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NMT250 final > nutrition > Flashcards

nutrition Flashcards

1
Q

protein sparing action of carbs

A

Protein is used nearly exclusively for tissue building when carbohydrate content is sufficient to meet energy needs

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2
Q

what stimulates use of amino acids for protein synthesis

A

Insulin release stimulated by carbohydrate intake promotes the use of amino acids for protein synthesis

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3
Q

protein RDA

pregnancy

critical illness

A

0.8 g/kg body weight

pregnancy= 0.88- 1.1 g/kg (highest in 3rd trimester)

1.5-2 g/kg

(mimumum to maintain body tissue and replace nitrogen losses)

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4
Q

reduce lean body mass loss in critical illness via what supplement

A

Leucine and beta-hydroxy-methyl butyrate (HMB)

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5
Q

dangerous protein intake?

A

2x RDA

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6
Q

increased protein intake in pregnancy causes what risk

A

increases the risk of gestational diabetes

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7
Q

low protein intake

A

malnutrition, impaired immune, in pregnancy causes low weight infants, loss of lean body mass

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8
Q

when low protein is good

A

Parkinson disease – protein intake interferes with drug therapy (L-dopa)

Chronic kidney disease – protein intake is generally reduced to minimize the burden of excreting urea and other nitrogen wastes

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9
Q

protein thermogenic efect

A

higher than fats and carbs

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10
Q

plant proteins

A

phytonutrients and fiber= disease prevention

beans and nuts in mediterranean diet

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11
Q

oxalates and phytates in plant foods interfere with absorption of

A

Oxalate interferes with calcium absorption,

phytates interfere with zinc and iron absorption

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12
Q

plant based diets have more and less of

A

more fibre, antioxidants, carotenoids, and phytochemicals

less saturated fat, depending on which animal foods are included

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13
Q

UTI cause

A

e coli

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14
Q

UTI and diet key things

A

Increase water intake

Acidify urine to decrease bacterial growth

Ensure sufficient vitamin C in the diet

Avoid excess caffeine due to diuretic effect

Encourage intake of beta-carotene-rich foods and anthocyanins

Encourage probiotic foods

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15
Q

urine acidification via

A

cranberry, prune, plum, meat/protein, vitamin C supplements

avoid these alkalinizing foods: fruit juices (especially citrus), dairy

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16
Q

cranberry juice has what to help UTIs

A

proanthocyanins effect e coli adhesion molecules

acidic

interfere with biofilms

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17
Q

Which of the following plant phytochemicals inhibits calcium
absorption?
A. Ascorbate
B. Oxalate
C. Citrate
D. Lactate

A

B. Oxalate

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18
Q

phytates interfere w

A

zinc and iron absorption

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19
Q

oxalate interfere with

A

Ca2+ absorption

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20
Q

saturated vs unsaturated in plants or animals

A

saturate= animals
unsaturated= plants
(typically)

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20
Q

examples of saturated fats and state at room temp

A

coconut oil, dairy fat/butter = solid

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21
Q

examples of unsaturated fats and state at room temp

A

olive oil = liquid at room temperature

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22
Q

saturated fat has ____ double bonds

monounsaturated has _
polyunsaturated_

A

Saturated fats contain no double bonds
- Every carbon is “saturated” with
hydrogen

  • Monounsaturated fats = 1 double bond
  • Polyunsaturated fats = 2 or more double
    bonds
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23
Q

