL

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68
Q

Deficiency related to fats

A

Retarded growth
Eczematous skin among children

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69
Q

Are needed in the body in small amounts

A

Micronutrients

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70
Q

Are needed in the body in small amounts

A

Micronutrients

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71
Q

Two groups of vitamins

A

Fat soluble and water soluble

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72
Q

What are the fat soluble vitamins

A

A, D, E, K

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73
Q

Water soluble vitamins

A

Thiamine,
Riboflavin, Nicotinic Acid,
Pyridoxine, Cobalamin, pantothenic
Acid, Folic Acid, Choline, Biotin,
Vitamin C

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74
Q
  • Have precursors or provitamins
  • Deficiencies are slow to develop
    because they can be stored in the body
  • Not needed daily from food sources
  • Generally stable esp. in ordinary
    cooking methods
A

Fat soluble

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75
Q

Should be supplied in the diet everyday
* Not stored significantly in the body and
excreted in the urine
* Deficiency symptoms develop relatively
fast
* Most likely to be destroyed in ordinary
cooking

A

Water soluble

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76
Q

Maintains integrity of epithelial tissues
especially mucus lining (i.e. respiratory tract,
digestive tract, eyes, and skin)
* Constituent of the visual purple in the retina,
needed for normal eye vision.
* Needed for normal bone and skeletal growth.
Catalyzes release of protein splitting enzymes
that act on the cartilages of bone tissue

A

Vitamin A

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77
Q

Is transported in the cells
as retinol and utilized as retinal

A

Active Vitamin A

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78
Q

Food Sources:
Dark green leafy yellow fruits and
vegetables
* Animal sources: liver, egg yolk, milk,
cream, butter, cheese, dilis, clams,
tahong

A

Vitamin A

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79
Q

Vitamin A Deficiencies
(hardening and sloughing) of epithelial linings and
disturbances in the respiratory, gastrointestinal and genitourinary tract

A

Keratinization

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80
Q
  • Promotes normal bone and teeth
    formation because it facilitates Calcium
    and Phosphorus absorption.
A

Vitamin D

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81
Q
  • This is absorbed through the lymphatic
    system. It is stored in the liver, bones
    and soft tissues (brain and lungs).
  • Placental transfer from mother to fetus
    in not enough so the need for
    supplementation.
A

Utilization of Vitamin D

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82
Q

Sources:
* Food Animal Sources:
– fortified margarine, butter, milk and
cheese; liver and other glandular organs,
salmon, sardines and egg yolk
* Exposure to sunlight

A

Vitamin D

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83
Q

Vitamin D deficiencies
bones are soft
and deformed,
rachitic rosary like
chest, bow-legged

A

Rickets

84
Q

Vitamin D deficiencies:
softening of the
bones among
adults

A

Osteomalacia

85
Q

Acts as an antioxidant that prevents cell
membrane damage in the blood cells,
lungs and other tissues by repairing
tissues caused by free radicals
* Reduces the ability of LDL to form
plaques

A

Vitamin E

86
Q
  • It is not stored to a great extent in the
    body. Found in the fatty tissues and the
    liver however it is not stored to a great
    extent in the body.
  • Our bodies absorb 20-30% of ingested
    Vitamin E and absorption decreases as
    intake increases. Excess is excreted via
    urine or bile.
A

Utilization of Vitamin E

87
Q

Food Sources:
* Butter, oils and fats, salad dressings,
mayonnaise
* Whole grain, nuts and seeds

A

Vitamin E

88
Q

Essential component of mechanism
that cause blood to clot when bleeding
occurs
* Aids in the incorporation of Calcium
into the bones

A

Vitamin K

89
Q
  • This is produced by bacteria in the gut
  • Part of our Vitamin K supply comes
    from the gut
  • Stored in the liver but easily used up
A

Utilization of Vitamin K

90
Q

Food Sources:
* Dark green leafy vegetables, wheat
bran, vegetable oils especially soy bean
oil

A

Vitamin K

91
Q

Vitamin K deficiencies

A

Bleeding bruises and decreased calcium in bones

92
Q
  • Helps body release energy from
    carbohydrates ingested
  • Facilitates growth and maintenance of
    nerve and muscle tissues
  • Promotes normal appetite
A

Thiamin (Vitamin B1)

