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Nutrition and Diet Therapy (Lec and Lab) > Nutrition Lec definition of terms > Flashcards

Nutrition Lec definition of terms Flashcards

1
Q

One of the building blocks of protein

A

Amino acid

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2
Q

The idea that amino acids are “Bausteine” (building stones) came from the
Nobel Prize winning German biochemist

A

Albrecht Kossel

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3
Q

An essential nutrient found mainly in fruits and vegetables.

A

Vitamin C

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4
Q

One that cannot be stored by the body except in
insignificant amounts. It must be replenished daily.

A

water-soluble vitamin

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5
Q

a protein needed to develop and maintain healthy teeth,
bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels.

A

collagen

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6
Q

Helps produce collagen, Helps fight infections, Appears to dilate (widen, enlarge) blood vessels and thereby lessen the risk of
developing high blood pressure and heart disease, Prevents
the development of scurvy.

A

Ascorbic acid

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7
Q

A disease characterized by weakness, fatigue, anemia, swollen
joints, bleeding gums, and loose teeth. It was common aboard ships in earlier times
because crews traveled for long periods without eating fresh vegetables or fruit.

A

scurvy

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8
Q

ideal nutrition and it is sufficient to support optimal growth and
development for the first 6 months after birth

A

Exclusive breastfeeding

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9
Q

it is recommended that breastfeeding continue for at least 6 months

A

False (CA: 12)

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10
Q

A mineral found mainly in the hard part of bones

A

Calcium

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11
Q

Cells that add calcium to the bones

A

Osteoblasts

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12
Q

Cells that remove calcium from the bones.

A

Osteoclasts

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13
Q

Low calcium level results in nervous system sensitivity.

A

Hypocalcemia

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14
Q

recommended vitamin c intake for babies from birth to 1 year old

A

30 to 35 mg

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15
Q

Recommended vit c intake in babies from 1 to 3 years.

A

40 mg

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16
Q

Recommended vit c intake in children from 4 to 10 years.

A

45 mg

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17
Q

Recommended vit c intake in pregnant and lactating women

A

70 - 90 mg

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18
Q

Recommended vit c intake for diabetics, elderly persons, and patients suffering from allergies (as instructed by physician)

A

up to 200 mg

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18
Q

Recommended vit c intake for diabetics, elderly persons, and patients suffering from allergies (as instructed by physician)

A

200 mg

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19
Q

Recommended vit c intake normal adults

A

60 mg

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20
Q

What happens when a patient is overdosed in vitamin c?

A

Diarrhea, Nausea, Skin irritation, burning upon urination, and depletion of mineral copper.

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21
Q

How many grams in an ounce?

A

.0353

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22
Q

Recommened calcium intake per day on men and women

A

1 g

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23
Q

Upper intake of calcium per day on both men and women

A

2.5 g

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24
Q

What happens when a patent is overdosed in calcium?

A

Muscle weakness, constipation, heart block, calcium stones (nephrocalcinosis), impair kidne function.

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25
Q

What happens when a patient is lacking calcium in their body or has a condition called hypo calcemia?

A

Nervous system irritation with tetany. Chronic cases lead to poor bone mineralization, rickets, osteoporosis, soft bones (osteo malcia), impaired growth.

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26
Q

A unit of food energy

A

Calorie

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27
Q

amount of energy required to
raise the temperature of a liter of water one degree centigrade at sea level

A

Kilocalorie

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28
Q

One of the three nutrients that are used as energy sources (calories) by the
body. Come in
the form of simple sugars and complex forms, such as starches and fiber

A

Carbohydrate

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29
Q

(T or F) Intake of complex carbohydrates can lower blood
cholesterol when they are substituted for saturated fat

A

True

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30
Q

energy produced by carbohydrates

A

4 calories per gram

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31
Q

how much energy is produced by proteins

A

4 calories per gram

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32
Q

energy produced by fats

A

9 calories per gram

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33
Q

A technique used especially for athletes to increase the amount of glycogen in their muscles.

A

Carbohydrate loading

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34
Q

A disorder resulting from immune reaction to gluten. This is manifested by impaired absorption of nutrients in the small intestine; hence, resulting to diarrhea.

A

Celiac Disease

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35
Q

The most common type of steroid in the body

A

Cholesterol

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36
Q

Cholesterol is characterized in this form when entering the bloodstream.

A

Lipoproteins

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37
Q

At what age start when a patient should get a cholesterol testing recommended every 5 years?

