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Clinical Foundations > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Monosaccharides

A

Simple sugars

Glucose, Fructose, Galactose

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2
Q

Disaccharides

A

Simple sugars

Sucrose, Maltose, Lactose

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3
Q

Oligosaccharides

A

Complex sugars
Stachyose
Raffinose

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4
Q

Polysaccharides

A

Complex sugars

Starch, Glycogen, Cellulose

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5
Q

Added Sugars

A

Sugars that are added to foods or beverages when they are processed or prepared.

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6
Q

Dietary fiber needs

A

Female- 25 g

Male- 38 g

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7
Q

Soluble fiber vs Insoluble fiber

A

Soluble forms a gel matrix in the GI tract, slowing transit. Insoluble decreases transit time, and can bind with other compounds, such as bile salts.

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8
Q

Inadequate CHO intake can lead to…

A

Ketosis

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9
Q

When sufficient glucose is not available what is formed in the liver during the Kreb’s cycle?

A

Ketone bodies

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10
Q

Diabetic ketoacidosis

A

Caused by insulin deficiency in Type 1 diabetics. Can be life threatening if not treated promptly.

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11
Q

Substrates of Gluconeogenesis

A

Lactic acid, Glycerol, Amino acids

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12
Q

The breakdown of glycogen into glucose of its derivatives

A

Glycogenolysis

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13
Q

Liver glycogenolysis

A

Direct source of blood glucose

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14
Q

Muscle glycogenolysis

A

Indirect source of blood glucose

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15
Q

Source of complete proteins

A

Meat, poultry, fish, eggs, dairy products, soy, quinoa

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16
Q

Source of incomplete proteins

A

Grains, nuts, seeds, legumes, vegetables.

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17
Q

PDCAAS

A

Protein digestibility-corrected amino acid score. Takes into account the aa composition and the digestibility

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18
Q

Energy in protein, per gram

A

4 kcal

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19
Q

Energy in carbohydrate, per gram

A

4 kcal in food

3.4 kcal in aqueous

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20
Q

Protein needs based on body weight

A

0.8 g per 1 kg

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21
Q

Energy per gram of Fats

A

9 kcal

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22
Q

Essential fatty acids

A

Omega 3 and Omega 6

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23
Q

Bad cholesterol

A

LDL, IDL, VLDL, Chylomicron and chylomicron remnants

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24
Q

Good

A

HDL

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25
Q

AMDR for fat

A

20-35% of total kcals

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26
Q

Water soluble vitamins

A

C, All B vitamins

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27
Q

Fat-soluble vitamins

A

A, D, E, K

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28
Q

Fat soluble vitamins are packaged by _____ and transported to body cells by ______

A

Chylomicrons

VLDL and LDL

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29
Q

Can be synthesized from a cholesterol derivative

A

Vitamin D

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30
Q

Can be synthesized by bacteria in the GI tract

A

Vitamin K

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31
Q

Can be synthesized from tryptophan

A

Niacin

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32
Q

Good source of B vitamins

A

Grains

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33
Q

Good source of Vitamins C, E, and Carotenoids

A

Vegetables

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34
Q

Good source of Vitamin D, Ca, Phosphate, and Riboflavin

A

Dairy

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35
Q

Good source of Vitamin C

A

Fruits

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36
Q

Good source of iron

A

Red Meat

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37
Q

More likely to be toxic

A

Fat-soluble vitamins.

38
Q

Toxic water soluble vitamins

A

High doses of B6 and niacin

39
Q

Groups at risk of micronutrient deficiency or toxicity

A

Pregnant, Elderly, children/infants,Alcoholics, Dialysis patient, patients with malabsorption syndromes

40
Q

Scurvy

A

Vitamin C deficiency

41
Q

Ricketts, osteomalacia

A

Vitamin D deficiency

42
Q

Beri Beri

A

Thiamin Deficiency

43
Q

Pellagra

A

Niacin deficiency

44
Q

Niacin form associated with toxicity

A

Nicotinic acid. toxic at 2-4 g/day

45
Q

Vitamin used as cholesterol medication at low doses. Lowers LDL

A

Nicotinic acid

46
Q

Amount of TRP needed to make 1 mg Niacin

A

60 mg TRP

47
Q

B6 deficiency can occur when a patient is on _____ used to treat ____

A

Isoniazid

TB

48
Q

Symptoms of Niacin Flush

A

Skin flushing, itching, nausea, liver damage

49
Q

Symptoms of B6 deficiency

A

Glossitis, stomatitis, seizures, peripheral neuritis, sideroblastic anemia

50
Q

Effect of excessing B6 intake

A

Nerve damage

Can start at 2-6 g B6 daily for 2+ months, or long term use of 200 mg/day

51
Q

Symptoms of B6 toxicity

A

Walking difficulty, hand and foot numbness. Ganglion damage is irreversible

52
Q

Which vitamins have roles in the transfer of methyl groups

A

B12 and Folic Acid

53
Q

Macrocytic Anemia (pernicious anemia)

A

Folic acid or Vitamin B12 deficiency

54
Q

Recommended amount of Folic acid for women who may become pregnant, prevents neural tube defects.

