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PCM Nutrition and Diet > Nutrition and Diet > Flashcards

Nutrition and Diet Flashcards

1
Q

What are dietary sources of vitamin A?

A

Eggs, dairy products, meat, oily salt-water fish, dark green and yellow vegetables and tomatoes

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2
Q

What are dietary sources of vitamin D?

A

Mushrooms, fortified milk, OJ, cereal, cod liver oil, swordfish, salmon, herring, trout, egg yolks

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3
Q

What are dietary sources of vitamin K?

A

Green leafy vegetables, fruits, dairy products, vegetable oils, cereals, intestinal micro flora

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4
Q

What are dietary sources of B1 thiamin?

A

Legumes, whole and enriched grains, lean pork

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5
Q

What are dietary sources of B2 riboflavin?

A

Wheat germ, leafy vegetables, dairy products, meat, poultry

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6
Q

What are dietary sources of B3 niacin?

A

Legumes, wheat, meats, poultry, fish, and all foods EXCEPT fat

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7
Q

What are dietary sources of B6?

A

Animal products, vegetables, whole grains

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8
Q

What are dietary sources of B9 folate?

A

leafy vegetables (destroyed in cooking), fruits, whole grains, wheat germ, beans, nuts

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9
Q

What are dietary sources of B12 cobalamin?

A

Eggs, dairy, liver, meats

NONE found in plants

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10
Q

What are dietary sources of calcium?

A

Dark leafy vegetables (collard, kale, spinach, swiss chard, turnip, mustard green), tofu, broccoli, cauliflower, dairy, flax seed, beans, lentils

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11
Q

What are dietary sources of iron?

A

Dark leafy vegetables (collards, kale), broccoli, cauliflower, legumes (lentils and tofu), nuts, seeds, quinoa, fortified cereal (cream of wheat), lean meat, clams, oysters, dried prunes, raisins

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12
Q

What can aid in the absorption of non-heme iron but also inhibit absorption?

A

Calcium

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13
Q

What are the water soluble vitamins?

A

Vitamin B and C

Think: Before Christ was Water or BeCause Water

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14
Q

What are the fat-soluble vitamins?

A

A, D, E, K

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15
Q

What is the metabolic role of vitamin A (retinol, retinal)?

A

Vision

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16
Q

What is the metabolic role of vitamin A (retinoic acid)?

A

Embryonic development, maintenance of epithelia, cell growth, proliferation, differentiation

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17
Q

What is the metabolic role of vitamin D (cholecalciferol, ergocalciferol)?

A

Bone metabolism and calcium homeostasis

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18
Q

What is the metabolic role of vitamin E (tocopherols)?

A

ROS scavenger (membrane antioxidants)

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19
Q

What is the metabolic role of vitamin K (2-methyl-1,4-naphthoquinone 3- derivatives)?

A

Blood clotting (2, 7, 9, 10)

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20
Q

What is the metabolic role for vitamin B1 thiamine?

A

Carbohydrate metabolism, AA metabolism

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21
Q

What is the metabolic role for vitamin B2 riboflavin?

A

Oxidoreductase, FMN, FAD

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22
Q

What is the metabolic role for vitamin B3 niacin?

A

Oxidoreductases, NAD, NADP

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23
Q

What is the metabolic role for vitamin B6 pyridoxine?

A

Carb, lipid, AA metabolism, synthesis of NTs, sphingolipids, heme

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24
Q

What is the metabolic role for vitamin B9 folic acid?

A

One carbon transfer rxn, choline synthesis of AA, synthesis of purines and pyrimidine (thymine)

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25
Q

What is the metabolic role for B12 cobalamin?

A

Heme structure, folate recycling

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26
Q

What is the metabolic role for vitamin C ascorbic acid?

A

Antioxidant, collagen synthesis, bile acid synthesis, NT synthesis

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27
Q

What is the metabolic role for calcium?

A

Muscle contraction, cell transport, bone metabolism

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28
Q

What is the metabolic role for iron?

A

Hemoglobin, myoglobin, cytochrome A, B, and C

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29
Q

What’s the BMI for obesity?

A

> 30

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30
Q

What’s the BMI for overweight?

A

25.1-29.9

31
Q

What is healthy BMI?

A

18-25

32
Q

What is the waist circumference for obesity in men?

A

> 40 in

33
Q

What is the waist circumference for obesity in women?

A

> 35 in

34
Q

What is the biggest factor related to obesity?

A

Lifestyle

Neuroendocrine only accounts for 1% obesity cases

35
Q

How do you counsel patients about food choices?

A
  1. Follow healthy eating pattern across lifespan
  2. Focus on variety, nutrient density, and amount
  3. Limit calories from added sugars and saturated fats and reduce sodium intake
  4. Shift to healthier food and beverage choices
36
Q

How do you counsel patients about exercise?

A

Exercise for the sake of exercising outside NL routine
Choose activity you like
Start slow and increase over time
Build up to 150 min/week

37
Q

What is heme iron and where are they found?

A

Readily absorbed iron found in meat and animal sources

38
Q

What is directly related to blood pressure and fluid retention?