A

20

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38
Q

A glycosaminoglycan (formerly called a mucopolysaccharide) found in
cartilage, bone, blood vessels and connective tissues

A

Chondroitin Sulfate

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39
Q

Types of chondroitin sulfate that can abnormally accumulate in several of the mucopolysaccharidosis disorders.

A

Chondroitin sulfate A and C

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40
Q

An eating plan designed to lower blood pressure

A

DASH Diet

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41
Q

DASH is an acronym for:

A

Dietary Approaches to Stop Hypertension

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42
Q

The DASH
“combination diet” is rich in fruits, vegetables, and low-fat dairy foods, and low in saturated and
total fat. It also is low in cholesterol, high in dietary fiber, potassium, calcium, and magnesium,
and moderately high in protein.

A

Just a reminder

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43
Q

Better known today as glucose

A

Dextrose

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44
Q

a new dietary reference term that will appear on food labels. designed to help consumers use food label information to plan a healthy diet.

A

DVs (Daily Values)

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45
Q

For nutrients for which no set of standards previously existed,
such as fat and cholesterol. A set of dietary references that applies to fat, saturated fat,
cholesterol, carbohydrate, protein, fiber, sodium, and potassium.

A

Daily Reference Values
(DRVs)

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46
Q

replace the term “U.S. RDAs”
(Recommended Daily Allowances), which were introduced in 1973 as a reference value for
vitamins, minerals and protein in voluntary nutrition labeling

A

Reference Daily Intakes (RDIs)

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47
Q

(T or F) The Daily Reference Value serves as a basis for declaring on the label the percent of the DV for each nutrient that a serving of the food provides.

A

False (CA: Daily Value)

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48
Q

(T or F) DRVs for energy-producing nutrients (fat, carbohydrate, protein, and fiber) are based on the number of calories consumed per day.

A

True

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49
Q

How many calories has been established as the reference value for calculating percent Daily Values?

A

2,000 calories

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50
Q

The group most often targeted for weight reduction

A

Postmenopausal women

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51
Q

How much fat is calculated based on the amount of calories?

A

30 percent

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52
Q

How much saturated fat is calculated based on the amount of calories?

A

10 percent

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53
Q

How much carbohydrate is calculated based on the amount of calories?

A

60 percent

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54
Q

How much protein is calculated based on the amount of calories?

A

10 percent

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55
Q

(T or F) Sodium and Potassium contribute to the calorie levels

A

False

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56
Q

Excessive loss of body water

A

Dehydration

57
Q

Symptoms: increasing thirst, dry mouth, weakness or lightheadedness (particularly if worsening on standing), or a darkening/decrease in urination are suggestive

A

Dehydration

58
Q

nutrients that affect fluid balance in the body and are necessary for our
nerves and muscles to function

A

Electrolytes

59
Q

Protein that acts as a catalyst to mediate and speed a specific chemical reaction

A

Enzyme

60
Q

(T or F) Intake of monounsaturated and polyunsaturated fats can help to reduce
blood cholesterol when substituted for saturated fats in the diet.

A

True

61
Q

molecules composed mostly of carbon and hydrogen atoms

A

Fatty Acids

62
Q

A fatty acid that has the maximum possible number of hydrogen atoms attached to every carbon atom.

A

Saturated Fatty Acid

63
Q

Vital importance to digestion, helping the body move food through the digestive tract, reducing
serum cholesterol, and contributing to disease prevention.

A

Fiber

64
Q

(T or F) Soluble fiber substances are effective in helping reduce the blood
sugar

A

False (CA: Blood cholesterol)

65
Q

Most abundant mineral in the body

A

Calcium

66
Q

(T or F) The body can survive for a few days without water

A

False

67
Q

How much percent of the body is made up of water?

A

60%

68
Q

important factor in nucleic acid synthesis (the genetic material
of all cells). Deficiency leads to megaloblastic anemia.

A

Folate (folic acid)

69
Q

“those foods that
encompass potentially healthful products including any modified food or ingredient that may
provide a health benefit beyond the traditional nutrients it contains. Examples include cereals

A

Functional foods

70
Q

A molecule derived from the sugar glucose by the addition of an amino (NH2)
group. It is also a remedy for the relief of osteoarthritis symptoms.

A

Glucosamine

71
Q

(T or F) Multiple researches prove that glucosamine alone,
or in combination with chondroitin, is of any value in rebuilding cartilage

A

False

72
Q

The only vitamin that can be produced by the body.

