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Nutrition Flashcards

1
Q

What are the 6 groups Nutrients can be grouped into?

A
  1. Carbohydrates (saccharides)
  2. Proteins
  3. Lipids (fats)
  4. Vitamins
  5. Minerals
  6. Water
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2
Q

How many kilocalories per gram do carbohydrates provide to the body

A

4 kilocalories

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3
Q

What is the sole source of energy for the brain

A

Glucouse is the sole energy source

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4
Q

What is the most abundant carbohydrate in nature

A

Glucose

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5
Q

What is the sweetest of monosacchrides

A

Fructose

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6
Q

Fructose is also known as

A

Levulose

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7
Q

Vegetables contain high levels of…

A

Fructose

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8
Q

How many calories or kcal per gram does sucrose contain?

A

4 kcal/gram

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9
Q

What sweetener is most implicated in dental caries?

A

sucrose

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10
Q

What helps digest lactose?

A

lactase

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11
Q

What are lactose intolerant people lacking?

A

lactase

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12
Q

What is maltose/malt sugar composed of?

A

2 glucose molecules connected with an alpha glycosidic bond

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13
Q

What is Maltose an intermediate product of?

A

intermediate product of the starch (polysaccharide) digestion

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14
Q

What are sugar Alcohols also known as

A

Polyols

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15
Q

How many calories or kcal per gram do sugar alcohols/polyols contain?

A

2 kcal/gram

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16
Q

If you see the ending “ol” what should you think of

A

sugar alcohol/polyol

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17
Q

If a child has teeth that are erupting, what sugar alcohol would work best?

A

xylitol

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18
Q

What is a brand name for Saccharin

A

Sweet’N Low

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19
Q

What artificial sweetener is Sweet’N Low derived from?

A

Saccharin

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20
Q

What are brand names for Aspartame

A

Equal and NutraSweet

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21
Q

What artificial sweetener is Equal and NutraSweet drived from

A

Aspartame

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22
Q

What pH are aspartame-containing products most stable at

A

pH 4.3 (acidic)

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23
Q

What can’t people with PKU (phenylketonuria) injest

A

aspartame

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24
Q

what label must all aspartame-containing products contain

A

a PKU warning label

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25
Q

What is PKU

A

phenylketonuria

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26
Q

What artificial sweetener poses a hypoglycemic risk for diabetics

A

Acesulfame K

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27
Q

What artificial sweetener is Splenda derived from?

A

Sucralose ~very very commonly used~ ~safe for diabetics~

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28
Q

What artificial sweetener is plant derived

A

Stevia

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29
Q

What is stevia also known as

A

‘sweet leaf’ and ‘sugar leaf’

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30
Q

What are oligosaccharides

A

carbohydrates with three to ten units of glucose

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31
Q

What are three to ten units of glucose sometimes called

A

oligosaccharides

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32
Q

What is starch also known as

A

Amylum

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33
Q

What is starch/amylum

A

a digestible complex carbohydrate made of thousands of glucose molecules

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34
Q

What is amylose

A

a linear chain of glucose molecules; it is poorly soluble in water and slowly digestible

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35
Q

What is Amyloectin

A

a branched chain of glucose molecules; it is more soluble in water and more easily digestible than amylose

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36
Q

Where does starch naturally occur?

A

Plant foods

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37
Q

How many calories per gram does starch provide?

A

4

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38
Q

Nutritionally, What is the most important carbohydrate?

A

Starch

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39
Q

What should individuals with Celiac disease avoid?

A

Wheat and corn-derived starch as a food additive…may contain gluten

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40
Q

What is the storage form of glucose

A

Glycogen (secondary long-term energy source)

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41
Q

Where is glycogen stored and produced?

A

by the hepatocytes in the LIVER and is stored in the MUSCLE CELLS

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42
Q

What happens when glycogen metabolism becomes abnormal?

A

Diabetes

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43
Q

What are two types of fiber

A

Soluble an insoluble

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44
Q

Soluble fiber…

A

dissolbes in water to form a gel-like material (oats, peas, beans, also PECTIN (apples, citris foods, berries))

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45
Q

Insoluble (dietary) fiber…

A

promotes the movement of material through the digestive system (PERISTALSIS) (ex: whole-wheat flour, wheat bran, nuts, beans, veggies)

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46
Q

What is fiber best known to help

A

prevent or relieve constipation

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47
Q

What does fiber do

A
  1. prevent or relieve constipation
  2. aids in weight control
  3. lowers diabetes and heart disease risk
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48
Q

What is the recommended daily fiber intake

A

25-38 grams

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49
Q

Where does the digestion of Polysaccharides/Starch begin

A

*Begins in the oral cavity with the secreation of salivary amylase which converts polysaccharide into maltose then continues in small intestine with the release of pancreatic amaylase

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50
Q

where does the digestion of Disaccharides occur?

