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CDE Exam > Nutrition > Flashcards

Nutrition Flashcards

1
Q

How many calories per g are CHO?

A

4 kcal/g

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2
Q

What percentage A1C can diet reduce?

A

1-2%

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3
Q

A 5-10% weight loss results in improvement in what 4 parameters?

A

BP
insulin sensitivity
Dyslipidemia
glycemic control

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4
Q

What is sucrose made up of?

A

Disaccharide. Made from glucose and fructose.

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5
Q

What percentage of daily energy intake can be added sucrose?

A

Up to 10%

Above this we can see increase in BG and TG in some people.

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6
Q

How much fructose can be eaten in g before any rise in TG and Uric acid levels?

A

Up to 60G per day or less than 10% total daily energy. Of course choosing low gi fruit rather than added fructose provides glycemic and metabolic benefit.

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7
Q

Should sugar alcohols be included in CHO count for rapid insulin?

A

No. Mannitol. Sorbitol. Xylitol. Lactilol. Maltitol. Have no significant effect on BG. Cause GI effects.

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8
Q

What percentage of diet should be protein?

What about in CKD?

A

15-20%

Reduce to 0.8g/kg in CKD

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9
Q

How many calories per g does protein have?

A

4 kcal/g

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10
Q

What percentage of diet should be fats?

A

20-35%

In pregnancy 40%

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11
Q

How many calories per g does fat have?

A

9 kcal/ g

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12
Q

What percentage of diet should be CHO?

A

45-60%
45% so as to avoid too much fat
Can be up to 60% of total energy if derived from low glycemic high fiber foods
In pregnancy it’s 50!

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13
Q

Does CDA endorse meal replacement programs?

A

Yes. Found to be effective for weight loss and glycemic control. No head to head study’s on specific ones.

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14
Q

Does CDA recommend specific vitamin/mineral supplements?

A

No. Nutritional needs should be met by diet.
> 50 years should take 400iu vitamin D
Folic acid for pregnant worn.

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15
Q

Which is more effective, nutrition counseling one on one or in a small group?

A

Either one.
Individual may be better for lower income patients.
Group is good when adult education principles are applied.
Barriers to healthy eating should be addressed.

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16
Q

What are four main principles of nutrition counseling?

A

Individualized
Regularly evaluated
Reinforced in an intensive manner.
Incorporate self management education.

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17
Q

What is the minimum amount of CHO in grams per day to provide glucose to the brain? Adult men and women

A

130g

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18
Q

What is the benefit of soluble fiber?

A

Soluble fiber slows gastric emptying and delays glucose absorption therefore improving post prandial control.
Okra. Oats and beans and barley. Psyllium.

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19
Q

How many grams of fiber are recommended for people with diabetes? Is this higher or lower than general population?

A

30-50g per day.
Higher.
A third or more coming from soluble fibre

20
Q

A standard alcoholic drink contains how many mls of pure alcohol?

A

About 17.2mls. So what is a “standard drink” depends on alcohol percentage.

21
Q

how can you increase the glycemic index of a meal?

A
  • decreasing fibre
  • decreasing acidity (Sourdough breads generally have a lower index than other breads.
  • the easier it is to digest the the food the higher the glycemic index. This is because it spends less time in digestion and is more rapidly absorbed causing higher post prandial sugars. I counsel patients to cook thier pasta al dente to lower the glycemic index.
22
Q

how can you decrease glycemic index of a meal?

A
  • add fat (not always a good thing)
  • increase acidity of food (sourdough bread) - slows digestion
  • cook pasta a la dente
23
Q

what factors affect the speed of stomach emptying?

A
  • Fat and protein slow the rate of stomach emptying
  • Foods are digested at a slower rate
  • Lower glycemic response
24
Q

what is Glycemic Index?

A

Glycemic Index (GI) is a scale that ranks carbohydrate-rich foods by how much they raise blood glucose levels compared to a standard food. The standard food is glucose or white bread.

25
Q

Diabetes canada public health campaign advises that sugary beveragea be below what percentage of total daily calorie intake?

A

Less than 10%

26
Q

How often should follow up

With an RD occur?

A

Frequently. Every 3 months

27
Q

Culturally sensitive PEER education has been shown to improve (3)

A

A1C
Nutrition knowledge
Diabetes self management

28
Q

Are CHO restricted diets effective?

A

No consistent improvement in A1C lipids and BP.

Greater weight loss at 6 months BUT by 12 months bo difference.

29
Q

What are the concerns for low CHO in type one?