A

400-800 mcg daily.

55
Q

Most preventable cause of blindness worldwide

A

Vitamin A deficiency

56
Q

Toxic effects of Vitamin A

A

Chronic: skin redness, dermatitis, hair loss, hemorrhage,. Bone malformation, fractures, liver toxicity
Acute: GI upset, headache, blurred vision, muscular incoordination
Teratogenic: Fetal malformations

57
Q

Non-toxic form of Vitamin A

A

Carotenoids.

Can cause hypercarotenemia

58
Q

Vitamin synthesized from cholesterol derivative

A

Vitamin D

59
Q

Most at risk for Vitamin D deficiency

A

Elderly, people living in northern climes, liver disease, kidney disease, stomach, gallbladder, or intestinal disease.

60
Q

Recommendation for Vitamin E prior to surgery

A

Discontinue 1 month prior if at risk of hemorrhage.

61
Q

Vitamin K role

A

Anticoagulation. Produced by bacteria in the gut, so given to infants with a sterile GI tract, and to those on long term antibiotics.
People on anticoagulants should have regular vitamin K intake

62
Q

Bioavailability

A

The percent of consumed material that enters the boy via intestinal cells and is used for its intended purpose

63
Q

Minerals 100% absorbed

A

Na, K, Cl, Se, Mg

64
Q

Absorption of minerals is dependent on:

A

Solubility, presence of compound that aid absorption, such as phytates and oxalates, amount of element available to be absorbed

65
Q

Best source of minerals

A

Animal products

66
Q

Antioxidant

A

Natural or synthetic compound that is readily oxidized and prevents oxidation of another compound

67
Q

Phytochemicals

A

Non-nutrient compounds found in plant foods that are biologically active

68
Q

USP

A

Independent lab that tests dietary supplements. Submission is voluntary

69
Q

Dietary recommended intake

A

DRI. Based on life stage group.

70
Q

Estimated Average Requirement

A

EAR. Amount to meet 50% of the populations needs. RDA = EAR + 2 SD.

71
Q

Adequate intake (AI)

A

Amount thought to be adequate for most people.

72
Q

Upper Limit (UL)

A

Amount of intake associated with adverse effects

73
Q

Dietary Guidelines for Americans

A

Published every 5 years by the USDA. Focus on disease prevention and health promotion. Recommendations based on health eating patterns.

74
Q

MyPlate

A

Food Based approach developed by the USDA. Meal based, 1/2 of plate is fruits and veggies, 1/4 is grains, and 1/4 is protein. Dairy is optional. 74% of Americans have not heard of MyPlate.

75
Q

DASH

A

Dietary Approaches to Stopping Hypertension. Pyramid shaped. Plan of fruit/vegetable plus low-fat dairy is low in sodium, high in Calcium and Potassium. Reduces blood pressure.

76
Q

ADA Exchange system

A

Organizes foods into groups based on similar macronutrient and energy content. Allows diabetics to easily calculate their carb intake

77
Q

Food ingredients are listed in what order?

A

Highest to lowest amount

78
Q

Serving size

A

The standard amount recommended in the nutrition facts

79
Q

Portion size

A

The amount actually consumed

80
Q

Estimated portion of 1/2 cup

A

Front of clenched fist

81
Q

Estimated portion of meat (3 oz)

A

Palm

82
Q

Estimated teaspoon

A

Fingertip

83
Q

Estimated tablespoon

A

Thumb tip

84
Q

Estimated 1 cup

A

Clenched fist

85
Q

Medical nutrition therapy

A

Goal is top supply needed nutrients to the body in a form it can handle.

86
Q

MNT can be used for

A

Attain optimal metabolic outcomes
Prevent and treat chronic conditions
Promote healthy food choices and physical activity
Take into account personal preferences

87
Q

Enteral nutrition support

A

Delivered via NG or GI tube. Patient must still have a functioning digestive tract.

88
Q

Parenteral nutrition support

A

Delivered via IV, either peripheral or central vein. Patients either cannot or should not be taking food via the GI tract.

89
Q

Harris-Benedict equation

A

Can be used to determine resting energy requirement. This can be factored by the level of stress the person is undergoing.

90
Q

____ can increase metabolism and protein catabolism

A

Stress of illness or trauma.

91
Q

Protein balance

A

= protein intake - protein catabolic rate. Calculated based on urinary urea nitrogen

Clinical Foundations (17 decks)

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