Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

ProvaENFRN > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Carbohydrates

A
  • preferred source of energy
  • provide 4cal/g
  • promote normal fat metabolism, spare protein and enhance lower GI function
  • include milk, fruits, vegetables and grais.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Fats

A
  • provide a concentrated source and a stored form of energy
  • provide 9cal/g
  • protect internal organs and maintain body temp.
  • inadequate intake can lead to increased sensitivity to cold, skin lesions, increased risk of infection, and amenorrhea
  • high intake lead to obesity and cardiovascular disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Proteins

A
  • Amino acids critical to growth and development of tissues
  • provide 4cal/g
  • build and repair body tissues, regulate fluid balance, maintain acid-base balance, produce antibodies, provide energy, and produce enzymes and hormones
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Vitamins

A
  • facilitate metabolism of proteins, fats and carbohydrates and act as catalysts for metabolic functions
  • promote life and growth processes and regulate body functions
  • vit A, D, E and K are fat soluble and can be stored. Excess can cause toxicity.
  • vit B and C are water soluble, not stored and can be excreted in the urine.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Mineral and Electrolytes

A
  • minerals are components of hormones, cells, tissues and bones.
  • act as catalysts for chemical reactions and enhancers of cell function.
  • almost all foods contains some form of minerals.
  • electrolytes play a major role in osmolality and body water regulations, acid-base balance, enzyme reactions, and neuromuscular activity.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Malnutrition Lab Markers

A
  • long-term protein can be determined by evaluating serum albumin levels.
  • short-term albumin: retinol-biding protein, prealbumin, transferrin, creatinine and BUN levels.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Water-Soluble Vitamins

A 
FOLIC ACID: green leafy vegetables; liver, beef and fish; legumes; grapefruit and oranges.
NIACIN: meats, poultry, fish, beans, peanuts, grains.
VIT B1 (thiamine): pork and nuts, whole-grain cereals and legumes.
VIT B2 (riboflavin): milk, lean meats, fish, grains.
VIT B6 (pyridoxine): yeast (fermento), corn, meat, poultry, fish.
VIT B12 (cobalamin): meat, liver.
VIT C (ascorbic acid): citrus fruits, tomatoes, broccoli, cabbage (repolho).
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Fat-Soluble Vitamins

A

VIT A: liver, egg yolk (gema), whole milk, green or orange vegetables, fruits.
VIT D: fortified milk, fish oils, cereals.
VIT E: vegetables oils; green leafy vegetables; cereals; apricots (damasco), apples and peaches.
VIT K: green leafy vegetables, cauliflower and cabbage (repolho).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Food sources of Calcium

A

Cheese, collard greens (ex. cabbage and broccoli), milk and soy milk, rhubarb, sardines, tofu, yogurt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Food sources of Chloride

A

Salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Food sources of Iron

A

breads and cereals; dark green vegetables; dried fruits, egg yolk, legumes, liver, meats.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Food sources of Magnesium

A

Almonds, avocado, canned white tuna, cauliflower, cooked rolled oats, green leafy vegetables, milk, peanut butter, peas, pork, beef, chicken, potatoes, raisins, soybeans, yogurt.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Food sources of Phosphorus

A

Dairy products, fish, nuts, pumpkin, organ meats, pork, beef, chicken, squash, whole-grain breads and cereals.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Food sources of Potassium

A

Avocado, bananas, cantaloupe, carrots, fish, mushrooms, oranges, pork, beef, veal, potatoes, raisins, spinach, strawberries, tomatoes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Food sources of Sodium

A

Bacon, butter, canned food, cheese, cured pork, hot dogs, ketchup, lunch meat, milk, mustard, processed food, snack food, soy sauce, table salt, white and whole wheat bread.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Food sources of Zinc

A

Eggs, leafy vegetables, meats, protein rich food.

17
Q

Nutrition in infants

A

Breastfeeding for the first 6 months;
Breastfeeding with additional foods from 6 to 12 months;
Introduce new foods one at a time, 4-7 days apart, to identify allergies;
Should not have cow milk before 1 year;
Should not ingest honey or corn syrup before 1 year due to risk of botulism toxin.

18
Q

Nutrition in toddlers and preschoolers

A

Children that consume more than 24 ounces of milk per day are at risk of milk anemia;
Whole milk should be consumed until 2 years to ensure adequate fatty acid intake;
Limit foods that pose chocking hazards.

19
Q

Nutrition in school age

A

Assess for adequate intake of protein and vit A and C.

20
Q

Nutrition in Adolescent

A

Energy needs increase;
Increased requirements of daily protein, calcium for bone growth, and iron to replace menstrual losses for girls and promote muscle development for boys.
Increased intake of iodine and B-complex are necessary to support thyroid development and metabolism.

