Nutrition DSA and Lecture: iclicker Questions at the end

Question 1

A patient comes in with the following symptoms inflamed gingiva petechia hemorrhage impaired wound healing hyperkeratosis bleeding into body cavities What do you think the diagnosis is? Which vitamin should be supplemented?

Answer 1

Scurvy Vitamin C

Question 2

Which fats are the bad fats?

Answer 2

Saturated fats Trans fats

Question 3

Which fats are good fats?

Answer 3

Poly and mono saturated

Question 4

List some examples of bad fats

Answer 4

Animal Fats

Solid Fats

Coconut

Palm kernel oils

Question 5

List some examples of good fats

Answer 5

Seafood Sunflower, corn, olive, soybean and cottonseed oils Walnuts Pinenuts Sesame, sunflower, pumpkin, and flax seeds

Question 6

The _____ ______ is plant based with small portions of egg, dairy, poultry, and fish with MINMAL intake of red meat, and refined sugar. 1-2 glasses of red wine a day is included

Answer 6

Mediterranean diet

Question 7

_____ is in legumes and wheat

Answer 7

niacin

Question 8

_____ _____ is in whole grains, beans, and nuts

Answer 8

folic acid

Question 9

True or False there are NO plant sources of B12

Answer 9

TRUE

Question 10

What is the recommended intake of salt a day?

Answer 10

less than 2300 mg

Question 11

What is the average consumption of salt a day?

Answer 11

3400 mg

Question 12

_____ is directly related to blood pressure and fluid retention

Answer 12

Salt

Question 13

What is the dash diet? What did she help to do?

Answer 13

Limits the sodium to 2300 mg a day Limit foods that are high in saturated fats, avoid sugar sweetened beverages and sweets, have low fat foods Lowered the blood pressure and LDL cholesterol

Question 14

______/_____ _____ means less than 5mg of sodium per serving

Answer 14

Salt/sodium free

Question 15

____ ______ _____ means less 35 mg of sodium or less per serving

Answer 15

Very Low Sodium

Question 16

_____ _____ means 140 mg of sodium or less per serving.

Answer 16

Low sodium

Question 17

_____ _____ means at least 25% less sodium than in the original product.

Answer 17

Reduced Sodium

Question 18

_____ _____ ______ means at least 50% less sodium than the regular product

Answer 18

Light in Sodium

Question 19

____ _____ ______ means that no salt is added during processing. It does not mean that there is no sodium in the product.

Answer 19

NO salt added

Question 20

_____ _____ means the food has less than 0.5 grams (g) of fat per serving.

Answer 20

Fat free

Question 21

____ ____ means 3 g of fat or less per serving.

Answer 21

Low fat

Question 22

_____ ______ means the food has at least 25% less fat than the regular product.

Answer 22

Reduced fat

Question 23

______ _____ _____ means the food has less than 0.5 g trans fat per serving.

Answer 23

Trans Fat Free

Question 24

______ _____ is fat soluble, is required for epithelial function, is integral to rhodopsin

Answer 24

Vitamin A

Question 25

List some sources of vitamin A

Answer 25

Milk Fish oil Liver Eggs Carrots Squash Greens

Question 26

What are some clinical changes that happen with a vitamin A deficiency?

Answer 26

Bitot spots on the eye Corneal ulcers Keratomalacia Kidney stones Increased risk of cancer secondary to cell differentiation

Question 27

What are the methods of tracking a diet history?

Answer 27

24 hour recall Typical day Food frequency Food diary

Question 28

What do you think is the recommendation for an adult for vegetables/day? Fruits? A. 3 vegetables, 2 fruits B. 4 vegetables, 2 fruits C. 2 vegetables, 1 fruit D. 6 – 9 fruits & vegetables

Answer 28

D

Question 29

What is the most likely nutrient that may make this saying true? A. Vitamin A B. Vitamin C C. Iron D. Vitamin B12 E. Vitamin D

Answer 29

B

Question 30

A 23-year old female with questions about becoming pregnant. She is Vegan and does not want to take any vitamins or supplements. She is concerned she may not be getting enough calcium in her diet. Which of the following is a good plant based source of calcium? A. Dark leafy vegetables B. Tofu C. Broccoli & Cauliflower D. Beans & lentils E. All of the above

Answer 30

E

Question 31

A 23-year old female with questions about becoming pregnant. She is Vegan and does not 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 B. Egg yolks C. Egg whites D. Canned salmon E. Sunshine

Answer 31

A

Question 32

Vegetarian and Vegan diets are at risk for what kind of deficiency? A. Calcium B. Iron C. B12 (cobalamin) D. B3 (niacin) E. B9 (folic acid)

Answer 32

C

Question 33

WHICH OF THE FOLLOWING AIDS IN THE ABSORPTION OF VITAMIN A? A. Fat free salad dressing, modest to large portion B. Increased ratio of spinach to iceberg lettuce C. Regular salad dressing, modest portion D. A variety of yellow and dark green vegetables E. Include mushrooms in the salad

Answer 33

C

Question 34

A 65-year-old male presents for evaluation of his vision. He reports that he is having trouble seeing at night. He had his vision evaluated three months ago and was told he did not need his glasses adjusted. What nutritional deficiency might you consider for this patient? A. Vitamin C B. Vitamin A C. Vitamin E D. Calcium

Answer 34

B

Question 35

A 65-year-old male presents for evaluation of his vision. He reports that he is having trouble seeing at night. He had his vision evaluated three months ago and was told he did not need his glasses adjusted. Based on a vitamin deficiency, what foods should this patient include in his diet? A. Fruits & vegetables B. Dark green & yellow vegetables & tomatoes C. Wheat germ, avocado, almonds D. Dairy products, dark leafy vegetables, broccoli

Answer 35

B

Question 36

65-year-old male presents for evaluation of his vision. He reports that he is having trouble seeing at night. He had his vision evaluated three months ago and was told he did not need his glasses adjusted. Based on a vitamin deficiency, what foods should this patient include in his diet? A. Vitamin C: Fruits & vegetables B. Vitamin A: Dark green & yellow vegetables & tomatoes C. Vitamin E: Wheat germ, avocado, almonds D. Calcium: dairy products, dark leafy vegetables, broccoli

Answer 36

B