93
Q
  • The absorption is facilitated by an acid
    medium, thus it is absorbed in the
    proximal part of the duodenum where
    it is less alkaline than in the lower
    portion of the small intestine.
  • It is concentrated in the liver, heart,
    brain and muscles.
  • Limited storage in the body lasting for a
    few days only.
  • Any excess is excreted in the urine.
  • Carbohydrates increase the need for
    Thiamin, while Fats and Proteins spare
    Thiamin.
A

Utilization of Thiamin Vitamin B1

94
Q

Food Sources:
* Grains and grain products, RTE cereals
* Milk, cheese, yogurt

A

Thiamin Vitamin B1

95
Q

Thiamin Vitamin B1 deficiencies

A

Fatigue,
weakness, loss
of appetite

96
Q

Thiamin Deficiencies:
In later stages, this is inflammation of the
nerves which also
involves changes of the
cardiovascular system
and GI tract.

A

Polyneuritis

97
Q

Essential for Protein, Fat and
Carbohydrate metabolism (helps the
body capture and use energy

A

Ribofalvin (Vitamin B2)

98
Q
  • Absorbed through the small intestine
    after it is activated by phosphorylation.
    Easily destroyed by light, alkali and
    radiation. Excretion is increased with
    protein catabolism.
A

Utilization of Riboflavin Vitamin B2

99
Q

Food Sources:
* Milk, yogurt, cheese
* Grains and grain products
* Eggs, liver, poultry, fish

A

Riboflavin Vitamin B2

100
Q

Riboflavin Vitamin B2 deficiencies

A

Seborrheic dermatitis

101
Q

Acts as a hydrogen and electron
acceptors, a biochemical reaction
important in energy metabolism

A

Niacin Vitamin B3

102
Q

The most stable of all water soluble
vitamins. It is stored in the tissues
depending on tissue depletion or
saturation.

A

Utilization of Niacin Vitamin B3

103
Q

Precursor of Niacin or Vitamin B3 which is
an amino acid, which is converted to
Niacin in the body. High doses raises
HDL and lowers LDL and cholesterol.

A

Tryptophan

104
Q

Food Sources:
* All types of meats
* Grain and grain products
* Dried beans, nuts
* RTE cereals
* Milk, cheese, yogurt

A

Niacin Vitamin B3

105
Q

Niacin or Vitamin b3 deficiency
Is characterized by 4 Ds:
Dermatitis, Dementia, Diarrhea and Death

A

Pellagra

106
Q
  • Assists in the conversion of Tryptophan
    to Niacin
  • Needed for reactions that builds
    protein and protein tissues
  • Promotes normal functioning of the
    nervous system
A

Pyridoxine (Vitamin B6)

107
Q
  • Readily absorbed by the intestine and
    circulated in the blood as the active
    coenzyme, pyridoxal phosphate.
  • Storage is limited and amount present
    in the blood and tissues is very low.
A

Utilization of Pyridoxine Vitamin B6

108
Q

Food Sources:
* Oatmeal, bread, breakfast cereals
* Bananas, avocados, prunes, tomatoes,
potatoes
* Chicken liver, meats
* Milk
* Dark green leafy vegetables

A

Pyridoxine (Vitamin B6)

109
Q

Bone pain
Loss of feeling in fingers and toes
Muscular weakness

A

Pyridoxine vitamin b6 deficiency

110
Q
  • Promotes the normal formation of red
    blood cells
  • Needed for reactions that utilize amino
    acids for protein tissue formation
A

Folate (Folic Acid)

111
Q

Easily absorbed in the small intestines and
can be synthesized by intestinal bacteria.
Little amounts are stored in the liver and
excess is excreted in the urine and feces.
* Synthetic form (folic acid) added to fortified
grain products is better absorbed than the
naturally occurring folates.

A

Utilization of Folate (Folic Acid)

112
Q

Food Sources:
* Fortified grain products
* RTE cereals
* Dark green leafy vegetables
* Orange, bananas and grapefruits

A

Folate (Folic Acid)

113
Q

Folate deficiency
Abnormally large blood cells

A

Megaloblastic anemia

114
Q

Helps maintain nerve tissues
* Needed for normal red blood cell
development
* Aids in reactions that build up protein
tissues

A

Cyanocobalamin (Vitamin B12)

115
Q

The cobalamins are absorbed in the small
intestines with the aid of an intrinsic factor,
which is a mucoprotein enzyme secreted in the
stomach.
* Cobalamins can be stored in the liver for
several years supply. Highest concentration in
the body is kidneys, testes, brain, spleen,
pancreas, bone marrow and muscles.