21
Q

Nutrition in Pregnancy

A

Protein requirements increase to 60g per day;
Calcium needs increase to promote fetal bone mineralization;
Iron supplements support increased blood volume;
Folic acid intake for DNA synthesis and red blood cell production.

22
Q

Nutrition in breastfeeding

A

Encourage intake of protein, calcium, and vit A, B and C;
Promote adequate fluid intake;
Should consume additional 500 kilo-calories per day. Avoid alcohol, caffeine and drugs.

23
Q

Nutrition in older adults

A

Energy needs decrease due to slowed metabolic rate;

Ensure adequate calcium and vit D intake to prevent osteoporosis.

24
Q

Clear Liquid Diet

A
  • Provides fluids and some electrolytes;
  • Used as initial feeding after complete bowel rest, to feed malnourished person, or for preparation for surgery or diagnostic tests, as well as post-operative, and in clients with fever, vomiting, or diarrhea, and gastroenteritis.
  • Is deficient in energy (calories) and many nutrients.
  • Easily digested and absorbed, minimal residue left and is intended for short-term use.
  • water, bouillon, clear broth, carbonated beverages, gelatin, hard candy, lemonade, ice pops, and regular or decaffeinated coffee or tea.
  • may consume sugar and salt.
25
Q

Full Liquid Diet

A
  • Clients who have difficulty in swallowing or tolerating solid foods.
  • Nutritionally deficient in energy (calories) and nutrients.
  • Includes clear and opaque liquids and those that are liquid in body temp.
  • plain ice cream, sherbet, breakfast drinks, milk, pudding, custard, soups that are strained, refined cooked cereals, fruit juices, and strained vegetable juices.
  • use nutritional supplements if diet for more than 3 days.
26
Q

Mechanical Soft Diet

A
  • mechanically altered in texture (pureed, mashed, ground, or chopped);
  • for clients with difficulty chewing, dental problems, surgery of the head and neck, dysphagia.
  • Liquids + cream soups, ground or diced meats, flaked fish, cottage cheese, rice, potatoes, pancakes, light breads, cooked vegetables, canned or cooked fruits, bananas, peanut butter and nonfried eggs.
27
Q

Soft Diet

A
  • clients with difficulty chewing or swallowing; who have ulcerations of the mouth or gums, oral surgery, broken jaw, plastic surgery of the head or neck, dysphagia or had stroke.
  • include easily digestible foods such as pastas, casseroles, tender meats, canned fruits, cooked vegetables, cakes, and cookies without nuts or coconut.
  • provide plenty of fluids with meals to ease.
  • using a straw may facilitate.
28
Q

Low-fiber (low residue) diet

A
  • used for inflammatory bowel disease, partial obstructions, gastroenteritis, diarrhea or other GI disorders.
  • Low in fiber: white bread, refined cooked cereals, cooked potatoes without skin, white rice and refined pasta.
29
Q

High-fiber (high residue) diet

A
  • used for constipation, irritable bowel syndrome, asymptomatic diverticular disease.
  • high in fiber: fruits and vegetables and whole-grain products.
  • provide adequate fluids.
30
Q

Gas-forming foods

A

Apples, artichokes, barley, beans, bran, broccoli, brussels sprouts, cabbage, celery, figs, melons, milk, molasses, nuts, onions, radishes, soybeans, wheat, yeast.

31
Q

Other diets

A

Cardiac diet
Fat restricted diet (abd pain, flatulence diarrhea)
High-calorie, high-protein diet (stress, burn, cancer, HIV)
Carbohydrate-consistent diet (DM, obesity)
Sodium-restricted diet (hypertension)
Protein-restricted diet (renal and liver disease)
Gluten-free diet (celiac disease)
Renal diet (kidney disease/injury)
Potassium-modified diet (hypo or hyperK)
High-calcium diet (bone growth)
Low-purine diet (kidney stones, high uric acid) *purine is a precursor for uric acid which forms stones.
High-iron diet (anemia)

32
Q

Vegan and Vegetarian diets

A
  • Vegan: no animal food.
  • Lacto-vegetarian: eat milk, cheese and dairy foods.
  • Lacto-ovo-vegetarian: dairy products and eggs.
  • educate about consuming complementary proteins
  • potencial deficiencies: energy, protein, vit B12, zinc, iron, calcium, omega-3 fatty acids and vit D.
  • soy protein is considered equivalent in quality to animal protein.
33
Q

Body Mass Index (BMI)

A

Kg / m2

ProvaENFRN (40 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions