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Board Review > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What does the body use nutrients for

A

Growth, maintenance, and repair

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2
Q

Six categories of nutrients

A 
Carbohydrates
Proteins
Lipids (fats)
Vitamins
Minerals
Water
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3
Q

These make up the bulk of dietary needs

A

Macronutrients; carbohydrates, proteins, and fats

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4
Q

These are required in much smaller amounts

A

Vitamins, minerals, and water

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5
Q

Molecular compounds made from three elements: carbon, hydrogen, and oxygen

A

Carbohydrates

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6
Q

Three types of carbohydrates

A

simple carbohydrates, complex carbohydrates, and fiber

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7
Q

Carbohydrates

A

provide fuel for the body and brain (typically 4 kilocalories)

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8
Q

Simple carbohydrates

A

divisible into monosaccharides and disaccharides

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9
Q

What are the monosaccharides

A

glucose, fructose, and galactose

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10
Q

what are the three primary disaccharides

A

maltose, lactose, and sucrose

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11
Q

Glucose

A

Main fuel for the body (and sole source of energy for the brain)
Precusor to RNA and DNA

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12
Q

Fructose (levulose)

A

Sweetest of the monosaccha
Enhances the absorption of water, sodium, and potassium
All vegtables contain high levels of fructose

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13
Q

Most abundant carbohydrate in nature

A

Glucose

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14
Q

Sucrose

A

Referred to as table sugar
3.9 calories per gram
Most implicated in dental caries of all sweeteners***

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15
Q

Lactose

A

Known as milk sugar

Lactase digests lactose and the production decreases with age = lactose intolerance

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16
Q

Maltose

A

Malt sugar with two glucose molecules

Intermediate product of the starch (polysaccharide) digestion

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17
Q

Common sugar alcohols (polyols)

A

Sorbitol, mannitol, xylitol,

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18
Q

Pure xylitol

A

derived from cellulose product, such as wood straw and pulp cane

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19
Q

Xylitol

A

Used as a carie protective agent

Works most effectively on teeth that are erupting

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20
Q

Zero or low calorie alternatives to nutritive sweeteners

A

nonnutritive sweeteners

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21
Q

Saccharin

A

Sweet N Low

Bitter aftertase is common

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22
Q

Brand names for aspartame

A

Equal classic and nutrasweet

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23
Q

Aspartame containing products are most stable at a pH of

A

4.3

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24
Q

Stability of aspartame

A

temperature dependant and is not to be used in baking or cooking

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25
Q

The three amino acids in aspartame

A

phenylalanine and aspartate and methanol (wood alcohol)

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26
Q

PKU and aspartame

A

it is important for sufferers of PKU to keep levels of phenylalanine low and to avoid consuming ANY food or beverage product containing aspartame

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27
Q

Acesulfame K

A

stimulates insulin secretion but can cause hypoglycemia

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28
Q

Active ingredient in Splenda

A

Sucralose

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29
Q

Brand name for stevia

A

Trivia or purevia

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30
Q

Stevia

A

related to lettuce and marigolds

also known as sweet leaf and sugar leaf

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31
Q

Carbohydrates with three to ten units of glucose are sometimes called

A

oligosaccharides

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32
Q

Starch is a mixture of two polysaccharides

A

amylose and amylopectin

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33
Q

Where does starch naturally occur

A

plant foods

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34
Q

what is the most important carbohydrate

A

starch

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35
Q

The storage form of glucose

A

glycogen

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36
Q

glycogen

A

Stored and produced primarily by the hepatocytes in the liver and is also stored in muscle cells

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37
Q

most common disease in which glycogen metabolism becomes abnormal

A

diabetes

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38
Q

roughage or bulk

A

fiber

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39
Q

Soluble (or functional) fiber

A

dissolves in water

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40
Q

Insoluble (or dietary) fiber

A

promotes the movement of material through the digestive system (peristalsis)

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41
Q

This type of fiber prevents or relieves constipation and aids in weight control and lowering diabetes and heart disease risk

A

insoluble or dietary fiber

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42
Q

recommended daily fiber intake

A

25-38 grams

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43
Q

digestion of polysaccharide (starch)