saturated fat risk

A

increased CVD

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24
monounsaturated and polyunsaturated fats
Monounsaturated fats are associated with the health- promoting effects of the Mediterranean diet Polyunsaturated fats include essential fatty acids (omega 3 and 6 fatty acids)
25
cis vs trans fatty acids
formed via hydrogenation: unsaturated --> saturated fats (i.e. margarine)
26
trans fats risk
associated with coronary artery disease as they raise LDL cholesterol levels and disrupt essential fatty acid functions in cells all artificial trans fat removed in food since 2020
27
visible vs hidden fat (can see it) examples
Visible fats = butter, cured meat, salad dressing, fat inmeat, etc. Hidden fats = Peanuts, cheese, cookies, etc.
28
recommended intake of fat
20-35% energy intake if <10% might not get all essential fatty acids
29
cholesterol
steroid; animal products and made in the liver precursor to steroid hormones in cell membranes, brain, neural tissue needed for bile acid formation
30
food sources of cholesterol;
not plants Common sources include egg yolks, meat, dairy that includes any fat There is no DRI as cholesterol can be synthesized in the liver
31
plant sterols and stanols
Found in small amounts in vegetable oils and grains (corn, rye, wheat) similar to cholesterol and compete with its absorption in the small intestine
32
cholesterol and CVD risk
LDL and HDL carry cholesterol high LDL-cholesterol is ad --> CAD high HDL- good
33
prostate cancer risk
smoking, ab obesity, family hx, diet low in fiber and high in saturated fat, calcium, and red meat GI microbiome shifts from diet
34
diet to lower prostate cancer
asian: soy phytoestrogens mediterranean: omega 3 and fish (but not supplemented- bad) DHA metabolites
35
good diet for prostate cancer
Allium vegetables Apigenin (parsley, celery) Coffee Cruciferous vegetables Curcumin EGCG (green tea) Fish Grains, nuts, cereals Lignans Lower fat intake Lycopene Polyphenols (cocoa, resveratrol) Selenium Soy Plant-based diets Vitamin D3 and E Zinc
36
diet for prostate
adequate calories mediterranean vit c, zinc and selesnium after surgery limit sodium if have corticosteroids Incorporate sources of protective phytochemicals (cooked tomato products, pomegranate juice, legumes, soy, vitamin D fortified foods)
37
antioxidants chart for BPH
wk 14 slide 26 i.e. red (resveratrol) in grapes and white lycopene (pink) in tomatoes and watermelon carotenes (orange) carrot, mango, apricot etc
38
A diet high in which of the following vitamins and minerals may be helpful following prostate surgery? A. Vitamin A and magnesium B. Vitamin D and iron C. Vitamin C and zinc D. Vitamin E and selenium
C. Vitamin C and zinc
39
3 nutrients after prostate surgery
vitamin C, zinc, and selenium
40
which mineral is highest in body
calcium
41
calcium RDA
RDA for everyone 19 – 50 years of age is 1000 mg/d RDA increases during menopause to 1200 mg/d RDA increases for everyone at 70 years of age to 1200mg/d to counteract reduced absorption The tolerable upper intake for adults younger than 51 is 2500 mg/d and 2000 mg/d for those 51 and older
42
food sources of clacium
dairy- most bioavailable green leafy veg (box chopy, broccoli, kale)
43
what decreases bioavailability of calcium
Oxalic acid compromises the bioavailability of calcium in foods like spinach, collard greens, sweet potatoes, and beans Phytic acid compromises the bioavailability of calcium in whole grains and nuts
44
calcium balance
- intake-absorption-excretion balance - bone-blood balance - calcium-phosphorus blood serum balance
45
do people reach calcium RDA
no , except young kids
46
how much calcium absorbed
In general, 25% of ingested calcium is absorbed Absorption can increase to about 60% during infancy or other periods of high demand Absorption decreases with advanced age
47
calcium needs what for absorption
acidic envo. (duodenum) vitamin D for active transport calcitriol controls synthesis of calcium binding protein to carry calcium across intestinal epithelium
48
what impacts calcium absorption (decreases it)
fat malabsorption; add calcium and make insoluble soaps fibers and binding agents (oxalic and phytic acids)
49
calcium excretion
Most dietary calcium remains unabsorbed and is eliminated in feces small amount in urine
50
bone blood balance of calcium