A

1-Blunted response to glucagon

2-If ketogenic, risk of ketoacidosis

30
Q

Someone on SGLT2 and on a ketogenic diet is at risk for

A

Ketoacidosis

31
Q

Benefits if low GI intervention

A

Improved glycemic control
Reduce hypo in type 1
Improve total cholesterol

32
Q

Foods high in soluble fibre

A 
Oats
Barley
Psyllium
Mannan
Pectin from pulses
Eggplant
Okra
Applea
Citrus fruit
Berries
33
Q

Which 3 soluble fibres have the health canada claim for reducing cholesterol

A

Oats
Barley
Psyllium

34
Q

SSBs Sugar sweetened beverages are linked to

A

Hypertension

CAD

35
Q

Replacement of animal protein with Plant protein imrpoves which 3 metabolic parameters in people with type one and two? Non CV related

A

A1C,
FBG
Fasting insulin

36
Q

To resuce CVD saturated fats shoukd be resuced below what percentage of diet?

A

Less than 9% Replace with PUFAs (poly unsat)
MUFAs (mono unsat) from plants and whole grains
Or low GI CHO

37
Q

Consumption of fish at 1-2 servings per month up

To two servings per week have what benefits?

A

Reduced CAD.
Reduced CKD.
And less albuminuria

38
Q

Acceptable daily intake of sweeteners in mg/kg body weight per day

A 
Sucralose 8.8
Saccharin 5
Aspartame 40
Asceksukfame k 15
Erythritol 1000
Cyclamate 11
39
Q 
How much rice is 15g CHO?
How much pasta is 15g?
How much mashed potato’s is 15g?
Sweet potato? 
Baked or boiled potato?
A 
Rice. 1/3 cup
Pasta 1/2 cup. 
Potato 1/2 cup 
Sweet potato 1/3 cup 
1/2 medium baked potato
40
Q

How much of each is 15g CHO
FLOUR
CORN STARCH
SODA CRACKERS

A

3 TBSP flour
2 TBSP corn starch
7 soda crackers

41
Q

How much of each is 15g CHO?

pita 
Raisin bread 
taco shells 
Waffle 
Tortilla whole wheat
A 
Bagel   1/4 to 1/2
Bannock. 1.5 x 2.5 inches 
Hamburger or hotdog bun  1/2
All bread  is 1 
Croissant  1 small 
English muffin.  1/2
Pancake 1 medium 
pita 1/2 
Raisin bread  1 
taco shells  2 
Waffle  1 medium 
Tortilla 1/2  10” whole wheat  or 1 white 6 inch
42
Q 
How much of these  “choose more often” cereals for 15 g CHO? 
All bran/ All Bran Buds
Cream of wheat cooked 
Oatmeal 
Shredded wheat 
Wheat germ
A 
All bran/ All Bran Buds 1/2 cup
Cream of wheat cooked 3/4 cup
Oatmeal 3/4 cup 
Shredded wheat 1 biscuit 
Wheat germ  1/3 cup
43
Q 
How much of these choose less often cereals make 15g?
 BRan flakes 
Cheerios
Corn flakes 
Granola 
Rice crispies 
Puffed wheat
A 
BRan flakes  1/2 c
Cheerios 2/3 c
Corn flakes 1/2 c
Granola 1/4 c
Rice crispies 2/3 c
Puffed wheat  1.5 cups
44
Q 
How much of each fruit for 15g CHO? 
Apples
Banana
Strawberries 
Blueberries 
Saskatoon berries 
Raspberries 
Canned fruit 
Canned macaron oranges 
Dates 
Grapes 
Melons 
Orange
Nectarine/peach
A 
Apples  1 small or med 
Banana 1 small or 1:2 medium 
Strawberries  2 cups 
Blueberries  1 cup
Saskatoon berries 1 cup 
Raspberries  2 cups 
Canned fruit  1/2 cup 
Canned mandarin oranges 3/4c
Dates/figs.  2 
Grapes  1 cup 
Melons  1 cup 
Orange one 
Nectarine/peach. One
45
Q 
How much of each JUICE for 15g CHo?
Grape juice 
Prune juice
Apple
Orange 
GRapefruit
Lemon
Like
Tomato
Clam 
Vegetable cocktail
A 
Grape juice  1/3 c
Prune juice 1/3 c
Apple 1/2 c
Orange  1/2 c
Grapefruit 1/2 c
Lemon. 3/4 c
Lime.  3/4 c
Tomato. 1 cup 
Clam 1 cup 
Vegetable cocktail   1 cup
46
Q 
How much jello is 15g Cho? 
How much ice cream?
Popsicle? 
Life savers?
Pop?
A 
1/2 cup jello
1/2 cup icecream
1 piscine bar
6 life savers 
1/2 cup pop

CDE Exam (32 decks)

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