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LPN Level 1 > nutrition ch 30 > Flashcards

nutrition ch 30 Flashcards

0
Q

Chemical substances found in good that are essential for life

A

Nutrients

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1
Q

Result of processes whereby the body takes in and used nutrients for growth and development

A

Nutrition

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2
Q

Builds and repairs body tissue

Provides energy when reserves are low

A

Protein

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3
Q

How many calories in 1 gram of protein

A

4kcal

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4
Q

How many calories in 1 gram of fat

A

9kcal

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5
Q

How many grams in 1 gram of carbs

A

4 kcal

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6
Q

CHO

A

Carbohydrates

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7
Q

carbs are a source of

A

Fiber

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8
Q

carbs are stored in liver as

A

As glycogen

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9
Q

Name 4 simple sugars

A

Glucose
Dextrose
Fructose
Galactose

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10
Q

Sweet, require no digestion, absorbed directly into blood stream from small intestines

A

Carbs

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11
Q

Dextrose is found in

A

Fruits
Veggies
Corn syrup

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12
Q

Fructose is found in

A

Fruit

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13
Q

Galactose is found in

A

Milk

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14
Q

Name three double sugars

Disaccharides

A

Sucrose
Maltose
Lactose

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15
Q

A chemical composition where a substance is split into smaller components by adding water

A

Hydrolysis

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16
Q

Where is maltose found

A

Infant formula

Beer

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17
Q

Where is lactose found

A

Milk

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18
Q

Digestible polysaccharides

A

Starch, glycogen, dextrin a

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19
Q

Indigestible complex carbs

Polysaccharides

A

Cellulose
Gums
Pactins

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20
Q

Roughage or residue

Indigestible polysaccharide which provides bulk and binds with cholesterol

A

Dietary fiber

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21
Q

Where to find dietary fiber

A

Fruit skin
Vegetable stems
Whole grains

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22
Q

Absorbed directly into the bloodstream from intestines and carried to cells for energy

A

Glucose

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23
Q

This type of carb is broken down by hydrolysis

A

Disaccharide

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24
Q

What enzyme breaks down sucrose

A

Sucrase

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25
Q

What enzyme breaks down lactose

A

Lactase

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26
Q

Cellulose and starch breakdown

A 
Cellulose
Starch
Dextrin
Maltose
Glucose
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27
Q

Digestion of carbs begins in

A

The mouth

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28
Q

What enzyme breaks down starch and carbs in the mouth

A

Amylase ptyalin

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29
Q

All carbs are broken down into simple sugars by adding O2

A

Oxidation

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30
Q

Excess glucose that is not stored in the liver and muscles as glycogen is stored

A

As fat

Adipose tissue

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31
Q

Hormone responsible for glucose metabolism produced in beta cells of the islets of langhorn in the pancreas

A

Insulin

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32
Q

Too much glucose in the blood

Diabetes

A

Hyperglycemia

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33
Q

Not enough glucose in the blood to be used for energy

A

Hypoglycemia

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34
Q

What is the result of oxidation of glucose

A

Energy

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35
Q

What are two waste products of carbs

A

CO2 and H2O

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36
Q

Too little carbs leads to

A

Fatigue
headache
dehydration
ketosis

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37
Q

Too much carbs leads to

A

Obesity
Decreased appetite
Tooth decay
Flatulance

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38
Q

Oily substances not soluble in water but soluble in alcohol and ether

A

Fats / lipids

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39
Q

Makes up adipose tissue which protects organs, bones and main source of insulation

A

Fats and lipids

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40
Q

This is stored in adipose tissue to provide energy when one cannot eat

A

Fats and lipids

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41
Q

Component of cells membranes

A

Fats lipids

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42
Q

Visible fat

A

Butter
Cooking oil
Lard

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43
Q

Invisible fat

A

Milk
Nuts
Pastries
Eggs

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44
Q

Gives flavor or texture to foods

A

Lipids

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45
Q

Most fat in food is stored as

A

Triglycerides

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46
Q

Triglycerides are compose of

A

Three fatty vids and one glycerol

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47
Q

Major function of fat is to

A

Provide energy

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48
Q

Takes long to digest

A

Fats

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49
Q

fats are broken down in the small intestine by

A

Lipase in pancreatic juice

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50
Q

How to fats enter the lymph system back to liver

A

Through lacteals

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51
Q

Chemical digestion of fats begin where using what enzyme

A

Stomach

Gastric lipase

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52
Q

Fat with one double bond

Liquid at room temperature

A

Mono unsaturated fats

MUFAS

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53
Q

Fats
Two or more double bonds
Not synthesized or found in humans
Linoleic acid

A

Poly unsaturated fats

PUFAS

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54
Q

Fats no bonds at all
Come from animal products
Solid at room temperature

A

Saturated fatty acid

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55
Q

When a polyunsaturated fatty acid like vegetable oil is hydrogenated to make it solid at room temperature

