Nutrition Flashcards
6 classes of nutrients?
Carbohydrates, proteins, lipids, vitamins, minerals and water.
Provides source of energy, made up of carbon, hydrogen and oxygen. Include monosaccharides, disaccharides and complex polysaccharides.
Carbohydrates
Single sugars such as glucose (dextrose), fructose (levulose), and galactose (component of milk sugar). Simplest carbohydrates.
Monosaccharides
Main fuel for brain and needed for WBCs and RBCs, most abundant carbohydrates found in nature, natural in fruits, veggies, grapes, tomatoes and apples.
Glucose (dextrose)
Sweetest of the monosaccharides and found in many fruits and honey.
Fructose (levulose)
Body converts glucose to galactose in mammary tissue during lactation; makes lactose in breast milk. Found in dairy and legumes.
Galactose (component of milk sugar)
Double sugars, made of two monosaccharides.
Disaccharides
Made up of glucose and fructose, found abundantly in fruits and veggies, furnishes almost 16% of calorie intake in the average Western diet.
Sucrose (table sugar)
Made up of glucose and galactose, found in milk, milk sugar.
Lactose
Plant sugar, made up of 2 glucose molecules, by product from the breakdown of polysaccharides, found in beer and malt beverages.
Maltose
Composed of more than 10 sugar units.
Polysaccharides (Complex)
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.
Starch
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.
Glycogen; not significant as a good source
Should consume 25-38 grams daily.
Fibers.
Insoluble fiber, includes cellulose, hemicellulose and lignin. Insoluble in water. Increased peristalsis. Sources are bran, fruits, legumes and all vegetables.
Dietary (insoluble) fiber
Soluble in water to form a gel, includes gums, pectins and mucilages. Sources are apples, citrus fruits and berries.
Functional (soluble) fiber
Digestion of Polysaccharides (Starch).
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.
Digestion of Disaccharides.
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.
Enter capillaries and glucose goes directly into blood to be used as energy.
Monosaccharides
What’s the functions of Carbohydrates?
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.
What are sugar alcohols (polyploid)?
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).
What are artificial sweeteners?
Saccharin, aspartame, acesulfame-K, sucrose and neotame
Active ingredient in sweet n low, used in soft drinks and table sweeteners.
Saccharin
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.
Aspartame
Active ingredient in Sunday’s and sweet one, used in gum, nondairy creamers, and gelatin puddings.
Acesulfame-K
Active ingredient in Splenda, stable in heat.
Sucralose
Approved in 2002 and often blended with other sweeteners. No amino acids absorbed so does not need PKU warning and stable in heat.
Neotame
What are normal glucose levels?
Between 70-125
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.
Type 1 Diabetes Mellitus Insulin Dependent
Most common type-90-95%, develops over 40 and is associated with obesity, insufficient or improper use of insulin, weight gain with increased appetite.
Type 2 Diabetes Mellitus-non-insulin dependent
Signs and symptoms of diabetes
Hyperglycemia, acetone breath(fruity odor on breath), ketonemia/ketonuria(ketones in blood), polydipsia/polyuria/polyphagia.
Chronic complications of diabetes?
Increase in periodontal disease-3times more likely to get periodontal disease, increase in infections, Xerostomia, therefore an increase in decay.
How to treat patients with diabetes?
Schedule early in the day, following breakfast.
Blood glucose less than 70 mg/dl, symptoms include palpitations, shakiness, dizziness, light headedness.
Hypoglycemia
What’s he most important of diet survey-evaluate?
Frequency of intake-worse times are between meals.
Contain hydrogen, oxygen, nitrogen and sometimes sulfur. Main function is to build/repair tissues/cells. Digestion begins in the stomach.
Proteins
Body cannot synthesize, must obtain from diet and 9 are needed
Essential amino acids.
Synthesized in the liver or derived from the diet.
Nonessential amino acids, 11 are nonessential.
Foods that consist of all 9 essential amino acids in sufficient amounts.
Complete proteins
Lack one or more essential amino acids
Incomplete proteins
Need to combine two or more proteins to compensate for deficiencies in amino acid content.
Complementary proteins
Inborn error of metabolism, liver cannot metabolize essential amino acid phenylalanine into nonessential amino acid tyrosine, must restrict in diet and avoid aspartame.
Phenylketonuria PKU
“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.
Marasmus
“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.
Kwashiorkor
Organic compounds composed of carbon, hydrogen and oxygen.
Lipids (fats)
Carry maximum number of hydrogen atoms (hydrogenation), sources include beef, lard and animal fats and increase serum cholesterol levels.
Saturated fatty acids
Contain a point of unsaturated linkage (double bond) with no hydrogen atoms. Sources include canola and olive oils. Maintain serum cholesterol levels.
Monounsaturated fatty acids
Contain 2 or more points of unsaturation (double bond), decrease serum cholesterol levels and sources include vegetable oils.
Polyunsaturated fatty acids
Must be obtained from diet and include linoleic fatty acid (omega-6) and linolenic fatty acid (omega-3).
Essential (polyunsaturated) fatty acids.
What are the functions of lipids (fats)?
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.
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.
Fat-soluble vitamins
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).
Vitamin A
Absorption of calcium and phosphorus, bone health and immune function. Sources are sunlight, fortified foods-milk, and fatty fish(salmon, tuna, sardines).
Vitamin D; osteoporosis and colon cancer
Softening of bones due to failure to calcify normally; symptoms include bowed legs, enlarged head, joints and rib cage and deformed pelvis.
Rickets; Vit D deficiency
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.
Osteomalacia
Antioxidant; stimulates immune response. Sources include vegetable oils and green leafy vegetables.
Vitamin E (tocopherol)
Oversumption of what from this supplement can interfere with blood coagulation. Can also cause gingival bleeding, especially if patient is taking ASA.
Vitamin E
aids in formation of blood-clotting factor prothrombin; bone health. Sources include green leafy vegetables, canola and soybean oils.
Vitamin K
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).
Water-Soluble Vitamins
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.
Thiamine (B1)
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.
Riboflavin (B2)
Coenzyme in energy metabolism. Nutritional deficiency is pellagra (4Ds-dementia, diarrhea, dermatitis, and death). Properties include amino acid tryptophan can be converted to equivalents.
Niacin (B3)
Assists in forming DNA, RNA and RBC formation. Nutritional deficiency and disease include megaloblastic anemia, glossitis, diarrhea, and birth defects (spina bifida).
Folate (Folacin, Folic Acid)
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.
Cobalamin (Cyanocobalamin B12)
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.
Vitamin C (Ascorbic Acid)
Ruptured blood vessels; swollen and bleeding gingiva; delayed wound healing and results from deficiency of Vitamin C.
Scurvy.