99% in bone 1% in blood; 40% of which is bound to plasma proteins, the free ionized/ unbound calcium can do calcium dependent cellular processes
51
calcium and phospahte balance what maintains the balance
if something increase phosphorus it will decrease calcium and vice versa maintained by parathyroid hormone, calcitriol, and calcitonin
52
calcium absorption want acidic to absorb via what
Protein intake increases absorption by promoting gastric acid secretion Lactobacilli produce lactic acid from lactose which lowers intestinal pH
53
calcium absorption and intake
Absorption correlates to the amount in the diet where a greater percentage is absorbed during low intake periods and a smaller proportion is absorbed when intake is high
54
calcium supplementation
different salts impact absorption Calcium carbonate is 40% calcium by weight vs calcium citrate which is 21% calcium by weight
55
which calciums are well absorbed
Calcium carbonate, citrate, and citrate malate are all well absorbed Calcium citrate is better absorbed when gastric acid is low Calcium is best absorbed when taken in doses of 500 mg or less at any one time
56
dose for calcium for best absorption
Calcium is best absorbed when taken in doses of 500 mg or less at any one time
57
when to take calcium with food vs without
Calcium carbonate is best absorbed when taken with food while calcium citrate can be taken at any time
58
calcium supplement with what
occur with optimal vitamin D intake
59
phosphate absorption regulted by
regulated by calcitriol and phosphate carrier proteins
60
reduce absorption of phosphorus
An excess of other minerals decreases phosphorus absorptions Phytates in whole grains prevent absorption
61
phosphorus excretion
mainly reabsorbed in kidney with calcium via calcitriol high PTH overrides calcitriol and increases excretion
62
bone blood cell balance
High phosphorus intake leading to high PTH levels will result in increased calcium mobilization from bone to restore the normal serum calcium-phosphorus balance
63
phosphorus intake RDA
RDA for phosphorus is 1250 mg/d for those 9 – 18 years of age and decreases to 700 mg/d for all adults Meeting calcium needs generally provides adequate phosphorus intake as they are both commonly found in the same foods
64
diet associated with high bone mineral density and low fracture risk
high intake of fruit, vegetables, whole grains, poultry and fish, nuts and legumes, and low-fat dairy products such as high consumption of fish and olive oil, legumes, seafood, seeds, nuts, wine, rice, fruit, vegetables (particularly root vegetables), milk, and whole grains, Chinese: veg, fruit, pork- decreases risk of osteoporosis The nutrient-dense dietary pattern high in all macro- and micronutrients, especially manganese, potassium, phosphorous, calcium, iron, vitamin B-12, folate, vitamin C, vitamin E, and alcohol, and the southwestern French dietary pattern, reflecting high consumption of proteins, fats, alcohol, phosphorous, calcium, vitamin D, vitamin B- 12, and retinol, were associated with a lower risk of fractures
65
which diet is associated with increased risk of fracture
vegetable in japane; high intake of vegetables, seaweeds, soy products, and salt, English: fried fish, potato, legume, red meet, pies, cruciferous veg western: soft drinks, fried foods, sweets
66
diet and nutrients for bone health
dietary patterns dominated by the intake of fruit and vegetables, whole grains, poultry and fish, nuts and legumes, and low-fat dairy products are beneficial for bone health Fruit and vegetables are rich in nutrients necessary for bone health, including potassium and magnesium, vitamin C, vitamin K, folate, and carotenoids
67
potassium and magnesium for bone health
contribute to acid base balance potassium increase calcium retention in kidney magnesium for calcium metabolism
68
vitamin C, carotenoids and vitamin K for bone health
vitamin C- antioxidant; suppress osteoclasts carotenoids and antioxidants: reduces oxidative stress vitamin K: bone matrix formation
69
folate and B12 for bone
reduce homocysteine which is for fracture risk
70
fish and seafood for bones
PUFAs, n-3 FAs --> anti inflame
71
High consumption of which of the following foods would be considered part of a healthy diet that contributes to good bone health? A. High-fat dairy B. Root vegetables C. Fried fish D. Refined grains
B. Root vegetables

NMT250 final (14 decks)

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