A

Salt

39
Q

What does salt-free or sodium free actually mean?

A

Less than 5 mg of sodium per serving

40
Q

What does very low sodium mean?

A

Less than 35 mg of sodium or less per serving

41
Q

What does low sodium mean?

A

140 mg of sodium or less per serving

42
Q

What does reduced sodium mean?

A

At least 25% less sodium than in the original product

43
Q

What does light in sodium or lightly salted mean?

A

At least 50% less sodium than the regular product

44
Q

What does no salt added or unsalted mean?

A

No salt is added during processing BUT it does not mean there is no sodium in the product

45
Q

What does fat free mean?

A

Less than 0.5 g of fat per serving

46
Q

What does low fat mean?

A

3 g of fat or less per serving

47
Q

What does reduced fat or less fat mean?

A

Food has at least 25% less fat than the regular product

48
Q

What does trans fat free mean?

A

Food has less than 0.5 g trans fat per serving

However, it may still contain 0.49 trans fat so eating many servings of small trans fat per serving can add up

49
Q

What makes iron in broccoli more available for absorption?

A

Ascorbic acid (vitamin C)

50
Q

65 y/o M presents with trouble seeing at night. His vision was evaluated three months ago and told he does not need his glasses adjusted. What nutritional deficiency might you consider for this patient?

A

Vitamin A

51
Q

If a patient says “I’d like to lose 10 lbs, can you help me?” What do you address?

A
  1. Need versus desire: obese or overweight? Vacation, class reunion, wedding?
  2. Motivation: what have you tried
  3. Current habits: what do you eat? When do you eat? What is your activity level?
52
Q

In a diet history, what do you ask in the 24 hour recall?

A
  1. What did you eat yesterday?
  2. How big are the servings?
  3. What did you drink?
53
Q

In a diet history, what do you ask about “typical day?”

A
  1. Do you eat three meals?
  2. Do you snack?
  3. When is your biggest meal?
  4. What are typical beverages?
54
Q

In a diet history, what do you ask about “food frequency?”

A
  1. How often do you eat at home?
  2. How often do you eat out?
  3. How often do you eat salad? What’s on it?
  4. How often do you eat fruit? Fruit juice?
55
Q

What questions do you ask for goal setting?

A
  1. How much do you want to lose?
  2. When was the last time you were at that weight?
  3. What activities do you like?
56
Q

What is the hand measurement for 1/2 cup?

A

Fits into palm of hand

57
Q

What is the hand measurement for 4 oz meat?

A

Palm of hand OR a deck of cards

58
Q

What is the hand measurement for 1 tablespoon?

A

From DIP to end of thumb

59
Q

What is the team approach to a successful diet?

A
  • Dietician/nurse counselor
  • Regular check in w/ provider
  • Integrate fam/friends into changes as support system (inform person who usually buys groceries or makes dinner of plans)
60
Q

What is the recommended daily vegetables and fruits for an adult

A

6-9 fruits and vegetables

61
Q

An apple a day keeps the doctor away. What vitamin is most likely associated with this statement?

A

Vitamin C

62
Q

What are sources of “bad” saturated fats/trans fats?

A

Animal fats like meat, butter, whole milk
Solid fats like margarine
Coconut and palm kernel oil

63
Q

What are sources of “good” poly-unsaturated or mono-unsaturated fats?

A

Seafood (omega-3), sunflower, corn, olive, soybean, cottonseed oils, walnuts, pine nuts, sesame, sunflower, pumpkin, flax seeds

64
Q

What’s the mediterranean diet?

A

Based off Greece and S. Italy in early 60s

Plant based diet w/ fruits, veggies, nuts, grains, seeds, beans, olive oils

Small portions of eggs, dairy, poultry, fish which are eaten several times a week

Minimal red meat, refined sugar, flour, butter, fats (except olive oil)

1-2 glasses of red wine/day

65
Q

What is a vegetarian diet?

A

May or may not include egg or dairy products

66
Q

What is a lacto-ovo-vegetarian?

A

Contains eggs and dairy in diet

67
Q

What is lacto-vegetarian?

A

Consumes dairy but not eggs

68
Q

What is ovo-vegetarian?

A

Consumes eggs and egg products but not dairy

69
Q

What is a vegan?

A

excludes eggs, dairy, and maybe honey

70
Q

What is a raw vegan?

A

Based on veggies, fruits, nuts, seeds, legumes, sprouted grains

Amt of uncooked food varies from 75-100%

71
Q

What is a pescatarian?

A

Includes fish and seafood

72
Q

What is a good plant based source of calcium?

A

Dark leafy veggies, tofu, broccoli, cauliflower, beans, lentils

73
Q

23 y/o F wants to get pregnant. She is vegan and doesn’t want to take any vitamins or supplements. She is concerned she is not getting enough vitamin D. Which of the following might you counsel her to include in her diet?

A

Mushrooms

74
Q

Vegetarian and vegan diets are at risk for what kind of deficiency?

A

B12 (cobalamin)

PCM Nutrition and Diet (1 decks)

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