Nutrition Flashcards

1
Q

three components of daily energy expenditure (DEE)

A

basal metabolic rate/resting metabolic rate, physical activity, and energy to process food

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2
Q

represents 50-70% of tot energy expenditure in a sedentary individual

A

basal metabolic rate/resting metabolic rate

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3
Q

kCal/day for adult male and female

A

male - 1800kCal per day

female - 1300 kCal per day

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4
Q

factors affecting resting metabolic rate

A

gender, body temp, environmental temp, thyroid function, pregnancy and lactation, age

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5
Q

energy in diet provided by what nutrients

A

fat, protein, carbs, and ethanol (if consumed)

these are all macronutrients

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6
Q

carbs are classified as…

A

monosaccharides (glucose and fructose)
disaccharides (sucrose, lactose, maltose)
polysaccharides (starch, potatoes, wheat)

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7
Q

what does the glycemic index do

A

quantitate the time course of rise and decline of blood glucose after a meal

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8
Q

reasonable amount of fiber that should be taken per day

A

20-38g/ day

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9
Q

benefits of fiber

A

adds bulk to diet, decreases constipation, decreases absorption of toxic compounds and carcinogen, draws water into intestine

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10
Q

90% of total dietary lipid

A

TAGs

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11
Q

importance of fat

A

supply essential FA, needed for absorption of fat soluble vitamins, increase palatability of food and provide satiety

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12
Q

fats that you should avoid

A

trans fatty acids

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13
Q

TAGs from plants have more unsaturated FA than those from animals with exceptions of

A

coconut oil and palm oil

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14
Q

deficiency of essential FA (linoleic and alpha linolenic acid) are characterized by

A

scaly dermatitis, hair loss, poor wound healing

deficiencies in these essential FA are rare

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15
Q

how does one reduce their fat intake to 30% of calories recommended

A

by decreasing saturated fats while increasing mono-unsaturated or poly unsaturated FA

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16
Q

where is it most important to reduce cholesterol

A

in the serum because dietary cholesterol doesn’t have such high effects on serum cholesterol

17
Q

difference between getting protein from animals and from plants

A

you get all the essential amino acids you need from animals but from plants, you’ll need supplements to make up for the missing amino acids

18
Q

proteins from animal sources

A

meats, poultry, milk, fish

19
Q

how do you keep a nitrogen balance in the body

A

nitrogen intake = nitrogen excretion

20
Q

how does one have a positive nitrogen balance

A

when N intake > N excretion due to pregnancy, recovery from trauma or surgery, growing child

21
Q

how does one have a negative nitrogen balance

A

when N intake < N excretion due to inadequate dietary protein, lack of essential amino acids, trauma, burns, illness, surgery

22
Q

major corporate of vascular disease

A

serum cholesterol

23
Q

how does one reduce serum cholesterol

A

reduce saturated FA (replace it with monounsaturated FA or polysaturated FA) and prescribe statins

24
Q

long term hormonal regulators of appetite and energy expenditure

A

leptin and insulin

25
Q

leptin is produced proportionally to

A

fat cell density

26
Q

short term regulators of appetite and energy expenditre

A

Ghrelin and cholecystokinin (CCK)

27
Q

resting metabolic rate (RMR) is calculated by

A

1kCal/hour/kg

28
Q

percentages you add to RMR if person is sedentary, moderate, active

A

sedentary - 30%
moderate - 60 to 70%
active - 100%

29
Q

hormone produced by adipose tissue and reduces appetite

A

leptin

30
Q

energy contribution of carbs, protein, fat, alcohol

A

carbs - 4kcal/g
protein - 4kcal/g
fat - 9kcal/g
alcohol - 7kcal/g

31
Q

symptoms of hypervitaminosis A

A

spontaneous abortion and dry peeling skin