A

Vitamin D

73
Q

(T or F) Unless otherwise directed by their pediatricians,
routine vitamin supplementation is not necessary for healthy full-term infants taking formulas.

A

True

74
Q

An essential element in the diet which is used by the thyroid glad to produce thyroid hormones.

A

Iodine

75
Q

An essential element in the diet which is used by the thyroid glad to produce thyroid hormones.

A

Iodine

76
Q

Both iodine deficiency and Iodine excess can lead to:

A

Hypothyroidism and Goiter

77
Q

Its deficiency results in anemia since this is necessary in making hemoglobin, the key molecule responsible for oxygen transportation in the blood.

A

Iron

78
Q

Recommended dietary allowance per day of Iron in women

A

15 mg

79
Q

Recommended dietary allowance per day of Iron in men.

A

10 mg

80
Q

(T or F) Iodine overload can damage the heart, liver, gonads and other organs

A

False (CA: Iron)

81
Q

The major positive ion found inside of the cells.

A

K (Potassium)

82
Q

Abnormal increase of potassium

A

Hyperkalemia

83
Q

Normal blood potassium level

A

3.5 - 5.0 milliequivalents/liter (mEq/L)

84
Q

Enzyme that breaks down the milk sugar lactose.

A

Lactase

85
Q

(T or F) Lactase production in the body normally decreases with age

A

True

86
Q

The bacteria found in milk and fermented milk products, assists with the digestive process within the intestinal tract.

A

Lactobacillus acidophilus

87
Q

Inability to digest lactose due to lack of lactase.

A

Lactose intolerance

88
Q

A chemical compound characterized by the fact that it is insoluble in water

A

Lipid

89
Q

A complex of lipid and protein, the way lipids travel in the blood

A

Lipoprotein

90
Q

Low magnesium and is associated with Hypokalemia and Hypocalcemia. Causes increased irritability of the nervous system with tetany (spasms of the hands and feet, muscular twitching and cramps, spasm of the larynx, etc.)

A

Hypomagnesemia

91
Q

Recommended daily allowances of magnesium for men

A

420 mg

92
Q

Recommended daily allowances of magnesium for women

A

320 mg

93
Q

Whole range of biochemical processes that occur within us

A

Metabolism:

94
Q

Metabolism: buildup

A

Anabolism

95
Q

Metabolism: breaking down

A

Catabolism

96
Q

Amount of energy liberated per unit of time. Is represented by the work we do, heat from body metabolism, and stored energy, such as in the form of fat.

A

Metabolic Rate

97
Q

metabolic rate determined at rest 12 to 14 hours after the last meal.

A

“basal metabolic rate” (BMR)

98
Q

(T or F) The metabolic rate is actually highest during sleep.

A

False (CA: Lowest)

99
Q

(T or F) The metabolic rate is affected by recent food ingestion, muscle exertion, environmental temperature, height, weight, body surface area, age, sex, emotional state, body temperature, pregnancy, menstruation, level of thyroid hormones, and “stress” hormones (epinephrine and norepinephrine).

A

True

100
Q

one of the water-soluble B vitamins, lowers the total cholesterol, “bad” LDL-cholesterol, and triglyceride levels, while raising the “good” HDL-cholesterol level.

A

Niacin for high cholesterol

101
Q

Inexpensive and widely accessible to patients without a prescription but must
not be used for cholesterol lowering without the monitoring of a physician because of the potential side effects.

A

Nicotinic acid

102
Q

another form of the vitamin niacin, does not lower
cholesterol levels and should not be used in the place of nicotinic acid

A

Nicotinamide

103
Q

(T or F) Nicotinic acid reduces LDL-cholesterol levels by up to 25 percent, reduces triglycerides by 20 to 50 percent, and raises HDL-cholesterol by 15 to 35 percent.

A

True

104
Q

Common side effects of taking nicotinic acid

A

Hot flashes, liver problems, gout, and high blood sugar (for diabetic patients)

105
Q

“disease of the four D’s” – dermatitis, diarrhea, dementia and death

A

Pellagra

106
Q

Deficiency of this acid causes Pellagra

A

Niacin

107
Q

A rash on areas of the skin exposed to light or trauma and ulcerations within the
mouth

A

Dermatitis

108
Q

Mental disorientation, confusion, delusions and depression

A

Dementia

109
Q

Discovered and proposed that Pellagra is caused by a nutritional deficiency and began experiments on Mississippi prison inmates.

A

Dr. Joseph Goldberger (1874-1929)

110
Q

A food or part of a food that allegedly provides medicinal or health benefits,
including the prevention and treatment of disease.