A

Utilization of Cyanocobalamin (Vitamin B12)

116
Q

Intrinsic factor enzyme secreted in the stomach

A

Mucoprotein

117
Q

The most active form of Cyanocobalamin (Vitamin B12) circulating the blood is

A

Adenylcobamide

118
Q

Food Sources:
* Meats and seafood like crabs, clams
and fish
* Milk and milk products
* RTE cereals

A

Cyanocobalamin (Vitamin B12)

119
Q

Pernicious Anemia
Neurological disorders (tingling sensations, nervousness)

A

Cyanocobalamin (Vitamin B12) deficiency

120
Q

Needed for the body’s manufacture of fats, proteins and glycogen

A

Biotin

121
Q

Readily absorbed in the intestine and is bound
to protein in foods and is released during
digestion.
* Avidin, protein in raw eggs, binds with Biotin
and makes it unavailable.
* There is little intestinal synthesis of Biotin

A

Utilization of Biotin

122
Q

Protein in raw eggs, binds with Biotin
and makes it unavailable.

A

Avidin

123
Q

Food Sources:
* Liver and other glandular organs,
meats, egg yolk (cooked egg)
* Whole grain cereals
* Legumes nuts

A

Biotin

124
Q

For the release of energy from fat and
carbohydrate

A

Pantothenic Acid (Pantothenate)

125
Q
  • Readily absorbed in the small intestine.
  • It is stored in the liver and kidney for a limited
    extent.it occurs in the blood and tissues in the
    bound form (coenzyme A). There is bacterial
    synthesis in the intestines
A

Utilization of Pantothenic Acid (Pantothenate)

126
Q

Food Sources:
* Meats , glandular organs, milk, cheese
and legumes
* Widely available in animal and plant

A

Pantothenic Acid (Pantothenate)

127
Q

As long as _____ and ________
are adequate, there is no dietary
problem with Pantothenic acid

A

Protein and other B vitamins

128
Q

Needed for the transport and
metabolism of fat and cholesterol
* As an integral part of acetylcholine, it
helps in the transmission of nerve
impulses

A

Choline

129
Q

The lipid soluble compounds (sphingomyelin
and phosphatidylcholine) present in foods are
absorbed into the lymph as chylomicrons via
the thoracic duct

A

Utilization of Choline

130
Q

Food Sources:
* Egg yolk
* Glandular organs, meats
* Legumes and nuts

A

Choline

131
Q

Choline Deficiency

A

Fatty liver as seen in Chronic
Alcoholism and Kwashiorkor

132
Q
  • Needed in the formation and maintenance
    of intercellular cementing substance
  • The integrity of every cell, especially the
    collagenous connective tissues, bone
    marrow, capillary walls, teeth and gums,
    skin is maintained by Ascorbic Acid
  • An antioxidant that protects normal cells
    from the damage of free radicals and other
    substances by oxidation
A

Ascorbic Acid (Vitamin C)

133
Q

Completely absorbed in the small intestines
except in GI disorders.
* There is no storage in the tissues, thus the labile
reserves in the white blood cells is used as an
index of Vitamin C saturation.
* Adrenal glands, liver and other glandular organs
contain the highest amount of Vitamin C in the
body.

A

Utilization of Ascorbic Acid

134
Q

Food Sources:
* Citrus fruits – dalandan, oranges, lemon,
lime, ponkan
* bayabas, atis, kasuy fruit
* Other fruits – mangoes, papaya, kiwi,
melon,grapefruit, berries
* Vegetables – red and green bell pepper,
broccoli , tomatoes, cabbage, asparagus,
potatoes

A

Ascorbic Acid

135
Q

Ascorbic Acid deficiency:
bleeding
gums, swollen gums,
swollen tender joints,
internal hemorrhage
underneath the skin
and various tissues

A

Scurvy

136
Q

Function of minerals:
– Their presence in significant amounts in the
cells or molecule or body fluids
– Bones and teeth have Calcium, Phosphorous
and Magnesium; Iron in the RBC; Zinc in insulin

A

Structural

137
Q

Function of minerals:
– Maintenance of acid-base balance; catalyst for
metabolic reactions
– Regulator of muscle contractility; transmitter
of nerve impulses

A

Regulatory

138
Q

Macrominerals of what percentage of body weight?