A

in the small intestine and is dependent on enzymes

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51
Q

What is the digestion of disaccharides dependent on

A
  1. SUCRASE breaks down SUCROSE to form one molecule of GLUCOSE and one FRUCTOSE
  2. LACTASE breaks down LACTOSE to form one molecule of GLUCOSE and one molecule of GALACTOSE
  3. MALTASE breaks down MALTOSE to form TWO molecules of GLUCOSE
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52
Q

What is the primary source of energy

A

Carbohydrates ( 4 kc/g)

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53
Q

what is necessary to metabolize fats?

A

oxaloacetic acid

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54
Q

what is needed for normal peristalsis

A

fiber from carbohydrates

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55
Q

many antibodies and proteins used in the immune system contain what?

A

carbohydrates and protein

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56
Q

What percentage and grams of carbohydrates should children and adults consume

A

45%-65% and 130 grams

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57
Q

onset of Type 1 -

A

genetics or viral infection affecting ISLETS OF LANGERHANS in the pancreas

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58
Q

Characteristic of Type 1 diabetes

A

weight loss and increased appetite

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59
Q

Characteristic of Type 2 diabetes

A

Weight gain with increased appetite

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60
Q

onset of Type 2-

A

insufficient insulin

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61
Q

What is the fruity breath odor from ketosis called

A

Acetone breath

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62
Q

What are ketones in the blood and urine called

A

Ketonemia and ketonuria

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63
Q

What are the words for increased thirst, appetite and urination

A

Polydipsia, polyphagia and polyuria (symptoms of diabetes)

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64
Q

Possible complications of diabetes

A
  • perio
  • xerostomia
  • loss of sight
  • compromised kidney function
  • poor circulation
  • increased cardiovascular risk (most common cause of diabetes-associated death)
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65
Q

if you see consult physician or stress reduction protocol

A

use them as an answer

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66
Q

what is insulin shock

A

hyoglycemia

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67
Q

what is low blood glucose

A

less than or equal to 70 mg/dl

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68
Q

what is the brain entirely fueled by?

A

glucose

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69
Q

What are the monosaccharides

A

Contain only one type of sugar

  1. Fructose
  2. Glucose
  3. Galactose
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70
Q

What are the Disaccharides

A

Made u of glucose combined with another sugar

  1. Sucrose
  2. Lactose
  3. Maltose
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71
Q

What are the nutritive sweeteners (provide calories)

A

Sugar Alcohols/polyols (end in ol)

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72
Q

What are the non-nutritive sweeteners (no associated caloric value)

A

Alternative Sweeteners

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73
Q

What monosacharide makes up Sucrose

A

one molecule of glucose bound to one molecule of fructose

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74
Q

What monosacharide makes up Lactose

A

glucose and galactose

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75
Q

What monosaccharide makes up Malatose

A

two glucose molecules

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76
Q

What are amino acids

A

hundreds or thousands of small units which are attached to one another in long chains
**make up proteins

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77
Q

How many different types of amino acids are there?

A

20 that can be comined to make a protein

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78
Q

how many essential amino acids are there

A

9

79
Q

What are the groups that amino acids are classified as

A
  1. Essential
  2. Nonessential
  3. Conditional
80
Q

What are essential amino acids

A

can not be made by the body-come from food

81
Q

what are nonessential amino acids

A

synthesized in the body–generally in the liver

82
Q

What is a complete protein and where are they found

A

a protein that provides all 9 essential amino acids.. only found in animal products or soy

83
Q

What is an incomplete protein

A

lack one or more of the essential amino acids.. found in non-animal foods and are generally considered healthy… beans and rice

84
Q

What are complementary proteins

A

provide adequate amounts of all the essential amino acis (combining rice and beans**)

85
Q

What are two main types of undernutrition

A
  1. Marasmus

2. Kwashiorkor

86
Q

what is Marasmus

A

means to waste away.. inadequate food intake.. generally in young children and babies.. leads to dehydration and weight loss.. Identified by stomach shrinkage

87
Q

What is Kwasiokor

A

Severe protein deficiency.. occurs generally in children 18 months -2 years of age.. generally children who have been weaned off breast milk.. identified by Bulging of the stomach

88
Q

what are lipids

A

~FATS~ molecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells THEY ARE NOT SOLUBLE IN WATER

89
Q

What are Fatty Acids

A

Long chain carboxylic acids (may or may not contain double carbon bonds.. saturated or unsaturated)

90
Q

What is a saturated fatty acid?