A

Initial digestion begins in the oral cavity with the secretion of salivary amylase
Digestion continues in small intestine with release of pancreatic amylase

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44
Q

digestion of disaccharide

A

occurs in the small intestine and is dependent on enzymes

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45
Q

Breaks down sucrose

A

sucrase

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46
Q

breaks down lactose

A

lactase

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47
Q

breaks down maltose

A

maltase

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48
Q

Primary source of energy

A

Carbohydrates

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49
Q

dietary requirement for carbohydrates

A

45% to 65% of their calorie intake

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50
Q

A disease in which the body’s ability to produce or respond to the hormone insulin is impaired resulting in abnormal metabolism of carbohydrates and elevated levels of glucose in the blood and urine

A

Diabetes mellitus

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51
Q

Type 1 diabetes

A

insulin dependent
islets of langerhands in the pancreas affected
characterized by weight loss and increased appetite

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52
Q

Type 2 diabetes

A

most common type of diabetes
associated with obesity
insufficient insulin
characterized by weight gain with increased appetite

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53
Q

signs and symptoms of diabetes

A

Hyperglycemia
Acetone breath
Ketonemia and ketonuria
Polydipsia, polyphagia, and polyuria

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54
Q

Chronic complications of diabetes

A 
increased susceptiblity of periodontal diseases
xerostomia
loss of sight
compromised kidney function
poor circulation
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55
Q

the most common cause of diabetes associated death

A

cardiovascular risks

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56
Q

when should you schedule diabetics

A

early in the morning after breakfast

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57
Q

Most common diabetes related emergency

A

hypoglycemia (insulin shock)

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58
Q

Large organic compounds that play many critical rols in the body. They do most of the work in cells and are required for the structure, function, and regulation of the body’s tissues and organs

A

Proteins

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59
Q

What are proteins made up of

A

amino acids

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60
Q

the three groups of amino acids

A

essential amino acids
nonessential amino acids
conditional amino acids

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61
Q

Essential amino acids

A

cannot be made by the body, they must come from food

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62
Q

Nonessential amino acids

A

can be synthesized in the body (generally in the liver)

63
Q

conditional amino acids

A

are usually not essential (except in times of illness and stress)

64
Q

Will provide the body with all nine of the essential amino acids
Found only in animal products (exception soy)

A

complete proteins

65
Q

Incomplete proteins

A

lack one or more of the essential amino acids

found in non-animal foods

66
Q

Example of complementary proteins

A

Rice and beans

67
Q

Protein digestion

A

begins in the stomach with the action of the enzyme pepsin

68
Q

Two main types of undernutrition

A

marasmus and kwashiokor

69
Q

Marasmus

A 
Means to waste away
inadequate food intake over a long period of time
weight loss
dehydration 
chronic diarrhea 
stomach shrinkage
70
Q

Kwashiokor

A 
severe protein deficiency
children 18 months to two years of age
edema or swollen appearance
bulging of the abdomen
inability to grow or gain weight
71
Q

Lipids (fats)

A

molecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells
Not soluble in water

72
Q

Saturated fats

A

typically solids and are derived from animals

increase serum cholesterol levels

73
Q

monounsaturated fatty acids

A

No hydrogen atoms
found in plants
maintain serum cholestrol levels *

74
Q

monounsaturated and is the most abundant fatty acid in nature
omega 9 fatty acid

A

Oleic acid

75
Q

have more than one unsaturated carbon bond in the molecule

must be obtained through diet

A

polyunsaturated fatty acids

76
Q

What are the two essential fatty acids

A

linoleic acid (omega 6 fatty acid) and linolenic acid (omega 3 fatty acid)

77
Q

Linoleic acid

A

omega 6 fatty acid

used to make eicosanoids which regulates inflammation

78
Q

linolenic acid

A

omega 3 fatty acid
lowers cardiovascular risk by lowering cholesterol levels
oily fish

79
Q

fats provide how many kilocaloris per gram

A

9

80
Q

functions of lipids (fats)

A

Carry fat soluble vitamins

provide insulation to maintain body temperature (core temperature) and protect organs

