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Board Review > Nutrition > Flashcards

Nutrition Flashcards

1
Q

6 classes of nutrients?

A

Carbohydrates, proteins, lipids, vitamins, minerals and water.

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2
Q

Provides source of energy, made up of carbon, hydrogen and oxygen. Include monosaccharides, disaccharides and complex polysaccharides.

A

Carbohydrates

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3
Q

Single sugars such as glucose (dextrose), fructose (levulose), and galactose (component of milk sugar). Simplest carbohydrates.

A

Monosaccharides

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4
Q

Main fuel for brain and needed for WBCs and RBCs, most abundant carbohydrates found in nature, natural in fruits, veggies, grapes, tomatoes and apples.

A

Glucose (dextrose)

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5
Q

Sweetest of the monosaccharides and found in many fruits and honey.

A

Fructose (levulose)

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6
Q

Body converts glucose to galactose in mammary tissue during lactation; makes lactose in breast milk. Found in dairy and legumes.

A

Galactose (component of milk sugar)

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7
Q

Double sugars, made of two monosaccharides.

A

Disaccharides

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8
Q

Made up of glucose and fructose, found abundantly in fruits and veggies, furnishes almost 16% of calorie intake in the average Western diet.

A

Sucrose (table sugar)

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9
Q

Made up of glucose and galactose, found in milk, milk sugar.

A

Lactose

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10
Q

Plant sugar, made up of 2 glucose molecules, by product from the breakdown of polysaccharides, found in beer and malt beverages.

A

Maltose

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11
Q

Composed of more than 10 sugar units.

A

Polysaccharides (Complex)

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12
Q

Plant storage form of glucose (amylose and amylopectin), nutritionally most important carbohydrate, stores energy, digestible, breaks down at slow rate, sources are rice, potatoes, pasta and legumes.

A

Starch

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13
Q

Provides 12-24 hours of stored energy, in liver-regulates blood sugar for the brain, in muscle-serves as an energy source for muscle contraction. Provides a carbohydrate storage form of energy in animals/humans.

A

Glycogen; not significant as a good source

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14
Q

Should consume 25-38 grams daily.

A

Fibers.

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15
Q

Insoluble fiber, includes cellulose, hemicellulose and lignin. Insoluble in water. Increased peristalsis. Sources are bran, fruits, legumes and all vegetables.

A

Dietary (insoluble) fiber

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16
Q

Soluble in water to form a gel, includes gums, pectins and mucilages. Sources are apples, citrus fruits and berries.

A

Functional (soluble) fiber

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17
Q

Digestion of Polysaccharides (Starch).

A

Initial digestion (chemical) begins in the most with enzyme salivary amylase (breaks down into maltose) and continues in small intestine with release of enzyme pancreatic amylase.

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18
Q

Digestion of Disaccharides.

A

Broken down by enzymes
Sucrase: breaks down sucrose into glucose and fructose.
Lactase: breaks down lactose into glucose and galactose.
Maltase: breaks down maltose into 2 molecules of glucose.

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19
Q

Enter capillaries and glucose goes directly into blood to be used as energy.

A

Monosaccharides

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20
Q

What’s the functions of Carbohydrates?

A

Provide energy, fuel brain and needed for RBCs and WBCs, spare proteins (can supply energy;however its main function is to build tissue and replace cells), aid in oxidation of fats to prevent ketosis, and provide fiber for normal peristalsis.

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21
Q

What are sugar alcohols (polyploid)?

A

Sorbitol, Mannitol, and Xylitol (5-carbon sugar alcohol, antimicrobial-S.mutans are attracted to xylitol over other sugars; however the bacteria cannot metabolize xylitol and therefore die).

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22
Q

What are artificial sweeteners?

A

Saccharin, aspartame, acesulfame-K, sucrose and neotame

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23
Q

Active ingredient in sweet n low, used in soft drinks and table sweeteners.

A

Saccharin

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24
Q

Active ingredient in nutrasweet and equal, not stable in heat, used in beverages and chewing gum, can cause headache, dizziness and seizures, must carry phenylketonuria warning.

A

Aspartame

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25
Q

Active ingredient in Sunday’s and sweet one, used in gum, nondairy creamers, and gelatin puddings.

A

Acesulfame-K

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26
Q

Active ingredient in Splenda, stable in heat.

A

Sucralose

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27
Q

Approved in 2002 and often blended with other sweeteners. No amino acids absorbed so does not need PKU warning and stable in heat.

A

Neotame

28
Q

What are normal glucose levels?

A

Between 70-125

29
Q

Primarily in children and young adults, usually between 10 and 14, islets of langerhans in pancreas cannot synthesize insulin, onset associated with viral infection or genetics.

A

Type 1 Diabetes Mellitus Insulin Dependent

30
Q

Most common type-90-95%, develops over 40 and is associated with obesity, insufficient or improper use of insulin, weight gain with increased appetite.

A

Type 2 Diabetes Mellitus-non-insulin dependent

31
Q

Signs and symptoms of diabetes

A

Hyperglycemia, acetone breath(fruity odor on breath), ketonemia/ketonuria(ketones in blood), polydipsia/polyuria/polyphagia.

32
Q

Chronic complications of diabetes?

A

Increase in periodontal disease-3times more likely to get periodontal disease, increase in infections, Xerostomia, therefore an increase in decay.

33
Q

How to treat patients with diabetes?

A

Schedule early in the day, following breakfast.

34
Q

Blood glucose less than 70 mg/dl, symptoms include palpitations, shakiness, dizziness, light headedness.

A

Hypoglycemia

35
Q

What’s he most important of diet survey-evaluate?

A

Frequency of intake-worse times are between meals.

36
Q

Contain hydrogen, oxygen, nitrogen and sometimes sulfur. Main function is to build/repair tissues/cells. Digestion begins in the stomach.