A

> .005% of body weight

139
Q

Microminerals are what percentage of body weight

A

<. 005% of body weight

140
Q

Calcium, Phosphorous, Potassium, Magnesium,
Sodium, Chlorine

A

Macrominerals

141
Q
  • Component of bones and teeth. Calcium
    combines with phosphorous to form calcium
    phosphate, hard mineral of bones and teeth.
  • Needed for muscle and nerve activity;
    contraction and relaxation is particularly
    important in the heart muscle; the transmission
    of an impulse from one fiber to the next is
    dependent on calcium
A

Calcium

142
Q
  • Vitamin D enhances absorption of calcium by
    increasing the permeability of the intestinal
    membrane to calcium.
  • Better absorption during increase body needs
    (i.e. pregnancy and lactation, growth). When intake
    is low, the body compensates by absorbing a high
    percentage. Decreased absorption during old age is
    noted.
A

Utilization of Calcium

143
Q

Sources:
* Milk and milk products
* Calcium fortified foods
* Broccoli and dried beans

A

Calcium

144
Q

Deficiencies of calcium:
weak bones

A

Osteoporosis

145
Q

Deficiencies of calcium:
rickets in adults

A

Osteomalacia

146
Q

Deficiencies of calcium in children

A

Rickets and stunted growth

147
Q

Overdosage of Calcium

A

Drowsiness
* Calcium deposits in kidneys, liver and other
tissues

148
Q
  • Component of bones and teeth
  • Component of certain enzymes and
    other substances involved in energy
    formation
A

Phosphorus

149
Q
  • Only 70% of the phosphorous ingested is
    absorbed because the rest are excreted in the
    feces
  • Factors that interfere with calcium absorption
    are the same with phosphorous.
  • Increase in gastric motility (laxatives) may
    decrease absorption or increase excretion.
  • Lack of exercise may cause a loss of bone
    calcium and reduce ability to restore it.
A

Utilization of Phosphorus

150
Q

Sources:
* Milk and milk products
* Calcium fortified foods
* Broccoli and dried beans
* Meats

A

Phosphorus

151
Q

Deficiencies of phosphorus

A
  • Loss of Calcium from bones
  • Weakness, loss of appetite
152
Q

Overdosage of phosphorus

A

Muscle of spasm

153
Q
  • Maintain right acid-base balance in
    body fluids
  • Maintain an appropriate amount of
    water in blood and body fluids
  • Needed for muscle nerve activity
A

Potassium

154
Q
  • Maintenance of Potassium level in the
    serum is important to the heart muscle.
  • Potassium level is controlled by the kidney
    and the adrenocortical hormone,
    aldosterone.
  • Excretion is increase when there is tissue
    breakdown (catabolism) as in acidosis or
    underfeeding
  • If K in the blood increases to a very high level,
    muscular coordination is disturbed and
    cardiac arrest can happen (when kidney fails
    to excrete K as in uremia)
  • The presence of chlorine aids in the
    conservation of K in the body
A

Utilization of Potassium

155
Q

Potassium level is controlled by the kidney
and the adrenocortical hormone

A

Aldosterone

156
Q

Sources:
* Plant foods - Dark green vegetables,
oranges, bananas, beans, avocados
* Meats
* Milk and milk products

A

Potassium

157
Q

Deficiency of potassium:
malnutrition, prolonged GI
loss due to vomiting or chronic diarrhea

A

Hypokalemia

158
Q

Deficiency of potassium:
when kidney fails to excrete
properly K

A

Hyperkalemia

159
Q
  • Maintain right acid-base balance in
    body fluids
  • Maintain an appropriate amount of
    water in blood and body fluids
  • Needed for muscle nerve activity
A

Sodium

160
Q

is absorbed from the small intestine
and Na requires energy.
Any excess is filtered out through the kidney
and excreted in the urine and the rest are
reabsorbed in the kidney tubules.
This regulation of sodium is controlled by
Aldosterone (adrenal gland hormone).
* Loss of sodium is through perspiration
and urine