A

has NO carbon-carbon bonds (because carry the maximum number of H)

91
Q

What are saturated fats derived from?

A

animals and are typically solids (beef..lamb..pork..butter..cheese..)

92
Q

Saturated fats in relation to cholesterol?

A

increase serum cholesterol levels

93
Q

What are monounsaturated fatty acids

A

fat molecules that have one unsaturated CARBON bond in the molecule with NO hydrogen bonds

94
Q

what are monounsaturated fatty acids derived from?

A

Plant foods (nuts, avocados, vegetable oils) and are liquid at room temp but harden when chilled

95
Q

Monounsaturated fatty acids in relation to cholesterol?

A

maintain serum cholesterol levels

96
Q

What is the most abundant fatty acid in nature?

A

Oleic acid it is an omega-9 fatty acid*

97
Q

What are polyunsaturated fats?

A

fat molecules that have MORE THAN ONE unsaturated CARBON BOND in the molecule

98
Q

What to polyunsaturated fats increase?

A

high density lipoprotein (HDL) (this is a good thing.. it reduces risk of heart disease and stroke)

99
Q

What are polyunsaturated fats derived from?

A

Plant-based oils (sunflower oil, corn oil, walnuts, tofu) (these help provide essential fats that the body needs but can’t produce itself)

100
Q

What are the two essential fatty acids?

A
  1. Linoleic Acid (omega-6 fatty acid)

2. Linolenic Acid (Omega-3 fatty acid)

101
Q

What is Linoleic Acid?

A

Essential fatty acid, essential for normal growth and development, used to make EICOSANOIDS which REGULATE INFLAMMATION (sunflower oil, corn oil, nuts, pumpkin seeds)

102
Q

What is Linolenic Acid?

A

Lowers cardiovascular risk by lowering cholesterol levels, best sources are oily fish (mackerel, tuna, salmon) and seaweed because they have omega-3 in the form of EPA and DHA

103
Q

Omega-6: omega-3 ratio (western diets and what it should be)

A

Western: 20:1

Should be: 1.5:1

104
Q

How many kilocaleries/gram do fats have?**

A

9 kc/g

105
Q

What feeling to fats provide?

A

satiety (fullness) & also maintain body temperature (core temp)

106
Q

What are vitamins?

A

organic compounds (meaning they always contain carbon)

107
Q

how many vitamins are there

A

13

108
Q

How are vitamins categorized

A

A. Water-soluble

B. Fat-soluble

109
Q

What kind of vitamins can easily build up to toxic levels?

A

Fat-soluble.. These are easily stored in the body and not readily excreted

110
Q

What are the fat-soluble vitamins?

A

A, D, E and K

111
Q

What is Vitamin A?

A

a group of fat-soluble retinoids (think of eyes)

112
Q

What is vitamin A involved in

A 
Immune function
VISION (prevents night blindness) 
component of RHODOPSIN (a protein that absorbs light in the retinal receptors)
Reproduction
BONE HEALTH
Cellular communication
113
Q

what can inadequate vitamin A consumption lead to*

A

alter keritinization of oral tissues

114
Q

What can alter keritinization of oral tissues?

A

Inadequate vitamin A consumption

115
Q

What vitamin promotes calcium absorption in the gut and enables normal mineralization of the bone

A

Vitamin D

116
Q

What does vitamin D do

A

promotes calcium absorption in the gut and enables normal mineralization of the bone

117
Q

How is vitamin D produced

A

endogenously (in the body..but can not do it without sunlight)

118
Q

What can Vitamin D deficiency cause

A

Rickets (children

Osteomalacia (adults)

119
Q

How is Rickets identified

A

in children, failure of bone tissue to properly mineralize resulting in soft bones and skeletal deformations (bowed legs, enlarged head, deformed pelvis)

120
Q

How is Osteomalacia identified

A

weakening of the bones when calcium is leached from bones to make up for insufficient absorption of vitamin D from the intestine (bowed legs, bent posture, bone pain, muscle weekness)

121
Q

what is a long-term effect of calcium and vitamin D insufficiency

A

Osteoporosis

122
Q

What is Vitamin E

A

fat-soluble compound with distinctive antioxidant activities, inhibits platelet aggregation and enhances immune system

123
Q

what is a clinical sign that Vitamin E levels are too high?