A

Trans fat

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56
Q

Unsaturated fats tend to be hard or soft at room temp

A

Soft liquid

57
Q

Carriers of fat in the blood to body cells

A

Lipoproteins

58
Q

Sterols found in animal tissues that the body needs to produces hormones, vitamin D and bile acids

A

Cholesterol

59
Q

Foods high in cholesterol

A

Organ meats

Egg yolk

60
Q

Cholesterol is transported by

A

Lipoprotein molecules

61
Q

Lipoprotein molecules are found in

A

Blood

62
Q

Lipoprotein that functions to transport cholesterol from tissues back to the liver

A

High density lipoproteins

63
Q

Lipoprotein which lowers serum cholesterol levels and lowers risk of heart disease “ good cholesterol”

A

High density cholesterol

64
Q

Transport cholesterol from the liver to the tissues “bad cholesterol”

A

Low density lipoprotein

65
Q

Aids in development of artherosclerosis and coronary artery disease

A

Low density lipoprotein

66
Q

What organ controls fat metabolism

A

Liver

67
Q

Fatty acids final breakdown into

A

CO2 and H2O

68
Q

Fatty substance found in plant and animal food
Natural emulsifier that helps transport fats in blood
Used commercially to make foods smooth

A

Lecithin

69
Q

Fatty acids found in fish oil and helps decrease coronary artery disease

A

Omega 3 fatty acids

70
Q

Too little fat causes

A

Eczema
Growth retardation
Weight loss

71
Q

Too much fat causes

A

Heart disease
Obesity
Certain cancers

72
Q

Only nutrient that repairs tissue

A

Protein

73
Q

Protein in made up of amino acids that consists what atoms

A

C
H
O
N

74
Q

Needed for formation of muscles tissues glands organs skin blood clotting factors and helps maintain body’s acid base balance

A

Protein

75
Q

Thyroid hormones
Insulin
Antibodies
All enzymes are

A

Proteins

76
Q

Chemical digestion of protein starts in

A

The stomach

77
Q

What enzyme in the stomach breaks down protein into polypeptides

A

Pepsin

78
Q

Protease and trypsin found in the pancreas can split protein down to

A

Amino acids

79
Q

The dipeptide and tripeptide proteins are broken down in

A

Small intestine

80
Q

Function of blood proteins

A

Albumins and globulins help keep ICF and ECF in normal fluid compartments

81
Q

If not enough CHO an fats this provides for energy

A

Proteins

82
Q

Proteins are made of

A

Amino acids

83
Q

Essential amino acids are found

A

In diet

84
Q

Non essential amino acids are found

A

In your body

85
Q

Fat soluble vitamins

A

A D E K and D

86
Q

Vitamin D is sometimes considered

A

Hormone

87
Q

Fat soluble vitamins are stored in

A

Liver and adipose tissue

88
Q

Name three electrolytes

A

Sodium
Potassium
Chloride

89
Q

Deficiency in sodium can lead to

A 
Diarrhea
Vomiting
Renal disorders
Nausea
Cramps
Apathy
90
Q

Too much sodium leads to

A

Hypertension

Edema

91
Q

Deficiency in potassium can lead to

A

Weakness
Paralysis
anorexia
Confusion

92
Q

Too much potassium can lead to

A

Weakness and vomiting and heart failure

93
Q

Deficiency in chloride leads to

A

Anorexia
Apathy
Renal disorders
Vomiting

94
Q

Too much chloride can lead to

A

Normally harmless but can cause vomiting

95
Q

Mineral found in milk that aids in
Bone an teeth formation
Blood clotting
Muscle contraction

