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Clinical Procedures > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Dairy serving equal to 1 cup of milk?

A

2 ounces of processed cheese

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2
Q

One tablespoon of peanut butter is equivalent to how many ounces of meat, fish, or chicken?

A

1

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3
Q

Protein can be found in?

A

Meat and nuts

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4
Q

A patient with high cholesterol should avoid eating what?

A

Red meat

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5
Q

Vitamin C can be found in?

A

Citrus

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6
Q

Beta-Carotene can be found in?

A

Yellow and orange raw vegetables

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7
Q

Calcium and vitamin D can be found in?

A

Dairy products

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8
Q

Fiber can be found in?

A

Raw vegetables

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9
Q

NOT an antioxidant?

A

VitaminK

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10
Q

NOT fat soluble?

A

VitaminC

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11
Q

Nutrient has 9kcal/g?

A

Fat

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12
Q

Eating disorder involves binging and purging?

A

Bulimia

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13
Q

Eating disorder characterized by self starvation?

A

Anorexia Nervosa

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14
Q

Contains a significant amount of carbohydrates?

A

Milk

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15
Q

NOT a complex carbohydrate?

A

Honey

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16
Q

Fiber most effective in lowering blood cholesterol levels?

A

Oatmeal

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17
Q

Contains insoluble fiber?

A

Beans

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18
Q

Which nutrient is preferred by the cells of the nervous system for energy?

A

Protein

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19
Q

Oatmeal

A

Lower blood cholesterol levels

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20
Q

The result of fat metabolism for energy is the production of

A

Amino acids

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21
Q

Effect of various carbohydrates food sources on hyperglycemic peaks is measured on what scale?

A

Glycemic index

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22
Q

Most nutritious type of bread?

A

Whole grain

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23
Q

NOT a function of adipose tissue?

A

Distribute vitamin C throughout the body

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24
Q

NOT true about trans fat?

A

They affect overall cholesterol levels by increasing HDL levels

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25
Q

Recommendations for healthy blood lipid levels?

A

Maintain LDL levels no higher than 100mg/dl

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26
Q

It is recommended that we consume mono saturated fats to help maintain a healthy blood cholesterol level. What would you recommended a patient use when cooking?

A

Canola oil

27
Q

Oil is most saturated?

A

Coconut

28
Q

Examples of nutritionally balanced, complete protein combinations include

A

Pasta with tomato sauce

29
Q

A patient with a ________ malabsorption disorder may experience defiencies in vitamin A, D, E, and K

A

Fat

30
Q

Beta Carotene performs which functions?

A

Aids night vision and aids formation of skin. Both A and D

31
Q

Food rich in vitamin A are

A

Orange fruits and vegetables

32
Q

Most common food source of vitamin D is

A

Fortified milk

33
Q

A non dietary source of vitamin K is

A

Intestinal Bacteria

34
Q

Which of the B vitamins is especially important for childbearing women to prevent neutral tube defects?

A

Folic acid

35
Q

A patient with a deficiency of riboflavin may exhibit

A

Cracks in the corner of the mouth

36
Q

Excellent source of vitamin C?

A

Strawberries

37
Q

Food source of folate?

A

Raw spinach

38
Q

Would provide the best dietary source of vitamin E?

A

Multigrain cereal

39
Q

Sign of calcium toxicity

A

Kidney stones

40
Q

Iron is important part of which compound?

A

Hemoglobin

41
Q

Dietary iodine is required to form which of the following?

A

Thyroid hormones

42
Q

Building phase of metabolism

A

Anabolism

43
Q

Most nutrients are absorbed by which organs?

A

Small intestine

44
Q

Example of an essential nutrient

A

Certain amino acids

45
Q

Carbohydrates group that is quickly absorbed

A

Simple sugars

46
Q

Main function of carbohydrates

A

To supply fuel for energy and all basic cellular activities

47
Q

Carbohydrates should account for which percent of total calories consumed each day

A

45 to 65 percent

48
Q

Found in plants and are usually lipid at room temperature

A

Unsaturated fats

49
Q

A diet high in which of the of the following food source has been found to increase serum triglycerides levels and blood pressure?

A

Sugars

50
Q

NOT a risk for high cholesterol

A

Moderate exercise

51
Q

Best describe high density lipoproteins

A

Carry cholesterol from body tissues or the bloodstream to the liver for metabolism and excretion

52
Q

Naturally occurring antioxidants are not commonly associated with which of the following foods?

A

Fish

53
Q

Which of the following come from animal sources and have a mixture of all eight essential amino acids

A

Complete proteins

54
Q

Water soluble vitamins?

A

B complex

55
Q

NOT a function of minerals in the body

A

Prevent cell membrane damage

56
Q

Type of diet is primarily used to treat celiacs diseases?

A

Gluten free diet

57
Q

Patients experiencing gastrointestinal symptoms that indicate a food borne illness include all the following except

A

Diarrhea lasting less than 24 hours

58
Q

Most common heavy metal contaminant found in food?

A

Mercury

59
Q

Which of the following cancers has the highest percentage of cases directly linked to obesity

A

Colon

60
Q

A patient with symptoms of _______ vertigo feels dizzy and has difficulty with normal balance

A

Vertigo

61
Q

Essential nutrients cannot be manufactured by the body and must be included in the diet or a deficiency disease occurs

A

A nonessential nutrient can be created in the body

62
Q

Explain the recommendations for fat consumption

A

17g of fat per day for a 2000 calorie diet, use only lean cuts and smaller portions of meat, substitutes poultry and fish for red meat

63
Q

Describe situations in which supplements would be recommended

A

Patients shows sign and symptoms of a vitamin or mineral deficiency, women in childbearing years, iron and folate for pregnant and lactating woman, elderly, post surgical or burn patient’s, strict vegetarians

Clinical Procedures (3 decks)

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