A

Proteins

37
Q

Body cannot synthesize, must obtain from diet and 9 are needed

A

Essential amino acids.

38
Q

Synthesized in the liver or derived from the diet.

A

Nonessential amino acids, 11 are nonessential.

39
Q

Foods that consist of all 9 essential amino acids in sufficient amounts.

A

Complete proteins

40
Q

Lack one or more essential amino acids

A

Incomplete proteins

41
Q

Need to combine two or more proteins to compensate for deficiencies in amino acid content.

A

Complementary proteins

42
Q

Inborn error of metabolism, liver cannot metabolize essential amino acid phenylalanine into nonessential amino acid tyrosine, must restrict in diet and avoid aspartame.

A

Phenylketonuria PKU

43
Q

“To waste away” (chronic form) body’s adaptation to starvation, inadequate food intake, protein deficiency, common in 6-18 months in impoverished nations, muscles including the heart, waste and weaken-skins and bones, poor growth if any.

A

Marasmus

44
Q

“Evil spirits infects the first child when second child is born” (acute form), severe protein deficiency, begins at approximately 18 months-2 years of age, edema in legs,abdomen and face.

A

Kwashiorkor

45
Q

Organic compounds composed of carbon, hydrogen and oxygen.

A

Lipids (fats)

46
Q

Carry maximum number of hydrogen atoms (hydrogenation), sources include beef, lard and animal fats and increase serum cholesterol levels.

A

Saturated fatty acids

47
Q

Contain a point of unsaturated linkage (double bond) with no hydrogen atoms. Sources include canola and olive oils. Maintain serum cholesterol levels.

A

Monounsaturated fatty acids

48
Q

Contain 2 or more points of unsaturation (double bond), decrease serum cholesterol levels and sources include vegetable oils.

A

Polyunsaturated fatty acids

49
Q

Must be obtained from diet and include linoleic fatty acid (omega-6) and linolenic fatty acid (omega-3).

A

Essential (polyunsaturated) fatty acids.

50
Q

What are the functions of lipids (fats)?

A

Provide concentrated source of energy, carry fat-soluble vitamins ADEK, provide satiety (fullness), provide flavor and texture to foods, provide insulation to maintain body temperature and protect organs.

51
Q

Include vitamins ADEK, soluble in fats and fat solvents, stored in liver and fatty tissues, not readily excreted and therefore can build up to toxic levels.

A

Fat-soluble vitamins

52
Q

Prevents night blindness (forms visual purple=rhodopsin), sources are retinols (liver, fish, and fortified milk) and carotenoids (orange-yellow and dark green veggies and fruits).

A

Vitamin A

53
Q

Absorption of calcium and phosphorus, bone health and immune function. Sources are sunlight, fortified foods-milk, and fatty fish(salmon, tuna, sardines).

A

Vitamin D; osteoporosis and colon cancer

54
Q

Softening of bones due to failure to calcify normally; symptoms include bowed legs, enlarged head, joints and rib cage and deformed pelvis.

A

Rickets; Vit D deficiency

55
Q

Calcium is taken from bones to makeup for insufficient absorption in intestine; symptoms include bowed legs, bent posture and poin in ribs, pelvis and legs.

A

Osteomalacia

56
Q

Antioxidant; stimulates immune response. Sources include vegetable oils and green leafy vegetables.

A

Vitamin E (tocopherol)

57
Q

Oversumption of what from this supplement can interfere with blood coagulation. Can also cause gingival bleeding, especially if patient is taking ASA.

A

Vitamin E

58
Q

aids in formation of blood-clotting factor prothrombin; bone health. Sources include green leafy vegetables, canola and soybean oils.

A

Vitamin K

59
Q

Include all B and C vitamins, easily absorbed and execreted; therefore unlikely to reach toxic levels, metabolism of carbohydrates, fats, proteins, and blood formation (hemopoiesis), deficiency of these vitamins affects the mouth (cheilosis and glossitis).

A

Water-Soluble Vitamins

60
Q

Coenzyme needed for nerve function and energy metabolism. Nutritional deficiency is Beri Beri (damages nervous and cardiovascular systems). Sources include pork, whole grain, and enriched and fortified foods.

A

Thiamine (B1)

61
Q

Coenzyme in energy metabolism; prevents cheilosis and glossitis (if patient has both its this vitamin that’s deficient). Sensitive to light (milk should be stored in cardboard/opaque containers) and sources include milk, enriched and fortified grains and whole grains.

A

Riboflavin (B2)

62
Q

Coenzyme in energy metabolism. Nutritional deficiency is pellagra (4Ds-dementia, diarrhea, dermatitis, and death). Properties include amino acid tryptophan can be converted to equivalents.

A

Niacin (B3)

63
Q

Assists in forming DNA, RNA and RBC formation. Nutritional deficiency and disease include megaloblastic anemia, glossitis, diarrhea, and birth defects (spina bifida).

A

Folate (Folacin, Folic Acid)

64
Q

Helps build tissues, maintains nerve cells and essential for RBC development; also needed for folate metabolism. Nutritional deficiency of this is found in strict vegetarians(pernicious anemia, weakness, sore tongue, and apathy). Sources include sea vegetables and fortified soy milk.

A

Cobalamin (Cyanocobalamin B12)

65
Q

Promotes synthesis of protein collagen (CT); antioxidant. Sources include strawberries, broccoli, cantaloupe, citrus fruits, potatoes and tomatoes. No extensive storage; smokers have an increased need.

A

Vitamin C (Ascorbic Acid)

66
Q

Ruptured blood vessels; swollen and bleeding gingiva; delayed wound healing and results from deficiency of Vitamin C.

A

Scurvy.

Board Review (11 decks)

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