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PCM II Final > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Dietary source of Vitamin A

A

Eggs, dairy products, meat. fish. dark green and yellow vegetables, tomatoes

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2
Q

Dietary source of vitamin D

A

fortified milk, orange juice, cereal, cod liver oil, swordfish, salmon, egg yolks, trout, mushrooms

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3
Q

Dietary source of vitamin E

A

wheat germ, almonds, peanuts, sunflower oil, avocado, atlantic salmon

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4
Q

Dietary source of Vitamin K

A

green leafy vegetables, fruits, dairy products, vegetable oils, cereals, intestinal microflora

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5
Q

Dietary source of Vitamin B1 (Thiamin)

A

whole and enriched grains, lean pork, legumes

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6
Q

Dietary source of Vitamin B2 (riboflavin)

A

dairy, meat, wheat germ, leafy vegetables

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7
Q

Dietary source of Vitamin B3

A

meats, poultry, fish, legumes, wheats

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8
Q

Dietary source of Vitamin B6

A

animal products, vegetables, whole grains

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9
Q

Dietary source of Vitamin B9

A

leafy vegetables, fruits, whole grains, wheat germ, beans, uts

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10
Q

Dietary source of vitamin C

A

fruits and vegetables

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11
Q

Dietary source of Calcium

A

dairy products, dark leafy vegetables, tofu, broccoli, cauliflower, flax seed

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12
Q

Dietary source of iron

A

dark leafy vegetables, broccoli, cauliflower, quinoa, lentils, lean meat, clams, oysters, raisins

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13
Q

What vitamin aids in the absorption of non-heme iron?

A

Vitamin C

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14
Q

What mineral inhibits Fe absorption?

A

calcium

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15
Q

Fat soluble vitamins

A

A, D, E, K

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16
Q

Role of vitamin A

A

vision, embryonic development, cell growth, proliferation, and differentiation

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17
Q

Role of Vitamin D

A

Bone metabolism and calcium homeostasis

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18
Q

Role of Vitamin E

A

ROS scavenger

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19
Q

Role of vitamin K

A

blood clotting (II, VII, IX, X)

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20
Q

Water soluble vitamins

A

B1, B2, B3, B6, B9, B12, C

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21
Q

Role of Vitamin B1

A

carb and amino acid metabolism

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22
Q

Role of Vitamin B2

A

oxidoreductases, FMN, FAD

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23
Q

Role of Vitamin B3

A

oxioreductases, NAD, NADP

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24
Q

Role of Vitamin B6

A

Carb, lipid, aa metabolism; NT synthesis

25
Role of vitamin B9
One-carbon-transfer reactions, choline synthesis of aa, synthesis of purines and thymine
26
Role of vitamin B12
Heme structure, folate recycling
27
Role of vitamin C
antioxidant, collagen synthesis, bile acid synthesis, neurotransmitter synthesis
28
Role of Ca
muscle contraction, cell transport, bone metabolism
29
Role of Fe
Hgb, mgb, cyt a, b, and c
30
BMI = ?
weight (kg) / height (m) ^2
31
BMI > 30
Obese
32
BMI 25.1-29.9
Overweight
33
BMI 18-25
Healthy
34
Men waist circumference
>40 inches
35
Women waist circumference
>35 inches
36
Biggest factor related to obesity
life style
37
Daily recommendation for fruits and vegetables
6-9 fruits and vegetables per day
38
PE findings for vitamin C deficiency
fatigue, depression, connective tissue abnormalities, inflamed gingiva, petechia, impaired wound healing, bleeding into body cavities
39
What are "bad" fats?
saturated and trans fat
40
Sources of bad fat
meat, butter, whole milk, margarine, coconut oil
41
What are "good" fats?
poly and monounsaturated fats
42
Sources of good fat
omega3, sunflower, corn, olive, soybean and cottonseed oils, walnuts, pine nuts, flax, sesame, sunflower seeds
43
What is the "mediterranean diet"?
plant based, some eggs, dairy, poultry, fish, MINIMAL intake of red meat, refined sugars, flower, butter, and fats
44
What deficiency are vegetarian and vegan diets most at risk for?
Vitamin B12 -- no plant sources!
45
Recommendation of salt intake
<2300mg/d
46
Daily servings of grain
6-8
47
Daily servings of meat, poultry, fish
6 or less
48
Daily servings of dairy
2-3
49
Daily servings of fats and oils
2-3
50
"salt/sodium-free" means...
<5mg per serving
51
"Very low sodium" means....
<35 mg per serving
52
"Low sodium" means...
<140mg per serving
53
"Lightly salted" means...
50% less sodium than regular product
54
"No-salt-added" means...
no additional salt added during processing
55
"Fat-free" means...
<0.5 g per serving
56
"Low fat" means...
<3g fat per serving
57
What aids in the absorption of vitamin A?
fat (like in salad dressing)
58
Questions to ask patients interested in losing weight
Obese? Overweight? Motivation? Previous tactics? Current habits?

PCM II Final (7 decks)

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