A

utilization of Sodium

161
Q

Regulation of sodium is controlled by

A

Aldosterone (adrenal gland hormone)

162
Q

Sources:
* Salt
* Processed foods (hotdog, ham, spam,
instant noodles, chips, cakes, pastries)
* Milk , cheese

A

Sodium

163
Q

Deficiencies of sodium

A
  • Deficiency – Weakness, poor appetite,
    muscle cramps
  • Overdosage – Kidney disease, HPN, hearing
    problems
164
Q
  • Increases stability of calcium in the tooth
    enamel
  • Essential in cellular metabolism as
    evidenced by high levels of Mg in
    metabolically active muscles and liver.
  • Necessary to promote conduction of nerve
    impulses and allow normal muscular
    contraction
A

Magnesium

165
Q

Like Calcium, the amount of Magnesium
absorbed is dependent upon the intake.
When the intake is high, absorption is low,
when intake is low absorption is high
* The amount absorbed Magnesium depends
on the amount of fat excreted in the feces;
Excess fat, Vitamin D and Calcium causes
increased excretion of Magnesium.
* Alcohol depresses utilization of Magnesium.
* Excretion of Magnesium is through kidney

A

Utilization of Magnesium

166
Q

Sources:
* Plant foods – beans, nuts, tofu green
vegetables
* Milk
* Bread, Ready-to-Eat cereals

A

Sources of Magnesium

167
Q

found in children
suffering from Kwashiorkor, prolonged
diarrhea and vomiting; alcoholics, diabetes,
acute renal failure with polyuria

A

Hypomagnesemic tetany

168
Q

arises in severe renal
failure; hypotension, arrhythmia or cardiac
arrest

A

Hypermagnesemia

169
Q
  • Functions in combination with Na or K to
    help maintain fluid and electrolyte balance
    and acid-base balance
  • Needed for nerve activity
A

Chlorine

170
Q

Completely absorbed by the intestine and
excreted by the kidney.
* It is conserved by its reabsorption in the
renal tubules where it is returned to the
circulating plasma.

A

Utilization of Chlorine

171
Q
  • Losses can occur in prolonged vomiting,
    diarrhea.
  • The so called chloride shift helps
    maintain acid base balance
A

Utilization of chlorine

172
Q

The so called___ helps maintain acid base balance

A

Chloride balance

173
Q

Sources:
* Salt
* Processed foods (hotdog, ham,
meatloaf, instant noodles, chips, cakes,
pastries)
* Milk , cheese

A

Sources of Chlorine

174
Q

DEFICIENCY OF CHlorineL:
excessive loss of chloride ions
from gastric secretion during continued
vomiting, diarrhea

A

Alkalosis

175
Q

DEFICIENCY OF CHlorineL::
Kidney disease, HPN, hearing
problems

A

Overdosage

176
Q
  • Transport oxygen as a component of
    hemoglobin in RBC
  • Component of myoglobin (muscle protein)
  • An active component of tissue enzymes
    involved in the conversion of beta carotene
    to vitamin A; needed for oxidation of
    glucose to produce energy
A

Iron

177
Q
  • The greatest absorption is in the duodenum.
  • Factors affecting absorption of Iron
    – Iron is decreased due to the hydrochloric acid in
    the stomach. Organic acids helps in the
    absorption of Iron by reducing it from ferric to
    ferrous form.
A

Utilization of Iron

178
Q

Two main types of dietary iron

A

Heme and non-heme

179
Q

found in meats, fish and poultry and
efficiently absorbed in the body

A

HEME

180
Q

vegetables (prunes, spinach raisins,
apricot) cereals

A

Non0heme

181
Q

Sources:
* Meats, fish , poultry, liver, yolk
* Dark green leafy vegetables
*Cooking vessels – cast iron, wok,
skillet (leaches into the food)

A

Iron

182
Q

Defficiency of iron:
weakness, fatigue, pale
appearance, dizziness

A

Anemia

183
Q

Deficiency of iron::
excessive amount of Iron
intake through supplements or failure of body
to regulate iron absorption; high doses of
vitamin C

A

Hemosiderosis

184
Q
  • Required for the activation of many enzymes
    involved the reproduction of protein
  • Plays a role in the acceleration of wound
    healing and for normal sense of taste
  • Important factor in host immune defense
A

Zinc

185
Q
  • Absorbed mainly in the upper jejunum,
    brought to the liver before redistribution to
    other tissues. Those that favor absorption of
    Zinc are presence of meat protein, lactose or
    glucose, vitamin C, glutamate and citrate.
    Those that inhibit absorption are: High
    concentrations of fiber or phytate,
    Calcium, Phosphorus, Copper, Cadmium
    and Casein.
A

Utilization of zinc

186
Q

– Sources:
* Meats (all kinds)
* Milk and milk products
* Grains and nuts, breads, RTE cereals
* Greens

A

Sources of Zinc

187
Q

Deficiency of Zinc:
Growth failure, delayed
sexual maturation, decreased taste
acuity and defective immune function

A

Deficiencies

188
Q

Deficiency of Zinc:
nausea, vomiting,
gastrointestinal irritation and fever,
increase blood lipids

A

Overdose

189
Q
  • Synthesis of thyroxine, hormone in the
    thyroid gland. Thyroxine regulates the rate
    of basal metabolism, growth and body
    temperature.
  • If the secretion is deficient, the basal
    metabolism of the individual falls and the
    circulation is reduced causing a slowing
    down
A

Iodine

190
Q

regulates the rate
of basal metabolism, growth and body
temperature.

A

Thyroxine

191
Q
  • Required for normal brain development
A

Iodine

192
Q
  • Absorbed as iodide in the small intestine;
    loosely bound with a protein, transported
    through the blood stream to the thyroid gland
    and oxidized to Iodine (and bound to with the
    formation of mono and di-iodotyrosine).
    Subsequently converted to Thyroxine.
  • Thyroxine is then bound to a globulin to form
    thyroglobulin and stored in the vesicles of the
    gland.
A

Iodine utilization

193
Q

Iodine is absorbed as ___ and subsequently converted to _____

A

Iodide, Thyroxine

194
Q
  • From the gland it is released as required into
    the blood stream
  • Iodine is excreted in the urine; excreted too
    in the bile as inorganic iodine after being
    used to stimulate oxidation in the cell.
A

Utilization of Iodine

195
Q

Sources:
* Iodized salt
* Seafoods
* Seaweeds

A

Iodine

196
Q

Deficiencies of Iodine:
enlarged thyroid gland

A

Goiter

197
Q

Deficiencies of Iodine:
in infants whose mothers have Iodine
deficiency during pregnancy (mental retardation,
hearing loss, retarded growth)

A

Cretinism

198
Q

Deficiencies of Iodine:
among adults deprived of Iodine in
childhood and adolescence (coarse sparse hair, dry
yellowish skin, poor tolerance to cold and low husky
voice)

A

Myxedema

199
Q

is an essential nutrient because
* Because it is part of our diet
* Has specific functions in the body
* Deficiency /Toxicity can happen when too little
or too much is consumed

A

Water

200
Q
  1. It is a universal solvent. It transports simple sugars, amino acids, vitamins and
    minerals, lipoproteins to the different tissues; helps in the excretion of waste products
    from such organs as lungs, skin and kidneys.
  2. Medium for many chemical reactions such as digestion, absorption and circulation.
  3. It is an end product of energy formation from CPF.
  4. Vital component of every cell, tissue and organ of the body. Muscle contains 75%
    water; bones- 20% and teeth 10% .
  5. It is the cooling system of the body.
  6. Water can serve as lubricants of the joints and the viscera; moistens the eyes, nose
    and mouth and hydrates the skin
A

Water

201
Q

Identify the type of water:
from underground reservoirs that
are lodged between layers of rock; water dissolves
the minerals from the rocks

A

Mineral Water

202
Q

Identify the type of water:
– from the freshwater springs that
form pools or springs

A

Spring water

203
Q

Identify the type of water:
water that has been boiled into
vapor and condensed back to liquid in a different
container; this process removes impurities and
minerals from the water. Rain is nature’s distilled
water.

A

Distilled Water

204
Q

Identify the type of water:
DISTILLED WATER

A

Purified water

205
Q

Identify the type of water:

A

2nd year (2 decks)

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