A

gingival bleeding

124
Q

what is a clinical sign that Vitamin E levels are too high?

A

gingival bleeding

125
Q

What are the most common sources of vitamin K

A

Spinach***** broccoli, and iceberg lettuce

126
Q

What happens to water-soluble vitamins

A

they are not stored in the body, any surplus beyond what the body absorbs is excreted in the urine

127
Q

Is it safe to take in a lot of water soluble vitamins?

A

yes, the body needs a continuous supply though a steady daily intake

128
Q

Where can you find water soluble vitamins?

A

fruit, veggies, grains

129
Q

What are the water-soluble vitamins?

A 
Vitamin C (ascorbic acid)
Vitamin Bs
-B1(Thiamin)
-B2(Riboflavin)
-B3(Niacin)
-Pantothenic Acid
-B6 (Pyridoxine)
-B9(Folic Acid)
-B12(cobalamin**)
130
Q

What does Vitamin C produce

A

Collagen ( C=Collagen)

131
Q

What are the sources of Vitamin C

A

Strawberries** broccoli, tomatoes..

132
Q

What does Vitamin C deficiency cause

A

Scurvy

133
Q

What are clinical manifestations of Vitamin C deficiency

A

bleeding gingiva, delayed wound healing, bleeding into joints, anemia

134
Q

What people are at a higher risk of vitamin C deficiency?

A
  • *people with low income/low socioeconomic status
  • medical condition (such as chrohn’s)
  • older people
  • smokers
  • pregnant and breast-feeding women
135
Q

What are Vitamin B’s good for

A

converting food into energy and neuronal (brain) support. also help the nervous system function properly

136
Q

What is Vitamin B1

A

Thiamine

137
Q

What is Thiamine

A

Vitamin B1

138
Q

What does Thiamine do

A

forms ATP (adenosine triphosphate) that every cell of the body uses for energy. May strengthen the immune system and improve the body’s ability to withstand stressful conditions

139
Q

What can occur from Thiamine deficiency

A
  • Beri beri

- Wernicke-Korsakoff syndrome

140
Q

What are symptoms of beri beri

A
  • swelling, tingling or burning sensation in the hands and feet
  • confusion
  • fluid in the lungs
  • uncontrolled eye movements (nystagmus)
141
Q

What are symptoms of Wernicke-Korsakoff syndrome

A

(brain disorder caused by malnutrition due to alcoholism) -memory problems
-nerve damage

142
Q

What is Vitamin B2

A

Riboflavin

143
Q

What is Riboflavin

A

Vitamin B2

144
Q

How can the breakdown of B2 in milk occur?

A

B2 is light sensitive, milk must be stored in opaque containers to prevent the breakdown of B2

145
Q

What is Vitamin B3

A

Niacin

146
Q

What is Niacin

A

Vitamin B3

147
Q

What occurs from Vitamin B3 deficiency

A

Pellegra

148
Q

What are symptoms of Pellegra

A 
The 4 D's
Dementia
Diarrhea
Dermatitis
Death
149
Q

What is Vitamin B6

A

Pyridoxine

150
Q

What is Pyridoxine

A

Vitamin B6

151
Q

What does Vitamin B6 do

A

supports adrenal function and maintains a healthy nervous system

152
Q

What are symptoms of Vitamin B6 deficiency

A 
Dermatitis
Cracked and sore lips
Inflamed tongue
Confusion
Depression
Insomnia
153
Q

What is Vitamin B9

A

Folate, Folic Acid

154
Q

What is Folate, Folic Acid

A

Vitamin B9

155
Q

What two Vitamins HAVE to work together

A

Vitamin B9 and B12.. to form healthy red blood cells

156
Q

What Vitamins work together to form healthy red blood cells

A

B9 and B12

157
Q

What plays a role in preventing birth defects during early pregnancy?