81
Q

vitamins

A 
organic compounds (meaning they always contain carbon)
essential because the human body either doe not produce enough of them or none at all
82
Q

how many known vitamins are there

A

13

83
Q

what are the fat soluble vitamins

A

A D E and K

84
Q

fat soluble vitamins

A

easier for the body to store and is usally in the liver or adipose tissue
because these vitamins are no readily excreted, they can build up to toxic levels

85
Q

fat soluble renoids suck as retinol, retinal, and retinyl esters

A

Vitamin A

86
Q

Vitamin A functions

A

immune function, vision (prevents night blindness), bone health

87
Q

Inadequate vitamin A consumption

A

can alter keratinization of oral tissues however vitamin C is much more influential in maintaining tissue integritity

88
Q

Vitamin D

A

promotes calcium absorption in the gut and maintains adequate serum calcium and phosphate to enable mineralization of bone
Produced endogenously

89
Q

Vitamin D deficiency

A

Rickets and osteomalacia

Rickets is in children and osteomalacia is in adults

90
Q

symptoms of osteomalacia

A

bowed legs, bent posture, and muscle weakness

91
Q

Vitamin E (Tocopherol)

A

Antioxidant activités

exists in eight chemical forms

92
Q

Alpha tocopherol

A

is the only form that is recognized to meet human requirements

93
Q

Vitamin E functions

A

antioxidant

anti-inflammatory processes, inhibition of platelet aggregation, and immune enhancement

94
Q

Cautions with vitamin E

A

potential to interact with several types of medications such as anticoagulant and anti platelet
Can cause gingival bleeding

95
Q

Vitamin K

A

involved in blood clotting and helps prothrombin (clotting factor II)

96
Q

Most common sources of vitamin K

A

spinach and broccoli

97
Q

Water soluble vitamins

A

are not stored in the body

can be destroyed by heat or air exposure

98
Q

what are the water soluble vitamins

A

vitamin C, all the B vitamins

99
Q

Vitamin C (ascorbic acid)

A

production of collagen
powerful antioxidant
helps repair tissue and reduce damage from inflammation and oxidation
fights off infections

100
Q

Vitamin C deficiency

A

Scurvy

abnormal collegan synthesis (bleeding gingiva, delayed wound healing, bleeding into joints, anemia)

101
Q

B vitamins

A

Help the body convert food (carbohydrates) into fuel (glucose) to produce energy
help the nervous system function properly

102
Q

Thiamin (Vitamin B1)

A

Anti-stress vitamin

Plays a crucial role forming ATP

103
Q

Beri beri and Wernicke-Korsakoff syndrome is from what vitamin deficiency

A

Thiamin (e) (Vitamin B1)

104
Q

What are the symptoms of beri beri

A

Swelling, tingling, or burning sensation in the hands and feet
Confusion
Trouble breathing because of fluid in the lungs
Uncontrolled eye movements (nystagmus)

105
Q

Wernicke-Korsakoff syndrome

A

Malnutrition caused by alcoholism

memory problems and nerve damage

106
Q

Riboflavin (B2)

A

Essential component of two major coenzymes; these enzymes play a major role in energy production, cellular function, growth, and development; and metabolism of fats, drugs, and steroids

107
Q

Niacin (B3)

A

supports cardiovascular health

deficiency is rare and is typically found in alcoholics

108
Q

What is vitamin B3 deficiency

A

Pellegra

109
Q

Symptoms of pellegra

A

4 D’s: dementia, diarrhea, dermatitis, death

110
Q

Vitamin B6 (pyridoxine)

A

Supports adrenal function and maintain a healthy nervous system
Breakdown and utilization of carbohydrates, fats and proteins

111
Q

Symptoms of vitamin B6 deficiency

A

dermatitis, cracked and sore lips, inflammed tongue

112
Q

Vitamin B9 (folate, folic acid)

A

Forms healthy red blood cells

Important in preventing birth defects (spina bifida)

113
Q

What is B9 deficiency

A

Megaloblastic anemia

114
Q

Symptoms of megaloblastic anemia

A

red, beefy tongue that can be painful; angular stomatitis; diarrhea, and neurologic presentations