A

Calcium

96
Q

mineral found in meat bread and cereal which aids along with calcium

A

Phosphorous

97
Q

Defiance in calcium can lead to

A

Osteoporosis

98
Q

Too much mineral phosphorous can lead too

A

Low blood calcium

99
Q

Mineral found in veggies nuts chocolate and whole grain that aids in protein synthesis , enzyme activity and carb metabolism

A

Mg magnesium

100
Q

Mineral found in red meats, fish , poultry that aids in oxygen transport

A

Iron

101
Q

Iron deficiency leads to

A

Impaired immunity
Fatigue
Dry itchy skin
Pale nail beds and eyes

102
Q

Too much iron in children causes

A

Death

103
Q

Too much iron in adults causes

A

Hair loss
Enlarged liver
Organ damage
Joint diseases

104
Q

Mineral found in salt and seafood bread and dairy products that are components of thyroid hormones that regulate growth development an metabolism regulation

A

Iodine

105
Q

Deficiency in iodine leads to

A

Goiter

Weight gain

106
Q

Too much iodine can lead to

A

Enlarged thyroid glands

Decreased thyroid activity

107
Q

Name four major minerals

A

Calcium
Phosphorous
Magnesium
Sulfur

108
Q

Name two important trace elements

A

Iron

Iodine

109
Q

Hypervitaminosis

A

Excess vitamin intake

110
Q

Vitamin antioxidant found in corn oil safflower oil, wheat germ, nuts and green leafy veggies, avocados sweet potatoes and beans

A

Vitamin E

111
Q

Protects cell walls from oxidation
Prevents hemolysis of RBCs
Good for burns
Protects vitamins A & C

A

Vitamin E

112
Q

This vitamin deficiency is sought to be very rare in humans

A

Vitamin E

113
Q

Lack of vitamin E leads to

A

Edema
Suppresses immunity
Neuro defects in kids
Absorption problems in low birth weight newborns

114
Q

Too much vitamin E leads too

A

Excessive bleeding
Impaired wound healing
Narcolepsy
Depression

115
Q

Vitamin k can also be called

A

Menadine

116
Q

This vitamin is essential for blood clotting. 50% of this vitamin is produced in lg intestine as menaquinone

A

Vitamin k

117
Q

Babies unable to produce vitamin k in large intestines must

A

Be given an injection the first 24 hours

118
Q

Pharmaceutical form of vitamin k

A

Menadine

119
Q

Too much vitamin k can lead to

A

Jaundice
Increased bleeding
Hemolysis
Liver damage

120
Q

Vitamin B1 aka

A

Thiamin

121
Q

B complex vitamin that helps convert food to energy and participates in RNA and DNA formation

A

Thiamin vitamin B1

122
Q

Vitamin B2

A

Riboflavin

123
Q

Vitamin that participates in enzymatic energy release of carbs
Fat and protein. Promotes vision and skin health

A

Vitamin B2 riboflavin

124
Q

Deficiencies in vitamin B2 riboflavin

A 
Eye problems
Skin disorders
Chelonia
Gloss iris
Stomatitis
125
Q

Vitamin B6

A

Pyridoxine

126
Q

Vitamin involved in converting tryptophan to niacin

RBC formation

A

Vitamin B6 pyridoxine

127
Q

Deficiencies Vitamin b6 pyridoxine

A

Central nervousness system disorders

Seizures kidney stones

128
Q

Vitamin B9

A

Folate or folic acid

129
Q

Vitamin that aid in new cell division. Prevents anemia. RBC formation and DNA synthesis

A

Vitamin B9 folic acid

130
Q

Deficiency in folic acid vitamin b9

A

Anemia
Smooth tongue
Neural and birth defects

131
Q

Atrophic glossitis

A

Smooth tongue

132
Q

Vitamin b12

A

Cobalamin

133
Q

Deficiency in vitamin b12 leases to

A

Pernicious anemia

134
Q

Vitamin c

A

Absorbing acid

135
Q

Used to help iron absorption

A

Vitamin C

136
Q

Deficiency in vitamin c

A

Capillary hemorrhage
Bleeding gums
Scurvy
Anemia

137
Q

Lack of vitamin c leads to

A

Nosebleeds
Abdominal cramps
RBC damage

138
Q

Minerals are

A

Atoms

139
Q

50-60 percent of body weight is

A

Water

LPN Level 1 (19 decks)

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