Nutrition

Question 1

Primary source of carbohydrates

Answer 1

plant foods

Question 2

Carbohydrates composed of:

Answer 2

Monosaccharides
disaccharides
polysaccharides

Question 3

Monosaccharide examples

Answer 3

glucose
fructose
galactose

Question 4

Disaccharide examples

Answer 4

sucrose
lactose
maltose

Question 5

Polysaccharide examples

Answer 5

complex carbs, found in grains, legumes, and root vegetables

Question 6

3 categories of lipids

Answer 6

triglycerides
phospholipids
sterols

Question 7

Function of lipids

Answer 7

stores energy
provides padding
provides insulation

Question 8

Protein

Answer 8

cellular building blocks that consist of chains of amino acids

Question 9

Essential amino acids

Answer 9

amino acids that must be eaten because the body cannot produce them

Question 10

______ ________ contain all 9 essential amino acids

Answer 10

complete proteins

Question 11

Sources of complete proteins

Answer 11

meat
poultry
fish
milk
eggs
cheese

Question 12

Sources of incomplete proteins

Answer 12

legumes
nuts
grains
cereals
vegetables

Question 13

Vitamins

Answer 13

micronutrient compounds involved in regulating body functioning

Question 14

Macronutrients

Answer 14

Carbohydrates
lipids
protein

Question 15

Micronutrients

Answer 15

Vitamins

minerals

Question 16

Essential Nutrients

Answer 16

Water- essential to life

Question 17

Manufactured by ultraviolet radiation of cholesterol in the skin

Answer 17

Vitamin D

Question 18

Produced by bacteria in the gut

Answer 18

Vitamin K

Question 19

Fat soluble vitamins

Answer 19

A, D, E, and K

Question 20

Water soluble vitamins

Answer 20

B complex

C

Question 21

Fact to remember about vitamins

Answer 21

do not provide calories and cannot be manufactured by the body

Question 22

Another name for minerals

Answer 22

electrolytes

Question 23

Most common mineral needing to be replaced in the hospital?

Answer 23

Magnesium

Question 24

Appropriate food choice is the foundation to _____ _______ and _________

Answer 24

Disease management and intervention

Question 25

Factors that influence nutrition

Answer 25

socioeconomic status knowledge of nutrients beliefs/perceptions about food and health

Question 26

Anthropometirc data

Answer 26

height and weight BMI waist measurement skinfold measurement

Question 27

BMI classifications

Answer 27

``` < 18.5 underweight 18.6-24.9 normal 25-29.9 overweight 30-34.9 obesity (class 1) 35-39.9 obesity (class 2) >40 extreme obesity (class 3) ```

Question 28

BMI < 18.5

Answer 28

< 18.5 underweight

Question 29

BMI 25-29.9

Answer 29

25-29.9 overweight

Question 30

BMI 30-34.9

Answer 30

30-34.9 obesity (class 1)

Question 31

BMI >40

Answer 31

>40 extreme obesity (class 3)

Question 32

BMI 18.6-24.9

Answer 32

18.6-24.9 normal

Question 33

BMI 35-39.9

Answer 33

35-39.9 obesity (class 2)

Question 34

High risk waist measurement for men

Answer 34

> 40 inches

Question 35

High risk waist measurement for women

Answer 35

> 35 inches

Question 36

Normal albumin levels

Answer 36

3.5 g/dL

Question 37

Mild depletion albumin levels

Answer 37

2.8-3.4 g/dL

Question 38

Moderate depletion albumin levels

Answer 38

2.1-2.7 g/dL

Question 39

Severe depletion albumin levels

Answer 39

< 2.1 g/dL

Question 40

Normal Hgb

Answer 40

12-15 g/100 mL

Question 41

Normal Hmt

Answer 41

44-48

Question 42

Normal BUN

Answer 42

9-20

Question 43

Normal Creatinine

Answer 43

0.8-1.5

Question 44

Normal prealbumin or thyroxine

Answer 44

15-35 mg/dL

Question 45

Prealbumin or thyroxine < 15

Answer 45

client at risk of protein malnutrition

Question 46

Prealbumin or thyroxine < 11

Answer 46

indicates need for aggressive nutritional interventions

Question 47

Low creatinine levels are indicative of _______ _________

Answer 47

severe malnutrition

Question 48

Normal Transferrin levels

Answer 48

250-425