115
Q

Vitamin B12 (cobalamin)

A

Contains cobalt
proper RBC formation
needed for folate metabolism
found only in animal products

116
Q

Vitamin B12 deficiency

A

Weakened bones
Nerve damage (tingling)
pallor and brown-gray fingernail and toenail discoloration

117
Q

Macrominerals

A

Found in 5 grams or more

Calcium, phosphorus, magnesium, sodium, potassium, chloride and sulfur

118
Q

Most abundant mineral in the body

A

calcium

119
Q

Functions of calcium

A

Forms and maintains bone and tooth structure
coagulates blood
builds and maintains connnective tissue

120
Q

Osteoporosis

A

deficiency of calcium and vitamin D

121
Q

Sodium

A

Maintains blood pressure and fluid balance

Does not cause hypertension AGGRAVATES it

122
Q

What contains the highest levels of sodium

A

Processed foods, added dietary table salt, and bread products

123
Q

Recommended daily sodium intake

A

no more than 2,300 mg (one teaspoon) daily

124
Q

Potassium

A

Cells need a high internal concentration of potassium for sodium potassium ATP pump –> membrane potential

125
Q

Microminerals

A

iron, manganese, copper, iodine, zinc, cobalt, fluoride, and selenium

126
Q

Systemic symptoms of anemia

A

Fatigue, weakness, pale skin, shortness of breath, dizziness, and pica

127
Q

oral symptoms of iron deficiency anemia

A

angular chelitis, cheilosis, mucosal pallor, burning sensation of oral mucosa, lingual varicosity, dry mouth, oral lichen plants, and atrophic glossitis

128
Q

Copper

A

keeps arteries flexible
aids in formation of collagen
deficiency is rare

129
Q

Iodine

A

essential component of the thyroid hormones with regulate basal metabolic rate

130
Q

Deficiency of iodine

A

during pregnancy - cretinism

dietary - goiter and hypothyroidism

131
Q

An estimate of how many calories are burned at rest for 24 hours; the minimum amount of energy needed to keep the body functioning

A

Basal metabolism rate (BMR)

132
Q

Voluntary component of energy

A

degree of physical activity

133
Q

energy needed to digest and absorb nutrients

A

Specific dynamic activity (SDA)

134
Q

Highest mortality rate of all psychiatric diseases

A

anorexia

135
Q

oral characteristics of bulimia

A 
Dental erosion (perimolysis)
floating fillings
enlarged parotid glands
136
Q

oral signs and symptoms of dehydration

A

dry oral mucosa, furrowed tongue, and dry, cracked lips

137
Q

saccharides are molecular compounds made up of

A

carbon, hydrogen, oxygen

138
Q

A patient presents for treatment with angular cheilosis. what is the potential cause?

A

pyridoxine deficiency

139
Q

pale oral mucosa may result from deficiency of what nutrients

A

vitamin B12

140
Q

Cows milk is an excellent source of what vitamin

A

B12

141
Q

Which monosaccharide is considered to be the sweetest

A

fructose

142
Q

Salivary amylase is involved in the initial digestion of

A

polysaccharides

143
Q

Collagen formation, degradation and quality depends on what cofactor

A

vitamin C

144
Q

what is the storage form of glucose

A

glycogen

145
Q

a ‘heart healthy diet’ would likely be made up of

A

increased monounsaturated fat intake

146
Q

Which vitamin deficiency is often linked to night blindness

A

vitamin A

147
Q

As a polysaccharide, dextran are metabolized from

A

sucrose

148
Q

Phenylketonuria is assoicated with a build up of phenylalanine in the body. What food additive must be avoided with people suffering from PKU

A

aspartame

149
Q

Pernicious anemia is associated with what vitamin deficiency

A

vitamin B12

150
Q

Wernicke-korsakoff syndrome is associated with what vitamin deficiency

A

thiamine

151
Q

Carbohydrates typically yield

A

4 kilocalories pe gram

152
Q

the most common disease in which glycogen metabolism becomes abnormal is

A

diabetes

153
Q

Which nutrient is required for folate metabolism

A

cobalamin

154
Q

beri beri is assoicated with

A

nystagmus

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