A

B9… (spina bifida)

158
Q

What are symptoms of B9 deficiency

A

Megaloblastic anemia (abnormal blood cells)
Red, beefy tongue that can be painful
Angular Stomatitis

159
Q

What is Vitamin B12

A

Cobalamin

160
Q

What is Cobalamin

A

Vitamin B12

161
Q

What does Cobalamin contain

A

Cobalt

162
Q

What is needed for folate metabolism

A

Cobalamin

163
Q

How is Cobalamin absorbed?

A

The intrinsic factor (Dietary B12 is called extrinsic factor)

164
Q

What can vitamin B12 (Cobalamin) deficiency cause

A

weakened bones tingling and numbing in extremities nerve damage, muscle weakness, neurological problems (dementia, depression), upset digestive tract, enlarged liver Pallor (brown-gray fingernail and toenail discoloration) Megloblastic anemia smooth, thick, red tongue

165
Q

What does friable tissue and gingival bleeding suggest

A

Vitamin C deficiency

166
Q

What deficiency does glossitis suggest?

A

(B12) Cobalamin deficiency

167
Q

What does glossitis and cheilosis suggest?

A

(B6) Pyridoxine deficiency

168
Q

What does Gingivitis, stomatitis, and glossitis suggest?

A

(B3) Niacin deficiency

169
Q

What are minerals?

A

inorganic elements found in soil

170
Q

What are the MAIN Macrominerals?

A

Calcium ~THINK (CA)(NA)(K)~
Sodium
Potassium

171
Q

What is the most abundant mineral in the body?

A

Calclium ~98% in bone tissue ~1% in teeth~ ~1% in blood~

172
Q

What are the main functions of calcium?

A

forms and maintains bone and tooth structure
coagulates blood
builds and maintains connective tissue

173
Q

What is needed to absorb Calcium?

A

Vitamin D (just think of milk, they kinda go hand in hand) (and remember, osteoporosis is Ca AND Vitamin D deficiency)

174
Q

What are the main functions of Sodium

A

maintain blood pressure, fluid balance

175
Q

Does excess sodium consumption cause hypertension

A

NO! it AGGRIVATES it!

176
Q

What is the recommended daily sodium consumption for adults and children?

A

no more than 2300 mg (about 1 teaspoon daily)

177
Q

What is Potassium helpful in?

A

cells need a high internal concentration of potassium to function normally

178
Q

Where will you find Potassium?

A

bananas and spinach

179
Q

What are the main Microminerals?

A

Iron (FL)(I)(CO)(FE)
Copper
Iodine
Fluoride

180
Q

What are the primary functions of Iron

A

Transport and stores oxygen in the blood

Aids in energy metabolism

181
Q

What does iron deficiency cause?

A

anemia, iron deficiency is the most common cause of anemia

182
Q

Most common oral symptoms of iron deficiency?

A

mucosal pallor, atrophic glossitis, burning sensation of oral mucosa

183
Q

Dietary sources of Iron?

A

liver, beans, spinich NOT FOUND IN MILK

184
Q

What are the primary functions of Copper?

A

Keeps arteries flexible
Helps the body use and absorb iron
Aids in the formation of collagen**
(deficiency of copper is rare)

185
Q

Why is Iodine important in the body?

A

It is an essential component of thyroid hormones (T4, T3) which regulate basal metabolic rate Thyroid is the only organ that NEEDS Iodine

186
Q

Iodine deficiency can lead to what?

A

Goiter formation

Hypothyroidism

187
Q

Calorie to energy output ratio?

A

Calorie intake should equal energy output

188
Q

what is BMR

A

Basal metabolism rate, an estimate of how many calories are burned at rest for 24 hours…. represents the minimum amount of energy needed to keep the body functioning by maintaining vital bodily functions

189
Q

What is Degree of physical activity?

A

the VOLUNTARY component of energy

190
Q

What is Specific dynamic activity (SDA)

A

the energy needed to digest and absorb nutrients

191
Q

What disorder has the highest mortality of all the psychiatric diseases?

A

Anorexia..due to cardiovascular collapse

192
Q

what are oral characteristics of bulimia?

A 
Dental erosion (perimolysis)
Restorative erosion (floating fillings)
Enlarged parotid glands
193
Q

What is the optimum water intake?

A

Take the body weight in lbs and divide it in half

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