A

Nutraceuticals

111
Q

The active health-protecting compounds that are found as components of plants.

A

Phytochemical/Phytonutrient

112
Q

One of the three nutrients that are used as energy sources (calories) by the body along with fats and carbohydrates.

A

Protein

113
Q

a set of dietary references based on the Recommended Dietary
Allowances for essential vitamins and minerals and, in selected groups, protein. The name “RDI”
replaces the term “U.S. RDA.”

A

RDIs (Reference Daily Intakes)

114
Q

a set of estimated nutrient allowances established by the National Academy of Sciences.

A

RDAs (Recommended Dietary Allowances)

115
Q

An essential mineral that is a component of a key antioxidant enzyme, glutathione
reductase, in tissue respiration. A deficiency from this mineral causes Keshan Disease.

A

Selenium

116
Q

A fatal form of cardiomyopathy (disease of the heart muscle)

A

Keshan disease

117
Q

According to RDA, this is the recommended dietary allowances per day for men

A

70 mg

118
Q

According to RDA, this is the recommended dietary allowances per day for women

A

55 mg

119
Q

Normal blood sodium level

A

135-145 milliequivalents/liter (mEq/L)

120
Q

(Fatty Acids) These are byproducts of partial hydrogenation, a process in which some of the missing hydrogen atoms are put back into polyunsaturated.

A

Trans Fatty Acids

121
Q

A fatty substance that is composed of three fatty acids each of which is attached
to a glycerol molecule. It either comes from the diet or the liver but is cannot be transported into the bloodstream without turning into lipoproteins.

A

Triglyceride

122
Q

(T or F) elevated triglyceride is often
associated with other conditions that increase the risk of atherosclerosis including obesity, low levels of HDL- cholesterol, insulin resistance and poorly controlled diabetes mellitus, and small, dense LDL cholesterol particles.

A

True

123
Q

Coined the term Vitamins back in 1911

A

Biochemist Casimir Funk

124
Q

(T or F) vitamins are amines.

A

False

125
Q

Carotene compounds responsible for transmitting light sensation in the
retina of the eye

A

Vitamin A

126
Q

Deficiency in Vitamin A leads to:

A

Night Blindness

127
Q

An antioxidant that protects cells against oxidation damage that can lead to
cancer. It is further converted to Vitamin A

A

Beta carotene

128
Q

Excessive intake of Beta Carotene common in infants after fed by large amounts of smashed carrots. It causes the temporary yellowing of the skin.

A

Carotenemia

129
Q

Acts as a coenzyme in body metabolism. Deficiency leads to beriberi, a
disease of the heart and nervous system.

A

Vitamin B1 or Thiamin

130
Q

essential for the reactions of coenzymes. Deficiency causes
inflammation of the lining of the mouth and skin.

A

Vitamin B2 or Riboflavin

131
Q

an essential part of coenzymes of body metabolism. Deficiency causes
inflammation of the skin, vagina, rectum and mouth, as well as mental slowing.

A

Vitamin B3 or Niacin

132
Q

a cofactor for enzymes. Deficiency leads to inflammation of the skin and mouth, nausea, vomiting, dizziness, weakness and anemia.

A

Vitamin B6 or Pyridoxine

133
Q

important factor in nucleic acid synthesis (the genetic material). Deficiency leads to megaloblastic anemia.

A

Folate (folic acid)

134
Q

An essential factor in nucleic acid synthesis (the genetic material of all cells). Deficiency leads to megaloblastic anemia, as can be seen in pernicious anemia.

A

Vitamin B12

135
Q

important in the synthesis of collagen, the framework protein for tissues of the body. Deficiency leads to scurvy, characterized by fragile capillaries, poor wound healing, and bone deformity in children.

A

Vitamin C or Ascorbic acid

136
Q

A steroid vitamin that promotes absorption and metabolism of calcium and phosphorus. Can be synthesized by the skin upon exposure to sunlight.

A

Vitamin D

137
Q

Deficiency can lead to anemia

A

Vitamin E

138
Q

An essential factor in the formation of blood clotting factors. Deficiency can lead to abnormal bleeding

A

Vitamin K

139
Q

Associated with short stature, anemia, increased pigmentation of skin (hyperpigmentation), enlarged liver and spleen (hepatosplenomegaly), impaired gonadal function (hypogonadism), impaired wound healing, and immune deficiency

A

Zinc deficiency

Nutrition and Diet Therapy (Lec and Lab) (7 decks)

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